AVAL LADOO RECIPE | POHA LADOO | EASY JANMASHTAMI RECIPES

05.42 |

Aval ladoo | poha ladoo is a easy sweet recipe, which you can try for this Janmasthami |Gokulashtami. I wanted to post this recipe of aval ladoo last year too, but somehow it didn't come out well. This time i realised where i went wrong, and again tried it. It was super easy recipe to make and for working women, who are running short of time , can make this in a jiffy and offer for neivedhyam.

Ingredients

Preparation Time :10 mins | Cooking Time : 20 Mins | Yields :10

Aval | Poha 1 cup (any variety)
Sugar 1/2 cup
Ghee 1/4 cup
Cardamom powder Apinch
Cashew nuts 6

Method:

Roast cashew nuts in 1 tsp of oil till golden brown. Keep this aside.
Take out the dust or stones if any from the poha.
In a separate pan roast the poha . Dry roast the poha.
Roast in a low flame till it becomes crispy.

Powder this finely and put this in a wide pan. Add the powdered sugar and roasted cashew nuts to this. Add the cardamom powder.

Melt the ghee in the pan for a minute. The ghee should be hot.
Add this to the sugar+poha+cashew mixture. Mix well with a spoon.

When this mixture is warm, take small portion of the mixture in hand and start making balls. This yielded 10 ladoos plus one small ladoo too.

Ladoos are ready for neivedhyam.

Notes:

Never roast the poha in ghee. Always dy roast it. Else it will become soggy and can't make ladoos.
Sugar you can reduce 1 or 2 tblsp.
If you feel the mixture is too dry to make ladoo, add few drops of melted ghee and make ladoos.
some people many add few drops of milk, but this will reduce the shelf life.
These ladoos stay nice for a week in room temperature in a airtight container.
Handle with clean hands.

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RAVA PAYASAM RECIPE| SOOJI KHEER RECIPE

19.30 |

Rava payasam or Sooji payasam is a very simple kheer . Generally it is made for Varalakshmi pooja or any auspicious fridays . Though my mom makes rava payasam , this is the first time i am trying at home. It turned out very well and it is a very easy and simple payasam . I added little condensed milk so that it will not taste like a porridge.

Ingredients

Preparation Time : 5 mins | Cooking Time : 15 Mins | Serves : 2

Sooji|semolina|Rava 2 tblsp
Milk 2 cups
Ghee 1 tsp
Cashew nuts 5
Cardamom powder A pinch
Condensed milk 1 tblsp(optional)
Sugar 2 tblsp

Method:

In a pan add ghee and roast the cashew nuts till golden brown.
Keep it aside and in the same pan add the sooji|rava and roast it in a low flame without changing the colour.

Add milk to this now and slowly cook this in a low flame without getting lumps.
Stir it in between so that it will not get burnt.

Add condensed milk to this and mix well. Add sugar and mix well. Boil for a minute and switch it off.
Add the roasted cashew nuts and cardamom powder to this and serve.

This kheer tends to be thick after it is cooled. So let the consistency be thin.

Notes:

Do not add more rava than the quantity mentioned. Else it will be like a halwa only.
Adding condensed milk is totally optional. I wanted a creamy texture as i feel else this payasam will be like a baby porridge.

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GOBI 65 RECIPE| CRISPY CAULIFLOWER FRY RECIPE

22.12 | Label: Snack

Gobi 65 |Crispy cauliflower fry is a very easy and super hit party snack. Generally we order this in restaurants. I wanted to try this for a long time but somehow don't have a proper recipe in hand to try out. Few times when i attempted it become soggy. Recently while cleaning my props shelf, i got a cook book which i bought 2 years back. It was so simple and the cauliflower stayed crispy too.
Check out my Tandoori Gobi recipe

Ingredients

Preparation Time :15 mins | Cooking Time : 20 Mins | Serves : 2

Cauliflower florets 2 cup (around 15 pieces)
Thick Yogurt 1/4 cup
Red chilli powder 1 tsp
Fennel powder 1/4 tsp
Salt to taste
Curry leaves few
Orange food colour A pinch (optional)
Rice flour 3 tblsp
Oil to fry

Method:

Wash and clean the cauliflower florets. I generally do not blach the cauliflowers which we get here ad it will get mashed while cooking. I wash it twice in hot water.
You can dip this cauliflower in hot water for 2 minutes and pat dry them completely.
If the yogurt is not thick put this in a tea strainer and keep it in the refrigerator for 15 minutes.
Mix the yogurt, fennel powder, red chilli powder and salt together into a paste. Add food colour,if adding, at this stage.

Add this masala paste to the cauliflower florets and mix well for even coating. Add this just before frying. Sprinkle the rice flour to this .

Mix well after adding rice flour. Heat the oil and when it is hot, put the flame to medium and fry in batches.
Never over crowd the pan.

Fry till golden brown and drain excess oil in a kitchen towel.
fry little curry leaves in the last and mix with this.

Always fry this mixture immediately. Else it will turn soggy. Even if you want to make it later, make the yogurt mixture ready and just mix the rest of the ingredients before and fry.

Notes:

Fennel seed powder can be replaced with garam masala too.
Ginger garlic paste can also be added.
Chaat masala can also be added.

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M AND M COOKIE RECIPE | EGGLESS COOKIES RECIPES

23.51 | Label: Baking

M and M cookies is in my to do list for a very long time. I used the gems, you can replace it with chocolate chips too. My kids loved the cookie very much, even the little one who is not so fond of home made cake or cookies, loved it very much. Try out this easy eggless cookies . I used butter in this cookie and you can replace with oil too. Both will turn out good.

Ingredients

Preparation Time : 15mins | Cooking Time : 12 Mins | Yields : 12 large cookies

All purpose flour | maida 1 and 1/4 cup
Butter 1/3 cup
Milk 1/4 cup
Sugar 1/2 cup
Baking soda 1/2 tsp
M & Ms As needed ( you can replace with choco chips)

Method:

In a wide bowl add the flour and baking soda. Powder the sugar and add it to the flour. Sieve well for even mixing.
Mix the butter and milk till creamy. Mix it to the flour, sugar mix and make a soft dough. If you feel the dough is bit loose, you can add 1 tblsp of flour to this.

Take a portion of this and roll the dough. Cut this with a cookie cutter. Or you can make small round balls and flatten with your palms.
I made my cookie big as i love the cookie in that way. Arrange the cookies in a parchment paper.

Decorate the cookies with M &Ms or choco chips.
Preheat the oven at 160 degrees for 5 minutes.
Bake these cookies for 10 -12 minutes.

This cookies will be bit soft when hot. You cool them completely and then transfer it to a airtight box.

Notes:

These cookies slightly expand when they are baked. So keep them apart while baking.
You can replace 1/4 cup of flour with 1/4 cup of cocoa powder to make a chocolate cookie.

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PANEER RECIPE | HOME MADE PANEER RECIPE | INDIAN KITCHEN BASICS

03.10 | Label: Kitchen basics and microwave cooking

Paneer | Indian cottage Cheese, i generally buy from the Indian shop. This is the first time i making paneer at home. I was thinking for a while to make paneer at home but some how it has been getting post poned. The reason may be i get good paneer here. Last week when i went to the Indian shop the usual paneer brand which i buy, the Kohinoor, was not available. I picked up Vadilal, luckily i bought a small packet. It was very hard and rubbery. So immediately the next day i tried paneer at home, it came out pretty well for the first time. I learnt few things in this process which i should follow the next time. Do not forget to read the "Notes" section below.
Check out my Paneer recipes

Ingredients

Preparation Time : 5mins + 3 hrs(resting time) | Cooking Time :15 mins | Yields : 200 gms approx.

Full cream milk 1 litre
Yogurt 2 - 3 tblsp
All purpose flour 2 tsp (optional)
Ice cubes few

Method:

In a wide vessel boil the milk, mean while keep the strainer ready along with a clean white cheese cloth (you can use a cotton towel or dhothi cloth too)

When the milk is boiling lower the flame and add the yogurt to this. The milk will start curdling by this time. When the milk solids floats on the top and the whey separates switch off the flame .

Place the ice cubes in a wide bowl. Immediately drain the whey and transfer the milk solids settled on the cloth in the bowl of ice cubes.

Let this cool in for few minutes. Squeeze out the extra water and keep the cheese with the towel in a strainer and place a flat plate on it. The purpose of keeping flat plate is to get the proper shape.
At this stage, if you are adding all purpose flour, you can add. This acts as a binding agent.
Even if you want smooth texture of paneer you can knead this nicely and then put in the cloth and place the over it.

Keep a heavy thing on this one. I used my mortar . You can keep a iron dosa tawa too.Let this sit undisturbed for 3 hours. Paneer will be done . You can either store it as a block.

You can cut this and store in a zip lock cover in the freezer.

You can store this in freezer for 1 week to 10 days.

Notes:

Never cook the milk once it is curdled.
This will make the paneer hard and rubbery.
To get smooth texture of the paneer knead this before placing heavy weight on it.
Do not directly keep the weight on the paneer. Sometimes the black iron tawa or the mortar's black things will go into the paneer. Always keep a plate and place it over that.

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orema

Mengenai Saya

Categories

Archives

AVAL LADOO RECIPE | POHA LADOO | EASY JANMASHTAMI RECIPES

Ingredients

RAVA PAYASAM RECIPE| SOOJI KHEER RECIPE

Ingredients

GOBI 65 RECIPE| CRISPY CAULIFLOWER FRY RECIPE

Ingredients

M AND M COOKIE RECIPE | EGGLESS COOKIES RECIPES

Ingredients

PANEER RECIPE | HOME MADE PANEER RECIPE | INDIAN KITCHEN BASICS

Ingredients