Tuesday, June 28, 2016

Aam Ras

2 ripe Alphonoso mangoes
2 Tbsp sugar
1- 2 Tbsp milk
1 Tbsp sweetened condensed milk(optional)
few saffron strands


  • Peel and chop the mangoes.
  • Blend in a blender the mangoes along with sugar, milk and condensed milk.
  • Serve chilled garnished with saffron strands along with puris.

* Add sugar according to the sweetness of the mangoes. Moreover you can skip adding sugar while using condensed milk.Adjust the milk as per the consistency you like.

Monday, June 20, 2016

Beetroot stir fry

3 medium-small beetroots, peeled and grated
2 big onions, chopped
4 cloves garlic, chopped
1 inch ginger, chopped
4 green chillies, chopped
1/4 tsp turmeric powder
1/4 tsp pepper powder
3 tsp freshly grated coconut
1/2 tsp mustard seeds
1/4 tsp urid dal
2 whole red chillies,broken to pieces
few curry leaves
salt to taste
1 Tbsp +1tsp coconut oil

  • Heat oil in a pan. Add the mustard seeds. Once it starts to splutter add the urid dal and red chillies. 
  • Fry for a minute and then add the chopped ginger, garlic and green chillies. Fry for few seconds.
  • Add the chopped onions and saute until the onion turns golden brown in colour.
  • Now add the turmeric powder  and mix well.
  • Add the grated beetroot and salt. Mix well.
  • Cover and cook on a medium to low flame, stirring now and then.
  • Once 3/4 th cooked open  and continue cooking on a low flame until it becomes dry and dark in colour.
  • Add the grated coconut and curry leaves. Mix well.
  • Finally add the pepper powder, mix well and continue to cook for a minute more.
  • Switch off the flame and drizzle 1 tsp coconut oil on top.
  • Serve as a side dish with steamed rice and curry.

Monday, June 13, 2016

Winter Melon Payasam

Winter Melon/Ashgourd or kumbalam is a vegetable that is known by  many names. The health benefits of this vegetable is also something that has been known since ages. In North India a sweet called 'petha' is usually made from this vegetable whereas in South India this is mostly known only as a vegetable to go into the regular dals and other curries. Here I have experimented a payasam something like our 'palada' with this vegetable. Believe me, no one could guess that it was ashgourd payasam. So for your next get together or celebrations try out this dessert.
1 cupWinter Melon/ Ashgourd/ Kumbalam; chopped into very small squares(like the size of ada pieces in palada)
3 cups milk
1/2 tin condensed milk
1 tsp ghee
a pinch of cardamom powder
few cashewnuts and raisins(optional)
  • Wash the chopped ash-gourd well and drain the water completely.
  • Heat ghee in a wide nonstick pan and add the chopped ash-gourd to it. Saute for 2-3 minutes, until the water is fully absorbed and it is somewhat dry.
  • Add the milk and mix well. Allow the milk to boil . Once the milk boils lower the flame and cook until the ash-gourd gets cooked and the milk reduces in quantity slightly.(this will take approximately 15 minutes)
  • Add the condensed milk and mix well. Continue cooking for 3-4 minutes or until the payasam attains a thick consistency.
  • Switch off the flame, add the cardamom powder and mix well.
  • Fry the cashewnuts(until golden brown) and raisins(until it puffs up) in 1 tsp of ghee and add it to the payasam before serving for an enhanced taste. (Here I did not add the cashewnuts and raisins as my kids are not so fond of these in their payasam.)