Basundhi

Basundhi is a very popular desert in the regions of Gujarat and Maharashtra. In Tamilnadu, it is often called as basandhi in many restaurants. I have memories of eating basundhi after shopping in T Nagar, before boarding the electric train to chromepet. I have made it a few times, but never posted the recipe or blogged about it. I even won a prize when I improvised regular basundhi with a pumpkin basundhi for a local community event.

I have followed the recipe from Mallika Badrinath's " In suvai Inippugal"! Before the internet exploded with multiple recipe sites, video blogs etc I used mallika badrinath's cook books to make snacks and sweets. How many of you still use cook books?
Basundhi could be made with simple ingredients, just milk, sugar, cardamom powder and nuts. It takes some time, bit well worth it at the end.

Now, let us get to the recipe.

Get ready ( serves 2-3)

• 0.5 gallon / 2 liter whole milk
• 3-4 tbsp sugar or as per your taste
• 1/4 tsp cardamom powder
• 1-2 tbsp of chopped pistachios and cashews

Go

• In a wide mouthed pan, add the milk and cook on medium high flame till it comes to a boil. Keep stirring so the milk does not scald at the bottom.

• Once milk comes to a boil, reduce the flame and let it cook slowly. leave the wooden spoon in the middle, do not stir.
• You will notice a layer of cream developing on the top milk like a dome.
• With the wooden spoon gently push the cream/ "aadai" in tamil to the sides.

• Keep doing this process till the milk has reduced to a third of it's initial volume

• Add sugar and let it boil for 2-3 mins
• If there are any cream sticking to the sides of the pan, scrape them in to the milk gently
• Turn the heat off. Add cardamom powder and garnish with chopped nuts.
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• Refrigerate and enjoy any time. Once chilled, the basundhi will thicken. If very thick, add a little of evaporated milk before serving.

Orange Jello Salad

Don't be fooled by the name as I did. This is the time of the year when you have many get together with friends and families.  Orange jello salad is a very easy dessert to put together and everyone will enjoy it. I have no idea how this name of " salad" came for this dessert.
I made this for our thanksgiving party dinner and everyone liked it. This dessert can be made the day before you have a party.


Get Ready: ( serves about 10- 15 people)

• 1 large pack Orange Jello ( I used the one from whole foods)
• 1 small can mandarin oranges
• 1 small can crushed pine apple, juice drained
• 1 (8oz) pack of cream cheese softened to room temperature
• 1 small container cool whip at room temp
• 1/2 cup sugar (optional)

Go

• Make the jello as per packet instructions. Let it set till halfway.

• With a spatula or an electric whisk cream the cream cheese and sugar till fluffy.
• Fold in the cool whip gently.
• Add the jello, mandarin oranges and pineapple to the cream cheese mixture.

• Cover and refrigerate over night.
• Serve whenever you are a ready.

Paal Payasm , Kerala style / Milk Kheer

I have another post on Paal Payasam, where I cook it on a open vessel method. Check out my previous recipe here Paal Payasam

 It takes a little time, but totally worth it.

This version is an easy method of making paal payasam in the pressure cooker. It does not involve a lot of stirring and the final product has a light pinkish color and tastes so good. You need a big pressure cooker and a tall vessel to go inside it. My mom used to make this type a lot, however my mother in law will always make the open vessel type. The rule of thumb for paal payasam is 1 litre milk needs a hand full of rice and half sugar. Kerala red payasam rice gives a great authentic flavor. I did not have that and used sona masoori rice.


Kerala Pal Payasam does not usually have any cardamom, cashews or raisins and just has the milky flavor.

This payasam served during special feasts goes very well with Poli!

Get Ready

• 2% milk 2 cups  ( 500 ml)
• 1/2 handfull of raw rice 
• 1/2 cup sugar

Go:

• Wash the rice
• Add the rice to the milk in a tall vessel.

• Add little water than normal inside the pressure cooker.
• Keep the vessel with milk and rice inside the pressure cooker.

• Cover and cook for 3 whistles and simmer for 25- 30 mins.
• Turn the heat off. let it rest for 15 mins and then open the cooker.
• You will see the milk changed color and rice cooked well.
• Add the sugar to this and cook directly on low flame for 10 -15 mins till the sugar completely dissolves, stirring in between.
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• Turn the heat off and serve. This payasm tastes even better when chilled.

Tiramisu / Eggless Tiramisu

Tiramisu is very popular Italian dessert made with lady fingers dipped in coffee, marsala wine and layered with a mixture of mascaporne cheese, eggs,cream.
I made this recently for a get together and avoided the raw eggs and alcohol. It is very easy to put together and is crowd pleaser.

This can also be made ahead, say a day before and will taste good. I was rushed to get everything ready for the party and could not get very good pictures.
Don't get carried away by the not so great pictures, the final product tastes very very good!


Get Ready

• 1 tub/ 8 oz Mascaporne cheese ( I used Trader joe's)
• Lady finger cookies ( I used whole foods brand, 1.5 packets)
• 1 small carton of heavy whipping cream
• 1 cup Powdered sugar ( adjust sugar as per taste)
• 1 & 1/2 cup warm Coffee/ Coffee decoction to soak the lady fingers ( used Kothas coffee)
• Unsweetened Cocoa powder for dusting the top layer

Go

• Keep the mascaporne cheese on the counter to get soft for about 15- 20 mins

• Make your coffee and add about 1/4 cup of powdered sugar and mix
• Beat the heavy whipping cream and remainder powdered sugar till soft peaks. Took about 10 -12 mins

• Fold the mascaporne cheese into the beater whipped cream mixture.
• Take the bowl/ casserole in which you are going to make the Tiramisu.
• Gently dunk the lady fingers one by one in the slightly warm coffee and arrange on the bottom of the dish. Don't over soak the lady finger s in coffee as they get way too soggy.

• Spread a layer of the cheese and cream mixture over them

• Repeat the lady finger cookies and cheese till the top

• Cover with saran wrap and refridgerate for 6- 8 hrs

• Before serving or 1-2 hrs before serving,dust cocoa powder with a sieve on the top.

Make slices and serve!

How easy is that to make, and trust me it is very easy to eat a lot!

Mango Ice cream

Mango season may be there in India, but not ! we do get mangoes from mexico, phillipines and other countries but not our yummy indian mangoes! US imposed an import ban on Alphonso mangoes in 1989 and you may find only pulp sold in cans here! Alphonso (known as Hapoos हापूस in Marathi) is a seasonal mango cultivar that is considered as one of the best in terms of sweetness, richness and flavor. (source wikipedia). 

Alphonso mangoes are not a common variety available in south India. I grew up eating lots of banganapalli magoes which larger with unblemished golden yellow skin with sweet pulp and no fibres!


Most of the mangoes sold in the US are one of the following varieties: Tommy Atkins, Haden, Kent, Atasulfo, francis.



Some fun facts about mangoes! 

Mangoes are the most popular fruit in the World

Mangoes were first grown in India over 5,000 years ago

Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.

The paisley pattern, developed in India, is based on the shape of a mango

Mangoes are related to cashews and pistachios

Without further ranting, here is what you need! i think it is self explanatory that you do need a freezer to make ice cream!

Ingredients for mango Ice cream!

Mix condensed milk, mango pulp and cool whip till every thing is well incorporated.

Transfer into a container, cover and freeze for 4-6 hrs.

Serve for your guests or enjoy with your family! This ice cream is always a star in any dinner parties or pot lucks!

Fruit salad

Thanks giving is round the corner! All you peeps must be getting ready to have friends and family over to celebrate!

So here is an easy dessert that will be a crowd pleaser. The only work is chopping the fruits, but you must be having a lot of manpower in the household. So put them to use..!

A very easy make ahead dish and that will make you a rock star in any party!

Get Ready

• 1, 8 oz tub Cool whip lite
• 1/3 cup sour cream
• 1/3 cup sugar
• 2 mangoes diced small
• 1/2 cup grapes cut in half
• 1 small tub blueberries
• 1 pear peeled and diced ( soak them in water mixed with lemon juice so they don't brown)
• 3 cups strawberries hulled and chopped
• chopped nuts like walnuts, almonds ( optional)

any other fruits that you have in hand  like oranges, apples, cantaloupe, pineapple and bananas

Go

• In a bowl add the cool whip, sour cream, sugar. Whip till the sugar is well incorporated
• Add the chopped fruits, toss them well

• Cover with saran wrap and refrigerate.
• Add bananas, apple etc at the end before serving so they don't change color.
• Serve chilled as a dessert.

Also check out my cranberry orange bread and Cranberry Salsa

Happy Thanksgiving!

Chakka Pradhaman / Jack Fruit payasam

August,September & October is the month of  festivities in India. Starting with Varalakshmi pooja till navarathri, one will have endless opportunities to make payasam or other offerings to almighty.

So, here is a quick and tasty payasam made out of Chakka!.
Chakka ( malayalam), aka Palapazham ( tamil) or  jack fruit is very native to the south and east of India. Did you know that it is one of the largest fruits to bear on trees.
It is very seasonal mainly during the summer moths in the tropics. Jack fruit may not be available readily here in the US, but have seen all the time in asian supermarkets.

                                                                     Source from here

                                                                 Image courtsey

Jack fruit has a unique aroma which you will either love it or hate it. Apparently the aroma can be described as a combo of apple, pineapple etc. No, you don't eat the green part of the fruit in case you wonder. There is fleshy and fibrous fruit inside which can be cooked raw or eaten ripe as a fruit.

Chakka Varatti/ chakka varatiyathu or jack fruit jam is made by cooking jack fruit in jaggery, ghee with cardamom and other spices till it becomes like a halwa. Varatti has a long shelf life and can be used to prepare, ilayada, payasam etc.
I remember my parents making them at home and tastes super yummy when hot.

My dad had bought his ready made chakka varatti from palakkad, Kerala and I brought here after my recent trip to India. I don't know if it is available in Chennai!

Get ready

• Chakka Varatti 1 packet ( 100 gms)
• 2 Maggi coconut milk powder sachet  ( 100 gms each or 2 cups in total)
• 1 cup warm water to dissolve coconut milk powder
• 1 cup 2% milk
• 2 tbsp broken cashews
• 1 tbsp Ghee/ clarified butter
• 1/4 tsp dry ginger powder aka sukku podi ( optional)
• 1 tbsp small coconut wedges ( optional)

Go

• Whisk the coconut milk powder in water without any clumps and set aside.
• Heat the regular milk in a heavy bottomed pan
• Add the chakkai varatti to the milk. Whisk well and turn of the heat.
• Let it sit for 15 -20 mins as it will help to dissolve the varatti well in milk.
• whisk again till the chakkai vartti is fully dissolved i nthe milk.
• Put the milk back on heat and add the coconut milk.
• Cook on low fire till the mix comes to a boil.
• If it is too thick add some more 2% milk till you get to the right Kheer consitency. It will thicken with time, so don;t make it too thick.
• Turn the heat off. sprinkle ginger powder.
• In another small pan, add the ghee and roast the cashews, coconut wedges till golden.

Serve Hot or cold.

Paalada Pradhaman

Hope you all are enjoying spring! Not so great for people with allergies huh?


Here is an ultimate payasam/ kheer from Kerala. Palada Pradhaman is made with paal (milk), Ada ( partially cooked rice wafers). Ada pradhaman can be made with jaggery and coconut milk too. But My favorite is the milkier version.
You cook the ada in milk and get it reduced. Palada pradhaman has a milky flavor and takes some time to cook. But, let me tell you it is worth that time!

I had bought a packet of Ada from India which I used. I have not seen them in the grocery stores in USA. We enjoyed this for this Vishu/ Tamil new years's day!

Here is the recipe!

Get ready

• 5 cups 2% Milk
• 1 cup water
• 1/3 cup Ada
• 1 can Condensed milk
• Sugar to taste ( i used 4- 5 tsp at the end)

Go

• Cook the ada as per packet instructions. Boil 2 cups of water. turn the heat off and add the ada. cover and let it stand for 20 -25 mins. drain and set aside.
• Take a heavy bottomed pan, i used a small pressure cooker without lid.
• Add the 5 cups of milk, 1 cup of water, drained ada to the pan.
• keep stirring to avoid burning of milk. It will start to boil over. reduce heat and cook by stirring.
• milk has to reduce to almost half it's volume. This may take 25 -30 mins.
• Add the can of condensed milk and stir well.
• Add sugar as desired for taste.
• Let it come to a boil and turn the heat off.

Serving suggestions

No need for garnishing with cardamon, cashews etc.

serve warm or cold.

Tres Leches Cake

Tres leches or 3 milk cake is a famous latin or mexican dessert. A basic sponge cake soaked in 3 milks is something to die for. I first tasted it in Brooklyn, NY. There was this wonderful bakery in brooklyn where they sell individual servings of TL cake. My husband and my son always wanted to go there for a treat. It was R's birthday and I made this cake for him.

I followed the recipe from here

I, however halved the recipe and I still have some cake left in the fridge.


Get ready:

For the cake

 3/4 th All purpose flour
1/2 tsp baking powder
1/2 cup sugar
3 eggs
1/2 tsp vanilla
1/4 cup unsalted butter

For soaking:

1 cup whole milk
1/2 can (14 oz) sweetened condensed milk
3/4 can (12 oz) evaporated milk

For frosting:
Cool whip
mandarin orange slices
maraschimo cherries

Go:

• Preheat oven to 350 degrees F Grease and flour one 8 X 8 inch baking pan.  You want it with some depth as you will pour the milk in.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1/2 cup sugar together until fluffy. Add eggs one at a time and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.The sponge cake will absorb all the liquids and will be so.. olala lah.....!

For Frosting:

Spread the cool whip pn top of the cake and get creative by decorating with cherries, oranges, kiwi or strawberries.

Enjoy!

Rasmalai

Rasmalai needs no introduction, but let me tell you one thing that it originates from the state of Orissa.

 I got this recipe from my friend 5 yrs ago and it comes perfect every time I've made. We had some friends over the weekend and I made rasmalai and it sure was a hit! Good friends and good food always makes me happy!

Get ready:

 

1 tub part skim ricotta cheese (30 oz)
1/3 cup sugar

 

For the Cream:

 

3 cupsHalf and half
 2 cups 2% milk
1 & 1/3 cup sugar
1 tsp. cardamom powder
2 pinches of saffron
Chopped nuts (Pistachios and Almonds)

 

Go:

 

• Preheat the oven at 375 F. Grease a baking dish and keep aside.
• Empty the ricotta cheese into a bowl and add 1/3 cup of sugar and mix well.
• Transfer the ricotta cheese mixture into a baking dish and bake for about 45 mins. to an hour or till a toothpick inserted comes out  clean.
• Let it cool and cut into pieces of desired size/shape.

 

 

 

To make the Malai:

 

• Take a heavy bottomed pan and add the half and half and 2% milk.
• Let it come to a boil.
• Take 3-4 tbsp. of warm milk in a bowl. Crush and soak the saffron in the milk.
• Add the saffron milk to the boiling milk and keep stirring on low flame.
• Let the milk simmer and become thick.
• Now add the sugar and let it simmer till it has reduced to 1/3 or 1/2 its volume.
• Turn the heat off and let it cool.
• add the baked ricotta squares and garnish with chopped nuts. ( yeah, ik now i went a bit over board with nuts :))
• Refrigerate and serve chilled.

Enjoy! This served about 10 people. You can half this recipe or adjust sugar according to your taste.

Strawberry Trifle Pudding

A trifle is a dessert made with fruit, sponge cake and custard. It's very English and dates back to the 15th century. Traditionally the cake is moistened with Sherry or Port and layered with custard and fruits.

I've enjoyed trifle during my stay in England and still remember the wonderful taste of it. I've tasted only the non alcoholic trifles from all major super markets there!

Anyway, I found this easy recipe on line here  and had book marked it for a while. It came into action this weekend.

It's easy to put together, but sure a crowd pleaser.

What you need:

Jello  Instant vanilla pudding 1 small container
Pound cake ( i used Sara lee frozen cake, thawed)
1/2 tub strawberries cut in thin slices
2 tsp sugar
2 kiwis , peeled &cut in thin slices
1/2 cup Whipped topping thawed
A pretty serving bowl.

How I did it:

• Make the pudding as per pack instructions.
• Mix 1/2 cup of whipped topping to the pudding & keep aside. This is our custard.
• Cut the pound cake into small cubes.
• add 2 tsp of sugar to the strwberriers and keep aside. This will remove the tartness if present int he stawberries.
• Arrange a layer of pound cake cubes ina dish. Spread a layer of the the pudding/ custard on top of the cake.
• Arrange your strawberries all over the custard. MAke sure you go to the side of the bowl too.
• Repeat the layer of cake, custard and fruit again till you come to the top.
• Decorate with any fruit of your choice on the top to awe people.
• Refrigerate for 2- 3 hrs before serving.

I am sending this for book marked recipes started by Priya (yallapantula). Also to

 iftar-moments-hijri-

and cold-desserts

Shrikand

Shrikand is a popular West Indian desert made with Yogurt. It is very creamy and served cold and balances the heat from the curries. Yogurt is strianed to remove all the whey water and the creamy part is used to make this wonderful dessert.

One could use either home made yogurt or store brought fat free yogurt and strain it or for a quick fix use greek style yogurt. Greek yogurts are generaaly much creamier than the fat free one.
 I made the saffron, pistachios and almond one. One could use any seasonal fruit puree to make it more special and colorful.

You need these to make Shrikand:

Fat free yogurt 1 cup
Powdered sugar 1/2 to 3/4th cup depending on how sweet you want
warm milk 1 tbsp
saffron threads a pinch
pistachios chopped 2 tbsp
sliced almonds  2 tbsp

How I did it:

• Put yogurt ina cheese cloth or muslin. Twist gently and tie a knot at the top.

• Hang it from a faucet or leave it on a strainer with a bowl underneath for 4-6 hrs. If you don't it to be sour, keep it in the refrigerator.

• Discard the whey water.

• Soak the saffron in warm milf and rub it with your finger. This is infuse all the flavor of fragrance and give you a beaytiful orange color.

• Add powdered sugar to the strained yogurt and mix well.

• Add the infused saffron to the yougurt and mix well till creamy.

• Add the chopped nuts and reserve some for garnishing.

• Serve chilled.

I made this for fathers day and my family enjoyed it.

Please give your valuble comments.

Microwave carrot Halwa

Who doesn't love carrot Halwa. It is one of our family fav dessert. Gone are the days when you have to take hours to prepare in a kadai. With this method you can pull this in a jiffy. All the time it takes is to grate the carrots. i made this for Diwali and it was a big hit.

Ingredients

Grated carrot 1.5 cup

Fat free condensed milk 1 tin

Ghee 2 tbsp

Cardamom powder 1 tsp

chopped cashew nuts

Add 1 tbsp of ghee in a microwave safe bowl and mix the grated carrots in it. Microwave on high for 2 mins. Now add the condensed milk, and mix. Microwave for 10 mins. You have to stir evry 5 mins to see if it doesn't oveflow or gets too dry. Mine took 12 mins to be done. Once the halwa is ready it will come without sticking to the bowl. Roast cashews with th e remaining ghee. Add cardamom powder and cashews. There is no restrictions in the amount of ghee you use, depends on how quickly you want your arteries to clog up.

Enjoy this heavenly dessert any time.

Apple crumble

Never tried this one before. Well, we had a lot of apples at home and many were rotting.

So I decided to make Apple crumble. I got this recipie from food network , Dave Leiberman and turned out well. It was a rainy day and got my son involved in making this dessert. The changes I did was halved the original recipie, used royal gala instead of granny smith and added some granola plus oats. Of course I forgot to half the amount of butter, oh boy it of course tasted so well with lots of butter.

Ingredients

Filling:

4 large Golden Delicious apples ( i used 2 red apples)

1/4 cup sugar
1 lemon, juiced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Topping:

1 cup walnuts or pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
8 tablespoons (1 stick) cold butter, cut into small pieces

Position an oven rack in the center of the oven and preheat to 350 degrees F.
Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
Serve warm or at room temperature with vanilla ice cream.