Papaya Apple Halwa

If only I were as good a planner as I am a dreamer, I’d have made a Valentine’s day themed post. I’ d have the menu for the entire month printed in a calendar format and pinned to my pin-up board. I’d have gone through my son’s Pre-KG syllabus at the beginning of the term rather than now, 2 weeks before his evaluations. I: Yuvi, young one of hen? Yuvi: Kozhi I: No Yuvi, Kozhi is hen. Young one of hen is chick. Young one of cat is kitten. Young one of dog? Hasini, don’t answer. Yuvi: Kitten? I: No Yuvi, young one of dog is puppy Yuvi: Yellathayum kitten sollalama? (Can we call all the young ones kitten? Please?) I crack up. He prances around thinking he has passed the test, thinking his lessons are over for the day.  I put away the books after one last round of rhymes he recites as he somersaults across the bed. Hasini joins along in the rhyme instead of writing her English essay. The Pizza arrives. We pack up for the day. I decide to be rational and steady and composed and think we can make it if we do little every day. I plan a rich heart shaped chocolate pudding cake for Valentine’s day because I couldn’t make it for the last wedding anniversary or the last valentine’s day. I am out of chocolate. I think I may buy it the day before and just bake this pudding cake off last minute. Without too much fuss, too much pre-planning and worrying. Just do it type. But I happened to not do it. Of late I’ve been leaning away from cake, towards non-fussy luscious halwas and kheers you can just scoop into a bowl, top with some crunchy nuts and call them dessert. And no less sensational. One mouthful of this papaya halwa makes me close my eyes and moan in pleasure. Note that the papaya is the surprise element. But the halwa tastes nothing like papaya. You may do away with the apples and make just a papaya halwa by subbing the apples with papaya. Not the other way around. Papaya haters will love this halwa too. It is an open challenge. Prep time: 15 mins Cooking time: 35 mins Serves: 8-10 Ingredients Papaya – 1 medium sized, peeled, seeded and diced fine Apples – 3 peeled, cored and grated Condensed...

Sweet Potato Kheer – Somberi Series

To celebrate my 50th post, I am posting an easy Somberi dessert recipe. This is so easy, so quick and tastes delicious. The khoa is the secret ingredient that elevates this simple fruit kheer to another level. The Khoa makes the kheer velvety, rich and luscious. I love adding un-sweetened khoa to my dishes. It is a wonderfully versatile ingredient. You should try it too. I’ve added it to curries and gravies with great success. I’ll share a khoa based gravy recipe sometime soon. Lately, I’ve been really swamped at work and haven’t had time to tell you too many stories along with the recipes. I know many of you were mighty relieved and I even noticed a slight upswing in my pageviews. But I’ll still tell these stories. The very first time I made Sweet potato Kheer, it was for my husband’s pot-luck at office and it created quite a stir as to what exactly it was. You see the kheer had thickened to a halwa consistency by lunch time and my husband had to spin it as a kheer-cum-halwa. All for good, as the guy responsible for cutlery didn’t bring them and I hadn’t provided spoons either. Halwa is a lot easier to eat by hand than Kheer. Preparation time: 10 minsCooking time: 20 minsServes: 5-6 Ingredients Sweet Potatoes – ½ kiloMilk – ½ litreSugar – 1 cup (adjust)Unsweetened Khoa – 4 tbsp (optional)Slivered Almonds – a handful for garnishing Method 1.      Peel the sweet potatoes and slice them into ½ inch thick rounds. 2.      In a wide pan, bring around half of the milk (1/2 litre) to a boil. Crumble the khoa and add to the pan. Stir well. Drop in the sliced sweet potatoes. The milk should be just enough to immerse the sweet potatoes. Cover and cook on low for around 15 minutes or till the sweet potatoes are cooked through and soft. 3.      Remove from fire. Let cool and run the mixture through a food processor/blender for a smooth consistency. Add a little milk if the mixture is too thick. 4.      Transfer the pureed sweet potato mixture again to the pan and simmer. Add sugar, taste and adjust the quantity. Mix well. Add some milk if it gets too thick. When the sugar has dissolved and it is a nice kheer consistency, remove from fire. Let cool down. Refrigerate till serving time. Serve topped...

Banana Bread

I like bananas a lot and so does my son but we still end up with a lot of over-ripe bananas. This banana bread is a lovely way to use over-ripe bananas. In fact the recipe requires bananas to be as ripe as possible. I used the yellow variety of bananas and they were quite ripe. I removed the black seeds in the centre as I wanted a clearer crumb. You could include the seeds as well if you don’t mind a darker, more spotted looking crumb. I used the recipe from two peas and a pod. Some fruits are so delicious on their own that no dish does justice to it. This is definitely true about mangoes. Mangoes are so luscious, so supremely tasty on their own that I really wouldn’t ever prefer mango mousse or Slice to it.  But there are some recipes that bring out the best of the fruit in a beautiful new avatar. Banana bread is one such recipe, which takes the bananas and transforms it into a wonderfully banana-scented, moist, crumbly bread that tastes like, well bananas. I am calling it a bread but it really is so soft and moist, it should be called a banana loaf cake. This banana bread needs no adornment whatsoever. Just slice and serve. If you’d like to glamorize it for a dinner party, just serve topped by a scoop of vanilla ice-cream. Super-easy dessert! This banana bread keeps well for a few days in the refrigerator. I packed it for my daughter’s snack box. My kids loved it and so did the rest of my family.     Prep time: 15 minsCooking time: 1 hourServes: 6-7 Ingredients Butter – 1/2 cup, softenedGranulated sugar – 1 cupEggs – 2 largeMashed bananas (I used 5 small yellow ones) – 1 cupButtermilk – 4 tbsp Vanilla extract – 1/2 tspAll-purpose flour – 1 – 3/4 cupsBaking powder – 1 tspSalt – 1/4 tspBaking soda – 1/8 tsp Method 1.      Grease and flour 1 large loaf pan 2.      Sieve together flour, salt, baking powder and baking soda twice. Set aside. 3.      In a large bowl, cream butter and sugar together, for about 3-4 minutes. Add eggs, beat well after each addition. Add the mashed bananas, buttermilk and vanilla and mix well. 4.      Add the flour and mix well until you see no traces of flour. The batter would be quite thick. Spoon the...
Subscribe to Foodbetterbegood!

Enter your email to stay tuned!

Subscribe!