Vietnamese Che Chuoi /Coconut and Sago Pudding#EattheWorld

Coconut and Sago - Che chuoi is a tapioca coconut pudding.  The pudding is soupy when warm, while the cooled version is firmer. Sago or sabudana as we call it in India, are little starchy pearls also known as tapioca pearls. They are cooked until they turned almost transparent in this dessert. 

This decadent yet refreshing dessert combines the spongy spring of molded sago pearls with the richness and creaminess of coconut milk and the fragrant sweetness of palm sugar (gula melaka). 

The perfect cooling dessert after a spicy meal, it's vegan and gluten-free too! In this dessert sliced bananas, are also added, but since my hubby doesn't like it so did not add it. It's also commonly served in Asian countries like Malaysia and Singapore. This dessert is served chilled make all preparations well in advance. I set this the previous day and served it the next day after lunch.
Serves 5 - 6
Ingredients
1 Cup Sago/Sabudana/Tapioca Pearls
1/3 Cup Sugar
½ Cup Gula Melaka or as required
1 Cup Thick Chilled Coconut Milk
1 Pandan Leaf - I used Screw pine Water

Method

Wash the sago in water 2 - 3 times. Then soak it in water for 5 - 10 minutes, then drain all the water.

Boil 5 cups of water in a large pot with the pandan leaf ( I used 1 teaspoon screw pine essence). Gradually add the the drained sago, stirring constantly to avoid clumping.

Boil on medium low heat for 7 - 8 minutes or until almost translucent. Switch off the heat, and drain it in the colander, rinsing under cold running water and stirring (mixture will be gummy). Stir in a generous pinch of salt and 1/3 cup sugar.

Pour into slightly wet individual molds/cups/serving bowls (having them damp makes it easier to unmold later on), refrigerate until set.

Making the Gula Melaka

Place the chopped gula melaka (1 cup) with  3/4 cup water in a small pot. Bring to a boil and stir over low heat until dissolved into a dark, glossy and thick syrup is formed. Let cool, then pour into a jar and refrigerate.

To Serve

Unmold the cold sago puddings and serve with a generous drizzle of gula melaka and coconut milk.

Keep extra in seperate bowls both the gula melaka and coconut milk so people can top up to their own taste.

Dig in and Enjoy!!

My Notes
If you are adding bananas, then use the small sweet variety of bananas, slice them and place it on top. Then pour the gula melaka and coconut milk.

Labels : Asian, Coconut Milk, Eat the World. Gluten-Free, Vietnam, Palm Sugar, Vegan, Sweets & Desserts, Sabudana, Tapioca Pearls

Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Pandemonium Noshery: Bánh Tráng Nướng 

Magical Ingredients: Vietnamese Summer Spring Rolls 

Sneha’s Recipe: Vietnamese Che Chuoi /Coconut and Sago Pudding 

Amy’s Cooking Adventures: Vietnamese Chicken Porridge (Chao Ga) 

Sugarlovespices: Vietnamese Kabocha Squash Soup 

Culinary Adventures with Camilla: Cà Phê Trứng (Vietnamese Egg Coffee) 

A Day in the Life on the Farm: Easy Beef Pho 

Making Miracles: Vietnamese Style Beef with Garlic, Black Pepper, and Lime 

Kitchen Frau: Vietnamese Caramelized Ground Pork Rice Bowls 

Palatable Pastime: Vietnamese Inspired Marinated Bean Salad

Chilled Masala Chai Mousse#Foodieextravaganza

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This festive post Christmas dinner dessert, created with one my favorite drink.. masala chai.. yes that exactly what you are reading. 

Its so easy light on the tummy and also gives you that sweet kick that you want after a heavy Christmas meal.

Cup Measurement = 200 ML
Ingredients
For The Tea
200 ML Water
2 Tablespoon Masala Chai Tea Leaves
2 Cardamoms
4 Tablespoons Sugar or to taste
200 ML Milk
For The Mousse
32 Glucose biscuits - grind to a powder
100 Grams Digestive Biscuits - grind to a powder
1 Tablespoon Melted Butter
1/3 Cup – Fresh Cream
½ Cup – Milk
1½ Cup – Whipping Cream

Method 

In a deep pan on medium heat, add water, cardamoms and let it boil, when it comes to a boil add sugar and tea leaves, let it boil again for 2 -3 minutes, then add milk and let it comes to a rolling boil 3 to 4 times, then take it off heat and strain to get a clear tea. 

In a shallow pan, heat cream and milk place it on medium flame and let it start to boil, keep stirring continuously, then add glucose biscuits powder, it will firm up, not to worry, add the tea and stir to break all lumps and keep breaking the lumps, once the mixture is nice and smooth take it off heat. Let this cool completely. 

In a bowl take the powdered digestive biscuits and mix in butter, mix until all the biscuit powder is well mixed. In a round ring mold place the biscuit – butter mixture, flatten it out and then refrigerate it until ready to use.

In a bowl, add the whipping cream using an electric whisk, whisk the cream until they form stiff peaks, then add cooled tea-biscuit mixture and whip until they have completely incorporated. Pour this into a piping bag and refrigerate it for 1½ hour to cool properly. 

Then pipe the mousse on top of it of the biscuit base. Again refrigerate it overnight. I made three servings, one in a glass and two in rings.

When ready to serve ,garnish with some icing sugar and cinnamon powder. I had leftover pourable chocolate icing used this on top. 

Enjoy chilled!!

My Notes

You can use any biscuits without cream like digestive or Marie
The mousse batter was just too much for us, we are just two and the sweet tooth one is my hubby. So with half the batter I made a pudding cake. Keep check this blog space for the recipe, will link it as soon as I post it.

Labels: Mousse, Chai, Biscuits, Vegetarian, Cream, Foodie Extravaganza Party

This month our Host Culinary Adventures with Camilla (http://culinary-adventures-with-cam.blogspot.com/), asked us share recipes for tea drinks.

Asian Rice Salad with Matcha Ginger Dressing by A Day in the Life on the Farm
Black Tea Noodles by Magical Ingredients
Chilled Masala Chai Mousse by Sneha's Recipe
Chinese Tea Eggs by Karen's Kitchen Stories
Earl Grey Hot Toddy by Culinary Adventures with Camilla
Earl Grey Tea Bread by Palatable Pastime
Peanut Butter Sugar Cookies with Plum Preserves by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Shrimp Salad Finger Sandwiches by Food Lust People Love
Tea Infused Creamy Oatmeal by Making Miracles

Fresh Turmeric & Chia Seed Pudding#SundayFunday

This pudding is a superpower breakfast  because of the anti-inflammatory benefits of turmeric and the super powers of chia seeds. It takes just 5 minutes to make, the rest of the work is done in the refrigerator overnight. You can also pour this into jars, pick this up in the morning and take it to office for breakfast. This can be served as a dessert too.

Ingredients
500 Ml Full Fat Milk
2 Tablespoons Heaped Chia Seeds
4 Tablespoons  Granulated Sugar
2 Tablespoons Fresh Cream
½ Teaspoon Grated Fresh Turmeric
½ Teaspoon Cardamom Powder - freshly ground
A Pinch Grated Nutmeg

Method

In a saucepan add milk and sugar and let this come to a boil, add the grated turmeric and give it a mix. Let it simmer for 2 - 3 minutes. Switch off the flame, add cardamom powder and nutmeg, fresh cream and give this a good mix. 

Sieve into a serving two bowls, adding a tablespoons of chia seeds in each bowl, give this a good mix. Cling wrap the bowls and refrigerate overnight. Serve this cold in the morning for breakfast. Enjoy a super power breakfast!!

Labels : Breakfast, Fresh Turmeric ,Chia seeds, Pudding, Milk, Make Ahead, Overnight, Sunday Funday, Sweets & Desserts, Healthy

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm

Sunday Funday:!Welcome 2021....Let's Celebrate and Stay Healthy! 

• Baked Plantains (Plátanos Maduros Horneados) from Sid's Sea Palm Cooking 
• Caprese Stuffed Roasted Eggplant from Food Lust People Love  
• Fresh Turmeric & Chia Seed Pudding by Sneha's Recipe
• Healthy Easy Immune Boosting Smoothie from Making Miracles  
• Kadha (Spiced Herbal Drink) from Cook with Renu 
• Lemony Chili Roasted Sweet Potato Hummus from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Misir Wot (Ethiopian Lentils) from Palatable Pastime 
• Roasted Chicken with Greek Salsa by A Day in the Life on the Farm

Malbari Style Beef Biryani With Cucumber Boondi Raita#SundayFunday

Today I am, sharing  a very popular Biryani known as Malabar Beef Biryani. Malabar style beef biryani has an amazing taste though the spice are not much. 

This is quick and easy biryani, have cooked meat and this will be ready in 30 minutes. In the end a tadka  is given on top. No colour or biryani masala is used. A delicious and quick biryani must try. I have made this with beef can make this of mutton.
This serves 2 - 3 as a complete and filling meal
Cup Measurement = 250 Ml
Ingredients

For the Rice
1 Cup Basmati Rice 
1 Tablespoon Sea Salt
1 Bay Leaf
2 Cloves
3 Black Peppercorns
1 Stick Cinnamon
For the Beef
350 Grams Boiled Boneless Beef   - cubed
2 Medium Tomatoes - Chopped
2 Medium Onions - sliced
¼ Cup Mint leaves
2 Whole Green chilies
½ Teaspoon Red Chilly powder
2 Tablespoon Tamarind juice
½ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder - optional 
½ Teaspoon  Salt or to taste

1/3 Cup Oil
1 Teaspoon Ginger Garlic paste

For the Tadka 

1 Teaspoon Mustard seeds
6 Curry leaves
3 Dried Button Red chili
1 Lemons - cut into round slices
¼ Cup Oil
For Garnishing
1 Lemon - sliced
10 Mint Leaves
1 Tablespoon Coriander Leaves

Method

Boil the rice with all the whole spices and salt to taste. The rice should be fully cooked yet each grain should be separated. Drain all the water and keep aside.

Heat 1/3 Cup oil and add onion fry till brown , now add meat and the stock , tomatoes , red chili crushed , turmeric ,salt , ginger garlic and tamarind juice, lemon slice, green chilies, and on high flame let it come to a boil, now remove the lemon slices, cover and let simmer for 10 minutes

Or till it has just 1/2 cup of gravy is left in the pan.

Spread the rice on top, cover with a lid and keep it on medium high flame for 10 to 15 minutes.

After 15 minutes, it's done.

Give it a good mix

Heat oil in a small tadka pan, add mustard seeds, curry leaves, and button red chili when the sizzles pour this over the biryani.    

Garnish with little mint and coriander, sliced lemon and Enjoy!!

For the Cucumber Boondi Raita
1 Small Cucumber - diced
1 Small Tomato - diced
1/2 Cup Salted Boondi
1 Teaspoon Chopped Coriander Leaves
Few Mint Leaves
1 Cup Yogurt - whisked
Salt to taste
A Sprinkle of Chat Masala and Red Chilly powder

Method

Just mix all and its ready to serve.

Serve Malbari Style Beef Biryani With Cucumber Boondi Raita

Labels: Beef, Biryani, Main course, Sunday Funday, Kerala, Gluten Free

Sunday Funday: Let's Ring In The New Year 2021 With Your Special Dish!  

• Cheaters Collards and Ham from Sid's Sea Palm Cooking
• Ham and Black-Eyed Pea Soup from Karen's Kitchen Stories
• Lemon Poached Chicken and Leeks from Food Lust People Love
• Malbari Style Beef Biryani With Cucumber Boondi Raita from Sneha's Recipe
• Shrimp Chip Dip from A Day in the Life on the Farm
• Spicy Black-Eyed Pea Soup (Instant Pot) from Palatable Pastime

Air Fryer Sweet Potato Chips#MultiCookerMonday

Air Fryer Sweet Potato Chips are fried the healthy way. 
These can cook without the oil but they don't get crispy as they do with  a tad bit of oil and the seasonings stick much much better too.

Slice to the thickness that you like (the cooking time will vary accordingly). I used my v slicer to get them nice and thin.
Ingredients
2 Medium Sweet Potatoes - thinly sliced into roundel's
1 Teaspoon Olive oil
1 Teaspoons chili powder
1 Teaspoon Chaat Masala
½ Teaspoon Salt

Method

Thinly slice the sweet potatoes. 
Toss in a bowl with the oil so that each sweet potato slice is lightly coated. Use your hands to mix them well.
Mix the chaat masala, chili powder and salt into the bowl.
Sprinkle the seasoning mix over the sweet potatoes and toss so that each slice has seasoning on it. 

They are lightly coated as in the photo above.

Lay sweet potatoes in a single layer in the air fryer basket touching or overlapping a tiny bit. If you have a stirring arm in your air fryer that has to be removed.

Air Fry at 180°C for 15 - 18 minutes at depending on how thin your slices are. Mine was done 18 minutes.  Half way through the cooking time I turned the sides of the sweet potatoes or
shake the basket to get them off the air fryer bottom.

When done remove chips to a cooling rack and let them cool. They will get crispier as they cool.

Store in an airtight container.  Enjoy!!

I served them with Wasbi Prawn as an appetizer.

My Notes

After the Sweet Potato Chips chips have cooled, they get crispier. Store them in an airtight container. They stay good for 4 to 5 days.

If you want them more crisper than keep them for another 4 -5 minutes, keep check after 2 minutes or else they will burn.

Labels : Multi Cooker Monday, Sweet Potato, Chaat Masala, Chips, Snacks, Air Fryer, Red Chilly Powder, Gluten free, Healthy, Vegan, Appetizer, Side Dish, Paleo 

• 15 Bean Soup (Instant Pot) by Palatable Pastime
• Air Fryer Chicken Nuggets with Two Dipping Sauces by Karen's Kitchen Stories
• Air Fryer Sweet Potato Chips by Sneha's Recipe
• Crockpot Dressing by Veggies First Then Dessert
• Instant Pot Bolognese from Making Miracles
• Instant Pot Navy Bean and Smoked Turkey Soup by A Day in the Life on the Farm
• Sous Vide Crème Brûlée from Food Lust People Love