Pazham Pori

I got to eat this when I went with Pras for Nisha's wedding. We stopped at one of the famous India Coffee House enroute Palakad, while heading back from Thrissur. It was delicious and melt in the mouth. A perfect accompaniment to tea but also makes for a good dessert when topped with a dusting of icing sugar.

Pras had bought some Nenthram Pazham yesterday and they are like huge. I'm sure they won't get over any time soon and to ensure that they don't end up in the dust bin, I decided to make Pazham Pori. These are from the banana family and have a bit of bite in them. Peeling off their skin requires a little effort and they are a Kerala speciality.

Now that this is a Kerala speciality, you do know that it is one of Pras's favorites too. So, I thought of sending this to The Valentine's Day event hosted by Pari of Foodelicious and Cuponation.

Ingredients (serves 2 as a snack):

1. 1 large nenthram pazham
2. 3/4 cup maida
3. 1 tsp sugar
4. A pinch of salt
5. 1/2 tsp of cinnamon/cardamom powder - using my mortar and pestle I crushed 2 cardamom and a thin stick of cinnamon
6. 1/2 tsp turmeric powder
7. water to make a paste
8. Coconut oil to fry

How I made it :

• Mix the maida, salt, sugar, turmeric powder, cardamom, cinnamon powder alongwith water to make a thickish batter - similar to bajji batter. It should be a bit thick so that it sticks to the banana and not easily slide off. That way you won't have any batter on the banana.

• Heat oil in a kadai.
• Slice the bananas. Don't slice them too thin. They should be about 0.5 cm thick.

• Dip the bananas in the batter and fry

• Let it fry on medium heat for 2 minutes on each side. Drain on paper towel.
• Serve hot with chai. Alternately, dust with icing sugar and serve with some ice cream as dessert.

Strawberry ShortCake recipe (Eggless)

I absolutely love short cake and I was dying to make this after eating the famous biscuits and gravy in the US. The biscuits reminded me so much of the short cake that I made them as soon as I got a weekend free after getting home.

Here's a pic of the short cake that I made last year.  Do try this one and I'm sure you wont stop making this. I owe this one to one of my mom's close friends who taught me how to make this one along with nan khattai. She is an amazing cook like my mom but does a lot more baking that my mom does now.

I got the recipe from here as I did not remember what I had learnt.

Ingredients (serves 4):
For biscuits :

1. 1 cup maida
2. 1/2 tbsp baking powder
3. 1/4 tsp salt
4. 1.5 tbsp sugar
5. 1/2 stick/60g butter chilled
6. 1/3 cup of milk or fresh cream

For filling :

1. Whipped cream  - instructions below
2. Homemade Strawberry preserve - as per liking

How I made it :

1. In a food processor, mix in the flour, baking powder, salt and sugar.
2. Add the butter cut into small cubes with the processor on.
3. Wait till the flour mixture resembles coarse bread crumbs
4. Add milk little by little till the dough almost completely comes together
5. Take it out of the processor and knead on a lightly floured surface till the dough is smooth and less sticky.
6. Preheat oven to 200 degree C.
7. Roll out the dough into a 1 inch thick rectangle.
8. Cut out circles or into sqaures, place on baking tray, brush with a little milk, sprinkle a little sugar and bake for 15 minutes.
9. Serve with whipped cream and fresh strawberries. I served it with my homemade strawberry preserve

Whipped Cream :

Ingredients :

1. 200g fresh cream

2. 3 tbsp sugar

How I made it :

1. On a ice bath, place a glass bowl. 
2. Pour in the fresh cream into the bowl and beat on low speed.
3. It takes about 8 minutes to get whipped cream with soft peaks. Add the sugar once you feel that the cream has begun to thicken.

Chocolate Almond Tart

I was trying to make a cake and while the cake was baking, I made the frosting. Unfortunately, the cake did not cook and so I had the frosting stored away in a box. I had to do something with it. I then tried to make cookies and that sparked this idea.

For tart filling :

1. 2 ounces cooking chocolate
2. 2 tablespoon rum
3. 5 to 6 tablespoon unsalted butter

For the tart (adapted from here): 

1. 2 tablespoon unsalted butter
2. 1/8 cup sugar
3. 3/4 tablespoon brown sugar
4. 1/8 teaspoon salt
5. 1/8 tsp baking powder
6. 1/8 tsp vanilla extract
7. 1/8 tsp instant coffee powder
8. 1/8 cup maid
9. 1/4 cup cocoa powder
10. 1 egg yolk

Topping :

1. Chopped toasted almonds
2. Whole almonds - about 20

How to make it :

Tart filling : 

1. On 50% micro power, melt the chocolate minute by minute, mixing in between. Don't do it on high and ensure that the bowl is completely void of any water droplet or else the chocolate could seize.
2. Add in the butter and rum. Mix to form smooth mixture.

Tart :

1. Preheat oven at 200 degree C.
2. Mix together the butter, sugar, brown sugar, salt, baking powder, instant coffee powder and vanilla extract until well combined.
3. Mix in the egg yolk and beat well.
4. Add the flour and cocoa all at once. Mix well. A beater will be very helpful here to get the mixture evenly distributed.
5. Combine to form a smooth dough. 
6. Roll out the dough to a round shape bigger than the size of the tart pan.
7. Carefully place this over the tart pan. Push into the corners. Cut out extras. Using the rolling pin is helpful in getting the rolled out dough into the tart pan. Roll the dough over the rolling pin and then unroll over the tart pan.
8. Since there is not much baking powder, we can bake without the weight on the top.
9. Bake in the oven for 15 minutes.
10. Once out and cooled. Pour in tart filling.
11. Garnish with almonds. Serve chilled.

This reminded me of the chocolate rum balls that we used to get at Sugar Daddy in Ooty.

Whole wheat pop tarts

Off late I've been quite active on the food blogging world and I don't exactly remember how but I came across this blog. I loved most of the recipes posted there but this one stuck on. Today I got down to making these.

Just for the reader's convenience, here goes a list of ingredients and method.
Ingredients for 4 pop tarts:
1 cup of whole wheat flour
1/2 cup unsalted butter - chilled
1/4 tsp salt
1/4 cup iced water
Jam as per sweetness desired
1 egg for egg wash

How I made it :
1. Mix the flour and salt in food processor.
2. Turn on food processor. Add the chilled butter cut into small cubes.
3. When you see crumbs, pour in the iced water until most of the dough collects together.
4. Take this out onto a floured surface.
5. Roll out. Cut into shape of choice.
6. Ensure that the shapes are not more than 1/4 inch thick.
7. Place some jam in the middle of one shape. Place another similar shaped and sized shape on top.
8. Seal the edges with a fork.
9. Apply egg wash.
10. Put in pre-heated oven at 190 degree C and bake for 20 minutes.

It was truly delicious. Do try it. Your kids will definitely love it. I am gonna make this time and again for sure.

Strawberry CheseCake

I remember making a no bake cheese cake from a recipe book printed by the Round Table group in Bangalore. It used Panneer/cottage cheese, milk maid and fresh cream. I somehow could not remember the recipe. So I browsed through some no bake cheesecake recipes and took a little bit of that and a little bit of this and out came a really good cheese cake. Take my word for it, it is the best cheesecake that I've made so far.

Ingredients :
1. 1 and 1/2 tubs of britannia cream cheese - about 275g
2. 1 tub of Nestle Strawberry Yoghurt
3. 1 tub of fresh strawberries
4. 200g of sugar + 2 tbsp
5. 200 ml of fresh cream
6. 1tbsp gelatin
7. 100 ml boiling water in which to dissolve the gelatin
8. 1 large packet of marie biscuits
9. 125 g of unsalted butter melted.

How to make :
1. Line your tray(in which you want to set the cake) with cling wrap such that the cling wrap is now your non-stick base.
2. Crumble the marie biscuits.
3. Add the melted butter to the biscuits.
4. Push this mixture to the botton of your tray and layer it evenly. Keep in the fridge to set.
5. Cream together the cream cheese and 200g of sugar. Try not to beat too much - I used the pulse option in my food processor.
6. Dissolve the gelatin in the boiling hot water by stirring. You could use the microwave on low power too to speed the process.
7. Add the strawberry yoghurt, fresh cream and gelatin to the cream cheese mixture and beat till creamy and smooth. Again, don't beat too much.
8. Get the tray out of the fridge. Pour the cream mixture over and put it back in the fridge to set. It needs about 4 hours to set.
9. Beat the fresh strawberries with the 2tbsp sugar (add more if you like) into a rough pulp.
10. Spread the above pulp on top of the cake when set. Garnish with fresh strawberries and serve. Do take out of the fridge at least 30 minutes before serving to soften the lower layer and ease your job in cutting.

I had made this for my hubby's birthday and therefore tried to pipe the pulp onto the cake but failed at the cone. I don't have a piping bag. I therefore used a toothpick and FREEHAND.

Beetroot halwa

I know most of my readers would not have opened up this post seeing the word "beetroot". If you've made it till here, I salute you for that. Beetroot is one good veggie for us. But that is not the reason I chose to make the halwa out of it.

Well, Hubby and I visited "Lumiere - The organic restaurant" on Christmas 2011. They have a very lovely place with great ambience. Fortunately, it was one restaurant that I've finally found in Bangalore that is not crowded on a holiday. I think it is attributed to the fact that most people misunderstand "organic" for "vegetarian". Ironically though, their board does have a picture of a prawn :) Check out their website here. Well, as a welcome drink, we were served a pinkish liquid. I assumed it was due to the root that is dissolved in the water by Mallus. One taste and I knew I was wrong, we were given a beetroot with lemon juice. It was really good. Hence, this week while grocery shopping, I picket up a few beetroots to try out this simple juice that was detailed out to us by the ever helpful waiter. However, I was still wondering what I would do with the beetroot pulp that would remain once I had extracted some juice. One moment I thought I'd make something like a tikki but with the success of the carrot halwa, I just knew what to do with the pulp. So here's how I made the beetroot halwa. I did not have milkmaid on hand this time so skipped it.

Ingredients :
1. 4 medium sized beetroots grated or blitzed in the food processor
2. 300 ml of milk
3. 60g of khova
4. 1 tablespoon of sugar
5. 3 tbsp ghee
6. 1 elaichi

How I made it :
1.  Heat up the pressure cooker. Pour in the ghee.
2. Add the elaichi. Once it is aromatic, add the beetroot. Fry for 2 minutes.
3. Add the milk. Close the cooker and boil till 5-6 whistles.
4. Once the pressure releases, cook on sim, add the khova and keep stirring frequently till all the milk is absorbed.
5. Add the sugar.
6. Turn off heat  once sugar dissolves.
7. Garnish with chopped dry fruits and serve. I dumped a handful of cashews and almonds in the microwave for about 1 minute. Once they had cooled, I chopped them. This makes them more crunchy.

Hubby certified that the beetroot halwa was more tasty than the carrot halwa. I guess it is just that since it was my second attempt, I got a better hang of it.

Carrot halwa

Off late, due to the increase in percentage being taken by the food coupon companies, many biggies in the supermarket business have stopped accepting coupons. I was very worked up when I found a bundle of coupons for 4000 rupees lying in the back of my hubby's cupboard. Yesterday, while going for a walk, I found that a small department store near my place accepts the coupons. Hence, hubby and I went on a shopping spree :) I found really good delhi carrots as well as khova. Hence, I decided to make carrot halwa.

Ingredients

1/2 kg carrots grated

1/2 litre milk

100g khova

1/4 cup milkmaid

3 tablespoons sugar

1 elaichi powdered/smashed

3 tablespoons ghee

Dry fruits to garnish

How to make :

1. Heat the ghee in a pressure cooker. Add the carrots. Fry the carrots for about 3 minutes. 

2. Add enough milk to cover the carrots. 

3. Pressure cook on high for 5 whistles. 

4. Once the pressure releases, add the remaining milk and keep stirring. Add the elaichi.

5. After about 8 minutes, add the milkmaid and the khova. Continue stirring. Use a glove to protect your hands from the steam while stirring.

6. This takes sometime. You will need to keep stirring to ensure that it does not stick to the bottom. Once you feel that the halwa has absorbed all the milk, add the sugar.

7. Turn off heat once sugar dissolves.

This was the first time that I tried making carrot halwa and it was truly delicious.