DINGLE PAYESH by GANGOTRI

INGREDIENTS for DINGLE PAYESH:                                                                                                                                                                                                                                                    

• 2 cup milk,

• 2 spoonful of condensed milk,

• 2 cup ripe pumpkin/Ding-le puree,

• 1/2 cup boiled rice,

• 4-5 green cardamom pods,

• 1 cup of chopped almonds-pistachios-kismish mix,

• 1 spoonful of Ghee,

•  Malai or whipped cream - to garnish.

Method: 

• Cut pumpkin into cubes, boil it and blend it in a blender to make the pumkin puree.

• Put the milk in a saucepan to boil over medium flame. Ground the elachi and put into the milk, add the condensed milk and boil until it thickens. Stir occasionally.

• In a pan, over low flame, heat the ghee and fry the dry fruits until slightly golden. Add the pumpkin puree and mix well. 

• When it starts leaving the ghee on its sides, add the boiled rice and the thickened milk and stir continuously for 4-5 mins and sprinkle some chopped dry fruits.

• Garnish with a dollop of malai! Serve hot, or cold. 

Our dear friend Gangotri Biswas has shared this very unique recipe of a pumpkin payesh. This is a special dessert recipe that has been passed down to her by her in-laws. Dingle here is the local word used for pumpkin in the Jamtara region in Jharkhand, where it is believe that 'Dingle' is an auspicious/ holy word.

Gangotri and we are school buddies. She lives in Delhi, and works as a business consultant, majorly in social sectors. Currently on a medical break, she is living her passion for good taste by cooking up amazing dishes for her husband and of course, herself.

Next time you think of making payesh, break the monotony and try this delicious pumpkin payesh. Don't forget to let us know how it was! Happy cooking.

KHOIer MOWA, TIL and NARKEL NARU

     Some of you have been wondering about the inactivity here since Pujo began, we're really really glad to get your wake up calls but hey, festive season, folks!! Time to chill. And the best part is, it isn't over, yet!  Endless merry making, sometimes too much for comfort, but anyway it's the best time of the year for most people especially food lovers of all shapes and sizes.

     Today, we write about some lip smacking sweets, each of which would take a maximum of 15 mins to prepare. I had prepared these for the Lakshmi Puja at our home. Hope you enjoy making them at home and may Goddess Lakshmi shower prosperity on us all!

So, here goes the recipe for NARKEL NARU:


You will need: 

• 2 Coconuts (grated)
• Sugar 2 cups (or jaggery)
• Khoya
• Condensed milk (optional)

Method:

• Grate the coconuts and keep aside.
• Heat the kadai.
• Add the grated coconut and sugar (or jaggery) and mix thoroughly.
• Add the khoya and keep stirring. You can also add condensed milk if you want to make the mixture even smoother.
• Stir a lot in order to keep binding the ingredients together.
• When it gets sticky, take the mixture off the heat.
• Quickly make round balls with the mixture, pressing them with your palms. Take care that the mixture doesn't cool down and solidify, in which case it will be difficult to shape them. 

Narkel Narus are done!

p.s Had to make do with sugar this time due to lack of enough jaggery at home, however my personal favorites are and will always remain- the ones made with jaggery instead of sugar! 
Jaggery is e-x-t-r-e-m-e-l-y dear to me! :D 

Anyway, let us now get down to TIL-er NARU:

You will need

• Til (sesame seeds) 500gms
• Jaggery 250gms
• Oil - only for greasing palm (sounds funny, right? ;) )

Method

• Heat a pan/kadai.
• Add the sesame seeds and dry roast them for a bit and keep aside.
• In the same kadai, add the jaggery and keep stirring. 
• Add the roasted til (sesame seeds) and continue to stir until the whole mixture becomes very very sticky.
• Take it off heat and immediately start making round balls off the mixture. Don't forget to grease your (own) hands first.

TILer NARU is done as well. Now moving on to KHOI-er MOWA...
Get hold of:

• Khoi (a variety of puffed rice) 500gms 
• Jaggery 300gms

Follow the steps below:

• Heat the kadai and add the jaggery.
• Stir extremely well until it turns as sticky as gum.
• Take it off the heat.
• Now add the khoi into the jaggery and mix very well.
• Make round balls of Khoi-er mowa and devour!

SPICY TIP: You may want to add some cinnamon powder to the jaggery, for extra flavour, while heating.

Til-er naru and Khoi-er mowa served up for my dear Goddess.

Please pour in your bouquets and brickbats at the2brokegirlz@gmail.com

PALM FRITTERS AND KHEER

Come August and memories of my childhood home filled with festivities and celebration flood my mind. Janmasthami or Krishnasthami marks the birth of the Hindu God, Krishna who is revered and loved all over the country. Households brimming with joy as everyone gears up to offer their choicest food and offerings to Gopala (as the infant Krishna is called)! 


My offering to my beloved Gopala would definitely be palm fritters and kheer, made with the pulp of palm fruit. The yellowish, viscous, fluid substance obtained from the fibrous pulp of palm fruit can be used to make various sweets and savouries. 

To make PALM FRITTERS, you will need:

• Pulp of a palm fruit
• Flour - 2 cups
• Sugar - 100 gms
• Pinch of salt
• Grated coconut
• Rice flour (optional)
• Oil - to deep fry

Mix flour, sugar, a pinch of salt and grated coconut with the pulp of palm fruit until the batter is thick and smooth. Now deep fry the batter just the way pakoras are fried and yummy palm fritters are ready on your plate! 

SPICY TIP: You can roll the batter in rice flour before frying to make it even crunchier!

Now, let's move on to KHEER made with palm pulp. 

You will need:

• Pulp of palm fruit
• Milk- 500ml
• Sugar- 100gms or Jaggery (whichever is preferable)
• Dry fruits - to garnish

Boil the milk until it is reduced to an almost thick consistency. Add the sugar/ jaggery and the pulp of palm fruit and keep stirring on low flame so as to avoid the formation of lumps. Once the desired consistency is reached, take it off the flame and let it cool. Once it reaches room temperature, pour into dessert dishes and garnish with dry fruits to serve the delicious Kheer with palm pulp!!

Happy Janmasthami to all!!

Do pour in your thoughts below as comments or you can also write to us at: the2brokegirlz@gmail.com

YOGURT AND RASPBERRY DELIGHT

     

 I love all kinds of berries and I'm usually always looking for ways to incorporate them in my food. A lot of people think that raspberries are not found in India, however they do exist in the alpine regions, mainly Uttarakhand, Himachal Pradesh and Sikkim, only they are locally known as Katsol (कटसोल). 

Today, I'm going to share a favourite dessert, which is cool and light and tastes both sweet and a wee bit sour. Sounds good, right? 




To prepare YOGURT-RASPBERRY DELIGHT, equip yourself with:

• 350 g Fat free natural yogurt
• 100 g ricotta cheese (light) or substitute with cottage cheese/yogurt
• 225 g of Raspberries (or any berry of choice)
• 10 g of Gelatin leaves
• 1 cup Milk (fat free)
• Simple Tea biscuit 200 g (Marie) crushed
• Hazelnut (or any other nut) 100 g powder or crushed
• 30/40 g of Melted Butter

Now, just follow these simple steps:

• Mix the biscuits and the hazelnut powder using the mixer or crushed with your hands
• Add the melted butter and mix well with your hand. 
• Cover pan with a transparent protective film, cover even the edges
• Then press firmly into the bottom and with the help of a spoon, make a base with crushed biscuit mixture. 
• Leave in a fridge for at least 15 minutes.
• Now prepare your cream mixture : in a mixer add yogurt, half of the raspberries, cottage/ricotta cheese and mix. 
• Heat the milk and melt in it one by one, the gelatin leaves , without breaking the leaves, whisking gently. 
• Whisk together the milk and yogurt mixture in a medium bowl
• Take your pan out of the fridge and pour into it.
•  Add the last raspberries to finish and leave in a fridge for at least 2.5-3 hours. 

To serve: 

• Remove the dessert from the pan using the transparent film (take the edges of the film and pull out from the pan) and serve on a large plate.
• You can pour some hot melted dark chocolate, on the dessert, if you like.

Enjoy!!

Please do pour in your heart at the2brokegirlz@gmail.com

COCONUT CREAM PANNA COTTA

           It is one of those desserts that make you go "how do they do it??!!" until you make it yourself. It is super easy,  and super quick... 15 mins. in all, including the time taken to soak the gelatin. And then you just let it set!

You will need :

• Coconut milk (thick) - 400 ml
• Cream - 200 ml
• Gelatin (powdered) - 3 tsp
• Water - 100 ml 
• Sugar - 4- 5 tbsp (adjust acc to taste)
• Fresh Mangoes - 1 per person

 Just follow these simple steps to a delicious Coconut Cream Panna Cotta:

• Take 100 ml of water in a microwavable bowl, and sprinkle the gelatin over the water. Let it rest for 10 - 15 mins.
• Pour the coconut milk and cream in a heavy bottomed sauce-pan, add the sugar, and bring it up to a boil stirring constantly to dissolve the sugar and to make sure it doesn't catch at the bottom. Turn off the heat as soon as it comes to boil. 
• Heat the gelatin in the microwave for 30 seconds, and whisk it nicely. Pour the gelatin immediately into the hot coconut milk and cream mixture, and whisk really well so that there are no lumps.
• Now pour the hot coconut milk and cream mixture into ramekins or silicon moulds. Fill to the brim. Let it rest for 15 mins at room temperature. Then put it in the fridge to set for atleast 6 hours (overnight is fine)
• To remove the panna Cotta, take a thin long knife and just run around the edges and try to free it from the sides. If it is set properly, it will come off very easily. Now turn the ramekin/mould over a dessert plate and tap at the base. The panna Cotta will come out.

To serve, peel and dice a mango, arrange on the plate around the panna Cotta. Serve cold, straight from the fridge.

Don't forget to leave your comments below!
You can also write to us at the2brokegirls@gmail.com