Basundhi - With Love to My Dear Paati!!!!!

Basundhi, most favourite Sweet of  my Dear Grand-Mom. It was her First Anniversary on 8th March, 2011. I made her favourite Sweet as an Offering to her. She was 92 years old. Though it is an year, since she left us, we still couldn't digest the fact, she is not there. I didnt want to keep her Photograph on wall, to keep me reminding that she is no more!!!! 

When i came back here, i brought her saree, which she wore for my brother's engagement. And my brother took her Glasses to keep it as an Memoir/Blessing from her.  She used to wear Nighty @ home, but wore saree for the function. She Loves her grand-son so much!!! Wanted to see his wife, Saw there engagement and passed away after 15 days, even without giving us a sign, that she has received her call. We Humans, always want more of what we have. I Feel, i could have had more time with her. But, whom am i to decide that!!!!!! Hope She is listening to us, Love you Paati!!! We really miss u a lot!!!! 

Ingredients

2 Litres Full Fat Milk

1 Cup Sugar

3-4 tbsp Almond Meal

1/4 Cup Chopped Almonds

1/4 Cup Chopped Pista

2 tsp Cardamom powder(I forgot to add this)

3 pinches of Saffron, Soaked in 2 tbsp of Warm Milk

Method

In a Heavy-bottom Pan, Boil Milk. Simmer the flame, when it begins to boil. Add 2 spoons to  boiling milk to avoid burning of milk. Stir the Milk and Scrape the Pan-Side and return it to the boiling milk. When the Milk reduces to 3/4 of its quantity, add saffron Soaked Milk to this and Sugar. Keep Stirring often and scrape the sides and stir the malai in to the milk.

When Milk reduces to half its quantity, add the almond meal and Chopped nuts and Stir Well. Wait for the milk to Turn Creamy nad Change Colour to a Golden yellow. Switch off the Stove. Serve Chill. Some Like my Hubby might like it warm too!!!! Go ahead and enjoy this Healthy, Creamy n Yummy Dessert!!!
Sending this to AWED-Indian Cuisine, happening @ Taste of Pearl City, Event by DK

Carrot Kheer/Payasam

Red, juicy carrots are in season and these varieties are prefect for Gajar ka halwa. And the weather is best for warm desserts. Another warm dessert is the delicious kheer. Its very easy to make and no grating involved as in halwa. It gets done with minimal effort. Here is how I make it.

You need

• Carrot - 4, long ones
• Milk - 500 ml
• Sugar- 1/2 cup
• Ghee - 1 tspn
• Raisins,Cashews - 1 tblspn
• Cardamon powder -1/4 tspn

 

Method

 

Wash and peel the carrots. Cut into half inch thick roundels. Cook the carrots with 1/4 cup of milk in the pressure cooker. Leave the cooked carrots to cool. Puree the carrots not so very fine. Boil the milk and stir in the carrot puree. Cook till the milk+carrot mixture thickens. Add sugar and it will thin the kheer. Boil till it starts thickening. Add roasted cashews, raisins and cardamom powder. Remove from fire. Serve warm or chilled as you wish.

 

P.S - Grinding some cashewnuts along with carrots will give a more rich and creamier kheer.

 

 

 

Spinach, Artichoke and Mushroom Dip with Pita Chips

I know that artichoke is very good for health, but I never knew how to peel it to get the hearts. I tried it once and failed. So now I wanted to try this delicious dip which is very easy to make. So I got a canned artichoke hearts and made this recipe. It was a success because I did not take the risk of buying artichokes and peel to get the hearts. :-)

It can be a great heart healthy dinner and a snack.

Artichoke Nutrition:

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables. Cynarin, an active chemical constituent inCynara, causes an increased bile flow. The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain cynarin.

This diuretic vegetable is of nutritional value because of its exhibiting aid to digestion, strengthening of the liver function, gall bladder function, and raising of HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin.  Artichoke Cynara scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS.

A video showing how to cook and eat artichokes for your help.

Video on how to cook and eat artichoke

 (click on the link to see the video)

Ingredients:

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1  package Baby Spinach blanched and the water is drained. (reserve this water so that you can use in any other cooking or in making chapati/roti dough) or you can use 1 package (10-ounce) frozen chopped Spinach

1 can Artichoke hearts roughly chopped

1 box mini Bella Mushrooms chopped1/2 cup Mayonnaise
3/4 cup Sour cream
1 cup freshly grated Parmesan
1 cup grated Pepper Jack Cheese or (I used a combination of Mozzarella cheese and Gruyère cheese)

Method:

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1. Reserving 1/4 cup of mozzarella and gruyère cheese for topping.

2. Preheat oven to 350F.

3. In a pan add the mushrooms and saute it well until the water is gone for about 5-6 mins. (I made a mistake while making this recipe - is that I did not saute the mushrooms so after it baked there was water in the bottom of the bowl, so I am correcting it in here in the post)

4. In a mixing bowl mix all the ingredients along with the mushrooms and keep it aside.

5. In a baking dish spray with a non-stick cooking spray and spread the dip mixture evenly

 and top it with the cheese and bake it for about 30 mins.

6. Serve it hot with pita chips.