I absolutely love looking at food blogs because you can be inspired and get ideas. I was searching for some dessert recipes since I have guests coming over for dinner tonight and I found this recipe and I fell in love with it. I HAD to try it. I love coconut milk and pudding/payasam who doesn’t love it :) . I found the original recipe from here but I changed some ingredients to suit me :D .
1 1/2 cup tapioca seeds
3 cups coconut milk (drinking variety, found in the milk section near soy, almond milk, etc)
1 can of coconut milk (cooking variety)
1 1/2 cup of sugar
2 tsp of Pure Vanilla essence
12 pods of cardamom, powdered/crushed
handful of cashew nuts, broken
handful of raisins
2 tbsp toasted sesame seeds
2 tbsp ghee
- Soak the tapioca seeds in coconut milk (drinking variety) overnight.
- Place them in the stove and add the can of coconut milk (full fat). Let it boil in a medium heat. Stir occasionally so that the seeds don’t stick to the bottom of the pan.
- Once it is boiling, add the vanilla, cardamom and sugar. Stir them and let it boil for 10 min.
- In a separate pan toast the sesame seeds till its light brown and keep them separately.
- In the same pan, add 2 tbsp of ghee and fry the broken cashew buts till its brown and keep them aside.
- Then add the raisin and fry till they get swollen and keep aside.
- Finally add the fried cashews and raisins to the pudding and stir them.
- Serve the pudding in a dish with toasted sesame seeds on top :D.
They tasted amazing, but I think I should have reduced the amount of sugar at least for me but hubby thought it was good :D . Add sugar to your taste but this vegan dessert is fantastic version of our normal Payasam. Thank God It came out good :lol: .
Ever since I have been playing with my iPad, I have found an app called Flipboard which is one of my favourite of the bunch. I have been subscribing to the food category and I found this recipe in one of their article. I took this recipe from a website called the year in food. As soon as I read this recipe, I had to do it. My mouth was watering for so many days and I finally did them on last wednesday. It is quite easy.
Strawberries – sliced, 16 0z
Coconut milk – 2 cans, not lite
Powdered Cardamom – 1/2 tsp
Sugar – 1/2 cup
- Preheat oven to 350 deg
- Add 1 tsp sugar to the sliced strawberries and place them on a foil in the oven. Roast for about 30 min or till the strawberries are lightly caramelized.
- In a pan, Pour coconut milk, cardamom and sugar over a low flame. Stir till the sugar is dissolved and then cool it for 10 min.
- Combine it with the strawberries and pour them into the Popsicle mold.
- I got 6 Popsicle and lot of leftover which I kept them in the freezer in a box.
One of our friend is a Vegan and we have invited them over to our house and I did this dessert :) . It’s really simple and super tasty :D . I never thought that it would be this easy. I was pretty skeptical when I got all the ingredients. I searched in the Internet and have joined 2 version to make this dessert. This recipe serves about 5 cups of dessert.
24 oz Silken Tofu, firm
1/2 cup sugar
1/4 cup soy milk
2 tbsp of Vanilla essence
4 large Bananas
6 Cinnamon Graham Crackers
4 tbsp oil
2 tbsp water
9 oz disposable plastic cups
- Add the pieces of Graham cracker, water and oil and make them into a crust. It must look like a very dry dough.
- Then in a different blender add 2 bananas, sugar and vanilla essence and blend them to a smooth paste.
- Then add the tofu and the soy milk and blend them. It ends up being a thick mousse like consistency.
- In a plastic cup, first add the cracker crust and press them so that it becomes a layer. Add some banana slices as the next layer and followed by the tofu mixture. Smoothen the top of the mousse and decorate it with a piece of banana.
- Refrigerate them for at least 2 hrs or in my case overnight :) .
I wanted to make soup for a long time and finally decided on making a Mushroom soup. This recipe was taken from The complete book of soups and stews by Bernard Clayton, JR.
Mushroom, sliced into thin pieces – 1 1/2 pounds
Heavy Cream – 2 cups
Milk – 2 cups
Butter – 1 stick
All purpose Flour – 2 tbsp
Ground Pepper – 2 tbsp
Salt to taste
Melt half a stick of butter in a heavy bottom pan.
Once it melts, add the mushroom and toss them around for a minute and close the pan for about 10 min or more till the mushroom is fully cooked.
Once done, keep aside to cool and then grind them in a blender or food processer. Grind them to a smooth paste.
Melt the remaining butter in the pan, stir in the flour and cook gently for a moment or so until it bubbles.
Gradually, add the cream and milk mixture, stirring over medium heat until the soup is smooth and thick, about 5 min.
Add the mushrooms, season with salt and pepper and bring it to boil.
Turn down the heat and simmer for about 5 min, stirring occasionally.
P.S. This soup is so much filling that you don’t need an entrée :D . Just serve this with a toast.
This has been taken from Traditional Sweets by Mallika Badrinath.
Dehusked white sesame seeds – 1 cup
Sugar – 1 cup
Ghee – 2 tblsp
Cooking soda – a pinch
- Dry roast sesame seeds little at a time till it puffs up. Take care not to discolor it.
- Heat ghee and sugar together in a heavy frying pan.
- Reduce flame and stir just once or twice till sugar is melted completely.
- Remove from fire and quickly mix the sesame seeds and cooking soda.
- Apply ghee to rolling pin and on top of a thick plastic sheet.
- Pour nut mixture on top of the sheet and quickly, roll it with rolling pin.
- Cut into pieces when it is still warm.
Since my mom is here for some time, she is trying lot of stuffs from the cookbooks I have so I decided to post some of the recipes she tried :) . This was taken from Vegetarian Gravies by Mallika Badrinath. She is a popular south Indian lady who has published lot of cook books and she also has a cooking show. Mom did change some method from the original recipe.
1 can Chick peas/Chole/Channa
1 can, chopped tomatoes
1/2 inch Ginger
7 flakes of Garlic
Lemon sized Tamarind
1 tblsp Jaggery
2 tblsp oil
1 tblsp Ghee
Salt as required
2 tsp Chilli powder or to your taste
1 inch Cinnamon
1 tblsp cut Coriander leaves
- Grind onion, garlic, ginger along with cardamom, cloves and cinnamon. Keep them aside.
- Grind the tomatoes separately.
- Heat Ghee in a frying pan, add cumin seeds.
- When it splutters, add the masala paste & oil and fry in medium flame till ghee separates from it.
- Add tomato puree and keep stirring constantly until the moisture is completely absorbed.
- Add salt, chilli powder, tamarind extract, jaggery and chick peas. Cook until the gravy is thick enough to serve.
- Remove from fire, garnish with corainder leaves.
- Serve hot with chappatis or puris.
P.S. I am into photography these days ;) . I will be talking about it in the future.
There are lot of recipes out there for this but this recipe is for people who have slow cooker. I have one with me and I didn’t know what to cook with that. Then I found this book for slow cooker and they have amazing recipes. This is a perfect recipe for people who is having a party in their home. This recipe is taken from Flavours of India by Patak’s Food.
Serves : 4 Preparation time : 10 min Cooking time : 2 hrs
1 tbsp Vegetable oil
500 g Canned chickpeas
15 g Onion, chopped
200g Canned chopped tomatoes
2 tbsp Patak’s Tikka Masala Paste
1 tbsp Patak’s Madras Paste
1/2 tsp Sugar
200 ml Water
1 tsp Fresh coriander leaves, chopped
Heat the oil in the pan and saute onions until light golden brown.
Add Patak’s tikka masala and madras paste and saute for further 1 min.
Add the tomatoes, cook for further 1 min.
Add the cooked chickpeas, sugar, water and mix well. Trasnfer to the slow cooker and cook high for 2 hrs.
Garnish with fresh chopped coriander leaves.
Tip : A quick alternative to chickpeas is 200g dried yellow lentils.