Monday, April 28, 2014

Rabdi | Rabri | Milk-based Indian dessert


Classic Indian dessert made using thickened milk,cardamom and nuts.
Prep Time: 5 minutes
Cook time: 45 minutes
Serves: 2
  1. Full fat milk- 1 ltr
  2. Sugar-1.5 to 2 tbsp( or according to taste)
  3. Cardamom powder- 1/4 tsp
  4. Almonds,sliced- 2 to 3 tsp
  5. Saffron strands -to garnish( optional)
  • In a heavy bottomed pan /non stick pan,bring milk to a boil over medium flame.
  • Reduce the flame to low.When a layer of cream/malai appears on the surface,gently move it to the sides of the pan using a spoon.Stir the milk gently every 3 to 4 minutes to avoid sticking to the bottom of the pan.

  • Keep collecting the cream/malai until milk is reduced to almost 1/3 rd of its original quantity.
  • Now add sugar,boil for about 10 minutes.

  • Add cardamom powder and almonds,mix well until combined.Garnish with saffron strands and serve chilled.
    • Rabdi can be also served with Jalebi, Shahi tukda or can be used to make Banarasi Lassi.
    • Adjust the quantity of sugar according to your taste.

        Sunday, April 27, 2014

        Chapathi Noodles | Healthy snack using leftover chapathi

        Chapathi Noodles

        Quick ,easy and delicious chapathi noodles
        Prep Time: 10 minutes
        Cook time: 10 minutes
        Serves: 2
        1. Leftover Chapthis-3 ( see notes)
        2. Onion,sliced- 1 small
        3. Garlic ,chopped- 1 clove
        4. Green chilies,chopped-1
        5. Cabbage and carrot ,julienned- 1 cup
        6. Capsicum ,julienned-1/4 cup
        7. Black pepper powder- to taste
        8. Soya sauce- 1/2 tsp
        9. Tomato sauce- 1 tsp
        10. Egg- 2 small( optional)
        11. Salt- to taste
        12. Oil- as required
        13. Coriander leaves,chopped-as required
      • Stack the chapathis one over the other and divide it into 4 quarters.
      • Cut into long strips and keep aside.
      • Heat oil in a pan,add onion,garlic and green chilies.Saute until it turns translucent.
      • Add cabbage and carrot,cook for few minutes.Next add capsicum and saute for another minute.
      • Now add black pepper powder,soya sauce , tomato sauce and salt to taste.Mix well until combined.
      • Move the vegetable over to one side of the pan and add the eggs ( i used  2 egg whites ),add a pinch of salt,scramble the eggs as they cook and  mix into the vegetables.
      • Add the sliced chapathis and mix well.Add chopped coriander leaves and serve immediately..
      • NOTES
        • You can also use tortillas instead of chapathis.

            Friday, April 18, 2014

            Kulukki Sarbath | Spiced Shaken Limeade With Basil Seeds and Pineapple | Healthy Summer Drink

            Kulukki sarbath

            Spiced -shaken limeade with basil seeds and pineapple.Perfect for a hot summer day.
            Prep Time: 10 to 12 minutes
            Cook time: - minutes
            Serves: 2
            1. Basil seeds/Sabja seeds /Kasha Kasha- 2 tsp
            2. Lime juice - from 2 limes
            3. Ginger ,finely chopped- 1 tsp
            4. Green chilies ,sliced- 1/4 tsp
            5. Pineapple,finely chopped- 2 tbsp( optional)
            6. Cold water- 2 cups ( and more for soaking basil seeds)
            7. Sugar / Honey / Sugar syrup- to taste
            8. Ice cubes- as required

          • Soak basil seeds in water for about 10 minutes.Drain and keep aside.
          • In a shaker /glass jar add soaked basil seeds,lime juice,ginger,green chilies,pineapple,water and sugar/honey/sugar syrup to taste .Shake well for about 15 to 20 seconds.Add ice cubes and serve immediately.

          • NOTES
            • Adjust the quantity of green chilies according to your taste.

              Thursday, April 17, 2014

              Pineapple Payasam | Pineapple Kheer

              Pineapple Payasam

              Quick ,easy and delicious pineapple kheer /Pudding
              Prep Time: 10 minutes
              Cook time: 30 minutes
              Serves: 6 to 10
              1. Sago pearls /Chowari-1 cup( approx 200 gms)
              2. Pineapple,chopped- 1 cup,heaped
              3. Sugar- 3 to 4 tbsp ( or according to taste)
              4. Milk(Full fat)-1 ltr
              5. Condensed milk- 1 tin( 400 gm)
              6. Water-as required

            • Gently wash sago and drain well.Cook  sago with plenty of water ( about 5 to 6 cups) until it turns translucent.Drain well and add cold water to avoid sticking.
            • Drain the sago pearls and keep aside.Finely chop the pineapple pieces.
            • In a pan,combine together chopped pineapple and 1 tbsp sugar.Cook for few minutes or until it turns almost dry.Allow this to cool completely.Keep aside.
            • In a heavy bottomed pan,combine together milk and condensed milk.Bring it to just under a boil.
            • Now add cooked sago pearls and sugar to taste.Mix well and cook for few minutes ,stirring continuously  until it turns slightly thick.Allow it to cool completely.
            • Once it has cooled ,add the cooked pineapple and mix well.Serve chilled.

            • NOTES
              • Do not add pineapple to hot milk,if you do so it may curdle.

                Friday, April 11, 2014

                Kerala Bonda | Fried whole wheat and banana cake

                Kerala Bonda

                Popular Kerala tea time snack made using whole wheat flour , banana and jaggery.(also known as undanpori in North Kerala.)
                Prep Time: 10 minutes ( 2 hours for fermentation)
                Cook time: 30 minutes
                Makes: 20 to 25 bondas
                1. Jaggery,grated-3/4 cup
                2. Sliced coconut(cut into small pieces)-1/4 cup
                3. Whole wheat flour- 2 cups
                4. Baking soda- 1 large pinch
                5. Salt-1 pinch
                6. Cardamom powder,freshly ground-1/2 tsp
                7. Small banana(preferably palayankodan pazham)- 3 nos
                8. Water-as required
                9. Ghee-1/2 tbsp
                10. Coconut oil-for deep frying
              • In a heavy bottomed pan,melt grated jaggery adding 1/4 cup water.Keep aside.Allow it to cool completely.
              • Heat ghee in a pan and add the coconut bits.Fry until it turns golden brown.Keep aside.
              • In another bowl,mash the bananas using a fork.
              • Add melted jaggery and fried coconut ,mix well until combined.
              • In a mixing bowl mix together whole wheat flour,baking soda,salt and cardamom powder using a fork.Add the banana -jaggery mixture and 1/4 cup water to the dry ingredients and gently mix until combined.
              • Add more water if required,and mix gently to form a sticky dough.Do not over mix.Cover and allow it to ferment for about 2 hours.
              • Heat oil in a pan over medium flame.Dip your hand in water(to avoid sticking) ,take a small portion of the dough and shape it into a lemon sized ball,then carefully slide the dough off your fingers into the hot oil.Repeat with the remaining dough.
              • Fry until it turns deep golden brown,turning once or twice in between.(Make sure that you cook it over medium flame ,else the bondas will brown too quickly and remain uncooked inside.) Drain onto a kitchen towel.Serve with tea.

                • Wednesday, April 9, 2014

                  Pavakka Kichadi | Bitter gourd in coconut and yogurt sauce

                  Pavakka Kichadi

                  Pavakka Kichadi- Kerala Vishu / Onam sadhya special recipe
                  Prep Time: 10 minutes
                  Cook time: 15 minutes
                  Serves: 4 to 5
                  1. Pavakka /bitter gourd,sliced- 1 medium sized
                  2. Green chili,sliced-2-3
                  3. Grated coconut-1/2 cup
                  4. Cumin seeds-1/8 tsp ( optional)
                  5. Mustard seeds-1/4 tsp
                  6. Yogurt-3/4 to 1 cup
                  7. Water- as required
                  8. Salt- to taste
                  9. Oil- as required
                  For tempering:
                  1. Mustard seeds-1/4 tsp
                  2. Shallots / Chumannulli,sliced-2 to 3
                  3. Dry red chilies- 1 or 2
                  4. Curry leaves-1 sprig

                • Heat oil in a pan ,add pavakka/bitter-gourd and green chilies , fry until it turns golden brown and slightly crisp.Drain and keep aside.
                • Grind together grated coconut , cumin seeds( if using) and just enough water to form a smooth paste.Crush the mustard seeds and add it to the coconut paste.Keep aside.
                • In a mixing bowl,combine together fried bitter-gourd and green chilies,coconut paste and yogurt.Add salt to taste and mix well.
                • For tempering,heat oil in a pan,add mustard seeds and let it splutter.Add shallots,dry red chilies and curry leaves,saute until shallots turn golden brown.Add this to the curry and mix well.
                • Monday, April 7, 2014

                  Mango Milkshake

                  Mango Milkshake

                  Quick and easy Mango milkshake recipe.
                  Prep Time: 5 minutes
                  Cook time: - minutes
                  Serves: 2 to 3
                  1. Mango,peeled and cubed- 2 ,medium sized
                  2. Milk,chilled - 2 cups ( for vegan option use almond milk or cashew milk)
                  3. Sugar- 2 to 3 tsp( or to taste)
                  4. Cardamom powder- 1 pinch( optional)

                • In a blender combine together mango,milk,sugar and cardamom powder( if using).Blend together until smooth and creamy.
                • Serve immediately.You can also add one scoop of vanilla / mango ice cream if desired.

                • NOTES
                  • Adjust the quantity of sugar according to your taste.

                  Saturday, April 5, 2014

                  Semiya Payasam | Vermicelli Kheer | Kerala Sadhya Recipe

                  Semiya Payasam /Vermicelli Kheer

                  Quick and easy vermicelli payasam / kheer using condensed milk.
                  Prep Time: 10 minutes
                  Cook time: 30 minutes
                  Serves: 8 to 10
                  1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
                  2. Vermicelli/semiya - 1 cup ,heaped
                  3. Milk-8 to 9 cups( about 2 ltr)
                  4. Sweetened condensed milk- 1 Tin( 400 gm)
                  5. Sugar- 3 to 4 tbsp( or according to taste)
                  6. Cardamom powder,freshly ground- 1/2  tsp
                  7. Ghee- 1 to 2 tbsp

                • Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.
                • Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.
                • Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.
                • Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.
                • Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

                • NOTES
                  • Adjust the quantity of sugar according to your taste.
                  • Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.

                  Wednesday, April 2, 2014

                  Tamil Nadu Style Coconut Chutney | Chutney for Dosa / Idli

                  Tamil Nadu style coconut chutney

                  Quick and easy Tamil Nadu style coconut chutney with bengal gram /pottukadalai.
                  Prep Time: 5 minutes
                  Cook time: 5 minutes
                  Serves: 3 to 4
                  1. Grated coconut- 1 cup
                  2. Roasted Bengal gram /pottukadalai- 1/4 cup
                  3. Green chilies- 2 to 3 ( or to taste)
                  4. Ginger,chopped- 1/4 tsp
                  5. Tamarind pulp- 1/8 to 1/4 tsp( according to taste)
                  6. Water- as required
                  7. Mustard seeds- 1/4 tsp
                  8. Urad dal- 1/4 tsp( optional)
                  9. Asafoetida- 1 pinch( optional)
                  10. Curry leaves- 1 sprig
                  11. Salt- to taste
                  12. Oil- as required

                • In a blender combine together grated coconut,bengal gram/pottukadalai,green chilies,ginger,tamarind pulp ,salt to taste and water,Grind to form a thick and smooth paste.(adjust the consistency according to your requirement)
                • Heat oil in a pan,add mustard seeds and let it splutter.Add urad dal ,saute until it turns golden brown.Next add asafoetida and curry leaves ,saute for few seconds.Add the coconut paste ,mix well and cook for few seconds.Switch off the stove and transfer to a serving bowl.
                • Serve with dosa or idli.