With the festive season upon us, let’s get into the kitchen and get some pots banging. Here are four recipes for you to try out at home. It is advisable to have an adult present while you toil away in the kitchen.
Ambrosia
What you need
Fresh chilled curd 2 cups
Chilled water or milk or half of both 2 cups
Sugar 10 tbsp (or as required)
Ice cubes 6 to 8
Chopped or sliced dry fruits 1 tbsp
Cardamom powder 1 tsp
Get started
Whisk or blend the curd till smooth. Add sugar.
Now add the water-milk mix. (If you want a thick lassi, then add 1 to 1.5 cups of water)
Blend again till the mix is smooth and creamy and a frothy layer forms on the top.
Add the cardamom powder.
Add the ice cubes and garnish with dry fruits and serve.
Spicy taters and rice flakes
What you will need
Roasted peanuts 2 tsps
Poha or aval (flattened rice) 1.5 cups
Turmeric powder ½ tsp
Potato, cubed 1 (large)
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Onion, finely chopped 1
Green chilli, finely chopped 1
Curry leaves 1 sprig
Grated coconut (optional) 3 tbsp
Coriander leaves 2 tbsps
Lemon juice 1 tsp
Oil and salt As required
Get started
Heat a pan and roast the peanuts till they are crunchy. Keep aside.
Use a strainer and rinse the poha a couple of times. Do not rinse it too much or it will get mushy. Make sure the poha is soft, whole and separate.
Mix the turmeric and salt with the poha.
Heat oil in a kadai and add the cubed potato. Sauté till the potatoes are slightly browned and crisp. Remove from the kadai and set aside.
In the same pan, splutter the mustard, and add the cumin. When the cumin changes colour and crackles, add the onions.
When the onions become translucent, add the curry leaves and green chilli and sauté.
Add the roasted peanuts, and the poha. Stir gently, and mix well.
Finally, add the sautéed potatoes. Cover the pan tight and steam for a minute on a low flame. Switch off and let it rest for four to five minutes.
Garnish with chopped coriander leaves and grated coconut.
Before serving, mix in the lemon juice.
Rice flamboyant
What you need
Cooked rice 1 ½ cups
Peanuts 3 tbsp
Til (sesame seeds) 3 tbsp
Chana dal 1 tbsp
Fry red chilli 3
Curry leaves 1 sprig
Asafoetida ¼ tsp
Grated coconut 2 tbsp
Tamarind pulp 3 tbsp
Molagapodi 2 tbsp
Turmeric powder ¼ tsp
Ghee 2 tbsp
Salt to taste
Get started
Roast the peanuts and sesame seeds separately and powder coarsely.
Heat ghee, add chana dal and mustard seeds and roast.
Add the dry red chillies, curry leaves and asafoetida.
Now add the cooked rice, coconut, tamarind pulp, turmeric powder, molagapodi, roasted peanuts, sesame seeds and salt. Gently mix and cook for a few minutes.
Serve hot.
(Molagapodi can be bought in the shops. It is usually used as an accompaniment with idli, dosai or even rice. In case it is not available in the store, you can make it at home and store it.
You will need: Coriander powder 2 tbsp; cumin seeds 1½ tbsp.; chana dal 2 tbsp; urad dal 2 tbsp; sesame seed 2 tbsp; whole dry Kashmiri red chillies 12; asafoetida 1 tsp; salt 1 tsp.
Method: Dry roast all the ingredients and powder them.
Friendship sweet
What you will need
Ghee 3 tsp
Grated coconut 1 cup
Whole milk ¾ cup
Condensed milk ¾ cup
Cardamom (powdered) 3 or 4
Rose water 1 tsp
Sugar 1 tbsp
Saffron a pinch (optional)
Cashew 10 (optional)
Get started
Heat ghee in a pan and add the milk and coconut. Sauté on a low flame for a couple of minutes.
Add the condensed milk and stir. Cook on a low flame, stirring all the while.
Add sugar if required and then add the cardamom powder.
Keep stirring and ensure that the thickening mixture does not stick to the bottom of the pan. It takes about 25 to 30 minutes.
You will see the ghee appearing from the sides of the mixture.
Pour the mixture into a greased tray and let it cool.
Sprinkle the saffron powder or decorate with cashews.
Slice and serve.