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.
125 gms Basmathi Rice
1/4 tsp Kesar/Saffron
16 tsps sugar
2 tbsps Ghee/clarified butter
12 Cashews halved
1 heaped tsp Cardamom powder
200 ml water
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.
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.
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.
2 tbsps Lapsi rava/Cracked Wheat
1 tsp Cardamom powder
Jaggery syrup as per requirement
Dry fruits like Almonds, Cashews, Kishmish and Pistachios.
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.
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
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.
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!
250 gms Fresh Pineapple
1/4 of an apple
1 small Banana
A fistful of pomegranate seeds
1/2 tin condensed milk
1 inch piece of cinnamon
A large pinch of Kesar/Saffron
2 tbsps Mango Puree
Juice of half a lemon
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.
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.
1.5 litres Milk
250 gms sugar
100 gms Red rice
10 pods Cardamom
10 cashewnuts halved
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 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.
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.
1.5 kgs bottle gourd
200 gms sugar
5 tbsps Ghee/clarified butter
A large pinch of Kesar/Saffron
21 pods of Elaichi/Cardamom
Cashews and Almonds to garnish.
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.
This is a healthy no sugar dessert which is filled with the goodness of dried fruits. Simple and easy to make and extremely delicious. It stays good for three to four months, hence a boon when having house guests.
250 gms Black seedless dates
50 gms Almonds
50 gms Walnuts
50 gms Cashews
20 gms Pistachios
2 tbsps Khuskhus/Poppy seeds
1/2 a Nutmeg grated
3 tbsps Ghee/Clarified butter
Chop the Cashews, Pistachios, Almonds and Walnuts fine. Mix them together in a bowl. Chop the dates and mash them a little with a masher. If using dates with seeds, remove the seeds and chop them fine. Powder the Cardamom. Heat the Ghee in a pan. Add the poppy seeds and roast till they fluff up and give off their aroma. Add the grated nutmeg and the Cardamom powder. Toss. Add the mashed dates and roast for a couple of minutes. Drop in all the chopped nuts and mix thoroughly. Keep stirring for a couple of minutes till the mixture has come together. Pour it into a greased tray or plate. Pat it into shape. Refrigerate for three hours. Remove and cut into desired shape. You can also decorate it with silver foil if you so desire. Keep it aside for a couple of hours before storing it.
I have already posted a version of this Ladoo with sugar. Posting a Ladoo which can be made using Jaggery Syrup today.
200 gms Roasted Bengal Gram Dal /Hurakadle/Daalia
100gms Dry coconut /Copra
5 tbsps thick Jaggery Syrup
2 tsps Cardamom powder
2 tbsps Black sesame seeds
3 tbsps warm Ghee/clarified butter
Dry roast the roasted Bengal Gram Dal for a few minutes till it gives its aroma. Alternatively you can also microwave it for a couple of minutes. Allow to cool thoroughly. Dry roast the black sesame seeds till they splutter. Powder the dry coconut and the roasted Bengal Gram Dal. Tip it into a vessel. Add the roasted sesame seeds, jaggery syrup, Cardamom powder and warm Ghee. Mix thoroughly in a kneading motion. Take small portions of this mixture and roll it into balls.