Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

Indian Egg less Sweets Special

Andhra Cuisine

Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

For Pavan's B'Day this year (according to the Telugu Calender), we prepared this Payasam & was well appreciated by my everyone including my beloved Grandmother :)

Ingredients:

Sago (Sabudana/Saggubiyyam)- 2 Tbsp. 

Vermicelli (Semiya)-¼ Cup

Clarified Butter (Ghee)- 2 Tsp.

Milk- 1 Litre or 3 Cups

Sugar- ½ Cup

Cashew nuts & Raisins- 2 Tbsp.

Cardamom Powder (Elaichi/Yalakulu)- ½ Tsp.

Method:

In a Pan, Heat Ghee, Add Cashew nuts & Raisins & Sauté till Golden in color, Keep aside

Add Vermicelli in the same Pan & Sauté on Low Flame till it starts getting a nice Golden color, Keep aside

In a Thick Bottomed Pot, add Sago with just about enough Water to Cover & Cook Covered on Low Flame till they are half done

Heat Milk in a separate Pot till one Boil comes
Add the Vermicelli & Boiled Milk to the Sago Pot & let it simmer

Tips:

Bengali- Shemai

English- Vermicelli

Hindi- Seviyan

Gujarati- Sev

Kannada- Shavige

Malayalam- Semiya

Tamil- Semiya

Telugu- Semiya/Sevalu

Urdu- Seviyan

Sago adds the binding in this Vermicelli Kheer which otherwise can be made alone but the Vermicelli would be loosely separated & the Kheer would be liquidy

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Instant Kesar Shrikhand

Indian Egg less Sweets Special

Instant Kesar Shrikhand

Simple Sweetness

Ingredients:

Hung Curd- most of the Whey from the Curd drained out

Saffron (Kesar)-

Castor Sugar- 1 Tbsp.

Nuts (Slivered Almonds, Pistachios Finely Chopped)

Milk-

Method:

In a Sauce Pan, Heat some Milk & Add Saffron

Turn the Milk to Low Flame as soon as Boil starts

In a Mixing Bowl, Add Hung Curd, Sugar & Mix Well

Add Saffron infused Milk & Gently Fold it in the Curd till Creamy

Add the Nuts & Fold them well till the Mixture turns Fluffy

Pour the Shrikhand in to a Ceramic Ramekin Mould, Garnish with Almonds & Pistachios

Tips:

Few Techniques used in here are that of:

Making Hung Curd

Maturation of Flavours

Using Vegetables for Desserts

Concentration of Flavours

Caramelized Sugar

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu
  


Some of the other uses of our Creamy Fresh Hung Curd are that they make fantastic Base for Dips, Cheesecakes!

The Hung Curd Cheesecake ends up with a Hint of Sourness, Fluffy Texture & no Calories of Cheese!

Keep the Saffron in Airtight Container & in the Fridge as it may lose its Aroma if exposed to Sunlight, Heat or Air 

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Ecstasy @ Chennai

Ecstasy- Mickaël Besse located @ Sathyam Cinemas Chennai  
An International Patisserie

Flak is a Rich Caramel-Milk Chocolate Mousse on a Feuilletine Leaf or a Ferrero Rocher Crust with Chocolate Glaze

Praline

Ghana Chocolate Mousse with Apricot Puree & Gianduja

Some other Desserts to try out are Creme Brule, Tiramisu, Le Chocolatier (a rich preparation with 70% Cocoa), Blueberry Soufflé (is made with Ingredients from Belgium), Mikata (is a Rose-based Mousse with Pistachios and flattened Figs), Poc (has Flavours of Cardamom & Apple) & Tout Chocalat
Blueberry Cheesecake, Black Forest Cake (with just a Hint of Rum), Liqourice Raspberry Tartlet (has an Almond Short Crust Pastry filled with Raspberry-Liquorice Ganache & Served with a scoop of Vanilla Ice Cream), White Chocolate Mousse etc.

The Desserts are displayed on the Menu as "On Display, Plated, & Drinking Desserts"

Other Specialties like Frozen Cheesecakes, Crepes, Hot Chocolate, Milkshakes, Soft Beverages, Fresh Juices, Teas & Coffees are also there

There were a few Egg less options as well which we had tried when we went

Feel free to share your views & do let us know of Quality Bakeries/Cafe/Restaurants in your area :)

Sticky Rice & Green Gram Lentil Pudding (Chakkara/Ven Pongal)

Traditional Indian Festive Offering!

Indian Festive Season Special

Tamil Nadu/Andhra Cuisine

Sankranti/Pongal/Varalakshmi Vratham Special

Offering to God (Naivedyam)- Sticky Rice & Green Gram Lentil Pudding (Chakkara/Ven Pongal)

Serves 2

Ingredients:

Method:

 

 

Tips:

Variations:

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Rice Pudding Cooked with Jaggery and Coconut Milk (Aathu Akkaravadisal)

Traditional Indian Festive Offering!

Indian Vegetarian Festive Season Special

Tamil Nadu/Andhra Cuisine

Rice Pudding Cooked with Jaggery and Coconut Milk (Aathu Akkaravadisal)

Serves 4

Ingredients:

Rice- ½ Cup

Milk- 1 Litre

Jaggery (Gud)- 1-½ Cups

Saffron (Kesar)- a Few Strands

Green Cardamom - 1 Tsp., Finely Powdered

Coconut Milk- ½ Cup

Pure Ghee- 1 Tbsp.

Raisins- 1 Tbsp.

Cashew nuts- 8-10

Method:

Rice should be Soaked for 30 Minutes to 1 Hour

Finely Chop the Cashew nuts & Keep Aside

Soak Kesar Strands in 1 Tbsp. of Warm Milk

Boil Milk in a Thick Bottomed Pot

Add the Rice and Keep Stirring

Check to see till the Rice is completely cooked & the Mixture becomes a little thicker

Remove the Mixture from the Heat

Slightly Mash with a Ladle

In a Sauce Pan, Add Jaggery & Stir on Low Heat

Stir Continuously till the Jaggery Melts

Add Saffron and Cardamom Powder and Mix Well

Remove from the Heat Again

Add Coconut Milk and Mix Well

Lastly, Heat Ghee in a Small Tempering (Tadka) Pan to fry the Raisins & Cashew nuts till Golden Colour, the Raisins Puff a little & Release Pleasant Aroma

Add to the Rice-Dal Mixture & Mix Well

Serve Hot!

Tips:

This Festive Preparation is Tamil Nadu Iyengar (Vaishnavite) Community’s Special mostly served in Temple as Offering to the God (Naivedyam/Prasad)

A Thick Deep Bottomed Bronze Vessel (Vengalapanai) would be perfect to prepare this Dish

Rice-Dal Ratio should be 1:6 & Jaggery should be 1- ½ Times the Rice-Dal Mixture

Be Careful not to let the Milk Stick to the Bottom of the Pot as in this Dish the Burnt part of the Milk should be avoided

Variations:

Addition of 2 Tbsp. Split Green Gram (Payattham Paruppu/Pesara Pappu) along with Rice gives a Pongal- like taste in this Recipe

Next Pressure Cook Rice, Payattham Paruppu, Milk, Water & Let it Cook till the Rice-Dal Mixture forms an overcooked Texture

Can add a Pinch of Camphor in this Recipe

Rest of the Recipe is the same as Pongal (Omitting the Coconut Milk), please visit the link below for the same:

http://globaldhaba.blogspot.com/2012/01/sticky-rice-green-gram-lentil-pudding.html

Tips:

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu

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

Evergreen Sweet House @ New Delhi

Evergreen Sweet House @ Green Park New Delhi

have been around since 1960's

must try Starters/Chaat
Golgappe
Aloo Tikki with Chole
Chole Bhature
Dahi Bhalle

must try Main Course
Veg Thali
Mixed Veg Sabzi, Paneer, dry Pindi Chole, Salad, Puri/Roti/Naan, Rice, Sweet

Fruits, Sprouts,


 

Petha Paan- Sweet with Petha Outside & Rabdi Inside

Special Matka Kulfi- Has Dominant Flavours of Pista Saffron

Delhi-ites Taste Buds have changed over the years from the Traditional Sweets to ones prepared in Less Sugar, Oil & Ghee

Some of the Favourites are the Laddoos Prepared in Desi Ghee like the Motichur Laddoo, Panjiri & Besan Laddoo

Laddoo of Delhi is an Important part of all Major Ceremonies & Functions of the City

On Occasions like Diwali, we like to get Our Sweets Gift Wrapped mostly from Evergreen Sweet House!

Gujia during Holi is one of the Specialities




Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Pudding with Date Palm Jaggery (Khajur Gud Pongal)

Indian Vegetarian Festive Season Special
Traditional Indian Sweets!

Tamil Nadu/Andhra Cuisine

Sankranti/Pongal Special

East Meets South- Orissa Meets Andhra!
 

Pudding with Date Palm Jaggery (Khajur Gud Pongal)
Serves 4

Ingredients:
Rice- 1 Cup
Split Yellow Lentil (Dhuli Moong Dal)- ½ Cup
Date Palm Jaggery (Khajur Gud)- 1- ½ Cup
Ghee- 1 Cup
Milk- 1 Cup
Cardamon (Elaichi) Powder- ½ Tsp.
Fresh Coconut- 1 Tbsp., Finely Siced & Fried in Ghee
Dry Fruits (Equal Quantity of Almonds, Cashews, Raisins)- ¼ Cup

 
Method:
Soak Almonds Overnight in Water
Drain, Peel, Finely Slice the Almonds

Fry Almonds, Cashews, Raisins & Fresh Coconut in 2 Tbsp. Ghee till Golden, Drain & Keep Aside

In a Pan, Roast the Moong Dal on a Low Flame till it turns Pinkish and Keep Aside
In a Deep Bottom Pot, Mix 4 Cups of Water in Rice & Dal, Cover & Let them Simmer on Low Flame
Check if the Rice & Dal are Partially Cooked by Pressing each grain between fingers
Add Milk and Cook on Low Flame until Rice and Dal are Completely Cooked
Mash the Rice-Dal Mixture till the Dal becomes Invisible & Mixes Well within the Rice
Next Add Khajur Gud & Keep on Stirring continuously on Low Flame
As the Jaggery Melts, a Syrupy Consistency should form in the Mixture
Slowly Add the Remaining Ghee & Stir Continuously for about 5 minutes till the Mixture turns into a Sticky Porridge
Finally Add Elaichi, Fried Coconut & Dry Fruits

Serve Hot!

Tip:
Rice used should be Small to Medium Grain Size like Sona Masuri, Ponni & Jeera Samba

Slow Roasting the Moong Dal Releases the Sweet Flavour of the Dal, so can Roast & Add the Dal if have time on hands

Pressure Cooker may be used for the Rice & Dal but Slow Simmer definitely gives the Best Tasting Pongal!

Ghee should definitely be used in this Recipe as it enhances the Taste

Jaggery is the Traditional Unrefined Sugar which has been & still is used in Rural India for its Umpteen Health Benefits over Refined Sugar!

The Date Palm Jaggery (Khajur Gud) is obtained from Sap of the Date Palm Tree & is one of the Rarest to find; it adds that Yummy Flavour in the Secret Recipes from the Eastern India most of us want to incorporate in our Cooking also!

There is a Specialty which also is a Trick to keep this Sweet Dish Perfect. Cook the Rice in Equal Quantity of Jaggery Syrup & Ghee on Low Flame till the Rice Completely Softens & becomes Pongal-like Sticky Consistency

Alternatively, Jaggery can be Boiled with Water separately to get a One String Consistency & Added to the Rice-Dal Mixture

To achieve the Perfect Consistency, can keep Sweet Pongal to Cool as it always Thickens

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

Seviyaan & Shahi Tukda

Indian Vegetarian Dessert Special

Traditional Indian Sweets! 

Shahi Tukda 

Serves 3-4

Ingredients:

Milk-

Vermicelli (Seviyaan)-   

Dry Fruits (Cashews, Raisins)-

Sugar Free Natura- 

White Bread Slices-

Ghee-

Method:

In the Milk, Add the Fried Seviyaan & Dry Fruits on Medium Low  Flame

Keep aside Fried White Bread Triangles in Refined Oil

For Reduced Milk:

In a Sauce Pan, Boil Milk & some Sugar Free Natura for Caramelize without the Guilt or Calories

Let it Simmer, Add Saffron in Milk & in Sevaiyaan

Simmer the Milk on Low Flame for about 10-15 Minutes so that the Milk should be Reduced & Thickened

Add Roughly Chopped Dry Fruits (Kaju Kismis) in the Reduced Milk

The Sevaiyaan Texture should be Creamy & Milky if Needed add a Little Milk

Arrange the Bread on a Serving Plate Diagonally, Pour the Reduced Milk on it  

The Bread needs to absorb all the Milk 

Serve the Sevaiyaan Warm!


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Carrot Pudding (Gajar ka Halwa/Gajrela)

Indian Vegetarian Dessert Special

Traditional Indian Sweets! 

Carrot Pudding (Gajar ka Halwa/Gajrela)- a Popular Winter Delicacy from India!

Serves 8-10

Ingredients:

Red Carrots (Gajar)- 2 Kilograms, Shredded Coarsely 

Full Cream Milk- 2 Litre

Sugar- 2 Cup (modify according to personal choice)

Cardamon Powder (Kuti Hui Elaichi)- 2 Tsp.

Dry Fruits (equal quantities of Cashew, Almonds, Pistachios, Raisins)- ¾ Cup, Sliced finely/Slivered

Method:

Wash, Scrape and Coarsely Grate Carrots 

Boil Milk in a Wide Mouthed Pan (Preferably a Metal/Hindalium Pot) till it starts to Boil

Add Shredded Carrots in the Milk and keep stirring on Medium Flame till the Carrots lose their water

 

 

Cook till the Milk dries up

Add Sugar & Stir Continuously

Add Cardamom Powder, Dry Fruits Ghee & Stir Continuously
Serve Hot/Cold!

 

 

Tips:

This can easily take up to 1- ½ to 2 Hours, so be prepared to have help around for Stirring!!

Make this process a fun time by involving the whole family to make it a Winter Family Treat by delegating responsibilities to each member accordingly!

As a Foodie mentioned in an article, ‘Some dishes cannot be made in a jiffy; if you don't have the patience, unwrap a bar of chocolate!’

http://www.thehindu.com/opinion/columns/Vasundara_Chauhan/article72932.ece

Grate the Carrots just before cooking as they tend to spoil and smell easily in a humid weather (especially in Southern Regions)

Adding Milk Solids (Mawa/Khoya)/Condensed Milk and preparing it in Pressure Cooker/Microwave totally depend on personal choice, availability of time and resources!

Can make this completely with Sugar Free Natura instead if Sugar & trust me it tastes as good, so go ahead try the Guilt Free Version also!

Gajar Ka Halwa stays refrigerated for days together in the fridge if made in a large quantity

To enjoy it in true Delhi style, Heat the Halwa on a Girdle (Tawa) till crispy and Golden Brown, top it up with Vanilla Ice Cream/Fresh Fruits (Apples, Mangoes, Apricots) & enjoy this Combo- an All Season Delight!

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Quick Microwave Sandesh

International Egg less Desserts Special

Bengali/Oriya Cuisine

Quick Microwave Sandesh

Ingredients:

Cottage Cheese (Chenna)- 1 Cup

Sugar- 1-½ Tbsp.

Vanilla Essence

Cherries- To Garnish

Chopped Dry Fruits- To Garnish

Saffron (soaked in warm Milk)- To Garnish

Method:

- Take 1 Cup of Cottage Cheese or Chenna in a microwave bowl and microwave it for 1 minute.

- Make sure that Chenna is fresh. This will cause excess of water to accumulate on side.

- Take a spoon and gently press the warm Chenna to remove the excess water.

- Add 1-½ Tbsp of Sugar and a drop of Vanilla Essence to the Chenna.

- Mix it well and microwave again for about 1 minute.

- The Sugar should have melted by now.

- Place the hot mixture in a plate, and try to remove any excess water with a spoon or spatula.

- Crush the mixture properly to remove any lumps. 

- Divide the mixture into 4 pieces. 

- Wet your hands, and make soft balls gently.

- Garnish the Sandesh with Cherries, Nuts or Saffron.

- Sandesh will be ready in less than 10 minutes. Serve chilled.

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