These are tiny flavorful bites of idly great as an appetizer, evening snack or for lunch box. For these idly i make the chutneys extremely flavorful as that the idils can be eaten as it is without a dip. Adding of ENO fruit salt is a must because when chutney is added to the batter, the batter itself will loose this natural raising ability. So Eno helps the idlis to raise well and make them very soft and plummy.
Ingredients :
Idly Batter
Coriander Chutney
Red Bell pepper chutney
Eno fruit salt
Procedure :
1. Divide idly batter in 3 bowls
2. Mix coriander chutney to idly batter to get green batter (mix until you get the desired depth of color)
3. Mix red bell pepper chutney to another bowl of batter to get orange batter
4. Mix a pinch of ENO fruit salt to each of the bowl and mix well. (This needs to be added because chutney added to the batter will make the batter loose its natural raising ability)
5. White color idlis can be made with regular batter (no need to add ENO)
6. Pour the 3 color batters in mini idly pan and steam cook for 5-8 mins
7. Once cooled a bit user toothpicks to skewer the idlis
The tortilla wrap hack is a super simple way to make tortilla wraps for breakfast, lunch, dinner or dessert. Instead of rolling all the fillings up, the tortilla is folded into quarters, making triangle shaped wrap.
Ingredients :
Flour Tortillas
Avocado
Shredded cheese
Mayo
Chipotle sauce
Eggs
Milk
Salt and pepper
Procedure :
Prepare egg omelet with salt and pepper
Mash the avocado with salt and pepper
Mix mayo and chipotle sauce t0 make chipotle mayo
1. Lay your tortilla out on a cutting board. Take a knife and make a cut from the middle to end.
2. Imagine the tortilla being divided up into four quadrants or quarters. Place egg omelet , chipotle mayo, anaconda and cheese into each quarter
Rasmalai Cake is a flavorful cake with refreshing cool whipped cream icing. This is one of the best Indian flavored cake i have ever made. This cake has all the flavors of Rasmalai incorporated in every bite.
The main flavors of the cake are saffron, kewra water and cardamom. These 3 flavors are the key for this cake. I made this cake for this new year.
Ingredients :
For Rasmalai:
Milk - 2 cups
Condensed milk - 1 can
Saffron - 1 pinch
Cardamom Powder - 1/2 tsp
Yellow food coloring
Store bought Rasgullas - 1 can
Kewra water - 1/2 tsp
For Stabilized Whipped cream :
Cream cheese - 1/4 cup
Heavy whipping cream - 1 cup
Icing sugar - 1/2 cup
Yellow food coloring
Kewra water - 1/2 tsp
For Fresh Whipped cream icing:
Heavy whipping cream - 1 cup
Icing sugar - 1/2 cup
Yellow food coloring
Kewra water - 1/2 tsp
Procedure :
Step 1 : Prepare Rasmalai with store bought / Ready made Rasmalai
1. Add 2 cups of milk, condensed milk in a sauce pan and mix well.
2. Crush a big pinch of saffron and add 1/2 tsp of cardamom powder and few drops of yellow food coloring mix well.
3. Boil it for just 1 min and add some chopped nuts and cool completely
4. Strain the rasgulla and squeeze the syrup from Rasgulla and add it to a bowl of water and again squeeze the water from Rasgullas
5. Once the milk is cooled add 1/2 tsp of kewra water and add the squeezed rasgullas and mix gently. Keep it cold.
Step 2 : Prepare stabilized whipped cream (this is for icing and decorating the cake)
1. Beat 1/4 cup room temperature cream cheese until smooth
2. Add 1 cup of cold whipping cream and start whipping in low speed
3. Add 1/2 cup of icing sugar in batches and whip well
4. Add few drops of yellow food coloring and 1/2 tsp kewra water and mix well
Step 3 : Prepare whipped cream for filling
Prepare whipped cream filling by following the same steps from stabilized icing and avoiding the cream cheese alone.
Step 4: Bake a sponge cake
Bake a basic sponge cake in 6" round pan and trim the edges and slice it into layers.
Step 5: Assemble and ice the cake
1. Place a layer of cake on the cake board and drizzle some rasmalai milk on the cake and allow it to soak.
2. Spread a layer of whipped cream filling and add some chopped Rasmalai pieces. And top it with next layer of cake
3. Drizzle the rasmalai milk and allow it to soak. Cover the top and sides of the cake with whipped cream filling and next ice the whole cake with stabilized whipped cream
4. Make some rosettes designs
5. Now decorate the cake with rasgullas, nuts, rose buds and saffron
