Karuveppilai Podi

This is another simple and  flavorful creation from my mother-in-law's kitchen. Curry leaves are unique in Indian more specifically south Indian cuisines. The aroma of 'talippu' is to die for and like in the tamil song '...pasi konda neram, thallipu osai sringara sangeetham...' the sound of tempering (talippu or tadka) is itself so very musical; curry leaves are very instrumental in this process of tallipu. Usually, people consume the flavor but not curry leaves fully; so recipes like these are really very useful to completely benefit from the goodness of curry leaves.

Ingredients:

1. Curry leaves - 2 cups

2. Dry red chilies - 4 or 5

3. Coriander seeds - 1/2 cup

4. Salt to taste

5. Oil - 1 tsp

Method:

Step 1: Wash and dry the curry leaves preferably  in shade to retain color.

Step 2: Heat half a tsp oil in a tawa and roast the chilies.

Step 3: In the same tawa, add another half a tsp oil and roast coriander seeds until aroma fills the room.

Step 4: In the same tawa dry roast the curry leaves just to make them crisp.

                

Step 5: Cool them down and powder them between coarse and fine, slightly flaky.

Step 6: Store in a airtight container for even more than a month.

Step 7: Serve it with hot steamed rice and ghee. 

TIPS:

* You can also add this powder to the sabjis and curries to give it flavor and fortify it ;).

Shahi Tukda

Shahi tukda is a famous gilt-edged dessert from north India. I made it as an instant dessert for my sweet toothed husband, so it is not the typical one but a easy and relatively healthy variant, I would say.

Ingredients:

1. Bread slices - 4
2. Gulkand - 3 tbsp
3. Butter/ Ghee - 2 tbsp
4. Almonds - a fistful
5. Milk - 250 ml.
6. Sugar - 2 tbsp
7. Cardamom powder - 2 pinches
8. Slivered or chopped nuts - 1 tbsp
9. Rose petals (Optional)

Method:

Step 1: Soak almonds in water for an hour and peel off the skin. Make it into a paste with some milk.
Step 2: Trim the edges of the bread slices by stacking them; then diagonally cut them to get symmetrical triangles.
Step 3: Smear ghee or butter generously on both the sides of the bread triangles and roast them on a simmered tawa to get crisp golden brown toasts; keep working on them so that they don't become tough and rusk-like.
Step 4: Bring the milk to boil and simmer to reduce it; once it becomes thick flavorful, add the almond paste, sugar and cardamom powder and reduce further until it gets a very thick flowy consistency.
Step 5: Now make four triangular gulkand sandwiches with thick layer of juicy gulkand.
Step 6:Arrange the sandwiches in the serving plate and pour the reduced flavored milk over them.
Step 7: Top with the slivered or chopped nuts.
Step 8: Serve as is or garnish with rose petals if available.

TIPS:
* The gulkand can be fried slightly if it is to thick to smear on bread; it contains sugar which loosens on heating.
* The traditional recipe requires the breads to be deep fried in ghee or oil and dipped in sugar syrup.
* You can roast the bread in microwave oven to get it evely roasted and it also helps to keep nil or minimum butter/ ghee.

Rice Kheer

I am starting the new year with an usual sweet, that I had prepared to share with neighbors and friends around. This is one sweet that we don't get bored with, so most festivals and occasions run on this dessert. 

Ingredients:

1. Milk - 1 lt

2. Water - 1/2 lt

3. Salt - 1 pinch

4. Jeera rice - 1 1/2 cups

5. Sugar - 1 cup

6. Melon seeds - 4 tbsp

7. Cardamom powder - 1/4 tsp

Method:

Step 1: Wash and soak the rice in water for 15 minutes.

Step 2: Bring to boil half a liter milk mixed with half a liter water with a pinch of salt.

Step 3: Simmer the stove and add the drained rice and let it cook; stir occasionally. This may take 20 minutes time approximately.

Step 4: Once the rice is cooked well, add sugar and melon seeds. You can roast the melon seeds in ghee if you want, I prefer to add them raw.

Step 5: Let it cook for more 5 minutes and then turn off stove. Mix in cardamom powder. 

Step 6: Serve hot or chilled.

TIPS:
* The consistency thickens on cooling, you can dilute with milk while serving.
*. My mom does not add cardamom as jeera rice has its unique flavor. Flavoring is optional, and rose flavor also suits well for this kheer.
* Basmati rice can be used if jeera rice is unavailable.
* Nuts like almonds or cashews can be slivered and replaced for melon seeds. As few desserts use melon seeds, I use them wherever applicable.