Sep 23, 2010

Cashew - Besan Burfi

Ingredients needed :
  • Sugar - 2 cup
  • Gram flour - 1 cup
  • Cashew powder - 1 1/2 cups
  • Ghee - 3/4 cup
  • Elachi powdered - 1 tsp.
Method :

Heat a kadai ...once it is hot ..switch off the flame and add the cashews and fry it for few seconds ...just to make the cashews become bit crispy we are doing this ...then grind it in mixie , using the Whipper button...just few times will do till it is powdered and set aside ....In a kadai add ghee , once it melts add the besan flour and stir it in medium heat ....till u get nice aroma ....then take it out off the flame and allow it to cool well...meanwhile , in a seperate kadai add sugar and add little water and allow it to dissolve and boil well ....To the besan + ghee mixture add the powdered cashews and mix it well ... by now the sugar should have been dissolved well , and u will be getting a syrup of string consistency ...
add the sugar syrup to the besan +ghee+cashew mix and stir it well ...till it combines well ...then remove from fire and keep stirring well .....at this stage add elachi powder and keep stirring continuously ....till it becomes like a dough consistency ....once done , grease a plate with little ghee and place this dough and spread it evenly ....then u can make pieces ....
    Cashew - besan burfi is ready ....

    got this recipe in a TV program ...u can check this video. Sending this to event Sugar High friday #69 : Bite size dessert , hosted by Aparna , started by Jennifer 

    along with this sending few more entries :
    1. Kaju Katli
    2. Badam - Cashew Cake
    3. Panasa Thonalu
    4. Chapathi Cake
    5. Chapathi Ladoo

    Sep 20, 2010

    Sundakkai Vatha Kuzhambu


    Got this recipe from Jay's blog ...the recipe was too good and we all enjoyed a lot ...Thanks Jay for the recipe ..to make this kuzhambu , we need the raw sundakkai / Turkey berry ..


    Ingredients needed :
    • Sundakkai - 1 cup
    • Small onions - 10 -15
    • Garlic pods - 5 - 6
    • Tamarind extract - 2 cups
    • Chilli powder
    • Dhaniya powder
    • Jeera powder
    • Mustard seeds
    • Urid dhal
    • Fenugreek seeds
    • Hing powder
    • Curry leaves
    • Coriander leaves
    • Salt to taste
    • Oil (preferred Gingley oil )
    Method :

    Wash and cut sundakkai into halves ...Soak Tamarind and extract the juice and keep it aside... Peel the garlic and small onions skin ..In a kadai add little oil and temper it with mustard seeds + urid dhal + hing + fenugreek seeds + curry leaves . Once done add garlic , small onions , sundakkai one by one and fry well ...to it add salt + jeera powder + dhaniya powder + chilli powder and fry well , then add the tamarind extract and allow it to boil well till the sundaikkai is cooked well and the kuzhambu gets thicker ...once done switch off the flame and garish with coriander leaves ....yummy , tasty and healthy sundakkai kuzhambu is ready ...Have it with hot rice + gingley oil ...

    Sep 16, 2010

    Manoharam - Icc

    The recipe chosen for this month challenge in Indian cooking challenge by Srivalli is Manoharam. This is one of my favourite snack and my grandmother is an expert in making this and she does it especially for me always ...she passed away on 6th of this month ...I miss her a lot . This is the first time I am trying to make this and it came out so well ...Thanks a lot Latha madam for sharing the recipe with us.

    Ingredients Needed :
    • Raw Rice - 2 cups
    • Moong Dhal - 1 cup
    • Jaggery - 1 1/2 cup
    • Salt - little
    • Ghee - 2 tbsp.
    • Oil - for deep frying
    You need Murukku press with 3 holes disc fitted in it .

    Method :

    Wash and Soak the rice for 15- 30 mins , then drain and spread it over a cloth for 30 mins. Grind the dhal and rice into fine powder seperately and seive it well ...In a bowl add both the flour and add salt + ghee and mix it well then add little water and mix it well to form as a dough . Heat oil for deep frying in a kadai and take this dough in a murukku press and press it directly in hot oil and cook it till done ...

    Once the murukku is cool , break it into tiny bits and keep it ready...now powder the jaggery and take 1 1/2 cup cup of jaggery and in a kadai add this jaggery and add little water and allow it to dissolve well ...and cook it to make a paagu ...The paagu consistency can be checked by adding few drops of it in a small cup filled with water ...if u take it out , it should be able to roll like a ball in this stage mix the murukku with the jaggery syrup and when it is warmth , grease ur hand with ghee and take a small portion of this and press it tightly in a round shape ...and place it seperately in a plate inorder to avoid sticking each other ....
    the previous step needs some assistance , the jaggery syrup coated murukku shouldn't get cooled ...if your making it alone make it in small portions ...if not even if it cooled don't worry the tiny bit of murukku coated in jaggery syrup will also taste the same for taste enhancement , you can also add little bit of elachi powder if preferred ...
      Once again Thanks a lot Latha madam and Srivalli for sharing this recipe with us

      Sep 15, 2010

      Back to blog work

      We are back from holidays and happy to meet Kavitha . We all had a good break and enjoyed our vacation to the core ...now back to our routine.
      We are very happy to share the news that , we won the second place in EFM - Sweets and savory for Diwali series event , hosted by Srilekha and this is the award we have received ...
      Thanks a lot Srilekha , a great encouragement for us to start again with our blog work after a long break ...Thanks a lot friends for all your support and encouragement given to us ... Will keep updating the blog in regular basis ...to my level best .


      You May also Like:

      Related Posts Plugin for WordPress, Blogger...