Sakara Pongal

Pongal is celebrated across the nation in different names. Pongal / Sankranti / Uttarayan / Lohri / Maghi etc...  Basically its a festival dedicated to nature and praying god before harvesting..  In south Sakara Pongal is a mandatory sweet made on this day... Tomorrow being pongal, I thought it will be nice to share the recipe of sakara pongal with you all...

Ingredients:

Rice -  1 Cup

Moong Dhal - 1/2 Cup

Jaggery - 1 Cup

Water - 2 Cups

Milk - 1 1/2 Cup

Cardamom Powder - 1/2 tsp

Ghee - 2 tbsp

Cashewnut / Almond / Raisins - 3 tbsp

How to make:

1. Wash the rice and moong dhal nicely under water and drain. Add the Rice and moong dhal to the pressure cooker.

2. Add water and milk to it and pressure cook for 4-5 whistles.

3. In a separate pan boil half cup of water and add jaggery to it. Once the jaggery is completely dissolved, strain it and keep aside.

4. In a small kadai, heat little ghee and roast nuts and raisins and keep aside.

5. Once the pressure is released, open the cooker lid and add the jaggery to it  and cook  for 8-10 mins until most of the water content is evaporated.

6. Finally add cardamom powder, ghee and roasted nuts and give it a nice blend.

7. Hot hot Sakara Pongal is ready...!!

P.S. I have added few strands of saffron. Its absolutely optional.

Milk Peda ( Microwave)

As I told in my previous post, here is one more sweet recipe for Diwali.... Milk Peda... Made in microwave in jiff of time... If you are running out of time to make some quick sweet, this is the answer for you.. In microwave it just takes 5 mins for cooking time. But you can make on gas stove as well.. Then also it takes not more than 10-12 mins. I have used cookie cutter to make these shapes. If you don't have a cookie cutter just make a round ball  and flatten with your palms (as shown in the upper right corner picture).

Ingredients:

Milk Powder - 2 Cups

Butter (Unsalted) - 100 gms (1 stick)

Condensed Milk - 1 Can (390-405 gms)

Cardamom powder - 1/2 tsp

Saffron (soaked in 10 ml of warm milk) - 4-5 strands

Food colour - your choice  (Optional)
Chopped / Full nuts - For decoration

How to make:

1. Melt the butter in microwave by keeping for 30 secs. Add condensed milk, milk powder and blend well. Make sure no lumps are not formed.

2. We will have to cook in microwave for 5 mins. But after every min, we have to remove and give a vigorous stir, so that it forms a smooth peda.

3. After 4th min while giving stir, add cardamom powder, milk with saffron  and keep for the last min.

4. Now you can divide the mixture and add food colour to it and mix well. To check if the consistency is right, take small quantity in hand try to make ball out it. if the ball is formed the consistency is achieved.

5. Allow it to cool down a bit and while it is warm, grease the rolling pin and roll it to the desired thickness and cut into desired shape. If you don't have a cookie cutter just make a round ball  and flatten with your palms (as shown in the upper right corner picture). You can decorate with nuts of your choice. I have used only almonds.

P.S: You can also make layers with different colors and cut into shapes (as shown in upper left corner of the picture).

Jalebi

One more sweet recipe.... Since Diwali is coming up, I'm just posting sweets and snacks recipe recently... Jalebi is one of mine and my husband's favorite sweet.... The sweet and sour taste is an awesome feeling when u eat... and the crispy texture is the highlight of the jalebi...

Ingredients:

Maida - 2 Cup

Baking Soda - 1/2 tsp

Curd - 1 Cup

Yellow / Orange food colour - 1/2 tsp (Optional)

Oil - For frying

Sugar - 1 Cup

Water - 1/2 Cup

Cardamom Powder - 1/4 tsp

Saffron - 4-5 strands

How to make:

1. Mix the flour, baking powder and curd into a batter and keep aside for 10-12 hours to ferment.
2. Pour batter into a ketchup dispensing bottle. You can make cone out of plastic covers/ zip lock bags as well.
3. To make sugar syrup: Melt the sugar and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
4. Turn off fire, add the saffron strands and cardamom and stir well.
5. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
6. Now hold the ketchup dispenser/ cone bag over the hot oil and squeeze the batter into the oil into a randomly coiled circle. It will take couple of tries to get proper shapes.
7. Fry till light golden and then remove and put directly into the sugar syrup.
8. Allow to soak for 2-3 minutes and then remove.
9. Serve warm.

Boondhi Ladoo

Ladoo, almost every one's favorite sweet.... Next month Diwali is also coming... So thought of posting this yummy sweet  recipe which will be useful. But you need not wait for an occasion to make this sweet.... Quite easy to make.... Trust me....

 

 

 

 

Ingredients:

Besan Flour - 2 Cups

Water - 1 1/4 Cup

Salt - 1 pinch

Cooking soda (baking soda) - 1/4 tsp

Roasted Cashew / Almonds - 1/2 Cup

Ghee - 1 tbsp

Oil - For frying

For Sugar Syrup

Sugar - 2 Cups

Water - 1 1/4 Cup

Cardamom powder - 1/2 tsp

Cloves - 8-10

How to make :

1. First we should make the sugar syrup to one string consistency and keep it ready. Add the cardamom powder and cloves to it.

2. Make a batter out of besan, salt, soda and water. Batter has to be in dosa batter consistency. If the consistency is not correct then the bhoondhi won't come in proper roundels.

3. Heat oil in a kadai. On medium heat, pour the batter through a perforated ladle from 1/2 feet high from oil. keep the flame on low medium only.....

4. Remove the bhoodhi's when it is 3/4 done. Don't let till cook fully, then it will turn crispy... Approx it takes 1-2 mins only to cook 3/4th... Remove it on a kitchen tissue to absorb excess oil and transfer them to the sugar syrup.

5. Make sure the sugar syrup is still warm. Add 1 tbsp of ghee and blend it well with a ladle. Then make round ladoo's...

 

 

Besan Ladoo (Microwave)

And now its time to celebrate as this is my 100th blog recipe.... So of course its a sweet..... Generally besan ladoo when made made on gas takes atleast 15-20 mins (making ladoo shape timing is not included)..... Now here its made so simple in just 5 mins...

 

 

 

Ingredients:

 

Besan Flour - 1 Cup

Sugar (Powdered) - 3/4 Cup

Cardamom Powder - 1/2 tsp
Ghee - 3-4 tbsp

Cashew nut (broken) - 3 tbsp

Almonds - for garnish

 

How to make:

 

1. In a micro wave bowl add the ghee and keep for 30 secs, so that the ghee melts.

 

2. Now add the besan flour and mix well. Make sure no lumps are formed. Keep in microwave for 2 mins in high.

 

3. Remove it and mix well again. Break out any lumps. Again keep it for a minute. Now you will start getting the nice aroma of besan cooked in ghee.

 

4. Again remove it and mix well. Add the cashew nuts and blend well. Keep in microwave again for 90 secs.

 

5. Remove it, add sugar and cardamom powder now and mix well. Allow it to cool for a while and while its warm, start making the ladoos and garnish with almonds...

Peanut Ladoo

A quick and easy sweet with very less ingredients. All you need is peanuts, jaggery and little ghee. Try it and you will start making it very often..

 

Ingredients:

 

Peanut (Skin Peeled) - 1 Cup
Jaggery  - 3/4 Cup
Ghee - 1 tbsp

How to make:

1. In microwave, roast the peanut for 2 mins. Incase you don't have microwave, just roast in kadai in simmer for 8-10 mins.

2. Cool the peanuts. In a mixer, add the peanuts and jaggery. Grind it to coarse texture only.

3. Add the melted ghee and make round balls or any shape of your desire.


P.S. You can add little powdered cardamom if you desire... It gives a sweet flavour.

Rava Kesari

This month I haven't posted any sweet... So thought let me make some sweet. But then wanted to make something very simple. So why not Rava Kesari.... It so simple an less time consuming also.

Ingredients:

Rava (Sooji) - 1 Cup
Sugar - 1 Cup
Water - 2 1/2 Cup
Cardamom Powder - 1/2 tsp
Cashew /Raisins / Almonds - Few (As per ur wish)
Orange food colour powder - 1 pinch (Optional)
Gheee - 2 tbsp

How to make:

 

1. Roast the rava with 1/2 tbsp ghee for 2-3 mins in simmer and keep aside.

 

2. In a thick bottom pan, add the water and bring it to boil. Add the sugar an let it dissolve completely. Now add the colour powder and cardamom powder.

 

3. Now add the roasted rava slowly and mix well. Make sure lumps are not formed. Within 2-3 mins the rava will cook and kesari is almost ready.

 

4. In a small pan, heat ghee and saute the nuts & raisins for 1-2 min and add to kesari an blend well. Serve it hot.

Pori Urundai

Pori urundai is generally made for Karthigai deepam festival.... I also made this during last Karthigai deepam only... But posting the recipe only now... But its a great snack to make and munch any time of the day. Its very light and healthy too.

 

Ingredients:

Puffed Rice (Pori) - 250 gms
Jaggery - 400 gms
Water - 500 ml
Dry Ginger powder - 1 tsp
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp (Optional)

How to make:

 

1. Need to make a syrup (pagu) with Jaggery and water. In a thick bottom vessel, add the jaggery and  water. Once the jaggery completely dissolves in water and starts to bubble, filter this thru a strainer to remove any small sand particles and transfer to the vessel again for boiling.

 

2. This syrup has to reduce to 1/4 of the volume. This will bring it to vella pagu consistency. To check this consistency, in a glass of water you can add few drops of the syrup and check if this turns to chewy ball. If it comes, then the consistency is achieved.

 

3. Add the ghee, cardamom powder and dry ginger powder to this. Add the puffed rice and blend well.

 

4. Before the jaggery completely cools down, we will have to make the balls (urundai). This needs to done faster. Once the jaggery completely cools down, it will turn stiffer and won't be possible to make the urundai's.

 

Gajjar ka Halwa (Carrot Halwa)

Yipee..... This is my 50th post and I'm so excited... Thanks to all my friends who have been encouraging me, which push me to do more... .... As a celebration I wanted to post something sweet and delicious. So presenting you the carrot halwa... Its one of the easiest recipe again, not much of strain other than grating the carrot. I used microwave because its takes much lesser time than cooking on gas.

Ingredients:

Carrot (grated) - 2 Cup

Milk - 1 Cup

Sugar - 3/4 Cup

Ghee - 2 tbsp

Cashewnut - 10-15 nos. (broken into small pieces)

Raisins - 15-20 nos.

How to make:

1. In a microwave bowl add the carrot and milk. Put this in microwave for10 mins...

Incase you are cooking on gas, pressure cook the grated carrot with milk in cooker for 20 mins.

2. Now add the sugar, stir well and keep for another 5 mins.

In a thick bottom pan, add the cooked carrot and sugar and cook till the sugar dissolves and is completely absorbed by the carrot.

3. In a small bowl, add 1 tbsp of ghee and cashewnuts and raisins, keep for about 1-1 1/2 mins...

4. Add this to the carrot hawa and the balance ghee. Keep for another 2 mins.

5. Hot hot gajjar ka halwa is ready... Serve it hot with vanilla ice cream.... !

Apple Fritters

Fritters are good for evening snack...  With a very few ingredients, its a quick snack to make if you have some sudden guest at home.... Its such simple one to make, crunchy outside & soft inside... Kids will love this...

Ingredients:

Apple - 1 no.
All purpose flour/Maida - 1/2 cup
Sugar - 1 tsp
Water 1/4 cup
Oil - for frying
Honey - for garnish

How to make:

1. De-seed the apple and  cut into thin slices.

2. Make a thick batter (similar to bajji batter) with flour, sugar and water.

3. Heat oil, dip the apple slices in the batter and fry till the top crust turns crunchy.

4. Arrange the fritters in the serving plate and garnish with honey.
 

Rice Kheer

One of the delicious dessert for any festival. Simple to make and taste is just ecstasy... I will share the simple way to make super kheer without any condensed milk, but tastes like heaven.... ;-)

Ingredients:

Basmati Rice - 1 Cup
Milk - 4 Cups
Sugar - 1 Cup
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp
Cashewnut - 2 tbsp
Raisens - 1 tbsp
Water - 1/2 Cup

How to make:

1. Soak the basmati rice in water for 20-30 mins.

2. Crush the rice with your hands and put in pressure cooker. Add the milk, sugar and pressure cook until 1 whistle. After that cook in sim for another 10 mins.

3. In a small pan, heat ghee and add the cashew nut and raisens and fry till becomes golden brown.

4. Once the pressure is released, add the cardamom powder and fried nuts.

5. Serve it hot or cold as you prefer !

Rava Ladoo

You have very less time and want to make some sweet ? Here is the answer for you to treat some one special with a delicious delight which can be made in no time (hardly takes 10 mins).

 

Ingredients:

 

Rava / Sooji - 1 Cup

Sugar (Powdered) - 1 Cup

Ghee - 1/2 Cup

Cashew nut / Almonds - Few

Cardamom powder - 1/2 tsp

 

 

How to make:

 

1. Heat 2 tsp of ghee in a pan and roast the rava for 2-3 mins. Make sure rava doesn't turn brown... Roast it in simmer.

 

2. Add the powdered sugar and cardamom powder to the sooji.

 

3. Melt the ghee and fry the cashew nut / almonds till turns golden brown and add to the mixture.

 

4. While it is warm itself, make the ladoo's. In case if you are unable to make round balls, sprinkle little warm milk. It will be very easy to make ladoo's now....

 

P.S. In case you like coconut flavour, you can add dry desiccated coconut. The taste will be awesome. But its only optional for people who like coconut taste.

Mysorepak - Made Simple

Diwali is coming up next week.... So thought this recipe might be of help to you..... My mom use to make this mysorepak... Easy to make also... I tried for first time and the result is awesome...

Ingredients

Besan Flour - 1 Cup
Sugar - 1 Cup
Ghee - 1 Cup
Water - 1/2 Cup

 

How to make:

 

1. In a pan, add 1 tbsp of ghee and roast the besan flour in sim flame for 8-10 mins... The raw flavour has to go.... Make sure its in sim only, otherwise the flour will turn brown..... Sieve this flour so that no lumps are there.

 

2. Now add 60 % of the ghee to this flour and make a nice smooth batter.

 

3. In a thick pan (preferably non stick), add the sugar and water and bring it to 1 string consistency.

 

4. Once the sugar syrup reaches 1 string consistency add the ghee-batter mixture to it. Keep stirring it so that it doesn't stick to the pan.

 

5. Add the balance ghee little by little. Once the mixture comes without sticking to pan (usually takes about 8-10 mins), remove it to greased tray and using knife cut into pieces while its little hot. Once it cools completely u can' cut it. 

Paruppu Pradhaman (Payasam)

 

This is the traditional Payasam in Kerela. Also in down south of Tamil Nadu its very famous. The taste of jaggery and coconut milk will just roll in your mouth. Its so rich and filling as well... If you have a bowl of this tasty pradhaman you wont even feel like having lunch/dinner. This delicious dessert is so easy to cook as well.

 

 

Ingredients:

 

Channa Dhal / Moong Dhal - 1 Cup (either 1)

Jaggery - 1 cup

Water - 1 cup

Coconut milk - 1 Cup

Cardamom - 4-5 nos (crushed & powdered)

Ghee - 1 tbsp

Cashew nut - Few

 

How to make:

 

1. Cook the Dhal in cooker. Once cooked just mash it with the spatula. Don't make a paste, just crush with backside of the spatula.

 

2. In a thick bottom pan, add 1 cup water and bring it to boil. Add the jaggery and let the jaggery melt. You can filter this in a tea strainer as there might be soil grains in jaggery. Once we strain it, the same will be removed.

 

3. Now add the dhal to this and let it cook for 10 mins. When the content reduces to half, add the coconut milk and cardamom powder. Let it simmer for 5 mins. Just keep in mind that it should not boil.

 

4. In a small pan, heat the ghee and fry the cashew till it becomes golden brown. Add it to the pradhaman.

 

5. Pradhaman is ready to serve now.... 

 

You can also make ada pradhaman/ chakka pradhaman.... Instead of dhal just replace it with rice adai or jackfruit. In case of jackfruit, cook the finely chopped jackfruit in jaggery itself....

 

Beetroot Halwa

Beetroot is something most of them don't like.... but I'm sure this halwa will definitely be a treat to you all.... and specially when this is so easy to make, you will really love it. tasty halwa within 15 mins... Both my husband and son loved this....

Ingredients:

Beetroot - 1 cup (Grated)
Sugar - 1/2 cup
Milk - 1/2 cup
Ghee - 2 tbsp
Cashew/Almonds - Few

How to make:

1. In a bowl mix the beetroot and milk. Put this in microwave for 12 mins...

2. After 5 mins is over, add the sugar and continue (the balance 7 mins)...

3. Add the ghee and cashew/almonds and keep for another 2 mins...

The super tasty beetroot halwa is ready...!

Mal Pua

Sweet to start is the traditional in India... So let me start the first recipe with a sweet...

Mal Pua.... Its a very simple sweet to make and very delicious as well...

Ingredients:

All purpose flour (Maida) - 1 Cup
Condensed Milk (Milkmaid) - 4 tsp
Cardamom - 2-3 nos
Water - 1/2 cup
Ghee for Shallow frying (you can use oil also)
Almonds/ Pista for garnishing

For Sugar Syrup

Sugar - 2 Cup
Water - 1 Cup

How to make :

1. First lets make the sugar syrup ready. Add the sugar and water and boil  for about 10 mins. The syrup should be in 1 string consistency.

2. In a bowl mix the flour, condensed milk, crushed cardamom and water. It should be in pouring batter consistency.

3. Heat the ghee in a shallow pan and pour the batter with a tbsp. Fry it till it turns dark golden brown.

4. Remove it from the ghee and soak in the sugar syrup for 1-2 mins..

5. The tasty Mal Pua is ready to serve now... Garnish it with chopped Almonds/Pista...