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Friday, March 6, 2015

Microwave Kesar Badam Peda /Quick Microwave Kesar Badam Peda /3 Minutes Microwave Almond Pedha Recipe

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Kesar Badam Peda
Makes: 10 Pedas
Ingredients
Almonds/Badam - 1/3 cup
Saffron - 2 generous pinches
Sugar - 3 tbsp
Warm milk - 4 tbsp
Milk powder - 1/2 cup
( I used nonfat instant dry milk powder)
Ghee - 1 tsp
images for Microwave Kesar Badam Peda / Quick Microwave Kesar Badam Peda / 3 Minutes Microwave Almond Pedha Recipe
Kesar Badam Peda
Method
Soak saffron in warm milk,keep it aside.
Soak almonds in hot water for 20 minutes.Peel the skin from the almonds.
In a mixi jar powder sugar & almonds,slowly add the saffron milk & grind to a smooth paste.
Take a wide microwave safe bowl transfer the almond paste into it.
Now add the milk powder & mix it well.
Keep it inside the microwave & heat on high for a minute.Remove mix it well & microwave for one more minute.Remove add 1 tsp of ghee,mix & microwave for one more minute.
The mixture will look like a non sticky dough.Cool the mixture,grease your palm with ghee,
roll it out into small balls & slightly flatten them.
Decorate with chopped nuts or saffron strings & serve.

Note:
a) Each microwave power is different so check for every minute.
b) Milk powder has a very thick granular texture,so grind it to a fine powder before use.
c) Adding cardamom powder is optional.
d) If you have a sweet tooth then add 1tsp extra sugar,the above measurement was perfect for our family.

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Tuesday, March 3, 2015

Methi Khakra Recipe / Methi Khakhra Recipe /Whole Wheat Methi Khakra Recipe / Gujarati Savory Crispy Flat Bread

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Methi Khakra
Ingredients
Wheat flour-1 cup
Salt to taste
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Kastoori methi/Dry fenugreek leaves-1tsp
Cumin seeds-1/4 tsp
Oil-1tsp
Water-required amount
Method
Mix all above ingredients together in a bowl.
Add water little by little & knead it to a stiff dough.
Cover & rest it for 10 minutes.Divide the dough into equal sized balls.
Dust the balls with dry flour & roll it out into every thin roti.
Heat a tawa,in low flame place the roti.When bubbles starts to appear on top flip to other side.
Press the roti evenly on all sides with a potato masher or a thick cloth till crisp on both sides.
Remove it on a wire mess,cool & store it in an air tight container.
Enjoy this with little ghee smeared on top & sprinkle some chaat masala.
Best served with tea!
Note:
a) Dough should be stiff yet pliable
b) The whole cooking process is done only in low flame.
c) Press the roti evenly on all sides to get a crispy Khakra.
d) Even fresh chopped methi leaves can be used in this recipe.
e) If you like the taste of ajwain add it.
f) Roll the roti very thin to get the best result.

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Wednesday, February 25, 2015

Easy Rabri Recipe / Easy Rabdi Recipe / Quick Rabri Using Ricotta and Condensed Milk

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Rabri
Ingredients
Unsweetened Evaporated Milk - 1 Can ( 12 oz )
Ricotta cheese - 1 can ( 15 oz)
Sugar - 1/4 cup heaped
( Add more sugar if you want it sweeter)
Cardamom -5
Chopped almonds - 15
Chopped pistachio - 1 tbsp
Saffron - few strings
Ghee - 1 tsp
images of Easy Rabri Recipe / Easy Rabdi Recipe / Quick Rabri Using Ricotta and Condensed Milk
Rabri
Method
Powder sugar along with cardamom to a smooth powder,keep it aside.
Heat ghee in a non stick pan add the ricotta cheese.
Fry the ricotta cheese in medium high flame till all the water has evaporated & forms a mass.
This process may take 15 to 20 minutes.
Now lower the flame & pour the evaporated milk,mix the mixture well.
Now add the sugar,nuts & saffron give a boil.
Switch off the flame,garnish with nuts & serve them hot or cold.

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Thursday, February 19, 2015

Rava Kichadi / Mixed Vegetable Rava Kichadi / Vegetable Rava Upma Recipe

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Rava Kichadi
Ingredients
White Rawa/Rava/Suji/Sooji - 1 cup
Water- 3 cups
Salt-to taste
Turmeric powder - 1/4 tsp
Chopped vegetables together - 1/2 cup
( I used peas,carrot & beans
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped tomato -1 small
Chopped green chillies-4
Chopped ginger-1/2tsp
Tempering
Oil-6tsp
Ghee -1tbsp
Chopped cashew nuts - 2 tsp
Mustard-1tsp
Urad dal & channa dal-each 1/2tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chillies fry till light brown.
Add the vegetables & saute till vegetables are 3/4th cooked.
Lower the flame & add the rava,fry for 1 or 2 minutes & switch off the flame.
Mean while heat water in a pan,add salt & turmeric powder to the water.
When water boils immediately pour it into the rava mixture,stir it well to make sure there are no lumps.
Now switch on the flame,cover it with a lid.
In low flame cook till all water has absorbed & rava & vegetables are cooked.
Switch off the flame & add the ghee, coriander leaves,mix well & serve hot with any chutney you prefer.
Note:
Always cook upma in low flame.
Water measurement differs according to the quality of rava.
Adding ghee  gives a nice flavour to your dish.

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Sunday, February 15, 2015

Featured In Namastey NT Magazine Australia

My recipe Salad Rice Paper Rolls got published this month's issue at Namaste NT magazine of Darwin ,Australia.http://issuu.com/namasteynt/docs/namasteynt_february_2015
For recipe click HERE


Wednesday, February 11, 2015

Ellu Sadam Recipe / Ellu Podi Sadam / Nuvullu Annam / Til Rice / Sesame Seed Rice - Kannum Pongal Recipe

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Ellu Sadam
Ingredients dry roasted & powdered
Sesame seeds - 2tbsp
Urad dal - 1 tbsp
Red chillies-2
Hing- a generous pinch
Salt to taste
Tempering
Sesame oil -1 & 1/2 tbsp
Mustard,Urad & Channa - together 1tsp
Peanuts-2tsp
Curry leaves - few
Red chillies-1
Other Ingredients
Cooked rice - as needed
Method
Heat a pan and dry roast sesame seeds,red chillies,hing & urad dal till light brown.
Switch off the stove cool & grind along with salt to a fine powder.
Heat oil in a pan and temper it with above ingredients.
Add the cooked rice & sprinkle the required amount of powder.Mix well till everything is combined.
Enjoy them with fryums or papad.
Note:
a) Grated coconut roasted & powdered can be used for extra flavour.
b) Fried cashew nuts can be used
c) Black sesame seeds can also be used instead of white.

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Friday, February 6, 2015

Poori Recipe / Puri Recipe / Fried Indian Flatbread - How to make Poori

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Poori
Ingredients
Wheat flour-2 cups
Salt to taste (around 1/4 tsp)
Sugar-1/2tsp
Oil to deep fry
Water-required amount to knead the dough
Method
Take a bowl add wheat flour,salt & sugar.
Pour water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).
Make equal sized small ball from the dough.Dust some flour & roll them out into a semi thick circles.The pooris should not be too thin.
Heat oil in a pan,once its hot slide the poori from the side into the hot oil.
Now press the puri slightly with a spoon,this helps them to puff up.
Turn other side & cook till its light brown on all sides.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.
Note:
a) Adding sugar makes the poori to puff up well.Gives nice colour to your poori.
b) For crispier poori add 1 tsp of semolina/sooji to the dough.
c) After making the dough fry pooris immediately otherwise the poori will absorb lot of oil.
d) While frying pooris your oil should be hot otherwise it will not puff up.
e) I usually use a drop of oil while rolling poori,this way while frying the colour of the oil will not change.

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