BASUNDI RECIPE-INDIAN DESSERT RECIPES

Happy Valentine’s day friends.Hope u all had made some Valentine’s day special recipes and enjoying with your loved ones.Here is the delicious,easy and tasty basundi recipe  i made with all my love for my sweetheart, Sendhil . As u all know,basundi is nothing but the sweetened,thickened milk spiced & garnished with saffron,cardamom and nuts.I wanted to try some flavoured basundi and watched Sanjeev kapoor’s video recipe too.But i din’t have either orange or strawberry.So i went with this basic version.As I had already tried this many times for my guests,i did it confidently.It tastes super yummy when served chilled.I am sure everybody in your family would enjoy this dessert.Do try this for your guests and special occasions like anniversary/birthdays.U’ll get appreciations for sure ..

Basundi recipe

Basundi recipe - Rich and tasty Indian dessert recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

INGREDIENTS

Milk - 500 ml Sugar - 2-4 tbsp Saffron - few threads Cardamom - 2 nos Nutmeg powder - a pinch Cashews,almond and pista - 5 each

METHOD

In  a heavy bottomed kadai,take the milk and boil till it reduces to half. When it boils,stand nearby,scrape the sides of kadai and collect the skin.Mix with the milk.In the mean time,chop all the nuts and set aside. Roast a small piece of nutmeg,powder & set aside. After the milk is reduced to half, add sugar and saffron threads.Mix well and boil for few minutes.Check for sweetness.Add more if necessary. Lastly add the cardamom powder,nutmeg powder and chopped nuts,mix well and switch off the flame.The total process took 35 minutes in low to medium flame.It may vary. Make sure the consistency is slightly thin because it will thicken when it cools down. Transfer to the bowl and refrigerate for 3-4 hours.Serve chill! NOTE As i stood nearby and kept stirring the milk,it din’t spill over.If u don’t want to stay,please keep the flame low and allow it to boil.Scrape the sides once in a while and mix the skin to the milk. The color of basundi varies as per the quantity of saffron.Add less for mild color. Add more milk or water to adjust the consistency while u serve.Check for sugar too :)

Serve chilled.Enjoy with ur loved ones !

 

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Very good recipes Tags: Indian sweets recipes, sweets, dessert, valentine's day recipes, milk, nuts

TOFU MASALA DOSA|TOFU RECIPES

Masala dosa with tofu sounds interesting,Right? Generally we all are fond of stuffed masala dosa varieties,be it vegetable dosa,cauliflower dosa etc.I have seen Dosa stalls with hundreds of dosa varieties and I wish to try all of them in my kitchen.But i always get fascinated towards interesting,unique dosa recipes than the usual ones.One such dosa is this tofu masala dosa.I tried this from my MIL’s old cookbooks collections.I was so happy that i got a yummy,healthy dosa variety for my family..We all liked it very much.Nowadays i am making this twice in my kitchen.Its a very easy and healthy breakfast recipe.Do try and let me know ur feedback dearies ..

Tofu masala dosa recipe

Tofu masala dosa recipe - Yummy,healthy breakfast recipe.

Cuisine: Indian

Category: Breakfast

Serves: 6 dosas

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

For masala Scrambled Tofu – 1 cup To powder Cinnamon - 1 inch piece Cloves - 2 nos Soambu/fennel - 1/2 tsp To saute in oil Cooking oil – 1 tbsp Big onion - 2 nos Tomato - 1 no Ginger&garlic paste – 1 tsp Red chilli powder - 1 tsp Turmeric powder – 1/8 tsp Salt - as needed Coriander leaves - to garnish Garam masala powder- 1/2 tsp(optional) Lemon juice – few drops(optional) IDLI,DOSA BATTER –  as needed

METHOD

Take the tofu,scramble using ur hands very finely or grate it.set aside. Wash and chop onions,tomato finely.Crush the spices given above to a powder. Heat oil in a kadai and put the ground spices.Saute till it emits a nice aroma. Add g&g paste and saute till raw smell leaves it completely. Then add finely chopped big onions and curry leaves.Saute till turns transparent. Now add the chopped tomato pieces.Then add the red chilli powder,turmeric powder,garam masala powder.Saute till it turns mushy. .Mix well and finally add the grated tofu.Mix well for 5 minutes.Check for salt.Add coriander leaves,mix well and switch off the stove.Yummy tofu masala is ready! For making dosa,take the idli,dosa batter in a separate bowl.Add few tbsp of water to make the batter slightly thin,Mix well. Heat dosa pan,pour a ladleful of batter and spread it as thin as possible. Drizzle a tsp of oil around the concentric circles.Cover the pan and leave for a minute.Dosa gets browned and gets cooked well.No need to flip it. Now spread the masala all over the dosa or in the middle.Fold and serve hot !

NOTE
 

As my grinder has some problems, i made idli,dosa batter recipe using mixie.Please refer this link for the dosa batter i used in this recipe.

If u don’t have tofu,replace it with paneer or cauliflower.

Serve hot with coconut chutney and sambar..Enjoy !

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Very good recipes Tags: Dosa, breakfast, tofu, indian, masala, health food, indian food

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)

One of the earliest Greek dishes I made at home, after mastering Greek salad, was baked Gigantes in a rich, herbed tomato sauce. I've since explored the delights of Greek cuisine in more detail and I've yet to be disappointed. The Mediterranean diet is often considered to be one of the healthiest on the planet, so why not explore.

Craving Greek fare again, I made this stovetop version with gigantes and tomatoes as part of a Greek themed meal. It was an ideal accompaniment to a cauliflower gratin with Feta and olives and a Greek-style rice. I'll be sharing those recipes over the next little while.

Do take care not to overcook the beans. You want them tender but not falling apart.

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Greek Published on Februay 12, 2014 Giant lima beans simmered in a rich and zesty Greek-seasoned tomato sauce Print this recipe Ingredients: 2 cups dried gigantes or large lima beans 2 tablespoons olive oil 1 medium onion, chopped 2 large cloves garlic, minced 1 large jalapeño, seeded and finely chopped 3 large tomatoes, seeded and chopped or 1 14 oz (400 mL) can chopped tomatoes 5 to 6 cups water 5 1/2 oz (156 mL) can tomato paste 2 teaspoons dried oregano 1 to 2 teaspoons dried dill 1 teaspoon dried mint 1 teaspoon paprika 1 bay leaf 2 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) fresh ground black pepper to taste 1/4 cup fresh parsley, chopped, for garnish Instructions: Rinse the gigantes or lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse. Heat the oil in a large heavy-bottomed sauepan over medium heat. When hot, add the onion and cook, stirring often, until the onion is softened — about 5 to 7 minutes. Add half of the garlic and jalapeño, stir for about 1 minute, and then add the tomatoes. Cook, stirring often, until the tomatoes thicken — about 10 to 15 minutes. Next add the remaining garlic and jalapeño, the drained beans, water, tomato paste, oregano, dill, mint, paprika and bay leaf. Bring to a simmer, reduce the heat to low and cover. Cook for 45 minutes, stirring occasionally. Stir in the salt and simmer for another 15 to 25 minutes or until the beans are tender but not falling apart. Place a strainer over a large bowl and pour in the beans. Return the tomato broth to the pan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is thickened. Gently stir in the beans and cook for another 5 minutes or so. Stir in the lemon juice and black pepper. Let sit for 5 minutes and serve, garnished with chopped parsley. Makes 6 main servings

More Greek fare from Lisa's Kitchen to try at home:
Skewered Greek Salad
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Greek Lentil Soup (Fakes)

On the top of the reading stack: Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home by Ruth Gresser

Audio Accompaniment: Kolsch

Rava Payasam | Sooji Kheer - Easy Payasam Recipes

Rava payasam/Sooji kheer is one of the easiest rava recipes.Every friday, i have to make some payasam, sweet pongal or rava kesari for vilakku pooja neivedyam.So i keep thinking to do varieties of payasam recipes.I came to know about this payasam from Sendhil’s Chinna maami in Kumbakonam.Once she made this for lunch.I saw how she made and asked the recipe too.From that time, i started making this payasam for friday pooja whenever i run short of time.It can be made very quickly and tastes soooo good.After so many attempts, i started making on my own way with some improvemnets.The best thing of this payasam is its yield.Just 1/4 cup of rava is enough to make payasam for 4-5 persons.So u can try this for ur guests.Its an easy dessert recipe.I heard people give this sooji kheer for 6 months baby too.Its a very filling and yummy payasam recipe!!Do try this payasam.U’ll love it like me.

Rava payasam recipe

Rava payasam - Easy payasam recipes with rava

Cuisine: Indian

Category: Dessert

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

To roast in ghee Ghee - 1 tbsp Cashews & raisins - few Clove - 1 no Mace/Jathikai - a very small piece White rava/Sooji/Semolina - 1/3 cup To cook Milk - 2.5 cups Water - 1/2 cup Sugar - 1/2 cup Sweetened milk maid - 1 tbsp(optional) Cardamom - 2 nos

METHOD

In a pan, heat ghee and roast the cashews,raisins,clove and mace.Remove in a plate.Crush cardamom and mace together and keep everything together. In the remaining ghee,roast rava for 4-5 minutes in medium flame till u get a nice smell. Boil milk and water together in a bowl till u roast the rava.When they roll boil,reduce the flame to low and slowly add the roasted rava by stirring the water+milk mixture.(Just do as u make for rava upma) Mix everything well till there are no lumps using a whisk.Cover and cook for 8-10 minutes in low flame stirring in between.The payasam will thicken.Add milk or water to loosen it if necessary. After the rava is well cooked and becomes a porridge,add sugar.Mix well and allow it to boil for few minutes. Lastly add 1 tbsp of condensed milk,give a boil and switch off the flame. Add the aromatic spices.Serve hot or refrigerate & serve chill.Tastes great in both the ways. SOOJI KHEER/PUDDING FOR BABIES Roast 1/4 cup of rava in 2 tbsp of ghee and set aside. Take 2 tsp of roasted rava and cook in 1/4 cup of milk till done.Keep stirring and cook for 5-7 minutes in low flame.After it thickens and becomes soft,add required sugar.Mixwell till sugar melts.Cool it down and feed the babies. NOTE Condensed milk is optional.But it gives a rice taste to the payasam. Please adjust the water+milk quantity according to the consistency u need. This payasam thickens when it cools.So make it slightly watery before switching off the flame. Adjust the quantity of sugar as per ur taste.We felt it tastes great only if sugar is on higher side.

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Simple Lemon Dal

I've been noticing quite a few recipes for easy lemon dal dishes floating around and on a night when I really didn't feel like cooking but needed nourishment, I whipped this up in hardly any time at all. Thanks to Siri for the inspiration. There is minimal prep — the whole process is complete in under an hour. It's an especially soothing curry too, for it has a bit of warming kick, although the flavors come together in an elegant way. The fresh lemon juice really brings everything together. It is very easy to digest as well. All you need to complete your meal is rice or bread and a vegetable side if desired.

I have used toor dal here, but feel free to use the lentil of your choice. Adjust the cooking time accordingly.

Simple Lemon Dal

Recipe by Lisa Turner Cuisine: Indian Published on February 10, 2014 Simple spicy dal curry cooked with fresh lemon juice Print this recipe Dal: 1 cup toor dal, well rinsed and soaked for 30 - 60 minutes, and drained 2 1/2 cups water 1/4 teaspoon turmeric 1 teaspoon sea salt, or to taste juice from 1 small lemon (2 tablespoons) Tarka (tempering): 1 tablespoon ghee or oil 1/2 teaspoon urad dal, rinsed 1/2 teaspoon brown mustard seeds 1/2 to 1 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 1 to 2 green chilies, seeded and finely chopped 1 dried whole red chili, broken into small bits small handful of dried curry leaves 1/4 teaspoon asafetida Instructions: Thoroughly rinse the toor dal or other split dal and soak in water for 30 to 60 minutes. Drain. Combine the dal, water and turmeric in a medium saucepan and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the dal begins to break apart — about 40 to 50 minutes. Whisk this mixture a good few times to break down the dal further. Stir in the salt and lemon juice and cook for another few minutes. Remove from heat. In a small saucepan, heat the ghee or oil over medium-high heat. Add the urad dal, mustard seeds, cumin seeds and fenugreek seeds. Stir until the seeds begin to splutter and pop. Immediately add the chilies and curry leaves and stir for another minute. Toss in the asafetida, stir a couple of times, and pour the contents of the pan over the dal. Cover the dal with the lid and let sit for 5 minutes. Stir and serve with rice or bread. Makes 4 servings

More easy lentil dals that you are sure to enjoy:
Tarka Dal with Tomatoes and Spices
Toor Dal Palak
Tangy Red Lentil Dal with Goda Masala (Amti)
Urad Dal with Spices

On the top of the reading stack: Selected stories by Willa Cather

Audio Accompaniment: Dusty Kid

FRYUMS CHAAT RECIPE – EASY KIDS SNACKS

 

No need to say much about fryums.I hope all of you have store bought, colourful, cylindrical shaped fryums also called as “Golden finger fryums”. I usually fry it in weekends or as a side dish for variety rice.There are many varieties of fryums and the one i used here is the long variety.In tamil we call it as “Kudal appalam”. Recently i bought this in a grocery store  to make this easy,interesting chaat.Thanks to my friend Shalini from whom i got this idea.It was very nice and Raksha loved it a lot.Only thing is it has to be served within a minute after stuffing else it will become soggy very quickly.I stuffed as much grated carrots as i can to make Raksha eat raw carrot.So adjust the quantity of these ingredients as per ur liking.Overall its a very easy snack and its a great idea to convert a junk into a healthy food.U can try the same with homemade rice vadams,sago vadams etc.I am sure everybody in ur home would love it ..

Fryums Chaat recipe

Fryums chaat recipe stuffed with carrots,onions and coriander leaves.Easy,interesting snack to attract your kids:)

 

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

 

INGREDIENTS

To deep fry Fryums - 10 nos Oil - to deep fry To stuff in fryums Carrot - 1 no (large) Finely chopped big onion - 1 no Coriander leaves - 2 tbsp Lemon juice - few drops Chaat masala - 1/2 tsp Red chilli powder - 1/4 tsp Salt - as needed

METHOD

Wash and grate the carrots.Chop the onions& coriander leaves finely.Mix everything in a wide bowl adding salt,chilli powder and chaat masala.Squeeze the required lemon juice. Now take the deep fried fryums and if its a long variety, slit it into two using a sharp knife as shown in the picture.If u have a small one,just stuff this vegetable mixture as it is and serve immediately. If u want to make it with vadams,stuff this mixture in between two vadams and serve as sandwich..

 

Serve ur kids and enjoy !

 

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