Category Archives: Indian

Tender coconut pudding

Tender coconut pudding

 

Very sorry for the long break. Happy to be back again!

I learnt this recipe from my friend. I have tried this and the pudding just melts in the mouth and slides down the throat. The taste is just amazing. You can’t stop eating this pudding. Enjoy! Here is the recipe for you.

INGREDIENTS

China grass – 10gms

Water – 3/4 cup

Tender coconut water – 1 and 1/4 cup

Condensed milk – 1 tin

Boiled milk – 2 cups

Powdered sugar – 1/4 cup

Finely chopped tender coconut flesh – 1 and 3/4 cups

Vanilla essence – 1/2 teaspoon

TO GARNISH

 Sugar – 2 table spoons

Grated coconut – 3 table spoons

Finely chopped  cherries – 2 table spoons

 METHOD

Soak China grass in 1 cup water and dissolve over low flame. Remove from heat.Add the tender coconut water.  Mix well. Strain this liquid in a bowl. Keep another pan  on the stove and heat it. Add 1/4 cup  powdered sugar and 2 cups milk. Mix well. Add the condensed milk and vanilla essence and stir over low heat till well mixed.  Now add the China grass mixture and stir well.  Add the chopped pieces of tender coconut. Mix well. Pour this mix in a flat glass dish. The pudding will set at room temperature.  Garnish.

Chill in the normal fridge compartment for 6 to 8 hours till  well chilled. Serve.

To make the  garnish:

Heat a pan. Roast the grated coconut with 2 table spoon sugar over low flame till light golden. Sprinkle over pudding. Don’t forget to sprinkle those chopped cherries on top.

Chef’s tip:

  1.   Use only very tender coconut pieces.

  2. Straining of China grass mixture is very important.

 

 

Aam Paneer Rasmise

A delightful gravy using ripe mango purée. Enjoy this dish when mangoes are in season.

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Diced paneer – 1 cup (Leave paneer in hot boiling water with 1/4 tsp of turmeric powder. Strain and use in the gravy when paneer has to be added.)
Ripe mango purée – 2 cups
Salt to taste
Sugar – 1 teaspoon
White corn flour – 1 teaspoon
Boiled, cooled milk – 1/2 cup
Garam masala powder – 1 teaspoon

FRY IN OIL AND GRIND TO PASTE

Chopped big onion – 2
Green chillies – 3
Garlic – 3 flakes
Ginger A small piece
Coriander seeds – 1 1/4 teaspoon
Cashew nuts – 6
Cardamom – 1
Aniseeds(saunf) a pinch
Khus Khus – 1 teaspoon
Oil to fry – 1 1/2 teaspoon

TO SEASON

Ghee – 1 tablespoon
Refined sunflower oil – 2 tablespoons
Jeera – 1 teaspoon

TO GARNISH

Finely chopped coriander leaves
Fresh red pomegranate seeds

METHOD

Heat a heavy bottomed pan. Add oil and ghee. Season jeera. Fry the paste on a sim flame for 5 minutes. Cover it with a lid. Then remove the lid, add the mango purée and milk mixed with cornflour. Add sugar and salt to taste. Add garam masala powder. Once the gravy thickens and oil seeps on the sides, drain the paneer and add to the gravy. Simmer for 5 minutes. Garnish and serve hot with puris, roti, jeera rice and plain rice.

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIPS

1) Fry the gravy in a sim flame, because of the cashew nuts in the paste. If high flame is used, the masala will get scorched.

2) Always use boiled and cooled milk to mix in with the corn flour.

3) Double frying the gravies in summer keeps them fresh for longer time.

4) If the gravy becomes thick add boiled and cooled milk to get the right consistency.

MILIJHULI SABZI

An easy sabzi that can be done in a jiffy. The taste is ultimate when added homemade garam masala powder. Enjoy!

©Deepa Sekhar
©Deepa Sekhar

HOMEMADE GARAM MASALA POWDER (For a small bottle)

Ingredients

1 cup – Coriander seeds
1/2 cup – Jeera
7 – Cloves
2 – Small pieces of cinnamon
6 – Cardamom
1 tbsp – Saunf (Aniseeds)
1 tbsp – Black pepper

Method

Heat a pan. Fry the ingredients dry on a medium flame till golden. Cool. Powder and store in an air tight container. (Make in small batches, so that the garam masala will have a fresh aroma)

MILIJHULI SABZI

Ingredients

2 cups – Diced, boiled mixed veggies ( potatoes, carrots, beans, cauliflower and beet root)
1/2 cup – Boiled green peas
1 cup – Chopped onions
1/2 cup – Chopped tomatoes
1 1/2 tsps – Homemade garam masala powder
1 tsp – Kashmiri chilli powder
1 tsp – Wheat flour (mixed with 1/4 cup water)
1/2 cup – Water
Salt to taste

To season

4 tsps – Sunflower oil
1 tsp – Jeera

Method

Heat a pan. Add oil. Season Jeera. Fry the onion. Once the onion is fried to golden, add the tomatoes. Add the salt, kashmiri chilli powder and garam masala powder. Add the boiled mixed vegetables. Add 1/2 cup water. Cook for 5 mins on medium flame. Add the wheat flour mixed with water and simmer for 5 mins. Serve hot with plain rice or phulkas or parathas or jeera rice.

©Deepa Sekhar
©Deepa Sekhar

Chef’s tips

1. Adding the wheat flour mixture gives a nice texture to the gravy.
2. Can also use store bought garam masala powder.

PATIALEWALI GOLI PULAO

A very tasty pulao, a punjabi special!! Adding the golis enhances the taste.
A great party favorite!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS TO MAKE THE GOLI

Besan(Channa dhal flour) – 1 cup
Salt, Chilli powder to taste
Coarsely ground coriander seeds – 1 teaspoon
Curd – 3 tablespoons
Oil – To deep fry the golis

INGREDIENTS FOR THE PULAO

Cooked basmati rice – 2 cups (cook till grains are seperate)
Peeled,diced and boiled potatoes – 1 cup
Boiled green peas – 1/2 cup
Salt to taste

BLEND TO A FINE PASTE

Black stone flower(Dagad phool)- 1 small piece
Cloves – 3
Cinnamon – A small piece
Black pepper – 5
Fennel seeds (saunf) – 1/2 teaspoon
Cardamom – 2
Turmeric powder – 1/4 teaspoon
Kashmiri chilli powder – 2 teaspoons
Chopped big onions – 2
Ginger – 1 small piece
Garlic cloves – 4

TO SEASON THE PULAO

Oil – 2 tablespoons
Finely chopped onion – 1

TO GARNISH

Finely chopped coriander leaves a little
Finely chopped mint leaves a little

METHOD

TO MAKE THE GOLIS

Mix in all the ingredients. Oil the hands and make small golis. Deep fry the golis to a golden brown colour.

TO MAKE THE PULAO

Heat oil in a pan. Fry the finely chopped onions till they turn light golden colour. Fry the blended paste till the raw smell goes. Add salt to taste. Saute on medium flame. Add the boiled potatoes, green peas and mix well. Add the rice. Sim the flame and leave for 5 minutes. Mix well. Mix in the golis and garnish with finely chopped coriander leaves and mint leaves. Serve hot with a nice raitha!!

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIP

Always seperate the cooked rice grains with a fork.  Each grain will retain its shape without getting mushy.

SUBZ CHOTI RANGEEN

A combination of baby vegetables in a nutty gravy tastes simply superb! Hence, I’ve coined this name for this very colourful and easy to prepare dish.

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Parboiled peeled baby corn – 6 (keep it whole)
Boiled baby sprouts – 6
Boiled green peas – A handful
Boiled & peeled baby potatoes – 10
Peeled small onions – A big handful
Sugar – 1 teaspoon
Salt to taste

GRIND TO A FINE PASTE

Peanuts – 2 teaspoons
Cashewnuts – 6
Ginger – A small piece
Garlic cloves – 4
Tomato chopped – 1
Chopped onion(big) – 1
Thick curds – 1 tablespoon
Cardamom seeds – 1/4 teaspoon
Jeera powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cloves – 2
Kashmiri chilli powder – 2 teaspoon
Turmeric powder – 1/4 teaspoon

FOR SEASONING

Refined sunflower oil – 2 1/2 tablespoon
Whole jeera – 1 teaspoon

FOR GARNISH

Finely chopped green coriander – 1 tablespoon
Kasoori methi – 2 pinches (crushed)
Fresh cream – 1 tablespoon (optional)

METHOD

Heat a pan. Add the sunflower oil. Season whole jeera. When jeera splatters, first fry the small onions on low flame till golden. Add the ground paste, cover with lid and fry till raw smell goes. Add all the veggies one by one – green peas, baby potatoes, sprouts and baby corn. Add salt to taste and sugar. In case the gravy is too thick, add 1/4 cup of water and mix well. Let it simmer for 5 mins on a low flame.
Garnish with chopped green coriander leaves, kasoori methi and fresh cream. Serve hot with paranthas, phulkas, puri and pulao.

©Deepa Sekhar
©Deepa Sekhar

Chef’s tip

Do not over cook the vegetables. A little crunch adds on taste.