Born and brought up in Abudhabi ..I have always had my flair for the Mediterranean cuisine .I still remember how I craved for my Dads parcel of special packed food during the month of Ramadan during his night shifts.This time round when I went to a shopping mall in Cochin I pointed out to my husband the “Basbousa” telling him all stories of what it was.Back home and how could resist myself from baking it..these are some hardcore facts of being a foodie..
Basbousa is a very popular and tasty Mediterranean sweet cake. Cooked with semolina and soaked in simple sugar syrup this cake has different regional names ..in Arabic its Basbousa/Harisa , Turkey its Revani/Ravani, Lebanon its Nammoura , Armenian its Shemali … the roots or the origin of this cake is told to be Turkey .
- For the Syrup
- 1 ½ cup of sugar
- 1 ½ cup of water
- 1 tsp of rosewater
- Juice of ½ lemon
- For the cake batter
- 1 cup of semolina
- 1 cup of flour
- 1 cup of sugar
- 2 tsp of baking powder
- 2 tsp of vanilla essence
- 1 cup of yoghurt
- 3 eggs
- ½ cup of scraped coconut
- ½ cup of oil
- Almonds for garnish
- In a saucepan boil the water to make the syrup, add in the sugar and stir till it
- dissolves completely.
- Mix in the lemon juice and rosewater and let it cool.
- Preheat oven at 180 degree Celsius.
- In a bowl, beat egg and sugar.
- Add in the yoghurt, oil and sieve in the flour.
- Mix in baking powder, vanilla essence and coconut.
- Transfer to a greased baking dish and bake till the cake is done or for about 30
- Garnish with almonds.
- Pour the sugar syrup over the cake when the cake is still hot.
- Serve when cold.
Its been like ages since I have posted …..really wanted to do a post for Childrens day…but couldn’t make it .As my kids had their always loved Kulfis. The past two months have been totally head raking for me classes, school , book , kids, home….things wouldn’t have been more or less worser with me being diagnosed with pneumonia…sheesh….. its like being chained …!!! The curtain raiser for the whole melodramatic experiences started off with Siva’s hand fractured…then with the viral and then with me all sick…hoping to get things sorted out and fine…
The kulfi recipe goes on to one of my students and dear friend ….Lindiwe Richer..sorry Lindi for being snail late..in posting this recipe…
- 2 cups of full cream milk
- 1 tbsp of corn flour made into a thick paste adding cold water
- ½ cup of chopped dates
- ¼ cup of almonds roughly chopped
- 4-5 strands of saffron
- Seeds of one cardamom
- 1 tin of condensed milk(400g)
- Mix in the milk and condensed milk and bring to boil.
- On boiling, reduce the flame to low stir in the corn flour paste, cardamom seeds,
- almonds, dates and saffron.
- Stir the mix on low flame till it thickens.
- Let it cool and pour into kulfi moulds and freeze till they are firm.
- Please take care while de moulding slightly pour hot water on it (take care that water
- doesn’t seep into the mold).
Onam holidays have started a break of ten days Onam being the state festival of our Gods own country titled Kerala! All over the state of Kerala, festive rituals, traditional cuisine, dance and music mark this harvest festival. The ten day Onam festival is celebrated floral carpets, traditional dance forms , onam sadhya-the feast on banana leaf, boat race….At school we had the teachers day and onam celebrations on adjacent days.The Thiruvonam day..the tenth day and the most sacred day of the celebrations…..its great fun all members in the family get together ,friends and relatives all ..the onamsadhya is prepared and served on the banana leaf with different curries , rice and desserts. This Onam I wanted to post the recipe of a special payasam .Payasam is basically the dessert that’s served after the feast. Today’s post is Mathanga Payasam /Pumpkin Payasam..
- 2 cups of pumpkin cubes (de skinned &deseeded)
- 3/4 cup of jaggery syrup
- 2 cups of thin coconut milk
- 1 cup of thick coconut milk
- 2 cardamoms crushed
- 4 tbsp of sago cooked in water
- 2 tsp of ghee
- For Garnish
- 2 tsp of coconut pieces
- 2 tsp of cashews and raisins
- Ghee for frying
- Cook the pumpkins in water, sieve and blend into a smooth paste.
- Heat ghee in a heavy bottomed vessel and fry the pumpkin paste for about 5-10
- minutes on medium flame.
- Mix in the jaggery syrup and keep on stirring.
- Let the jaggery syrup blend well in to the mix and then pour the thin coconut milk and
- continue stirring.
- Add in the cooked sago balls and cardamom.
- When the milk starts thickening, pour in the thick milk and when it is on the verge of
- simmering, turn off the flame.
- Fry out the coconut pieces in ghee along with the raisins and cashews and garnish
- the pudding.
Serve it warm or cold and enjoy this onam !
It was while writing this post , I was reminded of a website I stumbled on to while browsing on apps that help you order food online in India.It has got everything that a foodie would want to devour from mughlai cuisine to south indian to pizzas..With a userfriendly interface and a catchy name “Foodpanda”
They cover most cities in India and when you have the app on your phone its pretty much more easier. Theres also city based pages like for Bangalore , Mumbai and Delhi .Well I have my foodpanda app on my phone..planning to use it once am in the listed cities. 🙂 Hope you all would find it equally handy 🙂
Being up all in festive mood,Heres the writeup on me that came up in Grihasobha Malayalam magazine (Delhi press publication)this September
So signing off for now …Wishing all a happy and prosperous onam!
For the past two weeks have been wanting to pen down my events in life and as usual have not been able to do much.:P Hmm… where should I start …ok one day I was at school and get a mail with a notification with an invite to participate for an Indian Women Entrepreneurs Expo organised by Times of India.I speak to the people in charge and there goes a zing in my mind to participate for the event.Three days of fun at Abadplaza , Cochin.. totally new experience meeting many talented women in different areas of business.On the last day of the expo I was among the Best Ten Women Entrepreneurs of 2013..:)
I wanted to put up a creamy custardy recipe to give all the creamy effect that the event brought into my life.I was mentioned in writeups in Times of India ,Mathrubhumi and Deshabimani (a Malayalam newspaper) and was interviewed on All India Radio Cochin FM.So for all the good news up I thought of putting up a rich sweet and custardy Parsi recipe bookmarked from Goodfood.
Lagan nu Custard
4 cups of milk
150gms of sugar
1/2 cup of rosewater
50g of raisins
50 gms of almonds
1/2 tsp of cardamom powder
Butter to grease
Boil milk with sugar till it is reduced to 1/3rd of its original quantity.This takes about 20-30 minutes.Cool and keep aside.Preheat oven to180 degree celsius.Whisk eggs briskly and add all other ingredients except raisins to the reduced milk.Stir this into eggs and transfer to a greased baking pan.Bake in the oven for about 50-60 minutes or till a skewer inserted comes out clean and it is cooked.Leave to cool and refrigerate a couple of hours before serving.Cut into desired shapes and serve chilled.The raisins are to be added when baking is half done.
Enjoy your custardy treat 🙂
Here in Munnar the winter is on its way with misty evenings and quite chill nights.So how have all of u been?Although 6 days late I really wanted to post in this months Sweet punch.If you love chocolate and coffee like me this recipe is a real knock out and to top all this you can have the tang of vanilla with ice cream.
So hop on to the recipe with a scoopy scoop..
Saucy Coffee and Chocolate Pudding
For the topping
Hi Foodies..how have u all been?Its been long since I have been planning to put up this post.For every auspicious day after a wholesome meal payasam is a total must.Payasam /Kheer is a traditional dish in the Indian subcontinent and the list of variations simply go on.Kozhukattai means steamed rice dumplings.Here’s an easy peasy Payasam for all..
For making Kozhukattais
2 cups rice flour
3 cups of water
1 tsp of coconut oil
1/2 tsp salt
Boil water in heavy bottomed vessel and add in the coconut oil and salt.Keeping it on medium flame stir in the rice flour to make a dough consistency with a wooden spoon.Turn off the flame and let it cool.When the mix is medium hot..softly knead it in to a dough and then roll out lemon sized balls out of it.Steam these balls in a steamer for abot 10-15 minutes.
NB: Please seperate 4 lemon sized balls without steaming.You will need these for the payasam
For making the payasam
3 cups of water
3 cups of boiled milk(make sure to seperate the thin film of cream that comes when the milk cools)
1and 1/2 cup sugar
2 tsp ghee
1/8 cup of small coconut pieces roasted in ghee
1/8 cup of nuts and raisins roasted in ghee
In a deep bottomed vessel boil 3 cups of water and then pour in the 3 cups of milk.Keep stirring while you add in the sugar.When this starts simmering keep it on medium flame.Mix the earlier sepearted 4 unsteamed rice balls with 1/2 cup of water in a small bowl with your fingers(make sure you have no rice lumps).Pour this rice syrup in to the milk and pop in the steamed kozhukattais.When it starts thickening a lit bit pour in the ghee and add the roasted coconut pieces,nuts and raisins and turn off the flame.Kozhukattai payasam is ready to be devoured 😉
I bet there might be very few who might not crave for brownies.Me and my choco freak kiddos are all huge fans of the brownie family.This is one recipe that never fails to pop in my kitchen ….at least once in a week.When I’m short of lava cakes ..I make these brownies in my microwave..Spoon it into a bowl with a scoop of vanilla ice cream…yummmmm..Chocolate Bliss!
Now I’m gonna stop droolin..and here’s the recipe
1stick of butter(unsalted)
2 squares of unsweetened chocolate
1/2 tsp baking powder
3/4 cup all purpose flour
1/4 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
Preheat oven to 350 degree Fahrenheit.Line a square baking pan with aluminium foil(make sure that at least 1 inch of the foil is overhanging the top of the pan.).Double boil chocolate and butter whisking occasionally until both are completely melted.Keep it aside to cool.
Combine all dry ingredients in a small mixing bowl.Whisk together sugar and eggs and mix in the choco butter mix along with the vanilla essence.Mix in the dry ingredients with a wooden spoon.Pour batter into prepared pan and bake them until they are just set in the center.
Bake them for about 30 minutes and cool them on a wire rack.Flip the brownies on to a cutting board and separate the foil.Cut them into square..these can be stored in an airtight container for about 3 days.
The rest is all Chocolatey!:P
These days its been raining cats and dogs !For the past two days I guess there’s been a twist in the weather.Its sunny(at least till afternoon)..so I thought I’ll go on for a Black forest gateau.Whenever I opt for an icing cake I usually have to be all eyes on my younger one coz he’s always there to tamper with the baked cake.Last day after baking a chocolate cake I was busy whipping cream…when I checked out my cake for spreading the cream my cake was dug up with a hole in the centre and he was laughing at me with the cake in his mouth..!!
For my black gateau I have used homemade strawberry wine instead of Kirsch .I had to do my topping with canned cherries..sigh..didn’t get fresh ones!
Black Forest Cake
For the cake
1/2 cup of all purpose flour
1/2 cup of cocoa powder
1cup of icing sugar
100g of butter
1tsp vanilla essence
1/2 tsp baking powder
2 cups of whipping cream
1/2 cup sifted icing sugar
For cake syrup
1/2 cup of water
7tbsp of sugar
2tbsp of strawberry wine or kirsch
- Sieve cocoa powder and flour together.
- In a bowl beat the eggs and sugar till it becomes creamy.Add vanilla essence to it and beat it again.
- To this beat in the cocoa-flour mix slowly till all the flour is well incorporated.
- Add the melted butter to it and mix well.
- Grease and lightly flour the baking tin .Now pour in the cake mixture.
- Preheat the oven at 180degree Celsius for 15 minutes.
- Bake the cake for about 45 minutes and let it cool on a wire rack.
- Cut the cake into three partitions carefully.
- Prick all the three cake partitions with a fork.
- In a saucepan on flame add in the ingredients for the cake syrup and bring it to boil stirring for about 10 minutes .
- Let the syrup cool and slowly pour the syrup over the partitions.
- Whip the whipping cream with sifted icing sugar to get soft peaks using a blender.
- Deseed the canned cherries as per requirement .
- Place the first part of the cake on a large plate and spread the whipping cream on to the cake.Now arrange the cherries on the cream .Now place the second partition on it and lightly press it.Repeat the filling process in the same manner and place the third partition on it.
- You can use the leftover whipping cream to cream the cakes outer part.Decorate it with chocolate curls and cherries.After decoration cool the cake in a refrigerator so that the icing sets.
If you are a custard lover ,this pudding is really gonna boost your taste buds.
1/2 ltr milk
2 tbsp Vanilla custard powder
1tsp vanilla essence
1 tbsp gelatin
1 cup fresh cream
- Soak the gelatin in 1/4 cup of water
- Separate 1/2 cup of milk with the custard powder.Mix this with the rest of the milk and sugar stirring for a while ,till it thickens
- Add the soaked gelatin to the custard,mixing well.
- When this gets cooled stir in the fresh cream
- Pour the mix into a dish and refrigerate it..