Sunday, October 26, 2014

Badaam Pista Kesar Kulfi

BM # 45 Week 4 Day 3

I have yet another kulfi recipe for you guys which is quick to make and at the same time very very delicious. This tastes just like Delhi kulfis which are such a hit. It has a very nice aroma of Kevda,  which is a flavor to die for.This is a completely different recipe from the previous Badaam and Pista kulfis. I have to thank my cousin Sapna in Mumbai for this delicious recipe and this comes as my 3 rd days post under festival recipes for week 4 , BM 45.

Kevda kesar badam Pista kulfi
1 lt milk
1 can MIthai mate / condensed milk.
3 tbsp corn flour
Pinch saffron
3 tbsp Almonds, pistachios, coarsely ground
Few drops Kevda essence
Bring milk and condensed milk to boil.
Mix corn flour and a few tbsps of water.
Add this to the boiling milk.
Let boil for a few minutes.
Add saffron.
Let cool.
Add the nuts, cardamom powder and Kevda flavor.
Pour into moulds and freeze.
Makes about 12 kulfis.
This kulfi is also popular as BPK.


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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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Friday, October 10, 2014

Home Remedies for Sour Throat and Tonsillitis.



We begin with a fresh week and this week I have some health related home remedies for the basic everyday ailments. For day 1 I have some home remedies for throat and tonsillitis.

For sour throat or tonsillitis.

Ice cold water, ice cubes ,soft drinks and ice creams are all loved by kids as well as grown ups. Little do we realize that after eating and drinking these cold and sweet things we may get sour throat. There are quite a few home remedies , choose that helps you.

1. Drink Luke warm water after consuming any sweets, it can be a piece of chocolate or ice cream. The warm water will wash out all the grease and fat that has settled due to the intake of any sweet.

2. Gargle with luke warm water, at least three times in a day.

3. Steam inhalation can do wonders.

4 .Cold and warm therapy
Take a napkin.
Keep a warm muffler ready.
Immerse the napkin in chilled ice water, keep it soaked for 5-10 minutes, till really chilled.
Squeeze out the water.
Wrap this chilled napkin around your neck.
Wrap the muffler on this napkin
Keep this for at least 20 minutes.
You could try doing this for at least twice a day.
Repeat for a month if one is prone to sour throat.

5. Drinking hot soups with ginger and garlic  really helps.

6.You could try making tea with tulsi leaves.

7.1/2 tsp ginger juice with 1 tbsp of honey twice a day.

8. 1/2 tsp of gooseberry powder soaked overnight in a glass of water , strain and drink in the morning.
This helps to build immunity against cold and cough, and shall even take care of sour throat.
You should drink this at least for a month.

These are all tried and tested recipes from my mother's collection.I personally use the Cold and Warm therapy the most, hence marked it in red.


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Sunday, October 5, 2014

Achaari Karela

BM # 45   Week 1   Day 3

While on my trip to Japan I made a lot of bitter gourds as these are easily available and is a good side dish. You must be wondering where did Japan come while my theme is North Indian Side dishes. This recipe is actually from our neighbors in Delhi, but since I made these in Japan, the automatic connection. The gourds in Japan aren't as bitter as they are here , also they are quite large. I did not peel them and prepared them like I normally do. If you wish to peel them, go ahead the basic taste of the dish will not change.

1 large bitter gourd
2 tbsp curd
Salt to taste.
1 tbsp wheat flour( optional )
Wash and cut the gourds into roundels.
Marinate with salt, curd and flour for about 30 minutes.
Wash and squeeze out the water.
Now these are ready to be made into the desired dish.




Tempering
1 tbsp ghee
1/2 tsp paanch poran
Pinch hing
1/4 tsp wheat flour
1/2 tsp coriander powder
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp dry mango powder

Heat ghee .
Add the paanch poran and hing.
Add the gourds and sauté till the moisture is absorbed from these.
Sprinkle all spices and the wheat flour , mixing everything very well.
Once the spice are mixed, add 1/2 cup water and let the gourds cook till tender.
You might need more or less water depending on how thick the gourd slice is, also depending on the quality of the gourd.
The Japanese gourds are very tender and cook fast, but may be in India I would need to add more water and cook longer.

This dish has paanch poran which is a spice that is used in Bengali cuisine, but let me tell you that this is also called the achaar ka masala in Delhi and is used in lot of North Indian Dishes, I have yet another Achaari Gourd recipe but let me save it for some other time.



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Saturday, October 4, 2014

Fried Brinjals

BM # 45   Week 1   Day 2



One day I threw up immediately after eating Brinjals, I thought some thing was wrong with those Brinjals and so I felt sick. I forgot about it. A few days later again the same thing happened after eating Brinjals.Now I knew I had to be careful in future. Then one day I went out for lunch with a friend who ordered a conti dish with Brinjals, we were so engrossed that I did not realize what she had ordered. We started the meal and after a bite or two I started getting uncomfortable, suddenly I started choking and lost my voice...my poor friend wondered what went wrong she immediately called for ice cream and I was better in a few minutes. This is what Brinjals do to me. I have stopped cooking them and even though they used to be a family favorite they stopped coming to the house.


Time has passed by and now my daughter in law loves these Brinjals, so after a few years we made these, no I did not touch them, but thought let me share these as they are actually delicious and a favorite North Indian side dish. This happens to me my second days post for the first week of BM 45.

These are deep fried but trust me you will love them.



Big purple brinjals
Oil to fry
Turmeric powder
Coriander powder
Chilly powder
Dry mango powder
Salt to taste
Cut thick roundels of Brinjals.
Make criss cross with a knife , this will ensure even cooking.
Wash and apply salt.
Keep aside for 5-7 minutes.
In the meantime heat oil.
Squeeze out the excess water and deep fry the Brinjals.
Make sure you put them upside down.
Once the criss cross side is golden flip over and fry the other side too.
Once done place them on a kitchen towel and sprinkle the spices according to your taste.
Serve hot.
These are best served with hot chapatis and steaming daals.


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Friday, October 3, 2014

Re Cap of Around the World in 30 Days


International cuisine is a comprehensive set of cooking ,traditions and practices found throughout the world. It is influenced by culture, geography, religion, and most important the locally grown ingredients. Religion too plays a strong influence on these cuisines.


Each country has its own cuisine and each cuisine is an art in itself. We a group of bloggers at Blogging Marathon have tried to cook from various countries across the world. We have cooked from various categories and compiled this work of art. A big word of thanks to our team leader Srivalli, co bloggers, family who supported me to eat the various unknown dishes, my house staff..without them I would not be able to manage things and most of all my viewers. Here is a recap of Cuisine from various countries from A to Z. Enjoy this virtual treat!!










O- Oman   Omani Halwa

P- Pakistan   Punjabi Pakistani Naashta

Q- Qatar    Qatari Breakfast

R - Russia   Russian Pelmini

S - Sri Lanka   Sri  Lankan Meal

T- Turkey      Turkish   Bird's Nest

U- United States of America  American Breakfast











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