Asure - Noah's Dessert

This delicious dessert of grains, pulses and dried fruit, referred as Asure – Noah’s Dessert, is most probably one of Turkey’s most famous dessert. According to the legend, Noah made it on the Ark by combining whatever ingredients were left on the ark. It is also the traditional dessert to serve on the 10th day of the Muslim month Muharrem, the first month of the Islamic calendar. Asure is always made in large quantities and shared with friends and neighbors.Though the ingredients list is pretty rich, I believe whatever grains, pulses and dried fruit you have in your pantry will do. 

My Turkish neighbour gave me this dessert today and tasted really really yummy...!! I would call it as a Dessert of the six Tastes. As it gives all the 6 tastes of the tongue when u eat it. I am sharing with u the receipe which I have requested from her, will post the step wise pictures sooner.

                                 Asure-Noah's Dessert recipe

Recipe Cuisine: Turkish  |  Recipe Category: Sweet
Prep Time:30 mins    |  Cook time: 30 mins     |  Serves:8

Ingredients

Haricot beans (soaked overnight at least for 6 hours and drained) - 50 gms (Kaaramani or Mochai)

Skinned broad beans ( soaked overnight  at least for 6 hours and drained - 50 gms (Pachai Pattani)

Chickpeas - (soaked overnight  at least for 6 hours) and drained - 50 gms (Kondai Kadalai)

Barley (with husks removed) - and soaked overnight in plenty of water - 125 gms

Corn seeds - 1 tbsp

Rice -(washed and drained) - 50 gms

Dried apricots - 125 gms

Raisins - 50 gms

Currants (Black or blue or red ) - 50 gms

Orange skin( finely chopped) - 1/2 tbsp

Orange fruit flesh - 1tbsp

Sugar - 225 gms

Corn flour (cornstarch) or rice flour - 2tbsp

 Rose water - 150 ml
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                                                    To Garnish :

Cinnamon Powder - 2tsp (add if u like the flavour)

Dried figs, sliced - 4 to 5 nos

Dried apricots, sliced - 4 to 5 nos

Sultanas - 1tbsp

Crushed walnuts - 2tbsp

Pomegranate Seeds - 1/2 cup

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 Method:

• First Cook the beans in separate pans of fresh water until just tender. The haricot beans will require about 50 minutes; the broad beans and chickpeas about 1 hour. O r u can pressure cook it separately for 5 whistles each. Cook the corn and keep aside.
• Transfer the barley and its soaking water to a large, deep pan and bring to boil. Reduce the heat and simmer for about 45 minutes, or until the barley is tender, topping up with the water during the cooking time if necessary.
• Add the cooked beans, chickpeas and the rice, and bring the liquid to boil again. Reduce the heat and simmer for about 15 minutes.
• Meanwhile, place all the dried fruit, orange skin and flesh in a bowl and cover with boiling water. Leave to soak for 10 minutes, then drain. Add the fruit to the pan with the beans and stir in the sugar. Continue to simmer, stirring from time to time, until the mixture thickens.
• Mix the corn flour or rice flour with a little water to form a creamy paste. Add 2tbsp of the hot liquid from the pan to the paste and add it to the pan, stirring constantly. Add the rose water and continue to simmer the mixture for another 15 minutes, stirring from to time, until the mixture is very thick.
  
• Transfer the mixture to a large mixing bowl. Shake the bowl to make sure the surface is flat and leave the pudding to cool. Sprinkle the cinnamon powder over the pudding and arrange the sliced dried figs, apricots, sultanas and walnuts over the top. Sprinkle pomegranate seeds over generously. Serve chilled or at room temperature.
  
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Rava Ladoo

Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. Theyare often served at festive or religious occasions.Laddoo is an omnipresent sweet, It is referred back in olden days as the Narayl Nakru in South it dates back to the time of the Chola Empire when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions.

Now I am going to prepare Rava Ladoo. The quickest ladoo for any festive. I am preparing this for Saraswathi Poojai.

Kindly excuse my poor shapping.

                                   Rava Ladoo recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:20 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Rava - 1cup

Sugar - 3/4th to 1cup

Cardamon powder -1/2 tsp

Cashews - 8 to 12nos

Ghee - 2 tbsp

Desicated coconut - 1tbsp

Milk - 1/2 tbsp (optional)

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 Method:

• First take a pan and roast the rava finely untill nice aroma rises. Dont burn it or change the colour. Keep stirring.
  
• Now powder it finely in a mixer. If ur using more amount powder it in a flour mill. Make it a very fine powder , else it will be itchy in ur throat when u eat.
• Now powder the sugar finely and set it aside.
  
• Now take a pan and add 1tbsp ghee and roast the broken cashews and add elaichi powder to the ghee. Also add desicated cocnut and saute well.
  
• Now transfer it to a cup, in the same pan add the rava and sugar powders and mix well. Switch off the flame. 
  
• Now add the fried cashews to this and mix well. Sprinkle milk around the mixture and make balls out of this. When the heat is bearable start making balls. Sprinkle milk to firm the ball. Dont add more milk, it will reduce the shell life.
  
• Firm the balls between ur palm and fingers and set them aside.
  
• Serve the Ladoooosss...
  

Mochai Karuvattu Kuzhambu

Karuvadu - Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.

Fish are preserved through such traditional methods as drying, smoking and salting. The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.

Mochakottai called "butter beans" because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. Dried and canned lima beans are available throughout the year.

The pod of the lima bean is flat, oblong and slightly curved, averaging about three inches in length. Within the pod are the two to four flat kidney-shaped seeds that we call lima beans. The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black. They are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. 

Here I am going to cook Karuvattu kuzhambu with Mochakottai.

                         Mochai Karuvattu Kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves: 4

Ingredients

 Tamarind - 1 lemon sized

Tomatoes - 1.5 nos

Green chilly-1 no

Mochakottai - 100 gm

Karuvaadu (salted/saltless) -  5 to 10 nos

Salt - as needed

Turmeric powder -1/4 tbsp

Chilly Powder (dhaniya powder mixed) - 1tsp

Sugar / jagerry - 1/4 tbsp

Small Onion shallots - 4 to 5 nos

Ginger - almond sized

Garlic -3 cloves

Curry leaves- 3 or 4 nos

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To Temper :

Oil - 1 tbsp

Vadagam - 1tsp  (or)

Mustard seeds - 1/4 tsp

Fenugreek seeds - 1/4 tsp

Urad dhall- 1/4 tsp

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Method:

• First soak the mochakottai in water for minimum 8 hours, preerably overnite. Then cook it in pressure cooker for 5 to 7 whistles. Depends on the bean.Cook it with little salt.
  
• Now wash the karuvadu and drain all water and keep it aside. If ur using Vaala karuvadu check if the shiny skin is removed  by scrubbing it on a rough surface. If ur using Nethili pull out the heads. I am using Karapodi karuvadu.
  
• chop the onion shallots and mince the garlic well. Soak the tamarind for 20mins and extract the pulp. Grind the tomatoes to a fine paste.
• 
• In a bowl add salt, Turmeric powder, chilly powder and mix well. Now add the tamarind pulp and tomatoe pulp to it and mix well with your hands.
  
• Now Take a vessel and heat it. Add oil and when it becomes hot add the 1tsp  vadagam and curry leaves. It gives a wonderfull aroma. If u dont have vadagam use the ingredients mentioned in the temper table
• And when it splutters add the green chilly (slit vertically) , garlic and onions. And when onions turn transluscent add the tomato tamarind mixture to it slowly.Add salt .
  
• Allow the kuhambu to boil until the smell of the chilly powder vanishes and it forms into a thick consistency. Now add the sugar and mix it well.Now crush the ginger peice and add it to the kuzhambu. Allow it boil in open. 
  
• When the level decreases to 3/4th add the mochakottai and allow it to boil for another 15 minutes with lid closed. 
  
• Now stir it and add the karuvadu to it and cook lid closed for another 10 minutes. You can add boiled egg to it with mochakottai. If u like veggies, then You can saute drumstick, potato, brinjal while u saute the onions.
  
• Karuvaadu kozhambu is now ready!!! 

Rice Cutlet

Rice cutlet is a simple dish prepared with leftover rice and remaining vegetables in fridge. So there is no preface in general for this. It is almost similiar to vegetable rice but its served as a snack. So lets prepare it now. My picture looks poor, I will update a better one sooner.

                                                           Rice Cutlet recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Cooked Rice - 1 to 2cups

Vegetables ( carrot/capsicum/cabbage/potato) - 1cup

Spring onion - 1/4 cup

Garlic -2nos

Salt - needed

Corn flour - 1tbsp

Pepper powder - 1tsp

Bread crumbs - 1cup

Oil - for frying
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 Method:

• First chop the vegetables finely, take a pan and add 1tbsp oil and saute minced garlic and spring onions well. Next add the vegetables and cook well.Add salt and saute well.Finally add pepper and saute for 2 minutes and switch of the flame.
  
• Transfer it to a cup, add cornflour and mix well. Add cooked rice and mix well. 
  
• Knead like a dough and u will form a dough in few minutes. Keep kneading Until u are able to shape the dough into balls.
  
• Now roll a lemon sized ball out of the dough and pat it into a cutlet shape on ur hands. Grease ur hands well. Now roll it into bread crumbs and set it in a plate.
  
• Take a pan add oil, and shallow fry the cutlets slowly.Cook in a medium flame, keep turning on all sides.
  
• Serve with any sauce or chutney.
  

Choco Banana Pudding

In the United Kingdom and the Commonwealth countries, pudding can be used to describe both sweet and savory dishes. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as Treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.

In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using gelatin. In Commonwealth countries these puddings are called custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from the origin as British dishes.

The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain egg-thickened puddings are considered custards and starch-thickened puddings called blancmange.

Now I am going to prepare a simple Chocolate Banana Pudding. Your kids will surely like it.

                                       Chocolate Banana Pudding recipe

Recipe Cuisine: Italian  |  Recipe Category: Dessert
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Gelatin powder - 1tsp OR Eggs - 1

Water - 2 tbsp

Banana - 1 no

Cocoa Powder - 3 tbsp

White sugar - 2 tbsp

Whipping cream (Heavy) - 1cup

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 Method:

• First dissolve gelatin powder into 1tbsp water. Heat well 1 tbsp water and when it boils well add to the gelatine mixture. Stir well until its fully dissolved. Set it for 10mins. Meantime Mash the banana with a fork and set aside.
  
• Take a bowl heat it. Add the cream to it and allow it to boil well.
                                
• When its boiling well add the cocoa powder, sugar and mix well.
  
  .
• Now add the mixture to a bowl and add the bananas and blend well using a handmixer. If u wish u can skip gelatine and use 1 egg and blend it well with the  sugar mixture.
  
• Pour it into cups and Refrigerate for minium 5 hours and serve the Pudding. Garnish with nuts or dessert sauce.
  

Rose Falooda

Falooda is a cold beverage popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk or water.It is believed to have brought to India during the Mughal period. Today there are many versions of faluda. Some are made without noodles and blended with fruit. One of the Indian versions consists of kulfi, translucent wheat-starch noodles and flavoured syrup. Some faludas are served as milkshakes.

1.In India, Bangladesh, Nepal, and Pakistan Falooda is often served as an ice cream sundae float. It is prepared with Psyllium seeds, boiled vermicelli, rose water and milk. It is mainly consumed after dinner.

2.In Bangladesh, a common variant of Falooda in the south coast of the country is made with Ketaki (pandan) extract, pistachios, Shagu pearls, creamed coconut and mango as well as milk, vermicelli and may even include strong black tea to make quite a distinct flavour.

3.Faluda is very similar to the Thai drink nam manglak, which is made from different ingredients, such as shredded jelly, tapioca pearls, Job's Tears mixed with sugar, water, and rose water.

4.The Iraqi Kurds also have their own version; but made with thicker vermicelli. A similar modern East Asian drink is bubble tea.

A famous type of Falooda, called "Andrea", involves mixing various rose syrups with creamy milk and premature tapioca pearls.

Rabri faluda.

5.The Mauritian version is called alouda, which is a corruption of the word falooda, and the beverage is almost identical in ingredients and flavour.

6.South Africa also has a variant known by the same name,and is often served as a milkshake to be consumed with or after a meal.

Now I am going to prepare a simple Falooda with Rose syrup. Your kids will surely like it.

                                       Rose Falooda recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:1

Ingredients

Rose syrup - 1 tbsp

Chilled milk - 1cup

Falooda sev - 2 tsp

Basil seeds (sabza seeds) - 2 tsp

Vannila ice cream - 1 scoop

Cream whipped - 1tbsp (optional)

Chopped nuts - 1tsp

Chopped fruits (apple/ pear/mango/papaya/grapes ) - 1tbsp

Cherry - 1no (optional)

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 Method:

• First cook the falooda sev in boiling water and strain it. Soak the basil seeds in water for maximum 1hour and strain it. If u dont have falooda sev, u can use ordinary vermicelli.
  
• Now take a tall glass, add rose syrup without smudging the sides of the glass. I have used Rooh-Afza syrup. You can use any kind of rose syrup. Next add 1tsp basil seeds and 1tsp cooked sev.
  
   
• Now add chopped fruits, use normal fruits which do not curdle with milk. Now again add the remaining basil seeds and sev. Now add milk slolwy without smudging the ingredients added.
  
• Now top up with ice cream of any flavour. Now take whipping cream in a press and make a swirl of cone on the glass. This step is purely optional. Now top up with nuts and cherry.Now place a tall spoon or straw and serve.
  
• This should be eaten immediately, when u mix with the spoon the ingredients get mixed up and appear as rose milk.
  
•  You can also add 1tbsp mango puree. Serve it!!... I cant wait anymore :)
  

Vegetable Momos

Momo is a type of dumpling native to Tibet, traditionally filled with yak meat and eaten with a variety of sauces. In Nepal and bordering regions of India, momos are typically filled with ground and seasoned water buffalo meat. Momos are served hot with tomato and sesame sauce usually seasoned with ground peanut, Sichuan pepper (timur), and cilantro.

The dish was initially popular among the Newar community of the Kathmandu valley. As a result, one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Lhasa, Tibet where they had been a traditional delicacy for centuries. The merchants modified the seasonings of the dish with available ingredients and kept the same name.

 Momos are growing popularity in India. The style and filling varies according to the preference of the people in different regions. In India, the filling can include paneer, mutton, chicken, pork and an assortment of vegetables.

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Monosodium glutamate (MSG) is also used sometimes to enhance the taste of momo.

Basically, there are three types of momo, steamed, fried and pan-fried. Momo is usually served with a dipping sauce (locally called chutney/achhar), normally made with tomato as the base ingredient. In Nepal, soup momo is a dish with steamed momo immersed in a meat broth. Pan-fried momo is also known as kothey momo. Steamed momo served in spicy hot sauce is called C-momo. There are also a variety of Tibetan momos, including tingmo and thaipo.

Now I am going to prepare Vegetable Momos.

                                     Vegetable Momos recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:10 mins    |  Cook time: 7 mins     |  Serves:2

Ingredients:

                                           For The Dough:

Maida / All purpose flour - 1cup

Salt - needed

Oil - tsp

Pepper - 1tsp

Luke warm Water - needed

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                                                        For The Filling :

Garlic -2 nos

Soya Sauce - 1tsp

Diced vegetables - 1cup (carrot, cabbage,beans, peas, capsicum)

Spring onions - 1/4 cup

Salt - needed

Oil - 1tbsp

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 Method:

• First take a bowl and add the flour, salt, pepper, oil and mix well. Now slowly add water little by little and form a smooth dough. Set it aside for 15 minutes.I dont like bland outer cover so I am adding pepper here. Its purely optional.
  
• Now dice the vegetables finely. Vegetable choice is purely yours. Take a pan and add oil, saute finely minced garlic. Saute spring onions and the rest vegetables finely. Add little salt. When they are cook add soya sauce and mix well.
  
• Now take the dough and knead it well. Make lemon sized balls out of it. Now roll each ball into a small circle, using a rolling pin. Dust it with flour if its sticky. 
  
• Now place 2tsp filling of the vegetable in the centre of the circle. Now make 3pleats with the cicrcle as shown in the picture.Now keep pleating on one side and close the circle to one side. Keep turning the momos and pleat.
  
• Now repeat the same with all the dough balls. Grease idly plates or steamer and place the momos and steam cook it for 5 to 7 minutes. Not more than that.
  
• Steaming for 5 to 7 minutes is more than enough, else the outer layer will become hard.
  
• Serve it with any Sauce!!
  

Ashoka Halwa

Ashoka Halwa or Asoka Halwa is a popular dessert from Thiruvaiyaru, Thanjavur District (South part of India). It is a flour-based Halwa. The primary  ingredients are moong dal, sugar, ghee, and wheat flour.

There are many varieties of preparing this halwa, with halwa flour or using milk. I am using a simple process here.

                                    Ashoka Halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:15 mins    |  Cook time: 15 mins     |  Serves:2

Ingredients

Moong dhall - 1cup

Wheat flour - 1tbsp

Ghee - 1/2 cup

Cashew -few

Sugar - 1 to 1.5 cups

Elaichi powder - 1tsp

Kesari colour (optional)

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 Method:

• First take a pan, and roast the dhall until nice aroma rises, now pressure cook it for 3 whistles, until its mashed well.
  
• Next add 1tbsp ghee to a heavy bottomed pan and fry the cashews and set aside.In the remaining ghee add the wheat flour and fry well. It will form into bread crumbs texture. Fry until nice aroma leaves. Dont change the colour of the flour.
  
• Now meantime mash the cooked dhall finely. If excess water remains in the cooked dhall strain it and now mash it well.
• To the pan add the sugar and 1cup water and allow it form 1 string consistency.Mostly add food colour to this sugar syrup and cardamon powder also. I am not using food colour.
  
• When the srting forms, add the wheat flour and mix well. Now I am cooking this syrup in an ordinary stainless steel pan and whisking the flour to the syrup to avoid lumps. In a non-stick pan u cannot use a whsiker, it will spoil the coating. So, until this step i use an ordinary vessel and now I am transfering to a non stick pan.
  
• Now when the mixed flour boils well, add the dhall and mix well. Simulatneously add ghee to the sides and mix well.
  
• It will get folded and form a halwa consistency. Now add the roasted cashews and mix well. Keep stiring until it leaves the sides and forms a non sticky dough.
  
• Transfer it to a greased cup and serve it.