I've been meaning to try out Katli for a while now. What could be a more ideal occasion than Diwali, the awesome festival of lights and sweets?! It's also a nice way for me to celebrate my comeback to the blogging world after a long, three month break! My parents visited us for a couple of months and we had great fun visiting a lot of places, though my work kept me on my toes. Coming back to the Katli, it turned out really, really good, much better than I expected! Happy Diwali to everyone!
Ingredients (makes about 20 pieces):
cashewnuts - 1 cup
almond powder - 1 cup (or, 1 cup almonds, dry roasted and powdered)
sugar - 1 cup
water - 1/4 cup
ghee - 1 tbsp
milk - 2 tbsp
yellow food color - a pinch
saffron strands - a few
Method:
Dry-grind the cashewnuts to a fine powder. Also dry-grind almond if necessary and keep aside. (I prefer the to use store-bought almond powder, to avoid the hassles with the skin)
Soak saffron strands in milk and add the yellow food color to it. Mix well and set aside.
Take sugar in a saucepan or heavy-bottomed vessel. Add water and bring to a boil. When it reaches one-string consistency, add the cashew powder and almond powder. Now, add saffron-soaked milk and ghee. Stir well to get a soft mixture. If it is too hard, add a little more milk (one teaspoon at a time). Mix well and stir. When it reaches a mouldable consistency, allow to cool. When it is cool enough to handle with bare hands (but still warm), knead it like a dough. Grease hands with a little ghee if required, to prevent flaking. Make a soft ball and roll out to a thin layer on a flat surface (I use the back of my baking tray) with a rolling pin (1/8 to 1/4 inch thickness). Decorate with silver varak if you like. (Personally, I'm no fan of the silver varak). Cut into diamond-shaped pieces (by horizontal slicing followed by oblique slicing). Indulge your sweet tooth any time!
Notes:
1. The same recipe can also be used to make just kaju katli or badam katli - by substituting the nuts / nut powders accordingly.
2. The powders have to be as smooth as possible.
3. The dough must be brought to a malleable consistency before turning off the stove.
4. While kneading and rolling out, the dough must still be slightly warm.
5. If it becomes too dry, warm it with a little more milk, stirring constantly.
6. If it becomes too wet and sticky, microwave for a couple of minutes before kneading.
Ingredients (makes about 20 pieces):
cashewnuts - 1 cup
almond powder - 1 cup (or, 1 cup almonds, dry roasted and powdered)
sugar - 1 cup
water - 1/4 cup
ghee - 1 tbsp
milk - 2 tbsp
yellow food color - a pinch
saffron strands - a few
Method:
Dry-grind the cashewnuts to a fine powder. Also dry-grind almond if necessary and keep aside. (I prefer the to use store-bought almond powder, to avoid the hassles with the skin)
Soak saffron strands in milk and add the yellow food color to it. Mix well and set aside.
Take sugar in a saucepan or heavy-bottomed vessel. Add water and bring to a boil. When it reaches one-string consistency, add the cashew powder and almond powder. Now, add saffron-soaked milk and ghee. Stir well to get a soft mixture. If it is too hard, add a little more milk (one teaspoon at a time). Mix well and stir. When it reaches a mouldable consistency, allow to cool. When it is cool enough to handle with bare hands (but still warm), knead it like a dough. Grease hands with a little ghee if required, to prevent flaking. Make a soft ball and roll out to a thin layer on a flat surface (I use the back of my baking tray) with a rolling pin (1/8 to 1/4 inch thickness). Decorate with silver varak if you like. (Personally, I'm no fan of the silver varak). Cut into diamond-shaped pieces (by horizontal slicing followed by oblique slicing). Indulge your sweet tooth any time!
Notes:
1. The same recipe can also be used to make just kaju katli or badam katli - by substituting the nuts / nut powders accordingly.
2. The powders have to be as smooth as possible.
3. The dough must be brought to a malleable consistency before turning off the stove.
4. While kneading and rolling out, the dough must still be slightly warm.
5. If it becomes too dry, warm it with a little more milk, stirring constantly.
6. If it becomes too wet and sticky, microwave for a couple of minutes before kneading.
My mother-in-law makes awesome Ribbon Pakoda - so it happens to be one of the family favorites. So, whenever I make this crunchy snack, the expectations are really high. Thankfully, her special recipe works for me too!
Ingredients:
rice flour - 4 cup
gram flour - 1 cup
red chilly flakes/powder - 3 tsp
salt - 2 tsp
light butter - 5 tbsp
turmeric powder - a pinch
pakoda masala - 1 tsp
Method:
Make a dough by mixing the rice flour, gram flour, salt, butter, turmeric powder, pakoda masala and red chillies. Add more water slowly, as required (about 1.5 to 2 cups), and prepare a soft but firm dough. Press the dough through a ribbon pakoda mould and deep fry in hot oil until golden brown. Allow to cool to room temperature and store in airtight container.
Notes:
If the dough is too soft, it will not flow thorugh the press without breaking up. If the dough is too hard, it will have difficulty flowing through the press. Consistency of the dough is the key factor.
Ingredients:
rice flour - 4 cup
gram flour - 1 cup
red chilly flakes/powder - 3 tsp
salt - 2 tsp
light butter - 5 tbsp
turmeric powder - a pinch
pakoda masala - 1 tsp
Method:
Make a dough by mixing the rice flour, gram flour, salt, butter, turmeric powder, pakoda masala and red chillies. Add more water slowly, as required (about 1.5 to 2 cups), and prepare a soft but firm dough. Press the dough through a ribbon pakoda mould and deep fry in hot oil until golden brown. Allow to cool to room temperature and store in airtight container.
Notes:
If the dough is too soft, it will not flow thorugh the press without breaking up. If the dough is too hard, it will have difficulty flowing through the press. Consistency of the dough is the key factor.
Mango pachidi is traditionally made in my family on Tamil New Year's day. While the practice involves using neem flowers as well, I had to forgo that as I couldn't find it anywhere in my area. The spicy, sweet-and-sour sauce is meant to reiterate the multiple facets of life.
Ingredients (makes 2 cups):
raw mango - 1 (thin-skinned)
jaggery - 2 small cubes (1/4 cup)
green chilly - 1 large
red chilly - 1 large
turmeric powder - a pinch
mustard - 1/2 tsp
oil - 1 tsp
curry leaves - a twig
salt - 1/2 tsp
neem flowers - 2 tbsp (optional)
Method:
Cut mango into 1 inch pieces with the skin. Chop green chillies into tiny pieces. Heat oil in a sauce pan and add mustard seeds. When it splutters, add curry leaves and green chilly. Break red chillies into small pieces and add that as well. Stir once and add mango pieces. Cook with salt, neem leaves and turmeric powder until soft but not mushy.
Meanwhile, boil a cup of water and add jaggery. Once it dissolves, add to the mango mixture and cook until it thickens to a sauce-like consistency.
Ingredients (makes 2 cups):
raw mango - 1 (thin-skinned)
jaggery - 2 small cubes (1/4 cup)
green chilly - 1 large
red chilly - 1 large
turmeric powder - a pinch
mustard - 1/2 tsp
oil - 1 tsp
curry leaves - a twig
salt - 1/2 tsp
neem flowers - 2 tbsp (optional)
Method:
Cut mango into 1 inch pieces with the skin. Chop green chillies into tiny pieces. Heat oil in a sauce pan and add mustard seeds. When it splutters, add curry leaves and green chilly. Break red chillies into small pieces and add that as well. Stir once and add mango pieces. Cook with salt, neem leaves and turmeric powder until soft but not mushy.
Meanwhile, boil a cup of water and add jaggery. Once it dissolves, add to the mango mixture and cook until it thickens to a sauce-like consistency.
Karadaiyan nombu is a fasting event observed by some South Indian women. Legend has it that on this day, Savithri, a queen whose family was banished to the forest, got back everything they lost and also brought her dead husband back to life with her steadfast devotion.
Notes:
1. Add flour little by little to the boiling water and keep stirring, to avoid lumps.
2. The flour needs to be cooked well before steaming.
While it is supposed to be fasting food, I personally love the taste of this simple adai.
Ingredients (makes about 20 sweet and 20 savory adais):
rice flour - 2 cups
black-eyed peas - 1 cup / 1 can
grated coconut - 1/3 cup
jaggery - 3/4 cup
green chillies - 2
mustard seeds - 1 tsp
black gram - 1 tsp
bengal gram - 1 tsp
cumin seeds - 1 tsp
curry leaves - 1 stalk
ginger paste - 1/2 tsp
salt - 1/2 tsp
oil - 2 tbsp
ghee - 1 tsp
elaichi powder - a pinch
asafoetida - a pinch
water - 4 cups
Method:
Heat a tablespoon of oil. Fry coconut for a minute and add rice flour. Roast for a few minutes until the smell of raw rice flour is gone, but before it starts turning light brown. If using dry black-eyed peas, pressure cook them in plenty of water until just cooked. The black-eyed peas should not be overcooked or mushy. Drain and add to the roasted rice flour. Split the mixture into two halves.
For sweet adai:
Melt jaggery in a sauce pan with half a cup of water. Once the jaggery is melted, add ghee, elaichi powder and another 1 1/2 cups of water. Bring to a boil and add one half of the rice flour mixture. Mix well and cook for a few minutes. Make a soft but firm dough. Roll out lemon-sized balls, flatten them into small patties and make a hole in the center. Steam cook until the surface turns slightly shiny (my electric steamer takes about 45 minutes and gas stove steamer takes about 25 minutes).
For savory adai:
Heat a tablespoon of oil. Add asafoetida, mustard seeds, cumin seeds, bengal gram and black gram. When it splutters and the grams start turning golden brown, add finely chopped green chillies and chopped curry leaves. Then add two cups of water and bring to a boil. Add salt and the remaining half of the rice flour mixture. Cook for a few minutes and make a soft but firm dough. Roll out into lemon-sized balls, flatten them out into small patties and make a hole in the center. Steam cook along with the sweet adai if possible, for the same amount of time.
Notes:
1. Add flour little by little to the boiling water and keep stirring, to avoid lumps.
2. The flour needs to be cooked well before steaming.
Dark red kidney beans is an excellent source of protein, fiber and iron, among others. I try to include at least a cup of this every week in my meal. Here is one recipe that makes a great combo for flat breads.
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Ingredients:
red kidney beans (rajma) - 1 can
tomato - 2
onion - 1
green chillies - 2
plain beaten yogurt - 1 tbsp
ginger-garlic paste - 1/2 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
oil - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
salt to taste
grated cheese - 1 tsp (to garnish)
chopped coriander - 1 tsp (to garnish)
Method:
Heat oil. Add asafoetida and fry chopped green chillies. Add onions and fry till they turn golden brown. Add finely chopped tomatoes and fry till soft. Then, add garam masala, cumin powder, ginger-garlic paste, red chili powder, turmeric powder. Blend in the beaten yogurt and mix well. Cook covered for a minute and add kidney beans. Add a little water if required (such that the beans are just covered in the mixture). Allow to cook for a few minutes with a little salt if required - until the beans are tender, but not completely crushed or mushy. Top it with grated cheese and chopped coriander. Serve hot with flat breads.
Notes:
1. Canned beans contain salt - so, additional salt needs to be added carefully, only if required.
2. The tomato-onion mixture should be completely soft - with almost no solid pieces standing out.
Ingredients:
red kidney beans (rajma) - 1 can
tomato - 2
onion - 1
green chillies - 2
plain beaten yogurt - 1 tbsp
ginger-garlic paste - 1/2 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
oil - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
salt to taste
grated cheese - 1 tsp (to garnish)
chopped coriander - 1 tsp (to garnish)
Method:
Heat oil. Add asafoetida and fry chopped green chillies. Add onions and fry till they turn golden brown. Add finely chopped tomatoes and fry till soft. Then, add garam masala, cumin powder, ginger-garlic paste, red chili powder, turmeric powder. Blend in the beaten yogurt and mix well. Cook covered for a minute and add kidney beans. Add a little water if required (such that the beans are just covered in the mixture). Allow to cook for a few minutes with a little salt if required - until the beans are tender, but not completely crushed or mushy. Top it with grated cheese and chopped coriander. Serve hot with flat breads.
Notes:
1. Canned beans contain salt - so, additional salt needs to be added carefully, only if required.
2. The tomato-onion mixture should be completely soft - with almost no solid pieces standing out.
A variant of the simple kesari, I loved this when a neighbor made it as an offering at a religious family function, got the recipe from her and tried it out.
Ingredients:
sooji (rava) - 1 cup
milk - 1 cup
water - 2 cups
ghee - 6 tbsp
raisins - 2 tbsp
sliced almonds - 1 tbsp
cashewnuts - 1 tbsp
orange food color - a pinch
saffron extract (kesar essence) - 1/2 tsp
Method:
Warm up the water and milk separately. Dissolve orange food color in a tablespoon of milk and set aside.
Roast cashewnuts in 2 tbsp of ghee until golden brown, drain and set aside. Roast the sooji in the ghee until it no longer smells raw and starts turning pinkish. Add lukewarm water and keep stirring to avoid lumps. Once the water gets absorbed, allow to cook for a few minutes, stirring constantly. Then add the lukewarm milk and continue stirring. Mix in the food color and saffron extract. Let it spread evenly. Once the mixture becomes semi-solid and reaches halwa consisteny, garnish with roasted cashews, sliced almonds and raisins.
Ingredients:
sooji (rava) - 1 cup
milk - 1 cup
water - 2 cups
ghee - 6 tbsp
raisins - 2 tbsp
sliced almonds - 1 tbsp
cashewnuts - 1 tbsp
orange food color - a pinch
saffron extract (kesar essence) - 1/2 tsp
Method:
Warm up the water and milk separately. Dissolve orange food color in a tablespoon of milk and set aside.
Roast cashewnuts in 2 tbsp of ghee until golden brown, drain and set aside. Roast the sooji in the ghee until it no longer smells raw and starts turning pinkish. Add lukewarm water and keep stirring to avoid lumps. Once the water gets absorbed, allow to cook for a few minutes, stirring constantly. Then add the lukewarm milk and continue stirring. Mix in the food color and saffron extract. Let it spread evenly. Once the mixture becomes semi-solid and reaches halwa consisteny, garnish with roasted cashews, sliced almonds and raisins.
This gravy comes in handy especially when someone at home is having a cold or fever - a great, traditional home remedy. My mother-in-law makes it almost every week as part of her regular menu, and that helps prevent cold and flu in the first place.
Ingredients:
fresh curry leaves - 1 cup
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
oil - 1 tsp
For roasting:
pepper corns - 1 tbsp
split yellow pigeon peas (toor dal) - 1 1/2 tsp
split red pigeon peas (masoor dal) - 1 tbsp
black gram (urad dal) - 1 tsp
coriander seeds - 1 1/2 tbsp
bengal gram (chana dal) - 1/2 tbsp
red chillies - 2 small
fenugreek seeds - 1/4 tsp
cumin seeds - 1/2 tsp
oil - 1 tbsp
Method:
Wash and soak fresh curry leaves in a cup of water for about half an hour.
Heat oil and add the ingredients listed for roasting. Fry till golden brown. Allow to cool, dry-grind in a food processor and keep aside.
Grind the curry leaves to a fine paste in a food processor with a little water.
Heat a teaspoon of oil, add mustard seeds and half a teaspoon of black gram. When it splutters, add the curry leaves paste, and brind to a boil with 2 cups of water. Add the dry gram powder and salt. Boil for about five minutes until the mixture thickens a bit. Serve hot with rice.
Notes:
Use the water used to soak the curry leaves for boiling the gravy - do not throw it away, it contains nutrients!
Ingredients:
fresh curry leaves - 1 cup
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
oil - 1 tsp
For roasting:
pepper corns - 1 tbsp
split yellow pigeon peas (toor dal) - 1 1/2 tsp
split red pigeon peas (masoor dal) - 1 tbsp
black gram (urad dal) - 1 tsp
coriander seeds - 1 1/2 tbsp
bengal gram (chana dal) - 1/2 tbsp
red chillies - 2 small
fenugreek seeds - 1/4 tsp
cumin seeds - 1/2 tsp
oil - 1 tbsp
Method:
Wash and soak fresh curry leaves in a cup of water for about half an hour.
Heat oil and add the ingredients listed for roasting. Fry till golden brown. Allow to cool, dry-grind in a food processor and keep aside.
Grind the curry leaves to a fine paste in a food processor with a little water.
Heat a teaspoon of oil, add mustard seeds and half a teaspoon of black gram. When it splutters, add the curry leaves paste, and brind to a boil with 2 cups of water. Add the dry gram powder and salt. Boil for about five minutes until the mixture thickens a bit. Serve hot with rice.
Notes:
Use the water used to soak the curry leaves for boiling the gravy - do not throw it away, it contains nutrients!
With my sweet-tooth striking again, and not a lot of ingredients available handy to work with, I had to put together a little snack for the weekend. While the idea was in my head for a while, the New Year was the perfect opportunity! Hope this New Year brings health and all the happiness we wish for!
Ingredients:
white bread slices - 8
butter - 2 tbsp
sweetened condensed milk - 1 can
raisins - 1/2 cup
apple juice - 1/4 cup
vanilla extract - 1 tsp
whole milk - 3 cups
sliced almonds - a few
Method:
Soak raisins in apple juice for a couple of hours.
Remove the crust from the bread and cut into triangles.
Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.
Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.
Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.
In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.
To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.
Notes:
The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!
Ingredients:
white bread slices - 8
butter - 2 tbsp
sweetened condensed milk - 1 can
raisins - 1/2 cup
apple juice - 1/4 cup
vanilla extract - 1 tsp
whole milk - 3 cups
sliced almonds - a few
Method:
Soak raisins in apple juice for a couple of hours.
Remove the crust from the bread and cut into triangles.
Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.
Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.
Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.
In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.
To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.
Notes:
The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!
In my childhood, we used to share Diwali sweets and snacks with our neighbors, who reciprocated the favor during Christmas. Oh, I absolutely love those awesome fruitcakes they make for Christmas! With great hesitation, I tried the eggless version of the fruit cake, but it came out pretty good. Wish you all a very happy and healthy New Year!
Ingredients:
all-purpose flour - 1 1/2 cups
butter - 2 sticks
raisins - 1 cup
dried cherries - 1/4 cup
dried cranberries - 1/3 cups
dried blueberries - 1/4 cup
apple juice - 3/4 cup
baking powder - 1 tsp
baking soda - 1/2 tsp + 1/2 tsp
vinegar - 1 tbsp
sugar (light brown) - 1/2 cup
milk - 3 tbsp
Method:
Soak dried fruit in apple juice overnight.
Mix 1/2 tsp baking soda in vinegar and keep aside.
Sift flour, baking powder and the remaining half teaspoon baking soda (I repeat this process a few times).
Blend butter, sugar and vinegar together with a hand-blender. Add flour mixture slowly, along with milk. Drain the soaked dry-fruits and use the liquid little by little to prepare the cake batter. Mix in the soaked dry-fruits. Pour into a buttered cake pan and bake in a preheated oven at 325 degrees (Fahrenheit) for about 90 minutes, or until skewer comes out clean.
Notes:
1. The batter is usually thicker for fruitcake than regular cake.
2. Any combination of dry fruits can be used, but sugar needs to be adjusted according to the sweetness of the dry fruits.
Ingredients:
all-purpose flour - 1 1/2 cups
butter - 2 sticks
raisins - 1 cup
dried cherries - 1/4 cup
dried cranberries - 1/3 cups
dried blueberries - 1/4 cup
apple juice - 3/4 cup
baking powder - 1 tsp
baking soda - 1/2 tsp + 1/2 tsp
vinegar - 1 tbsp
sugar (light brown) - 1/2 cup
milk - 3 tbsp
Method:
Soak dried fruit in apple juice overnight.
Mix 1/2 tsp baking soda in vinegar and keep aside.
Sift flour, baking powder and the remaining half teaspoon baking soda (I repeat this process a few times).
Blend butter, sugar and vinegar together with a hand-blender. Add flour mixture slowly, along with milk. Drain the soaked dry-fruits and use the liquid little by little to prepare the cake batter. Mix in the soaked dry-fruits. Pour into a buttered cake pan and bake in a preheated oven at 325 degrees (Fahrenheit) for about 90 minutes, or until skewer comes out clean.
Notes:
1. The batter is usually thicker for fruitcake than regular cake.
2. Any combination of dry fruits can be used, but sugar needs to be adjusted according to the sweetness of the dry fruits.
Who doesn't love baby potatoes? Carefully selected, golden fried baby potatoes in rich and creamy gravy, this item is sure to be a hit in any party! Just put calorie-counting on hold while gorging on this though :)
Ingredients:
baby potatoes - 8
tomatoes - 2 (medium)
green chillies - 4 (adjust according to taste)
ginger - 1 1/2 inch piece, peeled (or ginger paste - 1 tsp)
red chilli powder - 1/4 tsp
coriander powder - 3/4 tsp
garam masala - 1/2 tsp
turmeric powder - a pinch
cashewnuts - 2 tbsp (chopped)
milk - 1/4 cup
whipped cream - 2 tbsp
yogurt - 1/2 cup, beaten
oil - 2 tbsp
salt - 3/4 tsp (adjust according to taste)
fresh coriander leaves - 2 tbsp (chopped)
Method:
Boil baby potatoes (or microwave them for five minutes), cool, peel them and keep aside.
Soak cashewnuts in warm milk for 10 minutes.
Grind chopped tomatoes, green chillies and ginger in a food processor. Keep aside.
Grind soaked cashwenuts and blend in the whipped cream. Keep aside.
Heat a tablespoon of oil and lightly fry the cooked baby potatoes. when it starts turning golden brown, remove from fire, prick all over with a fork and keep aside. Heat the remaining oil and add the blended tomato mixture. Add turmeric powder, coriander powder, red chilli powder and salt. Cook for 5 minutes. Add beaten yogurt and cook for another 3 minutes. Drop the baby potatoes into the mixture and pour the cashew-cream mixture over it. Add about a cup of water and garam masala. Cook for about 10 minutes until the mixture reaches the required gravy consistency. Garnish with fresh chopped coriander leaves and serve hot with flat breads or rice.
We all know that nuts are a great option for healthy snacking. I usually don't pay much attention to those flyers from my health insurer, but there was one that spoke about nuts, which caught my attention. It identified walnuts as the king of nuts, when it comes to nutritional value. Being a great source of omega-3 and monounsaturated fatty acids, the antioxidant ellargic acid and anti-inflammatory properties, it helps support the immune system, fight cancer and protect heart health, among an array of health benefits. So, I decided to try using this incredible nut as the key ingredient in my dessert this birthday! Happy Thanksgiving!
Ingredients (makes about 1 1/2 cups of halwa):
walnut - 2 cups (chopped) + 2 tbsp for garnishing
milk - 1 cup
sugar - 1 cup
ghee (clarified butter) - 2 tbsp
water - 1/4 cup
Method:
Take walnuts with milk in a microwaveable bowl. Warm it up for about 3 minutes. Let the walnuts soak in milk for a couple of hours. When cool, grind them in a food processor to get a smooth paste.
Heat sugar, add water and as soon as it starts bubbling, add the walnut paste and keep stirring. Once it starts thickening, add ghee. When the mixture reaches halwa consistency and leaves the sides of the pan, add the walnut pieces set aside for garnishing, remove from fire, allow to cool and enjoy lukewarm!
Ingredients (makes about 1 1/2 cups of halwa):
walnut - 2 cups (chopped) + 2 tbsp for garnishing
milk - 1 cup
sugar - 1 cup
ghee (clarified butter) - 2 tbsp
water - 1/4 cup
Method:
Take walnuts with milk in a microwaveable bowl. Warm it up for about 3 minutes. Let the walnuts soak in milk for a couple of hours. When cool, grind them in a food processor to get a smooth paste.
Heat sugar, add water and as soon as it starts bubbling, add the walnut paste and keep stirring. Once it starts thickening, add ghee. When the mixture reaches halwa consistency and leaves the sides of the pan, add the walnut pieces set aside for garnishing, remove from fire, allow to cool and enjoy lukewarm!
When I was in India, we never had a baking oven. Since childhood, it was my dream to be able to bake some day. When I moved to the US, where almost every home has a baking oven, this was the first cake I baked - and to this day, it is my personal favorite.
Ingredients:
all-purpose flour - 2 cups
sweetened condensed milk - 1 can
butter - 1 stick (8 tbsp)
baking powder - 1 tsp
baking soda - 3/4 tsp
orange juice or soda - 3/4 cup
yogurt - 5 tbsp
vanilla extract - 1 tsp
Method:
Preheat oven to 350 degrees (Fahrenheit). Sift flour with baking powder and baking soda. (I repeat this process 3 to 4 times). Set aside.
Blend condensed milk and butter with a hand mixer until well-blended. Add the remaining ingredients and blend until fluffy. Pour into a greased baking tray and bake for 45 to 60 minutes until skewer comes out clean. Serve warm with tea.
Notes:
Baking powder and baking soda need to be mixed thoroughly with flour.
Ingredients:
all-purpose flour - 2 cups
sweetened condensed milk - 1 can
butter - 1 stick (8 tbsp)
baking powder - 1 tsp
baking soda - 3/4 tsp
orange juice or soda - 3/4 cup
yogurt - 5 tbsp
vanilla extract - 1 tsp
Method:
Preheat oven to 350 degrees (Fahrenheit). Sift flour with baking powder and baking soda. (I repeat this process 3 to 4 times). Set aside.
Blend condensed milk and butter with a hand mixer until well-blended. Add the remaining ingredients and blend until fluffy. Pour into a greased baking tray and bake for 45 to 60 minutes until skewer comes out clean. Serve warm with tea.
Notes:
Baking powder and baking soda need to be mixed thoroughly with flour.
I'm surprised at how I hadn't thought of posting my husband's favorite savory rice flour thin crisps (thattai) so far. This is my grandmother's traditional recipe, also one of the items I made this Diwali. While it is not difficult to make, it certainly is time-consuming, but the result is well worth it.
Ingredients:
rice flour - 2 cups
black gram (urad dal) powder - 2 tbsp
grated coconut - 2/3 cup
curry leaves - a few twigs
butter - 2 tbsp
bengal gram (chana dal) - 2 tsp
cumin seeds - 1 tsp
white sesame seeds - 1 tsp
chilli powder - 2 tsp (adjust according to taste)
salt - 1 1/2 tsp (adjust according to taste)
water - a little more than 1 cup
Method:
Soak bengal gram (chana dal) in water and microwave for a minute or 2 until warm. Grind curry leaves and coconut in food processor. Keep aside.
Fry cumin seeds and sesame seeds in butter. Add coconut and fry for a minute. Then add the rice flour and urad flour. Roast until it no longer smells raw and starts turning slightly pinkish. Mix in the soaked gram, salt and chilli powder. Knead to a soft dough. Flatten out into round discs and deep fry till golden brown. Allow to cool to room temperature and immediately store in an air-tight container.
Ingredients:
rice flour - 2 cups
black gram (urad dal) powder - 2 tbsp
grated coconut - 2/3 cup
curry leaves - a few twigs
butter - 2 tbsp
bengal gram (chana dal) - 2 tsp
cumin seeds - 1 tsp
white sesame seeds - 1 tsp
chilli powder - 2 tsp (adjust according to taste)
salt - 1 1/2 tsp (adjust according to taste)
water - a little more than 1 cup
Method:
Soak bengal gram (chana dal) in water and microwave for a minute or 2 until warm. Grind curry leaves and coconut in food processor. Keep aside.
Fry cumin seeds and sesame seeds in butter. Add coconut and fry for a minute. Then add the rice flour and urad flour. Roast until it no longer smells raw and starts turning slightly pinkish. Mix in the soaked gram, salt and chilli powder. Knead to a soft dough. Flatten out into round discs and deep fry till golden brown. Allow to cool to room temperature and immediately store in an air-tight container.
When I visited my physician for the annual check-up, I shared my general diet chart with her and asked for suggestions. She mentioned to include sweet-potatoes at least once a week, given the enormous amount of Vitamin A and other essential nutrients it contains. But that posed a bit of a challenge as my husband does not like anything sweet as part of his meal (unless it is explicitly a dessert). So, I had to come up with a way to suppress as much of the sweetness as possible. When I made this recipe, he was racking his brain as to what it was, but couldn't make out that it was sweet-potato fry!
Ingredients:
sweet potatoes - 2 (peeled and grated)
red chilli powder - 1 tsp
salt - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
curry leaves - a twig
oil - 1 tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram - 1 tsp
curry powder - 1/2 tsp
Method:
Heat oil. Add mustard seeds, cumin seeds and black gram. When it splutters and starts turning golden brown, add asafoetida, curry leaves, salt, turmeric powder and red chilli powder. Stir to mix and add the grated sweet potatoes. Stir and allow to cook for about 5 to 7 minutes until soft but not mushy. Add curry powder, mix well and serve fresh.
Notes:
Grate sweet-potato in medium to large-sized julianne, so it gets cooked properly without turning mushy.
Ingredients:
sweet potatoes - 2 (peeled and grated)
red chilli powder - 1 tsp
salt - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
curry leaves - a twig
oil - 1 tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram - 1 tsp
curry powder - 1/2 tsp
Method:
Heat oil. Add mustard seeds, cumin seeds and black gram. When it splutters and starts turning golden brown, add asafoetida, curry leaves, salt, turmeric powder and red chilli powder. Stir to mix and add the grated sweet potatoes. Stir and allow to cook for about 5 to 7 minutes until soft but not mushy. Add curry powder, mix well and serve fresh.
Notes:
Grate sweet-potato in medium to large-sized julianne, so it gets cooked properly without turning mushy.
We have tried different things with the nutrition-rich quinoa, but I wanted to figure out how well it lends itself to a sweet dish. Quite surprisingly, its nutty flavor passed the test with flying colors! I should confess that I needed a good amount of vanilla extract to mask its smell which put me off a bit, but the added flavor did the trick and it tasted great!
Ingredients (serves 4):
quinoa - 1 cup
milk - 4 cups
sugar - 1 cup
cocoa powder - 2 tbsp
ghee (clarified butter) - 4 tbsp
sliced almonds - 3 tbsp
vanilla extract - a few drops
Method:
Cook quinoa in 2 cups of milk. Cool and pulse in a food processor with 2 cups of milk, to form a smooth paste - well, as smooth as possible (it is difficult to grind whole quinoa to a completely smooth paste). Heat sugar with 1/4 cup water. Once it dissolves, add quinoa paste. Dissolve cocoa powder in a little milk and add to the quinoa-sugar mixture. Add vanilla extract and cook for a few minutes until the mixture thickens. Mix in the ghee and 2 tablespoons of sliced almonds. Stir until the mixture leaves the sides of the pan. Decorate with the remaining sliced almonds and serve warm.
Ingredients (serves 4):
quinoa - 1 cup
milk - 4 cups
sugar - 1 cup
cocoa powder - 2 tbsp
ghee (clarified butter) - 4 tbsp
sliced almonds - 3 tbsp
vanilla extract - a few drops
Method:
Cook quinoa in 2 cups of milk. Cool and pulse in a food processor with 2 cups of milk, to form a smooth paste - well, as smooth as possible (it is difficult to grind whole quinoa to a completely smooth paste). Heat sugar with 1/4 cup water. Once it dissolves, add quinoa paste. Dissolve cocoa powder in a little milk and add to the quinoa-sugar mixture. Add vanilla extract and cook for a few minutes until the mixture thickens. Mix in the ghee and 2 tablespoons of sliced almonds. Stir until the mixture leaves the sides of the pan. Decorate with the remaining sliced almonds and serve warm.
Chayote squash is probably not a major favorite in any household. It is one of those less-talked-about vegetables that seems to vanish into the background of the veggie world. This simple, tasty, fiber-rich stew is the only recipe I make with chayote squash, which is one of the few vegetables my husband eats without complaining.
Ingredients:
chayote squash - 2 (Peeled and chopped fine)
mung beans - 1/2 cup
green chillies - 2 (adjust according to taste)
sambar powder - 1 tsp
ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled, chopped fine)
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric powder - a pinch
asafoetida - a pinch
oil - 2 tsp
lemon juice - 1 tbsp
salt - 1 tsp (adjust according to taste)
Method:
Heat a teaspoon of oil and add cumin seeds, asafoetida and green chillies. Then add washed mung beans and fry for a minute. Add chayote squash, turmeric powder, sambar powder and salt. Pressure cook with about 3 cups of water until the beans are done. Mix in the lemon juice. Heat the remaining oil with mustard seeds and black gram. When the gram turns golden, pour over the stew and cover immediately. Leave covered for a minute and serve hot with rice or breads.
My husband and I are usually on opposite sides of the spectrum when it comes to Chinese food. This version of Chinese fried rice is the only exception. The colorful medley of vegetables combined with the goodness of whole grain and the crispiness of bean sprouts, simmered in Chinese seasoning, caters to every taste.
Ingredients: (serves 2)
long grain brown rice - 1 cup
scallion (spring onions) - 1/2 cup (chopped fine)
diced carrots+peas - 1/2 cup (cooked separately)
bean sprouts - 1/3 cup
sesame seed oil - 1 1/2 tbsp
vinegar - 1 tbsp
light soy sauce - 2 1/2 tbsp
crushed ginger - 1 tsp
sesame seeds - 1/4 tsp
pepper - 1/4 tsp
salt - 1/2 tsp
Method:
Soak brown rice in 6 cups of water overnight (or soak in warm water for a couple of hours) and microwave for 35 minutes (or until cooked). Keep aside and allow to cool. Heat sesame seed oil in a wok and fry scallion till done. Add prepared rice, carrots+peas and ginger. Mix in the soy sauce, vinegar and bean sprouts. Stir-fry for a couple of minutes. Sprinkle sesame seeds and serve fresh.
Notes:
Adjust seasoning according to taste.
Ingredients: (serves 2)
long grain brown rice - 1 cup
scallion (spring onions) - 1/2 cup (chopped fine)
diced carrots+peas - 1/2 cup (cooked separately)
bean sprouts - 1/3 cup
sesame seed oil - 1 1/2 tbsp
vinegar - 1 tbsp
light soy sauce - 2 1/2 tbsp
crushed ginger - 1 tsp
sesame seeds - 1/4 tsp
pepper - 1/4 tsp
salt - 1/2 tsp
Method:
Soak brown rice in 6 cups of water overnight (or soak in warm water for a couple of hours) and microwave for 35 minutes (or until cooked). Keep aside and allow to cool. Heat sesame seed oil in a wok and fry scallion till done. Add prepared rice, carrots+peas and ginger. Mix in the soy sauce, vinegar and bean sprouts. Stir-fry for a couple of minutes. Sprinkle sesame seeds and serve fresh.
Notes:
Adjust seasoning according to taste.
This has been a "back to basics" week for me - getting back to good health, starting off on a new project, minimal cooking, etc. Just to give a fresh start to my kitchen as well, we settled for this refreshing bite today.
Ingredients (makes 5 sandwiches):
whole grain sandwich bread - 10 slices
red bell pepper - 1
green bell pepper - 1
yellow squash - 1
mozzarella cheese - 5 tsp (grated)
zucchini - 1
olive oil - 3 tbsp
hot paprika or crushed red pepper - 1/4 tsp (adjust according to taste)
turmeric powder - a pinch (optional)
salt - 1/3 tsp (adjust according to taste)
Method:
Cut bell peppers into 4 slices (removing the seeds, stem, etc.) Cut zucchini and squash into 2 or 3 parts (about 2.5 inches long each), depending upon the size of the vegetables. Then cut them lengthwise into half (as shown in the picture).
Mix olive oil, paprika/red pepper, salt and turmeric in a small bowl. Brush a coating of the spiced oil mixture over the vegetables and bread on both sides. Grill each type of vegetable and bread separately as per your grill's instructions for each.
Assemble the sandwiches by placing a layer of each vegetable on a slice of grilled bread while still warm, sprinkling a teaspoon of mozzarella cheese, followed by a slice of bread on top. Serve warm and fresh.
Ingredients (makes 5 sandwiches):
whole grain sandwich bread - 10 slices
red bell pepper - 1
green bell pepper - 1
yellow squash - 1
mozzarella cheese - 5 tsp (grated)
zucchini - 1
olive oil - 3 tbsp
hot paprika or crushed red pepper - 1/4 tsp (adjust according to taste)
turmeric powder - a pinch (optional)
salt - 1/3 tsp (adjust according to taste)
Method:
Cut bell peppers into 4 slices (removing the seeds, stem, etc.) Cut zucchini and squash into 2 or 3 parts (about 2.5 inches long each), depending upon the size of the vegetables. Then cut them lengthwise into half (as shown in the picture).
Mix olive oil, paprika/red pepper, salt and turmeric in a small bowl. Brush a coating of the spiced oil mixture over the vegetables and bread on both sides. Grill each type of vegetable and bread separately as per your grill's instructions for each.
Assemble the sandwiches by placing a layer of each vegetable on a slice of grilled bread while still warm, sprinkling a teaspoon of mozzarella cheese, followed by a slice of bread on top. Serve warm and fresh.
Most party foods, especially appetizers, end up being rich and greasy. This is a great option for someone looking for a healthy appetizer that would be a definite party hit. Well, it does take a while to prepare, but the results are well worth the labor!
Ingredients:
large mushrooms - 30 (stems removed)
bread crumbs - 1/4 cups
olive oil - 3 tbsp (for brushing)
broken cashews - 2 tbsp (roasted)
creamed spinach - 1/2 cup (refer link for recipe)
salt to taste
Ingredients for creamed spinach filling:
spinach - 5 oz (about 150 grams)
cream cheese - 2 oz
mozzarella cheese - 2 tbsp
parmesan cheese - 1/4 cup
cayenne pepper - 1/2 tsp
Method:
Add a little salt to the olive oil. Brush mushrooms with the salted oil. Bake in preheated oven at 375 degrees (Fahrenheit) for 10 minutes. In the meantime, prepare the creamed spinach (refer link for receipe). Stir the bread crumbs into the creamed spinach. Drain any excess liquid from the baked mushrooms. Arrange the mushroom cups on a baking tray and fill them with some roasted broken cashews, followed by the spinach mixture. Sprinkle parmesan cheese on top and bake for 15 more minutes, or until golden brown.
Notes:
Any nut of choice can be used.
Sago is widely used as a "fasting food" especially in North India. This recipe is slightly different and quite tasty - something I would love for a change, although I've not found any particularly appealing information on health benefits as such from sago.
Ingredients:
sago - 1/2 cup
potato - 1
peas+carrots(diced) - 3/4 cup (cooked with a little salt)
roasted crushed peanut - 1/4 cup
green chillies - 3 (adjust according to taste)
broken cashewnuts - 1 tbsp
oil - 2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram - 1/2 tsp
curry leaves - a twig
coriander leaves - a few (chopped)
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
lemon juice - 1 tbsp
Method:
Soak sago until soft. Drain on a kitchen towel and keep aside. Cut potatoes into 1/2 inch pieces. Heat a teaspoon of oil. Fry potato pieces with a little salt and keep aside. Heat the remaining teaspoon of oil and add mustard seeds, cumin seeds, black gram and cashewnuts. When the mustard seeds start spluttering and cashews start turning light brown, add green chillies and curry leaves. Add sago, cooked carrots+peas, turmeric powder and salt. Fry for a couple of minutes. Add fried potatoes and broken peanuts and fry for a minute. Mix in the lemon juice and top with chopped coriander leaves.
Notes:
Soaking time will vary depending on the sago - if it is instant sago, just wash and drain. If it is the hard sago, it needs to be soaked for a few hours, preferably in warm water so that it soaks faster. (Do not use hot water).
Ingredients:
sago - 1/2 cup
potato - 1
peas+carrots(diced) - 3/4 cup (cooked with a little salt)
roasted crushed peanut - 1/4 cup
green chillies - 3 (adjust according to taste)
broken cashewnuts - 1 tbsp
oil - 2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram - 1/2 tsp
curry leaves - a twig
coriander leaves - a few (chopped)
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
lemon juice - 1 tbsp
Method:
Soak sago until soft. Drain on a kitchen towel and keep aside. Cut potatoes into 1/2 inch pieces. Heat a teaspoon of oil. Fry potato pieces with a little salt and keep aside. Heat the remaining teaspoon of oil and add mustard seeds, cumin seeds, black gram and cashewnuts. When the mustard seeds start spluttering and cashews start turning light brown, add green chillies and curry leaves. Add sago, cooked carrots+peas, turmeric powder and salt. Fry for a couple of minutes. Add fried potatoes and broken peanuts and fry for a minute. Mix in the lemon juice and top with chopped coriander leaves.
Notes:
Soaking time will vary depending on the sago - if it is instant sago, just wash and drain. If it is the hard sago, it needs to be soaked for a few hours, preferably in warm water so that it soaks faster. (Do not use hot water).
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