Showing newest posts with label Sweets. Show older posts
Showing newest posts with label Sweets. Show older posts

12.4.11

Candied Beets / Beet Root Halwa - Happy Tamizh New Year:)


Beetroot Halwa:

Today, I was asked to fast for a day long. Well, it was 'piece of cake'...as I planned a good eat yesterday night:) Considering the fact, I have errands to run today and a good bit of shuttling schedule...I felt compelled to eat a relatively carb rich diet, last night. Otherwise, I am usually content with a cup of vegetables and a glass of milk (hard to believe, right)!

Then, as usual coddled myself with a book (was so thrilled to read about Cannibalism of Ancient civilizations, like Inuit, Aztec, Maori and Mayans). I dunno when I slipped into sleep...where I was taken to the past world, with wild land scape, primitive people roaming with uncombed hair, dressed in long thick outfit; made of jute-something, carrying some kind of twig baskets filled with tubers and some people around me were busy making some sort of single piece cloth; and dying the same with natural dye! I was summoned by an old cannibal chief, who asked me 'If I have anything serious to offer him'.

Oh boy, that's when...I got up from my sleep! My goodness, back to real world...was tossing and turning the remaining night long! Actually, was not scared a bit (trust me)..but was wondering how the dream would have gone...haha !!

A disturbed sleep interrupts with work next day...leads to fatigue, disorientation and lethargy. I don't think...I would ever dine in peace for a late-night meal!! Well, wanna know the moral of the episode...never hold strong emotions ruin your evening. Its always safe to avoid sensational books, grudges, guilt, anger, regret, and ecstasy as much as possible before you wind down. A good night's sleep comes after a peaceful dinner. So, don't go hungry or stuff yourself before bedtime.

Ingredients:

Beet roots 3
Sugar 3/4 cup
Milt 2 cups
Ghee 1 table spoon
Cardamom powder 1/4 spoon
Cashew nuts and raisins - few to garnish.

Method:

Grate the beets very finely, set aside.

Heat oil in a heavy bottomed pan. Add cardamom powder and sugar. Further add 1/4 cup of water. Bring this sugar solution to a strong syrup.

Then add the grated beets, and milk. Cover and cook till tender, then remove the lid and continue cooking for 15-20 minutes or until the moisture is all evaporated. It will throw up into a mass, leaving from pan.

Remove from heat and garnish with fried nuts and raisins. Leave them in a refrigerator.

Serve chilled as a dessert.

3.4.11

Bobatlu - Ugadi Shubhakankshalu

Puran Poli: (Happy Telugu New Year)

Other Names: Bobbatlu, Puran Poli, Paruppu Poli, Boli, Obbottu, Bobatlu. Polelu.





Bobattlu ( Andra Special Sweet)

Ingredients:

Maida/All purpose flour 3 cups
Salt
Turmeric 1/4 spoon
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clarified butter/sesame oil 1 cup
No working flour/dusting flour.

Dough Preparation:

In a large bowl add flour. Mix salt, turmeric and soda in warm water. Add this water now to flour and prepare a smooth dough.

Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.

After a hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.

Then divide them into equal parts, small roundel by only using oil on your hands. Never use dry flour here, like making chappathi/poori.

Ingredients:

Chana dal/kadalai parrupu 1-2 cups
Jaggery 1-2 cup
Freshly grated coconut
Til seeds/black sesame seeds 4-6 spoons
Cashew nuts 1/2 1 fistful
Cardamom 8-10 powdered
Color (optional)
Ghee 1/4 cup

Filling:

Pressure cook lentils till tender. Make sure that the lentils are done and still intact in shape.

Heat ghee in a pan, add cashew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery melt freely. Later add cooked lentils + grated coconut. Cook on low heat till the moisture is absorbed. Bring this to semi-solid and not watery anymore. If it is watery cook further, as it may ruin the poli preparation.

Poli Preparation:

Take a clean plantain leaf, smear with ghee. Place the dough roundels on it. Press with your hands to make thin rotis. Place 1-2 spoon of filling in the middle and seal them carefully, press and flatten them again.

Heat a griddle and add gee. Toast them both the sides till golden and remove from heat.

Serve warm, or at room temperature or cold as a dessert.

3.3.11

Carrot-Walnuts Fudge - Its Purely Decadent!






Gajjar-Akhrot Halwa:

Ingredients:

Carrots 1/4 kilo
Walnuts/Pecan 1 and 1/2 cups
Condensed milk 1/4 cup
Brown sugar 3/4 cup
Milk 1 cup
Cardamom powder 1 spoon
Ghee 1/4 cup.


Method:


Peel the carrot and chop them down.

Cook the carrots in milk till tender, puree the same.

Heat ghee in a deep, heavy bottomed vessel. Add sugar, condensed milk, cardamom and carrot paste. Keep stirring till the moisture is all sucked up.

Now add grated/pounded walnuts to it. Bring it to thick halwa consistency.

Grease a plate and spread the carrot halwa. Slice them into desired shapes.

Hope you all will enjoy this Carrot Fudge.

2.3.11

Black Gram Laddu / Urid Dal Laadu / Karuppu Ulundhu Urundai - Just Like That:)






Urad Dal Laddu:

Curbing that 4 O' Clock sugar rush is a big thing to me! When I stock my pantry with only picky healthy ingredients...gosh, I am saved! I won't be carried away to make any unhealthy choice like pastries-cookies-chocolates! Good, to keep a track of what I put on the shelves, I started post-it notes, clues and cheat cards to keep me away from anything 'Sugary'!!!

Its needless to say' that whole lentils/ whole grains are packed with extra-vitamins and good fiber. Well, for this recipe' I chose, Black Gram and traded white refined sugar with that of brown one'...kool huh! Very simple to whip in minutes...we can make it' just like that:)

Ingredients:

Black Lentils/ Karuppu Ulundhu 1 cup
Brown sugar 1/2 cup
Cardamom pods 3
Milk 2 teaspoons
Ghee/oil few teaspoons
That's all:)

Method:

Dry toast the lentils and cardamom pods. Powder the same coarsely.

Now, mix all the remaining ingredients to it. Bring them into a dough. Divide equal parts and shape them into tiny laddus.

One can cover and place them in fridge for perfect solid laddus. However I end up eating immediately:)

23.2.11

Kesari / Sooji ka Halwa - How Sweet Is That?




Zaffroni Sooji Ka Sheera:

Saffron Infused Semolina Halwa. Rawa Halwa. Rawa Kesari.

It isn't what I exactly planned it to be, blogging about nothing! I mean the usual stuff, I know sometimes (okay, okay kool...many a times) my recipes are not so blog worthy. Come on, how many people would actually ruin a simple dessert!! Are there really someone' who waits for my recipes to be published in order to cook a meal?! But, I still wanna work out so hard to re-create what Mommy fixed 'just like that' ! Love to record every single-simple everyday recipes!! However, I could never say that I perfected it though...that is a different story!!! Yet, it brings lots of happiness to imitate Mom's style of cooking:) Yeah, just the usual's, no fuzz menus:) I dunno, whenever am kind of home-sick' this sort of cooking therapy helps me to feel better! Well, so if you really care about my regular recipes, here you go...

Ingredients:


Semolina 1 cup
Condensed milk 1/4 cup
Whole milk 3 cups
Sugar 3/4 cup
Ghee 1/4 cup
Saffron few strands
Cashew nuts 1 fistful
Raisins 1 fistful.



Method:


Heat ghee and add the nuts and raisins, once they turn fragrant, set aside.

In the same oil, add sugar and a cup of water, bring this to thick syrup. Further add milk and condensed milk. Bring this to boil.

Add powdered saffron and semolina, cover and cook. Add ghee if necessary. If the moisture is all sucked up, its done.

Serve warm or chilled as a dessert.

16.2.11

Snow Cones From My Back Yard:)





Snow Cones with Roof Afsa Syrup

It has been a long, frightening winter...with lots of cold and dark days n nights. Its officially Spring, though sleet won't stop. One thing I like about snowy, breezy evening is...not watching TV, just go gaze through the plain window for a natural show. Most of the time' step out to the yard and play like a child.

Okay, Girls its play time in Mississippi. Let's get our hands dirty and run in the field. Ouch, watch out...it really hurts to walk down without proper shoes or gloves. After done enough with snow balls and stuff...its time for some snow cones! A similar treat' could be whipped using scrapped ice or crushed ice, topped with your favorite syrup. Voila, that's it...lick it off like a baby, there you go' you are already aware of it:)

Disclaimer

You probably know, its not healthy to eat fresh natural snow! By doing so, you may be inflicted with flu!! However, if you want to have some fun, go ahead and try to collect the snow in a clean bowl...directly while it is showering. Do not collect it from the ground, please!

14.2.11

Vermicelli Fudge / Semiya Fudge - Valentine's Day Special






Vermicelli Fudge:

Ramzaan Halwa. Semiya Halwa.

Ingredients:

Extra fine vermicelli 1 cup
Condensed milk 1/4 cup
Milk 2 cups
Cardamom powder 1/4spoon
Saffron powder 1 pinch
Salt 1 pinch
Sugar syrup 1/2 cup
Ghee/melted butter - 1/4 cup.

Method:

In a wide wok, heat few spoons of ghee. Add the sugar syrup, cardamom and saffron. Now add the vermicelli and 2 cups of milk...cover and cook.

Once all the milk is sucked up and vermicelli is done to tender. Add the condensed milk and ghee. Let this throw up into ball...leaving the pan.

Spread them on a greased plate. Cut into desired shapes.

Serve chilled. Enjoy:)

14.1.11

Macaroni Kheer / Macaroni Pudding / Macaroni Payasam




Macaroni Kheer:

You know, whenever I come up with this kind of weird recipe...'I am off the hook, dude'. So, it was a crazy noon, I had nothing to play with...and I discovered this abandoned box of macaroni shells lying in the pantry. Beyond those internationally acclaimed recipes...I had countless ideas of whipping them out!! Wish I had the same knowledge while writing an exam:( Anyhow...one such idea was dutifully implemented here:) Not that I am angry with my blog or friends or anything...just going crazy, hehe:) But I can assure you all one thing, that' my friends enjoyed it tremendously:):)

Ingredients:

Macaroni shells 1 cup
Farm fresh milk 1 liter
Cardamom 2 crushed
Saffron few strands
Sugar syrup to taste
Almonds sliced
Ghee 1/2 spoon.

Method:

Heat ghee, toast the nuts and set aside. Now also toast the macaroni briefly.

Boil milk and reduce it to half of its original volume. Add the shells, continue cooking over low-medium heat.

Add cardamon pods, nuts, sugar syrup and saffron. Once the shells are done to tender, its ready to remove from heat.

Serve chilled as a dessert. I have no objection if you prefer it warm:)

12.12.10

Paal Paniyaram - Country Style Dessert





Pal Paniyaram:


Ingredients:

For Paniyaram:

Rice flour 1 cup
Grated jaggery 1/2 cup
Cardamom 3crushed
Grated coconut 4-7 spoons
Oil for frying/ghee.

For Pal:

Coconut 1 whole - grated and pureed
Farm fresh milk 1 liter
Cardamom 6-7 crushed
Sugar 1 cup.

Method:

In a wide vessel, heat milk, reduce it into half of its original volume.

Further add coconut puree, cardamom, sugar and continue boiling.

Meanwhile, make a thick batter out of all the ingredients mentioned at 'paniyaram', except oil.

Now heat oil in a pan and fry the spoonful of batter...maybe in low-medium heat, till the turn golden brown.

Now drop the same in the milk above. Remove from heat.

Serve warm, or at room temperature or chilled.

Enjoy as a dessert:)

6.12.10

Kezhvaragu Kozhukattai / Raagi Modhak / Finger Millet Dumplings




Kezhvaragu Kozhukattai:

Ingredients:

Ragi flour 1 cup
Jaggery 1/2 cup
Coconut - finely sliced 1/2 shell
Cardamom 5-7 crushed
Salt 1 pinch
Ghee few spoons.

Method:

Steam the dry flour, and set aside.

Heat jaggery in a pan, with a cup of water, filter the same, add cardamom and salt to it.

Run this hot sweet concoction to the flour, knead well. Make the dumplings in desired shapes.

Grease the steaming plates, and place the modhak/dumplings. Steam cook for 12-15 minutes.Insert a toothpick in the middle..to check the thoroughness' if the stick comes out clean, its done.

Serve warm or at the room temperature as a snack or light tiffin.

4.12.10

Vermicelli Kesari / Semiya Kesari





Semiya Kesari:

Ingredients:

Vermicelli 1 cup (roasted)
Sugar solution 1 cup
Cardamom 3 crushed
Cloves 3
Salt pinch
Food color
Ghee 1/4 cup
Cashew nuts 15
Raisins 25.

Method:

In a wide vessel, heat ghee...fry the nuts and raisins. Set aside.

In the same oil...add sugar solution, add the spices...continue boiling.

Stir-in the vermicelli, cover and cook. Once it is done, add he fried ingredients as well. Chill the same.

Serve as a dessert:)

30.11.10

Paal Kozhukattai / Doodh ka Modak - Traditional Tamil Pudding









Paal Kozhukattai:

I have heard about this particular sweet, a million times(both through movies and friends)...but never got a chance to see it or to taste it!!! My mommy is a kind of person...who is very content with her own style of cooking,he he...I mean, she never showed even slightest curiosity to try anything traditional or authentic(I dunno why)!!! Well...after watching Tamil movies, I kept bugging my mother for the dish, but she never yielded to my plea.

Anyway...now that I can cook, started figuring out 'how to make this Paal Kozhukattai'. Hmmmm, to admit the truth, I couldn't succeed for the first two times:( Wanna know...what was the mistakes? I steamed the modak and dropped the same in the milk...ooops, it was so hard like rock:( Secondly, I forgot to steam the flour before kneading, so it ended up like a mess:( However, practice make a man perfect:) Now, what I like about it? Its so easy to fix:)

Ingredients:

Good quality coconut - fresh 1 (very important)
Farm fresh milk 1 liter
Fresh mill ground rice flour 2 cups
Cardamoms 7 crushed
Sugar 1 cup
Salt 1/4 spoon
Ghee few spoons to smear.

Method:
Now you know that first three ingredients ought to be very fresh and in good quality, right. Well...I happen to make them in India, so it was bit easy to procure:)

First' steam the raw rice flour for at least 20 minutes or so.

Sprinkle warm water to it, and pinch of salt. Knead the same with greased hands. Make uniform small modaks / kozhukattai out of it. Set aside.

Make a thick puree out of coconut, set aside.

Boil milk with sugar and cardamom...bring this down to half of its original volume. Further add coconut milk to it, continue boiling.

Now add the modak to this milk and reduce the flame/heat. Allow this to get cooked completely. Well, by now...milk would have also reduced and look thick. Remove from heat.

Chill the same, serve as a dessert. Perfect after a South Indian Meal.