Homemade Kulfi | Flavoured Milk Popsicle| My New Method!

This Kulfi or Icecream prepared specially for my hubby and son. Simple and easy method my style, just love I got this idea from the Paal Payasam I prepared for my son's 4th Birthday. I had prepared in large quantity. I had chilled some for him. Then when I was serving my hubby, got this idea by seeing the colour why not I try and see how it comes.

My family really enjoyed it and my hubby was surprised with my idea/method. I told him after he enjoyed it:-)

Ingredients
Paal Payasam - 4 glasses(For recipe click here I have updated with new photos).
Ice cream moulds/popsicles
chopped nuts (optional)

Preparation method
Just pour the paal payasam in the moulds and freeze for a day.

You can add nuts if you wish. I have not added. I just cut one kulfi for my son who didnot know how to eat in popsicle:)

Enjoy the Kulfi my new style as it is or remove and cut, garnish with chopped nuts before serving.

My Guest Post for Lavanya!

Dear Friends,

My Guest Post for my dear blogger friend Lavanya of Tickle your Tastebuds and Make Life Delicious is out now. She has a beautiful space, click here to read my guest post.

Let me know what do you think?

Cheers,
Saraswathi Iyer

Red Chutney | Sidedish for Idlis and Dosas!

Today we are learning about Red Chutney/Dip usually eaten at Restuarant with Idlis or Dosa.

Red Chutney is very delicious chutney/dip for idlis and dosas. Also one of my blog reader had asked me for this recipe. Here you go.

Ingredients
Onion - 1no
Tomatoes - 1no(small Red n Ripe)
Uzhatham Paruppu/Urad Dal - 1 tspn
Kadalai Paruppu/Channa Dal- 1 tablespoon
Long Dry red chilli - 5nos (As per your taste)I used Byadagi Menasinakayi.
Any cooking Oil/Olive Oil - 1 tspn
Pudina/Mint leaves - 4 to 5 nos(Optional)
Garlic - 4 nos(As per your taste)
Salt

Preparation Method
Heat a wok or kadai, add oil, channa dal, urad dal,red chilli, onion, garlic, tomato and saute till the dal is brown. Add pudina if you are adding in the late. Allow it to cool.
Add salt and grind to coarse paste in mixie/blender when cool. Add just little water it should be thick.

Red chutney is ready to serve. I served it with hot Dosa. You can also spread it on dosa and stuff Potato Masala for Masala Dosa. Click here for Dosa varieties. You can have it with Idlis/Adai too.

Notes - You can prepare without onion, garlic and pudnia also, it will taste good.
Store it air tight container and refridgerate for later use.

Paneer Curry | Kids Delight!

After preparing  Tawa Barbeque Paneer last week, again this week my son was asking for paneer dish.

This was the quick curry I prepared for my son who loves paneer in any form. I didnot know what to prepare was thinking something different and prepared this. He enjoyed.

I had it with  Paratha for lunch yesterday.

Serves - 1 to 2

Ingredients
Paneer cubes/Cottage Cheese - 1 cup (click here for homemade Paneer recipe)
Onion - 1no
Tomato - 1no(small)
Kasoori methi - a pinch
Turmeric powder - a pinch
Red chilli powder - 1/2 tspn
Oil - 1 tblspn
Jeera -  a pinch
Salt - 2 pinches

Preparation Method
Chop onions and tomatoes.
Heat a kadai, add oil, jeera and saute for 1min
Add onions and saute till transparant. Add chopped tomatoes and saute till soft and both blends well.
Add salt, turmeric, red chilli powder and kasoori methi and mix well.
Add paneer cubes and mix well. Let it cook for 5mins.

Off the stove.

Serve with hot chapathis or parathas.

For more paneer dishes click here.

This recipe is going to The Master Chef event.

Vegetable Biryani | Restuarant Style!

Vegetable Biryani is one main dish we order at Restuarants. But I have been ordering the same dish in different restuarants, but it tastes the same.

So today I wanted to eat Vegetable Biryani and my son was asking me to take him to the restuarant, but no time to go to restuarant on weekdays. Then I thought of trying at home. It was delicious and perfect. He said super ma!

Ingredients
Basmati Rice - 3 cups
Water - 5 cups
Oinon - 1no
Carrot - 1/2 no .
Beans - 6 nos
Brocolli - few florets
Cauliflower- few florets
Paneer cubes - few pieces
Green Peas - handfull
Spices - 2 nos each cloves/lavang, cinammon/pattai,bay leaf- 1 no, cardamom/Elaichi -2 nos.
Mint/Pudina - handfull
Oil - 2 tablespoons
Butter/ghee - 1/2 tablespoon(Optional)
Curds - 1 tablespoon
Rose water - 1/2 tspn
Salt

Masala powders
Red chilli powder - 1/2 tspn
Red colour - a pinch
Garam Masala - 1/2 tspn
Turmeric - 1/4 tspn
Kasoori Methi - 1/2 tspn

Preparation method
Wash, rinse and soak basmati rice in 5 cups of water.
Cut all veggies into small medium pieces and put them in water.
Heat a pressure cooker, add oil/ghee, spieces, onion, salt and fry them till brown. Add pudina leaves and saute them. Add the vegetables and saute them.Add paneer and saute.
Add all masala powders, crush kasoori methi and saute for few minutes.
Then add basmati rice and saute. Add curds. Add the water.
Add salt.
Close a lid and keep in medium flame.
This rice will be ready in 15mins. Keep checking. If slightly the bottom rice is burnt then the taste is good. Off the stove. Add the rose water and mix well.

Serve it with this Restuarant style raitha or any choice of gravy.

You can also see this recipe
Vegetable Dum Biryani here.

This recipe is going to The Master Chef event.

Healthy Food for Healthy Kids - Rainbow Food for Toddlers | Event Announcement!

This month I am guest hosting Healthy Food for Healthy Kids - Rainbow Food for Toddlers event started by Nithu Bala. I am happy to host and thanks for the opportunity.

Preparing healthy food for kids is easy but making them eat is slightly difficult. Everyone would have prepared different dishes for your kids. So send them to the event. Its good start all kinds of foods to the baby, so they will know the taste and will not be fussy later on. If you ignore that this food should not be given now and all then after 4 to 5 yrs you have have problem in making them eat, which will end up preparing dishes of their favourite choice.

Its not necessary to make them eat a lot, just 1 or 2 spoons or mashed fruits will make the taste buds used to the dish. So, its good to start early and make them eat, then you need not worry later. Patience is really important and positivity is more important. If the child is not eating, leave them for 5 mins and then again try till they eat. Don't worry only till they get used to the taste, you have to be patient later on they can eat  anything you give.

Logo

Some general notes from Nithu before you cook.

There are few important things that we should be keep in mind while we prepare food for babies. 

1. Please wash hands before preparing baby food. 

2. Wash fruits and vegetables before cooking. 

3. Wash blender jar in clean water before blending anything for your little one.

4. Don't over cook or under cook. 

5. Please avoid additives like sugar, salt & fat. If you still want to use, keep them in minimum.

6. Most important thing is consult pediatrician regarding the food that may pose allergic risks to your baby.

7. Please don't use honey till your little one is one year old. Honey may cause rare form of food poisoning in babies. 

8. Avoid nuts in baby food preparation as they may pose allergy. 

9. Use separate vessels and a small pressure cooker to prepare baby food.
 

Rules :

1. Post a  healthy vegetarian recipe (No eggs allowed) between 10th June and 10th July-2012 for toddlers(1 -3 yrs) with colored fruits and vegetables. (Please utilize only the natural colors from fruits and vegetables in the recipe.
No artificial colors are allowed. Post an attractive and colorful picture of the recipe. 

2. Link your entries to this announcement and Nithu's event announcement page. Logo is mandatory as it helps spread word.

3. Don't worry if you have your recipes in your archives. Just update the post with the link to this announcement and Nithu's event announcement page. Adding logo is important.

4. Send your entries to simplysara07@gmail.com with the subject line as ‘Healthy Food for Healthy Kids-Rainbow Food' with the following details.

Name :

Blog Name :

Recipe Name : 

Recipe URL : 

Picture of your recipe 300px : 

5. Non-bloggers are welcome to send in their recipes. Send recipe in full with the picture and the same subject line as above. 

6. Person who sends highest number of entries will be declared as the Winner of the Month. A winner badge will be awarded by Nithu which you can proudly post in your blog:-) 

8. I'l acknowledge your entries within 3 days else leave a comment in this announcement.

Hoping to see your healthy entries for toddlers.

Have any questions feel free to mail me at simplysara07@gmail.com.

Cheers,
Saraswathi Iyer

Vegetable Kurma/Korma!

Vegetable Kurma is very delicious gravy. This can be sidedish for Poori, Chapathi and any rice dishes. My FIL taught me this, as he prepares it so yummy. This is there pending in my drafts since long long time so finally up!

Ingredients

Carrot - 1/2 cup

Beans - 10 nos

Peas - 1 cup(Frozen)

Potato - 1 no

Onion - 1 no
Cauliflower - 1 cup(Optional)

Ginger garlic paste - 1/2 tspn
Fresh Grated Coconut - 1 cup

Cashewnut - 6 nos

Tomato few slices for garnish.
Spices - cloves, cinnamon, bay leaf and cardamom
Turmeric - a pinch
Green chilli - 2 nos
Oil - 2 tablespoon
Salt

Preparation Method
Soak cashews in water.
Wash and chop all vegetables.
Heat a kadai with oil, add spices and saute for few mins. Add onions, ginger garlic, green chilli and saute till onions transparant.
Add all the vegetables, salt, turmeric and little water. Cover it and let it cook.
Grind coconut and cashews with little water to smooth paste.
Once the vegetables are just boiled add the smooth paste and water and boil.
Check on salt and when its combined well. Off the stove.
Garnish with slices of tomato.

Serve hot with Poori/Dosa/Appam/Rava Idli/Chapathi/Pulao/Biryani Rice/Steamed Rice.

This recipe is going to Cooking with Love Aunt guest hosted by Akheela started by Saraswathi Iyer. My Aunt was very affectionate good in traditional cooking, she passed away 4 yrs back, daily I miss her a lot as she also taught me cooking.

Homemade Pulpy Orange | No Sugar | Natural Summer Drinks!

Homemade Pulpy Orange is a refreshing energy drink. This is my son's favourite drink, everytime we go out he likes to buy only pulpy orange. This week is a vacation for him and just trying make his favourite dishes. I love to drink fresh fruit juices at home or outside, here in SG they will not add sugar just fresh.

Ingredients

Oranges - 3 nos

Preparation Method
Take the manual  squeezer(mine is with jar), wash and cut the orange into half and turn it around till no juice is left. Repeat the same with all the oranges. Put the pulp also in the juice, remove the seeds.

Serve it chilled or with ice cubes. I don't add ice or serve chilled since we both are allergic to cold.

Homemade Pulpy Orange juice is ready to drink.

Notes - My observe
Do not make the juice the day you buy orange leave it for 3 to 4 days outside. Then it will be sweet. If you prepare juice the sameday it will be sour sometimes.

Flavours of Lebanese - Event Roundup!

Hi Friends,

I am glad and happy in guest hosting Flavours of Lebanese started by Nayna. I have received 16 entries.Thanks Nayna for allowing me to host my favourite cuisine.


I thank everyone for the contribution. Do enjoy the roundup below.

Hummus by Vardhini

Lebanese Okra by Shama

Hummus by Shobha

Falafel by Shobha

Roasted Bell Pepper Hummus by Shobha 

 

Falfel Sandwich /Pita Pockets by Shobha

Baked Potato Kibbe with Zatar by Shobha

Baba Ganoush by Shobha

Baharat Roasted Sweet Potatoes by Chef Mirelle

Mullahabia Almond Rice Pudding by Chef Mirelle

Fattoush Lebanese pheasant salad by Nayna

Man'ooshe Lebanese flat bread by Nayna

Baked Falafel by Nayna

Riz Bi Dfeen Lebanese Rice with Chickpeas by Nayna

Lebanese Thyme Bread by Priya

Lebanese Potato  saute in Garlic and Coriander by Priya

Lebanese Salad by Supriya

Please check and let me know incase any entries are missed. Am sorry its not intentional and will update it.

Thank you friends for your wonderful entries. If you have any queries write to me at simplysara07@gmail.com

See you in the next event.

Cheers.

Saraswathi

Tawa BBQ Paneer | Kids Delight| Party Starter!

Tawa Barbeque Paneer is a starter and easy dish. My son loved it as he is a Paneer lover.


Ingredients
Paneer - Block 4 nos(about 100gms)(I used Nanak, you can use Hatsun if available or homemade paneer)
Oil - 1 tspn
Turmeric powder - a pinch
Red Chilli powder - 2 pinches
Chaat Masala - a pinch
Hing/Asafotida - a pinch
Salt if required

Marinate with all the ingredients for 1/2 hour

Heat a tawa and cook

Turn and cook other side

Slowly turn all the sides and cook till brown.

Preparation Method
Thaw the paneer to room temperature.
Take a bowl mix all ingredients except paneer. Then cut paneer slices to desired shapes and coat and marinate for half n hour.
Heat a tawa/skillet, put all the paneer and cook till its brown on all the sides using tooth pick or chop sticks.
Allow it to cool for 2 minutes and then cut into small pieces if required.(I did into small pieces and served with tooth pick)

Serves - 1 person


Delicious Tawa Barbeque Paneer is ready to serve. It can be an evening snack for kids or starter to party with Tomato Ketchup or Green Chutney.


Notes - Since its kids menu, I have put very less spice, if you need more you can add some more.
You can also grill this.

This recipe is going to The Master Chef event.

Sandesh | Bengali Sweet Recipe | Dessert Recipe!

After my previous post on How to make  Fresh Homemade Chena/Paneer  I prepared this sweet. Sandesh is a Bengali sweet. Its very delicious and tasty. My bengali friend here also had told me the method. I use to eat a lot of Bengali sweets when in Bangalore from K C Das and Blue Bell, it will be really delicious. No one can eat just one:-)

Ingredients
Chena/Fresh Paneer- 2 to 3 cups(It should be definetly homemade and fresh) Click here for recipe
Sugar - 1 cup
Cardamom powder - 2 pinches.
Milk - 1 tablespoon

Grind Sugar  to fine powder once and add chena and grind it. Heat a kadai and add this.

Heat a vessel and keep stirring.

Keep Stirring till its little dry and water is absorbed.

Off the stove at this consistency. Allow it to cool.

Add milk and knead. Make small balls or desired shapes.

Preparation Method
Powder sugar in mixie. Add the fresh chena to it and grind to smooth paste.
Heat a kadai, add the ground mixture. Keep stirring until its thick and slight colour change. Add the cardamom powder and mix. Off the stove.
Allow it to cool.
Once its cool add 1 tblspn milk and kneed to smooth dough.
Slowly take small portions and make small balls or into any shape you need. Store in air tight container.
Let it sit for an hour in fridge before your serving.

I could make around 15 nos of medium size sweet.

Shelf life - This will stay for about a week.

Sandesh is ready to serve.

Serve it chilled.

This recipe is going for Cooking with love Dad started by Saraswathi Iyer and guest hosted by Nayna and Showcase Desserts by Divya.

Homemade Fresh Chena | Soft Paneer | Step Wise Basic Recipe!

Thank you for the wishes on FB for my Engagement Anniversary. I have done this many times at home, but today was able to click the step wise pictures. Hope you like it.

How to make Fresh Chena/Paneer at home step wise pictures. I have already posted the recipe here but this has a slight change in preparation and just loved this. This recipe is exclusive for sweets.

Ingredients

Amul Gold Extra Cream Milk - 1 ltr

Vinegar - 1 tablespoon

Muslin cloth or any white dhothi cloth.

Preparation Method

Step by Step pictures

I have used Amul but you can also use any Full Cream Milk.

Boil Milk

Add Vinegar to the milk

Get ready to collect chena

Just started to curdle.

curdling.

Fully Curdled

Pour and collect. Check out it will be real hot.

Hang for whey water to drop out.

1. In a vessel add milk and allow to boil. Once it come to boil, add vinegar and after 1 min off the stove. Mix it with a spoon/laddle.

2. Let it sit for few minutes and mix until all the milk is curdled.
3. Take a vessel put cloth on it and pour this slowly.
4. Collect the panner and tight it thoroughly to a tap or anyplace so all water is dropped for about an hour or more.
5. Then squeeze extra water and transfer it to a bowl or air tight container for use of any preparation of Bengali Sweets at home.

You can also keep a heavy vessel or pressure cooker on it and flatten it. Once the water is gone. You can cut into squares for gravies. 

This is unsweetned Chena for the sweets.

My future post is definitely a sweet dish. Any guesses? leave your comment.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page.