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INDIAN SWEETS
RASMALAI WITH READY-MADE RASGULLAS
     Ras Malai / Rosso Malai is a rich & creamy dessert made with Paneer/Chenna and flavoured milk. Ras Malai means Creamy(Malai) Juice(Ras) in Hindi. Traditionally Rasgullas - soft, spongy dumplings are made out of Paneer/Chenna(Ricotta/Cottage Cheese).  Rasgullas are quite spongy and have a melt in your mouth texture.  These spongy Rasgullas are finally soaked in Rabri/Rabdi, a cardamom flavoured milk with a heavy garnished with Cashew nuts, Almonds, Pistachios and Saffron strands.  Saffron gives a yellow hue to Rasmalai.
     If you have ready-made Rasgullas then preparing Rasmalai becomes an easy play.  We can fix up the recipe within 15 minutes of time. An instant Dessert to soothe your sweet tooth. If you want even more of a quicker version of the same recipe make Rabdi with ready-made Badam Milk.

For a detailed Recipe on HOW TO MAKE RASAGULLAS, Click here...


Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes
Soaking Time - 45 Minutes - 1 Hour

   

For a detailed Recipe on HOW TO MAKE RABRI/RABDI, Click here...

INGREDIENTS :

Ready-made Rasgullas - 15-20 Nos.

For homemade RASAGULLA RECIPE, Click here...

For Rabri/Rabdi:

Milk - 2 Cups
Sugar - 1/2 Cup
Condensed Milk - 1/2 Cup
Cardamom - 6-8 Pods
Saffron - Few Strands
Kewra Essence - few Drops(Optional)

For Garnishing:

Cashew Nuts - 10 -12 Nos.
Almonds - 10 - 12 Nos.
Pistachios - 10 - 12 Nos.



HOW TO MAKE RASMALAI WITH READY-MADE RASGULLAS



INDIAN SWEETS
RASMALAI WITH READY-MADE RASGULLAS

METHOD :

Rasgullas :

  • Remove the Rasgullas from the Can and drain the Syrup.
  • Gently press the Rasgullas between the palms and remove as much as sugar syrup from the Rasgullas.
  • Keep them aside. 

    Rabri/Rabdi:

    • Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
    • Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
    • Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
    • Leave this on a low flame for few more minutes, stirring occasionally.
    • Remove from fire and allow it to cool.

    Ras Malai:

    • Drop the ready-made Rasgullas into the Rabdi.
    • Let the Rasgullas get soaked in Rabdi, leave this aside for at least 45 minutes - 1 Hour.
    • Serve them chilled, garnishing with few more slivered nuts.

    NOTES :

    • Try not to squeeze too much as Rasgullas may break or crumble. 
    • This will help the Rasgullas absorb the Rabdi, and yield a juicy & creamy Rasmalai.
    • Adjust the amount of Sugar to suit your taste.
    • While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
    • Keep the Rasgullas soaked in Rabdi for at least 45 Minutes to an hour to get it perfectly infused with flavours.
    • Keep them refrigerated.  Stays good for three-four days.




    JUICES, SMOOTHIES & DRINKS
    HONEYDEW MELON SMOOTHIE
          Honeydew Melons are sweet and creamy melons with a wonderful note of fragrance.  This Honeydew Melon Smoothie is a quick fix drink, comfortable and refreshing.  The natural sweetness of these Melons serves best to be served as an after meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Honeydew Melons has rich water content and are an excellent source of Vitamin C. It is also a good source of Potassium and also helps to maintain the fluid balance in the body.
         Honeydew Melon is a fruit with light yellow hued flesh.  It has a delicious combination of a sweet taste & a mild note of fragrance. We can even see Honeydew melon perfumes in the market, noteworthy for its fragrance. The flesh of the fruit is used for preparing beverages, desserts, smoothies, and candy, as well as it is loaded with a wealth of traditional medical treatments that are used in many parts of the world.

           The impressive health benefits of Honeydew Melon include its ability to

    • Hydrate the body and maintain the body fluids, 
    • High Potassium content helps to curb Hypertension.
    • The high water content in the fruit proves beneficial for Weight Loss.
    • The Calcium content in the fruit helps maintain healthy teeth and bones.
    • Vitamin A in Honeydew Melon helps maintain a healthy Eye and vision.
    • Vitamin C in the fruit proves beneficial for the skin.
    • Essential Vitamins and Minerals boosts the overall immune system, 
    • Helps to prevent & treat Diabetes,
    • The soluble fibres in the fruit help to reduce high Cholesterol level.
    • It soothes the stomach and promotes digestion.
    • It also strengthens the Kidneys by flushing out the toxins.
    • It is good for Pregnant Women.
         Honeydew Melons are rich in Vitamins and Minerals. It is loaded with Vitamin C, Vitamin A, Vitamin B and a number of antioxidant compounds. It is a good source of Potassium and other minerals like Zinc, Phosphorus, Iron, Copper, Manganese and soluble fibres.

    Recipe Type - Smoothie
    Difficulty - Easy
    Serves - 3 - 4
    Author - SM  

    Preparation Time - 15 - 20 Minutes

    For more JUICES, DRINKS & SMOOTHIES, Click here...


    HOW TO MAKE HONEYDEW MELON SMOOTHIE

     

    INGREDIENTS :

    Honeydew Melon - 2 Cups
    Milk - 2 Cups
    Sugar/Honey - 1/4 Cup
    Ice Cubes - 1 Cup

    METHOD :

    • Peel, scoop out the pulp in the centre and discard the seeds.
    • Cut the Honeydew Melon into cubes.
    • Blend the Honeydew Melon Cubes, Milk, Ice cubes and Sugar in a blender. 
    • Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
    • Pour it out into serving glasses.
    • Served chilled.

    NOTES :

    • Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
    • Can substitute Sugar with Honey.
    • Honeydew Melons are naturally sweet, can prepare the smoothie without any additional sweeteners.
    • Adjust the amount of Sugar/Honey to suit your taste preference.

    How to select the Fruit?

    • Honeydew melons should be slightly heavier than size.
    • Choose a fruit that has a smooth, undamaged rind with a waxy outer texture.
    • Avoid melons that are very soft or feel damp at the stem end.
    • Smell your honeydew. It should give off a strong & sweet aroma.
    • Touch the honeydew. It should slightly spring back when you press the blossom end (which is opposite the stem end).
    • If the honeydew Melon isn't quite ripe yet, store it at room temperature. 
    • Refrigerate it as soon as it ripens to avoid it from becoming overly ripe.
    • After melon has been cut it should be stored in an airtight container in the refrigerator and can last for a few days.



    STARTERS
    GOBI/CAULIFLOWER 65

         Gobi/Cauliflower 65 is a simple deep fried recipe prepared with marinated Cauliflower florets.  There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants.  Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Chicken 65. It serves as an entrée(starter) or even as a quick snack. Marinated Cauliflower florets are deep fried until they turn crispy and is usually served with Sliced Onions and Lemon wedges. Other Vegetarian variants like "Paneer 65" & "Mushroom 65" are also prevalent.  Though Chicken 65 is the most sought-after recipe, the above versions are typically prepared to succumb the vegetarian palate. Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.
         Gobi/Cauliflower 65 is a simple recipe with minimal ingredients.  Every South Indian state has its own variation of this recipe.  In Coimbatore, this type of recipes are commonly called as 'Chilli Gobi', it is literally Gobi/Cauliflower65 rather different from its original recipe which is more or less Schezwan like.
         The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary.  Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.



    Cuisine - South India
    Course - Appetizer / Starter
    Spice Level - Medium
    Difficulty - Easy
    Serves - 3-4
    Author - SM

    Preparation Time - 15-20 Minutes
    Marination Time - 30 Minutes - 1Hour
    Cooking Time - 20 - 30 Minutes


    HOW TO COOK GOBI/CAULIFLOWER 65 



    INGREDIENTS :

    To Clean & Soak :

    Cauliflower - 1 Big Flower
    Warm Water - 2 Cup
    Turmeric Powder - a Pinch
    Salt - To Taste

    To Marinate :

    Ginger Garlic Paste - 2 Tbspn
    Kashmiri Chilli Powder - 1 Tspn
    Garam Masala - 1 Tspn
    Red Food Colour - (Optional)
    Corn flour- 3-4 Tbspn
    Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
    Egg- 1
    Salt - To Taste
    Black Salt - 1/4 Tspn
    Lemon Juice - 2-3 Tspns

    To Fry :

    Oil

    To Garnish :

    Onion Slices
    Lemon wedges

    METHOD:

    • Clean and cut the cauliflower into florets
    • Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
    • Allow it to dry in a colander.
    • Mix all the ingredients mentioned under 'To Marinate'.
    • Add the Cauliflower Florets to the Marinade and mix well.
    • Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
    • Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
    • Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
    • Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.

    NOTES :

    • Drain the Cauliflower Florets well, before marinating them.
    • Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
    • Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
    • Adjust the amount of spiciness to suit your taste preference. 
    • Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
    • I have not used any food colouring in this recipe.
    • For a total Vegetarian Version avoid adding Egg in the marinade.
    • Can convert the same recipe into Gobi/Cauliflower Manchurian.
    • Once the Cauliflower florets are deep-fried, add the sauces & Seasonings, toss them up on a high flame for Gobi/Cauliflower Manchurian Recipe.


    SNACKS & SAVOURIES
    VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

         We Indians have an imminent skill of incorporating wonderful items into delicious dishes.  Vazhaipoo Vadai - Plantain Flower/Banana Blossom Fritter is one good example of such as a snack.  Banana Blossoms added along with Dhals converting a simple snack into a delicious and flavour-filled crispy Vazhaipoo Vadai.  Even Director Rajiv Menon depicts Vazhaipoo Vadai in a glorious way in his movie 'Kandukonden Kandukonden'. He says it is a wonderful snack with unique flavour and taste by characterizing 'Vazhaipoo Vadai' along with his other main Characters in the movie. Even there is a dialogue where actor Manivannan says, if such ingredient comes into the hands of an American, he would have done a research out of it, but we convert into delectable delights.
          Vazhaipoo Vadai is an easy snack to go along with evening tea/coffee.  Even it suits to be served along with rice and curry.  This crispy & spicy Vazhaipoo Vadai tastes great as such or accompanied with condiments of your choice.  Cleaned Florets are ground coarsely along with Bengal Gram Dhal, seasoned with some onions, green chillies, ginger, dry red chillies etc., and then deep-fried. This recipe is quite similar to Paruppu Vadai/Masal Vadai except for that we add Florets of Banana Blossoms along with other ingredients which makes this a fantastic recipe. The Florets of Banana Blossom, add a note of flavour and taste to it this wonderful Vazhaipoo Vadai.
         The first time I prepared this Vadai was during my College days with the recipe I jotted down from a Cooking show in Doordarshan - an authentic Chettinad Recipe from Mrs.Revathy Shanmugam.


    For HOW TO CLEAN PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

    Cuisine - South Indian
    Recipe Type - Snacks
    Spice Level  - Low-Medium
    Difficulty -Medium
    Yields - 15 - 20 Vazhaipoo Vadais
    Author - SM

    Preparation Time - 20-30 Minutes
    Soaking Time - 2 Hours
    Cooking Time - 15 - 20 Minutes


    HOW TO MAKE VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS



    SNACKS & SAVOURIES
    VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

     

    INGREDIENTS :

    Banana Blossom Florets - 1-11/4 Cup
    Tuvar Dhal - 1/2 Cup
    Bengal Gram Dhal - 1/4 Cup
    Onions - 1 No.
    Ginger - 1 Small Piece
    Green Chillies -2 Nos.
    Dry Red Chillies - 2 Nos.
    Fennel Seeds - 1/2 Tspn
    Asafoetida - A Pinch
    Curry Leaves - 1 Sprig
    Coriander Leaves - Few
    Salt - To Taste
    Oil - For Deep Frying

    METHOD :

    • Clean the Banana Blossoms, finely chop them and soak it in acidic water. 
    • Drain and squeeze out the excess water from finely chopped Banana Blossoms before grinding it along with Dhal.
    • Wash and Soak the Dhals for 2 Hours.
    • Drain the soaked Dhals after two hours and grind it along with finely chopped Banana Blossoms, Dry Chillies, Salt and Asafoetida.
    • Grind it into a coarse mixture.
    • To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
    • Finally, add chopped Curry Leaves and Coriander Leaves.
    • Heat Oil in a pan.
    • Take lemon sized Vazhaipoo Vadai mix and flatten them with your hands.
    • Drop the shaped Vazhaipoo Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
    • Drain them on paper towels.
    • Serve them hot with Coconut Chutney.
    • Goes well along with hot-hot Coffee or Tea. 

    For more Recipe with VAZHAIPOO/PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

    NOTES :

    • Adjust the amount of Spiciness according to your preference.
    • Soak the cleaned Banana Blossoms in an acidic water.
    • Soak the Dhals for just two hours.
    • Soaking for a long time will make the Vazhaipoo Vadais absorb a lot of oil.
    • Drain the Dhals and grind them into a coarse mixture.
    • There is no need to add water while grinding the Dhals and Banana Florets.
    • This will help yield crispy Vazhaipoo Vadais.

    HEALTH BENEFITS
    PLANTAIN FLOWER/BANANA BLOSSOM

         Almost every part of a Banana Tree is useful. Bananas, the Stem and Banana Blossoms can be eaten, Banana Leaf can be used to serve, cook and decorate food & the Bark of the Banana Tree is used to make threads and papers. Plantain Flower/Banana Blossom is an edible part of Banana Tree.  Nutritious and equally tasty ingredient can be converted into to mouthwatering and nutritious dishes including  Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Vazhaipoo Kootu, Vazhaipoo Usili, Vazhaipoo Kuruma etc., Plantain Flower/Banana Blossom can be used in Salads, Soups and Stir-fries, even some Pad Thai recipes use Banana Blossoms in it.
         If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen.
        The major reason behind any of the Banana/Plantain/Plantain Flower/Stem Recipes is the Banana Tree in my backyard.  Whenever a whole lot shoots up, the first thing I do is to devour the wonderful smell of Plantain Flower.  It is an exotic smell, I love the most, then comes the nectar from the blossoms. I wait until all the Bananas sprout out from the flower until they are fully formed and then I cut the Plantain Flower from the tree. Recently, I have never bought them from Market recently.
         You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.



      HOW TO CLEAN A PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO

       

      HOW TO CHOOSE A BANANA BLOSSOM :

      • Select a firm one with tightly packed petals.
      • The Blossom should be Purplish Red in colour.
      • Make sure it is not wilted off or decayed.
      • If storing in a refrigerator wrap it up with a cling/plastic wrap.

       

      CLEANING :

           The Purplish Leaf like part of the Blossom is called the 'Bracts'. First, peel of the bracts, beneath these you can see a row of delicate light-yellow coloured Florets.  Remove the florets and immediately soak them in an acidic water to avoid discolouration and bitterness. Continue to peel the bracts and remove the florets until you see a pale yellow coloured centre portion once the leaves become too small to peel. Trim the stem and discard it. Once sliced it will produce a sticky white sap. Finely chop them or cut them into the desired shape to suit your recipe and immerse it immediately in acidic water and let sit for 30 minutes to remove the bitter sap and avoid browning.
           What you need to clean are the light -yellow colour florets.  We have to remove the thin sticks in the centre called Pistils and the outermost small scale like petal called Calyx.  Remove the Pistils and the Calyx from the florets. Soak the cleaned florets in an acidic water for at least 30 minutes.  Before using them rinse in cold water, drain and squeeze out excess water.

      SOAKING IN ACIDIC WATER :

      Banana Blossom - 1 No.
      Cold Water - 4 Cups.

      Any Acidic Medium :

      Salt - 1 Tbpsn/Lemon - 1/4 Cup/Vinegar - 1/4 Cup

      • Simply soak the cleaned florets in Salted Water.
      • Instead of Salt can also add Lemon Juice/Vinegar.
      • Soaking the cleaned florets in Acidic water will avoid discolouration and bitterness.
           Once the Blossoms are cleaned, the job gets much easier.  Finely chop them or grind it or use the florets as such and use them in your recipe.


      RECIPES WITH PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO


      Vazhaipoo Dosai
      Vazhaipoo Kola Urundai
      Vazhaipoo Vadai- Plantain Flower/Banana Blossom Fritters


      HEALTH BENEFITS OF PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO


           Plantain Flower/Banana Blossom is starchy and bitter in taste. It is rich in Vitamin C, Vitamin E and Vitamin A. They are loaded with Fibre, Protein, Potassium, Calcium, Copper, Phosphorus, Iron & Magnesium. It is included in the diet as the vegetable and regular consumption proves beneficial in many ways.  These pretty flowers can be eaten raw or cooked and added to salads, soups, stir-fries, fritters, dosas, curries and herbal teas.

      Plantain Flower/Banana Blossom offers varied health benefits :


      • Proves beneficial for Diabetic Patients.
      • The Sap in the Banana Blossoms induces digestion and controls bloating.
      • It is easily digestible and maintains a health gastro-intestinal health.
      • Banana Blossoms can regulate Menstrual Bleeding.
      • It also helps to maintain a healthy Uterus 
      • Banana Blossoms improves lactation in breastfeeding mothers
      • It also helps to get rid of infections.
      • Banana Blossoms can prevent anaemia.
      • They are rich in anti-oxidants.
      • It helps to prevent Cancer and heart disorders.
      • Banana Blossom also prevents Neural Disorders
      • They are natural anti-depressants.
      _______________________________________________________________________________

      DISCLAIMER: 

           Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

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        Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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