Red Aval (poha) Laddu Recipe | Gokulashtami Recipes

The aval recipe is a mush have recipe for Gokulashtami. I have already posted white aval laddu recipe. But this recipe is a more healthier yet tasteful aval recipe. Why not try this for this Gokulashtami?

Video Link:

Related Recipes:

1. Aval Laddu

2. Aval Chocolate Laddu

3. Aval Ven Pongal

4. Sweet Aval

5. Aval Sweet Pongal

Recipe Cuisine : India | Recipe Category: Sweets

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8 Laddus

Ingredients:

Thick Red Aval	½ cup (1 cup =  240 ml)
Sugar	¼ cup
Ghee	2 tbsp
Chopped Mixed Nuts	1 tbsp
Cardamom Pods	2

Procedure:

1. Dry rost the poha till nice aroma comes out from it or till the poha becomes crisp.

2. Allow it to cool down completely and grind them into a fine powder using the dry mixie jar. Keep it aside.

3. Powder the sugar and cardamom together into a fine powder using the same mixie jar.

4. Now mix the both the powders in a wide bowl using the spatula or wire whisk.

5. Heat the ghee in a pan, fry the nuts till they become golden color.

6. Now pour the hot ghee over the poha and sugar mixture (from 4).

7. Immediately mix them quickly with spatula. At one stage the mixture looks like a bread crumbs.

8. Immediately make gooseberry size balls from the mixture. You have to make the balls when the mixture is little bit hot, otherwise the balls will break down.

 Healthy and yummy red aval / Red Poha / Red Riceflakes Laddu is ready to serve.

Note:

1. Powder the aval first before powdering the sugar.

2. Do not pour more ghee than the ratio suggested. Otherwise the balls will not be dry and in perfect shape.

3. Nuts are optional or otherwise your choice.

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Eggless Achu Murukku / Achappam / Rose Cookies (No Maida, Without coconut milk )

Achu Murukku / Achappam is a traditional South Indian recipe which seems to be famous throughout the world and called in different names. The typical Achu murukku uses maida, eggs and coconut milk. In this recipe, I don’t use any of these yet the output was very yummy.

Full Video :

                               Recipe Cuisine : South Indian | Recipe Category: Sweets        

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 15 nos.

Ingredients:

Rice Flour (Recipe HERE)	½ cup
Wheat Flour	3 tbsp
Sugar	¼ cup
Salt	¼ tsp
Cardamom Powder	¼ tsp
White Sesame Seeds	1 tsp
Water	As required
Oil	For deep fry

* 1 cup = 240ml

Procedure:

1.  Powder the sugar using the dry mixie jar and keep it aside.

2. In a bowl, add rice flour and wheat flour. Mix them well with whisk.

3. Add Powdered sugar, cardamom, salt and sesame seeds with flour mixture. Mix them well.

4. Add water little by little and mix them well without any lumps using the whisk. (you need more or less ¾ cup of water)

5. The batter consistency should be little bit thinner than the bajji batter consistency (refer the VIDEO).

6. Heat the oil in a pan, put pinch of the batter into oil, it should come up immediately if the oil temperature is correct.

7. Now, place the achu murukku mould into the hot oil for few seconds.

8. Then take it out from the oil, and immediately immerse the hot mould into the batter till the ¾ of the mould. (you should not immerse the mould fully, otherwise you cannot remove the achu murukku from the mould).

9. Now, keep the mould in the hot oil, after few seconds slightly shake the mould or using the spoon, remove the achappam from the mould.

10. Cook the achappam on both sides till both sides become golden in color.

11. Remove from the oil and keep it on a tissue paper to absorb the excess oil.

12. Apply the same procedure for the entire batter.

Note:

1. If you are using a new mould you have to first tune it (palakkap padutha vendum). For this you  should immerse the mould in left over idli batter for few days. But nowadays you can buy non stick mould which is readily available in the market today.

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Australian Christmas Fairy Bread | Bread Recipes

Multi color sprinkles are ever often repeated pattern in Christmas recipes as it depicts festival mood very well.

Australian fairy bread is sprinkles on bread, which is very quick and easy recipe. You can do a quick Australian fairy bread if you don’t have time for making cookies etc.,

 You can add Australian fairy bread a a regular snacks box recipe if you want your kids to gobble your bread.

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Click HERE to view more bread recipes.

  

                     Recipe Cuisine : International / Australia | Recipe Category: Dessert       

Preparation Time: 5 mins  | Cooking Time: No

Bread Slices	As required
Butter (at room temperature)	As required
Sugar Sprinkles	As Required

Procedure:

1. Cut the thick edges of the bread slices. This is optional.

2. Apply butter over the slices (just one side).

3. Sprinkle the sugar sprinkles over the butter.

4. Cut each slices into two halves diagonally.

   Your Australian Christmas fairy bread is ready to serve. Serve it immediately.

Note:

1. You can use any bread varieties.

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Chinese Sesame Smiling Cookie Balls / Chinese Sesame Laughing Balls

Why not try an International recipe yet strongly Indian as an additional sweet for this Diwali? Chinese Sesame Smiling Cookie Balls seems to be a variant of our local tea shop vettu cake (I have already posted HERE). Its also easy and it came out very well. My strong recommendation for second sweet for Diwali.

Full Video:

Recipe Cuisine : International / Chinese | Recipe Category: Sweet
 Source : China Sichuan Food

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 20 Balls

  

Ingredients:

Madia	1 cup
Corn Flour	¼ cup
Baking Powder	1 tsp
Sugar	¼ cup (heaped)
Butter	1 tbsp
Curd	1 tbsp
Warm Water	¼ cup
Salt	½ tsp
White Sesame Seeds	¼ cup or Required
Vanilla Essence	1 tsp
Oil	For Deep fry

Procedure:

1. Sieve maida, corn flour and baking powder together for 2 times. Keep it aside.

2. In a bowl, add warm water and sugar. Mix them well till the sugar dissolves completely.

3. Now add the butter, salt, vanilla essence and curd with the sugar mixture. Mix them well.

4. Add sieved maida mixture (from 1) little by little and mix with spoon.

5. Now knead the mixture into a soft, pliable and non sticky dough. Add little water if you need. Cover the dough for 15 mins.

6. Make gooseberry size balls from the dough.

7. Roll each ball into sesame seeds. If the dough is too dry, apply little water on the surface of the balls then roll into sesame seeds. Do this step for all the balls.

8. Heat the oil in a pan, add the balls one by one slowly. Keep the flame in between sim and medium. Slowly the balls will rise and open by itself.  Flip them using the ladle for uniform cooking and cook till they become golden in color and sizzling sound stops completely.

9. Take them out from the oil and drain the excess oil using the tissue paper. Cool it completely and store it in an air tight container.

        Delicious and yummy Chinese Sesame Cookie Balls / Chinese Sesame Fried Balls are ready to serve.

Note:

1. Don’t overload the oil with the balls.

2. If the dough is too soft, add little maida and make non sticky dough.

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Andhra Teepi Gavvulu / Sweet Shell Recipe

We always make the same set of sweets for diwali. It is always good to try atleast one or two new sweets as well. My suggestion for this diwali is a very famous 

Andhra sweet called Andhra Deepi Gavvulu or Sweet Shell. Gavvulu means shell and is named so because of its shell like shape. What is more important is that the recipe is very simple even for a beginner. Even though this is sweet, you will not get overwhelmed by having a few Gavvulus. You will always want to eat more.

Full Video :

Recipe Cuisine : Andhra | Recipe Category: Sweet | Source : Vanitha

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 30 shells

  

Ingredients:

For Gavvulu:
Maida	1 cup
Semolina / White Rava / Sooji Rava	½ cup
Dalda / Vanaspathi	¼ cup
Salt	¼ tsp
Oil	For deep fry
For Sugar Syrup:
Sugar	3/4 cup
Water	½ cup

* Use any measuring cups.

Procedure:

1. In a wide bowl, add maida, rava and salt. Mix them well.

2. Heat the dalda till it melts completely.

3. Now add the melted dalta to the maida mixture (from 1). Mix them quickly with the help of the spoon.

4. Now add the water little by little and make a soft and pliable dough. Keep it aside for 5 mins.

5. Now make turkey berry size balls from the dough (from 4).

6. Take fork (backside) or new comb or gavvulu making wood, keep one ball over the fork/comb/wood.

7. Just press it downwards using the thumb. Then remove from the opposite direction. Now you can get shell shape pieces. [ See the VIDEO]

8.  Make shells from all the balls and keep it aside.

9. Heat the oil in pan, deep fry the shells till they become golden in color. Don’t over load the oil with the shells.

10. Meanwhile, add sugar and water in a bowl. Bring it into boil. Boil the syrup till you can get the single string consistency.

11. Now remove from the heat, them immediately add the deep fried shells (from 9) and mix them gently till the sugar syrup will coat well with all the shells.

12. Remove from the syrup and allow it to cool down and dry.

     Yummy, tasty and easy Deepi Gavvulu / Sweet Shell is ready to serve.

Note:

1. You can use hot oil instead of dalda.

2. I have used 240 ml cup for this recipe. So that I got 30 shells. 

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Nutty Crunch Maalaadu with Preethi Turbo Chop

I went to a Blog- Jam hosted by Preethi. Preethi introduced their Iconic Table Top Wet Grinder. The Iconic Table Top Wet Grinder simulates traditional stone (Attukkallu) grinding process so that you get exactly the same quality of Idlis our elders used to make. Preethi also showcased their Turbo Chop Kitchen Appliance.

Preethi Turbo Chop: The Kitchen Appliance for today’s Nuclear family

Kitchen Appliances too evolve with the times and needs of the people. Today's families are mostly nuclear family with two kids or just one kid, Double Income No Kids families etc. In Today's households, Ladies are also harried whether they are housewives or working women. Hence the quality time for cooking is shrinking year by year. To address this need of families, today Innovative food companies are coming up with ready-mixes for every main dish from idli, dosa to rasam etc. The next important step to simplify regular cooking is simplifying making side-dishes. Indian (and South Indian in specific) Side dishes like chutneys and pooriyals have to prepared fresh and cannot be pre-packaged like tomato-sauces of the west. 

In today's regular cooking, the chopping of vegetables for these side dishes is the most time-taking and laborious activity. Though some enterprising entrepreneurs have come up with chopped vegetables packed in special sealed packages, either they are very costly or not fresh. There is also a worry about added preservatives. There are some very important drawbacks in current mixie models in the model. For example, it is not very easy to clean as removing blades from earlier mixie models is difficult and fungus would form if we do not clean it properly. Also, older appliances like mixies, grinders are not suited for cooking for just one, two or three people only.

Preethi Turbo Chop is an innovative combination of Chopper and Mini-Mixie. You can chop the ingredients in the jar through a simple-to-use push button on the top. You have to just keep pressing till you want to chop and remove when you are done. It is very safe that even kids can do it. Turbo Chop is ideal for preparing all types of chutneys, purees and chopped vegetables for poriyal ie all key side dishes of regular cooking today. Turbo Chop can also be used to prepare all types of poodi items for monthly or long term use. It can also used for crushing nuts and preparing ingredients for festival sweets. 

As Turbo Chop is very less weight, you can easily carry it while travelling also. For example, you can take it to hospitals to prepare juices. Similarly, you can take even during tours and travels to prepare chutneys, juices on the fly and avoid hotel foods.

Preethi Turbo Chop is digital kitchen Swiss-army knife in the kitchen. With Preethi Turbo Chop you have a very well researched innovation that addresses the need of today's women of all segments - always on the run Working women in IT and other Industries, cost-conscious housewives, college-goers, bachelors, elderly people etc. 

Preethi Turbo Chop is just the type of innovation that solves a nagging -issue in cooking instead of meaningless marketing gimmick innovations which flood that market all the time. Kudos to Preethi for coming up with Turbo Chop.

Preethi Turbo Chop Technical Specifications:

1. 450 W Powerful Motor

2. Stainless Steel Blade

3. 0.7 L Bowl

4. One Press Chopper

5. Easy to use and clean

Turbo Chop Mini Mixer-Grinder is a 450W compact kitchen appliance with laser sharp blades that can grind, mix, chop, and blend within seconds. This Mini Mixie is, therefore, the perfect kitchen companion.

https://www.youtube.com/watch?v=LkBlp8ClK1w

http://www.preethi.in/turbo-chop/turbo-chop

More About Preeti Blog jam: 

Unlike other Blogger-Meets, Preethi arranged for two great talks, one by Archana of ArchanaKitchen.com on how to take our blogs to the next level. The other talk was on improving food photography skills by Chef.Umasankar Dhanapal, Winner of IKA / Culinary Olympics (http://www.knifeandimpressions.com/). Both the speakers gave very good tips for improving our blogging and photography capabilities.

Nutty Crunch Maalaadu with Preethi Turbo Chop:

Festival Season has already started. Easy to make sweet recipes are in demand for both beginners making their first sweet and well-versed people planning their additional sweet. Maalaadu is a simple sweet but it is not liked by many because it is sticky. Nutty Crunch Maaladu is a variant of Maalaadu which makes it non-sticky and crunchy so that kids and adults also would relish it.

Ingredients:

Roasted Gram / Pottukadalai	1 cup
Badam	1/3 cup
Cashew Nuts	10
Ghee	¼ cup
Cardamom Powder	¼ tsp
Sugar	¼ cup
Nattu Sarkkarai / Brown Sugar	¼ cup

                                                              

Procedure:

1. Dry roast the roasted-gram (pottukadalai) till they become hot. Don’t over roast it. Keep it aside.

2. Dry roast the badam for 2 mins or till they become hot.

3. Grind the roasted gram into fine powder without any lumps using the dry mixie jar. Keep it aside.

4. Grind the badam into small granules. Don’t grind them into fine powder.

5. Chop the cashew nuts into small pieces.

6. Heat one tbsp of ghee in a pan. Fry the chopped cashew nuts till they turn into brown in color. Switch off the flame.

7. Grind the white sugar and brown sugar into a fine powder using the same jar separately.

7. In a wide bowl, add powdered roasted gram, badam granules, powdered sugar, and powdered brown sugar, roasted cashew nuts with ghee and cardamom powder. Mix them gently with ladle or with your fingers.

8. Now heat the remaining ghee in a pan, add the hot ghee little by little in the above mixture.

9. Mix them immediately with the ladle. When you can hold the mixture to make balls, stop to adding ghee.

10. Grease your hand with oil and immediately make gooseberry size balls from the mixture and keep it aside. Allow it to cool down completely.

     Now nutty and crunchy Maladoo is ready to serve!

Note:

1. Roasting badam and roasted-gram (pottukadalai) is optional.

2. You can microwave them for 2 mins instead of roasting.

3. You can grind the badam into fine powder also.

4. The given amount of ghee is enough for this recipe. You can add if you needed.

 5. If you find that the ghee is more add more powdered roasted-gram (pottukadalai).

6. Adjust the sugar level according to your taste.

7. You can use ½ cup of white sugar or ½ cup of brown sugar instead of 50-50.

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