March 7, 2015
Grated Fresh Coconut : 2 Cups
Grain Sugar : 1 1/2 Cups
Milk (Full Fat) : 1/2 Cup
Cardamom Powder : 1/8 Tsp.
Roasted Cashew / Almond Slivers : As Required
Clarified Butter (Ghee) : As Required
Use the clarified butter (Ghee) to coat a flat metal plate(thali) so the barfi will not stick to it. Grind the grated coconut in the mixer grinder but make sure it doesn’t become a paste.
In a heavy bottomed pan, add the sugar, coconut and milk. Keep it on low heat and stir continuously. Keep cooking till the mixture starts leaving the sides of the pan. Add the cardamom powder and mix well. At this point, the mixture should be thick but it should have a pouring consistency.
Pour this mixture on the ghee-coated plate and spread it to a 1/4 inch thick layer. Decorate with the cashew / almond slivers and cut it into desired shapes. Keep it aside till it cools down to room temperature.
Store in an airtight container. Will keep for about 3-4 days.
February 20, 2015
Prawns : 250 Gms.
Potato : 1 Cut into cubes
Onion : 1 Large, Chopped
Ginger Garlic Paste : 1 Tbsp.
Tomato : 1 Deskinned and chopped
Turmeric Powder (Haldi) : ½ Tsp.
Red Chilli Powder : 1 to 2 Tsp.
Malvani Masala : 1 or 2 Tbsp. (Depends on how much spice you can handle)
Coriander Leaves : 1 Tbsp. Chopped
Salt : To Taste
Sugar : 1 Tsp.
Vegetable Oil : As Required
For the Curry Paste :
Grated Fresh Coconut : 1 Cup
Dried Coconut/Kopra/Desiccated Coconut : 2 Tbsp.
Onion : 1 Large, Sliced
Ginger : 1 Inch, Chopped
Garlic : 10-12 Cloves
Green Chilies : 2-3 cut into pieces
Coriander Seeds (Dhane) : 1 Tbsp.
Cumin Seeds (Jeere) : 1 Tsp.
Fennel Seeds (Saunf/Badishep) : ½ Tsp.
Tamarind Pulp (Chinch) : 1 Tsp.
For the paste, heat oil in a wok. Add the spice seeds and the onion, ginger, garlic and chilies. Sauté till light brown. Now add the dried coconut and sauté till brown. Then add the fresh coconut and sauté till the coconut is light brown. Take care not to burn any of the ingredients. Then remove and cool. Add tamarind to this mix and make a smooth paste.
To the prawns, add salt, turmeric. Mix well and keep aside.
In a heavy bottomed pan, heat oil. Add the chopped onion and sauté. Now add the ginger garlic paste and sauté. Add the Deskinned tomato and fry till the tomato has completely disintegrated. Now add the malvani masala, red chili powder and turmeric. Sauté and add the potatoes. Sauté for a few minutes and then add the paste, salt and sugar to taste. Cover the pan and cook till the potatoes are almost done. Now add the prawns and cover and cook for 3-5 minutes till the prawns are cooked. Check the seasoning. Add chopped coriander and serve hot.
P.S. : For people who don’t like tamarind, they can also substitute kokum in the recipe. Make sure to add only 1 or 2 pieces as it’s very sour. Add it towards the end of the cooking, just prier to adding the prawns.
August 24, 2014
Elbow Macaroni : 1 Cup
Cauliflower florets : 100 Grams
Potato : 1
Carrot : 1
Onion : 1
Green or Red Capsicum : 1
Green Chili : 1 (Lavangi or Jalapeño)
Garlic Cloves : 1-2
Flour (Maida) : 2 Tbsp.
Dried Basil : ½ Tsp.
Mustard powder : ½ Tsp.
Crushed Black Pepper : ½ Tsp.
Red Chili Flakes : ½ Tsp.
Olive Oil : 2 Tbsp. + as required
Butter : 1 Tbsp.
Milk : 2 Cups
Cheddar Cheese or Processed Cheese : 100 Grams
Cornflakes – 2 Tbsp.
Worcestershire Sauce – 1 Tsp.
Cut the potato, carrot and capsicum into ½ inch cubes. Finely chop the onion, garlic and green chili. Cut the florets into ½ inch pieces. Pre-heat the oven to 180C. Mix together flour, basil, chili flakes, mustard powder and black pepper. Grate the cheese.
Heat 1-2 liters of water till it comes to a rolling boil, add salt and 1 Tbsp. oil and pour all the macaroni in while stirring the water continuously. Keep stirring every 15-20 seconds. Let it cook for 7 minutes. Them remove with a slotted spoon and add some oil to the macaroni to keep it from sticking together.
Now to the same water add the potato, carrot and cauliflower florets with some salt. Cook al dente – meaning till there is some bite left in the vegetables. Reserve 1 cup of the pasta cooking liquid.
In a saucepan, add 2 Tbsp. oil and 1 Tbsp. butter and sauté the onion, garlic and green chili. When the onion is translucent, add the capsicum and sauté. Now add the flour mix and sauté till the raw smell is gone and then add warm milk. Keep stirring so there are no lumps. Now add 50 grams cheese to the sauce and let it melt. Add the Worcestershire sauce, vegetables and macaroni. Use the reserved water to get a pouring consistency. Adjust salt and pepper.
Crush the cornflakes and mix with the remaining 50 grams cheese.
Grease a square casserole with butter. Pour the macaroni in the casserole and cover the top with the cornflake –cheese mixture. Bake the casserole for 20 minutes and then grill it for a further 2 minutes. You should get a nice crunchy crust on top.
Remove and serve hot.
November 3, 2013
My mom wanted to make rabdi for laxmi pujan. I thought why make a plain one when you can improvise. So I came up with this recipe. Enjoy!
Rabdi is a sweet dish made by reducing milk and then adding sweetening and flavoring agents, so that the end product has a thick creamy (molasses-like) consistency.
Full-fat Milk – 2 1/2 Cups
Sugar – 1/4 Cup for the rabdi and 1/4 Cup for the caramel
Apple – 1 no. grated
Almonds and Pistachios – 2 Tbsp. toasted and slivered.
How to make Caramel :
Take 1/4 cup sugar in a heavy bottomed saucepan. Add 1/4 cup of water to it and keep it on medium heat.
You can stir it at this point to make sure the sugar has melted.
Remember that you cannot stir this after the sugar has melted as it will lead to something other than a caramel – you’ll end up with a hard caramel flavored candy, which BTW I learnt the hard way :)
Keep the pan on medium heat till the sugar starts to burn and turns amber. At this point you should remove it from the heat as the sugar will continue to burn because of the heat of the pan.
To make the rabdi :
Heat milk in a heavy bottomed saucepan,bring to a boil and simmer. Keep stirring the milk so no skin is formed on the surface. Simmer till the milk has reduced to half the original quantity. This usually takes about 20-30 minutes.
Then add the 1/4 cup sugar and again reduce for a further 20 minutes. Add this hot mixture to the caramel slowly and keep stirring till all the caramel is mixed into the milk. Add the grated apple and then cook for about 10-15 minutes to get the desired creamy molasses-like consistency. Pour this into individual bowls and garnish with the nut slivers.
You can serve it at room temperature or serve after refrigerating it for a few hours.
November 3, 2013
I love this sandwich. It’s easy to make and doesn’t take long to prep. So if you are in a hurry try this one.
Day old bread sliced – baguette or any country bread will do.
Egg – 1 no.
Cheese – 100 Gms. ( processed or cheddar or any hard cheese)
Green chilli – 1-2 spicy chillies like lavangi or jalapeno finely chopped
Onion – 1/2 no. finely chopped
Capsicum – 1/2 no. finely chopped
Salt and Pepper to taste
Grate cheese and mix with the rest of the ingredients. Season to taste. Spread on the bread slices. Put under a hot grill for 2-3 minutes or till the cheese is browned.
September 16, 2013
This is a variation of the traditional creme caramel. I love using apples in my desserts so I thought I could try my hand at creating an apple flavored caramel custard. It turned out great. Do try and let me know. I have used about 1 cup of milk as the apple puree has a lot of water content but if you want to substitute some other fruit then you will have to adjust the milk quantity accordingly.
For Caramel :
Grain Sugar : 3/4 cup
Water : 1 cup
Eggs : 4 nos.
Egg Yolks : 2 nos.
confectioners / fine grain Sugar : 1/4 cup
Vanilla Extract : 1 Tsp.
Apple Puree : 1 & 1/2 cup
Milk : 1 – 2 cups
Preheat the oven to 160°C.
Caramel : In a saucepan, add the sugar and water for the caramel. Keep stirring til the sugar has completely dissolved. Then stop stirring and bring it to boil. Cook without stirring till you get a rich golden brown caramel. Pour the caramel into the custard mold or a set of ramekins and swirl it around so the caramel coats the side and the base.
Custard : Heat milk but stop below the boiling point. Then set aside to cool for 10 minutes.
Whisk together the eggs, egg yolks, sugar and vanilla extract. Make sure to whisk lightly as we don’t need to incorporate air into the mixture. Now add the apple puree and mix well.
Add the warm milk to the egg mixture and mix well. Strain if any lumps are formed.
Put the caramel lined molds in a baking tray. Add room temperature water to the tray so it comes to about halfway up the sides of the molds. Pour the custard into the molds and bake at 160°C for about 30-40 minutes or till the custard is set (Insert a palette knife into the custard and if it comes out clean the custard is set).
Cover and refrigerate the custard for a few hours.
When serving, dip the mold into warm water and then turn the mold up side down on a serving plate.
June 5, 2013
Mango Pulp : 800 ml. Can
Sweetened Condensed Milk : 400 ml. Can
Whipping Cream : 200 ml.
Handheld mixer with a whipper attachment
Ideally find unsweetened mango pulp otherwise you need to reduce the amount of condensed milk in the recipe.
I used a sweetened mango pulp tin and forgot to adjust the quantity of the condensed milk. The resulting mango ice cream was nauseatingly sweet.
In a large bowl add the mango pulp and the condensed milk. Whip these together till mixed well.
In a steel bowl add the whipping cream and place the bowl over a bowl filled with ice cubes.
Whip the cream till it forms soft peeks. Now add to the mango pulp mix and fold it in gently. Now pour the mixture into an aluminium bowl or tin and keep in the freezer for 30 minutes. Remove from freezer, use a wire whip to whip it again and then refreeze for further 30 minutes. This should be done about 3-4 times total and then keep in the freezer till it sets completely.
Serve decorated with fresh mango cubes and chopped nuts.