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.
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
Sugar – 2 table spoons
Grated coconut – 3 table spoons
Finely chopped cherries – 2 table spoons
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.
1. Use only very tender coconut pieces.
2. Straining of China grass mixture is very important.
A delightful gravy using ripe mango purée. Enjoy this dish when mangoes are in season.
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
Finely chopped coriander leaves
Fresh red pomegranate seeds
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.
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.
An easy sabzi that can be done in a jiffy. The taste is ultimate when added homemade garam masala powder. Enjoy!
HOMEMADE GARAM MASALA POWDER (For a small bottle)
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
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)
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
4 tsps – Sunflower oil
1 tsp – Jeera
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.
1. Adding the wheat flour mixture gives a nice texture to the gravy.
2. Can also use store bought garam masala powder.
A very tasty pulao, a punjabi special!! Adding the golis enhances the taste.
A great party favorite!!
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
Finely chopped coriander leaves a little
Finely chopped mint leaves a little
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!!
Always seperate the cooked rice grains with a fork. Each grain will retain its shape without getting mushy.
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.
Do not over cook the vegetables. A little crunch adds on taste.