Showing posts with label Festival Recipes. Show all posts
Showing posts with label Festival Recipes. Show all posts

Baadusha

Author: Aarthi / Labels: ,

Paadusha is like a mini donut. My mom made this sweet. It's a yummy treat with flaky and sweet layers!!



Ingredients:
5 cups maida
1/2 cup heavy cream or thick layer of milk +1/4 cup cream from yogurt
1/4 cup ghee
2 tsp butter
1/4 tsp soda
1 pinch of salt

Oil for frying
Sugar 3 cups
Water as required

Method:
Rub the heavy cream, ghee, butter, yogurt, soda and salt to form a paste. Pour maida  little by little and form a dough like puri dough consistency. Roll the dough with a rolling pin. Make circle shapes. Deep fry the circle shapes.



Pour sugar and water till sugar is immersed in water.  Boil the sugar and water till you get a 2 thread consistency. Dip the deep fried circles in the sugar syrup and take them out immediately and cool them. The sweet treat is ready to be served!

0 comments

Kara Kozhakattai

Author: Aarthi / Labels: ,



 
 Kara Kozhakattai/ Uppu Kozhakattai

Ingredients:
for the outer covering
1 cup Idiappam flour or rice flour
1 1/2 cup water
1 pinch salt
1/4 tsp oil

for the filling or poornam
1 cup urad dhal
green chillies
salt to taste
Oil and mustard for seasoning

Soak urad dhal for 2 hrs. Grind coarsely with green chillies and salt.
Steam the paste in idli cooker. Crumble the steamed paste. Splatter mustard in some oil and saute the crumbled pieces. Keep aside.


Boil water with salt and oil. Pour the idiappam flour slowly in water and keep stirring
to form a dough like consistency. Make cup shapes with the dough and fill the filling/poornam
Close the cup to form kozhakattais. Steam the kozhakattais.


Serve hot and enjoy!!

1 comments

Rava Laddu

Author: kittymatti / Labels: ,




Ingredients

Rava/ Semolina 2 cups
Sugar 2 cups
Ghee 1/2 cup
Cashews broken, a handful
Cardamom powder 1/4 tsp

Roast rava in a dry pan till it changes color by a few shades
Grind it in a mixie into a fine powder
Next, grind sugar into a fine powder.
Mix rava, sugar and cardamom into a dry mixture
Heat ghee in a pan and when hot drop the cashew pieces, when the cashews turn golden brown, remove from heat and pour it on the mixture.
While still warm mix ghee evenly and in that heat roll out the mixture into balls/laddus.
Store in an air-tight container or refrigerate.
You can also a try a diabetic version of this recipe by substituting sugar with splenda.
















5 comments

Coconut burfi

Author: kittymatti / Labels: ,

Coconut Burfi (with condensed milk)

 Ingredients

4 cups dry shredded coconut
1 can condensed milk 14 oz
2-3 drops of rose essence
A handful of pistachios and almonds
1/2 tsp cardamom powder
1 tsp ghee for greasing the plate

Roast the dry coconut in a dry pan for a few seconds
Next mix together coconut powder, rose essence, condensed milk and cardamom powder and continue to heat till it is a solid dry mass.This takes a few minutes.
Once the mixture is ready, pat the mixture by pressing with your hands on a greased plate
Grind the nuts to a coarse powder and layer it on the burfi mixture.
Freeze the mixture atleast for 1 hour.
Make diamond shaped burfis using cookie cutter
Burfi is ready to be served.

9 comments

Nombu Kuzhakattai

Author: kittymatti / Labels: ,

Nombu Kozhakattai



Photo and Recipe courtesy: Padmini, Srinivasan (my parents)

This kind of kuzhakattai is generally prepared once a year for the nombu festival. The recipe is very simple and these kuzhakattais can be made very quickly.

Ingredients:

1 cup rice flour
1 cup powdered Jaggery (Gur)
2 1/2 cups water
1 tbsp ghee
1 tsp karamani (cowpea)
1/2 tsp broken cashews
1 tsp tiny coconut pieces
1/2 tsp raisins( optional)
1/2 tsp elachi powder (cardamon)

Soak cowpea and pressure cook till soft (just sprinkle water and cook)
Fry the cashews and raisins together in ghee and keep aside.

Dry roast rice flour in a kadai. Keep aside
Now in an empty kadai, add jaggery, water and let it come to a boil till the jaggery just dissolves.
Add cashews, raisins (along with the ghee), coconut pieces, cowpea, cardamom to this mixture next.
Add the roasted rice flour quickly stirring the mixture with your other hand to prevent the formation of tiny lumps
The mixture gets cooked very fast.
Turn off the heat and let it cool
Apply oil in your hands and roll out into elongated balls and steam it in a pressure cooker for about 12-15 min.
Kuzhakkatais are now ready. Serve with yummy butter!

12 comments

Badam Kheer / Badam Payasam

Author: kittymatti / Labels: ,



Photo and recipe courtesy: Aarthi (my sister)

Badam Kheer! Yumm! This is one of the easiest and tastiest kheers I have known.. Loaded with the goodness of badam...a pure delight...! This recipe goes to Shanti Krishnakumar's sweet time event


Ingredients:
5 + 1/2 cups milk
1 cup badam/almonds
2 pinches orange food colour
4-5 strands saffron
3/4 -1 cup sugar (vary to suit your taste)
1/2 tsp elachi powder (cardamom powder)

If you are using whole badams with skin, soak it hot water for 15 minutes and peel off the skin.
If using slivered peeled badam, soak it in 1/2 cup milk first.
Grind the badam to a paste (need not be fine)
Transfer milk to a kadai, bring to boil
After it boils for about 5 minutes, add the badam paste, sugar, elachi powder, saffron and food colour
Let it boil for 10 more minutes or till the desired thickness is achieved.
Garnish with slivered almonds.
Serve hot or cold!

18 comments

Semiya Payasam / Vermicelli Pudding (200th post!)

Author: kittymatti / Labels: ,

Photo Courtesy: Padmini, Srinivasan (my parents)

Yipee!!!!! Very very proud to announce the 200th post! It has been about 3 months since we started this online cookbook...
This calls for a sweet celebration....Here is our lovely Semiya payasam recipe...
A big 'Thank U' to all the authors and contributors for their awesome recipes and appetizing pictures!


Semiya Payasam
Photo Courtesy: Aarthi (my sister)
Recipe Courtesy: Padmini, Aarthi


Ingredients:
Semiya/ Vermicelli - 1 cup
Water- 2 cups
Milk - 1+ 3 cups
Sugar-1 cup (you can add 1/4 cup more if you like it very sweet)
2 tbsp raisins
3 tbsp cashews
1+2 tsp ghee
Saffron-5 strands
A pinch of orange food colour- optional
Elachi (cardamom) powder 1/2 tsp


Roast semiya with a tsp of ghee till it slightly changes colour. Keep aside.
Add water and 1 cup milk and bring it to a boil
Stir in the roasted semiya and allow it to cook completely
Add sugar and mix well.
Add the remaining milk, elachi powder, colour (optional) and saffron
Boil till it starts to thicken.
Fry cashews and raisins in another pan with some ghee. Transfer it to the payasam!
Enjoy payasam hot or cold!

16 comments

Peanut Candy (Kadalai Urundai/ Mittai)/ Chikki

Author: kittymatti / Labels: ,



Kadala Mittai

Recipe and Photo Courtesy: Rathi (my cousin)

This is the Kadala urundai recipe from my cousin Rathi. All of us at home love peanut candy either in the form of tiny rolls or slabs (chikki). Rathi makes it really well and the best part is that she makes it in minutes in microwave! This recipe serves 3. Working time 10 minutes.

Ingredients:


50 grams of roasted broken groundnuts (deskinned)
6 tbsp of Grated Jaggery / Gur
1tsp of Cardamom Powder
Procedure:


Heat jaggery at high in Microwave for 1-2 mins with monitoring to let it melt
Test a drop of melted jaggery in water if it hardens,its the correct consistency.
Add the roasted nut and cardamom powder and mix well.
Let it cool for a while. When just warm make balls of it and let it aside for it to cool.
Yummy Kadalai urundai in 10 minutes at your home.


This recipe goes to Mahimaa's 15 minute cooking event

11 comments

Rava Kesari

Author: Priya / Labels: ,

Rava Kesari


Photo Courtesy:Srinivasan & Padmini(my parents)

INIYA TAMIZH PUTHAANDU VAZHTHUKKAL!!

Ingredients:

1/2 cup rava
11/2 cup water
½ -3/4 cup sugar
½ tsp Cardamom powder
8 Raisins
4 cashews-cut in half
Orange food colour/Saffron-a small pinch
Ghee 2tsp, Ghee for mixing, 1/2 cup

Cooking directions:

-In a pan, add about ½ tsp of ghee and roast the rava on a low heat, stirring constantly, till it gets slightly brown and gives an aroma. Remove from pan and keep aside.
-Then add 1tsp of ghee and fry the raisins and cashews, on low heat till raisins puff up. Remove from pan and keep aside.
-Add water to the pan and bring to a boil. Add the rava and stir swiftly till it thickens up. Add saffron/food color.
-Add sugar and let it dissolve completely
(If using saffron, soak a few strands in a little warm milk for 10 min before adding. If you use turmeric, the kesari will be yellow rather than orange. In this case you can add 1/2cup cubed pineapple pieces and call it pineapple kesari)
-Add cardamom powder and give it a quick stir. Add more ghee if desired.
-Transfer while hot to a mould greased with ghee.
-Let it cool for 10 min and topple on a plate. Garnish with raisins and cashews
-This sweet can be served hot or cold


6 comments

Sheera

Author: Priya / Labels: ,

Sheera

Recipe and Photo Courtesy:Priya(my friend)

Ingredients:

3/4 cup rava/semolina
11/2 cup water
1 cup condensed milk
½ tsp Cardamom powder
10 Raisins
5 cashews-cut in half
2 tsp-Almonds sliced
Orange food colour/Saffron-a small pinch
Ghee 21/2 tsp

Cooking directions:

-In a pan, add about ½ tsp of ghee and roast the rava on a low heat, stirring constantly, till it gets slightly brown and gives an aroma. Remove from pan and keep aside.
-Then add 1tsp of ghee and fry the raisins and cashews, on low heat till raisins puff up. Remove from pan and keep aside.
-Add water to the pan and bring to a boil. Add the rava and stir swiftly till it thickens up. Then add the condensed milk and let the mixture thicken again on low heat. Add saffron/food color.
(If using saffron, soak a few strands in a little warm milk for 10 min before adding)
-Add cardamom powder and cashews and give it a quick stir.
-Transfer while hot to plate greased with 1 tsp of ghee and mould it to the shape of the plate with a spatula.
-Let it cool for 10 min. Cut into diamond shaped pieces.
-Stick in a raisin for each piece.
-Garnish with sliced almonds
-This sweet can be served hot or cold

6 comments

Poli / Boli / Puran Poli / Obbattu

Author: kittymatti / Labels: , , ,

Sweet Poli

Photo Courtesy: Padmini and Srinivasan (my parents)

We make poli atleast twice a year. We make it for Saraswathi Pooja and Bhogi.

At home, we make poli in two ways. My mom makes poli with channa dal and jaggery while my granny makes it with channa dal and sugar. You can make it either way. I like both the recipes

Ingredients:

For the filling:
1 cup channa dal
1 cup powdered jaggery (gur) or 1 cup sugar
1/2 tsp elachi (cardamom) powder
1 tbsp ghee

For the covering:
1 cup maida (all purpose flour)
1/4 tsp turmeric
1/3 cup oil
a pinch of salt
water for kneading
Ghee for roasting.

Mix together flour, turmeric, a pinch of salt in a mixing bowl. Add oil and mix evenly. Slowly sprinkle water and knead to a dough. Keep aside. Close with a wet paper towel and allow it to rest atleast for 3 hours.

Pressure cook channa dal. Drain out excess water and blend cooked dal and jaggery/sugar and cardamom together in a food processor/mixie.

Add ghee in a kadai, stir in the dal-sugar/gur paste and stir well continuously till most of the moisture is gone. It should be like a ball of dough. allow it to cool. This is the filling (puran)

Assembling the Poli
Pinch out a small ball of the dough. Flatten it out to the size of puri. Make another puri. Add the puran (about 2 tbsp) on top of one puri and close with the other. Seal the edges with wet hands. Press with hands. Roll it out with a rolling pin as this as possible to the size of a chappathi. Use sufficient flour for dusting (while rolling).

You can also add the puran in the centre of 1 puri and fold the ends together like a purse with wet fingers and flatten out to the size of chappati.

Add the poli on a hot tawa. Let it cook till some brown spots appear on one side. Flip it, after a few seconds, add a tsp of ghee and roast till golden, flip again and roast with a tsp of ghee on the other side. Smear a little more ghee on top of it and serve hot!


2 comments

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