Kiwi Panhe

This recipe is inspired from Sanjeev Kapoor's Kiwi Panha recipe. But instead of roasting the kiwis, I just pressure-cooked them. I used our traditional "Panhe" recipe to make this fruity beverage.

Kiwi Panhe
Kiwi Drink
Ingredients
6 Kiwi, rinsed

6 green cardamoms, peeled
1/2 cup sugar or to taste
1/2 tsp salt

Method
1. Pressure cook kiwi. Peel and take the pulp out.
2. Grind the pulp with cardamoms, sugar and salt.
3. Store the pulp in an airtight container in the refrigerator.
4. When ready to serve, add 1/4th cup pulp and 3/4th cup chilled water to serve.

Note -
1. This pulp can also be frozen.
2. Adjust sugar proportion based on the tartness of Kiwis and personal taste.


Credits -

http://www.sanjeevkapoor.com/kiwi-ka-panna.aspx

Pineapple Lassi

I had a huge bag of frozen pineapple chunks from Costco. I thought of making this frosty delicacy.

Pineapple Lassi
Pineapple Smoothie
Ingredients
2 cups frozen pineapple chunks
1 cup plain yogurt
sugar or any other sweetener of your choice (optional)
water as needed

Method
1. Thaw pineapple chunks for just half an hour.
2. Blend using 1/2 cup water in your heavy duty mixer.
3. Add yogurt and sugar or any sweetener if using.
4. Blend.
5. Adjust water depending on the desired consistency.

Note
1. This is really a no-frills recipe. You can adjust the amount of pineapple, yogurt and sugar depending on your taste.


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Tyler Florence's Banana Nut Muffins

 

 

 

I had bookmarked Tyler Florence's Banana Nut Muffins for a long time.

During my initial years in the United States, these muffins were quite comforting. As luck would have it, my husband and I were in two different states working on our respective first jobs. We hated this situation. We had rented "our" apartment in one side of the US and I was sharing an apartment with a roommate on the other side. Whatever meager salary I was earning, would go in buying air line tickets and visiting my husband. To squeeze out my weekend stay, I would depart on Friday afternoon - completing 40 hours during the week, and would report directly on Monday morning after taking a very early flight. Even when I think about those days, a sudden feeling of melancholy takes over. How I hated to go back to work, away from my husband! This was more than a decade ago. The airlines actually used to pamper the passengers. That morning flight to the east coast, would welcome the passengers with a huge breakfast box. It contained yogurt, fruit and a huge banana nut muffin. I would feel too reluctant to eat, but a little bite of banana nut muffin would cheer me up.

Tyler Florence's Banana Nut Muffins
Ingredients

Mix
2 cups All Purpose Flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Whisk
4 over ripe bananas, mashed
1 cup brown sugar
3/4 cup melted butter
2 eggs
1 tsp. vanilla extract

Fold in
1/2 cup chopped pecans or walnuts - Leave 2 tbsp. for sprinkling on top

Method
1. Preheat oven 375F
2. Mash bananas and whisk them with sugar, melted and cooled butter, eggs and vanilla
3. Mix flour, baking soda and salt.
4. Mix dry and wet ingredients.
5. Fold in chopped nuts - keep 2 tbsp. aside.
6. Pour evenly in greased muffin tins. Sprinkle remaining walnuts on top.

7. Bake for 18 - 20 minutes.
8. Allow to cool for few minutes.

Note -
1. This recipe will yield 12 - 15 muffins.

Credits
Tyler Florence

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Pineapple Bundt Cake

I wanted to bake a cake and was looking for a simple from the box kind of recipe. The birthday girl didn't care for too much frosting. Pineapple Poke Bundt Cake from Dole was just right. Any simple cake recipe gets elevated to another level after baking in  bundt pan.

Pineapple Bundt Cake
Recipe from Dole.com
Ingredients
1 box Yellow Cake
4 eggs
3/4 cup vegetable oil
1 Instant vanilla pudding
1 can (20oz)Crushed Pineapple, drained {Save the juice}
3/4 cup Pineapple Juice
1 tbsp. vanilla or pineapple extract

Glaze
1 cup powdered sugar
1 tbsp. butter
Remaining Pineapple Juice
1 tbsp. vanilla extract

Method
1. Preheat oven 350 F
2. Beat yellow cake mix with oil, eggs, vanilla pudding, pineapple juice & extract. Stir in crushed pineapple.
3. Grease bundt pan. Pour the batter.

4. Bake for about 40 minutes or till the inserted toothpick comes out clean.

5. Mix powdered sugar, remaining pineapple juice and vanilla extract.
6. Poke the baked and still warm cake with a skewer. Drizzle the glaze all over the cake.
7. Invert the cake on to a serving platter.

8. Let it cool down.
9. Enjoy!

Note -
1. You can also use pineapple extract instead of vanilla extract.

Recipe Credit
http://www.dole.com/Recipes/Pineapple-Poke-Bundt-Cake

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Watermelon Juice

 

I found some juicy watermelons on sale. So as usual, I got a little carried away. Later, there was a mad rush at home to use them in every possible way. Finally I came up with this simple juice that we consumed every morning till the melons were finally over!

 

Watermelon Juice

Ingredients

3 cups cut watermelons (Red part only)

1/2 cup cold water

2-3 ice cubes

1/2 tsp lemon juice, freshly squeezed

1/4" ginger, peeled and chopped

 

Optional Garnish

A pinch of chaat masala

Few mint leaves

 

Method

1. Add all the ingredients in a blender. Process.

2. Serve immediately.

3. Garnish with mint leaves and chaat masala if desired.

 

Note -

1. I think, sugar is not necessary but feel free to use, if you think otherwise.

 

 

 

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Raspberry Milk

 

I get rather ambitious and over estimate our berry eating capabilities when I buy berries in bulk. But then whirring them in the blender with milk, always saves the day.

 

Raspberry Milk

Ingredients

1 cup fresh raspberries

7-8 cashews

2 1/2 cup milk

3 tbsp. Rooh Afza

 

Garnish (Optional)

Fresh mint leaves

 

Method

1. Blend all the ingredients together.

2. Serve chilled, garnished with a fresh mint leaf.

 

Note -

1. Use more or less Rooh Afza (available in the local Indian stores) per your preference.

 

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Fanasachi Bhaaji

Sprouts  play a vital role in Maharashtrian Cuisine. We either make Usals (the stir fries made using only sprouts), curries, or add it as an appendage to the main vegetable. This partnership definitely boosts the health quotient by adding a good amount of proteins, vitamin B and fiber.

Fanasachi bhaaji (raw jackfruit) is often paired with kala vatana, brown chickpeas or vaal/bitter field beans. Therre is an elaborate process to sprout and peel these bitter field beans. I generally sprout them in a big quantity and then store them in separate containers in the freezer. I store bigger amount in one container for making birde or usal and a small amount is kept to add it to the padwal, tondli or fanas/jackfruit

Fanasachi Bhaaji (with vaal/daalimbya)
Jackfruit with Bitter Field Beans
Ingredients

1 can raw jackfruit [20 oz. by weight, 10 oz. drained]
1/3 cup vaal sprouts
salt to taste
1/2 tsp. jaggery

Tempering
1/2 tbsp. coconut oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1/4 tsp. asafetida
4-5 cloves garlic, smashed
3-4 red chilies, halved
1/4 cup finely chopped onion

Mix
1/4 cup freshly scraped coconut
1/2 tsp. freshly ground black pepper

Method
1. Drain and Rinse jackfruit. Chop to bite sized pieces.
2. Heat oil in a saucepan or kadhai.
3. Add mustard seeds, asafetida, turmeric powder, garlic and chilies. As they sizzle, add onion. Sauté till it's soft.
4. Add vaal sprouts and 1 tbsp. water. Mix. Cover and let it cook till vaal is semi cooked.
5. Add jackfruit, salt and jaggery. Cover and let it cook till vaal is cooked.
6. Stir in coconut-black pepper mixture.
7. Mix well. Cover and let it cook for another 2-3 minutes.

Note-
1. Increase the amount of black pepper powder per your preference.
2. Garlic cloves are smashed but still are kept whole.
3. Use any of your choice but coconut oil works the best.


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Raw Mango Quinoa

 

 

I substitute cooked quinoa for making many South India inspired fried rice recipes. Raw Mango Rice is made in South Indian kitchens by tempering rice with spices, curry leaves, raw peanuts and raw mango. Cooked quinoa tastes equally delicious. I have used rainbow quinoa here for variety, but even usual quinoa works just fine.

 

Raw Mango Quinoa

Ingredients

2 cups cooked quinoa, cooled completely

1 cup grated raw mango

salt to taste

 

Tempering

1 tbsp. sesame oil

1/2 tsp. mustard seeds

2-3 red chilies, halved

1 tsp. chana daal

1 tsp. urad daal

1/4 tsp. asafetida

2 sprigs curry leaves

2 tbsp. raw peanuts

 

Garnish

2 tbsp. minced cilantro

 

Method

1. Heat oil in a wok. Add spices, daals, curry leaves and peanuts.

2. As they splutter, and peanuts appear crispy, add grated raw mango. Stir fry for a minute.

3. Add cooked quinoa, salt to taste.

4. Mix well. Cover and let it cook for about 5 minutes.

5. Serve warm, garnished with cilantro.

 

Note -

1. Use raw mango from the Indian stores. Green mangoes available at American super markets do not have the required tartness and firmness.

 

Cooked Rainbow Quinoa

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Chic-Choc Milkshake

Chic-Choc! Does it ring a bell? It's a combo of Chickoo and Chocolate!! ;-D

Chickoo has plenty of sugar and there's a scoop of ice cream too, so I don't add any additional sugar. Feel free to add sugar, if you like.

Chic-Choc Milkshake
Ingredients
1 packet  (12 oz.)frozen Chickoo slices(I used Deep brand)
2 tbsp. unsweetened cocoa powder
2 1/2 cups Milk
1 scoop vanilla ice cream

Method
1. Pour all the ingredients in a blender.
2. Process.
3. Serve

Note
1. This results is fairly thick ice cream shake. Increase the amount of milk if you like.
2. I don't add any ice, but you can add crushed ice in the blender along with other ingredients.


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Black Magic - Jambhool Milkshake

 

Black Magic???Chillax! It's just a milk shake which is not even black!!;-D

My mom-in-law had it at a recent engagement party. She asked the server about the ingredients since she knew that certain someone who loves to collect the recipes and blog them, would be happy!!;-D

Finding fresh Jambhool was next to impossible in this part of the world, till I chanced upon Deep Frozen Jamun packet at our local Indian stores.

Black Magic

Jambhool Milkshake

Ingredients

1 measure Jambhool Pulp, see note(2) below

1 measure milk

1 measure vanilla ice cream

Method

1. Prepare Jambhool pulp as described in note (2) below.

2. Blend the pulp with milk and vanilla ice cream in the equal measures, in a blender/smoothie maker or mixer.

3. Serve immediately

Note

1. Jambhool in Marathi also goes by the name - Jambu/n in Gujarati. It's a purple berry like fruit with a seed. It is said to have medicinal properties to cure diabetes. It is also called Indian Black Plum.

2. Frozen Jambhool is available in the freezer section of the Indian stores. They are not deseeded. I place them in water. When they are thawed, I scrape the pulp, and discard the seeds. I later use the pulp to make the milkshake.
3. Above proportion results in fairly thick milkshake/smoothie. Add more milk if you prefer thinner consistency.
4. I don't add additional sugar since ice-cream already has it. Add more sugar per your personal preference.
5. I used Deep brand frozen Jambhool(12 oz).
6. Use black berries or blueberries, if Jambhool is not available.

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Banana Dosa

 

 

In spite of being born and raised in Mumbai, I must tell you that I still am not very familiar with all the parts of, in and around Mumbai. All of my relatives live on the Western Railway track. As a result, I have hardly travelled using Central and Harbor trains.

When I worked as a trainee, immediately after the graduation, I was sent for a weekly training course in Thane. We were a bunch of "freshers" and enjoyed every bit of our training and newfound freedom. We attended the classes, ate out in the restaurants (for which we were to get reimbursed - it seemed a thrillingly novel concept that time!!) and when a teacher showed up late, we played dumb charades. Life was good!

During one such outing at the near by restaurant - for the life of me, I can't remember the name - my friend, Satya, who was from South India, ordered "Banana Dosa". We - the rest of the Mumbaikars - had to re-read the menu card to make sure that there was  indeed such entry for Banana Dosa. We all were used to only sada dosa, masala dosa, rawa dosa, paper dosa, mysore masala dosa and such. Satya's Banana Dosa order was my only introduction to banana dosa.

But being a self-proclaimed foodie and with just way too much enthusiasm in cooking in general, - even after so many years - this was always on my "to-cook" wish list. With a leftover dosa batter in the fridge and two over-ripe bananas in the fruit basket, my wish came true!


Here's my version.

Banana Dosa
Banana Pancake
Ingredients
1 recipe Dosa Batter
1 or 2 over ripe bananas

Oil for cooking

Method
1. Prepare dosa batter per instructions here.
2. Mash over ripe banana and add to the batter.
3. Heat a nonstick pan.
4. Pour a ladleful of batter to make a thick pancake.

5. Drizzle some oil around.
6. Cover and cook on a medium flame.
7. Flip and cook on the other side.
8. Serve with the chutney of your choice.

Note -
1. You can either mash banana completely so there are no lumps or mash it lightly.





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Berrylicious Trifle Pudding

Gudiya wanted to bake a sheet cake for the American Independence Day. I didn't want anything too sweet to remain in the refrigerator. Too much sugar in sight only prompts everyone to eat more sugar. So I wanted to go light. I suggested this berrylicious pudding. Gudiya was thrilled to know that she can assemble the whole thing without any help from me.

Berrylicious Trifle Pudding
Ingredients
1 pint blueberries
1 pint raspberries
1 Angel Food Cake (loaf or half tube cake)
1 tub CoolWhip

Method
1. In a big container or bowl, arrange in all the ingredients in layers.
2. Garnish with remaining CoolWhip and berries on top.
3. Cover and refrigerate.
4. Serve chilled.

Note -
1. Any fruit of your choice can be used.



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Narangi ni Basundi

This is a simple Gujarati dessert. I have tasted four different types of fruity basundis - Orange Basundi, Pineapple Basundi, Strawberry Basundi and Dry Fruit Basundi. Each basundi adds a unique flavor of the fruit du jour. It's delicious. Just make sure to serve it chilled.
This is how I make it -

Narangi ni Basundi (Serves 6- 8)
Ingredients
1 litre whole milk (Preferably organic)
1 can sweetened condensed milk
1 can evaporated milk
1/2 tsp freshly ground cardamom powder
few threads of saffron + 1 tbsp milk
1 ripe orange
1 tsp sugar
1/4 tsp orange essence (Optional)
few almond / pistachio slivers

Method
1. Boil milk. Lower the flame, let it simmer for about half an hour.
2. Add condensed milk, evaporated milk. Simmer.
3. Keep saffron threads in a spoon and roast them quickly on a low flame . Put roasted saffron in 1 tbsp milk to get a vibrant yellow color. Add the saffron milk in the basundi.
4. Add cardamom. Switch off the gas. Let the basundi cool down completely.
5. Meanwhile, peel the orange. Remove the pith, seeds. We will use only inside orange segments. Chop them. Add the sugar. Keep it in the fridge covered.
6. Add Basundi to a serving bowl. Keep in the fridge. Make sure it's completely chilled.
7. Just before serving, add chopped oranges, orange essence - if using, almonds and pistachios.

Note -
Do not add orange in hot basundi, else the milk will curdle. This basundi has to be completely chilled. After putting orange basundi in a serving bowl, remember to serve immediately.

Happy Independence Day, India!

 

जय जय जय , जय हे

 

Pineapple Raita

Cool, sweet & tangy pineapple raita goes really well as a perfect accompaniment with spicy meal. You may even serve it as a dip with pita chips.

Since I still don't know how to cut the pineapple properly, I use crushed pineapple in the can.

Pineapple Raita
Pineapple Yogurt Salad
Ingredients
1 cup crushed pineapple (from can, drain the juice)

Whisk
1 1/2 cup plain yogurt
A dash of sugar
salt to taste (optional)

Sprinkle
A generous pinch of chaat masala
A generous pinch of red chili powder
A generous pinch of black pepper powder

Method
1. Drain the juice from the can.
2. Whisk yogurt with salt and sugar.
3. Stir in drained pineapple.
4. Sprinkle with spice powders on top.

Note -
1. Canned pineapple may already have sugar. So adjust sugar as needed.

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Cantaloupe Smoothie

 

My texting skills are rather pathetic. On top of it, if I am texting in a hurry, it just goes out of hand quickly. I had made this smoothie and wanted to text my husband that the smoothie is in the refrigerator. I was on my way out and he wasn't home yet.  So what I meant to text was "Cantaloupe Smoothie in Fridge". But it got auto corrected as "Can't Elope Smoothly on Friday!" My husband called immediately, probably fearing that I'd lost my marbles! :-D

  

 

Cantaloupe Smoothie

Ingredients

Few chunks of Cantaloupe

1 or 2 soaked dates, pit removed

2 cups any milk of choice (Almond milk, Soy Milk or regular Milk)

1 tsp Flax powder (optional)

 

Method

1. Blend all the ingredients in a blender.

2. Serve chilled.

 

Note -

1. This recipe serves 2 people.

2. Depending on the desired sweetness, and natural sweetness of the fruit, adjust the amount of dates or just not use it.

 

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Nutella-Banana Cake

Every once in a while, I have three overripe bananas on the kitchen counter. I have been doing many versions of banana breads and cakes. I have been freezing those overripe bananas for making smoothies for later. Last week I followed the recipe from Cooking Light. Instead of making a loaf, I baked it in a square pan. I didn't use butter, used 3 bananas instead of 2 and used almonds instead of hazelnuts. I did not glaze it.

This recipe is a winner.My family simply loved this cake.

Nutella-Banana Cake
Adapted from Cooking Light
Ingredients

Microwave for 30 seconds

5 tbsp. Nutella Chocolate-Hazelnut spread
1 tsp Canola oil

Blend

3 tbsp. Canola oil
3 mashed overripe bananas
½ cup sugar or brown sugar
2 eggs
2/3 cup buttermilk

Mix

1 ½ cup Whole Wheat Pastry Flour
½ tsp salt
¾ tsp baking soda
½ tsp baking powder

Garnish

Almond Slivers

Method

1.     Preheat oven to 350 F.
2.    Add dry ingredients to wet ingredient mixture.
3.    Grease and flour a square cake pan.
4.    Pour half of the cake batter.
5.    Spread the Nutella mixture.
6.    Pour remaining half mixture
7.    Using a skewer, swirl to make marble pattern.
8.    Place almond slivers on top.
9.    Bake for 55 minutes.
10.  Cool in the pan for 10 minutes.
11.  Invert and let it cool on the wire rack.

Note -
The original recipe with proportion can be found below.


Credits
Cooking Light

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Banana Smoothie

I put the overripe bananas to good use. You can use milk of your choice. Usual milk, Soy milk or almond milk will work fine. I add flax powder to boost its nutritional value but it's optional. Instead of adding sugar, I add soaked, pitted dates.

Banana Smoothie
Ingredients
2 overripe bananas, peeled, chopped
3 cups milk of your choice
2 dates, pitted and soaked
1 tsp flax powder (optional)

Method
1. Blend.
2. Serve chilled.

Note -
1. I make similar smoothies using different fruits.


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Kachchya KeLyachi Bhajee - Raw Plaintains Stir Fry

Kachchya KeLyachi Bhajee with PoLi

 

I found some good looking raw plantains in the supermarket. I decided to make this simple bhaji. Plantains tend to get dry after cooking and hence this bhaji needs plenty of fresh coconut. Adjust the amount per your preference.

 

Kachchya KeLyachi Bhaaji

Raw Plantains Stir Fry

Ingredients

2 raw plantains, peeled and chopped

1/3 kala vatana sprounts, cooked

salt to taste

1 tsp jiggery

 

Tempering

1/2 tbsp. oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

 

Grind to fine paste

1/2 cup freshly scraped coconut

1 tsp coriander seeds, roast for a minute

5-6 black peppercorn, roast for a minute

3-4 byadgi chilies, roast for a minute

 

Method

1. Heat oil in a saucepan. Add the ingredients for tempering.

2. As they splutter, add chopped plantain pieces. Cover with a lid. Place some water and let it cook till plantain is soft.

3. Add cooked kala vatana sprouts, ground masala paste, 1/2 cup water, salt and jiggery.

4. Bring to boil. Let it simmer till most of the moisture evaporates.

5. Serve as a side dish with chapatti or rice flatbread - tandlachi bhaakri.

 

Note-

1. This recipe is for raw plantains only. Do not use over-ripe or even semi-ripe plantains.

 

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Tricolor Popsicles

I decided to pay tribute to the Indian Tricolor by juxtaposing three Indian patriotic colors.

Tricolor Popsicle
Ingredients
1 cup papaya or mango chunks, frozen
1 cup lychees, cut into chunks, frozen
1 cup kiwi, peeled, cut into chunks frozen

1 tsp sugar each, if required
1 tbsp coconut milk to make canned lychees whiter!

Kulfi or Popsicle molds - as needed

Method
1. Blend frozen papaya or mango chunks, adding sugar if required. Place in the Popsicle mold. Freeze for at least 1/2 hour.
2. Rinse blender and blend frozen lychees adding coconut milk and sugar - if required. Place on top of the semi-frozen orange layer. Freeze for 1/2 hour.
3. Rinse the blender and blend kiwi chunks with sugar - if using. Place on top of the white layer. Cover the lids and freeze till set.
4. Serve and enjoy!

Note -
1. I used papaya for this recipe.
2. My lychees were from cans. So I drained them and soak them in water to get rid of the peculiar odor. I then chopped and froze them.
3. If any or all of your fruits are sweet, do not use sugar.

Happy Independence Day, India!

 

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Rose Watermelon Granita

I have seen or read about watermelon granita in the various food magazines. Watermelon and simple syrup are processed and frozen for about an hour. It is then scraped using a fork and re-frozen again. This scraped watermelon ice is served which goes by the name "Watermelon Granita". I have seen some variations like addition of mint, lime or even alcohol.

My version is inspired by my MIL's watermelon-rose flavored mocktails.

Rose Watermelon Granita
Ingredients
3 cups juicy red watermelon chunks
1/2 cup rose syrup such as Rooh Afza or Dabur

Method
1. Process watermelon chunks with rose syrup in a blender or food processor. Do not add any water.
2. Pour in a freezer safe glass baking pan.
3. Freeze for about 45 minutes to 1 hour.
4. Scrape the semi-frozen "watermelon ice" with a fork.
5. Re-freeze again for another hour or so.

6. Scrape again with the fork.
7. Serve in a bowl.

Note -
1. Depending on the sweetness of watermelon, you may need to change the quantity of rose syrup.


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