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Saturday, October 18, 2014

Badam Burfi Recipe / Almond Burfi Recipe / Indian Almond Fudge Recipe - Diwali Recipe

Step by step method/picture to make Badam Burfi

images for Badam Burfi Recipe / Almond Burfi Recipe / Indian Almond Fudge Recipe - Diwali Recipe
Badam Burfi
Yields : 25 medium pieces
Ingredients
Almonds/Badam paste-1 cup
( soak 1 cup badam and grind it with 1/2 cup milk to a fine paste )
Sugar -1 & 1/4 cup
Water-1/2 cup
Milk-1/2 cup
Saffron strings few
Butter-1 stick ( 1/2 cup or 113gms)
( cut butter into cubes)
images for Badam Burfi Recipe / Almond Burfi Recipe / Indian Almond Fudge Recipe - Diwali Recipe
Badam Burfi

Method
Grease a square pan with ghee & keep it aside
Soak almonds in warm water for 1 hour.
Peel the skin off from the almonds.
Put this in a mixi jar,pour milk & grind to a very smooth thick paste.Igot 1 cup thick paste.
Dissolve sugar in water & boil.Boil till the syrup comes to a nice one string consistency.
Now pour the almond paste & in low medium flame keep stirring for about 10 minutes.
Make sure the mixture does not burn or sticking to the bottom of the pan.
When the mixtures is becoming thick start adding the butter cubes in intervals.
the mixture will start to absorb the butter & will give a glossy look.
Repeat till all the butter is finished,cook the mixture for another 5 minutes or till it starts leaving the sides of the pan.Add the crushed saffron strings & mix.Do not over cook your burfi they can crystallize.
Pour this mixture into the greased pan ,spread it evenly with a greased spoon.
While still warm cut into cubes & enjoy!
Note:
a) Do not use more milk while grinding,we need a thick paste.
b) A nice one string consistency is needed otherwise your burfi will turn to halwa.
c) I added saffron for extra flavour,its totally optional.
d) The whole process should be cooked in medium low otherwise the mixture will stick to the bottom & burn the dish.
e) I use butter because it retains the white colour,you can add ghee too.If using ghee then reduce the quantity.

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Friday, October 17, 2014

Aloo Bhujia Recipe / Aloo Sev Recipe / Potato Sev Recipe / Aloo Bhujia Sev Recipe - Easy Diwali Snacks

images of Aloo Bhujia Recipe / Aloo Sev Recipe / Potato Sev Recipe / Aloo Bhujia Sev Recipe -  Easy Diwali Snacks
Aloo Bhujia
Ingredients
Boiled & mashed potato - 2 medium
Salt to taste ( less than 1/2 tsp)
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Garam masala - 1/4tsP
Lemon juice - 1tsp
Sugar - a generous pinch
Besan - 1 cup
Oil-to deep fry
Method
Cook the potatoes till soft,mash them well.Make sure there are no lumps.
Take a mixing bowl add all the above ingredients except oil.
Mix well to make a soft dough.No need to add water if needed sprinkle some water.
Heat oil in a pan,fill the dough in the omapodi or idiappam press.
Press directly into the hot oil,do not over crowd.
In medium high flame deep fry till crisp & golden brown on all sides.
Remove it on a kitchen paper.Repeat till all the dough finishes.
Cool completely & slightly crush with your hands to break,sprinkle some chaat masala on top .
Toss well & store them in a air tight container.
Note:
a) Water is not needed to form a dough,if needed sprinkle very little water.
b) Make sure the potatoes are mashed well & has no lumps.
c) Sprinkle chaat masala & dry mint powder on topfor extra flavour.
d) Hot oil or butter is not need while making the dough.
e) If dough is sticky grease your hand to fill into the press.

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Thursday, October 16, 2014

Thenkuzhal Muruku / Thenkulal Recipe /Thenkuzhlal Recipe / Thenkuzhlal Murukku Recipe - Diwali Recipe

Step by step method/picture to make Thenkuzhal Murukku...
images for Thenkuzhlal / Thenkuzhal Murukku
Thenkuzhal
Ingredients
Rice flour-2 cups
(I used the store bought)
Urad dal flour-1/4 cup
(I used the store bought)
Salt-1tsp
Hing-1/4tsp
Jeera/Cumin seeds-1 & 1/2tsp
Melted butter-2tbsp (6tsp)
Water- as needed
(It took 1 & 1/4 cup for me)
Oil-to deep fry
images for Thenkuzhlal / Thenkuzhal Murukku
Thenkuzhal
Method
Put all above ingredients in a bowl except oil.Add the melted butter & mix it till it forms crumbs.
Pour water little by little & make a soft dough.
Heat oil in a pan,take some dough & fill it into the murukku mould.Press this directly into the hot oil.
In medium high flame deep fry them till light brown colour place it on a kitchen towel to remove excess oil if any.
Cool completely before storing it in a air tight container.
Note:
a) If using whole urad dal then dry roast & powder the flour.Then sieve & use the fine flour while making murukku.
b) Always keep the dough covered with a wet cloth or plate to avoid drying.
c) Some use the ration as rice 4 cups & urad flour-1 cup.
d) This murukku is usually white so do not over fry & loose the colour

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Wednesday, October 15, 2014

Mutton Kholapuri / Kolhapuri Mutton Recipe / Maharashtrian Goat Meat Curry / Kolhapuri Mutton Curry

Kolhapuri Mutton Curry
Ingredients dry roasted in 1tsp oil & ground to a smooth paste
Poppy seeds-1& 1/2tsp
Sesame seeds-1tsp
Coriander powder-1tsp
Red chillies-4
Pepper-1tsp
Fennel seeds-1tsp
Cinnamon-a small piece
Jeera/Cumin-1/2tsp
Cardamom-1
Cloves-2
Coconut-4tsp
Nutmeg-less than 1/8tsp
Methi seeds-10
Other ingredients
Mutton/Goat meat-1/2 pound
Salt to taste
Turmeric powder-1/4tsp
Oil-6tsp
Chopped onion-1/4
Chopped tomato-1
Ginger & Garlic paste-1tsp
Method
Marinate the mutton with salt ,turmeric powder & ground masala for 20 minutes.
Heat oil in a pressure cooker,fry the onions till light brown,add the tomato,ginger garlic paste & the marinated mutton.
Fry for 2 minutes,pour 2 cups of water & pressure cook till done.
Garnish with coriander leaves & serve it hot with rice or roti.

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Non Vegetarian Rice Recipes / Non Vegetarian Biriyani Recipes / Indian Non-Vegetarian Rice Recipes

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