Ugadi Pachadi

Nandana Nama Samvatsara Ugadi Subhakankshalu :)

Early Morning, the first thing we Andhrites have on Ugadi empty stomach is a Chutney/Pachadi (unique blend of Sweet Sour Bitter Salty Spicy Flavours!)

Banana mixed with Varied Flavours just like the Different Flavours of Life, Sweet (Jaggery), Sour (Raw Mango, Tamarind), Bitter (White Neem Flowers), Salty (Salt) & Spicy (Red Chilli Powder)

The Flowers need to be separated completely from the Green Stalks, even though they are minutely small as seen in the picture which may otherwise lead to Utter Bittery Taste

We do this by rubbing the Flowers Gently on the palm of our hands

So lots of transformation in the Andhra Kitchen as new items come in like New Jaggery is used starting today in the preparations

In Guntur, the Pachadi is eaten on the Mango Leaf folded like this


Tips:
In Tamil, the Neem Flowers are called Veppam Poo
Read somewhere that Green Chillies are added instead of Red Chilli Powder here but Traditionally Powder is used

Feel free to share your views & do let us know how this one turned out :)

Fresh Fruit Custard

Fresh Fruit Custard

Classic Soul Food & Old Favorites!

Serves 3-4

Ingredients:

Eggs- 4 No’s

Sugar-

Milk- 300 Ml

Single Cream- 100 Ml

For the Fruit Bowl:

Bananas- Sliced

Oranges- Segmented

Pomegranate (Anar)-

Pears- Chopped

Apples- Chopped

Vanilla Essence-

Method:

Separate the Eggs Yolks from the Whites

Add the Eggs in the Double Boiler

Add Sugar in the Eggs & now start to Whisk as they heat in the boiler till it becomes Pale & Frothy

In a Sauce pan, add Milk Add Single Cream

Infuse it with Few Drops of Vanilla Essence, Crushed Cardamom Pods & Whisk

Pour the Egg Yolk Mixture into the Milk

Heat this Mixture on very Low Flame so it simmers gently

Gently stir the Custard till the Egg Yolks are cooked & the Custard thickens

If Needed let the Flame be little higher & also keep a watch on it

Take the Custard off the flame

Strain the Custard in case lumps are formed

Keep aside & let it cool

Add a touch of Vanilla Essence again

In a Bowl, Mix Bananas, Oranges, Pomegranate, Pears Chopped, Apples Chopped & keep it refrigerated till just before Serving

In the Fruits Bowl, Add the Custard through a Strainer & Combine Well

Serve in Individual Glasses like a Martini Glass etc.

Decorate it with Anar & Serve Fresh!

Tips:

Interestingly, ‘Stressed’ spelled backwards is Desserts!!

Few Techniques to keep in mind while making Fresh Custard are:

Preventing Oxidation

Using a Double Boiler

Cooking the Delicate Eggs

So the Double Boilers are good to have gentle heat & to have control over the heat

One of the Great Custard always has Fresh Scooped Vanilla Pods

Put a heat Diffuser Mat (Metal) under the Pan to avoid Overcooking/Burnt Custard

If the Custard is a bit Thinner in its consistency, just make some Flour-Custard Semi Liquid Mix & add it in the Custard so that it starts to Thicken

Feel free to share your views & do let us know how this one turned out :)

Melons, Rocket Leaves (Arugula) & White Radish Salad

International Vegetarian Salads Special 

Melons, Rocket Leaves (Arugula) & White Radish Salad

Serves 2

Ingredients:

Watermelon- ½

Musk Melon- ½

Rocket Leaves- 1 Cup

White Radish- ½

Mint Leaves- a Few Sprigs

Fennel Bulb- 1 No., Chopped

For Ginger Lime Dressing:

Grated Ginger- 1 Tsp.

Lemon Juice- 1 Small

Honey- 1 Tsp.

Salt & Black Pepper (Crushed)- For Seasoning

Extra Virgin Olive Oil- 2 Tbsp.

Chive Greens- 1- ½ Tsp., Finely Chopped

Method: 

For Ginger Lime Dressing:

In a Bowl, Mix Grated Ginger, Lemon Juice, Honey, Cracked Black Pepper, Salt, Extra Virgin Olive Oil, Chives & Rest in Fridge for about 15 Minutes or till the Salad Mix is ready

Cut the Fennel Leaves into Long Thin slices & keep it immersed in water

Using a Peeler, take out Ribbons of the White Radish

Cut both the Melons in Half & Scoop out small balls with Seeds & place it in a Bowl

Put the Ribbons, Fennel Slices, Arugula, Mint Leaves, Dressing on top & Toss Well

Add Chives, Salt Pinch, Cracked Black Pepper

Serve Fresh & Cold!

Tips:

The long peppery leaf called Arugula but there is no other Indian/Hindi name that I know of! 

Please research as much as you can about any Fresh Vegetables, Greens or Fruits for more information like the one below:

http://www.nutrition-and-you.com/arugula.html

Do make sure to Trim the outer part/the hard leaves of Fennel Bulb, the tender leaves can be used for Garnish in any other dish

Feel free to share your views & do let us know how this one turned out :)

Christmas Plum Pudding

Winter, Christmas & New Year- Festive Season Baking Special

Original Christmas Plum Pudding

Serves 4-6

1^st Stage Ingredients:

Star Anise- 2 No’s

Cinnamon Sticks- 1 Inch

Prunes- 1 Cup, Finely Chopped

Cranberries- 1 Cup, Finely Chopped

Fruit Peels (Sweet Lime, Oranges) - 100 Grams

Cherries- 1 Cup, Finely Chopped

Pure Vanilla Essence- 1 Tsp.

Dark Rum- 1 Cup

Brandy- 1 Cup

Fruit Juice (Apple/Orange/Grape Juice) - 2 Cup

Raisins (Kismis)- 2 Cup

2^nd Stage Ingredients:

All Purpose Flour- 2 Cup

Baking Powder- 1 Tsp.

Nutmeg Powder (Kuta Jaiphal)- ½ Tsp.

All Spice Powder (Kebab Cheeni)- ¼ Tsp.

Cinnamon Powder (Kuti Dalchini)- ½ Tsp.

3^rd Stage Ingredients:

Butter- 1 Cup

Brown Sugar- 1 Cup

Pure Vanilla Extract - 1 Tsp.

Eggs- 6 Nos.

Silver Foil/Parchment Paper/Baking Paper- To Cover

Water- As Needed For Water Bath

Amul Fresh Cream- 2 Big Cups

Sugar- 4 Tbsp.

Saffron- 1 Tsp.

Brandy- 60 Ml.

1^st Stage Method:

In a Bowl, Add Star Anise, Cinnamon Sticks, Prunes, Cranberries, Fruit Peels, Cherries, Vanilla Essence, Dark Rum, Brandy and Mix Well

Fruits especially Raisins Absorb most of the Alcohol

Mix the Fruits in Clockwise, Anti Clockwise and Clockwise direction. Mix & Turn the Spoon in 3 Times Total

Cover and keep the Mix refrigerated for at least 3 days

2^nd Stage Method:

This is the Step to Mix in All the Dry Ingredients

So at First we start with All Purpose Flour in a Sieve and Mix in the Powdered Spices. Gently Sieve all and Keep Aside

3^rd Stage Method:

Now would be the time to Whisk in the Butter & Brown Sugar to a Liquid Consistency

Mix in the Dry Ingredients, Carefully Fold Only in 1 direction

Mix in the Soaked Fruits-Spice Mix & Fold Well

The Batter Consistency should be a Wet & Sticky like a Cake Batter which would be Crucial as the Pudding can Either be Steamed in a Steamer or Make a Water Bath and Put it in the Oven

Grease the Cup with Melted Butter, Pour the Plum Batter with a Spoon and Settle the Batter down by Gently Patting down on Hands  

Cover the Cup with a Silver Foil/Parchment Paper/Baking Paper

For a Water Bath:

Add Water in 2 Aluminium Baking Vessel (Cover it just less than an Inch)

Preheat the Oven at about 150 Degree C

Put the Pudding Cups in it and let them Steam in the Water Bath in the Oven till 1 Hour

For Saffron Cream Sauce:

In a Pan Boil Cream, Sugar, Saffron and Brandy on a Low Flame till about 2-3 Minutes till it becomes a Thick Sauce-like Consistency

Keep the Sauce Aside

Check the Pudding, When done Invert it on a Serving Plate and Top it with Saffron Cream Sauce

Serve it Warm with Lots of Love just like All Our Christmas Wishes!!

Tips:

Let’s go back & rewind few decades back in the Western World, the Expensive Spices especially the Sweet Spices used in this Recipe was affordable just for few Festive Occasions So this Pudding was one of the highly awaited Dishes by the Family & became one of the Signature Christmas Recipes!

All Spice Powder includes a mix of Clove, Cinnamon, Nutmeg & Bayleaf

Prunes are Sweetened Plums just like Raisins are Sweetened Grapes!

For a Non Alcoholic Recipe- The Fruit-Spice Mix can be soaked in Fruit Juice (Apple/Orange/Grape Juice)

Raisins always absorb a lot of the Alcohol so we Add it in the end

Traditionally the Pudding was made 4 or 5 Weeks before Christmas

The Age Old belief is that while making a Plum Pudding, generally people especially every Child in the Home makes a wish & it will be granted. For the same, Mix the Fruits in Clockwise, Anti Clockwise and Clockwise direction again by turning the Ladle in same direction 3 times & don’t forget to Make a Wish!

Always mix your Dry Ingredients first while preparing for a Cake/Pudding

The Butter should always be at Room Temperature

Instead of Brown Sugar, Regular White Sugar can also be used in this Recipe

Folding in one direction is the Most Important, as the Cake/Pudding Rises Very Well this Way!

Variation:

Another Version of this Yummy Pudding is with the below Ingredients:

All Purpose Flour- ¾ Cup

Salt- A pinch

Bread Crumbs- 3/4 Cup

Butter- 4 Tbsp.

Cinnamon - ½ Tsp., Powdered

Nutmeg- ½ Tsp., Powdered

Mace- 1/2 Tsp., Powdered

Fresh Lemon - ½ Tsp. Rind Grated

Brown Sugar- ½ Cup

Raisins- 1 Cup

Cherries- ¼ Cup

Lemon Peel- ¼ Cup, Finely Chopped

Almonds- ¼ Cup, Blanched, Peeled & Chopped

Carrot- ½ Cup, Peeled & Finely Chopped

Eggs- 3, Lightly Beaten

Orange Juice- ½ Cup

Sherry- 2 Tbsp.

Method:

Put the All Purpose Flour in a Sieve with Salt. Gently Sieve both and Keep Aside

Mix Breadcrumbs in with the Flour

Add the Butter in the Flour-Breadcrumb mixture

Add Lemon Rind, Sugar, Powdered Spices. Dried Fruits, Fresh Peel and Nuts

Add Eggs, Carrot and Orange Juice

Add Sherry and let the Mixture to soak Covered Overnight

The Following Day, next Step would be to Transfer the Soaked Pudding Batter into 2 Moulds

Cover with Grease Proof Paper, Foil and Steam in a Double Boiler Continuously for 7 Hours at a Steady Temperature

Check to see if the Pudding is Done

Cover & Keep it Overnight to Cool

Reheat for a Minimum of 2 Hours just before Serving

Optionally can use Golden Sultanas (these are Dried Seedless White Pale Green Grapes) ½ Cup & 2 Tbsp. Of Rum

For Baking, any desired Ceramic/Glass/Aluminum/Silicon mould can be used

Tips:


English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu
  

P.S:
Courtesy Master Chef India Season 2 & Sanjeev Kapoor’s Unique Recipes, I was reminded by our Loved Ones to Post for Christmas- Different Varieties of Plum Pudding!!

Feel free to share your views & do let us know how this one turned out :)

Fruit Custard

International Egg less Sweets Special

Fruit Custard

Serves 4 to 6

Ingredients:

Apples- 1 Medium

Oranges- 1 Medium

Pears- 1 Medium

Black Grapes- 12 to 15 No’s

Kiwi- 1 Medium

Papaya- ½ Cup

Pomegranate Seeds- ¼ Cup

Milk- 2 Cups

Custard Powder- 3 Tbsp.

Sugar- 3 Tbsp

Dry Fruits (5 Almonds, 5 Pistachios) - To Garnish

Cherries- To Garnish

Method:

Soak Almonds Overnight
Drain, Peel & Slice Almonds

In a Bowl, Add 3 Tbsp of Cold Milk with 2 Tbsp of Custard Powder and Mix it properly.

Boil the Remaining Milk

Gradually add the Custard-Milk Mix and Stir continuously.

Add Sugar and Mix Well.

Bring the Custard Mix to a Boil. Keep the Custard aside to Cool

Meanwhile, Wash & Dice Apples & Pears

Wash, Peel and Dice Papaya into Medium size.

Peel the Orange & remove the Skin and Seeds.

Wash, De Seed & Dice Grapes.

Gently Peel the Kiwifruit and Dice into Small Pieces. 
Roast, Cool, De Skin & Slice Pistachios

In the Meantime, as Custard Cools, add the Mixed Fruits

Garnish with Dry Fruits, Cherries and Serve Immediately!

 

Tips:

·         Try to use at least 4.5 % Fat Milk for a Creamy & Yummy looking Custard!

·         Can add Bananas as well but make sure that they are Mixed with the Custard just before Serving, as they tend to lose Water easily

·         Diced Apple and Pears should be Soaked in Water to prevent Discoloration.

It is Easy to Remove Pomegranate Seeds Soaked in Water as the Waste particles will float in water and can be discarded easily
Almonds can also be used this way- Microwave in 1/2 Cup Water for Couple of Minutes, Cool & Peel for Quick Usage
Chopped Dates can be added

Variation:

Keep the Custard to Chill in the Refrigerator.

Garnish with Dry Fruits, Cherries & Serve Chilled!

Feel free to share your views & do let us know how this one turned out :)

Fresh Fruit Salad

Vegetarian Salad Special 

Fresh Fruit Salad

Serves 2

Ingredients:

Apple- 1- 1/2 Cup

Grapes- 1/2 Cup

Pomegranate- 1/2 Cup

Lettuce- 2 Cups

Purple Cabbage- 1/2 Cup

Black Olives- 4 No's

For Dressing:

Lemon Juice- 1 Tbsp.

Salad Dressing-  1 Tbsp.

Vanilla Ice Cream- 2 Tbsp.

Dry Fruits (Walnuts, Pistachios, Raisins)- Finely Sliced

Red Cherries

Garlic Bread/ Whole Wheat Toast- To Serve with Salad

Method:

Cut Apple, Lettuce and Purple Cabbage into Finely Diced Pieces

Slit the Grapes into two from centre.

Cut Olives into Small pieces & Mix it with 2 Tbsp. of Vanilla Ice Cream

Leave it for about 8 Minutes

Mix Apple, Grapes, Pomegranate, Lettuce, Purple Cabbage with 1 Tbsp. of Lemon Juice and any Salad Dressing of Choice

Add Olives with Vanilla Ice Cream & Mix well

Place the Salad in a Colorful Bowl of Choice, Garnish it with the Finely Sliced Nuts and Cherries.
Serve the Salad Fresh with hot Garlic Bread or Toast.

Feel free to share your views & do let us know how this one turned out :)