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.
I have been going through lot of cooking books which I have. And I found this recipe in one of them. Its a quick recipe for us lazy ones :D . I am going to try this soon but the thought of calories in this makes me shudder. But this maybe a good one for a party :) . This recipe is taken from Flavours of India by Patak’s foods.
Serves : 8 Preparation time : 25 min Freezing time : Overnight
397 g can Condensed milk
410 g can Evaporated milk
300 ml Whipped cream
1/2 tsp Ground Cardamom
Few drops of Vanilla essence
25 g Almonds, ground
25 g Pistachio nuts, ground plus extra
Whole nuts to garnish
- Put the milks and cream in a large pan and bring it to boil. Simmer for 15 min, stirring constantly.
- Stir in the cardamom and vanilla essence, then remove from the heat and cool completely.
- Mix in the ground nuts and pour into 8 x 100 ml moulds. Freeze for 6 – 8 hrs.
To serve, hold the mould under warm water and turn into plates. Decorate with the whole pistachios.
Update : OMG. I made kulfi for diwali and this recipe was awesome. Everybody loved it. Unfortunately, I forgot to took some photos.
I love sorbet in summer rather than ice cream. Its just flavour ice crystal which melts in your mouth and it can be used as a substitute for water in summer where you end up sipping water all the time. This is my version of sorbet.
Mango Pulp – 1 cup (buy the pulp in the indian store where most likely it is alphonso type)
Buttermilk – 1 cup
Cardamom – 2 pods
Put all the ingredients into the blender and blend them for about 2 min till they become frothy and smooth.
Leave it alone till the froth settles.
Taste it and if you need more sweet, add sugar and blend once more.
Then you can pour them into the molds for the children then freeze it over night
If it is for adults then pour into a container and keep them in the freezer overnight.
It is one of the healthy options for children.
I bought mini potatoes yesterday and thought i can make roast potatoes out of it. I am telling you exactly how i made it. You can change the ingredients if you want and try it in another way. They were absolutely yummy and i forgot to take a picture of it.
Mini Potatoes – 500 g
Turmeric – 1/2 tsp
Chilli Chicken masala – 2 tsp
Soya oil – 4 tbsp
Salt – 2 tsp
- Boil the potatoes in the microwave for 20 min.
- Drain the water.
- Add rest of the ingredients and toss them around so that they are coated properly.
- Roast it in the oven for 40 min at 200 deg C.
- Serve it as an appetiser or with rice/roti.
I took this from the leftover potatoes and it did tasted yummy today :) .