Coconut Kheer ...A very tasty Kheer or Payasam made in less than 5 Minutes. It just needs two main ingredients and you get an option to customise your kheer by adding any garnishing of your choice. With so little time and effort I was definitely not expecting this taste. But on tasting, i decided to share this easy recipe and save a lot of your time.

Ingredients

1. Ready made coconut milk: 400 ml tin
2. Sweetened condensed milk: 1 tin (397 gm)
3. Any nuts of your choice: 2 to 4 TBspn
4. Khas Khas or sabja seeds or sago seeds: 2 to 3 tsp

Method

1. Soak the khas khas or sago seeds in water. If using sago just cook it for 10 mins after soaking
2. Mix well the coconut milk and condensed milk in a bowl with a fork or hand whisk
3. Add desired nuts and soaked khas khas and mix
4. Chill for few hours or overnight.
5. Serve cold

Happy Cooking 

Shabana

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Vanilla Cupcakes with Buttercream Frosting

Vanilla cupcakes... I have always devoured the sight of these little beautiful fluffy yellow iced delicacy sitting like little showpieces on those glass cupboards in bakeries. I wondered if i could ever be an artist of that genre. There started my humble trials and toils with flour and egg batter. The result, which as my heart yearned were delicious and here I share with you one of my priced recipes...  

Ingredients

For the Cake

• Self Raising Flour: 2.5 Cups (1 cup = 250gms)
• Milk: 1 cup
• Vegetable oil: 3/4 Cup
• Eggs: 4
• Vanilla Essence: 1 Tsp
• Sugar: 2 Cups

For the frosting

• Butter: 220 Gms
• Icing sugar: 4cups
• Milk: 2 Tbsp
• Vanilla Essence: 1 tsp
• Pink food colour: 1/4 Tsp (Optional)

Method

1. Mix the sugar and eggs for a minute with an electric beater until creamy
2. Add all the other ingredients to the egg mixture and beat further. Do not over beat. Just mix until the dry ingredients are well incorporated 
3. Transfer the batter into a muffin tray lined with cup cake liners and bake in a pre heated oven at 180 degree Celsius for 20-30 minutes until done
4. While the cakes are baking the frosting can be prepared. For this, beat the butter with an electric beater until light and fluffy and keep adding the sugar little by little and beat further. 
5. Add vanilla essence and food colour and beat further until all sugar is used up. Adjust the consistency of the icing with milk.
6. Once the cup cakes are cooled completely use a piping bag and nozzle of your choice to decorate the cup cakes.

Notes:

1. If using All purpose flour instead of Self Raising flour then add 1 tsp of baking powder and 1 tsp baking soda to the maida. 

2. You can make half of this recipe for lesser number of cakes.

Happy Baking!!

Shabana

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Gulab Jamun

Gulab jamun is a very famous Indian sweet where dumplings are traditionally made from mawa and later soaked in sugar syrup. Making the dumplings with milk powder is a much easier way and I had earlier uploaded the recipe for it.
I am happy to share with you a much easier recipe for the same by just substituting one ingredient in my old recipe with egg. I was surprised with the taste the sweets gave despite spending very little time.. Now this is a fool proof recipe for gulab jamun for those who don't mind using eggs, for those weight watchers please click here for the Eggless Gulab Jamun recipe.

Ingredients

1 cup = 200 gms in this recipe
For the dumplings

• Milk Powder: 1 cup
• All purpose flour/ maida: 1 Tbsp
• Melted unsalted butter: 1 Tbsp and a little more to grease hands
• Baking powder: 1 tsp
• Egg: 1
• Oil to deep fry the dumplings

For the sugar syrup

• Sugar: 250 gms
• Water: 400 ml
• cardamom powder: 1/2 tsp or rose essence 1/4 tsp as per choice

Method

1. To a large sauce pan add the sugar and water and allow the sugar to dissolve in high flame. Once all sugar is dissolved lower the flame to minimum and keep the syrup in simmer
2. While the syrup is boiling make the dumplings, Mix all the dry ingredients in a mixing bowl using a whisk or fork or hand, to this add the egg and melted butter and make a dough with your fingers without vigorous kneading. Once the ingredients are well mixed if you feel the dough to be sticky just wash and dry your hands and grease them with a little butter and once again softly knead the dough. Just follow the video and pictures below for more detail.
3. Keep the oil on medium flame to fry the gulab jamuns and meanwhile prepare the dumplings
4. To prepare the dumplings pinch out little dough and make lime sized balls. The balls should not be very big as it will be hard to get cooked. This recipe should make almost 12 balls. Divide the dough accordingly
5. Once the dumplings are ready check for the oil temperature by dropping a little dough in the oil. If the dough goes right to the bottom, sizzles and then comes up then you are ready to fry the dumplings. We need moderately hot oil.
6. Fry the balls in three to four batches as shown below, so that they get evenly browned.
7. Once they are fried drop them directly to the simmering syrup and further cook for 5 minutes in the syrup in low flame.
8. Serve hot or cold... This goes best with a scoop of vanilla ice cream or just the syrup

Pictures and video

Start kneading

Makes 11-12 dumplings

 

After frying

Cook for 5 minutes in simmering sugar syrup

Switch off flame and take out from the syrup after 10 minutes



Sweet time!!
Shabana

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Moong dal payasam

Moong dal payasam / Parippu payasam is a South Indian kheer which is made from moong dal ( Pasi parippu or Cherupayar) and jaggery and coconut milk which gives an authentic touch to the payasam. This dessert is an integral part of every festival in Kerala.

Ingredients

• Moong dal / Cherupayar : 1 cup / 225 gms
• Water : 2-3 cups
• Jaggery : 250 gms (grated or dissolved in a cup of boiling water)
• Coconut milk from first extract : 1 cup
• Coconut milk from second extract : 1 cup (This can be taken from 1 cup shredded coconut or even by mixing coconut milk powder in Luke warm water simply by following packet instructions)
• Cardamom powder : 1tsp
• Raisins and cashew nuts
• Ghee clarified butter : 1-2 tbsp.

Method

1. Dry roast the dal for 5-6 mins on medium flame.
2. After the dal has cooled to room temperature wash it thoroughly and add to a pressure cooker with 2-3 cups of water and cook for 3-4 whistles until the water is absorbed and dal is very well cooked and soft.
3. Now add the grated jaggery or the jaggery dissolved in water(strain the mixture) and mix well and allow to boil and incorporate well with the dal
4. Add coconut milk from second extract and allow to boil again. Boil for 4-5 minutes
5. Add the first extract of coconut milk and mix well in medium flame . Do not over boil after adding the first extract.
6. Add cardamom powder and mix well and put off the flame.
7. Heat ghee and roast the cashews and raisins till light brown and add to hot payasam

Serve hot or cold.

Happy Cooking!!
Shabana

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Pazham Varattiyathu

A very common snack item from North Kerala using ripe plantains. Its a very healthy recipe and is best for kids as a breakfast or a snack. Ripe plantains are roasted in ghee and then mixed with fried coconut and scrambled eggs. This recipe is quite easy to make and is different in taste compared to the normal banana fritters, which is the most common snack made with plantains. Do try this nutrients packed dish and feel free to post a feedback..

Ingredients

• Ripe Plantains (ethapazham): 2 numbers Cut into small cubes
• Ghee: 4Tbsp
• Raisins and cashews: 10 each
• Scrapped fresh/frozen coconut: 2 fistful ( about half a cup/100 Gms)
• Eggs lightly beaten: 2 numbers
• Cardamom powder: 1/2 tsp
• Sugar: 4-5 Tbsp

Method

1. Heat a tablespoon of ghee and lightly roast the cashews and raisins for a minute.
2. To this add the grated coconut and fry on medium heat for 5-6 minutes until the coconut gets a light brown colour

      3.Transfer this to a plate and to the same pan add 3 Tbsp ghee and add the sliced plantains/banana and roast until brown in colour. While the bananas are cooking, beat 2 eggs with a fork and keep ready

       4.Once the plantains changes colour and is cooked on both sides now add the beaten eggs and keep mixing to form a scramble along with the bananas. Also add the cardamom powder along with the eggs.

        5.After the eggs are scrambled add the sugar and give a good mix.

        6.Finally add the coconut and nuts and mix until everything is well incorporated.

        7.Serve hot as a breakfast or an evening snack.
 

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Keep cooking!!

Shabana

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Two Ingredients - Fat free Dates Balls

No bake dates balls contain just two ingredients and they are super healthy. Pop them into lunch boxes, snack on them, or use them to satisfy your sweet tooth in a healthy way...

Ingredients

• Dates: 150 Gms ( deseeded and chopped)
• Desiccated coconut: 125-150 Gms
• Some desiccated coconut for coating the dates balls

Method

• In a blender or processor add both the ingredients and blend until a crumble consistency is obtained. Roll it to balls of preferred size and then roll it over the desiccated coconut to get an even coating. Enjoy these delicious and healthy sweet.

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Easy Cooking!!

Shabana

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Rava Laddoo

 

Rava laddoo is a popular Maharashtrian sweet prepared for all auspicious occasions . It is quick and easy to make and also a wonderful gift that can be made for your friends during festivals.

Ingredients

• Coarse rava / sooji / Semolina : 1 cup
• Dessicated coconut : 1/3 rd cup
• Ghee / clarified butter : 1/4 cup
• Fine sugar : 3/4 cup
• Chopped cashews : 2 tbsp
• Raisins : 2 tbspn
• Cardamom powder : 1/4 tsp
• Boiling hot milk : Approx 1/4 - 1/3 cup

Method

1. Heat 1 tablespoon ghee and lightly roast the cashews for a minute and add raisins and allow it to pop up. Remove from pan and keep aside
2. Add the remaining ghee to hot pan and once warm add the sooji and roast it in medium flame for about 7-8 minutes by constantly stirring it to prevent forming lumps and sticking to the pan.
3. Once sooji is roasted add the coconut and fry again for 4-5 minutes by stirring and the add the sugar and mix well for 2 minutes
4. Add the nuts and raisins along with the cardamom powder and mix well till well combined with the roasted sooji and coconut
5. Keep the boiling milk ready on the other burner and add it at this point of time. Mix well and switch off flame and transfer mix to a plate
6. After 5 minutes when the mixture is still hot make balls out of it by taking about 1.5 tablespoons of the mixture.

Note : At any point if you feel the mix is getting dried and is not forming a smooth ball add boiling milk a tablespoon at a time and correct the consistency.
This mixture should make almost 15 rava laddoos and can be stored in a airtight container for 2-3 days. Enjoy this yummy delight.

Happy cooking!!
Shabana

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Jelly candies

Jelly candies ( Jujubes ),bring in sweet memories of my childhood ..how I love these candies in their innumerous colours. I thought these confectionaries could never be made at home . That's when I came across this youtube recipe... and the result as lovely as my memories.


Ingredients

• Gelatin: 30 gms
• Ice cold water: 1/2 cup
• Sugar: 2 cups
• Water: 3/4 cups
• Any three or four food colours of your choice
• Any three or four essence to flavour the candy
• Sugar to coat the candies

Method

1. Soak the gelatin in the ice cold water.

2. In a pan boil the 3/4 cup water and add the two cups sugar and keep boiling until it gets well dissolved. In medium heat boil the sugar syrup further for 5-7 minutes.

3. Add the hot syrup to the soaked gelatin and stir well until the gelatin completely dissolves.

4. Divide this mixture to three or four portions and add any essence and food colour to each portion.

5. Slightly grease ice cube trays with oil or non stick sprays and pour each coloured liquid into the trays and allow to set overnight in fridge.

6. Once set take it out from the trays and roll it in sugar until well coated and preferably keep it aside for a day.

7. Enjoy the candies!

Note: you can also pour the liquids to dishes and the cut it to desired shapes once chilled and set

Cooking for memories!

Shabana.

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Carrot laddu

Carrot laddu is a very nutritious sweet which is made with just three ingredients and without any oil or ghee. I browsed through many recipes of this laddu and I always ended up finding carrot halwa made into laddus and I felt those would taste like the halwa. So this is my own version of the Carrot laddu and it came out real tasty. Do try this recipe and it gets your little ones to eat some veggies too.

Ingredients

• Carrot: 400-500 gms (grated)
• Sugar: 200 gms
• Salt: a pinch
• Desiccated coconut (optional): ¼ cup
• Almond for garnish
• Crushed cashews: 4-5

 

Method

1. Heat a pan and add the carrots and dry roast them with the salt until all moisture is evaporated.

2. Add the sugar and crushed cashews and mix well and allow all the sugar to melt and caramelize slightly with the carrots

3. You can add desiccated coconut at this stage if preferred and give a good stir

4. Once the mixture starts to leave the bottom of the pan switch off the flame

5. Allow the mixture to cool gradually and then make balls of preferred size and enjoy with the garnish you prefer. I used almonds. You can use pistachios, desiccated coconut, etc

Note: you can add a little of orange essence towards the end of the cooking, if available so that the carrot ladoos wont have any smell of the carrots. You can use cardamom powder too.

The best carrots preferred for this recipe is the salad carrots which have very less moisture content in them.

After cooking do not keep the mixture under fan for quick cooling. Give it a good half an hour and allow it to cool gradually, else the sugar will get caramelized more than needed.

Sweet Cooking!!

Shabana

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Ras Malai

Ras Malai is a sweet from the Indian subcontinent. It is traditionally made from Paneer ( Indian Cottage cheese ) and Malai ( cream ) flavoured with saffron and cardamom. Here I ve made  an easier and faster version using milk powder and whole milk .

Ingredients

For the dumblings

·         Milk powder : 200 gms
·         Egg : 1 medium sized
·         Baking powder : 1/4 Tsp
·         All purpose flour : ½ Tsp
·         Ghee : 1 Tsp

For the Rabadi or Malai

·         Milk : 1 Litre
·         Sugar : ¾ cup to 1 Cup ( According to sweetness preferred)
·         Saffron Strands :  a genorous pinch
·         Rose water : 1 Tsp
·         Cardomom Powder : 1/8 Tsp
·         Almonds : 1 tbsp (Chopped)
·         Pistachios : 1 tbsp ( Chopped)

Method

1. Boil the milk and sugar together. Once it boils slow down the flame and allow to thicken until you have pprepared the dumblings
2. While the milk is boiling seive the milk powder, baking powder and the all purpose flour  and add the egg and mix until everything is well incorporated. Do not over work the dough as it will cause the hardening of the dumblings. Rest the dough for 5-6 minutes. Grease hands with ghee and prepare small roundels and slightly flatten it using fingers. Remember the dumblings will double in size when they cook. So keep that in mind while sizing the dumblings
3. Once the milk is boiled add the dumblings one at time to the boiling milk and cook covered for 15 minutes on low to medium flame.
4. Meanwhile soak the saffron strands in a tablespoon of milk and keep it aside
5. Once the dumblings are well cooked and doubled in size ( about 15 minutes) add the rose water, cardomom powder, saffron milk and chopped pistachios and almonds and allow to simmer for another minute or two.
6. Allow to cool and chill in fridge for few hours and serve cold.

Sweet Cooking!!

Shabana

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Gulab Jamun

Gulab Jamuns, a very popular Asian sweet are traditionally made out of khoya. But since that is a time consuming and tedious procedure I would like to share an easy recipe using milk powder. Substituting the khoya helps you to make this sweet more often as it needs very less time and effort. Ingredients for this lovely sweet are very few and most often they can be picked up from your kitchen right away. So lets get started...

Ingredients

• Milkpowder : 1 cup (non Fat)
• Maida / All purpose flour : 1/4 cup
• Baking soda : 1/8 tsp
• Heavy cream : 1/2 cup (Approx)
• Refined Oil to deep fry

For the sugar syrup

• Sugar : 1.5 cups
• Water : 1.5 cups
• Cardomom seeds powdered : 1/4 tsp
• Few strands of saffron
• Lemon juice : 1/4 tsp
• Rose water : 1 tsp

Method

1. Mix all the dry ingredients for the dough and mix well with a fork . To this add the cream a table spoon at a time until you get a sticky dough. At this point the dough would be very sticky but would get firmer while it rests, Allow the mix to rest for 10-15 minutes.
2. Prepare the syrup by boiling all the ingredients on a medium flame and once all sugar is dissolved switch off the flame.
3. Once the dough is firm make small sized balls and smooth it out. This dough will make approximately 16 jamuns. While dividing and making balls keep in mind that the jamuns will double up in size while frying
4. Meanwhile heat oil to deep fry the balls in a deep kadai. Once the oil is moderately hot (140°C) drop in the balls one at a time and do not overcrowd the kadai. Keep swirling with the back of a spoon so that the jamuns get equally brown at all sides. Once they are done take it out on a kitchen towel. Fry all balls in batches.
5. Once the syrup is just warm and the fried balls are cooled to room temperature add them to the warm syrup and allow to soak for 30 minutes.

Yummy gulab jamuns are ready. Serve it with the syrup and for a variation you can have it with vanilla icecream.
Try this and let me know how it impressed you.

Note: If you find the dough to be very sticky even after resting you can add a little bit of milk powder and knead the dough to make it firm.

For the Quicker and Easier recipe (but with egg) click here Gulab Jamun: A quick and 100 success recipe ! 

Sweet Cooking!!
Shabana

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Mango kesari

Who doesn't like kesari? Its any sweet tooth's favourite! And who doesn't like mangoes - no wonder they are called the king of fruits! What if I share with you an amazing combination of these two! I'm sure you ll want to give it a try. Please do with the following ingredients and steps.

Ingredients

• Mango pulp : 1/2 cup
• Sooji / semolina : 1/2 cup
• Water : 1.5 cup
• Sugar : 1 cup
• Ghee : 3-4 tsp
• Cashews and raisins : 10 each

Method

1. Add 1 tsp ghee to a pan and roast the cashews and raisins till they bubble up and keep it aside
2. Add another teaspoon of ghee to same pan and fry the sooji  for 3-4 minutes on low flame. Keep this aside to cool
3. Add 1.5 cups of water to the pan and bring it to boil and once boiled add in the mango pulp and whisk well to combine
4. Add the fried sooji to this mango mixture and combine well. Keep stirring till water is absorbed. Close lid and cook for 5 minutes. Stir occasionally to ensure it doesn't stick to the bottom of the pan and cook this way till all water is absorbed
5. After 5 minutes mix well and add 1 cup sugar . The sugar will start dissolving and make the kesari watery. Keep stirring till it thickens once again and starts to leave the bottom of the pan.
6. Add 1 tsp ghee and mix well again. Also add in the nuts and raisins keeping aside few for garnish

Delicious kesari is ready and you can serve it as a sweet, dessert or even as a snack!

Delicious Cooking!
Shabana

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Madhura Pola 

Madhura pola is a sweet dish from the northern part of kerala and is a very common iftaar dish. It is prepared with bread and eggs with a sweet coconut filling and nuts and raisins for a crunch. If followed in a sequence the procedure is easy and definitely the dish is worth the time and effort spent.

Ingredients

• Bread : 4-5 slices ( sides trimmed and each slice cut to 4 small squares)
• Eggs : 6 nos
• Cardomom powder : 1 tsp
• Sugar : 10 - 12 tbsp + 2 tbsp
• Fresh grated coconut : 1 cup
• Raisins : 50 gms
• Cashews : 15 nos
• Milk : 1 cup
• Ghee : 2 tbspn

Method

1. Beat the eggs till froathy and add the sugar and cardomom powder and beat again and transfer 1/4 th portion of this mix to a flat vessel and add 1 cup milk to the 1/4 th egg portion and mix well
2. Soak the bread pieces in this milk egg mix and keep aside
3. Heat ghee in a pan and roast the cashews till light brown and then add the raisins and saute till they bubble up . Now its the time to add grated coconut and roast till it lightly changes colour. Lastly add the sugar and mix well and remove from flame
4. Heat a big tawa on stove and place a sauce pan or biriyani pot on top of this hot tawa
5. Pour half of the remaining egg mix on the bottom of the pan and swirl it quickly so that the bottom of the pan in covered well with egg mix. On top of this you will have to layer half of the soaked bread to cover the egg mix. Then close lid and cook for 5-6 mins on low flame
6. Now assemble the coconut mix on top of the bread and again spread the remaining bread pieces on top of the coconut mix and finally pour all the egg mix that is remaining and cover the top of the pan completely with egg mix. Spread with a spatula if needed. Close and cook for 6-8 minutes. In between open the lid and arrange some cashews and raisins and roasted coconut on the top and continue cooking in low flame
7. Once its completely cooked run the sides with a spatula and demould it from the pan and flip it over to a tawa and cook the top portion for 2 mins
8. Once slightly cold cut into shapes of your choice and enjoy the delicacy

Happy cooking!
Shabana

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Pazham cake

Traditional kerala snacks always occupy a very special place in my heart. This beauty is one among them. Its kerala plantains fried in ghee and mixed with beaten egg and cooked on Stove top to form a cake. Let's look into the ingredients needed for this sweet cake.

Ingredients

• Aethapazham ( kerala bananas) : 4 nos cut into small quartered pieces
• Sugar : 8-10 tbsp
• Cardamom powder : 1/2 tsp
• Eggs : 3 nos
• Ghee to fry the banana ( shallow fry)

Method

1.  Heat ghee in a pan and add the cubed bananas and fry till golden brown by flipping
2. In a mixer add in the eggs , sugar and cardamom powder and mix well till sugar completely dissolves with the eggs
3. Transfer the egg mix to a bowl and add fried bananas to it and mix well
4. Take a thick bottomed sauce pan or small biriyani pot and grease it with ghee and pour the mix into it
5. Heat a tawa on high heat and once the tawa is hot make the flame to low and keep the pan with the cake mix on top of the tawa and slow cook the cake without direct contact with the flame and with lid closed
6. After 20-25 mins of slow cooking allow the cake to slightly cool and flip over the cake to a serving plate.
7. (optional) lightly fry raisins and cashews in ghee and garnish the cake while its half cooked in the pan and then close the lid and cook again
8. Cut into desired shapes once its cooled down and enjoy!

Note: You can also bake this cake in microwave by setting the temperature to high and baking for 6-7 minutes

Happy Baking!!

Shabana

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