September 21, 2017

September 14, 2017

Afghan’s Sheer Pira / Milk Powder Fudge / Milk Powder Burfi | Diwali Sweets


Deepavali is nearing and we have to start planning for our sweets. While we have to make traditional sweets, we should also explore some new recipes. The new recipes will make this year's Deepavali very memorable for a long long time. Sheer Pira is a Afghani milk based sweet. This is simple sweet which can be prepared easily in 10minutes. The sweet is also light and you will not feel heavy even after having two or three.

Click HERE for Diwali Sweet Recipes.


Detailed Video Link:



Recipe Cuisine : International | Recipe Category: Sweets
Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 15 Burfi

Ingredients:
Milk Powder
1 cup (240 ml cup)
Sugar
½ cup
Water
½ cup
Rose Water
1 tsp
Chopped Badam
2 tbsp
Chopped Pista
2 tbsp
Ghee
1 tsp

Procedure:
1. Grease the plate with ghee and keep it aside.
2.  Heat the water in a heavy bottom pan, add sugar and mix them well. Keep the flame in medium throughout the pocess.
3 . Mix them occasionally and cook till the sugar syrup reaches single string consistency.
4. Immediately switch off the flame and remove the pan from the stove top.
5. Add the rose water, chopped badam and milk powder to the sugar syrup.
6. Mix them fast with wire whisk or ladle without lumps.
7. After few seconds the mixture becomes thick.
8. Now transfer the mixture to the greased plate and level them using the backside of the ladle or with flatten bowl.
9. Spread the chopped pista over the flattened mixture. Then press them gently with the ladle.
9. Leave it for 5 mins. Then cut them into small squares using greased knife.
10. Again leave it for 5 more mins. Then remove the burfi from the plate and serve.

      Really delicious and mouth melting Afghan’s Sheer Pira is ready!

Note:
1. Amount of nuts is your choice.
2. Add walnuts instead of badam.




September 12, 2017

Coconut Burfi / Thengai Burfi


This is very traditional and popular recipe which can be used to prepare a very quick and healthy sweet with readily available ingredients. 

Related Links:
2.Foxtail Millet Burfi

Video Link:




Recipe Cuisine : Indian | Recipe Category: Sweets
Preparation Time: 5 mins  | Cooking Time: 20 mins | Yields: 12 Burfi

Ingredients:
Grated Coconut
1 cup
Sugar
¾ cup
Water
½ cup
Cardamom Powder
¼ tsp

Procedure
1. Grate the coconut; you need one portion of grated coconut when tightly pressed in the measuring cup.
2. Heat the heavy bottom pan, add water, sugar and cardamom powder.
3. Mix them occasionally till the sugar dissolves completely.
4. Add the grated coconut and mix them well. Cook them in a medium flame.
5. Stir the mixture occasionally, cook till the mixture becomes thick and does not stick the walls of the pan.  Immediately switch off the flame.
6. Meanwhile, grease the plate with ghee.
7.  Transfer the mixture into the greased plate and level them with backside of the ladle or spoon. Leave it for 5 mins.
8. Now cut the burfi into desired shapes. (either square or rectangle)
9. Allow it to cool down completely and store it in an airtight container.
                 Serve with spicy snacks and enjoy!


Note:
1. Grate the coconut without any black part, so that you can get pure white coconut burfi.
2. Add 1 cup sugar, if you want more sweetness.

3. If the burfi as come out very hard and dry immediately add some more water and mix them well while keeping on the flame.
4. If the burfi is too soggy and the cut shapes are not coming well, immediately heat it for while again.
4. I have used 240 ml cup, so that I got 12 burfi.


September 11, 2017

Varagu Arisi Upma / Kodo Millet Upma


The best way to have millets is to have many standard recipes like idli, dosa etc. using millets instead of rice. I've tried Upma with Varagu / Kodo Millet  in this recipe. It came out very well and tastes almost as good as Rava. This recipe is excellent way to have millets without compromise in taste.



         Recipe Cuisine : South India| Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves : 3

Ingredients:
Varagu Arisi / Kodo Millet
1 cup
Water
2 ½ cups
Salt
As required
To Temper:

Oil
2 tsp
Mustard Seeds
½ tsp
Urad Dal
½ tsp
Bengal Gram / Kadalai Paruppu
1 tbsp
Curry Leaves
1 spring
Red Chilli
1 – 2
Chopped Onion
¼ cup
Grated Ginger
½ tbsp
For Garnish:

Finely Chopped Coriander Leaves
1 tbsp

Procedure:
1 Wash and soak the varagu arisi / Kodo Millet with 1 cup of water for 15-30 mins.
2. Heat the oil a pressure cooker, add mustard seeds and wait for popping.
3. Add urad dal and fry for few seconds.
4. Add Bengal gram dal and sauté till they turns into golden in color.
5. Add the curry leaves and broken red chilli, Sauté them for few seconds.
6. Add the chopped onion and grated ginger. Sauté them till they become translucent.
7.  Now add 2 ½ cups of water including the soaked water, salt and coriander leaves.
8. When it starts boiling, add soaked kodo millet rice and close the lid  of the cooker.
9. Pressure cook them for 4-5 whistles in a medium flame.
10. After pressure has gone, mix them gently and immediately transfer it into the serving bowl.
    Serve this yummy kodo millet upma with coconut chutney.

Note:
1. Adjust the chilli level according to your taste.
2. Use coconut oil, instead of normal cooking oil. Coconut oil gives very nice aroma to the upma.




September 8, 2017

Nei Kadalai / Spicy Fried Bengal Gram


Want to prepare an addictive protein rich snack which you can’t stop eating? Nei kadalai should be your first choice. 

Related Link:

Video Link:




 Recipe Cuisine : South Indian| Recipe Category: Snacks | Yields: 1/2 cups
Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time : 5 hrs 


Ingredients:
Bengal Gram / Kadalai Paruppu
½ cup
Oil
For deep fry
½ tsp
Salt
½ tsp
.

Procedure:
1. Wash and soak the Bengal gram dal for 4-5 hour.
2. Drain the water completely using the strainer.
3. Spread the Bengal gram over the kitchen towel for 15- 30 mins or until the moisture is completely gone.
4. Heat the oil in a pan, add Bengal gram dal little by little. Fry them till they become crisp and the sizzling sound stops completely. Also  the color of the dal should have changed.
5. Remove the dal from the oil and place the dal on the tissue paper, so that any excess oil is also absorbed.
6.  After having fried all the dal, remove the dal from the tissue and transfer them to bowl.
7. Add Red chilli powder and salt. Toss them gently or mix them with spoon.
   Serve it immediately with hot coffee. Otherwise store it in a airtight container for later use.

Note:
1. Don’t overload the oil with Bengal Gram.
2. If you didn’t fry the dal well, it will become very hard to munch.


September 5, 2017

Groundnut Laddu / Nilakkadalai Urundai / Verkkadalai Ladoo without Ghee

     

There will be times when your family would ask you to prepare a sweet and you have the energy only to prepare a sweet with very few easy steps. Well Groundnut Laddu is a recipe which can come handy exactly in those situations.. you don't even have to have ghee with you to prepare this. Still the Laddo will be very taste and will be liked by all including kids. Try this and you will love it enough to make this many many times.

Related Links:

Video Link:



Recipe Cuisine : South India | Recipe Category: Sweets
Preparation Time: 5 mins  | Yields: 10 Laddus

Ingredients:
Roasted and de skinned groundnut
1 cup
Idiyappam Flour / Rice Flour
¼ cup
Grated or Powdered Jaggery
¾  cup
Cardamom Powder
½ tsp

Procedure:
1. Powder the groundnut using the dry mixie jar.
2. Add the rice flour and cardamom powder. Again grind them into a find powder.
3. Now add the grated jaggery and grind them for few seconds.
4. Transfer the mixture into the wide bowl. Immediately make gooseberry size balls from the ground mixture.
        Tasty and easy peanut laddu is ready within 5 mins.

Note:

1. Adjust the jaggery level up to 1 cup according to your taste. 

September 1, 2017

Pudalangai Kuzhambu / Snake Gourd Split Green Gram Kootu


We always get anxious about what different to prepare for next meal. What if we can mix the vegetable and dal in handy and have a unique tasting sidedish which
can be served with rice, chapattis and dosas? That is the advantage and speciality of the Snake gourd & Moongdal.

This is must try dish for busy people who want to have a recipe which can be prepared quickly yet have unique taste.

Click HERE to view more kuzhambu recipes.



Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 3 cups

Ingredients:
Snake Gourd
1 ½ cup
Split Green Gram / Moong Dal / Paasi Paruppu
½ cup
Cumin Seeds
2 tsp
Small Size Tomato
1
Sambar Powder (Recipe HERE)
2 tsp
Turmeric Powder
½ tsp
Salt
To Taste
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Chopped Onion
2 tbsp

Procedure:
1. Cut the head and tail of the snake gourd.
2. Remove the white skin of the snake gourd using the peeler or knife.
3. Then cut it into small pieces. Keet it aside.
4. Wash the moong dal and add it in a pressure cooker.
5. Add snake gourd (from 3), cumin seeds, chopped tomato, sambar powder, turmeric powder and salt.
6. Add 2 cups of water and pressure cook them for 1 -2 whistle in a high flame.
7. After pressure has gone, remove the lid of the cooker and mix them well with the ladle.
8. Heat the oil in pan, add mustard seeds and wait for popping.
9. Add curry leaves and sauté till they become crisp.
10. Add chopped onion and sauté till they become translucent.
11. Pout this temper into the cooked dal mixture (from 7). Mix them well and cook till the mixture becomes kuzhambu consistency. [Add water if you need]
12. Garnish with chopped coriander leaves. (optional)
     Tasty and healthy snake gourd / pudalangai kuzhambu is ready. This goes well with rice, dosai and roti.

Note:
1. Adjust the smabar powder level according to the taste.

2. You can make little bit watery for dosai. Otherwise make little bit thick.

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