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Come summer and all day you feel like gulping down something cold and refreshing.I love Milk based drinks as it fills you up along with quenching your thirst,cool right?So while browsing through some recipes on a website,I read about this popular juice joint in Calicut which served Milk based drinks,all through the year.We had a similar joint in Ernakulam from where we got our regular dose of Sharjah Shake and the likes.It is from that shop I learnt the trick of freezing the milk for milkshakes which makes it creamier and thicker.
Avil Milk/Milk Aval is a very easy recipe which uses only a handful of ingredients,most of which is easily found in your kitchen.There are different ways to make this drink but I followed a recipe from my memory of drinking it in the juice shop in Ekm.The drink is quite filling because of the addition of Avil/Flattened rice flakes,banana and nuts.You could also take it up a notch by adding a scoop of ice-cream.
Avil Milk/Milk Aval
Ingredients
Avil/Aval/Flattened rice flakes - 1/2 cup
Cashewnuts - 10-12,chopped
Banana - 1 small
Sugar - 1/4 cup
Boost - 1 tbsp (you could also use Horlicks or any Malt drink powder)
Cold milk - 2 cups
1 candied cherry for garnish
Method
In a non stick pan,add the avil and dry roast for 5-10 minutes or until the avil turns crisp.This is a mandatory step because if added fresh,the avil would turn soggy.
In the same pan toast the cashewnuts till light golden brown in colour.
In a mixer/blender add the banana,sugar,boost and milk and blend together till smooth.
For assembling the drink - add roasted avil to a tall glass and top with the toasted cashew.Add the milkshake on top.You could also alternate layers of milk and avil but I just added one layer.
Top with some more avil and nuts.Sprinkle some Boost on top and garnish with a cherry.
Step by step Pictorial
In a non stick pan,add the avil and dry roast for 5-10 minutes or until the avil turns crisp.This is a mandatory step because if added fresh,the avil would turn soggy.
In the same pan toast the cashewnuts till light golden brown in colour.
In a mixer/blender add the banana,sugar,boost and milk and blend together till smooth.
For assembling the drink - add roasted avil to a tall glass and top with the toasted cashew.Add the milkshake on top.You could also alternate layers of milk and avil but I just added one layer.
Top with some more avil and nuts.
Sprinkle some Boost on top and garnish with a cherry.
Rose milk evokes quite a few nostalgic memories for me.Though we loved drinking milk as kids,the flavored,cool milk drinks which we were treated to every once in a while held a very special place in our hearts.So many flavors to choose from and each were as good as the other,but almost always my choice remained the pink,sweet milk which was fondly named as Rose milk.
I am not amazed that it still holds a special place in my heart even now.I mean,what's not to love.Come summer and I always have a chilled jug of milk inside my fridge with which I could churn out a glass of rose milk any time of the day.I keep trying different concentrates/powders and feel that you have to experiment with the right brand to choose your favorite.I loved this famous Kalathi kadai concentrate but right now,my favorite is this brand(Guruji Rose Sharbat)
While you can have the rose milk as it is,how about the addition of Sabja seeds which make it even more delicious and refreshing?
Sabja seeds,also known as Tukmaria seeds or Falooda seeds are the seeds of Sweet basil.The seeds expand as much as 30 times their size when soaked in water and are full of fiber and packed with nutrition.It also has cooling effects on the stomach and helps in healing acidity and heart burns.
Rose milk with Sabja seeds
Ingredients
Milk - 2 cups,chilled
Rose syrup/sharbat - 2 tbsp
Sabja seeds - 1 tsp
Ice cubes
Method
Soak sabja seeds in about 3/4 cup water for 10-15 minutes.
In a jug add rose syrup and mix in the milk-the concentrate I use has sugar hence I did not add any extra sugar.
Add a tbsp(or more) of soaked sabja seeds and mix well.
To serve,add few ice cubes into a glass and top with the rose milk.Add some more sabja seeds on top if you like.
Step by Step Pictorial
Soak sabja seeds in about 3/4 cup water for 10-15 minutes.
In a jug add rose syrup and mix in the milk-the concentrate I use has sugar hence I did not add any extra sugar.
Add a tbsp(or more) of soaked sabja seeds and mix well.
To serve,add few ice cubes into a glass and top with the rose milk.Add some more sabja seeds on top if you like.
So we've stocked up on some smooth custard apple pulp,now what next.I wish I was creative enough to come up with ideas to use it other than eat it on its own or pulse it into a milkshake.I tried making a phirni out of it,using a basic phirni recipe and mixing a few tbsps of fruit pulp into it.Before it set properly we ate it up so it never made it to the blog.
Next on my list was a mousse,but to be honest we've been on a sweet high since Diwali and the thought of making something with sugar really put me off,however delicious that might have been.A milkshake was a quick and easy option,the sitaphal is sweet on its own so no need to add much sugar also,win-win!
As I was making the milkshake,another thought occurred to me which was to freeze the pulp in ice cubes and store in a ziploc for further use.Next time for sure!
Sitaphal/Custard Apple Milkshake
Ingredients
Sitaphal pulp - 1/2 cup
Sugar - 1 tsp
Milk - 1 1/2 cups
Ice cubes - a few,optional
Method
In a mixer blend together the sitaphal pulp,sugar and milk.
Blend some ice cubes and serve chilled.
I know I've been gone for a while.In fact,this month has seen the least number of posts on this blog and I apologize profusely to all those unanswered mails and comments.Please bear with me till the weekend and hopefully,I'll be back with a bang by November :)
Blogosphere all over the world is filled by Diwali sweets and snacks and though I haven't cooked up anything this year as yet,I couldn't let the festival go without a sweet recipe here.I'm posting a much loved sweet Rasmalai,which I tried last year for Diwali and my friends were not let in on the secret that it was an instant version,shhh!
As is the norm,I always make a batch of Gajar ka halwa and Gulab Jamun for distributing to friends and family.Last year I made Rasmalai as well and all of our friends couldn't stop beaming about how hardworking and meticulous I am when it comes to Homemade Diwali sweets.Of course,they don't know that carrot is grated in the food processor,gulab jamun is made with a trusted ready-mix and rasmalai is a cheat's version,ha!
I am all for homemade versions and all that but when something is readily available and 'good',why not try it?
Traditionally,Rasmalai is made using curdled milk,which is then rolled into small balls and flattened and then cooked in a sugar syrup.Then it is added into a reduced milk syrup and chilled before serving.This version uses ready-made Rasgullas from the can and the 'ras' is made quickly using condensed milk.I love it!
Happy Diwali!
Quick Rasmalai
Recipe source - MyJhola
Ingredients
Rasgulla - 1 large can[around 15-17]
Condensed milk/Milkmaid - 1 can[400gms]
Milk - 1.2 litres
Saffron - a few strands,soaked in warm milk
Crushed cardamom - 1 tsp
Method
In a thick bottomed pot,heat together milk and condensed milk for 5-7 minutes.
Squeeze out the syrup from the rasgullas and mix into the milk mix.
Add saffron strands and cardamom and let it infuse for about 3-4 minutes.Switch off flame and let it cool down to room temperature.
Chill and serve.
Top 5 Diwali Sweets on Easycooking
I will think twice now when I say I cook South Indian food,really.There are so many varieties spanning all the 4 states of South India that I should be eating humble pie now,or should that be humble Dosa:).When MySmartPrice sent me the book Southern Flavours by Chandra Padmanabhan for a review,I was in for a pleasant surprise.So many recipes from all 4 states of South that I couldn't help notice but the comparisons between each.
Southern Flavours is a collection of the authors' favorite recipes from her previous three bestselling cookbooks,which explores the cuisine of Andhra Pradesh,Kerala,Tamilnadu and Karnataka with samples from each state and community.
About the author - Chandra Padmanabhan is the author of three best selling cookbook titles - Dakshin,Southern Spice and Simply South.The last one won the author the international Gourmand award for Second best vegetarian cookbook in 2009.
The book begins with a wonderful note about the vessels/utensils required to cook some of the dishes mentioned in the book.Detailed descriptions about Idli thattu/rack,Paniaramchatti and Dosa Tava/pan helps the reader get an idea on how to use these,especially useful for people who have no idea how a paniarachatti looks like!
Basic recipes are covered in the first section which includes three methods for cooking rice-in the microwave,on the stove top and in a microwave.Recipes for Sambar,rasam,kuzhambu and poriyal podi from scratch follow.I'd especially love to try the poriyal podi and sprinkle it over simple poriyals which would elevate the simple poriyal to a gourmand one!
Sambar and Kuzhambu recipes are useful for people like me who think what side-dish to cook for rice other than 'just sambar and rasam'!There are 25+ recipes for curries which include Podi potta parippu Sambhar from Tamilnadu,Sheela Auntie's Pulusu from Andhra Pradesh,Kaay Hulli from Mangalore,Theeyal from Kerala and many more.
Poriyal and Kootu section is also very similar with recipes from all over the South,Beetroot-Carrot-Urulakizhangu Poriyal from Tamilnadu sounds delicious,so is the Sagalay from the Saraswath community of Karnataka.Though I am not a fan of Okra,the picture of Guthi Bendakkai from Andhra looks delectable.One recipe I've bookmarked to try here is the Urulaikizhangu Saagu from Karnataka.
I found it amusing that there is not a single rice recipe from Kerala,really?No Ghee rice or Veg Biryani?Apparently not.Usual recipes feature in this one,Curd rice,Puliogaray,Thenga Sadam and the likes.I liked the recipe for Kothamalli-Pudina Sadam,would be definitely trying it out soon.
The snacks section has to be my favorite,yes!Recipes for Mangai thengai pattani Sundal,Masala Oothappam,Goli Bajay,Medu vadai,Kaikari Bajji,Urulaikizhangu Bonda and more are featured here.Got.to.try Urulaikizhangu bonda :)
Sweets/Dessert section,though has limited recipes.Akkaravadisal,Paal Mithai,Tengai kadalamaavu Barfi sound interesting.There is also an Accompaniments section which includes recipes for Chutneys,Thuvayals and Pachadis.I loved the recipe for Summa Kuzhambu from Chettinad,sounds a lot like rasam but quick and instant.
Since it was the festive weekend I decided to try out the unusual Carrot Payasam.I've never had it before so it was an interesting addition to our festive meal and was delicious.The lovely orange colour of the payasam comes from freshly grated carrots.
Carrot Payasam
Ingredients
Full-cream milk - 1 litre
Saffron strands - 1/2 tsp[I skipped this and added saffron strands just for garnish]
Grated carrots - 1 1/4 cups
Cashewnut & Raisins - 1/2 cup[the original recipe uses almonds]
Sugar - 1/2-3/4 cup
Method
Heat 1/4 cup of the measured milk and soak saffron in it for 30 minutes.I omitted this step as I completely forgot about it :)
Place 1/4 cup water in a heavy based pan.Add carrots and cook over moderate heat for 7-8 minutes till tender.
Add remaining milk and simmer over low to moderate heat for 15-20 minutes till milk thickens a little.Stir in the almonds/or cashewnut and raisins(fried in 1 tsp ghee)and sugar and simmer till payasam has a thick,pouring consistency.
Refrigerate and serve chilled.I served it warm and it tastes as delicious as it is cold.
Wishing all who celebrate a very Happy Krishna Janmashtami.
Lots of things come to mind when I think of Ashtami during childhood.It was always a double celebration since we lived a wall apart a Krishna temple and it was almost like a second home for us.So whatever preparations we did at home,which began with cleaning up the Pooja room and creating a small corner for the Krishna idol,replete with flowers and fruits for the pooja at night,were done at the temple too.
At the temple,the most fun activity for the kids was the drawing of baby Krishna's feet.There were fights as to whose 'feet' were more cute and perfect and whose 'feet' were actually going inside the 'sanctum sanctorum'.Since none of us could actually point the 'feet' at one direction,since there were so many kids!,the priest would tell us that Krishna ran all over and everywhere inside the temple so all of us would feel happy and content!
Back here,it is a very quiet celebration,so I decided to pep it up a bit with this simple,but delicious payasam made with Krishna's favorite Aval/Beaten rice.
Since Onam is fast approaching,it is a perfect recipe for Onam Sadya as well.Though I am not a payasam person and prefer a glass of Paalada once in a while,I love simple payasams like these which gets done in minutes with ingredients readily available in your kitchen.
Aval Payasam - Phova Kheeri
Ingredients
Ghee - 1 tbsp
Broken Cashewnuts - 2 tbsp
Thin Aval/Beaten Rice - 1/2 cup
Boiled milk - 2 1/2 cups
Milkmaid* - 1/2 cup
Sugar - 1/4 cup
Crushed cardamom - 1/2 tsp
Method
In a deep pan add ghee and roast the cashewnuts till golden brown.Remove and keep aside.
In the same pan,roast the aval/beaten rice till it slightly changes in colour and becomes crisp.
Now mix in the boiled and warm milk and stir well.Let it come to a boil.
At this stage add the nuts along with the milk and let it cook or else you could add it during the last stage.Cover and cook for 7-10 minutes.
Mix in the milkmaid and sugar,stir well.Let the payasam thicken further,simmer for 5 more minutes.
Mix in the crushed cardamom and switch off the flame.Close with a lid and let the flavors infuse.
Serve warm or cold,tastes delicious both ways.
Notes
- I used milkmaid as I had some leftover.If you are using milkmaid,you need not add sugar.I added some as I like my payasam really sweet.Do a taste test and add according to your taste buds.
- If you do not have milkmaid,increase the sugar to 1/2 to 1/3 cup.
- I like the flavor of cardamom in my sweets,however you could add saffron soaked in milk as well,or skip both.The aval has enough flavor on its own.
What is it about Sadya that makes it worth looking forward to?No doubt the fare of Payasams served at the end of the meal.Any Sadya is incomplete without at least one payasam to be devoured after the huge spread.In Kerala,most of the time,the sadya would have 2-3 payasams,at least one of which is Paalada.Growing up,I was not a big payasam fan.Maybe it was my taste buds then,but now give me a good bowl of payasam and I'll be one happy person.
Semiya/Vermicelli payasam is one of the most simple and delicious payasam that one can whip up in no time.A staple dessert when sudden guests stop by for lunch/dinner or to celebrate a joyous occasion in the family,a big batch of semiya payasam fits the bill perfectly.I learnt to make it while in school and still remember the feeling of satisfaction when I tasted the first spoon.It really is that simple,a totally foolproof recipe.
I usually make it with very less ingredients.So wanted to try this slightly different method by DK.It is a very similar recipe but uses condensed milk in place of sugar.As it is,the payasam becomes thicker as it sits,but the inclusion of milkmaid makes it creamier and rich in taste.I like my payasam sweet,very sweet,so I added some extra sugar as well:)
Semiya Payasam /Vermicelli Kheer
Recipe source - DK
Ingredients-serves 6
Ghee - 2 tbsp
Cashewnuts/Badam - 2 tbsp,chopped
Roasted Semiya/Vermicelli - 1/2 cup
Warm milk - 2 1/2 cups
Milkmaid - 1/2 cup*
Crushed cardamom - 2-3
Saffron strands - a pinch,soaked in 1 tbsp warm milk
Method
In a deep pan add ghee and roast the nuts till golden brown.Remove and keep aside.In the same pan,roast the vermicelli till it slightly changes in colour.
Now mix in the boiled and warm milk and stir well.Let it come to a boil.
At this stage add the nuts along with the milk and let it cook or else you could add it during the last stage.
Cover and cook for 7-10 minutes or till the semiya is cooked.
Mix in the milkmaid and stir well.Add the crushed cardamom and keep stirring.
Mix in the saffron soaked in warm milk.
Cook for a further 2-3 minutes and then switch off the flame.
Garnish with saffron strands and serve warm.
Notes
- I added an extra 1/4 cup sugar as I like the payasam real sweet.You could do a taste test before serving and add sugar accordingly(or not add any at all!)
- I add cardamom as a whole,crushed a little.I feel this adds more flavour to the finished dish.Yo can remove the peels of cardamom before serving.Or if you prefer,add crushed cardamom seeds alone.
- Adding the nuts while the semiya is cooking makes the nuts soft and delicious.However,if you like some crunch in the nuts,add half in the payasam while cooking and the other half as garnish.
On another note,Easycooking has been nominated for the Indiblogger Awards in the food section.If you enjoy reading my blog and want to show some love,please hop over there and let me know through a comment.Thanks a bunch for all the love and encouragement :)
