GULAB JAMOON FOR ICC

Hi Friends, I am back with a sweet recipe. in Chennai it is raining heavily. Last week my kids and my hubby got cold , cough etc and some days my Internet was not working i could not post anything or visit all your blogs. Sorry and i will visit your blogs soon.

Gulab jamoon from the scratch is new to me , i tried according to the recipe given by the yum blog in the ICC. It came out well.





Ingredients

Khova – 11/2 cups/ 1 recipe

Maida – 1 cup

Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)

Water – 1 cup (increase if you’re increasing sugar)

Cooking Soda – 3 pinches

Cardamom – 4 pods

saffron leaves – a few

Oil – 1 cup (for deep frying


Method

1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.

2. Knead khova, maida and soda and quickly shape into balls.

3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.

4. Drain the jamuns and soak in the warm sugar syrup.

Making of Khova.

Lataji has given awesome steps to follow and i did that.


8 cups of milk will condense to 1&1/2 cup khova
1 cup maida
3 cups sugar
1 cup water
1 cup ghee for frying
All of the above should be measured in the same cup.


1. Heat the milk in a heavy bottomed kadai.Put some spoons to avoid burning.

2. After 2 to 3 hours your milk will turn like this khova.

ENTRIES FOR CFK WHEAT

All these Entries are taking part in CFk - wheat hosted by sireesha started by sharmi.



NUTRITIOUS BROKEN WHEAT PULAO





WHEAT VEG MOMOS





POORI MASALA / POORI ALOO





Palak Roti.




Aloo Paratha

CHICKPEA PARATHA

BROKEN WHEAT/ DHALIYA PORRIDGE

MIX VEGETABLE PARATHA

COARINDER SPECIAL AND AN AWARD

Vatha kuzhambhu is my husband's favourite. This is time I prepared slightly different by replacing sambhar powder this mixture. It tasted yum.








Ingredients


Pearl onions - 10 to 12
tomato - 1

tamarind - small lemon size ball
salt to taste




For tempering


Oil (gingelly oil)

Musturd seeds

fenugreek seeds

Cumin seeds

curry leaves , red chili






To Roast and Grind


Coriander - 3 Tbsp

Channa dhall - 1tbsp

Red chili - 1 or 2

Curry leaves






Method




In a pan heat oil and roast all the ingredients and grind it to a fine paste.


In a kadai heat oil and pop up musturd seeds , add fenugreek seeds, cumin seeds and red chili , curry leaves.


Add the pearl onions , saute for 1 minute. Add the chopped tomatoes and saute. Add the tamarind extract and salt and give a boil.


Add the grounded paste and give a boil until the raw smell of tamarind goes .

Curry Powder

This powder we can prepare and keep it for some days. I use this powder for brinjal curry, raw plantain curry etc.







Ingredients


Coarinder seeds - 1 cup


Red chilies – 8



Channa dhall - ¼ th cup

Curry leaves – 10 to 12

Hing powder - 1 tps

Oil – 1 tbsp

Heat oil in a pan and fry all the ingredients and grind it..

STUFFED BRINJAL CURRY

Ingredients

.Small brinjals – 400 gms

Curry powder - 1 cup (recipe given )

Oil and mustard seeds for seasoning.









Method



1. Cut the brinjal half from both the sides. If you are cutting horizontally from one side cur vertically from other side.

2. Stuff the curry powder in to both the sides

.3. Heat oil in a pan(liberally) and season with mustard seeds.

4. Add stuffed brinjal and cook in Sim fame with lid closed.

5. After the brinjals are cooked you can remove the lid and allow it to fry.

Mouthwatering brinjals are ready


If you want to use less oil you can steam the stuffed brinjals in a pressure cooker or you can microwave it.


STUFFED BHINDI

Ingredients


Okhra - 500 gms

Curry Powder - 1 cup


For tempering



oil, musturd seeds and urad dhall

Method

1. Cut the Okhras in to long pieces and split it from one side.

2. Stuff the curry powder inside .

3. Heat oil in a kadai and pop up musturd seeds and urad dhall and add the stuffed Okrasand saute. Keep the flame in sim and close and cook, until the okras are crisp.

Goes well with sambhar rice or rasam rice.

These entries are taking part in Priya's Think spice - coarinder event started by Sunita.

AWARD

Priyadharshini of Priya's feast has created this award for particpating in her Diwali 2009 contest. Thank you Priya.

ATTA SEVAI AND AWARDS

Making evening snack is a big task for me. Kids need varieties and it should be nutritious too. I used to make rice sevai once in 15 days. When I read this recipe in a leading Tamil magazine, I thought of giving a try, it came out well and it tasted Yum!!

Ingredients



Atta - 1 cup


Onion - 1 chopped


tomato - 1 small chopped

Carrot - 1 chopped


peas - one handful


chili powder - 1/2 tsp


salt to taste


Garam masala






for tempering



oil, musturd seeds, urad dhall






Method to make Sevai





Dry roast the atta in a dry pan until nice smell come.


Add water and make a dough.


use a sevai press and make sevai.

Steam the sevai in a idli cooker or in a pressure pan and crush it.

Method

In a pan heat oil and pop up musturd seeds and urad dhall.


Add chopped onions, tomato and saute for 1 minute.


Add the carrots, peas and saute for another minute.


Add the chili powder, garam masala and the salt to it.


When the vegetables are cooked add the atta sevai to it and mix well.


Delicious sevai is ready to serve.

This is taking part in CFk - wheat hosted by sireesha started by sharmi.

AWARD TIME

Sree vidya of Vidya's Kitchen has passed me these two awards, i am so happy to recive this . Thank you Vidya.

I would like to pass this to my friends.


Raji, Poonam , n33ma, Trupti, Ann, Priya,Cham, Sowmya, Srilekha, Nithya, Mahimaa, Vidya,Anu, Aquadaze,Swapna, , Shama, Uma, preety, Jaishree, Lubna, Pavithra, premyscakes, Medha , Gita Jayashree Mudaliar, Ramya Asha, Madhu , Ashwini, Vaidehi, RamyaVijayakumar, Vanamala, Varsha, Lubna, Anu, Yasmeen, Suganya, Pavani, Archy, Prasu, mansi, Shabs, shanthi

HAPPY DIWALI - SNACKS AND SWEETS

Happy Diwali to all.!!! Everyone will be in the preparation of celebrating Diwali. My kids are very excited to wear their dress and burst crackers. Janani got her first salwar for Diwali, she wanted a Anarkali dress, she got it!!! Gautham has got a Kurtha. A Saree and a salwar for me!! ;-)



This year I made Mixture, Murukku , Mysore pak and Cashew burfi. I have posted both the sweets already, but i have re posted it here.

MIXTURE

Ingredients

Gram flour/ Besan

Rice flour

Maida / all purpose flour

Oil

Aval / Rice flakes

Peanut

Fried gram Dhall / Pottukadali

Cashew (Optional)

Chilli powder

salt

Hing

Curry leaves

We have to make omapudi, bhoondhi, maida biscuit and mix with all.

OMAPUDI

Ingredients

Gram flour

Rice flour

oil

Method

Combine Besan - 1 cup and rice flour 2 tbsp and make a dough by adding little water.

Heat oil in a kadai, when the oil is hot keep in the medium flame and Make Omapudi with the murruku presser using the plate which has lots of holes.

You can directly press in the oil, because we are going to crush at the last.

Make this according to your quantity, how much mixture you want.

Bhoodhi

Ingredients

Gram flour

Rice flour

oil

Method

combine one cup besan and 1 tbsp of rice flour , add water and make like dosa batter consistency.

Heat oil in a kadai , keep the flame in high (if it is sim the bhoondhi's won't come perfect)

Keep the bhoondhi karandi on top of the kadai and pour the batter and make bhoondhi.

Quantity depends upon your need.

Maida Biscuit

ingredients

Maida

Sugar

oil

Method

Dissolve the sugar 3 tbsp for 1 cup maida in water.

Combine the maida and sugar water and make a dough (Like Chappathi )

Roll out big chappathi and cut into pieces and deep fry it.

Quantity depends upon your need.

Final Product

1. In a large vessel add chilli powder, salt , hing.

2. Heat oil in kadai and deep fry aval(rice flakes), curry leaves and add it in the vessel, the raw smell of chili powder will disappear in the heat.

3. Crush the omapudi add to this, add bhoondhi, maida biscuit , peanuts, fried gram dhall, cashews.

4. Mix well. Your appetizing mixture is ready.

Cashew Burfi

Ingredients

Cashew – 150 gms

Sugar - Twice of cashew paste

Ghee (clarified Butter) – 1 tbsp

Milk – 2 tbsp

Method

1. Soak cashew in milk for 30 minutes and grind it to a paste.

2. In a heavy bottomed pan add sugar, add required quantity of water to dissolve the sugar

3. Add a spoon of milk to the boiling sugar syrup. After two minutes if there is dirt in the sugar syrup , it will be collected in the sides of the pan, take it out

.4. Check it out for one string stage , that is if you touch the sugar syrup between your fingers one string will come.

5. In that stage add the grounded cashew paste.

6. Stir nicely not to form lumps.

7. When it boils nicely add ghee. Keep a plate greased with ghee.

8. When it is not sticking in the pan pour a drop of cashew mixture in that plate, if you can roll it like a ball, you can pour entire mixture in the plate.

9. Allow it to cool , when it is Luke warm make pieces.

MYSORE PAK

I learnt it from my mom. I miss appa ( FIl) whenever I make this. He used to say “ grand sweets (Shop name) mathri panneyeruka vidhya”. He will ask me more since he is a diabetic I won’t give him, but somehow he will get it done. My kids call this as Diamond sweet.

Ingredients

Besan / Chickpea Flour – 1 cup

Sugar – 2 to 3 cups

Ghee – 1 ½ to 2 cup

Refined oil – 1 cup

Elachi powder – one generous pinch

(we can use ghee 3 cups or ghee 2 cups and oil 1 cup)

Method

In a heavy bottomed kadai combine sugar and water and make one string syrup. I have taken 2 ½ cup of sugar. If you touch the syrup between your hands it should form a string.Add besan and mix nicely to avoid lumps. If some lumps are there no problem it will dissolve later.

If you are using oil add in this stage.Don't worry about the taste you cant feel the oil. Stir continuously . Gradually add the rest of ghee.Grease a plate with ghee , pour a drop of mixture in that and if you can roll as a ball, it is right stage. The picture shows the stage.



Pour the mixture in the greased plate, sprinkle sugar on top ( optional) and make pieces when it is warm.

MULLU MURUKKU

Janani asked me to make star murukku this year, she calls this like this. My maternal aunt makes this awesome, i asked the proportion and it came out well.


Ingredients

Rice - 4 cups

Channa dhall - 1/2 cup

Moong dhall - 1 cup

Hing

Sesame seeds

Cumin seeds

Butter

salt

oil

Method

1. Dry roast channa dhall and moong dhall until it slightly turns colour and nice aroma comes.

2. combine rice and both the dhalls and grind in rice mill.

3. Take one cup (200 gms) flour, add 1 tsp - cumin seeds, sesame seeds , salt , I tbsp of butter, hing and make a dough.

4. Make small murukkus using the star plate and deep fry it.

This is taking part in Diwali 2009 hosted by Priyas's feast. and Purva's Diwali Dhamaka.

Mysore pak and Cashew Burfi is taking part in Sreisha's Sweet Series.

Mysore pak is taking part in FIL Ghee hosted by Sangi.

RAJMA AND PASTA SOUP AND AWARDS

Soup with bread toast is a comfortable meal for us during the evening. When I gone through Shabs Italian bean and pasta Soup, i found it very interesting and yum. I replaced chicken stock cube to Vegetable stock cube and fresh kidney beans. i served with Brown bread toast. My kids enjoyed the soup by dipping the bread into soup and relished.


I was receiving lots of spam comments to a particular post. I moderated by adding the word verification , now I am not receiving spam comments.

Ingredients

butter - 1 tbsp

carrots thinly sliced - 1 cup

onion sliced thin - 1/2 cup

Garlic - 2 finely chopped

tomato - 1 chopped

tomato puree - 1 tsp

Red Kidney beans - 2 cups (soaked overnight and boiled)

Green Peas - 1/2 cup

Vegetable Stock cube _ 1 ( Maggi)

Pasta - 1/2 cup

salt and pepper

Method

1. Heat a pressure pan , melt the butter and Onions, garlic and carrots. Ad tomato and tomato puree and saute until tomato is soft.

2. Add beans, peas and stock cube and water.

3. Add the pasta shapes, when it boils adjust water and close the pan and give 2 whistles

4. Adjust salt since stock cube consists salt and add pepper powder according to taste.

This is taking part in these events:

1. JFI Rajma hosted by Divya of Dil Se started by Indira

2. WYF - light meal hosted by Easy crafts.

3. My Legume Love Affair hosted by Cook sister started by Susan.

AWARDS.

Sree Vidya of Vidya's Kitchen passed me this award, thank you vidya , I am so happy.

I would like to give a Giant near hug to my friends;
1. Shanthi Krishnakumar, Shabs, Aysha, Padma, Shama nagarajan, Priya, Raji, Uma, Jeyashri suresh, Prathiba, Lata Raja, Gita, Neema, Sangi, Sowmya, Nithya, AnuSriram,Jaisree,poornima , Varsha

,
Shanthi has given this award for participating in Duseera, Diwali event hosted by her. I am so happy to be a part of the event.

JANTIKALU OR MURUKU FOR ICC AND AWARDS

Murukku is everybody's all time favourite. I have tried mixtures and some other types of murrukku in home , but this thenkugal I am trying for the first time and it came out well. I prepared as per the recipe of Srivalli for ICC.








Ingredients Needed:




Raw Rice - 4 cups



Urad Dal - 1 cup


Water - app 1/2 cup or more



For Seasoning



Cumin seeds - 1 tsp


Sesame seeds- 1 tsp


Asafetida/ Hing - 1/2 tsp


Salt to taste


Butter - 75 gms




Method to prepare:



Wash and drain the rice. Shade dry the Rice for 1/2 hr.





Dry roast the Urad dal to light brown.


Allow it to cool.


If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.



In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.



Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls.



Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai



.Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.






Lata Raja has passed me this honest scrap. Thank you Lata.I am so sorry for posting late.






My 10 honest scrap.

1. Love to move with lots of people and make friends.

2. Love to help others.

3. I am little short tempered but will cool down soon.

4. i don't keep anything in my mind , if i feel something is not correct I will tell them, but sometimes I feel it is not good.

5. Love to spend time in the kitchen and try different dishes.

6. Love to have a collection of sarees and salwars, and matching accessories.

7. Sewing is my hobby and now I have to start again.

8. My favourite hobby is to read books and watching reality shows.

9. Like to watch all kamal hassan movies. (Unnai pol oruvan is due

10. I am so attached with my parents, hubby and children. My kids are my world. ( Mostly all girls will be like this).




Sangi has passed me this award on her 100th post, Sorry sangi I have posted late. Thanks Sangi I am honoured.