Daily Archives: June 8, 2015

Go green kiwi punch

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Preparation Time   : 20 minutes

Cooking Time        : nil

Serving                 : 2 members

Description

By gone are the days when I used to droll at pictures of exotic fruits in magazines, the television and else where as most of the fruits are available in my home town now a days. Like wise kiwi was one fruit that made me ponder a lot from the taste to the colour of the fruit. A fruit that’s lovely green in colour with a splash of black seeds in an even more beautiful pattern. The first time I got to eat it with sheer excitement… didn’t last long though as the The after taste of eating a kiwi fruit really put me off leaving behind an acquired taste. From then till date, I use kiwis only for decoration purpose or to add more colour to a fruit spread. Going through sauté, fry n bakes web site, took note of the drinks category having the least recipes. Made up my mind to come up with a mock tail. Went strait to the refrigerator,opened and was gazing at things in it that would be of use to my idea of creating a mock tail. I found 3 kiwis in one corner. Took it out and started with a flow of what was going on in my mind. The finished product was a visual treat. Now it has to be a mouth full of treat as well. Had a sip… Tasted like 7 up with sugar crystals.oops…  Dum me didn’t even mix the mock tail before tasting. Mixed and tasted it, tasted nice but I was worried about the after taste of a kiwi fruit that I hate. Some how the after taste of the kiwi fruit didn’t exist in the mock tail. To my surprise this mock tail was a stunner as it brought with it a melange of flavours and visually very impressive too. Exotic,yet simple and delicious. It only requires some quick assembling to be done that leads to up lift the summer time sprit in style.

Ingredients

Ingredients
Quantity
Kiwi3 peeled and chopped + 1 peeled and sliced to 1/2 inch thick pieces to decorate
Green food coloura few drops ( optional )
Sugar1/4 cup to decorate the glass + 3 tablespoons or to taste
Ice cubes 1/2 cup crushed
Ice cold Sparkling water / 7 up / sprite2 glasses ( I used 7 up )

Method

  1. Place two tall clean glasses in the refrigerator.
  2. Grind chopped kiwi,sugar to taste and few drops of green food colour to a smooth paste.
  3. place the 1/4 cup sugar over a flat small plate. Do the same with another small plate of the same size but fill it with 1 1/2 cups of water.
  4. Remove the tall glass from the refrigerator. Dip the top mouth of the glass into the flat plate with water, wetting the rim all around.
  5. Remove the glass in a inverted way and press over the sugar plate, making sure the sugar forms a border on the rim of the glass. Do the same with the other tall glass as well.
  6. Care fully spoon in equal amounts of the puréed kiwi into the two tall glasses making sure the sugar border does not get disturbed.
  7. Add equal amounts of crushed ice care fully over the kiwi purée layer in the two glasses.
  8. pour sparkling water gently with the help of an inverted spoon into the two tall glass once again making sure not to disturb the sugar border and the kiwi purée.
  9. Garnish with a slice of kiwi on the side of the glass making a small cut in one corner to hold on to the glass and stand.
  10. Serve immediately with a straw or a mock tail mix. Mix before drinking and indulge.

Bread sweet

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Preparation Time  : 30 minutes

Cooking Time       : 25 minutes

Serving                 : 6 members

Description

Every festive meal in a the ravuthar ( tamil – Muslim ) community is served with a sweet beside for sure. The sweet is mainly made with a fruit or a vegetable of choice and flavoured with cardamoms,ghee,sugar,nuts and raisins.We have white pumpkin sweet called mittah,tomato sweet,pineapple sweet,beetroot sweet,green mango sweet… The variety differs from each district through out Tamil Nadu. There is a vast regional difference in the food from North to South of the state.Only in the recent the mighty bread sweet has been added into most of the wedding menus. No idea as to from where this simple yet stunning crowd pleaser popped up out of a sudden but has become very popular over taking the older variations. The first thing to be served on to the plantain leaves at weddings are the sweets as a symbol of serving a helping of happiness to begin with.Where we start with the sweet waiting for the remaining main course ( what else other than biriyani in a Muslim wedding ) to be served.I remember,my friend meera’s mother in law sharing the recipe with me once but never did try it as at home the old school menu is welcomed un-changed always.My gal ANISHA got the recipe from me once and she told me all were wooed by the bread sweet.Now my turn… Did make it once when I had to send a packed lunch to my friends house.Gave a spoon full to hubby dear and he liked it too. From then on its a regular at home with sparks of conversation flying over and over again debating about the votes for the new in bread sweet or the old school ones. My vote goes to all the sweets as each sweet has it’s simplicity of its own.Ubiquitous at most ravuthar festive occasions, this simple sweet is relished for its pleasurable dining experience and perfect for large gatherings. You don’t need to be an expert cook to make this sweet. You just have to want to do it  Like I do always..

Ingredient

Ingredient
Quantity
Bread loaf 1 cut into cubes with the crust
Sugar3 cups
Water1 1/2 cup
Un sweetned Kova100 grams
Cashew nuts 3 teaspoons chopped
Raisins 3 teaspoons
Almonds 5 soaked in hot water for a minute , peeled and cut into thin strips
Pistachios10 soaked in hot water for a minute , peeled and cut into think strips
Salt a pinch
Saffron a few strands soaked in 2 tablespoons of warm milk
Ghee4 tablespoons
Oil to deep fry

Method

  1. Boil sugar and water together for four to five minutes. Mixing well,until sugar dissolves and gets a bit thick.
  2. heat oil to deep fry in medium heat. Deep fry the beard pieces in three batches to a deep golden brown colour.
  3. Make sure not to burn them. Drain over absorbent paper. Cool completely. Blitz the crisp bread pieces to a coarse powder and set aside.
  4. Heat ghee,add cashew nuts. Once they start to get to a light golden colour add the raisins and sauté,lowering the heat.
  5. Top with the coarse bread powder and sugar syrup. Mix well to combine and get to a gooey mass.
  6. Add the Un sweetened kova to little water and dilute it. Pour over the bread and mix well.Bring to boil until you get a mushy mass of semi thick sweet in your pan.
  7. Top with a pinch of salt,almond strips,pistachio strips ( I have added cucumber seeds and chirongi nuts-saara paruppu in tamil, which is optional) and saffron soaked in milk. Mix well. Taste and adjust.
  8. serve at room temperature garnished with more almond strips and pistachio strips.

Notes

  1. Make sure to deep fry the bread cubes in medium high flame for a few seconds to a deep golden colour.
  2. As the bread cubes tend to burn easily, in case you are using sweet kova,add less sugar syrup.
  3. I always dilute the kova with little water and pour over the bread as it’s easier to mix with no lumps.