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  • CLICK HERE for list of Diwali Recipes

    Diwali or Deepawali is an important festival celebrated all over the India and by Hindus all over the world..As per Hindu Calender Diwali is celebrated on fifth day of karthikai month, that is exactly after twenty days of Dassehra.. ...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Thursday, October 16, 2014

Mint Moong Dhal Pulao

Posted by Saraswathi Tharagaram On 4:04 PM
                     
Mint Moong Dhal Pulao



       Mint leaves are wonderful refreshing ingredient in cooking which enhance the dishes with its unique flavour..When Joanne challenge me with two secret ingredients "MINT" and "DHAL" for Shhhhh Cooking Secretly Challenge, I was really excited to try this combo.. Yeah First I thought to bake using this two ingredients, but ended up in pulao recipe for my kids lunch box.. As Joanne didn't limited with any particular dhal/ lentils, I choose Moong dhal.  Since there are endless dishes we can make out of these two ingredients from Sweet to savory, I thought pulao would serve better in health scale and also make a complete meal for a day..
 
      I made few changes in this recipe and used ground mint leaves and de skinned moong beans and increased the spicy level to my taste.. If you are not a spice lover then you can go ahead with the ingredient list below.. You can also add any non mushy veggies to this puloa to make it wholesome meal for the day..
      Thanks Joanne for choosing these wonderful ingredients for me.  And you guys can also sneak into Jaonne space for check interesting recipe with the secret ingredients which I have challenged her for this event.. Those who are interested to join this event can check here for more details and information..

Preparation time: 10 minutes
Soaking time: 2 ~ 4 hours
Cooking time: 20 minutes
Serves: 3 ~ 4
Adapted from Tarladalal

 
Ingredients:
1/4 cup green moong dal or de skinned moong dhal also works fine
1 cup long grained rice / basmati rice
1 onion, sliced thinly
1 tomato, cut into four
1/2 tsp garam masala powder or as needed
Salt to taste
Oil for cooking
Few mint leaves for garnishing

For Grinding:
1 handful mint leaves
4 green chillies or to taste
1/4 cup grated coconut
1 inch of ginger
1 to 2 garlic pods
Method
1.Soak the green moong dhal in enough water for atleast for 4hrs or de-skinned moong dhal for 1 ~ 2 hour. Drain and keep aside.
2.Heat oil in a pressure cooker, add  sliced onions and saute it on medium flame for few minutes or till it turns translucent.
3.Add ground paste and saute till oil separates from the corners.
4.Add tomatoes, mix well and cook for more 2 minutes.
5.Add moong dal and rice and sauté them rice gently.
6.Add 2 cups of water and pressure cook for 2 ~ 3 whistles or till the rice is cooked.
7.Serve hot with any spicy side dish. 

Mint Moong Dhal Pulao
Print HERE
Mint Moong Dhal Pulao

Preparation time: 10 minutes
Soaking time: 2 ~ 4 hours
Cooking time: 20 minutes
Serves: 3 ~ 4
Adapted from Tarladalal
Ingredients:
1/4 cup green moong dal or de-skinned moong dhal also works fine
1 cup long grained rice / basmati rice
1 onion, sliced thinly
1 tomato, cut into four
1/2 tsp garam masala powder or as needed
Salt to taste
Oil for cooking
Few mint leaves for garnishing

For Grinding:
1 handful mint leaves
4 ~ 5 green chillies or to taste
1/4 cup grated coconut
1 inch of ginger
1 to 2 garlic pods
Method
1.Soak the green moong dhal in enough water for atleast for 4hrs or de-skinned moong dhal for 1 ~ 2 hour. Drain and keep aside.
2.Heat oil in a pressure cooker, add  sliced onions and saute it on medium flame for few minutes or till it turns translucent.
3.Add ground paste and saute till oil separates from the corners.
4.Add tomatoes, mix well and cook for more 2 minutes.
5.Add moong dal and rice and saute them rice gently.
6.Add 2 cups of water and pressure cook for 2 ~ 3 whistles or till the rice is cooked.
7.Serve hot with any spicy side dish.
                              www.sarasyummybites.com

Tuesday, October 14, 2014

Chickpea Crackers

Posted by Saras On 8:23 PM



Chickpea Cracker


       Crackers are my all time favourite and I was very much excited when Priya challenged us with crackers  for this month Home Bakers Challenge event..Yeah she challenged us with 4 lovely recipes and I have bookmarked all and tried one for today.. All the crackers she blocked is very easy to make and bake with in 1 hours time..

        I have doubled the recipe and increased the spicy level and I felt adding extra salt would have made it more tastier..  Apart you can experiment with variuos spices of your choice with this recipe where you wont  go wrong.. Try this when you feel to munch on some thing crispy and healthy with cup of tea...

Preparation time: 15 ~ 20 minutes
Baking time: 20 ~ 25 minutes
Yield: 1 ~ 1 1/4 cups crackers depends on size and shape
Recipe Source :Versatilekitchen

Ingredients:
3/4 cup all purpose flour
1/4 cup chickpea flour / besan
1 tsp sugar
1/4 tsp salt
1/2 tsp red chilli powder or to taste
3 tbsp. olive oil or any cooking oil
2 ~ 3 tbsp. water or as needed

For grinding:
1 garlic pod or garlic powder as needed (optional)
1 pearl onion or onion powder as needed (optional)
1/2 tsp cumin (optional)

Method:
1. Preheat the oven to 325 F. Line a large baking sheet with parchment paper.
2. Mix all the ingredients except water. Add water 1 tbsp water to grinding ingredients and grind it into coarse paste.


3. Add the ground paste to the flour mixture and knead it to a dough, by adding tbsp. of water as needed. It is OK, If kneaded dough is little bit crumbly and not very smooth.




4. On a lightly floured surface, roll the dough very thin (1/8") or make 12 X 12" square.



5. Cut into 1 - 1 1/2" squares using a pizza cutter or a very sharp knife. Transfer on to the prepared baking sheet. These don't need too much space between them. As long as they are not touching each other, it should be fine.

6. Bake for 10 minutes and then rotate the pan and continue to bake for 5 - 10 more minutes till lightly golden. They will get crisper after they cool down. Cool completely and store in an air tight container for several days.
Chickpea Cracker



Print HERE
Chickpea Crackers

Preparation time: 15 ~ 20 minutes
Baking time: 20 ~ 25 minutes
Yield: 1 ~ 1 1/4 cups of crackers depends on size and shape

Ingredients:
3/4 cup all purpose flour
1/4 cup chickpea flour / besan
1 tsp sugar
1/4 tsp salt
1/2 tsp red chilli powder or to taste
3 tbsp. olive oil or any cooking oil
2 ~ 3 tbsp. water or as needed

For grinding:
1 garlic pod or garlic powder as needed (optional)
1 pearl onion or onion powder as needed (optional)
1/2 tsp cumin (optional)

Method:
1. Preheat the oven to 325 F. Line a large baking sheet with parchment paper.
2.  Mix all the ingredients except water. Add water 1 tbsp water to grinding ingredients and grind it into coarse paste.
3. Add the ground paste to the flour mixture and  knead it to a dough, by adding tbsp. of water as needed. It is OK, If kneaded dough is little bit crumbly and notvery smooth.
4. On a lightly floured surface, roll the dough very thin (1/8") or make 12 X 12" square.
5. Cut into 1 - 1 1/2" squares using a pizza cutter or a very sharp knife. Transfer on to the prepared baking sheet. These don't need too much space between them. As long as they are not touching each other, it should be fine.
6. Bake for 10 minutes and then rotate the pan and continue to bake for 5 - 10 more minutes till lightly golden. They will get crisper after they cool down. Cool completely and store in an air tight container for several days.
                              www.sarasyummybites.com
Events: This goes to Home bakers Challenge started by Priya and  to Anitha’s Bake Fest # 36, an event started by Vardhini
Home Bakers Challenge


BakeFest

Monday, October 13, 2014

Palkova / பால்கோவா

Posted by Saraswathi Tharagaram On 12:05 PM
 Palkova
 

       Palkova / பால்கோவா  is a milk based sweet prepared during most of Indian festival.. This healthy dessert is good for kids.. It is usually prepared by thickening the milk to semi solid stage i.e Kova / Mawa in Indian terms and can be modified to one requirements by adding sugar or not..   Sweetened kova can stay good for 10 ~ 15 days in refrigerator and unsweetened milk will not stay that long..

   I have added less ghee than what I have mentioned in recipe to get firm palkova.. But with mentioned ghee it will taste divine with halwa consistency palkova,  like the one which we get in many sweet stalls in Chennai. Now let see the recipe..

Preparation time: less than 10 minutes
Cooking time:  2 hours
Yield: 4 ~ 6
Sources: sarasyummybites.com

Ingredients:
2 liters whole milk
1 cup  sugar or to taste
1/4 cup + 2 tbsp ghee or as needed
1/2 tsp cardamom powder
1 tbsp. curd

 Palkova

Method:

1. Heat milk in a heavy bottom pan and bring milk to boil.



 
2. Lower the heat and continue to boil the milk till it changes it color slightly and become thick.
3. Stir the bottom and sides of the pan in between to avoid burning of the milk. It may take 1 1/2 hours ~ 2 hours depends on the heat level. 



 
4. When the milk reduced to 3/4th of its original quantity, add sugar and mix well.  When sugar dissolves, add 1 tbsp. of  curd to curdle the mixture. Stir continousely till it reaches semi solid consistency.   Add ghee little by little and to get halva consistency. Cook again for 2 ~ 3 minutes to get nice texture.



After adding curd, add ghee
 
5. Add cardamom powder and mix well.  Turn of the heat and cover the pan . Let it rest it for 2 ~ 3 hours.
6. Once the kova cools,  remove and shape it as you like.. Roll it in wax paper and store..

 Palkova
 
 
Note: 1. You can avoid sugar, ghee and curd for un sweetened palkova.

          2. Use wooden spatula to mix the milk mixture. Which will absorb more heat and allow your milk to cook in required heat.
      

Print HERE
Traditional Palkhova
Preparation time: less than 10 minutes
Cooking time:  2 hours
Yield:  4 ~ 6
Sources: sarasyummybites.com

Ingredients:
2 liters whole milk
1 cup sugar or to taste
1/2 tsp cardamom powder
1 tbsp curd
1/4 cup + 2 tbsp. ghee or as needed
Method:

1. Heat milk in a heavy bottom pan and bring milk to boil.
2. Lower the heat and continue to boil the milk till it changes it color slightly and become thick.
3. Stir the bottom and sides of the pan in between to avoid burning of the milk. It may take 1 1/2 hours ~ 2 hours depends on the heat level. 
4. When the milk reduced to 3/4th of its original quantity, add sugar and mix well.  When sugar dissolves, add 1 tbsp. of  curd to curdle the mixture. Stir continousely till it reaches semi solid consistency.   Add ghee little by little and to get halva consistency. Cook again for 2 ~ 3 minutes.
5. Add cardamom powder and mix well.  Turn of the heat and cover the pan . Let it rest it for 2 ~ 3 hours.
6. Once the kova cools,  remove and shape it as you like.. Roll it in wax paper and store..
                              www.sarasyummybites.com
 Palkova
 

Tuesday, October 07, 2014

Almond Burfi / Badam Burfi

Posted by Saraswathi Tharagaram On 3:53 PM

 
Almond Burfi / Badam Burfi

Preparation time: 10 minutes
Soaking time: 8 hours to over night
Cooking time: 30 minutes
Yield: 30 ~ 35 pieces as shown in picture ( Picture may show big pieces but it is quite small )
Source: sarasyummybites.com

Ingredients:
1 cup almonds
1/2 ~ 3/4 cup milk
1 1/4 cups of organic sugar
1 cup ghee
1/2 cup water
A pinch of saffron
2 cardamom pods or 1/2 tsp cardamom powder

Almond Burfi / Badam Burfi


Method:
1.  Soak almonds in water and  for over night and peel the skin off.
2. Grind the blanched almonds, cardamom pods with 1/2 cup milk to a fine paste. If needed add extra milk little by little..

Grind almond with milk to paste

 3. Meantime grease the plate.  Heat sugar and water in a heavy bottom pan. Stir till sugar dissolves. ( Since I am using organic sugar, I added 2 tbsp milk to remove dirt from  the syrup.. Once milk is added, dirt will foam up on top. Using spatula you can remove it ). Check below pictures for reference..If you are using purified sugar then skip adding milk to the syrup..


Heat sugar and water
Dissolve sugar completely


Add Milk





Remove dirt from the sides and collect in separate plate to trash it
4. When sugar syrup reaches one string consistency or candy thermometer shows 232 degree F.   lower the heat and add ground paste. Mix well till every thing cooperate together. Add saffron and half of the ghee, at this stage.

Add almond paste to sugar syrup


After mixing almond paste with ghee ( at this stage mixture will be thin consistency)
5. At medium heat, cook the mixture for another 7 ~ 10 minutes by adding remaining ghee in between. Stir continousely to avoid burning .  When whole mixture bubbles up it  is ready to transfer.. And you can also check the correct consistency by droping 1/2 tsp of mixture in a bowl of water.  If you can easily roll the mixture in to ball then it is ready or you need to cook some minutes. 

Cook the almond sugar mixture till it bubbles up and become thick

Check consistency by dropping 1/2 tsp of almond mixture to a bowl of water

6. Once the mixture is ready, transfer the mixture to the plate. When the mixture warm cut it in to desired size and shape.
Transfer and cool

Cut when burfi is warm

Almond Burfi / Badam Burfi


Print HERE
Almond Burfi / Badam Burfi
Preparation time: 10 minutes
Soaking time: 8 hours to over night
Cooking time: 30 minutes
Yield: 30 ~ 35 pieces as shown in picture..( Picture may show big pieces but it is small )
Source: sarasyummybites.com

Ingredients:
1 cup almonds
1/2 ~ 3/4 cup milk
1 1/4 cups of organic sugar,  
1/2 cup water,1 cup ghee,  A pinch of saffron
2 cardamom pods or 1/2 tsp cardamom powder

Method:
1.  Soak almonds in water and  for over night and peel the skin off.
2. Grind the blanched almonds, cardamom pods with 1/2 cup milk to a fine paste. If needed add extra milk little by little..
3. Meantime grease the plate.  Heat sugar and water in a heavy bottom pan. Stir till sugar dissolves. ( Since I am using organic sugar, I added 2 tbsp milk to remove dirt from  the syrup.. Once milk is added, dirt will foam up on top. Using spatula you can remove it ). Check blog post pictures for reference..If you are using purified sugar then skip adding milk tothe syrup..
4. When sugar syrup reaches one string consistency or candy thermometer shows 232 degree F.   lower the heat and add ground paste. Mix well till every thing cooperate together. Add saffron and half of the ghee, at this stage.
5. At medium heat, cook the mixture for another 7 ~ 10 minutes by adding remaining ghee in between. Stir continousely to avoid burning .  When whole mixture bubbles up it  is ready to transfer.. And you can also check the correct consistency by droping 1/2 tsp of mixture in a bowl of water.  If you can easily roll the mixture in to ball then it is ready or you need to cook some minutes. 
6. Once the mixture is ready, transfer the mixture to the plate. When the mixture warm cut it in to desired size and shape.

                              www.sarasyummybites.com
Almond Burfi / Badam Burfi

Sending this to Friendship 5 series hosted by Savitha and Geetha Achal..
And also to Festival recipe event started by  Zesty South Indian Kitchen and hosted by Mayuri's Jikoni


Monday, October 06, 2014

Maida Burfi / Two Colour Maida Burfi

Posted by Saraswathi Tharagaram On 2:51 PM

Maida Burfi / Two Colour Maida Burfi

     This is a quick and easy sweets that can be made with available ingredients at home.. And it is also a famous burfi  found in most of South Indian weddings those day..You can make this burfi with single layer with your own coloring or leave it white..And can top it with tutti fruity or with sliced almonds.. Do make this for coming Diwali and surprise your family and friends ...

Preparation time: less than 5 minutes
Cooking time: 40 ~ 50 minutes
yield :  40 ~ 50 nos depends on size and shape
Recipe Source: sarasyummybites.com


Ingredients:
1 cup milk powder
1 cup maida / all purpose flour
2 cup sugar
1 tsp cardamom powder
1/2 cup ghee
A pinch of salt
A pinch of edible green colour for first layer..
1 tbsp cocoa powder for second layer

Maida Burfi / Two Colour Maida Burfi

Method:
1. Heat ghee in a heavy bottom pan or in a non stick pan. Fry maida/ all purpose flour till it slightly changes it colour with nice aroma.

Fry Maida in ghee

2. Transfer fried flour to a mixing bowl and allow it to cool.
3. Mix milk powder with maida with out any lumps and keep it aside till use.  Divide the mixture in two.
Milk powder and maida

Divide the flour mixture in to two

For Green Colour burfi

4. Heat 1 cup of sugar and 1/2 cup of water in a heavy bottom pan with pinch of green color. Stir till sugar dissolves and boil syrup till it reaches one string consistency or candy thermometer shows 235 degree F.



5. Turn off the heat and immediately add one part of divided flour mixture, A pinch of salt and cardamom powder. and mix thoroughly till it become as a batter consistency and pour it immediately in a greased plate.


For Brown colour burfi:

6. Mix remaining portion of flour mixture with 1 tbsp of cocoa powder and Prepare the sugar syrup as given in step 4 &  follow step 5. Pour the batter on the cooled green burfi and cut the batter it to desire shape.





I used small cutting board to flatten the batter



Note:  After adding flour to sugar syrup, you should be very fast in mixing and layering on the grease plate or it will be solidify quickly in bowl it self...

Maida Burfi / Two Colour Maida Burfi


Print HERE
Maida Burfi / Two colour maida Burfi 
Preparation time: less than 5 minutes
Cooking time: 40 ~ 50 minutes
yield :  40 ~ 50 nos depends on size and shape
Recipe Source: sarasyummybites.com


Ingredients:
1 cup milk powder
1 cup maida / all purpose flour
2 cup sugar
1 tsp cardamom powder
1/2 cup ghee
A pinch of salt
A pinch of edible green colour for first layer..
1 tbsp cocoa powder for second layer

Method:
1. Heat ghee in a heavy bottom pan or in a non stick pan. Fry maida/ all purpose flour till it slightly changes it colour with nice aroma.
2. Transfer fried flour to a mixing bowl and allow it to cool.
3. Mix milk powder with maida with out any lumps and keep it aside till use.  Divide the mixture in two.
For Green Colour burfi

4. Heat 1 cup of sugar and 1/2 cup of water in a heavy bottom pan with pinch of green color. Stir till sugar dissolves and boil syrup till it reaches one string consistency or candy thermometer shows 235 degree F.
5. Turn off the heat and immediately add one part of divided flour mixture, A pinch of salt and cardamom powder. and mix thoroughly till it become as a batter consistency and pour it immediately in a greased plate.

For Brown colour burfi:

6. Mix remaining portion of flour mixture with 1 tbsp of cocoa powder and Prepare the sugar syrup as given in step 4 &  follow step 5. Pour the batter on the cooled green burfi and cut the batter it to desire shape.  

Note: After adding flour to sugar syrup, you should be very fast in mixing and layering on the grease plate or it will be solidify quickly in bowl it self... 
  

                              www.sarasyummybites.com
Sending this to Friendship 5 series hosted by Savitha and Geetha Achal.. 
And also to Festival recipe event started by  Zesty South Indian Kitchen and hosted by Mayuri's Jikoni

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