Gulab jamun – How to make Gulab jamun from milk powder -janmashtami special recipes

Ingredients:

1 ½ cups milk powder

½  cup Maida (all purpose flour)

½  paneer

½ cup milk or as needed

3 cups sugar

2 cups water

¼ tsp cooking Soda

½ tsp cardamom powder

Saffron

2-3 drops rose water

Method:

Combine milk powder, maida, paneer and cooking soda, make a soft dough using milk. Make a small ball of this dough (they will become large while deep frying and larger when soak in syrup).

Meanwhile combine sugar and water in a non stick pan and simmer on a low heat until sugar dissolves. Add cardamom powder, saffron and rose water. Boil the syrup again until it is of ½ string consistency. Keep aside.

Heat the ghee  in a frying pan, fry the  balls till golden brown on low flame. Drain and soak in the sugar syrup for one hour.

Serve hot.

Eggless Chocolate Chips Cookies in cooker

Ingredients:

1 cup all purpose flour (maida)

½ cup ghee

½ powder sugar

 1 tsp baking powder

2 tbsp chocolate chips

1 tbsp butterscotch nuts

Method:

Spread 1 cup salt at the base of the cooker for maintains the temperature inside the cooker. Preheat pressure cooker for 10 minutes on high flame.

Combine all purpose flour, sugar and baking powder mix it well. Add melted ghee in the flour mixture and make soft dough. Take some amount of dough and roll it round shape, now flatten the ball by pressing it gently with your palm. Garnish with chocolate chips and butterscotch nuts. Grease the plate with ghee. Place cookies on a plate. Keep the cookies at some distance on plate.

Now place the plate inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid. Do not place the regulator or whistle. Cook for 30 minutes on low flame, check after 20 minutes if it has got puffy and brown from surface that means it’s baked appropriately. If it still uncooked then bake it for 10 minutes more on low flame.  It takes 20-30 minutes for baking cookies. When it gets cool completely, store it in an airtight container. 

Mandvi paak (shing paak) - Peanut bar

Wishing you a Happy Rakshabandhan to all brother and sister.Brothers n sisters relation is the best in the world. Enjoy your day with this sweet.

Ingredients:

1 cup peanuts

¾ cup sugar

1 tsp cardamom powder

1 tbsp ghee

¼ cup water

Method:

Blend the peanuts in blender like a fine powder. Dissolve the sugar with ¼ cup of water and bring it to a boil while stirring continuously.  Boil the syrup again until it is of 1 string consistency. Add peanut powder, ghee and cardamom powder . Remove from the fire while stirring continuously. Spread the mixture on a thali (flat metal plate) and allow to cool. Cut into desired shape.

Sending this recipe to :  

Birthday special event  ,Raksha Bandhan'event , 

Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Singoda ni kheer – Water chestnut flour payasam – fasting food, Shravan maas special recipe

Ingredients:

2 tbsp singoda flour (Water chestnut flour)

1 ½ cup milk

2 tbsp sugar

Pinch of nutmeg powder

Almond slices for garnishing

Method:

Boil milk in a heavy bottomed pan, add singoda flour (Water chestnut flour) and sugar mix it well, taking care that no lump remains, cook on low flame. Add nutmeg powder. While stirring continuously for 10 minutes or until the milk is slightly thickened. Garnish with almond slices, serve chilled.


Sending this recipe : Birthday special event ,Raksha Bandhan'event , 
Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Paasi Paruppu Payasam - Green Gram Dal kheer

SNC is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Divya from southern team challenged us with this Paasi Paruppu Payasam / Green Gram Dal Payasam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.

Pasipparupu payasam is a traditional payasam made in south India for auspicious south Indian festivals. This is traditionally made with water but I made with milk for getting the extra creamy texture.

Ingredients:

100 gm Split green gram dal / Yellow moong dal / Paasi paruppu

25 gm Raw rice/Pacharisi (nearly half cup or a handful; optional)

200 gm Jaggery / Achu Vellam (nearly 5 pieces)

10 to 15 Cashew nuts  

3 Cardamom pods (or) ¼ tsp Cardamom powder

2 tbsp Grated coconut (or) 12 Coconut pieces (1/2 inch long)

150 ml Milk  

1 tbsp Ghee (you can be generous here you can add another tbsp too)

 ½ tsp Saffron (soaked in warm milk)

Method:

* Wash dal and rice in water and set aside. 

* Grind Coconut pieces and Cardamom pods coarsely and set aside. (If you are using grated coconut    grind the cardamom pods alone, you can add grated coconut as it is.)

*Take jaggery / Achu Vellam, place inside a paper and crush it into smaller pieces using a meat tenderizer or hammer. Then put in a blender or mixer grinder and grind jaggery into fine powder; set aside.

*  In a pressure cooker add split green gram dal/moong dal/paasi paruppu, raw rice/pacharisi (rice is optional, if you do not have raw rice you can add basmati rice too)  then pour 300 ml of water, close the lid, place the whistle or regulator and pressure cook for 10 minutes on low flame.

* Open the lid after 10 minutes or after the pressure drops. 

* Then mash the well cooked dal, pour milk and place on flame. Stir well. (Cook on low flame)

* This consistency will be perfect so, extra water is not necessary here, but if you feel your dal is thick even after adding milk, and then add a little more water.

* Then add the jaggery powder and stir well. Check for sweetness and add more jaggery if necessary. 

* Add the grated coconut (or) the prepared coarse coconut mixture and stir well. Cook for a minute or 2.

* In another pan/tadka pan add ghee, when its starts to melt add the cashews and fry till it turns brown and add it to the payasam. (Always fry cashews on low flame else it will burn quickly, and when it starts). Add Saffron milk.

* Remove from flame and serve. (As time goes the kheer will thicken, if it thickens up too much, just place on flame, add some more milk or water and stir well)

Thanks to Divya for this delicious payasam...

Sending this recipe to Divya

Dudhi Halwa - Milk-Gourd dessert with less ghee

Ingredients

4 cups grated dudhi (Bottle gourd)

1 cup sugar

2 tbsp ghee

3 cup milk

½ tsp cardamom powder (elachi powder)

½ cup dry fruit (chopped almonds, cashew nut and raisin)

Method

Heat the ghee in a pan. Add grated dudhi (Bottle gourd) and sauté for 5 minutes add milk and cook on a law flame for 15 minutes or till milk will be evaporated by dudhi, stir occasionally. Add sugar and cardamom powder and mix it well.  Cook till all the moisture has dried. Add dry fruit and mix well garnish with dry fruit. Serve hot or cool...

Sending this recipe : 

Birthday special event , Fast!Fresh!Simple ,Raksha Bandhan'event , 

ONLY’ Food For Pregnancy ,  "Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Chocolate Sandwich - kid's special recipe

Ingredients:

1 cup boiled and mashed potato

2 tbsp ghee

2 tbsp sugar

¼ cup milk

2 tbsp melted dark chocolate

Method:

Heat the ghee in a pan add mashed potato and cook for 10 minutes or till light golden in color on law flame. Add sugar and milk mix it well and cook for another 5 minutes or till milk will be evaporated by potatoes. Keep aside for 5 minutes. Transfer this mixture in one plate, and take one tbsp mixture and give heart shape and repeat the process with remain potato mixture. Take one heart shape, spread 2 tsp melted chocolate on it and top with the remaining shape. Garnish with chocolate. Serve hot.

Sending this recipe: Kids special,  Fast!Fresh!Simple, Birthday special event 

Choorma Na Ladoo (Bhakhari Na Ladva) - leftover chapati ladoo

Ingredients:

3 bhakhari (leftover chapatti)

2 tbsp jaggery

1 tbsp ghee

Cashew nuts, raisins and poppy seeds for garnishing

Method:

Crumble chapaties and blend coarsely into the blender. Heat the ghee in a pan add jaggery cook it till jaggery melt in ghee. Remove from the heat. Add chapties mixture in it and mix well. Make ladoo (balls) out of this mixture. Garnish with cashew nuts, raisins and poppy seeds.



Sending this recipe at : Authentic Indian Sweets , Sara's Event Annoucement page and Motions and Emotions ,  Gayathri’s event  and Manju's page , Kids Special ’13,  Fast!Fresh!Simple

Rava Burfi

Ingredients:
1 cup rava (semolina)
¼ cup ghee
1 cup sugar
2 cups boiling water

½ tsp cardamom powder (elachi powder)
Pinch of nutmeg powder

Saffron and almonds slices for garnishing

Method:
Heat the ghee, add rava and roast it on medium flame till slightly color changed. Add boiling water slowly and stir constantly. Add sugar, cardamom powder, nutmeg powder and mix it well, cook for minute. Transfer this mixture in greased thali. Cut the burfi in equal pieces. Garnish with Saffron and almonds slices.


Sending this recipe:-  Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi,   Drink and Dessert at guru's blog ,  Shruti'sRasoi and Gayathri's CookSpot. My Bowl of Snack, "Authentic Indian Sweets" , Nabita and  JCO event announcement page

Chocolate cake - Eggless,Pressure cooker cake

Hi friends, how are you all?? It’s almost more than a 1 month that I didn’t post any recipe on my blog and didn’t visit my friend’s blogs. But that was an amazing month for me. I had a marriage in a family and then I was with my parents and my cute niece so there was a no time for my blog, had a fun and enjoyed a lot….yuuuppyyyyy:)

I made this Chocolate cake for my niece (Shreya) on hubby’s birthday. This is simple eggless chocolate cake, cooked in pressure cooker. That was my first attempt for backing, but I was happy when everybody loved the cake….. And also this post about Hudson Canola Oil. I received a gift hamper from this company. I used Hudson Canola Oil in this recipe and taste was good. The benefits of this oil as compare to others oil mention in the leaflet are
*very high (second highest) content of MUFA which reduces the bad cholesterol, high BP
* very high content of Omega-3
* beneficial 2; 1 content ratio of omega 6 PUFA to omega 3.
* great source of vitamin E, antioxidant


Ingredients:

1 ½ cups All Purpose Flour
½ cup Hudson Canola Oil
1 cup Sugar
200 gm Condesmilk
½ tsp Baking powder
¼ tsp Baking soda
½ cup Cocoa powder
A pinch Salt
¾ cup Milk

For Chocolate Icing:

50 gm Dark chocolate
50 gm Fresh cream
2 tsp Milk

Method:

Preheat pressure cooker for 10 minutes on high flame.

Sieve flour, cocoa powder, salt, baking soda and baking powder together 3 times and set aside.

Add oil, sugar, condesmilk and milk in a bowl and beat well. Now add flour mixture slowly and mix gently until the batter blends well and no lumps are found.

Grease a 6 inch cake pan with butter and dusting with flour. Then pour the prepared batter into the greased cake tin.

Now place the tin inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid. Do not place the regulator or whistle. Cook for 45 minutes on medium flame, check after 30 minutes whether the cake is done, just insert a knife into the cake's center. If the knife comes out clean, then it means the cake is cooked, if not cook for some more minutes. When you smell the cake, it is ready, now remove from flame and set aside. Do not open the lid immediately. Open after 5 minutes. Leave aside until it cools down.

For Chocolate Icing:

Heat the cream in a bowl for 1 minute only and then add dark chocolate pieces in it close with lid and keep aside. After it starts melting, stir well with a spoon then add milk and mix well until it blends well and there are no lumps.

Now pour the chocolate icing over the cake and spread well and evenly all over the cake with a knife or a flat spatula. Serve hot.

Sending this recipe to : Drink & Dessert at Guru's space , Shruti'sRasoi and Gayathri's CookSpot, Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi, Eggless Baking–sweet or savory  at nivedhanams by Swathi, Birthday special event 

Vermicelli kheer

Ingredients

2 cup Milk
½ cup Roasted Vermicelli
½ cup Sugar or as per taste
2 tbsp Almonds slices

½ tsp Cardamom powder (elachi powder)

Pinch nutmeg powder

Method:

Boil milk in a heavy bottomed pan, add  vermicelli and sugar cook it on low flame. Add nutmeg powder and cardamom (elachi powder), while stirring continuously for 10 minutes or until the milk is slightly thickened. Garnish with almonds slices. Serve vermicelli kheer chilled.



Sending this recipe to : swathi's space  by 27 coupons.com, vimitha's space , aathidhyam,