Category: Recipe

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Savoiardi Chocolate Vanilla Pudding- Easy Dessert Recipe

Just like any meal, you should always have a quick and easy dessert recipe up your sleeve. If you love chocolate pudding, you will love this easy variation to classic dessert. It’s got layers of vanilla and chocolate between the soaked ladyfingers. The richness of chocolate pudding complements the sweetness of vanilla cream and the bitterness of cocoa powder so well. And what’s even better is that this recipe is ultra easy to make.

This no-bake recipe is perfect if you want to impress your guests without having to spend hours in the kitchen. You can also make this dessert for any special occasion or just as a sweet treat anytime. 

Savoiardis or ladyfingers are very popular Italian Meringue cookies. They get their name from looking like fingers. Lol! They are commonly known for as a cookie base for Tiramisu, but ladyfingers are not just limited to Tiramisu. They are so versatile. You can make so many desserts with it. They can be used in trifles or in layer cakes. These are easily available at a departmental store near you. If you can’t find Savoiardi, then you can totally make this recipe with Vanilla Sponge cake. Just cut the cake into long strips.

Tips:

  1. If you are making this dessert for just adults, you can add liquor too. Simply soak the lady fingers in a mixture of milk and Kahlua liqueur or Bailey’s or any other liquor of your choice.
  2. You can also make this dish by layering the cookies and pudding in ramekins or dessert glasses instead of a large dish. 
  3. Make sure the fresh cream you will use is completely chilled. Also put the bowls in which you will whip, in the freezer for an hour before whipping. 
  4. If you don’t have cornstarch and vanilla extract, you can use vanilla custard powder for the pudding. 
  5. Use good quality dark chocolate and cocoa powder for best taste.

Let’s see how we can make this delicious dessert 

Recipe: for approx 12 by 8” deep  rectangular dish

Ingredients

  1. Savoiardi or Ladyfingers: 14 cookies
  2. Milk: 1 cup for dipping Savoiardi

For Chocolate Pudding

  1. Milk: 750 ml + 4 tbsps
  2. Sugar: 2 tbsps
  3. Salt: A pinch
  4. Unsalted Butter: 30 grams
  5. Cornflour or Cornstarch: 2 tbsps
  6. Unsweetened Cocoa Powder: 2 tbsps
  7. Pure Vanilla Extract: 1 tsp
  8. Dark Chocolate (70%): 80 grams
  9. Instant Coffee Powder: 1 tsp

For Vanilla Cream

  1. Chilled Fresh Cream: 200 ml
  2. Vanilla Icecream: 200 ml
  3. Icing Sugar: 2 tbsps

Instructions:

For Chocolate Pudding

  • In a heavy bottom pan, add milk, sugar and unsalted butter. Mix till it melts.
  • Mix 2 tbsps cornflour in 4-5 tbsps of cold milk and keep aside. 
  • Once the sugar dissolves and butter melts, lower the flame and add cornflour mixture and cocoa powder. Whisk it well for 3-4 minutes till cornflour completely dissolves and there are no lumps.
  • Now add vanilla extract, salt, and mix 1 tsp coffee in a tbsp of water and add. Cook on a medium flame till the milk thickens and reduces to almost half. It should coat the back of the spoon.
  • Switch off the flame. Chop dark chocolate in chunks and add to hot pudding. Whisk everything till chocolate melts completely. 
  • Let the pudding come to room temperature. Then in a blender, pulse it for few seconds to make it smooth. This will ensure that the pudding is smooth and there are no lumps. Do not blend for long. Just give one blitz.
  • Put it in bowl, cover it with a lid or a cling and refrigerate for 2 hours or till it becomes cold.

For Vanilla Cream: 

  • Take super chilled fresh cream in a bowl. I used Amul Fresh Cream which has 25% fat content. Refrigerate the cream overnight or for 6-7 hours till is completely chilled.
  • In the same bowl add slightly melted vanilla ice-cream and icing sugar. Put the mixing bowl with cream on ice bath. Basically, take a larger vessel, fill it with chilled water and ice cubes and place the mixing bowl with cream on it.
  • Now with the help of an electric beater, whip it all till you get soft peaks. You can use your hands too and whisk it with a manual whisker if you are in the mood for some arm workout. 

Assembling: 

  • Take milk in the glass. Dip savoiardi one by one and place it on the rectangular dish. Leave no gaps.
  • Top it with cream base followed by chocolate pudding or vice versa. It’s totally your choice. If you want white layer on top, then add chocolate pudding first and then cream. Make 2 such layers. 
  • Cover the dish with a cling and chill for 4 to 5 hours. Once set, garnish it the way you like. I topped it with some unsweetened cocoa powder, chocolate shavings and fresh cherries. 
  • Cut and serve chilled. This dessert stays good in refrigerator for upto 2 days.

Enjoy 😊

Do give this recipe a shot. I am sure this will become your new favourite. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 

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Idli Podi | Milagai Podi Recipe

If you have never heard of podi before, podi is a flavourful South Indian coarse spice powder condiment made with lentils, seeds and spices and served with Idlis. But for most fans, you can say podi is an emotion. It is like a flavour imbibed in every bite. Podi is a general South Indian word that means “powder”. In the Tamil language, the word milagai means red chilies and podi means powder. Idli podi is always served with ghee or sesame oil. There is a popular dish in South India where idlis are smeared with podi and ghee or sesame oil. But Idli Podi is not just limited to idlis. You can serve podi with paniyarams, sprinkle it on dosas, uttapams or make podi rice. Its main purpose is to add flavour to a meal, sometimes when certain spices are involved, podis can aid digestion too.

The flavour of podi is quite unique and tasty. There is a slight crunch in it that comes from roasted lentils. The nutty taste comes from sesame seeds with some smokiness and pungency from red chilies and other ingredients.

You can try serving podi with Ragi Idli. They pair beautifully with podi and other sautéed vegetables and makes a healthy, gluten free breakfast.

The recipe is pretty simple. You just have to roast the ingredients and grind everything together. There is some spiciness and heat in a typical milagai podi but you can control the heat as per your preference. There are variations to idli podi where some like to add dry coconut, curry leaves or peanuts.

There is another variation of idli podi called as gunpowder which is spicy and includes more red chilies as well as garlic.

The podi recipe that I am sharing with you is a recipe that I have been making for years now. There is always a jar of podi at my house. I like to add this powder in Masala Idli, sprinkle it on dosa, serve it with paniyarams or make podi rice with ghee. 

Tips for making Idli Podi

  1. Always use fresh spices and lentils to make podi. 
  2. It is always better to soak lentils for an hour in warm water and dry them with cotton kitchen towel before roasting. 
  3. I always add sesame seeds to make podi. It gives a great flavour and also is super nutritious. You can skip it if you like. You can use either black or white sesame seeds. 
  4. Rinse curry leaves with fresh water and then pat dry them with a kitchen towel. 
  5. Do not roast sesame seeds for long or it will taste bitter. 

Let’s see how you can make this flavour bomb.

Recipe: makes approx 200 grams

Ingredients: 

  • Urad dal: 1/2 cup
  • Channa dal: 1/4th cup
  • Curry leaves: 1/2 cup
  • Sesame seeds: 1/4th cup
  • Dried Red Chillies: 12-15 (add more if you like)
  • Mustard seeds: 2 tsps
  • Hing/Asafetida: 1/4th tsp
  • Oil: 2 tbsps
  • Salt as per taste

Method: 

  • Wash and soak both the lentils separately for an hour in warm water. This step is optional. You can just wash the lentils, pat dry and roast them but soaking helps to soften the lentils and makes them easy to digest.
  • Bring a wide heavy bottom pan to medium heat. Add sesame seeds and roast them till they become slightly brown and start crackling and popping. Set aside in a large plate.
  • Roast curry leaves till the leaves become crisp and shrink in size. Set aside.
  • Now add washed, soaked and towel dried urad dal. Roast till golden brown and fragrant. Set aside. 
  • Add channa dal and roast. Chana dal takes longer to roast. It should get browned or golden. For uniform cooking and color, keep on stirring them often.
  • Now add a tbsp of oil and roast dry red chilies on a low flame. Roast till you get a pungent smoky aroma from chilies. Set aside
  • Next add mustard seeds and roast them till they start crackling and popping in the pan. Set aside.
  • Lastly, add a tbsp of oil and cook asafoetida or hing in it for 10-15 seconds. Mix it with the other roasted ingredients.
  • Once everything is well roasted, put it all in a blender. Add salt to taste and grind well. Grind in intervals of some seconds to a coarse powder. Do not grind in one go for long as the sesame seeds will release oil.
  • Store Podi in an airtight glass jar. The powder will last you almost a year.

Happy Cooking!! 🙂

Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Kuzhi Vegetable Paniyarams Recipe

Vegetable Paniyaram or Appe/Appam as it is commonly known is a South Indian breakfast recipe made from idli/dosa batter and known as kuzhi Paniyaram in Tamil, Paddu in Kannada, and Gunta Ponugulu in Telugu. It’s the best way to use idli dosa batter if the batter has turned sour after a couple of days. It is perfect for kids too as it is extremely healthy, has a good dose of vegetables and looks colourful and attractive. My kid loves it and often asks for it especially in his school tiffin. He would take extra to school as requested by his friends. 🙂

Some years back my uncle gifted this cast iron Paniyaram pan (appe pan) to me and it has been my most treasured kitchen possessions. Since then my obsession with appe pan started and I make not only paniyarams in it but also fritters, little pancake balls, patties, bread rolls, falafel, kofte and dahi bhallas. Basically, anything that you need to shallow or deep fry can be made in appe pan with much less oil. 

I like the instant version of Vegetable Paniyaram – it is quick to make with leftover idli/dosabatter. The last few cups of idli batter might not always yield soft idlis or make soggy dosas. I add mixed sautéed veggies with some spices into the leftover idli batter and it turns into flavourful paniyarams which I often serve with Coconut Chutney or Kara Chutney.  They are really crispy on the outside and soft on the inside.

Check out this recipe below. If you have leftover Idli batter you can use that. In the recipe below I’ll share with you the recipe of fresh batter

Recipe: makes 20-25 paniyarams 

Ingredients 

For the Batter

  1. White Split Urad Dal: 1/2 cup
  2. Bengal Gram/Channa Dal: 1/8th cup
  3. Fenugreek Seeds: 1 tsp
  4. Rice: 1 cup
  5. Flattened Rice/Poha: 1/4th cup
  6. Water as required for the batter
  7. Rock Salt: 1 tsp

For Paniyarams 

  1. Mixed Chopped or Grated Vegetables: 1 cup (I used onion, capsicum, carrot)
  2. Minced Ginger: 1 tsp
  3. Asafoetida/Hing: a pinch
  4. Mustard Seeds: 1 tsp
  5. Curry Leaves: Handful
  6. Oil/Ghee for Cooking
  7. Salt to taste
  8. Green chilies: 2 (optional)

Instructions 

  • Wash and soak urad dal, channa dal and 1 tsp of fenugreek seeds for 3-4 hours. 
  • Wash and soak rice and poha for 3-4 hours.
  • First grind the dals using water. Add water gradually to make a smooth thick but flowing consistency batter. 
  • Now grind rice and poha, again by adding little water at a time to make thick but flowing consistency batter.
  • Mix both the batters in a steel or a glass bowl. Add rock salt. Mix well. Leave it for fermentation for atleast 8 hours or more at a warm place. The batter will rise and will become airy with tiny bubbles. If it hasn’t then leave for some more time. 
  • In a pan, add a tbsp of oil. Add some mustard seeds & hing. Let mustard seeds splutter. Now add some finely chopped green chilies if using, curry leaves and minced ginger. Cook for few seconds then add finely chopped vegetables of your choice.
  • Season it with some salt. Cook for 2 minutes on medium flame or till they soften a bit. Allow it to cool. Then add the sauteed vegetables to the fermented batter and mix gently.
  • Now your batter is ready. The consistency of the batter is similar to idli batter. If it’s thick, add a bit of water. Check for salt. Heat Paniyaram pan to medium heat. Brush it with ghee or oil in each cavity and fill it with batter. Leave some space for paniyarams to rise.
  • Cover with a lid and cook on medium to low flame for 3 minutes or when the top has set, and edges have browned.
  • Then with a help of a skewer or a knife flip the paniyarams and cook the other side for 2-3 minutes. 
  • Serve immediately with chutney of your choice. 

Tips:

  • Cook appe on low-medium heat or else you will end up with raw batter in the middle.
  • You may use any combination of veggies minced broccoli, cauliflower, cabbage, or greens like methi or drumstick leaves works too.
  • Use a paniyaram pan that has been seasoned well and used in the past. If not the paniyarams will stick to the pan.

Do give this recipe a shot. I am sure this will be your child’s and your family’s new favourite. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Orange Olive Oil Cake- Ridiculously Easy and Super Moist

Orange Olive Oil Cake is one of my favourite desserts. I mean who doesn’t like citrus flavours with a bit of sweetness. It is loaded with bright citrus flavour from orange and super moist texture from olive oil. This cake is so easy to make. It can be served with a sprinkle of powdered sugar or with a simple orange glaze or just as it is. It pairs beautifully with a coffee or espresso, doesn’t require any complicated technique or tools to make it and of course taste absolutely fantastic. 

I also happen to adore this Carrot and Orange Cake and this healthy Wholewheat Jaggery Banana Tea Cake. 

Olive Oil cakes gained an overnight popularity some years back when Kylie Jenner shared it on Instagram. Since then, the whole olive oil cake thing took on a whole life of its own and EVERYONE started baking olive oil cakes. There are tons of recipes on the internet but most of them use a lot of olive oil which makes the flavour too strong and the texture of the cake a bit too greasy. I prefer this recipe as there is a good balance of fat from olive oil and freshness from oranges. 

Does Olive Oil Cake taste like Olive Oil?

Olive oil cakes do not taste like olive oil. Infact it is there just to add richness and moisture to the cake. It gives cakes a wonderfully moist texture and a light, subtle flavour that pairs perfectly with other ingredients like fresh fruit and nuts. It is also a much healthy alternative to store-bought butter as it is rich in antioxidants and packed with good fats. It is great for people avoiding dairy or people who are lactose intolerant. You’ll want to use good quality extra virgin olive for this recipe or else you might just end up with an oily cake.

Ingredients Needed

For this Orange Olive Oil cake, you will need the following ingredients (exact quantities are provided in the recipe with step-by step instructions are below):

Olive oil: Of course! I used cold pressed extra virgin olive oil for this recipe. 

Fresh Unsweetened Orange Juice and Orange Zest: Fresh juice is always better than canned ones. It tastes better and is definitely a much healthier option than store-bought ones. You can use any orange.

Flour: I used a mix of wholewheat flour and all purpose flour. You can bake it with just all purpose flour alone or with just whole wheat flour. I have tried this cake with just wholewheat flour. The taste is excellent but it is slightly denser than the one with all purpose flour. So, I chose a mid way and went with half and half. 

Vanilla extract: Go for pure vanilla extract and not the essence. It tastes much better while the latter gives a very synthetic like flavour. 

Baking Soda and Baking Powder: These are leavening agents and must be used. Do not use baking soda or powder that is older than 1 year. 

Castor Sugar: You can also bake this cake with unprocessed sugar like palm sugar or coconut sugar. But do remember that this will alter the taste a bit because palm sugar does have an earthy and a rustic taste. I prefer white castor sugar for this recipe. 

Salt: Salt balances and accentuates the sweetness of the cake

Eggs: Eggs bring in that much needed texture, lightness and fluffiness. However, if you do not want to use eggs then substitute 1 egg with flaxmeal. 1 tsp ground roasted flaxseeds in 4 tbsps water. Let it sit for 10 minutes. Use this mixture in place of egg or use 1/4th cup of Greek yogurt for 1 egg. So, if the recipe calls for 2 eggs, then you will need half a cup or Greek yogurt. 

Cornstarch: This helps reduce the protein content in the flour, making the cake more tender. In some countries it is called cornflour.

Now, let’s see the full recipe 

Recipe

Ingredients: cup measurements 250 grams

Wet Ingredients 

  1. Olive Oil: 1/4th cup
  2. Orange Juice: 125 ml
  3. Sugar: 1/3rd cup (I do not like too sweet cakes. You can use 1/2 cup sugar if prefer sweeter 
  4. Eggs 2 large
  5. Vanilla Extract: 1/2 tsp
  6. Orange Zest: 1 tbsp

Dry Ingredients

  1. Wholewheat flour: 1/2 cup
  2. All Purpose Flour: 1/2 cup
  3. Salt: 1/4th tsp
  4. Baking Soda: 1/2 tsp
  5. Baking Powder: 1/2 tsp
  6. Cornstarch: 1 tbsp

Instructions 

  • Pre-heat oven to 180 C and line a 6” round pan with a parchment paper.
  • In a large bowl add olive oil and castor sugar. Whisk till well combined. Then add eggs one by one and whisk till it becomes foamy. 
  • Now add vanilla extract and whisk again for a minute. 
  • Sift in all the dry ingredients in a pan. Add orange zest and mix until well combined. 
  • Now add dry ingredients to wet ingredients in batches. Keep alternating between dry ingredients and orange juice. Add one batch of dry ingredients followed by little orange juice and then gently fold till combined. Keep repeating till all the dry ingredients are used up and the batter is well combined. Do not over mix the batter. 
  • Pour the batter into a prepared pan. Tap on the counter 2 or 3 times to clear air pockets. 
  • Bake in the preheated oven for 40 minutes or till toothpick inserted at the centre comes out clean with moist crumbs attached. 
  • Allow it to cool in the pan for 10 minutes then demould by running a knife along the edges. The cake will come out smoothly. 
  • Allow it to cool completely on wire rack before dusting it with powdered sugar or glazing it. 
  • Note: This cake stays fresh at room temperature for 2 days. Wrap it with butter paper and store it in a container with a lid.

Do give this recipe a shot. You do not need another orange cake recipe after this one, I promise. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Crispy Cluster Beans (Gawar Phali ) Recipe

If you are from Rajasthan you definitely know this vegetable but do you know that India is a largest producer of gawar phali (cluster beans) ? Gawar Phali, the superfood from Rajasthan truly deserves its name as a magical vegetable as it can provide an array of health benefits that most other vegetables cannot offer. Gawar phali is an excellent source of dietary fibre, protein, and minerals, and the best part it is also low in calories. So let’s quickly see how to make crispy cluster beans as side dish.

Ingredients:

250 grams cluster beans
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon roasted cumin powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
2 tablespoons cornflour
1/2 teaspoon amchoor (dried mango powder)
Salt to taste
Oil for frying

Instructions:

Start by washing the cluster beans thoroughly under running water and pat them dry with a kitchen towel.

Trim the ends of the cluster beans and slit them lengthwise from the center.

In a large plate add the washed and dried cluster beans to the spice mixture combine turmeric powder, coriander powder, roasted cumin powder, red chili powder, cornflour, amchoor, and salt. Mix well to ensure the spices are evenly distributed.

Gently coat the beans with the spice mixture, making sure each bean is well coated. Allow the beans to marinate in the spice mixture for about 10 minutes. This will help the flavors to infuse into the beans.

Meanwhile, heat oil in a deep pan or kadhai over medium heat. Once the oil is hot, carefully add the marinated cluster beans into the pan. Fry the cluster beans until they turn golden brown and become crisp. Stir occasionally to ensure even frying.

Remove the crispy cluster beans from the hot oil and place them on a kitchen paper towel. This will help absorb any excess oil. Repeat the frying process for the remaining batches of cluster beans until all are cooked to perfection. Once done, transfer the crispy cluster beans to a serving dish and serve immediately as a side dish or snack.

Enjoy your homemade crispy cluster beans as a delightful and crunchy accompaniment to your meals! Hope you liked the recipe. I would love to see your creations. If you tried this recipe , just click a pictures and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. Happy Cooking!