Coffee Hamper Giveaway

Hi Friends,
My fellow blogger has organised a COFFEE HAMPER GIVEAWAY in her blog .......Her blog is going to be 1 yr old in Jan 2013 .....Congrats Preeti
 Way to go Gal !!!!

                              

Friends, I completed my entries now its your turn.
For further queries visit her blog here 

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