Sharjah Shake- An Authentic Kerala Smoothie...

Sharjah shake is not a drink from Sharjah but it is one of the favorite drinks of my native state Kerala, India. It is a drink loved by almost all Keralites. Sharjah shake is originated from Calicut in Kerala. Whenever I visit my home town, I make sure I don't miss this shake and will have frequently. We love this shake a lot. In Kerala, almost every juice shop,  this is available. Now more new flavors and ingredients are added to this shake but I like the simple, original one which has a malt flavor. A perfect drink among guests and family.

For a simple Sharjah shake the key ingredients are ripe bananas, horlicks/boost, nuts that is combined to a perfect, delicious, tasty Sharjah shake. This just takes less than 10 minutes and will be a super hit. As bananas are the base of this drink, this will be thick and sweet. It is quite filling. If we want we can add a scoop of vanilla ice cream, here I didn't as I wanted it plain. I am warning you this is very ADDICTIVE!!!! As Ramadan fasting is going on, we like to drink different juices while breaking the fast and so this is one among and will always love this.

To get the authentic milk shake parlor version, freeze the milk and break into chunks and blend with other ingredients. There are countless variations in the making of this shake, but this is mine and very flexible. Please try this and let me know.
Ingredients:

1. Frozen Milk- 2 Cups
2. Ripe Bananas- 1 large/ 2 small
3. Horlicks/ Boost- 2 tbsp
4. Sugar- 1 tbsp(optional)
5. Cashew nuts- 4 nos

Method:

• Blend together all the ingredients and pour in a tall glass top it with roasted cashew nuts and vanilla ice cream.

Lemon Idli

Idli and dosa is a staple breakfast at my house and it's actually everybody’s favorite dish along with chutney and sambar. In South India, in almost all the restaurants we will get the mini version of the idli in the form of podi idli (idli mixed with chutney powder). My kids always liked them and this time when I went to India, I decided to buy the mini idli maker, which is now very useful to make podi idlis, lemon idlis for lunch box.

My daughter, one day after coming back from school, told me that she liked the lemon idli, which she ate from one of her friend's box. She asked me to make the same and I tried making it and it came out perfect. This is the first time I tried to make it and successfully posting it in my blog for all my friends to try. I am sure that this will be liked by all.
This is a pretty good idea for making idlis more interesting. A different way of eating form the regular ones. If you don't have a mini idli maker then don't worry, you can cut the regular idlis into cubes and make them this way.

Ingredients:

1. Idli Batter- 3 Cups
2. Oil- 1 tbsp
3. Mustard Seeds- 1/2 tbsp
4. Curry Leaves- few
5. Desiccated Coconut - 3 tbsp 
6. Chana dal- 1 tbsp
7. Urad dal- 1 tbsp
8. Cashews- 2tbsp (chopped)
9. Lemon Juice- 1 tbsp
10. Green Chillies- 2 tbsp(chopped)
11. Asafoetida- 1tsp
12. Turmeric powder- 1 tsp

Method:

1. Make the idli batter like this. Just like dosa batter.
2. Make the idlis in a small idli pan. Make around 20- 30 small idlis. Keep this aside.
3. Heat oil in a pan, splutter mustard seeds. In this add the chana dal, curry leaves, green chilis, cashews along with desiccated coconut. Stir for a minute.
4. Add the asafoetida and turmeric and required amount of salt. Add the lemon juice and mix the prepared idlis in the mixture and stir till everything gets combined well.
5. Enjoy the hot steaming lemon idlis.

Zaffrani chicken/ Saffron Chicken

First of all my apologies for a long break. It's almost a month since my last post. For the Christmas vacations, we visited my native. Though I missed my little space, I was having fun with friends and family as we were going after a long 3 and a half years. After all the jet lagging and settling down, am back with a new post. Now on, I will be regular and will be updating my blog space often.

Today I am here with a new, rich, creamy and delicious Zaffrani Chicken. Zaffrani Chicken is a dish made with chicken, spices and with a tinge of saffron. The small amount of saffron leaves a beautiful flavor to the dish that lasts till the last bite.
I ate this delicious dish in Bangalore long back and till now, I cannot forget the flavors. When some friends were visiting us, I recollected about this dish and made it instantly, which is a super hit. I made different varieties of dishes using chicken but completely forgot about this finger-licking delicious dish. Though a small amount of saffron is added to the dish, the flavor is spread throughout.

A perfect dish in this cold weather and a party favorite, I hope everyone who is reading this post must try immediately. The zaffrani chicken is well blended with the yogurt and spices and flavored with saffron. This dish goes well with any of the Indian bread or pilafs. This dish is mildly spicy but more creamy, rich and undoubtedly a royal treatment to our palate.
Ingredients:

1. Chicken- 1 pound
2. Onions- 2 nos
3. Ginger- Garlic Paste- 1 tbsp
4. Yogurt- 1 cup
5. Cashew Nuts- 7-8 nos
6. Red Chilli Powder- 1 Tsp
7. Turmeric Powder- 1/2 Tsp
8. Coriander Powder- 1 Tsp
9. Saffron- a pinch
10. Milk- 1 tbsp
11. Whole Garam Masala- 1/2 Tbsp
12. Oil- 1 tbsp

Method:

1. Heat oil in a pan, add the whole garam masala. Then saute the sliced onions till they turn translucent. Add the ginger- garlic paste. Stir till the raw smell disappears. Switch off the flame and let it cool. Grind to a fine paste and transfer into a pan on low flame.
2. Soak the saffron in the warm milk for some time. Grind the cashews with little water to make a paste. Keep these aside.
3. In the above onion mixture add the red chili powder, turmeric powder, coriander powder. Mix and saute on medium flame for a minute. Add the washed chicken pieces along with yogurt and salt. Mix well. In this add, the cashew paste soaked saffron milk, and stir. 
4. Add little water cover and cook till the chicken pieces are well blended with the spices and becomes soft. Serve warm along with rotis or pilaf.

Makhane ki Kheer/ Lotus Seed (Fox Nuts) Pudding

Makhana/ Lotus Seeds are usually consumed during fastings because of its nutritional values and health benefits. The micronutrients found in lotus seeds are of vast importance to a human body. These lotus seeds are easily available in all the Indian grocery stores. This can be consumed raw or cooked into savory or sweet dishes. These lotus seeds are good for weight loss as these will leave you feeling full and satisfied.

These lotus seeds are also called as fox nuts. We can make this kheer/pudding which is one of the many dishes that can be made out of lotus seeds. Rich in protein and calcium, combines beautifully with milk to make a delicious and creamy pudding.
I first tasted these delicious seeds, when my friend in India made a savory and she gave the raw lotus seeds which she brought from her hometown. I started making different dishes by googling and recently I realized, I never posted a dish using these amazing seeds which have lots of health benefits.
The roasted makhana tastes exactly like popcorns. This recipe is so easy to make and can be done within no time. If any unexpected guests, this is a perfect dessert to serve them. Roast the makhanas and keep them in an airtight jar, which is ready to use at any time. Hope you all like this and try this out.

Ingredients:

1. Makhana/ Lotus Seeds- 1 Cup
2. Milk- 2 Cups
3. Sugar- 4tbsp
4. Cardamom Powder- 1 tbsp
5. Saffron Strands- a pinch
6. Clarified Butter- 1 tbsp
7. Cashew- 10-15

Method:

1. Roast the lotus seeds in clarified butter until they become crunchy. Roast the cashews in the same pan. Keep these aside.
2. From the roasted lotus seeds, take a handful and coarsely grind them in a blender. Keep this aside.
3. Heat the milk in a deep bottomed pan. Stir in between so that the milk won't scorch at the bottom.
4. When the milk comes to a boil, add required amount of sugar and the saffron, stir well. In this add the coarsely powdered lotus seeds and the whole lotus seeds, simmer till they become soft and the milk gets reduced well.
5. Switch off the flame, add the roasted cashews and the nuts of your choice. Enjoy this hot or cold.

Carrot Laddoo/ Gajar ke Ladoo

                      Happy New Year To All!!!
Carrot laddoos are the most popular Indian sweets made for festive occasions. This is one of the easiest desserts which can be prepared within no time. Usually, sugar is added in this, but compared to sugar I prefer jaggery which is a healthy option. These laddoos are a perfect to gift to friends and family.

In this, the carrots are cooked well in milk and jaggery till combined and shaped in the form of laddoos. Every bite is a melt in the mouth. This will be an instant hit among kids as well as adults. Next time when thinking about making a dessert, this carrot laddoo is the best to prefer as it is very easy to make and with fewer ingredients.

Ingredients:

1. Carrots (grated)- 2 Cups
2. Milk- 1/2 Cup
3. Jaggery- 1 1/2 Cups
4. Cardamom Powder- 1 Tsp
5. Cashews (chopped)- 2 tbsp
6. Ghee/ Clarified Butter- 2tbsp

Method:

1. Heat the ghee in a nonstick pan, roast the cashews and when they turn golden brown keep this aside.
2. In the same pan start roasting the grated carrots till they start changing color. Add milk and cardamom powder, over a medium flame stir well till all the milk gets absorbed.
3. Add the powdered jaggery and mix well till everything gets well blended. This takes almost about 10- 15 minutes on a medium flame.
4. At this stage, all the jaggery melts and mixes well with carrots, add the roasted cashews. All the water evaporates and the mixture thickens.
5. Switch off the flame. After sometime when the mixture becomes warm, shape them in the form of round balls using hands.  Store in airtight containers and enjoy when needed.

Rava Idli

Studies find that what you eat for breakfast influences what you eat the rest of the day. So it’s key to choose energy enhancing healthy foods.

This instant Rava idli is so simple, easy and a healthy breakfast, which can be made within minutes. In my house, everybody likes different varieties of idlis. This Rava idli is made on a Sunday morning in my house so that everyone can enjoy a healthy and delicious breakfast.This doesn’t require any fermentation.

Rava idli is made using roasted semolina which is mixed with vegetables, curd, baking soda/ eno salt, seasoned with a perfect amount of spices and made into a pouring consistency by adding enough amount of water. It is then steamed in idli molds till perfection and served along with your choice of chutneys.

This is a perfect, filling and a quick breakfast, which will be liked by all and which doesn’t require any soaking, grinding or fermenting. Adding tempering is optional, but it enhances the flavors. Try this out and let me know.

Ingredients:

1. Sooji Rava/ Semolina- 2 Cups
2. Curd- 1 Cup
3. Green Chillies- 3 nos
4. Ginger- 1 tbsp
5. Chana Dal- 1 tbsp
6. Urad Dal- 1 tbsp
7. Curry Leaves- few
8. Turmeric Powder- 1 Tsp
9. Baking Soda- 1 Tsp
10. Salt- as required
11. Asafoetida- a pinch
12. Grated Carrot- ¼ Cup
13. Oil- 1tbsp
14. Mustard Seeds- 1 tbsp
15. Roasted Cashewnuts- few
16. Water- as required

Method:

1. Heat oil, Splutter mustard seeds. Add the chana dal, urad dal, turmeric powder, red chili powder and curry leaves.
2. Add the semolina and roast till the raw smell disappears and the semolina turns slight golden color.
3. Switch off the flame and transfer the semolina in a mixing bowl. Add the chopped green chilies and ginger.
4. Once when it cools down, add the thick curd and mix well. The semolina absorbs the moisture. Add water little by little till it forms a thick batter. Let it rest for some time.
5. Meanwhile, place the steamer overheat. Grease the idli molds with oil and place a roasted cashew in each mold. Add the baking soda or eno salt in the batter. Give it a nice stir.
6. Pour into the greased molds and steam for about 10- 15 minutes. Switch off the flame and serve hot rava idlis along with coconut chutney.

Kaju Katli- A rich and exquisite festive treat

It’s dessert time again on my blog. Happy Diwali to all. Festival is a time where you can eat lots of sweets and delicious food. Most common sweets made during festivals are Kaju katli, soan papdi, Mysore Pak, coconut burfi and so on. Among them, kaju katli is the most loved sweet by my family. Especially my daughter, who is a big fan of this Kaju katli. After coming here, whenever we go to Indian store, that is the first thing which she keeps in the cart. So instead of buying Kaju katli this time, I tried making them at home and surprisingly they came out perfect and tasty like the ones which we get from the shop.

This is the first time I  made Kaju katli and followed many blogs for notes and learned all the slightest details of making Kaju katli. The cashew nuts should be at room temperature. While powdering the cashews make sure they don’t turn oily. It should be soft and smooth. It will be grainy, once we start kneading it will become a smooth dough. The consistency of the sugar syrup should of one string. I used brown sugar to make syrup, so the color of my Kaju katli is light brown. This is a foolproof recipe to try. Follow all the tips and you can make perfect Kaju katli at home.

Ingredients:

1. Cashew Nuts- 2 Cups
2. Sugar- 1 Cup
3. Cardamom Powder- 1 Tsp
4. Clarified Butter/ Ghee- 2 tbsp

Method:

1. Grind the cashew nuts to a powder. They should be in powdered very fine, do not overrun the blender or else they will turn oily and lumpy. Sieve the powdered cashews and keep this aside.
2. Heat sugar along with cardamom powder by adding little water to immerse the sugar, on a low flame till the sugar syrup becomes one string consistency.
3. Mix the powdered cashews in the sugar syrup and stir well till it becomes a paste.
4. On a low flame stir well and it will start leaving the sides of the pan. Switch off the flame and stir consistently. The mixture will turn into a dough.
5. Let it rest for 5- 10 minutes. On a greased parchment paper, drop the mixture and start to knead using greased hands. It will be hot, take care not to burn your hands.
6. Slowly knead well and the dough will become soft and smooth. Add ghee while kneading.
7. Roll the dough, using a greased rolling pin, into a thin layer and cut it diagonally to make pieces. Serve or store it in the refrigerator in an airtight container.

Note:

• While kneading, if the dough looks dry, add little milk or else no need of adding milk.
• While making sugar syrup, keep the flame low.

Shahi Falooda using Homemade Rose Syrup

Falooda is a dessert beverage which we all like the most. In India, during summertime, we used to have falooda often. I never tried making this at home, as we will be getting falooda in India in almost all the restaurants.

Only after coming to the US, I realized that it is difficult to get falooda in restaurants and if we get also, it’s not the same as India. So I decided to make this at home. But to make this falooda, the main ingredient required is the rose syrup or rose milk. Many will use roohafza, but as we don’t like the taste of roohafza, I tried to make rose syrup, which we can use for other different beverages as well. I googled and got the recipe for rose syrup from Raks Kitchen. Which we can easily make and store in a glass jar in the refrigerator. Whenever required we can make it to our convenience.

Once when I made the rose syrup, the search for falooda sev/ corn sev started and I got it from the Indian store. The other main ingredient is the sabja seeds/ tukmaria which is soaked and added to juices. Which is also a perfect coolant.

Falooda is a combination of corn sev, soaked sabja seeds, chilled milk and rose syrup. No need of adding sugar as the rose syrup contains enough sugar for the falooda. All the other like the jelly, ice cream and nuts are optional.

This is a best-layered dessert in a tall glass which will be loved by all and enjoyed during a hot day. Just try this out and let me know.

Ingredients:

For making Rose Syrup:

1. Sugar- 1 ½ Cups
2. Water- 1 ½ Cups
3. Rose Essence- 2 tsp
4. Red Food Colour- 2 tsp

Method:

1. Mix sugar in water and heat it up on a medium flame, till it boils.
2. When it starts boiling, check for a one string consistency. Slowly add the red food color. Stir.
3. Switch off the flame and add the rose essence. Mix and let this cool.
4. Once when it cools, store in a glass bottle in the refrigerator and use as required.

Ingredients for Falooda:

1. Corn Vermicelli/ Falooda Sev- 1 Packet
2. Sabja Seeds/ Basil Seeds/ Tukmaria- 2 tbsp
3. Milk- 3 Cups
4. Pistachios, Almonds, and Cashews- ½ Cup crushed
5. Rose Syrup- 3 tbsp
6. Jello/ Jelly- 1 packet (optional)
7. Ice Cream- 1 Cup (optional)

Method:

1. Prepare jelly according to packet instructions and cut into small pieces. Keep this aside.
2. Soak the sabja seeds in water till it blooms. Drain and reserve.
3. Boil the milk and keep this aside to cool. Add 4 tbsp rose syrup, mix well. When cooled, keep this in the refrigerator.
4. Crush the nuts and keep this aside.

Assembling:

• In a tall glass add 2 tsp soaked sabja seeds followed by jelly pieces, corn vermicelli, refrigerated rose syrup mixed milk and then again repeat the above process and at last add a scoop of vanilla ice cream topped with nuts. Serve immediately.