Rava/Semolina Burfi Recipe

This is one of my mom in law’s signature dishes. She was so adept at making it, that I used to marvel at her dexterity. It does take constant stirring for around twenty minutes on a gentle flame, but the end result is totally worth it!

Ingredients :

  • 1 cup Rava/Semolina
  • 1 cup Milk
  • 1 cup ghee/clarified butter
  • 2 cups Sugar
  • 1 tsp Cardamom powder

Method :

Heat a pan and dry roast the Rava till it is a golden yellow and keep it aside.
Grease a thali with ghee and keep it ready.
Add sugar, milk and ghee to the roasted rava and keep stirring continuously for 20-25 mnts on a gentle flame till it starts leaving the sides of the vessel and you can see the ghee separating. Add the Cardamom powder, mix well and pour into the greased plate. Cut into desired shape after ten minutes.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Banana fritters (sweet) Recipe

These Banana fritters are made throughout India with a little variation. Mullik, Pitha, Bora or Gulgule are the names depending on the region where they come from. Easy and quick to make they make an excellent tea time snack.

Ingredients :

  • 2 ripe elaichi bananas
  • 2 tbsps jaggery syrup
  • 1 tbsp grated coconut
  • A pinch of salt
  • 1/2 tsp Cardamom powder
  • Rice flour enough to bind them
  • Ghee to fry the fritters.

Method :

Puree the bananas with the grated coconut . Add the jaggery syrup, Cardamom powder and the salt. Mix thoroughly. Add the rice flour little by little to form a pliable dough. Roll them into desired shape. Heat ghee in a pan. Gently slide in four of the fritters at a time and deep fry to a rich golden brown.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Mango Icecream Recipe

Mango Icecream is an all time favourite and made at home, it is simply divine!! This one melted a bit in the heat, as it is sweltering here! I was about to take another picture, then It looked kind of dainty. A blob of icecream among the melted icecream and Mango Puree!!

Ingredients :

  • 1 litre milk
  • 2 tbsps Brown and Polson mango flavoured custard powder
  • 250 ml mango puree.

Method :

Boil the milk till it reduces to three fourth of the original quantity.
Dissolve the custard powder in some cold milk and add it to the boiling milk. Boil for a few minutes and then allow the milk to cool. Add the mango puree, mix well and freeze. After a couple of hours remove, beat and freeze till done.
Serve the mango icecream drizzled with with Aamras or mango puree.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Madgane/Manganem/ Bengal Gram Paysam Recipe

Madgane is traditionally prepared on Ugadi/Gudi Padva which is New Year in Karnataka, Andhra and Maharashtra. The Goans too make this delicacy, but call it Manganem. The aroma of roasted Chana Dal/Bengal Gram Dal and of cashews in this coconut based dessert is simply divine!!

Ingredients :

  • 200 gms Chana Dal/Bengal Gram Dal
  • 50 gms Cashew nuts halved
  • 50gms kishmish
  • One large coconut grated
  • 200 gms jaggery
  • 1 heaped tsp Cardamom powder
  • A tbsp of ghee/clarified butter

Method :

Dry roast the Chana Dal to a rich golden brown. Wash and pressure cook to three whistles. Add jaggery and cook till the jaggery dissolves. Extract thick and thin milk from the grated coconut by grinding it to a smooth paste and then sieving it. Roast the cashews and kishmish in a tbsp of ghee. Add the coconut milk, jaggery, the roasted Cashew and kishmish to the roasted Chana Dal. Boil well. Add Cardamom powder and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Aamras /Mango Puree Recipe

Aamras or Mango Puree is a favourite with Indians. The best Aamras is from the Ratnagiri Alphonso Mango. Fragrant and sweet, it is a class apart! Here Mango is deskinned, chopped and run through a sieve to get thick pulp. Powdered sugar is added as per requirement. A mix of two varieties of mangoes is also preferred by some. Aamras is enjoyed with Poori or used in milkshakes and smoothies.

Ingredients :

  • 12 Alphonso Mangoes
  • Sugar as per taste

Method :

Deskin the mangoes. Chop them and place them in a sieve. Keep rubbing them with your fingers or with the back of a spoon. The smooth pulp runs through the sieve. Collect it in a vessel and add required amount of powdered sugar. Mix thoroughly and refrigerate.

Note: Never use the mixer or blender to puree the mangoes. The heat of the gadget ruins the taste of the mango puree.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jackfruit and Semolina Fritters Recipe

The aroma of ripe Jackfruit fried in ghee is simply tantalizing!! Posting sweet jackfruit fritters today which are crunchy on the outside but have a soft melt in the mouth inside!!! They can be had as a dessert or served as a tea time snack too.

Ingredients :

  • 12 segments of Jackfruit
  • 2 tbsps grated coconut
  • Semolina/Rava
  • Jaggery
  • Cardamom powder
  • Ghee/clarified butter
  • Salt

Method :

Remove the seeds from the Jackfruit. Grind the Jackfruit along with the coconut to a smooth paste. Add a pinch of salt and as much jaggery as per your preference. Tip in semolina a little at a time, so that you can bind it together. Add Cardamom powder as per requirement. Keep aside for ten minutes. The semolina absorbs the moisture. The batter should be slightly more stiff than dropping consistency. If you find the batter still a little too soft, add more semolina and set aside for another ten minutes. Heat ghee in a pan. Drop in tiny portions of the batter into the hot ghee and fry on a medium flame to a deep golden brown.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rice Kheer Recipe

Rice Kheer is a popular dessert prepared all over India. Known by different names like Kheer, Doodhpak or Paal Paysam, it is thick, creamy and utterly delicious. Fragrant Basmathi rice is the best choice for making kheer.

Ingredients :

  • 1 litre milk
  • 100 gms Basmathi rice
  • 16 tsps sugar
  • 1 large pinch kesar/saffron
  • 1 tsp Cardamom powder

A few cashewnuts and kishmish roasted in ghee to a golden brown.

Method:
Wash and soak the Basmathi rice for about fifteen minutes. Add the sugar to the milk and bring it to a boil in the pressure cooker. Allow it to boil upto five whistles. After the pressure has been released add the rice and cook upto three whistles. Add the kesar, roasted cashewnuts and raisins. Boil for a couple of minutes and then add the Cardamom powder. Switch off. Cover and keep aside for about 15 minutes to allow the flavours to infuse. By cooking in the pressure cooker, the milk takes on a pleasant pinkish hue.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Microwave Cake Vanilla Flavour Recipe

Baking cakes has never been my forte, the main handicap being my aversion to eggs. I did try a couple of eggless bakes, but they did not appeal to me. This time I tried my hand at a simple Vanilla flavoured cake by Pillsbury which was more to my satisfaction. Since it is a pre mix, I just followed the instructions on the pack. The only addition I made was dusting it with desiccated coconut to make it look appealing. Celebrating the first anniversary of my food group Vinaya’s Culinary Delights on Facebook, on May 1st, hence the shape in the form of numeral ONE.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sago Pearl/Sabudana Kheer Recipe

A variety of dishes can be made from Sago pearls/Sabudana. It is known for its cooling properties and also given to convalescents as it is light on the stomach. A kanji or porridge is fed to infants during the hot summers. Posting a kheer today.

Ingredients :

  • 1 litre milk
  • 100 gms Sago pearls/sabudana
  • 12 tsps sugar
  • 1 large pinch kesar/saffron
  • 1 tsp Cardamom powder
  • A few cashewnuts and kishmish roasted in ghee to a golden brown.

Method :

Boil the milk and add the washed and drained Sago pearls to it. Keep boiling on a gentle flame till they are cooked. Add the sugar, kesar, roasted cashewnuts and raisins. Boil for a couple of minutes and then add the Cardamom powder. Switch off. Cover and keep aside for about 15 minutes to allow the flavours to infuse. Serve hot or chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Musk Melon Harshallein/Salad Recipe

Chibda Harshallein / Muskmelon Harshallein is a Konkani delicacy which is enjoyed during the summer months when Musk melon is in plenty. Though fruits are best eaten as is, this is one preparation I just cannot resist. You can serve it as a dessert or for for brunch as well.

Ingredients :

  • 1 medium sized musk melon
  • Coconut milk extracted from half a coconut
  • Jaggery as per requirement
  • Cardamom powder
  • A pinch of kesar/saffron
  • Poha/ flattened rice

Method :
Scoop and chop the musk melon fine. Add the coconut milk, jaggery, kesar and Cardamom powder and mix well. Refrigerate for an hour or more till it is chilled. Serve with poha.

Note: poha should not be added beforehand as it turns soggy. It is dropped into the harshallein in small quantities and eaten immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.