Tuesday, November 23, 2010

Almond-Anjeer Chocolate Laddu - Microwave Version

This Recipe came out as an accident, actually i was toasting nuts for something, but they ended up as Laddu's.  The final product was very good, even my picky, Not-So-Easy-to-Impress Little Devil also liked it.
Ingredients
1/2 cup Chopped Almonds
2-3 Dried Figs, Chopped
1/2 cup Sugar
2 pods of Cardamom
2 tbsp of Cocoa Powder
1 tsp Ghee/Clarified Butter
Method
In a MW safe bowl, add ghee, almonds and chopped figs. Cook @ high for 3 minutes, tossing them every 1 minute. Once they are well toasted, let them cool. In a Mixer, take the toasted nuts, Sugar, Cardamom and Grind them to fine powder. While grinding itself, u can see the mixture coming together. Transfer the grounded mixture to a flate plate, add cocoa powder and mix well. 
Shape them to balls. Tada!!! Laddu Ready, that too healthy, tasty and definitely Low in calories and High in Nutrition!!! Kids will Definitely love this, since i have seen the results in my Kid!!! He helped himself with another serving too!!! The Above measurements make approximately 8-9 Laddus!!!

Sending this to MEC-Sweets Happening Priya's Feast, event by Srivalli.

Cauliflower-Green Peas Rice - T&T

Tried and Tested Event, this month features Super Blogger Priya's Blog Priya's Easy N Tasty Recipes. She needs no introduction. She has got an amazing collection of recipes from various cuisines. I sometimes wonder, where this girl gets energy to do so much!!!! Hats off to you Priya!!! Keep Going, Thanks for giving us a Tasty Virtual Treat through your blog. 
This time i tried her Delicious One-Pot Meal Cauliflower-Green peas Rice. Priya has used Green beans, i have replaced it with peas and also i have used Brown Basmati Rice, instead of White Rice. I m just posting the pictures, so, please follow the link for the Original Recipe.

Sending this to Tried and Tasted Event, hosted by PJ of Seduce your Tastebuds, Event Originally by Zlamushka, now taken over by Ms.Lakshmi Venkatesh of Kitchen Chronicles

And also to Bookmarked Recipes - Every Tuesday Event (Volume17) @ Priya Mitharwal's Mharao Rajasthan Recipes.


Sunday, November 21, 2010

Peanut Jaggery Balls/Kadalai Urundai & A Happy Kaarthigai Deepam

Kaarthigai Deepam always reminds me of our Wonderful Days @9th Sector, KK.Nagar, Chennai. The next street of ours, we call it the Cement Road, with AP plots. Every Kaarthigai, those 3 days, we just gang up and take walk in that street, to look @ the wonderful decorations of diyas, the whole street enjoys this festival!!! Every house they do a beautiful Kolam/Rangoli in the vasal/door step and decorate that with lamps!!!All you can see will be only diyas!! Damn Good it will be!!! Missing Cement Road, KK. Nagar for every Kaarthigai. For that matter, i miss my hometown for every festival!!!! Soundless Diwali. Diyaless Kaarthigai!!! Price i pay to be an NRI!!!!!  
Chodo, this lamenting can go on and on!!!! Lets come to the recipe!!! Kaarthigai Deepam, apart from the diyas, love those urundai's amma makes!!!! I made some Peanut-Jaggery Balls. A Healthy treat for everyone!!!!

Ingredients
2 cups of Skinned, Roasted Peanuts
1 cup of Jaggery
3-4 pods of Cardamom, crushed
2 tbsp Dried Coconut pieces/Kopra
2-3 tbsp Ghee (for making the balls)

Method
In a Heavy-bottom pan, take the jaggery and add 1/4 cup of water and let the jaggery melt. Strain the jaggery-dissolved water to remove any impurities. 
Put it back on Stove, wait for syrup to reach rolling ball consistency/Keti Paagu. When you put few drops of the syrup in a bowl of water, you should be able to make a ball out of it. 

Once the syrup reaches this consistency, add Roasted peanuts, cardamom and Kopra and Stir it well to coat the Peanuts well with jaggery.  
Put off the flame, Take the Jaggery coated peanuts on a Flat plate, grease your palm with ghee and make small balls out of it. Take care of the heat!!!!  It might burn your palms, if it is too hot!!!!  I normally use 2-3 tbsp of Rice flour, i coat my hands with ghee and rice flour and make the balls, makes it a bit easier for me!!!!
I have not added Kopra/Coconut pieces in this instead i have used a tablespoonful of Dessicated Coconut and sliced almonds!!!!! 
Store it in a air-tight container and you can enjoy them for a month,  it doesn't last more than a week in ours :)

Sending this Nutty Treat to MLLA-29 happening @ Lisa Vegetarian Kitchen, Event started by Susan.

Friday, November 19, 2010

Sooji-Vermicelli Dhokla/Rawa-Semiya Dhokla

You can Call it Dhokla or call it Idly or u can even say it a Steamed Cake!!!! But, I call it an easy to make Dish, on a very lazy, don't feel like cooking day!!!! Had some already roasted rawa-vermicelli, all i have to do was to mix in some yoghurt and steam it!!!! 

Ingredient
1 cup of Semolina/Rawa/Sooji
1/2 cup of Vermicelli
4-5 green chillies
1 tsp grated ginger
1 cup of Whisked yoghurt
1 cup of Buttermilk
Salt to taste
1 tsp of Baking soda

Method
Dry Roast Semolina and Vermicelli Separately. Mix them together and add the rest of the ingredients to it. Mix well, it should be of idly-batter consistency.
 If the batter is too thick, add another half cup of butter milk to it. Grease a flat plate, pour the batter and steam cook until done. Once cool, cut them into squares and serve with some Chutney!!! We had ours with some Ketchup!!!

Monday, November 15, 2010

Varo - Indian Pranline with Mixed Dry Fruits - ICC October

Varo, a traditional Sindhi Recipe, is basically a thick chikki made of different nuts, poppy seeds and cardamoms all of which are coated with caramelized sugar and rolled, whilst hot, quickly on the back of a plate. When i first read the ICC Post, i thought it is quite easy to make. Yeah, it is, but i dont know why, i didnt get that Golden brown hue of the Sweet!!!! i really dont know why??? 
But, the taste is so damn wonderful!! except for the colour!!! Thanks a ton to Alka for Suggesting this to Srivalli for this month ICC. Srivalli has listed two recipes from two different sites, i followed Simply Sindhi Recipes.

Ingredients
1/2 Cup of Mixed nuts 
1/2 cup Sugar
2 tbsp Poppy seeds/Khus Khus (i didnt get it here, so skipped)
4-5 nos Cardamom pods
2 tbsp of Kopra/Dry coconut (optional)
1 tbsp Ghee/Clarified Butter

Method
First of all Keep a rolling board or back of thali/Plate greased. Slice all mixed nuts. Powder the Cardamom seeds.In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar.When the sugar is melted and caramelized to a light brown color add the sliced mixed nuts, Khus Khus, and powdered cardamoms. Mix till nuts are coated well with the caramelized sugar. I followed the step as told, it did turn brown, but when i added the nuts, it turned white again!!!! 
Pour this mixture onto the back of a thali/ greased plate or on a rolling board.Using the back side (flat side) of a cup, flatten the mixture like a thick chapatti or disc. You can use a rolling pin to roll the mixture. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat.

Leave the rolled Varo to set for some time.Break into pieces and store in air tight containers. 

Sunday, November 14, 2010

Rajma Cutlet

We had my brother's family for lunch this friday. Wanted to make something crispy as a starter, without potatoes. I always keep one or two sprouted lentils in my Freezer.  This time i had sprouted rajma and Green gram. Made some Cutlets using sprouted Rajma, tasted damn good. Nobody believed it is without potatoes.

Ingredients
1 cup Sprouted Rajma/Kidney Beans
2-3 green chillies
2 cloves of Garlic
a small piece of Ginger
2 tbsp of Gram flour
2 tbsp of Rice flour
1 tsp Red Chilli powder
1/2 tsp Coriander Powder
Salt to taste
Bread Crumbs to Coat the cutlets


Method
Pressure cook the Rajma until soft with very little water. Let it cool, then grind it to a smooth paste with green chillies, garlic, ginger and salt. In a bowl, mix the ground paste with gram flour, rice flour, Chilli powder and Corinader Powder, mix it well. Make small balls out of it, press to make it flat and roll it on bread crumbs and cook it a tawa on a low flame. Add little oil while cooking. Cook both sides crisp. Serve hot with some green chutney.
Sending this MLLA-29 @ Lisa's Vegetarian Kitchen, an Event by Susan




Saturday, November 13, 2010

Recipe Index

PONGAL

JUICES/SMOOTHIES


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