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  #121 (permalink)  
Old 11th January 2009, 04:41 AM
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Default Date-Honey Pongal - delightfully different, but very tasty!!

Raw rice - 1 cup

Moong dhal - ½ cup

Milk + water - 2+4 cups

Jaggery - 1 ½ cups (boil with ½ cup water to dissolve & strain)

Dates - 8-10, chopped (depend on how sweet you want it)

Honey - 2-4 tbsp (depend on how sweet you want it)

Ghee - 2 tbsp

Dry ginger powder - 1 tsp

Cardamom powder - 1 tsp
datepongal-1.jpg

To garnish - roasted cashews

Wash & soak rice & dhal together for 30 mts.

Drain & add to boilng milk + water + 1 tbsp ghee in a pressure pan.
datepongal-2.jpg

When the mixture starts boiling vigorously, close the cooker, keep the weight & simmer.

Cook for 10 mts – do not wait for whistle.

Cool, open & add the jaggery water.
datepongal-3.jpg

When well blended add dates and honey.
datepongal-4.jpg
Blend & simmer.

Add spice powders & remove. Decorate with cashews roasted in remaining ghee.
datepongal-5.jpg



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  #122 (permalink)  
Old 20th February 2009, 05:09 AM
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Default Fruit Phirni - serve this cold.

Milk - 1 litre

Thin poha - 1 cup

Sugar - ¾ cup (or less)

Cornflour - 3 tsp (mixed with 2 tbsp cold milk)

Sliced apples, bananas, grapes, pomegranate etc to taste and amount

Roast poha on a dry kadai on a low fire till very crisp, but white.

Cool and powder.

Boil milk, add this poha powder, stirring well.

Cook on a medium flame for 7,8 mts.

Add cornflour mixture, stirring to avoid lumps.

Simmer till thick & add sugar.

Switch off & keep covered.

After 10 mts, open, mix well & cool.

Add desired fruits.
fruit phirni.jpg
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  #123 (permalink)  
Old 14th April 2009, 07:32 AM
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Default Jackfruit Payasam - make this without milk.

Basmathi (or any thin rice) - 1/4 cup

Khuskhus - 2 tsp

Grated coconut - 2 tbsp

Powdered jaggery - 1/2 cup

Jackfruit segments - 12 no:s

Cardamom powder - 1 tsp

Ghee - 1 tbsp

Chopped cashews & raisins - to garnish

Lightly roast rice & khuslhus & powder together as fine as possible.

Then add coconut & grind, next adding jaggery with enough water to make a paste.

Chop fruit fine & boil in 1 litre of water till soft.

Add the paste, stirring well till it starts boiling.

Simmer to sauce consistency, add cardamom powder & remove.

Garnish with cashews & raisins fried in ghee.
jackfruit payasam.jpg
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  #124 (permalink)  
Old 13th May 2009, 06:48 AM
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Default Mango Cream - it is not a sin to indulge in mango+cream!

Ripe mango cubes - 1-11/2 cups

Cream - 1 cup

Milk - 1 -11/2 cups

Sugar - 2-3 tbsp

Cinnamon powder - 1 tsp (optional)
mangocream-1.jpg
Mint leaves - to decorate

I used cream powder today for this. I added 150 ml of water& whisked together.

Boil milk + cream +mangoes + sugar + cnnamon powder, blending well.

Lightly mash mangoes to release the flavour.
mangocream-2.jpg
When creamy, remove, cool & pour in glasses.

Garnish & freeze.
mangocream-3.jpg
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  #125 (permalink)  
Old 3rd June 2009, 07:02 AM
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Default Mango cheesecake - its' mangoes everywhere!


For the sponge cake, go to
Eggless Milkpowder Cake
You can cut out horizontally into 2 & use one layer for this.

For the soaking syrup, warm & mix:

Water - 1 cup

Sugar - 1 tbsp

Pour this over the cake in a dish & keep ready.

For the filling:

Cream cheese - made from 1 litre milk (given below)

Sugar - ¾ cup

Mango pulp (or chopped) - 1-2 cups

Cream - ½ cup

Thick curds - 4 tbsp

To garnish - mango slices

Liquidise the filling ingredients, except cream.

Whip cream & fold into the filling.

Spread this over the soaked cake & refrigerate till set.

Serve chilled with mango slices or mango roses. Select a firm ripe mango & peel the skin. Peel very thin , long “flakes” (as for tomato roses) & roll them to look like roses.
mango cheesecake-1.jpg

Cream cheese:

Boil 1 litre of milk & remove, After 4-5 mts, add 1 tsp citric acid mixed with ½ cup of warm water.

The mixture will curdle.

Strain using a muslin cloth & liquidise the soft paneer when still hot.

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  #126 (permalink)  
Old 8th July 2009, 06:55 AM
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Default Cream Chocolate Cheesecake - you will not say ‘no’ to this!

Fresh cream - ½ cup

Crust:

Digestive biscuits - 100 gms

Butter - 50 gms

Powdered sugar - ¼ cup


In a double boiler cook together:

Butter - 2 tbsp

Dark cooking chocolate - 1 cup
creamchoc cheesecake-1.jpg
Cool well .

Add this to cream & beat well.

Crush biscuits fine, add softened butter & sugar.

Press firmly into a 7-8” greased baking dish.

creamchoc cheesecake-2.jpg
Top with cream-cooked chocolate mixture.

Chill & serve.
creamchoc cheesecake-3.jpg


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  #127 (permalink)  
Old 31st August 2009, 06:22 AM
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Default Karamani Payasam (white chawli kheer) - delicious & ideal for naivedyam

I tried this with white karamani (white chawli or black eyed chick peas)


Chawli - ½ cup



Milk - 2 cups



Coconut milk - 1 cups (3/4 cup grated coconut +1/2-3/4 cup warm water/)


Grated jiggery - 1 cup


Cardamom powder - 1/w2 tsp


Roast karamanion a dry kadai on a low flame till a very good aroma comes.


Soak for 5-6 hrs.


Wash very well & cook in a pressure pan with 1 cup of water till very soft - for 15 mts on sim after the first whistle comes.


Cool, open & lightly mash well with potato masher – do not use the blender or mixie..


Add milk & cook for 10 mts till the mixture is well-blended.


In the meanwhile, in another vessel, mix grated jaggery with just 2 tbsp of water on a low fire & melt it completely.


Keep the coconut milk also ready.


Remove the payasam mixture from the stove, add strained jaggery & coconut milk.


Continuously stir for 5 mts.


Add cardamom powder & keep covered.


Open & serve after 10 mts.
karamani payasam.jpg
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  #128 (permalink)  
Old 16th September 2009, 01:32 AM
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Default Badham Phirni - quick-to-fix dessert!!

Milk - 500 ml

Rice flour - 2 (slightly heaped) tbsp

Sugar - 3 tbsp

Blanched & finely chopped almonds - ¼ cup

Cardamom powder - 1 tsp

Boil milk, reserving 2 tbsp to mix with rice flour.

Add sugar & add the rice flour-milk mixure, stirring simultaneously.

Cook till molten ice cream consistency is reached.

Add cardamom powder & 2 drops of almond essence (optional).

Add chopped almonds & remove.

Garnish, chill & serve.
badham phirni-1.jpg

badham phirni-2.jpg
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  #129 (permalink)  
Old 14th October 2009, 02:21 AM
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Default Custard Fruit Kheer - specially for deepavali visitors!!

Use fruits of your choice, but add them only after cooling the kheer.

Milk - 750 ml

Vanilla Custard powder - 2 tbsp

Sugar - 1 cup

Apple - half of a medium size

Banana & orange - 1

Grapes - ½ cup

Pears - ½ cup

Cashews & raisins - 2 tbsp each

Mix custard powder in 1 cup of cold milk & keep ready.

Put the rest of the milk to boil & add the custard mixture.

Lower the flame & cook, stiring, till thick.

Add sugar, remove immediately, mix & cool.

Peel & chop all fruits.

Add to kheer & chill.
Custard Fruit Kheer.jpg
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  #130 (permalink)  
Old Yesterday, 06:26 AM
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Default Fig & Cardamom Delight - sumptuous and low in calories

Agar agar (china grass) - 5 gms, chopped

Low fat milk - 500 ml

Skim Milk powder - 3 tsp

Sugar - ¼ cup ( can use sugar substitute)

Cardamom powder - ½ tsp

Dried figs - 8 (soaked in ½ cup water for 2 hrs & pureed)

Mix the milk (boiled & cooled) with milk powder & keep aside.

Add ½ cup ofwater to agar-agar & simmer over slow flame till it melts.

Add milk, mixture, sugar, fig puree, cardamom powder & mix well.

Pour into bowls & refrigerate ill it sets.

Garnish with saffron.
fig delight.jpg
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