Desserts,starters and salads @ GRT Hotel,T.Nagar...A short video

Desserts,starters  and salads @ GRT Hotel,T.Nagar...A short video

Whatta spread...Droolicious...Loaded ...

Sinfully rich and tasty....

PALADA PRADHAMAN

Here is a heavenly dessert fit for the Gods and you too...

It is Palada Pradhaman , a milk based kheer unique to God's own country- Kerala.

No Sadya (Festive meal) is complete in Kerala without a liberal helping of Palada Pradhaman...

The traditional Palada preparation is rather laborious - it involves a lot of soaking,grinding and steaming while preparing the Ada but with the availability of Instant ada over the counter in any good departmental stores,preparing this pradhaman has become very easy.


INGREDIENTS

• FULL FAT MILK -2 LITERS
• READY TO COOK PALADA -1 1/2 CUPS
• SUGAR -2 CUPS 
• POWDERED ELAICHI -1/4 TEASPOON
• CASHEW NUTS FRIED IN GHEE -1 TABLESPOON

METHOD

• Soak the ada in water for 10 minutes.
• Boil the ada in water till they are cooked to a tender consistency.
• Meanwhile ,boil the milk ,stirring continuously ,till it is reduced to 2/3 of it's original volume.
• Drained the cooked adas. Cool well in cold water.Drain.
• Add the adas to the boiling milk and cook continuously for 5 more minutes.
• Bring to a simmer.
• Add the sugar and elaichi powder.
• Remove from heat.
• Garnish with fried cashew nuts (preferably broken bits).
• Serve hot or after it is cooled.

CHAKKA PRADHAMAN/JACK FRUIT KHEER/PALAAPAZHA PAYASAM

Summer time is the time for mangoes and jackfruits...

And what can be a more appropriate time to make Chakka Pradhaman...Palaapazha payasam...(Jackfruit kheer)

Here arrives a fresh ,full ,ripe chakka /Jack fruit and the whole family is making uncalled for visits to get a whiff of the fragrance of this fruit ....

Yes...Cutting it open is a laborious task and I eagerly welcome a helping hand from my maid or family members  and once the fruit is cut open... segments are removed out,the seeds  and fibers are removed and cleaned  ....(mind you ....it takes a lot of time and patience)

Now, the plates of chakka/palaapazham  is served with a dollop of honey and I immediately reserve a portion of the fruit for my  delicious CHAKKA PRADHAMAN....

INGREDIENT

• JACKFRUIT SEGMENTS-1 LITER
• POWDERED JAGGERY-1/2 LITER
• COCONUT MILK OF 1 COCONUT
• SMALL COCONUT BITS OR CASHEW NUTS-1 TABLESPOON
• POWDERED CARDAMOM-1/4 TEASPOON
• GHEE-2 TEASPOONS

METHOD

• Clean and cut the jack fruit into smaller bits.Pressure cook with little water till soft.
• Cool.
• Grind to a paste in a mixer.
• Make a sugar syrup with a little water and jaggery.(Filter it when the sugar is just dissolved and then boil it to a thin syrup)
• Now add the jack fruit paste to the sugar syrup.
• Bring to a boil.
• Add the coconut milk  extracted from a freshly grated coconut and add to the mixture .
• Add the powdered cardamom.
• Simmer lightly.
• Remove from heat.
• Heat the ghee and fry the coconut bits/cashew nuts and garnish the pradhaman with them.
• The traditional Pradhaman has only chewy fried coconut bits   added to it but I personally prefer fried cashewnuts which adds to the taste.
• Serve hot or cold.
• The quantity of jaggery may be adjusted as per your preference and the sweetness of the fruit but care should be taken that the the sweetness of jaggery should not mask the sweet taste of the jack fruit.
• No festive lunch in Kerala is complete without this pradhaman.

VELLA DOSAI /SWEET PANCAKE

Here is a dosa 

A dosa with a twist...

A sweet dosa ...So delicious and so to prepare...

INGREDIENTS

• RICE FLOUR-1/2 CUP
• WHEAT FLOUR -1 CUP
• POWDERED JAGGERY -3/4 CUP
• POWDERED ELAICHI-1/2 TEASPOON
• SALT -1 PINCH
• GHEE-FOR COOKING

Here is a dosa 

A dosa with a twist...

A sweet dosa ...So delicious and so to prepare...

INGREDIENTS

• RICE FLOUR-1/2 CUP
• WHEAT FLOUR -1 CUP
• POWDERED JAGGERY -3/4 CUP
• POWDERED ELAICHI-1/2 TEASPOON
• SALT -1 PINCH
• GHEE-FOR COOKING

METHOD

• Mix the flours.
• Dissolve the jaggery in hot water and filter the solution.
• Add the salt ,elaichi and flours to the filtered solution.
• Add some more water and make a batter of pouring consistency.
• Heat a tawa. Grease it slightly.

• Pour a ladle full of batter in a dosa/pancake form.
• Add some ghee on the sides.Cook till done.Flip and cook till the other side is done too .You may add some more ghee if you wish.
• Remove from the tawa and serve hot.

LAUKI HALWA / SURAIKKAI HALWA

A deliciously healthy halwa ...so easy to prepare ...loaded with the goodness of bottlegourd (Lauki /Suraikkai) and full cream milk...



INGREDIENTS

• BOTTLEGOURD /LAUKI/SURAIKKAI(Grated)-4 CUPS
• GHEE-3/4 CUP
• FULL CREAM MILK-4 CUPS
• KHOVA-1/2 CUP
• SUGAR-11/2 CUPS
• POWDERED CARDAMON-1/2 TEASPOON
• BROKEN CASHEWNUTS-FEW
• RAISINS-FEW
• GREEN FOOD COLORING- A PINCH

METHOD

• Skin the bottle gourd .Remove the seeds.
• Grate the gourd.Squeeze out the juice with your hands .Drain.
• Heat the ghee.
• Fry the raisins and broken nuts.Drain and keep them aside.
• Add the grated bottle gourd/lauki and fry well .The remaining water will ooze out .Boil well stirring continuously till it is almost evaporated.
• Now ,add the milk and sugar and cook stirring continuously in a heavy bottomed pan till it is reduced to  a thick mass.
• Add the  food color.Stir well.
• Add the crumbled khova ,cardamom powder and fried nuts and raisins.
• Serve hot or chilled.
• Instead of khova,you can also add condensed milk to add to its richness.

Linking to
http://zestysouthindiankitchen.com/2014/11/hearth-soul-blog-hop-november-1-st-week.html

CHANNA DHAL KHEER /KADALAI PARUPPU PAYASAM/PARIPPU PRADHAMAN

Here is a traditional payasam /kheer which is prepared usually in all South Indian homes during festivals or auspicious days....

It is the all time favorite Kadalai Paruppu payasam /channa dhal kheer. In Kerala ,it is known as the Parippu Pradhaman....

INGREDIENTS

• CHANNA DHAL -1/2 CUP
• JAGGERY -3/4 CUP
• COCONUT MILK -1 CUP
• CASHEWNUTS-10
• CHOPPED COCONUT BITS -1 TEASPOON
• POWDERED CARDAMON -1/4 TEASPOON
• GHEE-1 TABLESPOON

METHOD

• Roast the channa dhal in a hot pan.
• Pressure cook with enough water till it is done but not too mushy.(5 whistles)
• Soak the powdered jaggery in hot water and dissolve it. Strain away the impurities .Boil  for a few minutes.
• Heat the ghee and fry the cashewnuts .Drain. Keep them aside.
• Now fry the coconut bits in the ghee.Drain. Keep aside.
• Mash the cooked dhal slightly.Add to the sugar syrup with the water in which it is cooked.
• Bring to a boil.Add a little water or milk if it is too thick.
• Now ,add the cardamom powder and the coconut milk.
• Simmer for minute.
• Add the fried coconut bits and cashew nuts as a garnish.
• Serve hot or cold .

Linking to...

http://zestysouthindiankitchen.com/2014/10/hearth-soul-blog-hop-october-2nd-week.html#

SEMIYA PAYASAM/VERMICELLI KHEER

Here is a delectable kheer/payasam which is so simple to prepare...

INGREDIENTS

• VERMICELLI/SEMIYA-1 CUP
• MILK - 1 LITER
• SUGAR-1 1/2 CUPS
• POWDERED ELAICHI-1/2 TEASPOON
• GHEE-2 TABLESPOONS
• CASHEW NUTS-1 TEASPOON
• RAISINS-1  TEASPOON

METHOD

• Boil milk well,stirring continuously and reduce it to 80% of it's original content.
• Heat a little ghee in a pan and roast the semiya lightly taking care not to brown it.
• Add a teaspoon of sugar to it and toss lightly.
• Add a cup of water and cook the semiya till done.Cool slightly.
• Add the boiled and reduced milk and sugar to the cooked semiya/vermicelli. Boil for 5 minutes over low heat. 
• Add the powdered elaichi.
• Fry the cashew nuts and raisins in ghee . Drain.
• Add them to the payasam.
• Serve hot or chilled.

PAAL PAYASAM

Here is the ultimate dessert-A fitting finale for a rich Southern spread...The thick,creamy,light pinkish paal payasam...a rich kheer made with full cream milk in which rice is cooked...

No South Indian feast is complete without the thick ,creamy sweet paal payasam.And it is the favoured neivadyam(offering) to God Almighty in many a pujas...



INGREDIENTS

• FULL CREAM MILK-2 LITERS
• SUGAR-2 1/2 CUPS
• RAW RICE/BASMATI RICE-2-3 TABLESPOONS
• POWDERED ELAICHI-1/2 TEASPOON
• CASHEW NUTS FRIED IN GHEE-10 -12
• CONDENSED MILK- 2 TABLESPOON(OPTIONAL)

METHOD

• Soak the rice for half an hour.
• Drain.
• Bring the milk to a boil in a heavy bottomed vessel.(You can use a pressure cooker too)
• Add the rice to the milk and cook continuously .
• Stir frequently.
• If you are using a cooker,then add the milk and rice to the cooker directly and pressure cook till one whistle in high heat  and for 15 -20 minutes over a low flame.
• Once the rice is well cooked,mash slightly and simmer further till the volume of the milk is reduced to almost half of it's original quantity and it acquires  a pinkish tint.
• You can add the condensed milk now, if you wish.
• Now ,add the sugar and elaichi powder.Remove from heat.Stir well till the sugar dissolves.
• Garnish with fried cashew nuts.
• Serve hot or chilled.

ALMOND AND VANILLA MUFFINS

Cooking  time-20 minute

Preparation time-15 minutes

INGREDIENTS

• FLOUR (MAIDA)- 2 CUPS
• SUGAR - 3/4 CUP
• BAKING POWDER-1 TSP
• EGGS-2
• MILK-1 CUP
• BUTTER-1 CUP
• ALMOND SLIVERS- 1 TSP
• VANILLA ESSENCE-1/4 TSP
• SALT -4 PINCHES

METHOD

• Combine the flour,salt and baking powder.
• Sift twice.
• Powder the sugar in a mixer.
• Beat the eggs till frothy.
• Add the soft butter,essence and milk.
• Add the dry mixture little by little and beat well till fluffy.
• Grease a muffin pan or line the muffin pan with paper muffin liners.
• Fill them up to 3/4 .Top with slivered almonds.
• Bake in a preheated oven(400 degrees f) for 12 -15 minutes or till it is done.
• To test if it is done,insert a fine skewer or knife into a muffin.If it is done it comes out clean.

CARROT HALWA -MICROWAVE COOKING

A  generous helping of fresh and hot ,delicious carrot halwa-

The perfect comfort food for all seasons...ready in a jiffy!

INGREDIENTS

• GRATED CARROT- 2 CUPS
• SUGAR-1 1/2 CUPS
• CONDENSED MILK-2 TABLESPOONS

                        or

• MILK POWDER -2 TABLESPOONS
• GHEE-1 TABLESPOON
• MILK-2 TABLESPOONS
• ELAICHI-2-4
• FRIED CASHEW NUTS -FEW
• FRIED RAISINS - FEW

METHOD

1. Grind together the milk and grated carrots to a coarse consistency in a mixer.
2. Mix the sugar and powdered elaichi (cardamoms)to this mixture.
3. Keep this mixture in a wide mouthed large micro safe bowl.
4. Add the condensed milk/milk powder and ghee to this mixture.
5. Microwave for 10 minutes stirring once in 3 minutes.
6. If the carrots are very juicy ,you can microwave it for another minute or two.
7. Transfer into a serving bowl and garnish with fried raisins and cashew nuts.

    Serve hot or cold.

APPLE CRUMBLE

Here is a yummy,simple and scrumptious dessert which can be made effortlessly.


INGREDIENTS

• FINELY CHOPPED APPLES- 2 CUPS
• POWDERED JAGGERY-1 TABLESPOON
• CINNAMON POWDER- 1 PINCH
• BUTTER-1 CUP
• POWDERED SUGAR- 1 CUP
• FLOUR-1 CUP

METHOD

•  Cook the apple ,powdered jaggery(brown sugar) and cinnamon powder with little water till the apples are soft and the water is absorbed.
• Mash lightly.

• Mix together the sugar and flour.
• Add the soft butter.
• Mix with your fingers till the mixture resembles bread crumbs.

• Spread the cooked apples in a baking dish.
• Top them with the butter/flour /sugar mixture.
• Do not press it down.
• Just heap the crumbly flour mixture.

• Bake in a convection /OTG oven for 12-15 minutes at 225 degrees centigrade or till it starts browning.

Serve hot or cool.

You can serve it plain or with vanilla ice cream.

Linking to

http://www.mostlyfoodandcrafts.com/2014/10/friday-frenzy-one-party-four-blogs_9.html

SIGILI URUNDAI / CHIMILI URUNDAI/SWEET TIL LADDOO

Here is a traditional dessert-

An ethnic dish  made in South Indian homes ...

(mainly Tamil Brahmin homes)

Usually ,this one is not available off the counter

in sweet shops and restaurants...

It is a very healthy dish which has the goodness 

of jaggery and sesame seeds...

In the days of yore this dish 

called for a lot of physical  effort 

like rubbing, pounding etc...

but now,we can prepare them effortlessly...

INGREDIENTS

SESAME SEEDS( DESKINNED) -     2 CUPS
(You can get deskinned ones off the shelf)

JAGGERY (POWDERED)-1 1/2 CUPS

METHOD

• Powder jaggery in a mixer.
• Roast the sesame seeds/ellu/til in a hot pan till they splutter.
• Now powder the sesame seeds in a mixer.
• Mix the powders well.
• Now, shape  1 inch sized balls/laddoos /urundais with the mixture.
• You need not add any ghee/oil etc because sesame seeds themselves have oil in them and this binds the laddoos.

KAJU KATHLI

Here is a delicious , melt in the mouth  sweet

 made with cashew nuts and sugar...

INGREDIENTS

• CASHEW NUTS - 2 CUPS
• SUGAR -1 1/4 TEASPOON
• CORNFLOUR -2 TEASPOON
• GHEE- 2 TEASPOONS
• LIQUID GLUCOSE -1/2 TEASPOON

METHOD

1. Powder the cashew nuts in a dry mixer .
2. Heat 1/2 cup water in a heavy bottomed pan. Add the sugar  and make a sugar syrup of soft ball consistency.
3. Now add the cashew powder and liquid glucose and cook over medium heat till it leaves the sides of the vessel.
4. Add the ghee.and cook ,stirring continuously till the mixture is a soft lump.
5. Remove from heat.
6. Place it on a marble slab dusted with cornflour and knead well till it forms a smooth dough like mass.
7. Roll out to a 1/2 cm thick  layer with a rolling pin.
8. Draw uniform lines with a sharp knife and make diamond shaped pieces.
9. Loosen the pieces when slightly set.Store in airtight containers.
10. Keeps fresh for a week.

CANDIED ALMONDS

When you crave for something sweet but lazy to sweat it

 out in the kitchen,here is a " Quick fix" dessert which can

be whipped up in a few minutes with minimal strain and 

very few ingredients....


INGREDIENTS

• ALMONDS -1 CUP
• SUGAR -1/ CUP
• GHEE - 1/2 TEASPOON

METHOD

1. Roast the almonds in a pan for a few minutes till it begins to crack up.
2. Or you can microwave them for 1-2 minutes.
3. Heat the sugar in a pan .
4. When it melts , add the ghee.
5. When it changes color,( reaches string consistency )mix in the roasted almonds. Stir well till they are coated with the sugar.
6. Pour into a greased plate.
7. Cool for a few minutes.

   Store for a few days in an airtight container (if there are any left!)

Linking to.....

http://sunflowersupperclub.blogspot.in/2014/08/weekend-potluck-133.html

MOONG DHAL KHEER

Here is a healthy and tasty kheer which is so easy to make...

INGREDIENTS

• MOONG DHAL -1 CUP
• JAGGERY - 11/2 CUP
• MILK - 3 CUPS
• ELAICHI -4
• CASHEW NUTS -  10-15
• GHEE -1 TABLESPOON

METHOD

1. Wash,clean and pressure cook the moong dhal with enough water.
2. Mash the dhal till smooth.
3. Dissolve the jaggery in hot water.Strain. Boil the syrup for a few minutes.
4. Add powdered elaichi and the mashed dhal.
5. Stir well.
6. Add  the milk.Boil for a few minutes.
7. Fry the cashew nuts in hot ghee and garnish the kheer.

• This Kheer is called Payatham kanji or Payathamparuppu payasam in Tamil.
• It is usually prepared on Vratam days  or as a neivedyam for pujas.
• It is a protien rich ,calcium rich and iron rich dish.

BAASUNDHI

Ingredients:

Milk                - 2 litres (Full cream milk)
Sugar            – 1 ¼ cups
Blanched /

sliced Almonds/ 

Cashews / Pistas  - 2 tblsp

Kesar-1 pinch

Ghee - 1 tsp

Method:
1. In a broad and heavy bottomed pan, add milk and heat in a high flame till milk starts boiling.
2. Reduce flame and simmer on very low flame

3. When a sheet of cream forms on tp, gently keep pushing it to the sides of the vessel.
4. Cook till 3/4th of the milk is reduced, repeating the process.
5. When little milk is left, scrape corners and put all the cream in the milk.
6. Add sugar and switch off the stove.

7.Add kesar dissolved in milk.
8. Stir gently, till sugar is dissolved completely.
9. Fry sliced nuts in ghee and mix with baasundhi.
10. Chill and serve in cups.

RASMALAI

Ingredients

4  cups milk for paneer (2% milk)
3  cups milk for Ras(sweetened milk)
4 - 4 1/2 tbsp. sugar for Ras(sweetened milk)
1 cup sugar
3 cups of water
saffron, cardamom
lemon juice
A pinch of yellow food coloring


Method

1.Boil 3 cups of milk for ras  until it is reduced to  1 3/4 cup.
2.Bring 4 cups of milk to boil. Now to curdle the milk ,add lemon juice to it stirring continuously.
3.Then drain it through a clean,fine cloth.(I prefer a fine handkie)
4.Hold it covered with cloth under running water. Drain the excess water by pressing the cloth there must not be any water remaining.
5.In a pressure cooker add 3 cups of water and 1 cup of sugar.
6.Take the paneer out of the cloth in a dish, mash it knead it till smooth and make around 15 small sized balls out of it
7.Pressure cook the  paneer balls in the pressure cooker for 2 whistles in the sugar syrup.
8.Add the sugar  to the boiled milk  and add cardamom,  and saffron to it. Let it cool .
9.Let the  pressure cooker cool. Open it take out the balls of paneer with the spoon  and let the water drain by pressing it little and let it cool.Flatten the paneer balls.
10.When the milk is cool add paneer balls to it.
11.Refrigerate it.Serve chilled.

# You can decorate it with sliced almonds before you serve them.

RAWA KESARI

INGREDIENTS

RAWA (SOOJI)      -1 CUP
GHEE                       -1 CUP
SUGAR                    -2 CUPS
WATER                    - 2 1/2 CUPS
CASHEWNUTS       -10 -12
FOOD COLOR
(YELLOW)               - A PINCH
or KESARI POWDER
POWDERED
ELAICHI                   - 1/4 TEASPOON


METHOD

1. ROAST THE RAWA IN A TABLESPOON OF GHEE TILL IT BECOMES LIKE BREAD CRUMBS.
2.DISSOLVE THE SUGAR IN BOILING WATER IN A HEAVY BOTTOMED PAN.
  ADD THE GHEE AND RAWA.
3.STIR WELL WITHOUT FORMING LUMPS .
4.ADD THE DISSOLVED FOOD COLOR. AND THE POWDERED ELAICHI.
5.COOK TILL IT LEAVES THE SIDES OF THE PAN.
6.REMOVE FROM HEAT AND GARNISH WITH FRIED CASHEWNUTS.

SERVE HOT OR COLD.

# YOU CAN ALSO ADD RAISINS OR TUTTI FRUITY AS A GARNISH.
#THIS IS A SIMPLE AND TASTY EVER POPULAR INDIAN DESSERT.
#IT IS SERVED ALONG WITH FESTIVE BREAKFASTS AND ALSO ALONG WITH TEA TIME SNACKS.