LYCHEE JUICE

LYCHEE JUICE

    Whereas, if you are making Lychee Juice with homemade Lychee Syrup it is just one quick mix and there you go with a ready-made Lychee Juice within no time.  Add a dash of Lime/lemon or serve it with a hint of Mint for an extra note of flavour in this drink.  This Lychee Juice turns out to be a cooling and refreshing drink with a wonderful flavour of a Tropical fruit - Lychee.  

 

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Recipe Type - Drink
Difficulty - Medium
Serves - 1-2
Author - SM  

Preparation Time - 10-15 Minutes

 

For a detailed Recipe on HOW TO MAKE LYCHEE SYRUP, Click here... 

 

HOW TO MAKE LYCHEE JUICE

LYCHEE JUICE

 

INGREDIENTS:

For Lychee Juice with Fresh Lychees:

 

 

For Lychee Juice with Lychee Syrup:

For garnishing (Optional Ingredients):

METHOD:

 

For Lychee Juice with Fresh Lychees:

• If using fresh Lychees, peel off the skin and cut the lychees and remove the seed. 
• Then rinse the Lychees well and leave it in a colander for a few minutes.
• Then cut them into small pieces.
• Pour in the water, sugar & blend it until well combined.
• Pour the Lychee Juice through a strainer. 
• I use my juicer jar (which came along with my blender) for the purpose, which has a strainer within, which makes the process easier.
• Collect the strained Lychee Juice in a bowl. 
• If you are adding Honey, then add it at this stage.
  
• Pour it into a tall glass and serve the Lychee Juice chilled or at room temperature.
• Garnish Lychee Juice with a few fresh pieces of Lychees
  
• Muddle a few Mint Leaves and pour chilled Lychee Juice over it for a mint flavoured Lychee Juice.

 

For Lychee Juice with Lychee Syrup:

• Take a cup of cold water.
  
• Fill a Boston Shaker with some Ice Cubes.
• Pour in the Lychee Syrup & Cold Water into it.
• Shake well until well combined.
• Pour it into a tall glass and serve the Lychee Juice chilled or at room temperature.
• Garnish Lychee Juice with a few fresh pieces of Lychees.
• Muddle a few Mint Leaves and pour chilled Lychee Juice over it for a mint flavoured Lychee Juice.

 NOTES:

• I have used about 15-20 fresh Lychees, and I got a medium-sized glass of Lychee Juice out of it.
• I have added a cup of water while blending the Lychees.
  
• Adding Sweeteners to the drink is purely optional.
  
• Adding Mint Leaves/Basil Leaves to the juice can give you an extra note of taste and flavour to Lychee Juice. But it is purely optional.

 

LYCHEE JUICE

HOW TO STORE FRESH HOME-MADE FRESH LYCHEE JUICE?

• It is best enjoyed shortly after it is made. 
• However, you can keep it in your refrigerator for 2–3 days in a glass bottle or jar.  Keep it covered.
• Freshly extracted Lychee Juice (without added sweeteners) can be stored in the refrigerator for about 2 days. 
• Do not dilute it with water if you're storing it.

CHAKKA PUTTU - JACKFRUIT PUTTU

    If you are not a Malayalee or from Kerala, the whole idea behind Chakka Puttu -  Puttu with Chakka/Jackfruit would surely be underestimated or heard with an awe.  But for a Malayalee Jackfruit alias Chakka is a feel and dishes with Jackfruit is taken head's down in a Kerala household.  Even there is a note of complaint when it comes to Jackfruit season that a Kerala household gets overwhelmed with the fruit and cooks up anything and everything in the name of Jackfruit.  Right from a Stir-fry, Curry, Snack, Sweet etc., & etc.,

CHAKKA PUTTU - JACKFRUIT PUTTU

    Well, when you have a seasonal fruit in abundance, it is a norm of every Indian housewife to indulge in preserving it or using it to the maximum.  So, a staple Kerala Breakfast, with a twist of Jackfruit in it, is certain to pop up during the Season.  Chakka Puttu is one such dish which comes into limelight during the Jackfruit Season.

CHAKKA PUTTU - JACKFRUIT PUTTU

    Though a simple dish, it turns out to be a wholesome meal on its own.  Here, the humble Puttu is cooked with a few finely chopped Jackfruit pieces layered in between.  When steamed, the unique aroma of cooked Jackfruits and Puttu makes this humble dish a satiating indulgence.  Chakka Puttu brings out the very essence of Kerala and its love for Jackfruit.

    If you have some Puttu Flour and a few pods of jackfruits, then you are ready to go with this dish.  Quick & easy and a simple dish which could be eaten as such.  

CHAKKA PUTTU - JACKFRUIT PUTTU

 

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Cuisine : Kerala, India
Course : Main Course
Difficulty - Medium
Yields - 3-4 Small Sized Puttus
Author : SM

CAULIFLOWER STIR-FRY

    Recently, my daughter wanted a few quick fix recipes.  Happy to know that she is using my recipes from the blog while cooking, and also she's coming up with a lot of comments to perfect it though - perfect in the sense of recipes and also in terms of blogging. Well, in the process, we found that I had missed a few most frequented and family favourite dishes missing from the blog.  As such, it should have been conveniently forgotten to be added in due course of blogging.  So as a quick action coming up with a few of her favourites and for her reference.

    The idea also creeped into my mind that such quick fix, easy to make recipes could be used by people who are in their learning process.  Especially it could be useful for `Bachelors and Spinsters, Students and office goers staying away from home or for beginners. 

    This Cauliflower Stir Fry recipe is one style which I cook at home, and it is a family favourite.  A simple and quick fix recipe which goes well with both Roti and Rice.  What you need are a few Cauliflower florets cut into small pieces, simply toss them in oil, add salt and cook on a low flame until it wilts and turns soft.  Then add simple spices like Turmeric Powder and Red Chilli Powder, enough... these two spices does more justification to the dish and if at all you need some intricate flavour for this stir-fry, you can go ahead with your whims and fancies and add pepper powder or garam masala or fennel powder etc., & etc., The choice is yours.

    When I say Cauliflower Stir Fry you can see a wide range of recipes around the globe and yet another one which I frequent at home is the Chinese Version with other vegetables like Broccoli, Carrots, Mushroom, Sweet Peas etc., And yet another one with Scrambled Eggs. But this Cauliflower stir Fry is purely a version suitable for an Indian palate.  This is a simple and easy stir-fry made with less oil and minimum spices.  

    This Cauliflower Stir Fry recipe goes well with any type of rice dish, especially it is compatible with Curd Rice.   Whenever we make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham.  This Spicy Cauliflower Stir Fry can be served as a side dish for Roti, Chapati, Parathas etc.,
     

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Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

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HOW TO COOK CAULIFLOWER STIR-FRY

CAULIFLOWER STIR-FRY

INGREDIENTS:

For Cauliflower Stir-fry:

Cauliflower - 2 Cups
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1–2 Teaspoons
Oil - 1 Tablespoons
Salt - To Taste.

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Cut the Cauliflower florets into small pieces or into desired size.  
  
• Heat oil in a pan over a high flame.
• Reduce the flame to a low level and allow it to cool down for a few minutes.
• Add the Cauliflower florets into the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium-low flame until cauliflower florets wilts & turns soft, stirring occasionally.
• When Cauliflower florets wilt and are 3/4 done, add Turmeric Powder, Red Chilli Powder and toss them up well until all the pieces are coated well with the spices.
• Allow it to fry on a low flame until Cauliflower florets turn slightly crispy.
• Serve Cauliflower Stir-fry hot as a side dish with Rice, Sambar, Rasam or as a side dish for Variety Rice.

CAULIFLOWER STIR-FRY

NOTES:

• Small pieces of Cauliflower florets tends to get cooked soon and also aesthetically looks good .
• I have used just the Turmeric Powder & Red Chilli Powder in this recipe. 
  
• Can also add Curry Masala Powder/Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• I like to cook Cauliflowers until they wilt and turn soft. 

SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

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Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

Ghee - 2 Tablespoons
Vermicelli - 1/3 Cup
Dates - 1/8 Cup
Milk - 4 Cups
Sugar - 4 - 6 Tablespoons
Cardamoms - 5 Pods.
Saffron - a Pinch (Optional)
Rose Water/Kewra Essence  - a few Drops (Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

 

SHEER KHURMA

METHOD:

For Sheer Khurma:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
• Chop the Dates and keep it aside.
• Soak Saffron strands in warm milk and keep it aside.
  
• Boil the Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
• Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  
• Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
• Stir it continuously and fry the Vermicelli until it turns to light golden colour.
• Pour in the reduced Milk to the above and mix well
• Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, and give a quick stir.
• Pour in the Saffron milk and mix well.
  
• Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
• Switch off the flame and garnish with the remaining roasted nuts & dates.
  
• Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
• Serve it Hot or Chilled.
  

SHEER KHURMA

NOTES:

• Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of Sheer Khurma to your preference.
• The dessert tends to get thicker even after switching off.
• Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
• Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

 

• Fill the Cezve with water until it reaches the neck of the pot.  My Cezve holds about 2 Cups - 500 ml of Water.
• Add ground coffee to the Turkish coffee pot.
• Add the Cardamom Powder & Sugar if you like it sweet
• Heat the Cezve over low or medium heat until it's about to boil. 
• When it starts to foam up, remove the Cezve from heat.
• Scoop out the foam with the spoon and either add it to your serving cups or discard it.
• Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
• Boil it again for a few minutes until it foams up, and again remove it from the heat.
• Remove the Foam and repeat the above steps for two more times.
• During the last round, remove the foam, and you don't need to return it to the heat.
• Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
• Serve Turkish Coffee with a piece of Turkish delight, a type of Turkish confection, and a glass of water for the most authentic experience.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

NOTES:

• The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
  
• You can adjust it by adding more or less water to suit your style of Cuppa.
• Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
• Flavouring the Turkish Coffee with Cardamom is purely optional.
• Serve it hot, unfiltered.
  

*As a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference when it comes to recipes like this.

RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

 

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Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 1/2 Cups
Minced Meat - 1/4 Cup
Moong Dhal - 1/4 Cup
Onions - 1 No.
Green Chillies - 3-4 No's.
Ginger - Garlic Paste - 1 Teaspoon
Tomato - 1/2 a tomato
Coconut - 2 Tablespoons
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 21/2 - 3 Cups
Salt - To Taste 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…