Badam Puri Recipe / Badam Poori Recipe / Badami Poori Recipe / Karnataka Style Badam Puri

Badam Puri

Yields: 12 ( depends upon the size you make)

Ingredients for the dough

All purpose flour / Maida - 1/2 cup
Badam flour - 1/4 cup
Salt a pinch
Turmeric powder - a generous pinch
Milk as needed
Ghee - 2 tsp

Sugar Syrup

Sugar - 1/2 cup
Water - 1/2 cup
Cardamom - 4
Lemon juice - 2 drops

Other ingredients

Cloves as needed
Oil to deep fry

Badam Puri

Method

Grind sugar and cardamom in a blender (this step is not needed ,optional).

Add water and the sugar mixture in a saucepan and boil till you get a sticky semi thick syrup.Don't wait for any string consistency.

Switch off the stove and add the lemon juice.

Take a bowl and add all the ingredients for the dough. Sprinkle milk and form a soft dough.

Badam Puri

Cover the dough  and rest it for 5 minutes. Roll out the dough to a very thin sheet, cut into circles using a cutter.

Fold the circle into half and again fold the triangle into half ( see the picture).

Slightly press and prick a clove on top, this is done for the layers to be in place while frying.

Heat oil in a kadai and deep fry these triangles in medium low flame till crisp and light brown on all sides. Remove and dip them in the sugar syrup and leave it for 30 seconds.
Arrange them in a plate garnish with powdered almonds or coconut flakes on top and enjoy!

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Cheeni Mittai Recipe / Chenni Mittai Recipe / Kaniyakumari Special Innippu Mittai Recipe / Muttasu Sweet Recipe / Thenkuzhal Mittai Recipe / Seeni Mittai Recipe

 

Cheeni Mittai

Ingredients for the batter

Idli rice - 1 cup

Urad dal - 1/4 cup

Salt a pinch

( Wash rice and dal together and soak it in water for 3 hours. Drain the water and grind it to a thick smooth fluffy batter, do not add too much water batter should be thick. Add salt mix and let it ferment for 6 to 8 hours)

Ingredients for the Syrup

Sugar - 2 cups

Water - 1 cup

Honey - 1 tbsp

( Add sugar and water in a pan boil will sugar is dissolved and comes to a sticky syrup. switch off the stove and mix in the honey)

Other ingredients

Oil to deep fry

Method

Heat oil in a shallow pan, fill the batter into a piping bag or zip lock bag. Make a hole at the end of the zip lock bag , pipe out the batter into the hot oil to get a continuous round pattern..

In medium low flame fry till crisp and light brown on both sides.

Remove from oil and dip it into the warm syrup for 1 to 2 minutes on each side. Cheeni mittai should be crispy and juicy inside.

Remove from syrup and enjoy hot or warm !

Notes:

a) Batter should be thick otherwise while piping into the hot oil you will not get the perfect shape.

b) Instead of idli rice raw rice / pacharisi  can be used.

c) Karupatti mittai is same but instead of sugar karupatti / palm jaggery is used and little chukku podi and cardamom powder is added for flavor.

d)  Do not over cook till crunchy and too crispy and brown then sugar syrup will not be absorbed into the sweet.

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Caramel Payasam Recipe / Easy Caramel Payasam Recipe / Caramel Kheer Recipe / Quick Caramel Payasam Recipe - Easy Payasam Recipes

 

Caramel Payasam

Ingredients

Sugar - 1/2 cup

Milk - 2 cups

Basmati rice - a handful

( wash the rice and soak it in water for 5 minutes, drain the water and pulse to a coarse mixture)

Salt a pinch

Chopped cashew nuts fried in ghee - 1 tbsp

Raisins fried in ghee - 1 tsp

Powdered cardamom - 1

Method

Heat a pressure cooker add the sugar in low flame keep stirring till the sugar melts and reaches to a light golden brown syrup. Do not cook too much then syrup can burn and the payasam will turn bitter.

Pour the milk gently make sure they don't sputter on you, mix well.

Now add the ground rice and give a mix , close the cooker with the lid and cook till one whistle. Switch off the stove.

Once cooled open the pressure cooker add the fried nuts , a pinch of salt and powdered cardamom powder and enjoy!

Note:

a) Instead of rice you can use millets or wheat rava.

b) Saffron can be added for extra flavor.

c) Be careful when making the syrup , if cooked too long the colour will become dark and the dish will taste bitter. The whole process should be in low flame.

d) The whole payasam process can be made in a heavy bottomed pan cooking in low flame for 30 to 45 minutes.

e) This payasam can be served hot or cold.

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Thirupagam Recipe / Thirubagam Recipe / Nellai Special Sweet Thirupagam / A Tirunelveli Sweet Recipe

Thirupagam

Ingredients

Besan / Kadalai maavu - 1 cup

Milk - 1 cup

Powdered cashew nuts - 1 cup

Ghee - 1 cup

Sugar - 2 cups

Saffron strings a generous pinch

A tiny pinch of edible camphor is optional

Thirubagam

Method

Dry roast besan in low flame till raw smell has completely disappeared, do not fry till colour changes, switch off the stove and let it cool.

To the besan add the milk, sugar and saffron string stir till there are no lumps. Now switch on the stove and in low flame cook till the mixture is getting thick and starts to froth.

Add ghee little by little till the mixture leaves the sides of the pan.

Add the cashew nut powder and edible camphor and mix till combined. Do not cook more than 2 minutes.

Switch off the stove and enjoy hot or warm!

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Kaaparisi Recipe / Kaapu Arisi Recipe / Aadi Perukku Kaapparisi Recipe / Aadi Perukku Kaaparisi - Aadi Perukku Recipes

Kaaparisi

Ingredients

Raw rice - 1/4 cup

Jaggery - 1/4 cup

Pottukadalai - a handful

Black sesame seeds - 1 tbsp

Coconut bits or Grated coconut - a handful

Cardamom crushed - 1

 Ghee - 1/2 tsp

Aadi Perukku Kaaparisi

Method

Wash and soak rice in water for 1 hour, drain out the water , spread the rice on a towel and dry inside the house till water has evaporated completely. Make sure there is no water in the rice.

Dry road the sesame seeds till they splutter. Dry roast pottukadai till colour changes. Roast the coconut in ghee till light brown.

Dissolve jaggery in water bring to a boil, filter to remove any impurities.

Pour it in a pan and boil till the syrup is thick, if you pour a drop of syrup into a small plate with water while rolling with your fingers they should form a soft ball. This is the right consistency to switch off the stove.

Take a bowl add the rice, sesame seeds, pottukadalai, cardamom powder , coconut and mix. 

Pour the hot syrup and mix till everything is well combined.

Enjoy!

Thaen Mittai / Then Mittai Recipe / Then Nilavu Recipe / Thaen Unda Recipe / Potti Kadai Special Thaen Mittai / Honey Candy Recipe / Thane Mittai Recipe

Then Mittai

Ingredients

Idli Rice - 1/2 cup
Urad dal - 1 & 1/2 tbsp
Salt a pinch
Orange food colour - a generous pinch
Baking powder - less than 1/8 tsp
Sugar for dusting as needed.
Oil to deep fry
Sugar - 1 cup
Water - 1/2 cup

Thaen Mittai

Method

Dissolve sugar and water in a pan, boil till the syrup reaches to one string consistency. Switch off the stove.
Wash and soak rice and dal together for 3 hours .Drain the water and add it to a blender.
Sprinkle water little by little and grind to a thick vada batter consistency.
Now add the food colour and baking powder and mix well.
Heat oil in a pan using your finger or spoon drop the batter into the hot oil.
In medium high flame deep fry the balls till the outer layer is very crispy.
Now drop all the fried balls into the warm syrup for 8 to 10 minutes mix in between to make sure all the balls are well soaked.
Remove the balls from the syrup and spread some sugar in a plate roll out these balls to make sure its well coated with sugar on all sides.
Your Thaen Mittai is ready to enjoy!

Note:

a) Do not add to much water while grinding batter should be thick.
b) Fry till the outer layer is crisp other wise they will become soggy when you add it in sugar syrup.

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Soojir Puli Pitha Recipe / Roshopuli Recipe / Rosho Puli Pithe Recipe / Bengali Pithe Puli Recipe / Rosho Puli Recipe - A Easy Bengali Sweet Recipe

Rosho Puli

Ingredients for the Kheer

Milk - 2 cups

Salt a pinch

Sugar or Jaggery - 1 tbsp

( add more or less according to your taste)

Ingredients for the dumplings

Sooji / Semolina - 1/4 cup

Grated coconut - 1/2 cup

Sugar - 3 tsp

Cardamom powder - a generous pinch

Method

Add very little water and coarsely grind the coconut , transfer to a pan add cardamom powder, semolina and sugar mix.

In low flame cook the mixture till it form a smooth non sticky dough, switch off the stove.

Cool the mixture and using your palm gently knead for a second to make sure there are no lumps.

Divide the dough into small smooth equal size balls.

Mean while boil the milk in a wide pan reduce the flame and add the prepared balls.

Cook the milk in low flame scraping the sides and bottom of the pan till all the balls are well cooked and starts to float on top.

If adding sugar add it at this stage and cook till dissolved. If adding jaggery switch off and then add.

Add a pinch of salt mix and serve hot.

Note:

a) Never add jaggery to boiling milk otherwise milk will curdle.

b) Don't skip the salt it will balance the sweetness in the dish.

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Flax Seed Payasam / Flax Seed Kheer / Kheer using Flax Seed - Flax Seed Recipes

Flax Seed Payasam

Ingredients

Powdered flax seeds - 1 & 1/2 tsp

Milk - 2 cups

( add more or less according to the consistency you need)

Sugar - 1 tbsp

( add more or less according to your taste)

Ghee - 2 tsp

Chopped almonds or cashew nuts - 2 tsp

Crushed cardamom - 1

Saffron strings few

Method

Heat 1 tsp of ghee in a pan add the flax seed powder and roast in low flame till raw smell has disappeared.

Add the milk, sugar and cardamom powder, boil in low flame for 2 to 3 minutes till well combined.

Heat 1 tsp of ghee and fry the nuts till light brown, pour it into the payasam and switch off the stove.

Garnish with saffron strings and serve warm.

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Carrot Kesari Recipe / Carrot Kesari Bath Recipe / Carrot Sheera Recipe

 

Carrot Kesari 

Ingredients

Rava / Sooji /Semolina - 1/2 cup

Chopped carrot - 1 cup

( grind it to a semi fine paste, add 1 tbsp of ghee and fry till raw smell has disappeared completely or fry the carrot paste it ghee add some water and pressure cook till soft .)

Boiling water - 1 & 1/2 cups

Sugar - 1 cup

( add more or less according to the sweetness of the carrot)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Saffron strings few for garnish

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Add the fried carrot paste and give a nice mix. Switch off the flame & keep it aside.

Boil water and pour this into the rava carrot mixture. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the sugar and ghee mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts , saffron strings & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

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Bhapa Doi Recipe / Baked Bhapa Doi Recipe / Bengali Bhapa Doi Recipe - Bengali Sweet Recipe

Bhapa Doi

Ingredients

Greek Yogurt / Hung Curd - 16 oz ( 454 gms )

Condensed milk - 1 tin ( 14 oz )

( I wanted it to be little sweet so added - 2 tbsp of sugar)

Sour cream - 1 tbsp (optional)

Saffron - a generous pinch

Chopped almonds and pistachio - as needed to sprinkle on top

Cardamom powder - 1/4 tsp

Bhapa Doi

Method

Add greek yogurt, sugar, condensed milk, cardamom powder, a tiny pinch of saffron and sour cream into a bowl. Gently whisk all the ingredients using a hand blender till smooth and creamy.

Pour the mixture into a tray or oven safe individual small containers. 

Preheat the oven to 400 deg.F once its well heated switch to 200 deg. F and bake for 45 to 1 hour.

Each oven is different so cooking time may vary,

Insert a tooth pick in the middle if it comes out clean then the mixture is cooked.

Remove from oven and cool completely, sprinkle nuts and saffron on top, refrigerate the Bhapa doi before serving.

Note:

You can also steam instead of baking. When steaming cover the mixture with an aluminum foil.

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Sahlab Recipe / Middle Eastern Milk Pudding Recipe / Middle Eastern Pudding Drink Recipe - Easy Quick Pudding Recipe

Sahlab

Ingredients

Whole milk - 1 & 1/4 cup

Corn flour - 1 tbsp

Sugar - 2 tsp

( or add according to your taste)

Cinnamon powder - less than 1/8 tsp

Rose essence - 1 or 2 drops

Desiccated coconut - as needed to sprinkle on top

Chopped pistachios as needed to sprinkle on top

Sahlab

Method

Dissolve corn flour in 1/4 cup of cold milk.

Boil 1 cup of milk and sugar together reduce flame and add the diluted corn flour and in low flame cook till thick , creamy and raw smell has disappeared.

Switch off the flame and add the rose essence and cinnamon powder, mix till well combined.

Pour it into a glass or bowl and sprinkle desiccated coconut and pistachio on top and serve hot, warm or cold.

An easy and quick winter drink/ pudding.

Note:

Do not add too much rose essence and cinnamon powder they will overpower the taste of the drink.

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Lauki Halwa / Lauki Ka Halwa / Dudhi Halwa / Doodhi ka Halwa Recipe / Bottle Gourd Halwa - Indian Dessert

Lauki Halwa

Ingredients

Bottle gourd /Lauki grated - 2 cups

( Peel the lauki grated it leaving the soft portion inside and the seeds)

Milk - 1 cup

Ghee - 2 tbsp

Sugar - 1/4 cup

( or add according to your taste)

Khoya/Mava crumbled - 1/4 cup

Cardamom powder - 1/2 tsp

Saffron strings few

Chopped pistachio and almonds together - 1 tbsp

Method

Heat 1 tbsp ghee and fry the lauki till raw smell has disappeared completely.

Pour the milk and cook the lauki till soft.

Add the crumbled khoya and cook till its thick add the sugar and remaining ghee and mix well.

Cook till the halwa leaves the sides of the pan, switch off the stove.

Add the nuts, saffron and cardamom powder, mix and serve them hot or warm.

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Milk Powder Burfi / Milk Powder Barfi / Easy And Quick Milk Powder Burfi / Milk Sweet

Milk Burfi

Ingredients

Nestle everyday milk powder - 4 cups
Sugar - 1 cup
( you can powder the sugar and then add too)
Milk - 1 cup
Ghee - 1/2 cup
Cardamom powder - a generous pinch
Chopped nuts of your choice - 4 tsp
( i used pistachio, melon seeds and chironji )
Rose essence - a drop ( optional)

Milk Burfi

Method

Grease a tray with ghee and keep it aside.
Take a non stick pan add ghee, milk and sugar mix it for a minute.
Add the milk powder and mix in low flame till there are no lumps.
Keep the flame in medium high flame and continue mixing till the mixture thickens and leaves the sides of the pan ( approximately 8 minute).Do not cook in high flame.
Once the mixtures has formed a soft dough switch off the stove. Add rose essence if using and mix.
Transfer it to the grease tray and spread it evenly.
Sprinkle the nuts and cardamom powder on top and gently pat it.
Cool the burfi completely ( i kept it in fridge for 10 minutes) and then cut into desired shape and enjoy!

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Gur Papdi Recipe / Gol Papdi Recipe / Sukhdi Recipe / Gujarati Gol Papdi Recipe - A Gujarati Sweet Recipe

Gur Papdi

Ingredients

Melted Ghee - 3/4 cup

( I used only 1/2 cup)

Wheat flour - 1 cup

Grated clean jaggery - 3/4 cup

Cardamom powder - 1/8 tsp

Sliced almonds - 1 tbsp

Gol Papdi

Method

Add ghee and wheat flour in a pan in low flame roast till nice aroma comes out and has changed its colour to light brown. Make sure the raw smell has completely disappeared . Switch off the stove and place it on a counter top.

Let this mixture cool for few seconds and add the cardamom powder and jaggery , mix well till combined.

Pour the mixture immediately into a greased tray , even the top using a spatula , sprinkle the almonds on top and press gently.

While still warm cut into desired shape and enjoy!

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Kinnathappam Recipe / How to make Kinnathappam / Steam Cooked Rice Cake in a plate / Easy and Instant Kinnathappam Recipe / Kerala Kinnathappam Recipe

Kinnathappam

Ingredients

Sona masoori rice - 1/2 cup

( wash and soak it in water for 3 hours)

Semi thick coconut milk - 1 cup

( add more or less according to the consistency needed)

Sugar - 2 tbsp

( add more or less according to your taste)

Cumin - little to sprinkle on top

Salt a pinch

Kinnathappam

Method

Drain the water from the rice add it into a blender pour coconut milk and grind to a smooth batter. Do not add water for grinding use only coconut milk.

Pour more coconut milk if needed to get a semi thick pouring batter consistency.

Add salt , sugar and mix till dissolved , grease a pan with coconut oil and pour the batter.

Sprinkle some cumin seeds on top , cover with a lid or cover with a foil and make few slits on top , steam till cooked. When inserted a knife in the middle must come out clean.

Cool slightly loosen the edges using a knife , cut into desired shape and enjoy!

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Mapillai Samba Puttu Recipe / Bridegroom Rice Puttu - Healthy Puttu Recipe

Mapillai Samba Puttu

Ingredients

Mapillai Samba rice / Bridegroom Rice - 1/2 cup

( wash the rice and soak it in water for at least 4 hours. Drain out the water and spread the rice on a clean towel for 15 to 20 minutes. Dry grind the wet rice to a semi coarse consistency ( sand texture).

Jaggery - 1 & 1/2 tbsp

( add more or less according to your taste, you can add sugar instead)

Salt a pinch

Grated coconut - 1/4 cup

Cardamom powder - 1/4 tsp

Fried cashew nuts in ghee - 1 tbsp

Ghee - 3 tsp

Method

Take the ground flour into a boil add a pinch of salt, sprinkle warm water little by little using your finger tips mix well.

When you hold the mixture with your fist they should hold the shape this is the right consistency.

Put the flour in a cloth fold and steam for 15 minutes or till cooked.

Transfer the puttu into a bowl and add the cardamom powder, ghee, fried nuts and coconut, mix and enjoy hot or warm.

Plain puttu can be enjoyed with Kadalai Curry too.

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Brown Sugar Kesari / Nattu Sarkarai Kesari / Kesari with Brown Sugar / Nattu Sakkarai Kesari - Easy Kesari Recipe

Brown Sugar Kesari

Ingredients

Rava /Sooji/Semolina - 1/2 cup

Water - 1 & 1/2 cups

Nattu sakkarai / Brown Sugar - 3/4 cup

( add more or less according to your taste)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Nattu Sakkarai Kesari

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.

Boil water and pour this into the rava. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the brown sugar and ghee and mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

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Dalgona Candy Recipe / Squid Game Dalgona Recipe / Korean Honeycomb Recipe / Korean Sugar Sponge Candy

Dalgona Candy

Ingredients

White sugar - 1 tbsp

Baking soda / Cooking soda - 3 pinches

( I added only 2 pinches)

Oil to grease the baking sheet and cookie cutter 

Squid game Dalgona Candy

Method

Grease the baking sheet and cookie cutter with oil and keep it ready.

Add sugar into a round deep ladle using a wooden chopstick keep mixing till they melt and changes to light honey colour syrup. Do not caramelize till dark they will turn bitter. Switch off the stove.

This syrup will be too hot so handle careful and avoid touching with your fingers.

Add the baking soda and mix quickly till they form foamy.

Pour it immediately on the greased baking sheet and insert a candy stick and gently press with a plate on top for a second and remove.

Press the cookie cutter in the middle to give a print , I used a metal bottle cap.

Do not cut it till the end. I used a small toothpick pricked and removed the edges to hold the shape (this step is optional)

Enjoy.

For Dalgona Coffe Recipe click HERE

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Jam Badam Wontons / Fried Sweet Wontons / Jam wontons / An Easy Sweet Recipe

Jam Wontons

Yeilds: 25 wontons

Ingredients

Vegetarian wonton wraps - 25
Oil to deep fry

Filling ingredients

Powdered almond/badam - 1/4 cup
Desiccated coconut powder1 tbsp heaped
Crushed cardamom -5
Mixed fruit jam - 3 tbsp
( use any jam flavor you like )
Dry milk powder - 1 cup
Milk - 3 tbsp
Ghee - 1 tsp

Method

Take a non stick pan add the jam, milk and milk powder in low flame keep cooking till it has thickened.

Now add the desiccated coconut and almond powder mix till everything is combined.

Add the cardamom powder and ghee mix it well till it leaves the sides of the pan.

Switch off the stove and cool the mixture.

Take a wonton wrap place 1/2 tsp of the filling in the middle, apply water to the sides of the wrap.

Bring the edges together and seal them well by pressing with your fingers or a fork.

Heat oil in a pan in medium high flame deep fry these wontons till crisp and brown on both sides.

Serve them warm.

Note;

a) Using these wonton wrap any kind of filling can be made ( sweet or spicy).

b) Sweetness was perfect for our family if you want it more sweet then add 1 or 2 tsps extra jam.
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Ragi Semiya Payasam Recipe / Ragi Vermicelli Payasam / Ragi Vermicelli Kheer - Payasam Recipes

Ragi Semiya Payasam

Ingredients

Cooked ragi semiya - 1/2 cup

( Cook according to the instruction given in the packet)

Milk - 3 cups

Brown sugar, white sugar or jaggery - 3 tbsp

( add more or less according to your taste)

Nuts fried in ghee - 2 tbsp

( I used cashew nuts , raisins and sara paruppu )

Desiccated coconut  or fresh coconut fried till brown in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Method

Boil milk till it is reduced to 2 cups now add the brown sugar, cooked ragi semiya , cardamom powder , nuts and coconut. Give a boil till combined and switch off the stove.

If you want a thin payasam then increase the milk quantity.

Serve hot.

Notes:

1. Once jaggery is added do not boil too much there are chances to curdle. Make sure there are no impurities in the jaggery.

2. Do not over cook the ragi otherwise they will turn sticky.

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