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Tuesday, October 28, 2014

Masala chaas

Masala chaas is a mildly spiced buttermilk that is very good for digestion after heavy meal.There are many variations with this masala chaas like mint chaas, jeera chaas, beetroot chaas etc.

Masala chaas

Ingredients:

Serves 2 to 3 people

      • 1 cup – Yogurt / curd
      • 1/2 tsp – Ginger (chopped finely)
      • 1 small – Green chilli (deseed it)(or add as needed)
      • 4 or 5 nos – Fresh curry leaves
      • 2 tbsp – Chopped coriander leaves
      • 1/4 tsp – Roasted cumin powder
      • 2 to 3 pinches – Chaat masala powder
      • Salt to taste

Masala chaas process

Preparation method:

  1. Take a mixer grinder, add yogurt, ginger, green chillies, fresh curry leaves, coriander leaves, chaat masala powder, cumin powder and required salt, blend it well.
  2. Transfer it to a vessel, add 2 cups of water and mix well. Add water according to your wish.
  3. Serve cold by garnishing a pinch of chaat masala and roasted cumin powder on top.

Masala chaas

Notes:

  • You can make variation in this recipe by adding little mint leaves while grinding.
  • I wanted my chaas to be very thin, so i added 2 cups of water. If you prefer you can make it slightly thick.

Sunday, October 26, 2014

Paneer corn burger

Paneer corn burger is a simple burger prepared with paneer and corn as base. It was tasting yummy and kids will definitely love this burger. Good lunch box recipe for school going kids.

Paneer corn burger pic 2

Ingredients:

Yields: 4 burger

For making paneer corn patties:

      • 3/4 cup – Paneer crumbled
      • 1 medium – Potato (cooked and mashed)
      • 1/2 cup – Corn kernels (cooked)
      • 2 nos – Garlic
      • 1/4 inch – Ginger
      • 1 or 2 nos – Green chillies
      • 1/4 tsp – Garam masala powder
      • 1 tbsp – Corn flour
      • 2 tbsp – Chopped coriander leaves
      • Salt and pepper powder to taste
      • Maida for rolling
      • Oil for shallow frying

For making burger:

      • 4 nos – Hamburger buns
      • Chopped iceberg lettuce as needed
      • Sliced tomatoes as needed
      • Sliced onion as needed
      • 4 tbsp – Thousand island sauce / mayonnaise
      • Butter as needed
      • Salt and pepper powder to taste

Paneer corn burger process 1

Paneer corn burger process 2

Paneer corn burger pic 4

Preparation method:

  1. Take a mixer grinder, add cooked corn kernels, garlic, ginger and green chillies, grind them to a coarse paste. Set it aside.
  2. Take a mixing bowl, add crumbled paneer, crushed corn mixture, mashed potato, chopped coriander leaves, garam masala powder, corn flour, salt and pepper powder to taste, mix well.
  3. Divide the mixture into 4 equal portions and shape them into patties as shown in the picture. Dust them in maida flour and shallow fry them until they are golden brown on outside and well cooked inside. Drain them in paper towel and set it aside.
  4. Apply butter on both sides of burger bun and slightly toast them on a tawa. Place lower half of bun in a plate, place iceberg lettuce, paneer corn patty, thousand island sauce, sliced tomato, sliced onion, sprinkle salt and pepper powder over it.
  5. Cover with upper half of bun and press it tightly. Repeat the same process with rest of the bun. Paneer corn burger is ready and serve immediately with potato chips or french fries.

Paneer corn burger pic 3

Notes:

  • If you making this burger for kids then you can replace green chillies with just pepper powder.
  • You can use tomato ketchup along with thousand island sauce.
  • You can deep fry this paneer corn patties instead of shallow frying.

Paneer corn burger pic 1

Tuesday, October 21, 2014

Boondi laddu / boondi ladoo – Diwali sweets

Happy Diwali to all my readers and blogger friends.

Boondi laddu or ladoo is a popular Indian sweet usually prepared during festival time like Diwali. It is like a dream come true for me making this yummy laddu. I got this recipe from my cousin long back but i was bit hesitant to try because it is difficult to hold laddus when it is not properly prepared. But it was a big surprise for me and my family, it came out really well and tasted so good. Now i got confident that i can prepare this yummy laddu very perfect any time.

Boondi laddu

Ingredients:

Yields: around 15 laddus (depends on the size of laddus)

For making boondi:

      • 1 cup – Gram flour / besan / kadalai maavu
      • 1 pinch – Baking soda
      • 1 pinch – Yellow food color
      • 1 pinch – Salt
      • 1 tbsp - Ghee
      • 10 nos – Raisins
      • 10 nos – Cashew nuts (broken into pieces)
      • Oil for deep frying

For making sugar syrup:

      • 1 1/4 cup – Sugar
      • 1 cup – Water
      • 1/4 tsp – Cardamom powder
      • 2 nos – Clove
      • 1 pinch – Yellow food color (optional)

Boondi laddu

Preparation method:

Making of boondi:

  1. For making boondi laddu, you will need boondi making ladle or karandi, ladle to pour batter and another for draining them from hot oil. So you have to keep it ready before you start making boondi laddu.
  2. Take a mixing bowl, add sieved gram flour, baking soda, yellow food color and a pinch salt . First add little water and mix it well without any lumps.Then add more water little by little and make a slightly thin batter like dosa batter and mix it well.The batter should not be too thick or too thin.
  3. The consistency should be like dosa batter (as shown in the picture). If the batter consistency is not perfect then balls will not be round and it will have tails.
    To check if the batter is in correct consistency, first take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.
  4. Heat oil in a frying pan, then take the boondi ladle and pour a little batter on the ladle. The batter will fall through the holes into the hot oil (as shown in the picture).
    Fry the balls till they are well cooked, no need to wait until it gets very crispy like kara boondi and drain it on a paper towel. Continue the same process with remaining batter.

Boondi laddu process

Making of sugar syrup and laddus:

  1. Meanwhile take a vessel, add sugar, cardamom powder, cloves, yellow food color and water, bring it to boil and cook until you reach one string or thread consistency. Switch off flame and add fried boondi to the hot sugar syrup, mix everything well.
  2. Now heat little ghee in a pan, fry raisins and cashews to a slightly brown in color and add it to the boondi, let it cool for few minutes.
  3. By that time boondis would have absorbed entire sugar syrup. Make laddus immediately when it is still warm enough to handle, otherwise it will be hard to make laddus. I did not grease my hands, just take enough boondi, squeeze and press tight to shape the laddus.
  4. The syrup will ooze out while pressing which helps the laddus stay moist and soft, but it will become dry once the sugar get crystalized. Yummy laddus are ready to eat, store it in air tight container either outside for few days or refrigerate to keep it for long.

Boondi laddu

Notes:

  • Make laddus as soon as its warm enough to handle. Otherwise the sugar will get crystalized and it will be difficult to make laddu.
  • Adding yellow food color is optional. You can make it plain.
  • Keep everything ready before you start to make boondi. Batter consistency is very important to get perfect round boondi.So be very cautious while adding water.
  • When you drop the batter with the back of the spoon, If it drops and form balls with a tail, then add little more water to make it runny.  Following same spoon test, if the balls formed are very light and thin then the batter is very runny, so you can add little gram flour / besan to make it thick.
  • Once the batter is ready take a ladle full of batter and add it to the boondi making ladle. Let it fall down by itself or else tap it or spread it using pouring ladle so that it drops down.
  • The sugar syrup should be warm while adding boondis in it.
  • You can keep boondi laddu outside for few days if it is handle properly like do not use wet hand to take laddus out from the container. I used to refrigerate it in airtight container to keep them for little long.

Boondi laddu

Sunday, October 19, 2014

Ragi murukku–Diwali snacks

Murukku is always special at my home and think about making it healthy as well. I have already tried preparing murukkus like arisi murukku, butter murukku, mullu murukku, ring murukku and now comes ragi murukku for this Diwali. Ragi murukku prepared with homemade ragi flour, rice flour, roasted bengal gram and other spices. It came out crispy and tasted as good as any other murukku.

Ragi murukku

Ingredients:

Yields: around 20 to 25 murukku (depends on the size of murukku)

      • 2 cups – Ragi flour / keppai maavu
      • 1 cup – Rice flour
      • 1/2 cup – Roasted bengal gram flour / pottukadalai maavu
      • 2 tbsp – Butter
      • 1 tsp – White sesame seeds
      • 1 tsp – Cumin seeds
      • 1/2 tsp – Red chilli powder (or add as needed)
      • 2 to 3 pinches – Asafoetida
      • Salt to taste
      • Oil to deep fry

Ragi murukku

Ragi murukku

Preparation method:

  1. First dry roast pottukadalai or roasted bengal gram slightly and allow them to cool completely, grind them to a fine powder.
  2. Take a mixing bowl, add ragi flour, rice flour, roasted bengal gram flour, butter, white sesame seeds, cumin seeds, red chilli powder, asafoetida and required salt, mix well nicely and add enough water, knead into a soft and pliable dough. Set aside.
  3. Heat oil in frying pan, fill the murukku press with this dough with 1 star murukku hole plate. Grease ladle with little oil and make shape as shown in the picture and then drop them in oil.
  4. Deep fry them over medium flame for 1 or 2 minutes and then turn it gently. Fry them till they become crispy and well cooked. Since the colour of the ragi murukku is dark, you cannot check it by seeing the colour whether it is fried or not. So fry them until hiss sound stops completely. Use paper towel to remove excess oil. After murukku is cool down store in an airtight container.

Ragi murukku

Notes:

  • You need to wait till bubbles stop to make sure Murukku is well cooked.
  • The dough has to be in a correct consistency,should not be sticky or too hard.
  • Butter is must ingredient in this recipe since it helps the murukku to stay crispy for long.
  • You can also use 3 star murukku moulding instead of 1 star mould.
  • You can increase or decrease the quantity of red chilli powder as per your spice level.

Ragi murukku

Friday, October 17, 2014

7 cup burfi – Diwali sweets

7 cup burfi or 7 cup cake as the name indicates 7 cups of ingredients are used in preparing this yummy sweet. This is a popular Indian sweet usually prepared on special occasions like Diwali.

7 cup burfi

Ingredients:

Yields: around 20 pieces (depends on the size of burfi)

      • 1 cup – Gram flour / besan / kadalai maavu
      • 1 cup – Grated coconut
      • 1 cup – Ghee
      • 1 cup – Milk (room temperature)
      • 3 cups – Sugar ( i used 2 1/2 cup)
      • Chopped almonds for garnishing (optional)

7 cup burfi process

Preparation method:

  1. Grease a plate to pour burfi /cake when done. You will not have time to do later as everything happens very fast.
  2. Heat a tsp of ghee in a pan, add gram flour and fry until nice aroma comes. It takes 3 to 4 mins and then sieve it once so that there are no lumps found. Don't let gram flour to change its color.
  3. Bring back the sieved gram flour to the same pan, add grated coconut, sugar and mix well everything. Then add milk and once again mix well without any lumps.
  4. Finally add melted ghee and mix well. Keep stirring continuously over medium flame until you see the mixture is getting less sticky and easy to stir. Continue stirring until the mixture is not sticky anymore. Consistency should be like mysore pak or as shown in the picture, switch off the stove.
  5. Pour this mixture in a greased plate and spread it with spatula. Garnish burfi with chopped almonds on top. Allow them to cool for 7-8 minutes and then slice them into square or diamond shape. Remove from the plate and enjoy.

7 cup burfi

Notes:

  • If you prefer you can add 1/4 tsp of cardamom powder while adding coconut and sugar.
  • Always keep the flame in medium or low.
  • The overall process takes approximately 25 to 30 mins.
  • The consistency of 7 cup burfi will be same as mysore pak. Pour it immediately on greased plate and make slices after it cools down.
  • Since grated coconut is used in this recipe, it is better to keep this sweet in refrigerator rather than keeping it outside.
  • Though recipe calls for 3 cups of sugar, i prefer to use 2 1/2 cup of sugar instead.

7 cup burfi

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