Showing posts with label A sinful D(W)ish. Show all posts
Showing posts with label A sinful D(W)ish. Show all posts

Sunday, September 18, 2011

Sweet Potato and Bengal gram Payasa

Tried and tasted by Nivedita
Hi All,
Sweets!!!!!!!Sweets!!!!!I love sweets :-)
I always think and try to remove at least one sweet from my favorite list. But no way!! I love everything. I always get scared that what happens to me if I get diabetes!! There is 100% chance as it is hereditary, but that is not stopping me from eating sweets :-)
Here is one more sweet which I love to eat (I should  find new word for this!!!!) The twist in this is adding sweet potato.
We call it Genasina huggi(Genasu=Sweet potato) in Kannada.


Ingredients:
Sweet Potato - 2 big
Chana dal - 1/2 cup
Jaggery - 1/4 cup
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp
Salt a pinch
Poppy seeds - 1 tsp, roasted(optional)
Water to boil the chana and potato

Method:
Wash the sweet potato. Boil sweet potatoes and chana till soft. I kept both in different vessels in the cooker and gave 2 whistles. allow it to cool.
Grate the jaggery and keep it aside.
Mash the sweet potatoes and chana. Add the grated jaggery, ghee and salt.
Keep it to boil on low flame till the jaggery gets mixed.
Once its mixed, add the cardamom powder and cook for one more minute.
Add roasted poppy seeds, cook for a minute and remove from the fire.
Serve hot..
Sending it to 
 MY event which is guest hosted by 
Raks of RAKS KITCHEN
Celebrate-Sweets-Event---Ra

Keep Smiling,

Thursday, September 15, 2011

Jalebi for ICC August

Tried and tasted by Nivedita
Hi All,
Yess!! I am back into ICC after 2 months.  I missed the previous 2 months. I was really stuck with many other things. When I saw this month's Indian Cooking Challenge, I was not much happy thinking that making Jalebi at home is not an easy task.
But again as it is a challenge I have to accept and do it. Again the time was my enemy. But I overcame it and here are clicks of my Jalebi.
And for some percent I was right, I could not get the perfect jalebi shape and my sugar syrup was thick.
Thinking that I will make the syrup again, I started on the second batch. But..... again I had to rush for some important work which took my whole day. When I came back my dough was sour and watery. So I had to throw the whole thing into the dustbin.
Luckily I took the clicks of first batch I prepared.
I used half the quantity from Srivalli's given quantity.

 The ingredients easy to get and the method is super easy. I loved the making of Jalebis but was not happy with myself, as I could not get the proper shape. But the taste was really good. My jalebis remained crispy even the next day :-)
 Ingredients:
To make the batter:

All purpose flour  - 100 gm or 7/8 cup
 Yoghurt - 1 cup Lime juice - 1 tsp Cornstarch - 30 gm or 1/8 cup Hot oil - 1 tbsp a large pinch of saffron color, It was not useful, I thought of adding some food color to it.


To make syrup
Sugar - 1 cup Water - ½ cup
Oil for deep frying




For the batter,
Take all the ingredients under "to make batter". Mix all together to make it thick batter. Keep it to ferment for overnight.


Before making jalebis
take the sugar and water to make the syrup till one boil.
Keep it warm.
Heat oil in a kadai. THE OIL SHOULD BE REAL HOT.
Use the zip bags( I used milk packet). Snip off one corner(very thin hole) Fill it with the batter.
Pipe the batter into hot oil and fry till golden. Drop these into syrup for a minute or two.

Remove and serve hot. 




Keep Smiling,

Thursday, August 4, 2011

Til Ladoo(Sesame Seeds ladoo)

Tried and tasted by Nivedita
Hi All,
As I said in earlier post, many recipes are common in whole India. Ladoo is one more recipe which is prepared everywhere. This til ladoo is the must food to make during Nagapanchami in North Karnataka. 
Gujarat menu also has til ladoo in sweet section so here is my recipe for the same.


Til or Sesame seeds - 500 gm
Roast the sesame seeds on a low heat. Allow it cool and keep aside.


To make jaggery syrup, we need
Jaggery - same as Til(Measure  in a cup, and take the same amount of jaggery)
Salt  - a pinch
Water -1/4 cup or less
Ghee - 1 tbsp
Click Here to make the Jaggery syrup. But boil the syrup for few more minutes to make the syrup more thick.

Other ingredients:
Dalia powder - 1/4 cup
Dry coconut - 1/4 cup, grated
Nutmeg and cardamom powder 1 tsp
Take the sesame seeds  in a big and wide plate. 
Add  dry coconut, Nut Meg  powder and dalia powder to it. Mix it well and keep it ready.


Now you should be quick:
Put this syrup to the Sesame seeds plate. Spread it slowly so that the the sesame seeds gets the syrup evenly. 
Now take a small quantity and make balls by mildly pressing with both the palms to give proper ball shape.
This will make around 30 ladoos.
Keep it to cool for sometime. Store it in a jar or box.
Sending these to

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                                             (Which is started by ME)

Keep Smiling,


Sweet Potato Puran Poli

Tried and tasted by Nivedita
Hi All,
The Shravan Month has started and the sweets are here:-), I love sweets.. 
One more delicious sweet from Gujarat. As per my knowledge, puranpoli is very common in all the parts of India. But when I was browsing for Gujarati sweets, I saw this sweet in all the sites I visited. Then I thought of making the puran poli with sweet potatoes. And they were yumm.
Here is the recipe.

Ingredients:
For Stuffing
Sweet potatoes - 3 to 4
Jaggery - as per the quantity you get from mashed potatoes
Salt a pinch
Cardamom powder - 1/4 tsp
For the cover or poli
Wheat flour - 1/2 cup
Maida or APF - 1/4 cup
Oil  - 1 tbsp
Salt - a pinch
Water to make the dough
Oil to shallow fry the poli.
Method:
Take the flours, oil and salt in a plate or a bowl. Add water to make soft dough. Keep it aside for half an hour.
Boil the sweet potatoes and allow to cool.
Grate the jaggery and keep.
Mash the boiled potatoes. Add the jaggery, salt and cardamom powder. Mix well. Divide into equal small size balls.
Take the ready dough, divide it into tiny balls.(half the size of normal small lemon)
Take dough ball and roll into a small puri.
Take the potato ball and keep in the middle. Cover it and make the stuffed ball ready.
Use oil to roll into small puran poli.
Heat tawa and roast the poli on both the sides till golden color.
Serve hot with ghee, pickle and fried dry stuffed chillies...

sending it to..

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                                             (Which is started by ME)

Keep Smiling,

Tuesday, August 2, 2011

Kansar(Remake)

Tried and tasted by Nivedita
Hi All,
Being a South Indian, trying new recipes from other part of India is always a fun. But I have always seen that most of the recipes are very similar with a little alteration and a different name. 
The sweet I am posting today also comes in the same category. We South Indians( mainly North Karnataka) people make this sweet often for the puja or on new moon day. I have already posted the recipe with the name Broken wheat(or thick rava) and jaggery Halwa.
But again thought of making it the Gujarati way and post it here.
After browsing many sites, I have taken the recipe from here which is easy to make.
Please click the link for the recipe.
A very quick, easy and tasty and healthy (too) sweet for everyone. This is very good for kids.
Sending this to two events:


and


Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                                             (Which is started by ME)


Keep Smiling,

Thursday, July 14, 2011

Caramel Custard (Microwave)(Food Remake)

Tried and tasted by Nivedita
Hi All,
There are days where you crave for some particular sweet, that happens with me many times. And some days are unlucky as I don't get the ingredients to make what I want to eat. 3 days back I really really wanted to make a cheese cake and have it too. I browsed many blogs for an easy way to make cheese cake. But the problem was to get the ready cream cheese in my place :-(. I got the ideas to make cream cheese at home by my few FB friends. Thanks Ria Mary MathewSaritha Ap and Veena Aravind. But that needed a time to make. Planned to make the next day. While searching for the Cheese cake recipe, suddenly I saw this recipe and that was it, I wanted to make it then only.I always loved Caramel custard. We used to get the small long  ready made cups in UAE. And my daughter loved it that time. Thought of giving her surprise I entered the kitchen. 
But as my mom always says me" Even after you are born after full 9 months and 9 days also, why are you always in a hurry to make the things?" Thats what happened. Being little careless, I used wrong vessel to bake and my custard broke in the middle. 
But the taste was so good that I could not control to finish my portion in the night at 11 :-)


I always love to watch Vicky Ratnani's shows on TV and my favorite is "Do It Sweet".. 


I followed his recipe Caramel Custard and its awesome. Easy and quick.
 Ingredients:
for Caramel
Sugar - 1/2 cup
Cold water - 1/4 cup
For the custard
Sugar - 1/2 cup
Eggs -4
Milk - 2 Cups
Vanilla Essence - 1/2 tsp
Nutmeg powder - a pinch, grated

Method:
to make Caramel,
Keep the sugar in a M/W Safe bowl with water.(the vessel in which you are going to set the custard)
Boil it on HIGH for 1 1/2 to 2 minute(depends on the power of your M/W)
Open and stir so that the sugar dissolves fully.
Keep in the M/W back again and boil on HIGH for 3 to 5 minutes, keep on checking. Other wise the caramel will burn off. Wait till it become light golden color. 
Remove and keep it aside.
For Custard:
Beat the eggs and the sugar together. 
Add Vanilla and milk. mix well. 
Don't allow the bubbles to come up or while transferring discard the bubbles OR ELSE  you will not get the even surface)
Transfer this on the cool caramel bowl.
Keep in the M/W and cook for 10 to 12 minutes on HIGH(KEEP WATCHING)
Once done, remove, cool and unmould.
Refrigerate before serving.
Now my daughter is grown big, she won't like it anymore:-(, its ok, I liked it, now she has ordered me to make Chocolate custard without egg... 
I did not take the whole picture of my custard as because of my mistake, it broke in the middle. Want to see that photo, it looks very dirty( its like a brain kept open in a plate :-), I don't want to show the ugly part.) Sorry..
I want to send this to the event
which is a brain child of Pari and this time guest hosted by Harini

Keep Smiling,

Saturday, July 9, 2011

Sukhdi(Food Remake)

Tried and tasted by Nivedita
Hi All,
Gujarat is famous for its clothes, diamonds and sweets. I love Gujju food. And the sweets plays major role in their food. 
Here, I have taken the recipe for Sukhdi from my closest friend Jagruti. She describes it as Sukh means Happiness. She has prepared it many times without any much preparation or planning.
When I prepared this, even I realized that its the easiest, quickest sweet to enjoy(Weight Watchers!Sorry, its not for you)
Coming to the recipe, (Click  Sinful Sukhdi (Jaggary Fudge) for original recipe)

Ingredients:
Whole wheat flour - 1 cup
Jaggery - 1/2 cup(Grated)
Ghee - 3/4 cup
Cashew nuts - few(Finely chopped)
Cardamom Powder - 1/2 tsp(Jagruti has not used)
Method :

  • In a heavy bottom pan heat ghee. 
  • Keep on low heat and add flour.  
  • Roast on a low heat till golden brown, do not allow it to burn.
  • When the mixture comes together add the grated Jaggery and Cardamom and mix very well.  
  • Take off from the heat and spread the mixture evenly in a greased tray.  Sprinkle some cashew nuts and Roll it to make even surface.
  • Cut in to a diamond shape while it's warm. 
  • Allow it to cool and serve(otherwise, you will burn your tongue :-)


My younger daughter never likes sweets, but she had half the quantity of what I made:-), even the elder one loved it very much, planning to make again, but afraid of the quantity of ghee in it :-)
My daughters did not allow me to click the proper photos
This is my first entry to the event which is ON in Minaji's blog:

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                               (Which is started by ME)



Keep Smiling,

Friday, June 3, 2011

Cocoa Cups - stuff it with any dessert..

Tried and tasted by Nivedita
Hi All,
I was seriously  thinking of some stuffed sweet ideas, and I saw this Baked and filled khakhra cups from , Thank you so much Lataji for giving me this superb idea of Cocoa cups. Stuff any dessert in this and serve.... I am sure kids will not stop eating these cups with whatever you fill in the cups and give them.
I turned her Khakra cups into COCOA cups. Her Khakra cups are for stuffing spicy food, and mine are for stuffing sweet food.

Here is the recipe for making these lovely cups.
Ingredients:
Whole wheat flour(normal chapati flour is also fine) - 1 cup
All Purpose flour - 1/8 cup
Chiroti rawa or fine semolina - 1 tbsp
Oil - 1 tbsp
Cocoa Powder - 1/4 cup
Sugar - 1/4 cup
Pinch of salt
Water to make the dough.


Method :
(I have followed Lataji for the method)

  • Take all the ingredients in a large vessel, except water.
  • Mix well and go on adding water to make soft but stiff dough.
  • Keep it covered with damp cloth for 15 to 20 minutes.
  • Grease the muffin tray.
  • Preheat the oven at 180C
  •  Now the time comes to make the very thin puri size discs.
  • What I did was, first I rolled medium thick discs. 
  • Cut it with bottle top to get the circle shape.
  • And again rolled each circle into a very thin puris. These should be very thin, otherwise cups will not come crispy.
  • Keep all the puris ready.
  • Take one puri and keep in in a mould to give a cup shape. Don't worry about the shape or curls you get in the cup.
  • Repeat with other puris.
  • Bake at 200C for 6 minutes.(Yes, thanks Lataji, the time was just perfect :-) )
  • Remove and spread the cups on mat or paper to cool.
  • Store in an airtight jar.

Now coming to the stuffing:
Stuff these cups with AAMRAS, OR CUSTARD, ICECREAM, SHRIKHAND, SWEET WHIPPED CREAM, FRUIT CUBES, OR JUST BRUSH WITH NUTELLA SPREAD BEFORE SERVING.
YUMMY COCOA CUPS FOR KIDS PARTY :-))))))
I am sure you all will love these cups...


Sending these cups to
 MY event which is guest hosted by Akila of  Learning-to-cook



Keep Smiling,

Wednesday, May 25, 2011

Stuffed Sweets together (Rereposted)

Tried and tasted by Nivedita
Hi All,
I don't know who is playing around! some times is G. chrome or sometimes its with the blogger. I am not able to post regularly. 
When I think about stuffed sweets, I am not getting many ideas. Still I have time to try new recipes. Hope I will come out with something different stuffed sweet :-)

Here are few stuffed sweet recipes from the archived posts for the event.

The first sweets is on healthier side as we don't fry the dumplings but cook in the water. I love this one when its hot and served with more ghee :-), Usually its prepared on Nagapanchami.


The second one is my invention and was so happy with it. I just loved the taste, even my kids loved it. Need to make it again soon. Wait for new addition in coming posts.
A Perfect sweet for winter which is prepared in North Karnataka. I love this. You can store these for a week and enjoy it.

Again another favorite sweet dish.
 

Sending these sweets to
 MY event which is guest hosted by Akila of  Learning-to-cook

Keep Smiling,

Wednesday, May 18, 2011

Jaggery and Semolina Poli (ಸಜ್ಜಕದ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita
Hi All,
I am posting North Karnataka recipe after a long time. Its very common sweet which is prepared on full moon day or any other puja at home. I have already given the recipe for Broken wheat(or thick rava) and jaggery Halwa.
Now I am giving the recipe for making poli with it but in this I have used the normal semolina or Bansi rava. And there are two ways to make it. Either you can use sugar or Jaggery for the sweetness. I have used the jaggery to get that authentic taste.


Ingredients:
For covering,
Wheat flour - 1 cup
Salt a pinch
Oil - 1 tsp
Water to make soft dough.
Usually Maida or All Purpose Flour is used to make the dough but I avoid using APF where ever I can.
Make the dough ready and keep aside for half an hour.

For the stuffing,
Normal Semolina - 1 cup
(Even the fine semolina can be used)
Jaggery(grated or powdered) - 1 cup
Cardamom powder - 1 tsp
Salt a pinch
Turmeric powder - a pinch
Ghee - 1tsp
Water - 1 to 1 1/2 cup
Oil to fry the polis.

Method :
  • Take thick bottomed pan and fry the semolina with 1 tsp ghee till you get aroma.
  • In another vessel keep 1 cup water to boil, when it starts boiling add the rawa and cook till its 3/4 done. It may take 6 to 8 minutes. Now add the jaggery and mix well. Cook for a minute. Add the salt,turmeric powder and cardamom powder. Keep on stirring  till its done, the semolina will start leaving the sides. Remove it from fire and allow it to cool. Divide into equal lime size balls. 
  • Divide the ready dough into small lemon size balls. Take one ball, roll into puri size. Take the semolina ball and keep in the middle. Cover it and make sure to seal it properly.



  • Roll into thin poli.
  • Heat tawa and roast the poli on both the sides.
  • Repeat with the remaining dough and the semolina balls.
  • Serve it with lot of ghee!! Yes, it tastes great with ghee.... and pickle.

Sending it to
 MY event which is guest hosted by Akila of  Learning-to-cook

Keep Smiling,

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