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Rose Pudding - a delicious set pudding made with milk, rose extract, sugar and agar agar.

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Rose Pudding Description: Rose Pudding, a delicious set pudding made with milk, rose extract, sugar, condensed milk and agar agar. Traditionally this pudding is made during Ramadan and it taste like rose milk. The pudding is completely vegetarian because the pudding is made to set using agar agar which is a vegetarian setting agent. But you can easily swap it for gelatin. Like all pudding this is made with milk, sugar and rose extract for flavouring. In addition to sugar, I like to add some sweetened condensed milk which makes the pudding mixture creamy which results in a silky china grass pudding. For flavouring the pudding I used rose milk extract which already has the pink colour and rose flavour. But you can optionally use some clear rose extract and pink food colouring. China grass or agar agar is a natural body coolant so perfect to use during summer. Agar agar is available in powder form and in strands. Personally I like powder form as it is easy to use and melts quickly.   ...
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Moong Dal Paniyaram - a healthy version of paniyaram with moong sprouts to make it crunchy and crispy.

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 Moong Dal Paniyaram Description: Moong dal paniyaram is a healthy version of paniyaram. Here, I replaced rice with green gram. To make it more healthy i have added sprouted moong also.  We can have it as a snack or as breakfast along with some spicy kaara chutney, tomato garlic chutney or coconut chutney! Ingredients: Moong dal - 1 cup  Urad dal - 1/2 cup Sprouted moong bean - 1 cup Onion- 1-2 cup (finely chopped) Curry leaves- 2 spring (finely chopped) Green chilli- 1 (chopped) Oil Mustard seeds - for tempering  Urad dal Asafoetida- a pinch  Salt Preparation: 1.Soak moong and urad dal separately for 6-8 hours. 2.Drain out the water from both moong and urad dal. Wash them under running water separately using a strainer. 3.Grind the urad dal and moong dal into a fine paste.  Transfer the paste into a big mixing bowl.  4.Add salt and mix well. Cover the bowl and let the batter ferment for 3 - 4 hours. 5.Heat oil in a small pan, Add mustard seeds, and ur...
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Coconut Milk Rice - one pot traditional rice made with fragrant rice, spices and coconut milk.

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Coconut Milk Rice Description: Coconut Milk Rice one pot traditional rice made with fragrant rice, spices and coconut milk.  This Indian Coconut Milk Rice has some whole spices added to it for a unique aroma, making it a wholesome meal.   Ingredients: Basmati rice - 4 cup Coconut milk- 2 cup Cardamom - 4 Cinnamon - 2 inch long Clove - 4 Bay leaves -2 Onion - 2 Ghee - 4 tbsp Ginger garlic paste - 2 tsp Coriander leaves Preparation: 1. Add 2 cups rice to a bowl and rinse it well . Drain the water and soak it with fresh water for 20 mins. 2. Grind 1 cup chopped fresh coconut pieces or grated coconut with 1.5 cups water. Strain and extract the milk. Use 1.5 cups coconut milk for this recipe. Keep this aside. 3. Heat 2  tbsp of ghee in a pot. Reduce the flame to minimum and add whole spices in it. 4. When they begin to sizzle, add 2 teaspoons ginger paste or ginger garlic paste.  5. Saute for a minute until it begins to give nice aroma . 6. Pour 1½ cups coconut milk and 1...
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