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Mysorepak - Soft Mysorepak recipe

After trying so many other recipes, I found this recipe in Srividhya's blog. Since then, I have prepared it so many times. It just melts in the mouth and that is the recipe I was looking for :). My DH loves this mysorepak and he is going to turn an year older tomorrow. So, I prepared these for the special man, for the special ocassion :)
WISHING YOU ALL A VERY HAPPY AND 
                                         PROSPEROUS DIWALI !!!

      
Ingredients
1 cup Chickpea flour/Besan/ kadalai maavu
1 3/4 to 2 cups Ghee
1 cup Oil(Peanut/Canola)
2 cups sugar
Method
1.Sieve the besan to avoid lumps.Keep a plate greased with a teaspoon of ghee.Keep the ingredients- ghee,oil and besan closer to the stove.
2.In a heavy bottomed nonstick vessel, combine the sugar and water just enough to melt the sugar. Bring it to one string consistency.
3.When it reaches the one string consistency, add the sifted chickpea flour little by little on low flame until everything is combined in sugar. There might be small lumps which will go away once the oil is combined.
4.Now add the oil, increase the flame to low medium and continue to stir. Add the rest of the ghee gradually( I add in two portions). Stir constantly until the ghee and oil combines and the mixture becomes thick. Maintain low medium flame throughout this stage. Take a small drop of mixture, place it on a plate and try to make a ball.If the shape holds, then that is the consistency needed. Move the mixture to the greased plate. Once it is almost cooled down, score into desired shape.
5.Transfer from the plate once it is completely cooled down. Better not refrigerate. Tastes good at room temperature.

Notes
  • I have doubled the recipe in the pictures. That is why two plates. I would suggest to place a wax/ parchment paper and grease the ghee over them for easy removal.
  • I have used only 1 3/4 cup of ghee to the recipe, each and everytime I make it. It comes out just fine and always the melt in taste.
  • Be careful at the finsihing stages. Do not allow the mixture to overcook. When the mixture combines very well and thick , just keep checking the consistency by placing a drop of mixture in the plate. Remove as soon as it is able to make a shape :).
  • When the sugar syrup is placed between the thumb and index finger, it should form a single line. That is one string consistency
  • Do not worry about the raw besan  or the oil taste.Even I was very hesistant for the firsttime. But, they cook well and you cannot feel any :).



:)

Read the entire recipe here

Kala Jamun - Indian sweet Recipes

For this diwali, I initially planned to do nothing as I already started preparing sweets even a month earlier for the purpose of blogging. But could nt complete the work even now ;).I prepared (hopefully) 1 final sweet for this diwali (will be the next recipe to post here) and sat down to work on this Kala jamun post.


Kala Jamun recipe
Makes about 30 key lime sized balls
Ingredients
For the kala jamuns 
2 cups grated mava (khoya)
5 tbsp All purpose flour 
1/4 tsp cardamom powder
2 tbsp sugar
For the sugar syrup
3 cups sugar
a few saffron  strands (optional)
Other ingredients
ghee for deep frying
dessicated coconut( as needed)
Method

1.In a large pan, combine the sugar with 4 1/4 of water and a pinch of saffron and bring to a boil. At low flame, prepare a thick syrup
. No need to check for any consistency.
2.In a bowl, combine all the ingredients needed for the jamun, mix well and knead into a firm dough without using any water. Even if it looks dry initially, it will form a ball as you continue to work on it. Make small keylime size balls.Continue to roll in between the palm to get uncracked jamuns.
3.Deep fry in ghee  over a low flame till the jamuns are dark brown in color. It takes just a minute for the jamun to get fried. It turns dark.
4.Drain and immerse in the warm sugar syrup. Soak for 1 to 2 hours.
5.Spread the dessicated coconut in a plate.Drain the jamuns and roll in that coconut.
6.Serve at room temperature.
Recipe from Tarla Dalal with minimal changes

:)


Read the entire recipe here

Thattai / Thattai Murukku Recipe


 Thattai is one of the snacks which always gets vanished in a day,no matter in how large quantity it is made. Prepared it twice last week, and nothing is left for today, even days before diwali :).

Before going to the recipe, IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it by clicking the image. And do not forget to check page no 71 to check my Paneer -Mawa Pistachio Laddu recipe :)



Ingredients
1 cup rice flour
1/4 cup powdered roasted gram (pottukadalai maavu)
4 tbsp ghee
2 tsp(jeera+black pepper) powdered
1 1/4 tbsp white sesame seeds
Salt(per taste)
1 tsp hot oil
Oil(or deep frying)
1 fistful of yellow split moong dhal (paasi paruppu)
Water(as needed)

Method
1.Soak the moong dhal for 30 minutes in  water.Add it to rice flour, roasted gram flour, ghee, jeera-pepper powder,salt, enough water and the tsp of hot oil and bring it to a soft pliable dough.
2.Pinch out a small marble size ball and place it on a clean cotton cloth and press it flat using the index finger and ring finger.The sides flatten easily using the index finger. Grease the fingers(using nonstick cooking spray or dip it in oil) just before flattening each ball( greasing needed when you cannot flatten it properly).
3.Make a big batch of these.Usin a fork poke everywhere on the flattened uncooked thattais( Thanks to YOUTUBE :) for the tip) and allow it to dry. They flip easily from the cloth once they are dried.
4.In a pan, heat oil and fry these thattais in batches until the sizzling sound stops in the oil. Transfer it to a colander lined with a paper cloth. Allow it to cool and store in an airtight container.
Making rice flour
Soak the raw rice for one hour. Allow it to drain and powder into fine powder and then sieve.Fry this flour in a pan in on low flame for few minutes.
Allow it to cool and store it in airtight container.

Notes
  • Sieve the powdered roasted gram before using.
  • I have prepared it both ways using store bought and homemade rice flour. Both taste really good, still homemade rice flour, the winner :)
  • The ball can be flattened in a plastic sheet . But the cotton cloth method is the one which works fine for me.

:)
Read the entire recipe here

Besan Milk Burfi -Easy to make Indian Sweet Recipes

Every year,I get over excited when Diwali comes closer.I never had any attraction towards the fireworks. It is just the loads of sweets , savories and the new clothes that makes my diwali colorful :). This year, as usual promised my DH that I will not prepare any sweets/savories. But as the posts are coming, you could see that I couldn't help it ;) .

Ingredients
2 1/4 cups gram flour
1 1/4 cup powdered milk mawa (can be found in the dairy products aisle in desi groceries across USA)
1 1/4 cup sugar
water (just enough to dissolve the sugar)
1 cup ghee

Method
1.Keep a plate greased with 1/4 tsp ghee.Add the ghee to a heavy bottomed nonstick pan and once it is hot,add the besan little by little to the ghee. Stir constantly until the raw smell fades away.
2.Parallel to that, add the water and sugar,bring it to one thread consistency.
3.When the raw smell in the besan fades away, add the powdered mawa and stir until well combined. Now add the sugar syrup to this besan-mawa mixture at low heat.The syrup is hot, so add little by little, as u continue to stir the besan mixture.
4.Increase the flame to low- medium.It takes just about two to three minutes to reach the consistency needed from there on. Take a small piece of the mixture and put it on a plate and try to make a small ball. If the shape holds, transfer the mixture to the greased plate.Half way through the cooling process, using the knife make desired shape. Remove one by one after it hardens completely.Store it in airtight container.

Notes
  • One String Consistency When the syrup is touched and stretched in between the index finger and thumb, a single line should be formed. That is one string consistency
  • Not sure if milk powder can be substituted for milk mawa powder that is used in this recipe. but guess, it shud also work out( Try at your own risk ;) )
  • This is a very addictive and tasty fudge which can be done very easily. Care should be just in the sugar syrup consistency.
  • I haven't tried it with the concentrated mawa. The one I have used here will be available in powdered form.

:)
Read the entire recipe here

Kaju Katli / Cashew Burfi Recipe - Indian Sweets Recipe


Starting with a different note, it takes almost an hour to compose each and every recipe apart from the cooking and clicking the pictures part. But the day becomes so hard to digest when some lazy goose comes and easily  picks up the content within seconds, not even trying to use her own words. Yesterday, I was going through a public forum in facebook,  where a  lady had posted one of my recipes, copying each bit of it. I mailed her asking to include just my recipe link in that recipe and nothing much. Copying the recipe  didn't hurt her, but when pointed out her mistake that too in a polite way hurted her a lot and she came up with lots of stories :) with abusive words. Finally, she deleted the content, when I said that I can prove her that she had copied. She still does exist in the followers list and I want her to read this to avoid future content stealing.

Coming to the recipe, I had three different methods in a cookbook( it is circulated among a specific  community/ caste ) and this method works fine for me.

Ingredients
1/2 cup water
1 cup broken cashews
3/4 cup sugar
1/4 tsp ghee
Method
1.In a nonstick pan, at low flame add the ghee and the cashews and saute just until the cashews are hot when touched.Do not brown the cashews.
2.Allow it to cool and grind it into fine powder in very small quantity in each batch.Churn and stop. churn and stop as you grind as the cashew tends to leave oil when ground continuously and it will become a lump instead of the powder.
3.Sieve the cashew powder to check for any big pieces.If anything found, grind them into fine powder using the same rule in step 2.
4.Heat a pan with water and sugar.Bring it to one string consistency (check notes) and add the cashew powder at low flame. From there on stir constantly on low flame until the mixture moves to the center and rolls along with the ladle as shown in the video.You will find the stifness in the ladle, as  you move the dough and there you make a stop.
5.Move the dough to a roti roller or pastry rolling sheet and roll to the thickness needed.Shape into diamonds and move them from the sheet once they harden.

Notes
  • One syrup consistency When the sugar syrup is placed between the thumb and the index finger, a single line will be formed and that is called one string consistency.
  • Broken cashews can be easily ground when compared to whole cashews. While powdering make sure they are added in batches.
  • If using a wooden base for rolling the cashew dough grease the dough with ghee, then roll.
  • The water can be increased upto 3/4 th cup.



:)
Read the entire recipe here

Corn flakes mixture and Microwave Therattipaal - Easy Diwali Sweet and Savoury recipes


These are very simple recipes, any beginner who wants to try  simple and easy recipes for diwali,  can try these two recipes.

There are so many variations to this corn flakes mixture  and here is mine.


Ingredients
4 cups corn flakes (unsweetened)
3/4 cup thin poha
cashews and peanuts - as needed
fistful of curry leaves
hing a big pinch
red chilli powder (as per taste)
salt(as per taste)
Oil(for deep frying)


Method
1.Heat a pan with oil.And once it is hot, add the corn flakes and fry until crisp at low medium flame( just for few seconds).
2.Transfer it to a colander, lined with paper towel to absorb the excess oil(the corn flakes drinks a lot of oil).
3.In a separate shallow pan, heat some oil and fry the peanuts and cashews and poha separately.Finally fry the peanuts in the same oil.
4.Bring the cornflakes,cashews,poha,peanuts,salt,redchilli powder and hing in a big size ziplock bag or any tightly closed container and  gently shake, so that everything is mixed together well.
5.Store in an airtight container.

The recipe does n't need a step by step pictorial ;), I actually didn't do justice to the step wise pictures ..will include proper steps the next time I make this mixture :)

Though this therattipaal recipe is spread all over the internet, I wanted to add it in my space too :)

Microwave Therattipaal
Ingredients
14 oz Sweetened condensed milk
1 tbsp plain yogurt
a big pinch of powdered cardamom
3/4 tbsp + 1/2 tbsp ghee

Method
1.In a microwave safe bowl(I use a 2 qt bowl), add the condensed milk and yogurt and give a good stir.
2.Microwave HIGH for a minute. Remove and add the 3/4 tbsp ghee. Again microwave for another 6 to 8 minutes, removing and stirring for each minute.
3.When the mixture moves to the center of the bowl but still has the paste-y texture, add the remaining ghee and cardamom powder and stir for another 30 seconds or less.
4.Carefully remove, stir and you will see the pale color of the mixture changing into some what darker and curdled as the therattipaal normally looks. Now, transfer it to another storage container.
:)

Read the entire recipe here

Shankarpale/ Diamond cuts/ Sathura biscuit - Indian deep fried cookies


This is my ever favorite snack, which I have munched almost everyday ;) during my childhood. We use to call it sathura biscuit aka square biscuits. A recipe with simple ingredients and careful try will give a very delicious festival snack.

Shankarpale / Diamond cuts/ Sathura biscuits/ Square biscuits Recipe
Ingredients
1 cup milk
3/4 cup ghee - softened but not soldified
1 cup sugar (granulated / powdered)
All purpose flour(as needed)

Method
1.Add milk,sugar and ghee in a bowl and stir in allpurpose flour little by little and knead into a soft pliable dough. It should not be stiff like chapathi dough. It is just enough to be non sticky and rolling consistency.
2.Roll it on a plastic sheet ( makes the job easier) using a roller and cut into diamonds or squares using a pizza cutter (agains can be shaped very easily), else with a knife. Do not roll it thin.
3.Move to a place closer to the pan ,where the maida cuts can be easily dropped into oil.
4.Heat a pan with oil on low medium flame on a low heat emitting burner, and once it is hot,  add the maida cuts in batches to cover as much as possible but not over crowded. If done is small batches there are chances for the maida cuts to darken easily. Choose a pan which is not too wide, so even heat is passed on all sides.
5.When  both sides are golden brown, transfer the maida cuts/ shankarpale to the paper towel placed over a colander to absorb the excess oil. It will be soft when taken from the heat but hardens as it cools.So, allow it to cool, then taste/ transfer it to an airtight container.

Notes

  • Do not use hight heat setting in the stove, while making shankarpale. Best it is to use low heat setting.
  • I have tried using wheat flour along with all purpose flour and the ratio is 1 cup of wheat flour to 4 cups of all purpose flour.
  • Vanaspathi is used in bakeries instead of ghee which I have not tried yet. But using vanaspathi(dalda) gives a slightly hard shankarpale, which also tastes good.
Recipe source : One of the cookbooks I have 


:)

Read the entire recipe here

Vegetable and Paneer Croquette



All the dishes I prepare, are mainly focused on my kids.They love crunchy snacks and this is an auspicious month according to Tamil calender, where we do not cook/eat non-vegetarian food, so this dish becomes an excellent alternative for them .
         Vegetable and Paneer Croquette served with cilantro-mint chutney and Sriracha hot sauce


Vegetable and Paneer Croquette
Ingredients
1 1/2 cup boiled and mashed potato
few french beans finely chopped
few carrots cooked and mashed
1/4 cup grated paneer(Indian cottage cheese)
2 green chillies minced or extra finely chopped
1 tbsp ginger garlic paste
1 1/2 tsp ground garam masala(store bought/homemade)
mozzarella cheese sticks cut into 1 inch (as needed)
white sauce(recipe follows)
bread crumbs(as needed)
salt(as needed)
Oil(For deep frying)

Method
1. Spread breadcrumbs in a plate and keep it ready.(I prefer store bought rather than homemade crumbs , the reason being,  they are even more crispier than the homemade)
2. Add all the ingredients and mix well(except the white sauce,bread crumbs and oil).
3. Make balls out of the mixture,roll into cylindrical shape and make an indention and place the mozzarella sticks into the roll.Cover and shape it into cylindrical shape again.
4. Dip them in the white sauce(recipe follows), and roll them in the breadcrumbs generously. Move the breadcrumbed rolls to another plate.
5. Repeat the same with the rest of the rolls. Cheese stick can be avoided too. In that case, it can be prepared into cylindrical shapes or just as a patty.
6. Cover the plate tightly with a plastic wrap. Refrigerate it atleast for an hour.
7. Heat the oil in a pan at low medium heat and deep fry these rolls/patties in batches, until they turn golden brown on all the sides ( can also be shallow fried). Remove and put in paper towel to absorb excess oil. Serve them hot with your favorite dip.


For the White sauce
Ingredients
2 tbsp butter
2 tbsp allpurpose flour
1 cup milk
1/4 tsp salt.
Method
1.On low flame, add the butter in a pan, once it is melted, bring in the all purpose flour and stir continuously until the raw smell is gone(about 9 minutes on low flame).
2.Add the salt and the milk and stir constantly until the sauce thickens and looks smooth.
3.This is the binding sauce for the croquettes.

Notes
The breadcrumbed rolls/patties can be kept frozen covered with a plastic wrap. Remove and deep fry/ shallow fry when needed.

Croquette recipe adapted from Chef.Sanjeev Kapoor's website, with some changes and white sauce recipe from about dot com.
:-)

Read the entire recipe here

Homemade Alfredo Sauce Recipe

I am a person who doesn't enjoy cheesy food. But, both my kids love to have pizzas and pastas for their lunch everyday. My second one has the habit of getting inside the pantry and pointing his fingers at the pasta containers :). I need not do much. Just cook the pasta and serve the pasta as such, that is all he wants :).Along with his brother, he also loves this alfredo sauce in pastas.

                          The recipe is very simple and it can be prepared under 10 minutes.

Alfredo sauce Recipe
Ingredients
1/4 cup butter
1 cup heavy cream
1 cup grated fresh parmesan cheese
2 tsps garlic powder
a big pinch of ground white pepper
1 tbsp finely chopped Italian parsley
Salt(as needed)

Method
1.In a wide pan, add the butter and heavy cream. Stir at low flame, until the butter is melted.
2.Now, add the garlic powder and ground white pepper. Stir until well combined.
3.Bring in the grated parmesan cheese and stir until the cheese in completely melted and the sauce thickens.
4.Add salt and parsley finally.
5.Toss it up with your favorite pasta variety and serve it hot.

Notes

  • I have used the mini farfalle here. Myself and DH are not big fans of pastas and I rarely cook pastas for the entire family. It is just for the kids and I always store the Barilla brand piccolini mini pastas in the pantry.
  • Garlic powder can be substituted with freshly minced garlic.
  • Be careful while adding the salt, as the cheese already adds saltiness to the sauce.

:)

Read the entire recipe here
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