MAWA GHUJIYA - SNC -16

Serving size - 10 to 15 pieces

Preparation time - 30 minutes

Cooking time - 1 hour

Mawa Ghujiya is a very popular north Indian sweet during their festive time. But it is also more famous in south India as somas. But the filling is different. I like this sweet very much , but I din't try this yet. Because in our families there is no habit of doing this kind sweets. I used to eat this sweet from my friend's home. I love this to the core. 

This Mawa ghujiya is the 16th challenge of SNC from our north team friend Santhosh Bhangar from Santosh's Kitchen.  Actually SNC is the event run by Divya Pramil from YOU TOO CAN COOK. IF you want to be the part of this event from now, please visit SNC CHALLENGE. 

Lets go to the recipe,

Ingredients

For Filling

Milk solids/ khoya - 1/2 cup

Grated coconut - 1/4 cup

Almonds - 6 (grated into flakes)

Sugar - 1/3 cup

Cardamom powder - 1/4 tsp

For Ghujiyas

All Purpose flour - 2 cups

Water - 1 + 2tbsp( I used)

Hot oil - 1 tbsp

Salt - 1/4 tsp

Oil - for deep frying

For Sealing

All purpose flour - 1 tsp

Water - 1 1/2 tsp

Method 

For Filling 

• Fry Khoya in a pan until it gets brown color. 
• Add grated coconut, almond flakes, sugar and cardamom powder into the brown khoya and mix well.
• Keep it aside for filling.

For Ghujiyas

• Mix the flour, salt and hot oil and then add water to knead a smooth dough.
• Cover the bowl and keep it for atleast half an hour.
• In the mean time, make a paste for sealing the ghujiyas by mixing flour and water in a small bowl.

MAWA GHUJIYAS

• Make the dough into small balls and make them into thin round using rolling pin.
• Keep enough filling on the center of the round and apply the flour paste on one side of the thin round sheet, then fold it.
• close it strong and press it using fork for more strong.
• Do the remaining dough balls into ghujiyas and keep them under the wet cloth.
• Heat oil in a pan, pls don't over heat because the ghuijays will be in light brown not dark brown.
• Once the oil gets ready, please add 3 or 4 ghujiyas and fry until light brown. Do the rest as the same and store them in the air tight container.

Note

• Actually I made thicker sheets, so it went bit harder not much. 
• It also takes much time to get cook, so it turns dark brown color. Please keep these points in your mind while doing this sweet.
• But this is the first time I tried this kind of sweet, so hope I will be better while making somas. Let me share that experience with you in the future. 

I am going to link this to SNC host of this month from north team Santosh's Kitchen

SIMPLE & YUMMY SNACK - VEGETABLE PINWHEELS / WHEEL PUFF

Most of them like to have Vegetable puff, I too comes under that list. But I could not get my favorite puff in my surroundings. Four years ago, one fine day my husband told about pastry sheets. We immediately went to our regular grocery store for getting ready made pastry sheets. We bought it and tried this recipe very next day. It came out well. I was flying and no words to express my happiness. From that day, I always keep this pastry sheets handy.

It is a very simple and grand starter for parties. I kept this yummy snack as a starter in my home parties. I thought of sharing this recipe for the past one year but could not. But it is up today for Love2bake event. I would like to participate in the Love2bake event which falls on every monday. It is a weekly event which is started recently by our co-blogger Sangeetha from Spicy treats.

You could make these sheets into either or as your desired pinwheel shapes. It is totally upto your wish.

FOR CURRY 

Preparation Time - 15 minutes

Cooking time - 20 minutes

Ingredients

Cinnamon - 1/2 inch
Potato - 1/2 or 1 (I used 3/4 potato - chopped)
Carrot - 1 cup (chopped)
Beans - 1 cup (chopped)
Onion - 1 1/4 cup (chopped)
Bell pepper - 1/2 (chopped) (optional)
Ginger garlic paste - 1 1/2 tbsp
Garam masala - 1 tsp
Red chilli powder - 1/2 tsp (or upto your spice level)
Water - less than 1/4 cup
Oil - 2 to 3tbsp

Method

• First boil carrot, potato and beans with salt separately. I used microwave for boiling. (It must be cooked but not mashy consistency) Keep it aside.
• Heat oil in a pan, once it gets heated, add cinnamon, then add onions. Fry until the color of the onion turns transparent.
• Add ginger garlic paste and fry until the raw smell goes. Add bell pepper, fry for less than a minute.
• Add garam masala and red chilli powder, mix well and add little water immediately. 
• Add boiled vegetables into the fried mixture and keep it in the flame until the water completely goes dry.
• Veggie mixture is ready to keep inside the pastry sheets. Please remove the cinnamon stick before using this veggie mixture.

How to make Pinwheels using pastry sheets?

Thaw time - 40 minutes or until to handle the sheets

Preparation time - 15 minutes

Cooking time - 30 minutes

Serving size - 20 pinwheels for 1 sheet

First you must thaw the pastry sheet for 40 minutes by remove it from the freezer to room temperature. If you want to thaw both the sheets, keep the box at the room temperature else take one sheet and wrap the unused sheet and place it back to the freezer. You could also thaw it for overnight by transfer the sheets from freezer to refrigerator.

Ingredients

Pastry sheets - 2
Milk - 2 tbsp or as needed
Water - 1 tbsp or as needed
Brush - 1
Knife - 1

Method

• Heat oven to 400 degrees F. Grease the baking sheets or line with parchment paper.
• Mix milk and water in a small bowl for brushing the outer layer of the pastry sheets
• Unfold the pastry sheet in the lightly floured surface. Brush it with milk mixture.
• Spread the veggie mixture on the sheet. While spreading veggie mixture please leave 1/4" space around its sides.
• Start rolling from one side until the pastry sheet ends. Seal the sheets at its end. Brush it up with milk on the outer surface too.
• Cut into 1/2" slices. Place the cut- pieces on the baking sheets and brush it up with milk mixture.
• Bake them for 15 minutes or until it get golden color. 
• Serve it warm.

Tips

• Please keep it in the oven to get warm before serving.
• Please don't thaw the unused pastry sheets.
• Don't forget to seal the edges of the pastry sheet while finishing your scroll.

I am sending this to Love2Bake event

MOR KOOZH WITH CARROT GARNISHING

Serving size - 2

Preparation time - 10 minutes

Cooking time - 15 minutes

 It is my favorite snack. I have learned this recipe from my great grand ma. She is a wonderful cook. More over, this mor koozh is very good for health. You can take it as snacks as well as dinner/breakfast. I made this mor koozh from the left over white rice. We can also make this mor koozh from rice flour.

Ingredients

 

Rice flour / Ground cooked rice - 1 cup

Butter milk - 1/4 cup

Water - 1/4 or 1/3 cup

Mustard seeds - 1/4 tsp
Curry leaves - 4 or 5 (optional)
Green/Red chillies - 2

Hing powder - a pinch

Cilantro - 2 tbs

Carrot - 2 tbs
Oil - 3 tsp
Salt - as required

Method

 

1. Add rice flour, buttermilk, water and salt together. Mix them thoroughly without any lumps.
2. Heat oil in a pan, seasoning with mustard seeds, curry leaves, green chillies and hing powder.
3. Add rice flour mixture to the seasoning. Stir continuously until the mixture becomes thicker.
4. If the mixture comes out from the sides and not sticky in the pan, pour it to the oil greased plate or tray.
5. Garnish it with carrot and cilantro.
6. Allow it to cool until it sets well. Apply little oil on the knife and cut it into desire shaped pieces. Remove pieces carefully.
7. Mor koozh is ready.

Tips

1. Instead of green chillies, you can add mor millagai / dried buttermilk chillies.
2. If you have left over boiled white rice, grind it with little water or buttermilk. You can use this ground rice paste, instead of rice flour mixture.

I am sending this to cutchi kitchen's LeftoverMakeover giveaway

LEFT OVER IDLIES INTO YUMMY TASTY IDLIES - MASALA IDLI

Serving size - 1

Preparation time - 10 minutes

Cooking time - 10 minutes

WE always use to make idli upma with the left over idlies. But I am not a big fan of idli upma but my hubby and kid are ardent lover of idli upma. I thought of making something different with these idlies according to my taste buds. SO I just tried this recipe and turned out delicious. My kid loves this very much. Please do this recipe using butter. Then only you would get better taste. IF you are not suppose to use butter, go with any cooking oil. I am sure that will reduce the taste than butter.

Ingredients

Left over idlies - 3 or 4
Onion - 1/4 cup chopped
Salt - as needed
Butter - 1 or 2 tbsp (I used only one tbsp)
Cilantro - finely chopped (to garnish)

To grind

Coconut - 3 tbsp
Roasted gram - 1 1/2 tsp
Red chilli powder - 1/2 tsp
Tomato - 1/2 no.
Garam masala - 1 tsp

Method

• Cut the idlies into small pieces.
• Grind all the ingredients under the heading 'To grind'. Keep it aside.
• Heat the pan, add butter, once it melts, add onion and fry until its transparent. 
• Then add the ground masala to the same pan and fry until the raw smell goes.
• Finally add idli pieces to the masala and mix well. 
• Remove it from the heat and serve it as such. Simple and quick masala idlies are ready to eat 

I am sending this to cutchi kitchen's LeftoverMakeover giveaway

BLACK CHANNA SUNDAL / KARUPPU KONDAKADALAI SUNDAL

Serving size - 2

Preparation time - 10 minutes

Cooking time - 20 minutes

Soaking time - over night or 5 to 6 hours

Black channa is more healthier than the white channa. But most of them like white channa. If you add this spicy masala to the black channa, it is very tempting and yummy to eat. This would play a vital role during Navarathiri and Vinayakar chathurthi days. This is a simple and healthiest evening snack which contains lot of proteins. It is one of my hubby's favorite sundal. 

Ingredients

Black channa - 1 cup
Water - 1 1/2 cup
Salt - as needed

For Seasoning

Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Hing powder - less than 1/4 tsp
Curry leaves - 4 or 5

To grind

Red chilli - 1 or 2
Grated Coconut - 2 to 3 tbsp
Cumin seeds - 1/3 tsp

Method

• Soak black channa overnight. Wash the channa in the next morning and pressure cook it with    1 1/2 cup water for2 to 3 whistles or until its well cooked. (It should not be mashy )
• Once the pressure gets down, remove it from the cooker and strain the water. Show the channa in the cold water to avoid getting smash.
• Grind all the ingredients under the heading 'To grind'. Keep it aside.
• Heat oil in a pan, once it gets heated, add mustard seeds. Wait until it splutter, then add urad dal, hing powder and curry leaves. Salute it for less than a minute.
• Add the boiled channa into the same pan and mix well with the seasoning.
• Add the ground spicy masala to it and allow it on the heat for 2 or 3 minutes or until the raw smell goes from the masala. 
• Then remove it from the heat and serve as such as a wonderful healthiest snack.

HEALTHY SPICY MULTIGRAIN PANCAKE / KARA ADAI

Serving size : 5 to 6 mini pieces

Preparation time - 5 minutes

Cooking time - 7 to 10 minutes

Hello friends,

    Its been a very long time since I came to blog space. Hope from this month I will try to upload recipes regularly.  After a long time, I am coming with a healthy recipe Multigrain Adai. I bought Pearl millet flour for Bajiri ki roti which is introduced by Manjula Bharath from DESI FIESTA for our SNC challenge. After that I din't use that flour for any dishes. I thought of finish it off soon. This afternoon all of the sudden, I thought of making this recipe. DO you know how I got this recipe into my mind? During my childhood days, my mom and chithi made kara adai with rice flour as winter snack. By that way I thought of making this yummy dish with all of these flours. It came out very yummy. I love that to the core. SO I want to share this healthy and yummy recipe with you all.

This is also very simple and quick dish to prepare.

Ingredients

Pearl Millet flour - 1 tbsp
Finger millet flour - 1 tbsp
Wheat flour - 1.5 tbsp
Rice flour - 1.5 tbsp
Red chilli powder - 1/4 tsp
Onion - 1/3 cup chopped
Curry leaves - 1 bunch
Cilantro - 3 or 4 stalks
Oil - 1 or 2 tsp to mix
Oil - as needed for cooking on tava.
Salt - as needed.
Water - 1/2 cup

Method

• Mix all the ingredients except oil for cooking on the tava.
• Dough should be soft but not hard. If it would be hard, then the adai would be hard.
• Heat the tava, once it is heated, place a small ball on the tava and flatten it using our fingers. Do the same for the rest. If there is enough space in the tava, you could do 2 or 3 adais.
• Apply oil around the adais and allow it to get cook on the bottom side. Once its well cooked, just flip to the other side and allow it to cook well.
• If both the sides are cooked well, remove them from the tava.
• Serve it as such or with raita as side dish. I love eating as such !

SPINACH FRITTERS / KEERAI PAKODA - SPECIALLY FOR VIJI'S BLOG EVENT

Serving Size - 4

Preparation Time - 10 minutes

Cooking Time - 30 minutes

WE are very much familiar with fritters. But today we are going to learn how to make healthy fritters. Green leafy veggies are very good for health but most of us hate leafy veggies. Pakoda is the most favorite snack of my husband and my kid. This spinach fritters are a delectable one for the persons who hates greens as like as my kid :) I have used baby spinach but you can use any green leafy varieties with this recipe. Leaves in the carrot and beetroot too good with this recipes.  Lets go to the recipe. I specially made this for my friend viji's event series called "show your styles to the world series" on her space virundhu unna vaanga which is conducting by shama at her space.

Ingredients

Baby spinach - 1 small bowl chopped

Besan Flour - 1 cup

Rice flour - 1/4 cup

Red chilli powder - 1 tsp

Green chillies - 2 chopped

Onion - 1/2 cup chopped

Curry leaves - 1 bunch

Ghee - 1 tbsp

Water - required  for sprinkle (less then 1/4 cup)

Salt - as required

Oil - for deep fry

Method

• Add all the ingredients except oil for deep fry and water together. Sprinkle water in the mixture to get the mixture together. Do not add water much. Just for kneading.
• Heat oil in a pan for deep fry, check whether the heat comes to the perfect temperature. Tips for frying instructions.
• First try sample with a small piece from the pakoda mixture. If it comes perfect with golden color, pinch some pakoda mixture and pour them randomly in the oil. Fry them in the medium flame until it comes crisp with golden color.
• Serve it with chutney or ketch up and store it in a air tight container for a future use. 

Tips

Keep pakoras in the air tight boxes once it comes cool.


I am going to send this recipe to shama's space easy to cook recipes who is hosting Viji's event Sys-W Series



Also to,

POHA FRITTER / AVAL PAKODA

Serving Size - 3 to 4 persons

Preparation time - 10 minutes

Cooking time - 20 minutes

Soaking time - 1 or 2 hours

We are familiar with fritters. There are many varities in fritters. I heard about poha vadai but all of the sudden I think how the poha fritter will. So I tried this poha fritter for the first time. It came out well. My little one loves this very much with tomato ketchup. We all enjoyed this tasty & healthy poha fritters. One important note is no need of ghee for getting crisp, poha will give crisp without adding ghee. really it tastes good. SO I am happy to share my own tried recipe. 

Ingredients

Aval/Poha - 1 cup
Water - 2 cups
Besan flour - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1/2 tsp
Green chillies - 3 chopped
Ginger - 1 inch chopped
Curry leaves - 5 or 6
Cilantro - 2 tbsp (finely chopped)
Onion - 1/4 cup
Salt - as required
Oil - for deep fry

Method

• Soak poha with 2 cups of water for about an hour or 2. Squeeze water from the poha and keep poha drained from water.
• Add besan flour, rice flour, red chilli powder, green chillies, ginger, curry leaves, cilantro, onion and salt to the poha and mix well.
• Heat oil in a pan for deep frying, once it heated, take a small amount of poha mixture and drop into the hot oil.  Tips for frying instructions
• Once the fritters are cooked well with golden color, do the rest of the mixtures in the same procedure. 
• Serve it with ketch up or chutneys or as such. Hot tasty yummy poha fritters are ready for your snack. Enjoy your snack!!

I am linking this recipe with 

WHEAT APPAM

Serving size - 7 appams

Preparation time - 5 minutes

Cooking time - 10 minutes

 

 

This appam is specially for Sri Sathyanarayana Swamy. It is one of the most important prashad for Sathyanarayana pooja. I use to do this pooja on the full moon day of every month. If I missed that day, I'll try to do it on some other day. On that day, I make these wheat appams without fail. My little ones favorite prashad :) Even I too love these appams very much :)

Ingredients

Wheat - 1/2 cup
Brown sugar / Jaggery - 1/2 cup
Cardamom powder - a pinch
Water - less than 1/4 cup
Ghee - 2 or 3 tsp

Method

Mix all the ingredients together except ghee. Batter should be like idli batter consistency.

Heat kuzhipaniyara pan and add ghee to each of the rounds.

Pour batter into each of the rounds in the pan. Add little ghee around the batter of each rounds.

Allow it to cook well and turn appam to other sides. Add little ghee again to each of the appams and allow it to cook.

Wheat appams are ready to serve to GOD.

I'm linking this to post to this event page and kiran's event announcement page.

SALT AND SPICY APPLE SNACK

It was a cold evening. I love to eat our Indian street food spicy pineapple. I don't have pineapple in my fridge. So I thought of doing the same spicy food with apple. It was awesome, delicious. I wish to share this with you all.

Ingredients

Apple - 1
Red chilli powder - less than 1/4 tsp
Salt - a pinch

Method

• Mix red chilli powder and salt in a small plate.
• Slice apple into small pieces.
• Sprinkle red chilli powder and salt mixture on the sliced apple.
• Serve it as it is. It will be awesome. If you wish, you can use any sauce to dip. 

I'm sending this to Siri's food flavors Celebrating First Anniversary

I'm sending this to Hubby's delight contest 

MICROWAVE CASHEW PAKODA

Serving size - 1 kid

Preparation time - 2 minutes

Cooking time - 2 minutes

Ingredients

Shallow fried Cashews - 1/4 cup
Besan flour - 1 tsp
Rice flour - 1 tsp
Red chilli powder - 1/8 tsp or as you need
Salt - a pinch
Hing powder - a pinch
Water - 2 tsp
Oil - 1 tsp

Method

Mix all the ingredients well in a microwave safe bowl and keep it in a microwave for a minute.

Take out and mix. keep it for 30 seconds again.

You are cashew pakodas are ready

Note

• I have used readymade fried cashews.
• If you want to fry cashews, you can do shallow fry using stove or microwave.
• Microwave : Add 1/2 tsp of oil or 1/4 tsp of ghee to a microwave safe bowl and add cashews to it. Keep it for 1 or 2 minutes with 3 to 4 stirs between every 30 seconds. Once it becomes slightly brown, your fried cashew are ready.
• Stove : Add same amount of oil or ghee in a heated pan and add cashews. Fry until it becomes slight brown color. It may take 2 or 3 minutes.

I'm sending this to

Dish In 30 minutes Event Announcement ~ Giveaway

 

SWEET POHA/ SWEET AVAL

Ingredients

Aval /poha - 1/2 cup
Brown sugar / Jaggery - 1/4 cup
Water - 1/4 cup
Cardomom powder - a pinch
Fresh/ frozen grated coconut - 2 tbs

Method

1. Soak Poha in the water for 15 to 20 minutes.
2. Poha absorbs all the water and it should be wet & soft.
3. Add cardomom powder, brown sugar and grated coconut. Mix well.
4. Sweet poha is ready. 

I'm sending this to Show me your hits by sangeetha and nov. 2012 Healthy desserts is hosted by Divya's culinary journey

BREAD PIZZA

Bread pizza can be serve as breakfast, dinner or snack. Kids love bread pizza. I usually make this in two methods. one is using cookie maker and another is bake or broil in the oven. We can use the first method for small quantity like 2 or 3 slices. Kids can make themselves in this method. If we are going to do large quantity, baking or broil is the best option.

Ingredients

Bread - 1 slice
Ketchup - 1/2 to 1 tbs


Shredded mozzarella cheese - 3-4 tbs
Salt - as required
Pepper powder - a pinch (optional)

Veggies

Onion - 2 or 3 slices
Tomato - 2 or 3 slices
Bell pepper - 2 slices
Jalapeno - 3 slices
Cilantro - 1 tbs (optional)

Note :Veggies should be chopped. I used the above veggies, but you can use any veggies.

Method 1:(using cookie maker)

 

1. Mix all the ingredients except bread and ketchup in a vessel.
2. Apply ketchup on the bread.
3.  Bread should be topped with the mixture.
4. Place bread in the preheated cookie maker.
5. Close the lid and keep it until the cheese gets cook and bottom of the bread gets brown color. It might take 13- 18 minutes.
6. Later remove it from the cookie maker and serve hot.

Method 2:(using oven)

1. Mix all the ingredients except bread and ketchup in a vessel.
2. Apply ketchup on the bread.
3.  Bread should be topped with the mixture.
4. Preheat the oven for 350 degrees and bake the bread for  20 - 30 mins or broil it for 5 - 10 mins If you want more crispy and keep it for few more mins. 
5. Then remove it from the oven  and serve freshly baked bread pizza.

I'm sending this to Nithu's Kitchen

Healthy Food for Healthy Kids - Event Announcement for October-November

I'm sending this to GIVE ME SOME SNACK



 

CRISPY BREAD FRY

Serving size - 2 

Preparation time - 10 minutes

Cooking time - 10-15 minutes

 

Most of the kids love to eat this chaat. Bread is the most favorite for many kids. It is very simple and delicious. It looks like bread upma, but not really. My little one loves it very much. You can try this recipe for sure. 

Ingredients

Bread slices - 6
Onion - 1/2 cup (finely chopped)
Ginger - 1 tbsp (finely chopped)
Garlic - 2 tbsp (finely chopped)
green onion - 2 (finely chopped)
green chillies - 2 (finely chopped)
Tomato - 1 ( cubed)
Red chilli powder - 1/4 tsp
Soy sauce - 1/4 tsp optional
Curry leaves - 4
Cilantro- 1/4 cup
Mustard seeds - 1/4 tsp
Oil for seasoning - 2 tsp
Oil - for deep fry

Method

1. Remove the brown edges from the bread slices. Cut them into small pieces. 
2. Heat oil to deep fry all the sliced breads until it should be brown color on both sides.
3. Heat 2 tsp of oil in a pan for seasoning, add mustard seeds. Once it splutters, add curry leaves, green chillies, onions and fry for half a minute.
4. Add ginger, garlic and fry until its raw smell goes.
5. Add tomatoes and fry until it raw smell goes. Fry tomatoes, don't cook it. Add salt, red chilli powder, soy sauce and fry for a minute. Make sure don't burn red chilli powder. If you need to avoid burning, sprinkle little water.
6. Add green onions and fry for a minute. Switch off the stove.
7. Add fried bread slices to the mixture and mix gently. Garnish it with cilantro.
8. Crispy bread fry is ready. Serve it hot with tomato ketchup.

I'm sending this recipe to 

Nithu's Kitchen Event announcement page - October 10th - November 10 th

I'm sending this to GIVE ME SOME SNACK

 

LOW CALORIE VADAI/ VADAI WITHOUT DEEP FRY

Serving size - 2 or 3

Preparation time - 10 minutes (excludes soaking time)

Cooking time - 30 minutes

It is a low calorie vada. This recipe is for the people who loves vada but scary.  Ofcourse, I too in that scary list :) This recipe is very good for health and containd high proteins.

Ingredients

Urud dal - 1/2 cup
Green chillies - 3
Onions - 1/4 cup
Curry leaves - 4 or 5
Coriander leaves - 1 or 2 tbs
Black pepper - 1/2 tsp
Hing powder - 1/4 tsp
Salt - as required
Oil - 6 or 7 tbs

Method

1. Soak urud dal about an hour. Drain the water and grind urud dal, green chillies, salt and hing powder with little water.
2. Add curry leaves, coriander leaves, black peppers and onions to the batter and mix well. Do the following procedures.

Heat the kuzhipaniyara pan with little oil to each of the pits in the pan. (use almost 1.5 tbs oil for 7 pits)

Pour a spoonful of batter in each of the rounds. Cook for 2 to 3 minutes on the medium flame. Turn on to the other side and again add little oil to each of the pits. (use almost 1.5 tbs oil for 7 pits)

Cook for 1 or 2 minutes on the low flame. Take off from the pan.

Vadai is ready. Serve it with sambar or chutney. You can also use this vadai for Curd vadai recipe too.

Note:

1.  Vadai batter should be neither too thick nor thin.  It should be thicker than idly batter.
2. Give extra care on the flame.
3. You can get approximately 28 vadais.

I'm sending this to Nithu's Kitchen

Nithu's Kitchen Event announcement page - October 10th to November 10th

I'm sending this to GIVE ME SOME SNACK