INCREDIBLE BEET ICECREAM

Vegetable icecream!  Something different and smart twist!

Yes. We got amazed about its flavour and taste, when we first tasted this icecream. We wish that you had tasted it yourselves. It is incredibly delicious, when the flavour-intensifying beetroot is blended with an ice cream base. Such a harmonious combination! 

Just give a try to make this lovely ice cream and let us know how it turns out.

Ingredients:

Beetroot 250 gm

Boiled milk 50 ml

Milky mist Cream 35 % fat 400 gm

Milkmaid condensed milk sweetened 400 gm

Sugar 1 tsp

Procedure:

Wash the beetroot and pat dry.

Trim off the ends and peel the skin.

Grate.

Cook the beet,  grated in milk until soft.

Set aside to cool down.

Grind into a fine and smooth paste. Keep ready.

Beat the cream with one tsp sugar until soft peaks

Add condensed milk and mix to combine using the blender

Transfer the beet puree.

Blend well.

Pour the mixture to an airtight container.

Cover it and place in the freezer for 2 hours.

Take out and blend again to prevent ice crystals.

Freeze it for another 4 hours.

That's it!

Note. 

Replace the ice cream container from freezer to refrigerator for 15 minutes before serving.

Scoop out the desired quantity and enjoy!

Preparation Time: 15 minutes.

Cooking time 6 hours

Yield:  4 servings

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FOXTAIL MILLET PONGAL

Foxtail millet is rich in iron and minerals and dietary fibre.  It is totally pest-free. It lends a yummy taste in Upma, Kichadi, meal and Pongal. It is a very healthy alternative to rice and wheat. Diabetic-friendly food. Low glycemic food; We can make so many healthy twists using this wonderful millet. foxtail millet Pongal is easy to make.

Do follow the steps below:

Ingredients, we need:

Foxtail millet 150 gms
Moong dal 50 gms
Water 250 ml
Cashews 10 pcs chopped
Groundnut oil 2 tbsp
Cumin seeds 1 tsp
Pepper 1 tsp
Ghee 1 tsp
Green chilly  slit
Curry leaves 20 pcs
Rock salt 3/4 tsp

Procedure:

Wash the foxtail millet +Moong dal with water twice.
Drain the water. Add 250 ml water.
Heat 3 lit cooker with groundnut oil on medium flame.
Add cumin seeds and pepper 
Once they start to fry add green chilly, curry leaves.
Transfer the millet-dal contents 
Add rock salt/salt
Allow boiling. 
Check the salt taste. add if needed.
Close the cooker and place the whistle.
Allow 2 whistles and simmer it for 2 minutes.
Set aside to cool down. (15 minutes)
Heat the tempering pan with one tbsp ghee.
Add cashews and fry until golden brown.
Transfer the cooked millet Pongal and fold gently.
Pongal is ready to serve hot/warm.
Pongal tastes yummy and it goes very well with coconut chutney and sambar.
We like to have solo with one tsp ghee.

Happy and comfort cooking!

GHEE MYSORE PAK

Mysore Pak is one of the most tempting sweets that Karnataka tradition had offered to us. It has the rich aroma of ghee and soothing taste. The amazing fusion of sugar, loads of fresh cow ghee/Desi ghee and besan flour gives rich aromatic and delicious dessert. There are many delicious twists in Tamilnadu such as Ghee Mysore Pak, Almond Mysore Paks, Dates Mysore paks,  Kaju or Cashew Mysore Pak,  Milk Mysore Pak, Carrot Mysore Pak etc. Out of these heavenly Mysore Pak varieties, we are presenting here how to make homemade Ghee Mysore Pak in a quick and easy way to satiate your sweet cravings.

Ingredients:

Only 3 ingredients..

Fresh Cow ghee  500 ml
Besan flour 250 gms
Sugar 500 gms. 

Procedure:

Melt the ghee in low flame.
Roast the Besan flour in 2 tbsp ghee on low heat.
Transfer the roasted besan flour to the dry mixing bowl.
Add 250 ml ghee and blend well.
Set aside.
Heat the sugar with one cup of water on medium heat 
Bring to boil until the one string consistency achieved.
Add 2 tbsp ghee to the sugar syrup and mix to combine.
Reduce the heat to a low level.
Now add the ghee-besan mixture to the syrup
Give consistent stirs to combine on low heat.
Add ghee little by little in between and keep on stirring.
Watch the bubbling on low heat and keep on stirring.
Meanwhile, apply a little ghee on the tray.
Once the mixture cooked nonsticky and smooth, Add the remaining ghee and stir to combine.
Transfer the mixture to the tray.
Level the surface.
Wait for 15 minutes.
Cut into rectangular pieces or desired shapes you like.
Store it in an airtight container for 5 days 
Enjoy!
Happy and comfort cooking.
Shelf life 5 days
Cooking time 30 minutes
Yield 30 Mysore Paks.

CASHEW FUDGES/KAJI KATLI/MUNTHIRI BURFI/CAKE

Cashew fudge/Kaju katli is the staple dessert that is enjoyed all age groups in every home of India during this Diwali and many special family occasions. Once we start to enjoy this deliciously sweet, we won't be able to stop with one.
We can make it at home with a few ingredients in no time.
Ensure the health of your family members by making it in your kitchen.

Preparation time 10 minutes
Cooking time 20 minutes
Method: easy for everyone even for beginners

Ingredients:
Whole cashew nuts 250 gms
Milkmaid sweetened condensed milk 300 gms
Fresh ghee 50 ml
Crushed cardamom seeds 1/4 tsp
Almond and Pistachio nuts flakes one tablespoon
Saffron strands 10-15 pcs optional

How to make it?

Grind the cashews using the whisk button.
A coarse texture is perfect.
Heat the pan with one tbsp ghee on low flame.
Add the milkmaid condensed milk.
Stir to combine.
Transfer the cashew powder to the pan.
Mix to combine.
Keep on stirring,
Don't worry about cashew lumps.
They will settle down by constant stirring and rubbing with a spatula.
Add ghee one tbsp by one tbsp at regular intervals while stirring on low heat.
Low heat is to be maintained throughout the process.
Add cardamom powder and saffron strands and keep on stirring.
Cook until the contents turn out as a non-sticky mass.
Sprinkle the nut flakes and mix to combine.
Apply a little ghee over the non-stick Tawa and transfer the non-sticky mass
Lever it using a spoon.
Sprinkle the nut flakes (one tbsp) over the levelled mass.
Let it cool for 10 minutes.
Then cut the mass into diamond-shaped or desired shaped fudges.
Store it in the refrigerator

Serves 15 diamond pieces.

Wishing the prosperous and safe Diwali.
Happy and safe cooking!

CRISPY POTTUKKADALAI MURUKKU

Diwali 2019, the grand great Diwali is around the corner, celebrate and enjoy these crispy and delicious murukkus with your loved ones. Diwali Celebrations are not complete without this savoury in almost all of our homes.

Ingredients: 

Store-bought Raw rice flour 400 gms
Roasted gram or fried gram 200 gms
Himalayan Pink salt 1/2 tsp
Asafoetida one pinch
Ajwain Seeds 1/2 tsp
White sesame seeds 1 tsp
Ghee 1 tsp
Hot oil 2 tsp
Cold-pressed Groundnut Oil 750 ml
Water 150 ml

Procedure:

Take Raw rice flour and Fried gram powder and mix well.
Add salt,  Asafoetida, ajwain seeds (ease digestion) White sesame seeds.
MIx well. 
Add water little by little.
Knead to form a mass.

Heat the Groundnut oil until the deep-fry temperature on a medium flame.
Check the temperature by dropping a tiny bit of the dough. If it rises up, the perfect temperature is achieved.
Add 2 tsps of this hot oil to the dough and knead again.
Smear a drop of oil inside the press.
Fill the  3/4 th  murukku press with the portion of the dough 
Squeeze the dough spirally on the spoons.
The good shape will be achieved by practice.
Drop the spirals into the oil one by one and deep fry.
Medium heat is to be maintained throughout the process.
Flip over until the murukkus fried evenly.
Once the oil bubbles around each murukku subside, take out that murukku and place it on a dry tray.
Collect them one by one.
Crispy murukkus are ready to be served or stored in an airtight container.
Safe and happy cooking!

Cooking time: 15 minutes
Serves 25 murukkus

Make 5 murukkus per batch.
25 murukkus can be made using the above-given measurements

BESAN BADAAM BURFI

2019 DIWALI SWEETS-EPISODE 2✨

Diwali 2019 is just next week and we start to plan and prepare an array of sweets and savouries to celebrate with loved ones and relatives. 

This is one of the most relishable desserts across our nation. 

Besan badam burfi is made with a few ingredients. 

Besan flour and almond powder are sauteed with generous amounts of ghee sugar to make this tempting delicacy.  

Key ingredients:

Besan flour 200 gms

Fresh Ghee 250 gms

Sugar 250 gms 

Almonds 100 gms

Orange food colour one pinch

Yellow food colour 1one pinch

Water 1/2 a cup

Procedure:

Dry roast almonds on Medium Heat for 2 minutes

Set aside to cool down.

Add 3 tbsps of ghee in a dry pan 

Roast besan flour on low heat.

Add some more ghee to form a mass.

Set aside.

Grind the almonds using the whisk button into a coarse powder and keep it ready.

In a pan add sugar and half a cup of water.

Bring to boil on high flame until one string consistency is achieved. turn off the heat for a while.

Grease the dry tray with a little ghee and keep ready.

Add the besan mass to the sugar syrup and mix well 

Turn on the heat to low flame.

Once combined with sugar syrup, add almond flour little by little and keep on mixing.

Add 3 tbsps of ghee in between the continuous stirrings on low heat.

Keep on stirring until the foamy and non-sticky mixture is gained.

Transfer the besan-almond mixture to the ghee-smeared tray and level it with a spoon.

Set aside for 10 minutes.

Cut into rectangular bars using a ghee greased knife.

Soft and yummy burfi is ready to store in an airtight container.

Happy and comfort cooking!

Wish you a prosperous Diwali!

FOXTAIL MILLET KICHADI

Fox tail millet is a gluten free millet, rich in dietary fiber,  packed with minerals and vitamins  in considerable amount..

Fox tail millet lends itself in kichadi as a traditional blend of vegetables with the spices in perfect proportion. 

INGREDENTS WE NEED;

Fox tail millet 200 gm
Groundnut oil  2 tbsp
Mustard seeds 1/2 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Chopped Shallots 1/2 a up
Slit green Chilly 1 pc
Fresh Curry leaves 25 pcs
Grated Ginger 1 tsp
Chopped beans 3/4 cup
Chopped Carrots 3/4 cup
Peeled potatoes 1/2 a cup
Tomato medium size 
Ghee 1 tsp
Mint Greens, a fistful
Coriander Greens, a few
Rock salt 3/4 tsp
Water 3 cups

Procedure:

Heat the 3 lit pressure cooker on medium heat with 2 tbsp Groundnut Oil.
Add Mustard seeds.
Once they start to crackle, add urad dal and chana dal.
Add shallots, green Chilly.
Add ginger grates
Once the shallots turn transparent, add vegetables and curry leaves
Add turmeric and saute on medium heat
Add 3 cups of water.
Add rock salt.
Allow boiling
Throw miint greens.
Transfer the drained millet contents.
Close the cooker and place the weight
Allow 2 whistles. Simmer for 2 minutes.
Turn off the heat. Let it set aside to cool down.
Open the cooker and add coriander greens and ghee
READY.
Serve hot with coconut chutney/ curd pachadi

Cooking time 20 minutes
Yield: 3 servings

MINT FLAVORED CASHEW NUTS PAKODA

Check out youtube video

Have you ever tried this crispy outside soft inside cashew nut pakodas with a fantastic mint flavour during the rainy day evening?
If not, this is the perfect season for enjoying this great accompaniment with hot piping Ginger tea in the evening. Just give a try!

Hot Cashewnut Pakodas are very crisp and crunchy-munchy when compared to other variations because the dough should be consumed very less water.

How to make?

Whole cashew nuts 75 grams
Besan flour 200 gms
Raw rice flour 100gms 
Cooking Soda /4 tsp
Rock sal 3/4 tsp
Fennel seeds 3/4 tsp
Water 50 ml
Grated ginger 1 tbsp
Chopped Bellary onion 3/4 cup
Finely chopped green chillies 2 pcs
Chopped fresh curry leaves 15 pcs
Mint green leaves, a fistful
Coriander greens,  a few
Groundnut OIl 400 ml to deep-fry

Procedure:

Mix all the ingredients into a semi-dry dough in a dry mixing bowl.
Heat the oil to deep-fry temperature.on medium heat
Check by dropping a diny bit of the dough. If it rises up, the temperature is perfect to deep-fry.
Now, drop the dough portions roughly shaped into the oil.
Allow deep fry until oil bubbles subside.
Take out and place them on oil absorbent tissue towels.
Deep fry the remaining dough in batches.( 6-7 pcs per batch)

Ready!
Enjoy with a hot piping Ginger Tea!

Cooking Time 10 minutes
Preparation time 10 minutes
Yield: 2 generous servings

Procedure

INSTANT MILK PEDA

COZY BARNYARD MILLET PONGAL

Millets are a great source of iron and fibre. They are the healthy alternatives of rice and wheat. These ancient grains are trending again in Indian Cuisine.

Barnyard millet Kuthiraivali in Tamil/Odalu in Telugu/Kavadapullu in Malayalam/Sanwa in Hindi/Oodhalu in Kannada is one of the tastiest and low glycemic variety which is suitable for Pongal.

Barnyard millet 150 gms
Moong Dal           75 gms
Green chilly  1 pc
Curry leaves 20 pcs
Whole Cashews 15-20 pcs
Cumin Seeds 1 Tsp
Peppercorns 1 tsp Water 600 ml
Rock Salt 3/4 tsp
Asafoetida one pinch
Groundnut oil 2 tbsps
Ghee 20 ml

Procedure:

Roast moong dal and barnyard millet in 1 tsp ghee on a medium flame for 2 seconds.
Set aside to cool down.
In a pressure cooker, add 2tbsps groundnut oil.
Add cumin seeds and peppercorns.
Once the cumin and pepper start frying turn the heat to low.
Add green chilly (Slit) and curry leaves.
Sprinkle one pinch asafoetida. 
Add 600 ml water.
Now, turn heat to high.
Transfer the roasted millet-dal contents.
Add rock salt.
Bring to boil.
Check the salt-taste. Add a little salt if needed.
Close the cooker and place the weight.
Allow one whistle.
Switch off the flame.
Wait for 10 minutes.
Heat the tempering pan with 2 tbsps of ghee on medium flame.
Add whole cashews and fry until golden brown.
Open the cooker and transfer the fried cashews along with ghee.
Fold several times to combine.

Barnyard millet Pongal is ready to be served.

Cooking time 15 minutes
Yield: 2 servings.

CONVENTIONAL FOXTAIL MILLET PAYASAM/KHEER/SHRI KANDAR SASHTI VRATA OFFERING/THINA ARISAI PAYASAM

                                               FOXTAIL MILLET PAYASAM/KHEER

Ingredients we need:

Foxtail millet 200 gms
Crushed jaggery 300 gms
Water 500 ml
Fresh Cow ghee 3 tbsps
Whole cashews 10-15 pcs
Ankur Raisins 15 pcs
Crushed Cardamom Seeds 3/4 tsp
Strained coconut milk 200 ml

Procedure:

Heat the ghee 1 tbsp in a pan on medium heat.
Roast the foxtail millet until a nice aroma smells.
Set aside to cool down.
Cook the foxtail millet with 500 ml water for 15 minutes on medium flame.
Observe and check whether the millet cooked soft.
Add jaggery (crushed) and stir to combine.
Medium heat and utmost care should be maintained.
Heat a tempered pan with 2 tbsps of ghee on medium heat.
Add whole cashews and Ankur raisins to fry.
Transfer the frying ingredients to the cooking millet contents along with ghee.
Pour the strained coconut milk.
We can add boiled milk instead of coconut milk.
Final touch with the sprinkling of cardamom seeds crushed for the divine flavour.

Yield Six cups 
Cooking time 30 minutes