Monday, October 20, 2014

CHOCOLATE BURFI

 
Every body will be busy in making Diwali sweets and savory. I prepared this which I learnt from my tailoring teacher. It tasted yum and kids love this.
 
 
 
 
INGREDIENTS

Maida / All purpose flour - 1cup
Milk powder - 1 cup
Sugar - 1 cup
Coco powder - 2 tbsp.
Cashew - few
Ghee - 1 tbsp.

METHOD

Heat 1/2 tbsp. of ghee and roast maida for 2  to 3 minutes.

Mix milk powder, roasted  flour and coco powder.


 
 
 
In a heavy bottom pan add sugar and make syrup. when it comes to one string consistency leave for one minute and switch off the gas.

Add the mixed powder flour coco powder and ghee to that and mix well.

Grease  a plate with ghee and pour the mixture and garish with cashews.



When it cools down cut into your desired shapes.

I have made this with one string consistency, It tastes soft like a chocolate.

If you want little hard like a burfi you can leave the sugar syrup to two string consistency.




Sunday, October 19, 2014

MOONG DHAL LADDU

 
 
Time to reveal the secret ingredient given my Anu Kolan. She gave me moong dhall and jiggery. Usually I make payasam , but this time I  tried this laddu, it was yum and protein rich and iron. Since I used organic jaggery  it is dark.
 
 
 
 
 
INGREDIENTS
 
 
Moong dhall - 1 cup
 
Jaggery - 1cup (I used Organic)
 
Elachi powder - one pinch
 
Cashew - few
 
Ghee  - 4 to 5 tbsps.
 
 
METHOD
 
Heat one tea spoon of ghee in a pan and roast the moong dhall.
 
Grate the jaggery. Ground the moong dhall to powder.
 
Mix powder and jaggery and cashew and ghee.
 
Make  laddu out of it.
 
 
 
 
 
 

 

Tuesday, September 30, 2014

RAGI AND METHI KUZHI PANIYARAM

 
This time I am paired with Shama and she gave me ragi and methi.I made this kuzhi paniyaram , kids liked this so much.
 

 


INGREDIENTS

Idli rice - 1 cup
Ragi - 1 cup
Urad dhal - 1/4 cup
Methi leaves - 1 cup
Onion - 1
salt to taste
Oil , mustard seeds for tempering

METHOD

Soak rice  and urad dhal  together and ragi separately for 4 hrs .Grind to a paste and add salt. Keep aside for fermenting.

Heat oil in a pan and heat oil and add mustard seeds, Sauté onion and mustard leaves and add to the batter.

Heat kuzhi paniyaram pan and pour the batter and make paniyarams.

Serve with onion and tomato chutney.


Tuesday, August 19, 2014

PANEER BEETROOT SANDWICH

 
Curtains up!!! This time I am paired with Mayuri for Shh cooking challenge. She gave me beetroot and panner as secret ingredient. I made panner at home.
 

 
 
 
 
 
 
INGREDIENTS
 
 
 Brown Bread
Beetroot - 1 big
paneer  grated - 1 cup
Onion - 1
Chili powder - 1 tsp
Garam masala - 1 tsp
Salt as per taste
 


 
 
 
METHOD
 
Boil the beetroot , peel and grate it.
 
Chop the onion.
 
Heat oil in a pan , add onions .When it changes color add grated beetroot and cook.
 
Add chili powder , garam masala  and salt.
 
Add panner and mix well.
 
Keep the stuffing inside and make sandwich.
 
If you want you can add cheese too.
 
 
You can combine grated beetroot , panner and wheat flour and make roti.
 
 
 


Friday, July 18, 2014

PAVAKA I (BITTERGUARD ) PUIKACHAL


Hi all, time to reveal the secret. I am paired with Laxmi Vimala this month. My secret ingredients are Bitter guard and tamarind. My cousin's wife used to make this. If you have with curd rice it's YUmmm..


Thanks priya for sshh cooking challenge.





INGREDIENT


Bitter guard - 200 gms
Tamarind  -  3 big lemon size
Chili powder - 2 tbsp.
salt to taste
Red chili - 10 nos
Methi and hing powder - 1 tsp
Gingelly oil - 3 tbsp.
Mustard seeds, urad dhal, channa dhal for tempering


METHOD

Make extract from tamarind .Chop bitter guard into small pieces.

Heat oil in a pan and temper mustard seeds, urad dhal and channa dhal.

Add red chili and sauté.

Add chopped bitter guard and sauté .

When bitter guard changes color add tamarind extract , red chili powder and salt.

After the raw smell goes add methi and hing powder to it.

When the oil comes up switch off the gas and transfer to a n air tight container.




If we refrigerate , it will lost for 10 days.
  





Friday, June 20, 2014

RAW PAPAYA KOOTU FOR SSHH CHALLENGE

 
 
 
I am so happy to be part of this month challenge, Thanks Priya. I am paired with `Amritha . Thank you amritha for the interesting ingredient. Usually I make kootu with pumpkin and chow chow. I tried with raw papaya, it came out yum.
 
 

 


Ingredients


Raw papaya - 1
Moong dhall - 1/4 cup
salt as per taste

For grinding

Cumin seeds - 1 tsp
green chili - 2
coconut grated - 1/4 cup
hing  - 1/4 tsp

For tempering

Oil - 1tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp


METHOD

Peel and cut the papaya.
Combine the papaya and moongdhall in a pressure cooker , add water and give 3 whistles.
Grind the ingredients given for grinding.
Add the grounded mixture to the boiled papaya.
Cook for  2 minutes.

Temper with the given ingredients.

Friday, May 16, 2014

SAGO TOMATO PAPAD FOR SSHH COOKING

 
This month I am paired with Saraswathi , My secret ingredient was sago and black eye beans. I have used Sago ad prepared this Vadam.
 
 
 
 
 
 
INGREDIENTS
 
 
 
Sago - 1kg
tomato - 1/2 kg
Green chili - 150gms
lemon juice - 2 tbsp.
salt as per taste
 
 
METHOD
 
 
Soak sago for overnight.
 
Grind tomato , green chili to paste.
 
Add the tomato paste to soaked sago and cook until the sago cooks and blend with the tomato.
 
In a polythene sheet pour with a spoon.
 
Dry it for 2 days
 
Store it in a air tight container.
 
 
 



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