Friday 27 May 2016

ALMOND HALWA/BADAAM ALWA

Almond Halwa is a grand dessert perfectly fit for our beloved family members and dearest friends.It neither calls for  too many ingredients nor is the procedure, much complicated. We, do literally need to stir continuously till the end of the procedure to prevent burning and scorching at the bottom of the wok. It will take off twenty minutes to prepare. Treat your beloved kids with this yummy badam halwa one spoon in the morning daily. they will acquire bone strength incredibly.

How to make this delicious dessert? Let us check out, dearests..!

Ingredients:

200 gms of almonds
one cup fresh ghee
one full cup of sugar
Milk two cups
cardamom one pinch (optional)
cashews tiny bits one cup
yellow food color kaesar powder one pinch

Procedure:

Bring to boil three cups of water and soak the almonds for five minutes.
Drain the almonds in a colander.
to remove the skins of almonds, press each almond between the thumb and forefinger and slide the thumb upwards. This will make the almond removing its skin out. Repeat the process of blanching the entire almonds. Discard the skins.
Soak the blanched almonds for half an hour.
Blend the almonds with the food colour, crushed cardamom seeds with milk required to make a paste.
Bring to boil sugar soaked with water.
Wait for the one string consistency of sugar syrup.
Add the almond paste and stir well to combine with the sugar syrup.
Add one cup of fresh ghee.
Stir continuously well over a low flame.
Be careful not to get burning and scorching. This can happen quickly. so Stir constantly.
At one stage, the halwa mixture gets thickened  leaving the sides of the wok.
Add half cup of ghee and stir well.
Add roasted cashew bits at this stage and mix well in a low flame.
When the halwa becomes nonstick on the bottom of the wok, switch off the flame.
Spread the halwa mixture onto a greased pan or plate.
Allow to cool and set at room temperature.

Delicious Almond Halwa  is ready to serve.

Enjoy..!



















Your family members will love you for its rich taste..!






Wednesday 25 May 2016

RAVA DOSAI/SAMOLINA DOSAI






Rava dosai is a perfect quick fix breakfast or evening tiffin with tea. No need of fermentation. The traditional tempering and quick mix of  chopped curry leaves, cumin seeds, chopped cilantro leaves, asafoetida and peppercorns make excellent flavour and taste of Rava Dosai. It is indeed a delightful breakfast to the children and everybody.

Find the method of making instant Rava Dosai as follows:

Ingredients:

Three cups of Semolina
one cup of Dosa batter/Idli batter left over
Two teaspoons of pepper
Two teaspoons of cumin seeds
Tender curry leaves one cup finely chopped 
One pinch of asafoetida
Cooking oil to fry and drizzle dosais
Salt as needed
Water required about five cups 

Procedure:

Combine leftover idli /dosai batter, salt and  semolina with required water.
Keep aside for half an hour.
Heat the cooking oil in a small tempering pan and add cumin seeds, pepper and curry leaves and asafoetida.
Allow to crackle over a medium flame.
Transfer them to the prepared batter.
Add chopped coriander leaves and mix well.
If the batter is thick, dilute with one more cup of water and check.
The batter should be 
Heat the griddle and pour half a cup of dosa batter from outside to inner and
spread a thin circle to ensure crispiness.
Drizzle one spoon of oil around the dosa. and  allow cooking over a medium flame until the turning of golden brown or crisp.
flip over the other side.
Fold over to make semi-circle.
Repeat the process with the remaining batter.
Rava Dosais are ready to serve with coconut chutney and sambar.








































Monday 23 May 2016

SUPER SOFT CHAPATHIES

How to make soft chapathi ?

Making super soft chapathi is so easy. It is not a complicated process. It is very interesting work. It requires very simple skills. The chapathies are great and tasteful accompaniments with any kuruma whether nonveg or veg and masals of any veggies.

Let us head to the kitchen and make these soft and flakey chapathies:

Ingredients:

Premium quality wheat flour 250 gms
Sugar one spoon
Salt required
Water one and half a cup
Cooking oil one spoon

Procedure:

In a bowl, measure three cups of flour.
Add Salt, sugar and water.
Add one spoon of oil.
Just rotate the flour with hand.
The flour, water salt sugar oil are combined together to form a dough.
Knead gently to get a nonsticky and soft dough.
Cover the bowl with a lid.
Allow for half an hour to get perfect elasticity.
Divide the dough into lemon sized balls . If you go with lemon sized balls,
you can get 10 or eleven chapthies.
Roll each ball out using the roll pin, it doesn't have to be perfect round.
Get it as thin as you can.
Apply half spoon of oil over it.
Sprinkle little wheat flour or all purpose fine flour over the circle.
Then fold it as shown in the image.
Then Roll again to spread slight thick layer.
Heat the tawa and place the chapathi over a medium flame.
Cook dry both sides for a second without adding oil.
Cook until small bubbles rise over the circle.
Drizzle oil around the circle and over it.
Turn both sides till the golden brown colour spots formed.
Repeat the process.
Once all are finished, pile them one on top of the other, bring the sides together.
Bunch them up and thump them down three times.
You should did it with warm chapthies surely not hot chapathies.
You will get super soft layered chapathies.




























Sunday 22 May 2016

DAL GREEN GRAVY/PARUPPUKKEERAI KADAIYSAL

I already posted the version of Celosia Argentia/pannaikeerai plain kadaisal. This version is pannaikeerai dal mashy. The green pannaikeerai is named as silver Cock's comb in English. We can cook any variety of green with dal. It tastes well and goes incredibly with hot steamed rice/any millet meal with ghee.

Let us make this dal green kadaisal ...

Ingredients: 

One bunch of Pannaikeerai/Celosia Argentea/Silver cock's comb
Mysore dal/Toor Dal half cup
Green chillies three
Shallots one cup
Cumin Seeds one spoon
Cooking oil one tablespoon
Salt required
Mustard seeds one spoon
Curry leaves one sprig

Procedure:

Pressure cook dal.
Wash the greens and cut into pieces with the help of scissors.
Cook the greens with shallots, green chillies, cumin seeds,  turmeric and salt required.
Five minutes are enough to cook the greens. It should not be overcooked. Green colour retains with the five minutes cooking over a medium flame.
Keep aside to cool down.
Blend the cooked dal and greens in a mixer jar for a coarse texture.
Season the mixture with cooking oil, mustard seeds and curry leaves.
Transfer the tempered ingredients into the dal green mixture.

Delicious green dal mix/gravy is ready to serve with hot rice/millet meals.













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.






















.








Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...