24
Jun 17

 Savorite sevai

Ramadan month is at fag end and Eid is coming closer, the crescent moon (Eid ka chand) will signal the end of Ramadan, The joy of sharing ‘sweet sevai’ during the festival has no bounds, when the men will return from eidgah; there will be a lot hugging ‘Eid Mubarak’

Eid Mubarak in advance…

Here are three sevai recipes, I have already linked …

  1. Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)
  2. Khoa seviyan and
  3. Savorite sevai
Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)

Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)

Khoa seviyan

Khoa seviyan

Savorite sevai

Savorite sevai

Ingredients:

  • Savorite/vermicelli: 100gm.
  • Sugar: 50 gm.
  • Ghee: 50 gm.
  • Water: 100gm.
  • Green cardamom: 6-7 no.
  • Almond: 8-10 no.
  • Raisins: 20gm.

Preparation:

  1. Peel off green cardamom, grind to make powder, keep aside.

Method:

  1. Heat ghee in a fry pan; add vermicelli, evenly stir and roast into the ghee on medium low flame, add water and sugar and stir it. Close the lid and cook on low flame until it is done. Put off the flame.
  2. Open the lid; add green cardamom powder and garnish with dry fruits. Savorite sevai is ready to serve on the occasion of Eid Milap.
Savorite sevai

Savorite sevai

Ingredients

Ingredients

add vermicelli

add vermicelli

roast into the ghee

roast into the ghee

add water

add water

add water and sugar

add water and sugar

add green cardamom

add green cardamom

garnish with dry fruits

garnish with dry fruits

Savorite sevai

Savorite sevai


06
Jun 17

Jack fruit kulfi

Phew, it was so tiring and scorching summer in Kanyakumari. Tamil Nadu is known for its hot, humid, horrendous summer and practically non-existent winter in most part of it.

But just today I realized that summer is not a bad thing after all, we have variety of fruits in the summer in contrary I love summer “I can eat all types of ice-cream, kulfi and the variety of drinks.

And I have fallen in love with ‘jack fruit kulfi’ so yummy…

Just indulge yourself to prepare the frozen dessert, which is healthier too.

Summer can never be fun without ice cream, everybody’s heart get dancing after taking ice-cream.

This kulfi was really appreciated by my family members, it was finished same day.

Ingredients:

  • Jack fruit: 10-12 seed
  • Full cream milk: ½ liter
  • Khoa/Mawa: 100 gm
  • Sugar: 80-100 gm
  • Makhana (Fox nut):  15-20 no.
  • Cashew nut: 10-12 no.
  • Green cardamom: 3-4 no.

Preparation:

  1. Dry roast fox nut till it gets crisp. Allow to cool, grind coarsely along with half quantity of cashew nut. Keep aside.
  2. Slice thinly the rest half quantity of cashew nut, keep aside.
  3. Peel off green cardamom, make powder, and keep aside.
  4. Deseed the jackfruit, and grind the pulp till smooth paste, keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan.
  2. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval after 7-8 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
  3. Add Khoa and sugar; reduce the flame, when milk starts getting thick consistency (see photo), within couple of minutes add mixture of coarsely grinded fox nut and, cashew nut.
  4. Milk starts to solidify, it will become thick, now put off the flame, allow it to cool, add cardamom powder and blend the mixture. Add jack fruit pulp and blend again add ¼ quantities of dry fruit into it; pour this mixture into the cup/kulfi mould decorate with left out dry fruit, freeze the kulfi for 6-8 hours.
  5. Now, Jack fruit kulfi is ready to serve.
Jack fruit kulfi

Jack fruit kulfi

jack fruit

jack fruit

Ingredients

Ingredients

Dry roast fox nut

Dry roast fox nut

Pour the milk into the pan

Pour the milk into the pan

Deseed the jackfruit

Deseed the jackfruit

grind the pulp till smooth paste

grind the pulp till smooth paste

Add Khoa

Add Khoa

Add Khoa and sugar

Add Khoa and sugar

add mixture of coarsely grinded fox nut and, cashew nut

add mixture of coarsely grinded fox nut and, cashew nut

add mixture of coarsely grinded fox nut and, cashew nut

add mixture of coarsely grinded fox nut and, cashew nut

Milk starts to solidify

Milk starts to solidify

it will become thick

it will become thick

jack fruit pulp and solidify milk

jack fruit pulp and solidify milk

Add jack fruit pulp and blend again

Add jack fruit pulp and blend again

mixture

mixture

add cardamom

add cardamom

20170425_150905

pour this mixture into the cup/kulfi mould

pour this mixture into the cup/kulfi mould

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi


24
Apr 17

Besan (gram flour) ka halwa

A traditional Indian desert is from Punjab and Bihar ‘Besan ka halwa’, delicious and tempting aroma. It is enriched with goodness of Besan (gram flour) and ghee (clarified butter), green cardamom & dry fruits.

Give your child the power of protein, helps in building strong muscles. Ghee is beneficial for memory and mental development as a whole, enhances the stamina and strengthens eye sight, increases vitality.

And has many more…

Ingredients:

  • Besan (gram flour): 1 cup (100gm)
  • Sugar: ½ cup (100 gm)
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Water: one cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.

Method:

  1. Heat ghee in a fry pan, add cashew nut deep fry them and keep aside. Add Besan; stir fry on medium low flame till it gets golden brown in color.
  2. Add raisin and fry for a minute, add water, stir continuously to mix well.
  3. Add sugar and stir to mix, continue to cook on lower flame till the halwa consistency appears.
  4. Add fried cashew nut and cardamom powder, add one tablespoon of ghee to finish it off.
  5. Transfer it to serving plate and Garnish with dry fruits or as per your choice.
  6. Besan (gram flour) ka halwa is ready to be serve.
Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Ingredients

Ingredients

add cashew nut deep fry

add cashew nut deep fry

Add Besan

Add Besan

stir fry

stir fry

stir fry on medium low flame till it gets golden brown in color.

stir fry on medium low flame till it gets golden brown in color.

Add raisin

Add raisin

Add raisin and fry

Add raisin and fry

add water

add water

add water

add water

Add sugar

Add sugar

Add sugar

Add sugar

, continue to cook on lower flame

, continue to cook on lower flame

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

add one tablespoon of ghee

add one tablespoon of ghee

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa


09
Apr 17

Panjiri/kasar (sukha prasad for satya-narayan pooja)

About three months ago, I was in my hometown and my family had the Sri Satya- Narayan pooja there. This pooja is performed in India’s  in all states; more often in the states like Bihar, Rajasthan, Uttar Pradesh.

It is said that this pooja brings peace, prosperity and happiness in our life. Different types of fruits, panchamrit and panjiri are offered to the god.

That day my co-sister prepared the panjiri with whole wheat, I love that preparation and taste is awesome.

Here is the recipe of Panjiri/kasar (sukha prasad for Sri Satya-Narayan pooja).

This recipe is very good for school going children and kids also enjoy as daily tit- bit.

Ingredients:

  • Wheat: 150 gm (1 cup)
  • Jaggery: 100 gm
  • Melon seed:  3 tablespoon
  • Sesame seed: 2 tablespoon
  • Dry coconut: 2 tablespoon
  • Ghee (clarified butter): 3 tablespoon

Preparation:

  1. Wash the wheat in running water, dry into sun for half an hour to remove the wetness of the wheat.dry roast the wheat on low flame, let it cool and grind it into mixer grinder on medium speed for a  couple of minute to prepare course aata, keep aside
  2. Chop dry coconut into small pieces, keep aside.

Method:

  1. Heat 2 tablespoon of ghee in a fry pan, add sesame seed, melon seed and chopped coconut, sputter for few seconds.
  2. Add prepared aata; stir fry on medium low flame till it gets golden in color, finish off with remaining ghee. Let it cool to room temperature; add green cardamom powder and Jaggery.
  3. Transfer it to pooja plate and Garnish with dry fruits or as per your choice.
  4. Panjiri/kasar (sukha prasad for satya-narayan pooja) is ready to offer to the God.
Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Ingredients

Ingredients

Wash the wheat in running water

Wash the wheat in running water

Washed and dried wheat

Washed and dried wheat

dry roast the wheat

dry roast the wheat

grind it into mixer grinder

grind it into mixer grinder

course aata

course aata

add sesame seed

add sesame seed

add sesame seed, melon seed

add sesame seed, melon seed

add sesame seed, melon seed and chopped coconut

add sesame seed, melon seed and chopped coconut

add sesame seed, melon seed and chopped coconut

add sesame seed, melon seed and chopped coconut

Add prepared aata

Add prepared aata

Add prepared aata

Add prepared aata

fry on medium low flame

fry on medium low flame

finish off with remaining ghee

finish off with remaining
ghee

add green cardamom powder

add green cardamom powder

add green cardamom powder and Jaggery

add green cardamom powder and Jaggery

add green cardamom powder and Jaggery

add green cardamom powder and Jaggery

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)

Panjiri/kasar (sukha prasad for satya-narayan pooja)


10
Mar 17

Boondi ka laddu

In India gifting your friends and family during festival is very popular. This festive season gift your near and dear ones a basket full of homemade delight ’Boondi ka laddu’, that comes laden with pure ghee (clarified butter) cashew nut and Raisins.

‘Happy holi’

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Food Color:
  • Water: ½ cup
  • Ghee (clarified butter): for deep frying

For sugar syrup:

  • Sugar:  200 gm.
  • Water: ½ cup
  • Green Cardamom: 5-6 no.
  • Cashew nuts: 10-12 no.
  • Raisins: 15-20 no.
  • Melon seed: 1 tablespoon

Preparation:

For sugar syrup:

  1. Take a large pan; pour sugar as well as water in it, and Let the syrup boil for 3-4 minutes.
  2. To test the readiness of sugar syrup, pour a little amount of sugar syrup in a cup ¼ filled with water, if it get dissolved immediately, continue boiling for a minute and put off the flame, if it doesn’t dissolve immediately means it is ready, put off the flame.
  3. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put besan add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batter, add color as per your choice. (See photo…)
  2. Take a fry pan, Heat ghee on medium heat (to check if oil is ready, pour   batter, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Take a ladle full of batter on boondi ladle/maker and gently tap it. Droplets of batter will fall into the hot ghee and beautiful round shaped boondi will appear. (If boondi is not round in shape and get tail end means, the batter is thin add bit of gram flour and check again) Fry for a minute and take out, put it into sugar syrup. Repeat the process for rest of the batter.
  4. Mix them properly let it cool till you will able to bind the boondi mixture in the shape of laddu by help of your fist.
  5. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 15-20 laddu will be ready.
  6. Decorate with Chandi ka verak, delicious laddu is ready to be served.
Boondi ka laddu

Boondi ka laddu

Ingredients

Ingredients

sugar syrup

sugar syrup

boondi batter

boondi batter

full of batter on boondi ladle

full of batter on boondi ladle

beautiful round shaped boondi

beautiful round shaped boondi

put it into sugar syrup

put it into sugar syrup

Repeat the process

Repeat the process

round shaped boondi will appear.

round shaped boondi will appear.

Mix them properly

Mix them properly

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu