Gulkand Recipe / Homemade Gulkhand / Rose Petal Jam / Rose Petal Preserve / - How To Make Gulkand At Home

Gulkand

Ingredients
Fresh Rose petals - 2 cups packed
( I used light pinkish red and pink variety )
Sugar - 2 cups
Honey - 1/2 cup
Cardamom - 2
( Powder only the seeds)
Method
Wash the rose petals and pat them dry.
Chop or pulse the petals to a coarse mixture.
Take a clean dry bottle place some petals then sprinkle the sugar repeat till you finish.
Close the bottle with a lid and keep it in sunlight.
Mix the gulkand with a clean wooden spoon once in 2 days.
After 7 to 10 days you will see the mixture is in brown colour and almost a jam consistency
Mix the honey and keep it for a day in sunlight.
Lastly add the cardamom powder mix and store it in fridge.
Note:
a) For quicker version just cook the whole mixture on stove top till it reaches to jam consistency.Cool and store it in fridge.
b) Usually pink roses ( Damask Rose in English or Pannir Rose in Tamil ) are used for making Gulkand.
c) There are lots of health benefits of having Gulkand its an Ayurvedic tonic,helps to remove toxins from body and purifies blood and many more.

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Chicken Samosa Recipe / Chicken Mini Samosas / Chicken Cocktail Samosa

Chicken Samosa

Yields :24 mini samosas
Ingredients for the outer covering
Maida / All purpose flour - 1 & 1/2 cups
Salt to taste
Ajwain - 1/2 tsp
Oil - 2 tbsp ( 6 tsp)
Water as needed
Filling Ingredients
Ground chicken - 1 pound ( 453.59 gms)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 3/4 tsp
Pepper powder - 1tsp
Turmeric powder - 1/2 tsp
Frozen green peas - 1/4 cup

Chopped onion - 1/2
Chopped green chillies -1
Chopped coriander leaves - a handful
Chopped mint leaves - 1 tsp ( optional)
Ginger and Garlic paste - 1 tsp heaped
Oil - 3 tsp
Thin Poha/Flattened rice - 1/8 cup
( use this only if your mixture looks very oily or watery,poha will help to absorb the liquid and your mixture will be dry and easy to fill )
Other ingredients
Oil to deep fry
Method
Take maida,ajwain,salt & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.
Heat oil in a pan add chopped onion,green chillies,ginger and garlic paste fry till light brown.
Now add the ground chicken and in medium high flame fry till its cooked.( Do not add any water).
Now add peas and all the dry powders fry till everything is well combined,switch off the stove,add coriander leaves & mint  leaves.Let the mixture cool completely.
Divide the dough into small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone
Take a spoon full of the chicken mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn our crispy.

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Homemade Digestion Medicine / Grandma's Digestion Medicine / Paati Vaidiyam For Indigestion / Home Remedies To Cure Indigestion

Homemade Digestion Medicine

Ingredients
Lemon : 12 small size
Jeera / Cumin seeds : 500gms.
Indu Uppu : 200 gms
( Or Himalayan rock salt).
Dry Ginger / Chukku : 100 gms.
Process :
Dry grind jeera into a coarse powder
Take Juice out of 12  lemons.
Dry grind Indu Uppu to a fine powder.
Grind dry ginger into a fine powder
Mix all the dry powders into the Lemon Juice.
Allow the slurry to dry in flat plate in shelter.
(NOT IN SUNLIGHT)
 Within 2 or 3 days you may remove the powder and store in cool dry place. 
Take 1/4 tsp of this powder and drink some water for any indigestion problem.

Courtesy: Mrs. M.J.Kanthamani my Grandma

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Mango Recipes

Eggless Mango Ice Cream	Mango Sago Pudding	Mango Kulfi
Mango Pachadi	Mango Peanut Chutney	Mango Ginger Pickle
Aam Panna	Instant Mango Pickle	Raw Mango Rice
Mango banana Smoothie	Avakai pickle	Mango Shrikandh
Apricot & Mango Sweet Pachadi	Mamadikaya Thurumu Pachadi	Mango Lassi

Mango Thokku	Jalapeno Raw Mango Thogayal	Mango Dal
Mango Rava Kesari	Mango Cake	Mango Pecan Pudding
Mango Mint Mojito	Mango Gulkand Lassi	Mango Mastani
Mango Banana Smoothie	Watermelon Mango Juice	Mango Salad Dressing
Mango Rose Delight	Korean Mango Milk	Mango Custard

 

 

 

 

 

 

Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe - A Traditional South Indian Rice Papad

Elai Vadam

Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Salt - 1/2 tsp or to your taste
Jeera/ Cumin seeds - 1 tsp
Banana leaf as needed
Oil little

Elai Vadam

Method
Soak the rice for 3 hours.Drain out the water & put it in a blender/Mixi.
Grind it with very little water to a smooth semi thick batter.
Make sure you don't add too much water while grinding,you can always add later if its thick.
Add salt & jeera to the batter & mix.
Add a drop of oil to the banana leaf and grease it.Pour a ladle of batter & evenly spread it.Make sure you spread it very thin.( see picture)
Steam these leaves for 2 minutes till the leaf colour changes & your vadams are cooked.
Cool for a minute & gently peel them off .
Spread a clean white cloth & place these steamed vadams on them.
Dry them in sun or inside the house with fan on.
Dry them completely & store them in a container.
Deep fry them in oil & enjoy.
Note:
a) Hing & ground green chilly paste can also be added.Jeera can be replaced with ajwain.
b) Batter should be slightly runny than dosa batter.
c) Do not grease the leaf with too much oil then you won't be able to spread the batter evenly.
d) No need to ferment the batter for this vadam.

Courtesy: rakskitchen

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Watermelon Lemonade / Fresh Watermelon Lemonade Recipe- Summer Drinks

Watermelon Lemonade

Ingredients

Chopped watermelon-2 cups
Lemon-1/2
(squeeze out the juice)
Salt a pinch
Crushed mint leaves - 5 leaves
Grated ginger-1/2 tsp
Sugar (add only if  needed )
Water required amount to dilute
Method
Take a blender add the watermelon cubes.ginger and mint puree till smooth liquid
Strain this mixture using a mesh strainer.
Add cold water,lemon juice and a pinch of salt,mix well.
Serve them cold.

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Sorghum Dosa / Jowar Dosa Recipe / Cholam Dosai Recipe - Millet Recipes

Sorghum Dosa

Ingredients
Sorghum/Jowar/Cholam - 1 cup
Idli rice - 1/2 cup
Urad dal - 1/4 cup
Methi/Fenugreek seeds - 1/8 tsp
Salt to taste
Oil to make dosa
Method
Wash and soak jowar for 8 hours and remaining ingredients ( except salt) for 3 hours.
Now grind all together to a semi thick smooth batter.Add salt mix and leave it to ferment for 8 hours.
Your batter is ready for use,heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

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Radish Mint Chutney / Mooli Mint Chutney / Mullangi Pudhina Thogayal

Radish Mint Chutney

Ingredients to be fried till raw smell disappears
Chopped radish/mooli/mullangi -1 cup
Mint / pudhina leaves-1/2 cup
Green chillies-3
Salt to taste
Turmeric powder-1/4tsp
Jeera-1/2tsp
Garlic-1
Coconut -1tbsp
Tamarind-1tsp
Oil-1tsp
(Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste)
Tempering
Oil-1tsp
Mustard,Jeera/cumin,Urad dal-each-1/4tsp
Curry leaves-5
Method
Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste.
Heat oil in a pan temper it,pour it on the ground chutney,mix.
Best served with plain rice.

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