Ma's Sago And Tender Coconut Payasa

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.

The Recipe:

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.

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Two Ingredient Dulce de Leche Yoghurt Pudding

Two Ingredient Dulce de Leche Yoghurt Pudding

A light bulb went off in my mind a couple of days ago while browsing through my blog.  I

wanted to make an easy dessert to die for with limited ingredients.  I had some left over dulce de leche and a lot of yoghurt or curds as we call it.  So made a minute pudding for taste and another when we had guests over for a cooking class.

The Recipe:

50 gms thick yoghurt (curds); 50 gms condensed milk; a few toasted nuts for garnish.

Whisk the curds and dulce de leche together.  Place in a heat proof mixing bowl.  Cover tightly and steam over boiling water in a cooker or steamer for 20 minutes.  Garnish with nuts just before serving hot or chilled.

That's it.  Simple, quick and absolutely to die for.

NB:  Make sure the yoghurt is thick for a gorgeous, melt in the mouth pudding.

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Going Bananas

Bananas Fried In Ghee

Walking through the weekly pasar malam or night market with my daughter I happened to spy some extra large bananas in one of the stalls.  It turned out to be Nendra Bale- a special kind of banana that my Mum used to give us for a snack when we came home hungry from school and college.  It's delicious and that's what I made for my cooking class with Vincenzo  and Jessica from Spain this afternoon.

The Recipe:

2 large very ripe bananas, about 200gms each; brown sugar to taste; Ghee for frying.

Cut  bananas into half, peel and quarter horizontally (Four pieces per banana).  Heat a non stick pan and add 1 tbsp ghee.   Place in pan, lower heat and fry for a few minutes on both sides until golden brown.  Sprinkle with sugar and more ghee ( if desired) and serve hot.

Optional- Sprinkle with cinnamon powder or cardamom 

Instead of frying, they can be steamed and eaten with ghee and brown sugar.

Honey is another option.

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Guilt Free Basil Vanilla Silk

My sister Anu has been cooking up a storm this week and made a delectable Qatari Hissu Drink which she shared on her Facebook Page called "FoodPrints."  We all loved it and this is my version of the ever popular sweet basil drink which is good for the respiratory and digestive system.

To Attend My Low Calorie, Healthy Cooking Class CLICK HERE

Vintage Apricot Pudding

Apricot Coconut Pudding

Apricots and coconut are two of my favourite ingredients and I am always trying out new combinations to see how they turn out.  This was a successful attempt and enjoyed by those I served it to.  It is quick to make and it is surprisingly delicious.

25 dried apricots; 1 tbsp unflavoured gelatin; 2 cups thick coconut milk- made yourself using 1 medium sized coconut, grated or instant coconut milk from the supermarket; 1/4 cup sugar; 1/2 tsp vanilla essence; a pich of salt.

Soak the apricots overnight in 300 ml hot water.  Next day stone them, crack the nuts and reserve kernels for use in the pudding.  Cook on medium heat in the soaked water until the water evaporates.  The apricots should be whole and not mushy.  Divide in half.

To Make the Coconut Milk:  Grind the grated coconut in 2 cups warm water.  Strain and keep aside.

If using Powder:  Mix two cups warm water with a 50 gm packet coconut powder.  Beat together with a whisk to avoid lumps.

If using ready made coconut milk, use two cups of 250 ml each.

Sprinkle gelatin over 1 cup of coconut milk and keep aside until the gelatin has bloomed.  This takes about 15 to 20 minutes or more.  

Simmer the sugar, salt, remaining cup of coconut milk

 on medium low heat for 5 minutes, gently stirring all the while.  Pour this over the gelatin mixture and stir until the gelatin is completely dissolved.

Take a pyrex dish and put half the apricots in a layer on the bottom.  Pour half the gelatin mixture over the apricots and set in the refrigerator for 15 minutes until slightly set.  Place the second half of the apricots on the set pudding and add the remaining gelatin mixture on top. Scatter the reserved kernels over the gelatin mixture.  Return to the refrigerator and set overnight.  Next day un mould and serve or just dig in with a spoon and serve on elegant plates.

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Ruth Isaac

Jewelled Jelly

Rainbow Jelly

I am a sucker for beautiful food and I have been reading about this jelly for quite some time.  It looks so pretty that everyone makes a beeline for it- children and adults and most people come back for seconds.  I observed this at our last party and enjoyed scraping the dish clean and yes- even licked my fingers.  You can call it what you like and use as many colours as you can, the end result is absolutely stunning.  This is the recipe for  Jewelled Jelly, Rainbow Jelly, Stained Glass Jelly, Broken Glass Jelly, Mosaic Jelly or whatever you choose to call it.

The Recipe:

3 packets  jelly  - different colours; 400 gm Marigold Condensed Milk; 

3 tbsp unflavoured gelatin; 4 ½ cups boiling water; ½ cup cold water

Dissolve each packet of jelly crystals in half the quantity of  boiling hot water mentioned in the instructions on the packet.  I used 1 cup of boiling water for each packet.  Pour into heat resistant boxes or glass bowls and refrigerate overnight.  Next day unmould and cut into cubes or desired shapes.  

After chilling the four flavours, cut the firm and set jelly into desired shapes.  Mix them together in a large pyrex dish.  I used a rectangular one.

Place 3 tbsp unflavoured  gelatin in a bowl and pour 1/2 cup cold water over it.  When it doubles in quantity and has absorbed the water add  add ½ cup boiling water and dissolve completely.  Stir in the  condensed milk.  Pour over the mixed jelly and refrigerate overnight.

Serve in the bowl.

This has to be one of the prettiest desserts I have made.

A Magical Christmas Menu

Chicken Ghee Roast

 Christmas will always be Christmas!  No matter what happens to you or where ever you may be this is the time for family, friends, fun, food- lots of it and celebrating the birth of a baby boy who changed the history of the world. "Unto us a child is born, King of all creation, Came He to the world forlorn, The Lord of every nation!"

I always plan my Christmas Menu in advance and have lots of food and everybody's favourites are included in the list.  This year I chose to make Chicken Ghee Roast, a traditional Mangalorean delicacy which is indeed a magical recipe- simple and absolutely delicious.  Chicken Ghee Roast is a favourite in my home town and can be made with any recipe as long as it is cooked in ghee.  I can almost smell it now and I am drooling as I contemplate this special dish.

The Recipe:

1 large chicken ( about 2 kgs), remove skin, joint, wash & drain;

Masala :  1 tbsp masala powder of your choice; 2 tbsp curds; 1 tbsp ginger -garlic paste; salt to taste and 3 tbsp ghee for frying.

Marinade the chicken overnight in the above masala (except the ghee) the refrigerator.  Next day, bring to room temperature and cook for 5 minutes in a covered non stick pan without water.  There is enough water in the chicken to allow it to cook.  Remove the cover and let the water evaporate on a medium flame.   Add the ghee, gently stirring so all the pieces are coated and the gravy begins to thicken.  When the chicken is thick and brown throw in some chopped spring onions.  Remove from fire and cover and keep.  Serve with all the accompaniments as below.

Salads are a blessing to busy housewifes and a quick way to get a lot of vegetables and they always feature heavily at all my parties and feasts.  This year I have made  Christmas Candle Salad, called so because the finished dish resembles a candle of sorts.  I have also made Pineapple Pachdi to go with the Yellow Raisin Rice and two varieties of Seven Layered Salad and of course the inevitable cucumber with strawberries and pineapple.  Enjoy your meal with any of the delicious Christmas Goodies like Christmas Cake, Kalkals or Masala Nuts.  A Magical Christmas Menu Indeed.

Christmas Candle Salad

The Recipe:

1 green zucchini, cut into 5 cm pieces; 1 large tomato, cut into slices and wedges (3 should do); 1 small glass; Herbal Aloe Concentrate for dressing; salt to taste.

Arrange the  zucchini and tomatoes on a plate with the glass in the centre.  See photograph.  Arrange the tomato wedges and a few pieces of zucchini in the glass and pour 3 capfuls of Aloe over.  A crunchy, tasty salad that goes well with Chicken Ghee Roast.

Pineapple Pachdi

This is a surprising recipe that I came across in Malaysia and it goes very well with any kind of flavoured rice and meats.  It is also one that we used to eat as kids by the bottle because it was so yummy.  

The Recipe:

1 semi ripe pineapple, skinned and cubed after removing the core.  1 tsp chilli powder; 1 tbsp ginger-garlic paste; 1 medium onion, sliced fine; 1 sprig curry leaves; 1/4 cup white vinegar; 1/4 cup brown sugar; a pinch of mustard and salt to taste; 3 tbsp oil for frying.

Heat oil in a non stick pan and add the mustard.  When it crackles, lower the flame, add the curry leaves and onions and stir fry till onions are golden brown.  Stir in the ginger- garlic and cook till it smells good.  Add the chilli powder, salt, sugar, pineapple cubes and the vinegar along with a cup of water.  Stir it well and then lower flame and cover and cook for 10 minutes.  Keep stirring until thick and gooey.  Add more sugar if required.  Cool and bottle.  Store in the refrigerator and erve with any flavoured rice.

                                                    Cucumber Strawberry Salad
This is a wonderful salad that looks good and I always get remarks about the strawberries whenever I serve it as the green and red colours of Christmas show up to a great advantage.  Takes a jiffy to make and can be eaten very fast as you won't be satisfied with one helping alone.

The Recipe:
1 medium cucumber, washed and sliced very thin; 3 strawberries sliced fine; vinegar and salt to taste; 3 strawberries for garnishing.

Marinade the cucunber in the vinegar and salt to taste for 20 minutes.  Drain in a large strainer.  Mix in the sliced strawberries.  Adjust for seasoning and transfer to a glass bowl.  Garnish with remaining strawberies and serve very cold.

Seven Layered Salad

Seven Layered Salad

This has to be one of the most interesting salads I have made.  I read about it a few years ago and have been waiting to try it out.  All you need is your choice of vegetables, fruits and dressing.  The only time you spend is in cutting the vegetables and you'll be more than rewarded for your efforts.  Makes a great centre piece as well.

The Recipe:

Seven Vegetables and fruits of your choice- I used salad leaves, carrots, green and purple cabbage; red and yellow tomatoes, seedless grapes and red apples which I cubed.  Salad dressing of your choice- 1 cup

Arrange the fruits and vegetables in a large glass bowl carefully maintaining a contrast between each layer.  Pour the dressing over and keep overnight in your refrigerator.  Next day arrange some red and yellow tomatoes on top and be as creative as you can.  Make sure you get a good photograph as you want to record your genius for posterity.  Serve cold.

                                                                                      Yellow Raisin Rice

This is another aromatic preparation reserved for festive occasions.  It is very popular and goes well with any kind of meat especially chicken.  As kids we loved to pick out the raisins and leave the rice.  It is one of my favourites and I was pleasantly surprised to see it featured on so many menus when we came to Malaysia many years ago.

The Recipe:

1 cup rice, washed and drained; 1 tbsp ghee; 2 tbsp raisins, washed and dried; 1/2 tsp turmeric powder; 1 tbsp ginger-garlic paste; 1 medium onion sliced fine;1 stick cinnamon and a few cloves;  salt to taste and 2 cups hot water.

Heat the ghee in the non stick pan and fry the spices,  onions and ginger-garlic paste to a golden brown on a medium flame.  Add the rice and gently stir fry until all the grains are coated.  Transfer to rice cooker, add salt to taste and hot water and cook until done.  Serve with all the above dishes.

Enjoy  A Magical Christmas  Menu and may each and everyone be blessed!

Dessert:  Macaroons, Cake or kalkals.  Take your pick
http://www.fromthefryingpan.blogspot.com/2014/12/cinnamon-macaroons.html

OR
http://www.fromthefryingpan.blogspot.com/2014/12/gluten-free-christmas-cake.html

OR
Kalkals
http://fromthefryingpan.blogspot.com/2011/12/time-to-bond.html


Wind up your meal with Cashew nuts &  Hazelnut Liqueur

http://fromthefryingpan.blogspot.com/2011/12/his-hers.html


http://fromthefryingpan.blogspot.com/2013/12/exotic-christmas-liqueur.html

Apricot Bread Pudding

An Old Favourite

This is

 An Old Favourite with a twist.  Instead of steaming or baking this bread pudding, I merely drenched it with an extra large Herbalife French Vanilla  Shake and left it to soak overnight in the refrigerator.  The result was stupendous and this is a dessert we have frequently because of it's taste, nutritional content and low calorie count.

The Recipe:

For The Shake:  500 ml low fat milk; 4 scoops (60 gms Herbalife French Vanilla Nutritional Mix; 30 gms almond powder/ meal; 1 tsp vanilla essence.  

Blend together for one minute and keep aside till required.

For The Bread Pudding: 8 slices, brown bread, buttered on one side only; 20 apricots.

Soak the apricots in warm water just enough to cover them, overnight.  Next day stone them and boil apricots in the same water till thick and soft.  Extract the kernels from the seed.  

Heat a large nonstick pan and toast brown bread on medium flame both sides till crisp and golden brown.  Layer in a glass dish.  Pour the shake over and leave to soak in the refrigerator.  When well soaked decorate with the apricots and kernels.  Drizzle the juices over.  It is so delicious, it leaves you wanting for more.

Cashew Nut Indulgence

Cashew Nut Payasam

Mangalore is known for a surplus of cashew trees and summer time is a feast of fruits.  Most houses have  cashew trees in the compound and a single tree could have many hued pear shaped fruits ranging from yellow to orange to dusky red.  While the fruit is seldom eaten ( I made cashew fruit wine once which was a real hit, and that recipe will be shared some other time), the nuts are highly prized and a delicious addition to any menu.

The Cashew tree is large and evergreen and contains fruits which are pear shaped called the cashew apple. The fruits come in a variety of yellow, orange and red and has a very sweet aroma and taste. The fruit has a single whitish seed called cashew seed or cashew nut. The seed is surrounded with a double shell. It is a popular nut  which  can be eaten in numerous ways.  They are mildly sweet in flavor and packed with energy. The nuts have a buttery texture and are cream in color. It is used generously in Mangalorean cuisine and is a must in any Mangalorean household. 

Nutritional Value 

It helps to lower the bad cholesterol. It is a good source of magnesium which keeps our bones strong.It provides us with great energy and is packed with dietary fiber. It is a 'high-satiety food' which keeps us full and therefore are known to play a great role in weight maintainence.

Did you know? 

The cashew plant belongs to the family of poison ivy but surprisingly it produces a delicious nut.
The nuts last for about 4-6 months but if they are roasted at a very high temperature then it can easily get destroyed.

The Recipe:

1 cup cashew nuts; 3 cups milk; sugar to taste; 3 pods cardamom, crushed; 1 tsp sooji (semolina for thickening); 2 tbsp ghee; 1 leaf of vark or edible silver foil (optional).

Soak the cashew kernels overnight in warm water.  Next day drain and wash.  Heat a heavy bottomed pan and add the ghee.  Lower the flame and add the sooji, stir frying till golden brown.  Takes hardly a minute.  Next add the milk, sugar and cashew nuts and cardamom and bring to the boil.  Lower heat and cook till thick, stirring constantly to avoid burning.  Serve hot at the end of the meal with a tsp of ghee (optional).  Decorate with silver foil.  

NB:  Vark is stored in books of tissue paper.  Gently remove one leaf, open the tissue paper and invert over the payasam.  Avoid touching with your fingers as this is very delicate and will stick to your hands.  Adds a very professional twist to any dessert.

Sweet Potato Treat

Caramelised Sweet Potatoes

While doing my weekly shopping last week, I saw a heap of sweet potaoes at the super market.  My mind went back to my childhood, when we had a patch of sweet potatoes in our garden and watching our gardener digging up the soil to retrieve them.  We loved food and my Mum used to make it in many ways.  I was really surprised to see a somewhat similar dessert here in Malaysia at one of the dinners we attended.  At the end of the day people all over the world eat the same thing, use local ingredients and call it by different names.

The Recipe:

1 large sweet potato; 2 tbsp jaggery or brown sugar; 2 dsp grated coconut; 2 tbsp water.

Wash and cut the sweet potato into 3 pieces;  Boil in enough water to cover it for 15 minutes.  Drain and completely cool.  Peel and cut into wedges.  Place the sugar or jaggery  and the water in a non stick pan and heat till on medium flame till it bubbles.  Lower the flame and add in the sweet potato wedges.  Gently stir so that all the pieces are covered with the caramel.  Transfer to serving plate and sprinkle the coconut over it.  Your Sweet Potato Treat is now ready and is enough to serve four people. 

Marbled Coconut Panna Cotta

Sinfully Yours

And so the celebration continues ...and today it was a sinful dessert- a fusion of east and west .  A delightful combination of thick coconut milk mixed with cream and sugar and a few black cherries thrown it.  This is a very light, creamy concoction that could go straight to your heart (and waist line).  What the heck, we are on the Herbalife shake and can afford to do this once in a while.

The Recipe:

1 cup thick coconut milk; 1 cup cream; 1/4 cup caster sugar or to taste; 2 tbsp gelatine ; 1/4 cup hot water; few black cherries or any fruit of your choice; few drops pink food colouring.

Sprinkle the getatine on the hot water and keep aside to dissolve.  Heat the coconut milk on a medium flame until bubbles begin to form at the sides.  Remove from the stove.  Gently fold in the cream and sugar and stir until the sugar is dissolved.  Once the getatine has dissolved completely stir it into the coconut milk and cream mixture.  Divide the mixture into two.  Pour one half into a glass bowl and pop it into the freezer for 15 minutes or until partially set.  Add the pink food colouring to the second half.  Next pour the pink mixture onto the partially set Pannacotta and using a wooden toothpick give it a swirl or two to create a marbled appearance.  Transfer to the refrigerator and when partially set, decorate with cherries or fruits of your choice.  Creamy, rich and absolutely wonderful.

Indian Christmas Pudding

Princess Pudding Recipe From Jayanthi Pichamuthu

Christmas is the time for celebrating the birth of a baby boy 2000 years ago in Bethlehem.  It is a time for bonding with family and friends, exchanging gifts, goodwill and fellowship with all.  As always in India any and every festival is an occasion for pound parties, pot luck, get togethers, carol singing and enjoying food together.  Every household will be in a flutter planning for various events and using the choicest of ingredients.  We make vast quantities of goodies like fruit cake, kal kals, ladoos, diamond cuts, macaroons, chakkulis, mixture, savoury nuts and what not to be distributed to family, friends and neighbours.  Dinners are spectacular with every expert cook serving the best.  This is a phenomenal recipe that I got from my niece.  It is so simple, yet extravagant and the best part is that it can be made effortlessly in vast quantities for the perfect Christmas get together.  Surpass yourself with this unexpected Indian Christmas Pudding.

The Recipe:

1 1/2 litres full cream milk; 6 slices white bread, crusts removed- blend into fine breadcrumbs; 250 ml tin of condensed milk or to taste ;  100 ml thick cream; 1/2 cup almond meal; a few drops rose essence- optional.

Boil milk on medium flame till thick.  This takes about 10 minutes.  Lower flame and add the bread and condensed milk, stirring constantly..  When it is thickened enough (about 5 minutes) stir in the almonds gently and ensure there are no lumps.  Finally stir in the cream and the essence.  Remove from flame and cool.  Refrigerate overnight.  Serve chilled garnished with (or without) raisins, nuts or anything you fancy.  This is a rich and creamy dessert that you can serve as thick or as thin as you like.

NB:  I used low fat milk. 

Queen Of Desserts

Hazelnut Tiramisu

What could be more relaxing than indulging in food cooked by none other than Serita,  the Queen Of Tiramisu?   That's what we did a week ago, thoroughly enjoying the experience.  Loaded with calories, cream, hazelnuts, cream cheese, rum and coffee, this is a dessert made in heaven for the brave hearted - read Herbalife users!!!

The Recipe:

12 sponge fingers; 1 x 50 gm sachet instant hazelnut coffee; 1 cup hot water; 3 dsp rum; 250 gms cream cheese at room temperature; 250 grams high fat cream; 50 gms of hazel nuts, crushed coarsely ; sugar to taste; cocoa for dusting on top.

Beat the cream cheese and cream together with the sugar to taste until smooth and thick.  Dissolve the hazelnut coffee in the cup of hot water.  Add the rum and mix well.  Soak the sponge fingers in the coffee - rum mixture and place 6 of them in a layer on the bottom of the glass dish.   Scatter half of the hazel nuts over the sponge fingers.  Pour half of the cream cheese mixture over the nuts ensuring an even layer.   Repeat the three layers again,   finishing with a dusting of cocoa on top.  Pour remaining coffee mixture over the sponge fingers before layering the cream cheese . Refrigerate overnight and serve cold after dinner.  A dessert made in heaven indeed.

One Of The Best

Double Chocolate Brownies

Once upon a time brownies were out of my league until I found a recipe in an old piece of newspaper used to wrap groceries.  Then Ranita  bought me a book on brownies and we tried every one and now make our own version.  This recipe always turns out great and you will find yourself licking up the crumbs.

The invention of the celebrated brownie is attributed to a librarian from Maine called “Brownie Schrumpf”.  She reputedly forgot to add baking powder when she was making a chocolate cake and the rest is history.  However my version has a wee bit. 

Double Chocolate Brownies

100 gms maida; ½ tsp. baking powder; 30 gms cocoa powder; 112.5 gms. margarine or butter; 140 gms. powdered sugar;2 large eggs; 1/2 tsp. vanilla essence; 37.5 gms. chopped nuts(either walnut, cashew, almond or groundnut).

For the Icing:  110 gms. icing sugar,sifted;, 30 gms. soft butter; milk to mix; vanilla or peppermint essence.

Topping:  60 gms cooking or milk chocolate(either white or brown or a combination of both).

 Grease and line the base of a 20 cm / 8 inch pan with baking paper, so that the paper extends over two sides.

Sift the flour, baking powder and cocoa onto a baking sheet.  Set aside.  Cream sugar and margarine till light and fluffy.  Beat in the eggs and the vanilla essence.  If the mixture starts to curdle, stir in a little of the flour mixture.  Fold in the remaining flour and the nuts.  Pour the mixture into prepared pan and bake in preheated oven 175C for about 20 to 25 minutes or until toothpick inserted in centre comes out clean.  Allow to cool.  Make the icing by combining all the ingredients to a spreading consistency.  Spread over cooled cake.  When set, melt the chocolate in a bowl over gently simmering water.  Drizzle over icing.  (If using white and brown chocolate, melt the white first and pour over cake at random.  Follow with brown.  Take a toothpick and gently run through both colours to create a marbled effect.  Decorate with almond flakes , cut into triangles and serve.

NB:  I always use cashewnuts for a rich, delicious flavour. 

Deadly Duo

Apricot Vanilla Parfait

I love apricots and I love my daily breakfast  vanilla shake.  Combine them together with cream cheese and you have a deadly dessert.  Made it yesterday and had it after Sunday lunch.  The dish was licked clean.

The Recipe:

250 gms cream cheese at room temperature; 11/2 cup dried apricots; 2 large scoops F1 French Vanilla; 1/2 cup low fat milk; 1/4 tsp almond essence; 2 tsp sugar if desired.

Soak dried apricots in 2 cups hot water for three hours or overnight.  Stone them and extract the kernel.  Keep kernels aside.  Stew the apricots with 2 tsp sugar and water in which it is soaked until  thick.   Cool and puree 1 cup of the stewed apricots till smooth.  Beat cream cheese, milk and apricot puree together until creamy.  Fold in the  French vanilla and almond essence.  Pour into glass dish.  Top with remaining stewed apricots and garnish with the kernels.  Set overnight in refrigerator.  Serve cold.  A hot favourite in this family.