Friday, April 28, 2017

My daughter wanted me to post low-fat, healthy kulfi, which they can all eat guilt-free and her request paved way for this excellent, tasty Mango Kulfi!!
This Kulfi has 3% milk (all the abroad-residents can use 2% milk ....still more guilt-free!!), organic cane sugar which has several health benefits, and also home-made Khoya to give the kulfi a grainy texture. Earlier, in the Kesar dryfruit Kulfi , I had used 41/2 % milk and also Fresh cream, plus white sugar, so, in comparison, this Mango Kulfi is really a healthy and low-fat dessert, especially during hot summer days. .




Ingredients
3% milk - 5 cups
 Organic cane sugar - 1/2 cup
Mango puree made from 4 Alphonso mangoes
2 more mangoes, chopped into tiny pieces
Saffron strands, soaked in 2 tsp milk
Khoya made from 3 cups milk
Cardamom powder - 1/2 tsp

Recipe Cuisine: North Indian; Category: Dessert
Prep time: 10 mts; Cooking time: 1 - 11/2 hours

Yields 8 Kulfis

Milk set to boil and condense, the saffron strands, and cardamom powder also added


Khoya, home-made, fresh and so soft. How to make Khoya? Refer here


Sugar measured and kept ready


Mango puree made from 4 alphonso mangoes


Cane sugar added.


Now goes in the khoya


Mixed well and allowed to cool down


Hand blended a couple of times to break the thick creamy  formations in the  mixture


After the milk mixture cools down fully, mango puree added and whisked nicely.


Kulfi cones filled, and neatly arranged, before being shoved into the freezer. If you don't have Kulfi cones, do not worry..fill half of the paper cups, cover with an aluminium foil, then insert an ice cream stick in the center. Or  can serve in matkas, the small earthen pots too.


To remove the kulfi from  the cones, show under running water from  faucet, then with a butter knife,  loosen the sides of the kulfi and gently drop into the bowl or plate in which you want to serve. Lo!!! here is the heavenly Mango Kulfi, served on a bed of Alphonso mangoes, chopped into tiny pieces, and garnished with thinly chopped pistachio pieces. 


This post first appeared in www.malpatskitchen.com

Please check out the other mango recipes:























                                                
1:00:00 AM Mala Thiagu
My daughter wanted me to post low-fat, healthy kulfi, which they can all eat guilt-free and her request paved way for this excellent, tasty Mango Kulfi!!
This Kulfi has 3% milk (all the abroad-residents can use 2% milk ....still more guilt-free!!), organic cane sugar which has several health benefits, and also home-made Khoya to give the kulfi a grainy texture. Earlier, in the Kesar dryfruit Kulfi , I had used 41/2 % milk and also Fresh cream, plus white sugar, so, in comparison, this Mango Kulfi is really a healthy and low-fat dessert, especially during hot summer days. .




Ingredients
3% milk - 5 cups
 Organic cane sugar - 1/2 cup
Mango puree made from 4 Alphonso mangoes
2 more mangoes, chopped into tiny pieces
Saffron strands, soaked in 2 tsp milk
Khoya made from 3 cups milk
Cardamom powder - 1/2 tsp

Recipe Cuisine: North Indian; Category: Dessert
Prep time: 10 mts; Cooking time: 1 - 11/2 hours

Yields 8 Kulfis

Milk set to boil and condense, the saffron strands, and cardamom powder also added


Khoya, home-made, fresh and so soft. How to make Khoya? Refer here


Sugar measured and kept ready


Mango puree made from 4 alphonso mangoes


Cane sugar added.


Now goes in the khoya


Mixed well and allowed to cool down


Hand blended a couple of times to break the thick creamy  formations in the  mixture


After the milk mixture cools down fully, mango puree added and whisked nicely.


Kulfi cones filled, and neatly arranged, before being shoved into the freezer. If you don't have Kulfi cones, do not worry..fill half of the paper cups, cover with an aluminium foil, then insert an ice cream stick in the center. Or  can serve in matkas, the small earthen pots too.


To remove the kulfi from  the cones, show under running water from  faucet, then with a butter knife,  loosen the sides of the kulfi and gently drop into the bowl or plate in which you want to serve. Lo!!! here is the heavenly Mango Kulfi, served on a bed of Alphonso mangoes, chopped into tiny pieces, and garnished with thinly chopped pistachio pieces. 


This post first appeared in www.malpatskitchen.com

Please check out the other mango recipes:























                                                

Thursday, April 27, 2017

Caprese Panini....what is it? Pronounced as "kapreesi", is nothing but the classic and delightful combination of mozzarella cheese, tomatoes and basil with the bread of your choice, then these ingredients are grilled to a tasty and awesome panini.
This panini derives its name from Capris, an island in Italy.
This classic panini is my daughter's classic recipe....
Check out my Vegetable Panini & Roasted Beet Avocado Spinach Panini
Please check into my Glossary for unknown terms

Ingredients
Sourdough bread or any bread of your choice - 1 loaf, sliced
Fresh mozzarella cheese slices - as required
Basil - 1 bunch
Basil pesto - 1 cup
Tomatoes sliced - as required

Recipe Cuisine: International/Italian; Category: Lunch/Dinner
Prep time: 10 mts; Grilling time: 10-15 mts for each panini

Yields roughly 12-14 paninis (depending on the size of your bread)


Mala's Video



All the ingredients that have gone into this delicious panini....look at the fresh basil leaves...and they are fresh mozzarella slices, that just melt away into your mouth...you will fail if you try to bite them...by then, it would have melted and glided into your throat


Grease the panini press, keep 2 slices, well smeared with basil pesto


Then, they are to be adorned with the tomato slices


Now, carefully place the soft mozzarella slices...see..it got torn..so soft...


Basil leaves form the top layer of the panini


Close them with 2 slices


Grill till done, served hot-hot


Serve these mouth-watering, tasty paninis with some baked chips and fresh home-made tomato soup.
Please check out the other 2 panini varieties: Vegetable Panini and Roasted Beet-Avocado Spinach Panini


This post first appeared in www.malpatskitchen.com
Notes
* Any kind of cheese, mozzarella, cheese slice can be used.
*Any bread, with slightly broad and thick slices will be appropriate.
1:00:00 AM Mala Thiagu
Caprese Panini....what is it? Pronounced as "kapreesi", is nothing but the classic and delightful combination of mozzarella cheese, tomatoes and basil with the bread of your choice, then these ingredients are grilled to a tasty and awesome panini.
This panini derives its name from Capris, an island in Italy.
This classic panini is my daughter's classic recipe....
Check out my Vegetable Panini & Roasted Beet Avocado Spinach Panini
Please check into my Glossary for unknown terms

Ingredients
Sourdough bread or any bread of your choice - 1 loaf, sliced
Fresh mozzarella cheese slices - as required
Basil - 1 bunch
Basil pesto - 1 cup
Tomatoes sliced - as required

Recipe Cuisine: International/Italian; Category: Lunch/Dinner
Prep time: 10 mts; Grilling time: 10-15 mts for each panini

Yields roughly 12-14 paninis (depending on the size of your bread)


Mala's Video



All the ingredients that have gone into this delicious panini....look at the fresh basil leaves...and they are fresh mozzarella slices, that just melt away into your mouth...you will fail if you try to bite them...by then, it would have melted and glided into your throat


Grease the panini press, keep 2 slices, well smeared with basil pesto


Then, they are to be adorned with the tomato slices


Now, carefully place the soft mozzarella slices...see..it got torn..so soft...


Basil leaves form the top layer of the panini


Close them with 2 slices


Grill till done, served hot-hot


Serve these mouth-watering, tasty paninis with some baked chips and fresh home-made tomato soup.
Please check out the other 2 panini varieties: Vegetable Panini and Roasted Beet-Avocado Spinach Panini


This post first appeared in www.malpatskitchen.com
Notes
* Any kind of cheese, mozzarella, cheese slice can be used.
*Any bread, with slightly broad and thick slices will be appropriate.

Monday, April 24, 2017

In my maternal Salem home, there used to be two sacred rooms, both surprisingly starting with the letter "P".......One used to be the Pooja Room, and the other, the Pickle Room.
Surprised??? that is true.......without taking bath, we weren't supposed to enter both the rooms. Pickles used to be stored in huge ceramic  jars, the mouths of which used to be tied with a thin muslin cloth. Twice a week, these "tying clothes" used to be washed, dried , folded and kept separately. My mom will yell at me, if I dared to enter the room without bathing......and these jars will never ever be opened in the late evenings, morning is the only ideal time to open the jar and take out some pickle. So, always, all kinds of pickles used to be kept out in small quantities.
My mom and sister were experts in all kinds of pickles, and this special Mahaali curd pickle is a signature dish of Salem home.
Many make it just with salt and chilli powder, take small quantities as and when they require and mix with curd. This is a special recipe, which I proudly share with you all.
Though some call it "Mahaani", I am used to calling it "Mahaali". In Sanskrit it is called "Kshirini" and in English, this is the Sarasaprilla root, it is also "Nannari" in tamil and in Hindi, it is "Ananthamool".
Sarasaparilla juice is also very famous and and widely used during summer.
This root has many amazing health benefits, and when this kind of pickle is made, it increases your appetite and you definitely have to cook more rice.
Please check my Glossary for any unknown terms


Look at the beautiful color!!!


Ingredients
Mahaali roots - 400 gms (chopped pieces came to 2 cups, roughly)
Green chillies - 9-10, slit
Lemon juice - 1/4 cup
Thick curds/yogurt - 2 1/2 cups, whisked well


To grind
Turmeric powder - 1 1/2 tsps
Red chillies - 8-9
Mustard seeds - 2 tsps
Rock salt to taste

Recipe Cuisine:  South Indian; Category: Pickle
Prep time: 30 -40 mts; Cooking time: Nil

Yields roughly 750 gms of pickle



These are the Mahaali roots........well...if you do not like any one, if you want to give them some laborious work, then ask them to cut mahaali.....it is so very hard and tedious, though, making the pickle is a simple affair.
First, the mahaali roots have to be soaked over night, scrubbed very well. There will lot of dirt and sand sticking on to the roots. Next morning, take them out, wipe them well with a cloth.


 Picture below shows the strong and hard core of the mahaali , which have to be removed.

Then it will be like this


Chop them into not too tiny bits.


At once, they have to be dropped into the well whisked curds


Mix well


Take the ingredients mentioned above for grinding in the small jar of the blender


Add 3-4 tsps of water, and blend to a smooth paste


Add this paste also to the curd-mahaali mixture


Mix well


Green chillies, washed and wiped well


Slit and add them too.


Add quarter cup fresh lemon juice.




Here is the aromatic, really beautiful looking, lovely colored pickle. Make and enjoy!!!



This post first appeared in www.malpatskitchen.com
Notes
*Please check the taste, I needed to add some salt and 2 more tbsps of lemon juice.
*Keep in a small container for daily use, store the rest in refrigerator.





1:00:00 AM Mala Thiagu
In my maternal Salem home, there used to be two sacred rooms, both surprisingly starting with the letter "P".......One used to be the Pooja Room, and the other, the Pickle Room.
Surprised??? that is true.......without taking bath, we weren't supposed to enter both the rooms. Pickles used to be stored in huge ceramic  jars, the mouths of which used to be tied with a thin muslin cloth. Twice a week, these "tying clothes" used to be washed, dried , folded and kept separately. My mom will yell at me, if I dared to enter the room without bathing......and these jars will never ever be opened in the late evenings, morning is the only ideal time to open the jar and take out some pickle. So, always, all kinds of pickles used to be kept out in small quantities.
My mom and sister were experts in all kinds of pickles, and this special Mahaali curd pickle is a signature dish of Salem home.
Many make it just with salt and chilli powder, take small quantities as and when they require and mix with curd. This is a special recipe, which I proudly share with you all.
Though some call it "Mahaani", I am used to calling it "Mahaali". In Sanskrit it is called "Kshirini" and in English, this is the Sarasaprilla root, it is also "Nannari" in tamil and in Hindi, it is "Ananthamool".
Sarasaparilla juice is also very famous and and widely used during summer.
This root has many amazing health benefits, and when this kind of pickle is made, it increases your appetite and you definitely have to cook more rice.
Please check my Glossary for any unknown terms


Look at the beautiful color!!!


Ingredients
Mahaali roots - 400 gms (chopped pieces came to 2 cups, roughly)
Green chillies - 9-10, slit
Lemon juice - 1/4 cup
Thick curds/yogurt - 2 1/2 cups, whisked well


To grind
Turmeric powder - 1 1/2 tsps
Red chillies - 8-9
Mustard seeds - 2 tsps
Rock salt to taste

Recipe Cuisine:  South Indian; Category: Pickle
Prep time: 30 -40 mts; Cooking time: Nil

Yields roughly 750 gms of pickle



These are the Mahaali roots........well...if you do not like any one, if you want to give them some laborious work, then ask them to cut mahaali.....it is so very hard and tedious, though, making the pickle is a simple affair.
First, the mahaali roots have to be soaked over night, scrubbed very well. There will lot of dirt and sand sticking on to the roots. Next morning, take them out, wipe them well with a cloth.


 Picture below shows the strong and hard core of the mahaali , which have to be removed.

Then it will be like this


Chop them into not too tiny bits.


At once, they have to be dropped into the well whisked curds


Mix well


Take the ingredients mentioned above for grinding in the small jar of the blender


Add 3-4 tsps of water, and blend to a smooth paste


Add this paste also to the curd-mahaali mixture


Mix well


Green chillies, washed and wiped well


Slit and add them too.


Add quarter cup fresh lemon juice.




Here is the aromatic, really beautiful looking, lovely colored pickle. Make and enjoy!!!



This post first appeared in www.malpatskitchen.com
Notes
*Please check the taste, I needed to add some salt and 2 more tbsps of lemon juice.
*Keep in a small container for daily use, store the rest in refrigerator.





Saturday, April 22, 2017

Shrikhand is a Gujarati dessert, made with Hung curds/strained curds,  and some sugar. In Sanskrit, "Kshir" means milk and "Khand" means sugar.
Earlier, curds used to be hung from a wall to drain off the water, then placed under a weight. But, obviously, the curds will become sour by then. Best way is  this. To keep it refrigerated over night, in a strainer with fine mesh.
This is very famous in the regions of Punjab, Maharashtra, Gujarat and Rajasthan, and this is a speciality in Mathura, which is the Janma bhoomi ( Birth place) of Lord Krishna. We all know, milk and curds were  HIS  favorites. So, there is no wonder, this dish is a Mathura-Speciality.
While I was in the US, in a very famous restaurant in Sunnyvale, Bay area, I used to love their Gujarati  Thaali meals, served with this fabulous and awesome Shrikhand. I had book marked the recipe, and now in this heat, this was a divine one. I made it as a side for Poories.
These kinds of shrikhands are very good alternative for ice creams, they are very healthy too.
I have already posted recipes as sides for poories...Masal, Aam ras, Aloo-tamatar bhaji and  of course, all the side dishes for rotis are good for poories also.
So, these home-made Shrikhands can be called home-made Greek Yogurts, sans fat and preservatives.
Please  check my Hung Curd sandwich also.
Please check my Glossary for unknown terms



Ingredients
Fresh curds/yogurt - 4 cups, strained in a very fine strainer, and left overnight in fridge
Organic cane sugar - 7-8 tsps
Saffron - a big pinch, soaked in 4 tsps hot milk for an hour
Cardamom powder - 3/4 tsp
Nutmeg powder - a small pinch
Pistas for garnish- 4-5 tsps, finely chopped

Recipe Cuisine:  North Indian; Category: Side/dessert
Prep time: 5 mts; Cooking time: nil; Curds straining time: Over night

Yields 4 small cups

The strained curds or hung curds taken out of refrigerator


The drained water discarded, and the thick curds placed in a vessel


Saffron soaked in milk, cardamom powder and nutmeg powder added


Organic cane sugar too added


First, gently crumble the thick yogurt, and then whisk well to a creamy consistency. If you start doing with speed, then it might splash on you.


After reserving some pistas for garnishing, the rest added and mixed well. Then refrigerate again till the eating time comes.


Serve with the Uttarakhand special Aloo tamatar bhaji, and this divine, chilled Kesar Shrikhand.




This post first appeared in www.malpatskitchen.com
Notes
* You can use white or brown sugar also.In case you need more sweetness, increase sugar by 1 -2 tea spoons.
* I used normal 3% milk only. 
*You can use an electric beater also to whip up the thick yogurt with sugar, cardamom etc. I just used a whisk.





1:00:00 AM Mala Thiagu
Shrikhand is a Gujarati dessert, made with Hung curds/strained curds,  and some sugar. In Sanskrit, "Kshir" means milk and "Khand" means sugar.
Earlier, curds used to be hung from a wall to drain off the water, then placed under a weight. But, obviously, the curds will become sour by then. Best way is  this. To keep it refrigerated over night, in a strainer with fine mesh.
This is very famous in the regions of Punjab, Maharashtra, Gujarat and Rajasthan, and this is a speciality in Mathura, which is the Janma bhoomi ( Birth place) of Lord Krishna. We all know, milk and curds were  HIS  favorites. So, there is no wonder, this dish is a Mathura-Speciality.
While I was in the US, in a very famous restaurant in Sunnyvale, Bay area, I used to love their Gujarati  Thaali meals, served with this fabulous and awesome Shrikhand. I had book marked the recipe, and now in this heat, this was a divine one. I made it as a side for Poories.
These kinds of shrikhands are very good alternative for ice creams, they are very healthy too.
I have already posted recipes as sides for poories...Masal, Aam ras, Aloo-tamatar bhaji and  of course, all the side dishes for rotis are good for poories also.
So, these home-made Shrikhands can be called home-made Greek Yogurts, sans fat and preservatives.
Please  check my Hung Curd sandwich also.
Please check my Glossary for unknown terms



Ingredients
Fresh curds/yogurt - 4 cups, strained in a very fine strainer, and left overnight in fridge
Organic cane sugar - 7-8 tsps
Saffron - a big pinch, soaked in 4 tsps hot milk for an hour
Cardamom powder - 3/4 tsp
Nutmeg powder - a small pinch
Pistas for garnish- 4-5 tsps, finely chopped

Recipe Cuisine:  North Indian; Category: Side/dessert
Prep time: 5 mts; Cooking time: nil; Curds straining time: Over night

Yields 4 small cups

The strained curds or hung curds taken out of refrigerator


The drained water discarded, and the thick curds placed in a vessel


Saffron soaked in milk, cardamom powder and nutmeg powder added


Organic cane sugar too added


First, gently crumble the thick yogurt, and then whisk well to a creamy consistency. If you start doing with speed, then it might splash on you.


After reserving some pistas for garnishing, the rest added and mixed well. Then refrigerate again till the eating time comes.


Serve with the Uttarakhand special Aloo tamatar bhaji, and this divine, chilled Kesar Shrikhand.




This post first appeared in www.malpatskitchen.com
Notes
* You can use white or brown sugar also.In case you need more sweetness, increase sugar by 1 -2 tea spoons.
* I used normal 3% milk only. 
*You can use an electric beater also to whip up the thick yogurt with sugar, cardamom etc. I just used a whisk.