Wednesday, February 26, 2020

GHEE FROM HOME MADE BUTTER (WITH STEP BY STEP PICTURES)


I buy  organic A2 milk  for the past 4 years. Lot of cream comes from that. I make butter and ghee at home. It is pure and tastes yum till the last drop. It was lying in my draft nearly for the past 2 years. Finally I am posting. Try this at home and give your family unadulterated ghee. 




METHOD

Boil the milk , let it cool and keep it in the fridge. After few hours you can see a thick layer of cream.


Remove the layer of cream . 



Store it in a container. I usually store for 10 days. Add little curd to the cream and keep for fermenting.



Add cool water to the mixie jar and add some cream to that.







 

Use pulse side for making butter. After a minute it will be  like butter milk.



After 2 or 3 minutes , the butter will separate like this  on the top.



Take out the butter .


Heat the butter in a medium flame. Slowly it will start melting. 






When it reaches this stage switch off the gas and transfer to a container.





Enjoy the flavourful ghee.




Saturday, February 22, 2020

SEEPU SEEDAI

Seepu Seedai is a traditional snack of chettinad cusine. It needs a special acchu in the murukku press. my mom got it from her friend. I tried this long back , it was in my draft for so long. Was busy with my yoga exams , thought of updating now. 



INGREDIENTS

Rice flour - 1 cup
(soak the rice for an hour and dry it a towel for an hour and grind it in a mill)

Urad dhal flour - 1/4 cup
(Dry roast the urad dhal and ground to powder)

Fried gram flour - 1/4 cup

Thick coconut - 1/4 cup

Salt as per taste

Water required for kneeding

Oil for frying

METHOD

In a bowl add 1 cup of rice flour , 1/4 cup urad dhal power, 1/4 cup fried gram flour, salt and add coconut milk , add water if needed and make a dough. 

Take the seepu seedai press and press  a long strip on a kitchen towel . It will have small groves in one side and plain on the other side.




Cut them in to 10 cm long strips . Grease your index finger and roll it , and paste both ends like a cylinder.





Heat oil in a pan , keep it on medium flame and then fry these seepu seedai till it turns golden brown. 







Friday, February 7, 2020

CASHEW BURFI WITH PALM JAGGERY


Cashew burfi/ kaju kathli is a favourite sweet in our family. i used to make with white sugar. For the past  five years I  stopped using white sugar. Using palm jaggery or palm sugar for everything. I searched for this recipe and i got this and tried. Hope to be regular in updating recipes. 






INGREDIENTS

 Cashew - 1 cup

Palm jaggery - 1 cup

Ghee - 3 tsp 

Water - 1/2 cup


METHOD

Measure one cup of cashew and ground it to powder.





Take one cup of powdered palm jaggery  and add 1/2 cup of water .



When it dissolve strain it and boil.

When it reaches one string consistency . Touch the syrup between your thumb and index finger. 



Add the cashew powder.



Cook for 5 minutes , add 2 tsp ghee to that. When it comes like a mass, transfer to a greased plate or foil.



Spread it with a greased rolling pin and cut into pieces.







Have a look on kaju kathli with sugar.

Friday, August 23, 2019

THATTAI




Thattai is my family's  favourite. I make a variation of green chili thattai  which  I learn from my cousin. 


INGREDIENTS


Raw rice - 1 kg
urad dhal  - 200 gms
chili powder - 3 to 4 tbsp
hing - 2 tbsp
Butter 100 gms
salt as per taste
channa dhal = 1/4 cup
oil for frying

METHOD



Soak the  Rice  for an hour and dry it in shade and then grind.
 Roast urad dhal till it gives out a nice aroma. Grind that too.






 Now mix 6 cups of rice flour to 1 cup of urad flour and butter.

 Add the channa dhal, 1 1 tsp or a little less of hing powder and chili powder to the rice flour. Add salt to  half cup water dissolve it and pour it into the rice flour.

Now mix and add enough water to make it into a dough .






Take a small size ball and make thattai and poke holes with fork. otherwise it will puff like poori. 






Heat the oil in kadai and fry the thattai.






Store it a airtight container.



Friday, August 2, 2019

PAPAYA MANGO JAM

I stopped  using white sugar more than 5 years . I use palm sugar instead of white sugar in payasm, sweet etc. I am making this jam lot of times. You can add more fruits  like apple, guava, strawberry and make mixed fruit jam also.This has less sugar and you can taste the flavour of the fruit, no preservative also. 





INGREDIENTS


Chopped Mango - 2 cups

Chopped Papaya - 2 cups

Palm sugar - 1 cup

Lemon juice - 2 tsp 

Water as needed

METHOD

Combine  papaya and mango in a mixer and grind to a paste.




In a pan add the paste , add water to the mixer  and add to the pan. Add palm sugar to that.





Mix well and cook it, let it boil for 10 to 15 minutes.  Add lemon juice to avoid crystallization of the sugar, Let it cooks and thicken.

Pour the mix in a plate and see the consistency. If it is not running in the plate , that is the correct consistency.





After it cools down, store it in a sterilized jar and refrigerate.



Wednesday, July 24, 2019

CUT MANGO PICKLE


Cut mango pickle is my husband's favourite. I make this every year, now only  I am posting this.I usually make Urugai / pickle powder and keep. I used that , otherwise you can use chili powder also.






INGREDIENTS



Mango  - 4 cups

Turmeric powder - 2 tbsp

Rock salt  - 1 cup

Urugai powder  - 1 cup 
(click the link)

Gingelly oil -  400 ml

Mustard seeds - 1 tbsp


METHOD

In a bowl add chopped mangoes , turmeric powder and salt and mix well. let it sit for a day . 




Add urugai powder to that and mix well.   OR

Add chili powder  1 cup, mustard powder and fenugreek powder 1 tbsp and mix well.





Heat oil in a pan and temper mustard seeds.





Pour over the mangoes and stir well.





Stir every day and keep it in sulight for 2 to 3 days. 



Enjoy with curd rice.





Tuesday, July 16, 2019

THENGAI MANGAI PATTANI SUNDAL/ DRIED PEAS WITH MANGO AND COCONUT

I do this for evening snack. It's rich in protein. Kids love this. This is so famous in the chennai beach. 
My kids love this. 





INGREDIENTS


Pattani / dried peas - 250 gms

Red chili flakes - 1 tsp

Onion  - 1 big

Chopped Mango -  1/2 cup

Grated  coconut -  3 tbsp

Oil,  mustard seeds,  urad dhal for tempering








METHOD

Soak the peas for 6 hours and pressure cook for 3 whistles.

In a pan pour oil and temper mustard seed and urad dhal.

Add chili flakes.

Add chopped onions and saute.

Add chopped mangoes and saute for 3 to 4 minutes.

Add salt and saute bad add cooked peas.  Mix well.

Garnish with grated coconut.













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