Monday, November 30, 2009

Parrupu Podi - Mixed Lentil Powder/Daal Powder

Me and My Son are going to india, for one month, yipee!!!!!  My much awaited vacation!!! But poor hubby, though he can manage well in the kitchen, i m doing my best to make his work easier.

Paruppu podi/Mixed Lentil powder comes handy in these times.


Ingredients
Tuvar daal/pigeon pea - 1 cup
Kadalai paruppu/Gram dal/Chana dal - 3/4 cup
Black Pepper/Milagu - 3 tbsp
Round Red Chillie - 15-20 nos.
Dry Ginger Powder - 1.5 tbsp
Curry Leaves - one tight fist
Hing - 1 tsp
Salt to taste

Method
Dry Roast Tuvar dal, Gram Dal , curry leaves and Red Chillies separately. Grind the roasted ingredients and the rest together to a fine powder. Store in a Air Tight Container.


Tastes Great with Hot Rice and Ghee.






Tuesday, November 24, 2009

Whacky Vegan Chocolate Cake - Madhuram's Eggless Cooking

Thursday is my Baking Day. I jus love thursday, Weekends, will be waiting to bake something new.
Thanks to Madhuram's Eggless Cooking Blog, I too Bake Good.


This Weekend i tried this Whacky Choco Cake,Came out good. Followed Madhuji's recipe line by line. The only change i made was the sugar instead of 3/4 cup i made it 1/2 cup and added some walnuts thats it.

For Frosting i used Foster Clarks WonderWhip Powder. Plzzzz, bear with my Frosting, after all i m a Beginner. :)

Click here for the Whacky Vegan Chocolate Cake Recipe
I m posting just the pics.



Monday, November 23, 2009

White Burghol+Puran Payasam/Sweet - Microwave Version

Had Some Leftover Puran in my fridge. Didnt want to waste it. Tried something by mixing it with White Burghol.  Came out Good.
This is how i made it.

Ingredients
White burghol - 3 tbsp
ghee - 2 tsp
Puran - 1 cup
Milk - 1 cup

Roasted Cashewnuts for Garnishing

Method
Take burghol and ghee in a Microwave safe Deep Bowl and Cook @ high for 2 minutes, Stir in between. Add 3 tbsp of milk and cook @ high for 3 minutes, stir in between. Add puran and 3 tbsp of milk and cook @ high for 2 minutes.  Take out and Mix well, add the remaining milk and cook @ high for 2 minutes, Add cashewnuts and cook @ high for a minute.


Thats it, Enjoy. Tasted like Akkaravadisal. I will say it is healthy in a way, It has White Burghol and Puran has Jaggery , Chana dal and only 2 tsp of ghee, sure it is healthy. :)

Sunday, November 22, 2009

Puran Poli

Puran Poli can be easily associated with Maharashtra and is its most popular dish. It is made mostly during holi when the bonfire is lit.


I got this Recipe  from my Lil sister. She cooks good Maharastrian Food, Settled in bombay for the past 3 years, she has literally become a Maharastrian Woman. She talks Good Marathi too. I m here in Dubai for the past 5 years, i would have learned only 3 or 4 words in arabic, whereas she talks good marathi, like a marathi. Her Tamil, now-a-days is Marathish. Way 2 go girl!!!!

Now comes the recipe

Ingredients
For Poli
Wheat flour -  1 cup
All Purpose Flour/Maida - 1/2 cup
ghee - 2 tbsp
Salt to taste
Water - for making the dough.

Mix all the above ingredients, knead well and make a soft dough.


For Poli
Chana Dal/Gram Dal/Kadalai Parupu -  1 cup
Jaggery/Vellam - 3/4 cup
Ghee - 3 to 4 tbsp
Cardamom -  a pinch

Soak Chana Dal overnight, and pressure cook it until soft. Mash it well. Heat a Kadai Add Jaggery and Mashed Chana Dal, Mix well. Cook it on a low flame, Add Ghee little by little, When the Puran Starts leaving the sides and comes together(thirandu varum, i m not able to find a word for this), Add cardamom and take it off the flame.


Now Divide the dough to 10 Balls. Roll each ball in to a small disc, take a small ball of Puran(2 -3 tbsp), keep it in the center and close it using the sides of the dough and now roll slowly lightly to make a small disc.

Cook both sides using ghee on a hot tava.

Tasted Great. Since it has got wheat and maida, was very light on the tummy too.


If you save the excess water after boiling the chana dal.  To this,  add a clove of crushed garlic, 1 or  2 tsp of red chilli powder,  1 or 2 tbsp of mashed chana dal, and  Salt to taste. Season it with mustard seeds and curry leaves and Cook it until the rawness of the chilli powder goes. This Katachi Amti makes a great combo for puran poli.

Packing this Poli to RCI - Mumbai Event Hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Lakshmi Krishnan of Veggie Cuisine

Thursday, November 19, 2009

Paneer Butter Masala - Priya Tasty and Easy Recipes

Priya  of  Priya's Tasty and Easy Recipes) has posted this  recipe this week. Bookmarked it for trying.

I always keep stock of paneer. Made Paneer Butter Masala for Dinner yesterday. It was a Super Duper Hit. Seriously, no exaggeration, My Hubby jus loved it. Even my brother who doesnt like to have anything paneer,  had it.

Priya followed every line of Priya's Recipe, (ha, ha, ha, rhyming isn't).
I m jus posting the picture, for the recipe Check Priya's Tasty and Easy Recipe.




Peerkangai Thol Thogayal/RidgeGourd Peel Chutney

When i made it for the first time, my hubby was really surprised. Ridge gourd Kootu is more common in my in-laws place. But Peel Thogayal was something new.  I Learned this recipe from my Chithi, My Mom's sis.
I feel Ridge Gourd as a veggie has more peel than the inner part what we cook. So, Lets not waste it
Ingredients
Ridge Gourd Peel - 2 cups (loosely packed)
Chana Dal/Gram Dal/Kadalai parupu - 1/4 cup
Red Chillies - 6-8 nos
Tamarind paste - 2 tsp
Ginger paste - 1 tsp
Salt to taste
Curry leaves- one tight fist
Hing - pinch

Seasoning
Oil - 1 tbsp
Mustard seed - 1 tsp
urad dal - 1 tsp

Method
Saute the peels with lil oil, Keep it aside, let it cool. Roast Chana Dal, Red chillies, Let it cool. Grind the sauted peels, chana dal, red chillies, and all the other ingredients together with water. You might need 1/2 cup water to grind it chutney/thogayal consistency.

Season it with mustard seeds and urad dal. If you want the chutney to be more spicy u can add 1 or 2 red chillies while seasoning.

Great combo for Thayir Saadam/Curd Rice.

Wednesday, November 18, 2009

Carrot Kheer/Milkshake - Name it as you Like.

Carrots - bright orange colored veggie, even a small kid will the say the health benefits of this veggie. Good for the Eyes, Vit A!!!!

Now Other than this it can also be used to treat Constipation, Long-term Cough, Adenoids (ask me!!!), Scalp itching and dandruff.

Once in a week i make Carrot Rice for my people's Lunchbox. This Week i changed the routine and made Some Carrot Kheer/Milkshake.

Ingredients
Medium-Sized Carrots - 3 nos.
Milk - 2 cups
Cashew - one tight fist
Sugar - 1/4 - 1/2 cup (depending upon ur taste)
cardamom - a pinch
Silvered almonds - for garnishing

Method

Wash and Peel the carrots, and cut each carrot to 3 or 4 pieces. Cook them with 1 cup of milk, cashews and cardamom.

 Keep the flame low, watch out!!! the milk may boil and come out of the pan. This happens for me always, Will be there watching all thru, a moment i might turn this or that side, whooooooooosh!!!! that time milk boils and comes out of the vessel. Cleaning this is a big task!!!!



Once the carrots are cooked, take it off the flame, let it cool. Now Blend all the cooked ingredients along with another cup of milk and sugar. I used only 1/4 cup. if the kheer is very thick add another 1/2 cup milk.

Cook it again on a very very very low flame for 2-3 minutes. Take it off the flame. Let it cool, Garnish with silvered almonds and serve.

Tastes very good and very healthy too.

Tried and Tested on my Son, trust me the kheer will be gone just like that!!!!
 
I m sending this to CFK - Veggies and Fruits co-hosted by Lakshmi of Kitchen Chronicles, Event Started by Sharmi of Neivedyam.
 
And to Food for 7 Stages of Life - Kids Special co-hosted by Radhika and Sudheshna

Carrot Pudding on Foodista

Tuesday, November 17, 2009

Cauliflower Fritters

Weekends are the days where we normally make some thing extra in the kitchen. Now, the winter has started to set in, evenings are gettting very chilly. Now Chilly Weekend Evenings, Tummy and tongue too, wants something chillie!!!, hott!!, crunchy!!! But as a mother i want it to be healthy too.

So, Here Comes the Cauliflower Fritters. I m sending this post to Food for 7 Stages of life - Kids Special Event co-hosted by Radhika and Sudheshna.
And also to CFK - Veggies and Fruits, hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam.
Since i m sending this for kids event, thought of including some Nutritional info too.

Colorful fruits and vegetables are an excellent source of DNA protective antioxidants; but there’s another vegetable that’s white in color that has similar disease fighting power – the Versatile Cauliflower.

Cauliflower is a cruciferous vegetable in the same family as another veggie with powerful health benefits – broccoli. Cauliflower lacks the chlorophyll that gives broccoli its green color because its large leaves shield it from the direct rays of the sun. That made me Say WOW!!! really

Health Benefits of Cauliflower – It Fights Cancer
Because cauliflower is a cruciferous vegetable, it has many of the same cancer fighting properties of broccoli, kale, and cabbage; vegetables that have become poster children for cancer prevention. A diet high in cruciferous vegetables such as cauliflower is thought to lower the risk of various types of cancer including those of the lung, colon, prostate, and pancreas.

Health Benefits of Cauliflower – It’s High in Vitamin C
Cauliflower is a surprisingly good source of vitamin C, an important antioxidant vitamin, one that helps to maintain a strong immune system, promote wound healing. A single serving of cauliflower provides over half of the recommended daily requirement of vitamin C.

Health Benefits of Cauliflower – It’s a Guilt-Free Food
At only twenty calories in a 3.5 ounce serving and no fat, cauliflower can be enjoyed in abundance without tipping the scales. Because of its low carbohydrate content, it’s a good substitute for potatoes.


Info Source : healthmad.com

Ingredients
Cauliflower - 1/2 kg - cleaned and cut into florets
Gram flour/Besan - 3 tbsp
Rice flour - 2 tbsp
Corn flour - 2 tbsp
Red chilli powder - 2 tbsp
turmeric, hing - a pinch
Salt to taste
oil for frying

Method
Mix all the given ingredients except oil,  together by sprinkling very little water. The florets should be just coated. Let it rest for 1/2 hour.


Heat oil in a Deep-pan and fry the florets in batches and Dry it on paper towels.Enjoy with Ketchup.





Monday, November 16, 2009

Groundnut/Peanut Masala Stuffed Paratha

Bored of making plain chapathis for dinner. So, i m trying all kind of stuffed parathas.My Mom is a crazy lover of peanuts. In Chennai, when its season we can find it for every 10 steps @ T.Nagar Ranganathan Street, Usman Road and in every railway station and every train connecting Beach-Tambaram!!!

She is a very happy person when we get her a bag of fresh peanuts. She will become nostalgic about her childhood days and say "we used to pullout fresh peanuts from our farm and wash it the stream nearyby and eat. It tastes heavenly". She enjoys eating them even now, coz its her childhood days she cherishes everytime she pops one.cLove you amma, This Post goes specially for you!!! My Mom, My Inspiration.
Ingredients (gives approx 10-12 parathas)
Whole Wheat flour - 2 cups
Bajra flour/Millet Flour - 2 cups
Oil/Ghee - 2 tbsp
Salt to taste (Adjust accordingly since the masala too contains salt)
Water/Milk for making the dough.

Groundnut masala
Peanuts/Groundnuts - 1 cup (With or Without skin, i didnt bother the skin)
Gram Dal/Chana dal - 1/4 cup
Red Chillies - 10 nos (Round ones, if using long red chillies reduce the no by 6-7)
Tamarind pulp - 2 tsp
curry leaves
hing/asafoetida - a pinch
Salt to taste ((Adjust accordingly since dough too contains salt)

Method
For the filling
Roast peanuts and chana dal separately. Grind all the given ingredients together without water. keep separately

For the Parathas
Mix all the given ingredients together with some water and make a soft chapathi dough.Divide them into portions. Take a Ball of dough and flatten it a lil and place 1 or 2 tsp of filling at the center fold the sides in and roll it lightly to a thick disc. Dont make a big disc, it might make break the dough and cause the filling to spill out. Smaller the better.
Cook Both the sides on a Hot Tava. If you prefer u can add lil ghee/butter while cooking. I jus made it Chukka.
Didnt make any side dish for this, coz the masala itself contains Spice,sour and salt.

Tastes Great with Pickle, raitha or Plain Yoghurt
Sending this post to My Legume Love Affair - 17, hosted by SRA , Event started by Susan of Well Seasoned Cook

Sunday, November 15, 2009

Tricolor Paratha with Cauliflower Korma

Weekend Night, had one carrot and one radish left out in the fridge. Planned Chapathi for dinner, but changed into colorful paratha, using the left-out veggies.
Sending this to CFK - Veggies and Fruits Hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam
And also to Food for 7 stages of Life - Kids Special co-hosted by Radhika and Sudheshna

Ingredients
Wheat flour - 4 cups

one large radish - finely shredded
one large carrot - finely shredded
one medium bunch of cilantro/fresh coriander, finely chopped
yoghurt - 2 tbsp
salt to taste
oil/ghee - 2 tbsp

Method
Mix all the given ingredients with some water and make a soft chapathi dough. Let it rest for 30 minutes.

Divide them into portions and roll it out to a slightly thick than the normal chapathi. cook on a hot tava. if not diet conscious, can add some ghee while cooking the paratha. Serve it hot with any side-dish of your choice.




I made some Cauliflower Korma for this.

Ingredients
Cauliflower - 1/2 kg, Cleaned and cut into small florets
Medium- sized onions - 2 nos
Medium - sized tomatoes - 3 nos
Ginger-garlic paste - 2 tsp
Green chillies - 2 nos
Red chilli powder - 1 to 1-1/2 tbsp
Dhaniya powder - 1 tbsp
Mint Chutney - 3 tbsp
yoghurt - 2 tbsp
Salt to taste
Oil, curry leaves for seasoning
mustard seeds,cumin - 1 tsp each
turmeric - a pinch

Method
Clean cauliflower and cut them into florets. Heat oil in a deep pan, splutter mustard, add cumin, green chillies, currry leaves, turmeric. Add finely chopped onion, once they turn translucent add tomatoes, ginger garlic paste, add lil water for the tomatoes to cook.

Now add cauliflower florets and add some water, add chilli powder, dhaniya powder and salt. When the korma is half-cooked add Mint chutney and let it cook for some more time. While taking it off the flame add yoghurt for a rich creamy taste. Garnish with some fresh coriander.


Thursday, November 12, 2009

Lets Talk Parenting - Good Posture

Good Posture Starts Now!! - does posture really matters


Yes, many children are suffering from chronic pain in the hands, neck and shoulders, as well as repetitive motion injuries such as carpal tunnel syndrome. Many of these ailments can be prevented and eliminated with proper attention to posture, correct backpack use and attention to how and how long children sit at computer stations. Poor posture can also cause bones to grow abnormally. Good Posture ensures that the least strain is placed on muscles and ligaments. Having good posture prevents muscle fatigue and backaches, decreases wear on joints, ligaments, and bones, and contribute to a good appearance.

So, what is Good Posture?

Posture is how a person holds their body when not only standing but when sitting or laying down. It requires a person to balance their muscle along their spine, have good muscle flexibility, and normal motion in the joints. Those who have good posture are aware of their posture and correct it when wrong. Posture comes from a combination of good muscle control, strength and self-confidence. Those with good posture walk and sit with their back straight, shoulders back and head high.


Pic courtesy : www.santeesd.net



What are the common posture problems?

Improper wearing of backpacks causes many back problems in children. Children, who spend a lot of time at the computer, watching television, or playing video games, often have poor posture. Slouching while walking or eating is also common.

What is proper backpack use?

Make sure that your child backpack weighs no more than 10% of his/her body weight. Make sure that your child’s backpack does not hang more than four inches below the waist. If it does, tighten the straps. Also it is important to use both straps. Although not cool it prevents neck and back pain.

What if my child slouches while using or viewing media?

If your child slouches while using the computer, providing desk and chair of the right size would be one of the ideal posture correctors. Their feet should touch the floor, Have them put their back against the chair and use a pillow if extra support is needed. If they use an adult chair give them a stool for their feet and support their back with pillows. Children should sit in fro t of a video game or television for n o more than 20 minutes at most. Then your child should take a walking break.

How to teach my child good posture?

Be a good example: Demonstrate good and bad posture. Point out people who have good posture comment on when your posture is good or bad.

Remind: If your child is slouching remind your child to stand up straight and put her shoulders back as an important posture corrector.

Make it a game: Start off by asking your children who can sit slouched? Who can sit tall? To practice sitting slouched, round the back as much as possible and let the chest sink. To practice sitting tall, rock the pelvis forward and lift the chest up. This posture corrector teaches the child to recognize the difference between good and bad posture, without labeling good or bad. This helps them learn how to control their posture automatically.

Imagine a balloon is lifting you up: It isn’t always easy to explain what good posture is, so ask the child to imagine their heads being lifted by a balloon. Then describe how the balloon rises up and pulls their bodies up but does not lift their feet off their ground. Most kids know that balloons fly up into the air and can imagine themselves being lifted up. This helps them straighten up without having to know what good posture is.


Article Source : Emirates Parent Plus

Cheese Stuffed Kuzhi Paniyaram with Tompea Gravy

Kuzhi Paniyaram takes a special place in Chettinad recipies. The traditional chettinad recipes are delicious as well as nutritious. thought of making a Stuffed Kuzhi paniyaram. Instead of regualr veggie stuffing, tried stuffing cheese, worked well.

Ingredients
Raw Rice - 1 cup
Parboiled rice - 1 cup
Poha/aval - 1/4 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1/2 tsp
Green chillies - 2-3 nos
Medium sized onion - 2 nos
Grated coconut 2 tbsp
curry leaves, fresh coriander leaves, salt - as needed
Shredded Mozarella cheese - 1 cup

Method
Soak raw rice, parboiled rice, poha and urad dal ,fenugreek seeds overnight. Grind it to a fine batter along with green chillies,onion,curry leaves, coconut and coriander. Add Salt. Let it sit for an hour.

Heat the Kuzhi paniyara pan, fill each kuzhi till half ,with the batter, now add 1/2 - 1 tsp of cheese to it and cover with some more batter. add oil/ghee and cook both sides.

Since Cheese, already has salt so adjust the salt added to batter accordingly.

I made some Tomato-peanut Gravy for this. Tastes wonderful with Ketchup too.

Tompea Gravy

Ingredients
Peanut - 2 cups,
Medum sized onion, - 2-3 nos, finely chopped
Tomatoes - 4 nos, finely chopped
Green chillies - 2 nos
Ginger-garlic paste - 2 tsp
Red chilli powder - 1-1/2 tbsp
Dhaniya powder - 2 tsp
Mustard seeds, cumin - 1/2 tsp for seasoning
Salt to taste

Method
Soak peanuts for an hour or two and pressure cook until soft. Heat oil in a kadai splutter mustard seeds, cumin, add green chilli, ginger-garlic paste, add onions. cook until  translucent, add tomatoes. add lil water for the tomatoes to cook. Add Peanuts, add red chilli powder, dhaniya powder and salt.

Add water as needed for the gravy.Instead u can even add 1/2 cup milk for the gravy to be more rich.Let it cook for 10-15 minutes in a simmer flame.Garnish with fresh coriander.


I left it on the stove for a couple of minutes extra, so the gravy got dried up a bit. So u guys take care of that!!! :)

I m packing this to Food for 7 Stages of Life co-hosted by Radhika and Sudheshna featuring food for ages 4 to 14 until December the 5th.

Wednesday, November 11, 2009

Lets Talk Parenting - The Butterfly Rule

I have a 3 ½ years of Energy Bundle @ home. My amma used to stay “Kuzanthai valarpathu yaaagam yagyam pannara mathri” But now-a-days it is easy to do yaagam yagyam too, we have so many organisers for that, But the former is always a puzzle.

I have been reading a magazine “Emirates Parent Plus” for a quite a long time. It has good articles relating to Parenting. I came across this, one particular article The Butterfly Rule – Jack Reider. Thought of sharing with you all.

The Butterfly rule - Save your child before it is too late

Most of us carry childhood traumas made acute with the rise in child psychology. This has resulted in us trying to become the friends of our children, but not just that. We try to do everything for them under the excuse that our parents did not do these things for us. But is this the right way to bring up our children.

What is the Butterfly System?
Fact:
Most know that the butterfly is a transformation of a caterpillar which itself comes from an egg. But, did you know that for the caterpillar to become a butterfly it has to form a cocoon. When it turns into a butterfly, it has to struggle to open the cocoon, and it takes them hours to manage to break that open. Once they do, they emerge, spread their wings and fly off.

Hypothesis:
If you try and cut open the cocoon to help the butterfly emerge, you will destroy it. It will be too weak to fly. So, even if you put it in front of you and even if its in your power to cut the cocoon open, you won't because you are thinking about the best interests of the butterfly.

Lesson:
Just like you would leave the butterfly trapped inside the cocoon, you have to learn how to let your children fight through life by themselves. Yes, at first, they will not succeed, and may even fail badly. You will want to help them. You might even know how to help them. But, please, do not!


The Toughest Part:
The lesson is easily understood, but it is very difficult to start acting like that. We, as parents, have to realize that our duty is not to have fun with them or to ensure that they succeed, but to guide them so that they learn how to succeed.

Lessons for the Future:
We have to start goading our kids to success. Yes, we all love it when our kids do well, but its more important that they learn how to succeed even if that means that they fail again and again. Sometimes, the kids do well. That is great, but again, we have to watch how they do it. If they cheat, its our duty to guide them.

This might seem trivial, but how many times have you helped your child do his or her homework or class project just so that they will get a good grade. Is that what parenting is all about? Good grades and tons of awards in the closet? No!

Remember that if your children do not learn how to succeed when they are young, they will not pick it up as they grow older.

What to Remember:
Answer the following for me: Do you want your child to do well now? Or do you want your child to succeed when he grows up? Remember that you have to choose one. If you are lucky you might get both, but what I am saying is that you have to focus your parenting on one goal only.

My PumpGrins

Carved this Pumpgrin for DK's Show me your pumpgrin event.So sogams, i couldnt post it for the event. :(

Actually bought a normal pumpkin for carving this, then only i came to know that v have specific jack-o-lantern pumpkins for this. oops!!!! my ignorance!!!! Its ok, carving came out well.

i used normal kitchen tools,  Knife, Screw Driver and a marker.

Drew the design on the pumpkin using marker and carved it with knife and screw driver. Used a unwanted lipstick for the makeup!!!!

As DK said, the only mess was to scoop out the seeds fm inside. eeeeeeeehhhhhhhhh!!!!
But it was all fun, enjoyed doing this.
Have a look.










Tuesday, November 10, 2009

Microwave Pasta Payasam - Re-posted for MEC Sweets n Savories

Wow !!!!!!!!!!!!! this was the expression my makkal gave me when i said Pasta Payasam. Thought of trying it out on my own, without peeping the Net. Considering my experience with Microwave Cooking, coz its been only a month since i got my oven:), i was jus praying / bribing god to make the dish come good.
Thanks to God, It came out great.

Here's the recipe

Ingredients
One tight Fist Pasta (Small / Mini Variety) i think mine is called mini rigatte
1 cup milk
1 / 4 cup sugar
1 tbsp ghee (Call it healthy !!!!!!!!!!!!!!!!!!!!!!!!!!)
1 or 2 tbsp Dessicated coconut
cardamom, cinnamon - 1 / 4 tsp each

Garnishing Silvered Almonds and Cashewnuts

Method
In a Microwave Safe Deep Bowl add Ghee and pasta and Cook @ high for 2 minutes, this will actually roast the pata. Stir Inbetween.

Add Milk and Microwave high for 7-8 minutes or till the pasta cooks. Stir in between.
Add sugar and Microwave high/80 for 2 minutes
Add Cinnamon, Cardamom, Nuts and Coconut and microwave high for 2 minutes
Thats it, done, in 15 minutes.



Re-posting this for MEC - Sweets n Savories Guest hosted by paru

Microwave Beetroot Halwa

Beetroot Halwa, My Paati (Grandma) Darling loves this a lot. Whenever my appa buys beetroot she used to ask my Amma "enna pana pore?" (What are you going to make?). She doesnt ask anything directly, (all that good old way of life, they dont ask anything for themselves) Instead she will say "make Halwa, Kids will love it." My Mom will give her a smile and she makes for her.
She is 92 years old. We just admire her for her Mental Strength. Love u paati. This is especially for you Sakku baby !!!!!

Ingredients
Beetroot, finely shredded - 1 cup
Milk - 1 / 2 cup
Sugar - 1 or 1-1/2 tbsp
Ghee - 1 or 2 tbsp
Cardamom, Nutmeg - each a pinch
Cinnamon - a pinch (optional)

Garnishing - Silvered Almonds and Cashewnuts

Method
In a Microwave Safe bowl mix beetroot and ghee and Microwave High for 3 minutes. Add Milk and Microwave High for 5 minutes or till the beetroot cooks. Add sugar and microwave high for 2 minutes.
Add Nutmeg, cardamom, cinnamon and microwave high for 2 minutes. Add Nuts and Microwave high for a minute.

I m adding nutmeg to coverup the raw taste beetroot naturally have, so if you dont favour nutmeg you can omit it.Halwa was midly sweet, it was great since my people dont favour anything verrrrrrrry Sweeeet!!!

This goes straight to MEC-Event Guest hosted by Suma, Event Started by Srivalli

Posting this MEC - Sweets n Savories Guest hosted by paru

GajarPaak- Microwave Version

What is it to be without your laptop for 20 days??? Ask Me!!!!!!!!!!!!!!!!!

Total shutoff from my World!!!!!!!!!!!!!!!!!!!!! My God, My Laptop's LCD developed a problem, actually i broke it, yeah yeah, i broke it. i jus lifted it with my thumb finger pressing the LCD, thats it. Gone!!!!!!!!!!!!!

Sent it for service, My Good Great Luck, The spare part was out of stock, they had to wait for all these days and finally, finally i got it today.I literally celebrated the home coming of my Great Pal.

Now coming to the recipe i m going to post now, GajarPaak, Made this for Diwali, My laptop took a break the next day after diwali. Thank god i had the ICC post in draft.Got this Recipe from the weekly magazine i get with the Newspaper. I tried this in Microwave.

Ingredients
2 cups grated carrot
2 tbsp ghee
1/2 cup sugar
1 cup full cream milk
1/2 cup khoya

cardamom powder - a pinch
Roughtly chopped cashew nuts for garnishing

Method
Add Carrots and Ghee in a Microwave Safe Bowl and cook @ high for 5 minutes. Add Milk and Cook @ high for 8 - 10 minutes or till the Milk dries up. No Probs, if there is a lil milk there, it will dry up when gajarpaak is finally done. Add Khoya, sugar and Cardamom powder and cook @ high for another 8 Minutes. Add Nuts and cook @ high for another 2-3 minutes.


This post goest straight to MEC Event - Sweets n Savories hosted by Paru

Wednesday, November 04, 2009

Double Decker Cake

Inspired by Lataji's Rose Flavored Maida Cake, i too did a Double decker Cake. I havent tried this all these days, treading that it might turn as hard as a brick or would definitely turn into halwa. My Mom used to make wonderful Besan cake, yummy!!!! She will be watching her eyes wide-open when the sugar syrup reaches its consistency, then mixing the gram flour, lil by lil, and Stirring my God!!!! this will be followed by Me or my brother rubbing Iodex on her shoulder the following night.

All these scenes came b4 my eyes when i decided to make this cake. But the output was Worth the pain taken.Got this recipe from this month's Mangayar Malar Supplementary issue.

Ingredients
Maida - 1 cup
Sugar - 1-1/2 cup
ghee - 1 cup
cardamom powder - 1/2 tspoon
Dry fruits powder- 2 tbsp

Method
In a heavy bottomed pan heat ghee, keep the flame low. Add maida to the hot ghee and roast until the rawness disappears and it reaches the consistency of curd. Add Dry Fruits powder and Take it off the flame.
In another heavy-bottomed pan boil sugar and water to prepare sugar syrup of one thread consistency. take it off the flame.
Now add the ghee-roasted maida and cardamom powder to this sugar syrup. When it leaves the side of the pan, pour it over a greased plate.This forms the lower deck.

Now for the Choco layer.
Ingredients
Same as above, Instead of dry fruits powder use 2tbsp cocoa Powder and follow the same method and pour it over the lower base burfi. Make the squares

Now, ask me why my cake is so shining, my mistake!!!! I should have waited two minutes on the flame, but never mind, it tasted good.

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