| Recent Threads |    handwork Today 04:57 AM 0 Replies, 1 Views | | | | | | | | | | | | | | | | | | | |   | | 
24th January 2006, 10:13 PM
|  | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| |  Dates Kheer - also known as Khajur Payesh.
Milk - 1 litre
Dates - 100 gms ( deseeded)
Sugar - ½ cup ( or to taste)
Cornflour - 1 tbsp
Cardamom powder - 1 tsp
Nut meg powder - ½ tsp ( jathikkai or jaiphal powder)
Ghee - 1 tbsp
Chopped nuts ( of choice ) - ¼ cup
Reserve 10 dates for garnishing & chop the rest.
Soak the chopped dates in 1 cup hot milk ( from the 1 litre) for I hr.
Grind, not very fine, but coarse since it is nice to bite tiny pieces in the kheer.
Boil the rest of the milk, after reserving ½ cup cold for mixing the cornflour.
When the milk starts boiling, add the cornflour – milk mixture.
Stir, preventing lump formation & cook the cornflour.
Instead of boiling the milk for a long time & reducing it to get a thick consistency, I find this method easier & faster without any compromise on the taste.
Decrease the flame & add ground dates.
Simmer for a few mts & add sugar.
Mix well to dissolve the sugar, add spices & switch off.
Cool & chill.
Roast nuts & chopped ( reserved) dates in the ghee & sprinkle when serving.
This tastes very rich & can be served chilled.
Last edited by Chitvish; 16th May 2006 at 11:33 PM.
|
27th January 2006, 11:17 PM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Puri Payasam - my invention, by accident !
Puri Payasam:
Wheat flour - 1 cup
Ghee - 2 tbsp
Water to knead the above
Milk - 1 litre
Sugar - 1 cup ( more to taste)
Vanilla flavoured custard powder - 1 tbsp
Cardamom powder - 1 tsp
Nutmeg powder - 1 tsp
Saffron - ¼ tsp (warm & powder)
Edible camphor (Pachai karpooram0 - 2,3 granules ( powder)
Knead wheat flour, adding ghee & water to a dough.
Keep 4-5 cups water to boil in a broad vessel.
Make chappathis, as thin as possible, with the dough.
Cut into small squares & add to the vigorously boiling water.
Repeat the process till the entire dough is used up.
Halfway through, if the water is not sufficient, boil some water separately & add.
Meanwhile boil milk, reserving 1 cup, in another stove.
Add the custard powder to the cold milk, mix well & add to the boiling milk, stirring continuously, to avoid lumps.
To the cooked puris add sugar & simmer well to dissolve.
Mix the milk to the above, mix well, add spices & remove.
Garnish with nuts.
Chill & serve.
|
29th January 2006, 05:26 AM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Caramel Phirni - Try this for a different flavour !
Milk - 1 litre Unsweetened khoya - 200 gms Rice flour - 4 tbsp Sugar - 1 cup ( or more to taste) Cardamom powder - 1 tsp ( optional) To garnish: Chopped nuts - ½ cup ( caramelised) Heat milk, add ¾ of the sugar & khoya. Simmer till khoya dissolves. In another small heavy pan, cook remainig sugar over medium heat till it caramelises to a rich brown colour. Add to milk & cook on a low fire till well dissolved. Mix rice flour to a paste with 2 tbsp water. Remove milk from heat, add the paste gradually, stir well & return to heat. Cook, stirring, till thick. Do this by keeping a old tava on the stove & keeping the vessel over it, so that the mixture being thick, the bottom will not get burnt. Remove & cool slightly. Add cardamom powder, if you are using it.. Pour into glass, earthenware or ceramic bowl to set. Garnish with caramelised chopped nuts . Note: If you prefer the caramel flavour to be prominent, do not add cardamom powder. To caramelise nuts: Keep a plate well greased & ready. Heat ½ cup sugar in a heavy saucepan. Do not stir, just allow it to turn honey coloured & at once add the chopped nuts. Mix & empty them on the greased plate. On cooling, crush them coarsely. caramel phirni.JPG
Last edited by Chitvish; 18th January 2009 at 03:13 AM.
|
2nd February 2006, 05:24 AM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Khus khus Payasam - more popular in Karnataka than Tamil Nadu.
There are many methods for preparing this.
I am giving a method where milk is used.
Khus khus - 2 tbsp
Coconut - ½ cup
Sugar - ¾ cup ( or to taste)
Milk - 2 cups
Cardamom powder - 1 tsp
Saffron - ¼ tsp (warm &powder)
Lightly roast khus khus. ( this step is optional).
Soak for 1 hour & grind fine with coconut.
Mix some water & cook it to a paste on a kadai till raw taste goes.
In another stove mix 1 cup water with sugar & heat to dissolve.
Add that to the khus khus coconut mixture.
Mix & cook for a few mts.
Add cardamom powder, saffron & remove.
Add boiled milk & stir thoroughly.
Variations:
You can add some cashews when grinding to get a rich taste.
You can soak 2 tsp rice with khus khus & grind to get a thick payasam.
You can add jaggery instead of sugar.
Instead of grinding coconut, extract milk & use that instead of milk. |
12th February 2006, 01:06 AM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Coffee Custard - very easy, very elegant & ofcourse, very tasty !
This is a simple recipe & you can serve topped with nuts.. Milk - ½ litre Custard powder - 3 level tbsp Sugar - 4 tbsp Instant coffee powder - 3 tsp Condensed milk or fresh cream - 2 tbsp ( optional – gives a rich taste) Butter - 25 gms or 2 tbsp Mix custard powder & coffee powder thoroughly with ½ cup milk & keep ready. Put to boil the remaining milk. When it starts boiling, add the mixture. Cook, stirring continuously, till it is smooth. Simmer, add sugar & butter. Remove, mixing in cream thoroughly. Cool & set in the refrigerator. You can also make this, substituting 4 tsp cocoa instead of instant coffee powder. cof cus.JPG
Last edited by Chitvish; 11th July 2009 at 10:30 PM.
|
14th February 2006, 11:13 PM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Bread Payesh - easier than the easiest dessert.
Milk - ½ litre
Bread slices - 2 ( edges trimmed)
Cashewnuts - 7,8
Sugar - ½ cup
Cardamom powder - ¼ tsp
Nutmeg powder - ¼ tsp
Powder cashewnuts with bread slices in a mixi.
Boil milk & add this powder, stirring well till it thickens.
Add sugar, spices & remove.
Chill & decorate with dry fruits or nuts.
Last edited by Chitvish; 14th February 2006 at 11:17 PM.
|
16th February 2006, 11:20 PM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Mock Badamkheer - Say " mock" softly & " badamkheer" loudly !
Yellow ripe pumpkin is best suited. It is shown in the photo posted below. Peel & chop the vegetable into small cubes. Cubed vegetable - 1 cup Cashews - 8 – 10 Milk - ½ litre Sugar - ½ cup Cardamom powder - ½ tsp Nutmeg powder - ½ tsp ( optional) Chopped nuts or saffron threads - to garnish Steam the vegetable till soft. Grind that with cashews, adding minimum water. Put the milk to boil. When it starts boiling, decrease the flame , add the paste & cook on a low flame. Do not allow vigorous boilng. When the mixture thickens, add sugar & simmer to dissolve. Add spices & remove. Chill & serve. Mock badam kheesr.JPG mock badamkheer.jpg
Last edited by Chitvish; 18th November 2009 at 07:55 AM.
|
22nd February 2006, 05:49 AM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Chocolate Mousse - this is eggless, please !
Milk - ½ litre + 1/2 litre Sugar - 4 tbsp Cocoa powder - 4 tsp Instant China grass - 100 gms ( chocolate or vanilla flavour ) Corn flour - 3 tbsp Cream - ½ cup Vanilla essence Walnuts - to decorate Ch mousse-1.jpg Mix China grass with 1/2 litre milk, mixing well. Put it boil & immediately remove. Cool it, stirring continuously. Ch mousse-2.jpg Now get the cornflour - cocoa mixture ready with the other 1/2 litre milk. Mix ½ cup cold milk with cornflour & cocoa powder & keep ready. Put the rest of the milk to boil. When the milk is about to boil , add cornflour - cocoa mixture. Simmer & cook to boil on a low flame, adding sugar. Remove, add essence & cool thoroughly. Ch mousse-3.jpg Mix this with China grass mixture, blending thoroughly. When completely cold, beat in the cream, top with nuts & chill in the refrigerator. Decorate with walnuts. Ch mousse-4.jpg Ch mousse-5.jpg
Last edited by Chitvish; 8th March 2009 at 01:08 AM.
|
17th March 2006, 04:08 AM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Khubani ka Meeta - the Hyderabadi special !
Dried apricots ( called khubani) - 250 gms
Sugar - 3 tbsp
Lime juice - 1 tsp
Vanilla essence - 1 tsp ( optional)
Cream - ½ cup for decoration
Custard:
Milk - 1/2 litre
Cream - ½ cup
Sugar - 3-4 tbsp
Vanilla flavoured custard powder - 1 tbsp
Wash & soak apricots in water enough to immerse them, overnight.
They become soft & swollen.
Simmer in the same water till they are tender & about to break.
Mash them with the back of a spoon, lifting stones out.
Crack to remove nuts & skin nuts by dropping them in boiling water for a mte.
Add sugar to well mashed apricots, cook till thick, stirring constantly to prevent burning.
Remove & cool well.
Mix in essence, lemon juice & nuts reserving a few for decorartion.
Pour cooled apricot in a bowl & set this aside.
Heat milk & sugar for custard, reserving little cold milk to make custard.
Make a smooth paste of the custard powder using the cold milk.
Pour this into the hot milk & cook, stirring constantly till custard is formed.
Cool slightly & stir in cream to make it extra rich.
When completely cold, pour custard on apricot layer, smoothen & decorate with cream & reserved nuts.
This is an information from the internet:
Consumption of apricot kernels must be restricted to two per person, per day.
Last edited by Chitvish; 13th April 2006 at 02:46 AM.
|
19th March 2006, 02:53 AM
| | IL Hall Of Fame Private Message User
Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
Posts: 25,026
Referrals: 38
| | Dhal-Rice Payasam - my birthday payasam to all of you, friends !
This payasam is usually made in Tamil Nadu as an offering on festival days. This is made for weddings also – poha & wheat rawa are optional. Rice ( preferably thin variety) - ¼ cup Gram dhal - ¼ cup Moong dhal - ¼ cup Aval ( poha) - ¼ cup Wheat rawa - ¼ cup Jaggery - 2 ½ cups Milk - 1 cup Cardamom powder - 1 tsp Cashew chopped - 2 tbsp Raisins - 2 tbsp Ghee - 4 tsp Roast dry the first 5 ingredients, individually in a dry kadai. Mix , wash & add with 4 cups of water in a pressure pan. Cook for 2 whistles. Cool & open,. Meanwhile mix jaggery with ½ cup of water in a vessel & heat to dissolve on a low fire. Boil for 5 mts. Strain & add to the pressurepan contents. Booil well for 5 mts, add cardamom powder & remove. Add milk, after removing from fire & stir continuously for a few mts. Heat ghee, roast cashews & raisins & add to payasam. Poha & wheat rawa can be omitted & the payasam can be made with rice & dhals only. Adjust the amount of water & jaggery suitably. dhal payasam.JPG
Last edited by Chitvish; 30th July 2009 at 11:22 AM.
| | | |
| Thread Tools | Search this Thread | | | | | Display Modes |  Linear Mode |
|
