Wednesday, December 14, 2011

Malai Kulfi

As a kid, I would always tag along behind my older cousins and found myself in eateries they normally frequented. One such eatery was called Maheshwari Chaat Shop.
I don't know about the chaats (I still remember how my cousins would oooh and aaah over those chaats), but I can tell you, I am yet to find a place that can come as close to matching the malai and kesar kulfi that was served by Maheshwari Chaat Shop. Sadly, they closed down several years ago :(

I have a book in which I make note of recipes that I should try someday. I was leafing through this book yesterday and I came across a recipe for malai kulfi, I had noted down almost 2 years ago. I know I can never imitate the yummy kulfi I enjoyed as a child. Nevertheless, I decided to give it a try.
Boiling and reducing the quantity of milk takes ages. At one point I even considered abandoning my plan. Now, after having eaten a spoonful of kulfi I made, I am glad I did not follow my stupid spur-of-the moment thought.

I can't resist sweets and ice creams even a little. I had this in mind and began making the kulfi after dinner so that I would be asleep when it was setting in the freezer!!!

Milk -1 1/2 ltr
Condensed Milk - 1/2 tin
Sugar - 1 cup
Cardamom powder - 1 tsp
Citric acid powder - 1/4 tsp
Almonds - 2 tbsp, coarsely crushed

> In a thick-bottomed vessel bring milk to a boil and add sugar. Allow to simmer and bring down the volume to 3/4th its original. Stir intermittently to avoid the milk burning at the bottom of the vessel.
> Split the milk into two portions. In one half, add citric acid powder, pinch by pinch, until the milk curdles. Beat well.
> Add remaining milk, condensed milk and cardamom powder. Throw in the crushed almonds. Mix well and pour into moulds and freeze overnight. I did not have kulfi moulds. I used ice trays.

> To serve, dip the moulds in water and slightly rap the mould to let the kulfi slip out. 

Sunday, December 11, 2011

Carrot and Egg Omelette

I hail from a family of staunch vegetarians. So, I was a little surprised to learn that it was my father who introduced me to the habit of eating eggs when I was just a little girl. I continuously go through phases of thriving on eggs as well as loathing eggs. Since realizing that eggs can be cooked in innumerable different ways I have made it a point to make eggs a regular part of my diet. My sister who recently turned an eggitarian, is always encouraging me to try making different egg dishes.

Last night, we decided to make omelettes. When I was halfway through whipping the eggs, I realized that we had run out of onions. I used carrots instead. I felt pretty happy to see my sister enjoying her dinner of carrot omelette.

Eggs - 2
Carrot - 1, grated
Green chilli - 1, minced
Black pepper powder - 1/2 tsp
Ginger and garlic paste - 1/2 tsp
Corriander leaves - 1 tbsp, chopped
Turmeric powder - A pinch
Dosa or Idly batter - 1 ladle
Salt to taste
Oil - 1 tbsp

1. Break the eggs and transfer the white and yolk into a bowl. Whisk briskly until slightly frothy.

2. Add the grated carrots and other ingredients and mix well to form a batter.

3. Heat a pan and spread a little oil. Pour a ladle full of egg mixture and spread the mixture.

4. Allow it to brown on the underside before flipping it over. Cook the other side as well.

5. Serve hot with tomato ketchup.

Sunday, December 4, 2011

Sweetilicious Banana

Cooking banana is something I cannot stand. I get nauseous with the very thought. Since there are exceptions to every rule, I love this dish and am always ready to dig in. I don't know what this dish is officially called but I call it Nendran pazham sweet. An aunt who hails from Kerala made it very often for me and I had no other thoughts while I relished the sweet. However, when I made some today and was eating the piping hot sweet, my sister happened to wonder if it would taste good with ice-cream. Well, that is exactly what I am going to try during the week. Ooooo, can't wait!!

Nendran banana - 1, ripe
Ghee - 2 tbsp
Sugar - 3 tbsp

1. Peal and chop the banana in to small pieces.
2. Heat ghee in a pan and fry the banana until golden brown. The banana will give off a very sweet aroma.
3. At this point, add sugar and mix well. Continue cooking until the sugar is caramelized.

I tried to look up the English and Scientific name for nendran banana, but in vain. Below, I have included a picture of this variety of banana, if you have never had a chance to see it before.