I was thinking about making some sweet which should be quite healthy but at the same time quite easy to make. So came up with this idea. I used ground almond which gives this sweet dish a crunchy taste. Also I have added less sugar and ghee compared to the normal kesari and other Indian Sweets.
- ½ cup semolina (Rava)
- ½ cup ground almond (almond meal)
- ½ cup sugar
- 6 ½ teaspoons ghee
- 1 ½ cups boiling water
- Yellow food coloring 1 – 2 drops
- About 12-14 cashew nuts broken into pieces
- 2 tablespoons raisins
- Cardamom powder
- Add ½ teaspoon ghee to a skillet and fry cashew nuts and raisins until cashew nuts are golden and raisins are puffed. Set aside.
- Add semolina and almond meal to a deep saucepan and add about 3 teaspoons ghee and roast on medium flame for about 5 minutes
- Add sugar, fried raisins, cashew nuts to the saucepan and mix well
- Add hot water slowly to the saucepan while stirring continuously. At this point add food coloring
- Cook on medium-low flame stirring continuously
- Once the mixture start thickening, add cardamom powder and the rest of the ghee and cook until all the water is absorbed and the kesari starts leaving the pan at the edges
- Serve warm.
- Yields: 4 – 6 servings
I had some left over rice and was wondering what to do. I wanted to do some thing quick and simple. Making fried rice or vegetable biryani will take a lot of time. So I settled with the sesame rice which is easy and quick to make. I mixed white and black sesame seed for this recipe. Black sesame seed has high nutritional value since it has the skin. Also black sesame seed has a much stronger taste and flavor. But you can completely replace the black sesame seed with white one.
- 1 cup cooked basmati rice
- 2 tablespoons black sesame seeds
- 1 tablespoon white sesame seed
- 1 teaspoon shredded unsweetened coconut (optional)
- 3 dried red chilies
- 1 teaspoon sesame seed oil
- 1/8 teaspoon mustard seed
- 1 teaspoon urad dhal
- ½ teaspoon cumin seed
- 1 strand curry leaves
- Dry roast sesame seeds until they start splattering
- Dry roast one red chili and coconut until coconut is quite dry (lightly golden). If not using coconut, just dry roast chili for a few seconds (make sure it does not get burned and start smoking)
- Add sesame seed oil to a saucepan and add mustard seed
- When they start splattering, add urad dhal and fry for about 25-30 seconds in low flame
- Now add cumin seed, curry leaves and the rest of the dried red chilies (bread the red chilies into 3-4 small pieces) and sauté for about 30 seconds
- Add rice, ground sesame seed mixture and salt to the saucepan and cook on low flame for about a minute. Sprinkle just a little bit water and cover the saucepan. This is to keep the rice moist and soft
- Serve warm with appalam or moar milagai (curd chili)
When making a soup, I have seen a lot of additional ingredients being added like tomato paste, chopped tomatoes, heavy cream etc. So I thought to make this very simple soup without any additional stuff. I love the smell of roasted pepper. So I thought to omit any tomato paste or tomato puree to make sure the soup definitely has that strong roasted pepper flavor. Also I used just 2% milk instead of heavy cream.
- 2 Bell peppers (1 orange and 1 red)
- 2 teaspoons canola oil
- Few rosemary sprigs (fresh is better, but since I did not have it, I used the dried one)
- ½ cup chopped red onion
- 250 ml Vegetable stock
- ¼ cup 2% milk
- Salt and freshly ground pepper to taste
- Turn on oven to the broiler setting with temperature 450F.
- Put the peppers in the broiler pan and roast until the skin is blackened and blisters are formed
- Cool for a couple of minutes and peel off the skin (do not wash after washing since this will remove some of the flavorful oils from the pepper)
- Chop the flesh into small pieces.
- Add oil to a deep saucepan and when hot add onion and rosemary and cook on low flame for about 5 minutes.
- Remove the rosemary sprig and discard
- Now add the peppers and vegetable stock to the onion and bring to a boil
- Cover and simmer for about 15 minutes
- Let cool a bit and process the soup in a processor to a smooth puree.
- Add soup back to the saucepan and add milk
- Slowly heat for about 2 minutes
- Season with salt and pepper
- Serve hot (or chilled)
- Yields: 2 servings.