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Monday, November 9, 2015

Kaju gulab flowers / cashew rose flower sweet

Hi all , are you all busy preparing sweets in the last minute. Here is another variation in yesterday's sweet recipe. Yesterday I had posted the recipe for kaju sweet, the recipe for this dish is the same, but the shape I have given is of a flower. So here is a repeat recipe with the design. Try this cashew sweet with flower.



Ingredients:


  • Cashew - 2 cups
  • Sugar - 1 1/2 cups
  • Water - 1/4 cup
  • Ghee for greasing
  • Rose Essence - 2 tsp
  • Rose colour - 1/2 tsp

Method:
  • Measure the cashews for a full cup . Take the measured cashews and grind it in a mixer into a fine  
  • Powder.
  • Make sure that the cashew is in room temperature before powdering it.
  • Take a non stick pan, dry fry the cashew powder and sauté for a while till it becomes warm.keep it aside.
  • Heat the same pan, add the sugar and water and keep stirring it. 
  • The consistency of the sugar syrup must be one string consistency.nicely stir the sugar syrup till you achieve the single thread consistency. When you touch in your hand, it should form a single thread between you two fingers.
  • Add the cashew powder and keep on stirring it until it becomes thick and transfer it to separate vessels. Stir it till it leaves the sides of the pan. Split the combined mixture into two. 
  • Add rose Essence and rose colour and mix well. Knead the mixture with hand into a dough and take in a parchment paper.
  •  
  • Take it in a fresh counter, and rest it for sometime.
  • Knead the dough nicely and grease the rolling pin with ghee now roll the cashew dough into flat sheet in the aluminium foil or parchment paper.
  • Take the small ball from the white dough, flatten it. Take a smaller ball from pink dough, stuff it inside the white dough and close the ball fully. 
  • Take a knife or a sharp spoon to poke in the shape of a flower and cut open it.


You can get the flower design out of it. It was my first attempt. Happy with the outcome. Hope you all enjoyed it. Please feel free to post your feedback  sand review. Wishing all a lovely Diwali!
















Sunday, November 8, 2015

Kaju rose rolls

Diwali damaka sweet is kaju rose roll in my house. Kaju pista rolls is very famous and most of you would have had it. Since I ran out of pista from my pantry, I made it in cashew itself. Dedication to my daughter, by making in rose flavour. My kid don't touch any other sweet other than cashew and milk sweet. When I made kaju katli, she just enjoyed. So didn't want to make it again. So made these lovely rolls. It's very easy to make if you have a little patience.

Here is the recipe :


Ingredients:


  • Cashew - 2 cups
  • Sugar - 1 1/2 cups
  • Water - 1/4 cup
  • Ghee for greasing
  • Rose Essence - 2 tsp
  • Rose colour - 1/2 tsp

Method:
  • Measure the cashews for a full cup . Take the measured cashews and grind it in a mixer into a fine  
  • Powder.
  • Make sure that the cashew is in room temperature before powdering it.
  • Take a non stick pan, dry fry the cashew powder and sauté for a while till it becomes warm.keep it aside.
  • Heat the same pan, add the sugar and water and keep stirring it. 
  • The consistency of the sugar syrup must be one string consistency.nicely stir the sugar syrup till you achieve the single thread consistency. When you touch in your hand, it should form a single thread between you two fingers.
  • Add the cashew powder and keep on stirring it until it becomes thick and transfer it to separate vessels. Stir it till it leaves the sides of the pan. Split the combined mixture into two. 
  • Add rose Essence and rose colour and mix well. Knead the mixture with hand into a dough and take in a parchment paper.
  • Take it in a fresh counter, and rest it for sometime.
  • Knead the dough nicely and grease the rolling pin with ghee now roll the cashew dough into flat sheet in the aluminium foil or parchment paper.
  • Take the pink dough and make small lengthy rolls of it and place it the flat white sheet and roll it until it's covered. Allow it to rest and. Online the same proces for rest of the dough.
  • Once everything is done.
  • Cut the rolls into small rolls and enjoy it. 

  • I have also made it in different shape which I will update later.


Happy Diwali folks, have a sweet and healthy Diwali!












Ragi murukku / kezhvaragu murukku

Diwali is just 2 days away and all of us are busy preparing sweets and savouries. Ragi murukku was in my to do list when the Ragi Omapodi was a hit in my house. So crispy, delicious. Ragi murukku was also enjoyed by my hubby and daughter. Verdict from hubby : yum it is without oil. Guys do try it out this healthy snack no share with your friends.



Ingredients :

  • Ragi - 1 cup
  • Rice flour - 1/2 cup
  • Besan flour - 1 /4 cup
  • Cumin seeds - 2 tsp
  • Salt
  • Water
  • Oil
  • Asafoedita -1/2tsp


Method :

In a wide vessel, add rice flour, besan flour, Ragi flour .
Add cumin seeds, asafodita, required salt.


Heat a tbsp of oil and pour it in the flour mixture. Knead the dough by adding required water. Make a soft dough.


Heat oil in a pan, take the murukku press put the star nozzle and take a ball of dough and fill in the mould. 






Close and press the mould inside the hot oil. Deep fry and strain it.

Store in a airtight box for a week, it will stay crispy!


















Friday, November 6, 2015

Kambu Ma ladoo / Bajra ladoo / pearl millet ladoo


Bajra is one of the oldest millet used by our ancestors. Along with wheat flour even bajra was included in the regular diet. It is known to have a very high fiber content which makes it healthier. It is used as a regular meal in places like Rajasthan, Gujarat. Now a day’s it is gaining its importance back.
Now Bajra are recommended by many health professionals, Dieticians and Nutritionist because of its various health benefits. It is also not very expensive millet which can reduce its consumption. People are becoming more and more conscious about the fact of bajra having various good effects on the body.
Dieticians and Nutritionist are trying their best to promote this particular millet and increase its consumption by educating its benefits among all groups of people. Awareness among the people helps to create a positive attitude towards this millet. It is also called as pearl millet. It is not expensive like pearl but it’s definitely has pearl like quality which is beneficial to the body. 
Source : nutrichoice4u.com
Here is another sweet for Diwali using pearl millet. As you know the benefits of it. Why not have a healthy Diwali ? Recipe is here.
Ingredients :

  • Bajra flour - 1 1/2 cup
  • Sugar powder - 1 cup
  • Ghee  - required to make ladoo
  • Cardamom powder - required
  • Cashews


Method :

  • Heat a pan, add 3 tsp of ghee , add the broken cashews and fry it well. Take the cashews and keep it aside. 
  • In  the same pan, in the remaining ghee add the Bajra flour and roast it in a pan till the raw smell of the flour vanishes and the color changes a bit.
  • Take the roasted flour and sugar powder together in a vessel.
  • Add cardamom powder to the mixture.
  • Mix it well. Add the fried cashews and press on the ladoo while making balls.
  • Add required ghee and make balls or ladoos using hand.
  • Make the ladoo said while the flour is hot. 

Yummy and soft Ma ladoo ready !












Thursday, November 5, 2015

Beetroot burfi


Diwali is a Festival of Lights in general terms. But it's festival of sweets and snacks distributed among friends and relatives. There are so many sweets that it is so confusing to decide what sweet to make for Diwali. Try every other sweet. Try this beetroot burfi, similar to coconut burfi or carrot burfi. It is very simple to make, nutritious, delicious and very healthy as the vegetable is involved. 






Ingredients :


  • Beetroot - 500 gms
  • Sugar - 1 cup or condensed milk - 1 cup
  • Milk - 1/4 cup
  • Cardamom powder -1 tsp
  • Cashews for garnish


  • Method :

  • Grate the beetroot. Put it in a heavy bottomed pan, Add milk and condensed milk along with it.
  • Close with the lid and cook till the beetroot is boiled.
  • Once the beetroot is boiled, open the lid and keep stirring till it becomes thick. Some people add khova to form a barfi. I did not add any.
  • Once it became a thick dough. Add cardamom powder.
  • Grease a plate and transfer the beetroot mixture into the plate. Allow it to rest.
  • After half an hour , cut the Barbie with a knife and allow it to cool down completely. You can also refrigerate it.
  • Garnish with cashews. Yummy beetroot barfi is ready to serve!










  • Wednesday, November 4, 2015

    Ragi Omapodi / kezhavaragu omapodi


    Today I am posting a savoury dish for this Diwali. This Ragi omapodi was a long time pending dish in my list. When's I tried it, I was too happy with the outcome. When compared to ordinary omapodi it is very easy to prepare and tastier than that and also healthier than the normal one, it's my favourite and my dads fav too.. It takes a very less time to fry and the crispness just stays even when kept for 4-5 days in an air tight container.

    Do try this for Diwali and share your valuable feedback!


    Ingredients:
    • Ragi - 1 cup
    • Rice flour - 1/4 cup
    • Besan flour - 1 cup
    • Chilly powder -1tsp or Omam - 1tsp or Omam water - 2 tsp
    • Salt
    • Water
    • Oil
    • Asafoedita -1/2tsp


    Method :

    In a wide vessel, add rice flour, besan flour, Ragi flour .
    Add chilly powder or ajwain seeds, asafodita, required salt.
    Heat a tbsp of oil and pour it in the flour mixture. Knead the dough by adding required water. Make a soft dough.


    Heat oil in a pan, take the murukku pressing put the omapodi nozzle and take a ball of dough and fill in the mould. 

    Close and press the mould inside the hot oil. Deep fry and strain it.
    Store in a airtight container. It will stay for a week.


    Crispy crunchy omapodis with Ragi!




















    Tuesday, November 3, 2015

    Kaju Katli / cashew barfi

    Kaju katli is one of the favourite sweets liked by many people. But I am a big time hater of this sweet. I do not like any nuts so I hate sweets made of nuts. But my hubby and kid loves this sweet. So as a surprise wanted to make this sweet for my kids birthday. She liked it a lot. It vanished in no time.

    Let me share the easy recipe of it. All of you can try these cashew barfi a for Diwali.





    Ingredients:


    • Cashew - 1 cup
    • Sugar - 1/2 cup
    • Water - 1/4 cup
    • Ghee for greasing

    Method:





    • Measure the cashews for a full cup . Take the measured cashews and grind it in a mixer into a fine  
    • Powder.
    • Make sure that the cashew is in room temperature before powdering it.
    • Take a non stick pan, add the sugar and water and keep stirring it. 
    • The consistency of the sugar syrup must be one string consistency.nicely stir the sugar syrup till you achieve the single thread consistency. When you touch in your hand, it should form a single thread between you two fingers.
    • Add the cashew powder and keep on stirring it until it becomes thick and it will form like a dough.
    • Take it in a fresh counter, and rest it for sometime.
    • Knead the dough nicely and grease the rolling pin with ghee no roll the cashew dough into flat barfi tray.


    Cut them using knife into desired shapes or even the preferred rhombus shaped kaju Katli.


    Melting katli a are ready to be distributed!








    Friday, October 30, 2015

    Thirunelveli halwa

    Festive season begins here and Diwali is fast approaching. Let me start with few sweet posts for the next few days. My hubby's native is Thirunelveli . We all love to have Thirunelveli halwa anytime nod every time. So I thought of making this halwa for my hubby's birthday. My hubby and daughter loved it I must say. It was really authentic in test end very easy to prepare it.

    Try this delicious halwa this Diwali and write your feedback.



    Ingredients :


    • Wheat flour - 1/2 cup
    • Sugar - 1 cup
    • Cardamom powder - 1 tsp
    • Sugar for  caramelising - 2 tsp
    • Ghee - 1 cup and 1 tsp
    • Water - 1/4 cup for sugar 
    • Water for taking milk
    • Cashews




    Method:


    • First step is knead the wheat flour using water into a chapati dough.
    • In a vessel, add some warm water, place the kneaded dough into this warm water for 5-6 hrs.
    • After 6 hours, take the dough and mix it in the water nicely without any chunks or lumps.
    • Strain and keep the milk separately in a vessel. Add  some more water and mix the dough or chunks nicely and squeeze to get the wheat milk from the dough. Strain it along with the prev milk.
    • For halwa color, we are going to caramelise sugar. Heat a pan, add a tsp of ghee. Add one tsp of sugar and allow it to caramelise.
    • Take the caramelised sugar in a small cup.
    • Heat ghee in the non stick pan, fry the cashews and keep it aside. Add the sugar and 1/4 cup water.
    • Allow it to dissolve and boil for few mins. Add the wheat milk extracted into the sugar.stir continuously.
    Add ghee in between for every occasional stir.


    Finally add the remaining ghee, the transparent halwa would be visible and it will leave the pan. The ghee will leave the halwa and come out separately.

    The halwa is done , transfer it to the vessel and add the cashews.

    Lipsmacking halwa is ready.







    Monday, October 19, 2015

    Channa dal sundal / kadalaparuppu sundal

    Today's nevedhyam is sundal again. Made this simple yet delicious kadalaparuppu sundal. Navarathri is almost going to get over. Try this simple one!



    Ingredients: 
    • Channa dal - 1 cup
    • Coconut grated -- one handful
    • Salt
    • Oil
    • Green chillly - 2
    • Curry leaves
    • Mustard seeds
    • Urad dal

    Soak Channadal in water for 1 hour.
    Boil Channadal in pressure cooker for about 1 or 2whistles. I boiled it for 10 mins in summer in a pan with salt and water. Drain the excess water and keep the dal aside.
    Heat oil in a pan, temper mustard seeds, urad dal, curry leaves and green chilly.
    Add the boiled dal .
    Add coconut grated and salt if needed. Stir well.


    Yummy kadalaparuppu sundal is ready for neivedhyam!

    Friday, October 16, 2015

    Rose kesari / gulab kesari

    Hi all,

    Today it's a sweet for neivedhyam.. Sundal for the past three days became really monotonous. So today a very easy sweet , all time favourite but with a twist. Made rose kesari by using rose syrup and Essence. Yummy it is. Love the colour. My daughter loved the colour. She loves pink. Specially dedicated for her. 




    Ingredients:
    • Ghee - 1/2 cup
    • White Rava - 1 cup
    • Sugar - 3/4 -1cup
    • Water - 3 cups
    • Rose Essence - 1 tsp
    • Rose colour - 1/2 tsp
    • Nuts - optional

    Method:

     

    • Heat a pan, Dry Roast Rava.
    • Boil water separately. Add the hot water to the rava and the food color to it,  .Stir well.
    • Add sugar. Mix well. Let it dissolve.
    • Allow the rava to boil. Close the lid.
    • After the rava is cooked well ,add Ghee  and rose Essence. Cook till ghee comes out.
    • Add the nuts , if you are adding. 

    Mouth watering , pleasant kesari with rose flavour is ready.




    Thursday, October 15, 2015

    Pasiparuppu sundal / moong dal sundal


    Navarathri means first comes to our mind is golu, sundal and gifts. What sundal to make each and every day. What neivedhyam to prepare? There are a lot of varieties of sundal. One of my fav is Monday sundal but till date , I have not updated it on the blog. So today day 3 : I made moong dal sundal for neivedhyam.


    ,



    Ingredients: 
    • Moong dal - 1 cup
    • Coconut grated -- one handful
    • Salt
    • Oil
    • Green chillly - 2
    • Curry leaves
    • Mustard seeds
    • Urad dal

    Soak Moongdal  in water overnight.
    Boil Moongdal in a pan with salt and water for 10 mins. Drain the excess water and keep the dal aside.
    Heat oil in a pan, temper mustard seeds, urad dal, curry leaves and green chilly.
    Add the boiled moong dal .
    Add coconut grated and Stir well.

    Tuesday, October 13, 2015

    Corn sundal

    Being navarathris first day, wishing all a very happy navarathris and happy golu ! I do not keep golu, but still I am fond of making Sunday's for God for neivedhyam. So today it is corn sundal. Healthy , yummy and what not?


    Ingredients:

    • Corn kernels - 1 cup
    • Oil
    • Mustard seeds
    • Urad dal
    • Green chilly - 1
    • Red chilly - 1
    • Salt
    • Coconut- grated 
    • Curry leaves 

    Method:

    • Take the corn kernels and wash it nicely. If you are using frozen, just rinse it twice and strain it and keep it aside.
    • Heat oil in a pan, add mustard seeds, urad dal, curry leaves.
    • Add the slit green chilly and red chilly and stir for 2 minutes.
    • Add the corn kernels and stir well. 
    • Add salt and close and cook for sometime until the corn is boiled.
    • Add the grated coconut and cook for two mins.
    Yummy corn sundal ready for neivedhyam!



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