Month: July 2018

MUSCOUTH HALWA

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This sweet never fails to adorn festive tables.

It is made by soaking flour ,and extracting the milk from the flour.

You could use white flour or wheat flour and for the sweetness sugar or jaggery ,or sugar

and jaggery mixed together.The main ingredient which adds to the richness is the thick

coconut milk and coconut oil.

The recipe I’m going to share with you is the basic recipe with my inclusion of sago.If you

can get tapioca flour you could replace it with sago.The soaking process has to followed

compulsorily.So let’s get into the recipe.

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INGREDIENTS

1 cup flour made into a dough

3 cups coconut milk

1/2 cup sago powdered coarsely

2.5 -3 cups sugar /jaggery

1/2 tsp.elaichi powder

1/2-1 tsp rose essence

1/2 cup coconut oil

1 cup ghee

1/4 tsp salt.

METHOD

Drop the prepared dough in 2 cups water (enough to immerse the dough),and allow to

soak overnight(6-8 hours).Simultaneously soak the powdered sago overnight.

Now use you hands for mixing and break the soaked dough ,squeezing it to get the milky

liquid.Strain out all the lumps.

Add the strained liquid,coconut milk and heat in a thick bottomed kadai or a big wok,as

lot of mixing and muscle power is in the process.

When the liquid is warm add the sugar ,and the soaked sago and keep mixing till

thick.Once it has started to thicken add coconut oil and mix till it absorbs the oil.Next add

color ( if using)cardamon powder, essence,cashewnuts and mix well.Add ghee gradually

till the mixture forms into a thick mass where the whole mixture sticks to the spoon ( the

mobility of the spoon will be less) At this stage transfer to a greased tray.Allow to cool

and cut into squares.Apply some ghee at the top to get a glossy top.Add extra cashewnuts

immediately after you pour into tray.

This muscouth tastes even good after a few days.Can be stored for more  than

15 days .If in refrigerator can be stored for more than a month.

For variations

Essence can be used as per your choice

Ground nut paste can be added in place of sago.(almonds,cashews,pistachios)

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GOOSEBERRY/AMLA PUDDING

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This is a healthy dessert innovation,and sure treat for those who love the fruit.It is rich in vitamin C and loaded with nutrients and antioxidants.

This has the texture of a mousse and butterscotch pudding,and can be served with cream and roasted nuts.

Let’s get into the recipe right way,so do try this unique recipe and let me know your comments.

INGREDIENTS

200-250 gm gooseberry or amla

100 gm sugar

4 egg yolks

4 egg whites

1 cup cream (whipped )

3 tsp.gelatine mixed in a little water.

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METHOD

Cook the berries with sugar till soft.Deseed and grind into a fine pulp.

Beat the yolks,add cream and pulp and heat just till it’s warm.Add melted gelatine and remove from fire.

Beat egg whites to a stiff froth and fold into the amla mix and allow to set in the refrigerator.

Could be served with nuts,or chocolate drizzle.

As a variation this dessert can be used as filling for tarts too.

TRIPLE DELIGHT

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This is an awesome dessert with three layers and pleasing to the eye  with its colors.

This is one of my mother’s signature dish and it’s her recipe that i’m going to share with

you all. The bottom layer is agar agar (the green layer).The middle layer is vanilla

custard,and the top layer is strawberry jelly.You can make this pudding with milk  or

condensed milk.

Now let’s get into the recipe….

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INGREDIENTS 

For the agar agar layer

1 box agar agar (10 gm)

1/2 tin condensed milk/milk

1 tsp vanilla essence

green color (optional)

METHOD

Mix the agar agar in 100 ml water and boil till it is dissolved.

Mix condensed milk with a little water 750 ml) and adjust sweetness according to your

choice.

Add the mixed milk with the rest of the ingredients and pour into individual glasses .

Allow to set in refridgerator till you prepare the next layer.

 

For the custard layer

Ingredients

1/2 tin condensed milk or milk

2-3 tblsp custard powder

sugar to taste (if adding milk)

Method

Mix the custard powder to a paste ina little milk and set aside.

Heat milk ,when hot add the custard powder mix  and cook till thick and not runny.

Once cool add on top of the agar agar layer and again keep in the fridge till you prepare

the top layer.

 

For the top jelly layer

Ingredients

1 box strawberry/raspbery jelly crystals

Method

As each box has different ways of setting,prepare as instructed in the box with a cup of

water lesser from instructions ,to aquire a firm jelly

Note:If you like you could add thinly sliced cashewnuts all the layers

 

 

 

 

POTATO CURRY

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Potato is one vegetable which could be cooked in many ways,and everybody loves

potato.This is one variety of curry which could be served with rice, stringhoppers, rotis

or even bread.You could prick the peeled potatoes whole fry it and add to the curry for

another variation apart from what I’m going to share now.

Let’s get into the recipe now

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INGREDIENTS

4-5 potatoes peeled n cut into fours

2 onions chopped fine

7-8 pips garlic

3-4 green chillies

Few Curry leaves

1/2 cup tamarind extract

1 tsp.red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/4 coconut gratings

2 tblsp.peanuts or cashewnuts

1/4 tsp cummin seeds

2 tsp sugar

Salt to taste

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 tblsp.coconut oil

METHOD

Heat oil add mustard seeds and curry leaves .When the mustard seeds starts to splutter

add fenugreek seeds,onions,garlic,and green chillies and cook till onions are translucent

Next add the potatoes with the masala powders and saute till the powders coat the

potato.Add a little water,salt ,sugar and cook covered till potato is tender.

Grind the coconut and peanuts,cummin seeds to a paste and set aside.

Once the potatoes are tender , add the tamarind extract and cook for 5 minutes.

Add coconut paste and cook on a low flame for 10 minutes .Remove from fire.

Note: You could add coconut milk instead of coconut paste .

HORSE GRAM ‘N’ GREENS

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Everybody knows to cook vegetables the traditional way ,but only some know to combine vegetables differently.This is one recipe like that,and another healthy inclusion

I tried this dish with horsegram sprouts,so if you are using normal gram do soak it overnight before cooking

For the recipe now

INGREDIENTS

1 cup horse gram

2 cups any greens (i used paruppu keerai)

1/2 cup coconut

2 green chillies

1 tblsp coconut oil

1 onion chopped

1/4 tsp mustard seeds

1/4 tsp.cummin powder

1 tsp.chilli flakes

2 pips garlic crushed

2 dry chillies

METHOD

Heat oil in a pan ,add the mustard ,red chillies,garlic and onions and saute for 2 minutes.

Next add the rest of the ingredients and cook on a slow fire for just 10 minutes.Do not overcook .Serve with rice or rotis.

SEMOLINA COCONUT BARFI

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Semolina /rawa/rulang toffee is an all time favourite,and a good nibble always and after

food too.

The authentic rawa/rulang tofee is made with coconut milk or  coconut ,but this time i

thought to make with milk powder, and the result was awesome.

So..let me share this recipe with you all…

INGREDIENTS

1 cup roasted semolina

3/4 cup coconut

1 cup sugar

1 tblsp.ghee

1/2 cup milk powder

Cardamon powder

A few drops of food color (optional)

METHOD

Heat the sugar and a little water (1/4 cup) till it bubbles and you get a one string

consistency.Add color,and cardamon powder.

Meanwhile mix the rawa,milk powder and coconut together in a separate bowl.

Add this to the sugar syrup with ghee and mix on medium flame till all combine together

leaving the sides of the pan.

Transfer to a greased plate .Cool and cut into desired shapes.

 

 

FISH STEW CURRY

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This curry can be made with seer ,tuna and salmon fish or whatever type suitable

to grill or fry.

I made the curry by only grilling the fish .It was pretty rich and awesome ,with

the inclusion of moringa leaves.Good with  rice,stringhoppers,hoppers,….or

any bread of your choice.

Let me share this recipe with you now.

INGREDIENTS

To grill the fish

1 kg fish slices

1 tblsp chillie powder

1 tblsp coriander powder

1 tsp.turmeric powder

salt to taste.

coconut oil

Mix the masalas and salt together and marinade for some time.Grill the fish in coconut

oil (do not use oil like for frying ,a little to seal the fish will be enough) till brown.Remove

and set aside.Do not discard the leftover oil after grilling.

For the curry

INGREDIENTS

1 kg fish slices

2-3 onions chopped

3-4 green chillies chopped

1 tblsp.ginger garlic paste

3 -4 big tomatoes chopped

1 tsp.turmeric

1 tblsp.chillie powder

1 tsp.garam masala powder

2 tsp sugar or jaggery

enough coconut milk

curry leaves

Moringa leaves

2 tblsp ghee or butter

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METHOD

Heat the ghee and add onions and saute till brown .Next add the ginger-garlic

paste,tomatoes green chillie,turmeric and salt and cook till tomatoes are very soft and

well blended.

Add chilli powder and garam masala powder ,sugar and cook for another 3 minutes.Add

a little water (1/4 cup water) and cook till thick.Add coconut milk (2-3 cups) enough for

the quantity of gravy you require .

Add the grilled fish after a boil and cook on a slow flame .Add the moringa leaves and the

leftover oil .(about a tblsp only)and simmer for a few minutes and serve.

You can add dried methi or fresh leaves too if you dont have moringa leaves.

 

 

 

 

SPROUTED HORSE GRAM DOSA

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Horse gram or Kollu is one healthy bean loaded with nutrients to man and animal too.

The soup or rasam made from this bean aids in relieving congestion,cough,fever ,fat .Not

only soups you could make many dishes from this healthy grain. Click on this link to

know about another variety of horsegram dosai Horsegram sprouts dosai(pancakes).

Today’s recipe is made with sprouted horsegram..When made with sprouted grains you

get a softer texture,so do try it for breakfast or dinner and send in your comments.

Highly recommended and beneficial for diabetic patients.

If you are not able to get sprouts you could soak the gram overnight

For the recipe now

INGREDIENTS

1 cup horsegram sprouts

a handful of whole green gram

1 cup raw rice

2 -3 green chillies or red chillies

1 inch piece ginger

1 tsp cummin seeds

salt to taste.

a little oil or ghee to make the dosas

METHOD

Soak the green gram and rice for only 20 minutes.Grind with the rest of the ingredients

like for dosa batter.Add salt to taste.

Pour in a dosa griddle and make thin dosas .Add oil or ghee .Cook on both sides.

Serve with any chutney of your choice.

 

MUTTON BIRIYANI

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I have already posted recipes for mutton or lamb biriani.This recipe is yet another one to

the list,prepared in a different way.

Indian cuisine is blessed with many varieties of biriyani .This biriani is very different in

the way of preparation and the ingredients too.You could compare the recipes to know

the art of cooking  categories of biriani.

Let me take you to the recipe now..

INGREDIENTS

1 kilo biriyani rice (soaked for 20 minutes)

3/4 -1 kg mutton or lamb

2 tblsp ginger -garlic paste

3/4 -1 tblsp.red chilli powder

2 tsp.garam masala/biriani masala

1 tomato chopped

3-4 green chillies 

2 tblsp.coconut

3 big onions chopped

1 tsp.fennel seeds

whole garam masala 2 tsp (cardamon,cinammon,cloves,fennel seeds)

few curry leaves

few mint leaves

1 cup curd

1 tsp turmeric

1/2 tsp pepper powder

salt to taste

oil 3 tblsp

1/2 cup ghee.

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METHOD

First heat the oil in a pressure pan,add the mutton with salt and turmeric and saute for 5

minutes.Add 2 cups water and cook for 5 -6whistles. (The meat should be very

tender).Allow the steam to release on its own and set aside

Grind the bold listed ingredients and set aside.

In another heavy bottomed wide pot ,pour the ghee and add the  whole spices,ground

paste,ginger garlic paste and saute well till the raw smell of onions is gone.Add chilli

powder,garam masala powder,tomato and the rest of the ingredients.

Remove the mutton pieces from the stock ,and add to the  cooking pot and cook on a

medium fire till the masala is well coated with the meat.

Add all the meat stock ,and the rice .Now add water 2 inches above rice level .Cover and cook on a very slow flame for 20 minutes.

Serve with raita or korma or any curries you prefer.

Do try it, and send in your comments !

 

 

 

 

NUTTY DATE ROLL

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This is one healthy roll  which can be consumed at breakfast to boost your energy levels .

No sugar ,only the nature provided sweetness,so weight watchers,health watchers and

sugar watchers too could consume this sweet.

The nuts to use can be your choice .Those who love more sweet can add coconut sugar or

palm candy.If you are using medjool dates  you can use it without steaming .Normal date

have to be steamed for 15 minutes and cooled.

So..for the recipe now.

INGREDIENTS

2 cups dates steamed

1 rind of orange or lime grated

1/4 cup almonds

1/4 cup walnuts

1/4 cup cashewnuts

1/4 cup pistachios

3-4 tblsps honey

3-4 tblsp flax seeds or hemp seeds

1/2 tsp cocoa powder (optional)

12 tsp.cinnamon powder

1/4 tsp nutmeg powder

METHOD

Blend all these in a food processor or blender  for just 5 minutes till it is lightly sticky.

Spread on a aluminium foil  and roll (like for swiss roll).

Allow to set in refridgerator for some time.Remove foil, slice and store

Note: The roll can be rolled on lightly roasted white khus khus seeds or sesame seeds before wrapping  to set.

 

 

KOTHU PAROTA

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Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could be made the same way omitting parotas.

 

 

 

 

PEAR CHOCOLATE PUDDING

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The title should have been pear upside down chocolate pudding.As it looked too long to

fit i had to use the snip tool.

It is an eggless dessert and an awesome treat for vegans.The soft pear is one of my

favourites ,as it works wonders when used in desserts and cakes.This time i mixed it

with red wine and it was rich,moist and extremely delicious.

Do try and send in your comments !

Now for the recipe.

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INGREDIENTS

For the base

3-4 soft pear sliced

1 tsp.lime juice

3/4-1 cup red wine

1/2 cup brown sugar

a piece of cinnamon

For the cake 

115 gm flour

150 gm brown sugar

40 gm cocoa powder (8 tsp)

3/4 tsp coffee powder

3/4 tsp.baking soda

45 ml coconut oil

1 tsp.vinegar

180 ml hot water

a pinch of salt

flaked almonds to sprinkle on the top after baking (toasted almonds will be fine too)

METHOD 

Mix all the dry ingredients and wet ingredients separately ,and then mix together.

The water you pour should be compulsorily hot as this contributes to the rich dark color.

Grease a preferred cake tin.Mix the pear slices with the lime juice and arrange (you can

use halves of pear too without slicing)in tin.

Add wine,sugar, and cinnamon.Pour cake mix over the pear and bake in a moderate

oven (*preferably a water bath) for 35-40 mins .(180 degrees)

Cool and turn it upside down. Decorate with flaked almonds .It can be served warm with

cream,a blob of ice-cream if you like.

I like it plain …!

*A water bath – when the cake is baked in a tray of water inside the oven.

you can also a place a cup of water inside the oven if you are not able to use the bigger tray with water.

 

 

 

 

 

BUTTERSCOTH POP CORN

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Who doesn’t love popcorn?Everyone loves it and nowadays it is sold in many flavours .

I will first, share with you how to pop corn at home in a kadai or wok .

It is very  easy to make at home ,so health watchers you can try in a jiffy at your comfort.

You could make these and store for even a week or more,provided it is left to store…

Let’s move on to the recipe now.

INGREDIENTS

A handful of corn pellets (good quality)

3-4 tblsp of any oil

METHOD

Heat oil in a thick bottomed kadai or wok .

Add the corn and saute for a minute or two on medium flame.

Cover with a lid (a transparent one will be fine).If you don’t get the ‘pop’

sound .open the lid partially and saute again for a minute and quickly cover.

It will start to pop up gradually( do not open the lid).Wait till the pop sound mellows

down.Switch off the flame and open after a minute.The wok will be full ,so do use a big

kadai.

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BUTTERSCOTCH POP CORN

1 tblsp butter

1/4 cup sugar(preferably brown)

1 tsp water

Heat the butter and sugar together till sugar melts.

Add water .Next toss in half of the popped corn and mix well till the sugar is well coated.

Some variations to toss with

Melted cheese

Butter and chilli flakes or paprika

Caramelised sugar 

Melted chocolate 

 

 

 

PANDAN ‘N’ COCONUT JELLY

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Pandan known as rampe in Asian countries is an aromatic wonderful herb.

Even the dry leaves of rampe never fail to give aroma.These grow in big clumps and can

be grown in pots too.

Viewing few of the health factors -It is a painkiller when taken as tea.

Good for arthritis ,chest pains,gum pains,blood pressure and for hair loss too.

The aroma of pandan leaves aid those who have loss of appetite.

Coconut milk and agar agar  have many health benefits which many of you know,

so i will not be pointing the health benefits of the same.

Pandan leaf extract is one good combination with coconut milk ,whether it is

savoury or sweet,so do try this recipe and send in your suggestions.!

Let’s get into the recipe now.

INGREDIENTS

10 gm agar agar (the box sold in indian stores is 10 gm)

3-5 medium sized pandan leaves ground with a little water

sugar to taste

100 ml water

METHOD (for pandan layer)

Prepare the pandan layer by mixing the agar agar in 100 ml water,and heating it till

dissolved.(Divide the dissolved agar agar mixture into 2 portions,one for the pandan

layer and the other for coconut milk layer)

Use half of the agar agar mixture and mix with the pandan extract  (strained) and 2 cups

of water.Add sugar to taste.

Pour into moulds and allow to set in refridgerator (normally the jelly sets at room

temperature ,so by the time you prepare the coconut layer it will set.

FOR THE COCONUT MILK LAYER

750 ml coconut milk

sugar to taste

a pinch of nutmeg

1/2 tsp.rose essence (optional)

remaining agar agar mixture

METHOD

Mix all the ingredients together ,and heat for a few seconds and pour over the set

pandan layer .(pour when cool ,but take not to delay as the mixture will set quick)

Allow to  set in refridgerator for a few hours and cut into shapes you like.

Well, i flipped the pandan layer to the top,and cut shapes.You could pour into individual

moulds too.

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COCONUT POUND CAKE

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After a long unavoidable pause,i’m excited to share this recipe with you all.

Was planning to make a normal butter cake,but at the snap of the moment i thought to

add coconut ,with some nuts,and believe me it was excellent in taste and texture .

Do try the recipe and send in your comments.

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INGREDIENTS

200 gm butter

200 gm brown sugar (partially powdered)

200 gm flour

4 eggs

1.5 tsp.baking powder

1/2 cup grated coconut

2 tblsp ginger preserve chopped

1/4 cup raisins soaked in rum or brandy (optional soaking)

a pinch of salt

1/4 tsp nutmeg powder

1/2 tsp cinnamon powder

For the base

1/2 cup grated or shredded coconut

Cashewnuts ,or any nuts you prefer

METHOD

Cream the butter and sugar till creamy.

Add in the coconut and beat for a few more seconds.

Add egg one by one gradually and beat well with the preserve and the soaked raisins

Sieve in the flour with the baking powder and salt ,and mix lightly into the batter till well

corporated.

Grease a cake tin  well.(loaf or square)

Spread the ingredients for base in the tin.Pour the cake batter over it .

Bake in a moderate oven (180 degrees) for 30-35 minutes or till done.