Figs Payasam|Mithai|BM #14

I tried a payasam with dried figs today. It turned out pretty good. Frankly, it is the hot version of figs milk shake.
Ingredients
4-5 Dried figs
1 cup plain milk or coconut milk
2 spoon of sugar (optional)
1/2 tea spoon Ghee
Few cashews to garnish
                            
Method
Soak the figs in water for 1/2 hour and then grind to a smooth paste.
In a pan add the ground figs, milk and sugar and boil for 5 minutes.
In a small frying pan add the ghee and cashews and fry for a minute.
Garnish and serve hot or cold.

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Sweet

15

Pazha Panchaamritham|Mithai|BM#14

I had lot of banana at home which were starting to get black spots on top and none of us were consuming it. I thought instead of wasting them, i had to either make banana bread or this sweet. This sweet is much easier i felt for today. I did not want to switch on the stove or oven for making any sweet today. This is usually made and sold in temples. I just love them a lot. This is a very famous sweet in south side temples, of course they add more items to it. This is my version of it.

This is simple and can be made in 5 minutes if all the ingredients are available at home. This is also a quick sweet for neivedyams(offerings).

2 Ripened Banana
5-6 Raisins
2 table spoon powdered Jaggery or Brown sugar
1 tea spoon Ghee
1/2 tea spoon cardamom powder
2-3 Dates (optional)
few kalkand (sugar crystals)

In a bowl mash the banana. Add the brown sugar, ghee and all the other ingredients and mix well and serve.

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14

Payathu Maav Laddu|Mithai|BM#14

I had some left over Payatha maav( Green Gram dhal) flour that i bought for my son, which i use to bathe him with that. I almost used it for 14 months and now i have stopped using them.I had some left over flour and decided to do this urundai (sweet). Usually in India, they say giving bath for babies with such flours is good for their skin.
Ingredients
1 cup of Green Gram dhal flour(Payathu Maav)
1 cup Powdered sugar
2 table spoon melted ghee
Little raisins and cashews

Method
Dry roast the green gram flour until the raw smell goes away and nice aroma comes out of it.Switch of the stove.
Mix the powdered sugar along with the green gram dhal powder.
In a small pan heat the ghee and add the cashews and raisins and allow it to turn mild brown and switch off the stove.
Mix the hot ghee with the mixture and mix well.
Form into small laddoos when it is warm itself. Otherwise it is difficult to form laddoos.

I am totally not happy with the photo today. Hopefully will upload some better photo next time.
Lighting was bad.

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This also goes to Prerna, Kathy and Barbara's IndianFoodPalooza

Sweet

13

Mixed Fruit sweet Pachadi |BM #14

Today for the Blogging Marathon, I wanted to pick something really simple and easy to make sweet and also wanted to consume with in a day. This sweet pachadi is usually served in marriages or any functions at home.
                          
Ingredients
1  Apple
1 Banana
1 Kiwi
1 Tomato
Little Grapes
1 cup Sugar

Method
In a pan add the sugar and a little water and allow the sugar to dissolve and form a syrup.
Add all the fruits and allow to boil for few minutes.
Allow it to cool and then serve.
In my preparation, i felt the kiwi made it too sour.

Note
You can use any fruits you feel like.
You can also add any dry fruits

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14

Kalakand|Mithai|BM #14

Today i decided to make Kalakand for Blogging Marathon, since it is a weekend and my husband will be around to take care of my little one.
I wanted to do this sweet for a long time. But only today i got a chance to make it. This week we are having fun having sweets everyday. I am sure we will have to workout extra next week :-) But it is okay once in a while i think what say??:-)
                          

I referred Manjula's recipe with just extra ghee and used half of her measurement mentioned.
4 cups of whole milk
1 1/2 spoon lemon
1/4 cup of sugar
1 tea spoon of ghee
chopped Pistachios for garnishing

                                      

Method to make paneer
Boil 2 cups of milk in a pan and once it comes to a boil add the lemon juice and stir occasionally.
The milk will start to break and curd will start to separate from the whey. Switch off the stove.
Once they are separated completely, Strain in a muslin cloth and run cold water to remove the flavor of lemon.
Method to make Kalakand
In another pan boil the remaining 2 cups of milk. Keep stirring continuously.
Add the strained paneer, sugar and keep stirring. [For me it took 20 minutes]
Keep stirring until they form a soft lump and start leaving the pan.
Transfer the contents to a greased plate.
Spread evenly in the plate and drizzle 1 tea spoon of ghee on top. Now, with a help of spoon spread evenly and make a smooth surface at top. Ghee helps to prevent sticking to the spoon and also gives a nice flavor.
Sprinkle some chopped pistachios allow it to set/cool for about 1 hour.
Cut into small pieces after it cools down and enjoy.
                                


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This sweet goes to Prerna, Kathy and Barbara's IndianFoodPalooza.

Sweet

13

Vella Dosai |Sweet Dosa|Mithai|BM #14

Vellam dosai is a simple sweet dosa made with Jaggery. I wanted to try the same with dark Brown sugar instead of jaggery and Whole wheat flour instead of All purpose flour and see how it turns. They turned out really nice and crisp. This is a perfect recipe for anyone during fasting.  I made this as an offering to God today.
                          
Here goes the recipe.
1 cup Whole wheat flour
1 cup Brown Sugar (If Jaggery ,you can use 1/2 cup)
Pinch of cardomom powder
Ghee
Approx 1- 1 1/2 cup Water

Method
In a vessel add the flour,brown sugar,cardomom powder and water and mix well.
Mix well without any lumps. This batter will have to be a little thin.
Heat the tava and spread a little ghee. Pour a laddle full of batter and spread the batter little bit to form a round shape.
Pour a little ghee on top and flip once it is cooked on one side.
Wait until it becomes crisp on both sides, if required.
And serve hot with unsalted butter.

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This goes to Prerna. kathy and Barbara's IndianFoodPalooza

Sweet

17

Gulab Jamun| Mithai| BM #14

This time for Srivalli's Blogging Marathon. I decided to take up the Quick Mithai topic for the week.All of us in our house like Gulab Jamuns that too which is made from scratch. I also got a extra credit from my husband that it was tasting perfect this time. It was fun making it too.

 Recipe Source (Manjula's Kitchen)
Ingredients
For the Jamun
1 Cup Milk powder
1/4 cup All purpose flour (Maida)
3 table spoon of unsalted room temperature butter
1/4 cup Milk
Pinch of baking soda ( I did not add this time)

For the syrup
1 1/2 cup sugar
1 1/2 cup water
Cardomom powder or Rose essence for flavor
Oil/Ghee for frying

Method

For the Syrup
In another pan add the ingredients to make the syrup and bring it to boil.
Switch off the stove once they come to boil also once the sugar dissolves completely.
Add the cardomom powder or rose essence for flavor.
For the Jamuns
In a Bowl add Flour, Baking soda and milk powder and mix well.
Add the butter and mix well. Slowly add the milk and make a thick dough.
Initially the dough will be little sticky, but after few minutes. The milk powder will absorb all the milk and will become thick and dry. If it is too dry then add little more milk.
Roll them into small balls and divide the dough to 20-25 balls.
In a heavy bottom pan, add the oil and allow the oil to become hot. (keep the stove in medium flame)
Fry the Jamuns until they turn golden brown. Work with medium flame.
Keep it aside for few minutes and then add in the syrup. (Do not add the jamuns into the syrup when they really hot. They will break apart)
Enjoy...
                             
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This also goes Prerna, Kathy and Barbara's Indian Food Palooza

Sweet

18

Peas Rice |Indian Food Palooza

Peas rice is one of the simple and quick rice to make and can be served along with some semi spicy side dish. I made Aloo-Gobhi along with this for our dinner today. I used less spice since i feed my son as well. If you want more spice, you can adjust the spice level accordingly.
                    
Ingredients
1 Cup Basmati Rice (If you don't have, use any plain white/brown rice)
1 Cup Green peas
2 Cloves
2 Cardamom
2 Bay leaves
2 tea spoon Jeera (Cumin seeds)
1 tea spoon Ginger paste
1 Green chilli
Salt to taste
1 table spoon Oil
1 spoon of ghee
1 1/2 cups water

Method
Soak the rice in 1 cup of water for 15-20 minutes.
In a frying pan, add oil, Cumin seeds, Cloves, Cardamom, Bay leaves and allow the cumin seeds to splutter.
Then add ginger paste,green peas, Green chilli and saute for few seconds.
Add the Rice, salt and ghee and saute for 2-3 minutes.
Transfer the contents to a Rice cooker and add 1 1/2 cups water and allow to cook.
Once cooked mix well and serve hot with side dish.

Note:
If you do not have rice cooker, you can also cook in pressure cooker or cook them directly in the pan by adding the same amount of water.
You can also add Garlic paste if needed.

This recipe goes to Prerna, Kathy and Barbara for their Indian Food Palooza

South Indian

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