October 31, 2016

Bread Recipes



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

Surprise Diwali Gift from ASUS

     Yesterday I received a surprise diwali gift pack from ASUS. I was very happy because it was unanticipated. There was a small Ganesha Icon, Golden Colored playing cards, Candles, Rangoli Powders and Badam along with the greeting card.


     Last year I reviewed ASUS Zenfone here. Thanks ASUS team.






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

Diwali Snacks Recipes



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

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.


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