Archive for saffron strands

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Miscellaneous Sweets II

Posted in Miscellaneous Sweets with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on November 21, 2011 by icareufriend

(Contd. from previous session)

Today I am going to deal with a few HalwAs that are famous. Before that a word of caution: always remember to simmer flame to medium level and constantly stir to avoid the halwA or any cake you make. If you think that it is starting to stick to the bottom add ghI and stir well.

Saffron strands are always optional in these preparations but they enhance the smell and taste.

To serve: 3 Preparation time: 30 minutes   Shelf life: 7 days if refrigerated

 AshOkA HalwA

This is served in marriage feasts normally. There are different ways but the standard way is discussed. Here as well as elsewhere whenever I mention green gram dAl, I mean the yellow variety after de-husking.

Ingredients 

 

Green gram dAl (mUng)   

Wheat flour (ATTA)

All purpose flour (Maida)

Sugar

KESar or any colour powder

GhI

Cardamom powder

Essence (Pineapple/Vanilla)

Cashewnut

 

1 cup

¼ cup

¼ cup

1½ cup

A pinch

1 cup

½ tsp

A few drops (Optional)

8 to 10

 

Method

Add water to 1 cup green gram dAl after cleaning it and cook in a kaDAi for 10 to 15 minutes. The dAl should be cooked till it becomes soft but does not lose its shape so as to have a coarse mass after mashing by hand.  Sieve wheat flour and maida and mix together. Roast in a kaDAi with 2 tbs ghI till you get fine aroma. Heat water and add sugar to boil and bring it to 1 string consistency. Strain the excess water from cooked dAl and mash it by hand with the help of a ladle or a wooden curd churner to a coarse mass. Add the roasted flours along with coarsely mashed dAl. Let this boil and become solid mass. Add ghI in between to ensure that the mass does not stick to the bottom or side. After adding entire ghI and stirring well, when the mass leaves the side add ghI roasted cashew nut, colour and either cardamom powder or essence. Mix well and then pour over a greased plate. If you feel, you can cut after a few minutes into square or diamond shape.  

 

AshokA HalwA

Beetroot/Carrot (GAjar) HalwA

Ingredients 

 

Beet root Carrot (GAjar)

Sugar   

Milk

GhI

Cardamom powder

Cashewnuts

 

¼ kilo

¾  cup

¼ cup

2 tbs

¼ tsp

6 to 8

 

Method

The best variety for this halwA is the red carrot and if you do not get it then go for orange yellow variety. Wash and clean beetroot/carrot. While you have to peel the beetroot you need not peel carrot. Cut the top portion and grate well. Cook it in a KaDAi with milk till it cooks well by the release of water in it. It becomes a thick mass. Stir from time to time and once it becomes thick, simmer the flame and stir till the entire water in carrot evaporates. Then only the halwA will long last. Mix sugar well and stir again till it becomes thicker. Add ghI after 10 minutes. Remove from the fire and add cardamom powder and ghI roasted cashewnut pieces.

 

GAjar halwA

Ash gourd (PUshaNi)/Bottle gourd (SuraikkAi) HalwA

Ingredients 

 

Grated ash/bottle gourd

Sugar   

KhoA (MAvA)

GhI

Cardamom powder

Cashewnuts

 

½ kilo

¾  cup

50 gms

2 tbs

¼ tsp

6 to 8

 

Method

The ash gourd or bottle gourd for this should not be tender but with thick skinned one. The preparation is as mentioned for gAjar halwA. Tie the grated mass in a cloth to drain all water. We can also remove water by spreading it on layers of tissue paper. After the water is absorbed by the cloth or tissue paper, sauté the grated mass in ghI well so that the remaining water also evaporates and the grated mass is cooked well. Add khoA (50 gms) and mix well. Add sugar and when it is semi solid add ghI. Remove from the fire and add cardamom powder and ghI roasted cashewnut pieces.

 

              PooshaNi HalwA                                  SuraikkAi HalwA

(To be concluded)