KESARI

This dessert or 'sweet dish' as we Indians call it, was taught to me by my teacher of Embryology and Fish Biology in the University, Mrs Prema Michael or Mem as I lovingly call her. Mem is a big influence in my life, and though I wasn't exactly the 'star' student, she and I bonded instantly and keep in touch till date. I remember visiting her one balmy March evening and she made this while I watched. We then carried it outside to her garden ate it while watching the sun go down and have dusk surround us. 

Mem lives in Madurai now, and though she has invited me to visit several times, I have not been able to make it. I hope to, someday soon. I remember our good times together Mem, and hold the memories close to my heart. And every time I make Kesari, I think of you.

1/2 cup ghee or butter
2 cups suji
1/2 cup rasins ans kaju
1 cup sugar
2 cups milk
2 drops food color of choice

The suji in this recipe is not roasted.

Fry the rasins and kaju in ghee/butter. Add milk and food color and bring to a boil. Add suji while stirring.
Stir constantly and add sugar.
After the milk is soaked, pour out in a flat dish and cut into chunks.
Serve warm.

Rum Plum Cake

We make this at home every Christmas and drink  Port wine with it. :)

2 cups flour
2 cups brown sugar
1 tsp cinnamon
1 1/4 tsp baking powder
1 tsp salt
3 eggs
100 g butter
Fruit bits
4 tbsp dark rum


1. Sift together flour cinnamon, baking powder and salt.
2. Beat together butter and sugar. Add the eggs and then the flour mix gradually.
3. Add fruit bits and rum and fold with a spatula.
4. Bake for 40 mins at 250 deg C.


There is a glaze to go with it. It can be applied to the cake after it cools.

Rum Glaze
1 cup icing sugar
2 tsp dark rum
3 tbsp lemon/orange juice

Mix together and apply to the cake with a brush.

Pork with bamboo shoots (Naga Style)

This prep is a hit with my boys! The pork has to be of good quality, preferably the pork belly. Of course the best pork in Shillong comes from Mawlai, which my husband buys sometimes. I have also bought good pork from Lailynkot and Smit. The bamboo shoot, I buy fresh from Nongpoh. I personally cut, slice and store the shoots in large bottles and stock them for the year. I go easy on the bamboo vinegar and wash the shoots with a little water before cooking to cut down on the smell. 

100 gms of fermented bamboo shoots
5 cloves of garlic
1 " of ginger
5 green chilies
Mustard Oil
3 onions
1 kg of pork
2 potatoes
1 raja mircha (sliced)
Salt to taste

Grind the garlic and ginger to a paste. Peel and chop the onions. Cut the potatoes into 8 pieces. Slit the green chilies into half. Clean and wash the pork. Put 1tbsp of the Mustard Oil, about ½ tbsp of salt,1 tbsp of the ginger and garlic paste in a bowl and mix well. Put the pork in the marinade mixture and leave aside.

Heat 2 tbsp mustard oil in medium flame on a pressure cooker. Once, the oil is heated, gently put in the chopped onions and stir fry till it browns up a bit. And then add the remaining ginger and garlic paste. Stir fry until the mixture turns light brown. Add the raja mirchas, green chilies, and bamboo shoots and stir fry for about 3 minutes.

Add the marinated pork and stir. Cover, but don’t close the lid, and cook for 3 minutes. Then, turn the meat with a spoon or spatula. Add the cut potato pieces and stir again. Now add about a glass of water and close the lid of the pressure cooker. Let it whistle for about 2-3  times before you turn off the flame.Serve with steaming rice

 Cheddar Cheese Muffins.

I was introduced to Cheese Muffins by my friend Indira. I liked them so much, I started baking them myself. They are so easy to make, you could make them in your sleep. You could try out variations, by adding more cheese or ham to it. The savory taste really appeals to your taste buds. 

        

              2 cups all-purpose flour         1 teaspoon salt         100 g butter         1 cup grated cheese         2 eggs         1 cup milk         3 teaspoons baking powder         paprika        

   1.   Rub butter into the flour and baking powder,add the cheese.2.  Beat eggs with milk and mix into the flour mixture.3.  Grease muffin tin and divide the mixture equally into the tin.4.  Sprinkle paprika and  bake at 250C for 20 minutes.

Sauteed Winged Beans with pork.

The winged beans are also known as the Goa beans, asparagus pea, four-angled bean,four-cornered beans, Manila beans, Mauritius beans, and winged pea. It is a tropical legume plant native to New Guinea. 

I first saw them a few months back and did not know how to eat them. After a quick ask around, I realised that they are eaten a lot in South India and in the NE States. I tried them out in a Greek Salad and a stir fry. I am sharing the recipe of the stir fry, which my family and I really enjoyed. If you do not eat pork or are a vegetarian, just leave it out and it will still taste great!

                                          

250 g winged beans or green beans, cleaned, ends trimmed2 Tbsp chopped garlic3 Tbsp soy sauce 2 tsp oyster sauce100 g pork, boiled and sliced thinlyblack pepper and salt to taste
Saute garlic in a little oil over medium heat, until lightly browned. Add the pork slices and stir fry for a minute.  Add beans, soy sauce and oyster sauce and mix. Cover pan with lid and cook over medium heat until beans are tender but not mushy, about 5-6 minutes.  Add salt and pepper to taste.
They can be eaten with hot steamy white rice.