Chahou Kheer/ Manipur style kheer recipe

Chahou Kheer is usually made from black rice and the ultimate result is a beautiful lavender coloured kheer. I used the regular Basmathi rice to make it because of the unavailability of Black rice. It is almost similar to the kheer made in South India. The only difference is the addition of coconut, either grated or in slivers.

Ingredients :

  • 1.5 litres Milk
  • 250 gms sugar
  • 100 gms Basmathi rice
  • 10 pods Cardamom
  • 10 cashewnuts halved
  • 25 kishmish/ Black raisins
  • 3 tbsps grated coconut
  • 1 tbsp Ghee/clarified butter

Method :

Wash the rice and tip it into the pressure cooker along with the milk and sugar. After one whistle, lower heat and allow to cook for 20 minutes. Allow the pressure cooker to cool thoroughly before opening the lid. Powder the Cardamom. Tip it into the kheer. Heat Ghee in a pan. Add the cashewnuts and Kishmish and roast to a golden yellow. Drop it into the kheer along with the grated coconut and allow to boil for a minute, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Besan/Chickpea flour Ladoo Recipe

Besan Ladoo is a Maharashtrian delicacy though today it is made all over India. A very rich and fragrant Ladoo, you can make it with or without the addition of nuts.

Ingredients :

  • 2 cups Besan/Chickpea flour
  • 1.5 cups sugar
  • 10 Cardamom
  • 3/4 cup Ghee/clarified butter
  • 1/4 cup Cashews finely chopped
  • 1/4 cup Kishmish

Method :

Dry grind the Cardamom and sugar to a fine powder. Keep aside. In a tbsp of Ghee roast the Cashews to a rich golden brown and the Kishmish till they fluff up. Heat the remaining Ghee and roast the Besan on a gentle flame till it turns a rich golden brown. At this stage the Besan is very aromatic and starts to release the Ghee from the flour. Switch off and set aside till it has cooled down. Add the Cardamom and powdered sugar and also the fried nuts. Mix well. Take small portions of this mixture and roll into small balls. Store when thoroughly cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot Kheer/Payasam Recipe

This used to be a regular on our table when the children were young. Carrots contain carotene and I would try to get the children to eat them by preparing them in a variety of ways. The Carrot Kheer/Payasam was always the hot favourite.

Ingredients :

  • 100 gms Carrot
  • 500 ml milk
  • 5 tbsps Condensed Milk
  • 10 Almonds halved
  • 10 Cashewnuts halved
  • 15 Kishmish
  • 1/2 tsp Cardamom powder
  • Sugar (only if required)
  • 2 tbsps Ghee/clarified butter.

Method :

Deskin, wash and grate the Carrots. Soak the Almonds in hot water for a while. Peel and halve them. Heat the Ghee in a pan and first roast the cashews to a golden yellow. Drop in the Kishmish and roast till they fluff up. Drain and keep aside. In the same Ghee roast the grated carrots for about two to three minutes. Pour in the milk and the Almonds and simmer gently for a few minutes. Add the condensed milk and the Cashew and Kishmish (Keeping a few aside for garnish) and boil for a minute. Add the Cardamom powder, mix well, cover and keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kesar Bhath/Saffron flavoured Rice Recipe

Celebrating my website turning one by sharing the recipe of Kesar Bhath. This happens to be my 676th post. It has been an eventful year blogging and I have learnt a lot within this one year. Sharing sweet memories with you all with this rich, fragrant and flavourful dessert.

Ingredients :

  • 125 gms Basmathi Rice
  • 1/4 tsp Kesar/Saffron
  • 16 tsps sugar
  • 2 tbsps Ghee/clarified butter
  • 12 Cashews halved
  • 25 kishmish
  • 5 Cloves
  • 1 heaped tsp Cardamom powder
  • 200 ml water

Method:

Wash and soak the Basmathi rice for half an hour. Drain well. Soak the saffron in two tbsps of water. Heat Ghee in a pan. Roast the halved Cashew nuts to a golden yellow. Drop in the Kishmish and roast till they fluff up. Remove the Cashews and Kishmish and keep them aside. In the same Ghee add the Cloves and the rice and stir fry for a couple of minutes. Pour in 200 ml boiling water and the saffron water into the rice. Cover and cook on a gentle flame for ten minutes. The rice will be 75% cooked. Add the sugar and allow it to dissolve on its own without stirring. After five minutes open and add the Cardamom powder. Mix gently and garnish with the roasted Cashew and Kishmish. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 37

A bitterly sweet Thali today as Bittergourd which is a family favourite rules the day. On the Thali are Rice, Dal, Bittergourd and Hogplum Ghashi, Bittergourd Pickle, Bittergourd Kismuri, Potato Papad, Fruits and Masala Buttermilk. The recipe links to all the dishes are given below.

Recipe to make the perfect Rice

Dali Recipe

Bittergourd and Hogplum /Kararthe Ambadya Ghashi Recipe

Bittergourd Kismuri Recipe

Bittergourd Pickle Recipe

Mini Potato Papad

Masala Buttermilk Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rava/ Cracked wheat Payasam Recipe

Lapsi Rava/Cracked wheat Payasam is an easy and delicious dessert which one can make when one has craving for anything sweet. It is very easy to make it these days as tetra pack of Coconut milk is readily available. Though I make mine the traditional way by extracting Coconut milk from grated coconut, the Payasam made with the ready one tastes equally good.

Ingredients :

  • 2 tbsps Lapsi rava/Cracked Wheat
  • 1/2 coconut
  • 1 tsp Cardamom powder
  • Jaggery syrup as per requirement
  • Dry fruits like Almonds, Cashews, Kishmish and Pistachios.
  • 1 tsp Ghee/clarified butter

Method :

Roast the Rava in a tsp of ghee till it turns slightly golden brown in colour. Drop in the dried fruits and toss for a minute. Extract milk of half a coconut. Keep the first thick extract aside. Cook the Lapsi and the dried fruits in the remaining thin extract. After it is cooked add the jaggery syrup as per requirement. Add the first thick extract of coconut milk. Boil for a couple of minutes. Finally add the Cardamom powder. Serve either hot or chilled.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Lentil Shorba Recipe

This is a take off on the traditional Konkani Saarupkari and it is wonderfully filling and healthy too. I usually make it on days when we have had a heavy lunch and would like to have something light yet filling for supper.

Ingredients :

  • 125 gms Lobia/Black Eyed Beans
  • 1 tsp Chilly flakes
  • 15 flakes garlic crushed
  • 1 tomato chopped fine.
  • 2 tbsps Ghee/clarified butter
  • 1 dry red chilly
  • Salt

Method :
Wash and pressure cook Lobia till soft and mushy. After the cooker has cooled down, tip the Lobia into a pan and mash it well. Add the chopped tomato to the cooked Lobia and boil well. Heat Ghee in a pan. Add the crushed garlic. When it turns golden brown add the chilly flakes and the broken red chilly. Toss. Drop it into the Shorba. Boil well and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kerala Style Fruit Salad Recipe

The usual fruit salad served is of fruits topped with ice cream or custard of one’s choice and a drizzle of honey or a scoop of jelly. Fruit salad in Kerala is so flavourful and rich that it will leave you asking for more!

Ingredients :

  • 250 gms Fresh Pineapple
  • 12 grapes
  • 1/4 of an apple
  • 1 small Banana
  • A fistful of pomegranate seeds
  • 1/2 tin condensed milk
  • 2 cloves
  • 1 inch piece of cinnamon
  • A large pinch of Kesar/Saffron
  • 2 tbsps Mango Puree
  • Juice of half a lemon

Method :

Chop the pineapple into tiny bits. Heat a glass of water in a pan. Add the pineapple pieces and boil them along with the cloves and cinnamon. Once the pieces are cooked, discard these spices and allow the pineapple to cool thoroughly. Chop the apple and banana into tiny bits and halve the Grapes. Tip all these fruits along with pomegranate and the lemon juice into the cooled pineapple and refrigerate for an hour. Add the chilled Mango puree, saffron and condensed milk and mix thoroughly. Allow to chill thoroughly before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Paal payasam / Kerala style Rice Kheer

Paal payasam is a delicious dessert of Red rice cooked in milk and garnished with nuts. I prefer making this Payasam in the pressure cooker as one needn’t constantly keep stirring it and the milk takes on a beautiful pinkish hue. You can garnish it with nuts of your choice roasted in Ghee.

Ingredients :

  • 1.5 litres Milk
  • 250 gms sugar
  • 100 gms Red rice
  • 10 pods Cardamom
  • 10 cashewnuts halved
  • 25 kishmish
  • 1 tbsp Ghee/clarified butter

Method :

Wash the rice and tip it into the pressure cooker along with the milk and sugar. After one whistle, lower heat and allow to cook for 20 minutes. Allow the pressure cooker to cool thoroughly before opening the lid. Powder the Cardamom. Tip it into the Payasam. Heat Ghee in a pan. Add the cashewnuts and Kishmish and roast to a golden yellow. Drop it into the Payasam, allow to boil for a minute, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Lauki/Ghia/Bottle Gourd Halva Recipe

Bottle Gourd is well known for its therapeutic uses and a variety of dishes can be made from this vegetable. Sambhar, a variety of subzi, Soup, Kofta, and even desserts can be made from this vegetable. Posting a simple, easy to make and delicious Halva today.

Ingredients :

  • 1.5 kgs bottle gourd
  • 200 gms sugar
  • 500ml milk
  • 5 tbsps Ghee/clarified butter
  • A large pinch of Kesar/Saffron
  • 21 pods of Elaichi/Cardamom
  • Cashews and Almonds to garnish.

Method :

Wash and deskin the bottle gourd. Save the peel to make a stir fry. Grate the Bottle gourd and tip it into a pan along with the milk, Cashews and Almonds. Cook it on a gentle flame till done. Add the sugar and saffron and keep cooking till it starts leaving the sides of the vessel. Add the Ghee and stir for a while. Add the powdered Cardamom, mix well and serve hot.

Note: I prefer adding the Cashew and Almonds whole to the Halva without roasting them. You may sliver them and roast them in a tbsp of Ghee and add them too.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.