CARROT HALWA

CARROT HALWA

Carrot Halwa

INGREDIENTS:

Carrot grated            - 2 cups 

Sugar                        - 1/4 cup 

Milk                          - 1 cup

Ghee                         - 3 tbsp

Cashew                     - 4 tbsp

METHOD:

Wash and Peal the carrots. Grate the carrots in big size grater.

Take a frying pan heat and add ghee.

Add the grated carrots to the ghee and saute till the carrots are slightly cooked.

Then add  sugar and 1 cup of milk. 

Allow the carrot to cook in the milk. 

In a separate pan add ghee heat and fry cashews till golden brown.

Add to cooked halwa.

Carrot Halwa is ready to be served. 

LADOO

LADOO


Ladoo was my first sweet which I tried out on my 7th grade annual school holidays......I myself was very much surprised to see the outcome.... my family members appreciated me it inspired me to try more dishes ........ That was my first step in making sweets......I tried it with one cup of flour when my mum was having a nap in afternoon.......my mum had orange color [kesari] powder so my ladoos were in orange color which was looking odd for those days [Now we can see some sweet stalls selling orange ladoos]...My cousin brother makes fun of me even now when we get to see other.........

Ladoos

Ingredients :

Gram Flour  (Besan)                  – 2 cups

Water                                           – 2 cups

Sugar                                           – 2 cups

Oil                                                – 2 cups

Ghee                                             – 4 tbsp

Raisins & Cashew nuts       – 3 tbsp each 

Cardamom Powder                      – 2 tsp

METHOD:

In a heavy saucepan, add 1 cups  water to the sugar and bring to the boil. 

Remove the dirt from the surface. 

Boil mixture until it is a syrup of one-string consistency,

Remove from the heat add yellow color  and powdered cardamoms. Set aside.

Sift the besan flour into a bowl. Add enough water to make a thick batter [idli batter] consistency.

Heat oil in a pan. Drop a ladle full of the batter through a ladoo ladle..

Fry until slight crisp.Add these  boondis  to the sugar syrup.

Continue until all the batter has been used.

Sauté the cashew nuts and raisins in 4 tbsp ghee. And add to the ladoo mixture. 

Shape ladoos into small balls when it warm.

Ladoos

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

INGREDIENTS:


Basmati  Rice                                        - 250 gms

 Khoya                                                   -  100gms

Sugar                                                     -  200 gms

Star Anise                                              -  1

Cloves                                                    -  4

Cardamoms                                           -  2

Ghee & Cooking Oil                     -  1/4 cup

Sliced Almond                                       -  2 tbsp

Sliced Pistachios                                   -  2 tbsp

Raisins                                                   -  2 tbsp

Sliced Dried Dates                                 -  2 tbsp
  Tutti fruitti                                             - 2 tbsp

Rose water                                              -  2 tbsp

Yellow  food color                                  -  as required

Water                                                      -  for cooking

METHOD:

Wash and soak rice , for half an hour, Drain the water and set aside.

Boil water in a large pan with food color.

Add drained rice and boil till half cooked. Drain water and keep aside.

Heat ghee in the pan, add cardamoms, star anise, cloves  and raisins.

Add the  khoya, sugar and mix well then add  half cooked  rice.

Cook on low heat, covered until the sugar dissolves.

Turn heat to high and cook uncovered , stirring occasionally until the water dries out.

Now add sliced almonds, pistachios, dry dates and  tutti fruiti. on top of rice and cook on very low heat, covered for 8 - 10 minutes.

Turn off the heat, add rose water and mix gently. 

Your yummy Fruit and Nutty Rice is ready to taste...............

RASMALAI

RASMALAI 

RASMALAI

INGREDIENTS:

Milk                            - 7 cups

Sugar                         - 3 cups

Water                         -  4 cups

Cardamom Powder   - 1 1/2 tsp

Almonds                    - 2 tbsp

Pistachios                 - 2 tbsp

Charoli seeds           -  2 tsp

Saffron                    - A few strands

METHOD:

Heat 4 cups of milk in a pan and bring it to boil.

When it starts boiling, add lemon juice and wait for the milk to curdle completely.

Remove from the heat and let it cool.

Pour over a thin cotton cloth and tie it with a tight knot. You get paneer. 

Wash paneer well using cotton cloth under cold running water to remove lemon juice and flavor.

Knead paneer for about 5 minutes to make a smooth dough.

Make round shape flat disc of about 1 inch in size of the dough and keep aside.

Now make sugar syrup, mix 1 1/2 cups of  sugar, 3 cups of water and 1 tsp of cardamom powder in a saucepan and bring it to boil.

Add paneer disc to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

Make sure the pan is large enough to hold the finished malais as they will double in their size..

Remove the paneer disc from the sugar syrup carefully and let it cool.

In a separate pan

Add 3 cups of milk  and bring it to boil. Boil it over low flame for about 10 minutes.

Now add 1 1/2 cups of sugar, 1/2 tsp of cardamom powder , saffron and bring it to boil.

Keep on stirring continuously, until it is reduced to thick consistency.

Cool down the milk. Then add malais one by one to the milk mixture and garnish with almonds pistachios saffron strands.

Refrigerate for about 7 hours.

Your creamy Rasmalai is ready to serve...........

KHOYA GULAB JAMUN

KHOYA GULAB JAMUN 

Khoya Gulab Jamun 

INGREDIENTS:

Khoya                                    –150 gms

Soda bicarb                          – 3 pinches

All purpose flour                 – 1 cup

Sugar                                    – 2 cups

Water                                    – 1 cup

Cardamom                           – 4-5 pods seeds crushed

 Rose water                           – a few drops

Milk                                       – a few tsp (to knead the dough)

 Ghee                                     – 200 ml

Oil                                          – 200 ml

METHOD:

Mix khoya, all purpose flour ,soda bicarb  and make a dough by adding   milk little by little to form a smooth dough.

Take  a saucepan make  sugar syrup with water and sugar in low flame till the sugar fully dissolves and the syrup starts thickening till one thread consistency.

Add the crushed cardamom seeds, and rose water and mix well.

Make sure that the syrup is still warm when you fry the balls and drop them into the syrup.

Once the dough is prepared make small balls out of it.

Heat oil and ghee together in a frying pan  Oil should not be too hot. Now drop the balls one by one and deep fry them.

Once the balls are deep fried drop them into the warm sugar syrup directly.

Balls will enlarge in size and become very soft.

Remove them from syrup and arrange it in serving dish. 

This can also be kept in refrigerator and then served cool.

Khoya Gulab Jamun

VERMICELLI AND SABUDANA KHEER / PAYASAM

 VERMICELLI AND SABUDANA  KHEER / PAYASAM

Vermicelli and Sabudana Kheer

Ingredients:

Vermicelli / Semiya                    -   1 cup

Sabudana [sago]               - 1/4 cup

Cashewnuts                       - 10 tbsp

Raisins                              - 5 tbsp

Cucumber Seeds               -  3 tbsp

Charoli seeds                    -  3 tbsp
[Saara paruppu]

Warm milk                        - 2 1/2 cups

Milkmaid                          - 1/2 cup

Cardamom                       - 3 crush seeds

Ghee                                - 2 tbsp
 
Method

Take a  deep pan add ghee and roast the nuts raisins and cucumber seeds till golden brown. Remove and keep aside.In the same pan,roast the vermicelli till it slightly changes in colour.

Now mix in the  warm milk and stir well.Let it come to a boil.

Cover and cook for  till the vermicelli and sago  is cooked.

Mix in the milkmaid and stir well.Add the crushed cardamom and keep stirring.

Add the roasted  nuts and raisins. Serve warm.

CRYSTAL AGAR AGAR

CRYSTAL AGAR AGAR

I   avoid the jelly powder as its ingredients contain  bone powder ............. but children like to have it seeing the crystal color and the flippy texture........... my Son  was so sad as I did not allow him to eat konnyaku jelly   ........  I tried  to make it with agar agar and it turn out to be a great success ...........when he saw it for the first time he said can't just believe it is agar agar.........  I use the strawberry paste and essence ........... for years I am making it for my son ........... as usual I made it for him this year also ......................

Crystal Agar Agar

CRYSTAL CHINA GRASS OR AGAR AGAR


INGREDIENTS:

Agar agar               - 10 gms

Water                 -  1 litre

Sugar                 - 1 cup

Any Color          - 1/2 tsp

Any Essence      - 1 tsp

METHOD:

Wash and soak the china grass in water for about 10 minutes.

Take a pan and cook china grass with 3 cups of water till it completely dissolves.If you wish to get the jelly soft add 1 litre of water if wanted in thick solid form then add only 1 cup of water

Now add sugar to the pan and mix well. Remove this from flame. .

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour not in freezer.

MARBLE AGAR AGAR

MARBLE AGAR AGAR

Here is my other version of Agar Agar  which I named it as Marble Agar Agar as I made it as Marble Cake .......... I meant the method of mixing color.................

Marble Agar Agar

CAN YOU GUESS IT........

CAN YOU GUESS IT........

 It may look like indian sweets which we see in sweet stall but its Agar Agar  made with mold,  double colored  with normal and crystal method.......... It will be very attractive and tempting for children ........... I have used orange for normal  and green for crystal .............. The Green layer is not so clearly visible  in my photos..........China Grass [or] Agar Agar Recipe

Mould and Double colored Agar Agar

CRYSTAL CHINA GRASS OR AGAR AGAR


INGREDIENTS:

Agar agar               - 10 gms

Water                 -  I litre 

Sugar                 - 1 cup

Any Color          - 1/2 tsp

Any Essence      - 1 tsp

METHOD:

Wash and soak the china grass in water for about 10 minutes.

Take a pan and cook china grass with 3 cups of water till it completely dissolves.If you wish to get the jelly soft add 1 litre of water if wanted in thick solid form then add only 1 cup of water

Now add sugar to the pan and mix well. Remove this from flame. .

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour not in freezer.


MILKY CHINA GRASS OR AGAR AGAR


INGREDIENTS:

Agar agar          - 10 gms

Milk                   -  1/2 litre

Sugar                 - 1 cup

Any Color         - 1/2 tsp

Any Essence     - 1 tsp

METHOD:Wash and soak the china grass in water for about 10 minutes.

Heat milk in a wide bottomed pan and bring it to a boil.

Now reduce heat and continue cooking till the  milk reduces to half. 

Take a pan and cook china grass with 1 cup of water till it completely dissolves.

Now add sugar to the pan and mix well. Remove this from flame and only then add milk. Do not cook after adding milk.

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour not in freezer.

COMBINING MILKY AND CRYSTAL CHINA GRASS


METHOD:

First pour the milk mixture into the  mould and keep them in refrigerate for 1/2 an hour just to make them set. 

Now slowly pour on the crystal agar agar softly into the mould and see that it should not disturb the milk layer.

Refrigerate for 1/2 an hour more .. now you can remove it from mould  and serve it chill.... 

RAMADAN SPECIAL

RAMADAN SPECIAL AGAR AGAR 

These are my this year Ramadan special Agar Agar ........... Agar Agar is purely vegetarian and good cooler for body after a day long fasting.........Other  dishes for break fasting will differ daily but Agar Agar will be compulsory recipe.......... of course the version will change daily with different essence and color..............

This is the normal colored which is cut to my desired shape to make it  easy to have ............I will keep posting my agar agar as day goes......................

Simple version of Agar Agar

CHINA GRASS OR AGAR AGAR

INGREDIENTS:

Agar agar          - 10 gms

Milk                   -  1/2 litre

Sugar                 - 1 cup

Any Color         - 1/2 tsp

Any Essence     - 1 tsp

wash and soak the china grass in water for about 10 minutes.

Heat milk in a wide bottomed pan and bring it to a boil.

Now reduce heat and continue cooking till the  milk reduces to half. 

Take a pan and cook china grass with 1 cup of water till it completely dissolves.

Now add sugar to the pan and mix well. Remove this from flame and only then add milk. Do not cook after adding milk.

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour.

Layered Agar Agar Pudding [China Grass Pudding ]

Layered Agar Agar Pudding [China Grass Pudding ]

Layered Agar Agar

Simple and layered Agar Agar

During Ramdhan fasting we prepare agar agar pudding  as it is good for health..... I usually prepare it with mixing milk to agar agar..... As my son prefers  jelly than agar agar pudding [ for its transparent color ]  I started preparing  agar agar without milk and made it in layers inspired by kuihs here............These pictures were taken on last Ramdhan fasting days...........

PONGAL

PONGAL

When we were kids myself and my bro both were fans of Lalli's amma Pongal.............. during pongal Aunty will give more of her sweet pongal to our house as she knew about me and my bro........ the combination of  sweet pongal with this vadai used to awesome ........ hot peppery taste and sweet pongal make us drooling ........... after marriage I started doing on every Pongal festival day.......... as my hubby prefers ven pongal than  sweet pongal I cook it with sambar and chutney for him ......... but today display is for u Bro  on this Pongal day enjoy!!!!!!!!

HAPPY PONGAL TO ALL MY FRIENDS.........

Sweet Pongal, Ven Pongal and Pepper vadai

INGREDIENTS:

Raw rice                           - 1 cup

Split yellow moong dal    - 1/2 cup

Salt                                   - to taste

TEMPERING INGREDIENTS:

Cumin Seeds                    - 2 tsp 

Whole Black Pepper        - 1 tsp 

Curry leaves                     -  15

finely chopped ginger      - 3 tbsp

Asafoetida Powder          - 1/2 tsp 

Ghee                             - 4  tbsp

Oil                                 - 2 tbsp

METHOD:

Dry roast moong dhal until slightly browned, set aside with raw rice. You can soak rice and dal for 30mins.  Pressure cook rice, moong dhal and salt with 4 cups of water for 3-4 whistles until mushy.

Take a frying pan first add a tsp of  ghee and fry the cashews, set aside. 

In the same pan add a tbsp of ghee and  oil  when hot add  cumin seeds,  pepper, asafoetida and curry leaves then add the chopped ginger saute a little. 

Add it to cooked rice...add the cashew too and mix it well....

Ven Pongal is ready to taste........ Serve it with sambar and coconut chutney ......

SAKKARAI PONGAL RECIPE

INGREDIENTS:

 Raw rice             -1 Cup

Split Moong dal      -1/4 Cup

Jaggery              -2 Cups

  

Milk                 -1 Cup 

Cardamom powder      -1/2 pinch

Cashews              - a handful

Ghee                 - 7 tbsp 

Water                - 2 Cups

Wash the rice well and set aside and roast the moong dal for a few minutes until aromatic.

Boil milk in the cooker then  add the rice and dal along with the water and pressure cook for 2 to 3 whistles.

Melt the jaggery adding very little water and strain the liquid  to remove impurities in it.

Open the cooker and add the jaggery to it.

Mix it well and cook for some more time with the lid open in low flame.add 3 tbsp of ghee to it.

Heat the remaining ghee and fry the cashews until golden brown and add it to cooked  Pongal along with  cardamom powder .

Close the lid and let it sit for a few minutes before serving.

Yummy Sakkarai Pongal is ready to taste.........