JAVARISI PAYASAM | SABUDANA KHEER

(WITH EVAPORATED MILK)

       When it comes to kheer i always love the vermicelli kheer and the one with sago i never had before marriage as i always consider sago with milk combo will be like a porridge. As my hubby is a big fan of sago i make this more frequently and i started loving the kheer now a days.

I thank all my friends who wished my son for his birthday in my Previous post.

SAGO|JAVARISI	1/4 CUP
MILK	2 CUPS
EVAPORATED MILK	1/2 TIN
GHEE	1 TSP
CASHEW NUTS	6-7 NO
CARDAMOM POWDER	A PINCH
SUGAR	4 -5TBLSP

• Wash and soak the sago in water for 2-3 hours.
• In a pan, add the ghee and fry the cashew nuts till golden brown.
• Keep it aside.
• Drain the water from the soaked javarisi and saute it in the remaining ghee for 2 mins.

• Add milk to this and boil it in a medium flame sauting in between.
• When it comes to a boil add the evaporated milk and boil this for 10 minutes till you get a nice texture and the milk reduces to 3/4 level.

• Add sugar and mix well. Switch off the flame and garnish with cashew nuts.
• Add cardamom powder and mix well.
• Serve hot or you can serve chilled too.
• The kheer tasted so yum and the flavor of the evaporated milk was fantastic and we enjoyed it a lot.

Note:

• Condensed milk also can be added and in that case do not add sugar.
• Do not reduce the boil the milk for a long time. The sago will absorb the milk and when the kheer becomes cool. So it will be thickened.
• The same kheer can be made with vermicelli also.

NUTELLA COOKIES- EGGLESS NUTELLA COOKIES RECIPE

    Now a days my kiddos have become a huge fan of nutella and after the super hit of my nutella truffles I bookmarked this cookie recipe from Treatntrick blog and i tried , and it is made not only to celebrate Valentine’s day but also to mark another special occasion. We both are blessed with a little boy six years back on this day. So here comes the perfect recipe for eggless nutella cookies.


INGREDIENTS:(yields 20 – 22 cookies)

WHOLE WHEAT FLOUR	1/2 CUP
ALL PURPOSE FLOUR	1/2 CUP
SOFTENED BUTTER	1/4 CUP
NUTELLA SPREAD	6 TBLSP
BROWN SUGAR	1/4 CUP
BAKING POWDER	1/2 TSP
VANILLA ESSENCE	1/4 TSP
MILK	1-2 TBLSP(IF NEEDED)

• Sift both the flours along with baking powder for even mixing.
• In a bowl, cream the butter and nutella spread together with a spoon.

• Add this butter and nutella mix to the flour and add the vanilla essence and brown sugar and make it into a soft dough.

• While making the dough if it is too dry then add 1- 2 tblsp of milk.
• Make small balls out of this and flatten it with your palm.
• Preheat the oven at 160 degree and bake the cookies for 15-20 minutes.

• Mine got baked in 15 minutes.
• I made few heart shaped cookies also as  have the cookie cutter which i used for making Potato Cutlets last year for Varun’s birthday.

Note:

1. I just garnished with rice crisps
2. Almond flakes can be place in the center for decoration

PINEAPPLE PAPAYA SMOOTHIE

      I never know how the combo of papaya and pineapple will work out, but when i tried to my surprise it turned out so well. The recipe for papaya pineapple milkshake i am sharing in this post.

 

INGREDEINTS:

PAPAYA(CHOPPED)	1/4 CUP
PINEAPPLE(CHOPPED)	1/4 CUP
SUGAR	1 TSP
COLD MILK	3/4 CUP

• Combine all the ingredients and beat this in a mixer.
• Serve immediately.
• We had this for breakfast with sandwich. Will post the recipe of sandwich soon.

VELLAI POOSANIKAI KOOTU – ASH GOURD KOOTU

      Poosanikai Kootu is a authentic recipe and this is my mom’s version of vellai poosanikai kootu. We used to call this as Poosanikai Kalyana Kootu. In my mil’s place we  always makes poosanikai puli kootu, and will share that recipe later.Ash gourd also known as winter melon and it is very good for health also.

INGREDIENTS

ASHGOURD|POOSANIKAI	250 GMS
TOOR DAL	1/4 CUP
CHANNA DAL	1/4 CUP
SAMBAR POWDER	1/2 TSP
TURMERIC	A PINCH
COCONUT OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
CURRY LEAVES	FEW
COCONUT(SHREDDED)	2 TBLSP
SALT	AS NEEDED

TO GRIND:

CORIANDER SEEDS	1/2 TSP
CHANNA DAL	1/2 TSP
RED CHILLI	3-4
COCONUT	2-3 TBLSP

METHOD:

• Cut the poosanikai into big cubes.
• Soak the toor dal and channa dal in water for 15 minutes.

• In a vessel put the dal and add sambar powder, turmeric powder ,salt and water.Add water to cover the dal. Do not add too much and make the poosanikai immerse in that.
• Top with the poosanikai . Pressure cook till 2-3 whistles.

• Dry roast the ingredients given under the  to grind table.
• Grind this into a smooth paste adding little water.

• Dry roast the coconut in a pan without getting it burnt.

• In a pan, transfer the cooked poosanikai and dal mixture, ground masala and add 1/2 cup of water to reach the kootu consistency.
• Boil for 2-3 minutes.
• Add the roasted coconut and temper mustard seeds and curry leaves in coconut oil.

• Serve hot with any dry curry. We had with Yam Fry.

TOMATO RICE RECIPE

    Tomato Rice is one of the simplest variety rice recipe which i make once a week for lunch box. My mom makes this when we were in college and me and my friends will feast on this along with Simple Potato Curry.
As i am held up with some personal work, couldn’t visit any blogs for the past 5 days and i am missing many wonderful posts.


 INGREDIENTS: Serves 2

COOKED RICE	1/2 CUP
ONION	1 NO
TOMATO	1 NO
SAMBAR POWDER	1/2 TSP
TURMERIC POWDER	A PINCH
OIL	1 TBLSP
SALT	AS NEEDED
MUSTARD SEEDS	1/4 TSP
PAV BHAJI MASALA	2 PINCHES
CURRY LEAVES	FEW

METHOD:

• Cook the rice and spread it in a plate to make it cool.
• Do not over cook the rice or mash it.
• In a pan, add oil and throw in the mustard seeds and curry leaves.
• When it splutters add chopped onions and saute for a minute.

• Then add the chopped tomato and add the sambar powder, turmeric powder ,salt and pavbhaji masala to this.
• Saute nicely in a medium flame till the raw smell goes.
• Switch off the flame and add the rice to this and mix well.

• Garnish with coriander leaves.

Note:

1. Sambar powder can be replaced with red chili powder and coriander powder.
2. Ginger garlic paste can be added in the beginning before adding onions.
3. I used parboiled rice, and sona masoori rice or basmathi rice can be used.

  

CABBAGE CURRY RECIPE – CABBAGE CURRY WITH MOONG DAL

  This is a simple version of cabbage curry which i learnt from my grandma. Generally thsi type of curry is served in weddings. At home when we have the quantity of the vegetable is less, they add moong dal to increase the volume of the curry. But this tastes too good. This is a perfect combo for vathal kuzhambu.
Recipe for cabbage curry.


INGREDIENTS:

CABBAGE(FINELY CHOPPED)	1 CUP
YELLOW MOONGDAL	4 TBLSP
COCONUT(GRATED)	4 TBLSP
OIL	1/2 TSP
MUSTARD SEEDS	1/4 TSP
URAD DAL	1/4 TSP
GREEN CHILLI	1 NO
GINGER(GRATED)	1/2 TSP
TURMERIC POWDER	A PINCH
SALT	AS NEEDED

METHOD:

• Wash and cut the cabbage into fine pieces.
• Soak the moong dal in water for 15 minutes.

• In a pan, add oil and throw in the mustard seeds, urad dal, chopped green chili and grated ginger.
• When the mustard seeds splutter and the urad dal becomes golden brown color add the cabbage and the soaked moong dal(drain the water) to this and mix well.
• Add turmeric powder and salt.

• Mix well and sprinkle a handful of water to this and cook for 10 mins in medium flame.
• When it is done, add the scrapped coconut and mix well. Switch off the flame.

• Serve with any gravy of your choice.

Note:

• Coconut oil (1 tsp)can be added at the last stage to enhance the flavor.
• Do not over the cabbage or the moongdal.

TUTTI FRUITY COOKIES ( EGGLESS)

    This is one of the fantastic cookies i have baked so far. when i saw this recipe in Sharmis place without any second thought i bookmarked this and i tried this in a week. But i couldn’t click the pictures as kids feasted on this yummy cookies and my hubby also asked me to pack a few for his friends. Last week i made this again and finally i clicked this with step wise pictures.

Source:Sharmis Passion
INGREDIENTS:

ALL PURPOSE FLOUR(MAIDA)	1 CUP
UNSALTED BUTTER	6TBSP
POWDERED SUGAR	1/2 CUP
TUTTI FRUITY	1/3 CUP
MILK	1 TO 2 TBLSP
ORANGE ZEST	1 TSP(OPTIONAL)

METHOD:

• In a bowl cream the butter and sugar.
• When this becomes fluffy add this to the all purpose flour and add the tutti fruity and orange zest (if adding)to this.
• When i made for the first time i added orange zest, but while i made this for the second time, i didn’t have oranges.
• Knead this into a dough by adding a tblsp of milk to this.

• Roll this into a log and wrap this in a butter paper.
• Dust with some flour if needed.

• Freeze this for 40 mins and after that cut them into thick slices using a knife.
• Don’t try to cut this into thin pieces. The this will tend to break.

• Preheat the oven at 150 degrees and bake the cookies for 10 to 12 mins.
• Take out carefully and cool this completely.
• Store in airtight container and enjoy.

Notes:

• These cookies tend to brown easily so keep a close watch after 10 mins
• Mine got done in 13 mins.
• I added a tsp  of orange juice to this and this enhanced the flavor.
• If you don’t have tutti frutti just replace with any nuts of your choice.