Tag Archives: Cooking Daily

Rice Flour Upma: Inspired by Bigg Boss Malayalam season 3

I always wanted to do a quick rice flour, recipe for breakfast or snack time. However, with rice flour it is not that easy.

When Sajna Feroz, the Bigg Boss Malayalam Season 3 contestant said that Upma can be prepared from rice flour, the conversation caught my attention.

Rice Flour Upma conversation in Bigg Boss House

I think the talk happened during the captaincy of Noby Markose, towards the end of the week when there is an obvious ration shortage.

I tried two times earlier and I found that rice flour upma takes just under 15 minutes of cooking time. Also, you do not need an accompaniment, the upma is savoury and tasty on its own,

The cooking creativity of Sajna

That Sajna is a perfect homemaker and an excellent cook, she has proved many times in Bigg Boss Malayalam 3. This week Lalettan gifted her a prototype of the Ammikallu (traditional stone grinder) for her creativity is grinding coconut chutney with roti board and rolling pin.

Her creativity in cooking is a blessing in the Bigg Boss House, as whole rice and rice flour food seem to be a requisite, only next to oxygen for survival for most of the contestants. So, one day they had kanji (rice gruel for breakfast).

When I heard Sajan say that upma can be made from rice flour, that gave a spark. Ok, now I got a new quick recipe for the morning or four o’clock recipe. We can make upma with leftover puttu, on the contrary, preparing upma from raw rice flour is a different cooking technique.

I, therefore, searched for rice flour upma recipes on YouTube. But there were only very few. Besides, I do not know how Sajna prepared the Upma in Bigg Boss Malayalam 3.

So, after going through the few videos about preparing rice flour upma, I came out with my version of the recipe.

I am going to prepare this as a snack. I am going to have this rice flour upma with tea.

When you come from the office, with the tea you can prepare it. Hardly any ingredients. It is a very traditional recipe. I think it is very interesting. And in this fast-paced age, you can easily make this recipe at home.

Let me tell you the basic ingredients.  

Ingredients

Rice flour – 1 Cup

Curd (not too sour) 1 Cup

Ginger (chopped) – 1 tbsp

Green chillies (chopped) – 1 tbsp

For Tempering

Red Chili – 3 Nos (Red chilli is the main ingredient, that gives taste to the Upma.)

Curry leaves – As required

Cumin Seeds – 1 tbsp

Spilt Chickpea – 1 tbsp

Peanuts (Optional) – 2 tbsp

Method

Firstly, put the rice flour in a bowl. Then add half of the curd and mix with hand.  When the flour and curd are mixed, pour the rest of the curd. Here, I am adding few drops of water as the curd is a little, too thick. However, you can avoid adding the water if the batter has reached a thick pouring consistency.

Secondly, add some oil in the wok, followed by spluttering some mustard. Then add Cumin seeds and split chickpea. At this time, you can add peanuts also. Now add the main ingredient for taste, the red chilli.

When the above ingredients turn crispy, add the ginger, green chilli and salt. When raw taste of the ginger is gone, then add the rice flour and curd mix.

Close and cook for 5 minutes. So that it cooks and the water evaporates.

After 5 minutes, open the lid and check the texture of the upma. The upma has turned crispy, salty, sour and tasty. That makes the upma a perfect one-pot recipe for breakfast or snack time.

The cooking process is over now.

Rice flour upma is an unexplored field in YouTube Food Blogging. It is a very traditional item, known as Udhiri Upma in Tamil. I wish more people try and put videos on Rice flour upma.

The story of Pesaha Appam on Maundy thursday and recipe

Two years back I put a video on how to prepare Pesaha Appam or Maundy Thursday Appam. There were lots of comments and suggestions like:

“This is not how the Pesaha Appam is made.”

“Why did you put Cashews and Raisins.”

“The cross so big.” And so many, so many comments.

First, let me share the story behind the Pesaha Appam. Subsequently, I will share the reason behind the making of ‘pesaha appam video’ two years ago. At the end of the blog the recipe of the original Pesaha appam is shared .

Story of Pesaha Appam

The story of Pesaha Appam dates back to 4000 years when the Israelites were slaves in Egypt. They were preparing to leave to their promised land and there were the famous 10 plagues. The frogs, the river Nile turning red, the locust and the tenth plague was going to strike – the firstborn of every family was going to die.

God, through Moses, told the Israelites to make a sign with blood on their doors, so that the Angel of death passes over their homes; and their firstborns don’t die. They obeyed the order of God and their firsborns were saved.

In addition, God also instructed them to prepare unleavened bread.

To remember that day the Jews have a seven-day long festival even now.

Last Supper of Jesus Christ

Fast forward 2000 years. On Maundy Thursday, the first day of Passover, Jesus Christ had his Last Supper with twelve disciples. You might know the picture of Jesus with his twelve disciples, the famous Da Vinci Painting.

He had the supper where he broke the bread, gave it to the disciples and told them this is my body. Then he shared the wine with the disciples and said, “this is my blood”. That was the beginning of the Eucharist, the Holy Mass or, the Holy Qurbana.

Pesaha Appam tradition in Kerala

On Maundy Thursday, in the holy week of the great lent, St Thomas Christians in Kerala prepare the Pesaha Appam. The tradition among the St Thomas Christians, in many parts of Kerala, begins by preparing unfermented Appam, only on Maundy Thursday. Along with the unleavened Appam, they will have a coconut milk dip.

On Maundy Thursday, the head of the family will lead the ceremony when everyone gathers around the table. He will be the chief at the table. He will cut the appam, dip it the coconut syrup and give it to all the members of the family.

Previous Pesaha Appam video

In my place, we attend the Maundy Thursday service, either on Wednesday evening or, on Thursday early morning. Mostly a midnight mass that begins at 2:00 AM. We make the appam to be taken to the Church as an offering to be given to all those who attend the service. What I made in the previous video was the appam that was to be taken to the Church.

Hence, I made the video, keeping in mind the young mothers, and the working women, who go to the office on Wednesday, return, prepare the appam and then go to Church. That intention was only to give them an easy recipe.

Thanks for all the comments and suggestions. I made a long study and talked to many people. Thanks to my cousins Anitha Chechy, Chitra, Deepa, Jaya Aunty and Alice Aunty for sharing their insights.

What I’m going to follow today is the recipe, verbatim, as shared by Jaya Aunty. I’m sure you will have many comments and suggestions to make.

There will be a lot of comments, that will give more insight into the story of Pesaha Appam and how to prepare it more traditionally. That’s very important.

What is important in Pesaha Appam is about ‘how it is prepared’- the preparation, the sanctity, the purity, the tradition, the custom that is involved in it.

If there are grannies or elderly aunts at home they will reprimand you for talking as we have to be in prayer, we have to use the precious ingredients, the cleanest plates, if possible, the newest utensils. The place is tidied up and cleaned.

How to prepare Pesaha Appam

These are the ingredients:

For the Unfermented appam:

Raw Rice – 1 Cup

Urad Dal/Split gram dal – 1/4 Cup

Grated Coconut – 1 Cup

Shallots – 2 Nos.

Garlic – 1 Pod

Cumin Seeds – 1 tsp

Salt – 1 tsp

For the Coconut milk Dip:

thick milk or the first coconut milk – 1 Cup

second milk or the thin coconut milk – 2 Cups

Melted Jaggery – 200gm

Cardamom – 3 Nos.

Cooking Method:

For the Maundy Thursday Appam

I have used a glass tumbler as a measurement cup. Rice and dal were soaked for 4 hours. Don’t add too much of urad dal. ¼ cup is enough for 1 cup of rice, that measurement needs to be followed, otherwise, Urad dal’s taste will be more.

The grated coconut is roughly ground with garlic, shallots and cumin seeds.

Grind the rice to a fine paste. This is the urad dal. We will mix both.

This is the mix of the coconut, with the shallots, cumin seeds and garlic, which has been roughly ground. And now we will mix.

Also, add a little salt also.

We won’t allow the batter to ferment. While preparing the coconut milk mix, we will let the batter stand for some time.

The cooking process:

To cook the appam, I will boil water in the idli maker, followed by steaming the appam for 20 minutes. 

I have taken a steel plate. I have applied a little coconut oil. If you don’t have coconut oil, which is best, apply butter, clarified butter or ghee, or any vegetable oil.

Pour the batter into the plate. And using the palm leaf you got from the Church for Hosanna, or Palm Sunday, make a cross on the appam. Make sure that the cross is made in only one appam, in case you are making more than 1 appam that is to be shared with friends, relatives and neighbors.

The appam is sent to houses where there is mourning because of the death of someone.

Now the appam has been prepared in the idli maker cooker by steaming for 20 minutes. If you do not have an idli maker, steam the batter in a pressure cooker, or a flat bottom wok. Then, place a ring at the bottom of the pan and pour half a cup water. When the water boils, place the appam batter, close with a lid and steam on low flame for 20 minutes.

For INRI appam

On the contrary, if you want to prepare INRI appam, Jaya Aunty says, you can add 2 tablespoons of melted jaggery, which will give a brown colour and sweetness. INRI was the inscription put on the cross of Jesus. 

For the Coconut Milk Dip:

First, we will pour the second milk and the melted jaggery. The jaggery was melted and strained to remove any impurities that are in there. I have melted around 200 grams. This is enough. Pour the jaggery into the coconut to get a light brown colour.

Next, add 1 teaspoon of rice flour, so that the coconut milk thickens and then keep this to boil.

Next, boil the coconut mix until a saucy pouring consistency is reached. Add the first milk. Lower the flame and do not let it boil. Finally, sprinkle cardamom powder and remove the coconut dip from flame. Do not let it boil and remove it from the flame. Now the Coconut milk dip is ready.

Please do share your opinion in the comment box. Thank you.

is there a difference between appam and aappam ?

Does there exist a difference between appam and aappam? When a chef presented appam, I could make out from the texture that it was aappam (ɑːpam) and not appam (əˈpam).

The chef agreed that it was aappam (‘a’ as in ‘part’) and not appam (‘a’ as in ‘America’). To my friends, this was new information as they said that they never knew that appam was different from aappam.

Besides, on browsing, no such article or video existed clarifying the difference between Appam and AAppam.

What is appam?

If bread means any baked item made with flour, yeast and water; in Malayalam appam refers to any baked, steamed, fried or pancaked item made with flour. Appam can be vattayappam, unniyappam, Nei appam, idiyappam, Vella appam, palappam and so on.

When you add yeast to the rice batter and make pancakes on a flat pan, then we get velleyappam. So, when you add urad dal to the rice batter and ferment, as in idli, and prepare pancakes, then that is dosa.

Here we are discussing the appams prepared in appachetty (small hopper pans shaped like a deep frying wok).

What is palappam?

The appams prepared in appachetty traditionally called Palappam prepared by adding pal (Milk) to loosen the batter. But, in recent times, appam generally means palappam.

Palappam is when coconut milk is used instead of water to grind the rice and yeast used for fermentation. And once the batter rises, nice wafer-like, basket-shaped hoppers are prepared with a thick, soft and fluffy inner core. Nowadays in restaurants and parties, these palappams, globally known as appams and curry has become a favourite cuisine.

Being a Malayalee I prepare appam using yeast or coconut water. But, my Tamilian friends use urad dal – one or two spoonfuls of urad dal, as a larger quantity of urad dal will mean dosa.

What is AAppam?

The appam that I had that day contained urad dal instead of yeast for fermentation. The chef was Tamilian, like my friends, therefore he called the hoppers as AAppam.

Difference between appam and aappam

The difference between appam and aappam differs in three aspects. While yeast ferment the appams, urad dal (black gram) ferments aappam. The texture and taste of both differ as the fermentation agents differ. And while the Malayalees call their rice-yeast hoopers as appam, the Tamilians call their rice-urad dal hoppers as aappam.

Isn’t so much differentiation enough to prove that appam is different from aappam? What do you say?

5 Kerala breakfast recipes with wheat flour

Nowadays many Keralites are either giving up having rice completely or reduce the consumption of rice. There may be various reasons for the abstinence, and opting more Kerala breakfast recipes with wheat flour. The reason for restriction from rice could be because of diabetes. Or they might want to reduce weight. In some cases, the abstinence from rice helps to reduce inflammation.

For a Keralite, there is nothing as torturing as staying away from rice and rice flour food. So they have their cheat day. Some say that it is better to die than to live without having rice.

Some Kerala breakfast recipes with wheat flour

A doctor opined that ‘wheat is heat and rice is ice’. Since people suffering from arthritis must have warm they must have wheat and avoid rice says the doctor.

Here are a few Kerala breakfast recipes with wheat flour or atta. Recipes like idiyappam, kozhukattai, vellayappam, vattayappam and puttu, traditionally prepared with rice flour, finds a perfect substitue with wheat flour or atta.

To some extent, the craving for the rice-based Kerala recipes can be subsided by having the wheat-based alternatives. All the traditional combinations go well with the recipes. For instance, chickpea curry and atta puttu taste as good as the chickpea curry and rice flour puttu.

A surprise recipe!!

While trying out the atta variation of the Kerala recipes I stumbled upon a new wheat flour recipe – Yeast made of wheat flour. The recipe for the homemade wheat flour recipe is included as a bonus in this post.

Idiyappam

How to squeeze out, effortlessly, the idiyappam dough through the idiyappam maker is the main issue. Preparing idiyappam with rice flour itself requires a good amount of effort. Watch the video to find out how to prepare atta or wheat flour idiyappam easily.

Kozhukattai

I searched the internet thoroughly but could not find the exact substitute for the Kerala Kozhukattai using wheat flour or atta. Here is the wheat flour Kozhukattai which I am experimenting for the first time. The texture was good and the inside portion also cooked well. My family said the kozhukattai tasted good too. You can watch the recipe and improve on it. Send your version of wheat flour kozhukattai and we can publish it.

Vattayappam

Vattayappam is mainly made on Maundy Thursday, the day before Good Friday to remember the last supper that Jesus had with his disciples. Traditionally vattayappam is prepared without yeast. Since the unleavened vattayappam is a bit hard nowadays people add a little yeast. Here is atta or wheat flour vattayappam in particular for those who cannot have food prepared with rice flour.

Vellayappam

Vellayappam with curry is the main food to celebrate Easter and Christmas. And what if you are not allowed to have rice-based food. No issues!! Prepare vellayappam with wheat flour. The appam came out very well and tasted yummy with the festival special curries. Watch the video to know more.

Puttu, yet another, Kerala breakfast recipes with wheat flour

Atta or Wheat flour puttu recipe is as old as the arrival of wheat flour to Kerala. It is an easy and commonly prepared breakfast. However I am sharing the wheat flour puttu for those who are yet to learn the art of preparing atta or wheat puttu.


Bonus Recipe

Homemade Yeast with Wheat flour

This happened accidentally. I wanted yeast for a recipe and there was no option for shopping at that moment. That is when I came across various options to prepare homemade yeast. Here is one method using wheat flour. This yeast is good and effective.  Probably takes a bit longer than the dry yeast for fermentation. Check out the recipe here.


4 Lent food of Kerala Christians


3 Kerala Style Apple recipes: When apples are cheaper than onion and vegetables


5 summer drink recipes to beat the heat


Seven Onion Substitute For Everyday Cooking


12 Seasonal Fruits chart in Delhi


3 Recipe with Milk Powder – Nido

Celebrate this Christmas with Meetha Paan Cake

During the Christmas season, there is one more day, other than 25th December, which is very anxiously awaited. That is the day of baking cakes.

Since the baking has to be done on a large scale we get the cakes baked in a bakery.

There will be a long queue waiting for their turn to bake their cakes. So we have to book the date and token number in advance. This year our token number was 3, on last Saturday.

When we wait our turn inside the bakery we can learn a lot of tips on how others mix ingredients for their cake.

First, the workers mix the eggs, butter and sugar with a huge whipper. Then the mix is poured into a large wok. And the flour is mixed.

Now it is the turn of the customer to add his or her ingredients that give the customized, specialized or homemade flavour, taste and texture to the cakes.

Some add orange juice. Others add sugar syrup. Others add lemon rinds and so on.

When you see the ingredients, you feel like “oh my God! why didn’t I think of these ingredients. This would have given a special taste to my cakes. No problem, I will add next time”.

When we reached, the bakery, this time, the mixing process of token no. 1 was going on. The customer was coolly monitoring the mixing of the ingredients. When the Baker asked him to finally add his secret flavours the entire scenario changed.

He politely ordered them to divide the batter into three parts. And each part was put a different wok. Now he added pineapple essence in one part. In another, he added cocoa flavour and cocoa chips. The way he administered the measurement of ingredients, I was sure he was not an amateur. Someone whispered that he is a Chef at Hotel Siddharth.

When I talked to him, his name is Hansi Gomes, he said that the third flavour he prepared today was Meetha Paan Cake.

I was on the lookout for a Christmas special article. I knew Meetha Paan Cake would be the best Christmas gift for the readers of lifestyletodaynews.com.

I requested him to share the recipe for the website. He not only agreed to share the recipe but also gifted me one Meetha Paan Cake.

The cake was yummy and refreshing.

For those who were born and brought up in north India, meetha paan brings childhood memories. Meetha Paan, which was the served at the weddings in the past, has a nostalgic feeling.

If you had enjoyed chewing meetha pan, in your childhood, at wedding functions, you are surely going to like this cake.

Meetha Paan Cake

Ingredients

Butter -1 Kg

Maida – 1 Kg

Sugar Powder – 700g

Vegetable Oil – 50g

Vanilla Essence

Eggs – 21 No.s

Baking Powder – 1 tbsp

Gulkand (Rose petal) – 1/2 Kg

Food Colour Yellow

Paan Petta (fine Julienne Cut)- 5

Dry Fruit (Tutti Frutti, Badam, Kajun) -150g each

Peppermint – One pinch

Preparation

Take the butter in a bowl and add sugar powder.

Mix it well until the butter is foamy. Now add the eggs one by one.

Whip well for a while. Let the mixture become soft.

Now add vanilla essence, food colour and baking powder. Mix well.

Add the flour little by little and make a lump-free batter.

Add gulkand, peppermint and paan petta and mix well.

Bake it is a tin mould with a butter paper placed at the bottom.

The baking takes at least 45 minutes. In order to know if the cake is properly cooked poke a toothpick at the centre of the cake. If the toothpick comes out clean, then the cake has been perfectly baked.

Happy Baking for Christmas!

Hansi Gomes is a Chef at Jaypee Siddharth Hotel, New Delhi.

He was kind enough to share his recipe for Meetha Paan Cake. A novel recipe for aspiring cooks and passionate bakers.

Thank you Mr Gomes for sharing the recipe.

Beetroot Oats Kheer




Iron is an important mineral for our body, especially for pregnant women, and children. Here is a recipe with iron-rich food items which will help in an increased intake of iron in your daily diet.

The dish is prepared tastily which even the children will love the recipe. I know because my Children like the beetroot Oats Kheer that I prepared today.

Preparation

1 Cup Oats

 

 

 

 

 

 

Put the Oats in a Sauce Pan

 

 

 

 

1 Cup Water

 

 

 

 

 

 

Add the water to the Oats.

 

 

 

 

3 Cup Milk

 

 

 

 

 

Add Milk to the Oats.

 

 

 

 

3 Tablespoon Sugar

 

 

 

 

Mix all the ingredients and simmer for 15 minutes.

 

 

 

 

 

1 Beetroot (Small)

 

 

 

 

Peel the Beetroot.

 

 

 

 

 

 

Grate the beetroot.

 

 

 

 

 

Remove the cooked oats from the fire.

 

 

 

 

Add the grated beetroot immediately.

 

 

 

 

Mix well and remove to a serving bowl.

 

 

 

 

 

 

Fry a few Cashews and Raisins in ghee or butter.

 

 

 

Add to the Oat.

 

 

 

 

 

 

Beetroot Oats Kheer is Ready!!

Have the Kheer Hot or Cold.

How to prepare Unniyappam for Nercha (religious food offering)

St Gregorios is a Kerala saint. His death anniversary, on November 2nd, is celebrated by devotees who are settled in different parts of the world. There are Churches with St. Gregorios as a patron saint in many places in India and abroad.
During the festival, the devotees bring unniyappam as offering to the Church. And the unniyappam is distributed to all who come to the Church.
Unniyappam is a fried rice snack with jaggery and sugar, prepared in a special mould. My mother’s generation were experts in preparing Kerala dishes. So they prepare hundreds of unniyappam as offering to the Church.
I learned unniyappam by trial and error method. Searching for recipes on the internet and taking tips from mother and aunties.
This year two weeks before the festival, I made a trial version of unniyappam, so as to get myself prepared for the main day when I have to fry more than a hundred unniyappams.
My friend Manju visited me just a few minutes after I finished preparing the unniyappams. She liked it so much so that she asked me to share the recipe on youtube.
I am sharing the trial version itself.  Newly married girls who are preparing unniyappams on a large scale for the first time, will find the video useful.

The video is shaky and not of high quality since this video was not initially taken for publishing. I hope the video gives some helps you prepare the large number of unniyappams.

In cities like Delhi, where the devotees lack time, they have found some tricks to prepare large quantity unniyappams quickly. I will share the recipe here.

Ingredients

Rice flour – 2 Glass (All purpose rice flours available at Kerala Stores)

Jaggery – 250g (I used a dark brown, chocolaty taste version. Hence the colour and taste were good)

Coconut – 1 full (cut into small pieces)

Sesame Seeds (Til) – 2 tblsp

Ghee – 5 tblsp

Robusta Banana – 4 Nos

Oil – 1 litre

Baking Soda – 1/2 tsp

Method

Melt the jaggery in 1 glass of water. Mash the bananas in a blender. Mix the jaggery and mashed banana.

Roast the coconut in 2 tablespoon ghee, until golden brown.

Mix the coconut, sesame seeds and baking soda in the batter.

Keep aside for 45 minutes.

Keep the unniyappam mould on one gas stove burner. On another keep a frying pan with 2 glass oil.

When the mould is hot add 1/2 teaspoon ghee in each mould. Now fill the moulds with oil. Let it get very hot.

Now pour the batter. If the batter is thick, add warm water or melted jaggery.

When the unniyappam turns brown at the bottoms turn them using a fork or a thin skewer. When both sides are a bit brown, transfer them to the frying pan.  Fry until the unniyappam is Crisp and brown. Remove on a plate spread with tissue paper.

With 2 glass of rice flour, I prepared 50 unniyappams.

 

Christmas Rum Plum Cake

The specific demand for Christmas Rum Plum Cake caught in the heads of the Indian population possibly in the last two decades. During School days friends used to ask just for Christmas Cakes. And mothers used to painstakingly prepare a variety of rum-less cakes without using any electronic kitchen gadgets. The eggs were whipped manually. The eggs were whipped directly out of the refrigerator, because eggs froth better when cold. The batter was mixed with hand and the mixing went on for hours. Sometimes Dads offered a helping hand. The most common cakes were the plain cakes with vanilla flavour, and cardamom.  Then there were marble cakes with vanilla and chocolate flavoured layers. There were rainbow and tri-coloured cakes. In those days the importance was given for the softness of the cake. The mother who baked the softest cakes was the best cake baker in the town and she was approached for tips: Does she cook at midnight, or before dawn; How does she whip the eggs; What was the order of adding the ingredients; the egg white was added first, or the yolk;….

Now when cakes can be baked in less than an hours time, with whippers, ovens and YouTube videos, the importance has shifted to the unique taste and flavour of the cakes. No matter how many flavours or icings you do throughout the year, as Christmas approach friends specifically demand for Rum cake.

Due to popular demand I decided to bake Rum Cakes this year.  I soaked fruits and nuts in rum, a month before the Christmas baking began. Experts say that longer the nuts and fruits are soaked in rum, the tastier the cakes will be. Rums softens the fruits and nuts which makes the texture of the cake softer than plain cakes. I just added enough rum which could be absorbed by the fruits and nuts, so after a month the fruits and nuts look a little shinier, but the liquid just disappeared.  Some say that Christmas Rum Plum Cakes cannot be called Rum cakes, because, while baking the rum evaporates in the oven heat. Some experts rate rum cakes based on the measure of rum — little rum, enough rum and lots of rum cake. My cake was rated as ‘little rum cake’.

After experimenting with rum cake I understand that rum is just another ingredients in cakes. Normally, Rum is used very judiciously (1 tablespoon for baking 250 gram flour Cake). But as we Indian, always Indianize a foreign dish, some add too much rum that the fruits and nuts float in the liquid.  Last year I heard a youth telling his friend that he was disappointed after having rum cake at his friends home. He though that rum will drip with every bite. This is over expectation. Rum is just a marinating ingredient. As long as the rum is added judiciously there is no chance of felling intoxicated.

How to prepare a Christmas Rum Plum Cake

Ingredients

All purpose Flour: 250g

Sugar: 250g

Salted Butter: 250g

Egg: 5

Tutti Frutti

Raisin

Cashewnut

Dried Ginger

Vanilla essence

Sugar syrup: 2 tbsp

Garama Masala powder(a pinch of cardamom, cinnamon, 1 nutmeg and clove)

Method

Sift the flour and baking powder. Whip the butter for sometime; add the finely powdered sugar. add the whipped egg. Then add the Garam Masala, vanilla and sugar syrup. Now add the maid and mix for some time. Finally add the fruits and nuts.

(Tip: Buy Cashew, Dates, Raisins, Dry Ginger(different for cakes), Tutti Frutti and any other nuts a month in advance of preparation of cake. Cut them into small pieces. Add some Rum and keep aside. The longer the fruits and nuts remain in rum the softer they become. Soak a large amount of fruits and nuts, so that the ingredients are easily available whenever you feel like baking a cake during the festival season. Also the cakes with rum have a longer shelf life of one month, six month and sometimes even one year.)

 

 

3 Recipe with Milk Powder – Nido

While rearranging old books, I discovered Mother’s recipe book in which she noted down recipes she prepared 30 years back. I remember mother trying out all the recipes and I had also helped in the experiments. Sometimes the recipes came out well in the first trial and sometimes we had to retry and tweak to get the recipe perfectly made.

Since it is Raksha Bandhan I thought why not try out few desserts in the book. I decided to try Gulab Jamun, Milk Chocolates and Rasagulla recipe with milk powder. There was also a Rasgulla recipe with milk, but to add a new twist to the old recipes I thought why not try to make Rasagulla recipe with milk powder instead. Mother used to prepare all the milk powder recipes with Nido, so I too used the same Milk Powder.

Before sharing the recipes I would like to apologise that I am not a cooking expert. I try out new recipes so as to give a creative twist to the daily routine diet, hence there will be a lack of perfection and professionalism in the presentation of the desserts. However, believe me, they are tasty, healthy and nutritious.

Do try out these recipes and post pictures of the desserts in the comment section of this post. I am sure, your preparations will be much presentable than the pictures used in this post. Also, tell us what changes you made to the ingredients, and methods, mentioned in this recipe. The best recipes will receive attractive Gifts.

 Rasgulla

Ingredients

Milk Powder      10 tbsp

Water                        1litre

Essence                    1tsp

Vinegar                 1/4Cup

For Syrup

Sugar                  11/2Cup

Water                 3 Cup

Preparation

Boil the water, add the milk powder and stir well. When the milk boils, lower the flame and pour the vinegar. When the milk curdles strain into a cloth. Tie the cloth and hold under a running tap for two minutes. Hang the cloth for three hours. After three hours, squeeze the cloth well to remove any excess water. Transfer the coagulated milk or Chenna from the cloth to a plate. Knead the Chenna well with the palm of your hands till they are soft and make small balls.

Mix the sugar and water in a big vessel. After the sugar boils and becomes a bit sticky, add the chenna balls. Cover and cook on medium heat, turning the vessel around slowly after every 10 minutes. Remove from stove after 35 minutes and add rose essence.

Milk Chocolates

Ingredients

Icing Sugar or Sugar       200g

Milk Powder                          50g

Cocoa Powder                      50g

Vanaspati Ghee                 175g

Preparation

Mix the powders and sift three times. Double boil* the mixture in a steel bowl. Add the ghee and stir in one direction until the mixture becomes soft and smooth. Pour the mix into a chocolate mould and refrigerate for an hour. To make chocolate cookies, dip the cookies in the chocolate mix and refrigerate.

Gulab Jamun

Ingredients

Milk Powder                             18tbsp (tablespoon)

Maida (All purpose Flour)    4tbsp

Oil                                                      3tbsp

Milk Cream                                200ml

Baking Powder                            1tsp

For Syrup

Sugar                                        3 Cups

Water                                   6-7Cups

Preparation

Mix all the ingredients with milk cream and make a soft dough. Make small balls and deep fry them on a low heat. While frying, let the dough balls remain in oil for a while before turning them slightly.

Mix the water and sugar and boil till the syrup become a bit sticky. Remove from the stove and add the fried balls. Close with a lid and let the jamun’s soak in the syrup for an hour.

*Double Boil: Boil some water in a vessel, and when the water boils remove from the stove. Now place the chocolate mix, in a smaller vessel, in the boiled water and stir.


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