Finally , I am back. Numerous reasons can be given for not writing. Though the problem was that I have been lazy all these days just escaping from writing. Thanks to some of my friends who motivated me to write it again. Thanks for being there .so guys i dont know will i able to close on all the recipes but therez no harm trying atleast. So here goes this awsome reciepe , Cheese Balls.
Dish:Cheese Balls Serves:4 people Time taken:45 mins.
Process:
Ingridients:
Milk:1 cup
Butter:3 tsp
Cornflour:5tsp
Egg:1
Cheese:2 pcs grated
Salt and Pepper
Bring the milk and butter to a rolling boil,shoot in the flour at one go and stir it continuously till it becomes thick mass. Take off the fire and beat in the egg.It will be glistening,satiny paste.Add salt and pepper to taste and add cheese.
Put a butter paper in the greased baking tray and simply put spoonfuls on to the sheet and bake in a preheated oven (200 degrees)till golden brown and puffy. this will take almost 30-35 Min's.
Serve hot.You can add more zest to the puffs by adding herbs and minced chicken to the paste. Though i have never tried that. Lemme try it and tell you guys how it comes.
This goes well with any drink.
This recipe was picked up from the newspaper. I tried it at home and it came out very nice.so guys what are u waiting for throw a party and make this awesome appetizer. Don forget to invite me.Chalo guys lemme think wat should i make next .Next coming some awesome koftas which is super yummy.
Keep posting your comments ..that makes me going.
Bye
love ya
Mona
Jul 16, 2010
Mar 15, 2010
March 16th ,2010 Devilled Eggs
Back again with recipe. This was yum . This is the recipe from the Eastern part of India. So here you go.
Process:
Dish:Devilled Egg Time:30 Mins Serve:4 people Costing:
Ingredients:
4 hard boiled egg (cut in half-length wise)
1 onion:chopped finely
2 green chillies:chopped finely
Corainder leaf:chopped finely
2 mashed pototoes
1 tsp of salt
2 tsp of Flour (Maida)
1 Spoon of (Besan)
Oil for frying.
Remove the yolks from the egg and mix it with the onions ,chillis ,coriander leaves ,salt and mashed potatoes . Put the mixture back into the egg whites. Chill for 30 mins. Heat the oil in kadhai and while the oil is heating up make a batter with the flour ,besan and water . Dip eggs into the batter and gently put into the hot oil . Fry until golden ,turning once.
Goes well with Dhaniya ki Chutney.
Bye
Process:
Dish:Devilled Egg Time:30 Mins Serve:4 people Costing:
Ingredients:
4 hard boiled egg (cut in half-length wise)
1 onion:chopped finely
2 green chillies:chopped finely
Corainder leaf:chopped finely
2 mashed pototoes
1 tsp of salt
2 tsp of Flour (Maida)
1 Spoon of (Besan)
Oil for frying.
Remove the yolks from the egg and mix it with the onions ,chillis ,coriander leaves ,salt and mashed potatoes . Put the mixture back into the egg whites. Chill for 30 mins. Heat the oil in kadhai and while the oil is heating up make a batter with the flour ,besan and water . Dip eggs into the batter and gently put into the hot oil . Fry until golden ,turning once.
Goes well with Dhaniya ki Chutney.
Bye
March 16th ,2010 Bread Manchurian
Happy Navratra to all of you. I know i have not been regular to blog these days .Its just coping up with backlog n home. But then i tried couple of dishes its just didn't get much time to pen down. These days whenever i go somewhere for dining ,i keep checking on the recipes which are very good. So this weekend was all party time and i can get 2 recipes from there . So guys all for you .
Process :
Dish: Bread Manchurian . Time:30 Mins Serves:4 People Costing:
Ingredients:
Bread: 6
Cornflour:2 tsp
All Purpose Flour(Maida):3 Spoons
Besan: 2 Spoons
Red Chilly Powder:1 tsp
Pepper Powder:1 tsp
Soy Sauce:1 spoon
Oyster Sauce:1 spoon
Tomato Sauce:2 Spoon
Chilly sauce:1 spoon
Capsicum:1
Onion:2
Carrot:1
Spring Onion:1
Ginger:10 gms
Garlic:5-6 cloves
Dry Red chilly
Oil
Salt to taste
All the vegetables has to be cut in square.
Mix Besan ,Flour ,and Cornflour together and make a thick batter . Add salt and red chilly powder to it. Coat bread pieces in it and deep fry it. Dry the fried bread pieces on Tissue paper.
Now in another non stick pan add 1 spoon of Oil. Heat the oil ,add dry chilly ,Ginger garlic paste to it and then add all the vegetables.Toss it well and add little salt and pepper . Cover the lid for 2-3 mins and then again stir the vegetables. Vegetables should not be over cooked . Add bread to it and add all the sauces to it. On high flame toss the vegetables with sauce and bread .
Easy to make ,less time consuming and great snacks. Well the tester for this recipe of this was my neighbours and they loved it .
c yup soon with next recipe..
Process :
Dish: Bread Manchurian . Time:30 Mins Serves:4 People Costing:
Ingredients:
Bread: 6
Cornflour:2 tsp
All Purpose Flour(Maida):3 Spoons
Besan: 2 Spoons
Red Chilly Powder:1 tsp
Pepper Powder:1 tsp
Soy Sauce:1 spoon
Oyster Sauce:1 spoon
Tomato Sauce:2 Spoon
Chilly sauce:1 spoon
Capsicum:1
Onion:2
Carrot:1
Spring Onion:1
Ginger:10 gms
Garlic:5-6 cloves
Dry Red chilly
Oil
Salt to taste
All the vegetables has to be cut in square.
Mix Besan ,Flour ,and Cornflour together and make a thick batter . Add salt and red chilly powder to it. Coat bread pieces in it and deep fry it. Dry the fried bread pieces on Tissue paper.
Now in another non stick pan add 1 spoon of Oil. Heat the oil ,add dry chilly ,Ginger garlic paste to it and then add all the vegetables.Toss it well and add little salt and pepper . Cover the lid for 2-3 mins and then again stir the vegetables. Vegetables should not be over cooked . Add bread to it and add all the sauces to it. On high flame toss the vegetables with sauce and bread .
Easy to make ,less time consuming and great snacks. Well the tester for this recipe of this was my neighbours and they loved it .
c yup soon with next recipe..
Mar 12, 2010
March 12th ,2010 Tamatar ka Shorba
Dear friends,
Its been heck of day today,busy in office work and then getting ready with upcoming hectic Weekend. Tomorrow i am going to Pitampura and day after to Noida , well if one stay in Gurgaon and has to go to Delhi and Noida ,u know what happens ..right. Well i love travelling but obviously not in Traffic Jams.
We were not in a mood today to have anything much in dinner so we settled on Tomato's shorba. Its light and very filling. Its just because we had jam packed dinner yesterday and we needed something light today.
So lets make it.
Process:
Dish:Tomato ka Shorba Time:30 Mins Serve:4 People Costing:
Ingredients:
Tomatoes:250 gms
Onion:2
Garlic:7-8 Cloves
Spring onions:2
Cream:2 Spoons
Milk:1 spoon
Butter:1 tsp
Sugar:1 tsp
Peeper Powder:1Tsp
Zeera Powder:1 Tsp
Coriander Leaf:Chopped well.
Salt to taste
Pressure cook Tomatoes ,Onion and Garlic. Wait for 3-4 Whistles. Strain the Water and keep the tomatoes ,onion to cool. Grind it and then again strain it well. Don't have to use the remaining pulp. Now add the stock to it. Make sure the consistency of the soup shouldn't be very thin.Heat a Kadhai ,Put butter in it and pour the tomato soup in it. Add Milk and Cream and let it simmer for sometime. Add sugar ,zeera powder and peeper powder ,boil it well. Put salt to taste. Garnish it with coriander leaf.
We just finished with the soup and it came out good. Light to have and is very nutritious.
Enjoy. I am going to sleep tight .C ya tomorrow with something nice tomorrow.
Bye love
Mona
Its been heck of day today,busy in office work and then getting ready with upcoming hectic Weekend. Tomorrow i am going to Pitampura and day after to Noida , well if one stay in Gurgaon and has to go to Delhi and Noida ,u know what happens ..right. Well i love travelling but obviously not in Traffic Jams.
We were not in a mood today to have anything much in dinner so we settled on Tomato's shorba. Its light and very filling. Its just because we had jam packed dinner yesterday and we needed something light today.
So lets make it.
Process:
Dish:Tomato ka Shorba Time:30 Mins Serve:4 People Costing:
Ingredients:
Tomatoes:250 gms
Onion:2
Garlic:7-8 Cloves
Spring onions:2
Cream:2 Spoons
Milk:1 spoon
Butter:1 tsp
Sugar:1 tsp
Peeper Powder:1Tsp
Zeera Powder:1 Tsp
Coriander Leaf:Chopped well.
Salt to taste
Pressure cook Tomatoes ,Onion and Garlic. Wait for 3-4 Whistles. Strain the Water and keep the tomatoes ,onion to cool. Grind it and then again strain it well. Don't have to use the remaining pulp. Now add the stock to it. Make sure the consistency of the soup shouldn't be very thin.Heat a Kadhai ,Put butter in it and pour the tomato soup in it. Add Milk and Cream and let it simmer for sometime. Add sugar ,zeera powder and peeper powder ,boil it well. Put salt to taste. Garnish it with coriander leaf.
We just finished with the soup and it came out good. Light to have and is very nutritious.
Enjoy. I am going to sleep tight .C ya tomorrow with something nice tomorrow.
Bye love
Mona
Mar 11, 2010
March 11th ,2010 Kaeng Khiao Wan Gai(Thai Chicken in Red Curry)
This recipe has been contributed by Sanjay Mitra, Thai Chef in Le Meridian ,Pune. I was in Pune last month and had attended Thai Workshop from him. This workshop was initiated by Times Of India ,Pune .And i have made this dish twice. My husband just relished it . Who wont relish this is an actual Thai Chicken Curry. I am sure when you make it ,people will ask from where have you ordered it.
So go on .
Process:
Dish: Thai Chicken in Red Curry Time:30 Mins Serves:4 Costing:
Ingredients:
Chicken Leg Boneless: 400 gms
Red Curry Paste:3 Tblspn
Coconut Milk:3 cups
Oil:1 tsp
Kaffir Lime Leaves:2
Fish sauce:2 tbs
Plm sugar(Gur):2 Spoons
Thai Pea Plant: 150 gms
Sweet Basil Leaves:1/4th cup
Garlic:Chopped well
Lemon Grass: 1
Red Chillies cut into strips.
In a wok heat oil and fry chopped garlic , Thai Pea, Lemon grass ,Fish Sauce and Sweet Basil. Let it crackle. Add Red curry paste and fry for 5 mins till the oil comes out. Add Chicken and roll it well in the paste. Cover it and cook it on low flame. add little chicken sock or water to it to avoid sticking on the bottom. Meanwhile grind Coconut and squeeze the milk out of it. Keep it in pot and then add warm water to the squeezed coconut and again take out the coconut milk and keep it another pot. When the chicken is cooked ,add Coconut cream first and let it boil nd then add another Coconut Milk and lit boil. Roll Kaffir Leaves and cut it in small pcs ,add it in the wok.Finally add palm sugar ad add little water if required.And you get the perfect Thai Chicken Red curry.
It Goes well with sticky rice and Thai Chilly fish Sauce. Will post soon the recipe of Thai Chilly Fish Sauce.
Now you can also make Thai chicken in Green curry. The method is absolutely same ,its just u have to add green curry paste to it. To get the right flavour try to buy Thai Red curry paste made in Thailand .Available in all super marts .
c ya soon with more recipes
So go on .
Process:
Dish: Thai Chicken in Red Curry Time:30 Mins Serves:4 Costing:
Ingredients:
Chicken Leg Boneless: 400 gms
Red Curry Paste:3 Tblspn
Coconut Milk:3 cups
Oil:1 tsp
Kaffir Lime Leaves:2
Fish sauce:2 tbs
Plm sugar(Gur):2 Spoons
Thai Pea Plant: 150 gms
Sweet Basil Leaves:1/4th cup
Garlic:Chopped well
Lemon Grass: 1
Red Chillies cut into strips.
In a wok heat oil and fry chopped garlic , Thai Pea, Lemon grass ,Fish Sauce and Sweet Basil. Let it crackle. Add Red curry paste and fry for 5 mins till the oil comes out. Add Chicken and roll it well in the paste. Cover it and cook it on low flame. add little chicken sock or water to it to avoid sticking on the bottom. Meanwhile grind Coconut and squeeze the milk out of it. Keep it in pot and then add warm water to the squeezed coconut and again take out the coconut milk and keep it another pot. When the chicken is cooked ,add Coconut cream first and let it boil nd then add another Coconut Milk and lit boil. Roll Kaffir Leaves and cut it in small pcs ,add it in the wok.Finally add palm sugar ad add little water if required.And you get the perfect Thai Chicken Red curry.
It Goes well with sticky rice and Thai Chilly fish Sauce. Will post soon the recipe of Thai Chilly Fish Sauce.
Now you can also make Thai chicken in Green curry. The method is absolutely same ,its just u have to add green curry paste to it. To get the right flavour try to buy Thai Red curry paste made in Thailand .Available in all super marts .
c ya soon with more recipes
March 11th ,2010 Chicken Onion Soup
hey I tried couple of Dish today ,and was dead tired by Eod. 2 came out nice and the 3rd one needs more practice.I was trying to make momos. The filling came out perfect but i couldnt make the perfect shape. So leeme keep practicing and as soon as i get the right technoique i will write it.By the time i finish my blog i will be putting on some weight .I keep on eating stuff. Okay , I made this Onion Chicken Soup and Kaeng Khiao Wan Gai(Thai Chicken in Red Curry).
So here u go .
Process:
Dish: Onion Chicken Soup Serve :4 People Time:20 mins Costing:
Ingridients :
2 Bowls of Chicken stock(its made by pressure cooking chicken bones with 2 onions and salt)
Onion:1 cut into very small pcs
1 Spoon :Corn Flour
Coriander Leaf
2 Spoons of Butter
1 tsp of Cream
Pepper Powder:1 Spoon
Light Soy Sauce:1 Tsp
Salt to taste
Pressure cook Chicken bones with little chicken on it and 2 onions till it is cooked. Strain the chicken stock and make a paste of boiled onion . In a Wok, Heat 2 spoons of butter , fry onion and coriander leaf for 2 mins , Add the Onion paste and fry it for another 5 mins. Add Chciken stock to it and let it boil. Add Pepper powder and salt to it.Add ight soy sauce to it for the flvour. Dissolve Cornflour powder in water and add it to soup. Let it simmer for another 5-7 mins. Garish it with Cream and serve hot.
So go n try it. I am still waitng for the comment from you .I hope u guys are reading it and making it.
Coming Next is Thai Chicken
love ya
So here u go .
Process:
Dish: Onion Chicken Soup Serve :4 People Time:20 mins Costing:
Ingridients :
2 Bowls of Chicken stock(its made by pressure cooking chicken bones with 2 onions and salt)
Onion:1 cut into very small pcs
1 Spoon :Corn Flour
Coriander Leaf
2 Spoons of Butter
1 tsp of Cream
Pepper Powder:1 Spoon
Light Soy Sauce:1 Tsp
Salt to taste
Pressure cook Chicken bones with little chicken on it and 2 onions till it is cooked. Strain the chicken stock and make a paste of boiled onion . In a Wok, Heat 2 spoons of butter , fry onion and coriander leaf for 2 mins , Add the Onion paste and fry it for another 5 mins. Add Chciken stock to it and let it boil. Add Pepper powder and salt to it.Add ight soy sauce to it for the flvour. Dissolve Cornflour powder in water and add it to soup. Let it simmer for another 5-7 mins. Garish it with Cream and serve hot.
So go n try it. I am still waitng for the comment from you .I hope u guys are reading it and making it.
Coming Next is Thai Chicken
love ya
Mar 10, 2010
10th March ,2010 Coconut Barfi.
Hi Folks,
I have been tied up with so much of office work that i hardly get time to chill n relax. Its only when i cook something for my blog i feel good.I keep checking on my visitors list everyday and i feel so good and motivated to write more .Guys keep posting your comments and also if you want to contri some recipe .I can put it here after trying it in my kitchen. After all this blog is for all the foodies . Wat say.
I made this coconut barfi. Its so easy to make and it tastes amazingly delicious.
Process:
Dish:Coconut Barfi. Serve: 8 People Time:20 mins Costing:
Ingredients:
1 cup grated coconut.
1/2 cup milk
5 spoon of condensed milk
1/3 cup sugar
2 tbsp ghee
1 tsp cardamom powder
8-10 sliced almonds
In a wok fry grated coconut in ghee. Fry it for 5 minutes till the ghee comes out.Keep stirring as it shouldn't stick to the bottom. Add Milk and boil it till the entire milk is soaked well in coconut . Add condensed milk and sugar in it . Keep on low flame and keep stirring often till the mixture gets thick and almost dry.Add Cardamom powder .Turn Off the Heat. Take a plate ,oil it (use ghee) and then spread the entire ready barfi on the plate. Cut into Square pieces when its warm . Sprinked the sliced almonds on the top of the barfi.
With this dessert you can end your meal.
Absolute Divine is this barfi. Enjoy and lemme know if you like it.
I have been tied up with so much of office work that i hardly get time to chill n relax. Its only when i cook something for my blog i feel good.I keep checking on my visitors list everyday and i feel so good and motivated to write more .Guys keep posting your comments and also if you want to contri some recipe .I can put it here after trying it in my kitchen. After all this blog is for all the foodies . Wat say.
I made this coconut barfi. Its so easy to make and it tastes amazingly delicious.
Process:
Dish:Coconut Barfi. Serve: 8 People Time:20 mins Costing:
Ingredients:
1 cup grated coconut.
1/2 cup milk
5 spoon of condensed milk
1/3 cup sugar
2 tbsp ghee
1 tsp cardamom powder
8-10 sliced almonds
In a wok fry grated coconut in ghee. Fry it for 5 minutes till the ghee comes out.Keep stirring as it shouldn't stick to the bottom. Add Milk and boil it till the entire milk is soaked well in coconut . Add condensed milk and sugar in it . Keep on low flame and keep stirring often till the mixture gets thick and almost dry.Add Cardamom powder .Turn Off the Heat. Take a plate ,oil it (use ghee) and then spread the entire ready barfi on the plate. Cut into Square pieces when its warm . Sprinked the sliced almonds on the top of the barfi.
With this dessert you can end your meal.
Absolute Divine is this barfi. Enjoy and lemme know if you like it.
Mar 8, 2010
March 9th ,2010 (Egg Curry)
Hi there,
After a long time i am penning down . I have now come in Gurgaon, all settled will keep trying lot of recipes everyday from now on. Looks like its been ages that i have cooked something. So finally i am gearing up and getting more recipes to my blog.
I made KolhaPuri Egg Curry on one of the get together. Very different from what I have been making till date.So here is the recipe.
Dish:Egg Curry(Egg Russa)
Process:
Ingredients:
Ingredients:
6 eggs, hard-boiled
2 large onion, roughly chopped
2 large tomatoes, roughly chopped
1 cup fresh/frozen grated coconut
1 tsp minced ginger
1 tsp minced garlic
8 whole cloves
8 whole peppercorns
6 dry red chillies
1 tsp poppy seeds
1 tsp fennel seeds (saunf)
4 tbsp oil
1/2 tsp turmeric
salt to taste
2 tbsp minced cilantro for garnish
In a pan, heat the oil, add cloves, peppercorns, chillies, poppy seeds and fennel seeds and saute till the spices are aromatic and sizzling. Add the onion, ginger, garlic and fry well till browned.Add the coconut and fry till well-toasted.Add the tomatoes and continue frying for 3-4 minutes. Grind this mixture into a fine paste, using some water as necessary while grinding. Transfer the paste back to a saucepan, add salt and turmeric and enough water to make your desired consistency; bring to a boil and simmer for 10 minutes.Peel the boiled eggs, halve them and add them to the curry. Simmer for another minute.Garnish with cilantro.
To make a traditional Kolhapuri meal, serve this egg rassa with jeera rice .
i made it on Sunday in a get together and was highly appreciated. Try on this you will like it.
I am making Coconut Barfi contributed by my mom .Will put it when it comes out good .Oh i forgot the Egg recipe was contributed by a maid "Santa Bai" who worked at my mom's place.She makes awesome Maharastrian dishes. C ya again in evening.
After a long time i am penning down . I have now come in Gurgaon, all settled will keep trying lot of recipes everyday from now on. Looks like its been ages that i have cooked something. So finally i am gearing up and getting more recipes to my blog.
I made KolhaPuri Egg Curry on one of the get together. Very different from what I have been making till date.So here is the recipe.
Dish:Egg Curry(Egg Russa)
Process:
Ingredients:
Ingredients:
6 eggs, hard-boiled
2 large onion, roughly chopped
2 large tomatoes, roughly chopped
1 cup fresh/frozen grated coconut
1 tsp minced ginger
1 tsp minced garlic
8 whole cloves
8 whole peppercorns
6 dry red chillies
1 tsp poppy seeds
1 tsp fennel seeds (saunf)
4 tbsp oil
1/2 tsp turmeric
salt to taste
2 tbsp minced cilantro for garnish
In a pan, heat the oil, add cloves, peppercorns, chillies, poppy seeds and fennel seeds and saute till the spices are aromatic and sizzling. Add the onion, ginger, garlic and fry well till browned.Add the coconut and fry till well-toasted.Add the tomatoes and continue frying for 3-4 minutes. Grind this mixture into a fine paste, using some water as necessary while grinding. Transfer the paste back to a saucepan, add salt and turmeric and enough water to make your desired consistency; bring to a boil and simmer for 10 minutes.Peel the boiled eggs, halve them and add them to the curry. Simmer for another minute.Garnish with cilantro.
To make a traditional Kolhapuri meal, serve this egg rassa with jeera rice .
i made it on Sunday in a get together and was highly appreciated. Try on this you will like it.
I am making Coconut Barfi contributed by my mom .Will put it when it comes out good .Oh i forgot the Egg recipe was contributed by a maid "Santa Bai" who worked at my mom's place.She makes awesome Maharastrian dishes. C ya again in evening.
Feb 14, 2010
Feb 14th , Taking break.
Hey friends
From last few days i have not written my blog.Well i thought i will be writing lot of recipes here in pune but unfortunately i am not keeping well. I am busy nursing myself from last 1 week to get rid of this cold n cough. Its been bad and i am hoping everyday to be well soon. I am taking a break from the blog till i get well soon and load my blog with lots of recipes. C ya soon .
Love ya Bye....
Mona
From last few days i have not written my blog.Well i thought i will be writing lot of recipes here in pune but unfortunately i am not keeping well. I am busy nursing myself from last 1 week to get rid of this cold n cough. Its been bad and i am hoping everyday to be well soon. I am taking a break from the blog till i get well soon and load my blog with lots of recipes. C ya soon .
Love ya Bye....
Mona
Feb 7, 2010
Feb 7th ,2010 ,ButterCream Icing
I learnt it from 1 of my hotelier friend ,Sandhya. I baked few Vanilla cup cakes and decorated it with butter cream icing. I never knew its so easy to do.so i thought that there will be lot of people who know how to bake but then have hard time making perfect icing.So here it is.
Dish:Butter Cream Icing Time:15 mins Costing:
Ingridients:
Unsalted Butter(white butter):250 gms
Meringue powder:2 Spoons(optional it can be substituted by egg whites)
Icing sugar:2 spoons
Food colour:Red
Vanilla essence:1 spoon
Milk:50 ml
In the bowl of your electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency.
Tint portions of frosting with desired food color . I used red color .
And you can use this icing on cake as borders or filling it up.
Dish:Butter Cream Icing Time:15 mins Costing:
Ingridients:
Unsalted Butter(white butter):250 gms
Meringue powder:2 Spoons(optional it can be substituted by egg whites)
Icing sugar:2 spoons
Food colour:Red
Vanilla essence:1 spoon
Milk:50 ml
In the bowl of your electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency.
Tint portions of frosting with desired food color . I used red color .
And you can use this icing on cake as borders or filling it up.
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