Tuesday, March 15, 2011

Tri-Flavor Kesar Pista Choco Malai Kulfi

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Since last week the temperatures has been rising in chennai and my younger sister who came to visit me had requested me to prepare a regular malai kulfi as she had seen on my blog earlier but I thought I could prepare a interesting variation . It came out pretty well and she was so delighted to have three flavors in one kulfi. So here is the recipe

  • 8 cups organic whole fat milk
  • 3/4 cup sugar
  • 1 bread slice
  • 1 tbsp corn flour
  • pinch of saffron (kesar)
  • 1/4 cup pista
  • 1/4 tsp crushed cardamom
  • 1 /4 chocolate chips
  • drop of saffron color ( yellow )
  • drop of green color
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Cooking Procedure

In a non stick pan boil the 8 cups milk, once it starts boiling reduce it to mediumflame n stir occasionally until the milk reduces to half quantity.

In the meantime finely chop the pista n keep aside. Take the bread slice n remove the sides n cut it into small pieces,soak it in the 1/3 cup milk, add the corn flour n blend it nicely to a smooth paste n keep aside.

When the milk which was kept for boiling has reduced to half, add the above bread mixture to it n stir for 2 min until it begins to thicken then divide to three portions.

Melt the chocolate chips in microwave and blend it nicely with the first portion and fill this mixture to 1/3 level into the molds and freeze it for 1 hour

To the remaining 2 portions add the sugar and cardamom powder and stir still sugar melts and let it cool.

Then to one portion add the chopped pistachio, cardamom powder and green food color and fill the mold to to 2/3 level and freeze for 1 hour

To the third and final portion add a pinch of kesar and yellow color and fill the mold completely and freeze for 3 hours

Before serving take the mould from freezer n keep it under running water for a min and slowly remove the kulfi.

Enjoy your tri-flavor kulfi

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

I am also send sending this recipe to a new and exciting event

Friday, March 11, 2011

Muffins De Chocolate

Last week my younger sister came to visit me, she is studying college and stays in hostel near chennai and she was missing a lot of good food and came with a big wishlist. She loves chocolate and I prepared these muffins for her. She was so delighted with these muffins and kept asking for more

  • 1/4 cup chocolate chips
  • 1/4 cup tutti frutti
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat flour(Atta)
  • 1 egg
  • 1/3 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tbsp butter at room temp
  • 1/8 cup any cooking oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp lemon zest
  • pinch of salt
Cooking Procedure:

Put the microwave in convection mode and preheat to 225 C

Take a large bowl sieve the whole wheat flour,all purpose flour, cocoa powder, baking power , baking soda , cinnamon and salt all together.

In another bowl beat the eggs and sugar for 3 min with a hand blender with medium speed till it become fluffy.Then add butter,cooking oil,milk,lemon zest and again blend till it all mix nicely.

Take the flour and slowly add to the above egg mixture and stir till it blends properly .This can done with hand blender or even with a spatula.

Now add all the tutti frutti and chocochips to the above mixture and stir softly with spatula.Take 12 muffin cups, spray some oil n pour 3/4 batter each cup.Top some chocochips n fruit bites to the prepared muffins.Then place this tray in the microwave and let it bake for 20 min.

You muffin is ready to be served after it cools

Tuesday, March 8, 2011

Flavorful No Onion No Garlic Meal

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I had prepared this meal ( Mint Pulav, Paneer Makhani and Palak Raitha ) for my mom who visited me this weekend.

According to ayurveda our ancient traditional medicine system of India there are three formats of food rajasik, tamasik and saatvik, foods simple and wholesome in nature are saatvik by nature, onion and garlic have sharp flavors and they fall under the "tamasik" category.

The theory is based on the fact that "tamasik" food tends to excite the negative feelings such a anger, violence, and deceit and therefore should be avoided. It is a hindu custom to have saatvik food on sacred days. Also practised by the wonderful krishna conscious devotees ( ISKCON photogallery ) around the world. So here is the recipe for the complete meal.

Paneer Makhani (Adopted from Nita Mehta Recipe)

  • 200 gms paneer (cut into cubes)
  • 3 large tomatoes
  • 1 inch ginger
  • 1 tbsp butter
  • 1 tbsp oil
  • 4-5 almonds or cashew
  • 1 cup milk
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • 1 tsp tomato ketchup
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp sugar
  • 2 green cardamoms crushed
  • 3 tbsp cream
  • salt to taste
Soak the almonds or cashew in 1/4 cup milk for a 1/2 hr and blend it a smooth paste.

Microwave tomato and ginger with a 1/2 cup water for 5 min.Blend it to a smooth paste.

Heat oil and butter in a pan, add salt,sugar,garam masala,crushed cardamom and chilli powder and stir for 30 seconds and add the prepared tomato paste and ketchup and mix well and cook till oil begins to separate.

Add the cashew paste and kasuri methi and stir well, add 1/2 cup water and cook on medium flame for 5 min.

Now add paneer and milk to get a nice gravy. Mix well and cook for another 5 min

Now add cream and serve hot.

Mint Pulav

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  • 1 cup rice
  • 1 tbsp clarified butter or ghee
  • 1 handfull of mint leaves
  • 1 handfull of coriander leaves
  • 1/2 green peas
  • 1 tsp cumin seeds
  • 1/2 inch cinnamon stick broken into pieces
  • 2 crushed cardamoms
  • 4 black pepper
  • 1/4 tsp pepper powder
  • 1 tsp chopped green chillies
  • salt to taste
Soak rice in water for 30 min and stain it and keep it aside.

Heat ghee in a pressure cooker, add cumin seeds, cinnamon stick , cardamom and black pepper and fry till cummin seeds splutter. Add the chopped cilantro, mint leaves and green chilli fry for a min. Then add green peas,salt and pepper powder and stir for 30 seconds. Now add the soaked rice and mix nicely.

Add 1.5 cup water, stir nicely and close the pressure cooker. Let it cook for three whistles and switch off and let it cool.

Once the pressure cooker cools , open the lid add 1 tbsp ghee on top of it and mix carefully and serve hot with your choice of side dish and raitha.

Palak Raitha

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  • 1 cup curd
  • 1 cup chopped spinach
  • 1 green chilli
  • salt to taste
For tempering
  • 1/2 tsp cumin seeds
  • 1 tsp oil
  • a pinch of hing (asafetida)
In a micowave safe bowl cook the spinach with some sprinkling of water for 2 min, when it cools blend it with the green chilli, then add curd and salt to this mixture and whisk nicely till it becomes really smooth.

Now prepare the tempering , heat oil in a tempering pan, add cummin seeds and asafetida , once cumin seeds splutter transfer this tempering on to the above curd raitha.

Your palak raitha is ready. Serve it with chappati and any other choice of your rice.

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

Friday, March 4, 2011

Crunchy Sweet Corn Walnut Salad

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Recently my hubby has fallen in love with salads and I was looking out for salads with different flavors. I noticed in some of them balsamic vinegar is used commonly for salads.Surprisingly he came one day with a bottle of balsamic vinegar, it looked like a wine bottle !!

So it was decided I had to make a lot of varieties of salads , so here is one recipe

  • 1 cup sweet corn kernels
  • 1 tbsp chopped spring onions
  • 1/4 cup diced tomato
  • 1 tbsp chopped walnuts
  • 1/2 tsp olive oil
  • 1/2 tsp black pepper powder
  • 1/2 tsp mustard powder
  • 1 tsp balsamic vinegar
  • salt to taste

Microwave the corn for 2 min and once it cools mix all the above ingredients and refridgerate for minimum half hour

Serve chilled

Tuesday, March 1, 2011

Snack-time With Savory Khandvi

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One of my favorite cusine is the gujarati cuisine, who are predominant in western India. Khandvi is a gujarati delicacy made using chickpea flour and flavoured with tempering of mustard, sesame seeds, spicy green chillies, a perfect snack which can be prepared quickly.

It has a lovely yellow color and simple melts in your mouth with a savory taste. The preparation is easy but needs a little patience. So here is the recipe

  • 1 cup besan (chickpea flour)
  • 1 cup yogurt ( plain curd )
  • 2 cups water
  • 1/4 tsp turmeric powder
  • 1/4 tsp green chilli paste
  • 1/4 tsp ginger paste
  • pinch of hing (asafetida)
  • salt to taste
For tempering
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1 tbsp oil
  • 1 tbsp cilantro (coriander)
  • pinch of hing (asafetida)
Cooking Procedure

Sieve the chickpea flour to remove the lumps. And then to it add all the above ingredients to make a smooth paste.

(Click image for enlarged view )

Take a non stick pan and put this batter in it and switch on the flame.Stir continuously till it becomes soft thick paste.

To test the consistency apply a tsp of paste on the backside of a small plate and once it cools if it is able to peel off easily for rolling , switch off the flame immediately.

Take a clean surface and apply this paste lengthwise with spatula approx 1 mm thick. Once it cools cut vertically and start rolling.

Keep the rolls on a serving plate and prepare the tempering.

Heat oil in a tempering pan, add mustard seeds once it splutter add sesame seeds, hing and stir once sesame start spluttering switch off the flame and spread this mixture on the khandvi.

Garnish with coriander and serve.

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul


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