Day: February 12, 2009

Sweets

Microwave 10 Minute Apple Payasam (Apple Kheer)

Shoba10 Comments
Quick Apple Payasam.
Quick Apple Payasam.

When I saw Jayasree`s posting announcing the Microwave Easy Cooking Event – Puddings, I really got thinking as to the kind of recipe I had to submit for the same.  Instantly, my eyes fell on the ripe apples that I had bought at a farmer`s market this weekend…Incidentally, I also had apple butter, that I had purchased from “My Grandpa`s Farm” at Katy Trail, Augusta, MO. So I decided on quick fix microwaved version of my Apple Payasam. An apple a day keeps the doctor away is an old adage…but many times when I think back, I appreciate the truth behind such a saying and find that there are scientific evidences  for this claim. Apples promotes digestion, cleans and strengthens gums, reduces the risk of certain types of cancer, lowers cholestrol and detoxifies the body. With all these inputs, lets proceed to Apple Kingdom!!!

INGREDIENTS:

1 ripe apple chopped in to pieces.

2 spoons Apple Butter/Apple Sauce.

3/4 cup 2% Reduced Fat Milk.

1/4 cup Condensed Milk.

1/2 cup Brown Sugar.

2 spoons Coconut Milk or Heavy Cream.

Cashews

Saffron Strands dissolved in milk.

A pinch of Cardamom

PREPARATION:

  • Pop the chopped apples in the microwave on HIGH for 3 mins and allow to cool.
  • Grind the apples with 2 spoons of coconut milk or heavy cream.
  • Add this ground apple puree to a large microwave safe mixing bowl.
  • From the 3/4 cup of milk, draw out a little to soak the saffron strands.
  • Add apple butter, milk, condensed milk,saffron milk and sugar to the pureed apples in the bowl and mix well.
  • Microwave on HIGH for ten minutes. After 7 mins, remove from microwave and add powdered cardamom.
  • Replace the bowl back in to the microwave and complete the remaining 3 minutes.
  • The milk should have slightly thickened to a “kheer” consistency. Depending on the make of the microwave, the capacity, power supply and the size of the container, this time could vary by about 2 mins ahead or after.
  • On personal preference, I like my kheer a little thick, so If you still want a little more thickness, pop it in the microwave for a couple mins more.
  • In a little glass dish, add 2 spoons of ghee and cashews and microwave it on HIGH for 1 minute. When its roasted well emitting fragrant aroma, add this to the kheer.
  • Sprinkle more saffron strands for a pretty garnish.
  • Serve HOT or CHILLED!!!

Sending this chilled bowl of Apple Kheer to the Microwave Easy Cooking Event – Puddings hosted by Jayasree of Kailas Kitchens

and Srivalli of Cooking4allseasons. meclogo_pud

Rice Varieties.

Simple Peas Pulav. (Rice pilaf with spices and peas)

Shoba8 Comments
Simple Peas Pulav
Simple Peas Pulav

This simple recipe was an inspiration to me from Ritu…who makes this in a dash. Its a rice that can be made in literally a dash…Its wholesome, light and can be had on those days when you are really fed up of spicy masalas and heavily greasy dishes. The only suggestion is that this entree wholly depends on the lightness, flavour and aroma of the basmati rice, and the best one that brings out the covert essence of this simple delicacy is the Daawat Basmati Rice. No other basmati rice, is so aromatic in my opinion. I reserve the Daawat for special occasions and on other days use the other brand.

Here`s the minimalistic list of ingredients…and the modus operandi for this easy  entree`.

INGREDIENTS:

2 cups basmati rice

1 cup peas

3 Green Chillis slit

2 tsp Coconut Milk

Chopped Cliantro to garnish.

Seasoning:

2 tsp Jeera

1 inch cinnamon

2 cloves.

1 star anise

2 bay leaves

curry leaves

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PREPARATION:

  • Measure out 2 cups of Daawat basmati rice and cook in the rice cooker with 31/2-4 cups of water. Add 2 tsp of coconut milk and a spoon of oil  to the  rice in the cooker, to bring out the richness. Optionally, you may skip this part, if you are watching your calories.
  • When rice is cooked, spread it on a  flat plate and allow to cool to avoid it from getting broken while stirring.
  • Take a flat bottomed pan, add 2 spoons of  ghee/oil and add the seasoning ingredients one by one, all the while stirring it in so the oil soaks up the flavors of the spices.
  • Add the slit green chillis and curry leaves and pour in the fresh peas.
  • With a spatula, mix in the peas, add salt  and allow to cook for 3-4 mins on a medium flame.
  • Finally, add the cooked rice, salt and  and mix well.
  • Garnish with chopped cilantro and a dash of lime juice.