To Attend My Food Workshop CLICK HERE
Thursday, December 22, 2016
Thursday, December 15, 2016
Wednesday, November 30, 2016
Thursday, November 24, 2016
Kheer and Payasa
This is one recipe that I wanted to blog about for years, but somehow never got down to it. Kheer or Payasa/Payasam as it is called in the South of India is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom and other spices, raisins, saffron, cashews, pistachios or almonds.
This is a versatile preparation and can be made in a myriad of ways. Most households have their own recipe and it is a very popular dessert as it is so easy to make and the ingredients required would be available anytime in all kitchens. As children we especially loved going for weddings knowing that we could eat unlimited amounts of this mouth watering concoction.
1/8 cup basmathi rice, washed and drained; 1 cup water; 2 cups low fat milk; ½ cup milk powder; 2 tbsp. chopped nuts; 2 tbsp. almond meal; 2 tbsp. raisins; 2 cloves and a 1 inch stick of cinnamon; sugar to taste; a pinch of salt and a few strands of saffron dissolved in 2 tbsp. warm water;; a few drops of rose essence- optional.
Pressure cook the rice in 1 cup water for 3 minutes. Cool and open the cooker and transfer the contents to a large nonstick pan. Mix the milk and milk powder together and add with the rest of the ingredients except the saffron to the rice. Bring to the boil and lower flame, stirring now and then to prevent sticking at the bottom. When the mixture is thick enough add the saffron mixed with water and remove from heat. Serve hot or cold garnished with nuts.
Wednesday, November 23, 2016
Sunday, October 23, 2016
|Sago And Tender Coconut Payasam|
A couple of years ago, I decided to start cooking classes and my daughter saw an ad on Facebook and sent it to me. At the same time, a friend emailed me the link. I was excited with what I saw and the rest is history. Thanks to a wonderful group for helping me discover myself through cooking.
The recipe I’d like to share today is a personal favourite and like most of my recipes very simple. Am sure you will like it to.
Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems and has become a very popular dessert in Mangalore.
¼ cup sago; sugar to taste; 1 tbsp raisins; 1 tbsp cashewnuts and a pinch of cardamom or cinnamon as desired; a 1/2 cup tender coconut, cut into pieces; a pinch of salt; 1 cup milk; 45 gms of low fat milk powder.
Whisk the milk and milk powder together and keep aside till required.
Soak the sago in 3 cups water for half an hour. This is to soften it. Drain, add 1 ½ cups water and bring to the boil, lower flame for 5 minutes. While cooking the sago will become transparent and may have a white spot in the middle. This will become transparent by the time the Payasa is served. Add milk, sugar to taste, raisins, cashew nuts, salt,and spices. Remove from fire, cover and cool for 20 minutes. Serve hot or cold.
Tuesday, October 4, 2016
Thursday, September 29, 2016
Honey Mustard Chicken
A while ago, we received a festive hamper that contained a large bottle of organic honey and some delicious looking mustard. It remained in my kitchen cupboard, waiting for me to get inspired to use it in my culinary endeavours. Well, last week was the auspicious day and I finally used the honey and the mustard extravagantly to create a memorable baked dish.
900gms skinless chicken, jointed, washed and drained; 1/4 cup prepared mustard; 1/4 cup honey; 2 tbsp curds; salt and pepper to taste; 2 cloves garlic, minced; a few basil leaves- I used Italian basil which grows in my garden, chopped; salt to taste; 1 tbsp olive oil.
Garnish: More Basil Leaves according to taste.
Whisk the honey, mustard, curds, olive oil, salt and pepper to a smooth consistency. Stir in the garlic and chopped basil leaves. Place the chicken in a baking dish and pour the mixture over the chicken. Make sure all the pieces are covered. Cover and keep aside for 20 minutes. Bake in preheated oven at 175 degrees C for 45 minutes to 1 hour until chicken is cooked and juices run clear. Garnish with the basil leaves. Rest for 10 minutes. Serve with a salad for lunch or dinner.