04
Jul 17

Ginger halwa

My husband had seasonal cold and cough last week, which left him drained. The humble ginger halwa would do wonders; one teaspoon morning and evening will do well, juice of ginger and Tulsi do well but this is slightly elaborated process for daily. But prepare this halwa and can be use for a week at normal room temperature. Ginger is good for digestion and this halwa consists of fiber too. A couple of leaves of Tulasi chewed would help too. Tulasi leaves are also help quench thirst quickly.

Ingredients:

  • Ginger: 400 gm
  • Gud (Jaggery): 200-250 gm
  • Homemade unsalted butter/ ghee: 100gm.
  • Green cardamom: 7-8 no.
  • Dry grapes: 50 gm
  • Water: ½ cup

Preparation:

  1. Wash and clean ginger properly, cut into small pieces, and make fine paste. Keep aside.
  2. Take half cup of water and Dissolves Gud into hot water, strain impurities and Keep aside.

Method:

  1. Take non stick fry pan, put butter/ ghee in it, add ginger paste; stir it continuously on medium to low flame, fry till it doesn’t stick in the fry pan and ghee separates from paste (or liquid dries up).
  2. Add water and Gud into it; Cover the lid, continue cooking on medium flame, Stir occasionally.
  3. Add dry grapes, cook till halwa consistency appears, ‘ginger halwa’ is ready to use. It can be used for a week at normal room temperature.
Ginger halwa

Ginger halwa

Ingredients

Ingredients

make fine paste

make fine paste

add ginger paste

add ginger paste

stir it continuously

stir it continuously

 fry

fry

 fry

fry

 fry

fry

Add water

Add water

Add water and Gud

Add water and Gud

Add dry grapes

Add dry grapes

Add dry grapes and cardamom power

Add dry grapes and cardamom power

Add dry grapes and cardamom power

Add dry grapes and cardamom power

cook till halwa consistency appears

cook till halwa consistency appears

Ginger halwa

Ginger halwa

Ginger halwa

Ginger halwa

Ginger halwa

Ginger halwa


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)