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

Monday, February 10, 2014

PARLE - G KHEER FOR PPCS

Tried and tasted by Nivedita
Hi All,
Sorry for not participating in the event in the last two months.Health was  a priority.
I always loved Parle-G biscuits, and who won't love these oldest sweetest biscuits. When I was young and not well, I always demanded Parle G because I knew this is the time to convince my mother and enjoy my biscuits dipped in coffee or tea. And I love that cute boy on the wrapper, I am sure you all too love him. 
Today I am here with a sweet using my favorite biscuit,which tastes good when eaten hot and tastes heaven when eaten cold.
I am talking about Kheer. I love kheer (again same slogan). I can have anything sweet. O K, leave me here only.


Coming to the recipe,
This is little different but very easy. You don't have anything and have very little time for an unexpected guest. And you really want to serve a better food with a great dessert. Your search ends here...
Ingredients:
Milk - 1/2 litre or 500 ml
Sugar - 3/4 cup or less(ask your tongue for it :-)  )
Parle G Biscuit - 8 to 10
Cardamom - 2, powdered
Ghee - 1 tsp

Method: 

  • Boil the milk in a thick bottomed pan. 
  • Once done, add sugar and keep on a low flame. 
  • Boil it for at least 20 minutes, the milk will reduce to 3/4.
  • Crush the biscuits and add it to the milk, 
  • Stir and cook it for some more time(around 10 minutes).
  • Be careful not to leave it alone, or it will burn at the bottom.
  • Now add the cardamom powder and ghee.
  • Mix well. Boil for few more minutes.
  • Remove from fire and allow it to cool. 
  • Have it warm or keep it in the fridge, have it chilled.


Keep Smiling,

Wednesday, August 28, 2013

O(pen)ATS SESAME, GINGER BARFI for PPCS

Tried and tasted by Nivedita
Hi All,
So how are you all?Girls from POTLUCK PARTY CYBER STYLE ! Are you all ready with the recipe from your partner's blog?
I am here with Nayana's recipe. Actually, she has posted Coffee n White Chocolate Panna Cotta  for the party . But,  sorry dear, my family is allergic to Gelatin and agar agar. I did not wanted to take a chance by preparing your dish. But I will make it some other day when I will be having guests at home.
And to get agar agar is a big problem in my city. I need to search a lot. China grass is available. I have used to many times in making custard but it has not set properly and don't want to spoil the dish. 


I checked her recipe index and most of her Western desserts are with Agar agar.  Then I thought of making some Indian sweets. At first I chose mysore-paak, but when I saw this recipe, I was happy because it has til and ginger which are my elder daughter's favorite and it has oats which makes it healthy. 
Please do visit her page for wonderful recipes.
The link for this recipe in her blog is HERE
Coming to MY recipe,
I have reduced the quantity as I had only 1/3 cup(80ml) of til. Still I got 10 medium size barfi.
And my barfi turned out white as the jaggery I used is white one. 

Ingredients :
Sesame Seeds - 1/3 cup
Oats - 1/3 cup 
Jaggery - 1/3 cup
Fresh Ginger grated - 1 1/2" or 2"
Ghee - 1 tbsp(I thought of pampering my barfis little bit)

Method 
Dry roast the sesame seeds till they splutter 
and oats separately for 10 minutes.
Allow to cool.
Grind the ginger for few seconds in a mixi. Add both the sesame seeds and oats. Churn to make course paste.
Grease a small plate with ghee and keep it ready.
Heat ghee in a thick bottomed kadai. 
Add the jaggery and bring it to a boil. 
Check the consistency  by taking a drop and putting it in a cold water bowl. If it hardens immediately then the syrup is done. 
Add the ready paste(or mixture). Mix well. 
Spread it on a greased plate. 
Allow it to cool. Cut into desired shapes.
Your healthy sesame seeds, oats and ginger barfi is ready to serve. 
My daughter and my hubby both enjoyed these barfis,
Thanks Nayana for such an easy and wonderful sweet recipe.
Sending this to Jagruti's event 


Keep Smiling, 

Wednesday, July 17, 2013

RICE AND JAGGERY PAYASAM

Tried and tasted by Nivedita
Hi All,

A quick and very easy dessert. Healthy for people who are sick(suffering with normal fever or cold). The day doctor suggests that you can give jaggery to your baby, this is the best food(minus the coconut milk). No need to buy anything extra for it. You will usually have all these at home. Its quick dessert for unexpected guests. Believe me, it looks bland but the taste is really very good.
Coming to the recipe,
Ingredients:
Rice flour  - 1/2 cup
Jaggery - 1/2 cup or less (grated or powdered)
Water - 1 cup
Milk - 1/2 cup
Coconut milk powder - 2 tbsp or freshly  coconut milk - 1/4 cup
Cardamom powder - 1/4 tsp
Almonds and cashew nuts - 1 or 2 tbsp, crushed or cut into small bits
Ghee to fry the dry nuts

Method:
Keep water to boil in thick bottomed pan.
Take half the milk in a bowl and mix the rice flour in it to remove lumps. 
In other half milk add the coconut milk powder and mix well to avoid lumps. (skip this step if you are using fresh coconut milk) 
Once the water start boiling add the jaggery and allow to melt. If you see any dirt in it please sieve and keep again to boil. 
Now add the rice flour and milk. Mix well to avoid lumps. Boil on a medium flame for few minutes. Add the coconut milk cardamom powder. Boil till the rice flour is cooked. The color will change and you will get the nice aroma of the cooked rice flour. Remove and keep it aside. Heat ghee in another small pan, fry the nuts.
Add it to the ready payasam.
Isn't it easy? And its really delicious, the coconut flavour is really a blessing in this dessert.
Keep Smiling,



Tuesday, May 28, 2013

MANGO PAYASAM(Food Remake)

Tried and tasted by Nivedita
Hi All,
Living in a season where you are  breathing mango, I am here with one more recipe with mango. I brought it from OUR Potluck Party partner ,  Sini of Sini's Menu.....The Kitchenmagic.......MANGO PAYASAM
Should I say I am lucky to get this recipe? Yes, because its easy, its quick, its tasty and yummy, its available now and I would not have tried it if I was not in Potluck party.
It has gone into my favorite dessert list to prepare when more guests are in. The best thing is you can use canned mango when its out of season. 


Coming to my recipe,

if you check Sini's blog, her dish looks different, the payasam looks different color, may be because, we both used different variety of mango or may be the jaggery I used is darker and more red in color than her. And her paysam looks thick, again may be because of the thickness of the coconut milk. 
Whatever, my payasam was really very good, tasty and different. My family loved it and again, I got little to taste :-(.


Ingredients:
Mango - 3, ripe, (I used the small ones with fibre, though Sini has told to use without, but I did not had any option)
Jaggery,- I pureed the mango and checked the qty of the puree and took the jaggery 1/2 of it, because the mangoes were very sweet.
Water -little more than the qty of jaggery
Coconut milk - 3/4 cup, thick(see notes)
Coconut milk - 1/2 cup, thin (See notes)
Ghee - 1 tsp+1 tbsp
Salt a pinch
Cashew nuts - 1 tbsp,
Raisins - 1 tbsp
Dry ginger powder - a pinch
Dry coconut pieces - 1 tbsp 


Method:
Wash, peel and puree the mangoes.
check the quantity and take half of  the jaggery.
Melt the jaggery with water and cook till its dissolved . 
Strain it to remove the dirt and keep it aside.
Take a thick bottomed kadai, add mango puree and the jaggery syrup in it .Mix well and boil it for a minute.
Add 1 tsp ghee and keep on cooking on a low flame, stirring continuous.
Cook till thick consistency.
Add ginger powder and mix well. 
Add the thin coconut milk slowly and cook till it turns thick.
Now add the thick coconut milk and cardamom powder. Mix well and DO NOT allow to boil as it curdles the payasam.
Take it from the heat.
Heat 1 tbsp ghee and fry the nuts and coconut pieces separately.
Add these to the payasam.
Allow it to cool,
have it warm or chilled :-)


Thanks Jagruti once again.

Keep Smiling, 


Friday, February 15, 2013

DAL,BATI, CHURMA for ICC JANUARY

Tried and tasted by Nivedita
Hi All,
HELLLLLLOOOOOOOOOOOOOOO, How are you all? Feeling little embarrassed to come back here after 3 months. I feel guilty for not posting regularly.

First and foremost, I want to say Sorry to Jagruti that I could not finish her event. Really sorry dear, I hope you do understand my problems. Thanks.

Now, today I am here to participate in Indian Cooking Challenge which is hosted by Srivalli. I am sorry Valli, I am not a regular participant for your event, but still wait for your challenge every month and always look forward for other's recipes tried in ICC. 




Food is my weakness. This time the recipe chosen was really not to be missed. Daal Bhati Churma is the delicacy of Rajsthan. I tasted this first time in Chowkidani in Pune and I thoroughly enjoyed each item. But somehow the taste of Dal Bhati Churma took more place in my heart and I always wondered whether I can make it or not. I surfed many blogs and bookmarked few. One was Priya's and the other one is Jagruti's Daal baati churma by Jagruti, But never dared to make it. I thought its difficult to make and so much ghee into it. Being health conscious, I was always hesitated to go ahead. But when I got the challenge, I could not resist. And Yes!!!! it came perfect. Thanks Valli.
She has chosen recipes from three sources. One is from Priya (which even I had bookmarked a year back only). The others are  from Sanjeev Kapoorji and Tarla Dalalji.
I thought of following Priya's recipe as I felt I can connect myself more with her recipe.

Visit her place mharorajasthanrecipes  for detailed recipe.



























I really enjoyed this challenge and enjoyed the feast too. I never thought its so easy to make.

Visit Valli's space for today's post :

Keep Smiling,

Friday, September 7, 2012

Fine Semolina and Oats Ladoo

Tried and tasted by Nivedita
Hi All,
A healthy and tasty Ladoo. And the easiest also. 
These were very common in our house during my childhood. Usually fresh coconut is also added in this but I like it the plain. And as we know the Oats now, I have tried adding the Oats powder. I never miss any chance to add Oats in my food preparation. 

To make 8(big) or 10(small) ladoos
Ingredients:
Fine Semolina (Bombay rawa) - 1 cup
Oats powder - 1/4 cup(can add more and reduce the qty of rawa)
Sugar - 3/4 cup
Water - 1/2 cup
Ghee - 1 tsp
Cardamom powder - 1 tsp
Almonds and cashew nut powder - 2 tbsp
OR 
Add whole cashew nuts(I used the powder as my younger daughter never likes dry fruits to eat directly.)


Method:
  • Roast the semolina and oats powder till you get nice aroma. This is must as it allows the ladoos to become softer.
  • Transfer into a wide plate and allow to cool.
  • While roasting the rawa, keep the sugar and water to boil.
  • Allow it to boil till you get one thread consistency. It may take almost 15 minutes.
  • Once the syrup is ready, remove from the heat and allow it to be warm.(This is very IMPORTANT)or else you will end up with making Semolina halwa :-)
  • Add nuts powder, cardamom and ghee to the semolina and oats powder. Mix well.

Now,
  • Slowly spread the half of the  syrup to the semolina mix. Mix well and keep it aside for 2 minutes.Try making the ladoos. If not possible, add some more syrup and mix well. Take little amount of the mixture and try to make into ladoos. This time you should get it. Repeat with the remained mix. 
  • Keep in a plate and allow to cool. 
  • Store in a dry place. You can keep it for a week also.


 Sending it again to Jagruti's event,


Keep Smiling,

Sunday, April 15, 2012

CHENNA PODA FOR ICC MARCH

Tried and tasted by Nivedita
 Hi All,
I am really in a hurry to post this one in detail. Sorry. But when there is a deadline one has to finish it on time.
This time  Srivalli has chosen a sweet dish for  Indian Cooking Challenge for the month of March. Chenna Poda  is a special delicacy of  Oriya. And I loved the taste of it. Actually I love anything made of paneer or cheese. And this one is totally different. 
There were many mistakes from me while baking this but still the taste was awesome.
My first mistake was I prepared only 1/4th  quantity from given qty in the recipe.
That did not allow the Chenna poda to raise properly and get the spongy texture. I think Srivalli and my experience were same while preparing this one. 
Valli has taken this recipe from Shibani of Any one can cook and she had given the link of Titilating Tastebuds for the same recipe.


Go through her recipe CHENNA PODA for the details. I am giving only the pictures here. And please do not laugh at my photos as I turned the Chenna poda into laddoos.



Sorry Valli, my challenge did not come out well. Hope for the best in the next challenge. But what ever the shape or size, we all loved the taste.

Keep Smiling,

Friday, April 6, 2012

PEA NUT POLI(ಶೇಂಗಾ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita
Hi All,
North Karnataka is famous for Poli or stuffed sweet rolls or ಹೋಳಿಗೆ (Holige). We stuff any possible edible and make it into poli. But the special thing is each festival has its must stuffing.. For Diwali we make with chana or toor daal, for Sankrathi we stuff the poli with semolina and jaggery, for special full moon days like Sheegi hunnive we make this Pea nut poli.
This can be kept for 15 days without getting spoiled. Its very tasty, good while travelling.


Here comes the recipe:
Ingredients:
Pea nut - 250 gm
Jaggery - same qty as of pea nut powder
Cardamom powder - 1/2 tsp
Milk - few drops if the mix becomes too dry
Salt a pinch

Wheat flour or Maida - 1 cup
Salt a pinch
Oil - 1 tbsp
Water to make soft dough

Oil -1 tsp for each poli

Procedure:
Take the wheat flour or Maida. Add salt and oil. Keep on adding water to make a soft dough. Keep it aside for one hour at least.

Roast the peanut well. Remove the skin and the seed(???) in the middle.. Yes, there is a seed like thing at the end. Mom says its not good for stomach.
Grind into almost soft powder(neither coarse nor smooth) 
Measure the pea nut powder and take the same qty of grated or powdered jaggery. 
Mix the jaggery, salt and cardamom powder well. 
Add the peanut powder and mix well. Check the consistency. You should be able to make a ball out of it. If not add few drops of milk and mix it well.
Divide it into equal portion to make small ball(shown below)





Divide the ready dough in to small balls. 
Take one ball, roll into small thick disc. Stuff the pea nut ball carefully.
Press it slowly in the palm. Roll into medium size poli.
Heat the tawa. 
Roast it on both the sides with little oil. 
Repeat with the remaining dough and the balls.
I got 20 poli.
Keep in open for an hour.
Store it in air tight box.
It tastes good with ghee.

Sending this to Reshmi's event which is started by  Kiran.

I really enjoyed writing this post after long time. I feel I am back home.. 

Keep Smiling,

Tuesday, December 27, 2011

Nankhatai with Choco Chips(Food Remake)

Tried and tasted by Nivedita
Hi All,
My one more try in Baking :-))))
Its just yummy, vanishes as it goes into your mouth.. you crave for some more and you have rights too. The best part is its very easy to make:-)
I am talking about these Nankhatai which I adopted from Simple Indian Food and she took it from  Raaga of The Singing Chef.


Please visit her blog for the recipe. WAIT!!!
I have altered the recipe!!
I added 2 tsp of milk as my dough was very dry and crumbled
AND
I added 1/4 cup of Choco chips as my kids love it..
The result was fantastic.. 
I am going to make these again..



Keep Baking and
Keep Smiling,

Sunday, November 27, 2011

Fresh Avarekalu(Hyacinth beans) ladoos

Tried and tasted by Nivedita
Hi All,
Do you all think that I am feeling lazy to post anything here in the blog!!! Yes and NO. Lazy because I am not trying anything new to post the recipe, No because I am not able to manage the time .
Today I am posting a very unusual recipe. Ladoos made with fresh Avarekalu/Hyacinth beans/Surti Papdi.
This recipe is from my mother which she saw in a cookery show and made it immediately when she was in Pune.
And last week she prepared it when I brought the beans...


Here goes the recipe:



Ingredients :
Fresh beans - 250 gm
Powdered Sugar - same as the powdered beans
Oil to fry the beans
Ghee - 2 tbsp (more or less)
Green cardamom powder - 1tsp
Cashew nuts - 2 tbsp, small pieces(optional)


Method:
Clean and wash the beans.
Dry with a cloth or kitchen tissue.
Heat the oil in a kadai and fry the beans till crispy and the raw smell of beans should go.
Transfer on a kitchen towel or tissue to remove the excess oil.
Once cool grind into powder and measure the quantity.
Measure the powdered sugar same as powdered beans.
Mix powdered beans, sugar, ghee and cardamom powder nicely. Add more ghee if you feel its dry.
Add cashews (if adding), make into small ladoos.

Keep Smiling,

Thursday, November 10, 2011

You will be missed Jayasree :-( / Vella Avil and Whole Wheat Choco Chip Cookies

Tried and tasted by Nivedita
Hi All,
Death is inevitable. We know it, but the pain is also unbearable when it happens in the family or friend circle.  I was in this pain when I heard about Jayasree's death. Sometimes, we really do not know people personally but they become close to us for some or the other reason. Blogging world has given me a chance to know many good people among whom many are my  very good friends. 



I was not so regular visitor to Jayasree's blog(Experiments in Kailas Kitchen), but have tried few of her recipes. So this post is to tribute to her. Her blog is full of amazing and very interesting recipes with an authentic touch.
I tried two of her recipes:
ONE is 
VELLA AVIL : The taste was really good and was perfect for my Thursday Offer to Sai Baba.


and the 
SECOND one is 
WHOLE WHEAT CHOCO CHIP COOKIES with a little change in it. I added little oats powder to make it more healthier.

You will be missed Jayasree.

May her soul rest in peace. May God give her family the strength to face this loss as its not possible to fill the loss by anything.
There are many more recipes in her blog to try and learn.

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,

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