SOUR CREAM-COCONUT SOUP(Majjige` Saaru) AND RICOTTA BASUNDI !

These are my entries to Vineela's JFI#5 on " Milk Products".

When I saw JFI#5's theme, I immediately thought of this soup which is my grandmother's recipe.In her coffee Plantation, there are barnful of milking cows(as in any farm!), and an abundance of dishes made from milk products! And then, I did not want to publish just any recipe which is usual.

So, I did some research to see all dishes named Thair.., Mor...( I knew I wouldn't get any recipes starting with Mosaru, Majjige` etc..! Where are all the coffee planters' children and Coorgis ?!! You know we have many wonderful recipes, blog them, Please:)) May be such blogs are out there but I haven't come across yet! Anyway, my recipe is little different from the usual. I have changed from yogurt or Buttermilk to Sour Cream which makes it creamy and delicious.

My (Americanized) dessert is Ricotta Basundi! Do I need to say more !! Try them and let me know!!

MAJJIGE` SAARU:


Ingredients you need:
1 Tub (16ozs) Fat-Free Sour Cream
Turmeric
Cilantro
Salt

Sour Cream with turmeric and cilantro


ROAST AND:
1 tbsp each Coriander Seeds and Cumin Seeds
1 tbsp each Chana Dal and Urad Dal
1/2 tsp Fenugreek Seeds
3-4 Green Chillies
GRIND WITH THESE:
1/4 Cup or more fresh Coconut
1 tsp Poppy Seeds
1 tbsp Chutney Dal (roasted yellow chana dal or Dalia)
Few Curry Leaves
Few Cilantro Stems with some leaves
SEASON:
1 tbsp Oil and Ghee
1 tsp Mustared Seeds
2-3 Garlic cloves minced
Few Curry Leaves
1-2 Dry Red Chillies

METHOD:
1. Beat Sour cream to salt shown above, until smooth, can add 1 cup water if needed.
2. Roast and grind all the above masala to a smooth paste, add sour cream. Gently pulse to avoid spraying on yourself. Do in batches if you like.
3. Heat oil and ghee, season. Do not burn the garlic.Turn down the heat,add 2 tbsp water to cool it down.or you can season later, must be cold.
4. Pour in all liquid from the blender, GENTLY let it come to boil which takes time.This must be done very slowly or you will risk separating the curd and the whey.
5. Once it reaches the boiling point you will see shiny bubbles on top. This dish is done now and you can reheat later in the microwave without any problem !
6. Serve with rice, wafers or fried (yogurt soaked & sun dried) chillies (balaka) and usually almost always served with seasoned black eyed peas or Moong beans as a side dish to make it a well-balanced meal! Enjoy!!

Final Look:


This Chori stir fry makes a good side dish for Majjige Saaru to provide some protein in your diet.

Desi Chori (brown blackeyed peas) Stir-fry:

How to make it:
1. Soak and cook 1 cup Desi Chori with enough water in the microwave or in the pressure cooker until cooked but not mushy.Drain the water until dry and let it cool.
2. Heat 2 tsp oil in a pan,add 1/2 tsp mustard seeds,few curry leaves,2-3 green chillies,and 1 cup chopped Onion and fry until reddish.
3. Add little salt,cilantro and cooked Chori. Mix well and serve as side dish.
Don't forget the dessert !!

RICOTTA Basundi/Rasmalai:


YOU NEED:
1/4 Cup Sweetened Condensed Milk mixed with enough milk to thin it
1 tsp Cardamom Powder
Pinch of Saffron mixed with milk

Boil all these in the microwave until creamy but not very thick.Chill in the fridge.

RICOTTA ROUND:
1/2 Cup Ricotta cheese ( Low- Fat is okay)
1-2 tbsp Plain Flour
2 tbsp or more Sugar
Little Cardamom Pd

Mix all these to a firm ball adding as much flour as you need it,bake at 350F for 15-20 mins in the oven in a square pan , cool, or you can shallow fry with 1 tsp ghee in a non-stick pan until it gets a golden color.(Baking first is better to cook the flour and then get the color by pan frying, works well). Put in the fridge to CHILL!!

TO SERVE:
Take out chilled basundi sauce,put in chilled ricotta round in the center. Garnish with little powdered cardamom, toasted flaked Almonds and serve!!

NOTE: Please do not add the ricotta ball into warm basundi sauce. Believe me, it will sink like Titanic!! ( Yeah! it has happened to me before)..LOL..

ENJOY!!! See Y'all Later!!