Onion Kheer (Payasam)

Very happy to type a blog after 2 1/2 years gap. I know it is a long period, but things have changed a lot, so I needed the break. You friends were too good, though I was not active, many of you visited my blog frequently and dropped some comments. Thanks a lot for that. This happiness kindled me to kick start my blog once again.

Let start with something sweet today by making ONION KHEER.
I come to know about this kheer aka pudding from my neighbor who had this in a restaurant in a 5 star hotel for dessert. I was surprised when I heard this, and was itching to try the recipe. Finally found an occasion to try it last week.

Good thing Google  didn't disappoint me when I searched for the recipe. Found the recipe in couple of sites. I tried this from a cookery blog My Dhaba, If you like to give it a try like me, click here to go to  the recipe .
Note : To get rid of the pungent smell, I boiled the cut onions in water and drained it, repeated the process again.

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Enjoy the onion kheer hot or cold, either way it is tasted yummy.

Nellikai Sadam - Indian Gooseberry rice

There is a story in Tamil Nadu about the Sangam age king Athiyaman and his friend and the great poetess Avvaiyar. Athiyaman gets a fruit with magical powers - power to grant eternal life. The King, a great patron of Tamil that he was, realizes that the life of a poet is more valuable than his own and offers the fruit to Avvaiyar. We, of course, do not know if Avvaiyar infact ate the fruit. If she did and if you happen to chance upon this blog, dear Avvai patti, please leave a comment! But -- our interest is about that magical life enhancing fruit. The special fruit was none other than Amla, Nellikani.

From Google Images

All parts of the Nellikai plant are used in various Ayurvedic and Unani medicine. It is the only fruit contains all tastes like sour, sweet,  bitter, pungent  and astringent except salt. According to Ayurveda there are six tastes. Amla has five tastes out of six. If it would have all the six taste it might be called as amrita (divine fruit) instead of Amla.
Though the size of the nelliaki / amla is small, it is packed with Vitamin C, protein, carbohydrate, fibre and minerals. Nellikai is an antioxidant, helps in regulating blood pressure. Maintains the cholesterol level. Has anti diabetic quality and anti bacterial property, helps in the digestive system and prevents from ulcer. Ladies, mainly used for hair conditioning and prevent premature greying. My mom still puts dried nellikai while grinding shikakai mixture at home. It also helps us to cool our body.

 Normally we make pickles and pachadi out of nellikai. If you are like me, wanted to cook new recipe for the lunch box, then go head and try this. A bowl full of goodness invites you to dig in and gives a full refreshment to your body and mind.

Ingredients : 3 nos -- Nellikai / Amla  medium size 1 cup -- Rice 1 tsp -- Mustard seeds 1 tsp -- Jeera 1 tbsp -- Urad dal 1 tbsp -- Channa dal 1/4 cup -- Peanuts 5-6 nos -- Dry chili 3 - 4 tbsp -- Oil 2 tbsp -- Gingely oil (optional) 1/2 tsp -- Turmeric powder Coriander leaves to garnish. Salt to taste. Method : --- Pressure cook the rice with right amount of water. --- Try not to make the rice mushy. Once the steam is gone, transfer the rice in a big plate and let it cool completely. Drizzle the gingely oil, if using over the rice. Gingely oil gives rich taste to the food. --- While the rice is cooling. Grate the nellikai. --- In a pan, add the oil and heat in the medium heat. When it is hot add the mustard seeds. Once it splutters, add jeera, channa dal, urad dal, peanuts and the red dry chilies. --- Once the dal color changes to golden colour add the grated nellikai and the turmeric powder and saute it for a minute. --- Turn off the heat and pour the mixture over the cooling rice and add salt according to taste. --- Using a wooden spoon mix the rice thoroughly, avoid the breaking of rice. --- Garnish with cut coriander leaves. *** Note : According to your taste, you can change all the ingredients level.

Enjoy the 5 tastes of nellikai in the rice.

Sources : Wikipedia, Indian food, Dhyanfoundation blog, Krishna, Rajaputan agrico

Chocolate fudge using Marshmallows

Phew, after 3 days of great struggle, I took this photo.

I know this is a not great looking photo, but Im happy to report that it tasted better than it looks. The day after I made this fudge, I was waiting for a clear morning sunshine but as it always happens, the whole day was fully dark and it was raining heavily. Next couple of days tried some shots and all were disaster. By this now, the jar of fudge has been reduced to just 4 pieces.

I was having some ingredients in my pantry hiding for a long days. So decided to put all in one and make a sweet dish and good thing is it turned out very good.

Ingredients : 3 cup -- Sugar 1 cup -- Heavy cream 1 cup -- Evaporated milk 200 gm -- Marshmallows 6 tbsp -- Unsweetened Chocolate powder 3/4 cup -- Unsalted butter 1 tsp -- Fine salt 1 cup -- Chopped nuts 1/4 cup -- milk Method: --- Take a big heavy sauce pan and mix the sugar, butter, heavy cream and evaporated milk in medium heat. --- Sieve the cocoa powder and mix the powder in the milk without any lumps. --- And the cocoa milk mixture and salt to the sugar and mix well. --- Stir the sugar mixture in medium heat until the quantity is reduced to half. No need to stir constantly, good news is you can very well take a break and do in frequent intervals. --- But have an eye on the mixtuure while boiling. Be careful the mixture might overflow, so tall utensil is preferable. I used a pan then in half way changed the mixture to pressure cooker, since the mixture started to overflow while boiling. --- Meanwhile toast the chopped nuts. I used almonds.And also grease the plate with butter and keep it ready. --- Once the quantity is reduced to 1/4th, add the marshmallows. --- And stir for few minutes till the marshmallows are dissolved in the cocoa mixture. --- Drop a spoon of gooey mixture in a cup of ice water, If you able to make a soft ball then immediatey switch off the heat and add the toasted nuts and mix well. --- Transfer the mixture to the greased pan and let it cool completely. --- Using a greased knife, cut the chocolate fudge.

I cut my fudge an inch size so I got around 60 - 70 pcs. Adding salt gave a unique taste to the chocolate fudge and marshmallows gave a nice soft texture.