Uluva Payasam

 
2 tablespoon Uluva
2 tablespoons rice
1/2 cup shredded coconut
3/4 cup jaggery (crushed) (add more if needed)

Soak the Uluva and rice together over night.
Add water and cook the mixture on a medium flame till rice is cooked and most of the water is absorbed.
Mash the mixture coarsely once it is cooked.
Add jaggery and coconut to the mixture and continue cooking for 5-10 minutes on low flame till the jaggery melts and the kheer thickens a bit.
Serve hot with a spoonful of ghee.

This is generally cooked for new moms since Uluva increases milk supply. jaggery always preferred over sugar for health as well as taste reasons. The sweetness of jaggery along with the slight bitterness and crunchiness of the Uluva are an excellent combination.

(By:Sammy Nathan)

Strawberry Kefir Smoothie

 
For those of you who have never heard of kefir, it is a drink made from fermented milk. You can make it at home or if you have a busy schedule like me, you can pick it up at the supermarket. It is a powerful probiotic, similar to yogurt only more potent. So why should you try a kefir smoothie? For three reasons. It is healthy, low in calories and fat, and taste like a milk shake. What else could you ask for? You can find it in different flavors, or just plain, which is fun because then you can add your own fruit or sugarless jam to make the smoothie most suited to your taste. If you don’t have a smoothie maker, you can use a blender, as long as it can crush ice. Any way you make it, you’ll love it.
Preparation time: 5 minutes

1 1/3 cup vanilla kefir
2 tablespoons strawberry jam
½ cup frozen or fresh strawberries
1 ½ cup ice
½ cup low fat milk

Method

Add all ingredients to smoothie maker.
Blend a couple of minutes or until creamy.

Strawberry Kefir Smoothie is ready. Enjoy!

(By:Majid Hussain)

BADAM DOODH RECIPE

 
Badam Doodh is a healthy and tasty concoction of the goodness of milk and richness of almond. Learn how to make/prepare Badam Doodh by following this easy recipe.

Ingredients:
• 1/4 cup Almonds (blanched and roughly chopped)
• 4 cups Milk
• 3-4 tbsp Honey
• A pinch oF Green Cardamom Powder
• A pinch oF Nutmeg Powder
• 1-2 leaves oF Silver Varq
How to make Badam Doodh:
• Take a thick bottomed vessel and boil the milk in it.
• Lower the flame and add chopped almonds. Allow it to simmer for fifteen minutes.
• Now add green cardamom powder and nutmeg powder to the milk and bring it to boil again.
• Put off the flame and add honey to the milk.
• Pour out in earthen cups and garnish with silver varq.
• Serve hot.

(By:Santhosh Mohanan)

KFC Cole Slaw

 
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.

(By:Sammy Nathan)

Fruit Yoghurt

 
Ingredients:
• 4 Cups yoghurt
• 2 Cups fresh fruit (any)
• 2 tbsp Sugar
How to make Fruit Yoghurt:
• Cut fruits into pieces.
• Add sugar in yoghurt and blend it well.
• Add fruit pieces and mix it well.
• Keep it in refrigerator for 5 minutes.
• Serve it chilled after dinner on summers.
(By :Santhosh Mohanan)

KULFI

Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed molds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi molds, is placed in earthen pots or matkas that provide insulation from the external heat and slow down the melting of ice. Kulfi prepared in this manner is hence called 'Matka Kulfi'. Kulfi, thus prepared by slow freezing, also renders a unique smooth mouth feel that is devoid of water crystallization.

More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream.[4] Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.

It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors.[5]
Traditionally in India and Pakistan, kulfi is sold by vendors called kulfiwallahs who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka",[6] filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom and similar. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose syrup and other ingredients. Popular flavors include pistachio, mango, vanilla, and rose.

 

BY MAJID HUSSAIN

Ingredients

1) Bread- 3 slices.
2) Milk- 3 cups.
3) Sugar – 5 table spoon.
4) Egg- 3 nos.
5) China-Grass- 1 ½ inch strand( optional)
6) Sweetened Condensed milk – 1cup.
7) Vanilla essence – 4-5drops
8) Ghee- ½ teaspoon.

Method

Remove the sides of the bread (roasted brown parts) and make it in to small pieces, boil the milk with 5 table spoon of sugar and keep aside for cooling, once it cools add bread pieces in to it. Meanwhile beat the eggs well. Then mix the beaten eggs with milk.

Soak the china Grass in ¼ cup of water ,which has to kept at least for half an hour before the preparation of pudding, then dissolve it using double boiling method (Take a container of water and boil it, while boiling place the soaked china grass bowl in the top of the water using a kitchen tong and stir continuously until it dissolve, add this also into the milk mix, Finally add the condensed milk & vanilla essence in to the milk mix and beat well with a hand mixer or in a blender and keep aside.

Before transferring the mix in to a mould, make steamer ready and grease the mould with little ghee in the sides of the mould.

For caramel syrup

Take 1 ½ table spoon of sugar with 4 table spoon of water and caramelize it. (Take a pan, then add the sugar syrup in to it and boil it in a medium heat, once it starts bubbling stir continuously until the bubbles turns in to light golden in clour). Then immediately transfer the same in to the mould, don’t worry if the syrup turns little hard it will spread eventually once it is cooked well!!!

You can use a steamer or a cooker (don’t use weight) to make this pudding in a double boiling method! Cook in high flame for 2 minutes and then cook the same again in 15-20 minutes in a very low flame. Use foil to cover the mould to prevent water coming inside the pudding mix while boiling.

Ingredients

1) Bread- 3 slices.
2) Milk- 3 cups.
3) Sugar – 5 table spoon.
4) Egg- 3 nos.
5) China-Grass- 1 ½ inch strand( optional)
6) Sweetened Condensed milk – 1cup.
7) Vanilla essence – 4-5drops
8) Ghee- ½ teaspoon.

Method

Remove the sides of the bread (roasted brown parts) and make it in to small pieces, boil the milk with 5 table spoon of sugar and keep aside for cooling, once it cools add bread pieces in to it. Meanwhile beat the eggs well. Then mix the beaten eggs with milk.

Soak the china Grass in ¼ cup of water ,which has to kept at least for half an hour before the preparation of pudding, then dissolve it using double boiling method (Take a container of water and boil it, while boiling place the soaked china grass bowl in the top of the water using a kitchen tong and stir continuously until it dissolve, add this also into the milk mix, Finally add the condensed milk & vanilla essence in to the milk mix and beat well with a hand mixer or in a blender and keep aside.

Before transferring the mix in to a mould, make steamer ready and grease the mould with little ghee in the sides of the mould.

For caramel syrup

Take 1 ½ table spoon of sugar with 4 table spoon of water and caramelize it. (Take a pan, then add the sugar syrup in to it and boil it in a medium heat, once it starts bubbling stir continuously until the bubbles turns in to light golden in clour). Then immediately transfer the same in to the mould, don’t worry if the syrup turns little hard it will spread eventually once it is cooked well!!!

You can use a steamer or a cooker (don’t use weight) to make this pudding in a double boiling method! Cook in high flame for 2 minutes and then cook the same again in 15-20 minutes in a very low flame. Use foil to cover the mould to prevent water coming inside the pudding mix while boiling.

Let it cool for sometime, then place the pudding upside down in a serving bowl. Serve it hot or cold.



BY GEETHU ELSA MATHEWS