This three combo dessert was prepared to celebrate the first anniversary of my Fb page Vegetarian Culinary delights by Vinaya. A traditional North Indian dessert, it can be prepared beforehand and served either individually or as a combination. I have never been a fan of serving Gulab jamoon or Gajar ka Halva with Vanilla ice cream. This was very popular a few years ago. The icecream just takes away the richness of these two traditional dishes. I decided to prepare a Rabadi to pour over the Gajar ka Halva . A scoop of this decadence with a bite of Gulab jamoon is sheer heaven! I have posted the recipes to both the Gulab jamoon and Gajar ka Halva earlier, so sharing the recipe link to the same.
Pour the milk into either a non stick or heavy bottomed pan. Bring to a boil and simmer it on a gentle flame till it is reduced to half the quantity. Take care to see that you keep stirring the milk every few minutes so that it doesn’t stick to the bottom of the pan. Add the sugar and keep simmering it till it reduces further. Keep pushing the cream/ malai that forms on top of the Rabadi to the sides of the pan. The procedure is complete when the milk reduces to exactly one fourth of the original quantity. You are left with around 300- 325 ml of thick, condensed milk. Scrape the cream back into the milk, cover and allow the mixture to cool. Refrigerate. Serve the Rabadi topped with slivers of almonds or Pistachio with either Gajar ka Halva or even Jalebi.
A simple, easy to make icecream which is ready in no time. You can use flavour and fruits accordingly of your choice. Here I have used the good old vanilla essence as I wanted to use a variety of fruits.
1 litre full fat milk
2 tbsps corn flour
12 tsps sugar
1/4 tsp vanilla essence
Dissolve the corn flour in a quarter cup of milk. Stir well to ensure there are no lumps. Keep aside. Bring the milk to a boil. Add sugar, stir and simmer on a gentle flame for five minutes. Add the corn flour mixture and keep stirring for about five minutes. Add the vanilla essence and mix well. Switch off and allow to cool thoroughly. Pour it into any tray or mould and place it in the freezer compartment. After five hours, remove and blitz it once in the mixer. Pour it back into the tray and freeze. Ice cream gets set in two hours. Serve with fruits of your choice.
Hayagreeva Maddi is a rich classic dessert from the Udupi cuisine. Usually offered as Naivedya and then served as Prasadam. The first time I tasted this was at the Krishna Matha in Udupi. Cooked Bengal gram comes together with jaggery, dry fruits, dry coconut and roasted poppy seeds. This dessert is ready in exactly half an hour.
125 gms or half cup Chana Dal/ Bengal gram
150 gms / a little more than half cup of jaggery or jaggery syrup
125 gms/ half cup of grated copra/ ( dried coconut)
3 tbsps of cashewnuts halved
3 tbsps of almonds broken into bits
3 tbsps of kishmish/ raisins
1 tsp cardamom powder
3 tsps khuskhus/ poppy seeds
5 tbsps Ghee/ clarified butter
Wash and pressure cook the chana dal in two glasses of water to five whistles. Allow to cool naturally. The texture of the Chana dal should be firm but should break easily.
In the mean time heat a pan. Drop in the poppy seeds and dry roast them till they turn a golden brown. Keep aside. Pour in the Ghee into the same pan. Drop in the cloves and as they are spluttering drop in the cashewnuts and almonds. As soon as the cashewnuts turn a golden yellow, add the raisins and toss till they fluff up. Add the copra, jaggery syrup, roasted poppy seeds and the cardamom powder. Mix thoroughly and then add the cooked Chana dal along with the little water which is left behind. Bring to a boil and simmer gently for a couple of minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse.
Sundal is a preparation of lentils which could be either sweet or savoury. It is made as an offering to the deity, especially during Navratri. This recipe of sweet Moong Sundal was shared by my friend Asha Sathish Philar who is a chef par excellence and has authored a recipe book herself.
1/2 cup/ 125 gms Moong/ green gram
16 slivers of Copra/ dry coconut
9 Cashewnuts halved
2 tbsps Kishmish
5 tbsps Jaggery syrup
1 tsp Cardamom powder
2 tbsps Ghee
7 tbsps dessicated coconut or fresh coconut
Wash the moong and pressure cook to two whistles. Some prefer soaking it for an hour or so, but I prefer to cook it directly. This prevents the Moong turning mushy.
Heat the Ghee in a pan. Add the copra and cashews. Roast to a golden yellow. Drop in the kishmish and switch off the flame. Toss. The kishmish immediately puffs up. Tip it into the cooked Moong along with the jaggery syrup, dessicated coconut and cardamom powder. Mix well. Heat for a couple of minutes. Serve hot or cold.
Note: If you do not have jaggery syrup on hand you can make it by dissolving five tablespoons of jaggery in half a glass of water. Bring it to a boil on a gentle flame. The syrup is ready. I prefer to make a large batch and stock it as it comes in handy while cooking.
Hindori is an extremely easy to make dessert. It can be made with par boiled rice, Wheat flour or with Poha/ flattened rice. I have already posted the one made with wheat flour earlier. Posting the recipe today of the one which my friend Nivedita Prabhu shared with me.
2 cups Thick/ jada Poha
1 cup grated coconut
1 cup jaggery
Half a glass of water
1 tbsp Ghee/ clarified butter
1 tsp cardamom powder
Dry roast the Poha till you get its aroma. Allow it to cool and powder it. Grind the coconut too and keep it aside. In the meantime tip the jaggery, water and the ghee in a pan. Boil till you get a one string consistency. Tip in the powdered poha, cardamom powder, ground coconut and mix thoroughly. Apply a little Ghee on your palms and make Hindori of the desired shape. These remain good for upto ten days if refrigerated. Just zap it in the microwave for 20 seconds before eating.
This dried green peas Usli doubles up both as a breakfast eat as well as an accompaniment to a meal. One can innovate by making it with onions or even with a Garlic seasoning, though I have today followed the recipe shared by my friend Vidya Rekha Kamath and prepared it the Sattvik way.
1 cup/ 200 gms dried green peas soaked overnight
1/4 of a large coconut grated
For the tempering:
One tbsp coconut oil or oil of choice
1 tsp mustard
1 tsp cumin seeds
7 green chillies finely chopped
2 Inch piece of ginger grated
1 dry red chilly broken into two
A chickpea size of Hing/ Asafoetida powdered
2 sprigs curry leaves
Pressure cook the dried peas with salt to three quick whistles. Allow to cool and if there is any water left behind drain it. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the cumin seeds. Allow them to crackle and then tip in the grated ginger, green chillies, asafoetida, dry red chilly and curry leaves. Toss and tip in the cooked peas. Mix , cover and heat on a gentle flame for a couple of minutes for the flavours to infuse. Garnish with grated coconut.
Delicious sweet Idlis that can be served as dessert or at breakfast. This is a long forgotten recipe traditionally made by the Konkani community. It’s served with either fresh home made ghee or butter. I thank my friend Shyamala Prabhu for sharing her wonderful recipe with me.
1 cup Idli rava/ rice rava
1 cup grated coconut
2 cups poha/ flattened rice
Jaggery as required
A pinch of salt
A handful of cashews and kishmish
A pinch of turmeric powder
1 cup semi sour curds
Ghee/ to Grease the moulds
Powder the poha and grind it with the curds to a paste along with the grated coconut and jaggery . Tip the ground paste into a bowl. Add the idli rava, salt , turmeric powder and dry fruits. Add a quarter glass of water. Mix thoroughly and allow to ferment for 8-10 hours. Grease the moulds with ghee. Here I have used the traditional Idli katori( container) . You may use the Idli stand as well. Give the batter a quick whisk and pour it into the greased katoris. Place them in the Idli steamer which has been kept boiling before greasing the katori. Cover and steam for twenty minutes. A knife inserted should come clean. Remove, allow to cool before de moulding. Serve with butter or ghee.
This Maharashtrian recipe shared by my friend Nilima Kotulkar goes well with rice, poori and Roti. The base of coconut and Besan/ chickpea flour with it’s smooth texture , the addition of peanuts, the tang of tamarind and the slight sweetness of jaggery make this dish truly delectable.
2 Drumsticks chopped into 2 Inch size pieces
A fistful of peanuts soaked and pressure cooked with a little salt
A small lump of jaggery or two tbsps of jaggery syrup.
1 tbsp tamarind paste
Half of a small coconut grated
2 tsps Besan/ chickpea flour
2 tbsps finely chopped coriander leaves
For the tempering:
2 tsps oil
1 tsp mustard
1 tsp cumin seeds
1 tbsp Chilly powder
A large pinch of turmeric
A pinch of Asafoetida
Boil the drumsticks with a little salt in two glasses of water till they are done. Grind the grated coconut and Besan to a smooth paste. Heat oil in a pan. Add the mustard and after it splutters drop in the cumin seeds. Once they crackle add the chilly powder, turmeric, Asafoetida, and immediately pour in the tamarind paste, cooked peanuts, the water in which the Drumsticks were boiled along with the Drumsticks. Add the coconut besan paste and jaggery. Bring to a boil and simmer gently for a few minutes till the raw taste of the besan disappears. Add more water if required. The consistency should be that of a gravy of pouring consistency. Garnish with coriander leaves and serve hot.
This is the third variety of Babycorn fritters that I am posting in my website. A traditional Konkani masala used to coat them. Babycorn has only been recently included in the Konkani cuisine. This recipe was shared by my friend Pushpalata Pai. These fritters double up as a snack as well as an accompaniment to a meal. Usually rice is soaked and ground fine, but when in a hurry you may use rice flour. Just grind it with a little water, chilly powder and cumin seeds, but the way it is traditionally made is hands down a winner.
15 tender Babycorn slit lengthwise into two
1/2 cup raw rice soaked for an hour
4 Byadgi chillies ( they add colour)
4 Guntur chillies ( they add spice)
1 tsp Jeera/ cumin seeds
Chickpea sized piece of Hing/ asafoetida
Oil for frying
Drain the soaked rice. Tip it into a mixer jar with the Byadgi and Guntur chillies, Jeera, Hing and salt. Grind to a fine paste with a little water . Drop the batter into a bowl. Add the Babycorn. Mix gently and keep aside for about fifteen minutes. Heat oil in a pan. Drop in the Babycorn about 6 -7 at a time and fry till they are golden orange and crisp. Serve hot.
This is just an experiment which turned out delicious. Usually a dessert called Thaen Mithai is prepared from Idli batter. Spoons full of Idli batter are dropped into hot oil, fried and dipped into a sugar syrup. I had Dosa batter on hand. Just added sugar, cardamom powder and some safron to it. Mixed it well and allowed it to stand for five minutes. Then dropped spoons full of the batter in hot Ghee. Deep fried to a golden brown and drained on a kitchen towel. This dessert is ready in just ten minutes. Recipe link to the Dosa batter is given below.