Wednesday, August 16, 2017

Orange Macarons

Hi again I'm here with a macaron recipe.......Its very difficult to stop making this addictive sweet lil cookies..Once we get it right we won't be able to stop making this.Just to remember few things when we start this one...Best ingredients,measurements and mixing....
And nothing will go wrong.Once we get a perfect result with one measurement try to stick on to it.Thats what I have felt and I'm happy with my results..Now I never get any failed batches....Thank God....
Always start with basic simple macarons....Once its perfect try with new new flavours and see this will drive you crazy...😅😅😅

Today I'm posting Orange Macarons... 


For Shells:

75grms Egg whites room temp
78grms Almond powder
135grms Icing sugar
35grms Granulated sugar
1/2tsp Orange rind
2tsp Orange juice
Few drops of orange color

For Filling:

1/4 C Cream cheese
1/2 C Butter
1/2 to 3/4 C Icing sugar
2 to 3 tsp Orange Juice


For Shells:

1.Separate the egg whites and measure it.
2.Measure the almond powder and icing sugar.
3.Grind it together and seive it discard the large pcs.
4.Now in a stand mixer beat the egg whites and granulated sugar till stiff peaks.
5.Add orange juice,orange rind  and few drops of orange color to this and beat well.
6.Once you get stiff peaks add the seives almond icing sugar mixture to this.
7.Fold in it with the egg white till we get a smooth shiny lava texture.
8.This is the macronage.When we lift the spatula it should fold back in to the bowl like a thick ribbon like.

9.Now line up a baking tray with parchment paper.
10.Pipe the macarons to the tray.
11.After piping it tap the tray on the kitchen counter few times to knock out the air bubbles.
12.If any air bubbles left you can prick it with a tooth pick.
13.Now keep this for drying.It will take 15 to 30 mins to dry.May take more time due to the weather.It gets dry faster in summers.
14.When we touch it should not stick to our hands its the dried stage.
15.Once it is dried preheat the oven at 140 deg C for 15 mins.
16.Bake the macarons at 140 deg C for 15 to 18 mins or till it is firm.Dont over bake.
17.Take it out and cool it.
18.Peel it off from the baking paper and pair it with matching shells.

For Filling:

1.Beat the butter and icing sugar till creamy.
2.Add the cream cheese and orange juice to this and beat till smooth creamy texture.
3.Now sandwitch eah pair with the filling.
4.Refrigerate it for few hours before having.
5.Enjoy the Orange Macarons!!!

Thursday, July 6, 2017

Jamoca Almond Fudge Icecream For My 7th Blog Anniversary !!!!!!!!

This is a late post to celebrate my blog anniversary...still I didn't want to miss it...its 7 yrs now I have been into blogging still I enjoy doing it.Time flies so fast that didn't know how yrs past.Thank you each and everyone who encouraged me in this journey.

Today I'm posting Jamoca Almond Fudge Icecream to beat the heat and this will be a great treat for the coffee lovers like me..This is my hubby's fav flavour at baskin robins....This is my simple attempt to make it and it came out well....Its not an easy task to take pictures of icecream with 4 kids around.You can see the icecream already started melting...😄😄

Now to the recipe...


4 sachets Dreamwhip powder
3/4 c Cold milk
1/4 c Cream
1tsp Vanilla essence
3/4 to 1 tin Condensed Milk
2tbsp Coffee powder
1tsp Cocoa powder
1/2 c Chopped Almonds
1/4 c Chocolate chips
Chocolate syrup for drizzling


1.Beat the dreamwhip powder with cold milk and vanilla essence in a bowl with a beater.
2.Once you get soft peaks add the cream and con.milk and beat well.
3.Now powder the coffee and cocoa powders and add this powder to cream mixture and beat well.

4.Now in a container pour half of the cream put some chopped almonds and chocolate chips and spread some chocolae syrup.
5.Pour rest of the cream mixture on top and repeat with the almonds chocolate chipe and syrup.
6.Just give some strokes with a spoon or a fork.
7.Pour some more syrup on top and keep in the freezer for 1 hr.

8.Take it out after 1 hr and again mix with a fork to avoid ice crystals.
9.Now freeze it for 6 to 8 hrs or overnight.
10.After setting Scoop it and enjoy the icecream !!!

Friday, June 2, 2017

Carrot Pola Guest Post For Yummy Food

Hi all.....Ramadan Kareem to all...Hope all are doing well.Wishing you all a blessed Ramadan.

This is a guest post for Lubna's blog Yummy Food.I'm so happy to do this post.I have got the oppurtunity all these years to do guest post for her Ramadan event Joy From Fasting To feasting.

Thank you Lubna For giving me this chance again.I'm doing Carrot Pola this time.

For the recipe of Carrot Pola do drop to Lubna's blog..

Wednesday, May 10, 2017

Chocolate And Pistachio Fudge

Again with the monthly MFB challenge....this month we have to prepare a dish from the blog Shabs cuisine...I'm so happy to do this because shabs was my classmate and my very good friend.....She was my inspiration to start blogging...So i'm very happy to do this post...

I selected chocolate and pistachio fudge from her blog....I couldnt get a perfect fudge as her because of the chocolate I used and I didnt get enough time for setting.My kids kept on asking when it will be ready...😃😃

Now to the recipe..


1tin Condensed Milk
350 grm Semisweet Chocolate chips
30 grms Butter
A pinch of salt
150 Grms Pistachios


1.In a pan heat chocolate chips,Condensed milk,salt and butter.
2.Once evrything is melted and the chopped pistachios to this and mix well.
3.Grease a square lined with wax paper or greased foil.
4.Pour the chocolate to this tin and freeze it for few hours.

5.Once it is set cut into pieces and serve.

Monday, April 10, 2017

Indonesian Chilli Egg

Hi friends...Today posting monthly challenge of our MFB.This month the challenge was indonesian cooking.Was thinking to cook something sweet but last few weeks were very busy with kids exams,holidays and reopening of school.

So I just pick out an easy recipe.This can be made very soon with very few ingredients.Because of this challenge came across with many indonesian recipes.

Now to the recipe:


4 Eggs
1 Tomato
4 cloves Garlic
3 Red chillies
2 Green chillies
4 Shallots
1/4tsp Vinegar
Coriander leaves for garnishing


1.Hard boil the eggs and remove the shell and keep aside.
2.In a pan boil tomato,garlic,chillies and shallots for few minutes.
3.Once its cooled grind to a paste with salt.
4.In another pan pour little oil and shallow fry the boiled eggs till light brown.
5.Take out the eggs and keep aside.
6.Now add the grinded chilli paste to the oil and saute till raw smell goes off.

7.Now add the fried eggs to the sauted paste and mix well.
8.Add the vinegar and mix well.
9.Garnish with coriander leaves.

10.Serve with plain rice or rotis..

Saturday, March 18, 2017

Jackfruit Icecream

My hubby bought a 15 kg jackfruit from kerala last week..every time I used to think want to prepare special with jackfruit.But most of the time I end up eating it whole....😃😃
I have seen a video of a company who makes many items with jackfruit,thats how I came across the jackfruit icecream.From that time I wanted to know the taste of this.This time I saved few pieces to make this.
And the iccream was toooo tasty,everybody loved it.This is a treat for jackfruit lovers like me....

Now to the recipe how I prepared:


10 to 15 pcs Jackfruit for paste
5 to 10 pcs Jackfruit for crushing
3sachet Dreamwhip powder
3/4c Cold milk
1/2c Fresh cream
1/2tsp Vanilla essence
1/2 tin Condensed milk
Pralines for garnishing


1.Deseed the jackfruit pcs.
2.Grind 15pcs into fine paste.
3.In a bowl beat the dreamwhip powder and cold milk and vanilla essence till creamy.
4.Now add the cream and beat well.
5.Add the con.milk and mix well.
6.Now add the jackfruit paste and mix very well.

7.Now crush the rest pcs in the blender and mix with the cream mixture.
8.Now pour this to a bowl and freeze it.
9.Freeze this for 2 hrs and take it out and beat once more with a fork and again freeze it.
10.Freeze for 5 to 6 hrs or overnight.

11.Now make the pralines by caramalizing 1/2c sugar and add 1/2c almond and cashews and mix well and speard on a grease surface.
12.Once cooled crush this.
13.Scoop the icecream and garnish with the pralines and serve .
14.Enjoy the flavour of jackfruit.

Friday, March 10, 2017

Pazham Pradhaman

The recipe for this month's MFB challenge.Challenge for this month is "Cooking From Scrap Book".
I have waited a long to prepare this payasam.I have written and kept this for a long time ago.
Now this is one of our fav payasam.When I saw the challenge got really confused what to try....

Now this is the recipe..


5 large Plaintains (Nenthrapazham)
6 to 7 pcs of Jaggery
2c Thin coconut milk
1c Thick coconut milk
1tsp Cardamom powder
3tsp Ghee
2tsp Broken Cashewnuts
2c Water


1.In a pan melt the jaggery with 1c water.
2.In another vessel cook the bananas along with 1 c water till its soft.
3.Once its soft mash it with a wooden spoon.
4.Now strain and pour the melted jaggery to the mashed bananas.
5.Boil it till it thickens.

6.Pour the thin coconut milk to this boil till thickens.
7.Add cardamom powder to this and mix well.
8.Now add 1tsp ghee and boil till thickened.
9.Add the thick coconut milk and mix well.
10.Now heat rest of the ghee in a pan and roast the cashewnuts and add to the payasam.

11.Serve hot.

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