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Kesar Badam Kulfi / Saffron infused Almond Kulfi - Indian Eggless Icecream Recipe

This the best kulfi that I have ever made :).Not too sweet,nutty,creamy...whatelse..its just amazing!!!.I got this recipe from the book that I own right now ,with no clue about the author.It has some excellent recipes,that I have already tried and gonna be posted in the blog soon.I have never used  heard about  ground rice which the recipe called for,and I had to search online for the ground rice ;).Somewhere it was written that its nothing but the coarse form of rice flour.From there I started, and finally this kulfi won my DHs heart :))))
Kesar Badam Kulfi
Makes 6 kulfis
5 tbsp Milk
1 tbsp ground rice(recipe follows)
3 tbsp ground almonds(recipe follows)
1 cup canned evaporated milk
1/2 tsp saffron thread
1 cup heavy whipping cream
1/4 cup granulated sugar

1.Put a flat bottomed, freezerproof metal bowl in the freezer.
2.Combine ground rice and ground almonds and keep it aside.
3.Warm the milk and add the saffron to it.let the saffron bleed.
4.Heat the saffron and milk until small bubbles appear,then slowly beat the milk and saffron to the ground rice and ground almonds.
5.Pour the evaporated milk into a pan and bring to a boil,stirring.
6.Remove and add the milk mixture.Stir in the cream and sugar.
7.Return the pan to low heat,stirring constantly until it thickens but do not boilRemove the pan and keep it aside,allow it to cool.
8.Pour this mixture into the bowl thats is already kept in the freezer.Freeze for an hour.Remove and break into crystals.Beat every one hour ,until the icecream is thick and almost firm.(I did it twice)
9.Divide the mixtrue and pour into kulfi molds or ramekins.Cover and freeze until solid.
10.To serve dip the mold in hot/warm water for easy release.

Ground rice
Using a blender,coffee grinder make a coarse powder of the rice grains.

Ground Almonds
1.Bring a pot of water to boil
2.Add the almonds to it,cover with a lid and switch off the flame.Let it stand for 5 minutes(not more than 5 minutes).
3.Then add the almonds to cold water.Drain and remove the skin.
4.Dry the almonds on a paper towel.break them into small pieces,in that way no big piece left while powdering them.
5.Using a coffee grinder or food processor,add almonds in small batches and grind it into powder(Pulse and stop,pulse and stop...this way the oil in the nut will not ooze out and form a lump).

I went through lots of online sources for the ground almonds.The method given above works fine for me.The almonds can be toasted even before soaking them in boiling water. I thought of making a pictorial for ground almonds,but am sort of lazy ;) today ;)..I have few recipes using ground almonds,you ll be seeing the pictorial soon in any one of those recipes.
Ground almonds are available in grocery stores and it can be used in this recipe.I chose to make my own,as a small bag costs $10 :O.
Read the entire recipe here

Coconut Cookies (Eggless)/ Thengai Biscuit Recipe

I was waiting to clear off all that I baked, which was stored in the freezer and in the pantry.Everything finally got finished by the weekend and my kids started searching  for the snacks.So, as planned I baked these coconut cookies two days ago and today just couple of them are left  :).These are soft,buttery cookies and if you are looking for crunchy coconut cookies ,this is not the one :).

Eggless Coconut Cookies
Makes about 16 medium size cookies
Preparation and Baking time :5 minutes + 10 to 14 minutes
Adapted from the Basic Cookie by Rachel Allen
4 oz (1/2 cup)Unsalted(sweet butter) softened
1/4cup Caster sugar
1 cup +3 tbsp All purpose flour
1/4 cup Unsweetened shredded (fresh/frozen)-Used the Desi Store bought frozen coconut

1.Preheat the oven to 325 degree Farenheit.Line a baking sheet with parchment paper or silpat.
2.In a bowl,cream the butter.Add the caster sugar and beat until creamy.
3.Add the All purpose flour and shredded coconut and make a dough(it is a soft dough), using the hand or a spatula.
4.Make small balls and slighly flatten them as shown in the images and place in the lined baking sheet.
5.Bake for about 10 to 14 minutes.

The day I took the pictures,the weather was so dull and it was dark throughout the day and thats an easy way to put the blame on the sun for my dull pictures this time ;)

Read the entire recipe here

Garlic Kuzhambu/Poondu Kuzhambu

Only recently(since last month), I have started to make this method of garlic kuzhambu .I have my normal garlic kuzhambu recipe here.I  experimented with the Multi Purpose Powder  that I posted earlier for this curry (after a friend asked for garlic kuzhambu recipe and as I  even wanted to avoid the grinding part, which is involved in my previous recipe)and it came out very delicious.Every Saturday, it has become a part of our lunch menu.

Garlic Kuzhambu/Poondu Kuzhambu
Serves 4

1 to 1 1/4 cup garlic(peeled)
1 small onion chopped finely
fistful of curry leaves
1 tsp whole pepper or 1/2 tsp ground black pepper
3 dried red chillies
1/2 tsp mustard seeds
1 tsp urad dhal
1/8 tsp turmeric powder
2 tbsp multipurpose powder(Click here)
1 1/2 tbsp thick tamarind paste
3 tbsp + 1 1/2 tbsp gingelly oil

1.Heat a pan,add oil and once its hot,add the dried red chillies,mustard,urad dhal,curry leaves and whole pepper(in case of using the ground pepper,add it just before switching off the flame).
2.Once the mustard starts spluttering and the urad dhal starts to turn golden brown,add the onion, garlic and turmeric powder.Saute until the onion turns transclucent.Add about 2 1/4 cups of water,some salt,and the tamarind paste (diluted with little water,this can be substituted by extracting from tamarind).
3.Let it cook at low flame covered, until the curry is reduced to half the quantity and thickened.
4.Now add the remaining salt needed and the multipurpose podi and cook for another 2 more minutes.
5.Add the 1 1/2 tbsp gingelly oil ,ground pepper(if using) and switch off the flame.
6.Serve it with hot rice and Appalam .YUMMM!!!

  • Be patient and cook the curry on low flame.
  • I prefer using cast iron pan for this recipe
  • Gingelly oil is highly recommended for this recipe
  • The garlic can be cut lengthwise into two pieces,if its big.

Read the entire recipe here

Chettinad Tomato Chutney

This weekend has been busy for us.Today, I chose this recipe which I could compose easily.This chutney was actually planned to post along with the Chettinad Vella Paniyaram ,which I prepared last week.This chutney paired up so very well with the paniyaram,but the picture of paniyaram was worstly captured by me,so here is the chutney recipe alone.I like the tomato chutney that they serve in a Chettinad restaurant here and all I could feel from the chutney is the hint of  ginger and mint.This recipe tastes very similar to that restaurant chutney.Not much of work needed for this lipsmacking chutney :).I am making this chutney tomorrow again ;).

Chettinad Tomato Chutney
Source :Veg Concoctions
Serves 2
1 medium Onion roughly chopped
2 Medium Tomato roughly chopped
1 inch Ginger
1 tbsp Coriander leaves roughly chopped
1 tbsp Mint leaves
1/8 tsp  ground Turmeric
2 Green chillies
3 tsp Chana dal
1 tsp Urad dhal
1/ 2tsp Mustard seeds
3 to 4 Red chillies
1 tbsp Oil
Salt(as per taste)
1.Heat a pan,add oil and once its hot add the Red Chillies,mustard,channa dhal,urad dhal and saute until the lentils turn golden brown.
2.Now,add the onion,mint,ginger,coriander leaves,green chilli,turmeric powder and saute until the onion turns translucent.
3.Add the tomato and saute until mushy.Once done,switch off the flame and allow it to cool.Add salt and grind it coarse.
4.Serve it with hot idli,dosas.
I added even more redchillies than the original recipe(as I purposefully wanted them to be spicy).The chillies I used ,are REAL spicy ones and the chutney was in turn very spicy.Adjust the chillies according to your taste buds.

Read the entire recipe here

Chocolate-Walnut Brownies

Few days ago,my elder one came to me and said "You never ever make me brownies";)..This is his usual complaint,except for the word brownies, he puts different things as per his need ;).The same day,I made him these brownies,which is his favorite.He likes these brownies,because of the cake-like texture.As I was getting ready with the ingredients,he came to me and said "Make my favorite brownies...OK!!!" ;)-he knows that I like fudge-like brownies,that is why a (smart)reminder from him ;).I ll be updating with my favorite brownie recipe,when I lose the final 5 pounds that I am aiming for ;).The method given here is very simple,that anyone can try :).

Chocolate-Walnut Brownies
Makes 14 squares
Dry Ingredients
1 cup + 2 tbsp all purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 1/4 tsp baking powder
1/3 cup unsweetend cocoa
1/2 cup milk chocolate chips
1/2 cup chopped walnuts
Other Ingredients
3 eggs
1/2 cup butter(melted)
2 tsp pure vanilla extract
few milk chocolate chips
For the topping
1/2 cup milk chocolate
1 tbsp butter or shortening
1.Preheat the oven to 350 degree Farenheit.
2.Line the bottom of a 9 inch or 8 inch baking pan with wax or parchment paper and grease it with non-stick cooking spray.This 9 inch pan,I have used here is not my favorite ;)(the sides burn easily).So, I try to be extra cautious while baking in this pan. So, whenever I bake in this pan, I cover the entire pan inside with a single wax paper or parchment paper.
3.Add the dry ingredients in a bowl and stir well.
4.In a small bowl,add the eggs,butter and vanilla extract and beat until well combined.Add this to the dry ingredients and stir, until well combined.
5.Spread in the lined and greased pan evenly.Drizzle few Milk Chocolate chips on top.Bake for 15 to 30 minutes(Depending on the oven,the baking time varies),until a toothpick inserted comes out clean.
6.Remove and allow it to cool on a wire rack.Once done,cut into squares(Errrrrr, I suck in making these
squares :( )
7.For the topping :Melt the chocolate and butter in a microwave for 30 seconds.Stir and microwave again if its not melted completely.
8.Using a pastry bag,drizzle this chocolate on top of the brownie squares.
I mostly bake these brownies with semi sweet chocolate chips.But,whenever I have these milk chocolate chip in the pantry, I try to add only those(because I love them ;) ).
After spraying the cooking spray,using a paper towel helps to remove the excess oil and also helps to evenly spread the oil.
Read the entire recipe here

The Perfect Microwave Chocolate Cake (Under 5 Minutes)

There are so many recipes available online for this Microwave Chocolate Cake,popularly known as Chocolate Mug Cake.I have experimented many recipes and this is the best suited recipe for my family.Myself ,who stand far away from the  microwave cakes(as the baked cakes have better texture) ,love this cake.Total time needed(preparation + cooking time) for this cake is under 5 minutes and that makes the cake even more attractive ;)

The Perfect Microwave Chocolate Cake
Serves 1 to 2
3 to 4 tbsp good quality milk chocolate or semi-sweet chocolate chip
1/2 tsp baking powder
1 tbsp unsweetened cocoa
4 tbsp all purpose flour
3 tbsp sugar
3 tbsp milk(2% reduced fat used here)
3 tbsp sweet (unsalted)butter(melted)
1 large egg
2 to 3 tsp pure vanilla extract
2 tsp meringue powder(optional)

1.Make a coarse powder of the choco-chip using a coffee grinder or using a blender.Don't worry if few chunks are left.
2.In a bowl,add the powdered chocolate,All Purpose flour,baking powder,Sugar, and stir well.
3.Now add the milk, melted butter,egg,Vanilla extract one by one,stirring after each addition.
4.Finally add the meringue powder-Dried egg white(This meringue powder does magic in cakes,do try :) did I tell u the secret? ;)) and stir well.
5.Pour the mixture in two ramekins(4 oz size) or two medium size coffee mugs or 1 large coffee mug.
6.Using microwave HIGH cook for 2 minutes(carefully watch for the last 30 seconds).When the cake  pops up,just slightly touch it with the finger to check for doneness.When done, it will springback(This can happen any time in the last 30 seconds).

  • Choco-chip or Bars can also be used in this recipe.Semi-sweet and Milk Chocolate,both taste good,but I prefer using Milk chocolate ;)
  • When using a large coffee mug,the cooking time might cross 2 minutes.after 2 minutes,increase the time by 30 seconds and watch carefully.

Read the entire recipe here

Microwave Mango Halwa

I have tried this recipe so many times in the last two years :).But,this is the first time I cut them into proper shapes ;)(for the purpose of blogging).This Halwa is made out of Canned Mango Pulp,which is available throughout the year in Desi Stores and we never miss making it.First time I made it, from seeing a blog.Recently,when I planned to post this recipe,I actually couldn't trace which blog it was.But,found this recipe is from Madhuram's Eggless Cooking and this recipe is found in so many other blogs too.The recipe I referred for the first time had used sugar and even we needed it,apart from the sugar in the pulp,whereas there is no sugar used in the original recipe.
Microwave Mango Halwa
Makes 12 to 14 medium size squares
30 oz Canned Mango Pulp(Sweetened)
1/4 cup Sugar
a Pinch of powdered cardamom
1 1/2 tbsp Ghee
Crushed pistachio or any other nuts

1.In a microwave safe ,transfer the mango pulp and sugar.Stir,and microwave for 5 minutes.
2.Remove and Stir again.Add the ghee and continue to microwave for 20 more minutes,taking it out and stirring every 5 minute once for first 10 minutes and every 2 to 3 minutes once for rest of the cooking time.Add the ground cardamom at the last turn.Microwave until the mixture leaves the sides and moves to the center.
3.In a plate,line a wax paper,Grease the wax paper with ghee and transfer the halwa and spread evenly.
4.Allow it to reach the room temperature and put in the refrigerator for an hour.
5.Remove,and cut into desired shapes.Garnish with the crushed pistachio or any other crushed nut on the top.(The steps 3,4, and 5 are optional).


Read the entire recipe here

Saffron Pulao and Chicken Meat Ball (Kola Urundai) Curry

We love mild and flavorful rice varieties and this Saffron rice rocks!!!.The chicken meat ball curry is a slightly tweaked recipe from my other chicken and kurma recipes.

1 1/2 Cups White Basmathi Rice
1 tsp Saffrom Soaked in 3 tbsp warm water
3 tbsp Ghee
1 tsp Jeera
Salt(as Needed)
few Cashews(Whole/Broken)
Carmelised Onion 
1 Big Onion thinly sliced
1/2 tsp Sugar
3 tsp Oil

1.Wash the rice and soak iit in water for 10 minutes.Drain completely and keep it aside.
2.Heat a pan,add the ghee followed by the jeera.Saute for few seconds.Now add the rice and saute until the remaining moisture in the rice goes off.
3.Three ways can be followed to cook the rice

  • Stove top :Add 3 cups of water,salt,saffron and the water in which it was soaked.Close the lid.There should be not much gap in between the rice and the lid while cooking under this method.
  • Microwave:This method is what I follow always.Transfer the rice mixture,3 cups of water,salt,saffron and the water in which it was soaked in a Microwave safe bowl and cook uncovered for 20 minutes.
  • Electric rice cooker :Transfer the rice mixture,3 cups of water,salt,saffron and the water in which it was soaked and cook until done.
Carmelised Onions
In a pan,add the oil and once its hot,bring in the onion and saute until it becomes translucent.Now,add the sugar and saute until it becomes soft and golden brown

Toasted nuts
In a pan,add the cashews and saute for a minute or so until done.

The onion look much darker in the picture ;).As the sugar is used, the carmelised onion bring darker shade...but didn't expect it to be too dark in the picture.Also ,I added the cashews in the very same pan, which I used to saute the onions,and blame it on the onion :(.Its not my fault :(.Though, I was not satisfied with the picture,I didn't want to miss to post this recipe. Its a perfect mild flavored rice for parties and potlucks.

Chicken Meat Ball Curry/Chicken Kheema Curry/Kozhi Kola Urundai Kuzhambu

For the Chicken Meat Balls
3/4 lb Ground Chicken
1 tbsp Ginger Garlic paste
1/2 tsp Red Chilli powder
1/4 tsp turmeric powder
To be powdered fine
1 tsp Fennel seed(Saunf)
a piece of cinammon
1 clove
2 tbsp roasted gram
Add the powdered ingredients to the ground meat, along with the other ingredients asked,  and make small balls.Keep it aside.Be careful,while adding salt, as these meat balls are again going to be dumped in a curry, where salt will be added again.

For the curry
1 medium size onion roughly chopped
1 Big tomato
few curry leaves
1 tsp ground pepper
1/8 tsp turmeric powder
1 1/2 tsp red chilli powder(or as needed)
2 tsp coriander powder
1 tbsp Ginger garlic paste
8 to 10 cashews powdered
few coriander leaves(to garnish)
1 tsp + 2 tbsp Oil
To Dry roast and powder
1 tsp poppy seed
a small piece of cinammon
1 green cardamom
3/4 tsp saunf
2 cloves
1.Heat a pan.Add 1 tsp oil,add the onion.Saute until tender and remove.Allow it to cool and later grind it into a fine paste.
2.Make slits in the tomatoes,microwave for 2 minutes and grind it into a fine paste.Keep it aside.Removing the skin is optional.
3.Add another 2 tbsp oil in the same pan, add the ground onion and saute at low medium flame for a minute.
4.Now add the ground tomato,curry leaves and saute very well until the tomato and onion mixture gets well blended.In between add the ginger-garlic paste as well.
5.Add about 1 1/2 cups of water,salt,the powdered spice mixture,red chilli powder,pepper,coriander powder,powdered cashews and salt.Stir well and allow it to boil at medium high until it boils.
6.Now drop the meat balls one by one carefully,allowing enough space between them.
7.Cook covered for 7 to 9 minutes at medium flame or until the meat balls gets cooked.If the meat balls needs to be turned to cook,be very careful by flipping it.Once done,switch off the flame and garnish with chopped coriander leaves
8.Serve it hot with Rice/Pulaos/Rotis.
The meat balls can be deep fried,then added to the curry a minute before switching of the flame.In this case the curry need not boil, after the dumplings are added.I sometimes do it,but not always :).

Read the entire recipe here
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