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Ingredients:
Evaporated Milk – 12 oz
Heavy Whipping Cream – 16 oz
Cool Whip Whipped Topping – 16 oz
Saffron (Kesar) – 1 big pinch
Sugar – 1 tsp
Cashews, Pistachios, Almonds – 1/2 cup, coarsely ground

Method:
1. With a mortar and pestal, grind together Sugar and Saffron.
2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy whipping cream and cool whip.
3. Using an electric hand blender, gently mix all ingredients together.
4. Add in Saffron and Sugar mixture and Nuts. Mix well.
5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
7. Serves 20- 25

Variations:
Elachi kulfi: Add powdered elachi to the mix.
Mango kulfi: Add mango puree either fresh or canned. If you like you can try other fruit purees or just cut them into small pieces. You can also add tutty fruity.

Posted in Cooking for the kitchen challenged, Personal and Fun stuff

Alarippu for reference

•June 27, 2009 • Leave a Comment

Folks – here is a superbly executed alarippu for reference/study.

http://www.youtube.com/watch?v=e9ZsVoPWdiA

Posted in Dance Videos, Study Material

Dhokla

•June 25, 2009 • Leave a Comment

DHOKLA
Dhokla is a Gujarati snack item traditionally made from rice, urad & channa daal, which requires lot of work over a period of 2 days, and at the end of it i’ve never been successful in making a decent traditional dhokla

This one is super simple, super quick recipe using Sooji (Suji, Semolina, Cream of Wheat). Next time some unexpected guests show up, serve this delicious “Instant Dhokla” with tea and impress them!

Ingredients:
Sooji (Semolina) – 2 cups
Oil – 2 Tbsp
Carom Seeds (Ajwain) – 1/4 tsp
Ginger – 1 tsp (grated)
Green Chili – to taste (finely chopped)
Salt – 1 tsp or to taste
Water – 1 cup
Yogurt – 1 cup, well beaten
Turmeric Powder – 1/4 tsp
ENO Fruit Salt – 2 tsp
Spray Cooking Oil

for seasoning:
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped

Method:
1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil. (If you dont have one use normal stainless steel plates that has little depth.)
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat.
13. Add Mustard Seeds and allow them to pop.
14. Add Sesame Seeds and allow them to pop
15. Add slit Green Chilies and let them cook for 30 – 40 seconds.
16. Switch off stove.
17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

PS: I have always wondered how the restaurants served sandwich of dhokla with mint/coriander chutney as filling. So this is what i came up with. By using Springform Pan(baking pan where you can remove bottom and sides apart), make 2 round dhoklas. Spread the mint/coriander chutney on the first one. Place the second dhokla on top of it. Continue from step 12 – 18.

Posted in Cooking for the kitchen challenged, Personal and Fun stuff