Strawberry Kulfi

Kulfi is Indian ice cream made with boiled milk. It comes in many flavors - Mango, Elaichi (cardamom), Kesar (saffron) etc.
I saw Paula Deen episode "Chocolate Strawberry Trees" in foodnetwork few weeks back.That inspired me to make this plant of my own thoughts to give a stage on this blog for this JFI -Month of Strawberry.

This is the recipe for "Strawberry Kulfi".

Ingredients:
Strawberries - 5 no,chopped into small pieces,
Milk - 6 cups
sugar - 5 tspn
cardamom pwd - 1 tspn
Pistachio - 6 no,chopped
Almond - 6no,blanched,
Saffron - 5 strands
Corn flour - 1tspn
and
Popsicle molds for making Kulfi

Method:
Place the milk in a largeskillet and bring it to boil over high heat,stirring 2 to 3 minutes.Reduce heat to medium low and stir the milk with wooden spatula ,and scrape the sticked milk in the sides of the vessel ,until milk is reduced to 1/2 of its original quantity.In this stage milk is called "Rabdi" or "Basundi".Meanwhile ,grind Pista,blanched Almonds in a blender for small pieces with Cardamom and keep it aside.Mix Cornflour with a 2tspn of Milk ,Saffronstrands and pour this mixture,sugar into the skillet stir well ,until sugar melts and boil it in simmer for another 5 minutes.Transfer to a serving dish and mix nuts along with chopped Strawberry pieces.
Leave the mixture to cool at room temperature.
Wash the Popsicle molds ( I bought in 99cents store and it is available in walmart or you can get here also.

Pour the mixture into popsicle molds and cover with the given lids and place in the freezer for atleast 5 hours.
Take the molds from the freezer and dip into hot water or run hot water under the molds for 1 min and gently pull the popsicle stick until the popsicle comes out.You have to be bit patient while removing from molds.
Unmold kulfi and place on plates and enjoy the taste of sweet Milky,Nutty flavor sticked with Strawberry scrapes.
This is my entry to JFI event for June month hosting by hostess of "Bakingfairy"..While preparing i really remember those days,My sister and I get our money ready whenever we heard the bell of the icecream bandi(cart)from few blocks away.The ringing bell brings the children to come out of their houses to buy these kulfi and icecreams.
See here for instant kulfi recipe and here for mango and strawberry popsicle.

Mamidakaya Pappu & Ridgegourd Bajji

Ingrediets for Raw Mango Dal:
Raw Mango - 9 pieces
Toor dal(Kandi Pappu) - 2 cups
Onions - 4 no(small size),chopped
Greenchillies - 2 no
Fenugreek Seeds - 1/2 tspn
Redchilli pwd - 1tspn
Turmeric - a pinch
Salt to taste
For seasoining
Mustard seeds - 1/2tspn
Curry leaves - 1 sprig,chopped
Oil - 1tspn

Method:
Take a vessel put washed toor dal, pinch of turmeric ,water and place it into the pressure cooker on a medium falme .When steam starts coming,place another plate on the vessel and add mango pieces,fenugreek seeds,onions ,green chillies and close the cooker top and put weight valve and allow it to cook on medium flame until 3 whistles come.Remove from the fire.Let it cool for some time until valve realeses easily.Dal should cook soft so make sure to add adequate water.Release weight valve and mix the dal to make into soft paste. Heat oil in pan add mustard seeds after it splutters add curry leaves,boiled dal,red chilli pwd,boiled onions,green chillies ,salt and stir well.
Add a cup of water to it and boil it for 5 minutes by covering with the lid.Now add boiled mangoe pieces and cook for another 7 or 8 minutes.Through out making dal you will get the aroma of mangoes which will fill the whole house.Add a spoon of ghee to the dal before removing from the fire.Ghee enhances the dal taste.Serve hot with steamed rice ,papads ,fried and salted green chillies.

Fried and Salted Green chillies:
Heat a 1/2tspn of vegetable oil in a pan and fry the thinly slitted greenchillies by sprinkling a pinch of salt.Remove from fire when it changes its color.

Beerakaya Bajji/Ridgegourd Bajji:
Wash Ridgegourd
here and peel with a vegetable peeler to remove most of the outer skin and rough ridges.Cut into roundshapes and add red chilli pwd ,a pinch of salt to it.

Mix bengalgram dal with a sufficient water,salt,redchilli,a pinch of vamu pwd and mix well to make a perfect bajji batter.Heat oil in deep fry pan/kadai dip the ridgegourd rounds into the batter and slowly leave it into the hot oil.Fry the baggis to golden brown color and Strain it on a tissuepaper to take out of excess oil.Serve hot with Coffee.
My mom used to do these bajjis in the evenings for our hungry stomaches.We used to finish one round and used to wait for another round.Afterthat she says "These bajjis are for your dad".So,we will stop after hearing to her.So,afterthat i learnt from my mom and iam preparing myself and i got oppurtunity to share the recipe with you people.
Today after making,i felt why i cant take these bajjis for Meena's Picnic at the park
Check for Ridgegourd Recipes here, ridgegourd-tomato curry , Beerakaya Pappu. and more information here.
Recipe Source:Amma

Rasmalai

Traditional and Delicious Indian dessert with fresh cream and milk

Ingredients:
Gits Rasmalai Mix - 1pkt
Sugar - 1cup
Water - 1cup
Ghee - 2 tspn
Milk- 1/2cup
Almonds - 6no
Saffron - 4 strands
Half and Half milk - 2cup
Idly plates - 2(8 rasmalais can fit into 2 plates)

Method:
Gits Rasmalai mix contains 2 packets inside.Pour the mix, milk,ghee into the bowl and mix well.Knead it gently into a soft dough.Make dough into small balls.Stuff each ball with Almond and flatten it into pattie.Make patties with the full dough.Apply Ghee to the Idly plates.Place these oval shaped pieces in the idlyplates.Steam it for 10 minutes in pressure cooker.In a Pan boil sugar,water to make sugar syrup.Take out malai patties from cooker and immerse in the syrup and cook over a medium flame for 5-10 minutes.Take patties from the sugar syrup and let it cool.In a saucepan,add Nuts, Half-Half Milk, Sugar,Saffron,Cardamom powder and the second packet mix. Boil this on over low flame by stirring continuously until it is reduced to a thick consistency.Let the milk cool down to room temperature. Then add malai patties to the milk mixture and Garnish it with pista pieces, Saffron.Refrigerate Rasmalais for 3 to 4 hrs and serve.
See here for Baked Rasmalai

"D" for "Drumstick Pickle"

Drumstick is rich in vitamins, particularly vitamin A, is popular in curries, lentil, and vegetable dishes.Drumsticks used as a natural antibiotic, anti-fungal, anti-tubercular, and externally for leg spasms.

Ingredients:
Drumsticks(Munagakayalu)- 5 no,cut into 2" size pieces
Fenugreek seeds - (Menthulu/Methi/Vendhiyam)- 1 tsp,
Mustard seeds - 3 tsp
Cumin seeds - 1/2tspn
Dried Red Chillies - 12 no
Asafoetida - 1/2 tsp
Turmeric powder - 1 tbsp
Garlic - 3 pods,chopped into pieces
Green Chillies - 3,chopped
Sesame oil(Nuvvula nune/Til oil)- 2cups
Lemon juice - 2tspn
Salt to taste
Refined Oil for frying

Method:
Wash Drumsticks and wipe dry.Scrape the hard layer slightly, Cut into 2" sized pieces.Heat oil in a pan and steam drumstick pieces for 5 minutes covering with lid.Then add chopped garlic and stir for while and cover and cook for another 5 min and remove from the fire.Take another pan and fry Methi,Mustard seeds,Redchillies,Jeera one after one in 1 tspn of oil until they turn to light brown color and keep it aside.Grind all these spices(MMRC pwd) into a fine powder.Heat Sesame Oil(medium heat)in a pan add Garlic- Drumstick pieces,Groundingredients,Asafoetida,Turmeric,Salt,Lemon juice and Mix well and stir for 1 minute and remove from fire.
Transfer this to a sterilized glass bottle or an earthenware jar and close the lid tightly.Cover with a muslin cloth and keep it in a safe place .Stir the contents of the jar with a wodden ladle(Pickles should kept always away from moisture) for few days, at least once a day because all the spices will mix together with drumstick pieces and garlic,greenchilli pieces along with lemon juice and get marinated nicely.Garlic and green chillies will get nice taste after soaking with lemon juice along with spice mix.You can check for the taste and add oil,salt if neccessary.Pickle is ready to eat after 4 weeks.Mix with hot rice and enjoy the spicy,tangy pickle with Sago Vadiyams.
See here for Mango Pickle, Dosaaavakai ,Tomato Pickle and Amla Pickle.
Recipe Source:Amma

Sweet n Flaky Baklava

Spices are strongly flavored parts of plant used in small quantities in food as a preservative or flavouring in cooking.India is a "Treasure for Spices" and that is the primary reason that Portuguese navigator Vasco Da Gama sailed to India,which eventually led the british empire rule for more than four centuries. Around that same time,when Christopher Columbus happened upon the 'New World', he was quick to describe to investors the many new spices available there.All my narration about spices ends here.This for my entry to The Spice is Right II,Theme - Sweet or Savory by using Ancient Spices food blog event,by Barbara Fisher's of Tigers and Strawberries.

So,I picked Clove(Lavangalu/Laung) as my spice ingredient.The most aromatic part of the clove is the "bud".Lavangalu are rich in spice and used in biryanis,soups,garam masala pwd,bengali sweets also.So,I tried this sweet recipe by adding Clove after researching on google.Baklava is made with phyllo sheets filled with a nut mixture in between layers, covered with a sweetening agent.Filo(phyllo or fillo) dough is named after the Greek word for "leaf".Here is the more info about Turkish Dessert from kitchenproject.

Ingredients:
Phyllo Sheets - 16no,Thaw before using if the roll is kept in freezer.
Dried Apricots - 5 no,diced 1/4-inch
Almonds - 15 no, chopped
Cashewnuts - 15 no,chopped
Pistachios - 15 no,chopped
Peanuts - 3tspn ,chopped
Dried coconut - 2tspn
Unsalted Butter -(1 stick)
Sugar - 1 cup
Ground Cinnamon - 1 tspn
Ground Cardamom - 6 no,crushed
Ground Cloves - 15 no

Syrup
Sugar - 1 cup
Honey - 2 tspn
water - 1/2cup
Boil all the above ingredients in medium flame for 10min and make a 1/3rd consistency of thick syrup.

Method:
In a Blender whirl 1/2 cup sugar with the Almonds and Cashewnuts,Pistachios,Peanuts, 2-Cloves,Cardamom pwd,Apricot pieces until ground. Pour into a bowl and stir with remaining 1/2 cup Sugar,Coconut pwd and the cinnamon.Melt butter in a pan and keep it aside.Preheat oven to 350°.Take a Rectangular baking pan and brush bottom and sides with melted butter.Unroll the phyllo sheets and Cover the phyllosheets in wet cloth because if phyllo is exposed to air then it will dry out and split.Lay one phyllo layer in the greased baking pan.Brush it with butter.One at a time,layer 7 more sheets over the first, properly placing into pan and brushing each with butter.Put 1/2 inch size layer of the nut mixture(Put leftover nutmix in a zipbag and store them in the freezer.)over buttered phyllo in pan. Lay another sheet of phyllo on top, making it to fit into pan and brushing with butter. Repeat layering of nut mixture with phyllo sheets and butter until all nut mixture is over.Top with the same number of the phyllo sheets for the upper layer by brushing each layer with butter.Lay the last sheet flat on top and brush with butter.Cut acroos the baklava into a 2-inch size ,square pieces.Press a clove in the middle of every square.Bake until top is light golden and crisp and edges pull away from pan sides,35 to 45 minutes.

Keep pan on a wire rack and run your knife along cuts lightly so that bottom should not get scratched.Pour sweet syrup over baklava.Let stand to absorb most of the syrup, at least 3 hours. Cut through the bottom layer and serve. It will last at least a week at room temp. Do not refrigerate.Store in an airtight container.

Ginger-Peanut Bar

Ginger:This flavorful "rhizome" has been used for centuries in Indian cuisine and medicine. Ayurvedic says it as a "universal great edicine".Ginger is widely used by both Indian and Chinese Physicians, it originated on Indian soil and was introduced to China just 300 years ago.In addition to its hot, vibrant flavor, ginger is an excellent digestive and aphrodisiac. It cures nausea and is good for rheumatism.It is suggested eating slices of ginger sprinkled with salt before meals to aid digestion.Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness.Ginger beer is a non-alcoholic soft drink popular in the West Indies and in Britain.It can be made with fresh or powdered ginger.Home-made ginger beer is a refreshing drink in summer.When buying ginger check to make sure that the skin is fresh without wrinkles and that there is no growth of fungus at any of its
small knobs/roots. Store it either in the refrigerator.Traditionally, ginger has been stored buried under a patch of damp red soil and sand mixture.My grand mother used to keep it in a pot coverved with soil.It should be kept damp as to ensure future growth and also freshness of existing ginger.Here we can see more about Ginger.
and Its Culinary Uses.
About Ginger Medical referance.
More information about Ginger(ALLAM/ADARAK/INGI)plant from Stevenfoster's website.
I made this recipe for May's SHF(SUGAR HIGH FRIDAY) Event hosting by hostess "Ruth" of onceuponafeast.I just modified "Allam Murabba" (allam is called "Ginger" in telugu murabba means preserved i think may be its a "persian" word) into a tasty, soft, moist, jaggery -coated chunks of hot-spicy ginger. The sweet and spicy transitions are delightfully stimulating.It has a wonderful sweet spicy taste that goes well with the refreshing flavor of lemon.What the real aroma is - you can smell the ginger in it.

Ingredients:
Ginger - 3"size,piece
Jaggery - 1 cup
Sugar - 2 tspn
Roasted Peanuts - 2cups
Roasted sesame -1/2 cup
Unsalted Clarified Butter(Ghee) - 1 tsp,for greasing
Water-1/2 cup
lemon juice - 1/2 tspn

Method:
Wash the ginger and peel the skin and chop into a small pieces and grind it to a paste by adding little amount of water.Heat a heavy bottomed vessel(copper bottom will work out) or nonstick pan and add grated jaggery to it along with water.Keep stirring with wodden ladle on a low heat untill jaggery melts.Add lemon juice ,sugar to it and keep stirring.Add ginger paste to that and bring it to boil for 10 minutes on low heat.When Jaggery starts giving bubbles,if it is in a form of thick syrup and sticking to ladle while stirring then it is right consistensy to make bars.Dont touch(caramelized sugar) it with hand because it will stick to fingures and too hot.Add chopped Peanuts and crushed Sesame seedsto that and mix well.Remove from fire.Pour this jaggery-nuts paste into a greased foil laid in a tupperware or pan by spreading evenly and leave it to cool for 3hrs.

Cut into pieces and enjoy the taste of sweet and hot spicy ginger chunks.It's really a very balanced bar.It isn't overly sweet and the warm spicy ginger is ruling along with crunchy peanuts.I felt"Ginger"is a good match with jaggery and nuts.I found myself chewing quickly just so I could take another bite of spicy caramelized Ginger - Peanut bar.

Sweet n Crispy n Tangy "PANI POORIS"

Pani Puris (Crispy puffed puris with Potato and Garbanzo Beans filled with spicy Mint water) belong to the vast group called chaats, savory snacks that are usually spiced with a mix that includes cumin, dried mango pwd(Aamchur pwd), chili powder, mint and other ingredients.

Ingredients:
Pooris(I got from indian stores.)
Chick peas(Senagalu/Kondai kadalai/ Kabul kadalai /Kabuli Channa/Garbanzo beans)- 3 cups ,soaked overnight and boiled
Potatoes - 3no, boiled and cut into cube sized pieces

Ingredients for Pani:
Mint Leaves - 2 bunches , chopped
Coriander Leaves - 1 bunch ,chopped
Tamarind - lemonsize
Ginger - 1" ,chopped
Green Chillies - 4 no,chopped
Ground Cumin Seed (roasted) - 2 tsp
Black Salt - 1 1/2 tsp
Aamchur pwd - 1 tspn
Salt to taste

Making Pani:
Soak the tamarind in ½ cup of warm water for 30 minutes and strain out the pulp to get tamarind water.Add chopped Mint leaves, chopped Coriander, Ginger, Chillies and Cumin seeds.Add 1/2 cup of water and grind to smooth paste in a blender.Transfer the paste into a large bowl and add water,Black salt and salt and mix well.Refrigerate this pani for 2 hours so that all the ingredients will blend and gives spicy and tangy taste.

Ingredients for Tamarind and Dates Chutney(Khajur-Imli ki Chutney):
Tamarind pulp - 1 cup(Big lemon size tamarind soaked in a cup of water)
Fresh Dates(de seeded) - 5 no ,chopped into pieces
Jaggery - 1/2 cup
Sugar - 2 tbsp
Red chilli pwd - 1/2 tsp
Black pepper pwd - 1/4 tsp.
Cumin pwd - 1 tsp
Cloves - 3 no
Warm water 2 cups
Vegetable oil 1 tsp.
Salt to taste

Method
Soak tamarind in a cup of warm water for 30 minutes to make tamarind puree bit easy and fast.Heat oil in a pan and roast cloves and cush them and keep it aside.Squeeze the tamarind and take out the pulp.Add Dates ,Jaggery, Sugar, Red chilli powder, Black pepper powder,roasted Cumin powder,Cloves and Salt to pulp and mix well.Transfer to a blender and blend for a fine mixing.Pour this mixture into a thick vessel and cook for 10 minutes on medium heat until it becomes thick.The chutney should be sweet and sour flavor.I like this chutney to be bit sweeter along with sour taste.Remove from the gas and leave it to cool.Store Chutney in an airtight container(or glass bottle) and keep in refrigerator.

Stuffing for poori:

Heat oil in a pan and add the pieces of boiled potatoes ,salt,redchillipwd,a pinch of turmeric pwd and boiled Chickpeas and fry it for 10 minutes.Cover with lid and keep it aside.
Now Make a hole with the finger in the middle of the poori and fill it with potato and chickpeas and put 2tspn of khajurimili chutney and dip the poori in chilled pani and serve immediately.
This is my entry to “ Blog Party#10-Appetizer and Drink ” by hostess Stephanie of Dispensing Happiness.

Sweet Mango Bobbatlu

Ingredients
Mango pulp - 2 cups
Jaggery - 1 cup
Cardamom - 6no crushed
Sesame seeds - 2 tspn
Ghee 2 tablespoons
Maida(all purpose flour)- 1 1/2 cup
Oil 2 teaspoons
Ghee for frying
Saffron strands for garnishing.

Method
Heat ghee in a non stick pan and add Mango pulp,jaggery to it. Cook on a medium heat and continue to stir until the mixture becomes thick and leaves the sides of the vessel.Add the crushed Cardamom,Sesame seeds and mix well. Remove from heat.
Take flour in a bowl add the mango pulp along with little amount of water,oil and make a soft dough. Keep it aside for 45 minutes covering with a damp cloth.After 45 min,knead with the oil and make small balls.

Roll each ball on a floured surface into a circle.Heat the tawa,place Chapathi and add a spoon of ghee around it.Roast it and shallow fry bothsides still there are light brown spots.Garnish with Saffron strands and Serve hot.
This is my entry to Mrs. Indira's JFI event.

"C" for chilled "Carrot" Soup

Carrot:

The nutrients in carrots
Strengthen the immune system
Help regulate metabolism
Help maintain healthy skin
Help maintain vision
Help protect cells

Studies show that the nutrients in carrots may reduce risk of...
High blood pressure
Stroke
Heart disease
Some types of cancer

Carrots are nature's BEST source of the powerful antioxidant Vitamin A!Anti-oxidants protect cells from free radicals which can damage the basic structure of healthy cells.Carrots are also a natural source of Vitamin C & dietary fiber, and packed with the powerful antioxidants beta-carotene and alpha–carotene.
They have nofat, saturated fat, or cholesterol, are low in sodium and are a good source of potassium.

Ingredients
Carrots - 3 no
Asparagaus - 4 stalks
Onion(Big) - 1,chopped
Ginger - 1/2 inch
Ground Pepper - 1tspn
Salt
Olive oil(or any edible oil) for cooking
Coriander leaves,Thyme leaves for garnishing.

Method
Heat pan with a 1 tpsn of oil and saute Onions.Add chopped Carrot and cook till tender.Add Asparagus(white ends removed) and cook in simmer until the asparagus are very tender.Remove from the heat.Transfer all the ingredients to blender.Add 1 cup of water,salt,ginger and pepper.Blend until smooth.Return puree into to pan.Heat until hot.Remove from heat and garnish with coriander leaves,thyme leaves and refrigerate until ready to serve.
Serve chilled carrot soup with grated carrot on a piece of bread.

Romaine Lettuce Dal

Romaine Lettuce:
Romaine Lettuce:[ roh-MAYN ] said to have originated on the Aoegean island of Cos,so it is also called Cos lettuce. Romaine's elongated head has dark green outer leaves that lighten to pale celadon in the center. The leaves are crisp and slightly bitter and the crunchy midrib is particularly succulent.

Uses
The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches,burgers etc.

How to buy
When purchasing lettuce, look for freshness, selecting lettuce that does not have wilted and discolored leaves.

Storage
To store lettuce, wash the lettuce and dry the leaves with paper towels, seal or wrap it securely in plastic and place it in the coolest part of the refrigerator, which is generally located in the rear and lowest shelf section of the refrigerator.Keep away from Apples, as ethylene gas they give off will turn the romaine brown.

Nutrition
Like all lettuces romaine has a vary high water content and very few calories(about 10 calories per cup). Generally, the darker the green, the more vitamins and minerals (beta-carotene, calcium and iron, etc.) So it should be no surprise that romaine is the most nutritious of all lettuces. Romaine is an excellent source of vitamin C (more than 5 times that of iceberg lettuce).
Actually,We bought it for doing salad but i tried it with dal and it came out with good taste, so we both enjoyed our afternoon meal with this delicious and nutricious dal along with salted fried chillies and vadiyams.

Ingredients
Romaine Lettuce - 3 leaves
Toor dal(Kandi Pappu) - 1cup
Onion - 1,finely chopped
Tomato - 1,chopped
Greenchillies - 2 no
Garlic - 3 pods,crushed
Coriander leaves - 2sprigs, chopped
For Seasoning:
Mustard seeds(Aavalu) - 1tsp
Cumin seeds(Jeera/jeelakarra) - 1 tspn
Turmeric pwd - 1/2 tspn
Asafoetida(Inguva/Hing)- 1pinch
Oil
Redchilli pwd(Optional), Salt to taste.

Method
Boil Toor dal and keep it aside.Heat 1 tspn of oil in the pan ,add mustard seeds.Musatrd seeds start splutters then add jeera,hing and fry upto jeera changes goldenbrown color.Now add garlic,chopped onions fry till Onions become soft.Add chopped tomato and saute for 2 miniutes.
Add lettuce leaves,green chillies,turmeric to the pan and stir for 2 minute and pour 2cups of water and keep lid on the pan.Cook for 7 minutes and add boiled Toordal,Salt to it.Mix well with laddle and cook for another 7 minutes in medium flame.Garnish with corinder leaves and serve hot with steaming Rice, Sailu's" Uppumirapakayalu" and with "Papads".
See for variety of dals from Priya's Everyday dal and Indira's Menthikoora Pappu

"Little Hearts"-"Palmiers"

Palmiers:
Palmiers are thin, buttery puff pastry cookies that are glazed and baked to a caramelized crunch. They're a French invention, hence their name, which translates to palm, because their shape resembles palm fronds. They're also called palm leaves and elephant ears.Palmiers are pronounced as "pahlm-YAYS"in "French".I have taken this recipe from InaGarten's "BarefootContessa".I used coconut instead of cinnamon pwd.

Ingredients
1 Roll of puff pastry
1 cup of sugar
1/2 cup of dessicated coconut

Method
Preheat oven to 425F.Line a large baking sheet with aluminium foil r parchment paper and spread butter on it.Thaw Puff Pastry Roll before using.Roll out puff pastry on a floured surface into Rectangular shape.In the meanwhile mix sugar and coconut pwd into a bowl and spread it on a levelled surface.Place the pastry roll on the above of the mixture and press gently.Sprinkle the mixture on the top of puffpastry.Start rolling from the leftside and bring it to the middile and do the same thing from the right side until it reaches the center.Place it in a paper and keep in freezer for 10 minutes.Cut 1/2" size pieces.Press each piece with palm and place each palmier on baking sheet.
Bake it for 7 minutes , until it turns to golden brown.Meanwhile combine corn syrup with ½ tablespoon water.Coat palmiers by using brush with corn-syrup mixture and then bake for 4 minutes.Turn cookies and brush with corn syrup another side and bake until golden brown,another 3 minutes.Cool on wire racks and store for up to a week in an air tight container.

This is my entry to “Blog Party - Bite Sized Desserts” by hostess Stephanie of Dispensing Happiness.

"Sweet Pongal "&"Sweet Temple"

Ingredients for (Chakkera Pongali/Sakkarai Pongal):
Sona Masoori Rice - 1 1/2 cup
Split Green gram dal(Pesara Pappu/Payatham Parippu/Moong dal/Hesara bele/Cherupayar parippu/Mugachi dal)- 3/4cup
Fresh r Frozen Grated Coconut(Pachi Kobbari/Thengai/Nariyal)-1/2cup
Jaggery(gur) - 2 cups (400 gm)
Ghee - 1 cup
Milk (Palu/Dhoodh/Pal)- 1 cup
Cashew nuts(JeediPappu/Kaju)- 10no
Raisins(Draksha/Kishmish)- 8no
Cardamom powder(Ellakai/Elaichi)- 6no(crushed)

Heat kadai with a tspn of ghee ,roast green gram dal till it changes to lighter golden color.Wash the rice and add green gram dal with 2 1/2 cups of water and 1 cup milk ,grated coconut in the pressure cooker pan.Rice & dal should cook so soft.Keep it on the medium flame.Take another vessel add jaggery,water and cook on a low heat till the jaggery melts.I will grate jaggery with knife before adding it to water because flakes will take less time to dissolve.Strain the jaggery to remove the dirt by using a muslin cloth.Put the syrup once more on the heat and stir till it starts slightly bubbling.Add powdered Cardamoms,ghee to jaggery & Mix well.Add cooked rice(along with dal) to jaggery and stir well and remove from fire after it becomes soft and no lumps.Heat the 3tbsp ghee.Fry the cashewnuts and raisins and add to the pongal.Mix well and serve hot.
When the Sweet Pongal is ready, it is offered to the "God" on a new banana leaf along with other traditional delicacies,like vadas,payasam etc on auspicious days.

Happy Tamil New Year & Vishu

"Puthandu" or Tamil New Year falls in the month of Chittirai (April) as per the Indian almanac.It is celebrated by Tamilians all over the world which is supposedly the day when Lord Brahma started creation. Tamil New year is also known as" Varusha Pirappu". ‘Varusham’ is the Tamil word for ‘year’ and ‘Pirappu” can be translated as ‘birth’ or ‘beginning’.Puthandu or Varusha Pirappu is significant as it is believed to be indicative of how the rest of the year will be. Therefore, people only entertain positive thoughts and engage in meaningful activities on this day.This is followed by the ritual bath and a visit to the temple to pray for a prosperous and happy New Year.April 14th also happens to be the Bengali New Year Day, Naba Barsha, which begins with the ‘Prabhat Pheries’ (an early morning procession) with songs and dances welcoming the New Year.In Kerala ‘Vishu’ is celebrated by Malayalees commemorating the beginning of the astronomical New Year in the Malayalam Calendar.Today(April 14th)is "good friday" also.
On this New Year day early in the morning, the entrance is decorated with 'Kolam'(Rangoli)is done with raw rice flour.The doorways are adorned with mango leaves to mark the auspicious occasion.A pot with five mango leaves and a coconut, lit joss sticks, a tray of flowers, betel leaves, arecanuts, comb of bananas and the sweet rice are offered to the Sun God and Lord Ganesh to complete the pooja. A coconut is broken by the head of the household and incense is burnt.Vadai,Payasam, Parupu,Sakkarai Pongal and Mango Pachadi prepared as "nivedhyam".

"B" for Beetroot Paratas

Beetroot's main benefits are that it contains no fat, very few calories and is a great source of fibre.
An average sized cup(250 ml) of sliced beets will contain:
Food energy 31 cal (130 kJ)
Carbohydrate 8.5 g
Dietary fiber 1.5 g
Folate 53.2 µg
Phosphorus 32 mg
Potassium 259 mg
Protein 1.5 g
I am inspired and followed by SaffronHut's Spinach Cheese Parata.I like PARATA,PAROTA because it is not a daily intake for southindians.My mom used to do Radish parata.So ,i added Beetroot instead of Radish.

Ingredients:
Wheat flour - 4 cups
BengalGram flour(Sengapindi/Kadalamavu/Besan)-1 tspn
Beetroot - 2 no
Greenchillies - 2 no finely,chopped
Coriander leaves - 2 sprigs
Garlic pods - 2 no,crushed
Ginger - 1/2 inch
Sesame seeds(Nuvvulu/Til/Ellu) - 1 tspn
Ground Cumin(Jeera)- 1tspn
Grated cheese - 1/2cup
Red chilli pwd and Salt to taste
Method:
Add salt to the Grated Beetroot and keep it for 10minutes.Then squeeze the water(I used this water for making dough)from Beetroot and add Jeera,Greenchillies,Ginger-Garlic(both crushed),Coriander leaves,grated Cheese and mix well & cover with a lid.Add 2 tbsp of Oil,Beetroot water,Salt,Redchilli pwd,Besan to Wheat flour.Mix well, add enough water to knead to a soft dough.Cover with a damp cloth and keep aside for 15 minutes.

Divide the paratha dough into small balls.
Roll out each ball with a rolling pin into a small circle, make the beetroot stuffing into a small ball size and place in the centre of the chapathi.
Bring the edjes into the middle and rollback into a ball.
Flatten these balls and roll out into medium sized chapathis on a lightly floured board.
Heat tawa over a medium heat,add some ghee and place paratha.


Keep flame in sim,spread Oil and fry it bothsides.Parata bubble up and chages to goldenbrown color.
Serve hot with dal r any gravy.

"A" for "Apple Basundi"

Ingredients:
1 litre Milk
4 tbsp Sugar
3 medium Apples, grated
Ghee
Ground Cardamom -8 no(Ellakkai,Elaichi)
Raisins 7no
Cashewnuts-6no
Pistachios -6no, crushed coarsely
Almonds - 6no crushed coarsely
Saffron 3 strands
Method:
Put milk to boil in a large deep pan,stirring occasionally.When it starts boiling, reduce heat and boil.Stir frequently, till milk becomes to 2/3 of its volume.Soak Saffron in 2 tsp. hot milk, keep aside.Add the grated apples to the milk with sugar and cook for 10 minutes.Sprinkle cardamom pwd ,saffron milk into to the boiling milk and mix well.
Blanching Almonds:Just add almonds with a quarter cup of water and microwave on HIGH for 2 minutes.Allow to stand for 2 minutes, drain and then peel and chop coarsely.Fry Raisins,Cashewnuts in the ghee and Add Pistachios,Almonds to boiling milk.Boil for another 3-4 minutes.Take off from fire and allow to cool completely, chill in refrigerator for 1 hr and serve.

Foodblogger's Meme

A Foodblogger's Meme Around The World

This is my first meme since I started blogging for 1 month.I am happy to see so many bloggers around me.I have been tagged for this meme by Anthony's
Kitchen

1.These r the 4 recipes I have recently bookmarked from foodblogs to try:

-Homemade Soy MilkbyIndira

-Tapioca CakebyPushpa

-Banana Muffins by Saffron Hut

-Spinach Cheese Paratha at Saffron Hut
(I tried Paratas)

2. A foodblog in my vicinity:

Santhi'sMe and My kitchen


3. A foodblog (or more) located away from me:

- Surys(Lima)Beans and Delhi Ch(a)t


4.The blogs which i found recently:


-ShammisFood,In The Main
from Indira

-Vaishali'sHappy Burp
from Sailu's food

-Revathi's En Ulagam

-Priya'sPriyasKitchenfrom Indira


5. Any people or bloggers you want to tag with this meme?


-Annita'sMy Pleasure ..My Treasure

-MenuToday'smenutoday

-Tanuja's KodalisKitchen

-Karthi'sKitchenmate

-Shilpa's aayisrecipes

-Priya'ssugarsspices

-Sailu'sSailusFood

-Lakshmi'sIndian Rasoi

- VKN's My Dhaba

-BDSN'STaste Corner

So,Iam ending up here coz list is so big.

Crunchy Taco Shells

I like Corn(Mokkajonna kanki,Mokkacholam) always.Mom used to prepare "Sundalu" by soaking overnight(dried corn seeds)after seasoning it with jeera it will be tasty with hot rice.So,after searching on web i got these little information about the nutritional facts of todays recipe.

Corn(Yellow) is low in Saturated Fat, and very low in Cholesterol and Sodium.
Carrot:This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin C,B6, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A,K and Manganese.
Cilantro(Coriander):It is also very low in Saturated Fat and Cholesterol & a good source of Thiamin and Zinc,Dietary Fiber, VitaminA,C,E,K,B6,Riboflavin,Niacin,Folate,Pantothenic Acid,Calcium,Iron,Magnesium, Phosphorus, Potassium, Copper and Manganese
Chickpeas:(r also called Garbanzo beans)r high in Fiber so,it decreases serum glucose and cholesterol(help to stave off heart attacks and strokes)and decreases insulin requirements for people with diabetes.
Ingredients:
Crispy Jumbo Taco shells - 2no
Onion - 2,finely chopped
SweetGrapeTomatoes-7
Green bell pepper -1,thinly diced
Red bell pepper-1,thinly sliced
Garlic pods - 1 no
Ginger 1/2", crushed
Cloves - 2 no, crushed
Ground cumin -1 tspn(Jeera)
Chopped fresh Cilantro - 3Sprigs
Lettuce -1,finely chopped
Carrot-2no,grated
BrownChickpeas - 1 cup(Soaked & Boiled)
Corn seeds(tender one)-1cup
Puffed Rice(Borugulu/Pori/Murmura)- 1 cup
Redchillipwd and Salt to taste
Shredded Cheddar Cheese-2tspns
Lemon juice-1/2tspn
Oil for cooking

For Filling JumboTaco Shells:
Heat oil in heavy large skillet over medium-high heat.Add cumin seeds when it chages color then add Onion,Tomatoes,Garlic,Ginger and sauté until soft,upto 5 minutes.
Add grated Carrot,boiled Chickpeas,Cornseeds,chopped Lettuce,Redchillipwd,Salt along with 2tbspn of water(I used the stock of Chickpeas),stir well and place the lid for 4minutes.(It should be dry when u add puffed rice.)
Add Puffed rice,Lemonjuice,sprinkle Cilantro leaves on that and mixwell.Use a Spoon to scoop up the mixture into Tacoshells.Serve,passing small grapetomatoes,Cheese,Cilantro as garnishes.
vcc q1-2006

This is my entry to “Virtual Cooking Competition~Appetizers“, hosted by VKN of My Dhaba.

CorianderRice with RadishRaita

Ingredients:
Rice - 2 cups
Green chillies - 3
Coriander - 3 bunches
Ginger - 1" piece
Cumin seeds(Jeera/Jeelakarra/Jeeragam)- 1tsp
Bay leaf-1
Cinnamon stick-1/2inch
Cloves- 5 nos,crushed
Garlic - 3pods
Cardamon- 2 nos crushed
Bay leaves- 1 no
Peanuts
Ghee - 2 tbsps
Method
Wash the Rice and cook seperately.
Grind Coriander leaves,green chillies,ginger,garlic into a paste.In a pan, heat the Ghee,fry Peanuts and keep it aside.Fry the Onions and Greenchillies until it changes to goldenbbrown color.In the same Ghee, add Jeera, after it splutters,add the grinded Coriander paste,Turmeric,Bay Leaf,Cloves pwd,crushed Cardamon,Cinnamon pwd ,fried Peanuts & add Salt and Redchilli pwd if neccessary.Fry until raws smell goes.Now add Rice and mix well.Garnish with Corinderleaves and serve with any raita.But now I did RadishRaita.
RadishRaita:

Ingredients:
Grated RedRadish-2 Bunch
Curd-3Cups
GreenChillies-2no,finely Chopped
Jeerapwd-1Tspn
Ginger-1",crushed
Salt to taste
Corinder Leaves - 2 Sprigs
Method:
Take a bowl add Grated small Red Radish,finely chopped GreenChillies,Jeera pwd,Ginger paste(r Ginger pwd),Curd,Salt.Mix well.Garnish with Corianderleaves and serve chill.

Sundakkai Vatral Kozhambu

"Sundakkai"s botanical name is "Solanum torvum" and "Turkey Berry" in English,"Bhankatiya, katai in "Hindi","Usthikaya" in Telugu and "Sundakkai" in Tamil.
Sundakkai is soaked in buttertmilk,salt and dried in "sunlight".It tastes bitter ,salty.So these are called "Vatral" after dried in sunlight.
This kozhambu(Tamarind gravy) can be a fiery tasting but equally great & tasty preparation.This is prepared in two variations.One using no Garlic/Onions , another using Both Garlic and Onions .This is more on Sour side and also a little HOT.

Ingredients:
Sundakkai Vatral - 7 no(Usthikayalu in Telugu)
Onions-1,chopped
Tomato-1(small) chopped
Drumstick Pieces -6
Garlic-2pods crushed
Ginger-1/2 inch crushed
Curry leaves - a few
Mustard seeds - 1/2 tsp
Red Chilli powder - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind paste - 1lemon size(or)1tbspn paste
Asafoetida(Inguva/Perumgayam/Hing)
Pepper -1/2 tspn
Oil - 3 tbsps
Salt to taste

Method:
In a pan,heat Oil,fry "Sundakkai" in goldenbrowncolorand keep it aside.Add Mustard seeds in the same pan let the mustard starts to crackle, immediately add Asafoetida and coarsely broken Pepperafter spluttering,add Onions,crushed ginger-garlic,turmeric pwd & saute for a while.Then,add chopped tomato,Drumstick pieces fry for a while.Add fried Sundakkai,Redchilli,Sambar pwd,Tamarind paste and Salt to that along with some water and bring to a boil and let it simmer for another three minutes until u will get the aroma of sambar pwd.Serve Hot KaraKozhambu with steamimg Rice.See this link for about Sundakkai in
in English

This is my entry to “The Spice is Right - Ancient Spices” food blog event,by Barbara's Barbara of Tigers and Strawberries.

RecipeSource:Aunty

Coriander Vada

Once,I had these Coriander vadas in one of Chennai's restaurant.So,i added coriander to vada batter and got the same taste.
Ingredients for Coriander(Kotthimeera) Vada:
2 cups of Urad dal
5 Green chillies
1 Inch Ginger
1 bunch of corianderleaves(Kotthimeera in Telugu,Kothamalli in Tamil,Kothambir in Kannada)
2 Chopped Onions
2 Sprigs of Curry leaves
Salt to taste
Oil for frying
Preparation:
Wash, soak dal in water for 3 hrs.Drain and grind along with green chillies,ginger into a smooth batter with a less amount of water.Add Chopped Onions,Chopped coriander leaves,chopped curry leaves,salt to the batter and mix well.Heat oil in a deep frying pan.Wet the palm, take some batter and flatten to a round shape, make a hole in the center with finger and slowly slide into the hot oil.Fry both sides till golden brown. Serve hot with Bengalgram dal(Senagapappu in Telugu,Kadalaparupu in Tamil)Chutney.

Bengalgram Dal Chutney:
1 cup of Bengalgram Dal
4 GreenChillies
1 inch Ginger
1 Tomato
4 sprigs of coriander leaves
Oil - 3tspns
Mustard seeds(1/2tsp),Redchillie-1,curryleaves -4 for Seasoning
Method:
Heat oil in the pan and fry BengalgramDal,until it turns goldenbrown color&keep it aside.Fry GreenChillies,tomato,ginger in another of oil.Mix all the ingredients,salt,corinder leaves and grind it into a thick paste.Season it with mustard seeds,redchilli&curryleaves.
RecipeSource:Aunty