Category: Fusion Recipes

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Gulkand Badam & Makhana Kulfi

Beating the sweltering heat this summer is a daunting task!  What better way to spend a sunny, hot day than savouring a refreshing chilled treat.. Simple pleasures of life!

Rich, creamy Gulkand Badam & Makhana Kulfi with refreshing flavours is a real treat to our eyes and soul. An absolute necessity in summertime.

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Oats Semiya Payasam | Kheer

#Festivalrecipe #Vratrecipe #SouthIndianCuisine

Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them.  The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.

How to make Oats Semiya Payasam | Kheer?

Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiya kheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.

Ingredients

  • Full Cream Milk – 2 ltrs
  • Semiya – 1/4 cup, roasted
  • Oats – 1/4 cup
  • Sugar -1/2 cup (or as per taste)
  • Cashew – 5 or 6, broken into pieces
  • Raisins – 10 to 15
  • Elaichi Powder – 1/4 tsp
  • Ghee – 1 tbsp

Method

  • Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
  • In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
  • Add roasted semiya, oats and simmer for few mins for it to get cooked well.
  • Add sugar and mix well. Keep scraping the sides of the vessel to mix
    the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
  • Add cashews, raisins, elaichi powder and mix well.
  • Remove from flame and serve either hot or cold.

For similar Indian Sweets, plz check Wheat Halwa, Mysore Pak, Makkan Peda, Malai Kulfi, Badam Halwa.

Happy Cooking!

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Pinwheel Samosa

#Quickrecipe #Partysnack #Kid’srecipe #Partyappetizer

An interesting twist in the regular samosa recipe… A perfect crowd pleaser in your get-together / kid’s parties… Satisfies your sudden cravings for delectable snacks in the evenings.

How to prepare Pinwheel Samosa?

Extremely easy to prepare…Saves your time in folding and shaping the dough as in the usual version…It’s just rolling the dough, stuffing the filling, cutting into slices and deep frying…as Simple as that… Here, I have used the usual potato stuffing but you can fill with any stuffing as per your choice.

Ingredients

For dough

  1. All-purpose flour – 1 cup
  2. Sooji – 1 tbsp
  3. Ajwain – 1/2 tsp
  4. Salt to taste
  5. Oil – 1 tbsp + as required for deep frying

For Stuffing

  1. Potato – 2 medium sized, boiled and mashed nicely
  2. Cumin / Jeera – 1/2 tsp
  3. Coriander Seeds / Dhaniya Seeds – 3/4 tsp, slightly crushed or pounded
  4. Ginger – 1/2 tsp, coarsely pounded
  5. Green Chilly – 1 medium sized, coarsely pounded
  6. Amchur Powder -1/4 tsp
  7. Salt to taste
  8. Oil – 2 tsp
  9. Fresh Dhaniya Leaves – 1 tbsp, finely chopped

For the binding paste

  1. All-purpose Flour – 1 tbsp
  2. Water enough to make a thick paste

Method

  1. Mix all the dry ingredients given for dough like all-purpose flour, salt, ajwain and 1 tbsp of oil.
  2. knead well into a stiff dough. Keep it covered for 10 mins.
  3. In a kadai heat oil, add jeera and crushed dhaniya seeds. When the jeera splutters, add pounded ginger and green chilly and saute.
  4. Add mashed potato, salt, amchur powder, fresh dhaniya and mix well.
  5. Remove from flame and let it cool.
  6. Roll out a large lemon-sized dough into an oval shaped roti of about 1/2 mm thickness.
  7. Spread the potato stuffing evenly on the roti leaving just about 1/2-inch space at the corners. 
  8. Roll the roti tightly from one end to another and slice it into 1-inch rounds/pinwheels. 
  9. Mix 1 tbsp of all-purpose flour with enough water and make a thick paste. Gently dip the pinwheels in all-purpose flour paste so that the stuffing stays intact. 
  10. Heat oil in a kadai and deep fry the pinwheels till golden in colour.
  11. Drain them in kitchen towel to remove excess oil if any. 
  12. Serve pinwheel samosas hot with any chutney or sauce of your choice.

Notes

  1. Increase or decrease the spiciness as per your taste.
  2. You can substitute all-purpose flour with whole wheat flour too. In that case, add little bit more oil in the dough to make it crispy.

For similar snacks recipe, plz checkout Brinjal Bajji, Thenga Manga Pattani Sundal.

Happy Cooking!

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Butter Idly

#Healthy #Idly #Fusion #Steamed

As the name suggests, ‘Butter Idly’ is flavourful, fluffier and softer than the usual idly. The interesting twist in the recipe is using butter in place of urad dal that takes the taste and texture of idly one step higher.

Though the debate on the goodness of butter is on over many decades, I always believe that moderate usage of butter on a daily basis adds on to the health quotient while considerably enhancing the taste of the recipes.

How to make Butter Idly?

Here is the simple idly recipe with butter that makes you indulge in spongy, jasmine-like white idly.

Ingredients

  1. Idly Rice – 3 cups
  2. Poha – 2 cups
  3. Butter – 3/4 cup
  4. Methi Seeds – 2 tbsp
  5. Curd – 1/2 cup
  6. Salt to taste

Method

  1. Soak idly rice and methi seeds separately for 4 – 5 hrs.
  2. Soak poha for just 12 hr before you start grinding the batter.
  3. First grind the soaked methi into a smooth paste with little amount of water.
  4. To that add soaked rice, poha and grind it into a fine batter.
  5. The consistency of the batter should be medium, neither too thin nor too thick.
  6. Add butter, curd, salt to the batter and grind it for a minute.
  7. Once the butter gets incorporated well with the batter, switch off the grinder.
  8. Transfer the batter into a large container that has enough space to contain the fermented, doubled up batter.
  9. Keep it covered on the kitchen top or at any warm place for 10-12 hrs for fermentation.
  10. Once the batter is fermented, mix well and prepare idly by steaming it for 7-8 mins.
  11. Serve hot with any spicy or tangy chutney of your choice.

Notes

  1. Batter grounded in the wet grinder yields good quantity and also, the idly comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding. If the jar gets heated up, the batter inside gets cooked up slightly and that completely alters the process of making soft fluffy idly.
  2. If the batter is not fermented properly due to cold weather, add 1/2 tsp of ENO fruit salt to 2 cups of batter and prepare idly.

For interesting tiffin recipes, plz checkout Poori Masaal, Palak Paneer Paratha.

Happy Cooking!