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Thursday, October 20, 2011

100 Diwali Sweet Recipes eBook from Indusladies!!!!

Posted by Saraswathi Tharagaram On 2:45 PM


Hi friends...

             Indusladies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", I am glad to inform y'all that my Rabri Malpuva is featured on 181th page of this book. You can download this eBook HERE and enjoy this Diwali..

Wednesday, October 19, 2011

Dates Kheer / Payasam

Posted by Saraswathi Tharagaram On 10:06 PM

             Blog Hop Wednesday  started by Radhika of Tickling palates is successfully completing its 3rd months and I am proud to be part of it.  This week I am paired with Priyavassu of Enveetu kitchen. She is an enthusiastic blogger who has lots of healthy recipes..I was impressed with this dry fruit kheer from her kitchen which has more nutritious value and health benefit.. Good for all especially children and pregnant women. This kheer have unique taste and flavour.. Taste great when it is chill. Ideal for viratham days..

Ingredients:

Full or reduced Fat Milk - 1 litre / 4 cups + quarter cup
Pitted dates - 25nos
Warm milk for Soaking dates - 1/4 Cup
Almonds - 1/4 Cup
Walnuts - 1/4 Cup
Sugar - 3/4 Cup or to taste
Chopped almonds & Pistachicos - 3 tbsp or as needed
few strands of saffron, crushed (optional)

Method:

  • Soak the dates in Warm Milk for 1 hour.
  • Soak whole almonds and walnuts in warm water for 30 minutes and blanch almonds.
  • Grind the dates, almonds and walnuts in a mixer grinder to a fine paste.

  • Boil Milk, in a heavy bottom pan. Reduce the heat and add the ground paste, Sugar, Saffron one by one and mix well.
  • Let it Cook in Low heat for 10-15 minutes.
  • Turn off the heat then add chopped almonds and Pista. Serve Chill.


Note: Do not cook it in high heat after adding dates, almonds paste, this will curdle milk.  Do not add more dates for above measurements, kheer wont taste good and gives a texture of panchamirtham.

Sending this to blog hop wednesday

Wednesday, October 12, 2011

Baklava - A Greek Delicacy for Blog hop from Nupur's page

Posted by Saraswathi Tharagaram On 9:59 PM
Baklava

         Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. I have selected this recipe from UK-Rosai Blog for this week blog hop which is started by Radhika of Ticklingpalates

Ingredients:
Phyllo dough - 1 pound pack
Melted butter - 1 cup

Filling ingredients:
Ground almond - 2 cup
Ground walnuts - 2 cup
Melon seeds - 1/3 cup (optional)
Shredded coconut - 1/2 cup
Sugar - 1/3 cup
Cardamom powder - 1/2 tsp

Syrup:
Sugar - 3/4 cup
water - 1/2 cup
Lemon Juice - 1 tsp
Broken nuts - 1 tsp

Method:
  • Thaw the Phyllo dough as per the package instruction.
  • Combine all the filling ingredients together and keep it aside.
  • Brush the bottom of a 9X13inch pan with butter.
For Baklava Rolls
Procedure 1
 
  • Open the phyllo dough and take 1 sheet and place on the clean, dry, flat surface. Brush the butter on the top of the Phyllo dough.
  • Place another sheet on the greased sheet and brush with butter.
  • Sprinkle required amount of filling mixture (approx - 2 tbsp) onto the greased phyllo dough sheets.
  • Brush butter on the phyllo sheet and place on the top of the nut mixture sheet.
  • Again sprinkle little amount of filling mixture on the sheet and roll out the pastry into a log.
  • Repeat the same with rest of the phyllo sheets.
  • Place the rolls in a baking tray, cut the log into equal pieces into desired shape.
  • Brush it with melted butter over each piece.
  • Bake the baklava in preheated oven for about 20 ~ 30 minutes until they are light golden brown color.
Procedure 2:
  • Place a phyllo sheet into the greased pan and brush butter on top of the sheet.
  • Repeat until there 8 sheets in the pan.
  • Sprinkle 1/3 cup of the filling mixture on to the phyllo sheets in the pan.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there are 2 sheet on top of the nut mixture.
  • Sprinkle 1/3 cup of the filling mixture on to the phyllo sheets in the pan.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there are 2 sheet on top of the nut mixture.
  • Sprinkle 1/3 cup of the filling mixture on to the phyllo sheets in the pan.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there are 2 sheet on top of the nut mixture.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there 8 sheets in top of the nut mixture sheet.
  • Slice the baklava with sharp knife to desired shape. Bursh with butter.
  • Bake the baklava in preheated oven for about 20 ~ 30 minutes until they are light golden brown color.


For Syrup:
  • Boil the sugar and water together for 10 minutes in medium heat or 1/2 thread or 220 degrees on candy thermometer.
  • Add lemon juice and cardamom powder and turn off the heat.
  • Pour the hot syrup evenly over all the baklava pieces when it comes out of the oven.
  • Let the baklava cool for few hours.
  • Garnish with required nuts before serving.
Note:  Filling ingredients may vary according to your choice like Coconut filling, Khoya filling.. but traditional baklava is filled with chopped pistachios nuts. filling amount on the phyllo sheets can be more or less according to your need. Gently handle phyllo sheets with out tearing it. Phyllo sheets are available at frozen section in most supermarkets.  I do not like baklava with honey so I completely avoided using it.

This Supreme Greek delicacy goes to Blog Hop Wednesday



Friday, October 07, 2011

FREE Diwali e-book from Indusladies!!

Posted by Saraswathi Tharagaram On 11:34 AM
    
       Indusladies is a global online community for Indian ladies. For the upcoming Diwali festival on October 26th, 2011, IndusLadies are compiling an E-book called "100 Yummy Diwali Sweet Recipes”.  They are collecting sweet/dessert recipes from various food bloggers to be featured in this  E-Book.    
       This E-book will be made available as a free download to their community's 1.3 Lakh+ members and to their 9000+ Facebook fans. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!For more details Please check this link dear friends 100 Yummy Diwali sweets.
     I am sending some of my Sweet recipes to get featured in this lovely e book.
Below are my entries for 100 yummy Diwali sweets ebook:

Gulab Jamuns

 

 Shahitukda/Shahi tukre/Double ka meeta


Rabri malpuva

Thursday, October 06, 2011

Kerala style chicken fry

Posted by Saraswathi Tharagaram On 12:27 AM




                   This recipe was laying in my draft for long time and finally I made my mind to post it.  I adapted this delicious recipe from Pazham Pappadam payasam and made some changes according to my family taste. Try out this foolproof recipe and enjoy your meal:)

Ingredients :
Chicken drum sticks - 6 pieces

For Marination:
Red chilly powder - 1 tbsp or to taste
Coriander powder - 1 tsp
Ginger garlic paste - 1/2tsp
Besan/ Gram flour - 1 tsp ( fry in 1tbsp of oil)
Turmeric powder - ¼ tsp
Garam masala - ¼ tsp
Curd or Lime juice- 1tbsp or 1 tsp (to taste)
Orange food color - a pinch (optional)
Salt - to taste


For Seasoning:
Oil - 2 ~ 3 tbp
Mustard seeds - 1/4 tsp
Crushed ginger & garlic - 1/4 tsp
Thinly sliced onions --½ cup
Curry leaves -- few
Cilantro - for garnishing


Method :
  •  Wash and clean the chicken drumstick pieces and make 2 or 3 slits on it and keep aside.
  • Heat 1tbsp of oil and add besan flour. Stir it for a minute in medium heat without burning the besan flour and take it out from the heat.
  • In a mixing bowl, mix all the marination ingredients and fried besan together.
  • Rub this marinade mixture on the drumsticks and between the slits. Let it marinate overnite or mininum 2 hrs in refridgerator.




  • Heat a kadai with oil and fry the ginger, garlic, curry leaves . Saute well.
  • Then add thinly sliced onions and saute till onion turns to golden brown color.
  • Finally add the marinated drumsticks. Cover and cook the drumsticks in medium low heat for 10 minutes.
  • Then gently turn the drumstick piesce to other side and cook it in another 10 minutes or till done.so that the meat inside cooks well and outer layer turns crispy..






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