Basbousa / Semolina and Coconut Cake

Basbousa / Revani : Eggless Coconut and Semolina Cake drenched in simple syrup. It is soft, moist in the middle and crunchy on the top.

 

Ingredients 

• 2 Cups fine Semolina
• 3/4 Teaspoon of Baking Soda
• 1/4 Teaspoon Salt
• 1/2 Cup toasted Coconut / desiccated coconut
• 1/2 Cup Caster Sugar / Powdered granulated Sugar
• 150 Grams unsalted Butter - melted
• 3/4 Cup plain thick yogurt ( yogurt should be sour , use fresh yogurt for better taste)
• 20 Blanched Almonds for Garnish

For the syrup  

• 3/4 Cup water
• 1 Cup Granulated white Sugar
• 2 Teaspoon Rose Water / Orange Blossom

Preparation : 

Blanch the Almonds : 

1. In a microwave safe mug heat 1 cup of water on high for 4 minutes
2. Add 20 almonds to the hot water in the mug. Let them rest in the water for 10 minutes
3. Take a almond out from the hot water and try to pinch / rub it between your fingers. If the skin comes off easily, your almonds are ready. Otherwise, let the remain in the hot water for 5 more minutes
4. Remove skin of all the almonds and set aside
5. Transfer the almonds to a kitchen towel and let them dry for 2 to 3 hours or overnight. You can blanch the almonds the previous day and store it in air tight container when they are dry

Prepare Toasted coconut :

I used fresh coconut and hence I toasted them in the oven. If you are using desiccated coconut, you can skip this step and proceed to the next step

                                 

 

1. Remove brown skin of the fresh coconut. You need only the white flesh
2. Grate the coconut into fine shreds
3. Spread the coconut on a baking tray and bake at 170 C in the oven for 7 to 8 minutes or until the coconut is slightly golden over the edges. Do not walk away while the coconut is in the oven. Coconut tends to brown too quickly. You need to keep an eye on them
4. Once toasted, remove from the oven and Cool them completely

Prepare the syrup  

Prepare the syrup ahead before baking the cake. The syrup has to be at the room temperature and the cake has to be warm. Hence make the syrup and set aside before you start baking the cake

1. In a sauce pan, add water and sugar
2. Once 2 minutes, the sugar would have dissolved completely
3. Let the syrup boil on medium flame for 10 minutes
4. The syrup should be thick. Do not boil the syrup to 1 string consisntency. The syrup should be little bit thinner than the string consistency. Add rose water / orange blossom and mix once
5. Set aside and let it cool

Directions for baking the cake

1. Preheat the oven to 170 C / 350 F
2. In a large bowl, add semolina, baking soda, salt and mix them together

                                              


3. Add the toasted coconut / desiccated coconut and powdered sugar or castor Sugar to the semolina and mix well

                                   

                                   



4. To this dry mixture, add yogurt, melted butter and using a spatula combine everything well

                                  


5. The mixture will be like thick dough

                                   

                                    



6. Grease a 10 inch pie pan / plate / cake pan. Place a parchment paper on the bottom of the pan / plate.  Then lightly butter the bottom and sides again

                                  


7. Transfer the semolina coconut wet mixture into the greased pan. Using a spatula, smooth the top

                                  


8. Using a sharp knife, mark squares or diamond shape on the dough. Place a blanched almond in the center of the diamonds and gently press them in the dough

                                

9. Let the dough rest for 15 minutes on the kitchen counter

10. Then bake at 170 C for 20 minutes

11. Remove the cake from the oven and cut them through the previously made markings. This cake will be crumbly after it is baked. We will be able to cut perfectly after it is baked. That is why it is recommended to cut it during half way through the baking process

12. Return the cake to the oven and bake for 15 minutes more or until the edges are light golden

13. Remove from the oven and let the cake cool down a bit

14. When the cake is warm, spread or pour the syrup all over the cake and let it soak in the syrup for 4 to 5 hours or preferably overnight

15. This cake tastes best the next day when it is totally drenched in the syrup

 

Ari Nellikai Pickle / Goose Berry Pickle

Ari Nellikai is a tiny variety of Indian Goose Berry. Ari nellikai is eaten as such with salt and red chilli powder. Mom makes pickle out of ari nellikai. We have a ari nellikai tree at my mom's place. This time, goose berries are in season and the tree was completely covered with ari nellikai. I could hardly see any leaves. These gooseberries are super tart and little sweet. This pickle is made by tossing ari nellikai with salt and red chilli powder and then it is seasoned with mustard and urad dal.

This is easy to make pickle and it is not very spicy. It is mildly spiced, sweet and tart. Perfect side / condiment for curd rice or sambar rice.

Ingredients

• 2 Cups Ari Nellikai
• 2 Tablespoon Red Chilli powder
• 1/4 Cup Salt
• 2 Teaspoon mustard Seeds
• 1 Teaspoon Urad Dal
• 2 Tablespoon Sesame Seed oil
• a big pinch of hing / asafoetida

Directions

1. Wash ari nellikai and pat dry with kitchen towel
2. In a large bowl, add ari nellikai, salt, red chilli powder. Toss them together. Cover the bowl with clean cheese cloth or kitchen towel. Do not cover with lid.
3. Let the nellikai remain in salt and red chilli powder for 8 hours at the kitchen counter
4. Keep the bowl in the refrigerator overnight
5. Next day morning, take the bowl from refrigerator and keep it outside/ kitchen counter for 4 to 5 hours. This is done for the nellikai to absorb salt and red chilli powder. They will taste salty and will shrink in size at the end of soaking and refrigerating process
6. Temper the pickle : In a wok, heat 2 tablespoon oil. When the oil is hot, add mustard seeds
7. When the mustard seeds splutter, add urad dal and fry until they  are golden
8. Then add hing and immediately add ari nellikai
9. Mix everything together and switch off the flame
10. Ari nellikai pickle is ready to be served 

Lemon Mint Cooler

A refreshing drink made with lemon, fresh mint and honey. This drink is sweet, tart and has mild flavour of mint. Super quick and easy to make and perfect for a hot summer day.

Ingredients

• 500 ml of chilled water ( You can use plain tap water + 1/2 Cup ice cubes instead of chilled water )
• 2 Large Lemons
• 1 Sprig of fresh mint or 6 fresh mint leaves
• 1/4 Cup Honey ( adjust according to your taste) / 1/4 Cup granulated White Sugar
• a pinch of salt

Directions

1. Wash lemons and cut them into wedges

                                 


                                  


2. Wash mint leaves

                                 


3. Add lemon wedges, mint leaves, honey, salt in a juicer / food processor / mixer grinder

                               


4. Process lemon , mint leaves and honey for 10 seconds in the food processor. If your mixer has 'Pulse' option, you can pulse it for 10 seconds. The idea is to just extract the juice and flavour of lemon without the bitter oil on the skin. If you process the lemon for a longer duration, the juice will be bitter instead of tart. Lemon skin has oil that tastes bitter. So process the lemon just for few seconds. Do not overdo it

5. Add water and process it for 5 more seconds
                                                

                                          


6. Serve chilled with lemon slices and fresh mint leaves

 

Mango Pickle / Aam Ka Achar

Mango Pickle is a condiment made with raw mangoes and freshly ground spices. It is spicy, tangy and has a distinct flavour of sun dried mangoes. Pickling process differs from region to region, mainly due to the aromatic spices used in pickle and also due to the variety of mango used in the pickling process.

In my family, we prepare Mango pickle once in a year , during summer when Mangoes are at their best and are in season. This recipe uses sun dried mangoes. Raw Mangoes are cut into cubes and they are dried in direct sun light for 6 to 8 hours. This is my mom's pickling recipe. She has been making this pickle for almost 26 to 30 years. She makes pickle in a huge pickling jar and then she will gift individual pickle bottles to family and friends. This year I was lucky , yes I was at my mom's place when she was making this pickle.

This mango pickle stays good for months if handled properly with clean dry spoon and kept in clean hygienic conditions. I refrigerate the entire pickle jar in the deep inside portion of the fridge and keep only 1 cup of 2 cups of pickle at kitchen counter for everyday use.

Ingredients

This recipe yields approximately 4 Kilograms of mango pickle. You can reduce the quantity of mango and spices proportionately if you are making less quantity of pickle

• 3 Kilograms of Cut Mango Pieces
• 250 Grams Garlic Cloves
• 2 Cups Red Chilli Powder
• 2 Cups of Salt ( Adjust according to your taste. my pickle version is very salty and I like it that way)
• 1 Cup Mustard Seed Powder
• 2 Tablespoon Fenugreek seed Powder
• 1 and 1/2 Litres of Sesame Seed Oil

Directions

1. Wash raw Mangoes , wipe it with clean kitchen cloth and dry them in shade for 1 hour. Then cut the mango in to equal sized cubes. Transfer the cut mango pieces in to large sheet /  towel and dry them in direct sun light for 6 to 8 hours
2. Meanwhile, prepare rest of the ingredients for pickling
3. If you are using rock salt, powder it in a food processor. I used rock salt for this pickle
4. Add mustard seeds to the food processor and grind it to fine paste and set aside. You need 1 Cup of mustard seed powder for pickling
5. Add fenugreek seeds to the food processor and grind it to fine powder
6. Peel garlic cloves. Roughly Crush 125 grams of garlic and set aside. Keep rest of the garlic cloves as whole. We will be using 125 grams of crushed garlic and 125 grams of whole garlic cloves in this pickle
7. Heat sesame seed oil in a large wok and when the oil is hot switch off the flame. Let the oil cool completely
8. Pickling method: In a large clean dry pot, add sun dried mango pieces, red chilli powder, powdered rock salt, mustard seed powder, fenugreek seed powder, crushed garlic, whole garlic cloves, oil and mix everything with a long wooden spoon / spatula. Toss and mix nicely so that each mango piece is well coated with spices
9. Mango pieces should be well immersed in oil. Transfer the pickle to a clean pickling jar / glass bottle and do not close the lid. Yes , DONT close the lid. Cover the bottle neck with cheese cloth or clean kitchen cloth and tie it tight using a thread or tie it with kitchen towel edges
10. Keep this pickle bottle in a dry clean place on the kitchen counter away from direct sun light / heat
11. Pickle will be ready in 7 to 8 days. You need to open the towel that is covering the pickle bottle everyday and toss the pickle once in a day. Change the covering cloth/ towel once in 2 to 3 days. And use clean dry spoon to toss or mix
12. Once the pickle is ready, store in refrigerator or in clean glass bottles

 

Authentic Chettinadu Mutton Gravy / Chettinadu Mutton Kuzhambu

Chettinad is a region in South India popular for its local cuisine, temples and architecture. Chettinadu Cuisine is one of the most aromatic and spicy cuisine and known for its culinary delicacies. A good friend of mine is from this region and I have been to chettinad region for her wedding. It was the best wedding I have ever witnessed. It was like a royal wedding with 3 days of pre wedding events. During this wedding trip, I got introduced to the amazing chettinad dishes. 3 days of non stop eating and each dishes they served was amazing and unique. Every single dish they prepared was with fresh aromatic spices.

This Chettinad mutton Kuzhambu recipe is shared by my friend's mom. This dish is prepared with freshly ground spices. Traditionally it is prepared in clay pots or heavy metal / brass vessels. But , friend's mom has adapted this recipe to prepare in a pressure cooker. This Gravy is not spicy at all. The rich color of the gravy is from the freshly ground spices and tomatoes. It pairs well with roti / naan / steamed rice

Ingredients

• 500 Grams Mutton / Lamb pieces
• 2 Tablespoon Sesame Seed Oil / Vegetable Oil
• 1 Bay Leaf
• 1 Inch long Cinnamon piece
• 3 Cloves
• 1 Green Cardamom
• 1 Star Anise
• 8 Garlic cloves sliced
• 1 Sprig Curry leaf
• 20 Shallots peeled and chopped finely
• 1 Medium Tomato chopped finely
• 1 Teaspoon Ginger and Garlic Paste
• 1 Tablespoon Coriander powder
• 1 Teaspoon Turmeric Powder
• Salt to taste
• 1 Tablespoon Fresh Cilantro Leaves for garnish 

                          

For Dry Roasting and Grinding : Number 1

• 4 Red Chillies
• 1 Tablespoon Coriander Powder
• 1/2 Teaspoon Cumin Seeds
• 1/2 Teaspoon Fennel Seeds
• 1 Clove
• 1 Green Cardamom
• 1 Inch Cinnamon Stick

For Dry Roasting and Griding : Number 2

• 1/4 Cup Fresh Coconut Slices
• 1 Teaspoon Kuskus / poppy seeds
• 2 Tablespoon Water for Grinding

Directions

1. Dry Roast on low flame all the ingredients listed under 'Number 1' in a pan until nice aroma comes. Cool the ingredients completely and grind it to fine dry powder without adding water. Set aside. We will call this 'fresh ground masala' for easy reference in the recipe

                                    

                                     

                                    

2. Dry roast coconut and kuskus (Number 2 Items ) in a pan on low flame until the edges of the coconut are light brown. Cool completely and grind it along with 2 tablespoon water to smooth paste. Set aside

                                    


3. In a pressure cooker, heat 2 tablespoon oil. Keep the flame on low through out the process. When the oil is hot, add 1 bay leaf, 1 inch cinnamon, 3 cloves, 1 green cardamom, 1 star anise and curry leaves

                              


4. When the curry leaves splutter, add finely sliced garlic and sauté until garlic is light golden

                                 


5. Add shallots and fry until shallots are light golden

                                


6. Add 1 teaspoon ginger garlic paste and sauté nicely until raw smell goes and oil leaves from the mixture
7. Add chopped tomatoes and fry until tomatoes are mushy and soft

                              


8. Add mutton pieces , turmeric powder and increase the flame to high. Fry the mutton pieces nicely for 5 to 7 minutes on high flame and stirring continuously

                             

                            

9. Add coriander powder and 2 tablespoon of fresh ground masala we prepared at step number 1 and sauté nicely for 2 minutes
                 
                    


10. Add 1 cup water, salt to taste and close the lid of the pressure cooker. Keep the whistle on

11. After 1 whistle, reduce the flame to low and pressure cook the meat for 20 minutes on low flame and switch off the flame

12. Let the pressure cooker cool completely and let the  pressure drop

13. Now open the pressure cooker, add the coconut and kuskus paste we prepared at step number 2 and mix everything together

14. Cook for 5 minutes and switch off the flame. Add chopped cilantro leaves and serve hot with roti / naan



 

Mutton Kofta / Mutton Keema Balls

A great appetizer with minced meat / Mutton Keema. These fried meat balls are soft, juicy, mildly spiced. You can serve it with ketch up or Sweet Chilli Sauce. We had it as evening snack with tea.

You can use minced chicken instead of mutton and proceed with the recipe with the same quantity of ingredients. Also, I have used powdered fried gram (udaitha kadai or pottukadai in Tamil) as binding agent You can use corn flour or one egg instead of fried gram powder

Ingredients

• 250 Grams Mutton Keema / Minced Mutton / Minced Meat
• 1 Medium onion Chopped roughly
• 1 Inch Fresh Ginger piece
• 5 Garlic Cloves
• 1 Tablespoon Mint Leaves
• 1 Tablespoon Fresh Cilantro Leaves
• 1 Green Chilli (optional )
• 1 Teaspoon Coriander powder
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder
• 1/2 Teaspoon Garam Masala
• 1/4 Cup Fried Grams or 2 Tablespoon Corn Flour or one Large egg for binding
• Oil For Deep Frying
• Salt to taste

Directions 

 1. In a food processor / mixer / mixie , add minced meat and grind it until it is smooth paste. Do not add water. Transfer this meat to a large bowl. Set aside

                               

2. Add chopped onion, ginger, garlic, mint leaves, cilantro leaves, Green Chilli in the food processor and grind it smooth puree. Do not add water

                                    

                                    

                                    
 

 

3. It is important that you need to grind without water in step number 1 and 2. If you add water, you will not be able to bind and roll the meat into balls

 

4. Add the paste we prepared at step number 2 to the grind meat from step number 1

                                
 

 

5. Add coriander powder, red chilli powder, turmeric powder, garam masala, salt and mix everything together

                                 


                                
 

6. Grind fried grams into fine powder in the food processor

                                

                                
 

7. Add 1 tablespoon or 2 tablespoons of fried gram powder to the meat. This will help in binding.  You can even add corn flour or 1 beaten egg for binding instead of fried gram powder

                             

 

 

8. Mix everything together well. Take 1 tablespoon of meat and roll it into ball. Make even size balls out of the meat mixture and set aside

                          

                        
 

9. Heat oil for deep frying. When the oil is hot, reduce the flame to low

 

10. Add 5 meat balls once and deep fry until they are golden

 

11. Remove from oil and drain on paper towel

 

12. Fry the remaining meat balls in batches

 

13. Serve hot with your favourite dip / ketchup

 

Mango Panna Cotta

Panna Cotta is an Italian Dessert made with milk, cream , sugar and Gelatin. This recipe is for panna cotta flavoured with mango. Also, it is a vegetarian version. We are using china grass / agar agar instead of gelatin.

This is an easy to make dessert , but it tastes totally delicious. Also, this can be done ahead and refrigerated if you are expecting guests. It is a pretty looking dessert and perfect to serve during parties or get together and wow your guests. You can get creative and serve vanilla and mango panna cotta layered in serve ware and serve in style.

 

Recipe Source : http://www.vegrecipesofindia.com/mango-panna-cotta-recipe/

Ingredients

• 1 and 1/2 Cups of Mango Puree( I used fresh Mangoes and pureed them in food processor. You can use canned mango Puree too. But reduce the sugar accordingly since canned pulp will have high sugar content)
• 1 Cup Milk
• 1 and 1/4 Cup Fresh Cream ( I used Amul Fresh Cream )
• 1/2 Cup Sugar
• 4 Teaspoon Agar Agar / China Grass
• 2/3 Cup Water
• 1 Teaspoon Vanilla Extract

Directions 

1. If you are using fresh ripe mangoes - Wash Mangoes, peel remove skin and chop them roughly into large pieces. If you are using canned mango pulp, you can skip this step and step number 2

                                   

2. In a food processor, puree mangoes into smooth paste. Do not add water

                                     

 

3. Using a kitchen scissor, cut china grass into 1 inch length pieces

This is how China Grass looks (refer to the picture below) :) I used it for the first time.. So posting picture of china Grass

                                    

                                   
 

4. In a small bowl, add 2/3 cup of warm water and add china grass pieces into the bowl. Let the china grass remain in the warm water for 10 minutes

                                  
 

5. In a large sauce pan, add milk, fresh cream and sugar

                               
                               
                               

                              


                              
 

6. Heat the sauce pan over low flame and keep stirring the milk until sugar dissolves completely
 

7. Meanwhile, in a small sauce pan heat china grass along with the water we previously soaked it
 

8. Stir the china grass until it completely dissolves in to the water
 

9. Let the milk and cream mixture come to gentle boil. When the milk comes to boil, switch off the flame

                             
 

10. Add the china grass mixture we have in the small sauce pan into the hot milk in a steady stream and keep stirring while you are adding
 

11. Stir nicely and continuously until all the china grass solution is added in to milk
 

12. Let the mixture cool for about 5 minutes. At this stage, you can pour this mixture into serving bowl/ glass to get plain panna cotta. My Son does not eat mangoes, so I served plain panna cotta for him

                              


                         
 

13. Now add the mango puree along with vanilla extract into the milk mixture and stir nicely until everything is combined well without any lumps of mango puree

                           


                          

 

14. Pour the mixture into serving bowls

                           

 

15. Cover the bowls with cling film and refrigerate for 4 to 5 hours or until it is set
 

16. My panna cotta was set in 3 and 1/2 hours
 

17. Serve chilled. Top off with chopped fresh mangoes while serving