KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

INGREDIENTS:

All purpose flour            - 1 cup

Sugar                              - 1/2 cup

butter                              - 2 tbsp

Baking powder               - 1/2 tsp

Water                              - 1/2 cup 

Salt                                 - pinch

Oil                                  - for deep frying


Method:


Powder the sugar and keep aside.

Take a large bowl add together flour, powdered sugar, butter and salt. 

Then knead the dough by adding water slowly make a thick dough.

Let the dough rest for 15 mins.

Now make big lemon sized balls of dough and roll it.

Make 1/2 inch thick rotis.

Cut it into small diamond shape pieces and set it aside.

Heat the oil deep fry till golden brown.

Cool it and store it in air tight container.

CARAMEL PUDDING

CARAMEL PUDDING

Caramel Pudding

INGREDIENTS:

Sugar                                  -  1 cup

Milk                                    - 3 cups

Eggs                                    - 3

Vanilla essence                  - 1/2 tsp

Nutmeg powder                 - 1/4 tsp

METHOD:

Take a small and heavy saucepan.

Combine 1/2 cup sugar and 1/4th cup water. 

Heat and stir until the syrup turns golden brown colour.

Remove pan from heat and while hot pour the caramel into  mould and spread it to the bottom and sides.

Take a bowl and beat 3 eggs with hand blender.. 

Then add 1 cup sugar and vanilla extract.

Gradually add milk stirring continuously.

Pour this mixture into caramel coated mould. 

Cover the mould tightly with aluminium foil.

Steam this for at least 20 minutes in a steamer.

Cool it and refrigerate as it is tasty when cold.

Serve inverted on a serving plate.

Yummy yummy Caramel Pudding is ready to taste...

COCONUT LADDU

COCONUT LADDU

INGREDIENTS:


Grated Coconut                - 1 cup 

Condensed milk                - 1 cup

Milk Powder                     - 1 cup

Cardamom powder           - 1tsp

Almond sliced                   - for garnishing


METHOD:


Save 1/4 cup of grated coconut separately.

Take a frying pan .. heat it..

Add remaining coconut with condensed milk and milk powder and stir continuously.

Cook in low flame for 5 mins.

Add cardamom powder mix it well.

Then switch off the flame and leave it to cool.

Once cool make small balls. 

Place the remaining coconut in a plate and just roll on laddus over it.

Yummy Coconut Laddu is ready taste..

ADA PRADHAMAN

ADA PRADHAMAN 

ADA PRADHAMAN

INGREDIENTS:


Readymade Ada                - 250 gms

Jaggery                             - 400 gms

Thick Coconut Milk         - 1 cup

Coconut Milk                    - 5 cups

Dry Ginger Powder           - 1/2 tsp

Cardamom Powder           - 1 tsp

Ghee                                  - 3 tbsps

Cashew Nuts                     - handful

Raisins                              - handful

Coconut pieces                 - 4 tbsp

Ghee                                 - 2 Tbsp


METHOD:

Heat ghee in a pan and fry the coconut pieces, cashew nuts and raisins to golden brown.Keep aside.

Wash  soak Ada in warm water for 30 minutes and strain well.

Heat 1 tbsp of ghee in a pan and roast the ada in a low flame to a golden brown.


Dissolve jaggery in water strain the impurities and make a syrup.

Take a  heavy bottomed pan.

Add 3 cups of thin coconut milk and heat it.

When it boils,add the roasted ada.

Cook ada till soft, pour the jaggery syrup and allow it to cook till the mixture becomes slightly thick.

Add the remaining 2 cups of thin coconut milk and dry ginger powder.

Cook in a medium flame till it reaches the right consistency simmer  the flame,

Add the thick coconut milk, simmer for two minutes and add the cardamom powder and remaining ghee.


Garnish with fried coconut pieces,cashew nuts and raisins.

Yummy Ada Pradhaman is ready to taste..

Serve warm or chilled.

SWEET SOMASU

SWEET SOMASU

SOMASU

INGREDIENTS FOR OUTER COVER

All purpose flour                    - 500 gms

Salt                                          - 1/4 tsp


Warm Water                           - to knead             


INGREDIENTS FOR FILLING

Grated coconut                       - 1/4 cup 

Sooji or Rava                          - 1 cup  

Sugar                                      - 1 cup 

Cardamom powder                 - 1 tsp 

Chopped cashewnuts              - 3 tbsps

Oil or Ghee                             - 2 tbsp.

METHOD:


FOR OUTER COVER:

Mix flour and salt together and knead the dough using  warm water.

Make sure the dough is not too soft, it has to be a thick dough for crispy outer.

Cover with a damp cloth and set aside to rest for 20 minutes.


For the Filling:

Heat a frying pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, Remove and keep aside. 


In the same pan, add 1 tbsp ghee and add the sooji and roast in medium flame till it turns light golden brown,  Remove and keep aside.

Powder the sugar and mix with the roasted sooji once it turns cold add grated coconut, cardamom powder and cashew nuts to it. Now the filling is ready.

Divide the dough into small balls. Roll each ball out thin. Place 2 tbsp of mixture in the middle of each puri that has been rolled out, then seal using flour and water paste. 

Once all are done, fry on medium heat till golden brown and crispy. 

Remove from oil place it in tissue paper to absorb the excess oil.

Store it in air tight and this will last for weeks

SAMBA RAVA KESARI OR BROKEN SAMBA RAVA SWEET

SAMBA  RAVA KESARI OR BROKEN SAMBA RAVA SWEET

SAMBA  RAVA KESARI 

INGREDIENTS:

Broken Samba Rava               - 1 cup

Water                                       -  3 1/2 cups

Jaggery Powdered                   - 1 1/2 cup

Cashews                                   - 1 tsp

Raisins                                     - 1 tsp

Cardamom powder                  - 1/2 tsp

Ghee                                         - 5 tbsp

METHOD:

Make syrup of jaggery with 1/2 cup water strain it to remove the impurities..keep aside..

Take a frying pan.. when hot..

Add 2 tbsp of ghee.

Then add  broken samba wheat Rava and roast  it for 5 min.

Add 3 cups of water, stir well .. see to it no lumps are formed close it  with a lid and cook in a low flame.

When  rava gets completely cooked well

Add   jaggery syrup  to the cooked rava and mix well.

Keep stirring till the sugar syrup is absorbed completely.

Add 2 tbsp ghee for more taste.

When kaseri leaves from sides put off the flame.

Take small frying pan, heat 1 tbsp ghee when hot add raisins and cashews to light golden brown colour.

Add it  to cooked rava kesari, then  add cardamom powder. Mix well..

Yummy Samba Rava Kesari is ready  to taste ...

If interested can add scraped coconut too.....

JAANGRI

JAANGRI

Hi friends!! Iam happy to announce...  its my 175th post in this blog ... I am sharing my happiness with you all by giving a sweet recipe... One of the familiar sweets in Southern part of India....Its my Son's favorite sweet and of course mine too...

JAANGRI

INGREDIENTS:

Urad dal                                           – 1 cup

Rice flour                                         – 1 tbsp

Food Color [sunset orange]            –  3 drops

Oil                                                    –  for deep  frying

Sugar                                               – 2 cups

Rose essence                                    – 4 drops

Lemon juice                                     – 1 tbsp


METHOD:

Heat sugar in a pan along with water to immerse the sugar.

Make a syrup and add  rose essence. 

Add lemon juice if desired to stop crystallizing of sugar. Keep aside..

Soak Urad dal in water for 2 hours.

Drain the water and grind urad dal to a fine paste.

Add the rice flour along with food color, grind it for a few times till it is mixes equally.

The consistency of the batter thick.. when dropped in water it should float. 

Pour the batter into Ziploc bag and make  a small hole in it.

Take a frying pan.. 

Add oil and when hot. 

Squeeze  the jangiri batter in oil making jaangri shape..

Fry  jangiri on both sides.

Remove from oil and  immerse it in sugar pan for  3 minutes.

YUMMY sweeeeet Jaangri is ready to taste.........

SINGAPORE FRIED ICE-CREAM BALLS 

FRIED ICE-CREAM BALLS

INGREDIENTS:

Vanilla or Mango ice-cream     - 1 litre

All purpose flour                       - 1 cup

Egg                                          - 1 

Milk                                         - 1/4 cup

Breadcrumbs                            - 1/2 cup

Desiccated coconut                   - 1/2 cup

Oil                                            - For deep-frying

METHOD:

MAKING OF ICE-CREAM BALLS:

Scoop the ice-cream into balls using an ice-cream scoop, place the balls onto the chilled tray and keep in freezer until hard.

Make a batter out of  all purpose flour egg and milk. Set aside.

Mix desiccated coconut and breadcrumbs together in a bowl.

Take the balls from freezer

Take one ball at a time..Dip the ball in batter first...

Now coat it firmly with desiccated coconut and breadcrumbs.

Place the coated ice-cream back in the freezer to harden.

When the ice-cream is hard repeat the coating process, to give a firm shell. 

Freeze the ice-cream balls until ready to serve.


TO FRY ICE-CREAM BALLS:

Take a deep frying pan.

Add oil for deep frying..

Place the balls one at a time, into deep hot oil. 

Fry the balls for about 30 seconds, until golden brown. 

Absorb any excess oil with paper towel.

Yummy fried ice-cream is ready to taste.

MUNTHIRI KOTHU

MUNTHIRI KOTHU

Its a famous authentic snacks of south Tamilnadu......even though we are Chennai based for many years now we like our traditional dishes of  Thirunelveli..... nothing can be compared to those authentic dishes of our native..... One such dish is Munthiri kothu   which means Grapes bunch .... when my mom makes it balls will be seen joined with .... but I have made it separate as I feel this is easy to store and also easy to eat....

MUNTHIRI KOTHU

INGREDIENTS:

Moong dal  [pachaipayiru]                             - 2 cups

Palm Sugar [ Karuppatti ]                             - 1/2 cup

Grated coconut                                              - 1/2 cup

Raw rice flour                                                - 1 cup

Turmeric powder                                           - 1/2 tsp


METHOD:

Dry roast moong dal well. Powder it. 

Add 2 cups of water to the palm sugar or  karuppatti and make syrup till it is dissolved. Cool it.

Mix moong dal powder, coconut and syrup  well.

Make small balls and let it dry for a 5 hrs.

Make batter with rice flour and turmeric powder.

Dip the balls in the batter and deep-fry them.

Cool it and store in air tight container..

Tasty authentic snack with evening tea..........

THIRUNELVELI HALWA

THIRUNELVELI  HALWA

THIRUNELVELI  HALWA

INGREDIENTS:

Wheat                                            - 1 cup 

Sugar                                             - 2 cups

Ghee                                               - 1 1/4 cups

Cashews Nuts                                - 1/4 cup

Cardamom powder                        - 1/2 tsp

Water                                             - 1 1/2 cups

METHOD:

Wash wheat thoroughly in water or until water runs clear.Then soak the wheat in  water for overnight.

Grind the wheat, using the soaked water and filter it and  remove the  husk.

Place this wheat extract  without disturbing it for atleast 3 hrs.

The milk will be separated by now,   thick milk will be settled at the bottom and on top with water. Now carefully discard the water. 

Add sugar  to this thick milk  dissolve it properly. 

Heat a large wide heavy bottomed iron kadai [ use only iron kadai ].

Add  1 cup of  ghee to kadai  and  add wheat milk slowly  to it. 

Keep stirring  constantly and cook it over low-medium heat.

When  halwa starts  bubbling  and the wheat starts thickening.

Add in the balance ghee now. keep stirring, should not leave hand by this stage ...

Add cardamom powder and fried fried nuts.

When halwa consistency is reached the ghee will start oozing out and halwa with leaves the  kadai...

Halwa will be looking glossy and golden brown color.

Cool it to room temperature...

Yummy Thirunelveli halwa is ready to taste... 

BREAD AND FRUITS PUDDING

Pudding  is a favorite dish for many adding fruits to it will give unique taste too... 

Bread and Fruit Pudding

INGREDIENTS::

Milk                                                                - 3 cups

Sugar                                                              - 1/2 cup

Custard powder                                              - 4 tbsp

Vanilla essence                                               - 1 tsp

Slices of bread                                                - 6 

Butter                                                              - 2 tbsp

Apples                                                              - 1 cup

Raisins                                                            - 1/2 cup

Cashew nuts or almonds                                  - 1/2 cup

Nutmeg                                                           - 1/4 tsp

Butter for the cake tin                                      - 1 tbsp

Brown Sugar                                                   - 2 tbsp

METHOD:

Preheat the oven to 180 degrees C.

Brush an 8 inch pan with the 1 tbs butter.

Sprinkle with 1 tbs of brown sugar all over it.

Mix the custard powder in 1/2 cup of milk in a bowl.

Heat the remaining milk with the sugar in low flame.

Slowly mix the custard mixture to the boiling milk and simmer the flame.

Cook until it forms thick and smooth for about 2 minutes.Keep aside.

Lightly toast the bread on both sides. 

Butter the bread and cut into 1 inch cubes.

Place these bread cubes in a large bowl.

Add in the cut fruits and the chopped nuts.

Add the prepared custard in the bowl.

Pour the bread custard mixture in to the butter greased baking dish.

Sprinkle with the remaining brown sugar.

Keep aside for about 10 minutes.

Now bake in the oven for about 20 minutes.

Bake until the top is little crisp.

Remove and let the pudding rest for sometime.

Serve it along with a dollop of ice cream.

SINGAPORE PEANUT - BUTTER BALLS

SINGAPORE  PEANUT - BUTTER  BALLS 

Peanut - Butter Balls

INGREDIENTS:

Self rising flour                    -  150 gm

Cornflour                             -  30 gm

Custard flour                       -  1 tbsp

Sugar                                    -  70 gm

Baking powder                     -  1 tsp 

Salt                                       -  1/4 tsp 

Egg                                       -  1 

Milk                                      -  180 ml

Vanilla essence                     -  1 tsp 

Oil                                         -  1 tbs 

Peanut butter                        -  10 tsp        

oil                                          -  for greasing                       

METHOD:


Mix all the flours,baking powder and salt .

Mix well and keep aside.

Whisk the sugar with the egg, until well mixed.

Add in the milk, mix well again.

Now add in the flour and mix until  get a smooth batter.

Add in the oil and the vanilla essence. Mix again and keep aside for about 30 minutes.

Heat a kuzi paniyara chaty. Brush it lightly with some oil.

Pour some batter into each holes about 1/2 level.

Add a little dollop of the peanut butter in the middle of the batter. Top up again with little batter to cover.

When  bottom slightly brown, flip the balls over to cook the other side.

Once it is brown, remove the balls.

Serve with tea or as a snack.