Friday, August 1, 2014

AADI PERUKKU PRASADHAM RECIPES & LUNCH RECIPES


Aadi perukku is a festival celebrating in TamilNadu on the auspicious 18th day of the tamil month Aadi to honor ritual river Cauvery and  married women worship her to keep our husband healthy and long life as like as young girls prayers will give good husband to their future. On this day, we tamil people, wash our thali, keep mangal, kunkum and flower. Create Lord ganesha using sand, then keep lemon on the kadola karukamani and then keep our thali on them. Once we finish worship with few prasadhams like Maavilaku, Ellu urundai, kaaparusi, Sweet pongal, and vadai, then we could wear our thali.



MAAVILAKU    ELLU URUNDAI  ULLUNDU VADAI   SWEET PONGAL  KAPPARUSI

Tuesday, May 6, 2014

INSTANT CHOCOLATE PEDA - NO COOK NO BAKE

Serving size - 6 to 8 pieces


Preparation time - 15 minutes



Hi Friends,

Today's recipe is Instant Chocolate Peda. Hope there is lot of fans for this recipe. I do remember our childhood days, I and my brother use to powder the biscuits, then mix complan or maltova, sugar, either milk or water in a small bowl. Then mix them altogether well and have it as such or keep that in the fridge & had it chill. This is our childhood kitchen experience.



This recipe is more or less same. Kids too can try this recipe. This is a simple and quick dessert or sweet snack. Let us go to the simple recipe,


Ingredients


Marie biscuits - 4
Coco powder - 1 tbsp
Milk powder - 4 tbsp
Sugar - 1 tbsp
Condensed milk - 2 tbsp
Milk - 1 1/2 tbsp
Ghee - 1/2 tsp
Almond - for garnishing


Method


  • Powder the biscuits in a dry blender. 
  • Take a bowl, add the biscuit powder, coco powder, milk powder, sugar ans sieve well.
  • Then add condensed milk, milk and mix well until it turns into a dough.
  • Apply few drops of ghee on your hands, divide the mixture into small balls and make the shapes as you prefer.
  • Chocolate Pedas are ready now.

Note

  • Don't make the mixture watery. Then you could not make pedas.
  • If it went watery,  try to adjust with biscuit powder or milk powder. Please don't add coco powder for adjustments, it will spoil the pedas taste.



Monday, May 5, 2014

PANEER TIKKA KATHI ROLL - SNC - 17

Serving Size - 12

Preparation time - 30 minutes

Cooking time - 30 minutes




SNC is a lovely event started by Divya Pramil from youtoocancook. The theme of this event is to learn recipes between the two zones of India which are North & South. One member from North team challenge the south team friends and one member from south team challenge the North team friends to learn their traditional recipes. 

Kathi roll is a bengali cuisine which originates from the street of Kolkata. Nowadays there are lot of varieties in the kathi roll, inwhich  this month, we got the challenge as Bengali cuisine Paneer tikka kathi roll challenged by Minnie from The Lady 8 Home belongs to North team. The south team member Lakshmi Vimala from Kerela challenged our north team friends with Kerela platter. AS I am the member of south team, I made Paneer tikka kathi roll for this month challenge. If you would like to now more about this event and like to participate in this event, please visit this SNC CHALLEGE

South Vs North Challenge

I made this paneer kathi roll with the help of Minnie's recipe only. It came out very yummy and it is a filling and healthy lunch. Lets go to the recipe,

Ingredients

Paneer - 2 cups (cut into 2 cm cubes)
Green bell peppers - 1 cup chopped
Onion - 1 (cut into quarters)
Tomato - 1 (cut into small cubes)
Kasoori methi - 1 tsp 
Cilantro - 1/2 cup (optional)
Oil - 4 tbsp

For marinate the Paneer Pieces

Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Chat masala Powder - 1 tsp
Besan flour - 1 tsp
Pepper powder - 1/2 tsp
Whipped yogurt - 1/2 cup

Dry roast and Grind

Cinnamon - 1/2 stick
Cloves - 2 
Green cardamom - 2
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp
Red chilly - 1

For Kuchumber

Carrot - 1/2 (cut lengthwise)
Cucumber - 1 (sliced lengthwise)
Tomato - 1 (cut length wise)
Onion - 1/4 cup (thinly sliced)
Cilantro - for garnishing
Lemon juice - 2 tbsp
Salt - as needed
Sugar - just for taste 

Roti 

Wheat flour - 3 cups
Warm Water - 1 3/4 cups
Salt - 1 tsp
Oil - 2 tsp

For Stuffing

Spinach / cilantro - 1/2 cup



Method


Paneer Tikka 

  • Take paneer cubes in a bowl and add all the ingredients under the marination. Mix well until the paneer gets coated well. 
  • Close the bowl with lid and allow it to get marinate for 15 minutes. But I left that for 25 minutes.
  • Dry roast all the spices under the heading dry roast and grind. Allow it to get cool, then grind altogether and keep it aside
  • Heat oil in a pan, add the ground powder, fry for few seconds. Then add green bell pepper and salute it for less than a minute.
  • Add the marinated paneer to the pan and fry until all the spices on the paneer gets cook. To avoid sticking, stir gently.
  • Add kasuri methi leaves, onion and tomatoes. Allow them to cook well. Once the onion turns transparent and tomatoes went mushy, switch off the stove.

Roti

  • Mix all the ingredients and keep close it with the lid for half an hour.
  • Divide the dough into medium sized balls. Roll them into a small circle, keep few cilantro leaves and close all the edges together for stuffing.
  • Then, dust it with flour, roll them into thin rotis. 
  • Cook them on both the sides and store them in the aluminium foil.

Kuchumber

  • Mix all the ingredients under the heading kuchumber and keep it aside.
  • I hate cucumber, so I din't use that one.

Organize all of them together into Kathi Roll



  • Place a roti first, keep kuchumber and then paneer tikka as much as you prefer. According to your taste you can fill the roti.
  • Wrap it tightly and again roll it with aluminium foil or butter paper. (I prefer foil)
  • Serve it for lunch or dinner.
Minnie, thank you very much for this It got a big hit in my home as well as my friend's home too.
I am going to link this to Minnie's place





Saturday, April 19, 2014

HOMEMADE HAKKA NOODLES SAUCE - NO COOK

Preparation Time - 10 minutes


Serving Size - 1/3 cup





This is my first try with hakka noodles. I din't see any sauces or spice packet for hakka noodles yet. I surfed many sites and finally I got this recipe for hakka noodle sauce from my co-blogger's space. It came out well and I altered slightly according to my taste buds. Its very yummy and so I want to share this to my readers and friends.

Ingredients



Sri racha Red chilli sauce - 2 tbsp
Tomato ketchup - 1 1/2 to 2  tbsp
Garlic - 5 pods
Ginger - 1/2" grated
Sesame seeds - 1 tsp


Method



  • Grind all the ingredients and store it in the air tight box. Keep it in the refrigerator.

Wednesday, April 16, 2014

Shhh Cooking Secretly Challenge - BASUNDHI / BASANTHI - TRADITIONAL GUJARATHI SWEET

Serving size - 5 to 6 persons


Preparation time - 5 minutes


Cooking time - 2 hours


Basundhi is an authentic rich and delicious dessert from Gujarat which is similar to Rabdi. I love this thickened milk dessert to the core. It is very simple to prepare and no way to go wrong. For the first time, I made this yummy cold dessert for my friend Gayathri on her birthday to make her day special.






Now coming to the Shhhhh Cooking Secretly Challenge (SCSC) which is started by Priya Suresh akka from Priya's versatile Recipes. This is the first post of this challenge. My Partner for March month is Prathima Shivaraj from Prathu's food. She gave me 2 secret ingredients which are milk and cheese.



 I have to choose any one or both. I have taken milk as my secret ingredient and also I want to start this challenge with sweet. So I made this wonderful creamy dessert as my first post of this SCSC. This is the logo for shhhhh cooking





Let me share this delicious recipe which I got from my grand ma(Ilamathi Paatti). When I was pregnant, She made this favorite dessert specially for me.





Ingredients


Milk - 6 cups
Sugar - 1/2 cup
saffron - 10 to 12 strands
Almond - 1 tbsp
Pistachio - 2 tbsp
Cashew - 1 tbsp
Cardamom powder - 1/8 tsp






Method


  • Take milk in a wide mouth and heavy bottomed vessel, allow it to boil.
  • Once the milk started to raise up, reduce the flame to low and  stir occasionally.
  • In the mean time, chop all the nuts I have mentioned.
  • There is a thin layer formed on the top of the milk. You should  remove those layers into a small bowl and keep it aside for future use. Repeat this step until the milk is reduced into 1/2 of its quantity.
  • Add all the nuts, cardamom powder and crushed saffron to the reduced 1/2 quantity.
  • After 5 minutes, just stir the milk and add the removed layers from the milk which are stored in the small bowl for the future use. 
  • Keep on stirring occasionally and scraping the sides until the milk reduced to 1/3 of the quantity.
  • Basanthi is ready now. Allow it to get cool and store it in the refrigerator. 
  • While serving, garnish it with nuts again and serve chill. It will be more delicious.




NOTE


  • Here I used the traditional method to made this delicious sweet. You can also use the combination of milk and condensed milk to prepare quickly.
  • But I always love this traditional method. It gives the fabulous taste than the quicker method.
  • Please make sure don't allow the milk to get burn in the bottom.
  • The flame must be low for the whole process. 
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