Kaju, Badam and rolled oats burfi

Wishing all my readers A very happy Diwali .  Today I tried a new version of Kaju burfi.  I have added a few new ingredients to the original recipe .  The results are good .



Kaju, Badam and rolled oats burfi

Ingredients

Whole Kaju - 1 cup ( make sure the Kaju is in room temperature . Coarsely powder it in mixer)

Badam  - 1 cup (soak in hot  water , peel and grind in mixer. If needed add a little milk and make a coarse paste)

Rolled oats - 1/2 cup

Crushed cardamom - a little

Milk - 2 tbsp

Condensed Milk - 1 tin

Sugar  - 1 cup

Ghee - 2 tbsp

Method of preparation

* Make coarse powder or paste out of Kaju,  Badam and  rolled oats. Keep it ready.
* crush cardamom.

In a non stick large pan add sugar and a little water .  Melt it to one string pakam. Now  add each ingredient while stirring continuously .  Make sure no lumps are formed .  Since I added a little milk to  Kaju and  badam and made coarse paste no lumps were formed .  Add powdered rolled oats to the mixture .  Cook it in low flame as the Kaju and badam  thickness there is chance of getting burnt if not stirred continuously . Once the mixture is mixed well add condensed milk.  Keep stirring. Add cardamom for the delicious flavour.  Slowly add a little Ghee and stir continuously till the burfi oozes out the Ghee.  By now burfi will be leaving the sides of pan.  Grease two plates with little Ghee and  spread the burfi evenly.  Let it cool and come to room temperature .  Cut into desired shape.  Enjoy the healthy sweet with family and friends .  Happy Diwali to all of you .

White peas sundal(Thenga Manga Pattani sundal)

It's Navrathri time. Festival of dolls or Bommai Golu.  It's an auspicious occasion in Brahmin households to arrange dolls depicting mythological stories from epic Ramayana and Mahabharata. Each day of the festival we make different prasadam to goddesses Durga.  Today I made a  simple sundal with white peas.

Thenga Manga Pattani Sundal

White peas - 250grams (soak for 5 hours and cook it for one whistle)
Coconut pieces a few cut into thin slices.
Mango pieces a few cut into thin slices.
For tadka
Oil one tsp
Mustard 1/4 tsp
Urad dhal 1/2 tsp
Channa dhal 1/2 tsp
Green chilli two cut into small pieces.
Ginger a small piece.

Method of preparation

Wash and soak white peas for 5 hours and pressure cook it for one whistle  with little haldi and salt.  Drain excess water keep aside. Chop coconut, mango, ginger and chilli into fine thin pieces.  Keep aside.  In a heated pan add oil,  mustard, urad and channa dhal.  Let the mustard crackle. Now add cooked white peas.  Mix well. Off the stove.  Add chopped coconut, mango, ginger and  green chilli.  Toss it.  Adjust salt.  Offer this delicious sundal as offering to God and serve it in leaf cups (donnai) as prasadam for Navrathri haldi kumkum. 

Jackfruit kozhakattai in turmeric leaves

Poorana kozhakattai and jackfruit kozhakattai in turmeric leaves.

Jackfruit kozhakattai

I took two lemon sized rice dough and one tsp coconut pooranam. Smash and mix them together. Make small even sized balls it of it. Fill it in  jack fruit petals. Steam by placing it in turmeric leaves for 10 minutes. The delicious aroma of turmeric leaves and jackfruit gives a special flavor to the dish.

Sweet kozhakattai recipe please refer.

 http://jayanthisindianrecipes.blogspot.in/2014/09/sweet-kozhakattaiurad-kozhakattai.html?m=1

Lauki,cluster beans and green moong dhal gravy

Lauki, cluster beans green mong dhal gravy.

Ingredients

Broken green moong dhal 1 cup
Lauki(bottle gourd) 2 cups
Cluster beans a handful (home grown from my terrace garden)
Onion 1
Tomato 1
Green chili 2
Ginger 1 piece
Jeera 1 tsp
Ghee 1 tbsp
Jeera 1/2 tsp
Red chilli dry 2 broken
Garam masala 1/2 tsp
Coriander leaves a few
Salt as required

Method of preparation

Wash and cook green moong dhal in a pan by adding turmeric and salt.

Grind onion,tomato,green chilli,ginger into a fine paste.

Chop lauki into cubes and cluster beans into small pieces.

Pour oil in another heated pan. Add onion tomato paste. Cook it till oil separate from it. Add lauki and cluster beans. Mix well. Coat the vegetables with the reduced gravy. Add a little turmeric and little salt. Allow it to cook in high flame for about 5 minutes. Add the vegetables into cooking green moong dhal. Mix well. Add a tsp of jeera powder. Adjust salt. Add one more cup of water and pressure cook for 1 whistle.

In a small pan add ghee, jeera and red chilli. Let it splutter. Add a little garam masala and red chilli powder. Pour on top of the prepared lauki gravy.  Enjoy this healthy delicious gravy with rice or roti.

Tomato rice and curd rice

Tomato spicy peanut rice and cucumber curd rice. Today I made two delicious rice preparation with easily available spices vegetables at home.

Tomato rice

Ingredients

Tomato 4 ripe
Onion 1
Ginger a large piece
Garlic a few
Pudina and curry leaves a little
Green chili 2
Red chilli 2 (Kashmiri for bright color)
Peanut a handful
Black sesame a tsp
Clove 2
Cinnamon stick a small piece
Cardamom 4 (crushed and peel removed)
Salt as required

Method of preparation

1. Grind tomato,garlic,onion,green chilli and ginger into coarse paste. In a heated kadai pour gingly oil or ghee add the tomato paste and allow it to cook in high flame for 3 minutes and reduce flame for further time till the paste release oil.

2. Dry roast peanut,sesame, cardamom and powder.

3. Cook basmathi rice by adding bay leaves. Drain off excess water and spread cooked rice in a tray. Let it cool down.

In a large bowl spread 1/4 rice, add dry roast powder and add a little from tomato paste. Mix gently. Keep repeating the process till you finish all rice. Finally adjust salt and garnish with pudina leaves. Serve with raitha and papad or fried vadam.

Curd rice

Ingredients

Cooked rice 2 cups
Curd 2 cups
Green chili 2
Roasted curd chilli a few
Curry leaves a few
Grated cucumber 1
Oil a tsp
Mustard seeds 1/4 tsp
Urad dhal 1/2 tsp

Method of preparation

Cool down rice, add curd mix gently with hands or with a spatula. Add grated cucumber. Mix well.Pour oil add mustard and urad dhal. Allow it to splutter. Add roasted curd chilli. Mix well. Serve with pickle of your choice.

Piri piri paneer pakoda

A delicious snack perfect for rainy evening. Piri piri paneer pakoda. This super tasty snack need a few extra ingredients to make it.

Ingredients needed

Paneer( cottage cheese) -1/2kg
Salt as required
Hing a large pinch
Green chili 2 chopped
Ginger a large piece grated
Ajwain leaves 10(chop into thin slices)
Red chilli powder 1 tsp
Garam masala 1/2 tsp
Amchoor powder 1/2 tsp
Chat masala a pinch
Crushed pepper powder 1/4 tsp
Besan 1 cup
Kala jeera a pinch
Lime juice a little
Water to make a thick batter
Oil for frying

For piri piri masala(for that extra taste)

Salt 1/4 tsp ,
crushed pepper-1/4 tsp
chat masala-1/4 tsp
add all three ingredients.

Method of preparation

Cut thin slices of panner. Keep aside.

Keep oil in a deep pan for heating.

In a large bowl add all ingredients mix water and make a thick batter. Adjust salt.

Carefully dip each slices of panner into batter. Deep fry till golden brown.Remove from frying pan in absorbent napkins. In another bowl add piri piri masala and prepared paneer pakodas. Toss gently. Enjoy hot piri piri paneer pakoda with hot tea. Perfect for a chilly rainy evening.

Khichdi with green gram dhal

Khichdi with green gram dhal, keerai masiyal and mampazha morukuttan

Ingredients

Broken raw rice 1 cup
Split green dhal 1 cup
Ghee 2 tbsp
Jeera 1 tsp
Red chilli 2
Turmeric a pinch
Salt as required
Water 6 1/2 cups
Coriander leaves a few

Method of preparation

In a heated pressure cooker pan pour ghee add jeera and red chilli to splutter Add washed rice and green gram dhal. Mix well. Add turmeric powder, salt and mix well. Pour water. Pressure cook for two whistles. Add chopped coriander leaves. Serve hot with khadi or mampazha morukuttan. It tastes great on a chilly rainy day for lunch.

http://jayanthisindianrecipes.blogspot.in/2014/04/keerai-masiyal-and-manbhazha-morrukuttan.html?m=1