Beet-Sago Delight

Beet gives the beautiful color and sago turns into round pearls with saffron nuts and cardamom is a real delight. I used nylon sago which looks like a raw rice but the other store bought sago which looks white in color can also be used.

Ingredients:

  • Beet (cubes, 1/2 cup)
  • Milk (whole, 2 cups)
  • Saffron (few strands)
  • Sago (1/3 cup)
  • Sugar (1/2 cup
  • Almond (pieces, 3 tsp)
  • Cardamom Powder (1/4 tsp)

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Category: Dessert

Cuisine: Indian

Serves: 3

Method:

  • Soak saffron in warm milk.
  • In a pressure cooker add sago and water. Use a separator or a plate to cook beet.
  • Pressure cook for 4-5 whistles.
  • Grind the cooked beets to a fine paste.
  • In a thick skillet add milk and bring it to boil.
  • Add the ground paste and cook for 10 minutes.
  • Add sugar and once it dissolves add the cooked sago.
  • Garnish with cardamom powder, soaked saffron.
  • Refrigerate for 2 hours.
  • Add nuts before serving.

Step by step pictures of the recipe:

Soak saffron strands in warm milk.
Add water to sago and pressure cook.
Use a plate or a separator to cook beet.
Grind to a fine paste.
Boil milk and add the ground paste.
Add sugar and wait to dissolve.
Add the cooked sago.
Garnish with cardamom powder and saffron refrigerate before adding nuts.

Notes:

  • Care should be taken while cooking sago. It can be cooked by adding sago in boiling water for 10 minutes or until translucent on a low flame and transfer it to a cold water container and strain it or pressure cook it.Only nylon sago can be pressure cooked.

Mango Cookies

Whole wheat flour mango cookies are easy to make recipe with no eggs. This recipe has whole wheat flour, natural sugar and carom seeds so it’s pretty healthy too. Mangoes add flavor to the cookies.

Ingredients:

  • Wheat Flour (1/2 cup)
  • Mango Puree (1/4 cup)
  • Baking Soda (1/2 tsp)
  • Milk (2 tbs)
  • Salt (a pinch)
  • Ghee (1/8 cup)
  • Pistachio (pieces, 2 tsp)
  • Baking Powder (1/2 tsp)
  • Ajwain [Carom Seeds] (1 tsp)
  • Natural Brown Sugar (1/8 cup)
Ingredients
Ingredients

Prep time: 15 minutes

Bake time: 18-20 minutes

Total time: 35 minutes

Category: Snack

Yield: 13

Method:

Step 1:

Preheat the oven to 180 degrees C.

Step 2:

  • In a large bowl add whole wheat flour, baking powder, baking soda, salt and carom seeds.
  • Mix all the dry ingredients.
  • In another bowl add mango puree, ghee and sugar and with the help of a hand mixer or hand beater and beat until the mixture is increased in volume and the color is paler.
  • Combine the puree-ghee mixture and dry ingredients well to form a dough. Add milk if the dough is stiff.
  • Roll out the dough to 1/4 inch thick.
  • Cut the dough into desired shapes using a biscuit cutter.
  • Roll out the spare dough again and repeat the process with the rest of the dough.
  • Transfer the biscuits on to a baking sheet lined tray.
  • Garnish the biscuits with nuts.
  • Bake for 18-20 minutes at 180 degree celsius.
  • Leave on the baking sheet for a couple of minutes.
  • Cool on a wire rack to cool completely.

Step by Step pictures of the recipe:

Mix all the dry ingredients.
Add mango puree, ghee and natural sugar in a bowl.
Beat the wet ingredients using a hand beater.
Mixture ready.
Combine both wet and dry ingredients to form a dough.
The dough is ready to roll out.
Cut the dough into desired shapes.
Garnish with nuts.
Bake for 18-20 minutes at 180 degree celsius.

Notes:

  • Ingredients should be at room temperature.
  • Spoon or Manual or electric hand mixer can be used for beating.
  • More sugar can be added if preferred. The cookies I baked had less sweet because we prefer less sweet.
  • The dough can be kept in between two parchment papers and rolled out.

Kavuni [Black] Rice Sweet

This sweet originates from Chettinad region in Tamilnadu. Black rice is a good source of iron and other nutrients. I used jaggery instead of sugar. This rice turns purple after it’s cooked.

Ingredients:

  • Kavuni [Black] Rice (1/2 cup)
  • Cardamom Powder (1/4 tsp)
  • Coconut (grated, 1/2 cup)
  • Cashews (halved, 10)
  • Jaggery (3/4 cup)
  • Ghee (4 tsp)
Ingredients

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Soak time: 12 hours

Category: Lunch \ Dinner \ Snack

Cuisine: South Indian

Serves: 3

Method:

  • In a bowl wash and add water to kavuni rice and soak for 12 hours.
  • Transfer the soaked rice to a pressure cooker and add water if required.
  • Pressure cook for 15 whistles.
  • Add ghee to a deep skillet and add cashews.
  • Sautee for 5-6 minutes or until golden and set aside.
  • In the same skillet add grated coconut and dry roast for few minutes and set aside.
  • Add jaggery and water and cook till jaggery dissolves.
  • Add the cooked black rice and mash well.
  • Add the roasted cashews, coconut, and cardamom powder.
  • Add the remaining ghee too.

Step by step pictures of the recipe:

Wash and soak black rice for 12 hours.
Transfer the rice to a pressure cooker.
Pressure cook for 15 whistles.
If the rice is not soft pressure cook again for 4-5 whistles.
Roast cashews in ghee.
Dry roast grated coconut.
Roasted coconut and cashews to garnish.
Cook jaggery until it dissolves.
Add the cooked rice and mash well.
Garnish with coconut and cashews.

Notes:

  • Wild rice and black rice are not exactly the same. We can substitute with wild rice if it’s not available.
  • Add more water before pressure cook the rice if required.
  • Cook the rice on low flame and ensure that there is enough water to pressure cook for 15 whistles.
  • Mash the rice before add to jaggery water.
  • Dissolve the jaggery and no need to make thick syrup.
  • The rice should be properly cooked before adding to the jaggery water.

Marie Biscuit Chocolate Log

Marie biscuit log is easy to make and looks very classy. It is my daughter’s one of her favorite desserts recipe. After she left home for studies, job etc I completely forgot this delight. When I made this after so many years, it brought me back all the sweet memories.

INGREDIENTS:

  • Marie Biscuits (16)
  • Butter (unsalted, 3 tbs)
  • Custard Powder (1 1/2 tsp)
  • Cocoa Powder (4 tsp)
  • Coffee Decoction \ Instant Coffee powder (1/2 cup)
  • Milk (1/2 cup)
  • Sugar (powdered, 5 tsp)
Ingredients

Cook time: 20 minutes

Category: Dessert

Serves: 4

METHOD:

Recipe for filling:

  • Add milk, custard powder and powdered sugar.
  • Mix all the ingredients and switch on the flame.
  • Stir constantly on a low heat to avoid lumps.
  • Cook until the texture is smooth and glossy.
  • The custard cream should be thick.
  • Cool down to room temperature.

Recipe for frosting:

  • Heat a saucepan and add butter.
  • Melt the butter and add powdered sugar.
  • Switch off the flame.
  • Add cocoa and stir constantly.
  • Mix all the ingredients to combine.
  • If the mixture is thick add some milk to adjust the consistency.

Marie Biscuit Chocolate Log Recipe:

  • Place a parchment paper and place the biscuits, custard cream and coffee decoction bowls.
  • Dip the biscuits in coffee one at a time.
  • As soon as you dip the first biscuit remove and keep it on a tray and spread the custard cream on top of the first biscuit.
  • Now dip the second biscuit and keep it on top of the cream and give a slight press so that the cream comes till the edges.
  • Do not break the biscuits.
  • Stack the biscuits one after another.
  • Spread the chocolate frosting on all the sides.
  • Ensure to cover the log with chocolate frosting before refrigerate.
  • Refrigerate at least for an hour.
  • Cut either straight or diagonally to get the logs.

Step by step pictures of the recipe:

Add milk, custard powder, and powdered sugar in a saucepan.
The consistency should be thick, and glossy.
Melt the butter and add powdered sugar and cocoa powder.
Dip the biscuits in coffee one at a time and
sandwich the biscuits together with the custard cream.
Smear the biscuit log with cocoa frosting on all the sides.
Refrigerate for at least an hour.
Cut either straight or diagonally.

Notes:

  • Regular marie biscuits are preferred than the thin biscuits.
  • While dipping biscuits in cofee just dip it once and keep it on the tray.
  • Do not keep for long because there are chances of breaking .
  • I used filter coffee decoction. This can be substituted with either instant coffee mixed with water or any other brewed coffee.
  • The custard cream consistency should neither be too thin nor too thick.