My Friend Sameeta introduced me to this drink years ago when I lived in Madurai. Growing up in Calcutta, I did not know what a butter fruit was at that time. This was one of my favorite drinks at a juice shop we used to go to.
Serves 2
Active time required: <5 minutes
Avocado-1 (ripe)
Sugar- 6 tsp
Cold Milk- 2 cups
Small Cardamom- 4 (make a powder)
Salt- small pinch (optional)
Procedure:
Peel and cut the avocado. Blend all the ingredients in a food processor (or use a hand blender). Serve immediately.
Monday, November 10, 2008
Friday, November 7, 2008
Phulkopir Khichuri (Khichdi with Cauliflower)
This is an easy version of a khichdi we make in Bengal. You can adjust the amount of butter according to your taste. The method I describe takes very little active time.
Ingredients
1.5 cups of Moong Dal
1.5 cups of Rice
2 cups cauliflower cut into medium sized pieces
1 cup potato cut in 1 inch cubes (optional)
1/2 cup coconut frozen/dehydrated baking coconut
1/2 cup frozen green peas (optional)
1/2 - 1 inch fresh ginger made into a paste (can be replaced with 1 tsp powder)
1 tsp cumin powder
4 chopped green chillis (or adjust according to taste)
3/4 tsp turmeric
6 cups (or more) water
2 tsp sugar
Salt according to taste
Spices for tampering:
4 whole cardamoms
1 inch piece of cinnamon
4 cloves
1 dried red chili
1 bay leaf
1 tablespoon butter/ oil
Grind the following into a powder:
3 whole cardamoms
1 inch piece of cinnamon
3 cloves
Procedure:
Dry roast the Moong Dal for a few minutes. Cool a little and then rinse along with the rice.
Place the dal and rice mixture in a large pan with 6 cups of water. Bring the heat to high. Meanwhile make the tadka and add to the rice-dal mixture. Add cut green chilis, salt according to taste, cumin powder, turmeric and half of the ginger to the rice-dal mixture. Once it comes to a boil, reduce the heat to medium, add the cauliflower and potatoes, cover and cool till the rice, dal, and vegetables are done. Check to see if it has adequate water or not in between. The final consistency will be like porridge.
Add the ground spices and the rest of the ginger and cook for 2 minutes. Add the frozen coconut, peas and the sugar.
Serve with a dollop of butter if you like. A good accompaniment will be crispy fried potatoes (Aloo Bhaja).
Note: This recipe can be made in slow cooker.
Ingredients
1.5 cups of Moong Dal
1.5 cups of Rice
2 cups cauliflower cut into medium sized pieces
1 cup potato cut in 1 inch cubes (optional)
1/2 cup coconut frozen/dehydrated baking coconut
1/2 cup frozen green peas (optional)
1/2 - 1 inch fresh ginger made into a paste (can be replaced with 1 tsp powder)
1 tsp cumin powder
4 chopped green chillis (or adjust according to taste)
3/4 tsp turmeric
6 cups (or more) water
2 tsp sugar
Salt according to taste
Spices for tampering:
4 whole cardamoms
1 inch piece of cinnamon
4 cloves
1 dried red chili
1 bay leaf
1 tablespoon butter/ oil
Grind the following into a powder:
3 whole cardamoms
1 inch piece of cinnamon
3 cloves
Procedure:
Dry roast the Moong Dal for a few minutes. Cool a little and then rinse along with the rice.
Place the dal and rice mixture in a large pan with 6 cups of water. Bring the heat to high. Meanwhile make the tadka and add to the rice-dal mixture. Add cut green chilis, salt according to taste, cumin powder, turmeric and half of the ginger to the rice-dal mixture. Once it comes to a boil, reduce the heat to medium, add the cauliflower and potatoes, cover and cool till the rice, dal, and vegetables are done. Check to see if it has adequate water or not in between. The final consistency will be like porridge.
Add the ground spices and the rest of the ginger and cook for 2 minutes. Add the frozen coconut, peas and the sugar.
Serve with a dollop of butter if you like. A good accompaniment will be crispy fried potatoes (Aloo Bhaja).
Note: This recipe can be made in slow cooker.
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