Sweet corn fritters

Sweet corn fritters

Ingredients

Sweet corn - 2 cups

egg - 2

milk - 3 table spoon

baking powder - a pinch

salt - as required

sugar - 1 tsp

Italian herbs - a pinch

pepper - 1 tsp

Oil for deep frying

Method of Preparation

* Beat egg and add milk to it.

* In a large bowl mix all the other ingredients and make a small well in the middle of the flour. Pour egg n milk mixture. Mix well.

*Keep a kadai pour oil when the oil is hot scoop corn batter and make four to five corn fritters at a time. Allow it to turn into crispy golden brown. Use a perforated ladle and remove corn fritters into an absorbant kitchen towel.

* I used a flat pan as the oil used will not be used for any vegetarian cooking!

Serve with condensed milk, honey, maple syrup. It also taste good with chinese chilli sauce or  mint chutney.

Kaju Katli

Kaju Katli

Few important things to remember before making kaju katli

* Kaju should be at room temperature. If you keep it in refrigerator make sure you bring it to room temperature before starting this dish.

* Keep the greased plate ready.

* Keep the kitchen counter clean as we are going to knead the kaju katli dough into a smooth dough directly in the kitchen counter.

* Wipe the mixer vessel clean with a kitchen wipe. Make sure its dry, 

Ingredients

Kaju pieces - 350 grmas

Sugar - 1 cup

Water - 1/2 cup

Method of Preparation 

* Powder kaju pieces using pulse mode in the mixer. Just make a fine powder. Do not add water/milk.  

* Keep a non stick pan on the stove add sugar and water. Allow sugar to melt. Add powdered kaju powder and start stirring. In few minutes time you will see the katli is not sticking anymore in the pan. Off the stove.

* Allow the dough to cool down. Put the soft  dough into your kitchen counter.Use your hands to knead the dough into a soft smooth dough. 

* Spread the soft dough into a greased plate roll it using a roller pin. Cut into desired shape. 

It was my first attempt I have to try a lot of time to perfect this soft melt in your mouth delicious sweet. 

Mysore Pak

That was a quick sweet I made for my husband. He is very fond of sweets, and I am not. But then its fun to make sweets for him and Sid my son. Both are extremely fond of sweets. By the way most of the pieces are almost over, kept a few for my son. 

Don't know whether it was the lavish ghee or my love for my family made the mysore pak super soft and it literally melted in our mouth, As you guessed its almost over. Left with a few pieces!! Luckily I clicked the photos immediately so that you can see  plate full!!

Sugar syrup getting ready. One string pakam.

Make a mix out of roasted besan and little ghee. Its helps you to get besan free of lumps 

Add sugar syrup one string to the besan mix. Keep stirring add a little ghee at a time until ghee separates from the pan.

Pour prepared mysore pak in greased plate and wait for 5 minutes for it to settle down, cut into desired shape.

Ingredients

Besan - 1 cup

Sugar - 1 cup (I use madhur sugar which is big crystal and very sweet)

Water - 1/2 cup

Ghee - 2 cup

Tips

Dry roast besan until its bit brownish in colour. 

Use good quality besan. Sieve besan so that no lumps are formed.

Method 

*In a heated pan dry roast besan in low flame till besan releases aroma. Cool it and  sieve the roasted besan. Melt ghee in another pan. Keep aside. 

*In a large pan add roasted sieved besan add half of ghee and mix very well, You can use a hand blender if needed. This will help you to avoid lumps in the besan. 

*Use the same pan in which you roasted the besan gently clean it with a kitchen towel. 

*Add sugar and water allow it to boil. You will notice lot of bubbles,simmer and pour sugar syrup in the pan in which you have kept besan ghee mix a little at a time, stirring continuously. 

*Now keep that in low flame and keep stirring . I used the hand blender to mix sugar syrup, ghee besan mix for even mixture.

* Keep adding a little ghee at a time. You will notice now the sides of the mysore pak mixture becomes little white and the entire mixture releases a lovely aroma. 

*When the ghee starts oozing out the edges its time to pour the mix in the greased plate. Spread the mysore pak mix well in the plate. Wait for about 5 minutes. Now use a kitchen knife and cut into desired shape. 

Make small quantity at a time. Its best eaten fresh and taste great. 

Paruppu Vada and Rasa Vada

Paruppu Vada and Rasa Vada

Evening snack or for breakfast. Paruppu vada is my all time favourite. 

Ingredients 

Channa dal - 1/2 cup

urad dal - 1/4 cup

tuvar dal - 2 table spoon

raw rice - 2 table spoon

green chilli - 4

ginger - a big piece

curry leaves - a few strings

saunf - 1 tsp

hing - a pinch

salt as required

Method of Preparation

Soak all three dals and rice together for about  three hours. Drain water add green chilli, ginger jullian. saunf, hing, curry leaves and salt. Grind to a coarse paste. 

Heat sufficient sunflower oil in a kadai make small vadas using your hand.  Keep making small vadas of about 6 to 7 at a time. Let the vada cook extremely well in oil till golden brown. Use a perforated ladle to remove vada.  Spread a kitchen towel in the plate on which you remove vadas to absorb excess oil 

Variation : Rasa vada :Soak the prepared vada in freshly made hot rasam for about 5 to 10 minutes. Taste great with home made sevai. 

Pooran Poli/Boli with coconut and almonds

Hello,

Yet another delicious diwali spacial. Why wait till a festival comes. Make it as an evening snack for your kids and family. Its very filling and I am sure you family will love this pooran poli/Boli.

Grind grated coconut to a coarse paste

Soak almonds for about 2 hours, remove the outer skin. Grind the almonds to a fine paste by adding 1/4 cup milk.

 

Dissolve 1 cup sugar in 1/2 cup water for one string and add coconut and almond paste to it. Add 2 table spoon ghee, keep stirring in low flame till ghee separates from the pooran. Allow it to cool. Divide into 20 small balls. Keep aside.

Outer covering. Add 1 cup maida and 1.2 cup atta, a little turmeric powder, a little oil / ghee knead to a smooth dough using hands. Keep aside.

Ingredients

Coconut - 1 grated
Almonds - 1 cup (soak in water for 2 hour. Remove skin and grind to a fine paste)
Milk - 1/4 cup
sugar - 1 1/2 cup ( I used 1 cup as the sugar I buy is very sweet)
elachi - a few pods crushed
ghee - 4 table spoon ( for pooran and for poli)

For outer covering

Maida - 1 cup
atta - 1/2 cup
turmeric - a pinch
oil/ghee - a little for kneading

Method of Preparation

In a bowl add maida, atta and oil By adding a little water at a time make a soft dough. Keep aside.

In a heated pan add sugar and 1/2 cup water. Allow the syrup to boil till one string consistency. Add coconut and almond paste. And crushed elachi. Keep stirring by adding a little ghee in very slow flame. Allow the pooran to becomes soft and let the ghee separate from the pooran. Off the stove. Allow it to cool no using hands divide the pooran into 20 equal parts. Make small balls out of it. Keep aside.

Take a small lemon sized dough make a small disk and keep one pooran inside. Cover the outer cover so that pooran is completed covered. Now gently roll out roti sized pooran poli using a roller pin. You can use maida for dusting. Heat a thick dosa tawa place the rolled out pooran poli, adjust the heat, cook that side of the poli turn to the other side, Let both sides cook very well. Now sprinkle a little ghee on top  of the cooked pooran poli. Continue making the rest of the pooran poli till the dough and pooran finish. I am sure by the time you make the pooran poli will also get finished!! Serve hot with chilled badam milk.

Diwali special- Wheat Halwa

Hello,

Diwali special wheat halwa.  Its a delicacy and involves a lot of work. You can say laborious work involved in this sweet. But it tastes great and is very healthy too. 

It minimum requires three days hard work to make this sweet. 

Day 1 

Soak half Kg whole wheat in sufficient water for about 8 hours.

Day 2

Drain excess water, keep the  drained water in another bowl. Grind the wheat adding soaked water to a fine paste. Add more water and keep removing the wheat milk using a strainer. Allow the wheat milk to sediment. You will see water becomes clear and the wheat gluten  sediments.  Keep removing only the water and keep adding fresh water unless you get  gluten. 

Day 3

In a heated big pan add ghee, add wheat gluten and cook till wheat milk becomes translucent. Now add sugar and ghee and keep cooking till the ghee separates from the halwa. 

Day 2 

Wheat milk

Day 3 

Wheat gluten cooked in slow flame till translucent

Adding little ghee at a time and keep stirring. You can add sugar at this level.

 Sugar is completely dissolved and you an see the caramelised halwa releasing ghee from the sides.

 Halwa is ready. decorate with roasted almonds.

Ingredients

Whole wheat - 1/2 KG

Sugar - 2 cups

Ghee - 350 grams

Almonds ;- a few thinly slices

Method of Preparation

Soak whole heat for about 8 hours, drain and grind to fine paste, keep extracting the milk out of wheat. Allow the wheat ,milk to sediment, keep throwing the clear water on top and add fresh water.After two three times you will get the thick gluten completely sediments in the bottom of the vessel.

 In a heated pan pour 2 table spoon ghee and add extracted wheat and keep cooking in very slow fire. Once the wheat gluten becomes translucent add sugar and little ghee at a time, keep stirring till you see the ghee separates from the halwa. And the halwa becomes like a glowing jelly. Off the stove Allow the Halwa to take its own time to cool down, Remove the excess ghee when the halwa is warm. You can use it for some other sweets.  Now in another small pan pour a little ghee and roast thinly sliced almonds or cashew nuts. Spread the halwa in a greased plate and cut into desired shape. 

Broccoli mushroom cheesy medley with rice/toasted bread

Broccolii Mushroom cheesy Medley

Broccoli - 1 small
Mushrooms - 100 grams
Cheddar Cheese - 75 grams
Butter - 1 tsp
Pepper - crushed
salt

Method of Preparation

Wipe and clean mushrooms in a clean kitchen wipe/tissue paper. Do not wash the mushrooms as the mushrooms will absorb water and your medley will become soggy. Remove broccoli flowerets and blanch in hot water. Drain excess water. In a heated kadai add butter and saute broccoli and mushrooms till soft. Add cheese, salt and pepper. Make sure you cook in high flame. Off the stove. Serve hot with freshly cooked rice or toasted bread. 

Courtesy : My daughter Arundhathi (This dish is her creation)

Mathan thoran, Seemachakka(Bread fruit) thoran and Seemachakka(Bread fruit) sambhar

Hello,

I know I am not regular now a days. Busy with holidays, kids. Yet thought a few dishes that I made will be new to my readers. 

By the way I am extremely thankful to all the wonderful people who visit by blog on a regular basis. A whooping 1 lakh view for "Google plus" thats awesome folks. Kindly leave a comment which will help me to communicate with my readers.

Will soon post Diwali sweets and savoury, 

Cheers for the weekend. 

Today I am sharing two dry thoran and one sambhar with mathan and Seemachakka / bread fruit.

Mathan thoran ( yellow pumpkin dry curry)

Ingredients

Mathan(Yellow pumpkin) - 250 grms

coconut - 1 tbsp

red chilli - 2

green chilli - 1

mustard - 1/2 tsp

urad dal - 1/2 tsp

oil - 1 tbsp

salt to taste

Method of Preparation

Wash peel and chop mathan into small piece. In a heated kadai pour oil add mustard, urad dal and red chilli, Once mustard splutter add mathan and mix well. Add salt and cook till soft. Grate coconut and slit green chilli. Add to mathan curry and serve hot.

Seemachakka thoran (bread fruit dry curry)

Bread fruit/seemachakka  - 250 grms

coconut - 1 tbsp

red chilli - 2

green chilli - 1

mustard - 1/2 tsp

urad dal - 1/2 tsp

oil - 1 tbsp

salt to taste

Water - 1/2 cup

Wash peel and chop seemachakka into small piece. In a heated kadai pour oil add mustard, urad dal and red chilli, Once mustard splutter add seemachakka and mix well. Add salt and half cup of watecook till soft. Grate coconut and slit green chilli. Add to seemachakka curry and serve hot.

Seemachakka sambhar (bread fruit sambhar)

Seemachakka  sambar

Ingredients

seemachakka - one cup cut into cubes
turmeric powder - 1/2 tsp
salt as required

For the masala

Tuvar dal - 2 tbsp
channa dal - 1 tbsp
coriander seeds - 1 tsp
red chilly - 3
badigye chilly - 3 
curry leaves - a few
hing - a small piece
coconut - 1/4 cup
Tamarind pulp - 2 tbsp(cook and extract pulp)

Tuvar dal - 1/4 cup (wash, soak and cook in pressure cooker till soft) (optional)
ghee - 1 tsp
mustard seeds - 1/2 tsp
fenugreek seed - 1/2 tsp
curry leaves a few

Method of Preparation

Dry roast the masala add coconut and roast till golden brown. Grind to a coarse paste by adding little water. 

Wash and soak tuvar dal in water. Pressure cook for two whistles. 

Wash peel and cut seemachakka into small cubes.Add little hot water in kalchatti and cook the seemachakka till soft, add turmeric,  salt. Add tamarind pulp. Add coconut paste and cooked tuvar dal, add one or two glasses of water allow the sambar to boil. In a small pan pour oil add mustard, fenugreek seed, allow mustard to splutter, add one red chilly hing and curry leaves. Pour it in the prepared sambar.