Wednesday, 28 May 2014
Friday, 23 May 2014
Aam Panna (Raw Mango Drink)
It’s the peak of summer. The temperature
is soaring day by day, at least in Mumbai. Every day I hear someone telling me that
yesterday was the hottest day this summer. The sweltering heat usually increases thirst
for some chilled drink. Forget the aerated drink and over sweetened squash
available in the markets. The best way to “beat the heat” is with a refreshing
cool and natural drink “Aam Panna”.
Monday, 19 May 2014
Prawn in Butter Pepper Garlic Sauce
Prawn in butter pepper garlic sauce has been on my “ to-do list” for almost a year now. I usually stay away from seafood dishes that
look bland. But all that changed when I tried
this mouthwatering delicacy in Istanbul, Turkey. The sauce for so full of flavor, it was like party
in my mouth. I could go back to Istanbul just for this tasty delicacy.
Thursday, 8 May 2014
Caramel Custard With Condensed Milk(In a pressure cooker)
Caramel custard is a sinfully delicious dessert. The soft, creamy texture is a treat for the palette. The definite choice for dessert at the end of sumptuous meal, atleast for me. I have been eating this recipe for as long as I can remember. It’s just that we called it pudding in my house.
So when I heard about caramel custard I had no idea it is the same as
the pudding I devour so often. As a kid I used to help my mom to make this.
Back then we did not have a tin cutter and opening the tin of condensed milk
was the most time consuming part to the entire preparation. My main job would be to open the tin .I thoroughly
enjoyed as the condensed milk would ooze out and I could lick it.
Over the last few years it wasn’t made at home. So I was waiting for
reason to make it and what better reason than my blog. This was my second
attempt at making the custard. The first time I added more water and the
mixture became very watery. It wouldn’t set properly . That’s why be careful
when you adjust the consistency of the mixture.
The best part of this recipe is that it is not baked but steamed. Even
if you don’t have an oven, you can still make it. Moreover you don’t need to fancy ramekins or
custard bowls. In fact I made them in regular steel bowls.
There are many recipes that use
milk, eggs , eggs yolks but this is the simplest of all.
Ingredients
Condensed milk (Milkmaid) – 1/2 tin
Eggs – 3
Sugar –3 tbsps. (Or as required)
Sugar for caramel – 3 tbsp
Vanilla Essence -
1 tsp (optinal)
Method
1. In
a large bowl, beat the eggs.
2. In
another bowl, mix condensed milk, sugar. To this add the beaten eggs. Check the
consistency.
3. If
it is too thick and little water. Don’t make it too thin.
4. In
4 ramekins or small bowls sprinkle some sugar and heat it on low fire. The
sugar melts into a brown semi solid .Let it set.
5. Now
pour the mixture prepared above.
6. Place
it in a pressure cooker without the whistle and cook for 5 to 10 mins .
7. With
the tip of ur finger separate the edges of the custard from the dish.
8. Invert
it into plate.
9. Refrigerate
to cool it or have it hot .
Caramel Custard is ready.
Friday, 2 May 2014
Kuwale Sasam(Ashgourd red gravy tempered with mustard and curry leaves)
I am finally posting a vegetarian
recipe. This is a authentic Konkani(GSB) delicacy. Most of the
traditional Konkani dishes are vegetarian. .They are prepared with less oil and
are very healthy. My grandmother used to often say that “ Konkani’s eat
everything from the root to the fruit of a tree” . However in today’s age of fast food/junk food
,these traditional recipes are gradually
being forgotten. This is an attempt to keep the beacon of traditional foods
burning.
Kuwale or Ashgourd has many
medicinal benefits. It is the best food for diabetic patients. Ash gourd helps
in losing weight and detoxifies the body.
The traditional kuwale sasam is
not very spicy and is a greenish yellow colored dish. Since I like bright red
gravies I have used Kashmiri chilies . This makes the dish look more vibrant
and appetizing.
Ingredients
Kuwale/ Ashgourd
– 500gms
Grated
Coconut – ½ a coconut
Red
chillies(Guntur) – 4 to 6
Tamarind –
one small lemon sized
Mustard
seeds – 2 tsp
Curry leaves
– 2 twigs
Method
1.
Peel the skin
.Cut the Kuwale/ Ashgourd in to chuck size pieces about 3” and wash it.
2.
In a vessel
,boil the Kuwale/ Ashgourd with some water.
3.
Grind
together grated coconut ,red chillies and tamarind with little water to make a
smooth paste
4.
Once the
Kuwale/ Ashgourd is semi cooked ,add the masala and salt to taste.
5.
In a small pan,
heat some oil.
6.
To this add
mustard seeds. Once it spultters add the curry leaves and sauté for a second or
two.
7.
Add this to the
curry and mix well.
8.
Serve hot with
rice.
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