Tuesday, October 21, 2014

Karachi Halwa/ Corn flour halwa (Microwave method) Makes 18- 20

Corn flour Halwa

Wishing all my dear friends a very very HAPPY DIWALI…

Ingredients

1. Corn flour ½ cup
2. Sugar 1 ½ cup
3. Water 2 cups
4. Ghee 1 TBSP
5. Cashew nuts 1 TBSP
6. Golden raisins 1 TBSP
7. Saffron a few strands

Preparation

  • Grease a plate with ghee and set aside.
  • In 1 TBSP ghee, roast the raisins and cashew nuts and set aside.
  • In a microwave safe glass bowl, add the corn flour, sugar, saffron and water. Stir well to dissolve and microwave high for 4 minutes. Carefully take the bowl out and mix well with a a spoon and microwave for another 2 more minutes. Take the bowl outside and stir well.
  • Place back into the microwave and cook for another 6 minutes, stirring well after every 2 minutes. Immediately add the cashews and raisins along with the ghee, mix well and transfer to the greased plate. Let it sit aside for 30 minutes. Cut to squares and enjoy!!!!

Coming soon..Kerala Jilebi/Jalebi…
Thanks to my friend Ranjini Krishnakumar!!!

IMG_7722

Cheers!!!
Suji

Tuesday, October 14, 2014

Vendakka/Okra mappas (Serves 4)

Vendakka mappas

Ingredients

1. Vendakka/okra/Ladies finger ¼ kg, cut to 1 inch batons
2. White/yellow onions 1 small, thinly sliced
3. Green chilly 3, slit
4. Ginger ½ inch piece, chopped
5. Tomato 1 small, chopped
6. Red chilly powder 1 tsp
7. Turmeric powder ¼ tsp
8. Coriander powder 2 tsp
9. Garam masala ½ tsp
10. Coconut milk, thick ½ cup
11. Black pepper powder a few pinches
12. Salt as needed
13. Coconut oil 1 TBSP

Preparation

  • Clean and cut the okra into 1 inch batons.
  • Heat oil in a pan and saute onion , ginger and green chilles for a couple of minutes and add vendakka/okra and fry until they are well sautéed , for about 10- minutes.
  • Add chopped tomato fry for a minute, followed by chilly powder, coriander powder and turmeric powder and toss it well for a minute.
  • Add salt, 1 cup water and boil for 5-7 minutes. Now add the thick coconut milk and garam masala and black pepper powder, simmer for a couple of minutes and remove from heat.
  • Serve warm. Goes well with appam, idiyappam, rice etc..

Cheers!!!
Suji

Tuesday, October 7, 2014

Vermicelli/Semiya upma (Serves 3)

Vermicellli upma

Ingredients

1. Semiya/vermicelli 1 cup
2. Carrot 1, peeled and finely chopped
3. Green beans 10 nos, chopped
4. Onion ½ cup, chopped
5. Ginger ½ inch piece, chopped
6. Green chilly 2 nos, finely chopped
7. Turmeric powder 1/4 tsp
8. Peanuts ¼ cup
9. Dry red chilly 2 nos
10. Mustard seeds ½ tsp
11. Curry leaves a few
12. Salt as needed
13. Oil 1 TBSP
14. Hot Water 2 cups

Preparation

  • In a deep pan, at medium heat roast the semiya/vermicelli for 3-4 minutes until just browned. Set this aside to cool.
  • In the same pan, add oil and splutter mustard seeds and dry red chilly.
  • Follow up with ginger, green chilly and curry leaves and sauté till aromatic.
  • Next add the onions, carrot, green beans and peanuts. Saute for 5 minutes.
  • Now add the turmeric powder, roasted semiya/vermicelli and add 2 cups hot water, keep stirring until semiya is cooked and all water has evaporated.
  • Serve warm with pappad…

Cheers!!!
Suji

Tuesday, September 30, 2014

Ras malai with ricotta cheese (Serves 8)

Rasmalai with ricotta cheese

Happy Navratri to all who are celebrating…

This recipe is long overdue in my drafts. I make this very often for parties and don’t know why it took this long for it to make it here.This is the easy way to make ras malai and tastes very close to the traditional one. As Navatri is around the corner, this could be a great prasad to please god…Hope you will like it…

Ingredients

1. Ricotta cheese 15 oz (I used reduced fat)
2. Sugar ½ cup + 1 TBSP
3. Cardamom 3 nos, crushed
4. Whole milk 2 cups
5. Condensed milk ½ cup
6. Saffron a pinch
7. Pistachios a few, crushed for garnishing

Preparation

  • Pre-heat the oven to 400 F.
  • Transfer the cheese into a mixing bowl and add 1 TBSP sugar and a pinch of crushed cardamom. Mix well and set aside for 10 minutes.
  • Now equally divide this mixture into a muffin pan, about 2 TBSPs in each cup and level using a spoon. Bake for 40- 45 minutes until it is set and attains a brown color on top. You can test by inserting a tooth pick and it should come out clean.
  • Let them cool completely, before removing from the muffin pan.

For the ras/syrup

  • Boil milk in a sauce pan and add condensed milk, sugar and simmer in low flame for 15-20 minutes until it gets a thick consistency.
  • Add the remaining crushed cardamoms and mix well.
  • Now take one ricotta cheese disc and crush with your palm, add it to the milk and mix well. Add saffron and switch off stove. Allow this to cool.
  • Once it reaches the room temperature add the ricotta discs and let it soak for at least an hour.
  • Serve chilled or warm with crushed pistachios to your preference. Enjoy!!

Notes: if you prefer the ricotta discs to stay white bake for lesser time about 30-35 mnts.

Rasmalai

Cheers!!!
Suji

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