SABUDANA FRUIT CUSTARD

Sabudana Kheer / Sago Payasam is a very traditional Indian sweet dish. This is made across most regions of India specially during fasting. Today I am sharing a very easy and simple recipe of Sabudana Custard, a slight variation of the age old recipe but added custard powder and fruits to enhance the flavour. To this custard, I have added vanilla flavoured custard powder but you can use the other flavour of your liking. Sabudana is one of the most versatile starches used in cooking.  It can be mixed with potatoes and spices and fried to make Sabudana Vadas, stir-fried to make Sabudana Khichdi, dried and preserved in the form of papads or sev or be converted into a yummy custard like this one. This sabudana custard can be relished chilled. There is a bit unique taste in the kheer due to the addition of fruits. This sabudana custard can be made for festive, other special occasions or even just as dessert. Add fruits of your choice or which are available in your fridge. 

INGREDIENTS:

½ Cup Soaked Sabudana

500 ml Milk

3 Cup Water

2 tablespoon Custard Powder

1 tablespoon Nuts each [almond, cashews and raisins]

2 tablespoon Ghee

½ Cup Fruits each [pomegranate, apple, banana, mango, grapes][see notes]

1 Cup Condensed Milk/ Sugar

METHOD:

STEP 1 – Wash and soak sabudana for 2-3 hours in sufficient water. I already have leftover soaked sabudana in my fridge, so used that only.

STEP 2 – In a vessel, add soaked sabudana and water, mix it and then put it on the heat.

STEP 3 – Cook for 10-12 minutes until sabudana is cooked and looks transparent. Water will reduce to half.

STEP 4 – Add milk at room temperature and mix it.

STEP 5 – Cook it on medium flame.

STEP 6 – In a small bowl, add custard powder and some milk and make a lump free smooth paste.

STEP 7 – After 5-6 minutes add sugar/ condensed milk to it and mix it well. Cook until sugar gets completely dissolved stirring continuously. I have used both sugar as well as condensed milk.

STEP 8 – Then add custard powder paste and give it a nice mix. Cook for more 5 minutes or until desired consistency on medium flame. Stir it continuously while cooking otherwise chances of burning and sticking to the bottom of the vessel.

STEP 9 – By the time, heat ghee in small tempering pan, add nuts and fry for 1 minute.

STEP 10 – Add nuts with ghee in the sabudana mixture. Mix it very well.

STEP 11 – Cook for 1 more minute and then switch off the flame.

STEP 12 – Add cardamom powder and mix it.

Transfer it to a serving bowl and let it chill for 1-2 hours in the refrigerator.

STEP 13 – After chilling, add chopped fruits as per your choice/ liking, mix it

and pour into individual serving bowls. Serve it chilled.

NOTES: You can add any fruits of your choice as available.

PANEER KALIMIRCH

Hello friends, today I am going to share this Paneer Kalimirch which is super easy and needs very ingredients. This is on my to-do list from last few months and waiting to try this creamy textured paneer recipe. I love watching cooking shows on TV and always get attracted to North Indian Dishes especially spicy ones and anything that is related with paneer is like extra bouns to me. It is great fun to watch Chefs like Sanjeev Kapoor, Harpal Singh, Kunal Kapur, Ajay Chopra and my most favourite Chef , Chef Ranveer Brar.  Love the history, tips and ideas about food shared by them. A rich preparation of paneer coated with slightly fiery gravy charged with freshly crushed pepper. In this recipe, the presence of kalimirch/ black pepper is marked in a subtle way without overpowering the gravy with its pungency. You do get delicate notes and hints of kalimirch in the gravy when having it with roti/ chapatti. Addition of milk gives a little sweet taste to the gravy and also balances the pungency of black pepper. So definitely a very tasty yet little spicy dish but impressed and loved the compliments getting from my hubby darling. So do try this simple yet tasty restaurant style Paneer Kalimirch in your kitchen and surprise your family and guests. Do not forget to share your experiences and feedbacks in the comment box below.  

INGREDIENTS:

1 Cup Paneer/ Cottage Cheese cubes

4 tablespoon Fresh Cream

¼- ½ Cup Milk

1-1½ teaspoon Freshly Ground Black Pepper

2-3 teaspoon Oil

Salt to taste

1 teaspoon roasted and crushed Kasuri Methi

For Fresh Masala Paste:

1 small Onion, chopped

2-3 tablespoon Cashew Nuts [soaked in hot water for 15 minutes]

½ teaspoon Garlic chopped

½ teaspoon Ginger chopped

 For Garnish:

Pinch freshly ground Black Peppercorns

Kasuri Methi

Fried Green Chilli

Chopped Coriander

  

METHOD:

STEP 1 – In a mixer pot, add soaked cashew nuts and make a smooth paste. Keep it aside.

STEP 2 – Now add chopped onion, garlic, ginger and make a fine paste with it. Keep aside.

STEP 3 – Heat a pan with some oil and shallow fry paneer cubes.

This step it optional. Remove and keep them aside.

STEP 4 – Now heat the pan with the said oil, add fresh onion masala paste and roast it well until raw smell goes off.

STEP 5 – Then add cashew paste and mix it well. Cook it on medium flame while stirring for 3-4 minutes. The mixture will turn thick like a big lump.

STEP 6 – Add milk, fresh cream and mix it well. Cook for 1-2 minutes.

STEP 7 – Add garam masala powder, pepper powder, salt and give a nice mix.

STEP 8 – When the gravy comes to boil, add paneer cubes and mix it gently.

STEP 9 – Cook the gravy for another 3-4 minutes stirring occasionally.

STEP 10 – Switch off the flame and sprinkle roasted and crushed kasuri methi on the top. Gravy is ready to serve.

Serve it with any paratha/ roti/ naan or steamed or jeera rice.

CHEESE CORN SEEKH KEBAB

This crispy and tasty sweet corn kebab is an easy to prepare snack. With this recipe you can make cheese corn cutlets or cheese corn balls too. This easy-to-make kebab recipe is high on nutrition value. It helps you in weight loss and the insoluble fibre in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular. Like any other vegetable kebab recipe or cutlet recipe corn kernels include nice flavour and taste to this corn recipe. The ingredients needed to make this kebab are easily available in an Indian kitchen and you do not need to go hunting for special ingredients. You can make the mixture a day before, then refrigerate it and then make kebab the next day. It is served as a starter for any party at your place like kid’s birthday party or your kitty party and surprises your guests with your culinary skills. This cheese corn kebab is a very tasty tea time snack or cocktail snack.  Cheese Corn Seekh Kebab is a perfect and delicious evening snack can give a hunger break and enjoy with a cup of tea.

 

INGREDIENTS:

200 gms Corn Kernels, boiled

2-3 tablespoon Water

2 Carrot, grated

2 Medium Potatoes, boiled and grated

2 tablespoon Capsicum, chopped finely [you can use different coloured peppers]

2 tablespoon chopped Coriander

1 tablespoon chopped Mint Leaves

1 very finely chopped Onion

1 teaspoon Grated Ginger

2 tablespoon Rice Flour

1 tablespoon Lemon Juice

1 teaspoon Garam Masala Powder

½ teaspoon Black Pepper Powder

½ teaspoon Cumin Powder

3-4 Cheese Slices

Salt as needed

Bread Crumbs as needed for binding

1 tablespoon Cornflour, for binding

1 teaspoon Oil for greasing your hands 

Other Ingredients:

Make a thick paste with 2 tablespoon Maida + 1 tablespoon Cornflour + Water

More Bread Crumbs for coating the kebebs

Oil for deep frying

METHOD:

STEP 1 – Add half of the boiled corn in mixer pot and grind coarsely.

STEP 2 – In a mixing bowl, add boiled and grated potatoes, ground corn, grated carrot and all other ingredients and spice powders. Mix and make soft dough.

STEP 3 – Take a cheese slice and cut it into thin strips as shown in the picture below.

STEP 4 – Take 2-3 cheeses slices and roll them on the skewer stick/ satay stick and press tightly.

STEP 5 – Now grease your hands with oil.

STEP 6 – Take some portion of potato-corn mixture and try to shape it like a log.

STEP 7 – Flatten it and put it on the skewer stick with cheese. Cover the cheese from all sides with the mixture. Press tightly.

STEP 8 –Now coat the kebab with maida paste

and then roll them in bread crumbs and coat well.

Lightly press evenly from all sides. Repeat the same procedure and make all the kebabs and keep them on a plate.

STEP 9 – Heat oil in a wide and flat frying pan.

STEP 10 – Gently drop the kebab into hot oil and deep fry.

STEP 11 – Fry them until golden in colour and crispy from all sides.

STEP 12 – Remove and drain excess oil on kitchen towel. Ready to serve.

Serve hot Cheese Corn Kebab with any dip of your choice.

EGGLESS MAWA CUPCAKES

These eggless mawa cupcakes were rich, soft and moist and really delectable in each bite. Mawa cakes have been a menu staple in Irani cafes at Mumbai and Pune but they are quite easy to make at home too. My daughter is very fond of plain mawa/ khoya so I used to make different snacks using mawa. This time I tried making these decadent mawa cupcakes for my daughter.   The main ingredient is mawa/ khoya. You can make it at home or use store brought mawa for this recipe. Here I added all purpose flour but you can use whole wheat flour or both flours in a 50-50 ratio. Give these cupcakes a try this festival season and I am sure your family and friends would love them. 

INGREDIENTS:

80 gms All Purpose Flour

100 ml Milk

100 gms Condensed Milk

½ Cup Khoya/ Mawa

80 gms Melted Butter

½ teaspoon Baking Powder

¼ teaspoon Baking Soda

50 gms Powder Sugar

½ teaspoon Cardamom Powder

1 tablespoon slivered Dry Fruits [optional]

METHOD:

STEP 1 – Pre-heat the oven for 10-12 minutes on 170 degree C.

STEP 2 – Grease the cupcake mould/ you can put the cupcake liners or cupcake holders in each cavity and keep aside.

STEP 3 – Mix flour, baking powder, baking soda and sieve it with a strainer. Keep it aside.

STEP 4 - In another mixing bowl, add in condensed milk and butter and whisk it well.

STEP 5 – Pour in milk and whisk it further.

STEP 6 – Add the flour mixture in milk mixture and whisk it further till smooth batter is obtained.

STEP 7 – Finally add grated/ crumbled khoya in it and mix the mixture using a spatula. Do not over mix the batter. You will get a grainy mixture.

STEP 8 – Add cardamom powder and vanilla extract and give a nice stir.

STEP 9 – Now roll the slivered dry fruits in 1 tablespoon dry flour. Now strain and remove extra flour from it and mix them with the batter. Mix it well. Keep some for putting over on the top of the cupcake.

STEP 10 – Scoop the mixture into cupcake liners, put some reserved nuts in each mould and bake it for 12-15 minutes on 170 degree C in pre-heat oven.

STEP 11 – Rest it in oven for 5 minutes and then remove and ready to serve.