Kulfi is believed to have originated during the Mugal empire in 16th century. It is prepared by thickening the milk over low flame and freezing them in kulhars or moulds. In fact, the taste and texture of kulfi depends on the correct caramelization of the milk. Here, I am presenting an easy method to prepare kulfi using evaporated milk (khoa).
Ingredients:
Full cream milk -1/2litre
Evaporated milk/khoa -100gms
Sugar -100gms
Corn flour -1tps
Cardamom powder -2tsps
Any mould of your choice
Method:
Mix the corn flour in 4tsps of milk. Keep it aside. Heat the balance milk. Allow it boil. Switch off the flame and then stir in the corn flour mixture, sugar and the evaporated milk. Stir for few seconds till the sugar is dissolved. Put it back on the stove. Cook over low flame for few seconds stirring continuously till it thickens and is blended well. Add the cardamom powder and cool. Pour it into the moulds and freeze for 6 to 8 hours. Unmould and serve.
Note:
If sweetened khoa is used, then adjust the amount of sugar accordingly.
Nuts, fruit bits and other flavourings can be added instead of cardamom powder.
Any mould can be used to make this kulfi. I have used cupcake moulds to make it.
The freezing time may vary according to the mould used and temperature setting of the fridge.
Come summer and the market is flooded with mangoes in various shapes and colours. Ripe mangoes are undoubtedly the most sought after. However, raw green mangoes are the ones that can be preserved for the whole year in the form of pickles. Here is a mango pickle known as avakkai, which famous in the southern states of India.
Ingredients:
Big raw green mangoes -1kg
Turmeric powder -5tsps
Chilli powder -100ms
Rock salt -100gms
Yellow mustard -50gms
Sesame oil -200ml
Salt powder -5tsps
Method:
Grind the mustard to a smooth powder. Combine it with the chilli powder and set it aside. Wash and wipe the mangoes. Cut it into big chunks. Smear salt and turmeric powder to it. Keep it aside for 10 minutes. By then, it would have released good amount of water. Drain them and spread it over a neat cloth. Keep it in the sun to dry. By evening it would have become very dry and its colour would have changed slightly. (The mangoes can also be dried indoors for about 2 to 3 three days). Mix the chilli powder mixture with the mangoes. Add the salt powder and half the oil. Keep it aside for 2 to 3 days, while giving a one stir everyday. After few days, the mangoes would have blended well with the chilli mixture. On the fourth day add the balance oil. stir well and store in a dry glass jar. Press down the mango pieces such that the oil is at the top. Do not refrigerate it. It will stay for one whole year.
Note: Asafoetida powder and fenugreek powder are also added to this pickle. But, I usually avoid them to keep the pungency of the pickle for a long period and thereby increase its shelf life. Black chick pea can also be added to this pickle. But it should be soaked in water, drained and then dried under fan to remove all its moisture.
Kaju Katli, which is available in every sweet shop across India, is my all-time favourite. I usually prepare this sweet during Diwali as it is mildly sweet and unlike other Indian sweets it does not use clarified butter in its preparation.
Ingredients:
Cashew nut -250gms
Sugar -100gms
Milk powder -2tsps
Cardamom powder -2tsps
Method:
Dry the toast the cashew nuts lightly to reduce the moisture content in them. Take care that the colour of the cashew does not become brown. Cool and pulverise it in a blender to a smooth powder. Do not overrun the blender as it may result in pasty texture. Next powder the sugar and place it in a heavy bottom pan. Add half cup of water to it and prepare sugar syrup of one thread consistency. Switch of the flame and add the milk powder first. Then stir in the cashew nut powder. Stir well till is blended well. Put it back on the stove. Cook over low flame till it begins to thicken. Remove from the stove and add the cardamom powder. Cool for few seconds. Then, mash it well while it is still warm. Flatten it over a smooth surface or the back of a plate using a rolling pin. Cut it into desired shape. Cool and store it an airtight jar.
Note:
Milk khoa can also be added instead of milk powder. If sweetened milk khoa is used then sugar needs to be adjusted accordingly.
Panakam is an offering to Lord Rama on Sri Rama Navami day, an offering to Goddess Varalakshmi on varalakshmi puja and to goddess Durga during Navaratri. Panakam is considered as cooling and refreshing drink. Hence, I make it during the summer as an alternative to artificially flavoured fizzy drinks. This healthy drink made from brown sugar and lemon juice is flavoured with cardamom powder and ginger powder. Sometimes black pepper powder is also added for that extra punch. Orange juice can also be added instead of lemon juice to balance the taste. However, such a blend is not offered to the god.
Ingredients:
Brown sugar - 1cup
Lemon juice - 2tsps
Cardamom powder -2tsps
Dry ginger powder -1tsp
Method:
Soak the brown sugar in two cups of water for one hour. Allow it dissolve completely. Strain it if necessary. Add the other ingredients. Dilute with more water to balance the taste. Chill and serve immediately.
Come summer and salads become the order of the day. Green gram salad is one such salad that is high on protein and fibre and filling too. This easy to make salad uses locally available ingredients and is devoid of oil.
Ingredients:
Green gram -1cup
Tomato -1
Onion - 1
Cucumber -1/2
Raw mango -few pieces
Coriander leaves -few
Chilli flakes -1tsp
Lemon juice -1tsp
Sugar -1/2tsp (optional)
Salt to taste
Method:
Chop all the vegetables into small pieces. Keep it aside. Wash and soak the green gram in water for 5 hours. Drain the water and steam it in a pressure cooker for 5 minutes. Combine it with the chopped vegetables, chilli flakes, lemon juice, salt, sugar and coriander leaves. Serve over chilled cabbage leaf.
