Homemade Kokum-sherbet

It's summer and the scorching heat is unbearable. I remember as a kid I used to play around with friends getting all sticky and sweaty and never really bothered about the sun and heat.
Mum used to make Kokam Sharbat and call out to us and we used to sit around the table with our tanned faces asking for more.
Somethings don't really change. And Kokum-sherbet to me has never changed.
Now when I have it, it takes me back to my wonderful past and makes me happy happy. I used to take it to school during exams in my bottle so I keep myself fresh while  writing my paper and now I take it to work. Nothing has changed. My Love for Kokam has increased 

To make Kokum-sherbet all you need :

Ingredients
1 cup dried Kokam
2 cups sugar
2 cups water.
4-5 cardamom pods (powder)
1 tsp Roasted Cumin powder
Pinch of salt (optional)

Method :

1. Soak the dried  Kokam in 2 cups of hot water for at least 3-4 hrs
2. After soaking for quite some time, drain the Kokum and preserve the water. Blitz the Kokum in a mixer.
3. Keep the preserved water on heat and add 2 cups of sugar and boil till the mix gets thick.
4. Using a strainer, strain all the juices from the Kokum paste into the water-sugar mix by squishing the paste with the back of your spoon.
5. Add cardamom and Cumin powder and Salt (optional) give it a stir. If the mixture has thickened, remove it from the heat and keep it to cool.
6. Store this mix in an airtight jar.
7. To make the sherbet, take 1 Tbsp of this concentrate and add 250 ml of chilled of Water or Soda.
Serve nice and chilled.

NOTE : Makes 5-6 glasses

Eggless Bread Pudding

A Sunday after meal dessert that's not too sweet and not too heavy. It's eggless too.
Eggless Bread Pudding

All you need is:

Bread : 5 slices ( brown/white / whole wheat)
Milk : 2 cups (full cream)
Cornflour : 2 tsp
Sugar : 4 Tbsp + 2Tbsp for caramel
Vanilla extract : 2 tsp.

Method :

1. Cut the bread into small squares including the edges.
2. In a pan take Milk, add Cornflour and sugar. Put it on heat and stir till the sugar dissolves.
3. Once the sugar has completely dissolved, take the pan off the heat and add the bread.
4. Mash the bread with a masher or with back of your spatula. Add vanilla extract and mix. Make sure that there are no big pieces of bread. Keep it aside.
5. Take a pressure cooker, add 3 cups of water and let it boil on one side.
6. Meanwhile prepare the caramel base. In a aluminum tin, add 2 Tbsp sugar and 1 Tbsp water. Tell the sugar caramelize completely till it turns nice and golden brown. Make sure you swirl the tin so that the caramel is equally coated.
7. Take it off the flame. Now add the milk and bread mixture into the tin, spread it evenly and give it a tap to avoid any air bubbles.
8. Steam it in the pressure cooker for 20-25 mins, without the whistle.
9. Once cooked take it out off the cooker, cool it till room temperature and then put it in the refrigerator for at least 30 mins. Flip it on a plate and then cut into desired shapes.

Voila!! Simple and Easy  Bread Pudding is ready.

Vegetable Au Gratin in Shortcrust Pastry Tart

This Au Gratin recipe has been with the family from ages.  I remember mom used to make it for parties and get togethers and I used to eat all the melted cheese on top of the Au Gratin.
Today I thought of making that same Au Gratin but with a twist. And the twist is nothing but, filling the Au Gratin in Shortcrust pastry tarts. And it tastes like Magic 💗

All you need is :

For Au Gratin :

1.  Broccoli, Mushroom, Baby corn, Cauliflower, Potato, Carrots : 75 gms each.
2. Butter : 1 Tbsp
3. Maida : 1 1/2 Tbsp
4. Milk : 1 Cup. (Boiled)
5. Garlic : 1 Clove
6. Cheese : 1 cup
7. Salt and Pepper for seasoning

For the Pastry :

2 1/2 cups Maida ( 10 cm diameter mould, 4 no.) 
A pinch of Salt
Water : 75 ml
75 gms unsalted Butter
Italian Herbs 1 tsp

Method :

For the pastry :

1.  Sieve the Maida and salt. Rub the butter in the Maida, using the tips of your fingers till you get a crumbly texture. Preheat the oven at 180°C for 15mins.
2. Add ice-cold water and knead well and cover using a cling film and refrigerate for 30 mins.
3. Roll out the dough into 1 inch thick sheets and lay it over the buttered Tart Shell. Remove extra dough and pick the dough with a fork. Bake it in the oven for 10 mins or until the pasrty turns nice and golden brown. Keep these aside to cool.

For the Au Gratin :

1. Cut the vegetable into small pieces and rinse them under water and keep it aside.
2. Meanwhile,  in a heavy bottom vessel, heat butter and add maida and roast it till it turns nice and golden brown.
3. Take it off the heat and now add milk and keep on stirring simultaneously and constantly. Avoid lumps.
4. Keep it back on the flame. Grate 1 clove of garlic and season with salt and pepper.
5. Now add the vegetables and mix well and let it cook for 10 mins. After 10-15 mins switch off the gas and keep the Au Gratin to cool. Preheat the oven at 180°C.
6. Once the Au Gratin has completely cooled down, take one tart shell and fill the Au Gratin and add grated cheese on top. Similarly fill all the Tart shell with Au Gratin and cheese.
7. Bake these in the oven for 5 mins, or until the cheese melts and turn into nice golden brown colour.
8. Serve piping hot.

I am sure this dish will be a winner in all your parties and get-togethers.

Enjoy!

Chilli Oregano Paneer

We all love making Paneer at home. It turns out to be soft and light and better than what we get in the market. But next time when you make Paneer add some twist to it and see how you impress your family and friends with this excellent way to make Paneer. All you need is:

Ingredients :
1. Milk : 1ltr (full fat cow milk)
2. Vinegar : 2 Tbsp
3. Chilli flakes : 2 Tbsp
4. Oregano : 2 Tbsp

Method :
1. Heat oil in a heavy bottom pan. Let it boil completely. Once it comes to a boil add the Oregano Chilli mix and the Vinegar.
2. Keep stirring frequently and make sure it does not stick to the bottom. Stir until the milk solids separate from the whey.
3. Seive it through a muslin cloth. And let it cool for 10-15 mins.
4. If you want to give it a sausage shape, roll it in a cling film and refrigerate for 15 mins.
5. Cut it into desired shapes.

Tip : 1. You can use any other spice or herb of your choice. The sky is the limit.
2. You can either use this Paneer in a curry or simply shallow fry it in oil and squeeze lemon and enjoy with drinks!

Bread Dosa

Quick and Easy Breakfast made with leftover Bread

Ingredients :

Bread - 8 - 10 slices
Rice flour  : 1/2 cup
Yogurt - 2 tbsp
Onion - 1 - chopped
Green chilli - 2 - chopped
Semolina : 1/2 cup
Coriander leaves - few - chopped
Salt - as required
Water - as required to make batter

Method :
1. Into a mixer put the bread pieces, rice flour, semolina, yoghurt, salt green chillies and little water and grind it into a smooth batter. Add water accordingly. Pour this batter into another bowl. Add chopped coriander leaves. Season with salt.
2. Mix well and check if the consistency of the batter is of the regular rice dosa batter - not too thick not too thin. Prepare dosas with this batter just like the regular dosage procedure.
3. these dosas turn nice and crisp just like regular disaster.
4. Serve hot with coconut  chutney or just eat it as it is.

Onion Garlic Jam

An awesome accompaniment with your morning toast and a great marinade for Sunday chicken roast. Onion Garlic Jam
All you need :

Ingredients :

2 large onions
2 Tbsp. olive oil/Vegetable oil
2 Tbsp. butter
5-6 cloves of garlic
1/4 cup packed brown sugar
3 Tbsp Apple Cider vinegar
pinch freshly ground black pepper

Peel the onions and cut into half and then further cut into thin slices

Place the olive oil and butter in a medium in a pan add the onions and finely chopped garlic and cook for 10 minutes, until soft or until the excess moisture is starting to reduce.

Add the brown sugar, Apple cider vinegar and pepper and cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep golden. Cool and then grind it into a thick paste. Keep it a little chunky.

Store in a airtight container and keep it into the refrigerator. This makes around 2 cups of Jam and can be stored for not more than 2 weeks