INSTANT PEANUT/ KADLAI URANDAI

This is an instant sweet we can make when we are in a hurry. My son wanted something sweet and I made this immediately. This tastes so good and it stays for a week. Protein and iron which is good for the kids and women.

INGREDIENTS

Roasted unsalted peanuts - 1cup

Grated jaggery - 3/4 cup to 1 cup

Cardamon powder  - 1/4 tsp

METHOD

Ground the peanut coarsely.

Add the jaggery , cardomon powder and grind it , if you can able to make  balls don't add more jaggery, if not add more jaggery and make balls.

Check for other BM # 14 recipes.

OATS BESAN PAYASAM

I learnt this recipe in a TV show which was done by one of my favourite Culinary expert Mrs. Mallika Badrinath. Usually we all prepare oats porridge, But kids wont like oats, when we add besan to this it gives a nice taste and kids like this.

 

Ingredients

Milk - 3 cups

oats - 1/4 cup

Besan/ chickpea flour - 1/4 cup

Sugar - 1 cup

Ghee - 3 tbsp

Cashews for garnishing

Method

• Heat ghee in a kadai and roast the cashews. Take out the cashew and fry the besan in the same ghee.

• In the other side boil two cups of mild and add oats to the milk.

• when the besan is cooked well , a nice aroma comes, that is the time you can pour the remaining milk and stir well to avoid forming of lumps.

• When the besan and milk blends together you can add the cooked oats in that.leave for few minutes , the ingredients will blend together.
• Garnish with cashews and serve.

Check out the fellow bloggers recipe.

HAND POUNDED AVAL / RICE FLAKES LADDU

Today is the second day of BM # 14. This I made during krishna jayanthi. We use to make aval payasam, kids wont relish much. I made this laddu using aval, sugar and milk. It tasted so good and kids loved it Used  hand pounded aval. Sorry for the photograph.

Ingredients

Hand pounded aval - 1 cup

Sugar -- 1/2 cup

cardamon powder - one generous pinch

ghee - 1 tbsp

Cashew - 5 to 6

Milk  as needed

Method

Dry roast the aval until it becomes crisp.

Combine sugar , roasted aval and cardamon powder in  a mixer and ground to  powder.

Heat ghee in a pan and fry cashew and add to the mixture.

Sprinkle milk on the mixture and make lahttp://sangeethaskitchen.blogspot.in/2012/03/show-me-your-hits-series-2-fiber-rich.html#ddus. Watch out while adding milk , it will become soggy.

•  You can use white aval also.
• Instead of milk you can use ghee also like rava laddo.
  
  

check out other  participants of BM # 14.

THIS ENTRY GOES TO RICH IN FIBER HOSTED BY SANGEETHA.

MAIDA HALWA

Very happy to be the part of BM # 14. Thanks to Valli for this opportunity.I have chosen easy mithai which can be made as prasadams. This halwa we can call it as instant halwa, easy and quick to make. I make as a prasad for my Thursday fasting. 

Ingredients

Maida / refined flour - 1 cup

Sugar - 1 cup

Ghee - 1 cup

cashew  - 10

Method

Break the cashews in to pieces.

Combine maida and cashews in a pan and dry roast it, if you draw line with the four it should come smoothly.



Add the ghee and mix well , break the lumps and mix well.

Add the sugar and sprinkle few drops of water to allow the sugar to melt. Mix well until it comes to a halwa consistency. It should take only a minute.

check out the participants in BM # 14.

MOONGDHAL COCONUT MILK PAYASAM

I am so happy to be the part of BM 12. Thanks to valli. My theme for this marathon is 7days of delicious dal, thought of starting with a sweet note. This is very easy and yummy payasam. I used to make when i fast for neivadhyam.

INGREDIENTS

Cooked moong Dal - 1 cup
Grated jaggery - 1 cup
coconut milk - 1 to 1 1/2 cups
Elachi powder - one pinch
ghee and cashew nuts for garnishing

METHOD

Combine cooked Dal and jaggery in a pan.

• When it blends well switch off the gas and add the coconut milk.
• Heat ghee in another pan and fry the cashews and add to the payasam.

• You can replace milk instead of coconut milk.

Check out what others are cooking in the blogging marathon # 12 , here.

OATS WHEAT LADDU

I learnt this recipe in my Tupperware assembly. i have  made some changes in the recipe. It is good for dieters also.I used multigrain atta and oats here. We can make with kanchi mavu also.It is easy and we can prepare it so fast.

Ingredients

Multigrain atta - 1 cup

oats - 1 cup

jaggery  - 1 1/2 cups

ghee - 1 tbsp

badam or cashew - 10

milk - 1 cup

Method

Heat ghee in a pan and roast oats.

Roast oats until it changes it's colour.

Roast atta until it changes to  light Brown.

Ground oats to powder, and mix oats powder , atta , nuts and grated jaggery  in a bowl.

Add milk to the mixture till you can make balls. 

Make small balls out of this mixture and store it in a airtight container.

Note

• we can use sugar instead of jaggery
• We can use ghee instead of milk.

KHAMAN DHOKLA FOR INDIAN COOKING CHALLENGE & CELEBRATING MY BLOG ANNIVERSERY

This is my first entry for the Indian cooking challenge started by Srivalli. I have never made Dhokla in home , first time i have made it came out well. I have followed the recipe and instructions given by Valli. Thanks Valli.

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)Curd - 1/2 cup (not very sour)Water - 1/2 cup Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch.
Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp (I used lime juice)
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds Mustard Seeds Curry leaves Grated coconut Coriander leaves
Little water + Oil to be topped on dhoklas


Method to prepare:

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

IT'S A BIG ONE

My blog turned one. Even though I was in this blog world from June , I started my own blog in July. I have learnt lots of recipes , made lots of friends. i enjoy blogging. I am so thankful to all my friends for the support and encouragement , and request in future also.

I specially thank my Sil Vibaas for introducing me to this blog world.

I prepared this rava payasam for the celebration.

Besan Kheer and An Award

This recipe is my periyamma’s (Father’s Brothers Wife) Signature dish. I just love it. My son is fond of payasams. On Bhogi Pongal I made this , because no one is fond of Poli. Even though I make this nice, I love to have when my mom makes. I have a feeling that her’s always taste awesome. It’s very simple to make but it tastes delicious.

Ingredients

Besan – 2 tbsp
Sugar – ¼ cup ( As per taste)
Ghee – 1 tbsp
Cashew and raisins
Elachi Powder – one pinch
Milk – 1cup to 11/2 cups

Method

1. In a pan heat ghee and roast the cashews and raisins and keep aside.
2. In the remaining ghee fry besan until the raw smell goes, but it should not turn brown.
3. Remove from the heat and add some milk and make a paste without forming lumps.
4. Add some water and milk and boil it , until the smell goes and payasam gets thickened.
5. Add sugar, elachi powder and mix well.
6. Add rest of the milk or even more to adjust the consistency and garnish with cashews and raisins.

It tastes even more tastier when serve chilled.

Since I made this for my son it goes to Just for you hosted by Alka
2. FIC Yellow hosted by Sunshine mom ,3. Cooking for kids started by Sharmi and hosted now my Preety , 4. Makar Sankarthi b hosted by Priti and JFI - Chickpea by Sometimesfoodie.

Award Time

My blogger friend Ann of Delighted Foodie has honoured me by passing me this butterfly Award. Thank You Ann for honouring me, It means so much to me.

PAL KOZHUKATTAI (Rice flour balls in Milk)

I like this pal kozhukatai so.. much. Every time I go to my mom's place I will ask her to make it. This time with the help of my mom I just made it.

INGREDIENTS

Rice flour – 1 

Water - 2 cups

 Jaggery – 1 1/2  cup

 Thick Coconut  Milk – 1 cup

Thin coconut milk - 2 cups

grated coconut – 1 handful

 Elachi (Cardamon) powder – a generous pinch 

 METHOD

1. In a heavy bottom pan add half cup of jagerry and water and make syrup and filter it.

 2. In the same pan add 2 cups of water  , let it boil, add rice flour, grated coconut , stir continuously to make a dough.

 3. Make small balls (Kozhukattai) out of that dough and steam cook it in a idly vessel or in a pressure cooker.

 4. In a pan take the remaining jaggery , add thin cocnut  milk to that and make a syrup. If it is so thick we can add water also. Add elachi powder to that. 

5. When it boils and the steamed balls and give a boil. 

6 Add the thick coconut milk and give a boi.

6. Pal Kozhukattai ready.

This entry goes to EFM Sweets hosted by Srilekha.

This entry goes to srivalli's rice mela

http://cooking4allseasons.blogspot.com/2008/10/announcing-rice-mela-celebrating-rice.html

SABHUDHANA MOONG DALL KHEER

Ingredients

Sabhudhana – ½ cup
Moong Daal – ½ cup
Powdered Jaggery – 1 cup
Milk – 1 cup
Cardamon powder – a pinch
Roasted cashews for garnishing


Method

1. Pressure cook both sabhudhana and moong Daal
2. Add water to jaggery . Boil it until it dissolves and strain the syrup.
3. M ix the syrup and the cooked moong daal and jaggery.
4. Give a boil and add milk.
5. Garnish with Cashews.

This entry goes to EFM Sweets hosted by Srilekha.

BANANA (NENTHRAMPAZAM) HALWA

This recipe i read in a Tamil magazine and i tried it. It was good. This is made with nenthrampazam, the raw ones will be used to make chips.



Ingredients

Banana ( big and well riped) – 1
Sugar, ghee- 3 tbsp, cashew nuts for garnishing


Method

cut the bananas in round shape with the peel.
Arrange it in a plate and cook in microwave high for 2 minutes
Peel the skin and mash well
Measure the pulp and add three fourth quantity of sugar.
Close with a lid and cook in high for 5 to 6 minutes.
Add ghee and cook without lid for 6 to 8 minutes, Stir in between.
Give standing time of 5 minutes and garnish with cashew nuts.

This entry goes to EFM Sweets hosted by Srilekha and MEC Halwa hosted by Kamalika.

http://pallavi-foodblog.blogspot.com/2008/09/announcing-event-yummy-festival-feast.html

I am going to send this recipe to Microwave coocking contest announced by Srivalli

http://cooking4allseasons.blogspot.com/2007/08/announcing-microwave-easy-cooking-event.html

Sabhudhana Coconutmilk Payasam (Kheer)

Ingredients:

Sabudhana - 1 cupJ

aggery - 1 cup

Sugar - 1 cup

Coconut milk made from one medium size coconut

Cashewnuts and kishmish(raisins) fried in ghee for garnishing

Method:

1. Take thick milk ( first milk ) and second milk from the coconut

2. In the second milk soak sabhudhana for 30 minutes

3. Boil some water in a pan and add jaggery and sugar, let it dissolve in the water.

4. Add soaked sabhudhana with coconut milk in that.

5. Within 5 minutes sabhudhana will be cooked.6

. Garnish with cashews and kishmish

Note: Tastes delicious when served chilled.

You can add pieces of jack fruit also

This entry goes to EFM Sweets hosted by Srilekha.

Maida Halwa

This receipe was taught by an aunty when we were in Trichy.This can also be called as one minute halwa.
Ingredients
maida (All purpose flour)- 1 cup
ghee (clarified butter)- 1 cup
sugar - 1 cup
cashewnuts for garnishing
Method
Roast Maida in a dry pan until the raw smell goes. add ghee and sugar. Sprinkle few drops of water, so that the sugar will easily dissolve. when the halwa comes without sticking in the pan, you can transfer and garnish.
This entry goes to Sweet series hosted by Mythreyee and
EFM Sweets hosted by Srilekha
I am going to send this to diwali sweet contest hosted by pallavi

http://pallavi-foodblog.blogspot.com/2008/09/announcing-event-yummy-festival-feast.html