Litchi Payesh/Payasam/Kheer

Ingredients:
Full cream milk - 1 Litre
Litchis - 20 to 22
Sugar - 4 to 5 tbsp. (or as per taste)
Cardamom/elaichi powder - 1/2 tsp.

For sugar syrup:
Sugar - 2 tbsp.
Water - 1 cup

To garnish:
Chopped pistachios or any nuts

Method:
Heat the milk in a heavy-bottomed pan and reduce the amount to half (stir continuously so as to avoid burning).
When reduced to half, add sugar (to taste) and cardamom powder and stir.
Remove from heat and cool.
Meanwhile peel the litchis and remove the seeds.
Heat 1 cup of water and add 2 tbsp. of sugar. Stir to dissolve the sugar. Bring it to a boil.
Boil for 5 to 6 minutes. Now add the litchis and cook for 4 minutes on low flame.
Remove from heat. Drain out the litchis from the sugar syrup and drop them in the milk.
Mix. Keep in fridge and serve chilled. Before serving, garnish with nuts and serve.
R.C.

Note:
If the layer cream on the top of the milk appears, remove them while cooling.
Sent off to "Flavours of Bengal" hosted by Priya and started by Nayna.

Read More

Semiya Payasam

Happy Mother's Day!!!

Ingredients:
Semiya - 1/2 cup
Milk - 1 cup (boiled)
Sugar - 1/2 to 3/4 cup (or as per taste)
Ghee - 3/4 tsp.
Cardamom powder - 1/4 tsp.
Cashew nut - 8
Raisins (golden) - 10
Pistachios - few

Method:
Melt 1/4 tsp. of ghee and fry the semiya till golden color.
Pour 1.5 to 1.75 cups of hot water. Cook the semiya till they turn soft.
Meanwhile roast the cashews and raisins till they turn golden in colour in the remaining ghee. Keep aside.
Add sugar and let it dissolve in the semiya.
Pour milk and stir. Cook for 2-4 minutes.
Sprinkle cardamom powder, cashews, raisins and pistachios.
Serve hot or cold.
Enjoy.

Read More

Bhapa Doi (Bengali Cheese Cake)

Bhapa Doi is a dessert consisting mainly of yogurt/curd and condensed milk (and milk). It reminds me of Haldiram's sweets.

Ingredients:
Yogurt/Doi - 150 g
Sweetened condensed milk - 150 g
Green cardamom seeds - from 4 cardamom
Milk - 2 tbsp.
Saffron - 5 to 6 strands
Nuts and raisins - to garnish

Method (My style of preparation):
Take 400 g of yogurt and remove the whey water by using a coarse woven cheesecloth for 2-3 hours.
After the removal of whey water, beat the curd in a blender (the thick curd measurement was 150 g).
Mix the curd along with the same quantity of condensed milk.
Then add cardamom seeds and mix well.
Pour into the ramekins or any other oven-proof dish.
Garnish with nuts or raisins.
Soak the saffron in warm milk and keep aside.
Pre-heat the oven in 190C.
Place the ramekins on a baking tray.
In a baking tray, pour hot water halfway up the dish.
Carefully place them in the oven.
Bake for 10 minutes. After that, pour the saffron-coated milk in each ramekin.
Bake for another 10 minutes or until the tester comes clean.
Let the dishes cool.
Then chill the desserts overnight and consume the next day immediately.



Sent off to "Flavours of Bengal" hosted by Priya and started by Nayna.

Read More

Pumpkin Oats Kheer

Ingredients:
Yellow pumpkin - 1 cup (chopped)
Quick cooking oats - 1/2 cup
Milk (boiled) - 1 1/2 cup
Granulated sugar - 1 cup (or as per taste)
Green cardamom powder - 1/2 tsp. (heaped)

Cashew nuts - 10
Golden raisins - 8
Ghee - 1 tsp.

Method:
Pressure cook the pumpkins till 3 whitsles. Cool. B-) Blend.
In a kadai add milk, oats, ground pumpkins and sugar and bring it to a boil while stirring in between.
Reduce the heat to medium-low flame and add the cardamom powder.
Fry cashews and rai'sins in ghee and add to the kheer including the ghee.
Enjoy warm in winter and cold in summer.

Sent off to Sent off to "CWF-Oats" hosted by Priya (started by Kiran) and Kurinji's "Pongal Feast" event.

Read More

Bottle Gourd and Moong Dal Payasam/Kheer

Today, I got some very fresh and tender bottle gourds from the local superstore. I was planning to make kootu for lunch. As today is Karwa Chauth, I changed my plans. So my bottle gourd converted from kootu to kheer. Twisty, huh?

Ingredients:
Bottle gourd - 1 (medium)
Moong dal - 1/3 cup
Milk - 2 1/4 cups
Sugar - 1 cup (or as per taste)
Sweetened condensed milk - 1 cup (or as per taste)
Grated coconut - 3 tbsp.
Poppy seeds - 1 tbsp.
Green cardamom powder - 1/2 tsp.
Cashew nuts - 10
Ghee - 2 tsp.

Method:
Peel and grate the bottle gourd.
Heat 1 tsp. of ghee in a pan and saute the grated bottle gourd for 2 to 3 minutes.
Now pour 2.25 cups of milk. Cook the bottle gourd.
Meanwhile cook the moong dal. Cool and grind them.
Add this to the bottle gourd and stir.
Now add the sugar and stir till the sugar dissolves.
Dry roast the poppy seeds till golden color. Grind the poppy and grated coconut with little water into paste.
Now add this paste to the kheer. Cook for 2 minutes.
Pour the condensed milk and stir. Sprinkle the cardamom powder.
Fry the cashew nuts in 1 tsp. of ghee. Add this to the kheer.
Enjoy warm or chilled. Slurp!

Note:
Adjust the sugar and condensed milk according to the size of the bottle gourd.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

Read More

Vaca Preta

It's a very simple and easy recipe which is perfect for summer. We often used to enjoy this dessert/drink in fast food restaurants in Texas and Florida.

Ingredients:
Coke - as required
Vanilla ice cream - 2 scoops

Method:
First, add a scoop of ice cream in an empty glass.
Then pour the coke.

Again add another scoop on the top or blend the two to form like a milkshake.

Sent off to "AWED-Brazil" hosted by Sara and started by DK.

Read More

Aam/Mambazha/Mango Phirni

Ingredients:
Full Cream Milk - 1 litre
Basmatic rice - 75 gm
Granulated sugar - 150 gm
Mango puree - 500 gm
Cardamom pods - 2 (crushed)
Almond flakes - 2 tbsp.
Raisins - 1 tbsp.
Cashewnuts - 1 tbsp. (crushed)

To Garnish:
Pistachios - few (chopped)

Method:
Soak basmati rice for 30 minutes in little water.
Blend into paste.
In a pan, add the milk and bring it to boil.
Add the crushed cardamom pods and simmer for 5 minutes.
Strain the milk and add it to a thick bottomed pan.
Add the rice paste to the milk and simmer for 15 minutes by stirring constantly.
Be careful at this stage or else it will stick to the bottom (after adding rice paste).
Add the sugar, almonds and raisins. Simmer for 15 minutes.
Pour into bowl and cool. Chill in the refrigerator.
Stir in the mango puree, crushed cashewnuts and garnish with pistachios.
Enjoy the yummy Phirni.

Adapted from a magazine.

Read More

Rava Kesari

Ingredients:
Fine rava/sooji/semolina - 1 cup
Sugar - 1 1/2 cups
Hot water - 2 1/2 cups
Ghee - 2 1/2 tbsp. + 1 1/2 tsp.
Warm milk - 1/4 cup
Saffron strands - a few strands
Cashewnuts - 6
Raisins - 8
Ground green cardamom - 1 tsp.
Saffron food color - 2 to 3 pinches

Method:
Add 3/4 tsp. of ghee in a small kadai and roast the cashewnuts and raisins. Keep aside.
Add the saffron strands in warm milk and keep aside.
Heat 3/4 tsp. of ghee in a non - stick kadai.
Add the rava and start to fry for 3 to 4 minutes.
Dissolve the saffron food color in hot water.
Pour the hot water in the roasted rava and start to mix well and break the lumps if any formed.
Stir and allow the rava to cook.
Now add the sugar and stir well. When the sugar is fully dissolved, add the 2 1/2 tbsp. of ghee and mix well.
Now add the warm milk with saffron strands, ground cardamom, roasted cashew nuts, raisins and mix well.
When the kesari leaves the sides of the kadai, remove from heat.
Have the kesari warm or at room temperature.

Sent off to Priya's "CWS-Cardamom Seeds" event and Jyoti's "Mother's Day Event".

Read More

Carrot Halwa with Nuts (Microwave Version)

Ingredients:
Carrots - 400 gm (grated)
Fresh cream - 400 gm
Sugar - 3/4 cup
Cahewnuts and almonds - 1/4 cup (mixed)
Ground green cardamoms - 1 tsp.
Almonds and pistachios - 2 tsp. (chopped)


Method:
Take carrot, cream and sugar in a casserole. Microwave high for 5 minutes. Stir in between.
Now microwave high for 20 minutes by stirring in between every 3 to 4 minutes until liquid is almost evaporated.
Blanch almonds and chop both almonds and cashewnuts.
Add the nuts and ground cardamom. Microwave medium for 4 minutes.
Take out and spread out in a serving plate.
Garnish with chopped almonds and pistachios.
Serve warm or chilled.

Sent off to Priya's "CWS-Cardamom Seeds" and "MEC-Kids Party Food" (hosted by asankhana and started by Srivalli).

Read More

Aval Payasm/Atukulu Payasam (T&T-Sailu's Kitchen)

Original recipe here.

Ingredients:
Coconut milk - 2 1/2 cups
Roasted rice flakes/aval/poha (in a tsp. of ghee) - 1/2 cup
Grated jaggery (keep in 1 cup of warm water) - 1/2 cup
Cardamom powder - 1/2 tsp.
Cashew nuts - 6-7
Raisins - few
Ghee - 1 tbsp.

For the smooth paste:
Soak in 5 tbsps of milk:
Dry-roasted poppy seeds/khus-khus - 1/2 tbsp.
Grated coconut - 1 1/2 tbsp.
Cashewnuts - 5-6

Method:
First grind all the ingredients for the smooth paste.
In a heated pan, add ghee and roast the cashewnuts and raisins. Keep aside.
In the same pan, add the ground paste and a few tablespoons of water and cook for 5 minutes.
Add the jaggery water and let it cook along with the paste for 5-6 minutes.
Add the roasted rice flakes and coconut milk and let it slowly simmer for 8 to 10 minutes, stirring it once in a while.
Add the cardamom powder and toasted cashews and raisins. Serve warm or refrigerate until chilled.
It tastes good both warm and chilled.

Note:
Add a cup of warm milk before serving as the rice flakes absorb the moisture content of the payasam.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka), Shama's "Kheer Festival" event & Priya's "CWS-Cardamom Seeds" event.

Read More

Sheer Brunj (Lucknowi Rice Kheer)

Ingredients:

Milk - 1 litre
Basmati rice - 30 gm
Khoya - 75 gm
Sugar - 125 gm
Ghee - 2 tbsp.
Cashew nut paste - 25 gm
Cream - 75 gm
Kewra water - ¼ cup
Ground green cardamom - ¼ tsp.
Almonds - 8
Pistachios - 20
Saffron - a few strands (soaked in warm water)

Method:
Boil the milk and add the washed rice in a thick bottomed pan.
Cook the rice till tender in simmer mode.
Add half of the sugar and do not stir till it boils.
Once boiled, stir and cook for a minute.
Add mashed or grated khoya little by little mixing well to avoid lump formation.
Add half of kewra water and remaining sugar.
Mix and add the remaining kewra water. Stir continuously till it thickens and sticks to the wooden spoon.
Add melted ghee while mixing well.
Blend cream, cashew paste and saffron water.
Add to the sheer brunj along with ground cardamom.
Cool to room temperature.
Serve garnished with chopped almonds and pistachios. I garnished with saffron also.
Enjoy the rich, creamy and yummy kheer!.

R.C.

Read More

Muhallabia (An Arabic Milk Pudding)

Ingredients:

Corn starch - 2 tbsp.
Ground rice - ¼ cup
Milk - 4 ½ cups
Sugar - ½ cup
Rose water - 1 ½ tbsp.
Honey - 3 tbsp.
Almonds - 8
Pistachios - 15

Method:
Mix corn starch and ground rice with ½ cup of cold milk and beat till it turns smooth without lumps.
In a non-stick pan, bring 4 cups of milk to boil.
Add the corn starch and rice mixture while stirring continuously with a wooden spoon.
Stir continuously till the cream thickens in a low flame.
Add sugar and keep stirring.
Stir in 1 tbsp. of rose water and cook for a few more minutes.
Cool the cream slightly before pouring into a glass serving cup or bowl.
Let it cool and chill in the refrigerator.
When the pudding is cold, prepare the honey syrup.
In a small pan add the honey and ½ cup of water. Bring it to a boil.
Stir well. Add the ½ tbsp. of rose water.
Once the honey syrup has cooled, pour it over the cold and firm cream.
Sprinkle chopped almonds and pistachios.
Serve chilled.
Enjoy!!

R.C.

Read More

Elaneer Payasam/Tender Coconut Kheer

Ingredients:
Tender coconut kernels - 2 cups
Tender coconut water - 1 cup
Sweetened condensed milk - ½ a can
Milk - ½ cup
Thick coconut milk - 1 cup
Ground green cardamom - ¼ tsp.
Cashew nuts - 5 (whole)
Raisins - 8
Ghee - 1 tsp.

Method:
In a bowl mix tender coconut water, condensed milk, milk, coconut milk and ground cardamom.
Cut the tender coconut kernels into bite sizes and add to the liquid.
Fry the cashews and raisins and add to the kheer.
Enjoy and it’s good to eat it immediately.
RC

Read More

Watermelon Payasam/Kheer

Watermelon Payasam/Kheer

Ingredients:

Watermelon flesh - 3 cups (chopped)

Milk - 1 cup

Sweetened condensed milk - 1 cup

Cardamom seeds - from 2 cardamoms

Cashew nuts - 5 (whole)

Saffron strands - a pinch

Ghee - 1 tsp.

Method:

Boil the milk and keep aside.

Grind the watermelon.

Fry the nuts in ghee till golden color.

Crush the cardamom seeds.

Combine all ingredients and payasam/kheer is ready.

Enjoy (you can either eat/drink as it is or chilled).

Read More

Orange Kheer

,OrangeThis is a bengali dessert. In the bengali language, it is called Kamla Lebur Kheer. Peeked it from Bong Mom’s Cookbook. Here is the original recipe. In this season we get loads, loads, loads…. (Phew!)..of oranges as we can select a good quality of them. This kheer has a divine taste and it’s simple to make.

Ingredients:
Oranges - 6
Whole milk - 1 litre
Condensed milk - ¾ can
Saffron - 2 pinches
Sugar - ½ cup

Method:
In a deep thick pan, add the milk and bring it to a boil.
Reduce the heat to medium and start stirring.
After sometime, add the condensed milk and stir.
Add the sugar and stir.
Stir the milk till it becomes ¼th the initial amount.
A smooth kheer is obtained without any burning.
Refrigerate the kheer for 1 hour.
Meanwhile peel the skin of oranges and remove all the thin film white segments also.
After 1 hr add the oranges to the kheer and refrigerate for 2 hrs.
Finally add the saffron strands and serve chill.

Sent off to 'JFI-Saffron' event hosted by DK (originally started by Mahanandi) and Sanghi's 'FIL-Fruits' event.

The Marigold flowers blossoming in the balcony match well with oranges for 'dish-flower' pairing.

Read More

Banana & Coconut Frozen Yogurt Popsicle (T&T-Wandering Chopsticks)

Here is the original recipe.
Ingredients:
Ripe Banana - 1
Coconut flakes - 1/3 cups
Butter - 2 tbsp.
Brown sugar - 2 tbsp.
Yogurt - 1 cup

Method:
Toast the coconut flakes until they change to a light golden colour. Set aside.
Melt the butter and sugar in a pan until it thickens.
Add the chopped banana pieces and let it absorb the mixture and caramalize.
Remove from heat and add the toasted coconut.
Mash it.
Cool the mixture by keeping it in the refrigerator.
Now add 1 cup of yogurt and mix well.
Pour in the mould or popsicle maker and freeze.
Enjoy it in hot summer days!

Sent off to the "Tried & Tasted: Wandering Chopsticks" event hosted by Trupthi.

Read More

Walnut Halwa

Ingredients:
Walnut - 1 cup
Sugar - 1 cup
Ghee - 5 tsp
Complan - 2 tsp
Cardamom powder - 1/4 tsp
Cashews - 10 (roasted)

Method:
Lightly toast the walnuts, cool and powder them.
Now add little water to the walnut powder to form a thick batter.
In a non-stick pan, add 2 tsps of ghee and add this batter.
Start to fry the batter till it becomes thick (medium flame).
At this stage, add the sugar and mix well.
Stir continuously till it becomes thick.
Now add the complan and mix well.
Add the remaining ghee, cardamom powder, cashews and stir.
When the halwa leaves the side of the pan, remove and place it on a well greased plate or vessel.
Cool and enjoy the halwa!
Recipe Source: Recipe Book

Note: I didn't add too much ghee in this sweet.

This is sent off to Saraswati Iyer's "Sweet & Savouries" event. Click on the link for details.

Read More

Carrot Coconut Halwa and Happy Mother's Day!

Happy Mother's Day!

Mom-Her love is like akshyapatram. As I am the only child to my parents, it is obvious how I was pampered even today. I remember my child hood, she would get up early in the morning, finish off spraying water from gate till portico.(Not to mention the kolam). Then gets milk from the booth. When my dad and I wake up, coffee will be right there. Whatever I asked she said 'Yes'. There was never a 'No'. Making me to gobble healthy foods was a tough job for her. I am proud of my mom.

She is my lifetime friend, philosopher, and guide. I can talk to her any matter. I never saw her sitting idle. She kept herself busy. She visited me every month in hostel during college days sometimes bringing food. I always spend time with her in gardening. Coconut trees, shrubs and many plants are nursed by her.

I used to talk about other bloggers to her. She liked everyones recipes. Recent days most of our talks are about who has posted what recipe. I told one of the recipes to her, i.e., carrot halwa. It was from Malar Gandhi. My mom liked it very much (and me too!). When I said that I wanted to try the recipe, she asked me to add coconut as it will taste wonders (she is big fan of coconuts and yes it tasted excellent). I didn't add ghee or condensed milk in the recipe.

She is a very good cook……..I love you mom. This halwa is for you.

Carrot: My family loves carrot. Last night, I went to whole foods and grabbed a big pack of carrots. Every week, I cook carrots for them or feed them raw. My husband's job is to work in front of computer for many hours. So I make sure my husband and everyone in the family takes up enough carrots.

Ingredients for carrot coconut halwa:

Carrot (grated)– 2 cups

Coconut (grated)-2 cups

Sugar – 2 ½ cups

Cashewnuts – 2 tablespoon (broken)

Cardamom powder – 2 pinch

Water – 1 ¼ cups

Method:

Dry roast the cashewnuts, cool them and powder them. Keep it aside.

Take a thick kadai and add the sugar and water.

Melt the sugar and keep in the medium heat.
When the sugar reaches thick consistency (Take cold water in a small bowl.Drop the syrup and it should be thick ball).
Add the carrot and coconut and mix well.

When the mixture thickens add the cashewnut powder and cardamom powder.

Stir well.

When it becomes thick like a ball and leave the sides of the kadai, remove from heat.

Serve chill.

I'm sending this recipe to Shama Nagarajan's "Mother's favorite recipe" event and Sanghi's FIL-Carrot event.

Read More

Almonds 'n' Jaggery Drink

Ingredients:

Almond – 1 cup

Cashew nuts – ½ cup

Dates (pitted and chopped) - ½ cup

Jaggery powder – 1 cup (or reduce according to your taste)

Mango jam – ½ cup

Method:

Cut the almonds into half. Dry roast them without burning.

Break the cashews and dry roast them.

To the jaggery powder add little water and melt them in low heat. Filter the thick liquid from impurities.

Let it cool.

Now in a blender add the roasted almonds, cashews, dates, jaggery, and mango jam and grind them by adding water.

Serve chill.

Recipe source: From a tamil magazine.

Sent off to the 15-minute event.

Read More

Yogurt Parfait & Pineapple Dessert

Yogurt parfait

How to concoct parfait:
Ingredients-Plain yogurt (or flavored yogurt), slices of pineapple, slice of strawberries, spoons of granola.
Method-At the bottom of the glass, include spoons of yogurt, then slices of strawberry, yogurt, and slices of pineapple, yogurt, strawberry, yogurt, pineapple and finally sprinkle granolas. You can also add your relished fruits. Source: Happy Home Baking

Pineapple dessert

This recipe was acquainted by my friend. This is a straightforward dessert, not even 5 minutes to prepare this.
Take 1 cup of condensed milk, 1 cup of pineapple chunks (canned -without juice), and 1 cup cool whip.
Mix all the ingredients and chill. Enhance with preferred nuts and serve.

I'm sending off the parfait, dessert, raita, pineapple kesari and neer mor to the 15-minute cooking event.

Sent off to the 15-Minute event.

Read More