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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Gulkand Falooda / Gulkand Faluda / Dry Rose Petal Falooda / Falooda Recipe - Summer Drinks

Gulkand Falooda

Ingredients

Vanilla Ice cream - 2 scoops
Cold milk - 1 & 1/4 cups
Chopped nuts - 2 tsp
Rose syrup - 2 tsp
Gulkand - 1 tbsp heaped
( For Gulkand recipe click HERE)
Sugar as needed,add only if your gulkand is not that sweet
Chopped strawberries - 2
Cooked falooda sev/vermicelli - 1 tbsp
Soaked tukmaria seeds/ basil seeds/chia seeds/sabja seeds - 1 tsp
Tutti fruiti,some nuts and rose syrup for decoration.

Method

Cook falooda sev / vermicelli and keep it aside.
Soak the basil seeds in water for 20 minutes or till it doubles in size. Strain the water from the seeds.
Add the gulkand and 1/4 cup milk into a blender and make a smooth paste. If your gulkand is not that sweet then add some sugar while grinding.
Chop the nuts and strawberries.

Assembling

Take a tall glass pour rose syrup at the bottom.
Top it with vermicelli/falooda sev next add basil seeds.
Add the strawberry and then the gulkand paste.
Pour milk then a scoop of ice cream.
Lastly garnish with nuts,tutti fruit & rose syrup.
Serve them immediately!


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Sour Cream Murukku Recipe / Gujarati Chakri Using Sour Cream Recipe / Sour Cream And Rice Flour Chaklis - Easy Murukku Recipe

Sour Cream Murukku

Ingredients

Rice flour - 2 cups

Sour cream - 1 cup

Red chilly powder - 1 tsp

Ginger and Green chilly  paste - 1/2 tsp

Ajwain - 1/2 tsp

Jeera - 1/2 tsp

Sesame seeds  - 1 tsp

Hing - 1/4 tsp

Turmeric powder - 1/8 tsp

Salt to taste

Oil to deep fry

Method

Take a mixing bowl add all the above mentioned ingredients and mix well, sprinkle water if needed to get a soft dough.

Heat oil in a pan, take some dough & fill it into the murukku mould and press directly into the hot oil.

In medium high flame deep fry them till light brown colour and crisp , place it on a kitchen towel to remove excess oil if any.

Cool completely before storing it in a air tight container.

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Sweet Bread Toast Recipe / Sweet Bread Toast Recipe with Cardamom Powder And Nuts/ Crispy Sweet Bread Toast Recipe - Easy Teatime Snack

 

Crispy Sweet Bread Toast

Ingredients

Softened butter - 3 tbsp

Powdered sugar - 6 tsp

(add more or less according to your taste)

Powdered cardamom - 2

Chopped nuts of your choice - 5 tbsp

White bread slices - 4

( remove crust and cut into medium squares or long thick strips)

Method

Add butter, sugar, cardamom powder and mix well till combined.

Spread the butter mixture on top of each bread pieces , sprinkle generous amount of the chopped nuts on top. gently press.

Arrange all the prepared bread pieces on a baking tray lined with a baking sheet.

Bake at 350 deg.F. for 15 to 20 minutes or till brown and crisp.

Enjoy warm with tea.

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Murukku Varieties / South Indian Murukku Recipes

Murukku Varieties

Pottukadalai Murukku	Ribbon Murukku	Mixed Dal Murukku
Omapodi	Potato Murukku	Coconut Milk Murukku
Wheat flour Murukku	Kara Sev	Thenkuzhlal

Aloo Bhujia	Mullu Murukku	Boiled Dal Murukku
Besan Murukku	Sour Cream Murukku	Oats Murukku
Achu Murukku	Moongh Dal Murukku	Avocado Garlic Murukku

Achappam	Beetroot Murukku	Seepu Murukku
Quinoa Murukku	Pudhina Murukku	Tomato Murukku
Semiya Murukku	Badam Murukku

 

Spicy Thakkali Bajji Recipe / Thakkali Bajji Recipe / Tomato Bajji Recipe / Thakkali Bhaji for Idli . Dosa and Chapathi / Thakkali Kadayal Recipe

 

Thakkali Bajji

Tempering

Sesame oil - 2 tsp

Mustard and Urad dal together - 1 & 1/2 tsp

Jeera - 1/4 tsp

Red chilly - 1

Curry leaves few

Ingredients to be pressure cooked

Diced onion - 1 medium size

Ripe tomatoes - 2 large or 3 medium size

Red chilly - 4

Kashmiri chilly - 4

Garlic - 3

Salt to taste

( Pressure cook all the ingredients till soft and using a hand blender blend till all mashed)

Method

Heat oil in a pan and temper it with above ingredients.

Pour the hot tempering into the tomato mixture and mix well.

Best served as a side dish for  Idli . Dosa and Chapathi.

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Parangikai Paal Kootu Recipe / Paal Kootu Recipe / Sweet Pumpkin Milk Gravy Recipe / Yellow Pumpkin Milk Kootu Recipe

Parangikai Paal Kootu

Ingredients ground to a smooth paste

Grated coconut - 2 tbsp

Rice flour - 1 tsp

Milk - 1/2 cup

( grind all ingredients together to a smooth mixture)

Tempering

Coconut oil - 2 tsp

Mustard seeds - 1 tsp

Curry leaves few

Red chilly - 1

Other ingredients

Yellow pumpkin / Parangikai - 1 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Jaggery - 1 tsp

Slit green chillies - 2

Method

Add the pumpkin, green chillies , salt , turmeric powder and little water, cook the vegetable till soft.

Pour the ground mixture and jaggery and cook for a minute and switch off the stove.

Heat oil in a pan and temper it with mustard and curry leaves, pour the hot tempering into the kootu.

Mix and best served as a side dish for rice.

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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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Thanni Kolukattai Saurashtra Style / Neer Kozhukattai / Saurashtra Panim Dhowlo Recipe / Rice Dumplings Recipe / Neer Kolukattai Recipe

Thanni Kolukattai

Ingredients for the dumplings

Rice flour - 1/2 cup

Salt as needed

Hot water as needed

( Take rice flour and salt into a bowl pour hot water little by little , using a wooden spoon mix till you get a soft dough. Cover and rest for 5 minutes to cool, knead the dough to make sure there are no lumps. Divide the dough into small balls, using your thumb press each ball slightly in the middle. Keep these covered.)

Tempering

Ghee - 1 tsp

Jeera - 3/4 tsp

Pepper powder - 1/2 tsp

Thippilli / long pepper crushed - 1/8 tsp

Curry leaves few

Other ingredients

Water - 5 cups

Sesame oil - 1 tsp

Salt a pinch

Method

Pour water in a wide bowl add oil and salt bring it to a roaring boil. Gently drop the prepared kolukattai and reduce the flame to a medium heat.

Cook the kolukattai for 10 minutes or till they float on top. Mix once in between to avoid sticking to the bottom and for even cooking.

 Switch off the stove and remove the kolukkatai out from the liquid, save the liquid.

Heat ghee in a pan and temper with jeera and curry leaves, switch off the stove and add the thippilli powder and pepper powder.

Take a teaspoon of the tempering and mix it into the saved liquid ( Kolukattai cooked water) add the cooked kolukattai into the tempering and toss well till combined.

Enjoy the warm drink and Kolukattai hot.

Note:

Traditionally its made by grinding soaked parboiled rice to a thick dough and then rolled and cooked in the liquid. Today i have made it with store bought rice flour.

This is a traditional Saurashtra  recipe which is usually eaten when you have cough or cold.

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