Sunday 22 May 2016

RAISINS HALWA/DRYGRAPES HALWA



Raisins Halwa is one of the rich and delicious sweets of South India during the festival times. The raisins are made from the grapes by the process of drying in sunlight or driers .

The health facts of raisins include the recovery of the diseases such as constipation, anemia, sexual dysfunction, obesity, acidosis, blood pressure as well as its positive impact on eye care and dental care and bone strength. Raisins form an important role in the diet of athletes and body builders who need  the powerful booster of energy or for those who want to put on weight without accumulating unhealthy cholestrol.

They are finely packed with amino acids, vitamins C, minerals such as phosphorous and selenium which facilitates the absorption of nutrients in the body. They give a great immunity power to the body.
It modulates the level of sugar in the body thereby reducing the emergencies caused by  diabetes

Since it contains the considerable amount of iron , B complex and high copper contents help in the manufacturing of new blood cells with new blood.

Potassium and Boron in raisins are beneficial for strengthening of bones and promotion of bone growth thereby reducing the chances of osteoporosis.

Another significant factor is in raisins are quite strange; When eating the raisins, the longer they stick to the gaps of teeth, the better the oleanolic acid with the teeth increasing the preventive powers against the bacterial growth. It curbs the growth of oral germs as well as in promoting the strong teeth.
It stimulates the burning of cholesterol and promotes the cardiac health. The dietary fibers in raisins sweep out the toxins of the digestive tracts.


Let us check out the recipe as follows:

Ingredients:

Sugar one cup
Dry grapes or raisins 200 gms
Ghee one cup
Cashews roasted 10
Cardamom crushed one pinch

Procedure:

Roast the grapes in one spoon of ghee over a medium flame.
Bring to boil sugar with yellow Kaesar powder until the one string consistency reach.
Blend the raisins into a coarse paste.
Switch off the flame and add the paste.
Stir continuously so as to the paste is blend perfectly with sugar syrup
Add Ghee and stir continuously in a low flame.
Wait for the oozing out of ghee on all over the sides.
Switch off the flame.
Transfer the halwa to a serving bowl.
Serve warm Raisins Halwa.






















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Friday 20 May 2016

ALMOND BURFI/BADAM BURFI

Almond burfi is a soft and magic dessert and is sold costly in sweet stalls and restaurants. It is easily prepared and moreover it is highly nutritional and delicious. The method is very easy. This sweet is an addictive dessert and a healthy substitute to kids. We can add milk with badam and prepare this sweet. You can skip the milk and prepare this sweet. It has such a grand and scrumptious taste and it is loved to make during the special occasions and festivals.  

Let us move to make this sweet..



Ingredients:

Almonds 200 gms
Sugar 200 gms
Cardamom four pods (seeds crushed)
Ghee two tablespoons
Raisins a fistful

Procedure:

Bring to boil three cups of water.
Transfer the almonds to the boiling water and allow to sit for five minutes.
Drain the almonds in a colander. 
Notice the almonds shrink.
Use your fingers to loosen and remove the skin of almonds (see the image)
The blanching of the almonds is easy in such a way.
After blanching, keep aside.
Add all the almonds in a mixer jar and grind them finely or coarsely (as per your choice)
Heat the wok with sugar and food color powder/kaesar powder Yellow or orange (Your choice) and half cup of water.
Allow to boil and attain one string consistency.
Switch off the flame
Include all the almond coarse powder and mix them well to combine with sugar.
Add ghee with fried raisins.
Mix the ingredients well to form a dough.
Add cardamom powder.
Make the dough into soft, non sticky texture.
Transfer the entire badam mixture into a rolling board.
Using the rolling pin to roll badam dough into a desired thick pan cake.
Mark the pan cake into lines with the help of a knife or cutter horizontally and longitudinally .
You can cut the dough into diamond shapes or rectangular shapes or square shapes.
Leaving behind the irregular shapes. you separate the perfect shaped pieces.
Knead the unwanted portions into a ball and spread again. Repeat the process of cutting.
The cutting process shall be continued untill all the dought exausts.
Separate the pieces and collect them into a airtight container. 
It can be stored for more than two weeks.




















Do try and let us see how it turn out!






Tuesday 17 May 2016

SNAKEGOURD SAMBAR

Snake gourd sambar is the today's special in our blog. This is the best accompaniment with hot steamed rice and ghee. The method is very simple as we do in other sambars. the only thing differet is the vegetable that is snake gourd. It gives wonderful taste to sambar.


How to make this yummy sambar? Let us check out..

Ingredients:

Snake gourd one medium size
Toor dal or mazoor dal 100 gms
Mustard seeds one spoon
Cooking oil one table spoon
Shallots one cup
Sambar powder one tablespoon
curry leaves one sprig
Hing one pinch
fenugreek powder one pinch
Coriander leaves chopped one tablespoon
Tamarind extract two cups
Tomato one

Procedure:

Pressure cook the toor dal or cook mazoor dal in a wok with one spoon of turmeric and three drops of castor oil.

Wash the snake gourd and remove the central pulp and cut into half equal size lengthy bits.
Cut into half ring shaped pieces.
Peel off the shallots and chop longitudinally.
Heat the wok with any cooking oil and add mustard seeds.
Let us wait to splutter.
Add shallots, curry leaves, snake gourd bits.
Saute for a while until the shallots turn translucent.
Add Sambar powder and hing.
Pour the tamarind extract and chopped tomato and salt.
Allow to boil for two minutes.
Add cooked dal with two cups of water.
Let them combine together and boil for another five minutes.
Check the taste of salt and adjust if needed.
Add coriander leaves and switch off the flame.

Transfer the cooked sambar into a serving bowl.
You can have it with idlies, dosai, or any other main dish. It will taste perfectly with hot steamed rice and ghee.

Do try.














SIMPLE CORN RAVA UPMA

Corn Rava upma is an easy and nutritious breakfast, we can try. The method is the very same as we do cook all varieties of Upma. The only difference is the rava we used is Corn rava. It is appealing with yellow color. We make this meal with vegetables and green peas that is known as kitchadi.

How to make this upma?

Ingredients:

Corn Rava 200 gms
Shallots or bellary onion half cup
Green chillies three split
Curry leaves half cup
Ginger grates one tablespoon
Mustard seeds one spoon
Cooking oil one tablespoon
Moong dal one tablespoon
Urad dal one tablespoon

Procedure:

Heat the pan with the cooking oil over a medium flame.
Add mustard seeds to splutter
Followed by chopped shallots or onion, green chillies and curry leaves, urad dal, moong dal and gram dal.
Saute for a while until the shallots become transparent.
Add Four cups of water and salt.
Allow to boil.
Check the taste of salt and adjust if it is less.
Then transfer the rava and stir swiftly.
Close the pan with lid and reduce the flame to low.
Allow to cook for five minutes.
Switch off the flame.

Transfer the cooked upma to a serving bowl.

Serve with ghee. banana and cane sugar.
You can enjoy with coconut chutny, sambar and curd as per your taste.















Monday 16 May 2016

THANDUKKERAI PORIAL/AMARANTHUS STIR FRY

THANDUKEERAI/Amaranthus greens are packed in calcium, iron and so many minerals. It treats constipation, brain stroke, bleeding and so many diseases.( from the source of google). It is so delicious when it is cooked as stir fry, kootu and with any dal.


How to make Thandukeerai porial/Amaranthus stir fry?

Ingredients:

Thandukeerai two bundles
Cooking oil one tablespoon
Chick peas split one cup
Shallots peeled off and chopped one cup
Curry leaves one sprig
Red chillies split four
Mustard seeds one spoon
Salt required
Shredded coconut one cup

Procedure:

Wash and clean the greens.
Cut the greens with stems.
Heat the pan with cooking oil.
Add mustard seeds to splutter.
Add chick peas to turn golden brown.
Add red chillies, shallots and curry leaves.
Followed by the drained greens and salt.
Stir well to absorb the water for five minutes.
Mix the coconut grates along with greens.
Care should be taken to avoid over cooking.
Five minutes enough since it is a fast cooking greens.

Now ready to serve.
It pairs excellently with hot steamed rice and ghee.
It accompanies with curd rice.














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