Oats Kheer with Fresh Figs ~ Day 166

A simple and healthy oats kheer made with fresh figs straight from our backyard tree.  Figs are high in fiber and boost a good source of essential vitamins and minerals.  I've used condensed milk for sweetness, but you can also substitute brown sugar if you like.  This makes a delicious and wholesome dish that can be devoured any time of the day.

------------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 5 minutes

Cooking time 15 minutes

Serves: 2 to 3

------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Organic Old-fashioned rolled oats - 1 cup
• Milk - 1/2 cup
• Water - 1 cup
• Sweetened Condensed milk - 1/4 cup
• Fresh ripe figs - 3, finely chopped
• Ghee / clarified butter - 1 tbsp + 1 tsp
• Cashews - 4, broken
• Raisins - 1 tbsp
• Cardamom powder - 1/4 tsp
• Freshly grated nutmeg - 1/4 tsp

Method:

1. Place the oats in a saucepan and roast in 2 tsp ghee for 2 minutes over low heat.
2. Add milk and water and cook until soft.  Add the condensed milk and chopped figs.  Stir well and cook for 5 minutes.  If the kheer becomes thick, thin it down with some milk or water.
3. Heat 1 tbsp ghee in a small skillet.  Fry the cashews and raisins.  When the raisins turn plump, remove from the heat and pour it over the oats.  Mix well.
4. Add the cardamom powder and freshly grated nutmeg.  Stir to combine.
5. Serve warm.

Sorakkai / Bottle Gourd Paneer Halwa ~ Day 154

Sorakkai / Bottle Gourd cooked with milk and sugar and garnished with a liberal dose of cashews and raisins.   Typically, Khoya is used to make this halwa.  All I had in hand was the good old paneer.  I didn't have to think much and added the Panner to the dish.  And end product was nothing but delicious and drool worthy.

----------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Serves: 4 to 6

------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Sorakkai / Lauki / Bottle Gourd - 1 large, peeled and shredded, about 3 cups
• Boiled and cooled Milk - 2 cups
• Paneer - 1 cup, shredded
• Sugar - 1/2 cup 
• Cashews - 10, broken
• Raisins - 2 tbsp
• Cardamom powder - 1/4 tsp
• Ghee / clarified butter - 4 tbsp

Method:

1. Heat 1 tbsp ghee in a large deep skillet.   Add the shredded bottle gourd/sorakkai and saute for 3 minutes.  Add the milk and stir well.  Bring the mixture to a boil and simmer.  Cook the bottle gourd until the milk evaporates to 3/4 the original quantity, stirring often.
2. Add the paneer and sugar.  Cook until the mixture becomes thick with no trace of milk.  The halva should be dry and sticky by now with little moisture.  
3. Heat 3 tbsp ghee in a small skillet and fry the cashews and raisin until golden brown.  Add it to the halva along with cardamom powder.  Stir well and remove from the heat.
4. Serve warm.

Chakka Varatti / Jackfruit Preserve ~ Day 128

Chakka (jackfruit) varatti is a traditional kerala sweet which can be used to make chakka pradaman (Jackfruit payasam) or Ella Ada (Stuffed and steamed rice flour cakes in banana leaf).   

------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 15 minutes

Cooking time: 45 minutes

Yields: 1 cup

-----------------------------------------------------------------------------------------------------------------------------------

Ingredients:

Ripe Jackfruit - 2 cups, seeded and chopped finely

Powdered jaggery - 1 and 1/2 cups to 2 cups 

Ghee / clarified butter - 3 tbsp

Water - 3/4 cup

Method:

1. Cook the jackfruit in 3/4 cup water until soft.  Mash it well with a wooden spoon.  Add the powdered jaggery and cook on low heat until the jaggery melts, stirring constantly.  
2. Cook until the mixture turns thick in consistency.  Add the ghee little at a time and stir to combine.  Keep cooking until the mixture starts to leave the sides, about 30 minutes.  Remove from the heat.
3. Cool completely, store in a glass jar and refrigirate.

Carrot Halwa Blondie Bars ~ Day 100

Celebrating 100 days of blogging with these divine Carrot Halwa Blondie Bars.  This winning recipe (in the Indian category on Cooking Channel's Perfect 3 program) was created by my blogger friend, Niv Mani of Panfusine.  Thank You Niv for this amazing and keeper recipe.

-----------------------------------------------------------------------------------------------------------------------------------

Preparation time: 15 minutes

Cooking time: 30 minutes

Yields:: 25 to 30 bars

------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• All-purpose flour - 2 cups
• Baking powder - 3 tbsp, leveled
• Shredded carrots - 2 cups
• Raisins - 1/2 cup
• Sugar - 5 tbsp
• Sweetened condensed milk - one 14-ounce can
• Whole milk - 1/2 cup
• Unsalted butter - 8 tbsp, melted
• Ground nutmeg - 1/8 tsp
• Cardamom pods - 5 to 7, seeds removed and finely crushed
• Slivered almonds - 1/2 cup

Method:

1. Preheat oven to 350 degrees F.
2. Sift together the flour and baking powder in a large mixing bowl.  Set it aside.
3. In a microwave-safe bowl, combine the carrots, raisins, sugar, whole milk, and the condensed milk.  Mix well and microwave for 5 to 7 minutes, until soft and have lost their raw taste.
4. Stir in the melted butter, cardamom and nutmeg.
5. Pour the carrot mixture into the center of the bowl with the flour.  Fold in the carrots gently, working from the sides in towards the center, taking care not to over mix (this can cause the gluten to bind together, resulting in a tough and leathery texture).
6. Spread evenly onto the baking tray (I used a 9 x 11 baking pan) and sprinkle with slivered almonds.  Bake for 20 to 25 minutes, until the top, is golden brown. Cool completely, cut into squares and serve.
7. These bars freeze well and will keep for up to a month in the freezer.

Amaranth (Rajkira) Mango Phrini ~ Day 88

Happy Ugadi / Gudi Padwa to all who celebrate!

-----------------------------------------------------------------------------------------------------------------------------

Amaranth seeds are, seeds from the amaranth plant (Mulai Keerai / Thandu Keerai).  It is easily available in most of the Indian stores here in the U.S.A.  

---------------------------------------------------------------------------------

Preparation time: 10 minutes

Cook time: 30 minutes

Serves: 6
-----------------------------------------------------------------

Ingredients:

• Amaranth seeds - 1/2 cup
• Milk - 2 and 1/2 cups
• Mango pulp - 1/2 cup
• Sugar - 1/4 cup or to taste
• Cardamom powder - 1/4 tsp
• Saffron strands - a pinch
• Chopped nuts - for garnishing

Method:

1. Rinse and soak amaranth seeds for 1 hour.  Drain and keep it aside.
2. Place the milk in a heavy bottom sauce pan and bring it to a boil.  Add the drained amaranth and cook over low heat, until soft, stirring constantly.
3. Add sugar and stir until dissolved.  Add cardamom powder, mix well. Remove from the heat.  Add the mango pulp and stir.
4. Serve with chopped nuts.

Aval Orange Payasam / Poha (Flattened Rice) Orange Kheer ~ Day 75

------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 5 minutes

Cook time: 20 minutes

Serves: 3 to 4

--------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Aval / Poha / Flattened rice - 3/4 cup (White or Brown)
• Milk - 2 cups
• Sugar - 1/2 cup 
• Orange - 2, peeled, pulp removed from the fibers and chopped
• Ghee - 1 tsp
• Cardamom powder - 1/2 tsp
• Saffron strands - few
• Chopped nuts - for garnishing

Method:

1. In a small skillet, saute the poha in ghee until heated through.  Set it aside.
2. Boil milk in a saucepan.  Simmer for 10 minutes, stirring often, until slightly reduced.
3. Add poha and cook until soft.  Add the sugar and cook for another 10 minutes to thicken (a semi porridge consistency).  If the kheer is too thick, add more lukewarm milk.  Add cardamom powder and saffron strands.  Mix well.  Cool completely.  
4. Once cooled, add the chopped oranges.  Chill before serving.
5. Garnish with chopped nuts and serve.

Coconut Rava Ladoo with Chia Seeds - Navarathri Recipe

Preparation time - 15 minutes

Cook time: 10 minutes

Yield: 12 to 15

--------------------------------------------------------------------------------------------------------------------------

Note: Adding chia seeds is totally optional,  but it is an excellent way to sneak in some extra nutrients. 

Ingredients:

Rava / Semolina - 1 cup

Freshly grated or frozen coconut - 1/2 cup

Sugar - 3/4 cup

Ghee / Clarified butter - 2 tbsp

Chia seeds - 1 tbsp

Cashews - 10

Raisins - 10

Cardamom powder - 1/2 tsp

Saffron - few threads

Water - 1/2 cup

Method:

1. In a mixing bowl, combine rava, coconut and chia seeds..  Mix well and keep it aside for 15 minutes.
2. Add sugar and water in a sauce pan and bring it to a boil.  Simmer for 5 minutes.
3. Heat ghee in a skillet and fry the cashews and raisins on low flame.
4. Add the rava mixture and roast on low flame until aromatic.  
5. Add the saffron and cardamom powder.  Mix well.
6. Add the sugar syrup and mix until everything comes together.
7. Let it sit for 10 minutes.
8. While the mixture is still warm, form a golf sized ladoos / balls out of it.
9. Let it cool completely and store in a air tight container.
10. Consume within 5 days or refrigerate for a week.

Hayagreeva ~ Chana Dal Sweetend with Jaggery ~ Navarathri Recipies

Hayagreeva is a horse headed avatar of Vishnu and the God of knowledge and wisdom.  This popular Karnataka dish is offered as a Nivedhyam to lord Hayagreeva.
-------------------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

--------------------------------------------------------------------------------------------------------------------------

Ingredients:
Chana dal / Kadalai Paruppu - 1 cup
Powdered Jaggery - 1 cup
Dry or Fresh coconut (shredded or pieces) - 1/8 cup
Poppy seeds / Khus Khus - 1 tsp
Cardamom powder - 1/2 tsp
Cashew nuts - 5
Raisins - 2 tbsp
Ghee / Clarified butter - 2 to 3 tbsp
Water - 2 cups

Method:

1. Wash chana dal and pressure cook with 2 cups water until soft (about 5 whistles).
2. In the meanwhile.  dry roast poppy seeds in a skillet until it starts popping.
3. In the same skillet fry the cashews and raisins in 1 tbsp of ghee.  Keep it aside and wipe the skillet.
4. Once the dal is cooked, drain out the water.  Mash the dal slightly.
5. Place jaggery in the skillet and add 2 tbsp of the drained dal water.  Melt the jaggery and strain to remove impurities.
6. Place the jaggery syrup back in the skillet and add the coconut pieces.  Bring it to a boil.
7. Add the chana dal and 2 tbsp ghee cook for 5 minutes, stirring continuously.  
8. Add the remaining ghee and the fried cashews and raisins.  Mix well and switch off the flame.
9. Finally mix in the cardamom powder.

Jangiri

Ingredients:
Whole white urad dal  - 1 cup
Raw rice - 2 TBSP
Sugar - 4 cups
Water - 1 cup
Saffron strands - 1/4 tsp
Rose essence - 1 tsp
Oil - for deep frying
Orange food color - optional ( I used saffron for the color)
Zip lock bag or piping bag with round nozzle

Here is a video on how to make jangiri.

Method:

1. Soak urad dal and rice for 1 hour.
2. Drain the water and grind with very little water until soft and fluffy.  Add little crushed saffron while grinding the dal.
3. Place sugar in a pan and add 1 cup of water.  Bring it to a boil.  
4. Just before it reaches to one string consistency, switch off the flame.  Add rose essence and saffron. 
5. Prepare the zip lock bag by piercing a hole in the middle of the bottom.  Use a thin hot nail or rod.
6. You can also use a piping bag with a round nozzle.
7. Heat oil (fill about 1 inch deep) in a broad skillet on a low flame.
8. Half fill the zip lock bag or piping bag with the batter.
9. Press the batter over oil to make a circle and continue pressing along the sides like a coil.
10. Make like 3 to 4 jangiris at a time.  
11. Fry until golden brown.  Remove from the oil and drop them in to the sugar syrup.
12. Press the jangiris down to soak.  Leave them in the syrup until the next batch is fried.
13. Repeat the process.
14. If the syrup becomes thick, stop the frying and add little hot water to the syrup, bring it to boil.
15. Makes about 30 jangiris.

Badusha - 100th Post Dedication

Dedicating this 100th post to a special person - my Amma (Mother).   A simple human being, very energetic, always active with so much passion for cooking.  She is my inspiration to start this blog.  Unfortunately she is not here with us to see what I have made today.  She passed away in March, 2012.

Badusha is one of her signature sweets and all of us had a chance to devour it many many times.   I have learned so many things from her, but I was never bothered to learn this particular sweet.  How I regret it now is beyond words.  She was extremely proud of my blog and the way I cook different things and would always ask me "inneki enna pannine' (What did you make today)?

WE MISS YOU DEARLY AMMA :(((

This is for you Amma!

Ingredients:

For the dough:

All Purpose Flour (Maida) - 2 and 3/4 cups  (350g)
Ghee - 1/2 cup (100g)
Thick curd (yogurt) - 1/2 cup
Salt - 1/2 tsp
Baking Soda - 2 pinches
Oil - for frying

For the syrup:
Sugar - 3 and 1/2 cups (700g)
Water - 2 cups
Cardamom Powder - 1tsp
Saffron - few strands




Method:

1. Sift the flour into a large bowl.   Add curd, baking soda and salt.  Mix well.
2. Add the ghee and knead well until soft.
3. Take a little dough and and flatten it .  If the edges crack add little water to the dough and soften it.
4. Cover the dough and let it stand for 10 minutes.  Take a small golf ball size dough and roll it.  Flatten it slightly and make a depression in the middle.  Continue with the rest of the dough.  
5.  Meanwhile make the sugar syrup.
6. Add sugar and 2 cups of water into a pan and heat on a low flame, stirring constantly until the sugar is dissolved.   
7. Let it  boil until it gets to one string consistency.  ( A thin string is formed when you test the syrup between your thumb and index finger).  Add saffron and cardamom powder.
8. Heat oil in a pan and fry the badushas four at a time.  Fry until golden brown on a very low flame. Drain on a paper towel and dip it  in sugar syrup immediately.  
9. Fry the next batch.  While its frying, you can remove the badushas from the sugar syrup and place it in a clean plate.  complete the process.
10. Let the badushas cool completely before storing.

Sweet Potato Poli

Wishing You all a Very Happy Pongal / Sankranti

Ingredients:
Sweet Potato - 4
All Purpose Flour - 1 cup
Coarse Sooji / Rava - 2 TBSP
Rice Flour - 1 TBSP
Pinch of Slat
Ghee - 2 tsp
Sugar - 3/4 cup
Cardamom Powder - 1 tsp

Method:

1. In a large bowl, combine the flour, rava, and rice flour, salt and ghee.  Add enough water and make a soft dough. Cover and keep it for 30 minutes.
2. Cook sweet potato until soft in a pressure cooker or on stove top.
3. Peel and cut the sweet potatoes into small pieces and mash it well.
4. Add sugar to the mashed potato and cook for 5 to 10 minutes until the sugar dissolves.
5. Keep it aside to cool.
6. Add cardamom and mix it well.
7. Grease a plastic sheet or a plantain leaf with some ghee and take a lemon sized dough and flatten it.
8. Take a doubled amount of sweet potato mixture and place it in the middle of the dough and close the edges.
9. Flatten the dough ball  into medium size discs with your fingers using some ghee. 
10. Heat a skillet and fry the discs on both sides using some more ghee.
11. Serve hot or at room temperature.