Thirattu Paal

Prep Time – 10 Mins

Cooking Time – 30 – 35 Mins

8

Ingredients

Milk – 1 litre (2% or Whole milk)

Karupatti (Palm Jaggery) – 400 ml (300 grams)

Lemon juice – 1 teaspoon (Optional)

Procedure

STEP 1: In a thick bottom deep pan add 1 litre milk and cook on medium heat.

STEP 2: Add the Karupatti pieces to a microwave safe bowl and add 100 ml of water and microwave for 5 minutes or until the palm jaggery melts completely.

STEP 3: Let the jaggery mixture cool down and filter the mixture to remove impurities as palm jaggery is unrefined.

STEP 4: Once the milk starts boiling add the filtered palm jaggery mixture to the milk little by little and you should see the milk getting curdled. Sometimes the milk may not curdle even after adding the jaggery mixture so to make the milk curdle add 1 teaspoon of lemon juice.

STEP 5: Once the milk is completely curdled, cook on low heat till the mixture condenses.

 

9

Badam Halwa – Almond Halwa – Indian sweet Recipe

Badam halwa or Almond halwa is a dessert prepared using soaked and peeled almond paste. It is a simple recipe made with just a few ingredients. It is a very common sweet dish prepared during festivals.

Final 2

PREP TIME: 5 Mins (excluding the time to soak almonds)

COOKING TIME: 15 Mins

Ingredients

Almonds – 300 grams

Sugar – 1 cup

Milk – ¼ cup (Optional)

Saffron – 15 strands

Salt – 1 pinch

Procedure

STEP 1: Measure and soak the almonds in warm water for 2 – 3 hours.

STEP 2: Peel the skin from the soaked almonds and make a coarse paste.

STEP 3: Heat ghee in a pan and add the almond paste. Cook for 5 minutes or until the raw smell goes away from the almonds.

STEP 4: Add sugar and saffron to the almond and mix well. Add a pinch of salt. Cook on low heat for 5 – 7 minutes by continuously stirring. (OPTIONAL STEP: You can add milk at this stage if you like)

STEP 5: Once you have reached the desired consistency turn off the heat and transfer the halwa to the serving dish.

STEP 6: Garnish with some sliced almonds and saffron and serve.

 

Final 1

TIP: Almond halwa can be served hot, cold or at room temperature. If you prefer the halwa to be thick cook the halwa for a little longer than 5 – 7 minutes (STEP 5)

 

 

 

Almond Biscotti – Crispy – Delicious – Biscotti recipe

Almond biscotti is a delicious snack. The baking time is longer compared to most of the other baking recipes as it needs to be baked twice to achieve the desired texture and taste. The toasted almonds and the almond extract gives a wonderful flavour to the biscotti.

The below recipe makes 20 – 25 biscotti’s.

Final 4

 

PREP TIME: 20 Mins

COOKING TIME: 2 Hrs

Ingredients

Almonds – 150 grams (lightly roasted & chopped)

All-purpose flour – 470 ml

Granulated sugar – 180 ml

Almond extract – 1 teaspoon

Vanilla Extract – 1/2 teaspoon

Salt – ¼ teaspoon

Baking powder – 1 teaspoon

Eggs – 3 large

Procedure

STEP 1: Roast the almonds in the oven for 5 minutes until it turns light brown in color and crispy. Let it cool down and chop.

STEP 2: Preheat the oven to 350 degrees F. Prepare the baking tray with parchment paper and slightly flour the baking sheet and start preparing the dough.

STEP 3: In a bowl combine all the wet ingredients, eggs, almond extract and vanilla extract. Whisk well.

STEP 4: In a large bowl combine all the dry ingredients, flour, salt, baking powder, sugar and the toasted – chopped almonds. Mix well.

STEP 5: Add the egg mixture to the dry ingredients and mix well until it forms a dough.

STEP 6: Divide the dough into 2 equal portions. You can use a scale or just eye ball.

STEP 7: Take one portion. Flour the surface and start rolling the dough to form a log (15 cm wide and 5 cm tall)

STEP 8: Place it in the prepared baking sheet and put it in the oven and bake for 40 minutes, until firm on the outside.

STEP 9: Once baked remove from oven and let it cool completely by placing it in a wire rack.

STEP 10: Once cooled, using a knife cut the baked dough (log) diagonally into 1cm pieces each.

STEP 11: Place the sliced pieces on a baking sheet and bake for 15 – 20 minutes.

STEP 12: Flip the biscotti to the other side and bake for another 15 minutes.

STEP 13: Cool the biscotti on a wire rack for 10 minutes.

STEP 14: Repeat the same steps 7 – 13 for the second portion of the dough.

TIP: Serve with hot chocolate or coffee.

Every oven is different so baking time may vary. Keep checking the biscotti every couple of minutes to avoid getting burnt.

 

Final 3

 

 

 

 

 

Carrot-Apple Muffin – with crunchy walnuts – soft and delicious Muffins

Carrot-Apple muffin is a very simple and easy to make recipe. The only time consuming process in this recipe is grating the carrots and apple. The cinnamon flavour with grated apple tastes so good together. The chopped walnuts gives the crunchiness making the muffins yummy.

The below recipe makes 12 muffins.

Carrot-Apple Muffin Final 1

PREP TIME: 20 Mins

COOKING TIME: 30 Mins

Ingredients

Carrot – 2 (Peeled and grated)

Apple – 1 (Peeled & grated)

Walnuts – 100 grams (lightly roasted & chopped)

All purpose flour – 175 ml

Granulated sugar – 150 ml

Ground cinnamon – ½ teaspoon

Salt – ¼ teaspoon

Baking soda – ½ teaspoon

Baking powder – 1 teaspoon

Vegetable oil – 100 ml

Egg – 2 large

Vanilla Extract – 1/2 teaspoon

Procedure

STEP 1: Roast the walnuts in the oven for 3 minutes until it turns light brown in color and crispy. Let it cool down and chop.

STEP 2: Pre heat the oven to 350 degrees F. Prepare the baking tray (12 muffin moulds) by lining the muffin moulds with cupcake/muffin liners and start preparing the muffin batter.

STEP 3: In a bowl combine all the dry ingredients, flour, sugar, cinnamon, baking powder, baking soda and salt. Mix well.

STEP 4: Add chopped walnuts and give it a good stir.

STEP 5: In a separate bowl add 2 large eggs, vanilla extract and oil. Whisk until all the wet ingredients are combined well.

STEP 6: Now add the wet ingredients mixture to the dry ingredients along with the grated carrot and apple and whisk until combined.

STEP 7: Pour the batter in equal amounts into the prepared muffin tray moulds.

STEP 8: Place it in the oven and bake for 20 – 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean.

STEP 9: Once baked remove from oven and let it cool completely by placing it in a wire rack.

TIP: Garnish by sprinkling some icing sugar and ground cinnamon on top of the muffin and serve.
Carrot-Apple Muffin 1 Carrot-Apple Muffin 2 Carrot-Apple Muffin 3 Carrot-Apple Muffin 4 Carrot-Apple Muffin 5 Carrot-Apple Muffin 6 Carrot-Apple Muffin 7 Carrot-Apple Muffin 8 Carrot-Apple Muffin 9 Carrot-Apple Muffin 11 Carrot-Apple Muffin 12 Carrot-Apple Muffin 13 Carrot-Apple Muffin 14 Carrot-Apple Muffin 15 Carrot-Apple Muffin 16 Carrot-Apple Muffin 17 Carrot-Apple Muffin Final 3

Strawberry Yogurt Popsicles – No preservatives – homemade – healthy – tasty – fruity popsicles

We (me and my family) visited a farm 2 weeks ago for strawberry picking. (You would know about this if you had read my earlier post “Strawberry picking” :-)). I had mentioned that I will be making a post “Strawberry Yogurt Popsicles” using the freshly picked strawberries. Here is the recipe for strawberry yogurt popsicle. This recipe makes about four 120 ml popsicle bars.

Strawberry yogurt popsicle Final 3

Prep Time – 10 Mins + 5 Hours for freezing

Cooking Time – NONE

Ingredients

Strawberry – 1.5 pounds (about 30 strawberries)

Raspberry – 20 pieces

Yogurt – 150 ml

Orange/Any fruit juice (Tropical fruits) – 150 ml

Ice cream/popsicle moulds

Sugar – Optional (the strawberries I used were naturally sweet so I did not add sugar)

Procedure

STEP 1: Wash and chop 10 strawberries into halves or quarters depending on the size of the strawberries. Wash the raspberries and chop 10 raspberries into half.

STEP 2: Add the remaining strawberries, raspberries, yogurt and orange juice (I have used mango, peach and orange juice mixture) to a juicer jar and make a smooth juice.

STEP 3: Prepare the popsicle mould by evenly adding the chopped strawberries and raspberries in all the moulds.

STEP 4: Now fill the mould with the juice and tap well so the juice passes through the gaps between the chopped fruits. If you still see gaps at the bottom of the mould just insert a spoon or a knife and mix gently.

STEP 5: Insert the popsicle sticks and leave it in the freezer for 5 – 6 hours.

STEP 6: De-mould the popsicles by immersing it in a cup of warm water for 30 seconds.

TIP: No preservatives, no artificial colors, homemade, healthy, tasty, fruity popsicles are ready to serve!!!

Strawberry yogurt popsicle 1

Strawberry yogurt popsicle 2

Strawberry yogurt popsicle 3  Strawberry yogurt popsicle 4Strawberry yogurt popsicle 5 Strawberry yogurt popsicle 6 Strawberry yogurt popsicle 7 Strawberry yogurt popsicle 8 Strawberry yogurt popsicle 9 Strawberry yogurt popsicle 10 Strawberry yogurt popsicle 11 Strawberry yogurt popsicle 12 Strawberry yogurt popsicle 13 Strawberry yogurt popsicle Final 1

Butternut Squash Payasam – Simple Indian Dessert

Butternut squash is mostly used to make soups or used in baking. I wanted to make a dessert using the butternut squash as it has a naturally sweet and nutty taste. I tried making the payasam as it requires very few ingredients and the cooking time is also less. The below recipe serves 4.

Butternut Squash payasam final 4

PREP TIME: 10 Mins (excluding the time to soak almonds)

COOKING TIME: 25 Mins

Ingredients

Butternut Squash – 300 grams

Sugar – 5 teaspoons

Condensed Milk – 100 ml

Saffron – 15 strands

Milk – 120 ml

Almonds – 10 (soaked in water for 1 hour)

Water – 100 ml(Optional)

Salt – 1 pinch

Procedure

STEP 1: Wash the butternut squash, peel the skin, remove seeds and chop them into cubes

STEP 2: Remove the skin from the soaked almonds.

STEP 3: Pressure cook the butternut squash, almonds and milk until the mixture becomes mushy. (4 – 5 whistles)

STEP 4: Take the saffron strands and soak it in warm milk.

STEP 5: Using a hand blender, blend the butternut squash and almonds to make a puree.

STEP 6: Add the pureed mixture to a pan and cook for 5 minutes.

STEP 7: Add the saffron – milk, condensed milk and sugar (You can add little water if the mixture is too thick). Mix well and cook for 10 minutes.

STEP 8: Add a pinch of salt. This helps to elevate the flavour of the dish.

STEP 9: Once the mixture comes to room temperature, refrigerate for a couple of hours and serve chilled.

TIP: I have used both condensed milk and sugar to sweeten the payasam but you can use either one. If you do not have time to soak the almonds, you can also skip that step and follow the same recipe.

 butternut squash payasam 1 Butternut Squash Payasam 2 Butternut Squash payasam 3 Butternut Squash payasam 4 Butternut Squash payasam 5 Butternut Squash payasam 6 Butternut Squash payasam final 2 Butternut Squash payasam final 3

Almond – Saffron Kulfi

Kulfi is a classic Indian dessert/ice cream. It tastes amazing and requires only few ingredients. Now that its summer it’s a very rich, refreshing, yummy dessert for the kids. Serve this ice cream to your guests and you are sure to get a lot of appreciation (Also it’s a good idea to make an extra batchJ)

The below recipe makes about 400 ml of Almond- Kesar Kulfi dessert. The number of kulfi bars you can get after you freeze would depend on the size of the mould you would use.

Kulfi Final 1

PREP TIME: 5 Mins + 8 hours for freezing

COOKING TIME: 30 Mins

Ingredients

Milk – 800 ml

Condensed Milk – 150 ml

Saffron – 10 strands

Almonds – 10 chopped

Cardamom powder – 1 pinch

Salt – 1 pinch

Procedure

STEP 1: Add milk to a thick bottom pan and cook on a high heat for 10 minutes, stirring occasionally.

STEP 2: Take 2 teaspoons of hot milk and pour it over the saffron strands. Let it soak for 5 minutes.

STEP 3: Cook the milk for 10 more minutes. The milk has to reduce and condense to half the quantity (400 ml)

STEP 4: At this stage add the condensed milk, cardamom powder, chopped almonds and the saffron – milk mixture.

STEP 5: Let the milk cook on low heat for 5 minutes.

STEP 6: Add a pinch of salt (to elevate the taste) and turn off the heat.

STEP 7: Once the kulfi mixture cools down to room temperature, fill it in the kulfi moulds.

STEP 8: Leave it in the freezer for 8 hours.

STEP 9: To de-mould, show the mould under warm running water or run a knife through/between the ice cream and the sides of the kulfi moulds.

 STEP 10: Garnish with grated almonds and saffron and serve.

Kulfi Ingredients  Kulfi Saffron MilkKulfi Boiling milk  Kulfi MixtureKulfi Mixture & Moulds Kulfi filled moulds without lidsKulfi Half filled moulds  Kulfi Filled Moulds

Kulfi Frozen Kulfi Final 2

Beetroot & Grapes Popsicle

Beetroot & Grape popsicle recent 2

Prep Time – 10 Mins + 5 Hours for freezing

Cooking Time – NONE

Ingredients

Beetroot – ½ cup

Black seedless grapes – ½ cup

Sugar – 1 teaspoon

Water – 1 cup

Ice cream/popsicle moulds

Procedure

STEP 1: Add the chopped beetroot and ½ cup water to a blender jar. Make a smooth juice.

STEP 2: Filter the beetroot juice using a mesh sieve. Squeeze well to extract maximum juice from the beetroot pulp.

STEP 3: Add the grapes and ½ cup water to a blender jar. Make a smooth juice.

STEP 4: Pass the juice through a mesh sieve and squeeze well to extract maximum juice from the pulp.

STEP 5: Mix both the juices and one teaspoon of sugar. Stir well until the sugar dissolves.

STEP 6: Pour the mixture into the Popsicle moulds and freeze them for 5 – 6 hours.

STEP 7: De-mould the popsicles by immersing it in a cup of warm water for 30 seconds.

TIP: No preservatives, no artificial colors, homemade popsicles are ready to serve!!!

Beetroot & grapes Beetroot juice Grape Juice Beetroot & grape pop ingredients Beetroot & grape juice  Beetroot & grapr pop mixture in mouldsBeetroot & grape posicle frozen Beetroot & Grape popsicleBeetroot & Grape popsicle recent 1

Rava Kesari (Suji Kesari)

Prep Time – 5 Mins

Cooking Time – 20 Mins

Ingredients

White Rava/Suji – 1 cup

Sugar – 1.5 cups

Cashews – 15

Raisins – 15

Saffron – Few Strands

Ghee – 6 tea spoons

Cardamom – 2

Kesari 1

Procedure

STEP 1: In a non-stick pan heat 2 tea spoons of ghee to fry cashews and raisins. Fry the cashews and raisins golden brown. Once done, take the nuts out of the pan.

STEP 2: Take a spoon of warm water and soak the saffron for 5 minutes. This is done to extract the natural color from the saffron and to avoid using artificial food color.

STEP 3: To the remaining ghee in the pan add 2 more tea spoons of ghee and add the rava. Fry till the rava turns slightly brown.

STEP 4: Add 3 cups of water and allow it to cook for 5 minutes or until the rava becomes soft.

STEP 5: Now add the sugar and let it cook till the kesari stops sticking to the pan (if required add 2 more tea spoons of ghee to avoid sticking) and the ghee starts separating from the kesari.

STEP 6: Add the roasted nuts, cardamom and the saffron water mixture to the kesari. This is to give the kesari color and nice flavor.

Mix well and serve.

Kesari 2

Carrot Kheer

PREP TIME: 10 Mins

COOKING TIME: 30 Mins

Ingredients

Carrot – 2 lbs

Sugar – 1 cup

Condensed Milk – 100 ml

Saffron – 10 strands

Milk – 150 ml

Almonds – 10 (soaked in water for 2 hours)

Cashews – 10

Ghee – 1 table spoon

Salt – 1 pinch

Procedure

STEP 1: Wash the carrot, peel the skin and chop them into small pieces (fine chopping is not required as we are going to pressure cook them)

STEP 2: Remove the skin from the soaked almonds and add it to the carrots.

STEP 3: Pressure cook the carrot, almonds and cashews in milk until the mixture becomes mushy. (4 – 5 whistles)

STEP 4: Take the saffron strands and soak it in warm milk.

STEP 5: Using a blender, blend the carrot and nuts to a coarse mixture.

STEP 6: Heat ghee in a pan and add the cooked carrot mixture.

STEP 7: Cook for 5 minutes and add sugar mix well.

STEP 8: Now add the condensed milk and cook for 10 minutes.

STEP 9: Add a pinch of salt and mix well.

STEP 10: Turn off the heat and pour the saffron over the kheer.

STEP 11: Refrigerate the mixture once it comes to room temperature.