Ricotta Rasmalai

When Italy meets india, expect fireworks, folks :) Or a fantastic treat - This is not an uncommon recipe or method of making Rasmalai, one of Eastern India's most popular desserts, now a favorite all over India- for those who have seen my other Rosemalai post, you will know that this method is quite different from the one I used the last time I made this dish.  I found this 1)a lot easier to prepare and 2)taste wise too, it was more appealing to me. So whachya waiting for - let's get cracking with making this super duper dessert.

Prep Time <10 mins
Cook Time 45 mins

Ingredients for the Malai

1. 2 cups ricotta cheese
2. 3/4 - 1 cup of white granulated sugar
3. 1tbsp of powdered cardamom

Ingredients for the Ras

1. 1 can Carnation condensed milk (sweetened)
2. 1 can of evaporated milk (unsweetened)
3. 3 cups of 1% milk
4. 1 tsp crushed/ strands of saffron

Method

• Set oven to 350
• Drain any excess water from the ricotta by hanging in a cheese cloth or turning the tub over a cheese close draped in a colander
• In a mixing bowl, gently mix in the ricotta, sugar and cardamom
• Pour into a greased square pan
• Cook in the oven for 35-45 minutes or until you see a faint golden color appear on the surface
• Cool it down
• In a pan, empty the contents of the condensed milk and evaporated milk and set on a slow flame
• Stir in the ingredients until they flow smoothly together
• Now add the milk and allow it to boil
• Add in the saffron and boil for 5-7 minutes
• You must find the the milk reducing in quantity by now
• Cut the ricotta into squares or diamond shapes
• NOTE- If you find there is some water beneath the baked rasmalai - just tip the pan and pour out excess water
• What I did was - cut the pieces of ricotta and placed them in ramekins, ready to serve and poured the ras or milk over it - cooled it down on my counter and placed them in the fridge to serve chilled
• This can be served hot or cold 
• Add sliced almonds or crushed pistacho (unsalted) on the top for added elegance
• Enjoy 

Cream of Spinach Soup

A week or so ago, I was praying that that darned groundhog would not see his shadow - but he did and what's more, ever since the weather has altered to winter-like conditions with nasty wind-chills. This, after a really balmy spring like January is not cool - I mean for the weather to be so cool ;p.
This weather has warranted some warming of them cockles - so I made me a cream of spinach soup that got eaten to the last drop :)
Agreed, I actually used cream in this recipe, but a cup for about 10 cups of spinach and a small fistful of pine nuts.  The Fat content is hopefully negated by the goodness of the greens. It yielded about 6 servings. A winner soup for those who love spinach.

Ingredients

• 1Family Sized Box of Organic Baby Spinach
• 1Small fist ful (about 2 tbsp) pine Nuts
• 1-2 Dry red chilies (cayenne) (not for the faint hearted)
• 1 tsp of whole black peppers (this is a must ;)
• 1 cup of heavy cream
• 1cup of milk (if required)
• 2 cloves of garlic
• 2 tsp olive oil

Preparation

• In a wide mouthed pan, heat the olive oil and temper the chilies, peppers and brown the garlic
• Add the spinach and swiftly toss it around - 
• NOTE: A whole box of spinach is a lot volume-wise. So stir in handfuls at a time so as not not get overwhelmed 
• Once the leaves have softened a bit, add the cream and the pine nuts and allow them to boil together - this should take 3-5 minutes
• Add some milk if you want more volume
• Salt to liking
• Cool it before you grind.
• Refrigerate if you like cold soups. 
• Pour back in the pan and allow it to heat up again, if you like it hot - like we do chez moi.
• This can be served with warm bread or crackers 

Until the next time, adios amigas!
Sharing this with Javelin Warrier's Event  Made With Love Mondays

No Fry Pakoras & Event Announcement

This is my guest post for Sobha Shyam, of GOOD FOOD - She really makes "very good" food, so do check out her blog - And I am privileged to have been invited to be a guest chef on her blog -Hope you will enjoy my post on her blog - Thank you Sobha :)

Here is my no-fry pakoras recipe

Ingredients (same as that of regular pakoda)

1cup besan (kadalamavu/chickpea flour

1 cup rice flour
2tbsp olive oil for lightly sauteeing the onions1 red onion chopped

3-5 green chilies

1/4 cup finely chopped cilantro

1 tbsp grated ginger

1/2 tsp asafetida

olive oil cooking spray & paniyaram pan (bagel pan)

Preparation

Lightly fry the chopped onion in oil

Add water in tablespoons (about 3) until you've reach the right consistency to bind the flours but not make it soggy (see pictures)

Make into firm balls to fit the dips in the pan

Heat pan on low flame and spray the dips

Place the balls in the dips and spray lightly once more

Close with lid and allow it to cook for a couple of minutes before turning them over.

With another light spray, cook the top side for a couple of minutes longer until the entire pakoda is a pleasing golden brown crisp.

Serve hot - This is what I call having my pakodas and eating them too :)

Enjoy


I am also super happy to announce that I am guest hosting our enthusiastic and wonderful fellow blogger Kalyani's event, Cooking for Kids on my blog From Feb 15th - March 15th - The main ingredient for this event is SPROUTS
Here are the event rules

a) To use the central ingredient - sprouts in any kid-friendly dish. Please refer to Kalyani's blog for referencing what a kid friendly menu is
b) Logo usage is mandatory. Vegetarian dishes only.No eggs either, please :)

c) Fresh entries are accepted, upto a max of 2 archived entries allowed as long as they are linked & re-posted.

d) Link to Kalyani's  event announcement makeover as well as this post is necessary.

e) Event runs from 15th Feb - 15th March 2012. 

f) Kindly use the linky tool provided below to enter your recipes. 

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Apple, Almond & Pepper Chutney/Spread

Red Pepper chutney has always been a hot favorite in our home. But I was making a non- Indian sort of meal, and was looking to make something that was delicious that could at once be spread over toast bites, dipped with chips, steamed veggies or even pita and go well with dosais, in subsequent use. the versatility of chutney needs no elaboration from me. But let me just say that if I have a chutney around, lunch ideas become really simple - spread them over tortillas, throw some greens and or beans into it and sink your teeth in. My kids tend to do that when they come home hungry after school. Peppers have a beautiful flavor and are incredibly delicious as chutneys and spreads.

The recipe without further ado
Ingredients


1/2 each of red and orange peppers
1 fine red apple (I used pink lady)
1 tomato
1/2 red onion
2 red chilies
2tbps Porto (sweet Red wine) Optional
2 tsp of olive oil (1 to saute and one to drizzle over the finished chutney
a small fistful of slivered almonds

Preparation
Roast all the ingredients - save the porto to add before griniding - do no cook it
Grind adding NO water -
Chill before serving

Linking this to my own event - The Chutney Chow Down

Masala Peanuts

This is an easy and delicious instant snack - A perfect snack for loved one watching TV at home, spicy, crunchy and delicious.
This is my entry for Blog Hop Wednesday an event created by Radhika of Tickling Palates and this week I am paired with Jabeen of Jabeen's Corner, who has a lovely blog full of interesting recipes.
Although this was Microwave recipe, I decided the old fashioned way would work better for us, simply because I think besan needs to be be cooked completely if you do not want it to upset your tummy. And deep frying ensures that :)
Here is my recipe
1 cup of roasted peanuts (without chilka or outer skin)
1tbsp besan
1tbsp rice flour
1tbsp sambar powder/curry powder
salt to taste
curry leaves
a pinch of asafetida
2 -4 tbsp water to make batter
Oil to fry

Preparation
In a bowl mix the powders, salt, asafetida with the water to make it into a thick smooth paste
Now add the peanuts to this paste and mix in well
Heat oil and make in one or 2 small batches
Allow it to cool and break up any lumps

NOTE: in the hot oil, all some curry leaves and crisp them and add to the peanuts. Enjoy with a movie :)

Hummus Fest For Super Bowl

OK... Here's a BIG post from me - A lot of work with not just the recipes, but the photo-editing and posting - But this is a special occasion and trust me when I say I really don't care about the game although as between the two, I am rooting for the Pats, Superbowl is a time for new ads, great half-time shows - Madonna kicked some a.. and for food bloggers it is a time to try out new stuff in the kitchen - because isn't everything ultimately centered around food? So I decided to have a Hummus Fest at our place for the event and here are the 7 different kinds of hummus I made - Easy but takes time esp if you are making so many in one go - Hope you will enjoy this labor of love as much I have posting it.

The common ingredients in all are 1/2 can of garbanzo beans per type washed & strained -
I interchanged between green & dry red chilies & black pepper for spice - 2 red chilies for most that were not already chili based
I interchanged between tsp lemon juice & 1/2 tsp of tamarind paste for the tartness
I used 1-1.5 tbsp of olive oil for each type - 1 tbsp for drizzling and 1/2 tbsp for sauteing the ingredients.
I used 2 tsp of tahini paste in most except the green chilies & garlic and caramelized onions
The rest of the ingredients are as see in the pictures



Roasted Pepper Hummus

1 red pepper
1tsp lemon juice
1tbsp black pepper
roast in oil & grind

Roasted Garlic & Olive Hummus

I used olives stuffed with garlic (about 15-20)
3 Red chilies
Saute and grind

Caramelized Onion Hummus

1 Red onion cut long
2-4 red chilies
raost until caramelized and grind

Green Chilies & Garlic With Thyme

4 green Chilies
2 springs of Thyme
2 cloves of garlic
saute and grind

Jalapenos & Pine Nuts Hummus

2 Fat Jalapenos
2 tbsp pine nuts
Saute & grind
1/2 tsp Tamarind paste

Sun Dried Tomato Hummus

6-8 sun-dried tomatoes -soaked in hot water and softened
1/2 tsp of tamarind paste
2 red dry red chilies
saute and grind

Dates & Honey Hummus

Ending on a sweet note with a sweet Hummus and I think this was my favorite one:)

6 dates soaked in hot water
4tbsp of honey

A few last looks - The white out is a face paint in honor of the game :)

Linking this to Spicy Treats Show me your Hits and Sizzling Tastebuds' Valentines Event..

Sesame Cucumber Chutney & Event Announcement

I am happy to announce a new event on my blog - The Big Chutney Chow Down - This was an idea that struck me as I have been making a bunch of different chutneys and said to myself - Superbowl weekend - and I'm pretty sure people will be dipping and spreading so --- let's make an event of it and see how imaginative my friends are - This will give us a good collection of all kinds of chutneys, Thogayals, spreads, pastes, marinades, dips, hummus and anything ground that is used as a side or mix - - I am including all the things that chutneys are called in different parts of the world - how's that :)

Rules are simple
1) Link your entry to my event using Linky tool below- and please run the logo on your blog along with the recipe  - Any number of entries are welcomed -
2) New and exceptional old recipes that you think must get more recognition are allowed -
3) Please provide an active link to this post on your blog post.
4)NO PRESERVES OR PICKLES please!
5) Please DON'T email your entries to me
6) If you have any questions about the event, feel free to email me at priyamahadevan@hotmail.com

Aside - Please provide accurate measurements of ingredients with photos so that your photos will corroborate with the written recipe - this helps a lot of non-Indian followers who like the visual understanding of it -
Go ahead and have a blast :)

Look forward ...

I am kick starting this event with my promised Cucumber -Sesame Chutney - which i made as a side for my last previous post Green Moong Bondas


Sesame Cucumber Chutney

Ingredients
1/2 cup Cream colored Sesame seeds
1 Long cucumber peeled and de-seeded
2 tbsp Urad Dal
3-4 Dry red chilies
A pinch of asafetida
2 tsp of sesame oil

Preparation
Heat oil and add the ingredients and roast until the sesames & urad dal are popping and turning golden.
Remove from flame, cool and grind adding desired salt
Temper by heating 1 tsp of sesame oil and spluttering a few mustard seeds and curry leaves

NOTE: If the cucumber or sesame seems to add a slight bitterness (which I LOVE) and you don't like it, just dissolve 1/2 tsp of sugar in 1-2 tsp of lemon juice to the chutney after you have ground it
This is a great dip for a variety of dishes, including dosais or with raw cucumbers themselves:)

This is the first of many to come so stay tuned and do link your wonderful, innovative, chutneys to this event.