Wednesday, October 9, 2019

Sago Coconut Pudding

Sago or Tapioca Pudding is a delightful dessert prepared by cooking sago pearls in milk and sugar. Sago pearls is known by other names like tapioca pearls, sabudana etc. It is a gluten free and used in variety of recipes. As sabudana is a rich source of carbohydrates they are also consumed during hindu fasting for instant energy.

The tropical flavours in this sago pudding recipe are inspired from Pina Colada Cocktail which mainly consists of rum, cream of coconut and pineapple. I have not used any alcohol here but coconut milk and pineapple

The Sago Coconut pudding recipe is easy to make and does not take much time too. To set this pudding I have not used any gelatine or agar-agar. The sago pearls are cooked in milk (dairy) and coconut milk till they are lite and translucent. I have not cooked them entirely in coconut milk as I wanted the flavour of coconut to be subtle and not overpowering. The pineapple bits add a freshness and zing to every bite of pudding. The roasted nuts add a bit of earthy aroma and crunch overall. The nuts should be sprinkled with a very light hand as too much of it can offset the balance.

I have used smallest size of sago pearls in this recipe. The ratio of sago pearls (or sabudana) and milk is kept in such a way that it leads the pudding to set. Please follow the same proportions and I am sure you will also able to nail the recipe in first attempt.

Other Sabudana recipes shared on the blog are : Sabudana Khichdi and Sabudana Vada.

Lately I have been trying to grow herbs at home and the first thing which I was able to grow successfully is Mint or "Pudina". So the tiny fresh mint leaves which you are seeing in the pics above are straight from my Pudina pot.
Hope you would like this delicious Sago Coconut Pudding Recipe!!

List of Ingredients: (Makes 4-5 servings)

  • Small Sago Pearl / Tapioca / Sabudana - 1/2 cup (100 grams)
  • Milk-250 ml 
  • Coconut Milk-100 ml
  • Sugar-1/3 cup 
  • Chopped Pineapple (Fresh/ Tinned)-1 cup
For garnishing:
  • Chopped Nuts-1/4 cup
  • Mint leaves-8 to 10

Steps To Prepare:

Wash the sago pearls or sabudana under running water once to remove the impurities. Then soak these in water again for at least 1 hour such that the water level is slightly above the level of sago.

As you can see after one hour, the sago pearls will swell up slightly absorbing the water in which they  were soaked.

Heat milk in a heavy bottomed pan and bring it to boil.

Once the milk is boiled, slow down the flame and add soaked sago pearls. Stir it gently. We need to cook the sago pearls till they become slightly translucent and the mixture begins to thicken up.

Add coconut milk and sugar to the above pudding mixture. Mix it gently with the help of spatula.

Cook it for another 3-4 minutes till the sabudana becomes transparent, rise up on the surface and all the excess liquid is evaporated. Switch off the flame.

Transfer this mixture in small bowls or silicon pudding moulds. Tap them on the kitchen surface so that there are no trapped air bubbles. Place these bowls in refrigerator for at least 3-4 hours to set. I generally keep them overnight just to be sure they are completely set before de-moulding. By the time our pudding is chilling, lets move to next step.

Dry roast the chopped nuts in a pan or non-stick pan till they are slightly golden, releasing their aroma. Keep these roasted nuts aside.

Once the pudding bowls are chilled, free its edges using a knife and invert it on a plate. If it is not coming out, heat it in microwave for 10 seconds. De-mould the pudding when you are about to serve it.

For serving, garnish the sago pudding with these roasted nuts, some chopped pineapple pieces and mint leaves.

Delicious creamy Sago Pudding is ready to serve!! :)

Tuesday, October 1, 2019

Crispy Baby Corns

Crispy Baby Corns is a flavourful crispy snack recipe made using fresh baby corns. It is an easy to make finger-food recipe which makes it a great option for starters as well.

I often see people asking on social media about air fryers, its utility and limitations etc. However I would recommend it to anyone just because of its ease of use. It saves you from the effort of frying and guilt of having deep fried foods. The crispy baby corn recipe I have shared here can be made both ways: air fryer or deep frying method. I prefer making it in air fryer as it comes out lighter, less oily and equally crispy as you get after deep frying. For more air fryer recipes, you can check out the "Airfryer Recipes" section of the blog.

I find these crispy baby corns a nice option for party appetizers or kids birthday parties as it is a finger food (which means lesser mess while serving) and secondly how easy-breezy it is to make them. You can prepare it well in advance and when the guests have arrived you just need to place them in air fryer or deep fry them. The ingredients used in this are recipe are commonly available at home.

One of the main things to take care while preparing this recipe is the quality of baby corns. They should be fresh and soft. The baby corns are dipped in a batter and then rolled in the bread crumbs. You can get bread crumbs box either from a grocery store or Amazon online or prepare at home (method explained in steps). For seasoning ginger, garlic and other spices have been used. A little bit of tomato puree/chilli sauce has been used to give the baby corns a nice tangy flavour. I like spicy food so I have used black pepper, chilli flakes and chilli sauce in the recipe, however you can adjust the spices as per your own preference. Sprinkling some fresh coriander leaves or chopped spring onion adds a dash of freshness.

Hope you would like this quick and easy to make Crispy Baby Corns recipe!! :) 

List of Ingredients:

  • Baby Corns-10 to 12
  • Refined Flour (Maida)-1/4 cup 
  • Cornflour- 2 tbsp
  • Rice Flour-2 tbsp
  • Tomato Puree- 2tbsp
  • Red Chilli Sauce-1/2 tbsp
  • Ginger Paste-1 tsp
  • Chopped Garlic- 4 to 5 cloves
  • Black Pepper-1/2 tsp
  • Chilli Flakes-1/4 tsp
  • Water-1/4 cup + 2tbsp (Roughly)
  • Salt- to taste
  • Bread Crumbs-1&1/2 cup
  • Olive Oil / Cooking Oil-2 tbsp (For brushing)
For Garnishing (optional):
  • Chopped Spring onion- 2tbsp

Steps To Prepare:

In the first step, we will wash the baby corns well under running water. After that slit them vertically in two parts. Keep these halved baby corns aside.
We will prepare the batter for coating these baby corns. Mix refined flour, rice flour, cornflour, tomato puree, chilli sauce, ginger paste, chopped garlic, chilli flakes, black pepper and salt in a mixing bowl. (You can adjust the spices as per your own taste). Add water to it while mixing continuously till you get a nice smooth batter. The quantity of water may vary slightly so do not add all the water in one go but gradually. Keep this batter aside.

You can make bread crumbs at home easily. It does not take much time or effort. Just make sure the bread you are using is little dry.
I have added 4 bread slices in a grinding jar and pulsed it 3-4 times to get these crumbs. Keep these crumbs aside.
Set the air fryer for preheating at 180 degrees Celsius. Preheating is an important step when using air fryers and should not be skipped. By the time our air fryer is preheating lets move to next step.
(If you are deep frying these baby corns, then heat cooking oil in a heavy bottomed pan or kadhai.)

We have three things ready by now- Halved baby corns, Batter and bread crumbs. Dip the baby corn  in batter and roll it in plate of bread crumbs. Keep this piece aside on a plate. Repeat the process for rest of the pieces.

Once we have all the baby corns ready, transfer these in air fryer basked. Air fry them at 180 degrees Celsius for 10-12 minutes.

After 5 minutes, just turn them and dab (and not brush as it can take off the coating) some oil on the pieces. Dabbing oil on these baby corns gives a nice golden colour on the top.
(If you are deep frying them, fry these on a low-medium heat till they get golden colour on all sides. Please make sure the oil is not too hot, as it will cause browning outside quickly leaving the insides raw.)
Garnish these crispy baby corns with some chopped spring onion. Serve them hot with tomato ketchup!!

Tuesday, September 17, 2019

Easy Eggless Crepes Recipe

A crepe is a type of thin pancake served with fruit compote, fresh fruits, whipped cream or chocolate spread (Nutella). It can have either sweet or savoury filling but generally the former version is more popular amongst people.

I had my first crepe in Paris on our Europe trip and was completely swooned by it. Since then I tried it at many places and restaurants but none could match it. From here, began my quest to find a perfect recipe to reminiscence that perfect melt in the mouth crepe I had in Paris.

As I searched for authentic crepe recipe, I found out that the original recipe uses eggs. Owing to the fact that we are a family of vegetarians and don't eat eggs, I had the challenge of replacing the egg such that the softness and thinness of the crepe is not compromised. After few failed attempts, I have discovered this easy eggless crepe recipe using which anyone can make crepe in minutes. 

The crepes are quite similar to pancakes with only difference that they are quite thin and delicate. I have earlier shared the recipe for Eggless Wholewheat Pancakes recipe which you can check by clicking here. The crepes take lesser time to cook, however you just need a little practice in spreading them. 
In this eggless crepe recipe, the ingredients used are easily available at home. By mixing the exact proportions as given below in the recipe, I am sure you will also be able to nail the recipe. The batter for the crepes should neither be too thick or runny. The trick is to check the back of spoon after dipping it in the batter. If it 'just' coats it then the consistency is perfect otherwise something is wrong with the batter. You will understand it better with the images I have shared with the steps below.

Serve these delicious, soft and warm crepes with any fresh fruit, jam, fruit compote along with a dollop of whipped cream, nutella or a scoop of ice cream. This recipe is an absolute delight for your Sunday mornings or brunch. I had these crepes first time with banana and nutella combination so I used the same for presentation purpose. Feel free to experiment with as many combinations you like. For example, if you are not a big fan of Nutella you can replace it with peanut or almond butter. Bananas and peanut butter make an excellent combination together. You can even try these with savoury fillings.

Hope you would like this simple yet easy eggless crepe recipe. I would love to listen to your feedback as it really encourages and helps me in improvising. You can even like our Facebook page for regular updates :) .

List of Ingredients: (Makes 8 pieces)

  • All Purpose Flour (Maida)-1 cup
  • Milk-1&1/4 cup  (at room temperature)
  • Unsalted Melted Butter - 1tbsp
  • Vanilla Essence-1/2 tsp
  • Salt-1/2 tsp
  • Sugar- 1 tsp
  • Baking Powder- 1tsp
  • Canola Oil/Melted butter-1tbsp (for cooking)

For Filling: 
  • Nutella / Jam / Fruit Compote- 2 tbsp  
  • Banana - 2 (You can use any other fruit of your choice)

Steps To Prepare:

Take all the dry ingredients APF or maida, salt, sugar and baking powder in a mixing bowl. Mix well.
Add milk, vanilla essence and melted butter to the above dry mix. Whisk it well till you get a smooth batter. You can use a hand whisker or even a blender for the same.

The consistency of the batter should be such that it covers the back of spoon as shown below.

Keep this batter aside for at least an hour. I generally make these crepes for breakfast, so I prepare the batter a night before and keep it in fridge.

Heat a non stick pan and spray/spread some oil over it. You can even use melted butter (roughly 1.5 tsp) but I find it easier to cook these crepes in oil. The pan should not be too hot otherwise the batter will stick to it and not spread evenly. Take a ladle full of batter, lift the pan from flame, pour the batter over it and spread it while rotating your wrist. As the batter is thin, it will spread by itself. You can use measuring cup instead of ladle for equally sized crepes.
Increase the flame to medium high. When the crepe batter seems to be cooked from top, try to lift the edges using a knife or spatula. If the edges are cooked and there is no more wet batter, using the same spatula swiftly turn the crepe. We don't want to cook the crepe for too long as it will make them crisp and not too soft.
Let it cook for 5 seconds from other side and then transfer it on a plate.
Repeat this step for other crepes as well. Brushing oil or butter for every crepe is not necessary. However if you feel the pan has become a bit dry use a bit of it to grease it.

Apply some Nutella or jam on insides of crepe. Place some slices for fresh fruit like banana and fold it in four folds (like a handkerchief).Enjoy these warm and soft crepes in breakfast with a cup of hot coffee or cocoa.

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