Saffron Infused Basanthi
- 12
- October
- 2006
Baasanthi:(Version 1) Basanthi. Basanti. Saffron Baasanthi. Creamy Indian Dessert. Ingredients:Whole milk 2 litresSugar 3/4 cupSaffron few strands Method:In a heavy bottomed vessel, heat milk over medium heat. Do not stir them. Each time when milk forms thin cream layer…..try to have them(paal aadai in Tamil), using a wooden spatula. Each time…gather the cream formed above […]
Paal Thirattu / Thirattu Paal
- 12
- October
- 2006
Thirattu Paal:(Chettinad Style)Thirattu Paal/Paal Thirattu in Tamil. Condensed Milk Recipe/ Consolidated Milk Sweet. This is one of the great sweet recipe from Chettinad Kitchen. Other than the ‘panayyarams’ or ‘paal kozhukkatai’. This is the one I crave for. It turns out into ‘Rich Dark Brown Color’. Ingredients:Farm Fresh Whole Milk 2 litresPalm Sugar/Karrupatti in Tamil […]
Paal Kowa / Srivalliputhur Paal Kova
- 12
- October
- 2006
Paal Kova:(Kovai Style) Ingredients: Whole milk 2 liters Half and half/tetra pack milk – 1 liter Sugar 2 cups Ghee few spoons(optional) Cardamon seeds powder 1/2 spoon Salt 1 pinch. Method: In a non-stick and heavy bottom pan, grease little ghee. Add whole milk to it. Boil them over medium heat, with occasional stirring. Let […]
Akhrot Halwa / Walnut Halwa
- 04
- October
- 2006
Brain Boosters-Nuts: Akhrot Halwa:(Vellore Style) Walnut Halwa/Akhrot Halwa. Nuts:Brain requires lots of Oxygen rich blood. So anything that keeps your heart strong, such as exercise, ensures a steady supply to it. Besides include plenty of nuts in your diet. They prevent heart diseases. Its again my favourite Mughalai Style recipe. Myself and my Brother like […]
Kalkandu Bath / Misri Pongal / Kalkandu Pongal
- 04
- October
- 2006
Kalkandu Bath:(Chettinad Style)Karkandu/Kalkandu Saadham/ Lump Sugar-Rice/ Misri Ki Chaawal/Sugar-Candy Rice/Chakara Pongal/Chakara Pongali. Ingredients: Raw rice 1 cupMilk 4 cupsSplit Moong dal 1/4 cup(optional)Lump sugar 2 cupsGhee 1/2 cup + 1/2 cupCashew nuts 10-15(slitted)Raisins/Dry grapes(from green grapes)-1 fistfulCardamon seeds powder 1/2 spoonSaffron strands 1/2 pinchDry Camphor (Pachai Karpooram) 1 pinchSalt 1 pinch Method:Using few spoons of […]
Double ka Meetha
- 07
- September
- 2006
Double Ka Meetha:(Hyderabadi dessert) Shahi Tukda or Shahi Tukre. Double Ka Meeta. Rich Bread Halwa. Its one of the rich dessert, heavy in cream and ghee. Its kind of traditional Mughal dessert in Hyderabad. It is generally served after a heavy Mughal biriyani. Its delicious and very easy to make. Ingredients:White Bread slices 8- each […]
Hot Chocolate
- 01
- September
- 2006
Hot Chocolate: Chocolate Milk. Warm Cocoa Milk. Ingredients:(serves 1)Dark chocolate squares 4Farm fresh milk 2 cupsFresh Cream 1 spoonfull Method:Boil milk…..until it reduces 1/4 of its portion. In a seperate deep boiling pan…..break in 4 squares of dark chocolate. When it melts really well…..add well boiled milk to this. Let it boil over low to […]
Milagu Paal – Therapeutic Milk
- 14
- August
- 2006
Turmeric Milk Also known as: Milagu Paal, Spiced Milk, Pepper Milk. Hot Therapeutic Milk. Whether you have a head ache or sore throat, there is always a simple remedy available in your kitchen shelf! And every Indian family has their own formula to treat the minor health issues. Well, while most of it could be […]
Kunkumapoo Paal
- 14
- August
- 2006
Saffron Milk: Warm Saffron Milk. Kunguma Poo Paal. Kesar Ka Dhoodh. Flavoured Milk. Ingredients:Whole milk 1 cupSpanish or Indian saffron 1 pinchCardamon 1 podHoney/sugar 1-2 spoons Method:Gently crack the cardamon pods. Add cardamon, saffron to milk. Bring it to boil. Then filter it. Now the milk looks pale yellow in color (it gets colored so….from […]
Chakka Pradhaman – Kerala Special
- 22
- February
- 2006
Other Names Chaka Pradhaman. Jack Fruit Payasam. Jack Fruit Kheer. Pala Pazha Payasam. I love Kerala Cuisine for a variety of reasons. Number one, it’s very close to nature and it pleases my aesthetic senses. Secondly, the proper usage of native ingredients and freshness sealed in every level. In general, the cooking methods and presentation…everything […]
