SUMMER SPECIAL NUTS-KULFI

This is a famous Indian dessert,  enjoyed by almost all age groups of India. 

This enriched Kulfi can be made easily in the home with a few ingredients i.e., Fresh full cream milk, condensed milk, cardamom seeds powder, Sugar, Cornflour and almond, pistachio and cashew flakes 

and frozen in the refrigerator.

You can make it with different twists by adding rose essence, vanilla essence or cherry, saffron strands to make this kulfi more delightful. It is having amazing taste and nutrients.

Here is the recipe:

Full creamed milk 500 ml

Sugar 3 tbsps

Cornflour1 tsp

water 10 ml

Condensed milk( I use milkmaid here) 50 ml

Almonds 8 pcs to be chopped

Pistachios 8 pcs to be chopped

Cashews 8 pcs to be chopped.

Cardamoms 4 to be crushed.s

Procedure:

Bring the milk to boil in a 2.5 Pressure cooker until it reduces 1/2  of its volume. 

Add the mixture of corn flour and water.

Then condensed milk.

Keep stirring on low heat.

Add Sugar and mix again.

Add nut flakes and crushed cardamom seeds

Transfer the contents to a beaker and set aside to cool down.

Then fill the Kulfi mould and cover it with its lid. 

Refrigerate in a freezer for 4 hours.

Kulfi is ready.

Keep the kulfi mould in a  tray having 3/4 th water.

Now we can easily take out the Kulfi.

Enjoy with your loved ones during these summer holidays to beat the summer season!.

You may multiply the measurement for more kulfis. 

The above-mentioned measurement is for 4 kulfis 

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FENUGREEK OOTHAPPAM

Preparation Time 8 hours                                                           
Cooking Time: 10 minutes
Yield: 6 servings.

Ingredients:

Idli Rice 300 g
Whole Urad Dal 50 g
Fenugreek seeds 25 g
Water 400 ml to soak
Groundnut Oil 20 ml to drizzle.

Procedure:

Wash the Rice, dal and fenugreek seeds thoroughly
Soak the rice, urad dal and fenugreek seeds together in 400 ml water for 6 hours
Grind to a smooth batter.
Transfer the batter to a large bowl and cover it.
Set aside to ferment for 8 hours or overnight.
The batter is ready.
Heat the nonstick pan over a medium flame.
Pour the batter and spread the batter in a circular motion.
Drizzle1 tsp groundnut oil along the sides.
Cover and allow cooking for 2 seconds.
Flip over it.
Collect them in a serving plate.

Venthaya Oothappam is ready to have with Chutney or sambar of your choice.

INCREDIBLE CORIANDER GREENS CHUTNEY

Coriander greens chutney is an incredible side dish that is always enjoyed by us to dip every snack such as Bajjis, Bondas, Pakoras, Fritters and main dish as hot steamed rice with ghee or every breakfast with Idlis, Dosas, Chapathis, Pooris, Oothappams to make the simple meal as versatile food.

How to make this flavourful coriander greens chutney?

Preparation Time 10 minutes
Yield: 2 servings

Ingredients :

Fresh Coriander greens (Country) one bunch
Fried gram 25 g
Tamarind, one marble size
Cane sugar 1 Tsp
Salt1/2 tsp
Asafoetida 1/2 pinch
Coconut 1/2 to be shredded
Red Chillies 2 pcs
Garlic cloves  3 pcs, peeled
Water 20ml

Procedure:

Wash the greens thoroughly.
Clean the greens and collect the leaves along with stems. (Remove the roots)
Collect all the ingredients in the mixer Jar.
Grind to a fine paste.

The most delicious Coriander greens chutney is ready to have!

IRRESISTIBLE EGG FRITTERS/EGG BAJJIS

This is a very simple tea time snack or the best tasty starter before any meal or the best side dish for Non-Vegetarian feast.

How to make?

Ingredient we need:

Boiled eggs four

Besan flour 150 gms

Raw Rice flour 50gms

Asafoetida 1/4 Tsp

Cooking Soda 1/4 Tsp

Salt 1/2 Tsp

Red Chilly powder 1/2 Tsp

Groundnut Oil to deep fry 400 ml

Water approximately 100 ml

Procedure:

Wash the four eggs thoroughly. 

Pressure cook the eggs as shown in the video.

Allow to cool down.

Meanwhile, we will make the batter.

In a mixing bowl, add 50 gms Raw rice flour, Besan flour, Salt, Red chilly powder, Cooking Soda, 

Asafoetida and water to make a thick batter. Mix well to combine. Check the salt and add if needed.

Remove the shells of the cooked egg and chop them into 1.5-inch discs.

Immerse them into the batter gently using a fork.

Now,  heat the oil to the frying temperature on medium heat.

Drop the egg discs with the batter one by one.

Allow deep frying until crispy and golden brown.

Turn over occasionally to fry evenly.

Once the oil bubbles cease to a minimum, take off the fritters.

Drain the excess oil by holding the bajjis/friitters against the side of the pan 

And place them on the tissue paper or banana leaf.

 The crispy Egg Fritters / the bajjis are ready to enjoy.

FABULOUS FENUGREEK GREENS STIR-FRY

PURE FILTER COFFEE