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.
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).
Diwali/ Deepawali the festival of lights is all set for celebration . The festival spiritually signifies the victory of light over darkness, knowledge over ignorance, good over evil, and hope over despair. The best part of Diwali is the wide variety of sweets that one can devour! After my post has pretty much lagged out and the reason was that my cam was under service. It was as if I had actually gone handicapped. There was no other choice but to rely on my iphone for my snaps…to tell you the truth that’s when you really feel if you had your cam with u.Its not the pics but my mind that could never as such be content with the pics.
This is my post after the Onam celebration . There was something more that came up during the onam holidays. I was invited over to Mumbai for the 160th Sree Narayana Guru Jayanthi celebrations organized by the Sree Narayana Mandira Samithi at The Sree Narayana Group of Institutions, Chembur during which I was to be felicitated..It was my first time to Mumbai ..an experience in itself. A trip with my inlaws, hus and kids….during the function I was pretty much overwhelmed to meet some of the most wonderful people who really cared for the society!
As its Diwali and its all about sweet things..I have two recipes one is Papaya Halwa and Khascha a sweet snack from UttarPradesh.For the Khascha recipe a big thanks to Pooja ,my home science student at school for sharing their traditional sweets!
- 225 gms of ripe papaya fruit deskinned, deseeded & cubed
- 300ml of milk
- ½ cup of sugar
- 2-3 tsps of ghee
- 1 tsp of almonds & 1tsp of raisins roasted in ghee
- 4-5 strands of saffron
- Blend the papaya with milk to make a smooth paste.
- Heat and keep stirring the papaya milk mix, add in the sugar, saffron strands and
- keep stirring on medium flame till the mix starts thickening up.
- Add ghee on the sides of pan and continue mixing.
- Once the halwa starts thickening add in the raisins and almonds and remove from
- If u wants to make your halwa sweeter, add in two tablespoons of sugar while
- cooking. Relish on your Papaya Halwa!
- 1 cup of Semolina
- 1 cup of all purpose flour
- 1 cup of sugar
- 100g ghee
- 150 ml milk
- 2-3 cardamom seeds
- Oil for frying
- Mix in the semolina, flour, cardamom and sugar.
- Slowly pour in the milk and knead into dough.
- Make small balls out of the dough or roll the dough into discs and cut desired shapes.
- Sprinkle flour while rolling as it might quite sticky.
- Fry the shapes out in oil till it is golden in color.
- Munch on these wonderful Khaschas this Diwali!
May the divine light of diwali spread into your Life with peace, prosperity, happiness and good health.Wishing all my friends a wonderful Diwali!
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!
It’s been like ages that I have been wanting to post on my space.. There’s loads of things that had gobbled up my time to write n my blog. Well when school closed up for the monsoon vacations this time round I was the most eager one compared to my munchkins to go “home”.Oh yes…even though you are married although you have a home here ,you still quote ur parents place as “home”. It’s not only my personal experience,but I think most women have this “home”sickness.I really chucked on this only when my colleague brought it to my notice.It was almost a month that I got with my parents in Thrissur..but this time round there came up a few surprises with media interviews, write-ups and the best part was being felicitated by the Thrissur Mayor , Mr.Rajan Pallan at the Council Meeting.
Karkidaka masam/Ramayana Masam /Karkidaka month is considered the last month ie. the twelfth month according to the Malayalam calendar followed in Kerala.This year the Karkidaka masam started on July 17th and ends by August 16th.The sacred scripture , Ramayana is recited during this month and so this month is also known as the Ramayana masam. It is to welcome the new year ie.The Chingam month that the Ramayana is recited from the starting to the end of the month. In Kerala , Karkidaka kanji is very famous which is a medicinal rice porridge that is very much healthy .The monsoon months are considered to the most appropriate time to have medicinal rice porridge. On my stay in Thrissur , I had the opportunity to meet up with Dr.K.S.Rajithan (Medical Superintendent ) of Oushadi Panchakarma Hospital and Research Institute,Thrissur.Dr. says ,”Its during the monsoons that the immune system of our body deteriorates and we are more prone to sickness, digestive issues and many ailments. .Our ancestors used to have many practices with Ayurveda to boost their immune system . So this is in fact is the most suitable time to have different kanjis (rice porridges) in your diet.” During my period of stay in Thrissur there was a “Kanji Mela”(Rice Porridge fest ) organised by the Oushadhi Panchakarma Hospital Canteen.It was indeed a feast out there with 11 varieties of rice porridges each with special benefits.It was the Kudumbasree unit(a women empowerment cluster ) working in the fabrication of flavoursome dishes and variant rice porridges.
So coming over to the recipe, for this post..it is Jeeraka kanji /Cumin rice porridge.The courtesy for the recipe goes to Dr.Rajithan. This is a pretty easy recipe and its only the ingredients that you have to get hold on to to make the medicinal mix.Its best to have it for 14 days in the monsoons..
- For the Medicinal Cumin mix
- 2 tsps of cumin (jeerakam)
- 2 tsps of black cumin seeds (karinjeerakam)
- 2 tsps of long pepper (thippalli)
- 2 tsps of Carom or Thymol seeds (Aimodagam)
- 2 tsps of Black peppercorns
- 2 tsps of dry ginger powder
- For the porridge
- 80g of broken rice /podiari
- 1 litre of water
- 450ml of coconut milk
- 5gms of the medicinal mix
- Salt to taste
- 2 tsps of ghee
- 3-4 shallots sliced
- Dry roast the ingredients for the medicinal cumin mix and powder it finely in a
- Store this mix in an airtight container.
- Wash the rice and cook it in a vessel with the required amount of water.
- When half cooked add in the powdered mix.
- Take care to keep stirring the porridge and keep on medium flame.
- Pour in the coconut milk and add salt.
- Cook till the rice is soft.
- Heat ghee in a small pan fry the shallots till caramel in color and pour over the rice
- If you feel that the porridge is a bit bitter, add in 2 tsp of jaggery syrup to cut down the
- You can serve this hot /warm with pickle, vegetable stir fries, pappad or even with
- fried salted curd chillies.
Here’s a glimpse of the media coverage..
Hah! Laggin on posts ……………………….
I’m not able to update up my news after Beijing….Its been running around most days ………travelling up and down ,classes, school,kids, welcomings, interviews…….Achoo…………… sniff.. …..Achooooo…..yikes its Monsoon back in Munnar and I have been haywire in my schedules…latest update am down with a cold…..Sniff! Sniff! Theres just one more week left for the school to close for monsoon vacations here in Munnar..
Here are a few paper reports that came up in a few regional papers…
Season is up for coughs and colds……so how about a special rasam???This Rasam is the best thing to have with rice if you are down terribly with a cold or fever. It’s more like a curry in its looks but is super Yumm soup!
- ¼ cup of scraped coconut
- 2 tsp of cumin seeds
- 2 tsp of peppercorns
- 1 pod of garlic
- A gooseberry sized ball of tamarind
- 1 tomato (medium sized)
- ½ tsp of turmeric powder
- ¼ tsp of asafoetida powder
- 1 ½ tsp of Kashmiri chilli powder
- 1 cup of water
- 8-10 shallots sliced
- 1tsp of mustard seeds
- Coriander leaves
- Salt to taste
- Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into and separate
- the smooth paste.
- Slice the tomato and grind it into a paste and mix it with the coconut mix.
- Heat oil in a wok, splutter mustard seeds, sauté the shallots, add in the turmeric
- powder and chilli powder, fry and pour in the ground mix.
- Keep stirring and when it starts boiling; add in a cup of water and salt to taste.
- When simmering, mix in asafoetida powder and a few chopped coriander leaves.
- Serve with rice and enjoy the monsoon.
A few more days to go for the school spree to start off…and back to the busy bee schedules. It was wonderful to be at my hus’s house to celebrate Vishu. As usual a wonderful get together with my co-sisters nephews and nieces. Being married into a joint family the best part is when you all come under one roof for celebrations. Kids have a blastJ. Being in Munnar and getting used to the cool climate the hardest part of moving over to tropical parts of Kerala during the summer really gets on your nerves.
The start of Summer and you find Watermelons all piled up in most fruit shops and road sides. These bright red fleshy beauties makes you crave for more..Todays post is on Watermelon Popsicles..I have had the moulds for quite some time in my cupboard…..so the start of summer was a good excuse to set off my batch of popsicles..
- 2 cups of watermelon cubes desseded and de-skinned
- ½ cup of sugar
- Juice of ½ lemon
- Blend the watermelon cubes, sugar and lemon juice in a blender to make watermelon
- Pour the juice in to the moulds and freeze them till they are set.
- Once freeze slightly pour hot water over the mould and de mould them by pulling the
- Enjoy licking and slurping over your watermelon popsicles…
The schools have all closed down for summer holidays……while most the schools have about two months of vacations ……we have just two weeks break before the start of the new year at school. We have our vacations during the monsoons (ie. During the months of June & July) …as going to school would be the most dreaded feeling when it rains cats and dogs. :P. The 4th of this month was our last working day at school .But I was all set for a rather new experience that was to take place on the 5th .Rushing back home after school and soon me and kids were all packing up and leaving Munnar to Perumbavur. A few days back I received a call from one and only prominent B-school in Kerala, SCMS school of Business studies-Cochin inviting me over to one of their program, Endeavour –Insights of Womenpreneurs (A one day workshop on Entrepreneurship) .I was a bit nervous on what my role would be there and on putting forth my query they answered, “We just want to know about your journey to success….”
Being at SCMS was an overwhelming experience and one among the most cherished moments of my life. Really appreciate the hospitality and positive ambience of the SCMS family .It was like stepping into a whole new world. It was a wonderful opportunity to share glimpses of my journey with the budding business magnets of tomorrow. I was so very much impressed with the atmosphere of this institute that I really wished for a moment to be a student… 😀
It’s been scorching hot in most parts of Kerala with the sun blazing out in full wave length and you just want to gulp down juices –an escapade from the heat. Today’s post is very much dedicated to a healthy &refreshing Mint-lime juice.
- 2 cups of water
- 1 cup of sugar
- Juice of 3 lemons (medium sized)
- 1 cup of mint leaves
- In a saucepan boil water with the sugar and stir till it dissolves to make thin syrup.
- Refrigerate this syrup till cool.
- Grind the mint leaves into a paste by adding water and squeeze out the juice through
- a sieve and separate.
- Stir in the lime juice and mint extract in to the sugar syrup and serve chilled with ice
- If you need more sweetness you can add in more sugar.
Being born and brought up in the Middle East has really influenced my taste buds. Being born there the most common question my friends would ask are, “Do u speak Arabic?” and I start grinning trying to answer them ..as I know how to read and write but have totally forgotten all the meanings..so literally don’t know to speak..as I have lost touch with it 😛
My younger son had his Graduation day at school…he’s been graduated to his first grade and so has been bye bye to the kindergarten years. Dressed up in their pink academic dress and mortar board it was a pleasant sight to see all the kiddies singing with lighted candles and scrolls in hand..wish to be their age ….
The recipe that I will be posting today is of hummus. This dip is great with carrot sticks as well as pita breads.
- 1 cup of dried chickpeas (soaked overnight & pressure cooked)
- 3 cloves of garlic
- ½ cup of tahini paste
- 2-3 tbsp of olive oil
- 1/8 cup of lime juice (add 1tbsp more if u feel flavour is less)
- Salt to taste
- Peel the skin of the cooked chickpeas.
- Grind the chickpeas, garlic, limejuice and salt to a smooth paste.
- Add water if it becomes too thick.
- Mix in the tahini paste.
- Serve it on to a plate and garnish with paprika powder and olive oil.
This weeks post is a special dedication to all those who love Nutella 😀 When I saw that the Nutella twists was the recipe chosen for last months Daring Bakers was thoroughly fascinated by this twisted beauty.Although it took off a few hours of my Saturday ..it was total bliss ..YuMM! 😀 The best part was having my sons ready to help me out in baking .My younger one was more keen in knowing if it was ready .Every five minutes he would be testing my patience ..asking if it was ready .He wanted to help me out in spreading out the Nutella on the layers…and guess what ….he had nutella all over his face.When I stared at him ..he gave me his angelic smile ..showing of his teeth all coated in chocolate..:PKids are kids ..hmm 😀
1 can (400 gm) (14 oz) sweetened condensed milk
3 large eggs
1 cup (240 ml) vegetable oil
1 cup (240 ml) warm water
3 teaspoons (15 ml) (12 gm) yeast
7 cups (1 kg) (2.2 lbs) all-purpose (plain) flour, approximately
Pinch of salt
Instead of the eggwash use
2 tablespoons (30 ml) (25 gm) (1 oz) milk powder
3 tablespoons (45 ml) lukewarm water
1teaspoon (5 ml) (5 gm) sugar
1/4 teaspoon (1 gm) instant coffee
For the filling
½ jar (200 gm) (7 oz) of nutella (or similar)
Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer .Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a
soft dough . The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency .Place the dough in a lightly oiled bowl, cover and allow to rest till it doubles in size . Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other. Divide the dough ball into 4 parts.Roll each part into a circle at least 20 cm (8 inch) in diameter.You can use a plate or any other round item as a template if you want your layers to be identical and uniform.Spread the Nutella (or similar filling) on the first layer.9. Place the second layer on top of the first and repeat . Top with the fourth layer, this time only brush it with butter. Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge. I find that using a ruler to mark the dough makes the cuts easier and more uniform. Then divide each triangle into two (2) . That gives you a total of 16 triangles.13. Gently lift the triangles one at a time and twist them.The end result will look like this, repeat for the other dough ball. Brush the dough with egg wash replacement . Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle) . Bake for 5 minutes on very hot 500°F/240°C/gas mark 9, then lower the temperature to moderately hot 400°F/200°C/gas mark 6 and bake for 15-20 more minutes (ovens do differ greatly, so the time may differ… what you want is to bake it until the under side is golden brown).If you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden on the top.I baked a few nutella filled buns too with my excess dough.
So wishing all a happy baking :)!