Saturday 24 February 2024

Apple Pudding

During summer, I often try to make a cooler or dessert every now and then. Apple pudding was one such preparation that I tried to make with ingredients available at home and it turned out to be very tasty. Today, I wish to share the apple pudding recipe with you.

Ingredients:

Full cream milk - 300 ml*

Custard powder - 1 tablespoon

Sugar - 2 tablespoons

Apple - half, cut into thin slices

Cookies - 5 no, broken**

Condensed milk - 2 tablespoons

Honey - 1 tablespoon

Almond - 7 no, sliced, roasted***

Bread slice - 1 no

* Full cream milk is desirable; but you can use any type of milk.

** Any type of cookies can be used; I have used chocolate chip cookies. If the cookies are small, use more numbers.

*** You may use store bought roasted almond slices, if available.


Method: 

  • Place apple slices in a microwave safe bowl. Add 1 teaspoon of sugar and 2 teaspoons of water. Mix well and bake at micro-high for 2 minutes. Keep aside.
  • In a pan, mix milk with custard powder and remaining sugar thoroughly. Heat on low flame stirring continuously till the mixture thickens and starts to boil. Remove from fire. Add in condensed milk and mix well.
  • Slice the almonds and roast the slices in a pan over low heat till they turn light brown in color. Transfer to a dry container. 
  • Remove the crust from the bread slice and place it in a glass dish. Spread honey on top. Let it stand for 15 minutes. Later, cover the bread slice with ⅓ of custard mixture. Allow it to stand for another 15 minutes.
  • Arrange the apple slices over the custard layer. Pour ⅓ of custard mixture over the apple layer to cover the entire surface.
  • Now arrange the cookie pieces on top and cover it with remaining custard mixture. Refrigerate for 2 hours. Garnish with almond slices and serve chilled.

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Friday 23 February 2024

Chocolate Falooda

Chocolate falooda is another variation of the popular cold dessert "Falooda". This summer, let's enjoy this yummy dessert.

Ingredients:  
Full cream milk - 250 ml, boiled, cooled
Cocoa powder - 1½ teaspoons
Custard powder - 1½ teaspoons
Vermicelli, thin variety or Falooda sev - 1 tablespoon, boiled, drained
Sugar - 2 tablespoons
Sabja seeds - 2 teaspoons*
Chocolate syrup - as needed
Almond, pistachio and cashew nuts - 4 each, sliced
Vanilla ice cream - 2 large scoops
Chocolate chips - 2 teaspoons 

* Sabja seeds, also known as sweet basil seeds, puff up and become translucent when soaked.  


Method: Falooda is made by adding different ingredients in layers one on top of the other as outlined below. 
  • Coat 2 tall glasses with chocolate syrup and refrigerate for 30 minutes.
  • Take 2 teaspoons of sabja seeds in a tea strainer and wash in running water. Transfer to a bowl. Add 100 ml of lukewarm water and allow it to soak for 20-30 minutes. These seeds puff up to approximately three times the volume of dry seeds. Soaked sabja seeds have a translucent grey outer layer with a black center. Drain excess water before using the puffed up seeds.
  • Mix cocoa powder and custard powder thoroughly in milk without lumps. Add sugar and mix well. Heat on low flame, stirring continuously till it thickens and boils. Cool to room temperature and refrigerate. 
  • In one of the glasses coated with chocolate syrup, first add half the quantity of puffed up sabja seeds. Top it with half the quantity of boiled vermicelli/falooda sev and 1 tablespoon of chocolate syrup. Gently pour half the quantity chilled milk. Top it with a scoop of vanilla ice cream and layer it with chocolate syrup, if desired. Garnish with chocolate chips and sliced nuts. Repeat the process and fill the remaining glass. Serve chilled.

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Thursday 22 February 2024

Royal Falooda

Summer is approaching. As the temperature soars, we long to enjoy ice creams, coolers and other cold desserts. Today, let us make a special cold dessert called falooda, a Mughalai dessert of Persian origin. Several variations are found in different Asian countries. I have made the common Indian version of falooda. Let us get on with the recipe.

Ingredients:  
Full cream milk - 250 ml, boiled, cooled
Rose mix - 10 drops
Strawberry jelly powder - ⅓ of 90 gm pack
Vermicelli, thin variety or Falooda sev - 2 tablespoons, boiled, drained
Sugar - 2 tablespoons
Sabja seeds - 2 teaspoons*
Strawberry syrup - as needed**
Almond, pistachio - 3 each, sliced
Vanilla ice cream - 2 large scoops
Pomegranate seeds - 2 tablespoons 

* Sabja seeds also known as sweet basil seeds, puff up and become translucent when soaked.  
** Rose syrup may be used instead of strawberry syrup.


Method: Falooda is made by adding different ingredients in layers one on top of the other as outlined below. 
  • Coat 2 tall glasses with strawberry syrup and refrigerate for 30 minutes.
  • Take 2 teaspoons of sabja seeds in a tea strainer and wash in running water. Transfer to a bowl. Add 100 ml of lukewarm water and allow it to soak for 20-30 minutes. These seeds puff up to approximately three times the volume of dry seeds. Soaked sabja seeds have a translucent grey outer layer with a black center. Drain excess water before using the puffed up seeds.
  • Mix rose mix and sugar thoroughly in milk and refrigerate. 
  • Prepare one pack of strawberry jelly as per instructions provided on the pack and allow it to set. You will need ⅓ of this quantity. I used Weikfield Strawberry Jelly crystals though any commercial brand can be used. 
  • In one of the glasses coated with strawberry syrup, first add half the quantity of puffed up sabja seeds. Top it with half the quantity of boiled vermicelli/falooda sev and 1 tablespoon of strawberry syrup. Now add 2 tablespoons of strawberry jelly. Gently pour half the quantity chilled rose milk. Top it with a scoop of vanilla ice cream. Layer it with strawberry syrup and garnish with pomegranate seeds and sliced nuts. Repeat the process and fill the remaining glass. Serve chilled.

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Sunday 18 February 2024

Brinjal Peanut Masala (கத்தரிக்காய் நிலக்கடலை மசாலா)

Overtime, I have shared several recipes of brinjal or eggplant on my blog. But, this recipe has a rich, spicy taste that you would love. Let's proceed with the preparation.

Ingredients: 

Purple brinjals - ½ kg, cut into cubes

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Split urad dhal - ½ teaspoon

Turmeric powder - ½ teaspoon

Curry leaves - a few

Salt - to taste

For masala powder:

Roasted peanuts - 2 tablespoons

Coriander seeds - 1 tablespoon

Cumin seeds/ jeera - ½ teaspoon

Fenugreek/ methi seeds - ¼ teaspoon

Asafoetida - ⅛ teaspoon

Kashmiri chili - 3 no

Coconut - grated, 3 tablespoon

Tamarind - a small bit


Method: Heat  1 teaspoon of oil in a kadai. Add red chilies and fry for 10 seconds. Add in coriander seeds, cumin seeds and fenugreek seeds. Fry till the coriander seeds turn light brown in color and masala gives out a nice aroma. Transfer the fried items to a bowl. Now fry the grated coconut till it turns light brown. Add in asafoetida powder. Saute a few times and transfer to the bowl. Powder all the fried items along with peanuts and tamarind in a mixer-grinder into a coarse powder. Keep aside.

Transfer the remaining oil to the kadai. Add in mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Now add cut brinjal, turmeric powder and required salt. Mix well. Cover and cook on low flame till the vegetable is almost cooked. Sprinkle the ground masala on top and stir gently to coat the vegetable with masala. Garnish with curry leaves and saute on low flame for five minutes. Serve hot with rice and sambar/dhal/rasam. 

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Friday 16 February 2024

Kodo Millet Rice (வரகரிசி சாதம்)

Millets are ancient grains that are rich in fiber and minerals, and were consumed by our ancestors as staple foods for centuries. Kodo millet (வரகு) is a type of little millet that is rich in dietary fiber and minerals like calcium and iron. Nutritional content of Kodo millet is outlined below.

Kodo Millet - Nutrition per 100 gms 

Energy

302 Kcal

Protein

8.3 gm

Carbohydrate

69.9 gm

Fiber

8.5 gm

Calcium

22 mg

Iron

9.9 mg

You can cook kodo millet as you would cook white rice and consume it instead of rice. Let us proceed with making kodo-millet rice (வரகரிசி சாதம்) using an electric rice cooker.


Ingredients:

Kodo millet - 1 cup

Water - 2½ cups

Method: Millets have more impurities than rice and they need to be cleaned thoroughly before cooking. Wash kodo millet several times with water till the draining water is clear. Pour enough water to cover the millet and allow it to soak for 30 minutes. Drain the water and transfer the soaked millet to the rice cooker pan. Add 2½ cups of fresh water and cover with the rice cooker lid. Switch on the rice cooker and set the switch to "Cook" mode. Kodo millet cooks faster than rice. Once cooked, the switch automatically moves to "Warm" mode. Let it stay in the "Warm" mode for 10 minutes before serving the millet rice. You can serve millet rice with sambar or rasam along with poriyal or kootu.

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