Saturday, October 25, 2014

Pista Kulfi / Indian Pistachio Frozen Dessert

BM # 45   Week 4  Day 2

The Diwali festival in Gujarat is unique. As soon as the Diwali celebrations finish, the. Gujarati New year begins and from the following day people start visiting their friends and relatives. This goes on for the next two three days. While one has so many visitors coming to wish one has to be well prepared to serve them. This is the time when we pre plan and keep sweets and snacks ready.

So for day 2 in the last week of this marathon I have yet another kulfi. This is Pista Kulfi. With a little variation, kulfi flavors can be changed the method used can be same , but I made this Pista Kulfi with a different recipe to give a different texture and flavor to the kulfi, check it out.


Pista Kulfi 

2 lt full fat milk
250 gms barfi or khoya
1 tbsp pistachios, coarsely ground
1 tsp cardamom powder
Sugar to taste

In a heavy bottomed big pan keep milk to boil.
I normally use a over sized pot for it, so the milk does not overflow.
Boil the milk on full flame stirring constantly.
This method will not allow a cream layer to form.
Add the barfi or khoya and boil till the milk reduces to 1/2.
Now is the time to add nuts , cardamom and sugar.
Let the sugar dissolve and boil for a few more minutes.
Let cool and pour into moulds.
Freeze till set.
Serve with kesar falooda .


Falooda is made of corn flour and can be easily bought from any sweet shop, how ever if you want to make it check here. You also get ready packets of these vermicilli in chinese stores. They do not have any flavor so you can add sugar and flavor according to your choice.



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Friday, October 24, 2014

Roasted Badaam Kulfi / Roasted Almond Frozen Dessert

BM # 45   Week 4  Day 1

Kulfi is a Indian ice cream and a delicious sinful dessert. This can be served for any small or big occasion, or even for a routine dessert. My family is very fond of these but of course will have it only for special occasions. Last month my cousins were here from US and while hosting their dinner I made complete street food the kulfi complimented the menu . These kulfis are ideal to make and store and make a perfect sweet during festivals. So for the last week of this marathon I am posting Festival Recipes. The Badaam kulfi is my first post in this series.


Badaam Kulfi
2 liters full fat milk
Sugar to taste
Cardamom powder
Roasted chopped almonds
Garnish
Blanched chopped pistachios
Roasted almonds.

Boil milk in a flat heavy bottomed pan.
After the first boil, simmer the gas .
The milk should be on very slow fire and this will form a thin layer of cream or malai on top as you go on boiling it.
Make sure to stir it only after this layer forms.
Reduce the milk scraping the sides of the pan every now and then.
Reduce till you are left with about 500 ml of milk.
Add sugar , cardamom and roasted chopped almonds.
Cool.
Pour them into moulds and cover and freeze till well set.
Garnish with blanched pistachios and roasted almonds.

To garnish
Blanch the pistachios .
Peel them and finely chop them.


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Sunday, October 19, 2014

Fattoush

BM # 45 Week 3 Day 3

Fattoush is a salad from Middle East. This was on my to do list since long, and when I made these buns I thought of using them in my salad besides serving these with a nice Broccoli soup. I served this salad to my friends who had been asking me to host a salad party for them. Of course there were four more salads,I shall share the recipes soon, till then enjoy this one. Normally feta cheese is used for this salad, but somehow I do not like its flavor so instead I made fresh herbed cottage cheese ,which tasted amazing.
The salad ingredients can vary according to their availability.



Fattoush 
1 tablespoon vegetable oil for frying
bread, torn or cut into pieces
1 cucumber, diced
1/2 yellow capsicum
Few cherry tomatoes
1/2 red onion, diced
3/4 cup chopped parsley/ coriander
3/4 cup chopped fresh mint
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice, or to taste
kosher salt and freshly ground black pepper to taste
ground sumac
crumbled feta cheese / fresh cottage cheese

Heat oil and lightly toast the bun pieces, you could use also use a day old bread or pita bread.
Combine cucumber, tomatoes,capsicum red onion, parsley, mint, olive oil, lemon juice, garlic, kosher salt, ground black pepper, and sumac in a bowl.
Gently toss salad with fried bread pieces.
Adjust seasonings to taste.
Finish with crumbled cottage cheese.




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Saturday, October 18, 2014

Broccoli Almond Soup

BM # 45 Week 3 Day 2



For Day 2 under Tame the yeast challenge I decided to serve Almond Broccoli Soup with the Egg less Flax seed Buns.True, I am not a soup person, and hardly make them but my daughter is an expert with these , since she must feed her kids with a healthy soup everyday. So this soup comes from her treasure for my son , who is fond of these. You could add herbs of your choice to change the flavors.



Broccoli soup
1 tsp butter
3 cloves garlic
5 almonds
1 green chilly
1 tb sp onion
1/4 cup bottle gourd
A small piece sweet potato
1/2 head broccoli
In a pressure cooker sauté the garlic and onions in butter.
Add almonds, gourd, sweet potato, green chilly and broccoli.
Sauté
Add little water and pressure cook for 2-3 whistles.
Open the pressure cooker once the pressure drops down.
Let cool.
Blend well. Strain.
Add salt, white pepper to taste.
Garnish with fresh cream.
Lot of people do not like to strain the soup, it is totally upto you. The consistency of the soup has to be adjusted with milk to get that creamy flavor.



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Friday, October 17, 2014

Whole Wheat Flax Seed Buns

BM # 45 Week 3 Day 1


Tame the yeast might be a wonderful way to get over those baking with yeast jitters, but to be truthful, I don't think these jitters can go so fast. Last month Valli made me do this challenge and even though I was nervous I followed Varda's recipe and baked a bread. My confidence shooted and I thought I have mastered the art.

For this months challenge I tried Priya Suresh's whole wheat flax seed buns. APF is kind of banned in the family so I happily started with this bread. I followed all the steps , and tried the bread. The result was average.I really don't know where I went wrong. The bread was rather dense and I found it a little yeasty. While it came out of the oven everyone ate and had similar comments, though more than half the buns got over. I know that I had gone wrong because Mir baked the same buns and hers were quite spongy, may be Priya can tell me after giving these a look. Priya I will copy paste the recipe that you have given for two reasons. One I do not want to miss anything.two, who so ever bakes these buns, should not make the mistake that I might have made. Thanks dear. And now coming to the recipe.


1 cup Wholewheat flour (Aashirvaad atta flour) 
2 cups All purpose flour 
1/2cup Flaxmeal (grounded flax seeds) 
2+1/2tsp Instant yeast 
1+1/2cup Lukewarm Milk 
2tbsp Olive oil 
1tbsp Sugar 
1tsp Salt 
2tbsp Milk (for brushing) 

Oil for greasing the dough and the pan 
Take the wholewheat flour,all purpose flour, flaxmeal,sugar, salt and instant yeast in a bowl. 
Add in the luke warm milk, olive oil and knead everything until the dough turns soft and smooth. 
Arrange the dough in a greased bowl, wrap the bowl and arrange in a warm place. Don't disturb for 2 hours. 
Once the dough doubled the volume, punch the dough and knead for 2-3 minutes, roll it as a log. 
Divide the dough into 9 equal pieces, roll each pieces as a round ball. 
Arrange the ball in a greased square pan, one by one with enough place in between. 
Cover the pan with a towel, keep aside for 40-45 minutes in a warm place until the balls rises. 
Preheat the oven at 350F/180C for 10 minutes. 
Brush the rolls with milk gently, bake in middle rack for 30-35 minutes or until the crust turns golden brown.


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Sunday, October 12, 2014

Home Remedies for Digestion


At times our digestive system gives us problems. If food is not digested properly it passes into the large bowel where it is fermented by bacteria causing wind and bloating. To avoid this bloated feeling here are some digestive aids which are quick and help in digestion.These are all tried and tested remedies. This is my Day 3 post for the theme Home Remedies.

Digestive Aids

Ginger Jeera Paani
Boil 4 glasses of water with a piece of dry ginger.
Add a tsp of cumin seed.
Boil for 5 minutes.
Strain and drink this flavored water instead of water.

Ginger lemon juice
Grind a piece of dry ginger with a little water.
Boil and bring it to half a cup.
Strain.
Add a tsp of honey and lemon juice to taste.

Tulsi Pepper water
Roast 1/2 tsp pepper and a handful of tulsi / sweet basil leaves.
Add water and boil for 5 minutes.
Strain.
Add honey / palm sugar.
Drink twice a day.

Mint and lemon water
1/4 cup mint leaves
Black salt to taste
Lemon juice
Make a paste of mint leaves adding salt and lemon juice.
Add it to a glass of water.
Drink twice a day.


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Saturday, October 11, 2014

Home Remedies for Acidity


For Day 2 I shall give you some home remedies for acidity.

Overheating is one of the causes of acidity, it affects more people because when we are eating we loose track .The food may be light and simple , but overheating is the cause of fullness and bloated feeling.

Refined foods,heavy and fried foods, tea, coffee alcohol, stress, smoking are some of the causes of acidity.

Here are some simple remedies which can help

1. Avoid over eating and regulate eating hours.

2. Drinking 8-12 glasses of water helps in combating acidity.

3. A glass of cold milk helps to relieve the heart burn.

4. Raw juice of bottle gourd in the morning is very helpful.

5. Soak 5 almonds for 4 hours, remove the skin, make a paste, mix with 200 ml milk
Raw sugar can be added to sweeten.
Drink this twice a day.

6. 1/2 tsp fenugreek seeds swallowed with water are quite helpful.

7. Drinking coconut water twice a day helps reduce acidity.

8. Keep a small piece of jaggery in your mouth, keep sucking it.Repeat every hour till acidity reduces.

9. Mint chutney can be added along with the meal. Make a point to eat it everyday for a few days.

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