SNC Challenge 2 (ADHIRASAM)

Hi Friends...

Back with another challenge of SNC event ......I love being the part of this group. Last month challenge was posted by me Bhelpuri Chaat and guess what we WON it, not only won it I got oodles of badges too .....WOW it feels great when everybody admire you work :-)

Have a glimpse of my badges :-)

                                                                Last but MOST IMPORTANT 

                                                  

Back to the Event .......November month challenge was posted by my dear friend Pallavi Purani in her blog http://thoushaltcook.wordpress.com/2012/11/01/gulab-jamu/ for Southern Team.

For Northern Team, it was posted by Yashodha from Yashidha's Kitchen http://yashodhaskitchen.blogspot.in/2012/10/adirasam.html

As I am in Northern Team so I made Adhirasam, posted by Yashodha.

Frankly speaking I heard this recipe  for the first time. Thanks to Divya Pramil who started this event.

Please visit her blog if you too want to be a part of this event. 

http://youtoocancookindianfood.blogspot.in/2012/09/south-vs-north-challenge-learn-excel.html

From here I came to know about this recipe, which is normally made during the auspicious days.

This time I think I am the last to submit the recipe, because of Diwali and karwa chauth I was bit busy. 

Ingredients:

• 2 cups  rice (raw)
• 1 cup jaggery  
• A pinch of cardamom powder (elaichi powder)
• 1/4 cup water 
• 5-6 tsp milk 
• 1-2 tsp of ghee 

Method:

1. Soak rice for 1 or 2 hours. Drain it from water.
2. Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.  
3. Add jaggery and water in the heavy bottomed vessel. Allow them to boil. 
4. Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
5. Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatti dough. (NOTE : Stir continuously while adding flour. Don’t add flour at a time.)
6. While mixing rice flour add ghee.
7. Heat oil for deep fry. Take an aluminium foil and apply oil on it.
8. Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough into thick chapatti.
9. Take the thick chapatti out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown. 
10. Remove adhirasam on an absorbent paper.
11. Repeat the procedure till all the adhirasams are ready.
12. Serve hot or cold.

Note: How to check syrup consistency?  Drop the syrup in the cold water, it should not dissolve in the water. It should sit down on the bottom of the vessel.

Sending this recipe to:

       My Diwali Basket                                             Sugar/Sweets

                                                       

Priya's blog/ Divya's blog

Seviya kheer/ Semiya Payasam

Hi Friends,
Back with a much awaited post Seviya Kheer/ Semiyan Payasam. Kheer is usually made during the festival time or any celebrations.
South Indian version is know as Payasam,which is made up of jaggery and coconut milk. But I made this Payasam with milk and sugar only.
This dish is also made by Muslims on their auspicious days like Eid-ul-fitr and Eid-ul-adha.......

Ingredients:
1 cup vermicelli 
3 cups milk
2-3 tbsp condensed Milk 
1/2 cup sugar ( Adjust acc.to taste, condensed milk too contain sugar)
1/4 tsp cardamom powder 
1/2 or 1 tbsp broken cashew nuts 
1 tbsp raisins 
1 tbsp almond (blanched and sliced)
1/2 tsp ghee

Method:

1. Saute vermicelli/seviya in anon-stick pan with ghee till light brown in colour. Take them out and keep it aside.
2. In same pan, fry the cashews, raisins til golden brown, take them out and keep aside
3. Add milk to the pan along with the seviyan,give one boil.
4. Now reduce the heat, add sugar and condensed milk. Mix well. Cook on low heat till the vermicelli is cooked. Keep stirring in between.
5. Reserve a few almonds, cashew-nuts and raisins for decoration. Remaining put in the pan along with the cardamon powder. Mix well.
6. Cook for another 3-4 mins. Take the pan off the heat.
7. Garnish with remaining nuts.  Serve warm or cold.

Sending this recipe to :

 

My Diwali Basket                                      Sugar/sweets                                      

                                   

 Priya's blog / Divya's Blog

Namak Pare (Salty Indian Snack)

Hi All..........
Back with another recipe for diwali, esp love by kids. Namak pare is a salty crunchy snack made by frying. Main ingredient is maida (all purpose flour). You can store them for long in air tight container.

Ingredients:

1 cup  all purpose flour (maida)
1/2 cup whole wheat flour (atta)
6 tbsp oil
1 tbsp salt
1 tsp  ajwain (caraway seeds)
Water 
Oil for frying

Method:

1. Mix  all purpose flour, whole wheat flour,  salt and  ajwain.  Add  water and knead into a medium stiff dough.
2. Keep it aside for 1-2 hrs.
3. Divide the dough in equal portion. Roll each ball into a chapati.Then cut it into  1/2 inch wide strips lengthwise and then into 2 inch across.
4. Heat oil in a kadhai. Drop the strips into the oil and fry them on medium heat till golden in colour.
5. Remove them from oil on an absorbent paper.
6. Once they cool down, store them in an air tight container.
7. Serve along with tea or keep them in your kid's snack box.

Sending this recipe to:

Give me some snacks                         My Diwali Basket

                           

              Diwali Bash 

Gulab Jamun

Hi Friends ...

Kuch Meetha Ho Jaye ......Diwali is coming and something in sweets.....Sounds yummy.

My friend Pallavi made Gulab Jamuns for this month SNC EVENT, but I made the same recipe because of Diwali.....

I tried them for the second time, first time had a horrible experience but this time they came out perfect , Thanks Pallavi for sharing the recipe !!!

Ingredients:
1 cup Milk Powder (I used Amulya)
4 tbsp Ghee
1 1/2 tbsp Semolina (sooji)
3 tbsp  Maida
A pinch of baking powder
3 tbsp Cream 
Oil for frying
1 cup Sugar
1/2 cup Water
A pinch of Cardamom powder

Method:

1. Mix milk powder, maida, semolina and baking powder in a large bowl.
2. Add the ghee and mix well. Now add the cream, first add only 2 tbsp, and make soft dough out of it. Add another tbsp if you feel it is dry.
3. Knead it into soft dough.
4. Cover with a kitchen towel for 20-30 min.
5. To make sugar syrup. Mix sugar and water in a large pan and bring it to boil. Keep stirring in between till sugar dissolves completely.
6. Add the cardamom powder, mix well. Remove from fire and keep it aside.
7. Make small balls out of the dough. 
8. Heat oil in a kadhai, to check take small amount of dough and put it in the oil. If it comes up immediately then you oil is ready for frying.
9. Drop the balls in the oil and fry till golden brown in colour. Keep stirring in between to get an even colour.
10. Once done, remove from fire and put them in sugar syrup.
11. Keep them in sugar syrup for 30-40 mins.
12. Once they are lukewarm, Serve them.

Note: If you are storing them in fridge for further use, then make sure to warm them before serving.

Sending this recipe to:

       Diwali Bash                                      My Diwali Basket 

                                 

Priya's Blog and Divya's Blog                         Sugar/Sweets
                                            

Namkeen Chivda (cornflakes)

Hi Friends ..

Today's recipe I learnt from my best friend Neelima ....She is always with me in my good or bad times. I am  very lucky to have a friend like her..bubbly, happy, smart, active and best quality talkative :-)

She is from Lucknow and they make lot of things at home ...She made this namkeen chivda at home and brought it to my place. I just loved it, asked the recipe and made it :-)

It came out perfectly ...thanks Neelima for sharing the recipe with me :-)

Ingredients:

1 small pack of Corn flakes

2 cups puffed rice
1/2 cup peanuts (with skin)
1/4 cup raisins

1/4 cup broken cashews
Few curry leaves
A pinch asafoetida
1/4 tsp red chilly powder

1/4 cumin powderSalt to taste
1 tsp Sugar

Oil for frying

Method:

1. Fry for raisins, cashews and peanuts in little oil and keep them aside. 
2. Deep fry the corn flakes in a kadai till golden brown in colour and take them out on an absorbent paper. 
3. Heat 1 tsp of oil in the non-stick kadhai, add curry leaves, puffed rice, raisins, cashews and corn flakes mixture. Mix well. 
4. Add sugar, salt, red chilly powder and cumin powder. Mix well. 
5. Your chivda is ready. Once it cools down, store it in an air tight container.

Sending this recipe to:

Show me some snacks                                          Diwali Bash

                                                                

        My Diwali basket

                                          

Dal Makhani (maa di daal)

Hi Friends ...
  Today's  recipe was requested by Divya from http://missenchanted.com/ .... I love reading her blog post ... Everything will be explained nicely and in detail. Friends if you need any product review do visit her blog :-)

DAL MAKHANI  basically originated from PUNJAB ....primary ingredients are whole black lentil (urad dal) and red kidney beans (rajma).
Dal makhani has rich texture because it is cooked in butter and cream, this is the dal especially cooked during the festival time, birthdays and marriages....

Ingredients:
1 cup whole black lentil (urad dal)
1/2 cup red kidney beans (rajma)
1 big onion
1 tbsp ginger-garlic paste
3 medium size tomatoes
1/2 cup beaten curd
100 gm amul butter
2 dry red chillies
1/2 tsp garam masala
1/4 tsp coriander powder
Salt acc.to taste
1/4 tsp cumin powder
A pinch of hing 
3 tbsp ghee
1 pack of amul cream (200 ml)
My addition : 2 tbsp tomato ketchup

Method:

1. Wash and soak rajma and dal overnight.
2. Cook dal and rajma together in a pressure cooker. After first whistle keep it on low flame for 30-40 mins.
3. Chop onion, tomatoes and dry red chilies (remove seeds)
4. Blend all three together in a grinder to make a fine puree.
5. Heat ghee in a non-stick kadhai.
6. Add hing, now add onion- tomato paste and ginger-garlic paste.
7. Mix well and cook on low flame till oil separates.
8. Remove from fire, now add curd. Bring it back on fire.
9. Mix well again cook on low flame till oil separates.
10. Add all the dry masalas and tomato ketchup. Mix well.
11. Now put this mixture into boiled dal. Mix well. If the consistency is too thick add water till you achieve the desired consistency.
12. Keep the boiled dal on low flame. Add butter and cook on low flame for 30-35 mins.
13. Keep stirring in between........cooking this dal on low flame for hours will give it a rich and creamy texture.
14. Add beaten cream and mix well.
15. Remove from fire. Garnish with cream.
16. Serve hot with rotis or pranthas.

Divya I hope you will like this recipe :-)

This is also linked to 

Pari's event 
http://cooking-goodfood.blogspot.in/2012/07/only-event-of-august-giveaway.html
and hosted by Divya 
http://divyasculinaryjourney.blogspot.in/2012/07/event-announcement-guest-hosting-only.html