Ash Gourd & Beetroot Ice Cream & milkshake

I'm always on the lookout for easy desserts using halwa or barfi leftovers for a makeover  that are tasty & different....Whenever i make  Ash Gourd & Beetroot Halwa it never remains , but this time i prepared extra & stored 2 cups in the fridge to try doing a  makeover with it ..Here is a ice cream using ash gourd halwa & milkshake....
 

The measurement for ice cream & milkshake  are approximate.. It's hard to mess these up so you can use your own measurements as you go...Take a look at how easy it is to add halwa & mix with ice cream or milkshake..Though these recipes are rich in calories serve the ice cream in small scoops Control is the key 😁 Doesn't it look like a strawberry ice cream...Try it....It's yummy😋

 Check out my recipe  : Pineapple Panna Cotta & Sheera ( Parfait ) using Pineapple Halwa leftovers ..

For the ice cream:

To make the ice cream just add 2 scoops of Ash Gourd & Beetroot Halwa in a bowl & 3 scoops of soft ice cream ( keep the ice cream out for a while to soften it) mix well &  transfer to a container & store in the freezer till it's set that's it... Ash Gourd ice cream is ready...ice cream lovers  will love it ...

For the milkshake:

Ash Gourd & Beetroot Halwa milk shake is super tasty, energetic,delicious 😋

For the milkshake : In a blender combine 2 scoop  Ash Gourd & Beetroot Halwa ,1 scoop vanilla ice cream & cold milk ( add milk according to your desired consistency ) It should be thick, blend well in a blender ..Pour in a glass top it with Ash Gourd & Beetroot Halwa ice cream..

Or top it with vanilla ice cream & garnish with Ash Gourd & Beetroot Halwa .... 

  

The shake is so thick & yummy..Serve chilled 😋

Ash Gourd & Beetroot Halwa

Today's recipe is Ash Gourd ( pumpkin ) halwa with a twist...Ash Gourd halwa is known as Kashi halwa a Mangalorean recipe simple & easy recipe from my bookshelf....tastes awesome & it just melts in your mouth 😋.
The taste of Ash Gourd is very mild like a cucumber no taste of its own,so it easy to incorporate in curries,halwa & pies...If you're looking to lose weight then have Ash Gourd juice early in the morning on empty stomach it works...
The twist to Ash Gourd halwa is I've added beetroot, generally saffron or food color is added to ash gourd  halwa since both were not handy at home I've added beetroot &  ...Adding beetroot gave a lovely color rather than the usual saffron color & it was amazing!!! 

Method:

• 1 kg Ash gourd / Pumpkin ( peel,deseed & measure the pumpkin )...Grate the pumpkin remove the  excess water or you can continue cooking in it until dry... 

• In a heavy bottomed kadai or pan add the grated ash gourd & 15 gm grated beetroot & continue cooking in it's own juice...

• Cook on medium flame till the water evaporates..Add 3/4 cup sugar or less according to your taste & 2 tbsp ghee & continue cooking & stirring...

 

• Add 1 tbsp fresh cardamom powder & a handful of raisins & cook till dry & ghee oozes out...Take off the flame..   

• Serve hot or cold it's delicious & can store in fridge up to 1 week ..Can mix with ice cream or make milkshake 😋👌

Breadfruit & Prawn Curry (Kerala Style )

Hi....Here i'm sharing is my cousin Sandhya's grandma style breadfruit prawn curry very aromatic & finger-licking dish...Let me tell you Breadfruit / jeegujje  is a very exotic vegetable grown in coastal parts of Karnataka & Kerala & has a awesome taste & cooking with meat & prawns is delicious ..
We are having protein & vegetables together in a curry.
This recipe can be cooked with drumsticks or Malabar cucumber instead of breadfruit & serve it with plain rice it's delicious 😋

Ingredients : 

• 100 gm  Breadfruit ( for the image click on breadfruit)
• 100 gm prawns.
• 2/3 cup / 100 gm grated coconut.
• 3 shallots / sambar onions.
• 4 garlic cloves.
• 5 dry red chilies.
• 1 tbsp coriander seeds.
• 1 green chilly.
• 1/4 tsp jeera /cumin seeds.
• Few curry leaves.
• 1 tsp+2 tbsp coconut oil.
• 1/4 '' ginger.
• 1/2 tsp pepper corns.
• 1/4 tsp garam masala.
• 1/2 tsp turmeric powder.
• 1 large tomato.
• 1 small size onion minced.
• Salt to taste.

Crushed masala - 10 shallots / sambar onions, 6 cloves garlic,1/4'' grated ginger, 1 green chilly crush & keep aside.

Seasoning - 1 tsp coconut oil, 1 tsp mustard seeds, 2 whole red chilies & curry leaves.

Method:

Cut of the skin of the  Breadfruit  & cut  the core at the center then chop them in chunks wash & keep them immersed in water to avoid discoloration..

Wash the prawns & marinate in 1/4 tsp chilly powder, pinch of salt & 1/4 tsp turmeric powder mix & keep aside.

Heat 1 tsp oil in a pan add the grated coconut, sliced shallots, garlic & roast them when it's light brown... (keep stirring so that it browns evenly)

•  Add the coriander seeds & few curry leaves saute for 3-4 mins.
• When the coconut is brown add the green chilly,ginger,jeera & pepper corns & keep stirring...

• Till the coconut is dark brown 👆 off the flame add the whole red chilies & keep stirring till the masala cools..
• Grind the masala with turmeric powder, garam masala & tomato to a fine paste.
• Remove the masala & rinse the grinder jar with 1/2 cup water & reserve it.

• In another pan add 2 tbsp coconut oil add in the crushed ingredients & saute for 2-3 min, let the raw smell go..
• Add in the minced onions...

• When the onions are brown add the ground masala saute for a sec..

• Add 1 cup water &the 1/2 cup reserved masala water breadfruit pieces, prawns & 1 tsp salt, cover &  cook on medium flame till the vegetable is tender  & the gravy is thick.

• Meanwhile take a kadai add 1 tsp oil when hot add the mustard seeds when it stops crackling add the curry leaves & the red chilies saute for a sec & pour over the breadfruit prawn gravy & let it simmer for 5 mins...There the breadfruit prawn curry is ready...
• Serve hot with plain rice 😋

Do try & write to me at meenaraghublog1@gmail.com 

Baked Brinjal With Chicken

A classic combination of Brinjal /Aubergine/ Eggplant, Chicken & Cheese 😋This recipe is a simple desi style version of the classic Greek dish moussaka & similar to lasagna not only does this looks good, but it tastes gr8 & looks fancy too😁 Made with minced chicken in tomato sauce layered with brinjal & smothered with cheesy egg sauce sprinkled with yellow & red capsicum & then it goes into the oven...Have it with crusty bread ...I hope you'll enjoy it!!!!😋

Serves 4 persons.
Ingredients :

• 200 gm boneless chicken.
• 700 gm brinjal / Aubergine ( large size)
• 200 gm tomatoes 
• 100 gm onions finely minced.
• oil to shallow fry the brinjal slices.
• 2 tbsp oil.
• 6 cloves crushed garlic.
• 4 green chilies minced.
• 2 eggs.
• 1/2 cup milk.
• Cheese or mozzarella cheese ... 
• Few finely chopped coriander leaves.
• 2 & 1/2 tbsp pepper powder or as required,
• Salt to taste.
• 1 tbsp maida.
• 1/2+1/4 Turmeric powder
• 1/2 cup red & yellow capsicum chopped.
• 1/2 tsp garam masala powder.

Method :

For the moussaka use the large size brinjal/Aubergine/ eggplant  - 700 gm, peel the Brinjal/ Aubergine..Cut the brinjal/Aubergine  in thick round slices.Place the slices in salted water for 15min & then place them in colander to drain the water..Pat with a kitchen paper to remove the moisture.

Mix 1 tbsp pepper powder, 1/2 tsp turmeric powder  1/2 tsp salt & keep aside.. Sprinkle  the pepper salt, turmeric powder on the brinjal slices & keep aside 👆

Add 3 tblsp oil in a non-stick pan & fry 👆 all Eggplant/ Brinjal slices on both sides for 3-4 min till done adding more oil if necessary  & keep aside.

Meanwhile wash the  boneless chicken & cook the chicken in 1/4 tsp crushed pepper, 1/4 tsp turmeric powder & 1/2 tsp salt till done & dry.Allow it to cool then mince it in a chopper & keep aside

Blanch the tomatoes peel & puree it & keep aside.

Heat a kadai add 2 tbsp oil, minced green chilies & minced garlic & saute for 2 min.Add the finely minced onions fry them till it's transparent.. 

Add the minced chicken 1 tbsp crushed pepper or as required, 1/2 tsp garam masala powder & saute for 2min add the tomato puree & cook till dry...

When its completely dry there's no moisture add a handful of chopped coriander leaves..

Keep stirring till dry & keep aside. Next make the egg sauce beat the eggs well till frothy ...Mix the milk & maida well till no lumps are there, add to the beaten egg add the 1/4 cup grated cheese or more if you like & a pinch of garam masala powder mix well & keep aside.
Grease a baking dish & preheat the oven 200 C..Gas oven

Arrange a layer of half of  eggplant slices in a greased baking dish  cover the eggplant with half of chicken mixture..

Spread  a layer of  grated cheese or mozzarella cheese & top it with chopped capsicum next another layer of  Eggplant/ Brinjal slices & spread with the remaining chicken mixture & cover the top with the remaining Brinjal slices.. 

Finish it by pouring the egg sauce over the entire top & sprinkle the chopped capsicum & more cheese if you like,place in a hot oven..
By the time the dish is ready meanwhile you can clean up the kitchen you will have many dirty dishes once the dish is baked it will take 30-45 min or till cheese will be melted  let it rest for a few min before diving into it..
I promise you will love it.. Happy baking 😋

Pineapple panna cotta & sheera parfait

When you have yummy delicious Pineapple halwa/ sheera remaining in your fridge what would you do...Usually warm the sheera/halwa in the microwave & have it 😋..... I wanted to do a sheera parfait something different mixing the remaining halwa / sheera & the pineapple pieces...what should i do as a base????After several minutes of thinking & an hr of doing crochet (lace) i decided to try pineapple panna cotta...I always wanted to try  panna cotta,went through a various panna cotta recipes & settled on a  Pineapple panna cotta & sheera (Glass dessert ) 😊

The recipe i came up is quite easy & delicious & the sheera balances the light & the creamy panna cotta..Both melt in your mouth @ about the same rate, so the flavors blend together nicely...you can prepare the panna cotta  up a day a head..let's prepare the panna cotta..

Serves:3

Ingredients :

• 1/2 cup cream.
• 1/2 cup condensed milk.
• 1&1/2 tsp gelatin.
• 1 cup pineapple cut into small pieces..
• 1& 1/2 cup pineapple sheera/ halwa.

• Dissolve gelatin in 1/8 cup warm water
• Combine the cream & condensed milk & let it simmer  over medium heat keep stirring when it's about to boil  add gelatin & stir till the gelatin dissolves, remove from the flame let it cool down.Add the diced pineapple (keep a few for garnishing) & mix well.
• Now take 3 short glass add 2-3 tbsp or more of the panna cotta into each glass( reserve 1/3 cup for garnishing ) & chill all the panna cotta in fridge to set( it might take 3-4 hrs.

• Once the panna cotta is set top it with leftover pineapple sheera & top it with 2 tbsp of the reserved panna cotta & garnish with few chopped pineapple pieces & chill it...

• Serve chilled 😋

Radish & Carrot Stuffed Paratha

The simple trick of stuffing vegetables in a parathas is really gr8 & is my all time favorite 😊 Nowadays most of the restaurants serve different types of stuffed parathas for snacks & sometimes there will be paratha festival i go crazy seeing them, i can't taste all of them but i love reading what different veggies the use, even though the preparation of these parathas is very simple & common you will never get the same taste in two different varieties. 

 You can have them for breakfast, lunch,snack or dinner...Have it with garlic pickle or Tomato Pickle ,or curd or tomato sauce or with lots of butter😋 it's yum!!! I often make different type of parathas be it savoury or sweet i hope to share them all...

Those who don't like radish/mooli especially the kids then the best way is hiding them in a paratha can include any veggies i have mixed radish with carrot & both are edible root vegetable...Try them it's very healthy. 

Banana Chips

Banana chips holds a very important place in Kerala sadhya & are the snack of Kerala..Happy onam!!!

I'm sure nobody requires a recipe for banana chips especially the malayalees & it is the inseparable part of the onam sadhya..It's served as a starter & then the curries are served ...It's crazy to make these chips @ home coz you can see these chips being made in every other corner shop in Kerala  or on highway in Calicut road,you'll find shops slicing the banana & deep frying it in coconut oil fresh & hot,pop them in the mouth ....& you'll won't be able to stop 😋 

The flavor is so tempting that it is so hard to stop eating especially when it's freshly fried... My favorite is the calicut chips...
Nowadays all are bit concerned  about the oil being used  so when i carve for banana chips i prefer making it at home, i make it safe by  using canola oil or any vegetable oil...Homemade banana chips try it....

Method : 

Banana chips are made from  nendran kai( Kerala banana)click the video for step by step pic👆 ..For the chips you need raw banana peel the skin ( don't throw away the peel can make thoran with it, soak in turmeric water & keep it in fridge use it the next day)  slice the banana thinly use the food processor or the slicer to slice the banana you get the perfect slice...

Rinse them well then immerse them in water add salt, turmeric powder & 1/4 tsp hing/ asafoetida / hing for 1/2 an Hr & transfer to a colander to drain the water completely... Pat them dry with a kitchen towel or tissue paper..

Heat olive oil or canola oil or coconut oil when hot add the banana slice  in small batches &  fry on medium flame keep stirring till crisp ..When you start stirring with a strainer you can hear the crackling sound when you stir that's it the chips are ready 
 Remove them from the oil & place them on a paper napkin.. Repeat with other slices.  

 When cool store in a airtight container... Enjoy!!!! 😋

Savory Unniyappam

Savory unniyappam made out of  Idli batter,the only change is to season the batter with mustard seeds, grated coconut etc.. & cook in unniyappachatti 

Savoury unniyappam serve hot with Shallot garlic chutney.

Ingredients :

• 2 cups idli batter.
• 1/4 cup grated coconut.
• 1/4 tsp ginger paste or grated ginger.
• 1 small onion ( minced finely).
• 2 finely minced green chilies.
• 1 tsp mustard seeds.
• Few finely sliced curry leaves.
• 1 tbsp coconut oil or any other oil.

Method :

• Heat oil in a pan add the mustard seeds & when it stops crackling add finely minced onions, green chilies, grated ginger & saute till it's translucent next add the curry leaves,grated coconut & saute for 1-2 mins& off the flame. Let it cool..
• Add the coconut mixture to the Idli batter & mix well.check the salt.

• Heat the unniyappamchatti add a few drops of oil or ghee in the mould, pour in the batter with a spoon in each mould till 3/4  & allow to cook on medium flame ( can cover with a lid)
• It will rise like idli, brush with ghee on top...

• Flip on the other side with help of a fork & cook till done ...
• Take the unniyappam from the chatti when both sides are cooked....The outer is brown & crunchy & inside soft & savory
• Serve hot with Shallot garlic chutney..😋

Spinach Chicken in Coconut Milk ( Slow cooking in oven)

Chicken & spinach ( palak) healthy & delicious packed with flavor & cooked slowly in a oven for about 1 hr...Slow cooking is gr8 be it in oven or top gas stoves...When i say slow cooking / slow simmered it doesn't mean you have to spent endless hour in the kitchen be it oven or top gas stoves...Just add all the ingredients mix & place it the oven in medium temperature ...I like this method of slow cooking in oven, they pretty much look after themselves by the time i finish my other work ....

Give this delicious chicken curry a try by cooking in oven, if you don't have a oven simmer it slowly on gas stove.  One of my method of having spinach is cooking with chicken its delicious 😋

Ingredients :

• 500 gm chicken.
• 200 gm spinach ( palak) without stalks.
• 6 green chilies.
• 4 tbsp curd.
• 1/4 '' ginger.
• 4 cloves garlic.
• 1/4 tsp turmeric powder.
• 1/2 tsp garam masala.
• 1 large onion.
• 1/2 cup thick coconut milk.
• 1/2 cup thin coconut milk.
• 1 tsp salt or according to taste.
• 2 tbsp oil or ghee.
• 2'' cinnamon.
• 1 black cardamom.
• 2 tbsp oil /ghee.

Method :

• Cut the chicken into medium pieces,wash them well & keep aside to drain the water.
• Add the green chilies,ginger, garlic, turmeric powder, garam masala & curd in a blender & grind to a paste.

• Peel the onions mince half the onion & thinly slice the other half.
• Marinating adds more flavor & tenderize the meat so let's marinate the chicken add  the ground masala to the chicken with salt rub well into the chicken & keep aside for 1 hr,meanwhile...
• Measure the spinach (palak ) without the stalks-200 gm, rinse the palak well in running water well, drain the  water completely.
• Blanch them in hot boiling water for 2-3 min &  strain the palak leaves.
• Add the spinach in a blender & make a smooth puree no need to add water keep aside..
• Pre-heat the oven 200 c....

• Let's fry the onions this is where ghee is used traditionally used, i used vegetable oil add 2 tbsp in a non-stick pan & fry the thinly sliced onion till golden brown, remove them from the oil & transfer to a plate or on a kitchen paper( this is for garnishing ).

• In the same pan add the marinated chicken pieces, the minced onion,cinnamon & the black cardamom & fry the on both sides for on high heat  for 2-3 min or till light brown..

• Next add the thin coconut milk & allow it to boil, add this mixture to a ovenproof dish add the spinach puree.. check the salt add if required...

• Mix well close with a tight fitting lid & place it in the oven....Let it cook...for 35-40 min.

• Remove the dish from the oven  as you can see when little pools of oil has been separated from the gravy-See above 👆 ( Don't off the oven)
• Mix it well..

• Next add the thick coconut milk add few fried onions stir & let it go back to the oven & let it simmer for another 10-15 min.... that's it spinach chicken in coconut milk is ready ...

• Serve hot garnished with rest of the fried onions..Goes well with parathas or  Ghee rice 😋