Here is a quick and easy -to- make sweet , healthy dish, having its roots from Bengal. I guess the traditional bengali way of making is much more elaborate but what I have is a stripped down version, that is quick to make.
What you need:
1 cup regular milk, 1 cup sweetened condensed milk, i cup yogurt (pavels or montain high, left outside the refrigerator overnight), few almonds, raisins, pistachios.
Method:
Blend milk, condensed milk and yogurt, using a blender. Pour this mixture into a flat bowl that can fit into our pressure cooker. Now add the nuts. Fill the pressure cooker with 1/4 water and place the blended mixture bowl inside. Cover with a regular lid (not with pressure cooker lid). The water in pressure cooker starts to boil. Allow it to boil for 20-25 minutes. Then turn off the gas stove.
After 15 minutes, take out the bowl, you should see the blended mixture as solidified soft mass. All the nuts would have formed a neat layer on the top.
Leave it aside and when it cools, refrigerate it.
This dish serves as an excellent dessert, easy and healthy.
A one-stop place for healthy, quick and easy recipes for busy Moms (and Dads, of course!)
Friday, November 20, 2009
"left-over rasam" curry
Nice name huh?..Well i coined that:-)
Sometimes, we just have a little bit of Rasam or Saaru(as we call in kannada) left over. Here is a quick, easy recipe to transform the left over rasam into a nice piping hot side dish for our rotis.
What you need:
1 red pepper, 1/2 green pepper, 1/2 yel1ow pepper (note that it is not mandatory to have all these pepper, just one of these peppers and onion will suffice too),1/4 onion,few leaves of cilantro, left over rasam, salt to taste, 1 tsp oil.
Method:
Take a pan and pour the oil. When hot, put in the onions and fry , when they are golden brown, throw in the peppers. Fry the misture for 3-5 minutes. Add salt suitably (as the left over rasam also has soem salt).
Add the fried mixture to the left over rasam, and bring it to boil. Granish with cilantro leaves before serving.
piping hot, tasty and quick curry done !
Serve with rice or chappatis.
Sometimes, we just have a little bit of Rasam or Saaru(as we call in kannada) left over. Here is a quick, easy recipe to transform the left over rasam into a nice piping hot side dish for our rotis.
What you need:
1 red pepper, 1/2 green pepper, 1/2 yel1ow pepper (note that it is not mandatory to have all these pepper, just one of these peppers and onion will suffice too),1/4 onion,few leaves of cilantro, left over rasam, salt to taste, 1 tsp oil.
Method:
Take a pan and pour the oil. When hot, put in the onions and fry , when they are golden brown, throw in the peppers. Fry the misture for 3-5 minutes. Add salt suitably (as the left over rasam also has soem salt).
Add the fried mixture to the left over rasam, and bring it to boil. Granish with cilantro leaves before serving.
piping hot, tasty and quick curry done !
Serve with rice or chappatis.
Bread Jamoon
I loved this recipe when I was a kid, esp when I felt the urge to eat soemthing really "not so sweet" , prepared quickly.
Ingredients:
1/2 loaf of bread
1 tbsp cooking oil
1 cup sugar, 1 1/2 cup water, little kesar strands, few pistachios
Preheat oven to 450 F. In a baking tray/cookie sheet, grease lightly with cooking oil or spray. Cut each bread piece diagonallyand remove the skin along the edges. Please hen bread pieces spaced equally, on the baking sheet.
Bake for about 20-25 mins or till when golden brown and hard. You may have to turn the bread pieces half way during the course of baking.
While this is baking, take a deep bottomed pan, add the sugar and water. Allow the mixture to boil and form a fine sugar syrup consistency( just like we do for gulab jamoon). Add kesar strands, before removing the syrup from the stove.
After the bread is baked, set aside for 10 minutes. Now dip the bread in the syrup, and let it stay there for couple of minutes. Then take it out and arrange in a flat dish, decorate with pistachios in the middle.
Wow..that is yummy:-)
Ingredients:
1/2 loaf of bread
1 tbsp cooking oil
1 cup sugar, 1 1/2 cup water, little kesar strands, few pistachios
Preheat oven to 450 F. In a baking tray/cookie sheet, grease lightly with cooking oil or spray. Cut each bread piece diagonallyand remove the skin along the edges. Please hen bread pieces spaced equally, on the baking sheet.
Bake for about 20-25 mins or till when golden brown and hard. You may have to turn the bread pieces half way during the course of baking.
While this is baking, take a deep bottomed pan, add the sugar and water. Allow the mixture to boil and form a fine sugar syrup consistency( just like we do for gulab jamoon). Add kesar strands, before removing the syrup from the stove.
After the bread is baked, set aside for 10 minutes. Now dip the bread in the syrup, and let it stay there for couple of minutes. Then take it out and arrange in a flat dish, decorate with pistachios in the middle.
Wow..that is yummy:-)
Jilebi pudding
Try out this really simple, quick and yummy recipe- esp., for te kids, I know holidas are round the corner and what else makes a "mom" happy , than to get a nice compliment form the kids.
What you need:
3-4 jelabis-can buy from the Indian mithai shop/grocery shop
1.5 cups milk
2 eggs.
Beat the eggs and milk together. In a bakeware glass pan, break down the jelabi pieces and pour in the beaten mixture. Preheat oven to 450F and bake for 30-40 minutes.
Then let the pan cool. take a rounded plate, grease it a bit and turn the baked pudding upside down.
Jelebi pudding is ready!
Enjoy!
What you need:
3-4 jelabis-can buy from the Indian mithai shop/grocery shop
1.5 cups milk
2 eggs.
Beat the eggs and milk together. In a bakeware glass pan, break down the jelabi pieces and pour in the beaten mixture. Preheat oven to 450F and bake for 30-40 minutes.
Then let the pan cool. take a rounded plate, grease it a bit and turn the baked pudding upside down.
Jelebi pudding is ready!
Enjoy!
Tuesday, August 18, 2009
Green Apple chutney
This is a really tasty chutney- healthy and easy to make too..
Ingredients:
Green apples - 4
Green chilles - 4
Oil- 1 tsp
Mustard seeds, salt and hing to taste
Preparation:
Wash and dice the apple with skin , in to small cubes. Take a kadai , add oil and mustard seeds. When the mustard seeds splutter, add green chilles, hing and the apple.
Turn to medium flame and cover with lid.
When the apple is really soft,add salt and turn off stove and cool the mixture.
Blend to fine chutney in mixer.
It goes well with chappatis as well as plain rice.
Ingredients:
Green apples - 4
Green chilles - 4
Oil- 1 tsp
Mustard seeds, salt and hing to taste
Preparation:
Wash and dice the apple with skin , in to small cubes. Take a kadai , add oil and mustard seeds. When the mustard seeds splutter, add green chilles, hing and the apple.
Turn to medium flame and cover with lid.
When the apple is really soft,add salt and turn off stove and cool the mixture.
Blend to fine chutney in mixer.
It goes well with chappatis as well as plain rice.
Friday, August 14, 2009
Akki Roti
Ingredients:
Rice flour - 2 cups
Choice of veggies, ranges from finely chopped onions, green chiles, shredded carrots, or chiiles and finley chooped methi leaves, or chilles and shredded cucumber
1/4 cup sour yogurt
jeera- 1 tsp
Salt to taste
water for kneading dough
Preparation time:
15-25 mins, depending on number of available shallow tawas:-)
Preparation
Mix rice flour, jeera , veggies, yogurt and salt . Add water little by little. Knead the dough until it is neither too ahrd nor very water, should be almost like chappati dough consistency.
Now take a shallow tawa, put in 1 tsp oil and take a orange sized ball of the dough, using your fingers, pat the ball and flatten it working on all sides. Continue until this covers the circumference of the tawa. now make a small hole with your finger and keep the tawa on the stove. Can add another 1/2 tsp of oil in the center, if you wish. Cover with a lid. Cook on medium flame. When the roti turns golden brown. Remove it from flame.
Server hot with pickle or plain yogurt.
Rice flour - 2 cups
Choice of veggies, ranges from finely chopped onions, green chiles, shredded carrots, or chiiles and finley chooped methi leaves, or chilles and shredded cucumber
1/4 cup sour yogurt
jeera- 1 tsp
Salt to taste
water for kneading dough
Preparation time:
15-25 mins, depending on number of available shallow tawas:-)
Preparation
Mix rice flour, jeera , veggies, yogurt and salt . Add water little by little. Knead the dough until it is neither too ahrd nor very water, should be almost like chappati dough consistency.
Now take a shallow tawa, put in 1 tsp oil and take a orange sized ball of the dough, using your fingers, pat the ball and flatten it working on all sides. Continue until this covers the circumference of the tawa. now make a small hole with your finger and keep the tawa on the stove. Can add another 1/2 tsp of oil in the center, if you wish. Cover with a lid. Cook on medium flame. When the roti turns golden brown. Remove it from flame.
Server hot with pickle or plain yogurt.
Quick tomato pickle
Quick tomato pickle:
Ingredients:
1. Ripe tomatoes- 10
2. oil, mustard seeds, methi powder, salt
3. red chilli powder - 1 tsp
Preparation time:
10 mins
preparation:
Dice the tomatoes into cubes. Heat a deep bottomed pan and pour soem oil. When it is hot, put the mustard seeds. When they splutter put the diced tomatoes, and salt . Cover with a lid. let it cook on medium flame.
If you have methi powder that is good, otehrwise, pan fry some methi seeds (without oil). cool it and grind it into a fine powder.
When the tomatoes are cooked very soft add, the methi powder and red chilli powder. Turn off the stove.
This tomato 'Bisi Uppinkai"(in Kannada, meaning hot pickle) goes well with rice, idlis as well as chappathis. My kids love it with chappathi.
When refreigerated , can stay for a week.
Ingredients:
1. Ripe tomatoes- 10
2. oil, mustard seeds, methi powder, salt
3. red chilli powder - 1 tsp
Preparation time:
10 mins
preparation:
Dice the tomatoes into cubes. Heat a deep bottomed pan and pour soem oil. When it is hot, put the mustard seeds. When they splutter put the diced tomatoes, and salt . Cover with a lid. let it cook on medium flame.
If you have methi powder that is good, otehrwise, pan fry some methi seeds (without oil). cool it and grind it into a fine powder.
When the tomatoes are cooked very soft add, the methi powder and red chilli powder. Turn off the stove.
This tomato 'Bisi Uppinkai"(in Kannada, meaning hot pickle) goes well with rice, idlis as well as chappathis. My kids love it with chappathi.
When refreigerated , can stay for a week.
Recipe for Goddu Saaru
Recipe for Goddu Saaru
This is a very easy method of Saaru(in kannada) or Rasam . Mt hubby loves this and it is also so very easy to make, especially after a tiring long day, when you have no mood to eat the greasy take out food and you have no energy left to cook something elaborate:
Ingredients:
1. tamarind juice
2. toamto -1
3. jeera
4. oil (just a little bit)
5. Cilantro
6. jaggery (bella or Gur) - small piece
7. Saarin pudi (aka rasam powder- even mtr rasam powder works)
8. Salt , hing to taste
Preparation
Mix the tamarind juice with 1.5 cups of water. Add saarin pudi, hing, jaggery, to it.
Bring the mixture to boil. Meanwhile, chop the tomatoes and cilantro very finely and add to mixture. Bring the whole moxture to boil. Add salt and turn off the stove.
Now take the tadka pan, add oil and when it is hot add some Jeera. When it splutters, add this to the Saaru mix.
Your godd saaru is ready.
PS: This is very tasty when eaten with very soft rice (rice cooked with excess water).
Cooking time = 5-7 mins
This is a very easy method of Saaru(in kannada) or Rasam . Mt hubby loves this and it is also so very easy to make, especially after a tiring long day, when you have no mood to eat the greasy take out food and you have no energy left to cook something elaborate:
Ingredients:
1. tamarind juice
2. toamto -1
3. jeera
4. oil (just a little bit)
5. Cilantro
6. jaggery (bella or Gur) - small piece
7. Saarin pudi (aka rasam powder- even mtr rasam powder works)
8. Salt , hing to taste
Preparation
Mix the tamarind juice with 1.5 cups of water. Add saarin pudi, hing, jaggery, to it.
Bring the mixture to boil. Meanwhile, chop the tomatoes and cilantro very finely and add to mixture. Bring the whole moxture to boil. Add salt and turn off the stove.
Now take the tadka pan, add oil and when it is hot add some Jeera. When it splutters, add this to the Saaru mix.
Your godd saaru is ready.
PS: This is very tasty when eaten with very soft rice (rice cooked with excess water).
Cooking time = 5-7 mins
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