The Papaya Tree in our garden laden with huge Papayas, is one of the fondest of childhood memories. There were so many left over even after distributing it to relatives, friends and neighbours. My mother used to make this delicious Halva with the over ripe ones.
1 kg papaya which is a little over ripe
Sugar depending on the sweetness required
A fistful of cashews roasted in ghee
2 tbsps ghee/clarified butter
2 tsps Cardamom powder
Deskin the Papaya and cut it into chunks. Chop the tomatoes too. Puree both together in the mixer. Tip it into a pan. Add sugar as required and keep stirring it on a medium flame till it starts leaving the sides of the vessel. Add ghee and keep roasting till it thickens and forms a mass. Remove from flame. Garnish with roasted Cashews.
With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.
Jelly has been a favourite since childhood. I am particularly partial to the Raspberry flavoured one. Here I have used Weikfield Raspberry Jelly. Followed the instructions on the pack. The only addition is the juice of one lemon for that extra zing!
Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!
250 gms Strawberry
500 gms sugar
400 ml water
1 tbsp lemon juice.
Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.
Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.
Winter is almost over and with it ends the season of fresh Peas. Decided to make an Upkari /Stir fry which goes well with Dal, Rice or even with Roti. Personally, I like to make a meal of it!
1/2 kg Fresh peas
3 green chillies
2 tbsps Coconut oil or oil of choice.
1 tsp Mustard
A large pinch of Hing/asafoetida
4 tbsps grated coconut
Shell the peas and wash them thoroughly. Drain and pressure cook to one whistle with a little salt in one glass of water. (250ml). Heat the oil in a pan. Add the mustard and after it splutters drop in the green chillies and Hing. Toss. Add the cooked green peas and adjust salt. Simmer gently till all the water is absorbed. Garnish with grated coconut. Heat for a couple of minutes and serve hot.
Today’s Breakfast Platter consists of soft Urad and Maida/All Purpose Flour Dosa, Coconut Chutney, Milk Burfi, Banana, Pistachios and a cup of hot Chaai. Recipe Links to all the dishes are shared below.
I have mentioned earlier that baking is not my Forte, and I prefer using the premix while making cakes. Posting a chocolate flavoured Pillsbury premix cake which has been decorated with jelly sweets and sticks.
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.
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
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.
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.
2 cups Besan/Chickpea flour
1.5 cups sugar
3/4 cup Ghee/clarified butter
1/4 cup Cashews finely chopped
1/4 cup Kishmish
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.