Chikoo Suji Halwa / Sapota Kesari Recipe

Sapota or fondly referred as chikoo is a seasonal fruit which is harvested during August till March. Sapota is very sweet and grainy textured fruit, when used in dessert dishes this fruit tastes amazing.

Recipe Video is uploaded on Vidyascooking Youtube Channel

Sapota / Chioo Halwa Ingredients:

1/2 Cup Sapota / Chikoo

1/2 Cup Sooji / Rawa /Semolina

1/2 Cup Sugar

4 Tbsp Ghee

10 Cashews

10 Raisins 

3 Cardamoms

1 Cup Milk

1/2 Cup Warm Water

Prep:

Wash and peel the sapota, chop and remove the seeds.

Add the sapota and sugar to a mixerjar and grind to form a smooth paste. Add 1/2 the amount of milk and grind to form smooth puree.

Wash and peel few more sapotas, remove the seeds and chop into tiny bite pieces for garnish and reserve.

Heat a pan on medium flame once the pan is hot place on low flame, add the sooji and constantly keep stirring and dry roasting for 2 minutes until the sooji is light pink in color. Remove from flame a reserve on a plate.

Method:

Heat a pan on medium flame with ghee. Add cashews and raisins and fry till light golden.

Add the roasted sooji and fry for 2 minutes in ghee. Add the remaining milk to the sooji and stir till no lumps are formed.

Add the sapota puree to the sooji and stir well add 1/4 cup of water and stir well and cook till the sooji is well cooked. Constantly keep stirring making sure the semolina doesn't form lumps.

Once the halwa is cooked it will form a ball consistency and ghee will separate from halwa. Remove the halwa from flame and transfer to a serving plate.

Top the halwa with chopped sapota and serve hot...Enjoy!

More Kesari Recipes Posted on Vidyascooking Youtube Channel

Grapes Kesari

Pineapple Kesari

Mango Kesari

Grapes Kesari Recipe / Grapes Sooji Halwa Recipe

Please use only seedless and very sweet grapes for this recipe. No we can't use milk for this recipe the taste will vary and milk will tend to curdle. 

Seedless means no seeds🙏

Grapes Kesari Recipe Uploaded on Youtube

Grapes Kesari / Grapes Sooji Halwa Recipe 

Ingredients :

3/4th Cup Grapes 

1/4 Cup Sugar

1/4 Cup Sooji / Rawa/ Semolina 

2 Cardamoms 

10 Cashews 

10 Raisins

4 Tbsp Ghee

1/2 Cup Water

15 Grapes for garnish

Prep:
Separate grapes from stem. Rinse the grapes well thrice and drain in a colander.

Chop few grapes for garnish and reserve. 

Add the grapes along with sugar in a mixerjar,  grind to form a smooth puree.

Break the cashew in halves and reserve.

In a pot add 1/2 cup of water and boil it, remove the pot from flame and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp ghee, once the ghee has melted add cashews , raisins and cardamoms fry it for few seconds.

Once the cashews start to turn golden lower the flame and add semolina stir constantly and fry till semolina has fried well and a good aroma starts form .

Next add the warm water and cook the semolina, once the semolina has cooked transfer the grapes puree stir well and allow the semolina to absorb most of the moisture keep stirring.

Once the moisture in the semolina has observed stir well remove from flame. Dish out the grapes kesari to a serving plate, garnish with chopped grapes and serve hot...enjoy!

Wheat Halwa Recipe / Gothumai Halwa Recipe

I prepared this wheat halwa on the occasion of Radhasapthami which is a festival for Sun God. Here's my recipe for Wheat or gothumai halwa.

Radha Sabthami is another name for the Hindu festival Ratha Saptami, which is celebrated in the month of February or March. It is also known as Surya Jayanti, which means the birthday of the sun god Surya. 

In Vedic astrology, the Sun is associated with vitality, energy, and leadership, and offering wheat is believed to appease the Sun planet and bring positive energy to the devotee. 

Wheat Halwa Recipe Video Uploaded on Youtube

Wheat Halwa Ingredients:

1/4 Cup Wheat Flour

1/4 Cup Sugar

10 Cashews

3 Pods Cardamom

10 Raisins 

4 Tbsp Ghee

1 Tbsp Oil

1 Pinch Edible Camphor (Pachai Karpooram)

1 Cup Warm Water

Prep:

Split the cashews in half and reserve.

In a pot a 1 cup water bring to a boil on medium flame and reserve.

Crush the cardamom pods and reserve.

Method:

Heat a heavy bottom wok on medium flame.

Add 2 tbsp ghee and 1 tbsp oil. Once the oil is hot reduce the flame on low setting. Add cardamom, cashews and raisins fry till golden.

Add wheat flour and fry on low flame for 2 minutes constantly keep stirring. 

Once a good aroma start to form in the wheat add sugar and stir well. 

Add warm water in small batches and stir till no lumps are formed. Add a pinch of edible camphor and stir well.

Cook the halwa for a minutes time on each side.

Top the halwa with 2 more tbsp ghee and stir well and cook it till the ghee starts to separate from the halwa.

Dish out the halwa on a serving dish and offer to payer and then to family...Enjoy!

Other Halwa Recipes on Youtube and Blog

Custard Powder Halwa

Grapes Halwa

Besan Halwa

Tirunelveli Wheat Halwa

Banana Fudge Halwa

Carrot Halwa

Potato Halwa

Bottle Gourd Halwa

Bread Halwa

Mango Halwa

Pineapple Halwa

Panchamritham Recipe

Panchamritham is a offering for God this dish is prepared across southindian. The word "pancha" means five, and "amirtham" means delicacy. The origins of Panchamrit can be traced back to ancient India. It is believed to have been created by the god himself as a divine nectar to rejuvenate the body and mind. Panchamritham nectars of God or the potion of immortality in mythology (amrut). Follow and prepare this ancient recipe offer this during your prayers and seek divine blessings for your loved ones. 

Recipe video is updated on Youtube

Ingredients:

2 Cups Chopped Bananas 

4 Dried Figs

5 Almonds

5 Cashews

5 Dates 

20 Raisins 

2 Tbsp Rock Candy Sugar (Kalkandu)

2 Tbsp Powdered Jaggery 

2 Tbsp Honey 

2 Cardamoms 

1 Pinch Edible Camphor (Pachai Karpooram)

2 Tsp Ghee

Prep:

Grate the jaggery into fine powder.

Wash and peel the banana.

Chop the banana into half and then into bite size half moons.

Crush the cardamom in a mortar and pestle.

Remove the seeds from dates and chop it into tiny pieces.

Chop the dried figs into tiny pieces.

We can also chop the nuts into tiny pieces. 

If the rock candy is in large chunks crush it into tiny pieces. Do not powder the rock candy.

 

Method:

In a mixing bowl combine the chopped banana, nuts, raisins, dates, figs, rock candy, jaggery, edible camphor, and honey. 

Mix all the ingredients till well combined and transfer to a serving dish. 

Offer the panchamritham to God and serve...Enjoy!

Strawberry Cream Recipe

 

History and stories behind every dish intrigues me. Did you know strawberry and cream existed way back in 1500? A famous British Newspaper (Independent) first happen to publish the history about this combination. Yes strawberries and cream were first served together in 1509, when Cardinal Thomas Wolsey paired them at a banquet during Henry VIII's reign. The combination stuck and nearly 400 years later was among the offerings at the first Wimbledon tournament in 1877. This combination is still served at Wimbledon and fans happen to love the dessert on a hot summers day. I don't know how they prepared whipped cream back in 1500 but for my concoction, I conveniently used whipped cream powder to make things simple.

Recipe Video is updated on Youtube English and Tamil Channel 😊

Ingredients:

2 Packs Strawberries = 15 to 20 Strawberries

2 Packs Weikfield Whipping Creams Powder

6 Tbsp Sugar 

First Prepare Whipping Cream:

In a large mixing bowl, add the whipping cream powder.

According to package directions follow, measure and add water stir to combine and prepare lump free batter.

Then place the bowl in fridge and allow it to sit for 10 minutes.

Next using a electric beater whip the cream to form stiff peaks. cover and place it in fridge for 20 minutes.

Prep Strawberries:

Wash the strawberries in water twice then place it on a colander allow excess water to drain.

Remove the stem from the berries, next chop into tiny pieces and add it to a mixing bowl.

Add sugar and mix the strawberries well. Allow the strawberries to rest on the kitchen counter for 10 minutes.

After 10 minutes mix once more, cover and place it in the fridge for 20 minutes.

The strawberries will soften in sugar and most of the moisture from berries will combine with sugar and form a syrup.

Lets Serve:

Using a large star nozzle and pipping bag transfer the whipping cream to the bag.

In a serving glass layer with strawberries and sauce.

Start to pipe the whipping cream next layer.

Repeat and layer strawberries, followed by whipping cream.

Finally garnish with a fresh strawberry and serve chilled...Enjoy!

Custard Apple / Seethapazham Payasam Recipe

Sitaphal / Custard Apple or Seethapazham contains valuable nutrients and antioxidants like vitamin C, vitamin A, the B vitamins, iron, calcium, magnesium, phosphorus, zinc, copper, carotenoids and flavonoids.  When in season prepare milk shakes, payasam or consume the fruit as much as possible. This sitaphal payasam is very simple to prepare and everyone will surely enjoy the texture and taste. 

Sitaphal Payasam Recipe Video Posted on Youtube English Channel 😉

Ingredients:
2 1/2 Cups Sitaphal / Custard Apple 
1 1/2 Cups Milk
2 Tsp Corn Flour
2 Tsp Sugar
2 Tbsp Chopped Almonds and Pistachios

Prep:

Place a sieve on a mixing bowl. Then scoop the sitaphal in the sieve and using a spoon press and scrap the fruit which will drain in the mixing bowl and remove the seeds. Scrape and reserve the pulp from the sieve.

In a small bowl add corn flour and 1/4 cup water stir and form a lump free mixture.

Boil the milk in a sauce pan.

Method:

Add sugar to the milk and stir well till it is dissloved.

Slowly add the corn flour mixture and stir to form a smooth custard.

Remove the custard from flame and allow it to cool down completely.

Add the sitaphal pulp and mix well in the custard. Add chopped nuts and place the bowl in the fridge.

Once the sitaphal payasam is chilled serve it in serving bowls and Enjoy!

Banana Halwa (Nendran Halwa/ Plaintain Halwa)

Banana Halwa is a nutritious and healthy snack / dessert. We can reheat this halwa for 30 seconds and serve it warm. Banana halwa stores well in a airtight container upto 3 weeks and for a month if refrigerated.

Recipe Video on Youtube 😊

Ingredients:
300 Grams Nendran Banana (Ripe Plantain)
450 Grams Jaggery Cane Sugar
300 ML Coconut Milk
4 Tbsp Sugar
15 Pods Green Cardamom
15 Cashews
15 Almonds
3 Tbsp Melon Seeds
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
4 to 5 Tbsp Coconut Oil
Pinch Salt

Prep:
To prepare coconut milk heat 2 cups lukewarm water. Clean fresh coconut, peel and chop coconut into tiny pieces.

Add the coconut to a mixer and pulse twice add small amount of Luke warm water and grind to form smooth paste.

Add the ground coconut paste to a sieve squeeze and extract coconut milk. Follow this step and extract coconut milk from one entire coconut. Reuse the ground coconut paste, add it back to the mixerjar grind it with Luke warm water and extract milk second time and reserve.

Chop cashews and almonds.

In a mixer jar add sugar and cardamom grind to form fine powder and reserve.

In a mixer jar peel slice and add the plantain grind to form smooth paste and reserve.

In a wok or heavy bottom pot add the crushed cane sugar, followed by cardamom powder and 1 small glass water stir and melt the jaggery and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 2 tbsp coconut oil. Place on low flame, start adding the chopped almonds, cashews and melon seeds fry till light pink, strain and reserve on a plate.

Add the ground banana paste, coconut milk to the pot.

Place a sieve on the pot strain the melted jaggery.

Stir well allow to boil on high flame, place it on medium flame occasionally stir and reduce till stick dough like consistency.

Add corn flour and all purpose flour to a bowl. Add a pinch of salt and water, dilute and prepare a slurry.

Add the slurry to the halwa stir well. Add 2 tbsp coconut oil and stir well. Add fried nuts reserve some for garnish, and stir till well combined.

Once the halwa is thick and starts forming ball consistency, transfer to a plate or desired dish top with reserved fried nuts allow to cool then slice into equal cubes and serve...Enjoy!

Easy Homemade Caramel Popcorn Recipe

 

Back in the days, i.e 1980's caramel popcorn used to be a weekend treat. As a family we used to visit cubbon park in Bangalore, after carousel ride and toy train ride,  we used to enjoy coal roasted corn (on the cob) and caramel popcorn sold there by local vendors at the park. I was feeling nostalgic and wanted to recreate something from the past during this lockdown and prepared a perfect batch of caramel popcorn.

Recipe Video on Vidyascooking Channel 😊

Ingredients:

1/4 Cup Corn Seeds

1/2 Cup Sugar

3 Tbsp Sugar

5 Tbsp Oil

1/4 Tsp Vanilla Essense

1/4 Tsp Cooking Soda Powder (Soda-bi-carb)

1/4 Tsp Salt

Method:

Heat a wok on high flame add oil allow to smoke a bit.

Add the corn seeds and fry for a minute, once the seeds start to pop, cover and cook until the entire batch of seeds have popped.

Once the popcorn is ready transfer to a mixing bowl and reserve. Try to separate the popcorn and uncooked seeds and reserve.

Heat the wok on high flame, add sugar and butter stir and combine till the butter melts. Once the butter melts the sugar with start browning place on high and add 1/2 cup water and stir constantly.

Once the sugar melts and the volume of caramel has reduced, add soda-bi-carb stir well for a minute or until one string consistency has formed.

Add the caramel to the popcorn and mixwell until the entire batch of corn is well coated. Transfer the caramel coated popcorn to a plate and allow to reach room temperature.

Sprinkle little salt, separate the popcorn and serve...Enjoy 😉

If your planning to prepare and store this caramel popcorn in bulk it can be coated and stored refridgerated or stored in airtight container until use.

Popcorn Recipes on Vidyascooking Channel:

Home Made Popcorn Recipe

Tricolor Popcorn Recipe

Mango Rava Payasam (Alphonso Mango & Semolina Pudding Recipe)

Continuing my war time stories about the great depression in India the conditions people had to face and the amazing innovative recipes people created with less ingredients is still famous and most relished traditional dishes. 

Semolina or rava was a staple ingredient during the great depression. According to Mavalli Tiffin Rooms during World War II, when rice, which is the staple item used in idli, was in short supply, they experimented in making idli using semolina and created rava idli. Likewise many desserts with absolutely no milk or ghee was prepared with semolina. A famous dessert or pudding created during this era was rava payasam. A humble pudding with less ingredients packed with flavours was a staple dish prepared during festivals.

Normally in rava payasam only cardamom is used, Since it is mango season I have added mango puree. Mango puree is available in tubs online through out the year we can use it for this recipe. 

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ingredients:
1 Cup Fine Semolina / Bombay Rava
1 Cup Sugar
2 Cup Alphonso Mango or Raspuri Mango Puree
1 Tbsp Cardamom Powder
2 Cups Water
1 Tbsp Ghee or Vegetable Fat or Coconut oil
1/4 Tsp Salt
Garnish: Chopped Nuts (Almonds, Cashews, Pistachios), Alphonso Mango Pieces or Cherry, Saffron Strands. 

Method:
Heat a wok on medium flame. Add two cups water and bring to rapid boil.

Add one tbsp ghee and stir the water. Keep stirring the water continuously and add semolina, stir well to avoid lumps.

Add sugar and cardamom powder stir well.

Add the mango puree in small batches and stir well.

Cook the mango and semolina on medium flame for 5 minutes on low flame.

Once the semolina has cooked it will double in volume, remove from flame...garnish with mango pieces, chopped nuts and saffron strands and serve hot...Enjoy😊

To prepare all vegan pudding avoid ghee and use vegetable fat, coconut oil or refined oil. Semolina is a very easy to digest ingredient and is healthy for babies, we prepare similar dishes for elderly people and babies who are starting solid food.