Anjali's Food Kaleidoscope

Change over from blog to site

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A heartfelt thanks to all those who encouraged and supported me as I stepped into the world of "Food Blogging" . Your comments on the blog as well as on my Facebook page have motivated me into doing better each time. And as you can see , my blog which started from a basic template has in the past three years metamorphosed into a mobile friendly site.
This site which is by the same name is more user friendly and will help me in sharing the recipes on a better platform.
Henceforth I would request you to visit my site
 http://anjalisfoodkaleidoscope.com/
and be a part of this journey. I look forward to your comments and suggestions.
I will be closing the blog by the end of this year.

Cauliflower Cutlets with Carrot Dip

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Ingredients:

Cauliflower Cutlets 

1.   1 cup finely grated cauliflower
2.   1 cup fresh breadcrumbs ( I prefer whole wheat bread , though you can use white bread also). Keep the bread slices in the refrigerator overnight to firm up the soft bread a bit and then blitz in the food processor for just a few seconds to get light and soft fresh breadcrumbs
3.   4-5 cloves of Garlic very finely chopped
4.   2 tablespoons cornflour
5.   I large egg beaten
6.   ¼ th cup finely chopped fresh coriander leaves 
7.   One tablespoom oil
8.   Salt and pepper
9.   Half a cup dried breadcrumbs to coat the cutlets
10.                Oil for deep frying 

Method:

1.   Warm the tablespoon oil in a pan , add the finely chopped garlic , stir on medium heat till the cloves are cooked , though I prefer the golden fried flavor the best.
2.   Toss the grated cauliflower and stir fry for about two minutes  to gently cook the cauliflower while it still remains crunchy.
3.   Let cool to room temperature and then toss in the breadcrumbs , cornflour , egg , coriander leaves and season with salt and pepper.
4.   Shape into cutlets , roll into the dried breadcrumbs and refrigerate for atleast half an hour .
5.   Deep fry on a little more than medium flame to a crispy brown.
6.   Serve with Tomato Ketchup , fresh cutneys or perhaps you would like my Carrot dip.

Carrot Dip

1.   Two medium Carrots cubed into one inch chuncks
2.   ½ cup sour cream
3.   1 teaspoon cumin seeds
4.   Salt and pepper to taste

Method:

1.   Place the cubed carrots on a strainer and place the strainer over a pot of boiling water to steam the carrots. You could cover the strainer with a lid.
Steam the carrots till they are cooked but still just a little firm. Let cool and blend to a fine and smooth puree , adding a dash of water if necessary.
2.   Place a tablespoon of oil in a pan , keeping the flame on medium let the oil get warm , add the cumin seeds and the moment they change colour , add the puree and stir for about 10 seconds . Season with salt and pepper.
3.   Add the sour cream once the puree comes to room temperature. Serve with the cutlets, chips or tacos.


            

Pinacolada Mousse

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Pinacolada , a delicious combination of exotic ingredients delicately balanced to make a Divine drink. And what if we make a pudding with the same ingredients and yes it has to be done in a “Smart Cooking “ way. That’s the latest and most flattering compliment I have got from  a lady who cooks very well herself. 
Ingredients :
1.   200ml Coconut milk (  I have used Kara )
2.   200ml Whipping Cream ( I have used Amul )
3.   1 ½ tablespoons gelatin
4.   125 grams icing sugar sifted
5.   ½ cup of water
6.   ¼ cup of Coconut white Rum ( I have used Malibu )
7.   One cup of chopped tinned Pineapple pieces
Method:
1.   Chill the Whipping cream and Coconut Milk in the refrigerator for a few hours.
2.   Sprinkle the gelatin in half a cup of water and keep aside for ten minutes.
3.   Chill the mixing bowl in the freezer for a few minutes.
4.   Place the bowl of gelatin mix on a pan of hot water and stir for a minute or till you get a glue like mixture with all granules dissolved.
5.   Pour the two tetra packs in the chilled mixing bowl and using an egg beater whisk the mixture till it almost doubles in volume. Gradually add the sifted icing sugar a tablespoon at a time.
6.   Pour the gelatin mix in a thin stream into the mixing bowl and keep mixing with the egg beater.
7.   Add the quarter cup of Malibu and give one good mix.
8.   Pour into the serving bowl and chill overnight or till the pudding is firm and set.
9.   Sprinkle a cup of tinned pineapple pieces and serve chilled.



 
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