PAPAYA ‘N’ GRAPES HALWA


This is a lovely fruit halwa,with no colour added.The colour of the fruit,on its own

sheds a lovely golden yellow colour .

While I was mixing the halwa only,I thought to add fresh grapes ,and try out this

combination.The colour changed to an amazing maroon colour,and the taste was too

awesome!All loved it 😊.

Do try this recipe and post in your valuable comments !

INGREDIENTS

1 medium sized ripe papaya coarsely puréed

Sugar – measure the pulp -if the pulp is 1 cup add 1 cup sugar

1/2 cup ghee

1/4 tsp salt

1/4 tsp nutmeg powder

1/2 tsp cardamom powder

A handful of fresh grapes( paneer grapes )

3 tbsp corn flour mixed in a little water

Enough cashewnuts

1 tsp sugar granules for sprinkling

METHOD

🌸Take a thick bottomed vessel,or a non stick pan .Add half of the ghee and papaya

pulp and cook for 10 minutes with salt.

🌸Add sugar,and cook till sugar is well blended.

🌸Next add corn flour mixture,and mix .While it is thickening add the remaining

ingredients except the cashewnuts and sugar for sprinkling.

🌸Keep cooking till thick,and the mixture leaves the sides of the pan.

Prepare the tray to transfer,before you start mixing the halwa,by greasing the tray with ghee,and filling the base with cashewnuts.

🌸Transfer to tray,sprinkle sugar on the top

and allow to cool completely.Cut into desired

shapes.

SAGO,POTATO,PEANUT KHICHIDI


Sago,sabudana,javarisi,or tapioca pearls is a

lovely breakfast to make and serve too.

I have posted sago khichidi before, and this is

an addition to the breakfast list.

Wholesome and healthy breakfast!

Please do not use the small sago.Use only the

medium sized sago for khichidi .Small sago is

best for payasam or kheer .

To make khichidi you have to pre-soak for

minimum 5-6 hours, or overnight.Always

remember to wash and then soak,as the sago

will swell and absorb the water,and no water

will be required in the cooking.

To the recipe now ( 1 cup =100-150gm)

INGREDIENTS

1 cup sago ( washed and soaked overnight)

A handful of roasted peanuts

Few roasted peanuts+1 tsp chilli flakes +1/2 tsp

cummin seeds ( coarsely powdered)

2-3 boiled,peeled potatoes

1/4 tsp turmeric

3-4 tbsp ghee+oil

Salt to taste

For tempering

1/2 tsp mustard seeds

I tsp ginger chopped

2 green chillies

Curry leaves

METHOD

Heat oil,and add the ingredients for tempering

Add turmeric and salt.

Now add the soaked sago,and cook on a low

flame covered for 5-7 minutes.

Now add the potatoes and the peanuts + peanut

mixture .

Mix well ,cover and simmer cook for another

2-3 minutes .

BESAN-CASHEW BURFI (GRAM DAL FLOUR SWEET)


The photo says it all ! After the making ,before the photo was captured ,I was left with

only 4 .So,you know the reason why,and I know many would have had, the same

scenes.😂

Yes!the sweet tasted awesome and a little different from the normal Burfis.

It had a crusty look on the top,but soft on the inside.In fact,I had something else in

mind,and the result was totally different.

The preparation was like Mysore pak ,made with butter and ghee only .

I added a generous amount of cashew nuts,to the base before pouring the mixture.

Sprinkled a little sugar granules on the top,and the crust seemed lovely .Easy to make

and easy to remember the ingredients too.

To the recipe now

INGREDIENTS

1 heaped cup besan /gram dal flour

1 cup sugar

1/2 cup water

1 cup ghee+butter mixed

a pinch of salt

1/4 tsp cardamom powder

Few cashewnuts

METHOD

Grease a square tin or plate,and fill the base with chopped cashewnuts.

Boil water and sugar to 1 string consistency.

Heat the ghee and butter together simultaneously.

Add in the flour little by little and keep mixing .

Once you have added 1/2 of the flour,add hot ghee -butter mixture little by little.

Pour in all the ghee ( do not let it burn)and mix till you see all the ghee used up and

the mixture clings to the spoon.

Quickly pour into prepared tin .

Sprinkle some sugar ,and allow to cool .

Do not tap the tin ,or flatten with spatula.It will rest on it’s own.

Cut into desired pieces once it is completely cool.

HUMMINGBIRD CAKE


Why is it called a hummingbird cake ?

Because the National bird of Jamaica is the

hummingbird,and the recipe originated from

the island of Jamaica.

This cake has a wonderful,moist taste,and has

to be topped with cream cheese frosting .

I made this cake for Easter with cream cheese,

and today I made muffins out of the same .

I think it’s awesome,enough to be served

without the cream cheese adornment.

Made with overripe bananas,pineapple and

pecans ( I made with almonds) it is an excellent

cake .

Moving to the recipe now

INGREDIENTS

1 big banana /2 small bananas ( ripe)

1 cup fresh coarsely pureed pineapple

10-15 pecans / toasted almonds

1 cup oil

3/4 cup sugar ( preferably brown )

1+1/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

A pinch of salt

2-3 eggs

1/4 tsp cinnamon powder

1 tsp vanilla essence

METHOD

•When you start to preheat the oven,allow the

nuts to get toasted in the heat .

•Put all the ingredients into a food processor,or

mash it in one bowl with a hand blender.

•Pour into cupcake moulds,or cake tin if you

like to ice the cake .

•If you want to make two layered cake ,double

the quantity.

Cream cheese frosting

425-450 gm icing sugar

75 gm unsalted butter

125 gm cream cheese

A tsp of rum / vanilla essence

Beat all together till creamy and use for icing.

FISH CURRY WITH SORREL LEAVES(GONGURA)


Sorrel leaves,Pulitchakeerai ( Tamil ),Gongura

(Telugu),Anduru( Sinhalese),Saurel( Hindi).

This leaf has a tangy taste and mostly used in

stir fries,and the famous ‘Gongura pickle’ is

made with these leaves.

Can be mixed with root vegetables,and dhal.

I have posted recipes with chicken before..Click

link for recipe .

https://calinskitchen.com/2018/11/15/gongura-chicken/

I have these leaves in my culinary patch in my

garden,so it’s easy to grab some,when I need.

It’s easy to grow too.If you happen to get it

fresh from the market,just insert the stalks in

soil(after removing the leaves )and you will see

it sprouting .So,there’s a tip to gardening too.

Now to the recipe …,

This time I used lady fish,you could use any fish

of your choice.

INGREDIENTS

500 gm fish ( any fish of your choice )

Marinade the fish -1 tsp chilli powder,1 tbsp

coriander powder,1/2 tsp turmeric powder ,salt

and juice of 1 lime.

For the curry

1-2 onions chopped

1 tbsp ginger garlic paste

2-3 green chillies slit

1 heaped tsp Kashmiri chilli powder

1 small tomato

A big handful of sorrel leaves cut

To grind to a paste

1/2 cup coconut gratings

1 tsp saunf ( fennel seeds,sombu)

1 tsp gram flour / rice flour

For tempering

1 tbsp ghee+ 2 tbsp coconut oil

1 tsp fennel seeds

1/2 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp methi seeds

1 stick cinammon

2 dry chillies

METHOD

Heat oil,and first temper with tempering

ingredients.

Add onions,green chillies,tomatoes,ginger

garlic paste, leaves,salt and sauté till tomatoes

are soft

Add coconut paste,and sauté further for 3

minutes.

Add 1 cup water,and add in the fish marinade.

•Cook on a low flame for 15 minutes .

•Remove from fire .

METHI FISH BIRIYANI


This recipe is my own creation.It’s a layered

fish biriyani, without mint or coriander but

only dry methi leaves.Any seafood mixed with

methi produces a lovely flavour,and I thought

to try with biriyani .I made the biriyani masala

also,with dried methi leaves ( kasuri methi ).

Methi is fenugreek for those who do not know

the translation.So let’s get into the recipe now

For the biriyani masala powder

7-8 dry chillies

1.5 tbsp coriander seeds

7-8 cardamons

2 black cardamoms

2-3 marati moggu ( Kapok buds)

1 tbsp dried methi leaves ( kasuri methi )

2 inch piece cinnamon

1/2 nutmeg

1 tsp white poppy seeds

2 star anise

1 tsp sea moss

5 cloves

2 tsp cumin seeds

2 tsp saunf ( sombu)

Dry roast lightly and powder. Use 1 tbsp for

300-400 rice .

For the fish marinade

250-300 gm boneless fish ( I used Mahi Mahi)

2 tsp chilli powder

1/2 tsp turmeric powder

1 tbsp biriyani masala powder

Juice of 1 lime

Salt to taste

Wash the fish,and marinade till rice is done

To cook the rice

300-350 gm basmati rice ( soaked )

1 black cardamon

1 tsp cummin seeds

1 tsp saunf

A small piece cinnamon

1 star anise

1 bay leaf

2-3 cloves

1 tsp coconut oil

Salt to taste

Pound the spices with a pestle lightly ( for

enhanced flavour).

Boil 3 cups water ,add all the spices,oil and salt

Once the water reaches boiling point ,add

soaked rice,and cook till done .

Strain the water,and set aside the cooked rice .

To cook the fish

3 big onions sliced

4-5 green chillies slit

2 tbsp ginger garlic paste

1/2 cup curd

1 tsp peppercorns

3 tomatoes

1 tbsp kasuri methi leaves

Salt to taste

3-4 tbsp ghee+ oil

•Heat oil,and fry the onions till golden colour.

•Reserve half of the fried onions for layering.

•Now add tomatoes with salt,and cook till

tomatoes are soft.

•Add ginger garlic paste ,and the marinated fish

pieces .

•Lightly beat curd and add to the fish with the

rest of the ingredients.

•Do not add water.

•Take care not to break the fish ,so gently

shake the pan .

•The fish takes only few minutes to cook,so do

not overcook.5-7 minutes is just enough.

•Remove from fire .

Final assembly

A little colouring mixed in water

2-3 tsp ghee

Method

•Take a thick bottomed pot,and add half of

the rice .

•Add fried onions,and spread half of the

curry,and fish slices.Sprinkle colouring.

•Cover with the remaining rice , fried onions

curry and a sprinkle of colour.

•Add a handful of rice to finish off .

•Sprinkle ghee .Cover tight and place on a

slow fire ( dum) for just 10 minutes.

•It’s best to keep a thick dosa pan,and then

cook on dum.

•Transfer to a serving plate,to get the layers

and the fish pieces right . ( To avoid the fish

breaking ).

•Serve with raita, and accompaniments of

your choice.

BANANA-YOGHURT MUFFINS


This is a recipe innovated by me.Again..the

question of how to use ripe bananas in a new

recipe ….?I got this idea when I was about to

sleep,so today morning after preparing

breakfast,my next action was to prepare this

awesome muffins.

Made a ‘lassi’out of bananas and curd,and then

mixed in to the batter. I love to make any type

of banana cake with brown sugar, for colour

and taste.So,if you are using white sugar you

can caramel a little and then add to the

mixture .( Always use sulphur free sugar)

Do try this easy,quick and tasty muffins and

share your feedback !

To the recipe

INGREDIENTS

3-4 medium sized bananas

3 tbsp thick curd

2 eggs

1 cup sugar (brown)

1/2 cup oil

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

1 cup flour +1 tbsp cornflour

1/4 tsp baking powder

A pinch of baking soda

Few almonds to place at the base of the muffin tin

A little brown sugar to sprinkle at the base.

METHOD

•Blend the curd and bananas together,set aside.

•Beat the eggs and sugar together well,till sugar

is dissolved.

•Add banana mixture ,oil and mix.

•Mix in flour,spice powders,baking powder,

baking soda and gently mix till well corporated.

•Grease the muffins tins,sprinkle a little sugar

at the base with 2-3 almonds and pour batter. ( half of tin)

•Bake in a preheated 180C oven for 30 minutes.

CHOCO-BANANA MERINGUE PIE


Ripe banana is one fruit,which can be

transformed into a delicious treat!

Cakes,muffins,bread,desserts,and many more

to list .

I have posted many recipes with bananas,and

today’s recipe is my innovation .My previous

posts of banana meringue pie,had sponge cake

layers.

This recipe ,is with a chocolate-biscuit crust ,

caramelised bananas added to the custard,and

of course the meringue to top.

Awesome taste!

INGREDIENTS

For the crust

1/2 cup crushed biscuits

100 -150 gm dark chocolate

1 tsp butter

3-4 tbsp cream

Method

•Melt chocolate,butter,cream in a double boiler.

•Add to crushed biscuits,mix well,and press on

pie dish.

•Keep in fridge till you prepare the custard .

For the banana cream

3-4 big bananas/7-8 small bananas

100 ml cream

1 cup milk

2 heaped tbsp cornflour

1 tbsp butter

1/2 -3/4 cup brown sugar

1/4 tsp lime juice

1/2 tsp banana essence

Method

Add butter and sugar in a thick bottomed pan,

and allow to caramelise or till sugar dissolves.

•Add lime juice,bananas and cook for 2 minutes

and set aside.

•Now mix, milk, cream, cornflour in another

bowl and cook till slightly thick.

• Mash the bananas lightly,and reserve a little

potion to add later.

•Add the rest of the bananas into the custard

and mix well.Add in the essence.

•Remove the crust from the fridge,and add the

reserved bananas,and pour over the banana

cream .

For the meringue

3 egg whites

1/4 tsp cream of tartar or 1/2 tsp vinegar/ lime

2-3 tbsp powdered sugar

1 tbsp cornflour

1/2 cup ground almonds

1/2 tsp vanilla essence / banana essence

Method

•Beat whites stiff with cream of tartar.

•Mix the cornflour and almond powder well ,

and fold into the egg whites.

• Pipe swirls,or just transfer this mix onto the

custard .

•Bake in a preheated 200C oven for 10-15

minutes,till the meringue is golden brown.

•Allow the pie to rest in the oven (with door

slightly open) for some time and serve !

•This dessert could be served warm or cold .

•No adornment is needed.If preferred chocolate

sauce or caramel sauce may be served with .

You could flambé this dessert with brandy too😀

SESAME(TIL)CHIKKI/BRITTLE


Sesame seeds/Til (Hindi )Ellu (Tamil),though it

looks tiny,it has a rich source of nutrients,fibre

protein needed for the human body .

It is extensively used in,Middle Eastern dishes.

Sesame oil,is extracted from this humble seed.

Asians,also use this seed in the making of

savouries and sweets.There are countless

recipes with this seed,and this recipe that I’m

going to share now,can be seen or bought from

any store in India.

Earlier,I thought this chikki needed expert

hands to make it.After trying this,and peanut

chikki which is my favourite,I learnt it’s just so

easy to make . Henceforth, peanut brittle,and

sesame brittle will be homemade 😀.

Peanut brittle/ chikki is the same recipe .The

only difference,is that peanuts have to roasted

crisp .

Another useful and important tip is that,you

should never add the peanuts or sesame seeds,

to the syrup with the flame on.

Once the consistency ,of the syrup is right ,

switch off the flame and then toss in the nuts.

Will be posting peanut chikki soon.

To today’s recipe

INGREDIENTS

1 cup sesame seeds

1 cup jaggery pieces

1/4 cup water

1 tsp liquid glucose ( optional)

1/2 tsp ghee

1/2 tsp cardamon powder

a pinch of nutmeg powder

METHOD

• Melt the jaggery in 1/2 cup water with glucose,

and 1/2 tsp ghee,till it reaches a thick bubbling

syrup .Add spice powders.

•Add a drop in a little water.If it crystallises

and you are able to shape it in between your

fingers,remove from fire.

•Add the sesame seeds and mix well.

•Transfer to a greased board/ parchment paper.

•Flatten it with a greased rolling pin .

•Cut into shapes,when lightly cool .

• Allow to cool completely,and remove pieces.

Tip to compulsorily follow : Keep mixing the

jaggery syrup while cooking ,as it may get

burnt .

MORINGA DOSA WITH LEFTOVER CURD RICE


This is the first time I have tried with leftover

curd rice.It was soft and the blend of Moringa,

gave out an appetising flavour.

If you have left over dosa batter,you could mix

2-3 batter with 1 cup left over curd rice .

What I did today -I mixed urad flour,rice flour

and poha with curd rice,and freshly plucked

moringa leaves…..to a healthy breakfast .

To the recipe now

INGREDIENTS

1 cup leftover curd rice

1/2 cup urad dal flour

1 cup rice flour

A handful of poha ( aval ,rice flakes )

A handful of moringa leaves

1 onion chopped fine

1 tbsp chilli flakes

1 tsp cumin seeds

A pinch of baking soda

Salt to taste

METHOD

•Mix all the ingredients together,and set aside

for 20 minutes.

•Pour a ladle,do not spread much .It should

look an uthapam ( thick ).

•Pour oil/ ghee around and cook on both sides .

Serve with any chutneys of your choice .