Sweets

Maida burfi (Diwali special -2)

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DSCN1036                                                  Ready to serve Maida burfi

Makes : around 50-75

Time taken: 30 minutes in all

Maida/All purpose flour the name it self indicates that it is a multi purpose ingredient used in a host of savories, cakes, biscuits etc  I have also put up Maida namkeen on this blog long back.  This burfi is an easy but a very delicious sweet dish and can be stored for more than 15 days if stored in air tight containers and for about a month in the refrigerator.  I am preparing it for the first time and the picture may not be perfect and will put up a better picture of the final burfi in a couple of weeks.  Here is my version of the dish…

What you need to have:

1  Maida – 1/2 cup

2. Sugar – 3/4 cup

3. Pure ghee/oil/dalda – 1/4 cup

4. Cashews  -7-8

5. Saffron strings – a few

6. Cardamom – 3

7. Water  for sugar syrup – little more than half(approximately)DSCN1023

                                                      Ingredients of Maida burfiDSCN1026

                                               Other ingredients of burfi

What you do with what you have:

1  Sieve maida in the sieve to get rid of any impurities.   Place a wide pan with the required quantity of ghee in it on medium flame.  On being heated add powdered cashews and fry till done and and sieved maida to it and fry it on medium/low flame on adjusting the flame till you get a pleasant aroma but make sure you do not burn it.  Transfer it to a plate and add cardamom powder to it and keep it aside.  Keep another plate greesed to spread the burfi mix beforehand.DSCN1027                                                   Maida being fried in pure ghee

2. Place a wide pan with little more than 1/2 cup water in it and add sugar to it and bring it to boil on adjusting the flame and bring it to 1 string consistency.(when you touch the sugar syrup between your thumb and fore finger there must be a single string)DSCN1030                                                        Sugar being boiled

3. When the syrup reaches one string consistency adding saffron strings switch off the gas and add fried maida-cashew mix to it and keep stiring till it becomes a little hard for you to stir but still in a semi solid form.(Adding maida to sugar syrup should be done off the gas)  Spread it on a greased plate kept ready beforehand and either level it withback of a  flat bowl or the roti roller to required thickness.  Cut it to required shape and transfer it to a plate for a closer view of the dish.DSCN1033                                                 Fried maida cashew mix being added to sugar syrupDSCN1036                                               Ready to serve maida burfi

Makes : 50-75 (thin burfi)

Time taken: 30 minutes in all

Good to remember:  1. Maida should be fried with powdered cashews on medium flame till you get a pleasant aroma for better taste.  Also for easy cutting of burfi.

2. Sugar syrup level plays a main role in this dish.

3. Thinner the burfi more the number would be and hence better to spread it very thin on a greased plate or a wooden plank.(Today  i have used 1 cup sugar andit turned out top be extra sweet so i felt that reducing the quantity of sugar would serve the purpose.)

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Flax seeds laddoo with dates

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DSCN0629

                                                                         Ready to serve Flax seeds -dates laddoo

Makes – 15 laddoos of the above size

Time taken: 45 minutes

Dates are considered energy giving and healing food , it heals the disturbances of intestines and is a mild but effective laxative .They are also considered a tonic food especially for heart weakness and as a convalescence food , boiling the dates with milk or even water makes it a easily digestible tonic food.

Fresh dates are sticky in texture and i sometimes use it as a natural sweetener and a binder for a sweetmeat preparation…….this laddoo is simple to make but it’s yummy if you like dates……… flax seeds and sesame have a nice nutty flavor and add to the taste of dates in this preparation toasted almonds can be powdered coarsely and added to this mixture if you do not like flax seeds and sesame …….

I have already put up flax seeds chutney powder, peanut flax seeds laddoo etc., But in peanut  flax seeds laddoo i have used jaggery but in this laddoo i have not used either sugar, jaggery or ghee and hence more healthier.  Here goes the recipe!!!

What you need to have:

1. Flax seeds – 3 tablespoons

2. Sesame seeds  3 tablespoons

3. Dates – 1 cup grated

4. Cinnamon powder – 2 pinches

5. Cardamom-2

DSCN0620                                                                                  Ingredients of Flax seeds dates laddoo

What you do with what you have:

1. Grate dates and keep it aside as shown in the image above.

2. Place a spatula with flax seeds in it on medium flame.  Roast it till it splutters.  Transfer it to a plate to cool down.DSCN0621                                                                                     Flax seeds being roasted

3. Roast sesame seeds in the same spatula till it splutters.DSCN0624                                                                    Sesame seeds being dry roasted

DSCN0626

                                                                Roasted sesame and flax seeds mix

4. On cooling grind both roasted sesame and flax seeds  in the dry grinder along with pealed cardamom to a semi coarse mixture.  Transfer it to a bowl along with grated dates.  Mix it well with your hands.DSCN0627                                                                          Flax seeds dates laddoo mix

5. Take required quantity of the mix and tie it into round laddoos by kneading it in such a way that you get a binding with grated dates. Since we do not add either sugar/jaggery or ghee it is a little time consuming to tie it.DSCN0629                                                                             Ready to serve flax seeds dates laddoo

Makes :15

Time taken: 45 minutes

Good to remember:  1, Use fresh flax seeds, sesame seeds and also seed less  soft dates for the dish.

2. One can even add pistachio, almonds etc.., as per one’s p allot.

Kodo millet/Barnyard millet -kheer (Varai payasam)

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DSCN0335                                                             Ready to serve Kodo millet kheer

Time taken: one hour

Serves 4-6

I always intend to include these wonderful millets in either breakfast or lunch and i have already introduced this millet while putting up a few recipes on this blog namely Masala kodo millet upma, dosa, idli, pongal etc.., Today i would like to put up this kheer recipe and my version of the recipe is here…

What you need to have:

1. Kodo millet – 1/2 cup

2. Chopped jaggery – 1/2 cup

3. Fresh grated coconut – 2 tablespoons

4. Raw rice – 2 teaspoons

5. cardamom – 3-4

6. Raisins – a fistful

7. Cashews – a fistful

8. Pure ghee – 2 teaspoons DSCN0310                                                            Ingredients of Kodo millet kheer

What you do with what you have:

1. Roast Kodo millet in a pan till done.DSCN0314

                                                                 Kodo millet being roasted

2. Soak rice in water for about 30 minutes.

3. Wash and cook the millet in cooker till soft adding around 2 cups of water.  The cooked millet is as shown in the image below.

DSCN0331                                                                       Cooked Kodo millet

4. Fry both Raisins and Cashews in a spatula adding a little ghee till done.DSCN0318

                                                                          Raisins being fried in ghee                                        DSCN0316

                                                               Cashews being fried in ghee

5. Grind soaked rice along with cardamom in the mixy to a fine consistency and keep it aside.

DSCN0323

                                                        All ingredients in a mixy bowl to grind

DSCN0325

                                                      Grind rice, cardamom and coconut mix

6. Place a wide bowl with chopped jaggery and  add water to just cover the chopped jaggery.  Bring it to boil and strain it to get rid of any dust particles etc.DSCN0327                                                                Chopped jaggery being boiledDSCN0328                                                                       Strained jaggery syrup

7. Bring the strained mixture to boil and slowly add the grind mix from step-5 to it lowering the flame.  Also add around 1 and 1/2 glasses of  water to it and bring it to boil stiring all the time.DSCN0330                                                     Grind mix being added to the jaggery syrup

8. If it thickens one can even add a little more water and leave it on the flame for a while but stiring, hence it will burn the dish.  When done, add cooked millet from step-3 to it and again keep stiring till it is mixed well to form a homogeneous kheer mix.  Check for sweetness and if needed add a couple of spoons of sugar. DSCN0334                                                          Cooked Kodo millet/varai being added

9. When done , transfer to a wide bowl and garnish with fried Cashews and Raisins and also add 1 teaspoon of pure ghee to it.   Yummmmmmm!!!!DSCN0335                                                      Ready to serve Kodo millet /Varai kheer

Time taken: 1 hour

Serves:4-6

Good to remember:

1. Let the millet be fresh.

2. One can even use sugar and milk in place of jaggery and grind mix.

3. When you add the grind mix and bring it to boil make sure that it is cooked well else the kheer will turn like cake on cooling.  Hence add little more water and bring it to boil and make sure that the finished product is a little medium thick in consistency, as it will be fine on cooling.

Mango sheera

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                                                                                   DSCN0236                                                                                   Ready to serve Mango sheera

Time taken: 45 minutes

Serves: 4 -6

Mango season is here and this was a to do recipe in my blog list and now has been a reality.   Whenever there is Mango season i prefer to prepare Mago sheera instead of the plain one.  I even prepare the Pineapple sheera which is also called Pineapple pudding which i have put up a couple of years ago on this blog and has been very well accepted by my viewers. There are a couple of other sheera recipes like the Sheera with caramalised sugar,  sapatha (sathyanarayana swami pooja prasad) and the normal sheera is also being put up a couple of years ago.    Here goes my version of Mango sheera…..

What you need to have:

1. Semolina – 1/2 Cup

2. Sugar – little more than 1/2 Cup

3. Alphanso Mango pulp – 3/4 Cup

4. Pure ghee – 3-4 Tablespoons

5. Water – 1 Cup(adjust more if needed)

6. Safron stands – A few

7. Cardamom powder – 1/2 Teaspoon

8. Raisins & Cashews – A fistful

9. Whole milk – 1/2 Cup (optional)DSCN0200                                                                                    Ingredients of Mango sheera DSCN0203

                                                                                   Other ingredients of Mango sheera

What you do with what you have:

1. Wash and peal Mango and cut it into pieces and pulse it in the mixie to make a puree. (keep a few pieces in tact.)DSCN0216                                                                                    Pealed Mango placed in the mixie bowlDSCN0219                                                                                       Mango pieces being pureed

2. Warm up a little milk and add crushed Saffron strands to it and keep it aside.

3. Heat ghee in a wide spatula and fry raisins in it till it bulges.DSCN0318                                                                                          Raisins being fried in ghee

4. Also fry Cashews in it till brown and crispy.DSCN0316                                                                                                 Cashews being fried

5. Place wide pan with 2 teaspoons of pure ghee in it and fry semolina in it till you get a pleasant aroma as you fry for upma. DSCN0211                                                                               Semolina being  roasted in pure ghee

6. In the mean while boil required quantity of water in a pan so that it can be instantly used to cook semolina.DSCN0215                                                                                            Water being boiled

7. Add boiled water to the roasted semolina and cook till all the water is absorbed and semolina is cooked.DSCN0221                                                                     Boiling water added to the roasted semolina

8. Add sugar to the cooked semolina and cook till it is absorbed completely and leaves the sides of the skillet. DSCN0226                                                                   Sugar being added to the cooked semolina

9. When done add saffron dissolved in milk to the cooked semolina and again cook for a couple of minutes till it leaves the sides of the skillet.DSCN0228                                                                     Saffron mixed milk being added to the cooked semolinaDSCN0230                                                                               Cooked semolina would look as below

10. Finally add mango puree,  2 teaspoons of pure ghee and cook for another couple of minutes  till done.  It will turn out to be a bit loose in consistency.DSCN0232                                                                      Mango puree being added to the semolina sugar mix

11. Lastly add reserved mango pieces, fried Raisins, Cashews, cardamom powder,  pure ghee  on low flame and cook for another 2 minutes and switch of the flame.DSCN0234                            Chopped mango pieces, Raisins, Cashews and pure ghee being added to the sheera

12. Transfer it to a serving bowl and relish it.  yummmmmmm!!!!!!!!

DSCN0236

                                              Ready to serve Mango sheera

Time taken: 45 minutes

Serves : 4-6

Good to remember:  1. Roast semolina till you get a pleasant aroma, else sheera will not turn out delicious.

2. Add ghee in steps as needed.

3. Raisins and cashews also should be fried well.

4. One can  use half the quantity of water and the remaining milk to cook the dish.

Foxtail millet laddoos(Navane laddoo)

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KONICA MINOLTA DIGITAL CAMERA                                                                 Ready to serve Foxtail millet laddoos

Makes :12-15 0f the above size

Time taken: 45 minutes

Navane in kannada is Foxtail millet in english and thinai in tamil is used in dishes like the idli, dosas, and is consumed like we south indians consume rice as the staple food.  I have already put up idli, dosa, sweet kichadi and today i would like to put up Navane laddoo without sugar, jaggery, ghee but  i use honey alternatively which really tastes great and was liked by all of us at home.  Here is my version of the laddoo.

What you need to have:

1. Foxtail millet – 1/2cup

2. Honey – 1/4 cup

3. Walnuts – a few

4. Cashews – a few

5. Cardamom-5-6

6. Pure ghee – 1 teaspoon(to fry dry fruits)KONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of foxtail millet laddoosKONICA MINOLTA DIGITAL CAMERA                                                              Cashews, walnuts and cardamom

What you do with what you have:

1. Wash and dry the millet on a clean cloth.  Once dried, dry roast the same in a wide skillet till it splutters and get a nutty aroma. Add cardamom to it. Later on peal and mix with the millet to powder the same.KONICA MINOLTA DIGITAL CAMERA                                                                 Dry roasting the millet in progress

2. Add a teaspoon of ghee in the skillet and fry cashews in it till done.KONICA MINOLTA DIGITAL CAMERA                                                                      Cashews being fried in pure ghee

3. Break walnuts into pieces and fry it in the same skillet till done.KONICA MINOLTA DIGITAL CAMERA                                                                      Walnuts being fried in pure ghee

4. Powder roasted millet along with cardamom the mixer and mix all fried dry fruits to it in the same skillet so that we can just roll over the ingredient mix in the ghee left over on frying.

KONICA MINOLTA DIGITAL CAMERA                                                                     All ingredient in a wide skillet

5. Add required quantity of honey to the laddoo mix and shape the laddoos.  Knead the mix and shape the laddoos.KONICA MINOLTA DIGITAL CAMERA                                                              Honey being added to the laddoo mix

6.  Tie the laddoos  carefully and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                   Ready to serve foxtail millet laddoos

Makes -12-15 of the above size

Time taken: 45 minutes

Good to remember: 1. Clean the millet and dry roast it well on medium flame , else the raw smell may ruin the taste.

2. One may need a lot of practice to shape the laddoos as it turns without sugar or jaggery.  But taste-wise it is awesome !!!!!

Ragi flour-coconut burfi

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KONICA MINOLTA DIGITAL CAMERA

                                                     Ready to serve Ragi flour & coconut burfi

Makes : 25

Time taken : 45 minutes

Ragi atta is so good from health point of view as major portion of Ragi Flour is carbohydrate, followed by protein and fiber. It has the least amount of fat in them.  Ragi flour also contains a sulphur based amino acid called Methionoine which is essential for promoting healthy skin and hair.  The Sulfur which we get from Methionine helps produce a substance called lecithin which helps reduce cholesterol, reduce fat inside the livers and help protect kidneys. This methionine is generally lacking in staple diet of some of the vegetarians and hence regular Ragi intake will help get enough of these amino acids.

I have already put up Ragi dishes like the Ragi manni, instant dosa, bhujia, ragi peanut laddoos and today i would like to put up Ragi flour-coconut burfi.  In a way i would like to add this amazing grain into our daily menu in one way or the other!!! This is my version of the recipe…( i have halved the measurement while preparing)

What you need to have;

1. Ragi flour – 1 cup

2. Fresh grated coconut – 1 cup

3. Jaggery chopped – 1 and 1/2 cup

4. Melted ghee – litttle less than 1/2 cup

5. Sugar powder to dust – 1 Tablespoon(optional)

6. Cardamom powder – 1/2 Teaspoon

7. Cashews – 6-8KONICA MINOLTA DIGITAL CAMERA                                                              Ragi flour and chopped jaggeryKONICA MINOLTA DIGITAL CAMERA                                                         Other ingredients of the recipe

What you do with what you have:

1. Place a wide skillet with 1-2 teaspoons of pure ghee and add ragi flour to it.  Roast it till you get a pleasant aroma.KONICA MINOLTA DIGITAL CAMERA

                                                          Ragi atta being fried in ghee

2. Add a little ghee and roast fresh grated coconut till you get a pleasant aroma.  Both roasted flour and fried coconut is as shown in the image below.

KONICA MINOLTA DIGITAL CAMERA                                                        Fresh grated coconut being roasted in gheeKONICA MINOLTA DIGITAL CAMERA                                                              Fried Ragi flour & coconut

3. In a pan add chopped jaggery and water to just soak jaggery and heat it on medium flame.  When it boils just switch of the flame and strain it through the sieve for any dirt etc…  Again heat  the syrup on medium flame and when it boils for around 5 minutes add fried ragi atta and coconut to it and keep stiring  adding 1 teaspoon ghee a couple of times till the mixture leaves the sides of the bowl.  When being done add cardmom powder and fried cashews to it and spread it on a greeesed wooden plank or on the back of a big plate  & Cut it immediately.KONICA MINOLTA DIGITAL CAMERA

KONICA MINOLTA DIGITAL CAMERA

                                            Pure ghee being added while being done

KONICA MINOLTA DIGITAL CAMERA

                                       Roasted cashews & cardamom powder being addedKONICA MINOLTA DIGITAL CAMERA

                                             The mix being spread and cut into pieces

4. Store it in air tight containers.  Remains fresh for about 8-10 days.

KONICA MINOLTA DIGITAL CAMERA

                                                     Ready to serve Ragi-flour & coconut burfi

Makes : around 25

Time taken: 45 minutes in all

Good to remember:

1. Atta must be fried in a little ghee so that it does not get burnt.

2. One can add any dry fruit of her choice except raisins

3.aiat is better to use normal jaggery for the dish.

 

 

 

Quinoa- Moong dal sweet kichadi(pongal)

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Quinoa is becoming very popular these days due to the fact that it is very good from the health point of view in comparison with cereal grasses like wheat , quinoa  is higher in fat content and can provide valuable amounts of heart healthy fats like the mono saturated fats .  Quinoa can also provide small quantity of omega-3 fat  content, Given this higher fat content, researchers initially assumed that quinoa would be more susceptible to oxidation and resulting nutrient damage. However, recent studies have shown that quinoa does not get oxidized as rapidly as might be expected given its higher fat content. This finding is great news from a nutritional standpoint. The processes of boiling, simmering, and steaming quinoa do not appear to significantly compromise the quality of quinoa’s fatty acids, allowing us to enjoy its cooked texture and flavor while maintaining this nutrient benefit. Food scientists have speculated that it is the diverse array of antioxidants found in quinoa—including various members of the vitamin E family like alpha-, beta-, gamma- and delta-tocopherol as well as flavonoids like quercetin and kaempferol—that contribute to this oxidative protection. 

This is my recipe of quinoa on this blog.  After coming to Newyork i  noticed my saon and family consuming it daily and i an my husband have got used to it.  I have tried a couple of recipes and this being the first one onm this blog.  It is sweet kichadi with moong dal and a little basumati rice , jaggery etc.  Here it goes!!!KONICA MINOLTA DIGITAL CAMERA                                                Ready to serve Quinoa-Moong dal sweet kichadi

Time taken – 1 hour

Serves – 6-8

What you need to have:

1. Quinoa – 1 Cup

2. Moong dal – 1/2 Cup

3. Basumati rice – 1/4 cup

4. Jaggery  chopped- as needed (i have used little more than 3/4 cup)

5. Cashews – A handful

6. Raisin – A handful

7. Cardamom powder – 1/2 Teaspoon

8. Pure ghee – as needed(2 Tablespoon

9. Milk – 1 cup

10. Fresh grated coconut – 2 Tablespoons

KONICA MINOLTA DIGITAL CAMERA                                                      Ingredients of Quinoa Moong dal kichadiKONICA MINOLTA DIGITAL CAMERA                                                                  Other ingredients of the dish

What you do with what you have:

1. Wash and  soak rice and quinoa for about 20 minutes.  Roast moong dal with 1/2 teaspoon pure ghee in a wide skillet till you get a pleasant aroma.  On cooling, mix it with the soaked rice and quinoa and cook it in the cooker for about 30 minutes on simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                              All the three ingredients in a cooker vessel to cook

2. Place a wide skillet with chopped jaggery and add a little water to just soak jaggery and place it on medium flame till the jaggery dissolves in it.  On cooling strain it through the strain for any dust  etc..,KONICA MINOLTA DIGITAL CAMERA                                               Jaggery being boiled and the strained syrup

3. Once rice quinoa mix is cooked to soft consistency, add this to the sugar syrup and add 1 cup milk and bring it to boil simmering the flame and stiring frequently.KONICA MINOLTA DIGITAL CAMERA

                                 Cooked quinoa mix being added to the jaggery syrup

4. In the mean time place a spatula with a little ghee in it and fry cashews in  it till light brown and crispyKONICA MINOLTA DIGITAL CAMERA                                                                   Cashews being fried

5. In the same spatula fry raisins as well.KONICA MINOLTA DIGITAL CAMERA

                                                               Raisins being fried

6. Add 1 tablespoon of ghee and give a strong stir on simmering the flame.KONICA MINOLTA DIGITAL CAMERA

                                                   Pure ghee being added to the kichadi

7. Finally add fried cashews, rains and fresh grated coconut and cardamom powder to it anf give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Quinoa-moong dal  sweet kichadi

8. Transfer it to bowl for a close view of the dish!!!Yummyyyyyy Enjoy!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                          A closer view of quinoa moong dal  sweet  kichadi

Time taken – 1 hour

Serves 6-8 

Good to remember:

1. Moong dal should be fried in ghee till you get a pleasant aroma.

2. Jaggery quantity should be as per your taste.

3. Dry fruits of one’s choice can be used.