Monday, June 29, 2015

Mango Lassi


Hello Peeps,
Another summer morning and same routine, I guess I need to do something creative to get away from the routine is my thought every morning but somehow I get stuck there because once the little one is up she keeps me busy and gets creative with her pranks ;).

 Mangoes are still in season here and being it my favorite fruit(I guess by now I need not tell it you all know it :P) I wanted to post a favorite dish of ours that is Mango Lassi.
Lassi is a yogurt based drink sweet or spicy( i have posted a version of spicy one HERE ) mostly famous in North India but now almost made all over the world. I or say we love both the versions. I have not posted the regular lassi here but you just need to skip the fruit and your sweet lassi is ready.
Here is what we need for Mango Lassi:
 INGREDIENTS :
  • 2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes( I used alphonso mangoes, but you could use any good variety of mango. You could also use readily available  mango pulp when mangoes are not in season)
  • 2 cups chilled full fat fresh curd/yoghurt (you can use low fat too it’s your choice)
  • a pinch of saffron strands
  • 4  tbsp sugar (you can use  honey if you want to avoid sugar)
INSTRUCTIONS
  1. Peel the mangoes and chop them.
  2. In a blender or mixer, puree the mangoes with sugar or honey and saffron.
  3. Now add the chilled curd/yogurt.
  4. Blend for some seconds till everything is mixed well and the yogurt has become smooth.
  5. Pour mango lassi in glasses and serve.
  6. If you want a slightly thin consistency, then add some milk to the mango lassi while blending.
Aps Notes:
You can flavour with some cardamom powder too.
If you want the lassi to be still creamier you can add a tbsp of fresh cream.
To make plain sweet lassi skip the mangoes add in a little extra sugar and blend. Your lassi is ready
Add some ice cubes if you want it extra chilled.
Adjust the sugar if the mangoes are already sweet.

For More Mango Recipes check Here
With this its time to say Bubye,
Till then Happy Cooking,



Saturday, June 13, 2015

Summer Treat - Avocado Milkshake


Avocado milkshake is our family favourite.Avocado is also known as butter fruit in local markets in India. Making it is not a rocket science. It’s simple filling and very nutritious, moreover very good for kids who are underweight.
Ingredients:
1 Avacado
3 cups milk *
½ cup water (optional)
6tbsp sugar



Method:
Cut avocado into 2 pcs, remove the seed and peel the skin.
Add the flesh into a blender/mixie along with remaining ingredients.
Pour into glass and enjoy.
Aps Notes:
Here I have used full fat milk so have added ½ cup water it is totally optional and you can use lowfat milk too.
If you are vegan then you can skip dairy milk and add coconut milk or almond milk.
If you want to serve it chilled then add few ice cubes while blending the milkshake.

You can refrigerate the shake if remaining only upto half an hour later it tends to get dark. 
Happy Cooking,
  

Thursday, June 11, 2015

Avocado Gojju

Just the other day while a casual chat with Amma over skype we came to our favorite topic and that is FOOD. She told what she made for lunch and as soon as I heard the menu as usual I started drooling. She told me a new dish that she had made almost 3 times then and it tastes yum she added. Soon I decided to make it and post it to my beautiful readers.
Avocado is good in carbohydrates and vitamins and we at home love this fruit. I have always made milk shakes and creamy avocado, but I had heard about guacamole and never tasted it nor made it being skeptical how the taste would be. This gojju is a Indian or say Konkani version of guacamole. After making this and it being yummy I will make guacamole soon.
Here is the recipe for Avocado Gojju
2 avocados
3 green chillies
3-4 pinches asafoetida/ or compound hing water a tsp
1 medium onion finely chopped
1 tbsp finely chopped coriander leaves
Salt to taste
1 tbsp coconut oil



Method :
Cut the avocado peel them and mash them well with a spoon.
To this add chopped onions, slit green chillies, coriander leaves, salt to taste hing/asafoetida powder and  mix well.
Now drop in the coconut oil and mix well. Serve


Aps Note:
I have added 3 green chillies as they were less spicy you can add more if  you wish your gojju to be spicy and hot.
You can even add mustard seeds and curry leaves tadka/curry leaves.
Happy Cooking,
  


Tuesday, June 9, 2015

Couscous Idli with Ginger Chutney

Morning breakfast is a must in our house, may be it here or mamas or in-laws place. And breakfast is not bread butter jam or any cereal. It needs to be something that’s filling and say a kind of south Indian, now that doesn’t mean we do not eat bread and jam ;). Here in my house that I keep experimenting even with regular breakfast menu. This is one such thing which I did with Couscous. I had not tasted couscous until last year even though couscous is a kind of staple food here in Middle East. It’s just like our rawa but a little thick is what I felt. And when it is like rawa why not make Idlis was my thought (typical South Indian brain ;) ).
So here is what we need for Couscous Idli

Makes:18
Serves:4
Preparation Time:15mins
Ingredients
½ cup Couscous
½ cup Semolina
2cups curds
¾ th-1tsp fruit salt/ baking soda
2tbsp coriander finely chopped
1tbsp coconut gratings
salt to taste
For Tempering
3tsp oil
1tsp mustard seeds
1tbsp chana dal
½ tbsp urad dal
1” grated ginger piece
2 tbsp cashewnuts
3-4 green chillies finely chopped *
10-15 curry leaves finely chopped
Method
In a pan heat oil add all the ingredients under Tempering(one by one starting from cashewnuts and ending with curry leaves) and when done add in Semolina and couscous and fry them until they are light golden in colour.
Now remove it off the flame and allow it to cool for a while. *
Once the couscous mixture is cooled a little add in curds/yogurt, salt, coconut gratings, coriander leaves, fruit salt and allow it to rest for 10 minutes.
Meanwhile grease all the idli moulds.
After 10 minutes pour the idli batter in the greased moulds and Steam in the steamer for about 15 minutes.
Cool it and unmould the idlis.
Serve it with your favourite chutney.
I have served it with Ginger Chutney.


For the ginger chutney we need:
Ginger- 2” pc
½ cup coconut feshly grated *
2 green chillies
salt to taste
Method:
Grind all the ingredients in a mixie or food processor into a smooth paste/chutney and serve with your favourite idlis.

Note: 
I grind the green chillies in a mixie so that we do not get the spicy thing while we enjoy the idlis and just jump around asking for water. You can even crush them finely with a mortar and pestle.
I do the dry idli mixture the previous night and add in wet ingredients the next morning just before making the idlis. In this way I get to sleep half an hour more or you need not rush in the morning ;).
While making the chutney you can use frozen coconut too but make sure to add a little hot water while grinding so that the coconut gets softened and does not leave any oil and make the chutney tasteless. 

Happy Cooking,
  


Monday, June 8, 2015

Mushroom Wraps/ Vietnamese Rice Wrapper Rolls

Variety is the spice of life. Just like the saying I am trying to include new varieties here in my little space. I have started making Thai dishes at home and have experimented on Mediterranean cooking recently for which I need a little more experimenting to post here, my friends say that’s not needed but I feel unless I am not totally satisfied I must not post here.

Today I am going to post a Vietnamese Rice Wrapper Rolls, these are made of cucumbers,rice noodles but i am posting one with a different filling.

Ingredients :


Rice wrappers - as you needed ( I use small circles, you can use big for bigger rolls)
Carrot - little julienned
Bell Peppers/Capscicum washed deseeded and julienned
Beans sprouts – little
Basil a few finely chopped (you can use coriander instead)
Mushroom 1 cup finely chopped
Pepper powder – ½ tsp
Soy Sauce – 1 tbsp
Green onion or spring onion - only the green part.
Salt to taste



Method:

Heat a pan add in mushrooms,pepper powder and soy sauce and sauté until mushrooms are done making sure they do not become mushy or juicy.*

Remove them and keep aside for later use.

In the same pan sauté bell peppers until they are a little tender but make sure they are crisp.

In a pan add in all the ingredients including sautéed mushroom and capsicums.

Add salt to taste and mix well.

Now dip the wrappers in the warm water for few seconds.

Keep it on a clean kitchen towel or cheese cloth so that the extra moisture goes off, now keep little stuffing one by one at the end of the circle.

Now start covering the stuffing and roll it by tucking the sides as we do for spring rolls.

And keep in the prepared rolls on a dry plate.

Do everything fast making sure the mixture doesn’t get mushy or mushrooms leaven their water.

Serve it with your favorite dipping sauce.

I served it with soy sauce dipping.

Note *
While you saute mushrooms make sure they don't leave water or its the same while making rolls or else it will be difficult to make the rolls.


For the dip we need :

Light soy sauce - 2 tsp
Vinegar – ¼ th tsp
Garlic - little chopped very finely
Ginger - little chopped very finely
Sugar - ¼ th tsp
Chilli garlic sauce- ½  tsp
Cayenne pepper – ¼ th tsp

Method:

Mix all the ingredients allow it to rest for half an hour to one hour atleast so that all flavors get blended well and Serve with starter of your choice.

Till then Happy Cooking,

  

Saturday, June 6, 2015

Summer Treats - Strawberry Oats Kulfi - Guilt free Strawberry Kulfi

Hello People, how are you all? Here the temperature is soaring to 50 deg. Luckily I don’t keep cribbing about the weather while at home because of the Air conditioner, juices and Popsicles that we keep stuffing in. I will be posting some Summer treats in the coming posts.
While making all these cool goodies I keep in mind that it need to be yummy and healthy at the same time and yes a little guilt free.
How many of you love kulfi?? You? You? You? Even we love it and what a joy to have without lot of sugar , khoya or any extra fattening ingredient in it you will totally love it.  
This particular recipe is adapted from Chef Vikas Khanna, where he used ready mix saffola fruit and nuts oats and I replaced it with totally fresh ingredients from oats to fruits. You will be surprised while you read the ingredients and will not mind  making and eating again and again . The fun about making this is it can be eaten during breakfast too.The kulfi was so yum and when hubby came to know it was made of oats he ate another one Kulfi. I even called 2 friends of mine for tasting the mango flavored kulfi I made and they both loved it too and told it was super.
I have made this particular Kulfi using 2 different fruits and they were amazing. I will post notes on how to make it with different fruits.
Lets start making Strawberry Oats kulfi or say Guilt free Strawberry Kulfi


Ingredients
  •  Oats – ¾ th  cup(i used quaker)
  • Jaggery – 3 tbsp
  • Honey – 1 tbsp
  • Milk—1 ½  Cups
  • Strawberry -10 + 2 for garnishing
  • Almonds – 3 to 4
  • Pistachio – 4 to 5
  • Saffron a pinch or 2 soaked in 1 tbsp hot milk
Method:




  • Heat a pan and add oats and roast it on medium flame for 5 minutes and make sure it doesn’t burn.
  • Allow it to cool down and grind it into a very fine powder.
  • Now wash the strawberries and remove the stem and grind them into a smooth puree and keep aside for later use.
  • Now pour the milk in a thick bottomed vessel.
  • Add oats powder, jaggery, honey, chopped almonds and pistachios (reserve a little pistachios for garnish) and stir well.
  • Then keep the vessel on the flame on medium heat and stir it for 4-5 minutes.
  • Remove from stove add saffron and allow to cool.                                       
  • Once cooled add in the prepared strawberry puree and stir well.
  • In the moulds add a few chopped pistachio sliced strawberries.
  • Pour the mixture into Kulfi Moulds or Popsicle mould and freeze it for 5-6 hours or overnight.
  • Serve immediately.





  • Aps Notes:
    You can add sugar in the place of jaggery but I wanted to use jaggery to see the difference in the taste. I have even made it with sugar and have added just 2 tbsp sugar and 2 tbsp honey to the mixture and both gave totally different taste.
    I have made the similar kulfi with mango but the ingredients are little different. I have skipped sugar/jaggery there and have used condensed milk to give a little rich flavor i will post the mango flavored one soon.
    You can even add any kind of berries like raspberry/bluberry or any fruit you wish but if you are using berries make sure that the milk mixture is totally cooled down before mixing as it can curdle the milk.
    Instead of plain oats you can use any flavored oats that are available these days, and you can skip adding fruit purees and skip the roasting of oats.
    To unmould the kulfi run Kulfi mould under tap water or warm water for a few seconds and carefully take out .
    If you don't have kulfi moulds you can pour it in any air tight box and serve as ice cream.
    You can skip the strawberry puree part and add a little extra saffron and cardamom to make it kesar elaichi flavor kulfi.
    Enjoy making and Happy Cooking,
      


    Monday, June 1, 2015

    Kacche Aam Ka Bharta

    I love eggplants but in my hubby’s love or like list this one isn’t found. It is in his ok ok list(yes we have that list to while the vegetable or curry it not your liked one you eat it just because it is made). I have made baingan ka bharta many a times but hubby not liking it very much said you enjoy!
    So I thought about giving a new twist to the bhartha by replacing the main vegetable with this seasons vegetable that’s raw mango. Yes you heard me right. So lets get cooking.

    Ingredients:
    2 large raw mangoes/kaccha aam(not so sour)

    2 medium onions

    3 tomatoes

    4 tsp chilli powder

    1 tsp turmeric powder

    1 tsp coriander powder

    Salt to taste

    1/2 cup oil

    2 tsp ginger garlic paste

    1 tsp garam masala

    For Garnishing:
    Green chilli, chopped
    Pudina for garnishing
    Green coriander, chopped



    Method
    Put raw mango on flame one after another on fire to roast.

    After the raw mango turns black and cover it with the lid and after a while wash off and remove the skin.

    Mash the raw mangoes and throw the seed.

    Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.

    Add red chillies, coriander powder, turmeric and salt. Stir.

    Add mashed raw mango and stir.

    Allow mix to simmer for 5 minutes.

    Garnish with green chillies, green coriander and garam masala powder.

    Serve with chapathi.

    Note:
    If the mango is sour then add some green chillies or extra red chili powder.
    You can pressure cook the raw mango instead of roasting the raw mango. 
      


    Monday, May 25, 2015

    Capsicum Chutney

    Recently I have been trying no coconut chutneys just to give a change to regular chutneys. And this one chutney recipe is passed to me by my good friend and blogger Suma. So without much a do lets write doen the recipe here.
    INGREDIENTS.
    2 Capsicums
    2 Onion
    1 tsp Ginger
    3 Cloves of Garlic
    2 Green chilly
    2 tsp Oil
    Salt to taste
    INGREDIENTS TO TEMPER
    2 tsp Coconut oil
    1 tsp Mustard seeds.
    ½  tsp Jeera
    Few Curry leaves.
    Pinch of hing
     

    METHOD:
    Cut capsicum and onion into small pieces. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fried, add capsicum and onion  at once and continue frying for about 2 min or till its well cooked. Stir occasionally. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.
    For tempering:
    Heat oil in a pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.
    Enjoy with hot Idlis or Dosas. I enjoyed it with Varai/Samo/Sama idlis for which I will post recipe soon.
    Happy Cooking,
      


    Sunday, May 24, 2015

    Masala Chitranna


    Hello to all readers. How are you all??? Been a long time since I was here. I miss being here, but I get so occupied with things that somehow I postpone my post. Today I finally decided to post a new recipe which I tried from a cookery show oggarane dabbi. This show is very famous in dakshina kannada district. i do not get it here but I happened to watch it while watching some other recipe in youtube long back. We normally make chitranna/lemon rice, but this is a new version of making lemon rice known as Masala Chitranna.
    Here is what we need:
    INGREDIENTS:
    1 and ½  Cups Rice
    Salt to taste
    2 tbsp Lemon Juice

    FOR SEASONING:
    ¼ tbsp oil
    1 tsp Mustard Seeds
    1 tbsp Chana Dal
    ½  tbsp Urad Dal
    Fist full of Peanuts
    2 sprigs of Curry leaves (10-15)
    To be Ground into Paste:
    4-5 green chillies (depending on the spiciness you need)*
    2 tbsp coconut grated/freshly scraped or frozen
    ¼  (10 to 12 twigs) cup of Coriander leaves
    ½  tsp Jeera
    2” Ginger pieces
    2 Cloves Garlic

    METHOD:
    Wash Rice and with a tsp of oil, cook rice with the right amount of water until done making sure rice doesn’t get sticky.
    Remove it from the container and spread it on a large plate or something similar, to cool down, Just seperate it through so it is nice and fluffy. We do not want the rice to get mushy.
    For the paste:
    Grind everything under the  masala/paste  to be grinded into a smooth paste.
     Take a Large wok or pan heat the oil add mustard seeds, once it splutters add peanuts sauté for a minute then add the dals until they change colour to light golden.
    Then add the paste and saute for 2 minutes.
    Once that is done, then add the  masala paste and mix well.
    Bring the flame to low then add the required quantity of salt and Lemon Juice mix well then add the cooked rice, combine together by mixing gently.

    Taste it and adjust salt accordingly allow it to just cook for 2 minutes with a closed lid and in a low flame.

    Switch of the stove and mix it once again. Serve it hot and Enjoy .
    NOTES:
     I use Sona Masoori, you can use basmati too.

    You can use left over rice too if you have some.
    ** My Green chillies were not very spicy so I added 4 or else here it can never exceed 2 ;).
    Till my next post,
    Happy Cooking,
      



    Sunday, May 10, 2015

    Soya Chunks Biryani

    Rice items are always on our top list. Today’s recipe I have adapted from a cooking show ruchkar mejwani where she has added chicken which I have replaced with soya chunks.
    Serves: 3
    Ingredients:

    1 cup Basmati Rice
    250 gms soya chunks
    4 cups Water
    Salt to taste
    1/2 tsp Black Pepper
    Saffron Strands
    Coriander-Ginger-Garlic paste (2 tbsp coriander leaves,1”ginger, 2 garlic if using small hen use 4)
    2 small Onions pureed
    2 Tomatoes pureed
    1 tbsp Cumin Seeds Powder
    1 tbsp Coriander Seeds Powder
    1 tbsp Garam Masala
    1 tbsp Kashmiri Red Chilli Powder
    1 tsp Biryani Masala ( I have used Everest biryani masala)
    1 tbsp Coriander Leaves
    100 gms Curd
    Ghee -2tbsp

    Method:
    - Take a deep vessel, add water, salt, black pepper & saffron strands. Let the mixture come to a boil. Then add basmati rice to the water and let it cook.
    - Soak the soya chunks in water for atleast 15 minutes. Then squeeze and keep it aside.
    - For marination, in a bowl, add soya chunks, Coriander-Ginger-Garlic paste, cumin seeds powder, coriander seeds powder, garam masala, red chilli powder, coriander leaves, salt & curd. Mix all the ingredients well. Let the marinated soya chunks rest for 15-20 mins.
    - Meanwhile lets cook the rice.
    - Add some oil to 5 cups of hot water and cook the rice until ¾ th done. Mix well. Strain the rice using a strainer and let it cool down for 5-10 mins. Once the rice is cooled down spread it over a plate.
    - In the meanwhile, take a pan and add ghee. Once the ghee is hot add ½ tbsp(remaining we will use for garnish) coriander leaves, onion-tomato puree and mix well. Then add the marinated soya and mix well.
    - Add fried onion & cover it with a lid. Let the mixture cook for some time.
    - Layer the rice onto the soya chunks and spread the saffron and milk mixture over the rice and allow it to cook on a low flame for 10 more minutes on a  medium flame,making sure the rice is not overcooked,.
    - Garnish it with coriander leaves, fried onions and serve with raitha of your choice.


    Note:
    You can add any vegetables of your choice.
    Here I have not used onios fried in oil instead I have roasted them in microwave to make it healthy. I will post the recipe as soon as possible.
    You can use oil instead of ghee.
    Enjoy making this easy biryani.
    Happy Cooking,

      


    Bread Dosa/ Bread Utthappam

    Hello all! How are you all? Long time I have posted any recipe being busy with the growing kid and the big one going to a new grade a new school. My schedule has totally changed since a month, so it’s difficult to post here in my lovely space.
    Now that Manya’s Tiffin packing has started again I have to Invent or say experiment new recipes. She not being fussy I have no worries yet she doesn’t prefer sandwiches in her Tiffin so my experiment will end up to idli, dosa, tikki’s and other things. This dosa was made when I had some top and bottom sides of bread.
    Here is what we need:
    Bread slices (white or brown): 4 *check notes
    Rava (semolina): 1cup
    Rice flour: ¾ th cup
    Yoghurt: ¾ th cup
    Onion: 1
    Green chillies: 2
    Red chilli: 1
    Ginger: 1/2″ piece
    Mustard seeds: 1tsp
    Urad dal: 1tsp
    Salt to taste
    Oil

    Let’s Start Making Dosa:
    ü  Soak the bread in water and remove squeezing out all the water.
    ü  Make a smooth paste along with the rava, rice flour and yoghurt.
    ü  Grind this in the mixer along with the red and green chilli and keep aside.
    ü  Chop the onions finely.
    ü  Heat some oil in a pan and season with the mustard seeds and urad dal.
    ü  Add the onions and ginger and fry until the onions are transparent.
    ü  Add this to the bread rava mixture along with salt. Add water to make it into a semi thick or spreading consistency.
    ü  Heat a tawa and spread a ladleful of the batter on it. Add a little oil and cook on both sides until nicely brown.
    ü  Serve with Pickle or chutney of your choice.
    Notes:
    I have used the top and bottom slices of the bread but you can use the normal slices too. If you don’t want a brownish colour for the batter then you can remove the sides of the bread too. But I’d suggest you to add it as you will use the sides.
    If you make sandwiches regularly and cut the edges of the bread slices then save these edges and you can use these instead of bread. You need to have 1 cup of  bread edges,  rest of the recipe remains the same.
    I have added corn once instead of onions, you can add any vegetable of your choice.
    Happy Cooking,
      



    Wednesday, April 22, 2015

    Begun Bhaja/Baingan Bhaja combined with Tomato Salsa

    Just while browsing through my recipes I had realized I have posted any Bengali cuisine whereas I make one of them regularly at home. So today i Just while browsing through my recipes I had realized I have posted any Bengali cuisine whereas I make one of them regularly at home. So today I am posting a starter or even you can say it’s a side dish to go along with rice, Begun Bhaja or Baingun Bhaja. Baingan/begun means Eggplant and Bhaja means roasted, so note down how to make it.



    Serves: 4
    Category: Starter/Side Dish
    • 1 large eggplant (baingan/begun) cut into half inch round slices
    • 1 tsp chili powder
    • ½ tsp turmeric powder/hadli
    • 1 tsp dried mango/amchur powder (optional)
    • rice flour as required to roll the slices
    • salt as required
    • mustard oil or any oil cooking oil for frying
    INSTRUCTIONS
    1. Rinse the eggplant (baingan) well in water. Pat dry with a kitchen towel.
    2. Now slice the eggplant in ½ inch thick roundels.
    3. Soak these slices in salt water for 15-20 minutes, by doing this the baingans will not turn black in colour. Remove and pat dry all the slices.
    4. Now add all the spice powders and salt and mix the slices well. Marinate for atleast 8-10 minutes.
    5. Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour.
    6. Now pan fry the baingan slices till crisp and golden brown on both sides.
    7. Drain baingan slices on kitchen tissues.
    8. Serve Begun Bhaja hot with yogurt, salsa and some bread or rotis or rice and dal.

    For the Tomato Salsa we need:
    Ingredients
    • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
    • ½ onion, finely diced
    • 1 tbsp  jalapeño chilli (stems, ribs, seeds removed), finely chopped
    • Juice of one lime
    • 1tsp olive oil
    • 3 tbsp finely chopped cilantro
    • Salt and pepper to taste
    • Roasted cumin powder to sprinkle(optional)
    Method
     Chop up 2 medium sized fresh tomatoes. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands.
     Combine all of the ingredients in a medium sized bowl.
    Check the taste if salsa is too hot add some extra tomatoes.
    I hope you liked today’s new creation at Aps Kitchen,
    Till then Happy Cooking.
      

    Thursday, April 16, 2015

    Pumpkin Sago Pudding

    I love any kind of kheer or puddings made with the lovely Sago Pearls. I have made Sago Mango Pudding and have used the same recipe but instead of a fruit I have used a Vegetable which is sweetish and one such dish which makes a good combo in sweet dish and that is Pumpkin.
    Here is what we need for Pumpkin Sago Pudding:
    Pumpkin cooked and pureed – 1 ¼ th cup
    Sago - 1/3 rdcup
    Sugar - 4 tbsp
    Milk(Boiled & Cooled) - ½  cup + ¼ th cup
    Condensed Milk - ¼ th cup
    Dry fruits chopped to serve
     
    Method:
    Wash the Sago and cook it water approx 2 cups until done. Strain it and keep the sago aside for later use.
    Now heat a deep bottom pan and add in the pumpkin puree and cook for a few minutes(approx 2 minutes).
    Add in the condensed milk, sugar and milk and mix well until the sugar is dissolved and it comes to a rolling boil.
    Now add the cooked sago and mix well give it a good stir and chill it until you are ready to serve.
    Top it with chopped dry fuits and Serve chilled. 
    Note:
    Adding sugar depends on the sweetness of the pumpkin, if the pumpkin on itself is sweet adjust the sweetness.
    You can add ½ cup condensed milk instead of Sugar.
    You can add saffrom or elaichi powder if you wish to.
    Till Later then,
    Happy Cooking,
      

    Wednesday, April 15, 2015

    Lemon Oats


    A easy Breakfast recipe and a Healthy one too.

    • Cooking time: 8-9 min
    • Serves: 2
    Ingredients
    • Oats - 1 cup, lightly dry roasted atlast for 5 minutes on low flame
    • Water - ¾ th cup or a little more
    • Turmeric powder - ¼ th tsp
    • Lemon juice - 1 ¼ th tbsp
    • Salt to taste
    • Peanuts – a fistful
    • Oil - 2 tsp
    • For tempering:
    • Mustard seeds - ½  tsp
    • Urad Dal/split black gram  - 1 tsp
    • Chana Dal/Bengal gram - 1 ½  tsps
    • Green chilies - 2, slit
    • Curry leaves - 1 spring
    • Hing/Asafoetida - ¼ th tsp
    Method
    1. Heat oil in a wok or a deep pan. Once hot add peanuts and roast until crisp but don’t burn it. Add all dals and allow to turn lightly red.Add mustard seeds and allow to splutter. Add green chilies, red chili, curry leaves and asafoetida and mix well.
    2. Add turmeric powder and mix. Add water and salt and bring to a boil.
    3. Add oats and mix well. Reduce flame and cover with a lid. Cook for 4-5 minutes.
    4. Remove lid, add lemon juice and mix well. Cook without lid for 4 more minutesmaking sure you mix it once in a while.
    5. Serve hot with hot cuppa tea or coffee.


    Note:
    Chech if we need more water than mentioned above i have done as I did not want the oats to get dry. Add very little water if needed.
    You can add a red chilli in the tadka if you wish it to be a little extra spicy.
    Till then Happy Cooking,

     

    Thursday, April 9, 2015

    Strawberry Panna Cotta with Strawberry Jelly

    Ever since I have made Mango Panna Cotta We Husband and Wife have started loving it. I’ve even tried simple vanilla flavor. And that time I make a simple fruit jelly for M as she is not fond of Panna cotta but loves Jelly.
    Last time when we’d been to market we got a good amount of strawberries as we realized its about to vanish from the market and I’d decided to make some strawberry crush. While making this crush I decided to make Strawberry Panna cotta.  We loved it and M loved the jelly part ;).
    Here is what we need for the strawberry panna cotta
    1 cup full fat cream
    1 cup milk
    ¼ th cup sugar(adjust depending upon how sweet you want)
    Around 4 tsp agar agar strips(soaked in ¼ th cup water for at least 15 minutes)
    2 tbsp Strawberry Compote

    For Strawberry Jelly We Need:
    250 gms of strawberries,stemmed and chopped into pcs.
    ¼ th cup sugar
    1 tbsp gms agar agar strips (soaked in 4 tbsp water atleast for 15 minutes)

    Method:
    1. Combine all the pannacotta ingredients in a medium saucepan and bring to a simmer, stirring it timely, but make sure sugar and agar agar dissolves.. Let cool for 5 minutes.
    2. Now add the strawberry compote and mix well.
    3. Add this mixture in serving glasses or ramekins and refrigerate. *check notes

    To make the Strawberry jelly lets make strawberry compote first.
    1.       Take  the strawberries and blend it into a smooth paste in a mixer or blender.
    2.       Now heat a saucepan and transfer this into the saucepan
    3.       Add the sugar in it and let it dissolve.
    4.       Keep stirring the sauce until it gets a little thick.
    5.       As soon as the sauce gets thick reserve 2 tbsp for the panna cotta and use the rest for jelly.
    6.       While the compote is ready add in the soaked agar agar strips and keep stirring till agar stips are completely dissolved.
    7.       Remove from flame and let it cool for at least 2 minutes.
    To assemble both:
    1.       Take out the prepared strawberry panna cotta and layer it with strawberry compote.
    2.       Refrigerate until set, at least 3 hours or overnight.
    Serve Chilled


    Notes:
    While making strawberry compote adjust the sugar according to the sweetness of the strawberries, I had to add a little extra as the strawberries were a little sour.
    If you want to layer the Jelly over the panna cotta very fast like I did then keep the glasses or ramekin in freezer for at least half an hour and pour the jelly over the panna cotta and then let it  rest in the fridge (not freezer)for 3 hours.
    If you want more of strawberry flavor in your pannacotta  and skip the jelly part you can add the whole strawberry compote to the panna cotta mixture but remember not to add more than 2 tbsp sugar to the milk cream mixture.
    In case you want a mould panna cotta slightly grease the dish before pouring the mixture.
    You can even drizzle the compote on top while the panna cota is done instead of strawberry jelly(I made the jelly especially for my daughter).
    Happy Cooking,