Sewai / Vermicelli Pudding

                                                                       

I am surprised I had not posted this recipe way before now. In fact, to double check I went through all the recipes I have posted!! But no, this recipe wasn't there. Which reminds me.... I had better start writing down the names of recipes I have posted. I cannot rely on my memory alone... now that the recipes have crossed the hundred mark.

Coming to sewai...this is one of the earliest desserts I learnt and it has remained a firm favourite down the years.  Why? Simply because this recipe can be as festive or as ordinary as you want it to be.  You can serve it on festivals as it is a truly traditional dish. You can rustle it up quickly if you are expecting guests at short notice. Then again you can make it just because you feel in the mood for something sweet.  This  recipe  conforms to just about any occasion. Moreover it is fairly light and quick and easy to make.

 You will be at home with this recipe whether you are a novice at cooking or a pro! It is just that type of recipe that everyone is comfortable with. With the festive season in full swing what better time to make it!?!

Ingredients: 

1 cup sewai ( vermicelli)
1 tbsp ghee
3 cups milk
3 tbsp sugar
1/2 tsp cardamom powder
1 tbsp almonds
1 tbsp cashew nuts
1 tbsp raisins

Method:   Heat 1 tbsp ghee in a heavy bottom pan and add the sewai.  Stir for a couple of minutes till it gets lightly roasted. Remove and keep aside  on a plate. Now add the almonds, cashew nuts and raisins and fry lightly. Take out.

In the same pan or using a different pan put the milk to boil.  Once the milk boils, lower flame and let milk simmer for about five minutes. Then add the roasted sewai and sugar and let it cook for a few more minutes till the milk thickens. Close flame and add cardamom powder. Also add the nuts and raisins, leaving some for garnish.

The sewai will become a little thicker on cooling so make sure you do not thicken milk too much while cooking. In case it still gets thick, add more milk. If you want a richer texture you could use more milk and let it reduce considerably before adding sewai  or add condensed milk.

Dosa Wale Aloo

                                                                           

                                                                     

This simple potato dish is a must have with dosa . It can either be served folded inside the dosa or on the side but the joy of eating a dosa is not complete without it. Of course there are various versions of this dish and, believe me, I have tasted many and, tried out several too, but the recipe I am sharing here is the one I have finally come to like the best.

For want of any other suitable name for this dish I call it dosa wale aloo but actually one can have it with pretty much everything. It goes well with dal chawal, paratha or even as a sandwich filling.

Ingredients:

1/2 kg potatoes
2 medium onions
1 inch ginger
1 green chilly
1/4 tsp turmeric powder
Salt to taste
Few curry leaves
2 tbsps oil
1 tsp mustard seeds
3/4 tsp split black gram ( urad dal )
3/4 tsp split bengal gram ( chana dal)
Pinch of asafoetida ( hing)

Method:    Wash and pressure cook potatoes.  Remove from the cooker and let it cool down a bit. Peel the potatoes and roughly break up.  Keep aside. Slice onions lengthwise , finely chop green chilly and ginger.

Heat oil in a pan and add mustard seeds. When it splutters add urad dal, chana dal and hing. When dals begin to change colour  add onions, green chilly, ginger and curry leaves. Saute till onions turn translucent. Do not brown. Then add turmeric powder, salt and potatoes. Mix well. Let it cook for a couple of minutes and then switch off the flame.

Moong Ka Cheela / Lentil Pancake

                                                                               

                                                                               

Although my daughter is a good cook, till recently she was most reluctant to try making a dosa , probably thinking it would not come out well.  Knowing how much she loves them I would urge her to give it a try but she would put it off saying " It is too much of an effort" or " I don't have the time" and so on.  Then one day, on a whim, she decided to try out the rawa dosa from the recipe I had posted on the blog. She was thrilled when it came out really great. I was equally elated feeling as if I had cleared some major test!! So now that she has shed her dosa making inhibitions I  am hoping she will give this recipe a try too!

Moong ka Cheela doesn't involve as much effort or time as the regular dosa  as there is no need to ferment the batter. It tastes as good though! I have found it a handy recipe for week nights as it is nutritious, light and a complete meal.  All you need is a good chatney to go with it.

Ingredients: 

1 cup Moong dal ( split green gram)
2 tbsps rice flour
Salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
Pinch of  hing( asafoetida )
Water as required
Oil as required

Method:   Soak the moong dal in warm water for about an hour.   Drain the water and grind to a smooth paste using a little water.

                                                                           

To the moong dal batter add rice flour, salt, red chilli powder, cumin seeds and asafoetida.  Add more water if required to get the right consistency. The batter should not be too runny or too thick. Cover and leave the batter aside for at least half an hour.
                                                                           

Heat a  non stick tawa ( flat pan) and grease it with a tsp of oil.  Once the tawa is well heated , pour a ladle full of batter at the centre of the tawa. Using the ladle spread a thin layer of the batter into a round shape.
                                                                         

Let it cook till the underside is firmed up and browned. Drizzle a little oil on the sides and some on top of the cheela. Flip to the other side only briefly as there is no need to brown the other side.
Remove and serve hot with chatney.
                                                                                   

If you want you can grind ginger, green chillies with the dal and add chopped coriander leaves to the batter. 

Aloo Bonda

While trying to stick to  healthy, nutritious evening snacks on a regular basis, there are times when one craves a change, one longs for something hot and spicy. It could be anything at all... samosas, pakoras or these yummy aloo bondas.

This traditional tea time snack and street food of South India is fairly easy to make at home. It will come out perfect the first time you make it and even when you make it after a long gap!! I am saying this from experience :)

In case you have never had aloo bondas before, it is basically mashed potato balls which are dipped in a gram flour batter and deep fried.  I like the bondas to be soft and creamy on the inside and nicely crisp on the outside.  They are best enjoyed hot when they are really crisp but having said that,   they do not spoil fast and can be stored and enjoyed later too.

Ingredients: 

3 potatoes or about 2 cups mashed
1 onion, sliced
1 tbsp ginger, chopped
Few curry leaves
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp urad dal
Salt to taste
1 tbsp oil
Pinch of asafoetida ( hing)
1 green chilly, finely chopped
1/2 tsp lemon juice ( optional)
Coriander leaves

For the batter:

1/2 cup gram flour ( besan)
1 tbsp rice flour
1/4 tsp red chilly powder
Salt to taste
1/4 tsp turmeric powder
Pinch of soda bi carb
Pinch of asafoetida ( hing)
Water as required

Oil to fry

Method:  To make the filling boil and mash potatoes. Slice onions. Chop ginger, green chilly and coriander leaves. Now in a heavy bottom pan heat oil and add mustard seeds, urad dal and curry leaves. Once they start crackling add the sliced onion, ginger and green chilly and fry lightly. Do not brown. Add the asafoetida, salt and turmeric. Immediately afterwards add the mashed potatoes and mix well. Stir for a couple of minutes and close.  Add coriander leaves. Let it cool and then make about 12 balls. Keep aside.

To make the batter mix together gram flour, rice flour, salt, turmeric powder, red chilly powder, asafoetida, soda bi carb and sufficient water. Make sure the batter is neither too thick nor too thin.

                                                                     

Warm plenty of oil in a pan. Pick the prepared potato balls one by one, dip in batter and gently lower into the hot oil. Turn occasionally. Fry till  the balls are golden on all sides.  Remove on absorbent paper. Serve hot with chutney or tomato ketchup. 

Quickie Choco Cup Cakes

                                                                                                                                                     

                                                                       

                                                                         
It is a basic courtesy to take something when invited to someone's place. Problem arises when one can not decide what exactly to take and, quite often, not enough time to go shopping. A great idea would be to cook something.

These melt-in-the-mouth cupcakes make the perfect gift. They are attractive to look at while being quick and easy to make. You get to make an impact of having personally made something without having to really put in too much effort. A win win situation! Right?


Ingredients: 

1 cup self raising flour
1 cup sugar ( powdered)
1 egg
1/2 cup oil
1/2 cup cocoa
1 tsp vanilla essence
3/4 cup hot water

Icing: 1 cup cream
          1 tbsp butter
          200 g cooking chocolate

Method:   Sieve the flour, cocoa and powdered sugar.  In another bowl whip the egg and add vanilla essence to it.  Beat till creamy. Add oil.  Now gradually add the dry ingredients....flour, sugar and cocoa. When it is all mixed in, add hot water little at a time till right consistency is reached.( Use water as required and not as per measurement). Pour in paper cups and bake in preheated oven for 15 mins at 180 degrees C. To check if cupcakes are ready insert a toothpick in the centre of a cupcake, and, if it comes out clean, then it is done.  Remove and cool on a wire rack. Do the icing once completely cooled.

Icing:   Warm 1 cup cream over a low flame. Close flame and add 200 g chocolate. Mix after 2 mins. Add 1 tbsp butter. Mix well and spread over cupcakes.

Remove chocolate from the refrigerator beforehand so that it comes to room temperature, and, before adding to the cream, break it into small pieces.  making it easier for it to melt. You can decorate the cupcakes as you like. I used these edible sprinkles I had for a colourful effect.

Bharwa Baingan / Stuffed Brinjals

                                                                         

                                                                                                                                               

I hadn't made stuffed brinjals in a fairly long time as we couldn't get the proper brinjals one requires for it.  While one could get the round brinjals  or the small ones easily, the long fleshy ones needed for this recipe were simply not available in the market here. So it was a lucky chance then that my husband could spot these brinjals the other day and bought a huge lot of them. Just in case one couldn't get them again!

The recipe I am sharing here is a traditional one taught me by my mother in law, who in turn had learnt it from her mother. So yes, this recipe does go back a long way. I loved it the first time I had it soon after I got married and have been hooked ever since. The flavour of the freshly roasted and ground spices is irresistible. You have to taste it to believe it!!

Ingredients:

1/2 kg brinjals
1 onion
8 to 10 cloves garlic
1 tsp saunf ( fennel seeds)
1 tsp sabut dhania ( coriander seeds)
2 to 3 whole dry red chillies
1/2 tsp methi seeds ( fenugreek seeds)
1/2 tsp kalonji  ( onion seeds)
1/2 tsp ajwain  ( carrom seeds)
2 to 3 laung ( cloves)
1/2 tsp  kali mirch (whole black pepper corns)
1 badi elaichi ( black cardamom)
Salt to taste
1 tsp  amchur (dry mango powder)
3 tbsps oil
                                                                                                                                                     
Method:   Dry roast saunf, ajwain, kalonji, methi, sabut dhania, whole dry red chillies , badi elaichi, kali mirch and laung in  a heavy pan.

                                                                     

 Coarsely grind. Also add onion, garlic and blend. To the prepared mixture add salt and amchur.

                                                                               

Wash and pat dry the brinjals. Make a slit lengthwise in the brinjals and then cut them in two or three pieces ( or more) depending on the size of the brinjals. Using a spoon stuff the spice mix in the slit brinjals.

                                                                                 

Warm oil in a heavy bottom pan and add the stuffed brinjals. Let it cook on high flame for a few minutes until the brinjals begin to change colour. Then, lower flame and cover for a few minutes. Keep turning gently at intervals till brinjals are tender and oil separates.

                                                                                 

                                                                                 

Pineapple Mint Frozen Yoghurt

                                                                         

I had made this recipe sometime back when my younger daughter was visiting. Now my daughter is one of those persons who is game to try most anything but when it comes to desserts she is very, very choosy....her choice being limited to chocolate!! Anything with chocolate is most welcome but she can be reluctant, to the point of being obstinate, about any non choco desserts.   To my immense surprise and joy she gave this recipe a huge thumbs up!  Yayy!

Pineapple and fresh mint leaves go so well together.  Add yoghurt to it and you have a super cool recipe on your hands. This  light and refreshing dessert requires no cooking. All you have to do is blend everything together and chill it.  Can it get simpler than this?

Ingredients: 

1 mid size pineapple tin
3 cups yoghurt
1/2 tin condensed milk
1/4 cup fresh mint leaves
1 cup cream

Method:  Take a deep bowl and cover it with a muslin cloth. Place yoghurt on the muslin cloth gently and leave it aside to allow all water to drain gradually.

Keeping aside a few pieces of pineapple for garnish blend the remaining using a blender. Add the fresh mint leaves to blended pineapple.  Also add the drained yoghurt, condensed milk and cream. Blend well.  Pour in a serving dish and cover with cling film. Chill for several hours in the refrigerator. Garnish with pineapple pieces and a sprig of mint before serving.

There is no added sugar in this recipe, the sweetness being provided by the  condensed milk. This dessert should be mildly sweet so add condensed milk accordingly.