Almond-Cashew Chocolate Burfi for Diwali 2009

I tried Madhumathi's Almond-Cashew-Choco burfi. It came out simply superb.



Here is the link for the recipe from Madhu's blog,
http://madhusfoodjournal.blogspot.com/2009/03/almond-cashew-choco-barfi.html#comment-form

Milk Peda for Diwali 2009

Happy Diwali to all of you:-)
Back after a long time with some series of sweets made for Diwali.
I got this recipe from my sister-in-law and it is very easy and very tasty.

Here goes the recipe,
1/2 pound Paneer (2-2 1/2 cups)
1 tin Sweetened condensed milk
1 cup Milk powder
2 tsp cardomom powder
1 tbl spoon Ghee

Method:

• Grate the Paneer
• Mix milk powder,condensed milk with the paneer
• Heat a heavy bottmed vessel on a medium heat and pour the mixture into the vessel.
• Keep stirring until it forms a like a dough/thick paste.
• Remove from the stove and add the ghee and cardomom powder and mix well.
• Pour the dough into a greased plate and spread well
• Cool it for some time and then cut into desired shapes.
• This makes good number of pedas.

I shall also post recipes for the other sweet Chocolate burfi soon.

Khaman Dhokla- Indian Cooking Challenge for July

This is a dish for Indian Cooking Challenge, an on going event hosted by Srivalli.
This month's challenge was do Khaman dhokla with the recipe given by her and we had to follow and finally post our outcome and experiences.
From my experience doing this Khaman Dhokla, It came out pretty well but not as expected.
I think i added some baking soda or may be some Eno salt more, where it rised well and tasted very well. It did not come out in proper pieces for me. But actually it tasted very nice. Otherwise it was very spongy and nice flavor. It is fun participating in this challenge.

I shall post my snap soon today in the evening. I have some problem loading photos into my computer from my camera.

If you want to participate in this challenge, Please do send a mail to Srivalli.

Recipe given by Srivalli is as follows:
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
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp

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.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming

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

The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Rava Laadoo (For Indian Cooking Challenge for June)

Srivalli has started a event called 'Indian Cooking challenge', where she will give us the recipe and we have to try it out with in the deadline and post in our blogs. It is an exiting event and challenging though. Also we get to do many new dishes. This is the trial round and started with a sweet- Rava Laddoo.
Here goes the recipe for the dish as per Srivalli's measurements and ingredients.
Ingredients:
Rava 1 cup
Sugar 1 cup
Ghee 3-4 table spoons
Cashew nuts 10 nos
Raisins 10 nos

Method:

• Dry roast Rava till light golden brown till the aroma starts coming out.
• Grind the Rava into a smooth powder.
• Powder the sugar and mix with the Rava.
• In a pan heat the ghee, add all the nuts and raisins and fry till golden brown.
• Mix the ghee with the powdered mixture and make small balls.

This recipe goes to Srivalli's -Indian Cooking Challenge trial round,

Vegetable Samosa

Ingredients:

For the filling:
2 tsp oil
1 tsp Jeera
1 boiled and mashed potatoes
1/2 cup green peas
1/2 tsp Chilli powder
salt to taste

For the pastry
1 cup Maida
1/2 tsp salt
1/2 tsp Jeera
1/2 tsp Baking soda
1/2 tsp oil
water to make the dough

Method:
For the Filling:

• In a pan add oil and Jeera, allow it to splutter.
• Add peas,mashed potatoes, chilli powder and salt.
• Cook for a while and filling is ready.

For outer covering(pastry):

• Sift the maida, salt and baking powder together.
• Add jeera and mix well with the mixed flour.
• Slowly add water till the dough is thick like chapathi dough.
• Knead the dough for atleast 3-4 minutes to make it soft.
  
• close the dough for 1/2hour with a wet cloth.
  

Method to make the Samosa:

• Make small balls with the dough.
• Roll the balls like Roti's.
  
• Cut each flattened rolls into half.
• Fill each half with the stuffing and brush all the edges with water and press with thumb and cover all the edges.
• Deep Fry in oil till golden brown.
• Serve hot with tomato sauce or chutney.

This can be served as a tea time snack.

Butter Biscuit

I tried Asha's Butter biscuit for the first time and it turned out really well. For a long time i wanted to try eggless biscuit the indian style. Finally got a chance to make.

Ingredients:
1 cup of All purpose flour
1/4 cup of butter
1/3 cup sugar
1/4 tsp Baking powder
1/2 tsp Baking Soda
1/2 tsp salt
1 tsp Jeera (optional)

Sift the flour, baking soda, baking powder,salt and set aside.
Add Jeera to the flour and mix well.
Soften the butter and sugar together and mix well.
Add the Flour mixture to the butter cream.
Turn on the oven to 350F
Make balls and flat them with your palm and keep it in the fridge for sometime.
Keep in the fridge till the oven gets pre-heated.
Place the biscuits in a baking sheet and bake them for 10-15 minutes.
Bake them till the biscuits turns light brown.

You can also visit Asha's blog for more details.
Asha's Butter Biscuit Recipe

Home Remedy for Gastric trouble

A quick recipe to get a relief from gastric trouble ,

3 table spoons of Dhania (Coriander seeds)
few pieces of Ginger
2 tsp lemon
2 tsp sugar (optional)
2 cups of water

In a mixer add 1 cup of water and all the above ingredients and grind together.
Squeeze the juice out into a glass.
Once again add 1 more cup of water with the same mixture and grind well.
Squeeze out the juice again into a glass. The juice is ready.
We can drink 1 cup of juice, once a day.

It helps to release the gastric trouble and it does not have any other side effects.
I tried and it really helps.

Aloo Methi

Very simple and quick dish to make with ingredients whatever you have at home.
Ingredients
2 potatoes
1 cup methi leaves
2 tomatoes
1/2 onion (optional)
2 tsp red chilli powder
1 tsp garam masala powder
1 tsp dry mango powder
1 tsp Jeera
2 table spoon of oil
salt to taste

Method
Chop the potatoes,tomato,onion and methi and keep aside.
In a pan, add oil, jeera and allow it to splutter.
Add the Onion and fry till golden brown.
Add the methi leaves, tomatoes and potatoes and allow it to cook till done.
Add some water for boiling the vegetables and cook them covered.
Add salt, chilli powder, garam masala and dry mango powder and stir well.
Servce hot with roti's or rice.

Rasmalai

After a long time, I am back with a desert. I got this recipe from my colleague and tried out everything from scratch.
Ingredients
For malai
3 cups of whole milk
3 spoons of lemon juice
Sugar Syrup
1 cup sugar
2 cups water

For the Ras
3 1/2 cup of milk(I used 2% Reduced fat milk)
10 spoons of sugar
A pinch of Safforn
Cardomom powder 1 tsp
Method to make malai

• Boil the 3 cups of whole milk. keep stirring making sure it does not burn in the bottom.
• Once it comes to boil, add the lemon juice and stir slowly
• Once the milk is separated, drain in a muslin cloth and separate the malai(paneer).
• Squeeze the excess water from the paneer.
• Mash the paneer well and make it a flat and round shape.

For the Sugar Syrup

• Boil 2 cups of water and add sugar to it make a sugar syrup.
• Add the paneer balls in the hot water and keep the lid closed for 15 minutes.(Keep the gas in medium flame).
• Place the malai in a broad vessel, it will puff up after boling them.
  

For making the Ras(Syrup)

• Boil the 3 1/2 cups of milk , Keep stirring and see to that it does not stick to the bottom.
• Boil the milk for approx 25 minutes until it condenses and turns into light pink color.
• Add the saffron, cardomom and sugar and stir well.
  

Final Steps

• Add the boiled malai from the sugar syrup and add into the Ras.
• Chill the Rasmalai for couple of hours.
• Serve chilled.

If required garnish with pista and serve chilled.

Rasmalai goes to Srivalli's Mithai mela.

Badam(Almond) Halwa

I made some 'Badam halwa' for our second marriage anniversary.
I tired this recipe for the first time and turned out pretty well.

Ingredients
1 cup Badam
1 cup Sugar
1/4 cup milk
1/2 cup ghee
Little saffron

Method

1. Soak the badam in hot water and peel the skin out.
2. Grind the badam with 1/2 cup of milk into a smooth paste.
3. In a non-stick pan add the 1 cup of sugar and little water and allow to dissolve.
4. Allow the sugar to dissolve well and once a string consistency comes add the badam paste.
5. Add the remaining milk in saffron and add it to the mixture and keep stirring.
6. Once the mixture is mixed well, slowly add ghee little by little.
7. Keep the gas in low flame throughout the preparation.
8. Keep stirring till the halwa consistency comes(15-20 min).
9. Once the mixture leaves the pan and starts getting thicker, remove from the gas and pour the mixture in a greased plate.
10. This halwa becomes thicker as it becomes cold.

Note: Sliced badam can also be used and need not be soaked. It can directly be grounded with milk.

This recipe goes to Srivalli's Mithai Mela: