Event My Legume Love Affair - MLLA October

My Legume Love Affair had been started 8 years ago by Susan of  The Well Seasoned Cook , when I discovered my love for food photography two years ago I stumbled upon her BWW event going on and I loved to contribute my black and white pictures.That is when I first saw MLLA event going on and thought it was such an unique event to showcase our  legume foods we make at home daily.

Since early 2013 the baton has been passed on to Lisa Turner of Food and Spice who has been successfully carrying on MLLA taking over from Susan she's doing a great job as the Legume Queen :)

Rules for your dish to be included in the MLLA round up :

1. Only vegetarian dishes are accepted with our star ingredient the Legume not just being merely there.

2. Fresh or dried beans, lentils, pulses, and/or the sometimes edible pods that contain these seeds, and derivative products like tofu or besan, along with tamarind, fenugreek, carob, peanuts are all acceptable. Please ensure that your shining star ingredient is in fact a member of the legume family.

3.All types of cuisines and courses are welcome, so long as the mighty legume is the key ingredient.

4. We are looking for legume-centric dish, link back to Lisa's MLLA announcement page, Spicy Foood's MLLA announcement and to Susan the beloved creator of MLLA.

5. Email me  your dish with the subject line MLLA 64 and the following details mentioned in the format below :
- Your name:
- Dish Name :
- Your Location :
- Picture (400 pixels wide) of your dish :
- URL to your posted recipe.

Send your entries to spicyfoood@gmail.com . The winner or winners will be contacted via email once a random draw has taken place.

5. Usage of the logo is optional. Your location should be included in your email for prize eligibility purposes and won't be published.

MLLA 64 Logo

Prize information:

 

Hurst Beans has agreed to continue as a sponsor meaning US residents have a chance to win a 6-pack assortment of products by the N.K. Hurst Company.

Susan is generously sponsoring a prize each month that she will ship worldwide, at her own expense. If the random winner is a resident of the US, they will win both the Hurst Bean Prize and Susan's offering - otherwise a second draw will take place for the Hurst prize from the pool of US residents. 
Get cooking with your legumes and send in those entries right away!

Event My Legume Love Affair - MLLA October

My Legume Love Affair had been started 8 years ago by Susan of  The Well Seasoned Cook , when I discovered my love for food photography two years ago I stumbled upon her BWW event going on and I loved to contribute my black and white pictures.That is when I first saw MLLA event going on and thought it was such an unique event to showcase our  legume foods we make at home daily.

Since early 2013 the baton has been passed on to Lisa Turner of Food and Spice who has been successfully carrying on MLLA taking over from Susan she's doing a great job as the Legume Queen :)

Rules for your dish to be included in the MLLA round up :

1. Only vegetarian dishes are accepted with our star ingredient the Legume not just being merely there.

2. Fresh or dried beans, lentils, pulses, and/or the sometimes edible pods that contain these seeds, and derivative products like tofu or besan, along with tamarind, fenugreek, carob, peanuts are all acceptable. Please ensure that your shining star ingredient is in fact a member of the legume family.

3.All types of cuisines and courses are welcome, so long as the mighty legume is the key ingredient.

4. We are looking for legume-centric dish, link back to Lisa's MLLA announcement page, Spicy Foood's MLLA announcement and to Susan the beloved creator of MLLA.

5. Email me  your dish with the subject line MLLA 64 and the following details mentioned in the format below :
- Your name:
- Dish Name :
- Your Location :
- Picture (400 pixels wide) of your dish :
- URL to your posted recipe.

Send your entries to spicyfoood@gmail.com . The winner or winners will be contacted via email once a random draw has taken place.

5. Usage of the logo is optional. Your location should be included in your email for prize eligibility purposes and won't be published.

MLLA 64 Logo

Prize information:

 

Hurst Beans has agreed to continue as a sponsor meaning US residents have a chance to win a 6-pack assortment of products by the N.K. Hurst Company.

Susan is generously sponsoring a prize each month that she will ship worldwide, at her own expense. If the random winner is a resident of the US, they will win both the Hurst Bean Prize and Susan's offering - otherwise a second draw will take place for the Hurst prize from the pool of US residents. 
Get cooking with your legumes and send in those entries right away!

Crunchy peanut Chicken fry

I keep trying different versions of chicken fry just so that we don't get bored no we never get bored of chicken do we!?This is a similar version to the dish we get at a caterer in our place its their signature dish except that I didn't deep fry everything.

This dish goes very well with lime rice or any everyday curry or sambar. The peanuts fried in coconut oil gives this dish an extra flavour.

You need

Chicken 250 gms
Curry leaves 2 sprigs
Oil 2-3 tablespoons(or some more)
Green chilli 2
Ginger crushed or sliced very finely

Onion 1 medium sliced finely

Coriander powder 2 tsp
Chilli powder 1 tsp
Turmeric powder 1/4 tsp
Lime juice 2 tsp
Yogurt beaten 1 tablespoon
Salt to taste
Pepper powder 1/2 tsp
Aniseeds/Sombu/Saunf  powder 1/2 tsp

To fry :
Coconut oil 2 tablespoons
Peanuts roasted 2 tablespoons crushed
Curry leaves 2 sprigs

• Marinate the chicken with the coriander powder,chilli powder, lime juice,salt and pepper and aniseed powder.let this rest for half hour or more.
• Heat oil in a pan, add green chillies, curry leaves and onions fry well.
• Add the marinated chicken and give it a stir and cover.
• Cook until the chicken is soft and tender.Please don't add water let the chicken cook in its own juices.
• Add beaten yogurt once the chicken is done.Add turmeric powder.Check for salt.
• In an another pan, add 2 tablespoons of coconut oil, fry the curry leaves, ginger and the crushed peanuts until crispy and brown.
• Add the fried peanuts to the chicken mix well.
• Serve hot with lime rice or rotis.

Crunchy peanut Chicken fry

I keep trying different versions of chicken fry just so that we don't get bored no we never get bored of chicken do we!?This is a similar version to the dish we get at a caterer in our place its their signature dish except that I didn't deep fry everything.

Sheera/ Semolina Pudding

Sheera(from the north) is just a distant cousin of our Rawa kesari from the south.Its surprising how India is so much diverse in its cultures and its cuisines.Similar foods with different names and variations made all across the length and breadth of our country.There are more than one names and versions to this sweet.

I make sheera often for my LM who surprisingly doesn't love the fluffy kesari(orange color especially) and that kesari is also a big too sweet for her.I made Sheera with less fat and sweet a low cal version for her i must say but I'm happy she likes it atleast.

But this is a simplified version i know the oringal Maharastrian version uses much more ingredients like coconut, sesame seeds.

You need

Rawa/semolina 1 cup

Water 1 cup

Milk 1 cup

Butter 1 tablespoon 

Sugar 3 tablespoons (or more)

Cardamom/elaichi/elaka powder a pinch

Salt a pinch

Almonds 4 slivered

- Heat butter on a low flame add the rawa to this and roast until it gets fragrant.

- Add the milk and water and cover and cook until the rawa soaks all the liquid.

- Add the sugar and mix well.

- Toast the nuts in a teaspoon of butter and top the sheera with it.

- Enjoy yummy sheera with your evening tea.

Some of my notes : 

- Adding raw or roasted rawa is ok as we toast it with butter first.

- You can be more generous with the sweetness and the butter it will be still better :) 

- Once this cools it will be a little tight in consistency but thats because of the lesser oil and liquid content.

Sheera/ Semolina Pudding

Sheera(from the north) is just a distant cousin of our Rawa kesari from the south.Its surprising how India is so much diverse in its cultures and its cuisines.Similar foods with different names and variations made all across the length and breadth of our country.There are more than one names and versions to this sweet.

My First Blog Event - Its Birthday Party time Event

Come October both of my lil angels came into our lives.Last year this time i was counting days for my AJ to come into my arms.This year so soon he's crawling and pulling down everything and elder sis squeezes him and we are yet to see their big screams and fights.
I want to celebrate their birthday month here so i thought of coming up with an event.

Its a Virtual Birthday Party come join us and bring all your kid friendly stuff - sweets,cakes, finger foods, drinks, ice creams, chocolates, ... i can go on! in short anything and everything kids love.You are all welcome :)

Rules for the event :

1. Event will be from 1st October to 31st October.
2. Cook with any ingredients(pls don't bring main course items like rice and curries) kids' friendly dishes like sweets, cakes, chocolates, pizzas, cocktails, juices, etc are recommended.
3. Both Veg and non veg are allowed.
4. Any number of fresh entries are allowed but only 1 archived entry if linked back to this page.
5. Linking of recipes to this announcement page is mandatory.  
6. Like Spicy Foood on Facebook and Follow us of g+.
7. Usage of logo is not mandatory though it helps to spread the word.
8. Non bloggers can also participate in the event. Please sent the entries with a photograph in the following format to spicyfoood@gmail.com

•   Your name
•   Entry name
•   Recipe
•   Photograph      

Submit the entries using the linky tool.It will be active on the 1st of October 2013

If you have any problem in linking send your entries to lprincy@gmail.com in the following format

•    Your name
•    Entry name
•    Entry url

Come join the party and lets have fun the virtual way :)

My First Blog Event - Its Birthday Party time Event

Come October both of my lil angels came into our lives.Last year this time i was counting days for my AJ to come into my arms.This year so soon he's crawling and pulling down everything and elder sis squeezes him and we are yet to see their big screams and fights.
I want to celebrate their birthday month here so i thought of coming up with an event.

Its a Virtual Birthday Party come join us and bring all your kid friendly stuff - sweets,cakes, finger foods, drinks, ice creams, chocolates, ... i can go on! in short anything and everything kids love.You are all welcome :)

Rules for the event :

1. Event will be from 1st October to 31st October.
2. Cook with any ingredients(pls don't bring main course items like rice and curries) kids' friendly dishes like sweets, cakes, chocolates, pizzas, cocktails, juices, etc are recommended.
3. Both Veg and non veg are allowed.
4. Any number of fresh entries are allowed but only 1 archived entry if linked back to this page.
5. Linking of recipes to this announcement page is mandatory.  
6. Like Spicy Foood on Facebook and Follow us of g+.
7. Usage of logo is not mandatory though it helps to spread the word.
8. Non bloggers can also participate in the event. Please sent the entries with a photograph in the following format to spicyfoood@gmail.com

•   Your name
•   Entry name
•   Recipe
•   Photograph      

Submit the entries using the linky tool.It will be active on the 1st of October 2013

If you have any problem in linking send your entries to lprincy@gmail.com in the following format

•    Your name
•    Entry name
•    Entry url

Come join the party and lets have fun the virtual way :)

Apple oats shake

How many of us love oats in all its true form?I can have it but yea but i know at the bottom of my heart i'm not a big fan of it i just gulp it down because its healthy.But my kids even the baby won't budge he'll seal his lips and no means no!So this is how i get it in!No jokes with mummy no ;)

Baby food version works too.I find it easy to push this through knowing it is healthy too.
I use the same method as given below but reduce the amount of milk just add about 2 tablespoons of milk and more of fruit puree.

Preparation Time : 10 minutes

Makes 2 glasses

You need

Apple 1 cored and cubed
Lime juice 1 tsp
Oats 3 tablespoons
Honey/sugar to taste
Water 1 cup
Milk 1 cup

• Cube the apples and mix the lime juice in a bowl of water and keep the apple submerged in the lime water.This prevents the apple from oxidising.
• Puree the apple with a spoon of sugar in a blender keep aside.
• Cook oats in a cup of water and allow to cool.
• Add the cooled oats with the apple puree and blend it until smooth.
• Add milk and blend once more until smooth.Add sugar/honey to this.
• Serve chilled in glasses.

Enjoy healthy oats shakes for breakfast :)

Apple oats shake

How many of us love oats in all its true form?I can have it but yea but i know at the bottom of my heart i'm not a big fan of it i just gulp it down because its healthy.But my kids even the baby won't budge he'll seal his lips and no means no!So this is how i get it in!No jokes with mummy no ;)

Paal Kozhukattai

All of you must have seen the blog world being flooded with kozhukattai recipes.I made these super easy ones on Sunday for breakfast because like I said even the TV was overflowing with Lord Ganesha's favourite snack.You can make this as a healthy payasam and an after school snack for kids.

Ganesh Chathurthi/Ganpathi takes me to Mumbai, these 10 days, Mumbai's streets just glow literally with the beautiful mandaps and the even more beautiful Ganpathis in all sizes.

I wasn't very familiar with Hindu festivals until i came back to India from Dubai, My friends took me to Ganpathi mandaps in my first ever year and I was awestruck at the amount of effort people put in during these 10 days.

Coming back to this recipe, my mom used to make this as an evening snack for me and my sister when we were in college.Things our moms (and now us) do to make the kids eat!These are probably the easiest and oil free kozhukattais(well almost).

Preparation time - 1 hour
Makes about 30 small sized kozhukattais

You need

To make the kozhukattais

Rice 1 cup
Water 1 and half cup
Ghee/butter 1 tsp
Sugar 2 tsp
Salt a pinch

• Heat the water in a deep vessel, once it boils add sugar, salt, ghee and then add the rice flour stir vigorously to avoid lumps.
• Covered and Keep this aside for 10 minutes.
• Grease hands with some butter or ghee and roll the dough into small gooseberry sized balls.

To make the paal
Jaggery half cup grated + 1 cup water
Milk 1 cup (or more if you like)
Water 2 cup
Rice flour 2 tsp
Pinch of cardamom powder
Grated coconut 2 tablespoons

• Heat about 2 cups of water in a vessel, add the rice balls into this.
• Once the balls rise to the top it means they are cooked,add a pinch of cardamom powder to this.
• Add the cooled down jaggery syrup and let this boil for about 5 minutes.
• Sprinkle 2 tsp of rice flour.Let this simmer for another 5minutes.
• Turn off the heat.
• Add the grated coconut to the kozhukattais before serving.

Yummy healthy paal kozhukattais are ready.They taste lovely both hot and cold!

Notes :

- The ratio of water to rice flour worked perfectly for me, i used some ready made brand idiyappam flour.

- Add more jaggery or sugar to the paal to make it less or more sweet for your tastes.

- 1 cup of rice flour will make about 35-40 small sized kozhukattais.

- When you drop the rice balls into the water it will sink down and raise to the top only once its done so its an easy tip to find out they are done.

- I cooled the jaggery syrup before adding it to the paal I've heard it can break the milk.

Variations : 

- You can make the paal with coconut milk too.I made it with normal milk.

- Add fried nuts and dry fruit and give it a payasam finish too!

Sending this to Kids Delight Potluck party, Sweet Celebration, Tribute to my mom , Cook with white @ Merry Tummy

Paal Kozhukattai

All of you must have seen the blog world being flooded with kozhukattai recipes.I made these super easy ones on Sunday for breakfast because like I said even the TV was overflowing with Lord Ganesha's favourite snack.You can make this as a healthy payasam and an after school snack for kids.

Onam guest post - Puli Inji

Onam wishes to all my friends.

I have some close friends and we end up speaking about food more than our other stuff.So I thought I'm going to ask some of my friends to make guest posts for me.They are non bloggers just people so close to my heart.I'm glad such friendships exist in this age when people hardly find time to do anything but their own stuff.I thank Nandana who is a school friend of mine she took efforts to send me step wise pictures of this beautiful Onam delicacy - Puli Inji.

Lets see how this dish goes about.

Puli Inji

Preparation time - 20 mins

Quantity one ramekin as shown in the pic.

3-4 tbsp of finely chopped ginger

2-3 tsp of finely chopped green chilli 

2 tsp of Urad Dal (optional)

1 tsp of chana dal (optional)

1/2 tsp of grated Jaggery

Lime sized piece of tamarind

1/2 tsp of mustard seeds

Curry Leaves 3-4

Dried Red chillies 3-4

Oil 2 tsp

Pinch of Asafoetida

1. Heat 1-2 tsp of oil and burst mustard seeds in it .

2. Add Urad Dal, chana dal and red chillies and fry until dals turn light brown.

3. Add chopped ginger, curry leaves and green chillies and fry for about 30 seconds .

4. Add juice of tamarind, grated Jaggery and salt and boil.

5. Once it boils, reduce heat to medium and simmer until the mixture becomes a thick paste.

I have a collage of the procedure and ingredients below.

Second pic is taken at the end when it becomes a paste.

Hope you enjoy your Onam Sadya.Thanks Nandana for giving me this lovely post.

Onam guest post - Puli Inji

Onam wishes to all my friends.

I have some close friends and we end up speaking about food more than our other stuff.So I thought I'm going to ask some of my friends to make guest posts for me.They are non bloggers just people so close to my heart.I'm glad such friendships exist in this age when people hardly find time to do anything but their own stuff.I thank Nandana who is a school friend of mine she took efforts to send me step wise pictures of this beautiful Onam delicacy - Puli Inji.

Onam Guest post - Mathanum Payarum

I was wondering why I didn't think of this last year maybe i was shy to ask people to make guest posts for me.But no its a great way to interact and also make new friends.Even though we are geographically neighbours we don't celebrate Onam. After seeing all the pictures of yummy Onam sadya dishes I thought i must have a post for Onam.So I thought of asking a keralite friend.So Rafeeda it was.She's a sweet girl maybe we've passed each other by on some street in the UAE years ago now she's a working mother of two pretty girls, a home maker and a blogger, who knew then we'd be friends through blogging.Rafeeda blogs at The Big Sweet Tooth like many of you are familiar with.

So today Rafeeda obliged at such short notice by sending me this lovely dish of Pumpkin and cow beans/Mathanum and payyarum - an Onam delicacy.

Wishing all my friends A Joyous Onam :) 

Lets see what Rafeeda has to say now :

Hello everybody…

Working on a guest post, is always a hassle for me. I don’t know why, it kinds of hits my confidence to a certain level.  When you work on your own blog, you don’t have anybody to please but when it’s a guest post, you have to ensure that the host is happy, isn’t it? My host for the day, Princy asked me for a guest post, and I literally gasped, “me?” Seriously, I am so bad at preparing vegetarian fare especially that needs to be served with rice. It’s very rarely that my curries turn out well and I have blogged about it. Otherwise, I take quite time to reach the exact taste that my umma tries to bring. Since Princy asked, I quickly pulled out my drafts and lunged through it to see if there was any sadhya vegetarian fare that I could give. I emailed her whether this would be fine, and she replied back saying she would take anything from me! So sweet of her… J

A little introduction – my name is Rafeeda, who blogs at “The Big Sweet Tooth”. A working mother, with two daughters, I take cooking as a stress buster to relieve me from the pressures of a working life. Princy’s is one of the blogs that I regularly visit for some mouthwatering fare and constantly keep commenting as well. During our interactions, I have learned that she was an ex-UAEite and my posts keep poking on her nostalgic memories. While blogging, I have come across so many fellow bloggers who have been in UAE during their school days, who are able to connect to what I write. That is what keeps me blogging, as I love the personal connections.

Moving to the recipe… one of the afternoon dishes that umma makes and I become really flat crazy about is her “Mathanum Payarum” – Pumpkin with Cowpea Beans. Something that I just recently learned from her… There’s nothing much complicated about the dish but still I love to keep pestering umma for her recipes. While trying to make this, umma let out a very sarcastic comment, that  I cannot make a proper curry for afternoon despite having two kids. I still don’t think I am old to learn, am I?? Hehe… when she wanted to teach me, I was not interested but now that I am, she is not willing. Hmm…  I guess without much talking, I will go direct to this simple recipe which tastes just out of the world, for me… J

Mathanum Payarum – Pumpkin with Cowpea Beans

Serves 4

Recipe courtesy: My umma

Ingredients:

1 cup red cowpea beans, soaked in water overnight

500 gm pumpkin, peeled and chopped into large pieces

½ tsp turmeric powder

¾ tsp chilli powder (increase for spiciness)

Salt to taste

For grinding:

¼ cup grated coconut

2 shallots, peeled

2 cloves garlic

½ tsp fennel seeds

¼ tsp cumin seeds

2 green chillis

For tempering:

1 tsp coconut oil

¼ tsp mustard seeds

Method:

• Wash the cowpea beans well and place into a pressure cooker.
•  Add the chopped pumpkin, pour water just till leveled, not too much. Add in the turmeric and red chilli powder along with salt. Pressure cook for three whistles and then leave it on simmer for around 30 minutes. Switch off and allow the pressure to go by itself.
• Meanwhile, grind all the “for grinding” ingredients till smooth. Open the cooker lid, add in the ground ingredients and mix well. You will see that the pumpkin is all mashed up and coated over the cow pea beans. Cook on low flame till just warm.
• Heat up the oil in a little saucepan and splutter the mustard seeds. Dump it into mathanum payarum and mix well. 
• Serve as side for rice and any curry! I love to eat it as is… J

Thank you so much Princy for this opportunity. I sincerely hope that you love this post. Wishing all the readers of Spicy Foood a very Happy Onam… J

 Thank you Rafeeda for the lovely touch of Onam  Kerala here :)

Onam Guest post - Mathanum Payarum

I was wondering why I didn't think of this last year maybe i was shy to ask people to make guest posts for me.But no its a great way to interact and also make new friends.Even though we are geographically neighbours we don't celebrate Onam. After seeing all the pictures of yummy Onam sadya dishes I thought i must have a post for Onam.So I thought of asking a keralite friend.So Rafeeda it was.She's a sweet girl maybe we've passed each other by on some street in the UAE years ago now she's a working mother of two pretty girls, a home maker and a blogger, who knew then we'd be friends through blogging.Rafeeda blogs at The Big Sweet Tooth like many of you are familiar with.

So today Rafeeda obliged at such short notice by sending me this lovely dish of Pumpkin and cow beans/Mathanum and payyarum - an Onam delicacy.

Wishing all my friends A Joyous Onam :) 

Mutton Cutlets/Croquettes

For nonveg lovers, meat is an absolute necessity but at my place, Mutton/meat is something we are trying to include a bit more than chicken in our diets these days for many reasons.But anything we do my LM doesn't like it and she's one of the reasons we would like her to eat some more meat than chicken which she absolutely adores.So its trials everyday to sneak it into her.

This time we decided to try minced meat.I know she won't like the meat ball curry so I thought of trying cutlets with great efforts i managed to get two into her but we absolutely loved it.

The good thing about these are that you can prepare them a day ahead of use and freeze them until you need them.My mom used to make awesome fish cutlets the mix is almost similar and even people who detest fish would gobble down many cutlets without even guessing its made of fish!Check out the recipe here.

Ready to freeze

Preparation time : 1 hour
Makes 8 cutlets

You Need

Mince mutton 1 cup
Boiled potatoes medium 2
Whole spices 3-4 of each cardamoms,cloves and cinnamon sticks
Ginger garlic paste 1 heaped tsp
Onion 1 large finely chopped
Tomato 1 small finely chopped
Green chillies optional 1 finely chopped
Oil 2 tablespoons + more to deep fry
Coriander leaves few sprigs chopped finely
Garam masala powder 1 tsp
pepper powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste

To make the cutlets you need
Bread crumbs,
1 egg

• In pressure cooker, add the whole spices along with the meat and add a little water to cook the meat until tender for about 3-4 whistles.
• Heat oil in a deep sauce pan, add 2 tablespoons of oil add the onions and saute well until soft, then add the ginger garlic paste, then followed by tomato and green chillies.
• Fry the above until all turns into a mushy paste.
• Add the garam masala and pepper powder and fry well.
• Add the cooked meat with the water.Fry until all the water goes away.If its a lot of water retain the stock and use it later in any other nonveg dishes.
• Mash the boiled potatoes and add it to the meat masala mix.
• Add chopped coriander leaves.
• Mix well into a thick mixture that can be shaped into balls or rolls.If the mixture is loose it will fall apart when you fry it.
• Roll all the mixture into desired shapes i usually roll it into flat patties or oval shaped ones.
• Dip the patties into the egg with one hand and use the other hand to roll it in bread crumbs.
• Repeat for all the mixture.If you need to freeze do so now in air tight containers.
• Heat oil and deep fry the balls.
• Serve hot as appetizers or with rice or stuff it in bread and have it as a sandwich.

Linking this to 100th post Give away @ Cutchi's Kitchen

Mutton Cutlets/Croquettes

For nonveg lovers, meat is an absolute necessity but at my place, Mutton/meat is something we are trying to include a bit more than chicken in our diets these days for many reasons.But anything we do my LM doesn't like it and she's one of the reasons we would like her to eat some more meat than chicken which she absolutely adores.So its trials everyday to sneak it into her.

Fruit Verrines

I love desserts in a cup now even though i end up losing my cup most of the times but more than eating it i love to make it!I enjoy the colors and layers that show through the glasses.You can get as creative as you can with these.I intended to make a black forest pudding but this is what i ended up with.The result was great :)

Everyone seems to be enjoying these multi colored desserts more than the ones that are more humbler which makes me want to try more of such desserts :) Check out my others Tiramisu and Custard jelly in a cup.

 Preparation time :  20 minutes plus cooling time

To make this you need

Fruits - strawberry,mango
I used dried strawberries feel free to use fresh ones

Layer one
Chocolate cake 4-5 slices

Layer two
Mango cubes of one medium sized mango

Layer three
Strawberry flavoured yogurt few tablespoons

To top with Peanut candy 4-5 pieces


- Soak the dried strawberries in some water so the water will get a nice strawberry flavour.If using fresh berries cook them with sugar and water for a few minutes then strain the fruit and liquid.

To make flavoured yogurt,you need - Hung curd 4 tablespoons
Add 1 tsp of sugar add the cooked berries and blitz in a blender.Mix this to the hung curd to get flavoured yogurt.

- To assemble the verrines, add the chocolate cake to the bottom add a few tsps of the fruit flavoured liquid we had strained.
- Add mango cubes above this.
- Add the flavoured yogurt on top of this.
- Repeat these three layers to fill the glass to the top.
- Garnish the tops with peanut candy bits.

Notes :
- I used ready made chocolate cake and peanut candy.
- To make hung curd, use a thin cloth over a strainer and pour some curd onto the cloth, the whey will separate from the milk solids.Leave this for a few hours.Then beat the thick milk solids well with a whisk or fork to make it creamy.

  Sending to Kids Delight  , Sweet celebration , Friends Forever, Cutchi's Kitchen - 100th post give away