Categories
desert Fruit recipes Italian recipe milk cookery

MANGO PANNACOTTA

An Italian desert.

Panna cotta is an Italian desert.Italian for cooked cream.Gelatin is used.So basically it’s a pudding that is made of diary thickened with gelatin.So the China grass or gelatin gives a smooth mouth feel and melt in the mouth.

Can serve PANNACOTTA with different fruits too. Today I am going to share mango pannacotta.

Two steps.

First preparing the mango portion.

Ingredients:

Mango cut into pieces…..1 cup

Agar agar……5 gms

Milk….1 cup

Sugar…..6 to 8 TBS (increase or decrease according to the sweetness of mango).

Soak agar agar in water 50 ml for 10 mts.

Now make mango puree with sugar and milk keep aside.

After 10 mts keep in stove and keep on stirring it till it gets dissolved completely.

Now add this mixture to the mango puree and mix well.

Pour the mango puree in a tilted glass.I have kept in a muffin tray.Now allow it to set in refrigerator for 3 to 4 hrs.

Can pour in straight glass too.

Now for the cream cooking.

Ingredients.

Milk……1 cup

Agar Agar…5 gms

Sugar…1/2 cup

Vanilla essence….1 TSP

Cream……1/2 to 1 cup

Soak agar agar for 10 mts.

In 1 cup of milk first dissolve sugar then add cream just steam it don’t boil it.

Mix it well add vanilla essence to it.

Now heat the agar agar when it dissolves well pour into the milk cream mixture mix.

Now take the tilted glasses with mango puree which is set and pour the milk mixture into it and allow it to set in refrigerator for few hours.

Serve with cut mangoes

Categories
Chocalate desert milk cookery sweet

CHOCALATE FUDGE

Another easy recipe especially for children.

Ingredients

Milkmaid…..1/2 tin

Chopped nuts….50 gms

Cocoa……1/4 cup

Butter……25 gms

Sugar…..6 TBS

Method.

Pour milkmaid into a thick bottomed pan.

Add butter and sugar into the pan.

Add cocoa and nuts

Stir on gentle heat till the mixture leaves the sides of the pan.

Pour evenly into a buttered dish.

Allow to cool and set.

Cut into squares.

Categories
desert Fruit recipes healthy recipes. milk cookery sweet

MANGO SMOOTHY

In some parts of the world mango is called the king of fruits. Mango is low in calories but full of nutrients.It also contains small amounts of phosphorous, pantothenic acid,calcium, selenium and iron. Since it has Vit.C it aids immunity,iron absorption,growth and repair.Mango has over a dozen different types of polyphenols including mangiferin which is especially powerful. This actsas an antioxidants inside inside your body. Mango is a good source of folate several B.Vit. as well as But.A,C,K and E.all of which help boost immunity. It is excellent for digestive health.It has lutein, zeaxanthin and But. A which supports eye health.Ingredients:

  • Mangoes peeled and chopped……1 cup
  • Milk…….1 cup for blending
  • Honey…2 TBS
  • Milk 1 cup( optional )to add after blending to make it dilute.

Method:

  • Place mango,milk and honey in a blender.
  • Blend until smooth.
  • Serve it in a glass or bowl.
  • Top it with your favourite toppings.
  • Bananas,oranges too go with mangoes.
  • Can add mango chunksor chia seeds too.
Categories
cooking desert healthy recipes. milk cookery

CARROT PAYASAM/CARROT KHEER

Another drink for this summer.This is a very healthy payasam. Carrot payasam is served on special occasions.INGREDIENTS:

  • Carrot….450 gms
  • Milk…….1 lit
  • Sugar…..2 cups
  • Cardomom powder,..5 gms
  • Cashews.. 50 to 100 gms
  • Ghee…..4 tbs

METHOD

  • Grate carrot keep aside.
  • In a pan add 3 tbs of ghee add grated carrot to it and fry till the raw smell goes.
  • Add half of the milk and cookies the carrots in it.
  • When cool put in a mixer and blend well.
  • If you want to serve as a PAYASAM add sugar and cardomom toit.

If you want to serve as a KHEER add little more of milk and allow it to boil for few minutes. Serve it chill.

Categories
cooking desert indian milk cookery Neivedyam traditional cooking

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

  • Kerala raw rice or chemba pachari……1/2 cup
  • Milk…………1 litre
  • Sugar……….3/4 cup
  • Water………3/4 cup
  • Ghee…….2tbs

Method:

  1. Take 1/2 cup raw rice rinse it well and keep it aside.
  2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
  3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.

Categories
Cooking Recipes desert Fruit recipes healthy recipes. indian milk cookery

SHARJA MILK SHAKE

I came to know about Sharja after I settled in Trivandrum. This became popular from early nineties. Banana milk shake available in Kerala bakeries and juice shops.Its very filling. Also kids will like this very much.Best for summer.

Ingredients

  • Milk frozen ……..1 milk packet(500 ml)
  • Bananas ……..5 Now(small ones)
  • Boost/Horlicks/Bournvita_2tbs
  • Instant coffee powder_1/2 to 1 tsp
  • Salted peanuts…….2 to 3 tbs
  • Sugar……..2 to 3 tsp

METHOD

  1. Mash frozen milk
  2. To one half of the milk add peeled and cut bananas and peanuts and blend a little
  3. Then add sugar,boost and pulse well.
  4. Pour in a glass serve with crushed nuts.

Optional

  • Can a scoop of ice cream while serving.

Can add chocolate powder with chocolate chips for chocolate sharja.

Categories
cooking indian milk cookery traditional cooking

TIRUNELVELI SODHI KULAMBU/THENGAI PAL KUZHAMBU

Another traditional recipe from my native place. This is famous in Tuticorin and Tirunelveli (South India).It is also called as Mapillai Sodhi as it is prepared on special occasions ,for guests and also when giving feast for newly married couples.

INGREDIENTS

Onions…….2 or Shallots few

Carrots……..2

Potatoes……..2

Drumstic……….few pieces

Curry leaves a few

Mustard seeds ………1/2 TSP

Urad dhal……….1tsp

Juice of lime 1

Beans,peas also can be added.

Also increase or decrease vegetables accdg to your family taste.

For grinding masala.

Ginger 2inches pieces……..3 or 2

Green chillies………3

Garlic few pods

Fry these 3 ingredients and grind into a fine paste. Keep it aside

Coconut milk

1 St extract milk ……..1 cup

2nd extract milk…2cup

3rd extract milk…..1cup

For thickening add powdered pottukadalai to the milk.Some add moong dhal for thickening the milk.

Method for extracting coconut milk

Coconut milk is extracted by processing grated coconut with some warm water.

Generally 1 cup of grated coconut yields 2 cups of coconut milk.

A simple way is grate1/2 coconut for 1 person.

1. In a blender take1 cup grated coconut with 3/4 cup warm water

2.Blend for few minutes.

3.Strain through a strainer.

4.we can squeeze with hand or press with a spoon.

5. This milk will be thick and creamy.

6.Again put in blender by adding 3/4/cup water and repeat the procedure again.

7. This milk will be thinner than the first one.

8.Again repeat the same with 1/2 cup water and extract.This milk will be pale and very thin.

Method

1.Pour little oil in a kadai.Then add mustard seeds after it splutters addurad dhal when it turns brown then add curry leaves.

2.Now add onions and carrot.Fry a little when onion turns translucent add other vegetables saute for a minute.

3.Now add the third milk to the vegetable allow it to boil for few minutes add salt and grinded paste to it.

4.After sometime add 2nd milk and cook.

5. When vegetables are done add the 1st milk..

Do not boil for a long time.

When it mixes well.switch off the stove.

6.Add lime juice and finely chopped coriander leaves after some time.

As a side dish for sothi we prepare ginger thovial.

GINGER THOVAIAL

INGREDIENTS

Ginger……2 ” pieces 2

Coriander seeds……2 TBS

Red chillies……2 nos

Coconut scrapings……3 TBS

Tamarind a small piece

Salt as required

Oil for frying.

For seasoning:

Oil 1tbs

Mustard seeds 1/4tsp

Urad dhal1/2 ts

Method

In a kadai put oil and fry all ingredients except salt and tamarind.

2.Put in blender and grind as chutney adding little water.

3. Add seasoning finally