ROSE MILK - BANDUNG ROSE SYRUP

HOW TO MAKE ROSE MILK - INDIAN STYLE

ROSE MILK - BANDUNG ROSE SYRUP

INGREDIENTS:

For Rose Milk:

Optional Ingredients:

For Garnishing:

METHOD:

 

• Chill the Milk in the refrigerator for a few hours. 
• Fill a Boston Shaker with some Ice Cubes.
• Pour in the Rose Syrup & Chilled Milk into it.
• Shake well until well combined.
• Pour in the Rose Milk/Bandung into a tall glass.
• Garnish Rose Milk with soaked Basil Seeds & fresh/dry Rose Petals (Optional).
• Serve Rose Milk chilled, immediately.

NOTES: 

• I usually chill the Milk in the refrigerator before making Rose Milk.
• Can add more Ice cubes if you prefer to.
• Traditional Rose Milk is not watery.
• Adjust the amount of Rose Syrup to suit your preference and sweet level.
• Garnishing the Rose Milk with Basil Seeds & Rose Petals are truly optional.
• Can simply mix all the ingredients in a big bowl, too.

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

ROSE MILK-BANDUNG ROSE SYRUP

INGREDIENTS:

For Bandung Rose Syrup:

Optional Ingredients:

For Garnishing:

METHOD:

 

• In a large bowl, combine the Rose Syrup, Evaporated Milk.
• Pour in the Water and stir well until well combined.
• Top it up with few Ice cubes.
• Pour in the Bandung Rose Syrup into a tall glass.
• Garnish Bandung Rose Syrup with few teaspoons of cooked Barley/Rajma/Red Bean, few teaspoons of Sweet Corn or with few pieces of Grass Jelly(Cincau) (Optional).
• Can add all the above garnishing or play around with one or two of your preferred ingredient.
• Serve Bandung Rose Syrup chilled, immediately.

NOTES: 

• Traditionally, Bandung Rose Syrup is slightly thinner than Rose Milk.  Adjust the consistency to suit your preference.
• Can substitute Evaporated Milk with Condensed Milk (use about 2-3 Tablespoons).
• Condensed Milk & Rose Syrup have added sugar in it.  Adjust accordingly.
• Adjust the amount of Rose Syrup to suit your preference and sweet level.
• Can add more Ice cubes if you prefer to.
• Garnishing Bandung Rose Syrup with Barley or Rajma/Red Bean or Sweet Corn or with few pieces of Grass Jelly(Cincau)are truly optional.
• If preferred, serve Bandung with all the above garnishing, or play around with one or two of your preferred ingredient.

EGGLESS MARBLE CAKE

     This Moist Marble Cake is the easiest cake I’ve ever come across.  A soft, moist, sinfully-delicious Marble cake, which is Eggless and Butterless!  Use two bowls, a wire whisk and a wooden spoon to make this easy Marble Cake. You don't even need any fancy kitchen gadgets. You can make it with simple, affordable pantry staples! No Eggs, No Milk & No Butter needed for this Marble Cake.  It is an absolutely easy, tasty and a mildly sweet Cake, that it can be eaten as a teatime snack or for breakfast.

• Wash, clean & peel the Potatoes.  Cut them into medium-sized cubes.
• Add enough water & Cook Potatoes along with Turmeric Powder and a dash of Salt.
• Cook until Potatoes turn soft & cooked.
• If there is any excess water, drain the Potatoes and keep it aside.

• Heat oil in a Pan, splutter Mustard seeds.
• Immediately add Curry Leaves and give a quick stir.
• Add finely chopped Onions & Garlic cloves to the above and sauté until onions turn translucent.
• Now add Red Chilli Powder, Fennel Powder and Curry Masala Powder and fry this on a low flame until the raw flavour goes.
• Add Cooked Potatoes and gently mix it until all the pieces are well coated with the Masalas.
• Cook this on a low flame for about 5–7 minutes until the Potatoes are roasted well with the Masalas.
• Stir the ingredients occasionally.
• Care should be taken while stirring the Potatoes, make sure not to break or mash the Potatoes.
• Switch off the flame and serve Urulai Kizhangu Varuval hot as a side dish.
• This Urulai Kizhangu Varuval goes well with both Roti & Rice.

• I have used 4 Big Potatoes in the recipe.
• Can cook the same recipe with Baby Potatoes.
• Do not overcook the Potatoes.
• Adjust the amount of Spices to suit your spice level.
• Can Substitute Curry Masala Powder with Garam Masala Powder/Mutton Masala Powder/Chicken Masala Powder.
  

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

    When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions. 

Fluffy Maida Chapati- All Purpose Flour Chapati

 

 

Rich and Aromatic French Onion Soup

Onions contain various Vitamins, Minerals and plant compounds that prove beneficial in promoting the health in many ways. The medicinal properties of Onions have been recognized since ancient times when they were used to treat ailments like headaches, heart disease and mouth sores. Even Ayurveda which does not suggest excessive usage of Onions as the vegetable is Tamasic in nature which makes people irritable and also produces excess heat in the body.  However, Ayurveda recognizes Onions as Blood Purifiers and removes toxins from the body.  It has Anti-bacterial, Anti-fungal and Anti-viral properties, Onion is known to reduce inflammation and lower high blood pressure. It also helps to lose weight. Onions help to stabilize digestion and are excellent to treat cold and cough.

 

ONIONS - NUTRITIONAL VALUE:

      Onions are rich in nutrients, low in calories but high in Vitamins, Minerals and Fiber.  Onion is a good source of Vitamin C, which helps in regulating immune health, collagen production, tissue repair and iron absorption. Vitamin C also acts as a powerful antioxidant in your body, protecting your cells against damage caused by unstable molecules called free radicals. Onions are also rich in Vitamins B - Folate (B9) & Pyridoxine (B6). These Vitamins play key roles in increasing Metabolism, Red Blood Cell production and Nerve function. Onions are also a good source of Potassium.

 

HEALTH BENEFITS OF ONIONS

     The health benefits related to onions are quite impressive. Onions contain powerful compounds that may decrease the risk of heart disease and type of certain Cancers. Onions have antibacterial properties and promote digestive health and also helps to improve immunity. Adding Onions into your daily diet will benefit overall health and the vegetable is so versatile that it adds flavour to the dish it is added into.

Healthy Heart

Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.  All of which may help to lower the risk of heart diseases. Onions have a high concentration of a potent Antioxidant flavonoid called Quercetin which facilitates anti-inflammatory properties. This helps to reduce High Blood Pressure & also protect against Blood Clots. Onions have also been shown to decrease cholesterol levels.

Loaded With Antioxidants

     Onions are an excellent source of antioxidants. that inhibits oxidation which leads to cellular damage. Red Onions contain Anthocyanin a flavonoid which gives the red colour. Antioxidants and Anthocyanins present in Onions help fight against diseases like Cancer, Diabetes and Heart Diseases.

Prevents Cancer

     Eating Onions lower the risk of certain Cancers like Stomach & Colorectal Cancers.  Onion is a vegetable which belongs to the Allium genus, the Sulfur compounds, flavonoids & antioxidants found in Onions is believed to decrease tumour development and slow the spread of ovarian and lung cancer.

Control Blood Sugar

     Quercitin & Sulfur compounds present in Onions has Antidiabetic effects.  This has proven beneficial for people with Diabetes. Quercetin also interacts with cells in the small intestine, pancreas, skeletal muscle, fat tissue and liver which help to regulate the overall Blood Sugar level in the body.

Boost Bone Density

     Onions help reduce oxidative stress, boost antioxidant levels and decrease bone loss, which may prevent osteoporosis and boost bone density.  Adding Onions in your daily diet is believed to boost bone health.

Antibacterial Properties

     Quercetin present in Onions has the ability to fight against Bacterial growth. Onions can fight potentially dangerous bacteria, such as Escherichia Coli(E.Coli), Pseudomonas Aeruginosa, Staphylococcus Aureus & Bacillus Cereus. Onions also help to inhibit the growth of Vibrio Cholerae.

Boost Digestive Health

Onions are a rich source of fibre and prebiotics, which are necessary for optimal gut health. Prebiotics are non-digestible types of fibre that are broken down by beneficial gut bacteria. Gut bacteria feed on prebiotics and create short-chain fatty acids. Onions are particularly rich in the Prebiotics -  Inulin and Fructooligosaccharides. These help increase the number of friendly bacteria in your gut, help boost digestive health and also benefit your immune system.

 

Healthy Skin & Hair

Onions are a good source of Vitamin C, onions may support the building and maintenance of Collagen which provides structure to skin and hair. Applying freshly squeezed Onions Juice promotes hair growth and also helps to get rid of any scalp infections.  Adding Onions while making Hair Oil is a common practice in Indian households. Rubbing a slice of an Onion on the balding area is believed to induce hair growth.

 

HOW TO USE ONIONS IN DAILY COOKING:

     Onion is one common ingredient in most of the Cuisine around the World. A staple in most of the kitchens around the world.  It can be easily added into your diet and it can be enjoyed Raw or Cooked.  Onions give a wonderful flavour to savoury dishes.  Regular intake of Onions can boost Vitamins, Minerals & Fiber.

• Raw Onions can be added to kick the flavour in Salads & Raithas.
• Can blend raw Onions with fresh herbs, vinegar and olive oil for a tasty homemade salad dressing.
• Serve slices of Raw Onions along with deep-fried Non-Vegetarian dishes like Chicken 65, Beef 65 or along with Gobi 65, Vegetable or Chicken Cutlets etc.,
• Use raw onions to add a kick of flavour in Indian Street foods & Chaat items like Bhel Puri, Pani Puri, Pav Bhaji etc.,
• Add finely chopped Onions to Egg Dishes such as Omelettes, Scrambled Eggs, Frittatas or Quiches.
• Top Crispy Dosas or Uthappam, Adai etc., with finely chopped raw Onions for a flavourful Dosa variety like Onion Dosa, Onion Uthappam.
• Add Onions into Indian snacks like Vadais, Pakodas, Bhajjis, Samosas, Kachoris etc.,
• Onions can be used as a base for Stocks & Soups.
• Can prepare a hearty French Onion Soup or a Vegetable Soup with Onions.
• Can make Pickled Onions.
• Make homemade Salsa with Onions, Tomatoes and Cilantro.
• Onions are commonly used while stir-frying Vegetables.
• Onions are commonly used in most of the Indian Curries and Gravies.
• Caramelized Onions add a wonderful taste to Baked Goods.
• Caramelized Onions are served along with Rice Dishes like Biriyani, Ghee Rice, Mujadara etc.,

HOW TO BUY & STORE:

• When selecting onions, make sure the Onions are dry and firm.
• Onions shouldn't be wet and smelly.
• Store Onions at room temperature in a clean, dry place.
• Keep Onions in an open container in a well-ventilated room.
• Store them whole with the peels.
• Peeled onions can be stored in the refrigerator for 10–14 days. 
• Sliced or cut Onions can be refrigerated for not more than 7–10 days.

________________________________________________________________________________

TRIVIA - A SMALL FACT

Why does chopping Onions cause tears?

     Recently I saw a video... A teacher asking the students to name a vegetable which would make you cry.  Most of them answered Onions, some Peppers and so on.  One student out of blues answered Coconuts and then came the hilarious part of the Video.  Anyway...   
     Onions have a reputation for making people cry during the cutting or chopping process. This is due to the presence of a gas called syn-Propanethial-S-oxide. This chemical is a compound liquid that acts as a lachrymatory agent, meaning that it causes tears or stings the eyes.
     There are even weird suggestions like chewing a Bubble Gum or holding your tongue on the roof of your mouth or holding a piece of bread in your mouth while chopping Onions. But to my experience, none works.
      To reduce tears during chopping, chill the Onions for about 30 minutes, then cut off its top. First, peel the outer layer of the onion and leave the root intact, as this part has the highest concentration of lachrymatory agents. And using a very-very sharp knife and cutting the Onions fastly(so that the work(shedding tears) gets over soon), also can reduce tears while chopping Onions.
      Place Onions in Cold Water can help you to an extent in reducing tears while cutting Onions.
      Overall I feel that we have all got used to the fact that Cutting Onions can make you CRY. Slowly & in due course, I feel that I have left all these ideas behind and got adapted!!! 

KUNUKKU

Difficulty - Easy
Yields - 35 - 40 Kunukku
Author - SM

Preparation Time - 15 -20 Minutes

HOW TO COOK KUNUKKU

KUNUKKU

INGREDIENTS:

To Soak & Grind:

Additional Ingredients:

Optional Ingredients:

For Deep Frying:

METHOD:

• Soak the Dhal & Par-boiled Rice along with Dry Chillies for about 3-31/2 Hours.
• Once soaked drain the ingredients.
• Add the soaked ingredients & Green Chillies into a blender jar and grind it into a coarse mix.
• Finally, add Asafoetida and a dash of Salt to the above and grind it briefly.
• Do not add Water while grinding the ingredients.
• Collect the coarsely ground mix in a bowl and add Grated Coconut and Curry leaves into it & mix well.
• Meanwhile heat Oil in a pan on a high flame.
• Allow the Oil to smoke off.
• Reduce the flame to medium-high.
• Dip your hands in a bowl of Water and take a handful of Kunukku Mix.
• Roughly make small Gooseberry sized balls out of the Kunukku Batter and carefully drop them into the hot oil.
• Fry few pieces at a time so that the Oil doesn't cool down.
• Make sure not to overcrowd the pan while frying.
• Turn & fry the Kunukku so that it browns evenly.
• Remove the Kunukku from the oil when it is cooked through and it turns into golden yellow in colour.
• Drain them on a paper towel.
• Serve Kunukku hot with your choice of Chutneys or Sauces.
• Kunukku serves to be a wonderful Teatime snack. Pair it up with hot-hot Coffee or Tea.

KUNUKKU

NOTES:

• Drain the soaked ingredients and make sure there is no water while grinding the ingredients.
• Grind it into a coarse mix.
• Commonly this Kunukku recipe is prepared with left-over Adai Batter.
• I made this Kunukku recipe without adding Onions or any vegetables or coriander leaves.
• You can add your preferred add-ons into the batter and make this Kunukku.
• Roughly make small Gooseberry sized balls out of the Kunukku Batter and carefully drop them into the hot oil.
• Make sure not to overcrowd the pan with kunukku while frying.
• Which may cool down the oil which would not yield you with crispy Kunukku and also it may stick to each other which will be difficult to handle.
• Fry evenly until the Kunukku becomes Golden Yellow in colour.
• Leftover Batter can be (diluted) used to make Adai.