KARUPAATI MYSORE PAK/ கருப்பட்டி மைசூர் பா

I am using karupatti for lots of sweets and for coffee and tea. I usually make mysore pak with sugar.

Since  I stopped using white sugar for so many years. the consistency of the burfi  depends upon the nature of the palm jaggery. Mine was little chewy consistency .  When I searched I found this in my good friend Jeyasri s kitchen. 

INGREDIENTS

Besan / Gram flour - 1 cup

Palm jaggery -  1.5 cups or 1 1/4 cup

Oil - 1/2 cup

Ghee - 1/2 cup

Water - 3/4 cup

METHOD

Grease a tray with little ghee for pouring the mixture, I have used aluminum

 foil.

In a heavy bottom pan, add the besan and dry roast .

Transfer in a bowl and add oil and make a paste and keep it aside.

In the same pan add karupatti and water , let it dissolve , strain it and boil again in a low flame.

After sometime if you touch in between your fingers you will get on string consistency.

Add the besan paste and keep on stirring , add the ghee little by little.

When it thickens add the ghee gradually. 

If you drop  a little it in the greased tray , you should  make a ball out of that.

When it reaches the consistency pour it in the tray and let it cool and make desired shape. 

 

கருப்பட்டி அக்கார அடிசில்/ PALM JAGGERY AKKARA ADISAL

Akkara adisal is a traditional Iyyengar dish. We make this on Aadi pooram , Andal's birhtday and koodavalli in marghazi . It's cooked in milk and consistency will be semi solid. I made this today with karupaati with palm jaggery. 

INGREDIENTS

Raw rice - 1/2 cup

Moong dhal - 2 tbsp

palm jaggery - 1 cup

Milk - 1 litre

Cardamon powder - 1 tsp

Saffron - few strings

Ghee -  2 tbsp

Cashew and dried grapes

METHOD

Wash the rice and moong dhal and drain the water completely. 

In a pressure pan dry roast the  rice and dhal till a nice aroma comes.

Add 3/4 th of the milk to that and cook for 4 whistles. 

 In  a pan add palm jaggery add water till it covers and dissolve , strain it and keep it aside.

Once the pressure settle mash the rice well.

Add the jaggery syrup, cardamon powder, saffron , ghee and the milk and cook for 2 minutes.

It should be semi solid consistency , add milk if its solid.

In a pan heat the  remaining ghee and fry cashew and dried grapes and add .

 

BOOST BESAN BURFI WITH PALM JAGGERY

 Made this during navarathri, it was in the draft for so long. you can try this with bournvita also.

Adopted from Raks kitchen. Substituted sugar with palm jaggery.

INGREDIENTS

Besan / gram flour  3/4 cup

Palm jaggary - 3/4 cup

Boost - 2 small sachet (5rs.) Or 1/4 cup

Ghee - 1/4 cup

Cashew - 10 to 12. 

METHOD

Grease a tray or a plate , keep it ready for pouring the mixture. 

Cut or break the cashews.

In a pan add ghee , when  it melts , add besan/gram flour to that and fry the gram flour nicely , till the raw smell goes and nice aroma comes. Make sure that the flame is low. Stir continuously. Keep it aside.

In a pan add 3/4 cup of palm jaggery and add water to cover it. Boil it and bring it to one string consistency. 

When it reaches add the roasted gram flour , mix well , add the boost to that and mix well.

Keep the flame in low, add the cashews  and mix well . Add a small drop to the greased tray  if you can roll nicely, that s the stage. Pour the mixture on the tray. 

Let it cool, when it is little warm cut into pieces.

 

WHOLE WHEAT EGGLESS BANANA WALNUT BREAD

Happy new year to all. Hope to be regular in posting recipes. This year I have started baking . Learnt this recipe from my good friend Hetal, Tried for the first time it came out so well.I was so happy to see the out come. I replaced sugar with brown sugar.

INGREDIENTS

Whole wheat flour - 1 1/2 cup

Sugar - 1/2 cup ( I used brown sugar)

Banana - 2  Big ( I used 4 small bananas)

Refined oil  or Coconut oil - 3/4 cup + 1 tbsp

Or 

Oil 3/4 cup and butter 1/4 cup

Baking powder -  1 1/2 tsp

Baking soda -  1/2 tsp

Vanilla essence - 1 tsp

Finely chopped walnuts - 1/4 cup

Raisins - 1 tbsp 

METHOD

1. Preheat the oven for 10 minutes  at 180 * degree

2. Mix the dry ingredients ( flour, Baking powder,baking soda, Walnuts and raisins.  

 3. Mash the bananas, and mix all the wet ingredients  ( oil, sugar and vanilla essence. )

Mix properly till the sugar dissolves nicely.

4. Combine the wet and dry ingredients and mix well. The       dough will be slightly thick,

5. Transfer to the Baking tray leaving space to raise.

6. Bake for 20 to 25 minutes , Adjust the timings according to your oven .

Insert a fork and check whether it has done

Enjoy your healthy banana bread.

NOTE

You can replace sugar with jaggery too.

You can increase banana , it gives more flavour and moist.

You can add choco chips or chocolate chunks

MOONGDHAL COCONUT MILK PAYASAM

Hi all , this month I am paired with Saraswathi . She gave me any dhal and jaggery. Usually I make this with milk , this time i used coconut milk.

INGREDIENTS

Moongdhal - 1 cup (cooked)

Jaggery - 3/4 cup (grated)

coconut milk - 1 1/2 cup

Cardamom - 1 pinch

Ghee - 1 tbsp

Cashew and raisins  for garnishing  

METHOD

In a pan heat ghee and fry cashew and raisins.

Keep it aside.

In the same pan add cooked moongdhal and grated jaggery. Let it blend ,

Add coconut milk and adjust the consistency and add cardamon powder. 

Garnish with cashew and raisin.

MOONGDHALL HALWA

Today is first day of BM # 21 group 4. Thought of starting with a sweet note.I made this as prasad for navarathri. Everybody liked it.Tasted in my friends place and got the recipe from her.

 

 

 

 

INGREDIENTS

Moong dhall  - 1 cup

Sugar – 1 ½ cups

Ghee – 1 cup

Milk – 3 cups

Dry fruits for garnishing

 

METHOD

Soak moong dhall for 1 hour and grind coarsely.

Heat  ghee in a pan and switch off the flame. Add the paste , mix well without forming lumps and on the flame and roast till it changes colour.

Add milk and cook well , until it absorbs all the milk .

 

Add sugar and cook till it changes it s colour.

 

 

Cook until the sugar caramelizes and halwa leaves the pan.

 

 

 

See more recipes of BM # 21.

MANGO HALWA

Today is the last day of BM#15 group 1. Thank you Valli for the opportunity. I started the BM with a sweet and I wanted to end the BM also with a sweet. Usually I make Mango milk shake with ice cream and aam papad. I have book marked this recipe from Nithya's blog many days ago. I thought of making this to end the BM.I love the way she presents her recipe, amazing clicks etc. This halwa was so tasty and yum. I used Banganapalli mango for this. Mangoes without fibre are good to make this.

INGREDIENTS

Mango pulp - 2 cups

Sugar - 1 cup

Ghee - 2 tbsp

METHOD

In a blender add roughly chopped mangoes and make puree without adding water.
In  a pan add mango pulp and sugar.

Cook in medium flame until the sugar dissolves and blends nicely. Add the ghee. cook until it leaves the pan and comes in halwa consistency.

 

Grease a dish and pour the halwa. Let it cool . I kept in the refrigerator to set and made pieces.

Check here to see exciting recipes of BM # 15.

This entry is taking part in Nupur's Kid delight started by Valli

This entry is taking part in Mango Mania in Pumpkin farm.
MANGO MILKSHAKE WITH A TWIST

PINEAPPLE KESARI

Happy to be the part of BM # 15. Thanks to Srivalli. This time i am going to post in the theme Kids Delight - Fruits. My kids love to take fruits to the school for their snack. My son and daughter loves kesari, this was in my mind for so long time and i used this opportunity to prepare this.I adapted the recipe from Indian Vegetarian kitchen. 



INGREDIENTS

Suji/ rava - 1 cup

Water  - 21/2 cups

Sugar - 2 cups

Ghee - 1/2 cup

Pine apple pieces - 1/2 cup

Yellow colour - one pinch (optional)

Pineapple essence - few drops ( optional)

Cashew, raisins for garnishing

METHOD

Heat  a pan and fry cashew and raisins and keep it aside. Heat ghee and fry the suji.







Boil water in a pan with pineapple pieces. When it boils add the suji.

 When the suji has cooked, add the sugar and cook well. Add food colour and pineapple essence.

when it blends well and it leaves the sides , switch off  the flame.

Garnish with cashew, raisins.


Check out the recipes of BM # 15.

This entry is taking part in kids delight  fruits hosted by Nupur

KAMARKET - A CHEWY JAGGERY DELIGHT

This sweet we use to buy and have when we are in school. We enjoy chewing the kamarket. I learnt this from my cousin sister who is a very good cook. It tasted so well , my kids loved this.Happy to be the part of BM#14, thanks Valli for the opportunity.

INGREDIENTS

Grated dried coconut/ kopari - 1 cup
Grated Jaggery  - 1 1/4 cup
Fried gram - one fist full
Ghee - 1 tsp

METHOD

Grind the koparai in a mixer and roast it in Ghee.

Make a sugar syrup and strain the dirt and allow it to boil , until it thickens .

If you drop the syrup in water and roll with your hands and if you can make a ball, that is the right consistency.

In that stage add the grated koaprai and fried grams to that.

Mix well and transfer to a bowl.

When it is warm make small balls , chewy jaggery delight is ready.

Check out the fellow bloggers.

VARO FOR ICC

Varo , this sweet I have tasted but I have not tried. When valli have announced as this month's challenge , I was thrilled to try it out. I have followed simply sindhi Recipe.

Ingredients

Sliced nuts like cashew nuts, Almonds, pistachios, Walnuts,  - 1 cup

Khus Khus - 1 Tbsp

sugar - 1cup

Elachi Powder - 1/4 tsp

Ghee - 1 tbsp

Method

• Slice the nuts and mix well.
• in a pan heat the sugar and ghee , when it melts and caramelised to a light brown colour add the nuts , khus khus and elachi powder.
• When it thickens transfer into a greased plate and make slices.

LADOO

Hope everybody had a blast on Diwali. After Diwali i was down with fever , so i could not update my blog. I made mixture, Cashew Burfi and Ladoo. Since i have posted then other 2 last year, i thought of posting this. My aunt makes wonerful ladoos. I have helped her in making ladoos when i was in Delhi,. This time i have tried alone , it came out well.



Ingredients

Besan – 4 cups (chickpea flour)


Sugar – 6 cups


Water – 2 cups


Cashew, raisins, clove , ghee




Method




Make sugar syrup by dissolving sugar and two cups of water. The syrup should be sticky like we make for gulab jamoon.






Take 2 cups of besan add water and make bhoondhi using bhoondhi karandi( it is a tool to make bhoondhis) Repeat the same for the rest of besan.

Strain the oil in a paper napkin and add the bhoondhis to the sugar syrup.


We can keep it aside for one hour also. Before making laddu fry cashews, raisins and clove in ghee and mix well and make laddus.


You can make approximately 60 laddus of this size.


Note :

1. You can add lemon juice to the sugar syrup to avoid it getting thicken.
2. If the sugar syrup become thick after adding bhoondhis to it, keep the vessel inside warm water and mix well, the syrup will become thin and you can make ladoos easily.

MANAOHARAM FOR ICC

Manoharam is a favourite sweet of our family. My mom makes this during krishanjayanthi and karthigai.  My son love this. I made this during krishnajayanthi.

It is a wonderful recipe in ICC

Ingredients
Rice – 4 cups


Moongdhall – ½ cup


Urad dhall- ½ cup

Oil for frying


Jaggery – 1 cup

Elachi powder – one generous pinch





Method

1. combine rice, moongdhall, urad dhall and grind it as flour.


2. Make murukku out of that without adding salt.

3. Crush the murukku.


4. If the crushed murukku is one cup , take jaggery 1/2 cup.

5. Make a thick jagerry syrup, if you pour one drop in water you should be able to roll as ball.


6. Mix the crushed murukkus and make small balls .

ATHIRASAM FOR ICC

I have not tried Athirasam in home, when Srivalli for ICC announced i am so happy to try. But I was not so confident that in can make it good. Luckily my mom came and we both made this. In fact she did lot and I helped her.

Ingredients

Rice flour - 1 glass

jaggery - 1/2 glass

coconut grated - 2 tsp

Cardamon powder - 1/4 tsp

water - 1/2 glass

Oil for frying



Method



Grate the jaggery and add water to cover it.cook onhigh flame and remove the scum. Once it starts boiling add the grated coconut and the cardamon powder.
when it boils add the rice flour slowly and make a dough.
Make small discs out of the dough using a greased plastic sheet.
Heat the oil in a kadai and deep fry the athirasam.

WHEAT HALWA

We celebrated our 10th Anniversery on Feb 7th. I made this halwa. This recipe i got from my friend's MIL, who makes awesome sweets, the highlight of this it needs less effort in string the halwa. I was planning to make it for Diwali but i could not . so I made this for this occasion and it turned so well.

Ingredients

Samba Wheat - 100 gms

Sugar - required quantity

Ghee - 200 gms

Keseri powder or red colour - one generous pinch

Cardamon powder - one pinch

Cashews for garnishing

Method

1. Soak the Wheat overnight and grind it to a paste.Keep it aside for 1 hr. After that you can see the water will come up, strain that.

2. if the paste is 1 cup add 3 cups of sugar and mix well, add the colour.

3. Keep this in a vessel and close with a lid and keep it in a pressure cooker as we do or making rice.

4. when the steam come out in a high pressure from the cooker put the cooker weight and keep the flame in Sim. Cook for 35 minutes in the low flame.

5. when you can open the cooker transfer to a heavy bottom pan and add 1/2 cup ghee ( cup in which u measured the paste) and cook well, mix it nicely.

6. Add ghee if its Sticks to the pan.Add the cardamon powder.

7. When it come without sticking in the pan transfer to a greased plate.

8. Garnish with Cashews.