Seppankizhangu Masiyal | Arbi Masala

Masiyal means "Mashed" . Seppankizhangu Masiyal is a south Indian gravy made using Arbi or colocasia by pressure cooking and mashing it well with which is further cooked with some extra spices and tempering . Masiyal can also be made with yam/sennaikizhangu or Pidi Karanai/karunaKizhangu also.  This goes well with Sambar rice,vethakuzhmbu rice  or the humble rasam rice .

Preparation Time - 20 mins

Cooking Time - 15 -25 mins

Complexity- Simple 

Serves - 3-4

Malai Kesar Pista Kulfi | Indian icecream | Indian Frozen Dessert

Kulfi or Qulfi is an Indian frozen diary dessert which is popular across the Indian Subcontinent . Kulfi is similar to ice cream but it is dense and creamier as there is no whipping involved in the process of preparation. The milk is reduced to a thick consistency and the necessary flavors are added to the reduced milk and then frozen . As the consistency is thick and dense ,kulfi doesn't melt as easily as an ice cream.
The typical flavors are elaichi (cardamom),pista (pistachio) ,saffron (kesar/zaffran) ,almonds + pista (badam + pista) and combination of various flavors like kesar ,pista,badam ,cardamom.

Today's recipe involves just 3 main ingredients and it can be made easily at the comfort of your home.
There are kulfi moulds in which you can set the kulfi or it can be set in a normal container and can be scooped out and served.

Preparation Time - 5 mins
Cooking Time - 30 mins
Setting Time - 8-10  hrs
Complexity - simple

Ingredients

1/2 litre milk with minimum 4.5% fat .( You can also use full fat cream milk)

400 ml condensed milk ( I have used milkmaid)

handful of badam and pista (almonds and pistachios)

2-3 cardamoms

1/2 tsp saffron strands / kesar 

Method

• In a blender jar, pulse the badam, pista and elaichi into a fine powder . Donot grind it more as it will start releasing the oils from the nuts.
• In a thick bottomed saucepan or even a 3 litre pressure cooker , boil the milk . As the milk boils reduce the flame and add the saffron strands and keep cooking for 7-8 mins until the milk reduces and becomes slightly thick . Keep stirring the milk,else it will stick to the bottom and burn .
• Add the can of condensed milk and continue to cook for another 4-5 mins . (Do not stop stirring) 
• Add the powdered badam pista , quickly stir it so that the lumps are not formed and if you see any lumps, break them using the back of a ladle.
• Turn off the stove and completely cool the mixture till it reaches to room temperature .
• Transfer it into kulfi moulds or you can even set it in a food grade plastic container or a stainless steel box and freeze it for 8-10 hours. (Adjust the freezer compartment settings to Maximum)
• If setting in a container, make sure you put a cling film cover before you can close the lid. This will prevent crystallization of ice .
• You can scoop the kulfi out and serve in ice cream bowls or de mould from the kulfi mould and serve it 

Tips:

• While the mixture is boiling ,keep scraping the milk that solidifies or sticks to the sides of the pan . This will ensure the mixture doesn't burn and it becomes easy to clean the pan later.
• Remove the kulfi container or mould and keep it in the refrigerator compartment about 5-10 mins before serving .This will make it easy to demould or scoop .

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Idli Fry

Idli fry is a yummy finger food that is made using left over idlis. Idlis generally tend to get a little dry and hard if they are left over night or for a few hrs after making and no one would want to have it as it loses it freshness. This can be served as an evening snack for kids with their milk  or even as starters at any party or pot luck get together. Serve it as is with some chat masala sprinkled over it or you can also have the green chutney and tomato sauce as dip .

Preparation Time : 5 mins
Frying Time : 20 mins
Complexity : Simple

Beetroot Paratha | Chukandar Parantha - Vegan & GF

We wish people to always be in the PINK OF HEALTH ; and this vegetable beetroot is just true to this phrase . Beetroot is a powerhouse of nutrients and many vitamins . It is known to be a natural remedy to  fight anemia and iron deficiency . Raw beetroot juice is used for detox and cleansing of the liver . Cooked beetroots are rich in fibre which is also very essential for the body .
As the beetroots when eaten raw have an earthy smell many people do not like to eat it raw , especially children..so as I say sneak them into parathas and feed them so that they will eat .
My blog has many recipes for delicious parathas which are kids as well as adult friendly. You may check the recipes below.


Preparation Time : 30-45 mins
Cooking Time : 30 mins
Makes : 8-10 parathas
Complexity : Medium High

Kesar Peda | Saffron flavored milk fudge

Peda is a traditional Indian sweet made using milk ,sugar and other flavoring agents like saffron, cardamom, pistachio etc. Traditionally milk is boiled in huge vessels and condensed to form a nice thick mass with added sugar and flavor of our choice and is then rolled out as balls and allowed to set.
Today we shall see a quicker version of making peda using khoya / mava and can be prepared in less than 20 mins with a natural flavor of saffron / kesar. There is no compromise on taste as well as texture and it is a melt in mouth recipe .

Preparation Time : 10 mins
Cooking Time : 20 mins
Makes - 8- 12 pedas
Complexity : Medium

Panchamritham | Panchamrutham

Panchaamritha literally translates to Pancha ( 5 in sanskrit) and Amritha ( Nectar in sanskrit).

Panchamritha is a concoction of 5 ingredients mainly ghee (clarified butter, jaggery,honey, banana and dates) . This concoction is offered to the lord and is always one of the main offerings made during any holy occasion or pooja like Satyanarayan Pooja, Ganapathi Havan/Homam etc. Panchamritham is also made and offered on the auspicious days of Ganesha Chaturthi , Sankashti .

There is a mild difference in the Panchamritha served in Northern India and Southern India.
The one that is offered in North India is slightly liquid in consistency and has more of milk and yogurt along with honey,ghee and some bananas .
The Panchamritham offered in South India , is more like a Jam in consistency and has lots of banana, jaggery,honey, some pitted dates / cashews, ghee and rock candy/ diamond sugar . A pinch of cardamom is added for extra flavor which is purely optional. Some places we can see addition of pomegranate pearls , apple slices also , but all that is purely optional.

In South India , Palani - one of the abodes of Lord Muruga / Karthikeya is known for its Panchamritham being offered as prasadam to all devotees. It is called as Palani Panchamritham .
Panchamritham is one of the main neivedhiyams/ prasad for Ganapathy Homam or any pooja related to Lord Karthikeya.

Today, I am going to explain the recipe for making the South Indian Style Panchamritham.

Preparation Time : 10 mins
Cooking Time : Nil
Mixing Time : 5 mins
Serves : 3-4
Complexity : Simple

Ingredients

2 ripe bananas
5-6 dates - finely chopped
8-10 cashews - chopped
2 tablespoon honey
1 tsp ghee/ clarified butter
2 tablespoon powdered jaggery
1-2 teaspoon diamond sugar
1/2 tsp cardamom powder - optional

Method

• In a wide mixing bowl, roughly chop the bananas and slightly mash them using a masher or the back of a spoon.
• Add the honey, jaggery, ghee , dates and cashews and mix it well with a spoon. The consistency to appear like that of Jam.
• Add in the cardamom powder and mix it.
• Lastly add the diamond sugar and lightly mix it. The crunch of the diamond sugar while eating the panchamrit is very tasty ,hence it is to be added in the end.