GUAVA CUSTARD TARTS


Guava that too the pink centred guavas are really my favourites.The pink entered ones are best for juices to get the colour and

the taste.The best combination of juices is with strawberry, and that tops the list of guava juices.

There were many in the fruit basket, and I searched the internet for guava recipes.There were many recipes for jams, jellies,

candies and even guava cheese (I don’t know why they call it cheese).Confusions apart this guava cheese recipe attracted me,

and my innovations birthed this tart.This is the first time I have made a dessert with guava, and the taste was really

good.There’s a messy part of straining the thick pulp, but worth the try.

First you have to make the custard and allow to set in the fridge.Next the tart shells have to be baked and then filled (akin to

lemon curd tarts)with custard.Adorning further may be your choice of whipped cream, sour cream or even chocolate.

Now to the recipe…

INGREDIENTS

For the tart shells

50 gm butter (room temperature)

2 tbsp powdered sugar

1 egg yolk

1 cup all purpose flour

a pinch of salt

a little milk to bind

Bind all to a firm dough, and keep in the fridge for minimum 15 minutes.

Divide into portions, roll out pastry and press into tart tins.

Prick the base with a fork, fill with some beans or raw rice and bake at 180C for 15-20 minutes.

Allow to cool and fill with custard.

For the custard

4-5 ripe guava

juice of 1/2 a lime

2 tbsp butter

sugar to taste (1:1 ratio of pulp)

a pinch of salt

Method

Cook the fruit till soft (preferably in a pressure cooker).

Blend well and strain out the pulp.

Measure the pulp and add sugar accordingly.

Cook the sugar and pulp till thick.

Add the rest of the ingredients and cook till thick .

Remove from fire and allow to cool.

Fill in the baked cases and add swirls of sour

cream, whipped cream and serve.

UBE-SPINACH-SAGO KHICHIDI


This is the same recipe as the sago khichadi I posted before.The only difference was, that potato was replaced with ube and

coriander leaves were replaced with spinach leaves.

Colourful and healthy breakfast.

For those in India,who love ube and can’t find in your area, please do check Amazon.The yams I received were of good quality and

neatly packed too.This is only an information .

SAGO,POTATO,PEANUT KHICHIDI(click link for previous post )

To the recipe right away …

INGREDIENTS

1 cup pre-soaked sago (use any cup for measurement )

1 small piece of ginger chopped fine

1 cup peeled and cut ube (boiled )

2 green chillies chopped

a handful of spinach leaves chopped

salt to taste

For tempering

1 tsp mustard seeds

a pinch of asafoetida

3-4 tbsp ghee/oil

Roast and coarsely grind

a handful of peanuts

2-3 dry chilies

1 tsp cumin seeds

METHOD

Heat oil in a non-stick kadai, and add the ingredients for tempering.

Next add the green chilies and ginger and saute for a minute.

Add the soaked sago with salt.Reduce flame, cover and allow to cook for 2-3 minutes.Stir once, cover again and let it cook for 2-3

minutes.

Add the spinach,roasted peanuts, and boiled ube.Mix well for a minute, and remove from fire.

Serve with raita or chutneys of your choice.You could serve plain too.

UBE/RASAVALLI/PURPLE YAM PAYASAM


The purple yam is a starchy root vegetable loaded with vitamins, minerals,and antioxidants,beneficial to health.

Helps to reduce blood pressure and inflammation,rich in vitamin C,potassium..and many more benefits nature has to offer.So do

explore the health benefits.

A staple food of Philippines,but grown and used worldwide too.This yam is soft when cooked, and is used in savoury and sweet

dishes.

Today’s recipe is my mom’s sweet recipe, with my inclusions.To be clear my mom’s recipe contains only the yam with the rest of the

ingredients.

My version is with the addition of sago.Made this for Sunday breakfast,and the appreciates were on the highest level!

This has an amazing taste,and whenever I make this my thoughts ruminate on my mother.Whatever recipes you make new or

old, there is an accepted fact of a “Mother’s touch”and that taste is unique and cannot be compared or expressed!

To the recipe now….

INGREDIENTS

250 gm purple yam

1/2 cup fine sago (cooked separately )*

Sugar to your taste

1/2 tsp.salt

2 cups second extract of coconut milk

1 cup thick coconut (first extract )

a pinch of nutmeg

METHOD

Wash the yam first, then peel the skin,cut into small pieces, and wash again.

Next add water to immerse the yam with salt.Cook in a pressure pan for 2-3 whistles .(You can cook in a normal vessel till soft )

Now mash the cooked yam, add thin coconut milk, cooked sago, sugar and cook for 5-10 minutes.

Add nutmeg and the thick coconut milk.Remove from fire after 2 minutes and serve warm.

*You could slightly roast the sago and add to the yam while adding the thin extract of milk.Be sure that the sago is cooked before you add the thick milk.You can make this without sago too.

WHEAT FLOUR +COOKED RICE DODOL


This is made with leftover basmati rice.Check my previous post of another version with leftover rice KERALA KINATHAPAM

Today’s post contains my version of dodol with different ingredients and leftover rice.You will never throw leftover rice once you try

this recipe, and no-one will know that this sweet contains leftover rice until you tell them.So…rustle up exciting and innovating dishes

to surprise your family!

This dodol is made with jaggery, minimal amounts of ghee,coconut oil, wheat flour,no coconut milk or any milk.The transformation

of these ingredients was simply superb.You could use any leftover rice .I used basmati rice,as I usually cook basmati.

Do try this recipe and post in your comments and suggestions.

To the recipe

INGREDIENTS

1 cup leftover cooked  basmati rice  ground to a paste

1/2 cup wheat flour mixed in water to a smooth paste

1 -1.5 cup jaggery powder or to taste

1 tbsp sugar (optional)

3 tsp coconut oil

3-4 tsp ghee

a pinch of salt (if you have not put salt in the rice)

1 tsp cardamon powder

few cashewnuts and raisins

IMG_0148

METHOD

Heat a non stick kadai and add 2 teaspoons ghee.

Add the ground cooked rice and keep mixing for 10 minutes.

Next add the jaggery powder, wheat flour mix and 1 tsp coconut oil, and keep mixing .

Add the dry fruits, the remaining ghee, coconut oil and cardamon powder.

Keep mixing till it forms one lump.Even after it forms to one lump keep mixing for a few more minutes (7-10)

Transfer to a greased plate, and smear a little ghee on the top.

Allow to cool completely to get neat cuts.

IMG_0152

SPINACH/PALAK BAJJI


A crunchy food no one can resist ! This can be served as a snack,and  even a simple meal can be made exotic with this fritter served as

a side dish.

A wide dish should be used for dipping the leaves,if you are particular in retaining the shape of the leaf.

In the past only certain  vegetables and leaves were  used for making bhajjis,fritters or even vadai. Now the culinary world,has

interestingly takenthe uphill stride in innovating new and awesome recipes.

Indian culinary especially, has numerous recipes from different cultures and cuisines.If you dive deep into the cuisines of each state

you will discover the undenied fact that cooking is a skill and art.

Today’s recipe is one like that which looks simple,but addictive in taste with a blend of flavours!

Do try this recipe and post in your suggestions and comments!

To the recipe..

INGREDIENTS

Few spinach /Palak leaves (your preference in quantity)

For the bajji mixture

2 cups gram dhal flour(besan flour)

2 tblsp.rice flour

1 tbsp all purpose flour

1 garlic crushed

1/2 tsp cumin seed powder

a pinch of asafoetida

1/2-1 tsp chilli powder

1/2 -3/4 cup water

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter

Heat oil in a kadai, take a tbsp of warm oil and pour in the prepared batter and mix well.

Now take each leaf, dip in the batter and fry till golden brown .

Variation:If you are lucky to get big leaves you could wrap spiced paneer, dip in the batter and fry.

FRUIT -SAGO HALWA


I was forced to make this recipe,as the papaya

which was left to ripen,failed.

It remained 3/4th ripe for many days.

Impatience and curiosity set,and I cut open the

adamant fruit.😀

Too much for a salad,so I decided to make this

halwa which could be kept for a few days.

Had soaked sabudana for breakfast ,so took a

cupful and ground it to a paste to add instead

of corn flour .

The time spent to make this was rewarded with

an excellent taste.The taste excelled better by

the day .

So,do try this fruity sweet and send in your

experiences .

INGREDIENTS

1 medium sized papaya ( peeled and cut)

2 bananas

1/2 pineapple ( cored and cubed)

1 cup soaked sago ground to a paste

1.5 cup sugar ( or to your taste)

1 cup ghee+2 tbsp coconut oil

A pinch of edible camphor ( optional)

A pinch of salt

1 tsp cardamom powder

Handful of cashewnuts

Few raisins or dates

METHOD

•First blend all the fruits to a paste.

•Heat half of the ghee in a non-stick or thick

bottomed kadai.

•Add the fruit pulp with salt,and cook for 10

minutes .

•Next add the sago,and the rest of the

ingredients ,except the ghee.

•Cook till the mixture is thick ,adding the rest of

the ghee at intervals .

•The mixing,and thickening will take about

35-45 minutes.

• The mixture should form into one lump.

•Grease a tray and pour mixture.

•Smear a little ghee on top,and allow to cool

completely,and cut .

CARAMEL SPONGE CAKE


This is a cake made with only brown sugar,and

no caramelisation is required.

Tastes better by the day ( The staler the better)

Can be stored for a minimum of 2 weeks.

You could add nuts to your choice .

To the recipe now!

INGREDIENTS

100 gm butter( unsalted)

250 gm brown sugar

200 gm flour

2 tsp baking powder

A pinch of salt

8 eggs

2 tsp vanilla essence / caramel essence

A handful of cashew nuts

METHOD

•Separate yolks and whites in 2 different bowls.

•Melt butter and set aside.

•Beat whites stiff adding sugar gradually.

•Add yolks one by one and beat well.

•Add in the melted butter and beat lightly.

• Fold in the flour,baking powder, salt,essence

and mix well.

• Transfer to a greased baking tray,sprinkle

nuts and bake in a moderate oven (180C)for

30-35 minutes.

Note: Can be baked in individual cups

COLOSTRUM MILK CUBES


Colostrum milk ( Seem pal in Tamil ) is the first

milk released after the cow gives birth.

This milk has many benefits like strengthening

your immune system,fat reducing properties,

and considered good for even diabetics.

This is in my family’s favourite list .

Prepared in minutes.

This sweet has no egg in the preparation.

It’s just the milk ,sweetener,and flavouring!

Now to the recipe

INGREDIENTS

500 ml colostrum ( seem pal )

1 cup normal cow/ buffalo milk

200-300 country sugar or sugar

1/2 tsp dry ginger powder

1 tsp cardamom powder

METHOD

Mix all well and steam till firm and done .

Allow to cool and cut into pieces.

SWEET LIME -PASSION FRUIT CHEESECAKE PIE


This is a lovely combination which came up as I

was running short of lime in the wee morning

on Sunday .

Desserts like this should be made a day in

advance. Anyway, there was no difference in

making couple of hours before lunch .

You can fill an unbaked pie shell or make a

crust with digestive biscuits .

Today I made a crust with biscuits .

So here’s to the recipe

INGREDIENTS

For the crust

200 gm digestive biscuits

2 tbsp butter melted

2 tbsp sugar/ honey

Mix all the ingredients in a food processor .( The biscuits should be crushed fine )

Press on a buttered spring form mould or pie

mould and allow to set in the refrigerator ,till

the filling is made .

For the filling

100 gm butter

1 cup cottage cheese /cream cheese

1 tbsp grated rind of sweet lime

Juice of 1 sweet lime

3/4 cup- 1 cup sugar

4 eggs

1/4 cup cream( room temperature)

1 cup flour

1 tsp baking powder

1/2 tsp vanilla

METHOD

•Beat butter and sugar till creamy.

•Add cheese,lime juice, rind and beat lightly.

•Add one egg at a time and beat.

•Next fold in rest of the ingredients,and pour

into the prepared crust/ pie.

•Bake in a moderate oven ( 180C ) for 35

minutes .

It might look jiggly ,but don’t worry it will set in

the fridge after a few hours.

You can serve this dessert warm too.

Serve with cream or by itself .

Topping: Passion fruit concentrate poured over

while serving

Any choice of your topping will match this

dessert.

The top cracked while transferring so don’t

mind the photo .I forgot to take the ‘out of oven’

photo as I was too busy 😊

PEANUT ‘N’CASHEW KATLI


This recipe is the same as Cashew Katli,with

a mix of cashew and peanut powder.

You can mix 1:1 ratio or just a handful of

cashewnuts mixed with peanuts to make this

sweet.

INGREDIENTS

1cups finely powdered cashew nuts

1 cup peanuts ( skin removed)

1 cup powdered sugar

1/2 cup water/milk

1 tsp.cardamon powder

1 tsp.ghee

2-3 tblsp.milk powder (optional)

METHOD

There are two methods which i have tried, and

like to share with you.

First Method

•Heat all the ingredients,except the ghee

together on medium flame,till it comes to a

soft dough stage.

Lastly add ghee and roll between two sheets

of oil paper after  its cool.

Cut into desired shapes.

Second method

Heat the water and sugar till sugar

dissolves.(one string consistency).

Add the rest of the ingredients,and cook  till

soft ball stage.Cool,roll out,cut into 

desired shapes.

Tips

•When you powder cashewnuts,run the mixer

at high speed and powder at onestretch,to

avoid the release of oils.

•Sieve for fine powder.

•You could dry roast the cashewnuts lightly,and

powder  too.

•You could grind the nuts with milk to a paste,

and try a third variant too.My option is the

powder method .

•For a richer look you could use silver vark on

top of the mixture before cutting.(This does

not contibute to the taste)

•You can use only peanuts and a handful of

cashew nuts too

 

DATES ’N’ NUTS TARTS


This is an amazing recipe with dates,semolina

breadcrumbs,and nuts .

Tart baking is my favourite,and this especially

is a favourite in my home.

You could add only breadcrumbs or mix

breadcrumbs with semolina . Both variations

taste good.So,do try this recipe and post in your

comments .

INGREDIENTS

Tart shells

125 gm flour

1 tsp sugar

25 gm butter

1 egg yolk

Milk to bind

A pinch of salt

Bind all together to a firm dough,and set aside

till you make the filling .

Divide into portions ( makes 12 ).

Flatten each on a chappathi press between oil

sheets or use the rolling pin ( I find the press

easier and quicker)

Fill with filling and bake in a 180C oven for 30

minutes.

For the filling

75 gm butter

150 gm sugar ( brown )

150 gm breadcrumbs or 75 gm breadcrumbs

+75 gm semolina ( roasted)

50 gm chopped dates

35 gm candied peel

2 eggs + 1 egg white

1 tsp vanilla essence

1 tsp baking powder

Few sultanas / raisins

1/4 cup milk

1/4 tsp nutmeg

Few chopped cashew nuts or almonds

METHOD

First slightly roast the breadcrumbs and

semolina till warm.Remove from fire.

Add the butter to it whilst warm.

Mix well,and add the baking powder and set

aside.

Beat the eggs and sugar in another bowl.

Add the rest of the ingredients and mix .

Fill the pastry shells ( not till the brim ).

Bake in a 180C preheated oven for 30 minutes.

BANANA LEAF KESARI


Banana leaf kesari ??? I came across a banana

leaf halwa recipe from ‘ God’s own country

Kerala.I had not tasted anything made with

banana leaf extract,still ‘the curious me’

searched the Internet for its uses and health

benefits .I have made food wrapped in banana

leaf ,but not made with it’s extract .

After my search,I was amazed at the benefits

contained so here’s only a few benefits I would

like to point out.( Please do find the full

benefits )

•It boosts the immune system.

•Made into a juice or tea and consumed helps

in the relief of sore throats.

•High antioxidant levels .

•Applied to skin,prevents cellulite and wrinkles

in skin.

•Good for dandruff and hair growth .

• Good for skin irritation and application

regularly will make your skin glowing ..,,

( please continue hitting the google search button😀).

A line on the recipe- It’s the same kesari recipe ,

and the only difference is the addition of the

leaf extract . No colour was used .Nature shed

it’s own green glamour.

*Remove the mid stalk from the leaf .Wash and grind fine with a little water.

To the recipe

INGREDIENTS

1 cup roasted rawa ( semolina,rulang)

1 cup sugar

1.5 cups of the juice extract ( banana leaf )*

1/2 tsp cardamon powder

A pinch of salt

3-4 tbsp ghee +1 tbsp groundnut oil

A pinch of edible camphor ( optional)

Few cashews and raisins

METHOD

• Heat ghee and oil in a kadai or small wok.

•Add the cashew and raisins.

•Add the juice extract and allow to reach a boil.

•Add the roasted rawa,reduce the flame,cover

and cook till the semolina is cooked .

•Then add the sugar and mix well till it’s thick .

•Add a little ghee on the top and serve !

WHITE CHOCOLATE-CRANBERRY TARTS


A handful of dried cranberries caught my eye,

when I was updating the nuts containers.

So …thought to create something new with

cranberry combinations.

With just a handful,added a little candied

orange,powdered almonds and made this

beautiful white chocolate tarts.

Few tarts were left plain without any icing,and

the remaining were just dabbed with white

chocolate ganache,and gratings of white

chocolate.

You could use colouring and decorate for the

season.

Fresh cranberries will be more delicious!

Do try this recipe and post in your comments,

as it’s my innovation and I would love to know

your feedback.

( photo -just out of the oven)

INGREDIENTS

For the crust

1 cup flour (100-150 gm)

50-75 gm butter

1 egg

1 tbsp powdered sugar

a pinch of salt

Method

•Bind all together to make a firm dough .

•Use milk or water if needed .

•Allow to rest in the fridge till you make the

filling .

•Divide into portions,roll out and press on

greased tart tins .

•Pour spoonfuls into tart the prepared cases.

For the filling

1 cup cranberries

2 eggs

1/2 cup almond flour

1/2 cup flour

100 gm white chocolate melted in 1/2 cup hot

milk

50 gm melted butter ( you could add with the

chocolate)

2-3 tbsp sugar

a pinch of salt

1/2 tsp rose essence or vanilla

1/4 tsp cinnamon powder

1 tbsp orange candied peel

1 tsp baking powder

METHOD

•Beat eggs with sugar .

•Add in the melted chocolate and the rest of

the ingredients .

•Using an ice cream scoop fill the prepared

cases,and bake in a preheated 180C oven for 30

minutes.

•Decorate with white chocolate ganache,and

gratings if you like

CARROT-LOTUS SEEDS HALWA


RECIPE

INGREDIENTS

5-6 big carrots grated (2 heaped cups)

1 cup lotus seeds slightly tossed in ghee,and

powdered coarsely .

3/4 cup sugar or to taste

A pinch of nutmeg powder

1 tsp cardamon powder

1 cup milk

2 tbsp wheat flour/ all purpose flour

50 gm khova or 2 tbsp milk powder

A pinch of salt

A pinch of edible camphor ( optional)

A pinch of yellow/orange food colouring

1/2 cup ghee ( or more to your preference)

Few cashew nuts,pumpkin seeds

METHOD

Heat 3-4 tbsp ghee,and sauté carrots till raw

smell is gone .

Add the roasted and powdered lotus seeds,milk

and khova.

Mix well and allow to cook till it is partially

dry .

Next add the sugar,and the flour,and the

remaining ghee,nuts,and the rest of the

ingredients and cook till thick.

Remove from fire .

This halwa can be served warm or cold .

About the recipe

Carrot halwa an Indian dessert,is a dish no one

can resist.It is made by grating carrots and

cooking with sugar,milk,ghee,nuts and cooked

to perfection.

I have posted many variations of this carrot

halwa,carrot kesari in my previous posts.

This recipe is another unique recipe with lotus

seeds.

Lotus seeds are mostly used in the making of

Chinese desserts and Asian cuisines.

In Indian cuisine lotus seeds are used in sweet

and savoury dishes.

Lotus seeds are of nutritive value,and this

recipe with carrots is no doubt a healthy recipe.

Do try this innovation of mine,and post in your

feedback .

RED VELVET FRUIT CAKE


This is my own create and innovation.!

Well,I’m not blowing my own trumpet,this cake

was really,an absolute taste of flavours!

Adorned half of the cake with cashew nut

fondant,and the flavour was rich.

With soaked fruits in brandy,and a little

beetroot wine,the aroma it spread confirmed

Christmas in the air .

Finally no colour was added,( I don’t like to use

much coloring ),and the red colour was

extracted by boiling the beetroot ( slightly

ground) till I got the required colour .

The authentic red velvet cake had no colour ,it

was ground beetroot purée or extracts.

The feedback given by my loving ‘ food critics’

was ‘It’s Awesome’ and better than the basic

fruit cake .

To the recipe now

INGREDIENTS

100 gm butter

2 eggs

150 gm flour

75 gm brown sugar

30 gm white sugar

1/2 cup almonds ground

25 gm cashew nuts chopped

15 gm ginger preserve/ ginger chips

15 gm pumpkin preserve

15 gm raisins

15 gm sultanas

15 gm black raisins

Few apricots

15 gm tutti frutti(optional )

15 gm cherries (optional)

5 gm orange rind grated

2 tbsp jam (blueberry/cherry/ marmalade/

strawberry)

1/4 cup brandy/rum

2-3 tbsp beetroot wine or red wine

1/4 cup honey

1/4 tsp nutmeg powder

1/2 tsp allspice powder

1/2 tsp vanilla essence

1/2 tsp almond essence

1 cup beetroot extract*

1 tsp vinegar

1 tsp baking powder

1 tbsp cocoa powder

A pinch of salt

1 tsp cornflour to sprinkle on the soaked fruits

before adding to the batter.

METHOD

Mix the bold listed ingredients and allow to

soak for a few hours or 1 day .

•Beat the butter and sugars till creamy .

•Add in one egg at a time and beat lightly .

•Sieve the flour,baking powder,cocoa powder

together.

•Now fold in the flour,nuts ,soaked fruits,

beetroot juice and the rest of the ingredients

alternatively into the butter mixture and mix

till well corporated .

• Line the baking tray with parchment paper.

•Transfer the cake batter into the prepared

cake tray and bake in a preheated 175C oven

for 35-40 minutes.

•Insert a skewer,and if it comes out clean,it’s

done.

•Poke holes and pour brandy (2-3 tsp) on the

top after baking.


For the cashew fondant

1 cup finely ground cashew

1 tsp glycerine

A little egg white to bind

1 cup icing sugar ( depends on the binding)

2 drops rose essence

2 drops almond essence

Bind all the ingredients to a soft dough

consistency.

Roll out on a board dusted with icing sugar

or cornflour.

Place the rolled dough on the cooled cake ( Put the fondant the next day )

You can add sliced pistachios if you like.


*Beetroot extract

3-4 beetroot peeled and ground coarsely.

Cook in 2 cups water,till it is reduced to 1.

Strain and use.

MALAI GULAB JAMUN


This is a dish I recreated with leftover gulab

jamun.

It was a treat to your taste buds I should say ,

amazing as it looks .

The sweet gulab jamun is one which no one

will resist ,and this recipe I think is another

unique and richer one .

So,let’s get to the recipe right away

For the gulab jamun recipe- click link

https://calinskitchen.wordpress.com/2014/10/13/gulab-jamunwith-rawasooji/?preview=true

For the malai (thick milky cream)

1 cup milk

1 tbsp milk powder /mawa/ khova

1/2 tsp cardamon powder

METHOD

Heat milk,milk powder,cardamon till it reaches

a rigorous bubbling boil.

Remove the gulab jamun from the syrup.

Add some ( according to your sugar taste)syrup

to the milk and cook for another 3 minutes.

Add the gulab jamun to the hot liquid.

Garnish with pistachios and nuts of your choice

Serve warm after a soak of 30 minutes.