Wednesday, July 29, 2015

Muttai vatlappam - Egg Coconut Milk Pudding





Egg Pudding

Muttai vatlaappam/ Egg with coconut Pudding  is the Traditional sweet in Muslim Marriages , other occasions & Eid Festivals.
Traditional Muslim Marriage Sweet - Muttai vadlaappam/Egg with coconut milk Pudding

My son call this pudding to "Grey Sweet"  and my mother's signature recipe.First Sweet recipe I learn from my Sweet Mother.

Ingredients

Egg - 10 nos
sugar - 350 gram
coconut - 2 cup
cardamom - 3
cashew nuts - 6
ghee 1/2 tspn

for garnishing
Badam ,Cashew, Pomegranate



Method

Grind coconut and extract thick  milk from it . Beat egg to a fluffy texture.
powder the  sugar and add thick coconut milk , egg and   mix it well.
remove the seeds from cardamom and roast and ground it. steam in the cooker and leave  5 vessel and keep the flame in  medium and cook for 15 minutes.
This dish very well goes  with  idiyappam,aappam , dosai etc.

Note : This pudding is very good for hip bones to all .

This recipe was published in kunkumam thozi monthly magazine June 2015, Ramadan Recipe.



Monday, July 20, 2015

Pista Flavor Sheer Kurma - Eid Mubarak






Assalamu alaikkum
Eid Mubarak to all My Family and Friends.
17.07.15

Pista Flavor Sheer Kurma



 Sheer kurma - old post - 2012

This is Pakistanis famous  festival sweet recipe,when i came to Dubai i learnt this sheer kuruma from my pakistani friend   past 20 years i am making Sheer Kurma in Eid days .Very easy to make yummy and rich sheer kurma..


Pista Flavor Sheer Kuruma
 
Ingredients
Milk  ½ lr
Pistachio - 50 gram
Cardamom and pista flavor essence - 2 drop or green food colouring 1 drop
Roasted sheer kuruma semiya – ½ cup
(Thread thin type vermicelli available in all super markets& departmental stores)
Sugar – 100 gram
Cardamom – 3 nos
Sweetened condensed milk /Milk maid – 100 ml
(Rainbow brand or amul brand)
Ghee – 3 tspn
Cashew nuts – 5 nos
Raisins – 8 nos
For garnishing
Pista flakes – 1 tspn
Saffron – 2 pinches
 

 Sheer kurma vermicelli ( Thin Threaded Semiya)
 
Method
In a pan add 1 tspn of ghee and roast the sheer kurumaa semiya without burn. (thin vermicelli) keep aside.
Remove shells from pista and soak it in a hot water remove the skin and grind a smooth paste or coarsely (up to your wish).
In a heavy bottomed vessel boil the milk with cardamom and reduce the milk 1/4th.
Add ground paste and leave it to boil for 10minutes in low flame.
Now reduce the flame and add vermicelli stir well.
Add sugar and allow to boil 2 minutes.
Finally add the roasted cashew, raisins, condensed milk & sprinkle the saffron mix well
Transfer it to a serving cup and garnish with pista flakes and serve hot or cold.