Showing newest posts with label Saffron. Show older posts
Showing newest posts with label Saffron. Show older posts


Sandesh - Sometimes, Nothing is Everything!

Sandesh:(Bengali Style)

When I was a kid, my grandma kept making sandesh quite often for me, almost every day:) She just split milk intentionally, added some sugar to it and dished out as decadent sweet! No practical errors! Of course its not cooking at all! But that's what so good about it:)I never understood that, all until I started cooking. In fact, sometimes nothing is everything for me now:)It may sound bit odd...but you see, this sweet is amazingly delicious, very fulfilling, absolutely healthy, perfectly shaped, very low in kilo joules, can be fixed damn quickly and last but not least, its so psychologically associated:)


Milk 1 litre
Sugar as per taste
Cardamom crushed(I didn't use them)
Saffron few strands
Lemon juice few spoons.

In a wide kettle, heat milk. Add lemon juice and split the milk. Now throw away the whey. Retain the solids.

Squeeze out the excess water. Add sugar and saffron. Put them in a non-stick pan and remove the excess moisture slowly. Once its throws up to a fine mass, remove from heat and shape them in desired way.

Serve chilled as a dessert. If you plan to garnish with pistachios, its a terrific idea:)


Vanilla Almond Lassi

Vanilla Almond Lassi:

Vanilla Smoothie. Vanilla-Almonds Smoothie.


Fresh organic yogurts 1 cup
Vanilla essence few spoons
Powdered sugar few spoons
Crushed Almonds few to garnish
Saffron few strands and Mint leaves to garnish.


Mix all the above mentioned ingredient together and leave it in the refrigerator.

Serve chilled, garnish with nuts and mint leaves.


Badam Puri - Sinful Indulgence

Badam Puri:


Almonds 10-15
Saffron few strands
Milk 1/4 cup
All purpose flour 1 cup
Ghee for shallow frying
Sugar syrup thick 1 cup
Sliced nuts to garnish.


Soak almonds ahead in warm water. Peel their skin off and wet-grind the nuts to thick paste.

In a wide bowl, bring the flour, crushed saffron and almond paste...if needed, add warm milk little by little and make a smooth dough. Add a spoonful of ghee finally.

Well, divide them into equal parts, roll them down like pooris, and fold them into tiny triangles. Set aside.

Heat oil in a pan. Fry these triangle puris in them, once they are done with golden color...remove from oil and dip the same in sugar syrup. Repeat the same for the remaining dough.

Once the puris are well drenched in sugar syrup..remove and garnish them with sliced nuts.

Chill and serve as a dessert.


Murg Mussalam - Whole Cornish Hen in Spicy Gravy

Murg Mussalam:


For Marination:

Whole Chicken(I used Rock Cornish Hen)
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.

Onion grated
Tomato 2 pureed
Cardamon 6
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few.


In a shallow pan, heat ghee and throw in the whole spices. Add onions and tomatoes, fry real good, once it is aromatic, add the marinated chicken. Cover and cook.

Further add almond paste, continue cooking. Once oil shows up on the top, add the chopped cilantro leaves, remove from heat.

Serve warm to go with your chappathis or rotis.


Thandai / Indian Bhang - Holi Festival Special Bhang Drink

Thandai:(Re posting)


Milk 4 cups
Cashew nuts 10
Almonds 10
Poppy seeds 1 spoon
Pumpkin seeds 1 spoon
Rose petals few/rose water few spoons
Cardamom pods 3
Cinnamon sticks 2
Sugar to taste
Saffron few strands.


Soak the nuts in warm milk for couple of hours. Wet grind these to thick paste.

Now mix the paste to the remaining milk, add the spices...boil this set-up over medium heat for long time, Maybe till the milk reduces into half.

Filter the same, chill this completely.

Serve cold, garnish with rose petals. Enjoy as bedtime drink.


Paal Poli - Seduce Your Taste Buds

Pal Poli:

Milk Polis, Palu Bobatlu. Pal Ommittu. Paal Poori. Pal puri.

Maybe our stone age fore-fathers have been deprived for this one thing 'S-U-G-A-R'. And that is why our in-built genes still crave for anything 'S-W-E-E-T'.:) Obviously starchier meals, fatty stuff and anything sweeter easily becomes comfort dish for some of us. The rush of dopamine, in brain(during a starchy meal) makes us feel happy. The chemical phenylethylamine tend to overpower our brains when we eat chocolates/sweets. Which is believed to be responsible for the excitement/ecstasy feeling. Often, few of us are quite addicted to these brain-chemicals and that is why comforting and coddling with food becomes so necessary. So, here is my treat.:)


All Purpose flour 1 cup
Sugar syrup 1/2 cup
Milk 4 cups - reduced into half
Cashew nuts powder few spoons
Almonds/pistachios/cashew nuts to garnish
Saffron few strands
Oil for deep frying.


Make a smooth dough using just the flour, no salt, no soda for sure. Just plain flour with milk or warm water would be fine.

Then divide this dough into equal parts, roll them into thin polis.

Shallow fry them both the sides, till fluffy.

Dip these polis in the sugar syrup for a while and remove.

In a wide pan, heat milk. Add cashew nuts powder, saffron and all the nuts to it. Boil and really reduce to half of its original content.

Now immerse these polis in this milk...once, the milk is all sucked up, its done.

Now refridgerate them for about 2-4 hours and serve chilled, maybe add fresh cream before serving, enjoy with company of friends and family.:)


Badam Paal / Almond's Milk - Vegan's Choice

Badam Milk:

Badam Palu. Badam Pal. Almond Milk. Raw Almond Milk - Warm Almond Milk. Bedtime Almond Milk.

Its time to post some milk alernate(cow's milk)recipes for my Vegan buddies. Inspired by bunch of Vegan-Vegetarian friends, I started appreciating greens and vegetables lately, but havent switched from my carnivore diet plan, yet...still going on:) Anyhow...coming upon to the recipe, its rich in protein, tryptopan present in them...helps to fall asleep and stay asleep(most important for insomia), and it turned out nearly silk and smooth(nearly, okay). However it is bit labour intensive, but worth it.:)


Almonds 1 cup
Milk 1 cup
Sugar to taste
Saffron few strands
Piyal Seeds 4-7


Soak almonds in warm water, peel the skin off. Wet-grind them with milk or water, Run throw the strainer. Slightly warm the almond milk, add the other ingredients.

Serve warm as a bed time drink.


Madras Masala Paal - Spiced Milk

Saravana Bhavan Style Masala Paal:

Towards Madras, many highway restaurants have this special beverage on their menu 'Spiced Milk'. The milk is reduced into half of its original content by constant boiling over low heat. The addition of almond puree, piyal seeds, saffron and cardamom makes it highly flavorful. They smartly place their huge vessels filled with 'Masala Paal' outside their restaurants...definitely there will be a person sitting next to it, stirring it constantly. Its a way to tempt the passengers to indulge in their place. And who could possibly resist this aroma, right.


Farm fresh whole milk 1 litre
Almond puree cup
Saffron 1/4 spoon - powdered
Cardamom 6 crushed and powdered
Sugar to taste
Piyal seeds (sarai parupu)4 teaspoons
Nutmeg 1 small crushed
Cinnamon 1 stick
Cloves 3.


In a wide vessel, heat milk with cinnamon, cloves, cardamom and nutmeg. Boil milk over low heat for more time. Once the milk is reduced to half of its originally content, filter the same..throw away the spices.

Now tot his reduced milk, add saffron, sugar, almond puree and piyal seeds. Boil briefly.

Serve warm as a bed time beverage, dose off:)


Mishti Doi - Steamed Milk Cake!

Steamed Milk Sweet:

Junnu without cow's lactating milk. Ginnu - Cheating method:) Seem Paal or Kadampu Paal Halwa. Milk Custard?! Bhappa Doi. Mishti Doi. Steamed Condensed Milk:)

They make a special dessert with cow's first few day's lactating milk. The lactating milk is very nutritious, high in protein and looks much deep yellow in color (kadambu paal/seem paal in Tamil).

While I was studying at Hyderabad, my friends kept raving about a dish made with cow's first milk. It is called Junnu in Telugu. So, when I visited my place (Tamil Nadu), I asked my Dad' whether its easy to find cow's lactating milk'! I know its kind of hard to find in a city...where we manage ourselves with Aawin milk! But, my Dad really took it too personal and embarrassed me...he spread a word to all his workers, subordinates, friends, neighbors, who ever he bumped look out for cattle owners! I felt very awkward and was so angry at him, back then...see I am not that foodie!!! One of my Dad's driver(Murugesan) never gave up, he finally brought me 'the cow's first milk'. I was so exited and somehow managed to make that specialty sweet. It was awesome and its worth searching after all.:)

So, today...I simply tried to re-create the same dish without lactating milk, using some basics at home. Hmmm, not bad, it turned out great.:)


Yogurts 1 bowl
Half n Half 4 cups(reduced milk)
Sugar - as per taste
Garnish with saffron/chopped nuts.


Hang the yogurts in cheese cloth for 2-4 hours. Let the liquid pass out, now retain the solids.

Now reduce the heavy milk(half n hlaf) into half again, by continuous boiling. Now mix this thick milk with yogurt solids and sugar. Blend and puree them, bring them to smooth perfection.

Now fill these in the dessert bowls and steam cook for 10 minutes.

Ta-Da, its ready. Now leave these in fridge for at least 2-4 hours.

Serve chilled:)


Raagi Malt - Home Made Health Drink

Raagi Malt:

Malted Finger-Millet health drink. Kezhvaragu Kanjji. Kezhvarugu Paal. Ragi Malt.


Finger-millet 1 cup(sprouted)
Almonds 10
Cashew nuts 10
Cardamon seeds alone 1-2 spoons
Saffron strands 1 spoon/any food color(Mommy used orange)
Farm fresh milk 1-2 cups.

Mommy's Directions for Making Raagi Malt

Sprouts: Wash and clean finger-millet. Throw away the excess water. Spread them in a clean bowl, with very little moisture. Cover them up with muslin cloth. You can observe fine sprouts after 2-3 days. Do not over do it, the water may turn musky.

Now again spread this sprouted millet in a clean sheet/cloth and sun-dry them for 2 whole hours(in South India...its always summer).

Then dry toast them in a wok/oven for few minutes. Just to get rid of that remaining moisture. Blend them into fine powder along with other ingredients mentioned above(except sugar and milk). Store them in an air-tight container.

My Method:

Carefully pack Mommy's hard work into a zip lock bag. Securely bring them in check-in baggage. Empty them in a clean and dry tupper ware.:)

Boil 1-2 cups of farm-fresh milk and mix 1-2 teaspoons of health mix powder(made above). Bring this to boil. Filter the same, add enough sugar.

Serve warm and accept the kudos:):)


Peshawari Naan - Nuts Stuffed Indian Flat Bread

Peshawar Naan:(Pakistan Style)

Peshawar Nan. Lucknowi Naan. Naan Bread. Nuts-Saffron Naan Bread. Almon Naan. Pishtachios Naan.

Another exciting restaurant delicacy, I am going to rave about is - Peshawar Naan. I have been practically missing Delhi and Hyderabad (the cities of Nawaabs) speciality food here:( The cuisine of nawaabs will be always elaborate, tantalizing and rich.

I could never forget those days of sneaking out of my hostel, for whole-chicken tandoori(several times at Delhi & Hyderabad). At one point, I told my Dad, that we girls are taking a rented car to Sikanderabad, Fatehpur Sikri and Agra on a study tour. Dad's exact expression was "Come on, give me a break, you are studying Science and what up with all this 'sudden curiosity over Anthropology anyway". I was simply passionate and gave hard time to my parents. Guess my destination was pre-disposed! No wonder, now I am completely metamorphosized from Biotechnologist to Anthropogist. Comeon, now don't tease me asking 'is it all because of food?'.


All purpose flour
Sugar 1 spoon
Yeast 1 spoon
Ghi/clarified butter
Nuts - Almonds, Pistachios, Cashew nuts 1 cup.


Sift the flour, bring them in a wide tray.

Heat 1 cup of water, maybe luke warm will do. Add sugar, salt and yeast to this. Leave it on the counter top for 10-20 minutes. Once the water gets frothy...add this to the flour and knead gently. Cover with wet cloth and leave the set-up for 7-8 hours.

Meanwhile, toast the nuts and grate them, I pounded them manually. Set aside.

You will see the dough has doubled in its volume. Now punch and divide them into equal parts. About ping-pong ball size will do.

Now roll them up, fill the grated nuts, fold them again and knead very gently this time. Repeat the same for all the remaining stuff.

Now place them in a well-greased tray, preheat your oven. Approximately 350 F, will do...bake them for 20-30 minutes.

Serve warm along with spicy mughalai curries. Enjoy.:)