Summer Special Episode 3 | Homemade Kulfi without condensed milk | கேசர்...

Kesar Kulfi, an easy and cost effective recipe, sounds well thought out with simple steps to follow.

Blending the rock candy with frozen almonds and cashews is a clever tip to achieve a fine powder without it turning sticky. Boiling the milk until it turns creamy and then adding the almond-cashew powder mix with soaked saffron strands will surely result in a rich and flavorful kulfi base. And the step of allowing it to cool completely before pouring into molds ensures a smooth texture. Freezing it overnight ensures it's perfectly set for serving. It sounds like a delicious and refreshing treat!

The following is the detailed recipe. 

Ingredients Required:-

750 ml Milk / பால் 

3 nos. Rock Candy / கல்கண்டு

10 nos. Almond / பாதம் பருப்பு 

15 nos. Cashews / முந்திரி பருப்பு

2 tbsp Badam Pisin / பாதாம் பிசின்

Few Strands of Kesar / குங்குமப்பூ சிறிது 

½ tsp cardamom powder / ஏலக்காய்  தூள்

step 1: blend rock candy with frozen almonds and cashews to fine powder. frozen nuts helps to make fine powder. it doesn't turn sticky while grinding. soak kesar strands separately in a bowl. 

step 2 : boil 750 ml milk in a thick bottomed kadai. once boiled, reduce flame to simmer and boil for another 20 minutes. stir in between. scrap sides of the kadai. then, milk turns creamy. now add 2 tbsp almond cashew powder mix with soaked kesar strands. boil in high flame once. turn off the flame. 

step 3: allow to cool completely. pour into small glass or tumblers. insert spoon. kulfi mould ready to refrigerate. freeze overnight or more than 8 hours.

serve kulfi & enjoy.

Summer Special Episode 1 | பாரம்பரியசுவையில் குளுகுளு Recipe | VEDAI CUI...

WHEAT KAZHI, Summer special

Tired of Idlis, dosas, pooris, try this receipe.  I used buttermilk for cooking. It will be spicy and tangy. Coconut chutney is the side dish, or we can have this kazhi without side dish also.

INGREDIENTS:

Wheat flour - 2 cups

Butter milk - 5 cups

Salt - 1/2 tsp (or to taste)

For seasoning/tampering:-

Oil - 4 tbsp

Mustard seeds - 1/2 tsp

Urid dal - 1/2 tsp

Broken channa dal - 1/2 tsp

Green chilly finely chopped - 4 nos.

Grated ginger - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves chopped - 4 leaflet

Asafoetida - 1/2 tsp

Coriander leaves ( optional) chopped - 2 tsp

METHOD:-

In a bowl, first add wheat flour, salt and buttermilk to make a liquid consistency batter. Add buttermilk little by little to avoid lumps in the batter.

Grease a plate with little oil and set aside.

Heat oil in kadai, add mustard seeds. Allow it to slputter. Add the remaining ingredients except coriander leaves. Fry till the dals turn golden colour.  Keep the burner in medium flame. Pour the batter to the kadai and start stirring.

Stir continously, to avoid lumps, for 10 minutes. Now, keep the flame in sim mode, and cover the kadai with lid and let it cook for 10 minutes. Mix well for every 5 minutes.

The kazhi will be glossy and nice aroma comes. Now pour the kazhi in the greased plate and tap, to spread evenly. Allow it to cool, and cut into any shapes to serve.

Wheat kazhi is ready.

Note:-

Water proportion - 2.5 cups for 1 cup of wheat flour.

RAGI KAZHI , Summer special

RAGI KAZHI

This is an all-time favourite receipe for me. It is very simple to prepare without a drop of oil.

I tried this receipe using pressure cooker.

This receipe can be served in two different ways. First way, Groundnut chutney can be served as a side dish. Second way, Mix boiled milk and sugar with this kazhi. Children prefers the second way.



INGREDIENTS:-

Ragi flour -1.5 cups

Water - 3 cups

Salt ( to taste)



METHOD:-


Add water in a 2 litre or 3 litre pressure cooker. Allow the water to boil in rolling condition and add salt.

Keep the burner in sim flame. Now place a wooden spatula. 

Add the ragi flour to the boiling water and cover with lid, upside down. Let it get cooked for about 10 minutes.

After 10 minutes, uncover the lid and mix well the flour and the water together to avoid lumps , keeping the flame in sim mode. The mixture gets thick.


Now, switch off the flame, cover with lid with weight for 5 mintues.

After 5 minutes, uncover the lid, again mix well. Nice aroma arises.


Ragi Kazhi is ready to be served.

JIGARDHANDA...

JIGARDHANDA

                               JIGARDHANDA..... a summer special drink, available in most of the roadside shops in Tamilnadu. It acts as a coolant and it reduces body heat. It can also be made at home in simple steps. This is my innovative idea using fewer ingredients and without ice cream.

INGREDIENTS:-
Boiled and chilled Milk - 1 glass ( 200 ml)
Badam pisin - 2 pieces
Sabja seeds - 2 tsp
Water for soaking badam pisin and sabja seeds.
Jaggery powder  - 3 tsp
Saffron strings - 2 crushed
Elachi powder - 1 tsp

METHOD:-


Soak badam pisin overnight in a glass of water and refrigerate in the next morning.  (in the below picture i have taken 5 scoops)

Soaked Badam Pisin

Soak 2 tsp of sabja seeds in 100 ml of water and add  saffron strings, elachi powder to it.
(Soaking time - 30 minutes)

Soaked Sabja seeds

Add 50 ml lukewarm water to the jaggery powder and strain it.

Jaggery syrup

Set all the ingredients ready.

In  a tall glass, add all the ingredients in the following manner, first badam pisin, jaggery syrup, milk, and at last sabja seeds.

For Garnishing, we can add sliced almonds, pistachios.

Sabja seeds Drink, SUMMER SPECIAL

SABJA SEEDS / BASIL SEEDS :-
             Sabja Seeds, also known as basil seeds (not holy basil / tulsi), is widely used as ayurvedic medicine. It helps to

• reduce body heat, acts as COOLANT
• reduce body fat
• relives constipation
• relieves acidity and reduces burning sensation in stomach
• to treat digestion problems,
• to reduces white discharge

Though it has good qualities, it also has some side effects. The children and elderly people should avoid to take it as the seeds may choke due to improper imbalance of water and seeds. Pregnant mother should skip it as the seeds lower down the level of estrogen.

SABJA SEEDS DRINK:-

These seeds are widely used in most of the summer special drinks like Falooda, Jigardhanda.

INGREDIENTS:-
Sabja seeds - 2 tsp
Water - 100 ml

METHOD:-
Soak sabja seeds in water for 30 mins. Now, Sabja seeds drink is ready. Also, we can add this soaked sabja seeds in any fresh juices.