May 27, 2009

Carrot halwa


Carrot halwa is the most popular & frequently made sweet in India. This is made with carrot and milk as the main ingredients. This is more of manual oriented but believe me the end will be really appreciable.
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It can be served with vanilla icecreams & even with gulab jamum. Adding little red food color is an optional. This can be stored in the fridge for couple of days & warm them before serving.
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Ingredients :
  1. Grated Carrot - 2 cups
  2. Milk - 4 cups
  3. Sugar - 2 cups
  4. Condensed milk - 1/2 cup (optional)
  5. Cardamom powder - 1/4 tsp
  6. Cashew nuts
  7. Raisins
  8. Nutmeg powder - 1/4 tsp
  9. Red food color - a pinch (optional)
  10. Ghee - 3 tsp

Method :

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  • Heat 1 tsp of ghee in the pan, add the grated carrots & saute it for 15 min.
  • Add milk & bring it to boil. Stirring frequently & cook till the milk is completely absorbed.
  • Add sugar,cardamom powder, food color & condensed milk. Saute over medium heat. Stir till you can complete the halwa into a ball.
  • Add 2 tsp of ghee in a small pan, fry cashewnuts and raisins.
  • Add the fried nuts & nutmeg powder to the halwa. Serve warm.

Enjoy with icecreams too.

May 24, 2009

Paruppu podi (Lentil powder)


Paruppu podi with a tsp of ghee is the best combination and perfect to start the lunch. During my busy days, I manage with this powder & rasam with some pappad to go. It taste spicy & quite a healthy one b'coz of the lentils we use.

Simple to make but taste great. I prefer making this paruppu powder homemade rather than buying. Storing them in the air tight container restores it aroma & freshness for the long period.

Ingredients :
  1. Pottu kadalai / Roasted gram - 1 cup
  2. Urad dal - 2 tbsp
  3. Dry coconut - 2 tbsp
  4. Red chilly - 4 nos
  5. Salt
  6. Asafoetida - a pinch

How to cook :

  • Dry roast all the ingredients till light brown in color. Finally add the dry coconut & toss for couple of min. Switch off the heat.
  • Allow the mixture to cool.
  • Grind them to a fine powder.

Serve them with rice & a tbsp of ghee.

May 20, 2009

Thandai (Almond drink)

Thandai is the most popular North indian drink served during the festival time especially on holi. This is made with almonds and with little indian spices which taste sweet & spicy. It is really good & refreshing during the hot summer time.
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This is normally served very cold or by adding crushed ice cubes to drink instantly. Addition of almond & rose water makes the drink rich, tasty & healthy. Almonds r good for the skin. Thandai is perfect for kids tooo & sure they will ask for the second cup.

Ingredients :
  1. Almonds -1/4 cup
  2. Milk - 1 cup
  3. Water -3/4 cup
  4. Black pepper corns - 1/2 tsp
  5. Poppy seeds -1 tbsp
  6. Cardomon - 2 nos
  7. Sauf - 1/2 tsp
  8. Sugar - 5 tbsp
  9. Rose water - 1 tbsp

Method :

  • Soak the almonds in the water for atleast 2 hrs.
  • Peel off the skin & grind them with 3/4 cup of water. Pour the water little at time.
  • Meanwhile, grind the poppy seeds, peppercorns and cardomon together. Keep aside.
  • Now mix the above powder with the almond paste & blend them together.
  • Finally mix the milk and sugar. Blend all together for 2 to 3 min.
  • Strain the almond drink & add 1 tbsp of rose water.

Garnish it with saffron or with almond pieces. Serve them with the crushed ice cubes.

May 17, 2009

Thai Chicken Satay


My friend from Thailand, made this delicious chicken satay as a starter for the party she hosted last weekend. After tasting that, I became a great fan of this dish. Finally, I got the recipe from her & it turned out good. If u want little hot, can also add some chilly powder, which is optional.

The best way of serving the chicken satay is with the peanut sauce. It taste great..... Lovely starter.
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Ingredients :

For the chicken satay :
  1. Corriander seed - 1 tsp
  2. Cumin seed - 1 tsp
  3. Chopped ginger & garlic - 1 tbsp
  4. Chicken breast - 1 pound
  5. Fish sauce - 2 tbsp
  6. Curry powder - 1 tbsp
  7. A pinch of turmeric powder
  8. Coconut milk - 10 tbsp
  9. Palm sugar - 4 tbsp
  10. Skewers

For the peanut sauce :

  1. Roasted peanuts - 150 gms
  2. Coconut milk - 3/4 cup
  3. Red curry paste - 1 tbsp
  4. Grated palm sugar - 2 tbsp
  5. Fish sauce - 2 tsp
  6. Lime juice - 1 tbsp

Directions to cook :

  1. Flat the chicken breast using the meat mallot or rolling pin & set aside.
  2. Dry roast the corriander seeds and cumin seeds. Grind them to a fine powder.
  3. Combine the grinded powder with the chopped ginger garlic, fish sauce, curry powder, turmeric powder, coconut milk and palm sugar.
  4. Marinate the flatten chicken breast with the above mixture overnight.
  5. Drain the chicken from the marinade & thread the chicken into the skewers.
  6. Heat oil in the frying pan ( or barbecue flatplate ) cook the chicken in either sides for 4 min.

Peanut sauce :

  1. Grind the roasted peanuts.
  2. Meanwhile, bring coconut milk to boil. Add the grinded peanuts, fish sauce, red curry paste, palm sugar & lime juice.
  3. Simmer the heat & cook for 3 to 4 min or until the sauce slightly thickens.

Serve the warm chickey satay with the peanut sauce & with ketchup (if u wish).

May 15, 2009

Grany's eggless pound cake

Anytime I bake, it's the pound cake comes out perfect. This can be used as a base for tart, tiramisu, fried icecreams and for many other desserts.
Curd, milk and water are used to substitute the eggs & it taste the best. Can be served with whipped cream for additional flavour.

Ingredients :
  1. All purpose flour - 200 gms
  2. Milk powder - 100 gms
  3. Powdered sugar - 160 gms
  4. Vanilla essence - 1 tsp
  5. Butter - 100 gms
  6. Baking powder - 2 tsps
  7. Baking soda - 1 tsp
  8. Curd - 1/2 cup
  9. Water - 1/2 cup
  10. Milk - 1/2 cup

Baking a cake :

  • Sift baking powder, baking soda, all purpose flour and milk powder together.
  • Beat butter till soft and add vanilla essence , sugar little by little and beat well.
  • Combine curd, water, milk together.
  • Fold the dry ingredients into the butter mixture alternately the liquid ingredients. Start and end with the flour.
  • Pour the cake mixture into the greased baking pan.
  • Bake at 160 C for 40 mins.

Enjoy !!!

May 10, 2009

Jelly custard

Happy Mother's Day !!!

Jelly custard is my son favourite dessert. Strawberry flavour goes good with custard. Prepare the jelly as specified in the packet & serve them with custard milk. Perfect for kids & even for parties. It does not involve any last min touching, just assembling them before serving.

Color combination & its taste attracts & makes us feel "wow! its just yummy....:)"

Ingredients :
  1. Jelly - 1 packet
  2. Custard powder
  3. Milk - 500 ml
  4. Sugar - 4 tbsp

Directions to cook :

  • Make the jelly (ur favourite flavour) as per the directions specified in the packet.

For the custard :

  • Blend 2 tbsp of custard powder with 3 tbsp milk taken from half litre of milk to form a custard paste.
  • Add 4 tbsp of sugar to remaining milk and boil.
  • Add custard paste, slowly to the boiling milk, stirring well, for approx 1 to 2 min.
  • Chill and pour over the jelly.

Variations :

Instead of jelly, can substiture with icecreams, fruits, cakes, nuts, cookies, etc....

May 6, 2009

Fennel leaves mutton kuruma

Fennel leaves are quite popular in Bangalore. This can be cooked with almost all non-veg items. Fennel leaves are meant for its aroma.
Fennel leaves with mutton and a piece of potota are the best combination which goes good with rice as well as chapathis. Once cooked, its aroma invites ur family inside the kitchen :)

Ingredients :
  1. Fennel leaves - 2 cups
  2. Mutton pcs - 500 gms
  3. Potato - 1 big size
  4. Ginger garlic paste - 1 tbsp
  5. Cinnamon - 1 stick
  6. Lavang - 3 nos
  7. Onion - 1 big sized
  8. Tamarind juice - 2 tsp
  9. Coconut paste - 1/4 cup
  10. Turmeric powder - 1/4 tsp
  11. Chilly powder - 1 to 2 tsp
  12. Salt to taste
  13. Oil - 2 tbsp

Method to cook :

  • Finely chop the fennel leaves & onion.
  • Heat oil in the pressure pan, add cinnamon & lavang.
  • Add chopped onions & saute till golden brown. Add ginger garlic paste & fry for 2 more min.
  • Add the mutton pcs, turmeric powder, chilly powder & potota. Pressure cook them.
  • Once cooked, add the coconut paste, tamarind juice & fennel leaves.
  • Cook them for 10 mins.

Serve them with rice or rotis.

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