Aval / Poha payasam

Easy & delicious payasam best for any seasons.

Ingredients :

1. Aval - 1/4 cup
2. Sugar - 1/2 cup or to taste
3. Ghee - 1 tbsp
4. Milk - 1 cup (or little more)
5. Powdered cardamom - 1/4 tsp
6. Nuts (Cashewnuts, almonds ) - 1 tbsp (Ground to fine paste)
7. Condensed milk - 2 tbsp
8. Saffron strands - 2 nos (optional)

Direction to cook :

1.   Roast the aval / poha in the ghee.  Add sugar & milk.  Bring it to boil & cook till done.

2.   Now add the cardamom powder, condensed milk, nuts paste & saffron strands.

Serve warm or cold.

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Rice Payasam

Happy Dasera to the viewers.  Rice payasam most popular Indian sweet pudding can be served either warm or cold.  I make it more rich by reducing the milk to half the quantity and adding nuts to taste.  If you want the lighter version you can skip the process of reducing the milk to half and just boil it along with the rice and cook till done.  Even condensed milk can be added to the payasam for more taste.  Wonderful & delicious sweet perfect for this season.

Ingredients :

1. Basmati rice - 1/4 cup
2. Milk - 4 cups
3. Sugar to taste
4. Cardamom powder - 1/4 tsp
5. Saffron strands - few 
6. Roasted cashew nuts - 1 tbsp
7. Ghee - 1 tbsp

Direction to cook :

1.   Heat ghee in the pan, add rice & fry till light golden brown in color.  Allow to cool.

2.   Coarsely grind the rice & keep aside.

3.   Boil the 4 cups of milk till it becomes 2 1/2 cup.  Add the rice & cook.

4.   Add the sugar, cardamom powder, roasted nuts & saffron strands.

Serve warm or cold.

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Moong Dal Halwa for Diwali special

Wish you all Happy Diwali !!!

One of the popular North Indian Sweet served in most of their marriages & its my diwali sweet as well.  Rich & heavy sweet prepared with lotz of ghee & nuts, which are perfect for celebrating the special occasion & festival.  

Ingredients :

1. Moong dal - 1/2 cup
2. Ghee - 1/2 cup
3. Nuts (cashewnuts, almonds, raisins) - 1/4 cup
4. Sugar - 3/4 cup
5. Water - little more than 1/4 cup
6. Milk - 1/2 cup
7. Cardamom powder - 1/2 tsp
8. Few strands of saffron

Direction to cook :

1.   Soak the moong dal in the water for 3 to 4 hrs (preferably overnight).

2.   Drain the water & grind them coarsely.  

3.   Heat ghee in the pan, add the grounded dal paste.  Over the low flame, cook them till light brown & leaves a aroma.

4.   Meanwhile, prepare the one string sugar syrup using sugar & water.  Keep aside.

5.   Once, the dal is cooked add the sugar syrup & then milk.  keep stirring continuously.

6.   Finally, add the roasted nuts & saffron strands.



Serve warm.

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Basundi

Basundi is my DH favourite sweet.  He likes to have this as a dessert after his meal.  Sometimes, I like to serve it in earthenware pots.  Any kind of nuts can be used & it taste simply delicious.  This needs to be cooked on low flame & it takes little longer time.  Perfect dessert to host the prepared guest.

Ingredients :

1. Milk - 1 litre
2. Sugar - 1/2 cup
3. Cardamom powder - 1/4 tsp
4. Saffron (optional) - a pinch
5. Nuts (almonds / cashewnuts / pista) - 1/4 cup

Direction to cook :

1.   Bring the milk to boil in a non-stick pan & simmer it till it get reduced to half.

2.   Add sugar & cook for some more time till it gets thickened.

3.   Add cardamom powder, saffron & switch off the flame.  

4.   Allow it to cool.  Garnish it with the chopped nuts.

Serve chilled. 

Sending this post to the event "Sizzling Summer contest" hosted by Spicy tasty.

MY AWARD TIME

Maya & lakshmi of Yummy o Yummy tagged me this award where in I need to post my favourite pic.  Thanks a lot,  U made my day :)  

 

My little prince

Thank you again & I would like to share this with Priya,  PranisKitchen,   Nitha,   Sushma Mallya   &    Suja Sugathan.

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Kaju Katli

This is my first attempt of making this delicious kaju katli.  It was 100% perfect & just tasted like store bought sweet.  Even cardamom powder instead of saffron for unique flavour.   Very simple & quick indian sweet yet delicious.

Ingredients :

1. Cashewnuts - 1 cup
2. Sugar - 3/4 cups
3. A pinch of saffron (optional)
4. Water - 1/4 cup
5. Ghee - 1 tsp
6. Silver leaves (optional) - for decorating

Direction to cook :

1.   Grind the cashewnuts to powder form.

2.   In a heavy bottomed pan, combine the sugar & water.  Allow it to boil till you get one-string consistency.  Add saffron at this time (optional).

3.   At this point, add the cashew powder, ghee & keep stirring until you get the soft dough.  

4.   Grease the plate & spread the dough.  Spread the dough using rolling pin to the desired thickness.

5.   Finally, spread the silver leaves & cut them in the desired shape. 

Serve.

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Pineapple kesari

Pineapple kesari is most popular & easy to make indian sweets.  Perfect dessert for kids & hosting surprise guests.  Addition of pineapple & essence gives more flavour & taste to the sweet.  Its my all time favourite.  Sometimes i make this even without the  pineapple chunks, yet it taste great.   

Ingredients :

1. Rava / sooji / semolina - 1/2 cup
2. Sugar - 3/4 cup (or 1/2 cup)
3. Ghee - 2 tbsp
4. Nuts (Cashewnuts, raisins, almonds) - 1/4 cup
5. Pineapple essence - 1/2 tsp
6. Chopped pineapple (either fresh or canned) - 2 tbsp
7. Cardamom powder - a pinch (optional)
8. Water - 1 1/2 cups

Direction to cook :

1.   Heat ghee in the frying pan, add the nuts & roast the rava till light golden brown in color.

2.   Add sugar & continue roasting for 2 more mins.  

3.   Meanwhile, warm the water & add it to the roasted rava.  Add pineapple essence & chopped pineapples.  Cover & cook till done.

4.  Finally, add cardamon powder.  Sprinkle some nuts & serve.

Enjoy :)

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Rasamalai

I want to celebrate this christmas with my favourite & delicious indian sweet rasamalai.  Rich & creamy made with paneer and nuts.  This sweets has to be served cool.  A pinch of saffron makes this dish taste & looks unique.  Wish u all merry christmas !!!!

Ingredients :

1. Milk - 3 cups + 3 cups
2. Lime juice - 1 tbsp (dissolved in 1 tsp of water)
3. Water - 3 cups
4. Sugar - 1 cup plus 1 cup
5. Nuts (cashewnuts, almonds, pista) - 1/2 cup
6. A pinch of saffron
7. Cardamom powder - 1/4 tsp

Direction to cook :

£   Heat 3 cups of milk & bring it to boil.  At this point, add lime juice dissolved in water to it.  Stir it. 

£   Now, the milk starts curdling.  Immediately, switch off the flame & drain them in the cheese cloth and press it in the heavy weight.

£   After one hour, remove the weight & knead the paneer.  Make small balls & keep aside.

£   Heat 3 cups of water & add 1 cup of sugar to it.  When it starts boiling, drop the paneer balls.  Cover & cook for 20 mins on medium flame.

£   Remove the paneer balls along with 1/4 cup of sugar syrup & keep aside.

£   Heat 3 cups of milk in a heavy bottomed pan & bring it to boil.  Simmer the flame & keep stirring till the milk reduces to 11/2 cup or until it becomes thickened.  Add sugar, nuts & saffron strands.

£   Finally, add the paneer balls & simmer the flame.  Add cardamom powder & cook for 5 mins.  Refrigerate.

Serve cool.

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Rava Kesari

Simple & easy dishes always taste great.  Especially for hosting the surprise guest  this delicious rava kesari is my comfort dessert.  Bright orange color with nuts & butter makes this sweet rich & yummy :) 

Ingredients :

1. Rava / Sooji - 1/2 cup
2. Sugar - 3/4 cup
3. Water - 11/2 cup
4. Butter - 1/4 stick
5. Ghee - 1 tsp (optional)
6. Nuts (Cashewnuts, raisins, almonds) - 1 tbsp
7. Orange food color (kesari color) - a pinch
   

Directions to cook :

#   Heat butter in the pan, roast the rava till light brown & add the nuts.

#   Meanwhile warm the water in a  seperate pan.

#   Add the sugar, kesari color to the rava mixture & immediately add the warm water.  Stir continously to avoid the lumps.

#   Once cooked, add the ghee & switch off the flame.

Serve warm.

Note :

After switching off the flame, cover the pan & serve after 10 mins. 

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Rava Laddu

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Rava laddu is my comfort & simple Indian sweet. I prefer making this during the festival season. More the nuts & ghee we add, it taste great & best for kids.

Ingredients :

1. Rava / Semolina - 1 cup
2. Sugar - 3/4 cup
3. Ghee - 1/4 cup
4. Dessicated coconut - 2 tbsp
5. Milk - 2 tbsp
6. Nuts - 1/4 cup (Cashewnuts, Raisins, Almonds, ur preference)
7. Nut meg powder - 1/4 tsp
8. Cardamom powder - 1/4 tsp

Directions to cook :

# Heat 1 tbsp of ghee in the pan, roast the nuts. Keep aside.

# Roast the rava till light brown in the balance ghee. Add sugar & dessicated coconut. Stir for 2 more min.

# Add the nuts, nutmeg powder, cardamom powder & finally the milk. Stir & switch off the flame immediately.

# Allow the mixture to cool little bit. Grease the palm with ghee & make small balls off it. (Little milk can be added if necessary)

# The balls becomes firm after 15 min.


Store it in air tight container.

It's Award time :)

I have been TAGGED :)

Renu of Renuskitchen has tagged me with the following questions.....Thank you Renu for remembering me :)

The Rules:

1. Link the person who tagged you.

2. Post the rules on your blog.

3. Share the ABCs of you.

4. Tag 4 people at the end of your post by linking to their blogs.

5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.

6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single? Married

2. B – Best friend? My son

3. C – Cake or Pie? Cake

4. D – Drink of choice? Cardamom tea

5. E – Essential item you use every day? Laptop

6. F – Favorite color? Red

7. G – Gummy Bears Or Worms? Gummy Bears

8. H – Hometown - Chennai

9. I – Indulgence? Cooking & Craft

10. J – January or February? January

11. K – Kids & their names? Son named Visi

12. L – Life is incomplete without? My Career

13. M – Marriage date? Jan 23rd.

14. N – Number of siblings? One younger brother

15. O – Oranges or Apples? Orange

16. P – Phobias/Fears? Phobias

17. Q – Quote for today? Life is pain and the enjoyment of love is an anesthetic.
18. R – Reason to smile? My college days

19. S – Season? Spring

20. T – Tag 4 People? Ann, Suparna, Ranjani, Sireesha

21. U – Unknown fact about me? Let it be the secret :)

22. V – Vegetable you don't like? Nothing as such

23. W – Worst habit? Dreaming about the past

24. X – X-rays you've had? Not much

25. Y – Your favorite food? Fried rice & sea food

26.Z – Zodiac sign? Cancer

I have tagged 4 blogger friends:

Ann, Suparna, Ranjani, Sireesha

Thanks Sarah Naveen of Vazhayila & Priya of Priyas recipes for remembering me & passing these awards to me. You fulfilled my day. I would like to pass these awards to :

Pavani, Sangeeth, Pari, Rekhas, Suma,

Thanks Lavi of Home cooks recipes for passing me this Kreativ blogger award. I am honoured.

The Kreativ Blogger award comes with some rules:-

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link to the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on which of the blogs to let them know they have been nominated.

7 Things about me : Please click this.

I would like to pass this award to :

Lata Raja, Sandhya, Usha, Deesha, Smitha, Purva Desai, Hema

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Sweet pongal (Sakkarai pongal)

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Sweet pongal is the famous Indian sweet prepared during pongal festival. Sprinkling the nuts roasted in the ghee, makes the perfect starter for the special occasion. And, I made this to celebrate my parents anniversary today. There are many variations of sweet pongal and this how my amma makes it. In most of the temples in south India, this type of sweet pongal is served after pooja.

Happy Anniversay dad & mom :)

Ingredients :

1. Rice - 1/2 cup
2. Milk - 2 cups
3. Jaggery - 1/2 to 3/4 cup ( to ur sweet level)
4. Water - 2tbsp
5. Cardamom powder -1/2 tsp
6. Nuts - 1/4 cup (Cashew nuts, raisins)
7. Ghee - 2 tbsp
8. Edible camphor - a pinch

Directions to cook :

# Clean & wash the rice well, add 2 cups of milk & pressure cook them.

# Heat the water in the pan, add the jaggery. Keep stiring continously. Once the jaggery melts, strain them to remove the sand if any.

# In the non-stick pan, add the strained jaggery & cooked rice. Cook on medium heat for 5 min till it becomes thick.

# Meanwhile heat the ghee & fry the nuts. Keep aside.

# Add the cardamom powder, edible camphor in the rice & stir. Switch off the flame & add the roasted nuts and ghee. (Dont stir immediately - standing time : 15 min)

Serve them warm.

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Puran poli

Puran poli is most popular Maharastian dish, prepared especially during Holi time. I normally prepare two versions - with dal as stuffing and coconut as another.

Both the version taste great. I like to serve the puran poli with warm milk. During the weekends, I make this for the breakfast & occasionally during the festival season. Puran poli is made by combining the flour & rava and stuffing the dal with jaggery mixture & finally cooking them with ghee.

Flavour of ghee will makes this taste awesome. We just loved it :)

Ingredients :

1. All purpose flour (Maida) - 3/4 cup
2. Rava - 1 tbsp (soaked in the water for 1 hr)
3. Salt - 1/4 tsp
4. Water
5. Jaggery - 1/2 cup
6. Cardomom powder - 1/4 tsp
7. Channa dal - 1/2 cup
8. Nutmeg powder - 1/4 tsp
9. Ghee for frying

Directions to cook :

For the dough :

# Combine the flour, soaked rava & salt. Make the dough using water which resembles like the chapathi dough.

For the stuffing :

# Cook the dal, till soft. Drain the water & allow it to cool for few min. Smash them coarsely.

# Meanwhile, melt the jaggery in the kadai & filter it to remove the sand if any.

# In the kadai, combine the dal, jaggery, cardomom powder & nutmeg powder & cook them on the medium flame. Keep stiring frequently to avoid sticking in the bottom of the vessel.

# When the dal thickens, switch off the flame.

Assembling :

# Make a small balls of puran & dough seperately.

# Now, stuff the puran into the ball shaped dough.

# Roll the stuffed dough to a desired shape preferably round circle. ( I usually apply oil in my hands & spread the dough using my palm to a circle over the baking paper or banana leaf)

# Heat the pan & cook the poli on either side till golden brown in color. Pour ghee arround the edges while cooking.

Hot & tasty puran poli is ready to serve with warm milk.

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