Cheppi in Konkani means that preparation which is bland or without the addition of sugar or salt. This is one preparation which is made during Gauri Pooja and also on Dussehra by the Konkani community. . Fresh husked paddy is cooked in Coconut milk and towards the end a turmeric leaf is added which imparts the fragrance to this dish.
100 gms rice
1 coconut grated
1 Turmeric leaf
Grind the coconut to a fine paste with water. Strain it through a sieve or a muslin cloth. Keep the first extract of the coconut milk aside. Take out the second and third extract similarly and cook the rice in this milk. Once the rice is cooked drop in the Turmeric leaf and the first extract. Bring to a boil. Simmer for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.
This is a best out of waste recipe. Delicious Halva made from the white portion that is left behind after scooping off the water melon from it’s rind. It is also used to make soft fluffy dosa. The watermelon this time was huge, so could get quite a huge amount of the white portion.
White portion of the Watermelon grated fine
Sugar as per requirement
Cashewnuts and kishmish
Ghee to roast the dried fruits
Tip the grated rind and sugar into a microwave safe bowl. Power cook for fifteen minutes. Remove, mix and check for consistency. If still a little watery, power cook for another five minutes. Heat the Ghee in a pan. Drop in the Cashews and kishmish and roast to a golden brown. Tip in the Halva and heat thoroughly. Add cardamom powder, mix well and serve hot
Note: The amount of sugar totally depends on the sweetness of the rind. Add a small quantity at first. If required, more can be added later on.
Nendrapalam or the Kerala Bananas are usually used to prepare this dish. I tried it with the usual Elaichi Bananas that I had. It has turned out delicious! An easy and quick dessert that can be made when having unexpected guests.
2 Elaichi Bananas
5 tbsps sugar
2 tsps Ghee/ clarified butter
2 tbsps water
A pinch of Elaichi/cardamom powder
A few cashews or almonds roasted in Ghee.
Peel the bananas and slice them lengthwise into two. Place them in a pan and drizzle Ghee over them. Roast to a golden brown. Take the sugar in a pan. Keep stirring it over a gentle flame till it melts and turns into a deep golden brown. Add the cardamom powder and water to thin it down. Switch off and pour it over the roasted Bananas. Garnish with roasted cashews or almonds.
This is one of the simplest and easiest of Ladoos. Only requirement is of Chikki Jaggery which is seasonal. Most Indians stock up on it during Makar Sankranthi or Pongal. Children and adults both love this crunchy Ladoo which is specially prepared during the Kite flying season in India.
250 gms Chikki Jaggery
200 gms Puffed rice /Kurmura
1 tsp Cardamom powder
300 ml water
Ghee /clarified butter
Heat the jaggery in 300 ml water. Boil till bubbles appear. Drop some syrup into a plate which contains water. The syrup should form into a pellet when brought together. Remove from flame and add the kurmura and cardamom powder. Mix well. Apply ghee on your palms and make ladoos.
This is an easy and quick dessert which mom always made for us when we craved for something sweet. Today as my blog turns two decided to celebrate with this simple yet delicious dessert.
5 slices of bread
6 tsps of sugar
A big pinch of Kesar/ saffron
1/4 tsp cardamom powder
5 Cashew nuts halved
A few Kishmish
Ghee to fry the bread
200 ml water
Cut the bread into any desired shape. Mom just used to quarter it and fry it. I used a cookie cutter to give it a heart shape. I made ten heart shaped pieces out of the five slices of bread. Heat ghee in a pan. Deep fry the bread, cashews and kishmish separately to a rich golden brown. Drain and keep aside. Take sugar and water in a pan. Allow to boil. Add the saffron strands to it and keep boiling for a couple of minutes. Switch off and add the cardamom powder, fried cashews and raisins to the syrup. Place a couple of fried bread pieces in a serving dish and pour the syrup over it. Serve immediately.
Note: I like my bread to retain it’s crunch, so pour the syrup while serving the dish. You may allow the bread pieces soak in the syrup before hand if you like them soft.
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.