.

As I missed out last month's challenge,I was very much interested in joining this ICC more so the sweet being Ariselu which is popularly known as Adhirasam in Tamil.I remember my granny preparing for Deepavali in a very traditional way which was a really long procedure and a difficult one too.
But making in small quantity was easier and is a base to increase the number in future.I followed the second method and will try the first method very soon





This method yeilds about 8.

Ingredients Needed

Rice Flour - 1 glass (standard measurement)
Jaggary - 1/2 glass
Coconut grated - 2 tsp
Cardamom powder - 1/4 tsp
Water - 1/2 glass
Sesame seeds - 1 tbsp

Oil for deep frying.



Method
Add just enough water to jaggery and cook on high and remove scum
Once it starts boiling,add coconut you will see bubbles
At this stage,add the rice flour slowly and stir it together well
You will know when the consistency is correct
Till then keep adding the flour
Make a soft dough and make small balls
In a plastic sheet just press the rounds to poori size
Heat oil and deep fry till done

I regret of missing out last month's challenge and was determined to join for this month.So with all the hectic Pongal work over,made a quick halwa just now clicked a few shots and posted.This post of mine is as quick as making the halwa.
I followed Lataji's recipe of Moong Dal Halwa




Ingredients

Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
Cashews/ raisins roasted in ghee for garnish.



Method to Prepare:

Soak 1 cup moong dal overnight. Next morning, grind to a paste.

Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.

Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.

Keep the heat at the lowest and keep stirring even after the dhal becomes thick.

Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.

Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.

Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.

Cook until the ghee surfaces.

Garnish with cashews and raisins.

Come Deepavali we see different brands of Gulab Jamun mixes with lot of offers to woo the customers.You would all agree to me that many of us like this wonderful sweet which has become easy to prepare with all the ready mixes.
With hectic activities this month I would have prepared using khova,but luckily we don't get it here.So I decided to make the jamuns from the scratch and definitely no regrets.As I've already mentioned in many of my posts somehow I never try out traditional recipes,but slowly I've started and sure will be an expert too ha..ha..
I followed Indo's recipe and used cooking oil instead of ghee and here is her version and happy to be a part of the INDIAN COOKING CHALLENGE and waiting for the next challenge.






Ingredients

Whole milk - 4 litres
Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2

Ghee - 2 cups for deep frying.

Method

To Make Khova

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)

Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.

Whip together yogurt and baking soda

To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)

Make 3/4 inch diameter balls and set aside




Prepare sugar syrup

In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.

Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Deep frying the Jamuns

Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Cool the balls and soak them in the sugar syrup.

Let sit for a few hours.

Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.

When I read about the Indian Cooking Challenge I was so thrilled and more so on the lined up traditional dishes.Though cooking is my passion and I try a lot of new recipes and started to do so quite early too,I never try any traditional recipes.Even after getting married I help my MIL in the preliminary works but never done myself.If you see my blog the only soul would be the jelebhi which I tried after watching a T.V show.I thank Srivalli for the trial recipe and giving this oppurtunity for people like me.

I always thought that ready made Gulab Jamoon mix was the easiest one to make.So with lot of hesitation started to make the rava laddoos,of course wanted to finish off before children got back from school.Well it was so easy to make as I followed every step and did it slowly,only thing my hand couldn't bear the hot rava when gathering it to balls and was a little sticky.The taste was also good,let me hear from my children too.Finally very happy that Iam also a part of the Indian Cooking Challenge and eagerly waiting for the first dish for the month of July.Iam sure we all will be experts within few months in making these traditional recipes.
I followed the recipe as given by Sri from here

Halwa is one sweet which is liked by one and all and is done with any type of ingredient vegetable,fruit or flours.There are umpteen number of ways to prepare it too.I would like to share the way my grand mom does and my daughter just loves it.

Ingrdients
Carrot grated-3 cups
Milk-11/2 cups
Sugar-11/2 cups
Ghee-as required
Cashews-as required
Cardamon powder- 1 tsp



Method
Pressure cook the carrot with milk
Transfer to a thick bottomed pan/non-stick pan
Add sugar and keep stirring till the sugar is fully absorbed
Mix in required ghee,roasted cashews,cardamon powder
Serve hot or cold
It is an excellent combo with vannila icecream

Carrot Halwa is also my entry for Srivall's Mithai Mela

All of you must be surprised by the title,yes we can make the burfi without even a drop of ghee but still have the vibrant taste of cashew.A very simple way to make too

Ingredients
Cashews-100gms
Sugar-100gms
Water-1/4 cup



Method
Dry grind the cashew,just give one second spin in the mixie in regular intervals so that the cashews are powdered
Do not run continuously as it would become like a paste
Take a heavy bottomed kadai/non-stick and add water and sugar to it
Once the sugar syrup starts to boil add the ground cashews and keep stirring till it leaves the sides of the kadai
Pour over a lined plate and allow to coolCut into desired shape
The taste is exactly like the ones we buy from the sweet shops

Cashew Burfi makes its way to Poornima's Let's Go Nuts started by Aquadaze

This also goes to Srivalli's Mithai Mela

As the Christmas vacation for my children is round the corner their demand for new recipes every day will also increase.To start with I made Rasogollas from the scratch,which both my daughter and me like and also relished.This was a long pending 'to try' recipe from my collection.



Ingredients
Milk-1litre
Citric acid-1/4 tsp dissolved in 1/2 cup water
Refine flour-1 tsp
Sugar-1 cup
Water-3 cups
Rose essence-a few drops

Method
To make panner
Boil milk,allow to cool and skim off the fat from the surface
Boil milk again and gradually add citric acid,stirring continuously
When milk curdles remove from heat and leave covered for 15 min
Strain it in muslin cloth gather up the corners, tie and hang it for 15 min
Gently squeeze the bag and place in between two plates/cutting board and keep heavy object on top for 45min
Knead with heel of the hand for 5 min,add flour and knead till grains disappear and paneer becomes soft and creamy.
Dive the mixture into small portions and roll into small ballswith slight pressure between palms till smooth and even
Put sugar and water into cooker,placecooker on high heat and bring to boil stirring till sugar is dissolved
Carefully place the paneer balls one by one in the syrup
Close the cooker,bring to full pressure,reduce heat and cook for 7 min
Remove from heat,cool naturally
Open cooker,add essense,stir
Serve hot or cold



Though the recipe seems to be a long one it is very easy to make and Iam sending this to Kitchen Flavour's FIC-WHITE started by Sunshine Mom

As a child whenever some asks about my favourite colour my immediate reply would be baby pink and light yellow.I always had a fasination for these two colours,particularly the colour of hot jalebis served in the hotels as dessert.This recipe was amoung my collections but never had tried making it.I have not tried Indian sweets with confidence,so thought it apt for EC's WYF-COLOUR IN FOOD EVENT



Ingredients
Maida-1cup
Yogurt-1/2cup
Sugar-1cup
Water-1cup
Cardamon powder-1/4tsp
Oil-for deep frying
Saffron-a pinch
Yellow food colour-a pinch
Salt-a pinch



Method
Mix maida,yogurt and salt well without lumps
Add water for pouring consistency paste
Heat oil
Put the paste in a cloth bag with a hole
The bag has to be squeezed to form spiral shapes directly on the hot oil
Deep fry till golden on slow flame
Make thick syrup with sugar and water
Add saffron and cardamon powder
Dip the jalebis in the sugar syrup
Serve hot with icecream



Iam rushing this to Pooja's INDEPENDENCE DAY 2008 EVENT which I came to know just now

POLI is a very popular sweet in many parts of our country,especially Tamilnadu.This dish is apt for evening snack and my daughter's favourite.

Ingredients
Maida-2 cups
Channa dal-1cup
Grated coconut-1cup
Jaggery-1cup powedered
Cardamon powder-1/2 tsp
Orange/yellow food colour-a pinch
Salt- a pinch
Ghee-as required







Method
Add colour and salt to maida and make a tight dough using required water.Keep it closed in a wet cloth for 4-5 hrs
Pressure cook channa dal and cool
Grind the dal and coconut,not too coarse nor a paste
Add jaggery to this
Put this in a heavy bottomed vessel/kadai and mix till the jaggery is well blended.This is the puran/stuffing
Make this when you make the dough so that it would also cool
Take small balls of the dough and make chappati using your fingers
This can be done on the chappathi making stone,a plastic sheet or banana leaf,smearing oil as required on your hands
Keep the puran in the centre,fold all sides and again press evenly to form round shape which should neither be thick nor thin
Heat the tawa and cook on both sides using ghee till done
Serve hot

All of you must be surprised by the title,yes we can make the burfi without even a drop of ghee but still have the vibrant taste of cashew.A very simple way to make too

Ingredients
Cashews-100gms
Sugar-100gms
Water-1/4 cup

Method
Dry grind the cashew,just give one second spin in the mixie in regular intervals so that the cashews are powdered
Do not run continuously as it would become like a paste
Take a heavy bottomed kadai/non-stick and add water and sugar to it
Once the sugar syrup starts to boil add the ground cashews and keep stirring till it leaves the sides of the kadai
Pour over a lined plate and allow to cool
Cut into desired shape
The taste is exactly like the ones we buy from the sweet shops

As my PC's behaviour is fine today Iam able to post again and that too the most favourite one for anybody whether young or old.This is my MIL's recipe and and excellent and easy to make too.

Ingredients
Amulya milk powder-500gms
Sugar-5 cups
White butter-400gms(approx)
Cocoa powder-8tsps(heaped)
Nuts of choice-as required

Method
Take sugar in a heavy bottomed vessel and pour water till the sugar level
Keep stirring till thick consistency,that is when you drop the syrup in a small bowl of water we should be able to make a soft ball.Keep checking for this stage.Remove from fire
Add milk powder slowly and stir continously to avoid lumps
To this add butter and keep stirring ,add cocoa powder and stir till smooth
Add nuts of your choice or even plain
Grease a tray with butter and pour the mixture spreading it evenly
Refrigerate till little hard so that it can be cut to required shapes

Note
Keep checking the sugar syrup for the correct consistency
Add butter only till the mixture does'nt stick to the sides of the vessel

Variation
If you want white chocolate do not add cocoa powder
You can also pour the mixture in chocolate moulds

Semiya Kesari as it is popularly known in Tamilnadu is a very easy to make dish and is my daughter's favourite.Only thing we should be careful is when cooking it otherwise it would become sticky and remain uncooked.If you follow these simple steps it is easy to make.

Ingredients
Vermicelli-1 cup
Sugar-2 cups
Water-2 cups
Cashews-few
Cardamon powder-1/4 tsp
Ghee-as required
Kesari colour-a pinch

Method
Roast vermicelli well in a spoonful of ghee without becoming brown
Boil water in a heavy bottomed pan
Add the vermicelli and cook till done,that is,till the vermicelli,when crushed between fingers is well cooked
Add sugar to the cooked vermicelli,this will turn the mixture watery
Simmer the flame and cook till the water is completely absorbed
Meanwhile add the colour,cardamon powder and slowly the ghee
Finally add the roasted cashews and remove from fire

Note
Add sugar only when the vermicelli is well cooked
The Kesari will be a little sticky

 

Chocolates are all time favourite be it young or old.Any dish with chocolate taste is sure to go for several servings without any restrictions.This recipe which I learnt from my MIL is one amoung the very few most wanted one for everyone in my house.This is one dish which is over in a jiffy when made in large quantities also.The making of this HOME MADE CHOCOLATE is still my MIL's entity(one way Iam happy too)and I help her by getting things ready....

Ingredients
Amulya milk powder-500gms
Sugar-1kg
White butter-400gms(approx)
Cocoa powder-8tsps(heaped)
Nuts of choice-as required

Method
Take sugar in a heavy bottomed vessel and pour water till the sugar just submerges
Keep stirring till thick consistency,that is when you drop the syrup in a small bowl of water we should be able to make a soft ball.
Keep checking for this stage.Remove from fire
Add milk powder little by little and stir continously to avoid lumps
To this add butter and keep stirring ,add cocoa powder and stir till smooth
Add nuts of your choice or even plain
Grease a tray with butter and pour the mixture spreading it evenly
Refrigerate till little hard so that it can be cut to required shapes

Note
Keep checking the sugar syrup for the correct consistency
Add butter only till the mixture does'nt stick to the sides of the vessel

Variation
If you want white chocolate do not add cocoa powder
You can also pour the mixture in chocolate moulds
My YUMMY CHOCOLATES is also for Deepz's JFI-CHOCOLATE EVENT

Chocolates the name itself makes us all grab one at any point of the day be it early morning or late night.As there are 2 events based on Chocolates Iam posting different recipes which are very easy to make also.I learnt this recipe in an Amul sponsored event for a Microwave oven demo

Ingredients
Amul milk powder-2cups
Almonds-1cup chopped
Amul fresh cream-300ml
Powdered sugar-3/4cup
Cocoa powder-1tsp

Method
Place all the ingredients with Amul fresh cream except cocoa powder in a large microwavable bowl
Mix well and place bowl in a microwave oven for 4 min on high cook
Remove bowl and stir the mixture.Place again for another 4 minutes
Transfer half the barfi in a greased plate
Quickly blend in the cocoa into the remainder and pour over the barfi in the plate and spread evenly
Cool and cut into diamond shaped pieces
Blanched nuts can be sprinkled on top along with silver warq

Chocolate Malai Burfi is also my entry for Bindiya's MY FAVOURITE THINGS EVENT

Kuzhipaniyaram is said to be a Chettinad dish which is liked by everyone whether it be white paniyaram,pal paniyaram,five rice paniyaram....This recipe was a different one that I came across in a Tamil magazine and tasted good too
Ingredients
Boiled rice-1cup
Raw rice-1cup
Urad dal full-1/4cup
Moong dal-1tbsp
Channa dal-1tbsp
Methi seeds-1/2 tsp
Sago-1/4cup
Grated coconut-1/2cup
Cashews,Badam,Raisins etc-1/2cup chopped
Salt-a pinch
Ghee-2tbsp
Oil-as required
Vanilla essence-1tsp
Jaggery or Sugar-3cups
Method
Soak rice,dals and methi seeds together for 2 hours
Soak sago seperately
Grind all the soaked ingredients together along with grated coconut until fine
Add salt and ferment for 4 hours
Powder jaggery,dissolve in water,filter and add to the batter
The same method should be followed if sugar is used
Add the chopped dry fruits and essense and mix well
Make paniyarams in the kuzhipaniyaram stone or non-stick paniyaram pan which is now available
If it is the stone add a little of ghee and oil,heat and pour the batter to half the level
Keep in low fire and allow to cook
When done turn to the next side and cook
Serve hot
This is also my entry for Latha's DRY FRUITS EVENT

The concept of making sweets for Deepavali was different when I was unmarried.I was brought up in a nuclear family,both parents working and my mom used to make easiest of the sweets and savouries.It totally changed once married in a joint family and all intricate recipes of sweets and savouries took over and that too in large quantities for distribution.Even now I do not do the traditional ones myself,maybe I gave got used to it over the years.Iam confident in trying other modern recipes but not these.My MIL always would say next year you better do,I would escape by doing all the prelims and helping her but never done it alone.
Usually the sweets would be Badam halwa,Mysore pak,Jangari/Badusha and of course all time favourite and highest ranking sweet amoung us Jamoons.The savouries would be Thenkuzhal,Mixture,Karasev/Olapakoda.It is also done in the back yard with firewood.Initially we used to prepare a week before packing and distributing 3 days before, but now with children around we have changed to preparing just 3 days before.So friends,as the savoury recipes are common I would share with you the Badam halwa and Mysore pak made traditionally
I have already posted BADAM HALWA
The Mysore pak currently available now in the shops are very soft but this is the traditional one with holes all around and crispy too

MYSORE PAK
Ingredients
Gram flour-1cup
Sugar-2cup
Ghee-1 1/2cup
Water-as required

Method
Take a thick bottomed kadai and add sugar to it
Pour water just the sugar level
Boil this to one string consistency
Simaltaneously grease a plate,set it aside and heat the ghee on low flame so that the ghee is poured hot to the flour mixture
After the string consistency is arrived add the gram flour to it and stir continously till it boils
Now start adding ghee little by little continously
We could see the flour bubbling up everytime and ghee getting absorbed
Keep stirring until you get layers and the mixture leaves the sides of the kadai
Pour immediately to the greased plate level it and leave it to set for 10 to 15 mins
Cut to pieces store in dry container
Relish the traditional taste
This post is also my entry for VEE'S JFS:DIWALI EVENT

The festival of DEEPAVALI is a time for lamps,sweets,gifts,new clothes,families get together and of course the famous Sivakasi fire crackers.It is celebrated in different ways in different parts of our country.In South India bursting crackers is a custom and is connected with the killing of the demon Narakasuran by Krishna.After the killing,Krishna freed all the women who had been held captive by Naraka.Hence,the custom of waking up before dawn,bursting crackers and having oil bath of purification.
In North India the festival marks the return of Rama to Ayodhya.The people of Ayodhya light up the route with rows of oil lamps to welcome the prince.So the festival bears the name of Deepavali or the'line of lamps'
Goddess Lakshmi is also worshipped during Deepavali and new account books are opened with a prayer that the business makes profit during the year ahead in North India
With all these legends let's celebrate Deepavali with sweets which is synonymous with this festival of lights.I'am listing down some interesting at the same time easy and to some extent healthy too which you can relish for this year Deepavali

DRY FRUIT MAGIC
Ingredients
Walnuts-1cup
Dried figs-1cup
Raisins-1cup
Pitted dates-1cup
Orange rind-1tsp
Orange juice-2tbsp
Sugarfree powder-for dusting
Coloured paper-for packing

Method
Grind the dry fruits coarsely
Add the orange rind
Use the orange juice to knead the mixture into a thick dough
Shape into small rounds
Roll or dust lightly in the sugarfree powder
Pack individually in coloured paper
Arrange in gift box and send as Deepavali gift

SOYA CHOCOLATE BURFI
Ingredients
Gram flour-70gm
Soya flour-30gm
Cocoa powder-40gm
Sugar-70gm
Cardamon powder-1/2tsp
Ghee-2tsp

Method
Melt the ghee in a pan
Add the gram and soya flours and roast them,stirring continuously till the colour darkens slightly
Remove from heat and set aside
Make one string syrup with sugar by adding 1/4cup of water
Add the cardamon powder,remove from heat and add the roasted flour mixture to the sugar syrup
Add the cocoa powder stirring continuously to avoid lump formation
Pour out into a greased plate,allow to cool and cut to desired shapes

SOYA POLI
Ingredients
Channa dal-3/4cup precooked
Soya granules-1/3cup
Jaggery-11/2cup
Coconut-1/4cup
Cardamon-5
Ghee-100gm
Maida-11/2cup
Oil-2tsp

Method
Soak the soya granules in hot water for 10 min and drain
Grind together cooked chana dal,drained soya,coconut,jaggery,cardamon powder to paste
In a kadai add the ghee and mix in the paste and stir till thick to make rounds
Make a soft dough with maida with little oil
Make like chapatis with soya stuffing
Cook on both sides in a tawa with ghee as required

OATS LADDU
Ingredients
Oats-1cup
Cashews-20
Milk-21/2 cup
Sugar-11/2cup
Ghee-as required
Cardamon powder-1tsp

Method
Roast oats and cashews with little ghee
Allow to cool and powder in mixie
Powder the sugar also
Boil the milk stirring continuously till thick khoa consistency
Mix the powdered oats,sugar and cardamon powder to the khoa
Add ghee as required to make laddus
Unsweetened khoa can also be used instead of milk

OATS HALWA
Ingredients
Oats-1cup
Milk-3/4-1cup
Sugar-3/4cup
Cashews-6
Cardamon powder-1tsp
Ghee-3tbsp
Kesari powder-a pinch

Method
Roast cashews in little ghee and keep aside
Roast the oats and powder it
Mix the powdered oats with the milk and cook in a kadai
Add sugar after the oats is cooked and stir till just thick,remove from heat
Add cardamon,kesari powder,cashews and the rest of the ghee and mix well

PANEER RASAMALAI
Ingredients
Paneer-250gm
Sugar-3/4kg
Milk-1 litre
Saffron-a few strands
Cardamon-2tsp

Method
Boil milk till it becomes half the quantity
Cool this with cardamon,saffron and little sugar
This is the rasmalai
Loosen the paneer and knead to a soft dough
Make small rounds and set aside
Take sugar in a kadai and pour water to the sugar level and boil
Add the paneer rounds to the boiling syrup
When cooked the paneer will float
Remove the cooked paneer rounds from the syrup
Arrange the required paneer in bowls and pour on it the already made rasamalai
Serve cooled

MALAI LADDU
Ingredients
Paneer-250gm
Milkmaid-1/2 tin
Yellow food colour-a few drops
Kewra essence-2-3 drops
Cardamon-2 powdered
Silver leaf-1

Method
Mash paneer well
Add the milkmaid and cook on slow fire,stirring continuously
Cook till the mixture thickens and start leaving the sides of the kadai
Add the essence and colour and mix well
Remove from fire and pour on a plate and allow to cool
Make laddus out of the malai,sprinkle cardamon powder and serve decorated with silver leaf on top

This post is also my entry for Vee's JFI:DIWALI AND Viji's RCI TAMIL FESTIVALS

I've tried this recipe long back with tinned peaches,as we do not get fresh ones in Tamilnadu.Reduce the quantity of sugar a little as the tinned ones will have sweetness.This recipe goes to Mansi's AFAM-PEACH event


Ingredients
Peaches-2cups,peeled and finely chopped
Sagar skimmed milk powder-1/4cup
Sugar-2tbsp
Nutmeg powder-1/4tbsp
Cardamon seeds-1/4tsp
A few strands of saffron
Ghee-2tsp

Method
Melt the ghee in a khadai,add the peaches and stir over a slow flame till they are soft(about 5-10min)
Sprinkle the milk powder,sugar and stir continously on a low flame till the mixture leaves the sides of the kadai
Remove from fire,add the nutmeg powder and mix well
Garnish with cardamon seeds and saffron and serve hot