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8th September 2008, 07:08 AM
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| |  Pineapple Exotic - with pineapple pieces and ice cream!
Fresh pineapple - 1 cup (chopped) Fresh pinapple, grated - 2 cups Vanilla Ice cream - 1 cup (or more by choice) Brown sugar - 2-3 tbsp Simmer the chopped pineapple with 2 tsp sugar , covered, in a saucepan, on a low fire, till just soft. Blend grated fruit, brown sugar & ice cream, thoroughly. Mix & freeze. Just before serving, thaw for 5 mts, liquidise for a minute & mix in the the boiled fruit. Serve, garnished with cherries. pineapple exotic.JPG
Last edited by Chitvish; 8th September 2008 at 07:09 AM.
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18th September 2008, 06:14 AM
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| | Fresh Fig (Anjer) Ice cream - something very different!
Select ripe fresh figs(Anjer) & chop them. Chopped figs - 1 cup Milk - 1+1 cups Cornflour - 1 tbsp Sugar - ½ cup, heaped Fresh cream - 200 gms. Liquidise figs with 1 cup of milk till smooth. Mix the other cup of milk with cornflour & sugar. Simmer to boil, stirring to prevent lumps. Cool completely & add fruit mixture & cream. Blend everything & freeze. fresh fig ce cream.JPG |
28th September 2008, 05:34 AM
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| | 5 in 1 payasam - for festive occasions!
1 level teaspoon each of: Raw rice, moong dhal, sago, Bombay rava and poha. Heat 1 tsp ghee & first fry sago till it puffs up. Remove & fry rice first & moong dhal next & remove after 2-3 mts. Next in the reaining few drops of ghee, fry poha & remove. Finally add rava & roast lightly. Powder the first 4 ingredients together slightly coarse (like rava) & add rava. Milk - ½ litre Sugar - ½ cup (or to taste) Cardamom powder - ½ tsp Chopped cashews & raisins - to garnish, fried in 1 tsp ghee. Boil milk & first add the powder mixed with 2 tbsp of cold milk. Simmer till cooked on the Simmer-Rest
Do not stop stirring to prevent lump formation. When all the grains are well cooked, add sugar. Do not boil, but simmer for 3 mts & switch off. Add cardamom powder & keep covered. After 10 mts, open, mix well & garnish.
This is an ideal payasam for Navarathri, for offering as naivedyam.
Can be served chilled also. 5 in 1 payasam.jpg
Last edited by Chitvish; 28th September 2008 at 05:50 AM.
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16th October 2008, 07:27 AM
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| | Cashew Payasam - recipe given by an ILite!
The original recipe of a Chef has been modified by me to suit domestic preparation.
The consistency is one’s choice. I made it like basundhi.
Basmathi - ¼ cup
Ghee - 1 tsp
Milk - ½ litre (more, if necessary to suit consitency)
Chopped cashew - ¼ cup (powder like rava – not fine)
Sugar - ½ cup, heaped
Saffron - a pinch (warm & powder)
Cardamom powder - 1 tsp
Sliced pista - to garnish
Roast basmathi in ghee till well roasted.
Add 1 cup of water & cook till very soft.
Lightly mash & add 1 cup of milk.
Cook till it reduces slightly.
Now add the remaining milk +cashew powder.
Continue to ccok till you get the desired consistency.
Lower the flame, add sugar & mix well.
Do not boil, but switch off.
Add spices & garnish.
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25th October 2008, 06:15 AM
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| | Bombay Rava Kheer - simply rich dessert for deepavali!
Milk - 4 cups
Rava - ½ cup
Sugar - 1 cup
Cashew & raisins - 2 tbsp, each
Extra cashews - 6 (soak & grind with part of the above milk)
Ghee - 2 tbsp
Cardamom powder - 1 tsp
Roast cashews & raisins in ghee & remove.
Then add rava and roast on a low flame till a nicely roastd aroma comes – this is important.
Boil milk & add roasted rava, stirring well or whisking to prevent lump formation.
When it boils, simmer & cook for 10 ms.
Add cashew paste & simmer again for 5 mts.
Next add sugar & cardamom powder.
Do not boil, mix very well & switch off.
Keep covered for 15 mts & add roasted cashews & raisins.
Serve hot, warm or cold. |
17th November 2008, 05:36 AM
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| | Cabbage Kheer - no apprehensions, please!!
I promise you, unless you reveal, NOBODY will find out!! Finely grated cabbage - 1 cup Milk - 2 1/2 - 3 cups Sugar - ¾ cup (or less, by choice) Condensed milk - ½ of 400 gms tin Ghee - 2 tbsp Cashews - 8-10 (soak & grind with a little from the milk given above) Cardamom powder - 1 tsp Boil milk and keep aside. In a pressure pan, heat ghee & sauté cabbage on a low flame for 5 mts. Add 2 tbsps of water & cook in a vessel inside a pressure cooker or pan for a whistle. Cool, open & add milk & cashew paste. Cook till it starts thickening, say, for 10 mts. Add condensed milk & sugar. Simmer & cook on a low flame for 5 mts. Add cardamom powder & switch off covered. Keep covered for 10 mts for the flavours to blend. Serve hot or cold. cabbage kheer.jpg
Last edited by Chitvish; 17th November 2008 at 05:36 AM.
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3rd December 2008, 07:56 AM
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| | Cashew-Khus khus Payasam - a typical Karnataka dish!
There are many recipes for this. I tried, following a friend’s recipe. Milk - ½ litre + 100ml Khus khus - ¼ cup Whole cashews - 10 Sugar - ¾ cup Cardamom powder - ½ tsp Edible camphor - pepper size grain. Dry roast khus khus on a low flame till light brown. Add cashews & swich off the flame. In 5 mts, transfer to a small mixie jar and grind as fine as possible. khuskhuspayasam 1.jpg khuskhuspayasam 2.jpg Add 2 tbsp cold milk & grind very fine. khuskhus payasam 3.jpg Mix with remaining milk from 100 ml. Boil ½ litre milk. When it boils, add the paste, stirring well to prevent lump formation. When it starts boiling, simmer for 10 mts for the khus khus tocook well. Keep the flame low, add sugar, cardamom powder & edible camphor. Switch off & keep covered for 10 mts. Open, mix well & serve hot. khuskhus payasam 4.jpg |
22nd December 2008, 06:06 AM
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| | Stewed Peaches - serve them in style!!
Select firm, ripe peaches. Peaches - 6 (deskin, dessed & chop into 4) Sugar - 4 tbsp Cinnamon - 1 “ Cloves - 2 Lime juice - 1 tsp Water - ¾ cup Mix all ingredients in a MW bowl. MW Hi for 6 mtes. Cool & chill. Serve plain or with custard. stewed peaches-s.JPG stewed peaches-cuustard-s.JPG The same can be cooked on stove-top also.
Last edited by Chitvish; 22nd December 2008 at 06:10 AM.
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1st January 2009, 05:48 AM
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| | Moong-Cashew Kheer - let us start 2009 on a sweet note!
Yellow moong dhal - 2 tbsp Cashew chopped - 2 tbsp Milk - ½ litre + 1-1½ cups (depending on the consistency you like) Sugar - ½ cup Cardamom powder - ½ tsp Saffron colour - a drop or two C-M-Kheer-1.jpg Lightly roast on a dry kadai, moong dhal & cashew to a light brown colour. Powder as fine as possible in a mixie. Boil the milk. Mix into it the powder mixed with ½ cup milk, stirring continuously. Simmer to boil well – cook on a low flame over the simmer-rest. Only then the powder will be well-cooked. Lower the flame & add sugar. C-M-Kheer-2.jpg When the sugar dissolves, add cardamom powder & remove from flame. Can be served hot or chilled. C-M-Kheer-3.jpg C-M-Kheer-4.jpg |
9th January 2009, 04:47 AM
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| | Sweet Kichdi Dhal Pongal - I learnt this from a TV programme!
Kichdi dhal - 1 cup Basmathi - ½ cup Water - 3 cups Sugar - 1 cup (more is optional) Coconut milk _ 1 cup (1/2 cup grated coconut+3/4-1 cup of water) Ghee - 1 tbsp sweet kichdidhalpongal-1.jpg Mix rice & dhal, wash well & soak for 30 mts. Drain, add 3 cups of water & transfer to a pressure pan. SKD-2.jpg Add 1 tsp ghee, close with weight when it starts vigorously boiling. Do not wait for whistle, but simmer & cook for 10 mts. Cool, open & lightly mash. SKD-3.jpg Add sugar & coconut milk. Mix well, simmer for 5 mts & serve hot topped with ghee. SKD-4.jpg This goes very well with pongal kuzambu. SKD-5.jpg | | | |
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