Monday, 5 October 2015

Pumpkin Kheer | Kaddu Ka Kheer | Easy Indian Dessert

It so happened that there was a small piece of yellow pumpkin in the fridge. It was too small to make a side dish and I did not want to throw it away either. So my dear friend came to my rescue and I found a whole lot of stuffs that you can do with pumpkin. The only recipe that I thought would fit the bill for such a small piece of vegetable was this kheer/dessert.

There were so many versions available on the net and I just made one according to what I had in hand and what I thought would taste delicious.

It was delicious ,no doubt. The actual surprise was when it did not taste like pumpkin at all!!No one can ever guess that there is a vegetable in a dessert!

So this is my third post for in Week 1, Blogging Marathon #57 with the theme - Desserts.

I used:

Pumpkin- 100 grams
Milk- 300ml
Badam mix powder- 1 tablespoon[optional]
Melon seeds- 1 tablespoon + for garnish
Powdered jaggery to taste

 Soak the melon seeds in warm water for 15-20 minutes. Peel and dice the pumpkin and pressure cook it with a little water.Once cooked, drain and retain the water .Drain the water from the melon seeds and grind it to a paste along with the cooked pumpkin. Add a little of the water used to cook the pumpkin if needed.

 Heat milk in a pan and when it is luke warm add the jaggery,badam mix and the pumpkin puree.Simmer for 10 minutes and remove from heat.

Serve garnished with melon seeds..

  • Adding badam mix is purely optional.
  • Regular sugar or brown sugar can also be used instead of jaggery.
  • Almonds / cashews / pistachio can be used instead of melon seeds
This day That Year...

2014 - Paneer Peas Gravy | Mattar Paneer 
2013 - Banana Oats Swirl [Quick] Bread
2012 - Multigrain Wrap [With veggies]
2010 - Chinese Style Noodle Soup

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Bon Appetit...

Sunday, 4 October 2015

Eggless Whole Wheat Jaggery Banana Upside Down Cake

I know!The title itself is a mouthful right!! It is equally healthier as it is made of whole wheat and jaggery instead of the regular APF and sugar.I have used sugar to make the caramel though but this can also be skipped to make this cake all the more healthier.

For a long time, an upside down cake was on my mind. When one mentions upside down cake, pineapple is the fruit that comes to mind. I wanted another fruit , so used banana here. It is a slight variation from the Whole Wheat Jaggery Mini Bundts.

This is my second post in Week 1, Blogging Marathon #57 with the theme - Desserts.

I used:

For caramel :
Sugar-1/4 cup
Water- 1/4 cup

For the cake

Banana - 1 large + 1
Whole wheat flour-1 cup
Baking powder- 1/4 teaspoon
Baking Soda-1/4 teaspoon
Choco chips - a few [optional]

Wet Ingredients:

Jaggery, powdered-1/4 cup[ adjust to taste]
Oil-1/4 cup
Milk-1/2 cup
Vanilla essence-1/4 teaspoon
Water- 2 tablespoons [see note below]

Glaces cherries - for garnish

Heat a pan with the sugar and water.It will start boiling and then turn into caramel. Take care during this step as the caramel will get burnt if not removed from heat at the right time.The correct stage is when the liquid turns to a dark golden color.Pour into the prepared pan[greased and dusted with flour] and spread so that it is even.Keep aside.

Slice the banana thinly and place it over the caramel layer. Place a few choco chips in between the banana slices.

Sieve together the dry ingredients.In a bowl, take jaggery.Add milk, oil and essence and mix well till the jaggery dissolves.  Strain into another bowl.
 Mash another banana and add to the wet ingredients.

Add the sieved dry ingredients into the wet ingredients and mix to form a lumpless batter. Check the consistency. If it is too thick, add a teaspoon of water to get a thick batter consistency.

Bake in a pre heated oven at 180 degree C for 20-25 minutes or till done.Check with a skewer, if it comes out clean, the cake is done. Remove from oven and let it cooll for a few minutes. Then gently invert the pan and tap lightly. The cake will ease out of the pan.Cool on a wire rack

Serve garnished with some chopped cherries.

  • While mixing the dough, add water little by little and take care not to make it watery.
  • The sweetness was just right with 1/4 cup jaggery. The bananas to lend their sweetness to the cake.
  • I also baked 2 single serves for the kids and removed those from the oven earlier as they got done quickly.
This day That Year...

2014 - Jodhpuri Aloo
2013 - Eggless Marble Care
2012 - Banana Nutella Sandwich
2011 - Maavinkaai Gojju - Tangy raw mango stew

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Bon Appetit...

Saturday, 3 October 2015

Sago Kheer | Sabbakki Payasa | Javvarisi Payasam

It is like we just finished Buffet on the Table, and now here we are on the 57th Edition of Blogging Marathon!This month we are back to 3 posts a week schedule and I have chosen some simple themes this time.

For the first week , I have taken up 'Desserts'. And this is one of those desserts that can be put together very quickly .

Mom made this sometime back and like a dutiful blogger, clicked the pics and enjoyed the kheer.

I am not usually fond of this Sago payasam / Kheer. But somewhere down the road my preferences changed and I was actually looking forward to tasting this one when mom made it! Guess I am growing up!!!

Whenever this dessert is mentioned or served a certain story comes to mind.When I was a kid, I have heard this story plenty of time and it goes like this..

There was once a family of sparrows who lived beside a pond.One day the mother sparrow made this sago kheer at home for its baby. The kheer was very hot and the mother sparrow keeps it aside to cool. She instructs the baby bird not to touch it.She rushes off to the nearby shop to buy some stuffs .

Meanwhile the baby sparrow gets very impatient and wants to taste the kheer.It opens the lid of the vessel and tries to taste the kheer. The hot kheer scalds the tender tongue. The baby is very angry and pushes the vessel away. The vessels falls into the pond and disappears.One can imagine what would have happened when the mother sparrow came back home!

This story is one of those that has a moral at the end to tell the kids  and this one is about being patient..

So when mom was making this one at home, I told this story to the kids and asked them to be patient till it gets done and cools down enough to taste...

You need:

Sago -1/4 cup
Milk-2 or more cups
Sugar-2/3 cup [adjust to taste
Elachi powder- 1 pinch[optional]
Cashews and raisins fried in ghee- a few
  1. Soak the sago in water for at least an hour. 
  2. Rinse out the water and add a cup of water and pressure cook for 2 whistles or till done.The time will vary depending on the quality and size of the sago pearls.
  3. Heat milk and sugar in a pan.
  4. When it comes to a rolling boil, add the cooked and drained sago pearls and simmer till it thickens a bit.
  5. Add more milk if needed.
  6. Sprinkle cardamom powder and serve garnished with ghee roasted cashews and raisins

  • You can add a few teaspoons of condensed milk towards the end to get a more flavorful kheer. Reduce the sugar a little.
  • The sago can also be cooked on the stove top.But it will take a longer time to get done.
  • Tastes best when served chilled.

This day That Year...

2014 - Paneer Lababdar
2013 - Eggless tutti frutti Vanilla cake
2012 - Oats Vegetable Sandwich  
2011 - Sago Mixture

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Bon Appetit...