Waffles have always been on my to-do list when I started getting involved in cooking. But it took a few years till I got hold of a waffle iron. Here’s a waffle recipe that I normally whip up when I have leftover oats at home. And as my whole family has a craving for peanut butter …I normally don’t miss adding it to my waffle recipe.
- 2 cups of oats
- 1 cup of milk
- 11/2 tsp of vanilla extract
- 2 small bananas
- 1tsp baking powder
- 3tbsp of peanut butter
- 2 eggs
- 2tsps of sugar (optional)
- Butter for greasing
- Preheat waffle iron , puree bananas and keep aside .
- In a bowl add in oats. milk eggs, banana puree , baking powder , peanut butter and sugar .
- Blend all ingredients till it becomes a smooth batter .If the batter seems to be too thick add in around 2-3 tbsps of milk.
- Grease the preheated waffle iron with butter .
- Ladle out the mix on to the hot waffle iron .
- Cook until golden brown .
- Serve hot with dusted powdered sugar and maple syrup .
- Sugar mentioned is optional .I prefer to skip the sugar bit ..but if you would like to have an extra bit of sweetness..you can add the ingredient .
Have you ever had that instance where you have run out of the store-bought batch of maple syrup and you are in a fix of how to recreate the syrup? Heres a quick and simple method of making maple syrup at home.
Homemade Maple Syrup
A quick fix syrup that goes well with pancakes, toasts, and waffles.
¼ cup sugar
½ cup brown sugar
½ cup of boiling water
½ tbsp of butter
1/2tsp of vanilla extract or maple extract
Spread out sugar in a flat pan or skillet evenly and start heating on medium heat till all the sugar starts caramelizing.
On caramelizing keep aside.
In a saucepan add brown sugar, pour boiling water and vanilla or maple extract and cook till the sugar dissolves.
Add in the caramelized syrup and continue simmering till it is of thicker consistency.
Take it off the heat and whisk in butter.
Store in airtight containers once cool.
Best served with pancakes, waffles, and toasts.
A harvest festival that is celebrated all over Kerala..a celebration that brings many hearts together .Its that time of the year again when the festive spirit is on. A festival that has no caste, creed or religion is Onam . A festival that is celebrated to welcome King Mahabali.Each day of Onam has its own significance.
My childhood memories take me to those joyful moments when I used to come to my ancestral home and get together with my cousins trying to pick flowers and decorate flower carpets. On the day of Thiruvonam is when the Sadya is laid out . But we all used to help out with the preps for the big day.
Payasam or the dessert is an inevitable part of the Sadya(the meal on the banana leaf). I am always a huge fan of the jaggery based puddings that is served after the meal. Thought of sharing a recipe that I learned from my mother. The traditional Parippu Payasam or Parippu Prathaman. This is basically made from the green gram split lentils or moong dal .
- 1 Cup of Moong Dal
- ⅛ Cup of Sago (Sabudana)
- 2 Cups of Jaggery Syrup
- 2 Cups of Thin Coconut Milk
- 1 Cup of Thick Coconut Milk
- 2-3 Cardamom (Crushed)
- 4 TBSP of Ghee
- 3 Cups of Water
- ¼ Cup of Coconut Chips
- 1 TBSP of Raisins
- Start by soaking moong dal for half an hour.
- Heat ghee in a pan.
- Fry the moong dal in the pan for 10 mins.
- Now, add water to the lentils.
- Cook until lentils are soft and add the jaggery syrup.
- Cook for some time till the mixture thickens.
- Next, add the thin coconut milk.
- Add the crushed cardamom and let the mixture simmer.
- Wash, boil and strain the sago (Sabudana)
- Add the sago to the pan and mix well.
- Simmer until mixture thickens.
- Next, add the thick coconut milk.
- Turn the flame off once the payasam starts simmering.
- Next, take ghee in a pan for tempering.
- Fry the coconut chips and add the raisins too.
- Once they start puffing, take them off the flame.
- Now, pour this on top of the payasam and mix well.
- Serve this warm !
Singing the traditional onam song ,
“Maveli Nadu Vaneedum Kaalam
Amodhathode Vasikkum Kalam
Kallavum Illa Chathiyumilla
Maveli Nadu Vaneedum Kaalam
Manusharellarum Onnupole “
Wishing you all a wonderful Onam !!!!
Sweets have always been an integral part of festivities in India. Today being Karthigai Deepam / Thrikarthigai -the festival of lamps which is celebrated in the states of Kerala and Tamilnadu, I thought of sharing a sweet recipe with you all. The lighted lamp is considered an auspicious symbol during this festival. It is believed to ward off evil forces and usher in prosperity and joy. On the day, all the houses, streets and temples are well lit with traditional oil lamps. After the floods, it has taken up quite some time to get things back in order. So
Carrot Halwa or Gajar ka halwa is one sweet pudding that you can easily whip up with the ingredients. This batch was made with homegrown carrots…so it was super yum 🙂
5-6 medium sized carrots (peeled and grated )
6tbsp of sugar
1 cup of milk
4-5 strands of saffron
2-3 cardamoms crushed and skin off.
1/4 cup of halved almonds, cashews and raisins
1/8 cup of ghee
Heat ghee in a pan, fry and separate the almonds, cashews & raisins on to a plate. In the leftover ghee, fry the carrots till it shrinks in size and darkens in color. Pour in the milk, add in the cardamom seeds and sugar. Cover and cook the mix till it thickens. Make sure to keep stirring it so as to avoid it from sticking to the bottom of the pan. Garnish with saffron, almonds, cashews & raisins. Carrot Halwa is ready to be
May this festival of lights bring us brightened and enlightened life like that of lamps …Wishing all a Happy Thrikarthika / Karthigai Deepam!!!
Its been a few months of happenings all through .In October at last I happened to be at Frankfurt World bookfair representing my cookbooks at the Worlds Largest Book Fair representing India.With all the set of mishaps with last year Frankfurt fair it was quite nerve wracking till I got my visa.To be at the Frankfurt fair was a big moment and meeting up with some of the most wonderful people was even the most memmorable moment.Catching up with most of the cookbook authors after the awards in May was even more exciting .My kiddos were’nt quite happy of me travelling without them …well I truly missed them ..I just couldn’t help myself from from laughing when they used to call me up and complaint about each other ..on Skype! Gosh ! My pranksters !!!
Back from Frankfurt and it was a whirlwind of happenings .. with my fathers accident ..and a few weeks later my uncle passed away ..it was a quite a bit of shock ..my father is still in the process of recovering ..and I really hope to have him all healthy …In the midst of all this I was featured on the cover of a leading magazine in Kerala , “Karshakasree”
Now on to the recipe of the Italian Bread Pudding .I just love this super quick pudding …
- 1tbsp of butter
- 2 apples , peeled , cored and sliced in to rings
- 85g granulated sugar
- 2tbsp of apple juice
- 4 thick slices of bread with the crusts removed
- 300ml of fresh cream
- 2eggs beaten
- Rind of 1 orange , cut into short thin sticks
- Lightly grease a 1.2 litre deep casserole with butter .
- Arrange the apple rings in the bottom of the dish .Sprinkle half of the sugar over the apples.Pour the juice over the apples.Add the bread slices , pushing them down with your hands to flatten them slightly .
- In a bowl mix the left over sugar with the orange rind and cream .Pour the mixture over the bread .Set aside to soak for about 30minutes .Preheat oven at 180degree celsius and bake for about 25-30 minutes until golden and set .Remove from oven , set aside to cool slightly and serve warm .
A spin of the time wheel and back to being a child …..gosh wish that happened !!!When you are a child all you wish is to be a grown up and you get to do things that you want to do and when you are grown up you are more bounded with all the worldly expectations that you least expected …well that’s life !!!
The school has closed down for a ten day break and I am at my home (hehe..of course my parents’ home ).For the past few months it’s been a suffocating schedule that I have been hooked up to with my younger one being a bit sick .There’s loads of news that has yet to be shared..a few are waiting to be yet unfolded.
Today’s post is one that I have always longed to post …Baked Caramel custard!
- 2/3 cup sugar
- 1 can condensed milk
- 2 cups of heavy cream
- 2 tsps of cornflour
- 1 tsp of vanilla extract
- 5 eggs
- 1 cup of milk
- In a bowl using blender mix all the ingredients except sugar till creamy. Heat a non-stick pan and melt the sugar without stirring till the sugar is wholly caramelized. Pour the caramelized sugar on to the base of the baking dish to coat the base evenly. Pour the creamy mix over it .Preheat oven at 180 degree and bake the custard for about 60 minutes or longer till the custard is set in a water bath in the oven. Once baked remove it from the water bath and let it cool down .Run a knife on the edges of the pan and invert it on to a plate. Cut in desired shapes and serve .
Its surprising how 2015 is over and 2016 has started ..an year with quite a bit of happenings..moments of bitterness, humour , love and friendship an other year winds up and the upcoming days are awaiting to be unfolded ..
My long awaited cookbook on the snacks of Kerala at last came to life in October 2015 and was first exhibited at the Frankfurt world bookfair 2015…the worst part was that I couldn’t make it for the most unexpected reasons and my younger one was very sick for a few months.I guess ups and downs are after all a part and parcel of life .I was blessed to have some of my first and best experiences in life all topped with the love for food. That would have been the first and foremost experiences to treasure.
“Its strange how we find the best of friends in the most unexpected people.” This is one quote that I would totally agree with .. that I would say have brought me quite a number of friends in my life in the most unexpected situations of life ..for me life has always been a bag of surprises .The best part is to hitch in the surprises be it the bitter or best moments. This year here’s my profile teaser that was released ..
Starting off this years post on sweet note there’s one recipe from Lal Majid’s chocolate & dessert book ,”Deliciously Yours !”…that I have been longing to post ..”Coffee apple Bavarois”
- 1 egg yolk
- 25g sugar
- 125ml milk
- 1 tsp of gelatin
- 75ml chilled cream
- 1 apple peeled and pureed
- 2 tsps of coffee
- Boil milk on low heatwith the pureed apple .Beat chilled cream with an electric beater and set aside.Add egg yolk sugar gelatin into milk and mix well.Add coffee into the mixture and incorporate well.Let the mix cool.Fold in the whipped cream until smooth.Pour into glasses or bowls of desired shape and chill for 10 hrs before serving.
Strawberries , Mulberries …I can never get over them. My munchkins are now equally crazy about them. Living in Munnar ..the best part is to get the best fruits in the best seasons. I remember reading the recipe in a food magazine. This was a post that I was very keen on posting …as it was all set long back.
A very easy recipe that will be a sure hit with guests at home or even with kids. These chocolate shots are best with fruits like raspberries and strawberries.
- 284ml fresh cream
- 150ml milk
- 450g chopped white chocolate
- 1 tsp of vanilla essence
- 6 egg yolks
- 150 g strawberries sliced into halves
- Heat cream and milk together.
- Put the chocolate in a bowl and pour over the cream mixture.
- Stir until all the chocolate pieces are melted and stir in the egg yolks.
- Pour back into the saucepan with the vanilla essence and stir on low heat, stirring all
- the time until the mixture thickens enough to lightly coat the back of a wooden spoon.
- Take care that you don’t boil or the eggs might scramble.
- Then strain into a jug.
- Divide the strawberries for around 8 small glasses.
- Divide chocolate mix between and cover glasses with cling film and refrigerate till
- they are set.
- They have to just set not go firm.
Are you a rice fanatic? I like rice but not to an extend where I would choose it over breads and chapathies….may be that would be the routine of my mom avoiding rice for dinners as my dad was a person who would least prefer rice when it comes to dinner time.But my rice stories have no connections to me having in puddings..Cooking at home my sons are always head over heels over the white payasams/kerealan milk puddings.Me and hus crave for the jaggery one so its more of a weird face that he would put up when i choose the “white ” one.
Now todays post is of a German pudding which was passed on to me by Julian Kloos & Kathrin…which was an equal hit with my hus and kids.The pudding is told to be the best thing to bribe your kids on …:P you have to have your tricks and trades,well thats what I have learnt with my sons..:D
Rice puddings are famous all around the world. Milchreis , the traditional rice pudding from Germany is a very famous pudding. Made with cinnamon , milk and rice it’s a simple recipe that tastes heavenly.The word “Milchreis” basically means Milkrice. This is a pudding basically served to children .It can be topped with any fruit compote. Here I have a recipe with apple compote.
- 200gms of white short grain rice
- 2 cups of milk
- 1 cup of water
- ½ cup of fresh cream
- 70gms of brown sugar
- 1 tsp of vanilla essence
- For the Apple Compote
- 2 apples peeled cored and cut in small cubes
- 2 cups of water
- 1 tsp of lemon juice
- ½ tsp of vanilla essence
- 1/3 cup of brown sugar
- In a heavy bottomed pot cook pour in the milk and water.
- Wash and add in the rice, brown sugar and vanilla essence.
- Cook the rice in the milk on low flame stirring it constantly till it is well cooked and stir
- in the fresh cream.
- For the Apple Compote
- In a sauce pan combine sugar, vanilla essence, water and bring it to boil.
- Add the apples, lower the heat and cover and cook.
- Stir occasionally.
- When the apples are soft add in the lemon juice and let the mixture thicken.
- Remove from heat and cool.
- Serve the milchreis pudding in bowls topped with the apple compote.
- Sprinkle cinnamon powder over it before serving.
The celebration of Valentine’s day gets popular with every passing day .A day dedicated to your loved ones..that’s how its been captioned ..so dedicating this post to my family and my dearest ones ..with loads of love 🙂
The best recipe to try out on Valentine’s day are the Red Velvet cupcakes. Red velvet cupcakes are super moist cupcakes which are mostly dark red, bright red or red-brown in color. The red color is often with adding beetroots or food color.
- 1 ½ cup flour
- 1 cup sugar
- 1 tbsp cocoa powder
- ¼ tsp salt
- 1 large egg
- ½ cup oil
- ½ tsp baking soda
- ½ tsp vinegar
- ¾ cup buttermilk
- 1 teaspoon of vanilla essence
- 1 tsp of red food colour
- Cream Cheese Frosting
- 1 cup cream cheese
- ½ cup butter
- 2 ½ cup icing sugar, sifted
- 1 tsp of vanilla essence
- Preheat oven to 180 degree C.
- Line pans with cupcake liners.
- Whisk flour, sugar, cocoa and salt set aside.
- In a mixing bowl beat egg, oil, buttermilk , red food colour and vanilla essence.
- Fold in the flour mix without any lumps.
- In a small bowl mix baking soda and vinegar till the mix is bubbling, add it to batter
- and mix.
- Pour the batter into cupcake liners bake for 15 mins or till a skewer inserted comes
- out clean.
- Let it cool and top the cupcakes with cream cheese frosting.
- Cream Cheese Frosting
- In a medium bowl add with electric mixer combine cream cheese and butter till
- Mix vanilla &powdered sugar.
- Mix till everything is combined.
- Use frosting to frost the cupcakes.
Off with all the birthday celebrations of my munchkins..both happy to have their birthdays celebrated with their friends…the best part is making time for their wishes and never-ending menus…the twinkle of happiness that their eyes have is so very mystical. They can be the most naughtiest, the best friends worst enemies when stubborn..he he ..its all in the game ..I was the same 😉
Today’s recipes credit goes to Khairul from Malaysia who is a foodie and blogger. I remember the day he had whatsapped me on the availability of classes. It was when he had dropped in with his friends for the class that I knew that he had been for long a follower of my blog…an avid and very much talented foodie! The first time I read about the pudding was long back …it was one afternoon that it struck me that Khairul would have more info on this dessert…
“Sago Gulu Melaka” a local Malaysian dessert. This is a really quick and easy recipe for dessert with just 4 main ingredients. The pandan leaf is known as the vanilla of the east because of its unique aroma. These leaves are used in Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer, and Burmese foods, especially rice dishes, cakes, and desserts.
- 300 GMS of Sago (Sabudana)
- 100 GMS of Sugar
- 80 GMS of Palm Sugar (Gulu Melaka)
- 1 tbsp of Vanilla Essence / 1 pandan leaf
- 3/4 cup of Coconut Milk
- Boil 2 litre of water with sago until the sago cooks well.
- Strain the sago in a sieve and lightly wash off the starch under cold running water.
- Place the sago in small bowls, level the top and freeze for about 30 minutes.
- In a saucepan heat the coconut milk till it starts boiling and keeps aside.
- In another saucepan cook palm sugar with sugar and the ¾ cup of water till the sugar
- dissolves with the vanilla essence / pandan leaf and makes syrup.
- While serving separate the sago shapes on to plates and pour coconut milk and
- sugar syrup over it.