Milk Peda

Tried this delicious doodh/milk peda recipe from Vidhus kitchen..it turned out to be perfect and very tasty ..

Ingredients

Milk powder -2 cups

Condensed milk - 1 cup

Bit of cardamom powder

Butter -3 tbsp

Chopped nuts

Mix the condensed milk and milk powder well and heat it in low flame..keep stirring the same until it gets thick. Add the cardamom powder, mix and let it cool for some time. Make pedas and add some chopped nuts in the center. 

A quick and very easy sweet done with very less ingredients.

Butter Badushah

Its raining sweet and savories in the blogging world for the upcoming Deepavali festival..I also finally tried out something that I have never tried earlier - Badushah. The recipe is as it is from one of my favourite blogger - Sharmilee of Sharmis passion..Also have a look at Raji's version at Raks kitchen with recipe and video for Badushah but with a different measurement for ingredients. Both of them have provided step by step instructions with special tips and leave no space for going wrong in any way......

Ingredients

1.5 cups of all purpose flour

1/4 cup unsalted butter at room temperature

2 tbsp beaten curd

1 tsp sugar

1.5 tbsp oil

1/2 tsp cooking soda

1/2 cup sugar

Cardamom powder for flavour

3/4 cup water

Bit of lemon juice

Water as required

Oil to fry

Mix the butter, oil, sugar, curd and soda well. Slowly add in the flour and keep mixing it well. Finally add water as required to get a soft dough. Keep aside for 10 minutes and prepare the sugar syrup by that time.

Heat the sugar and water to get a single string consistency. Add in the lemon juice and cardamom powder and keep aside. Make small balls of the dough and flatten them slightly. To make the corners decorative, have a look at the videos at Sharmis blog or Raks kitchen. 

Heat oil in medium flame. Put a small piece of the flour to check the heat. If it pops up immediately, put in a few pieces of the badushah and switch off the stove. Dont disturb it and let it cook in the oil. When the bubbles settle down, switch on the stove again and cook on medium flame till golden brown. Drain excess oil in a tissue paper and dip in the sugar syrup. Let it stay soaked for 2-3 minutes and then transfer to a greased plate. Repeat for rest of the dough.

Although it takes a reasonable time to prepare these, the end results are just fantastic. Garnish with cardamom powder or saffron strands.

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Thavalai vadai

Ingredients

2 cup mixed dals [redgram dal (tur), greengram dal (moong), bengalgram dal (channa dal) and blackgram dal (urad dal)]

1 cup rice

Salt to taste

2 red chillies

Few curry leaves

Finely chopped coriander leaves

1/4 tsp asafoetida

Oil to fry

Soak the dals and rice together for 3 hours minimum. Grind it to a coarse paste with red chillies adding a little water. Heat 2-3 tbsp oil and add curry leaves and asafoetida. Add it to the batter. Add salt, finely chopped coriander leaves and mix well.

Heat oil and when hot, pour in a big spoon full of the batter in the oil. Repeat for more vadas. Fry till golden brown and crisp on both sides.

Serve hot with chutney/sambar.

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Palak sev

Ingredients

1 cup gram flour

1/2 cup rice flour

Salt to taste

1 cup chopped palak (cook for 2 mins and grind to fine puree without adding much water)

1/2 tsp thymol seeds/ajwain

Oil to fry

Make a slightly loose dough of the flours, salt, thymol seeds and palak puree. Put it in the sev press machine and press directly in hot oil. Fry till the sev is cooked and starts changing colour.

Healthy palak sev ready.

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Pusnikaai (Pumpkin) halwa/Kashi halwa

Pumpkin/Ashgourd/Kashi halwa was this year's Diwali special at my sil's house..She sent in this pic to share on the blog.

Ingredients

1/2 kg pumpkin/ash gourd/poosanikaai

1 cup sugar

1/2 cup boiled milk

1 tsp cardamom powder

Roasted cashews

Pinch of red orange colour

2-3 tbsp ghee

Peel the skin of the pumpkin and grate it. Squeeze out the excesswater from the pumpkin. Heat half the ghee and fry the grated pumpkin for 5-7 minutes. Add milk and a little water and allow the pumpkin to cook well. Add sugar, remaining ghee, cardamom powder and the food colour. Mix well and cook till it starts leaving the sides of the vessel. Garnish with roasted cashews.

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7-cup burfi and Diwali specials

Here is my spread of sweets and savouries for Deepavali this year..I made Rava ladoo, Rice payasam and Gulab Jamun for sweets and Palak Sev, Manakombu and Thavalai vadai..Palak sev and Thavalai vadai recipes to follow soon..

These go to Priya for her Diwali feast event and to Purva for her Diwali Dhamaka event

My mom sent over this dish specially made for Deepavali..A very simple method of making this dessert is as follows

Ingredients

1 cup gram flour
1 cup boiled milk
1 cup ghee
1 cup grated coconut
3 cups sugar
2 tsp cardamom powder

Mix all the ingredients well. Now heat it in a non stick vessel and keep stirring on low heat for some time till it becomes a big lump and starts leaving the sides of the vessel. Transfer it to a greased plate and allow it to cool for some time.

When it becomes semi-solid, cut with a greased knife to desired shaped pieces.

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Sattu maavu/atta burfi

Ingredients

1 cup sattu maavu/atta (nutritious flour made of various grains, nuts readily available in stores)

1/2 cup milk powder

3/4 cup sugar

1 tsp cardamom powder

1/2-3/4 cup ghee

Heat the sugar with some water to get one string consistency syrup. Slowly add in the flour and milk powder and keep stirring well without lumps. Add cardamom powder and mix well. Add ghee little by little and keep stirring continuously till the ghee is absorbed and the mixture gets thick.

It should become one big lump, frothing and start leaving the sides of the vessel. Immediately transfer to a greased plate and pat with a greased spoon to get even surface. Cut into desired size pieces and allow it to cool.

Healthy and nutritious burfi ready..

This goes to Sireesha for her Sweet series event

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Badam burfi and Second blog anniversary

Credits: Google
Simple Indian Food completes 2 years of blogging today..

Thanks to all friends, bloggers and visitors of the blog for all the continued support and encouragement..Each and every comment, suggestion and mail of yours is worth millions..

A special treat of badam burfi for all of you-

Ingredients

1 cup badam soaked in warm water for 2 hours
1 cup gram flour
1 cup ghee
2 tsp cardamom powder
2 cups sugar (adjust as required)

Heat 2 tsp ghee and roast the gram flour till you get a nice aroma. Keep aside. Grind the badam to a smooth paste using a little milk.

Heat sugar with 1 cup water and allow it come to a 2 thread consistency. Add the badam paste and mix for 2-3 minutes. Then add the gram flour to it and keep stirring it well. Add cardamom powder and then ghee little by little to the mixture and continue to stir till the mixture starts frothing well. Transfer to a greased plate and allow it to cool for a while. Cut into desired pieces.

Update: The roundup for the WYF:Breakfast event is being worked out and should be ready in a day or two..

Ragi diamond cuts

Ingredients

1 cup ragi flour
1/2 cup maida/all purpose flour
Salt to taste
Oil to fry

Make a soft dough of ragi, all purpose flour,salt and water. Roll into medium thickness chapatis and cut them into small squares or diamond shapes. Deep fry them in hot oil till crisp and done..Dont let it turn black, else it will be bitter.

Cool and store in an airtight container. Easy snack for tea time.

Sending it over to PJ for the RCI:Jain cuisine event started by Lakshmi

Just a day more for the WYF:Quick Meal event to end..Pls rush in ur entries
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Bhakarwadi

Recipe source: Neha from Tasty recipes
Ingredients

For the outer layer-

3 cups all purpose flour
Salt to taste
1/2 cup gram flour (besan)
Bit of baking powder
1 1/2 tsp oil

For filling-

1 tbsp gram flour
1 tbsp sesame seeds
1 tbsp coriander seeds
1 tsp ginger paste
1 tsp thymol seeds(ajwain)
1 tsp cumin seeds
1 tsp fennel seeds
2 tbsp dry coconut powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp sugar
Salt to taste
1/2 cup nylon sev
1 small onion chopped

Oil to fry

Mix all the ingredients for dough well with hands and then sprinkle water to make a stiff dough. Keep covered.

Roast sesame seeds seperately. Heat oil, add cumin seeds. When it splutters, add ginger paste and the onions. Fry for a minute and add rest of the filling ingredients and mix well. Cool and grind to smooth powder.

Make small balls of it and roll it into chapatis. Spread the masala paste over it and roll the chapati tightly till the end. Wet the ends and stick well. Now cut it into 1" pieces and deep fry till cooked and light brown.

Cool well and serve.

Also made some more shapes with the same dough and filling.

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Mysurpak

Sending this over to MBP:Kids started by Coffee and guest hosted by Trupti and Cooking for kids with love event hosted by Jigyasa and Pratibha

Its a tribute to my grandma who used to make delicious sweets for me. This recipe is adapted from Srimathi's version at Few Minute Wonders with very small change of replacing olive oil with sunflower oil and reducing the sweetness a bit.

Ingredients

1 cup chickpea/gram flour (besan)
1 1/2 cups of sugar
3/4 cup water
1 1/2 cups of ghee
1/2 cup oil

Heat about 2 tbsp of ghee and add the flour to it. Roast till you get nice aroma of it and it is in the stages of changing colour.

Boil sugar and water in a thick bottom vessel to get one string consistency. Add 5 tsp of ghee to it and slowly add the roasted flour to it. Keep stirring it well and adding ghee in between. Ensure that there are no lumps in the mixture. When it starts frothing and leaving the sides of the vessel, transfer it to a greased plate and leave for a few minutes. Cut into pieces.

Sending over to Sanghi for her FIL: Ghee also

Reposting Carrot Kheer for PJ's Tasty bites for toddlers event

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Boiled rice flour ladoo

Ingredients

Boiled rice
1 cup sugar
2 tsp cardamom powder
Roasted nuts
Ghee

Wash the boiled rice, dry it well, dry roast till light brown, cool and grind to a fine powder. This powder can be stored so that the dish can be prepared within five minutes.

Measure 1 cup of the rice powder and add powdered sugar to it. Add cardamom powder, dry nuts and about 3-4 tbsp of melted ghee. Mix well and make balls. Adjust the quantity of ghee required for making ladoos.

Healthy and tasty ladoos ready to serve.

Sending over Boiled rice flour ladoos to Pallavi's Sunday snacks grab and go event

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Butter murukku

Ingredients

1 cup gram flour (besan)
1 cup rice flour
2 tbsp white sesame seeds
Salt to taste
1/4 cup butter
Oil to fry

Beat the butter and salt well. Add the flours to it and mix well. Add sesame seeds to it and make a soft dough with water. Put into murukku maker and directly press it into hot oil. Fry till the hissing sound stops.

Cool and store in an air-tight container.

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Moong-roasted dal-rava ladoo

Ingredients

1/2 cup whole moong(green gram)
1 cup roasted rava
1/2 cup roasted dal (pottukadalai)
2 cups sugar
1/2 to 3/4 cup Ghee
1 tsp cardamom powder
Few roasted nuts and raisins

Roast the whole moong in a dry pan to get rid of the raw smell. Grind it to a fine powder in the mill. Grind the sugar, roasted dal and rava finely. Add roasted nuts, raisins, cardamom powder and required ghee to it to be able to make balls.

Mix well and make ladoos of it.

Stays good for 3-4 days. Milk can be substituted for ghee but the shelf life would be just 2 days.

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Tagadu Pakoda

Saw this recipe some time back on a recipe show. A crispy and tasty savoury for tea time

Ingredients

2 cups maida
3/4 cup rice flour
Salt to taste
1 tsp ginger paste
Few curry leaves
Oil to fry

Make a soft dough of all the ingredients except oil and keep covered for 10 minutes. Make small balls of it and roll out the balls into medium thickness puri. Cut them into long strips and fry them on medium heat till light golden brown.

Serve as a snack during tea time.

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Mixed dal payasam

WISHING YOU ALL A HAPPY AND PROSPEROUS DEEPAVALI

This recipe is adapted from Priya's version at her blog Easy N Tasty recipes

Ingredients

1/2 cup Raw rice
1/4 cup green gram dal
1/8 cup Red gram dal
1/8 cup Masoor dal
1/4 cup bengalgram dal
1 cup Milk
1 cup Milkmaid
1 1/2 cups Sugar
1 tsp Cardamom powder
2 tbsp Grated Coconut
Few roasted nuts

Pressure cook all dals and rice with a cup of water and the milk till soft. Mash it well. Add the rest of the ingredients and mix well. Cook for 3 to 4 minutes.

Serve hot or cold.

Sending it over to Aparna for her Blog anniversary celebrations.
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Mixed flour ladoos

Ingredients

1/2 cup wheat flour
1/2 cup gram flour
1/4 cup soya flour
1 cup sugar
1/2 tsp cardamom powder
3 tbsp ghee
Milk as required
Roasted nuts and raisins

Heat ghee and add the flours to it. Keep mixing it slowly till you start getting a good aroma of it. Now add the sugar to it, nuts and the cardamom powder. Start adding milk little by little till you get one big lump and cook till the sugar melts.

Cool and make balls of it.

Sending it over to Pallavi for her Sunday Snacks-Fix It event

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Coconut Ladoo

Ingredients

1 cup grated coconut (can use dry coconut pd also)
1/2 cup milk powder
1/2 cup sugar
1/2 tsp cardamom powder
2 tsp ghee

Heat the sugar with little water till it starts boiling. Add the coconut, milk powder and mix well till it becomes one big lump.

Cool for 10 minutes and make balls of it. If required, dust a bit with milk powder to get the shapes.

P.S. If using dry coconut powder, slightly dry roasting it will give it a nice flavour.
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Broken Wheat Kheer

Saw this interesting recipe on a cookery show some time back

Ingredients

1 cup broken wheat
4 cups milk
1/2 cup grated jaggery(adjust as per taste considering the use of condensed milk)
Few roasted nuts
1/2 tsp cardamom powder
4 tbsp condensed milk

Dry roast the broken wheat till it starts changing colour. Add the milk and cook till the wheat is soft. Heat the jaggery seperately with some water and once it comes to a boil, use a strainer to remove the dirt from it. Add this jaggery water to the cooked wheat and add cardamom powder and nuts. Finally add the condensed milk and mix well.

Serve hot or cold.
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Ragi Kodubale

Ingredients

1/2 cup ragi flour
1/2 cup wheat flour
1 cup rice flour
1/2 cup rava
Salt to taste
1 tsp cooking butter
3 tbsp smoking hot oil
Oil to fry

Masala to grind-

1/4 cup dry coconut powder
2 red chillies
1 tsp white sesame seeds
1 tsp cumin seeds

Add the masala to the flours and rava. Add salt, butter and mix well. Add the smoking hot oil to it and little bit of water to get a soft dough.

Keep covered for 15 minutes. Make small balls of it and roll them out into thick threads. Join the two ends of it and press well at the joints.

Keep ready all the kodubales ready this way.

Fry these on hot oil in medium flame till it is cooked well.

Cool and store in an air-tight container. The recipe is same as the usual kodubale except the healthy addition of ragi flour.
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