This is my third week in blog hop started by Radhika of Tickling palates. For this week, I am hopping with Deeksha of deesKitchen. After visiting her blog, am I bit confused to decide a recipe for blog hop from her array of recipes and ended up with this popular dessert from her kitchen..Do check her blog for lot of delicious yummy recipes......
Ingredients:
For Jamuns balls:
Milk powder - 11/2 cups
All purpose flower - 1/3 cup
Sooji/ Rawa - 2 tsp
Baking Soda - 1/8 tsp
Butter - 1tbsp @ room temp
Milk - 1/2 cup @ room temp
Oil - For deep frying
For sugar syrup:
Sugar - 2 cups
water - 1 1/2 cups
Cardamom powder - 1/4tsp
Method:
- Soak Rawa for a minute in little water and drain it.
- Mix milkpowder, all purpose flour, baking soda together in a bowl.
- Add butter to the flour and gently mix with the flour.
- Now add drained sooji and mix it well.
- Add milk little by little to the flour and mix gently to form a soft dough. Dough will be sticky.
- Rest the dough for 5 minutes. Meanwhile heat water and sugar in a wide pan at medium heat.
- Keep stirring until sugar disslove. Boil it in medium heat in for 5 minutes or til you get sticky texture of the sugar syrup. Turn off the heat.
- Divide the dough into equal size portion balls. Meanwhile heat oil in a pan in low heat.
- Fry the balls to golden brown color and soak the balls in sugar syrup for 2-3 hrs and serve chill.
August 31, 2011
17
comments
This cuties will always makes every one to scare while cooking when it turn to burst in the oil..yeah its a scary and messy action who experienced it. My first experience with this goodies was very worst where I till remember the mess it made all over my kitchen.
With my mom guidences, my second trial was success..she said that moist and air in the seedai balls are causes for the disaster...Following her tip made this goodies very friendly to cook also...Try this recipe and sure it will make you addictive!!
Ingredients:
Rice flour -- 1 cup
Urad dal flour or roasted gram dal - 2 tbsp ( I used roasted gram dal/pottukadalai mavu)
Butter -- 2 tbsp @ room temperature
Coconut -- 3 tbsp ,freshly grated
Salt -- 1 tsp or to taste
Sesame seeds -- 1 tbsp or to taste
Hing -- less than 1/4 tsp
Oil -- to deep fry
Water -- to knead the dough
Method:
For store bought rice flour
- Fry rice flour in a dry pan until nice aroma comes.
For homemade rice flour:
- Soak rice for 1/2 hour, drain & spread it on a cloth to dry.for 15 ~ 20 minutes.
- Rice should be moist but not wet after drying.
- Grind it in a mixer grinder into fine powder. Sieve the flour & discard the coarse particle.
- Fry the flour in a dry pan till nice aroma comes.
For urad dhal Flour & roasted gram dhal:
- Fry urad dhal flour in a dry pan till golden brown color.
- Powder it in a mixer grinder into fine. Sieve it and discard the coarse particle.
- Powder the roasted gram dhal into fine. seive it and remove the coarse particle.
For seedai:
- Fry grated coconut in a dry pan till it change to brown color.
- In a mixing bowl, mix rice flour, roasted gram dhal, hing, salt together.
- Add butter to the flour and mix to incorporate with flour.
- Add fried coconuts and sesame seeds, mix well.
- Add water little by little in table spoon to make a tight dough i.e dough must be very dry so that you can roll as well as scramble it into powder.
- Rest the dough for ten minutes and roll it gentle to a small marble size balls.
- Air dry this balls for 10 min, meanwhile heat oil in a kadai or pan to medium heat.
- Drop these balls into the oil and deep fry till slight golden brown color.
- Remove and transfer to paper towel to drain excess oil.
- Store it in air tight container and enjoy this crispy goodies.
Note: Sieve both flour. Use little water to make dough. Excess water will tends to burst the balls in the oil. Don't roll the balls tightly to even shape, this will also make the seedai to burst. Gently roll the balls with crakes, so trapped air can escape and avoid bursting.
August 26, 2011
14
comments
Make your breakfast healthier and protein rich....This Nutritious click goes to Susan's Black & white Wednesday!!!
August 24, 2011
14
comments
Last Wednesday, my friend Shobana told about this black & white Wednesday...Don't get confused guys...It is a culinary photo event started by Susan of The Well-seasoned Cooks runs all Wednesdays.
After visiting Susan page, I got an idea to click picture in B&W and planned myself to take some interesting click and I am quite excited too, to see my click in Black & White since its my first picture.
This is my baby's first grab of the peanuts, he is 4 months now and I had a hard time in getting him in position but I am very satisfied in end result..I am proud to share this wonderful moment with you all.....
August 17, 2011
16
comments
Today is my second entry to Blog hop which is started by Radhika of Tickling palates. For this week I was paired with Anu of Anuz healthy kitchen. She has lot of healthy and diet conscious recipes which every one must try.
Apart from recipes, her blog emboss her interest in arts & craft, painting, cake decoration etc and you will also get lot of information and tips about beauty, weight loss etc.. From array of her recipes, I have selected Carrot almond honey milkshake to beat the heat of this summer. Here we go for the recipe.
Ingredients ( Serving 2)
1/3 cup carrots cut into pieces
10 toasted almonds + for garnishing
1/2 cup + 1 1/2 cups cold milk
2 ~ 3 tbsp sugar or honey according to your taste
1/8 tsp cardamom powder
4 ~ 5 ice cubes or as required
Method:
- Cut the carrot into pieces and pressure cook it with milk for 2 whistle.
- When pressure drops remove the lid and allow the carrots to cool.
- Grind the toasted almonds with little milk and then add cooked mixture and grind it to fine paste or to required consistency.
- Add remaining cold milk, sugar or honey and a pinch of cardamon powder to the ground mixture and blend it for 30 seconds or until sugar dissolves.
- Add ice cubes, garnish with shredded almonds & carrot and serve chill.
This recipe goes to Blog hop wednesday!!
August 17, 2011
23
comments
Ingredients (Yield - 24 cup cakes)
For Vanilla batter
1 1/2 cup whole wheat Flour
1 1/2 tsp baking Powder
1 tsp baking Soda
A pinch of salt
3/4 ~ 1 cup sugar
3/4 cup milk Powder
1 cup milk
6 tbsp butter (Room temperature)
1 tsp vanilla Extract
For cocoa batter
1 cup whole wheat Flour
1/2 cup unsweetened cocoa
1 1/4 tsp baking Powder
3/4 tsp baking Soda
A pinch of salt
3/4 ~ 1 cup sugar
3/4 cup milk Powder
1 cup milk
6 tbsp butter (Room temperature)
Method:
- Preheat oven to 350 degrees & line 2, 12 cup, cupcake tray with cupcake liners, set aside.
For Vanilla Batter
- Sift first four ingredients & keep it aside.
- In a mixing bowl, add butter & vanilla extract and mix it for a couple of minute.
- Then add sugar and milk powder & mix them for another 2 minutes.
- Add Milk & flour alternately to the butter mixture and mix it for another minute.
- Make sure the batter is of idly batter consistency and keep it aside.
For Cocoa Batter
- Sift first five ingredients, Keep it aside.
- In a mixing bowl, add butter & vanilla extract and mix it for a couple of minute.
- Then add sugar and milk powder & mix them for another 2 minutes.
- Add milk & cocoa flour alternately to the butter mixture and mix it for another minute.
- Make sure the batter is of idly batter consistency and keep it aside.
- Scoop a heaping tablespoon of vanilla batter in to the prepared cupcake tray.
- Scoop the same amount of cocoa batter above the vanilla batter in the tray.
- Pound the cupcake tray flat on the counter top 2~3 times to help the batter to settle.
- Using toothpick or knife, swirl the two batter together 2 ~3 times.
- Transfer cupcake tray to oven & bake for 25 ~30 minutes or until a toothpick comes out clean.
- Transfer cupcake tray to a wire rack & let cupcake cool completely in tin before icing.
- Serve as it is or with chocolate frosting.
August 16, 2011
24
comments
Dear friends due to some reason blogger was not supporting me for past few days and am not able to get into my blog. My blog was totally in freeze condition. From yesterday evening onwards I am able to accesses my blog as usual.
And I thank everyone who stopped by and encouraged, supported, participated in "Signature Recipes event & Joy bourger Give away". I amazed to see lot of yummylious entry which made my event grand sucess. Here we go for the virtual treats....first we start with
Bloggers entries:
Thanks for viewing these delicious recipes.. Now it's time to reveal the two WINNERS of the
Congrats Winners!!! I have selected winners through Random.org.. I will contact the winners through mail. If you see your name here first then feel free to contact me with your mailing information to sarasyummybites@gmail.com.
And I thank everyone who stopped by and encouraged, supported, participated in "Signature Recipes event & Joy bourger Give away". I amazed to see lot of yummylious entry which made my event grand sucess. Here we go for the virtual treats....first we start with
Bloggers entries:
2- Carrot cake by Harini of Harinis corner
3- Baked masala vada by Mehjabeen Arif of Jabeen’s Corner
4 -Multigrain pound cake by Umm Mymoonah of Taste of pearl city
19 -Honey Glaze Potatoes by Asma Zahid of Foodiliciou
20 -Quesidilla by Sharmila jagnathan of Sharmi’s Kitchen
5 -Nawabi Pulao by Deeksha of Dee's Kitchen
6 -Spiced up cake by Priyanka of Priyanka - Cooking
7-Jackfruit seed's Chop by Sayantani of A Homemaker's diary
8-Shahi Panner malai kofta by Safforn streaks
9 - Cucumber sambar by Sudha Sabarish of Sabdhas kitchen
7-Jackfruit seed's Chop by Sayantani of A Homemaker's diary
8-Shahi Panner malai kofta by Safforn streaks
9 - Cucumber sambar by Sudha Sabarish of Sabdhas kitchen
10 - Dal Tadka by Radhika of Tickling palates
11 -Mushroom Aloo Tikkis Potato Stuffed by Kalva of Curry in Kadai
12- Palak paneer by Neha of From my Heart
13 -Tawa Sabziby by Vaishali of Ribbon to Pasta
14- Low Fat Mango Blueberry crumble by Monika of Sin-A-Mon
15 -Bhari Bhindi by Ambreen of Simply Sweet ‘n Savoury
16 -Ven Pongal by Kaveri of Palakkad Chamayal
17 - Masala Dosa by Kirthi of Krithi’s Kitchen
18 - Chapati Taco by R&R of Tadka Pasta
21 - Paneer Makhani by shobana of Kitchen Screats
22 -Shrimp/ Prawn noodles by shobana of Kitchen Screats
23-Quinoa Kheer / Payasam by shobana of Kitchen Screats
24 - Pulka- White Kurma by shobana of Kitchen Screats
25 - Rava Pongal/ Kothsu by shobana of Kitchen Screats
26- Arisi Paruppu Sadham N Kathirikkai Varuval By Sangeetha of Typical Indian Cooking
28 -Muttai (Egg) Kuzhambu / Curry by Laxmi of Samayal diary
29 - Mixed Beans Rice by Laxmi of Samayal diary
30 - Chingri Macher Malaikari by Indrani of Recipe Junction
31-Balti Chicken by Indrani of Recipe Junction
32 -Paneer Mushroom Masala by Indrani of Recipe Junction
33 -Mango Kulfi by khushi of A Girls Diary
34 -Stuffed peperone with cheesy eggplant by khushi of A Girls Diary
35 -Broccoli Riso in dark soy saucee by khushi of A Girls Diary
36 -Salmon Platter by khushi of A Girl's Diary
37 -Italian lamb by khushi of A Girls Diary
38 -Grilled paneer corn pizza by khushi of A Girls Diary
39 - Chocolate frappe by khushi of A Girls Diary
40 -Mutton Briyani by Ramya of Ramya Recipes
40 -Mutton Briyani by Ramya of Ramya Recipes
41 - Mushroom Wrap by Ramya of Ramya Recipes
42 -Idli Upma by Ramya of Ramya Recipes
43 -Easy chicken Fry by Ramya of Ramya Recipes
44 -Mango cake by Santosh bangar
45-Raw Papya burfi by Santosh bangar
46 - Crispy Onion Pakoda from my Kitchen.
47 - Raw Mango Rice from my Kitchen
48 -Fish Dum Briyani from my Kitchen.
49 -Tandoori chicken from my Kitchen.
50- Ven pongal with Eggplant Gotsu from my Kitchen.
51- Carrot Poricha Kuttu / Carrot Curry from my Kitchen.
52 -Satpura- Sindhi Sweet by Shobha of Food mazza
53 - Mirchi ka salan by Shobha of Food mazza
54 -Keema samosas by Shobha of Food mazza
55 - Kashmiri saag by Shobha of Food mazza
56- Chicken & apple curry by Shobha of Food mazza
57 - Babycorn methi pulao by Shobha of Food mazza
58- Stir-fried capsicum by Shobha of Food mazza
59- Cabbage green peas subzi by Shobha of Food mazza
60- Sausage rolls by Shobha of Food mazza
61- Niramish by Shobha of Food mazza
62- Xacuti chicken by Shobha of Food mazza
63 - Blackened chicken by Shobha of Food mazza
Sorry Sobha, I am not able to post your picture due to server rejection.
Non Blogger entry - 64 -Aloo Paratha By Vidhya Suvesan.
Thanks for viewing these delicious recipes.. Now it's time to reveal the two WINNERS of the
JOY BAUER book giveaway!!
Winners are
Mehjabeen Arif
of
&
Shobha
of
Congrats Winners!!! I have selected winners through Random.org.. I will contact the winners through mail. If you see your name here first then feel free to contact me with your mailing information to sarasyummybites@gmail.com.
August 11, 2011
21
comments
I want to thanks Radhika of Tickling palates for creating this Lovely oppurtunity to be a part of Blog hop, Which is gong to be a wonderful platform for all food bloggers to know each other and share their opinions and experience.
At present Blog Hop Wednesday has 40 members, grouped in to 5 & paired up with each other. Themed to cook any recipes from partner's blog on every alternate wadnesday.
For first week of blog hop, I was paired with Veena of VeenasVegnation. She has lot of wonderful recipes which is Easy to make.
I have picked Pav Bhaji recipes from her blog which is all time favorite for most of us. Try & enjoy this street food.
At present Blog Hop Wednesday has 40 members, grouped in to 5 & paired up with each other. Themed to cook any recipes from partner's blog on every alternate wadnesday.
For first week of blog hop, I was paired with Veena of VeenasVegnation. She has lot of wonderful recipes which is Easy to make.
I have picked Pav Bhaji recipes from her blog which is all time favorite for most of us. Try & enjoy this street food.
Ingredients
3 cups of all purpose flour / Maida
3/4 tsp active dry yeast
1/2 tsp Salt
1/2 tsp Sugar
1 1/2 cups Water
3 tbsp Butter
Method:
- Mix salt & flour together, Keep it aside.
- In warm water, dissolve yeast and sugar, Let it stand for 10 ~ 15 minutes till it froth.
- Mix yeast mixture to the flour.
- Knead the dough for minimum 10 ~ 15 minutes, In between add melted butter to the dough little by little and knead continuously until you get a smooth and elastic dough as shown in the picture.
- Coat little butter over the dough. Cover with wet cloth and rest it for an hour and allow it to rise.
- When dough double, take out and punch down the dough to release the air from it.
- Grease & dust the baking tray with butter and flour.
- Make required size balls from the dough and arrange it on the greased tray as shown in the picture.
- Cover it with wet cloth and rest it for 45 minutes to rise.
- Meanwhile, preheat the oven to 400F/200C.
- After 45 minutes, apply egg wash or milk over the bread to get nice golden color.
- Bake the Pav bread for 25~30 minutes or until the bread is golden brown color and sounds hallow when tapped with fingers.
- Remove from the tray and apply melted butter over the Pav bread and allow it to cool.
- Serve with Bhaji.
Bhaji for Pav
Ingredients:
3 cups of Vegetables ( I used potato, carrots, green beans, peas, cauliflower, celery, broccoli, eggplant, avoid using mushy vegetable))
1 cup of chopped Onions
1 chopped Green chili or to taste.
1 cup of chopped Tomato
1 tsp Ginger garlic paste
1~2 cups of Water or as needed
2 tbsp Oil
1 tbsp Butter cubes
Masala powders:
1 tsp Red chili powder or taste
3/4 tsp Coriander powder or to taste
1/2 tsp Fennel powder or to flavor
1/2 tsp Garam masala powder or to flavor
1/4 tsp Amchoor powder
1/4 tsp Turmeric powder
1/4 tsp Cumin powder
Salt to taste
For Garnishing
1/4 cup chopped Onions
Minced cilantro
Required lemon slices
Slit green chilies
1 tbsp cubed butter
Method:
- Wash & Chop the vegetables into big chunks and pressure cook it for one whistle.
- When pressure drops, open the cooker & drain the water. Keep the water & cooked vegetables aside.
- Heat Oil in a pan, add chopped onions, chopped green chillies and saute it til it turns glossy and transparent.
- Add ginger garlic paste and stir it for a minute or until raw smell disappear.
- Add chopped tomatoes the onion mixture and stir it for 3 minutes.
- Now add all masala ingredients and mix well. Add vegetable stock and bring it to boil.
- When its boils, add cooked vegetables and mash it gently. Mix well.
- Adjust spice and salt to taste.
- Cook it in low heat for minimum 10 minutes or till required consistency.
- Once done, add butter to the bhaji gravy and turn off the heat.
- Serve hot with Pav bread.
Before Serving:
- Heat the tawa or griddle in medium heat.
- Meanwhile cut the pav bread into two.
- Add butter on the griddle, toast the pav and keep it on the serving plate.
- In the same griddle, add required serving of bhaji & gently stir it.
- Sprinkle little chopped onions and minced cilantro.
- Transfer to serving plate, if needed squeeze lemon juice over it or serve with lemon & green chili slices.
- Try and enjoy this lovely platter.
August 03, 2011
57
comments
This recipe was adapted from Vahchef kitchen which is very simple & easy to make. Tempting cake, fully loaded with chopped dry fruits makes more rich & delicious. Still remains one of the most well known cakes through out history.
Ingredients:

All purpose flour / Maida - 1 cup (or) 125 grams
Dry fruits & nuts - 1 cup / 165 grams
Spice powder ( Cinnamon, cloves, cardamom)- 1/2 tsp or as needed
Baking powder - 1/2 tsp
Salt - 1/4 tsp
Wet Ingredients:
Butter @ room temperature - 1 cups / 277 grams
Sugar - 1 cup / 200 gms
Eggs - 1 cup / 4 large eggs
Method:
- Preheat the Oven for 325 degree F for 15 minutes. Line one inch round cake pan with parchment paper. Grease the paper and the sides of the pan with butter.
- Sift all ingredients except dry fruits and keep it aside.
- Add 1 tbsp of flour to the dry fruits and mix it well,
- In a large mixing bowl, beat butter & sugar using electric Mixer.
- Add eggs one by one and beat it until it become fluffy and froth.
- Add sifted flour to the egg mixture and gently fold it with spatula until smooth.
- Add dry fruits and gently fold in to the batter.
- Pour batter in prepared baking pan.
- Bake it for 45 minutes or a toothpick comes out clean when poked into the center of the cake.
- By using sharp knife, loose the sides of the cake from the pan and transfer to wire rack to cool completely.
- Peel the paper and serve or cover with desired frosting.
This recipe goes to Priya's & Aipi's BOOKMARKED RECIPES
August 02, 2011
41
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