Kulfi

Kulfi is one of the kid’s favorite street foods. During my school days for vacation, we use to visit our grand parents place, there will be 12- 15 kids, we use to call Ice cream person and stop him in front of our house for half an hour. Hope you can imagine in a small village if he sells a lot in short time what will happen he use to come every day and ring the bell. Even though it’s not Kulfi, when I planned to make this kulfi, my kid’s behavior remained me those wonderful days.

This is my last post for this month Blogging Marathon; I ended up last two weeks with a dessert thought of doing the same for this week too. There comes Kulfi idea, Kulfi must be served semi frozen and not soft like ice cream.

Ingredients:

Milk	4 cups
Sugar	½ cup
Crushed almonds	1 ½ Tbsp
Pista crushed	1 ½ Tbsp
Heavy cream	½ cup
Rose water	¼ tsp
Cardamom powder	¼ tsp
Yields: 8-10

 

Directions:

1. Bring milk to boil in a heavy bottomed vessel, when it’s reduced to 3 cups.
2. Put sugar in a bowl add ½ cup of hot milk and stir until smooth. Add this mixture to boiling milk.
3. Continue to cook on low flame until thick and creamy or until it’s reduced to 1 ½ cups.
4. Add the crushed nuts and boil for 1 minute. Remove from heat and allow to cool completely.
5. Whip the cream in a large bowl until smooth and thick but not stiff, then mix the cream, rose water, cardamom powder to the reduced milk.
6. Pour into cone shaped container or kulfi molds; freeze for 10 hours or until set.
7. To serve, hold the cones under tape water for couple minutes remove the lid and run a sharp knife around the edges and slip out the kulfi gentle.

 

Sharing to: Kid's Delight Event

 

Blogging Marathon page for the other Blogging Marathoners doing BM#26

 

 

Kambu Koozh / Pearl Millet Porridge

Kambu koozh is one of the famous street foods during summer. It is usually stored in a large mud pot (natural refrigerator) it also give unique taste. Since we don’t have mud pot we can store this in refrigerator with water, even the water is healthier one. My kids love these type of koozh, if they didn’t like the koozh just give them the water alone instead of juice or plain water its healthy.

Ingredients:

Kambu Arrusi	1 cup
Water	3 cup
Curd	1 cup
Salt	as per taste

Directions:

1. In heavy bottomed vessel heat water, when water is boiling, add kambu rice and cook by closing the lid halfway.
2. Keep stirring occasionally, when the rice is cooked all the water will be absorbed.
3. When it’s warm enough to hold make small balls out of that (3-4 balls).
4. Add cold water to this balls and store in refrigerator. Next day take the balls add curd and mix well without lumps. Add salt and water (which is used to soak the balls) mix well and serve with small onion and green chili.

Note:

I bought kambu arrusi from India during my last visit. But here I didn’t find one like that, don’t worry if you have regular kambu sprinkle water and using mixe broke it. It should be broken into course powder (like broken wheat).

Sharing to: Kid's Delight Event,

Blogging Marathon page for the other Blogging Marathoners doing BM#26

Thenga Manga Pattani Sundal (Beach Sundal)

For this weeks BM I choose Kids Delight - Street Food which is hosted by Preeti. As soon I saw the name street food first thing came into my mind was beach, we use to get lot of food there. When ever we are going to beach we don’t mind about healthy foods, we use to eat all junk that day. I remember we use to skip our meal because of these junk foods.

Coming to today’s recipe it’s a nice rhyming one Thenga Manga Pattani Sundal. No need to explain the ingredients hope the name says everything. I remember another recipe, similar to this which we use to get in Ooty and Kodaikanal Masal kadali soon will post that it's our family favorite one. I came across this recipe in cookery show but I couldn't recollect so did in my own style.

Ingredients:

Dry Green Peas (Pachai Pattani Payaru)	1 cup
Chili powder	1 tsp
Turmeric powder	¼ tsp
Mustard seeds	1 tsp
Curry leaves	few
Salt
Oil
Topping:
Coconut small pieces	¼ cup
Raw mango finely chopped	¼ cup
Carrot grated	¼ cup
Onion	¼ cup
Lemon juice	1 Tbsp
To Grind:
Mint leaves	one handful
Coriander leaves	one handful
Onion finely chopped	⅓ cup
Garlic pods	2
Ginger	1 inch
Cinnamon	1 inch
Green chili	1-2
Fennel seeds	1 tsp
Coconut	3 Tbsp

Direction:

1. Soak Peas for 4-5 hours pressure cook for two whistles with little salt.
2. Grind all the ingredients in the list to a course paste with little water.
3. Heat oil in a kadai, Splutter mustard seeds and curry leaves add onion and sauté them until soft with little salt.
4. Add grind paste and cook until raw smell leaves add turmeric and chili powder and again cook for 2 minutes.
5. Next add peas and 2 Tbsp of water (water from peas cooked) cook for 2 -3 minutes. Turn off the stove.
6. Transfer this to serving bowl and sprinkle the topping one by one and add few drops of lime juice on top and serve.

Note:

This sundal should not be dry like our regular sundal.

If you need you can add chat masala.

Sharing to: Nupur's Event, Kid's Delight Event,  Cook Like a Celebrity Chef event by Food Corner

Blogging Marathon page for the other Blogging Marathoners doing BM#26