Tender Coconut Pudding

This is one of the most refreshing puddings I have ever had.  The first time I tasted it was when my brother-in-law made it. Made of tender coconut water - its is just divine. I added chunks of tender coconut in it which added some texture to the pudding. It is so light and delightful that I enjoy both making it and eating it. Ofcourse, its really easy to make. Do try it.

Basic Recipe:

Ingredients:

(serves about 8 - 10 persons)

Tender coconuts : 2

Condensed milk : 1 tin

China grass or Agar Agar - 10gms 

Method:

Step 1:  Break the tender coconut. Collect the water and set it aside. Scoop out the flesh.

Step 2:  Puree the flesh in a mixer. If you have a lot of flesh, then split into two portions. One part puree finely. The other part chop into small pieces.

Step 3:  Heat 1/2 a cup of water to boiling. Now add the agar agar. Keep stirring till it dissolves. Cool

Step 4:  Once the agar agar solution is warm, add the condensed milk, the tender coconut water, the coconut puree and flesh.  Stir well.

Step 5: Pour into a single serving dish or into individual cups. 

Step 6: Set in the refrigerator for 6 - 8 hours.

Step 7:  Decorate with grated coconut or some fruits like pineapple or some nuts.

Optional Additions:
I have'nt tried this but feel that instead of condensed milk, sweetened coconut milk can be added. Just make sure that the coconut milk is thick.

Nutrition:
Fresh tender coconut is extremely rich in electrolytes like potassium , sodium and other minerals. Tender coconut water is often had to replenish body salts. It is also low in calories although it has natural sweetness.
Coconut flesh of the tender coconut is also rich in minerals like the water. It however, has more calories and fat content. The fat however is medium-chain fatty acids which is different from saturated fats.

Dietary Considerations of the Basic Recipe:

• Condensed Milk contains Lactose. Trying out the recipe with alternates like coconut milk or almond milk will render it lactose free.
• Nut free : The recipe does not use any nuts. The nuts is only suggested as a possible decoration. 
• Gluten Free: The recipe does not contain any source of gluten

Interesting Information:

http://www.livestrong.com/article/266858-the-nutritional-value-of-coconut-water/

Paal Poli

This has to be my all time favourite dessert. As a kid my mother used to make it whenever we had guests over for dinner. Suddenly we noticed that every time she made this, people cancelled last minute ( and we got a lot to eat!). That's when she stopped making it and I started making it.
Its one of those desserts that is light and not very sweet. Try it and you will enjoy feeding your family and guests with it.

Ingredients :

For the Polis(makes about 30 polis):

Maida : 2 cups

Rava :1/4 cup (optional)
Salt : 1 pinch
water : As required

For the Paal ( Milk):
Milk : 1 litre
Sugar : 1/2 cup ( as per taste)
Cardomom: 5 powdered
Saffron : 8 strands

Decorations:
Pistachios : coarsely powdered

Method:

1. Paal or Getting the Milk Ready

 

a.  Soak the saffron in 2 tbs milk and after 10 minutes firmly crush the saffron with your finger tips to release all the flavours and color

b. Bring the milk to a boil and keep boiling it till it thickens a little. Make sure that you keep stirring so that the bottom does not burn.

c. Add the sugar, cardamom and crushed saffron

2. Making The Polis

a. Knead the flour, salt and water   ( like Chappathi dough consistency)

b. Roll into small flat puri's about 3" in diameter
c. Fry the puris or polis in hot oil

3. Putting it together

 

a. Dip the hot puri straight from the oil into the hot milk.

b. Let it soak for 3 - 4 minutes.

c. Remove and place on a tray.

4. Serve hot or chilled. 

Place a Poli in a serving plate, add some milk on top, decorate with crushed Pistachios

Optional Additions:


Nutrition Information:


Dietary Considerations:
Nut Free  (omit the pistachios as decorations)

Happy Diwali / Deepavali

HaldiKokam  wishes all of you a Very Happy Diwali!

The image above is part of a rangoli made of rice. The rice has been coloured with food colouring to ensure that it is edible. The complete Rangoli is shown below.

This method of using rice is in keeping with the origins of Kolams. Kolams were drawn every morning with rice flour and provided food for insects, birds and other creatures. This was a means to invite all creatures into our lives - a coexistence of man with nature.

Today's chalk powder and colour powder used for rangolis are toxic and avoidable. A little effort ensures that what decorates our home can be reused as food for other creatures.

Asoka Halwa

Its Diwali - a time for all those unhealthy but delicious indulgence.  This year, I wanted to try something healthy and tasty. The one sweet that has caught my fancy in recent times is the Asoka Halwa. I first ate it at the Sri Lukshmi Naarasimhan Restaurant in Singapore. It was absolutely delicious with the fresh aroma of cardamom and saffron. Unlike other Halwa's it was not floating in ghee. I was thrilled when I realised that it was made of moong dal and was another Gluten free delight.
I decided to try it this year and it turned out really well. Made of moong dal or split mung bean, it is as healthy as a sweet can get.

Ingredients:

Split Mung Dal or Moong dal : 1 cup

Sugar : 1/2 cup  ( can increase based on taste)

Ghee / Clarified Butter : 80 gms

Cardamom : 1/4 tsp powdered

Saffron : 4 - 5 strands soaked in 2 tbs milk or water

Wheat Flour : 1 tbs

Food Coloring Red and Orange :2 drops each

Cashew nuts  6 - 8 chopped coarsely ( optional)

Method:

Step 1: Wash the moong dal and drain all the water. Now place it in a vessel with 1.5 cups of water. Pressure cook on low for 5 whistles. This is to ensure that the dal is completedly cooked and can be mashed.

Step 2: Once the pressure is release, open the lid. Mash the dal till it is smooth.

Step 3: Simultaneously, take 2 tsp of ghee in another pan. First roast the cashew nuts till gloden brown. Remove the cashew nuts and keep aside

Step 4: In the remaining ghee, roast the wheat flour in this ghee till a sweet aroma arises. Take care not to burn the flour.  Remove from flame and let it cool down.

Step 5: To the moong paste, add the sugar. Mix throughly. Move to a pan / kadai. Place the pan on a low flame. Stir constantly.  Add the ghee 2 tbs at a time and mix well.

Step 6: When the liquid starts bubbling, add the roasted wheat flour ensuring that there are no lumps.

Step 7: When the liquid thickens and almost reaches a semi solid consistency, add the saffron, cardamom and  two drops of red and two drops of orange food colouring.

Step 8: When you can see ghee ooze out of the halwa or the halwa seems to  leave the sides of the pan easily - it is done. Remove from the fire.

Step 9: Add the fried cashew nuts. Stir.

Step 10: Pour it to a serving dish. Serve hot.

Optional :

1. The quantity of ghee can be reduced / increased as per taste. This halwa tastes good even with a very minimum amount of ghee like 3 tbs for the above quantity.
2. Color is totally optional. I don't use colors in food but for this post, I added the color. Usually Asoka Halwa is this reddish orange color.

Nutrition Details:

Moong Dal is an easily digestible, easy cooking, low calorie lentil. It is a low fat source of good protein. It also has a high fibre content. It is rich in a number of vitamins including Vitamin B Complex, Potassium and folates.

Dietary Considerations:
Lactose free: ( soak saffron in water rather than milk)
Nut Free : Leave out the cashew nuts or add any nut that agree with you.
Gluten Free : Omit the wheat flour. Replace with rice flour.

Broken wheat and jaggery pudding ( dhalia Pongal)

This has to be one of the best sweet dishes that i have tasted - purely from a calorie and nutrition point of view. As usual, it is really easy to cook while also a good source of iron. I make it as prasad to distribute in large scale or as just a simple dessert. At temples, people have always come back for more ( and I really feel happy). Do give it a try. It doesn't look too good tastes real good!..

Ingredients:

Dhalia / Broken Wheat berries : 1 cup

Jaggery : 1/4 cup

Ghee /Clarified Butter : 4 tbs

Cardomom : 4 - 6 pods

Cashewnuts : 8 - 10 (optional)

Water - 4 tbs

           

Method:

Step 1. Take a thick bottom kadai/pan/wok. Place the dhalia in this. Heat on low flame. Keep stirring the broken wheat to ensure that it does not get burnt. Keep roasting till a lovely nutty aroma arises. Should take about 5 - 6 minutes. Remove from heat. Cool slightly.

Step 2. Wash the roasted dhalia in running water till the chaff is all removed.

Step 3. Now pour this in a vessel along with 2.5 cups of water. Place the vessel inside a pressure cooker that has the right amount of water. Cover the vessel with a lid. Pressure cook the dhalia for 3 whistles. Switch off the gas and wait for the pressure to completely get released.

                                   

Step 4. In a pan, place the grated jaggery. Heat on low flame. If the jaggery is clean ( as it is in Singapore) go to step 6 else continue with step 5.

Step 5. Pour 8 tbs of water over the jaggery. As the water starts to boil, add a tsp of milk. Any dirt that is there in the jaggery will now appear as a scum on top of the jaggery. Remove this scum and throw it away. Repeat till all the dirt is removed ( visible dirt).

Step 6. To the jaggery add the roasted, cooked dhalia. Stir well for about 5 minutes. 

Step 7. Add the powdered cardamom. ( Remove the seeds from the pods and powder the seeds)

                  

Step 8. When the mixture turns a golden brown, add the ghee to this. Stir well. You should get a lovely aroma of the dish at this juncture.

Step 9. Now add the cashew nuts.

Step 10. Serve hot.

Tips: 
1. When powdering cardamom seeds, add some sugar crystals. It gives some bulk to the seeds and makes it easy to powder using a pestle and mortar

Optional:
1. You can increase the jaggery and ghee according to taste. However, this dish tastes wonderful even with the little added ghee.
2. You can add almonds, raisins and other nuts to make this interesting

Nutrition Details:

Dhalia : Is a good source of iron, protein and fibre

Jaggery : Jaggery is free of the chemicals used in processing sugar. It naturally has a number of minerals including iron.

Ghee: This is a healthy fat. It enables the body to absorb other nutrients. Ghee also helps with the proper functioning of the immune system and preserving the structure of the cell membrane. It is used extensively as a medium for medication in Ayurveda

Dietary Considerations:
Nut free - (leave out the garnishing with nuts at the end)

Sago Vermicelli Fruit Payasam ( Pudding)

The first time I had this dish was when my friend, Initha, served it. Loved the idea of mixing sago, vermicelli and fresh fruits in a payasam. When I tasted it - I knew it was a winner. So light and refreshing - a perfect blend of west meets east. Its easy to make and exotic enough to serve. Thanks Initha for this perfectly healthy dessert! Do try! Its healthy and easy while still being tasty.

Ingredients:

Sago (sabudana) : 1 cup soaked in water for about 1 to 2 hours ( if the sago pearls are very small then you can cook them without soaking)

Vermicilli : 1 cup 

Mixed fruits cut into squares : 2 cups or as per taste

( use fruits like strawberries, blue berries, apples, grapes, mango, bananas, pineapples etc)

Sugar : 1/2 cup or as per taste

Milk / Soya Milk/ Almond Milk ( any type of milk) : 1 litre

Condensed Milk : 1/2 tin (optional)

Method:

Step 1: Cook the sago in lots of boiling water till transparent. Throw away the excess water. Now add some cold water to the sago and mix well. Throw away this water too. It takes away the excess starch as well as separates the sago pearls

Step 2: Simultaneously, cook the vermicelli in lots of water till it is cooked al dante ( cooked but firm not mushy). Once again drain the excess water. Add cold water and drain again. This removes the excess starch from the vermicelli and separates them.

Step 3: Pour the milk in a large vessel and let it boil on a slow flame. After it comes to a boil, reduce the flame and let it simmer for about 10 minutes.

Step 4: If adding condensed milk, then do so now.

5: Add sugar to the milk and stir. If you have added condensed milk, then reduce the sugar and add based on taste required.

Step 6: Cool all of the above sago, vermicelli and boiled milk.

Step 7: When all the above are at room temperature, add the chopped fruits and mix.

Step 8: Once again, taste for sweetness and adjust.

Step 9: Place in the refrigerator.

Step 10: Serve  chilled.

Optional : 

1. Instead of milk, you can use any other form of milk and it tastes just as good. Just make sure that your choice of fruits go with the flavour of the milk. e.g. Mangoes and Soya milk did not really go well.

2. Condensed Milk gives a richer taste to the dish. If making it for home or people counting calories, avoid this. The dish is just as wonderful without it.

3. To give it a more interesting flavour, you can puree some of the fruits and mix it with the milk to give the whole dish a fruity flavour.

4. If you love dried fruits (like I do) - go ahead and add some almonds, pistachios, cashews, cranberries, dates and figs to make it a really exotic dish.

Nutrition Details:
Sago : This is a low calorie, low protein carbohydrate that has cooling properties.

Vermicelli: This is a starchy carbohydrate with a little of protein. By washing the cooked vermicelli, some of the starch is drained away leaving it less starchy product behind.

Milk : Is a rich source of calcium, potassium and minerals.

Fruits: These naturally occuring gifts of nature are packed with vitamins, minerals and anti-oxidants. They are low calories and a rich source of simple sugars. They also contain soluble fibres making them easy to digest.

Dietary Considerations:
Lactose Free ( replace milk with any lactose free alternative and avoid the condensed milk)
Nut Free ( make this without any nuts)
Egg Free

Cabbage Carrot Red Rice Salad

This dish is so refreshingly different. The use of powdered mustard gives it a zing that is unusual. Inspired by a similar salad, I adapted it to become a one dish meal - ideal for lunch boxes or a lazy lunch. Do give it a try.

 

Ingredients:

Cabbage : 1/4 medium sized cabbage. Sliced into thin long pieces.

Carrots : 2 medium carrots. Cut into thin long strips

1 red onion : thinly sliced

Coriander leaves : 3 - 4 sprigs or as desired.

Kala Chana (Bengal Gram whole) : 1/4 cup. Soaked overnight and pressure cooked

Red Rice : 1/4 cup. Soaked for 30 minutes and pressure cooked or open cooked

For the Dressing:

Yoghurt : 1/2 cup

Ground black mustard powder : 1 tbs or as per taste

Olive oil : 1 tbs ( optional)

Salt  as required

Pepper as required

Method :

Step 1: Boil some water in  a large vessel. Add 1 tsp of salt to the water. Divide the water into 2 large portions and 1 small portion.

Step 2: Add the shopped cabbage into one portion of the boiling water for 2 minutes. Remove the cabbage after 2 minutes and pat dry in a clean cloth.

Similarly, add the chopped carrots into the second portion of boiling water and soak for 2 minutes. Once again remove and pat dry.

Repeat the above process for the onions.

Step 3: Mix all the vegetables, booked rice and kala chana. Cool. Place in the refrigerator if serving later.

Step 4: Mix the ingredients for the dressing. A slightly stronger mustard flavour will be needed at this stage. It gets muted on adding to the veggies. Store in the refrigerator until it is time to serve.

Step 5: Just before serving, mix the dressing with the vegetables and rice mixture. Taste and adjust flavours as desired.

Optional:
1. This can be made as a pure salad omitting the rice and kala chana
2. Can replace red rice with white rice, brown rice, dalia, quinoa and other grains.

Nutrition Details:
Cabbage is a vegetable with extremely low calories and no fat or cholestrol. It is also very high in Vitamin C.
Red Rice is a rich source of fibre as well as iron.
Kala Chana is a rich source of fibre, iron, phosphorous and calcium. It is diabetic friendly and good for digestive disorders

Dietary Considerations : 
Egg Free
Nut Free
Contains Yoghurt hence no Lactose free but suitable for those who can tolerate yoghurt.