Basundi

Basundi is my hubby favorite ...

Ingredients:

Milk                                - 1 litre(i used whole milk)
Saffron                          - a pinch
Cashews chopped      - 1 tbsp
Almonds chopped      - 1 tbsp
Cardamom pwd          - ¼ tsp
Lemon juice                - 2-3ndrops
Sugar                           - to taste(5tsp)
Condensed milk         - 5 tsp

Method:

• Make sure the pan is thick bottomed, as we’re going to reduce the milk to half its content.
• Continuously scrap the sides and bottom of the pan to ensure the milk doesn’t stick to the pan.
• Stir the milk continuously.
• Once the milk is reduced to half its consistency, add few shreds of saffron.
• This impacts rich color & flavor to basundi.
• Add Condensed milk and stir well
• Slice cashew & almonds to fine pieces.
• Add this nuts to the thick milk mixture.Stir well.
• Further cook for 2 to 3 mins.add cardamom pwd. (  enhances rich flavor )
• Keep cooking this on low flame.
• To get the grainy texture of basundi,  add 2 to 3 drops of fresh lime juice. ( be cautious   too much drops of lime juice,  curdles milk…we  just need grainy texture )
• Mix it well.Now you can see milk is attaining grainy consistency.
• Add sugar and mix well .
•  Turn off the flame.

Now delicious Basundi is ready.  ( It will be thicker when cools )

 

Puran Poli/obbattu

Poli

Puran poli /Obbattu is a traditional recipe made with channa dal poornam.

Ingredients:

All Purpose flour – 1 cups

Sooji/rava-2tsp

Turmeric Powder – pinch

Salt- 1/8 tsp

Sugar-little

Water – to make dough

For Puran /Filling:

Channa Dal – 1 cup

Jaggery – 3/4cup (powdered)

Coconut-1/4 CUP
Cardamom powder – 1/2 tsp
Oil /GHEE– 2 tsp

Method:

• Make the dough by mixing flour,salt,Sugar and turmeric first. 
• Slowly add water to make a soft dough. Drizzle oil over the dough and cover it for an hour.
• Cook the dal in a pressure cooker or in stock pot filled with water. 
• If using a pressure cooker, takes about 4 to 5 whistles. 
• If you are using a stock pot, bring water (about 2.5 cups)to a boil, add the dal and close it with a lid and let it simmer for about 45 minutes or until it is Soft to the touch,but does not turn mushy
• Drain the water completely and let it cool.
• Grind the jaggery ,coconut and dal to a fine paste. (do not add any water). 
• Saute in a pan to remove the moisture. Mix the filling with cardamom powder.
• Divide the filling to make about 14 to 15 balls.
• Do the same with your dough as well.
• Roll the dough to the size of your palm, and place the filling inside the dough and cover on all sides.
• Flatten and roll it,
• Place an iron skillet /tava on the stove and once hot, cook the poli on both Sides, drizzle some ghee and serve.

Ravai Paniyaram/Sooji Appam

Ingredients:

Ravai (sooji, rava) – 1 cup
All purpose flour – ¾ cup
Jaggery – 1 cup or to taste
Cardamom powder - a pinch
Rice flour-2 tsp
Fresh coconut pieces – ¼ cup
Oil /Ghee– for deep frying
Banana-1

Method:

• Make a thick syrup with 1 a cup of grated jaggery and hot water as 11/2cup of jaggery syrup, (if dont have jaggery u can go very well with sugar)..
• Fry the Coconut pieces in two spoon of ghee till Golden color
• Smash the banana as puree.. make a batter with All purpose flour, rice flour, roasted rava, pureed banana, cardamom powder, salt and thick jaggery syrup as like idly batter.
• Soak the batter Overnight /atleast for 5 hours 
• If necessary add very little amount of water and baking soda,and add coconut pieces to it 
• Heat a deep pan with oil/Ghee
• Heat the kuzhi paniyaram pan in medium heat, pour few drops of oil n pour a tablespoon of the batter, put the flame in simmer n cook slowly, 
• Turn on both sides until they get well cooked... till they turn into golden brown colour. 
• Dont cook in high flame.

Remove from heat and serve warm.store it for 2 days 

Seven Cups Cake/7 cup cake

Seven Cups Cake is a delicious sweet that can be made with available ingredients in any home. As the name indicates we are going to take 7 equal quantities of the below ingredients ..This is Recipe of my Friend Savitha 's MIL Recipe .... Very easy to make in less time and a very good dish for Diwali and other festivals.
Thanks for sharing the recipes Savi

Ingredients:
Gram Flour/Kadalai Mavu 1 Cup
Clarified butter/Ghee 1 Cup
Grated Coconut 1 Cup
Milk 1 Cup
Sugar 3 Cups

Method:

• Take a plate and grease the plate with ghee and keep it aside
• Mix all the above ingredients in a pan
• Heat the pan and stir the ingredients continuously by keeping the flame low
• When the cake starts to leave the sides of the pan without sticking, then that is the right stage to remove the cake from the flame.
• Pour the cake mixture into the greasy plate...slightly cool 
• Now using a knife make any shape pieces of cake

The mouth-watering seven cups cake is ready to serve

Sending this Recipe to Anyonecancook 

For Beginners,

With minimum amount of time

With less ingredients

Sending This to   Spice Ur Senses

Sending this to :cooking-goodfood.blogspot.com

RavaLadoo/Suji Ladoo

2

Rava Laddu
 is a sweet dish made during festivals especially during Krishna Jayanthi.
Easy to make

Ingredients:

1 cup semolina (rava / suji)
1/2 cup  freshly grated/Desiccated coconut
1 cup sugar
1 /2 cup milk
1 tsp  kishmish/raisins
1 tsp cashewnuts (kaju)
3 tsp  ghee

 Method

• Heat up a little ghee and lightly fry  cashew ,badam,raisins them.Keep aside
• Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light brown in colour.
• Now Add the coconut And salute for 2 minutes
• Then mix in sugar Switch off the stove and add  milk and stir fry till the mixture becomes sticky.
• Mix in the cashew nuts and raisins to the mixture. form the dough into small balls.
• Take a big spoon full of this mixture and see if you can make small rounds.
•  If yes then go ahead and make small rounds.
•  If you have added too much milk then keep the on the flame again and keep stiring for 2 to 3 minutes and then make the rounds.
• This can be stored for 5 to 7 days.

Note : If you add too much of milk then the ladoos turn hard the next day. Make sure you add milk little by little.

Also Known as : Rava Ladu, Semolina Laddu, Suji Ladoo, Sooji Laadu
Sending this to :Treat To Eyes : Series-2

Sending this to :Gayathriscookspot

Sending this Recipe to Anyonecancook 

For Beginners,

With minimum amount of time

With less ingredients

Sending This to   Spice Ur Senses

Sending this to :cooking-goodfood.blogspot.com

GUJIA-Happy Holi

Happy Holi

Gujia i is a sweet Indian dumpling, filled with an almond and raisin mixture. It is a traditional dessert of north India. 

Gujia recipe is associated with the festival of Holi

Ingredients:

For Crust:

1 cup all purpose flour (plain flour or maida)
1 tablespoon sooji (semolina flour)
2 tablespoons oil
1/3 cup lukewarm water or as needed

 For Filling:

Sooji-2tsp
Milk powder-little  
Coconut powder-2tsp
sliced almonds
cardamom powder
sugar

Garnish:

1/2 cup sugar
1/4 Water
cardamom powder
2 tablespoons sliced almonds and pistachios
Oil to fry

Method:

Crust:

• Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed.until soft
• Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Filling:

•  Turn on heat and add  little ghee add sooji ,coconut, almonds,sugar, and cardamom powder. Mix together well.
• After cooling, the mixture. Keep aside.

Making the Gujias:

• Knead the dough again for a minute.
• Divide the dough into  equal parts and roll into balls with the palms of your hands.
• Roll each ball into about 4-inch diameter  (like a poori or chappati).
• Dip your finger in the water and spread it around the rim of the rolled dough, but just on the half the circle.
• Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers.
•  Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.

Garnishing:

• Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
• Dip the gujias into the syrup making sure they are coated with syrup all around.
• Place the gujias on a wire rack to allow the extra syrup drain.
• Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.

Gujias will be dry in an hour.Enjoy ....H appy Diwali 

Semiya Kesari

Ingredients:


Vermicelli -  1 cup
Ravai-1/4 cup
Sugar -¾ cup
Cardamom seeds powder- 1 spoon
Pista nuts ,cashews- halved
Kesari color-  few drops
Ghee -½ cup.

 Method:

• Heat a non-stick skillet. Toast vermicelli and ravai(separtely) for few minutes in ghee …..till fragrant. Transfer it to a bowl. Set aside.
• In the same skillet, heat ½ tsp of ghee. Add pista nuts,Cashews and fry them till they turn to golden color. Set aside.
• Add 2 cup of water and  to boil and  kesari Color..When it comes to boiling point. Add vermicelli to it keep  stirring.(No Lumps)
• Now add sugar, cardamom seeds Continue cooking.
• When semolina is done…sucking up all the water and moisture and Ghee shows up on sides.
•  Remove it from the stove and transfer it to display bowl.
• Serve warm or cold as a dessert.

Beetroot Halwa

Beetroot Halwa / Beet Halwa

Ingredients

• 2 Cups Grated beetroots
• 1/2 Cup Milk
• 1/2 Cup Sugar
• 2 tbs Ghee (clarified butter)
• 1/4 tsp Cardamom Powder
• 1 tbs Chopped Cashew nuts
• raisins to garnish

Method


Pressure cook beetroots with milk up to 1 or 2 whistles.
 In a heavy bottomed pan Add cooked beets  with all the remaining liquid. Keep heating at medium and stir until the moisture is evaporated and dry.

Add sugar and ghee.add condensed milk to it.
 Heat the ghee in a small pan and fry the cashew nuts and raisin and add it to the halwa with cardamom powder.

Shahi bread

Shahi bread
Shahi bread is a bread based dessert item which is quite easy to prepare and 
awesome in taste.

Ingredients:
Slices of bread                                                                           -   4
Condensed milk                                                                         –   6 tbs
Milk                                                                                            –   1/2 liter
Ground cardamom seeds                                                            –   1/2 tsp
Almonds, pistachios,  walnuts,  cashew-nuts, raisans    –   15 gms 
ghee -2tsp


Method  :

• Trim and cut each slice of bread cut it diagonally(u r design) and swallow fry in ghee to a golden brown colour.
• Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins.
• Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms for 10 minutes
• Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan.
• Let it cook till all the moisture is absorbed by the bread. leave in the fridge to chill.

When ready to serve, place the slices of bread on the plate,  garnish with the remaining dry fruits.

Kesari

Rava Kesari
"Rava Kesari" is a popular sweet item.mostly in all festivals...easy  and quickly prepared


Things need
Rava -1 cup
Sugar - 1.5 cups
Raisins - a handful
Cardamom Powder - 2 pinches
kesari food color - a pinch
Cashew - 1/2 a handful
Ghee - 5 tablespoons
Saffron - a pinch(optional)


Method:
In a medium sized pan add 1 tablespoon of ghee and fry the raisins and cashew until light golden brown and set aside.
In the same pan fry the rava until slightly yellow and set aside.
In the same pan add and boil 3 cups of water.
Add saffron and food color when watter get boiled add the rava slowly.
Stir well and keep the flame on low and mix well until rava is cooked well.
When the rava is cooked add the sugar and mix well. 
Keep stirring and cook until the kesari starts leaving the sides of the pan.
Use 4 tablespoons of ghee during this time. 
Add cardamom powder and mix in the fried raisins and cashew.
Serve warm


Happy Cooking

Kuzhi Paniyaram (குழிப் பணியாரம்)

Kuzhi Paniyaram (குழிப் பணியாரம்)


Ingredients:

Idli batter - 3 cups 

Onions - 1, medium sized, finely chopped

Green chillies - 2-3, cut into small pieces

Curry leaves - few

Channa dhal - 1/2 teaspoon

Urad dal - 1 teaspoon

Asafoetida powder - a pinch

Coriander leaves - few

Oil - 1 tablespoon

coconut pieces-little

Method:

Heat oil in a pan.add urad dal, channa dal,curry leaves, onions, green chillies, asafoetida powder and fry for few minutes until all onions turn slightly brown.

Then mix this  coconut and coriander leaves with the batter.

Heat the paniyaram pan and apply little oil in each of the holes.

pour batter to chatti

Once it is hot, pour the dough and allow it to cook on both sides.

 Serve hot with coconut chutney.

Methu Vadai

Things Needed:
Uzhunnu/ Urad dhal/ Skinless Black gram – 1 1/2 cups
Onions – 1 chopped
Ginger – 2″ piece chopped
Green chillies – 4 chopped
Curry leaves – 1 sprig chopped
Peppercorns – 20
Water – 2 tsp (optional)
Salt – to taste
Oil – for frying

Method

1.Soak the urad dhal in water for  2 -3 hours.
2.Drain and grind in a mixie without adding water.
3. Add one or two tsps of water if needed.
4.Take out and add Onions – 1 chopped+Ginger +Green chillies chopped+Curry leaves – 1 sprig chopped+Peppercorns – 20 the other ingredients and mix well.
5.Wet the hands, take a lime size of the batter in one hand and make a hole in the middle.
6. Transfer it to the other hand and drop it gently into hot oil.
7. Fry it on a medium flame until the Vadas turns golden brown.
  Repeat the process with the rest of the batter.
Serve the Vadas with coconut chutney or sambar.