Baklawa – The Sweetheart Middle Eastern Dessert
Baklawa is a signature middle-eastern dessert and is a favorite favorie favorite sweet of mine. I used to pester my hubby often to get this from a middle-eastern restaurant in town. It is even our make-up dessert after our little fights. That’s how much I like it. Even though I have tried my hand at baking a little, Baklawa seemed very intimidating to make it in my kitchen. And just the other day, I was talking to an old time school friend of mine, Subash. He is now a chef and when we started talking about food, he mentioned he had a simple to make yet an authentic recipe for Baklawa from a Labanese chef. He was kind enough to share it with me and a huge THANKS to you, Subash. Ingredients: Phillo pastry : 1 pack Sugar :...
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Rasmalai
Rasmalai (rasa malai to some) is an Indian delicacy often categorized as a Milk Sweet. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and is served chilled. Just because this dessert is so delicious, I thought it would be difficult to make. But, it turns out to be quite an easy recipe. One of my friends recently shared this recipe with me. It’s my husband’s favorite dessert and he loved it. We have always bought the canned ones but never made it at home. But, this time I made it and he kept asking me where I bought this and that it tasted better than ever. 😉 Ingredients: Milk : 3 cups ( For Paneer) Milk : 3 cups (for malai) Cardamom: 1/2 tbsp Sugar : 2 cup (for making syrup) Sugar...
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Carrot kheer
Kheer is a traditional dessert dish in India and it has different names such as payasam, payesh, etc. It is generally made during festival times and all special occasions. Kheer is a must in marriages or any feast. Milk is the base for any kheer which is reduced and cooked with the main ingredient. When you say kheer, it always reminds you of Rice Kheer which is the most popular among kheers. But kheer can also be made with many other ingredients and carrot is one among them. Carrot Kheer is very easy to make and the color of the kheer itself is so tempting and appealing. I made this Kheer for Navratri festival and it came out so good. Enjoy this kheer and let me know your comments. Preparation time: 30 minutes Cooking time: 60 minutes Yield: 10...
Read MoreFoodie Rendezvous – 3
Sunday is almost over! We wanted to spread the love by highlighting a few recipes every week from our fellow foodie bloggers. It has turned out to harder than sharing our own recipes as there are so many wonderful bloggers out there and we have a hard time picking a few. If we haven’t found your blog yet, don’t worry we will hunt your recipe down. Sooner or later. 😉 Chicken Skewers – Padmaja of SpicyAndhra A new blog find for me and a super hit recipe to start with. The pictures are really drool-worthy! 😛 Slut Bread – Meeso of My Humble Kitchen Doesn’t the name of the bread make you curious? A simple and nice recipe from a new friend of ours. Chukku Kappi – Herbal Coffee – Mishmash of KitchenMishmash Who couldn’t use a steaming cup...
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Moong Dhal Kheer
Pongal is an auspicious day for Tamilians. It is in celebration of the prosperity and good fortune that comes with the harvest and in thanks to the rain and sun for a good season. It is celebrated on the first day of the Tamil month ‘Thai’ and today is that day! It is customary to make sweets on Pongal day and I made some Moong Dal Kheer, also called payasam to celebrate this day. Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 0 out of 5 Ingredients: Moong dhal : 1 cup Bengal gram : 2 1/2 tsp Ghee : 1 tbsp cashew nuts : 8 Raisins: few(optional) Jaggery : 1/2 cup Water : 1 1/2 cup Milk : 1 cup Method Of Preparation : wash the moong dhal and bengal gram and soak them in water...
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Foodie Rendezvous – 2
SpicyTasty.com has a great new look! It is with great pleasure, we are releasing this new look to our readers. As much as we loved our old look the design elements in it restricted us from doing a few things we wanted to. The new theme offers more freedom and a fresh new look to our fast growing blog. We hope that you enjoy it as much as we are excited about it. We look forward to hearing your thoughts and comments. Your suggestions & comments will definitely help us improve and serve your needs a little better. Now, lets take a look at our second in the Foodie Rendezvous series. Mushroom Dome – Happy Cook of My Kitchen Treasures A soup perfect for a great visual effect and for a surprise factor in parties. Spicy Sardine Fish Gravy...
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Foodie Rendezvous – 1
Food tastes its best when we enjoy it with others. In a blog all about food, what could be better than to showcase recipes from my fellow foodie bloggers? We are going to bring a few recipes every week to the limelight here. We encourage you to visit their blogs and leave them a comment or two to show our appreciation for the effort they put into sharing their recipes with us. RCI-Chakka-Kumbil Appam/ Steamed Jack fruit dumplings – Bharathy of Spicy Chilly An exotic dish made from jackfruit. Very nice! Fruit Cake – Sailus Kitchen Just check out the pictures of this fruit cake and you’ll want to make this yourself. Madras Shrimp Curry – Shankari of Stream of Consciousness Hailing from Chennai, how can I not like this recipe? 😉 Potato and Eggplant Gravy – Archana’s kitchen...
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Mango mousse
Ingredients: Sweetened mango pulp can – 30 Oz Cool whip – 4 cups Condensed milk – 1 can Vanilla yogurt – 1 cup Peach jello (gelatin) – 2 packets Method of preparation: Add all the ingredients except gelatin into a container and mix thoroughly with a hand mixer (or beater) Prepare gelatin as per the instruction given at the cover of the Peach jello (gelatin) Now add the gelatin into the above mixture and combine well Refrigerate overnight and serve chill. 🙂 This is an easy but delicious dessert for a party. Credit:...
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Rawa Kesari
Rawa Kesari is my all time favorite sweet and it’s a very popular sweet in south India.Its easy to make when you have guests in home and in festival times.My friend kathija shared this recipe with me.This is the first sweet I made when I started cooking .The tricky part in this recipe is while adding water in to the rawa you will get lumps so to avoid it add water by mixing it continuosly in low flame otherwise you can use dal masher to avoid lumps. Preparation Time: 50 minutes No of servings: 4-5 Spice Level: 3.5 out of 5 Ingredients: Semolina(Rava/Sooji) – 1 cup Ghee – 3/4 cup Sugar – 1 3/4 cups Cashews – 10 nos Kesari colour – A pinch Hot water – 2 1/2 cups Cardamom(Elakka) powder – 1/2 tsp Method of Preparation: Heat...
Read MoreSemiya Pradhaman
Preparation Time : 35 minutes No of servings : 3-4 Spice Level : 0 out of 5 Ingredients: Semiya : 1 cup Moong dal : 1/2 tsp Jaggery : 2 1/2 cups Coconut milk : 1 cup Cardamom powder/Elachi powder : 1 tsp Ghee : 2 tbsp  Coconut : 2 tbsp (Finely Chopped) Method of Preparation: Boil Moong dal until its cooked and drain the water (Make sure the moong dal is not over cooked it and it shouldn’t stick with each other ). Boil 5 cups of water in a vessel when the water comes to a boil add semiya into it .Let it cook in high heat for 2 minutes and then continue in low heat until its well cooked. Add 1/4 cup of water in jaggery and boil it until gets fully dissolved in water. After...
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Semiya Payasam
Preparation Time : 40 minutes No of servings : 5-6 Spice Level : 0 out of 5 Ingredients: Semiya (Vermicilli) : 1/2 cup Milk : 2 cups Cashewnut : 10 (Crushed) Cardamom (Elachi) : 1/2 tsp Ghee : 1 tbsp Sugar : 3/4 cup For Grinding: Grated Coconut : 1 tbsp Cashews : 6 Method of Preparation: Roast Semiya in a 1/2 tbsp of Ghee and when its turn in to Golden Brown remove it from heat and keep it aside. Heat 1 1/2 cup of water in a heavy Bottomed Vessel and add roasted semiya in to it. When it comes to a boil add sugar, milk, ground coconut and cashew mixture, boil it for 5 minutes and remove it from heat. Fry the cashews in remaining ghee and put it in the above mixture add Elachi/cardamom in...
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Paal payasam
Paal Payasam is a delicious Indian dessert also known as Rice Kheer. It is a traditional dish made for special occasions and festival times. Rice is cooked in milk and reduced to a rich creamy texture. If you have less time to prepare this dish you can use condensed milk instead of sugar which takes only a few minutes to thicken. Preparation time: Ingredients: White Rice/Basmati rice – 1/4 cup Milk – 6 cups Sugar – 1/2 to 3/4 cup Broken cashew nuts – 1 tbsp Saffron – 5 to 6 strings Ghee or clarified butter – 2 tsp Method of preparation: Heat a teaspoon of ghee in a pressure cooker and add rice. Roast it for a few minutes until a nice aroma starts spreading. Rice should not change color. Add a cup of milk and pressure cook...
Read MoreSooji Laddu
Preparation time: 1 1/2 hours No. of Servings: 6-7 Spice level: 0 out of 5 Ingredients Whole milk : 1 cup Condensed Milk : 1/2 cup Ghee : 4tbsp Sooji (Rava) : 4 tbsp Cardamom powder : 1 tbsp Raisins : 2 tbsp Almonds : 1 tbsp Method of Preparation Heat ghee in a Non- stick pan add the rava and fry until the rava turns into golden brown. Mix the Milk and Condensed Milk in a pan and set aside. Add the rava to the milk mixture and then add the cardamom powder.Stir well. Cook until dry and the ghee separates from rava. Add the raisins and stir well. Remove from flame. Garnish with almonds,shape into ladoos . Serve either hot or chilled. Credit :...
Read MoreWheat Halwa
Preparation time: 1 hour No. of Servings: 4-5 Spice level: 0 out of 5 Ingredients Ghee: 3/4 cup Wheat Flour: 1 cup Milk: 2 cups Rose Color or saffron: A dash Sugar: 2 1/2 cups Cardamom (Elaichi) Powder: 1/2 tsp Cashews: 8 nos Preparation Roast the wheat flour in ghee at medium heat. Take a bowl with 2 cups of milk and add the Elaichi powder and rose powder in it. And add the above mixture into the roasted wheat flour and mix to blend. Add sugar before the consistency gets too thick and keep stirring . Stir frequently to avoid burning. When it becomes thick like pudding transfer to a ghee coated tray. Garnish with cashew...
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