Monday, September 29, 2014

Apple Kheer/Apple Payasam

Serves 2
Milk - 2 cups
Grated Apples* - 1/2 cup
Sweetened Condensed Milk - 3 tbspns
Sugar** - 1 tsp
Cardamom Powder - 1/4 tsp
Saffron - few strands soaked in a tbspn of lukewarm milk
Almonds - 1 tbspn, chopped
Cashews - 1 tbspn, chopped
Raisin - 1 tbspn
Ghee - 1 tsp

*Grate the apple only when you are ready to saute. Or else it will get oxidized and turns brown.
**Adjust the amount of condensed milk to your preferred sweetness levels

Bring the milk to boil in a pan and let it simmer on low flame. Stir frequently to prevent it from burning. Meanwhile, in a kadai, heat the ghee and roast the almonds, cashews until light golden brown. To this add raisin. Keep it separate. In the same pan add the grated apple and saute for 3 minutes. The mixture will turn dry and the apples will soften a bit but still retain the crunch.

In about 10 mins or so, the milk would have reduced to half the original amount. At this point, add the condensed milk and sugar. Cook for 2 minutes. Now add the cardamom and soaked saffron. Mix and let it cook for another minute. Now add the grated apple and let it cook for another 2 minutes. Apple kheer is ready to serve !
Apple kheer is best served chilled.


Increase the amount of milk if you want a thinner kheer. 

It's normal for the milk to curdle slightly when the apples are added. This is perfectly fine and enhances the taste of the kheer.

Wednesday, September 24, 2014

Peanut Cutlet

Roasted Peanuts – 2 cups, coarsely powdered
Potatoes – 4, medium sized boiled, peeled and mashed
Bread Slices – 5 to 6
Green Chilies – 6 to 8
Ginger – 1 inch piece
Coriander Leaves – few, chopped
Bread Crumbs – 2 cups
Oil - required for deep frying
Salt as per taste

Grind together the green chilies, ginger and coriander leaves to a fine paste. Cut the corners of the bread and dip the bread slices in water and squeeze dry. Transfer to a large bowl.
Add the mashed potatoes, peanuts, green chili paste, salt and mix well. Make small balls and shape them into cutlets of desired shapes. Heat oil in a frying pan. Roll the cutlets in the breadcrumbs and add to the hot oil. Fry until golden brown. Remove and drain excess oil.
Serve with sauce or chutney of choice.

Inspired from here

Wednesday, September 17, 2014

Guacamole Cones

Yields 6 cones
Tortillas - 3
Oil - 1 tbspn
Chili Powder - 1/2 tsp
Avocados - 1 ripe
Fresh Lime Juice - 1 tbspn
Onion - 1 tbspn, finely chopped
Salt and Black Pepper - as per taste
Dash of hot pepper sauce(optional)
Tomatoes - 3 tbspns, finely chopped

Preheat oven to 350F. Line the baking sheet with parchment paper. Cut tortillas in half. Roll each tortilla half into cone shape and secure them with toothpicks. Brush outside of the cone with oil and sprinkle lightly with chili powder. Place the cone in the prepared baking sheet.
Bake 9 minutes or until cones are lightly brown. Turn cones upside down, bake about 5 minutes or until golden brown on all sides. Cool cones for 1 minute and remove the toothpicks. Cool completely.
Cut avocados in half, remove and discard the seed. Scoop the pulp and place them in a medium bowl, mash it with a fork. Stir in lime juice, onion, salt and pepper and hot pepper sauce, if using and mix it until blended.
Place the chopped tomatoes in each tortilla cones, top with small scoop of guacamole and additional chopped tomatoes. Serve immediately.

Wednesday, September 10, 2014

Banana Custard

Bananas – 4 small ones or 2 big, ripe
Custard Powder – 2 tbspns
Milk – 1 1/2 cups + 2 tbspns
Sugar – 1/2 cup + 1 tbspn
Vanilla Essence – 1/2 tsp
Cashew Nuts – few, chopped
Almonds – few, chopped
Pistachios – few, chopped

Peel and chop the bananas in a bowl. Add 1 tbspn of sugar and mix it well. Keep it aside.
Now mix 2 tbspns of custard powder in a tbspn of luke warm milk. Keep it aside.
Bring 1 1/2 cups of milk to a boil over low/medium flame. Add the custard powder mixture to the milk and mix it well. When it starts to thicken, add the bananas. Switch off the stove. Add vanilla essence and chopped nuts. Mix well and keep it in the fridge for 2 hours. Serve chilled.

Thursday, September 4, 2014

Carrot Chutney

Carrot - 1/2 cup, grated
Coconut - 1/2 cup, grated
Urad Dal - 1 tbspn
Red Chilies - 3 small, round ones
Tamarind - a small piece, peanut size or 1 tsp tamarind paste
Salt - as needed
Oil - 1/2 tsp

For tempering;
Oil - 1 tsp
Mustard Seeds - 3/4 tsp
Urad dal - 1 tsp
Curry Leaves - few

Heat 1/2 tsp of oil in a pan and fry the urad dal and red chilies till golden brown. Keep it separate. Now fry the grated carrots till raw smell goes off. Grind all the items together along with tamarind, coconut and salt with required amount of water to a smooth chutney.
Temper the items and mix it with the chutney.
Serve it with Idly or Dosa!