Kesar Pista Kulfi/Saffron and Pistachios Ice cream

For the final day of blogging marathon #27 under the theme I made kesar pista malai kulfi,I have already posted mango kulfi which is a hit in my family.
Today I wanted to try the kesar pista kulfi using condensed milk and evaporated milk instead of condensing the regular milk.
Use of condensed milk reduces the cooking time as well as makes the kulfi more tastier and rich.Now off to the recipe................................

Basic Information

Ingredients
 

Ingredient	Quantity
Evaporated milk	11/2cups
Sweetened Condensed milk	3/4cup
Milk	1/2cup
Milk powder	1/4cup
Pistachios(coarsely ground)	2tbs
Cardamom powder	1/4tsp
Saffron threads	10-12

Method

Soak the saffron in a tbs of warm milk an mix the milk powder with the remaining milk,set it aside.
In a heavy bottom pan take the evaporated milk,condensed milk and the milk powder mixture,bring it to a boil.Then reduce the flame and simmer it for 15-20 minutes.

Now add the cardamom powder follows the ground pistachios.Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

After cooling fill it in a kulfi or popsicle mould,cover it with the lid and keep it in the frezeer for atleast 8 hours or overnite or till it becomes firm.

Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

Enjoy...........................................................................

• If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
• The amount of sugar in the condensed milk is enough but if you want add some sugar while boiling.
• While pouring in the mould mix the mixture every time and  pour it otherwise the nuts and cardamom powder settle in the bottom.

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Kathirikkai Murungakkai Pirattal/Brinjal and Drumstick Curry

In summer we get lot of drumsticks and raw mango,ripen mango and the house will be filled with the aroma of dishes with these veggies.As we have both the trees in our garden back in India,my mom makes drumstick and mango sambhar or this pirattal often in season.
Pirattal is kind of curry can be made with or without coconut paste which goes very well with rasam and curd rice or it can be mixed with the white rice.Either way it tastes good,back in India its a seasonal veggie but here in US its available throughout the year in the frozen aisle.Here fresh drumstick is a rare vegetable and its very expensive in season itself,so always use the frozen one.But nothing beats the flavor and the taste of fresh drumstick.Here is the recipe................................

Ingredients

Ingredient	Quantity
Small round brinjal(Sliced lengthwise)	5-6nos.
Drumstick/murungaikkai(2 inch pieces)	15-17nos.
Onion(finely chopped)	2nos.(medium size)
Tomato(finely chopped)	1no.(large size)
Garlic/poondu(thinly sliced)	6-7cloves
Sambhar powder	2tsp
Red chilly powder/milagai podi	1/2tsp
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Fennel seeds/sombhu	/2tsp
Salt	1tsp
Oil	2tbs

Method 
Heat the pan with oil and crackle the fennel seeds,follows onion and curry leaves,saute it for a minute then add the sliced garlic.Fry it till it becomes golden then add the tomato and cook it till mushy.

Then add the sliced brinjal and saute it for a minute or two now add the drumstick pieces and fry it,then add the sambhar powder,chilly powder,turmeric powder and salt.

Mix it well till everything blends,add a cup of water and cook it covered in a medium flame for 6-7 minutes,stir in between.Once the vegetables are almost cooked keep it in a high flame for a minute and the coriander leaves,mix it well.Put off the fire.

Pirattal is ready.

Enjoy....................................................................

• If you want to use coconut pate add it along with the sambhar powder,just 2 tbs of the paste would be enough for this given amount.
• Add 2 tsp of oil if the curry is dry and gets stick to the pan.
• If frozen drumsticks are used then half cook it in the microwave or boiling water with a pinch of salt.

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Sumber http://www.naliniscooking.com

Instant Bonda from Idly Batter

I make the deep fried snacks rarely and if it is a rainy evening my Hubby always wants some crispy snack with cardamom tea.One such thing I make is this bonda instantly with idly/dosa batter for a rainy evening.This can be made without onions also but sometimes I add onion  along with some shredded cabbage.Now on to the recipe.....................

Ingredients

Ingredient	Quantity
Idly/dosa batter	2cups
Rice flour	1/4cup
Gram flour/kadalamaavu	1/4cup
Green chilly(chopped)	4-5nos.
Ginger(grated)	1tsp
Onion(thinly sliced)	1no.(medium size)
Cabbage(finely shredded)	1cup
Curry leaves(chopped)	2 sprigs
Coriander leaves(finely chopped)	3tbs
Salt	1/2tsp
Oil	as needed for frying

Method

• In a bowl take everything except oil and mix it well without adding any water and keep it aside.
• Heat oil in a frying pan in a medium flame once it becomes hot,wet the hands with water and drop a gooseberry size batter in the oil.
• Fry it till it becomes golden and crisp.
• Drain it on a paper towel.
• Serve it hot along with tea.

Enjoy........................................................

• Fry it in a medium flame to get evenly cooked.
• Finely chopped coconut bits can also be added for extra crunchiness and taste.

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Sumber http://www.naliniscooking.com

Sweet Lassi

Today's recipe is a simple yet healthy drink with yogurt perfect for hot summer to cool the body and a filling thirst quencher too.
We include yogurt in our everyday diet atleast once and our meal won't be satisfied without yogurt.But in summer to prevent dehydration we drink buttermilk and sweet lassi a lot,as my kiddo loves this lassi a lot I make this lassi quiet often.Now off to the recipe..................

Ingredients

Ingredient	Quantity
Yogurt/curd	2cups
Sugar	3tbs
Milk	1/4cup
Crushed ice	as needed
Saffron	2 strands
Pistachios(chopped)	for garnishing

Method

• In a blender jar put the  yogurt,sugar,milk and ice and whip it well.
• Pour it in a serving glass and top it with saffron and pistachios.
• Serve it.

Enjoy...................................................

• Do not add too much of ice cubes it will change the consistency.
• Use the fresh thick curd to get a nice sweet taste.
• Rose water or cardamom powder can be added for extra taste.

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Sumber http://www.naliniscooking.com

Green Peas Curry/Green peas Masala- Restaurant Style

Green peas is a seasonal vegetable and it was available only in winter 10 -12 years back in India but these days it is available around the year in the frozen form.
But nothing can beat the taste and the flavor of fresh peas from the pods and love those cuties in my curries and rice.
I buy the green peas in winter in a bulk and freeze it but today I made this curry from the fresh peas.This is a flavorful curry which is available in Annapurna restaurant to serve it along with naans and parathas.This is my close friend's recipe and now on to the recipe........................

Ingredients

Ingredient	Quantity
Green Peas	11/2cups
Onion(finely chopped)	1no.
Tomato(finely chopped)	1no.
Green chilly(slit lengthy)	3nos.
Coriander powder/dhania podi	2tsp
Turmeric powder/manjal podi	1/4tsp
Garam masala powder	1/4tsp
Oil	4tbs
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Salt	to taste

To saute and grind

Ingredient	Quantity
Onion(roughly chopped)	2nos.(medium size)
Tomato(roughly chopped)	2nos.
Garlic/poondu(roughly chopped)	4 cloves
Ginger/inji(roughly chopped)	1 inch piece
Coriander leaves(rougly chopped)	1 handful
Mint leaves	one handful
Cashews	2tsp
Cloves/lavangam	6nos.
Cinnamon/pattai	1 inch piece
Green cardamom/ellakai	1no.
Green chilly	3-4nos.

Method

Cook the green peas in the microwave for 5-6 minutes with a pinch of salt and keep it aside.
Heat a tbs oil, add cloves, cinnamon, cardamom, followed by onions and green chillies.When onion turns brown add tomatoes and fry until it turns mushy.Finally add cashews and fry a while then add coriander and mint and fry until it shrinks.Once it is cooled grind into fine paste.

Heat around 4 tbs of oil add onion and fry until it turns golden then add tomato and green chillies and fry for a minute.Add cooked green peas follows turmeric powder, coriander powder, garam masala powder and fry it.

Then add the ground paste and add 1/2-3/4 cup of water(At this point if you feel oil is less add little more)Allow  it to boil,till the oil separates and become thick.Can garnish it with fresh green chillies and coriander leaves.

Serve it with roti or naan.

Enjoy............................................ 

• This curry needs little more oil to get a nice taste,so do not compromise on the amount of oil.
• Here I  didn't use red chilly powder only the green chillies but if you want you can add 1/2 tsp but the color will be different.
• Cook the green peas in the microwave oven or a open pot.

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Sumber http://www.naliniscooking.com

Fresh Fruit Salad

Today's recipe is a simple yet colorful salad with fruits which is perfect for summer,I love the fruit salad with custard.But whenever I have a sudden cravings to eat fruit I make this salad mixed with the sweetened yogurt.
There is no specific recipe or ingredient to make this,whatever fruit is available just chop and mix it with the yogurt,top it with some nuts or cornflakes.Now off to the recipe..................

Ingredients

Ingredient	Quantity
Banana(chopped)	1no.
Apple(chopped)	1/2no.
Strawberry(chopped)	4-5nos.
Sweet Mango?(diced)	1/2cup
Orange/Tangerine	1no.
Yogurt	1/3cuptd>
Sugar	1tbs
Cornflakes/nuts	for topping

Method 

• Take the chopped fruit in a bowl and mix it well,keep it in the refrigerator for 10 minutes.
• Meanwhile whisk the yogurt along with the sugar and set it aside.
• Take a serving bowl put a layer of fruits then add a scoop of yogurt again one more layer.
• Top it with  yogurt and corn flakes and serve it immediately.

Enjoy.........................................................

1. Chop the banana and apple at the time of mixing to prevent the color change.
2. To make it more richer version use whipped cream instead of yogurt.

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Sumber http://www.naliniscooking.com

Instant Mango Pickle

Today's recipe is an instant version of mango pickle we make it in mango season.As we are not a big fans of pickle my mom doesn't make other varieties,makes this version of pickle and keep it for a week.
Here the mangoes available are not firm and sour enough rarely I make it for parties to accompany with the curd rice.Now off to the recipe..................

Ingredients

Ingredient	Quantity
Raw Mango(finely chopped)	11/2cups
Chilly powder/milagai podi	11/4tsp
Salt	1tsp
Mustard seeds/kadugu	1/4tsp
Fenugreek seeds/vendayam	1/8tsp
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds	1/2tsp
Curry leaves	1 sprig
Asafoetida/perungayam	a pinch

Method 

• Dry roast the fenugreek and the mustard seeds and powder it in a mortar and pestle,keep it aside.
• Heat a pan with the oil and splutter the mustard seeds,add the curry leaves and asafoetida.
• Now add the chopped mango and saute it for a minute,then add the chilly powder,salt and mix it well.
• Add the ground powder and put off the flame,mix it well till everything gets blended.
• Serve it with curd rice.

Enjoy.......................................................................

• Instead of red chilly powder,dry roast 5-6 red chillies and powder it.
• This pickle stays good for a week in room temperature and 2 weeks in the refrigerator.

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Sumber http://www.naliniscooking.com