October 31, 2016
Monday, October 31, 2016
Bread Recipes
October 27, 2016
Thursday, October 27, 2016
Beetroot Halwa | Halwa Recipes
Beetroot is a very nutritious vegetable which has high
anti-oxidants which increase body immunity. Traditionally we only use
beetroot as poriyal and very limited (even when compared to carrot). Beetroot
Alva is a good way to make it sweet and more tasty. It is very tasty and will
be liked by all. Beetroot Alva is worth a lot and do not miss it.
Click here to view 5+ halwa recipes.
Recipe Cuisine : South Indian | Recipe Category: Sweets
Preparation Time: 5 mins | Cooking Time: 20 mins |
Yields: 2 cups
Ingredients:
Grated Beetroot
|
1 cup
|
Boiled Cold Milk
|
2 cups
|
Sugar
|
½ cup
|
Cardamom Pods
|
2
|
Ghee
|
2 tbsp
|
Cashew nuts
|
10
|
Procedure:
1. Wash and peel the skin of the beetroot. Grate them using the
grater.
2. Grind them into small pieces using the dry mixie jar. Just
pulse the mixie for 2-3 times only.
3. Add the grated beetroot and
milk in a cooker. Mix them well.
4. Cook them for 3 whistles in a medium flame. Switch off the
flame and allow it to cool down completely.
5. Then open the lid of the cooker and mix them well. Cook it in a
medium flame till the water content absorbs completely.
6. Then add the sugar and powdered cardamom. Mix well and cook it
in a low flame till the mixture becomes thick.
7. Meanwhile, heat the ghee in a pan, add cashew nuts and fry till
they become golden color.
8. Mix the fried cashews with ghee (from 7) to the mixture (from
6). Immediately transfer it into a serving bowl. Serve it hot or warm or cold.
Mouth melting and
healthy halwa is ready !!!
Note:
1. Adjust the sugar level according to you taste from ½ cup to ¾ cup.
2. You can add milk 1 cup and water 1 cup instead of 2 cups of
milk.
October 26, 2016
Wednesday, October 26, 2016
Surprise Diwali Gift from ASUS
October 24, 2016
Monday, October 24, 2016
Quick Navaratan Mixture
Most people are big fans of Haldiram’s products. I tasted
Navaratan mix and checked out the ingredients. I tried this mixture using the
same set of ingredients except boondi. It was a big hit at home and I recommend
this for festival snacks as it is very easy and very quick to make.
Click here to view full collection of Diwali Snacks Recipes.
Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 5 mins | Cooking Time: 15 mins |
Yields: 1 ½ cups
Ingredients:
To Deep Fry:
|
|
Rice Flakes
|
½ cup ( 1 cup = 240 ml)
|
Roasted un skinned ground nuts
|
2 tbsp
|
Cashew nuts
|
2 tbsp
|
Dry Grapes
|
2 tbsp
|
Curry Leaves
|
1 spring
|
Oil
|
To deep fry
|
Dry Powders:
|
|
Red Chilli Powder
|
1 tsp
|
Chat Masala
|
½ tsp
|
Turmeric Powder
|
¼ tsp
|
Black Pepper Powder
|
½ tsp
|
To Temper:
|
|
Coconut Oil or Cooking Oil
|
1 tbsp
|
Fennel Seeds
|
½ tsp
|
Black Sesame Seeds
|
1 tsp
|
To Taste:
|
|
Black Salt or Normal Salt
|
1 tsp
|
Sugar
|
1 tbsp
|
Procedure:
1. Heat the oil in a frying pan; fry the rice flakes till they
become double in its size and also till sounds stop completely. Also take them
out before they turn into brown. Drain
the excess oil and and keep it on the tissue paper. Fry all the rice flakes
like this.
2. Deep fry the ground nuts and cashew nuts separately till they
become golden color. Take them out from the oil and drain the excess oil; put
them on the tissue paper.
3. Deep fry the dry grapes till they become bulge . Take them out
from the oil and drain the excess oil. Keep them on the tissue paper.
4. Deep fry the curry leaves till they become crisp. Drain the oil
and keep them on the tissue paper.
5. Heat the coconut oil in a wide pan, add fennel seeds and wait
for popping.
6. Then add the sesame
seeds. Now add the dry powders ( red chilli powder, chat masala, turmeric
powder and black pepper powder) and fry till the raw smell goes off.
7. Now add the deep fried
items (from 1-4) and mix them gently. Cook for 2 mins. Switch off the flame.
8. Then add the black salt
and sugar. Again mix them gently or toss them gently and allow it to cool down
completely. Store it in a air tight container for later use.
Note:
1. I have used big strainer
(like juice strainer) for deep frying. If you do not have big strainer prepare
this using small quantity of oil.
October 23, 2016
Sunday, October 23, 2016
Diwali Snacks Recipes
October 22, 2016
Saturday, October 22, 2016
Masala Peanut / Kara Kadalai / Spicy Groundnut
Yet another easy traditional snack for the festival season. Everyone
will just love it. Do it yourself instead of buying it from the shops for
health reasons.
Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 5 mins | Cooking Time: 10 mins |
Yields: 1 1/4 cup
Ingredients:
Roasted Groundnuts
|
1 cup
|
Besan Flour / Kadalai Maavu
|
¼ cup
|
Rice Flour
|
¼ cup
|
Red Chilli Powder
|
1 tsp
|
Turmeric Powder
|
¼ tsp
|
Salt
|
As required
|
Water
|
6 tbsp or required
|
Oil
|
For deep fry
|
Curry leaves (optional)
|
1 spring
|
Procedure:
1. Add besan flour, rice
flour, red chilli powder, turmeric powder and salt together in a wide bowl. Mix
them well.
2. Then add the roasted ground nuts and mix them well.
3. Add water little by little and make the mixture thick.
4. Heat the oil in a deep frying pan, till it becomes hot or put a
piece of peanut into the oil. If the peanut comes up immediately, then this is
the correct stage of oil heating.
5. Then sprinkle the peanuts over the hot oil. Separate the
peanuts using the ladle. Turn over the peanuts occasionally using the ladle to
cook evenly.
6. Cook them till the bubbles stops completely. Then take them out
from the oil using the ladle.
7. Drain the excess oil using the tissue paper. Repeat the process
for remaining peanuts. Then cool down completely and store it in an air tight
container.
8. If you have used curry leaves, deep fry the leaves and mix with
the peanuts.
Really healthy and
tasty snack is ready!!!
Note:
1. You can add hing, garlic, fennel seeds for extra flavor.
2. Do not over load the oil.
3. Adjust the water level according to your flour texture.
4. Do not add more water otherwise peanuts will absorb more oil.
5. Throughout the process keep the flame at medium.
6. You can use skinned, un skinned or partially skinned peanuts.
7. If you find it difficult to separate the peanuts while cooking,
you can do it after the frying also.
October 21, 2016
Friday, October 21, 2016
Besan Omapodi
This is traditional recipe only which is already known to most. I
had earlier posted Ragi Omapodi recipe which was received well. This is normal
beasan based omapodi. This is a very good beginner recipe to those who are trying
festival snacks for 1st time.
Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 20 mins | Cooking Time: 20 mins
Ingredients:
Besan Flour / Kadalai maavu
|
1 cup
|
Rice Flour
|
¼ cup
|
Ajwain / Omam
|
1 tsp
|
Butter
|
1 tbsp
|
Salt
|
To taste
|
Water
|
As required
|
Oil
|
For deep fry the sev
|
Procedure:
1. Dry roast the ajwain at medium flame till nice aroma comes out.
2. Allow it to cool down completely. Then grind it into a coarse
powder using dry mixie jar.
3. Then soak the powdered ajwain in warm water for 15 mins. Then
strain the ajwain water using the strainer. Keep it aside.
4. In a wide bowl, add besan flour, rice flour, butter and salt.
Mix them well with your fingers.
5. Now add ajwain water (from 3) and required normal water to
knead a soft and smooth dough.
6. Then grease your omapodi press (design with small holes) with
oil. Fill ¾th of the press with dough (from 5).
7. Meanwhile, heat the oil in a deep fry pan, till it becomes hot
or put a pinch of dough into the oil. If the dough comes up immediately, then
this is the correct stage of oil heating.
7. Press the dough in the oil like circular layer to fill the oil.
You should not press more than one layer.
8. If it is cooked one side and turn over into other side using
the ladle. Cook until the bubbles sound stops completely.
9. Take it out from the oil and drain it using the tissue paper.
Repeat this for remaining dough also. Allow it to cool down completely and
store it in an air tight container for later use.
Yummy and kids snack is ready to serve with
tea.
Note:
1. You can add red chilli powder and asafoetida also.