Sakkarai Pongal

This was made on Pongal. I wanted to make Pongal, but not the authentic way, which is difficult if you dont know the correct measures. This recipe below suited fine and I tried it. The result was surprising, delicious Pongal, which all of us liked a lot.

 

Ingredients:
Rice - 3 cups
Moong Dal - 1/2 cup
Brown Sugar - 3 cups
Ghee - 2 tbsp
Water - 9 cups
Cardamom Powder - 1/2 tsp
Cashews - 2 tbsp
Raisins - 1/2 cup

Steps:
1. Wash and pressure cook the rice and dal.(9 cups water).
2. In a pan, add 1 -1/2  cups of water and brown sugar.
3. Keep stirring until you get one string consistency. To check this, take a drop of the syrup between your thumb and finger, press and release the fingers, you'll see a single string of the syrup. If you dont see any string, stir the syrup for some more time.
4. Once the single string consistency is achieved, add the cooked rice and dal in this syrup and mix well.
5. Keep the flame low and mix well for 2-4 minutes.
6. Fry the raisins and cashews in the ghee and pour this on the pongal.
7. Add more ghee if required and remove from heat.
Serve hot.

Note:
You can use jaggery instead of brown sugar.Make sure to strain the syrup before mixing the rice and dal.
Fry the raisins and cashews separately.

Puran Poli/Obbattu/Holige

Festivals remind us of family, friends, fun and food... Im a born foodie and enjoy cooking especially on festive occasions. This year I prepared Puran Poli, Urad vadai, Sakkarai Pongal and murukku for Pongal.
Puran Poli is a must in all the festivals celebrated in Maharashtra. This recipe is not an authentic one, but nevertheless outstanding. I saw a video on youtube for this, by an elderly lady. Her name is not mentioned in the video. But I would like  to give the credit to her, cos otherwise I would not have made these. I have not used nutmeg powder and made some few changes.

Ingredients:
Puran(Filling) :
Dal - 2 cups
Brown Sugar - 1 cup
Sugar - 1 cup
Cardamom Powder - 1/2 tsp

Dough:
Wheat flour - 2 cups
Maida/All purpose flour - 2 tbsp
Besan/gram flour - 2 tbsp
Oil - 6 tbsp
Salt - 1/2 tsp

Steps:
1. Wash and soak the dal for 2 hours in 4 cups of water.
2. In a pan add all the flours and using little water knead the dough. Knead it well. Cover it and let it rest for 30 minutes.
4. Take a plate, add oil, salt and 2 tbsp water and knead the dough again. It will become a bit gooey and after sometime, the dough will become very soft. Cover it and keep aside.
5. Pressure cook the rice for 1 whistle.
6. Remove excess water from the dal. Let it cool.
7. Add sugar and brown sugar/jaggery in the dal and mix well. Blend it in a mixer/blender to a fine paste.
8. In a microwave, cook the mixture for 5 minutes on high, remove, mix well and again microwave on high for another 3 minutes. The dal will be cooked. Cook the mixture in a non-stick pan if you dont want to microwave.
9. Tie a muslin cloth to the rolling board. Make round balls of dough and puran. Fill the puran in the dough and roll it using little rice flour.
Note:  I tied a handkerchief to the rolling board, it was very easy to roll the polis. 
10. Cook the polis carefully on a skillet on both the sides.
Serve hot with ghee, amti or milk.

Mysore Pak

This recipe is given by my MIL. It's a bit tricky, but it came out a succes in one try, im sure you can do it too. It was yummy.... Have a look..

Ingredients:
Besan/chickpeas flour - 2 cups
Sugar - 2 cups
Ghee - 1 Cup
Oil - 1 Cup

Steps:
1. Sift the besan using a sieve.
2. In a wide bottomed pan, add 1 glass water and sugar and keep stirring. You'll get a one-thread consistency in sometime. (Take a drop of the syrup between your thumb and finger)
3. In another pan, add oil and ghee, keep it in medium flame.
4. Once you get the sugar consistency, pour the besan little at a time in the sugar syrup and keep stirring continously.
5. Using a ladle, keep adding oil in the besan-sugar syrup mixture. You need to add oil at frequent intervals, making sure the mixture doesnt stick to the pan.
6. Within 6-7 minutes, you'll see the mixture is cooked, and you dont get the raw smell.
7. Immediately remove the mixture and pour it on a greased plate. Let it cool for 15 minutes.
Cut into the shape you want.

Carrot-Beetroot-Pumpkin Halwa

Had to cook something before these 3 not often liked vegetables go waste. I used to make Carrot halwa, used the same procedure without any innovative approach. I love sweets, but have never liked carrot halwa. I've always cooked it for family and friends. Sometimes, I guess, you cook for others, though you personally dont like or dont eat what you cook. I know few vegetarians who have never tasted non-veg, cook amazing nv food.

This was very yummy, it tasted like basundi. I tasted a little(hubby's persuasion)and then had a generous amount without worrying about weight woes.

Ingredients:
Carrot - 1
Beetroot - 2
Yellow Pumpkin - 50 gms/1/2 cup grated
Milk - 3 cups
Sugar - 1 1/2 cup
Ghee - 1/2 cup
Cardamom seeds/powder - 5
Cashews and raisins for garnish

Steps:
1. Grate the vegetables.
2. In a non-stick pan, pour the milk and add the veggies.
3. Keep stirring frequently until the milk thickens. Once the milk starts bursting like bubbles, remove from heat(stove). This process usually takes 20-30 minutes. Using a pressure cooker may not give good results, though it saves time.
4. In another non-stick pan, heat ghee and add the veg-milk mixture and keep stirring continously.
5. After 5 minutes, add sugar and keep stirring. Once you add sugar, it will turn to a liquid consistency and colour will change. This is expected.
6. Keep stirring frequently every 2 minutes until the halwa is ready. When you feel the consistency is thick enough, remove from heat. This process needs a little patience.... Remove from heat.
7. Fry raisins and cashews in ghee and garnish on the halwa.
Serve hot or cold with icecream.

If you try this recipe, do let me know how it turned out for you.

Besan Laddu

Had to make this for my husband's Diwali potluck. I love besan laddoos made by my aunt back home in Pune. I have never liked store bought besan laddoos for 'n' reasons(i love my aunt's besan laddoos :)).

Hubby informed me at the last minute about the besan laddoo, which left me with no other option than checking online. Was skeptical not about making laddoos, but the method to choose. Finally, we both agreed to proceed with Manjula Aunty's recipe. The way she explains and gives small details helps a lot for cooks like me who are trying something for the first time.

Followed the recipe given by Manjula aunty of http://www.manjulaskitchen.com/ . It came out very well and was appreciated by one and all. I used the same procedure.(doubled the quantity).

I would recommend everyone to go ahead with her besan laddoo recipe, it will make ur day. :)

Chewy Chocolate Walnut

Own version of chewy bars. Chewy bars are something I love to eat. Thought of making one for kids. This one comes in a package. I mean, chocolate and walnut-museli or cornflakes combo. Kids will love the chocolate, and you'll be delighted to make them eat nuts and cereals. You can alter the recipe as per your palate. I have used the ingredients available in my kitchen.

Ingredients:
Corn flakes / Oats /Muesli - 1 cup
Walnuts - 1/4 cup, chopped
Chocolate chip - 1/4 cup
Milk - 1/2 cup

Steps:
1. Using a double boiler or microwave, melt the chocolate. Click here to know the details.
2. Once the chocolate melts, add muesli(Oats/Cornflakes).
3. Stir well and add milk a little at a time. Keep stirring at frequent intervals.
4. Add the walnuts and stir well for a minute or so until you get a perfect blend of all the ingredients.
5. Remove from heat.
6. Place these on a parchment paper or greased plate and refrigate it for 30 minutes. You can also mould them in a silver foil and refrigate it for 30 minutes.
Serve cold with milk or as a dessert.

Health Quotient:
Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. Adding walnuts to your diet can be an important step in improving your cardiovascular health. To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of walnuts, or other antioxidant-rich nuts, at least 4 times a week. To learn more about walnut nutrition and health benefits, click here.
This is my entry for CFK -chocolates hosted by Hema of salt2taste.blogspot.com and Sharmi of http://www.neivedyam.com/ who initiated the CFK event.

Chocolate Glazed Almond Stuffed Strawberry

I had a tough time thinking about a chocolate recipe. Being a die-hard chocoholic, made the job even more difficult, to say the least. Any type of chocolate, even a teeny-weeny one doesnt escape my ever hungry chocolate deprived tummy. Sending this entry to Hema of salt2taste.blogspot.com, who is hosting her first CFK event. I have used strawberry, if you dont find it in the market, try using some other fruit like apple, plums, banana or any fruit you have at home. After all, CFK(my opninion) is all about healthy and fun cooking for kids.

Ingredients:
Strawberry - 10
Chocolate chip - 1/2 cup
Almonds - 10
Milk - 1/4 cup

Steps:
1. Wash the strawberries gently in a colander and immediately wipe it with a tissue paper. Make sure not to remove the stems while washing, as exposure to water will affect the texture and flavor. Alternatively, use a wet tissue paper to wipe the strawberries.
Note: Strawberries should be removed from the fridge an hour before use. This makes glazing easier and the flavor of strawberries are best at room temperature.
2. Soak the almonds in milk for 30 minutes.
3. Melt the chocolate chips on the stove, microwave or double boiler. Click here to find the details.
4. Once the chocolate chip is melted, hold the strawberry using the stem and glaze it in the chocolate evenly. Do the same with all the strawberries and place it on a greased plate.
5. Glaze the almonds in the chocolate and place it on a greased plate or parchment paper.
6. Refrigate the almonds and strawberries for 10 minutes.
7. Remove the stem off the strawberry using a knife.
8. Once the stem is removed, pierce the almond into the strawberry.
OR
You can cut the strawberry and stuff it with the almond and put another coat of chocolate on top.
Serve it cold with icecream or by itself as a dessert.

Health Quotient:
A strawberry is a superstar when it comes to antioxidant power, says Dr. Barry Sears in his book The Top 100 Zone Foods. Also a good source of Vitamin C and packed with flavonoids. Almonds are one of the most nutritious of all the nuts. Cancer prevention, protection against cardiovascular diseases, lower cholestrol are some benefits reaped with almond consumption. As Hema mentioned, chocolate is not all that bad if taken in moderation. To know the benefits of chocolates and to know the type of fat associated with it, click here.

Hope you try this easy recipe for your kids. Im sure they'll love it. I am sending this to Hema of salt2taste.blogspot.com who is hosting CFK - chocolates and Sharmi of http://www.neivedyam.com/ who has initiated the CFK event.

Kozhukattai

Had to make this on Ganesh Chaturthi to please my favorite God. The first attempt (morning)was a small success, but the second attempt(evening) was a major hit with hubby and friends.

Ingredients:

Rice flour - 1 cup
Milk - 1/2 cup
Ghee - 1 tsp
Salt to taste
Water - 1 1/2 cup


Filling:
Shredded coconut - 1 cup
Brown sugar - 1/2 cup
Sesame seeds - 1 tsp
Cardamom powder - 1/2 tsp
Oil/ghee as required


Steps:
1. Heat the ghee in a pan, add water, salt and milk.
2. Once the water comes to a boil, add little flour at a time and stir well. Stirring continously avoids the lump formation.
3. Remove from heat when the flour is mixed well with the water. Let it cool for sometime.
4. In the meantime, in another pan, pour oil, add the coconut, and stir for a minute.
5. Add the remaining ingredients and stir well. Do this for 2 minutes or until the mixture is cooked. Avoid over stirring this mixture, or else the sugar will caramalise and the filling will become hard.
6. Make a small round ball of the rice flour mixture, add little coconut filling and shape it either round, or triangular(traditional way). Repeat the same with the remaining flour and filling.
Note: Apply some oil to your hands before making the balls. To make perfect modaks, flatten the rice flour with your palms evenly, add little filling in the center and pull all the edges together to seal it. Alternatively, you can use your thumb and forefinger to get the shape. Moulds are available in the market to make this job easier.
7. Place the kozkukattai in a greased idli plate and steam in idli cooker/pressure cooker. If using pressure cooker, dont use the weight.
Serve hot.


Health Quotient:
Hmmmmmmmmmmmm, well, coconut, is very good in destroying intestinal parasites, that we get from eating infected food. Coconut water is good for kidney and urinary bladder problems. Coconut milk has been found to help cases of sore throat as well as relieving stomach ulcers.

Try these kozhukattais to please one and all.

Kalakand

Tried this on Janmashtami. Outcome: looks werent appealing, but it tasted yummy. It's made of milk. Making kalakand is a time consuming process, but its worth the effort.

Unless you change how you are,you will always have what you've got. - Jim Rohn

Ingredients:

Milk - 2 litres/1 gallon

Lemon juice - 1 tsp

Sugar - 1 cup
Butter/Ghee - 1 Tsp

Cardamom powder - 1/2 tsp

Optional Ingredients:

Silver foil

Almonds

Pistachios

Steps:

1. In a wide bottomed pan, pour half the milk. When it comes to a boil add add the lemon juice. Remove from heat. Sieve the channa using a muslin cloth to press out excess outer. You can do this by placing some weight on the chenna.

2. Dont knead the chenna, or else the kalakand will become hard.

3. Pour the remaining milk in another pan and boil it to half.

4. Add the chenna and boil till the mixture thickens. Keep Stirring continously.

5. Once it thickens well, add the sugar and stir well.

6. Keep stirring till the mixture thickens. Once this is achieved, set it in a greased plate/tray and apply silver foil(optional). Sprinkle finely chopped almonds and pistachios.

Serve hot or refigerate it and serve with an icecream.

Health Quotient:

Do I need to write this? Guess, I have to. Kalakand is loaded with calories, cholestrol etc. The plus point is its high in protiens..

Dont think, its festival time, go ahead and indulge yourself. Make sure to hit the gym or go for a walk to burn the calories.

Happy cooking.

Kaju Katli - all time fav sweet

Kaju Katli.. ummm.. soo.. delicious...

Wow, this is one sweet which is a favorite for most of us. This sweet originated in North India, not too sure about the specific place and time.
This is a very simple and easy to make recipe.
Diligence is a good thing, but taking things easy is much more restful - Mark Twain.


Ingredients:
1 cup kaju, cashewnuts
1/2 cup sugar
1/4 cup water
ghee or oil to grease

Steps:
1. Use a mixer or blender to grind the cashews to a paste(powder). Make sure the cashews are grounded well, do not add water.
2. In a non-stick pan, add the water and sugar. Keep stirring till you get a one string consistency. To check if you got this desired consistency, take a drop of this mixture and place it between your thumb and index finger and when you release it, you will get one string consistency.
3.Add the powdered cashew nuts and stir till it becomes like a thick paste. The cashews and the sugar syrup should be properly mixed. Switch off the burner and let it cool to become thicker.
4.After 10 minutes knead the mixture like a chappati dough to make a ball and roll it using a butter paper or use ghee to roll it to 1/8" thichness.
5. After an hour, you can cut it in diamond shape or square shape.

Health Quotient:
For all the health conscious people.
Nutrition Facts Serving Size: 1 piece (1 cubic inch)
Amount per Serving
Calories 58 Calories from Fat 22
Est. Percent of Calories from:
Fat 38.8%
Carbs 55.4%
Protein 9.7%

Cashews are very low in Cholesterol and Sodium. It is also a good source of Magnesium, Phosphorus, Copper and Manganese.

Go ahead, try this ez recipe and share your experience with me.