SarasYummyBites

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.

Sending this to Blog hop Wednesday..

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. 

 or

• 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.

     
         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.

                
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.

           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.

  

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.

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.

Going to BLOG HOP WEDNESDAY week- 1

  Ingredients:
 Dry 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.

 Note:  You can mix  dry fruits in half cups of Rum or Brandy to make it traditional.  You can got this fruit mix in any Retail grocery  or you can get tutty fruty in Indian stores at dessert section.
 
This recipe goes to Priya's & Aipi's  BOOKMARKED  RECIPES