Online Diwali Sweets Make Life Easy

The great epic of Ramayana contains the most popular legend associated with the meaning behind the festival of Deepavali. It is said that when the epitome of human virtue 'Maryada Purushottam' Sri Rama returned to Ayodhya after 14 years of unfair exile which he accepted only to honour his elders and thereby set an example to human society for all times to come, the citizens of Ayodhya lit rows of earthen diyas to welcome their rightful ruler back. His brother Bharata had ruled Ayodhya for these fourteen years as his agent and had duly installed Rama's Charan padukas on the throne of Ayodhya!

Another legend associated with one of the days of Diwali is related with the day after Dhanteras, popularly known as 'Chhoti Diwali'. 'Chhoti Diwali' is also celebrated as 'Naraka Chaturdasi' when Krishna and Satyabhama killed the demon, Naraka. Despite Lord Indra intervening in the process, Lord Krishna proved his supremacy in putting an end to the demon Naraka on this day. Not only was Lord Krishna the Divine Advisor to Arjuna and the Pandavas in the epic battle of righteousness versus evil represented by the Kauravas, He - as the incarnation of Lord Vishnu the Preserver - is also the vanquisher of Narakasura. This event from Krishna's holy life is commemorated on 'Chhoti Diwali'.

We can see how Lord Krishna and Sri Rama, both considered avatars (incarnations) of Lord Vishnu are inextricably intertwined in the traditions and foundations of the most important festival of all in the Hindu calendar - the Holy Festival of Deepawali. Both the Hindu Gods are amongst the most respected and most popular Gods in Hinduism. They are worshipped in almost every Hindu home and remembered in times of need as well as trial. 'Hey Ram' and 'Radhe Krishna' are two of the most common phrases one can hear in religious Hindu homes.

Children eagerly look forward to Chhoti Diwali when the flow of gifts to and fro from friends and relatives turns into a torrent since only a day is left for Diwali. Diwali sweets and Diwali mithai are enjoyed all day on Chhoti Diwali and kids love a prelude to Diwali by merrily bursting firecrackers in the evening. Children as well as Adults love the Diwali mithai that inevitably forms a central part of the festival's celebration. With the availability of Online Diwali Sweets, one can place an order several days in advance so one doesn't need to rush on the last days before the festival.

reade more... Résuméabuiyad

Online Diwali Sweets Make Life Easy

The great epic of Ramayana contains the most popular legend associated with the meaning behind the festival of Deepavali. It is said that when the epitome of human virtue 'Maryada Purushottam' Sri Rama returned to Ayodhya after 14 years of unfair exile which he accepted only to honour his elders and thereby set an example to human society for all times to come, the citizens of Ayodhya lit rows of earthen diyas to welcome their rightful ruler back. His brother Bharata had ruled Ayodhya for these fourteen years as his agent and had duly installed Rama's Charan padukas on the throne of Ayodhya!

Another legend associated with one of the days of Diwali is related with the day after Dhanteras, popularly known as 'Chhoti Diwali'. 'Chhoti Diwali' is also celebrated as 'Naraka Chaturdasi' when Krishna and Satyabhama killed the demon, Naraka. Despite Lord Indra intervening in the process, Lord Krishna proved his supremacy in putting an end to the demon Naraka on this day. Not only was Lord Krishna the Divine Advisor to Arjuna and the Pandavas in the epic battle of righteousness versus evil represented by the Kauravas, He - as the incarnation of Lord Vishnu the Preserver - is also the vanquisher of Narakasura. This event from Krishna's holy life is commemorated on 'Chhoti Diwali'.

We can see how Lord Krishna and Sri Rama, both considered avatars (incarnations) of Lord Vishnu are inextricably intertwined in the traditions and foundations of the most important festival of all in the Hindu calendar - the Holy Festival of Deepawali. Both the Hindu Gods are amongst the most respected and most popular Gods in Hinduism. They are worshipped in almost every Hindu home and remembered in times of need as well as trial. 'Hey Ram' and 'Radhe Krishna' are two of the most common phrases one can hear in religious Hindu homes.

Children eagerly look forward to Chhoti Diwali when the flow of gifts to and fro from friends and relatives turns into a torrent since only a day is left for Diwali. Diwali sweets and Diwali mithai are enjoyed all day on Chhoti Diwali and kids love a prelude to Diwali by merrily bursting firecrackers in the evening. Children as well as Adults love the Diwali mithai that inevitably forms a central part of the festival's celebration. With the availability of Online Diwali Sweets, one can place an order several days in advance so one doesn't need to rush on the last days before the festival.

reade more... Résuméabuiyad

Online Diwali Sweets Make Life Easy

The great epic of Ramayana contains the most popular legend associated with the meaning behind the festival of Deepavali. It is said that when the epitome of human virtue 'Maryada Purushottam' Sri Rama returned to Ayodhya after 14 years of unfair exile which he accepted only to honour his elders and thereby set an example to human society for all times to come, the citizens of Ayodhya lit rows of earthen diyas to welcome their rightful ruler back. His brother Bharata had ruled Ayodhya for these fourteen years as his agent and had duly installed Rama's Charan padukas on the throne of Ayodhya!

Another legend associated with one of the days of Diwali is related with the day after Dhanteras, popularly known as 'Chhoti Diwali'. 'Chhoti Diwali' is also celebrated as 'Naraka Chaturdasi' when Krishna and Satyabhama killed the demon, Naraka. Despite Lord Indra intervening in the process, Lord Krishna proved his supremacy in putting an end to the demon Naraka on this day. Not only was Lord Krishna the Divine Advisor to Arjuna and the Pandavas in the epic battle of righteousness versus evil represented by the Kauravas, He - as the incarnation of Lord Vishnu the Preserver - is also the vanquisher of Narakasura. This event from Krishna's holy life is commemorated on 'Chhoti Diwali'.

We can see how Lord Krishna and Sri Rama, both considered avatars (incarnations) of Lord Vishnu are inextricably intertwined in the traditions and foundations of the most important festival of all in the Hindu calendar - the Holy Festival of Deepawali. Both the Hindu Gods are amongst the most respected and most popular Gods in Hinduism. They are worshipped in almost every Hindu home and remembered in times of need as well as trial. 'Hey Ram' and 'Radhe Krishna' are two of the most common phrases one can hear in religious Hindu homes.

Children eagerly look forward to Chhoti Diwali when the flow of gifts to and fro from friends and relatives turns into a torrent since only a day is left for Diwali. Diwali sweets and Diwali mithai are enjoyed all day on Chhoti Diwali and kids love a prelude to Diwali by merrily bursting firecrackers in the evening. Children as well as Adults love the Diwali mithai that inevitably forms a central part of the festival's celebration. With the availability of Online Diwali Sweets, one can place an order several days in advance so one doesn't need to rush on the last days before the festival.

reade more... Résuméabuiyad

Instant Phirni / Semolina Pudding

Festive season, Get together with friends , dinner party, wedding occasion,  dessert which comes to my mind immediately is Phirni.  After a heavy main course like Biryani or any spicy curries, phirni is something which cools and soothes you.  A traditional phirni is made using ground rice, although it's not that complicated process, I always prefer the instant version using semolina.  Personally I don't see any wide difference between semolina phirni and ground rice phirni in terms of texture and flavour.  Also this Instant version is a solution to quick dessert.

In this sweet moment I have something to share with you. Few weeks back  my husband gave me a surprise that I had won an award from his company, I was astonished that why would his company give me award and for what.  He said it's Mahindra's Rise value.  Many of you might have come across about this Rise value through adverts or friends.  If not let me give a short note about Rise- accepting no limits, thinking alternatively and driving positive change.

So the employees of Mahindra can nominate their family members if they have achieved something in the field of Education, Sports, Music, Creative Arts.  My husband nominated me in the field of Creative Arts for my blog and I got it.  A Certificate and a gift card worth Rs.5000/-  Rise is nice isn't?
 Thanks to my husband who nominated me and  thank you Mahindra for this Rise initiative.  To know more about Mahindra Rise click here.
 
When I was in off blogging mode , this is one of the reason which made me get back into blogging and also I would like to thank those wonderful blogger and non blogger friends who cheered me to get back to blogging, so here I am with this sweet relish.

Serves 8
Cooking Time: 15 minutes

Ingredients:
Milk- 1 litre
Semolina- 4 tbsp
Sugar- 4 tbsp
Cardamom powder- 1 tsp
Saffron- 1/2 tsp soaked in 1 tbsp warm milk
Kewra essence- 1 tsp
Almonds, pista- each 10, chopped coarsely

Method:
Boil the milk, once it boils, add the semolina little by little stirring continuously.  Once the semolina gets cooked, add the sugar and keep stirring until the sugar gets dissolved completely .  Now add the cardamom powder, saffron soaked in milk, kewra essence and chopped nuts,stir well. Switch of the flame.  You can serve it immediately while it's still warm with some chopped nuts and saffron on top for garnish or let it cool down, chill in the refrigerator and serve it cold, either way it tastes good.

Note:
The amount of sugar is bit low according to our taste buds, so you can add more sugar if you want.  Also a tablespoon of condensed milk at the end will give much more rich flavours.

Sending this sweet to Feast Of Sacrifice, Milk Sweet Recipes and Festive Food hosted by Cuisine Delights originally started by Recipe Junction.

reade more... Résuméabuiyad

Gujias With Paneer and Coconut filling

It's been so colourful this week everywhere, not just in India and in our great blogosphere too.  Oh! Yeah, everybody around here is celebrating Holi,  I don't know much about this festival and we don't celebrate it either, but I don't think there is nothing wrong in getting tempted by the sweets which are specially made for Holi. Although being a food blogger is a real pleasure, sometimes I feel like we do have a few disadvantages, like started craving and tempted by the foods which we see in other blogs  or may be it's just me :( 

Anyway, this whole week I have been tempted by these yummy sweets and drinks like gujias and thandai.  I satisfied my craving for thandai by having some store bought Badam milk, so I need some gujias now.   Gujias are a traditional Indian sweet, it has a wrapper made out of flour and filled with khoya , dry fruits and coconut.  We, in South India, particularly in places like Nagercoil, they make a sweet very similar to this, filled with only sweetened coconuts, which is known as Poorians, funny name, huh!
Me and my husband enjoy this sweet with just coconut filling, today I have added some paneer too, which was really yummy! Enjoy making this simple sweet with your favourite filling.

Preparation Time:30 minutes
Cooking Time: 30 minutes
Makes about 20

Ingredients:
For the pastry cover:
Plain flour- 200 g
Ghee- 1 tbsp ( melted )
Salt- 1/2 tsp
Bicarbonate of soda- a pinch
Water to knead the dough

For the filling:
Paneer- 100 g
Fresh grated coconut- 4 tbsp
Sugar- 50 g
Saffron- few strands soaked in warm milk
Cardamom powder- 1/2 tsp
Almonds and pistachios- 1 tbsp (roughly chopped)

For the paste:( mix it together to make as a paste )
Plain flour- 1 tbsp
Water- 1/2 tbsp

Oil for deep frying.

Method:
Mix the flour, salt and bicarbonate of soda in bowl.  Add the melted ghee and mix well to incorporate into the dough. Now add enough water and make it into a smooth and pliable dough.  Cover the dough and let it rest for 15 minutes.

Prepare the filling:

Crumble the paneer and mix it with sugar, coconut and saffron milk.  Start heating this mixture in a stove top in medium heat, keep stirring continuously without sticking to the bottom of the pan.  After sometime you can notice that the mixture has started releasing some liquid.  Keep stirring continuously until the mixture looks dry.  Finally add the cardamom powder and chopped nuts, mix it well.

Prepare the gujias:

Divide the dough into 15 to 20 equal rounds.  Roll out each into a 5 to 6 cm diameter circle.  Place a small amount of filling in the middle.  Apply the paste around the edges, make it into a semi circle and seal the edges.

Heat oil in a kadai, when the oil gets heated.  Reduce the temperature to medium to low, add 2 to 3 gujias at a time and fry it on both sides until it looks golden brown in colour.
Serve it while they are still warm or let it cool down completely and store it in an air tight container.  Since we have added paneer and coconut, it's better to finish it off in a day or two.
 

reade more... Résuméabuiyad

Jalebi

There is nothing to beat the combination of warm Jalebi's and Hot samosa chat, why I'm so strong about this combo is, It has lots of memories to bring back for me.  I can still remember those care free days in my college life, when me and my friend used to enjoy this treat almost every other day.  We had a chat shop very close to our campus which offered these amazing jalebi's and chat at a very reasonable price so that students were able to afford for that very easily.  Probably that's one of the best jalebi's I ever had.  After that jalebi experience again the good one was in UK during Ramadhan.

In places like Southall ( guess I spelled it right ) , In the month of Ramadhan during Iftar, you can see lots and lots of Pakistani and Indian shops who have piles of fresh jaelibi's, which are just amazing too.  So jalebi's are always special to me.

  These special Jalebi's which is well know in Asia, is been originated from Iran.  Infact I have also seen a few Turkish and Arab sweet which is almost similar to Jalebi preparation except the shape is like churros.  Anyway the concept is same here, yeasted batter deep fried and then soaked in sugar.  I love this innovation by man.

So there are tons of recipes for Jalebi's available online, some suggest without yeast, natural fermentation method and some with yeast.  To me natural fermentation is bit challenging sometimes, so I went for the yeasted one.  I have adapted the recipe from Manjula's Kitchen, so click here to watch and read the recipe.  She has some amazing collection, here recipes can be trusted always, also she gives us a clear view about the recipe, do check out her site definitely.

A few tips for Jalebi's on my view:
Once the batter gets fermented, it might go a bit runny, in that case add very little amount of cornflour to thicken the batter.  Also if your yeast didn't work, add a pinch of bicarbonate of soda to the batter.  You can also tint the Jalebi's with orange or yellow colour by adding a few drops of food colouring to the batter.
Don't get disappointed if your Jalebi's shape are not good, practise will make you perfect.  Also one tip to get a good shape is, keep the flame in low and then pipe it in oil.

reade more... Résuméabuiyad

Daring Baker's Challenge For August 2011 : Candylicious

This month Daring Baker's Challenge was too sweet with full of candies, home made chocolate, barks, truffles....

Our lovely hosts for this month are Lisa from Parsley Sage, Desserts and Line Drives and Mandy of What The Fruit Cake.  The two ladies made us to dream about chocolate all night, it was a wonderful challenge. Among the given choice, I was able to make a few and few due to lack of ingredients I skipped it.  I couldn't make the Pate de fruit since I couldn't find pectin.  I did made the honey comb but I couldn't publish it since I forget to picture it, which is still resting in my fridge.  Yes unfortunately I couldn't taste one of the truffles or chocolates which I made,  since I made them when I was fasting, I pictured it and left my home before I break the fast.  It'll take an another week for me to taste those truffles.

One thing which I found very challenging was to handle the chocolate in this heat.  The room temperature is 30+ degrees here and it was quite hard to set, that's the reason why I couldn't take to my mom's place when I left home, I know it's all going to be sticky, gooey and loose all it's shape after 12 hours of journey.  So the rich chocolates are still safe in my refrigerator.  So far you have read what I didn't make for the challenge, now let's have a look at what I made for the challenge.

Ingredients:
For Bounties:
Dessicated coconut- 100 g
Condensed milk- 100 g 
Milk powder- 2 tbsp
Butter- 2 tbsp
Tempered Chocolate- about 200 g

For Peanut Butter Fudge:
Refer to the recipe here


For Truffles:
Heavy cream- 600 ml
Chocolate- 500 g 
Pistachios and almonds or cocoa to coat the truffles 

Method:
Tempered Chocolate:
Melt the chocolate on a glass bowl sitting on top simmering water. Chocolate is melted and heated until it reaches a temperature of 45 degree Celsius.  Pour it on a smooth marbled surface and move around with a scrapper until it looks thickened and cooled.  Now heat it again until it reaches a temperature of 32 degree Celsius.  Now it's ready for dipping, pouring in the moulds etc.
Note:
I haven't mentioned the amount of chocolate, use it according to your recipe suggests.

For Bounties:

Mix the condensed milk, milk powder and coconut in a pan and bring it heat .  Keep stirring until it looks thickened and leaves the sides of the pan.  Take it off from heat, quickly beat the butter and stir well.  Pour the mixture in a square tin, lined with aluminium foil.  Let it cool down completely and put them in the refrigerator for overnight to set completely.  Once set, cut them into squares and dip them in the tempered chocolate.
Warning!
Don't try to taste the coconut slices, you'll end finishing them on their own without leaving anything to be dipped in chocolate.

In the same way dip the peanut butter fudge also in the tempered chocolate and let them to set.

For Truffles:

I know I have used here quite lot of chocolates just to make the setting process quicker.  This may not work for cold climates, but to me this is the best for hotter climates.

Heat the cream in a pan just under boiling point, take it off from heat.  Quickly add the chopped chocolate and stir well until all the chocolate gets melted.  Pour it in a bowl and let it sit in the refrigerator for about 2 hours, stir them with a spoon in between.  Continue this process until it's thick enough to roll them into truffles.  Scoop out a small amount of chocolate mixture roll it into balls and then roll them in nuts or cocoa powder.

Storage:
If your room temperature is 18-20 degrees you can store it in a air tight container.  If it's more than 30+ degrees store them in the refrigerator.   


 



 

reade more... Résuméabuiyad

Black Jaggery Kheer

 This is just like regular rice kheer or rice pudding, instead of normal sugar I have used Black Jaggery .  Jaggery  is an unrefined cane sugar. Jaggery is considered to retain it's mineral values than the refined sugar. It does not involve any chemical agents when processing. It's also known to treat throat infections.
  So Jaggery is considered as a healthier option to use for your sweets than your normal white sugar. For more information about jaggery click here.

Serves 4
Preparation Time: 10 minutes
Cooking Time:
Pressure cooker: 20 minutes
In normal pan: about 1 hour

Ingredients:
Raw rice- 1/2 cup
Whole milk or coconut milk- 2 cups
Jaggery- 3/4 cup( adjust according to your taste)
Cardamom powder- 1/2 tsp
Ghee- 1/2 tbsp
Cashew and raisins- about 10 to sprinkle on top
Method:
Using Pressure Cooker:
Powder the rice coarsely in a blender. Add the powdered rice and milk in a pressure cooker, cook up to 4 to 5 whistles. Add the jaggery in a pan and heat in low heat until the jaggery is completely melted. Add the cooked rice mixture to the melted jaggery and mix well in medium to low heat until it gets well incorporated.
Heat ghee in another pan, add the cashew and raisins, when it turns golden brown, add it to the kheer along with the cardamom powder and mix well.
Serve warm or cold.

In normal pan:
Use a heavy based pan if you are using a normal pan. Add the rice and milk, keep stirring in medium to low heat. Cover the pan, keep it in low heat and cook until the rice gets completely cooked and mashed up. Keep an eye so that the milk doesn't overflow.
Then melt the jaggery with 1 tbsp of water until it gets completely melted. Add the cooked rice mixture to the melted jaggery and mix well in medium to low heat until it gets well incorporated.

Heat ghee in another pan, add the cashew and raisins, when it turns golden brown, add it to the kheer along with the cardamom powder and mix well.

Serve warm or cold.

This recipe goes to Celebrate Sweets- Kheer hosted by me started by Nivedita and Complete My Thali- Sweets hosted by Authentic Vegetarian Recipes started by Joy Of Cooking

reade more... Résuméabuiyad

Mango Appam( Steamed Mango Rice Cake)

I tried this from Kothiyavunu blog with a few changes. The very first time when I saw in her blog, I knew I'm definitely going to try this and I did nearly two weeks back which is been sitting in my drafts for a long time. It's actually called  Vattayappam, which I came across in a few blogs before. Every time when I looked at this recipe it tempted me a lot to try, I really wanted to try the exact same version but somehow I  the mango puree sitting in my store cupboard tempted me a lot too add it to this appam.
  Vattayappam is traditional Kerala  dish, a soft spongy steamed rice cake. You can make this as savoury and serve with curries or make it as sweet by adding sugar.
Serves: 4
Preparation Time: 40 minutes + Fermenting Time
Cooking Time: 35 to 40 minutes

Ingredients:
Raw rice- 2 cups
Mango Puree- 4 tbsp
Cooked Rice- 1/2 cup
Grated Coconut- 1/2 cup
Cardamom powder- 1/2 tsp
Sugar- 3/4 cup
Bicarbonate of soda- 1/2 tsp
Salt- 1 tsp
Ghee- 2 tsp
Almonds- 10 to 15
Method:
Prepare the batter:
Soak the rice in water for 4 to 5 hours. Drain the water , grind it along with coconut, cooked rice and mango puree until you get a smooth batter. Add the sugar and salt, grind again. Pour the batter in a vessel, cover it. Allow it to ferment 1 whole night.
Make the appam:
The next day, just before making your appam, add the soda by mixing it in 1 tbsp of water. Mix it well. Grease a stainless steel bowl with little ghee. Mix the batter with some water if it's too thick. Pour it in the bowl, sprinkle with cardamom powder.
Steam it in a steamer or pressure cooker for 30 minutes. To check if it's cooked, insert a skewer and if it comes out clean, then the appams are cooked. Garnish with crushed nuts.
Serve warm or cold, either way it's good.

reade more... Résuméabuiyad

Go Nuts For Doughnuts- Daring Bakers Challenge For October 2010

  


This is my successful third month with Daring Bakers. I never expected I would be able to complete three challenges with Daring Bakers. I know there are some brilliant bakers who have been baking with Daring Bakers for years completing so many delicious challenges but for me three itself makes happy ( Alhamdulillah). 

 This month our challenge is by Lori of  Butter Me Up.  She challenged us to make doughnuts. A person with sweet tooth will definitely go nut for doughnuts. We were given two options one with yeast and the other one is old fashioned buttermilk doughnuts. Since I had everything available for yeast doughnuts, I went for the yeast option. We were also given other options to change the flavour and shape of the doughnuts. I just used the traditional one , I dint go for any additional flavours or  shape. Actually I dint have the regular doughnut cutters, so I used a glass for the bigger round and and small cap of the bottle for the small round.

 Since doughnuts are my favourite which I always enjoy from a bakery, these freshly home made doughnuts are simply irresistible. There is something really special when it's fresh and homemade...


Ingredients:
Dough:
White bread flour- 400 g /  16 oz
Wholemeal flour- 250 g / 10 oz
Dried yeast- 14 g/ 6 tsp
Warm water- 80 ml/ 1/3 cup
Milk- 300 ml/ 1.5 cup
Eggs- 2
Sugar- 50 g/ 2 oz
Salt- 1/2 tsp
Butter- 70 g/ 3 oz
Nutmeg- 1/2 tsp grated
For the icing:
For the vanilla glaze:
Icing sugar- 250 g/ 10 oz
Warm water- 1 tbsp
Vanilla extract- 1 tsp
Pink colouring- a pinch
Sugar sprinkles( optional)
For the chocolate glaze:
Plain chocolate- 50 g / 2 oz
Butter- 1/2 tbsp
Icing Sugar- 150 g / 6 oz
For sugar doughnuts:
Sugar- 1/2 cup
Cinnamon powder- 1 tsp( optional)

Oil for deep frying

Method:
Prepare the dough:
Sift the flour in a large bowl, add the sugar, yeast and salt mix well. Heat the milk, add the butter to the warm milk and mix well until the butter  gets completely melted. Add the eggs to the flour mixture, add the warm water and milk mixture. Beat with the electric beater fixed with dough hook until you get a smooth dough.
 Place the dough in a clean oiled bowl and cover with a cling film allow it to rise for 1 hour or until doubled in size.
Prepare the doughnuts:
Once the dough has risen knock the air back. Divide the dough into two equal halves. Roll out the dough into 9mm thickness. Cut the doughnuts using a doughnut cutter. I used a glass and small cap of bottle to cut the circles.

 Place the doughnuts in a tray, cover loosely with a cling film and allow it to rise for another 30 minutes or until it looks puffed up.
 Heat the oil in a skillet or whichever pan you use for deep frying would be good. Drop the doughnuts one by one and deep fry it until reaches a golden brown in colour.

Prepare the glaze:
For the glaze:

Vanilla glaze
Sift the icing sugar in a bowl, add the extract and hot water, mix well. Pour the glaze on top of the doughnuts, or dip the doughnuts in icing.
For colouring, add a drop of colouring to the icing.
Use any sprinkles of your choice.
Chocolate Glaze:
Melt the chocolate and butter in a bowl sitting on top of pan of simmering water. Stir until the chocolate and butter gets completely melted.
Remove the bowl from water. Add the sifted icing sugar and mix well without any lumps. Dip the doughnuts in the icing and sprinkle with sugar sprinkles or chocolate or chopped nuts.
For Sugar Doughnuts:

Mix the sugar and cinnamon powder together. Roll the doughnuts in cinnamon sugar.


Have fun in making the doughnuts and enjoy the doughnuts.

If you are interested in Daring bakers and want to join click here.

This recipe goes to Yeastspotting.

reade more... Résuméabuiyad

Walnut and Almond Kheer with Sheermal

I love to have kheer not only as a dessert but also simply slurp it up any time, that too if it's badam kheer. It just keeps going for me. I was planning to make walnut kheer, since I was short of walnuts, I mixed both walnuts and almonds.
I'm always a big fan of paal poori or Milk poori's. This sheermal and kheer is something very similar to that. Sheermal is a flat bread made with saffron flavours traditionally made in Iran, Pakistan and also in North of India. You can also make this bread similar to naan shapes and serve with kebabs or a bit small size to serve with kheer.


Walnut and Almond Kheer

Preparation Time: 45 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
Walnuts- 50 g/ 2 oz
Almond- 75 g/ 3 oz
Brown or white sugar- 100 g/ 4 oz
Milk- 1/2 litre
Saffron- 1/2 tsp soaked in 1 tbsp of warm milk
Cardamom powder- 1/2 tsp
Method:
There are two methods in which you can do this kheer, either you can remove the almonds skin or just leave it . I prefer it with the skin.
Prepare the nuts:
Soak the almonds and walnuts in warm milk( just enough to immerse the nuts)  for 1 hour and grind it along with the milk.
If you prefer without skin, after soaking, boil them twice. Let it cool down for a while, then remove the skin.
Prepare the kheer:
Mix the ground mixture with milk, saffron and sugar. Bring to boil in a pan in medium to low heat. Keep stirring without burning at the bottom. Heat it and mix it up until it reaches a thick consistency. Finally sprinkle with cardamom powder.
Serve warm or cold. You can serve it by itself or with sheermal.

This recipe goes to Celebrate Sweets- Kheer hosted by me started by Nivedita.

Sheermal

Recipe adapted from Fauzia's Pakistani Recipes

Preparation Time: 30 minutes
Cooking Time: 20 minutes+ rising time- 1 hour
Makes 20 mini sheermal

Ingredients:
Plain flour- 100 g/ 4 oz
Wholemeal flour- 100 g/ 4 oz
Sugar- 50 g/ 2 oz
Butter- 30 g/ 1 oz/ 1 tbsp
Warm milk- 75 ml / 3 oz
Dried yeast- 1 tsp
Salt- 1/2 tsp
Saffron- 1/2 tsp soaked in 1 tbsp of warm milk
Raisins / Sultanas - about 20
Method:
Prepare the dough: 
Mix the flour, sugar, salt and yeast in a large bowl. Make a well in the centre, add the melted butter and then add the milk little by little to make a smooth elastic dough. Place the dough in a clean, oiled bowl. Cover with a cling film and allow it to rise for about 1 hour or until doubled in size.
Make the Sheermal:
Take the raised dough, punch the air back. Divide the dough into two equal rounds. Roll it out into a rectangle, cut it out into mini squares out of it. Prick with a fork in each square.
Preheat the oven to 200 degree celsius. Brush the Sheermals with saffron milk, press a sultana in the middle and bake it in the preheated oven for 20 minutes. Take it out from the oven, allow it cool down in the cooling rack.
Serve the sheermals with kheer.

This recipe goes to Bookmarked recipes by Priya and Aipi, Champa's Bake- off event, Yeastspotting.

reade more... Résuméabuiyad

Blackberry Pudding : Eggless

If  you are looking  for some  pudding, which is very easy to make and without egg then you definitely have to go for agar agar or china grass. Agar agar is derived from a red algae. Agar means jelly in Malay( Malaysian language). This is something which is very popularly used in Asian countries for desserts. There are so many flavours you can introduce to this agar agar like coconut milk, different fruity flavours, chocolate, almonds and other nuts. You can also just make with water and sugar, pour it in different jelly mould to attract your kids.
To buy agar agar click here.

Cooking Time: 20 minutes
To set: Takes about 1 to 2 hours

Serves 4
Ingredients:
Agar agar- 2 tbsp of strands
Milk- 1/2 litre
Sugar- 4 tbsp( adjust according to your taste)
Pureed Blueberries or blackberries- 3 tbsp
Vanilla extract- 1 tsp
For the sauce:
Fresh Blueberries or blackberries- 100 g
Maple syrup- 2 tbsp

Method:
To puree the blueberries, take some fresh blueberries or blackberries, wash well and  puree it in a blender by adding little water and set it aside.
Then mix the agar agar and milk in a pan, bring to boil in a medium heat. Keep stirring continously so that it doesn't burn at the bottom.
When the agar agar looks completely dissolved in the milk, add the sugar and stir well. When the sugar gets dissolved, add the extract and switch it off from flame. Let it cool down for a while about 10 minutes.
Then add the pureed blackberries and mix well. Pour the mixture in a individual serving dish and let it set down or pour it in a big square dish, let it set and cut it into squares.
To make the sauce:
Add the fresh blueberries and maple syrup in a pan, heat it in a medium to low heat. Stir every now and then, once the fruit looks softened and mashed take it off from heat.
Just before serving, pour the sauce on top of the pudding and serve.
This recipe goes to Healing Foods : Agar Agar hosted by Kitchen Samraj started by Siri's corner.To my own event Any One Can Cook , Only Festive event hosted by Khaugiri started by Pari, CFK : Festive Food hosted by Veggie Platter started by Sharmi.

reade more... Résuméabuiyad

Beet Rava Ladoo

Rava Ladoo must be a all time favourite and easy to make sweet. This wonderfully delicious sweet can be made without any fuss in less time and less technique involved. As we all are familiar about this delicious sweet rava ladoo, I have just made a small variation by adding some beetroot. The colour of the beetroot not only makes you feel more festive, the flavour of the beetroot definitely adds up taste.
If you have doubts about adding beetroot, you can totally skip that part and make plain rava ladoos.
Makes about 15 ladoos
Ingredients:
Semolina- 150 g
Sugar- 50 g
Honey- 3 tbsp
Fresh Grated coconut- 1 tbsp
Beetroot- 1 small sized ( very finely grated)
Ghee- 3 tbsp
Milk- 25 ml( warm)
Cardamom powder- 1/2 tsp
Cashew nuts- 15 whole nuts
Method:
Heat 1 tbsp of ghee in a nonstick pan, add the cashew nuts and fry for few minutes until they brown. Take it out and keep it aside. Then add the grated coconuts and fry until they become brown. Take it out and keep it aside. Then add 1/2 tbsp of ghee and add the finely grated beetroot and fry till all the water evaporates from the beetroot. Take it out and set it aside.
Finally add 1 tbsp of ghee, add the semolina and roast till it releases a nice aroma. Take it out and mix all the ingredients in a bowl, add the sugar, honey , cardamom powder along with it and mix well. Now add the warm milk little by little and gather with your hands, if you are able to make balls, stop adding milk. Then start making small balls, place in a serving plate and press a cashew nut on top.
These sweets are best to have within 5 days by storing it in a air tight container.

This recipe goes to Celebrate Sweets- Ladoo hosted by Nithu Bala, started by Nivedita, Dish Name starts with B by Akila, Only Festive Event hosted by Khaugiri, started by Pari. 
Also sending this to my own event Any One can Cook: Series 2, since it's made in very less time.

reade more... Résuméabuiyad

Arabic Desserts: Ataif bil ashta and Muhallebi

Ataif bil ashta and Muhallebi are Arabic desserts popular in Gulf countries. First we'll see the recipe for Ataif bil ashta and then to Muhallebi. I got these both desserts from Arabic Bites. Ataif bil ashta is something which I want to try for a long time, when I first saw in Arabic bites it was presented in a very attractive way, after that I came across this recipe in few other sites and also in You Tube.

  Ataif bil ashta is nothing but yeasted pancakes filled ashta and topped with nuts. Ashta is creamy filling made with milk, cornstarch and qaimar( Iraqi cream). I couldn't find this qaimar, the actual recipe suggested thick cream as the replacement for qaimar but I replaced it with ricotta  cheese which indeed tasted very good.
Makes about 20
Ingredients:
For the pancake:
Flour- 2 cups
Warm Water- 1 1/2 cups
Milk- 1 cup
Dried yeast- 3/ 4 tsp
Salt -1 tsp
Sugar- 2 tsp
For the ashta:
Milk- 1 cup
Sugar- 1 tbsp
Cornflour- 2 tsp mixed in 1 tbsp of milk
Ricotta cheese- 1 tbsp
Rosewater-1 tsp
For the topping
2 tbsp of finely chopped pistachios
To serve:
Sugar syrup, honey or maple syrup.
Method:
First prepare the ashta, mix all the ingredients in a pan, heat it in a medium to low heat. Keep stirring without burning at the bottom of the pan. The mixture will turn thick after sometime, now add the rosewater and  take it off from heat and allow it to cool completely.
Now for the pancake, mix all the pancake ingredients together in a bowl without any lumps. Cover the bowl with a cling film and let it rest for 1 hour or doubled in size.
Once the mixture is raised, heat a non stick pan, pour laddle full of batter in the pan and cook it in medium to low heat. Do not turn the pancakes. When you can see all holes on the top, and looks dry in the top, take it of from the pan, repeat with the remaining mixture.
Now fold the pancakes into half, then press the sides and seal the edges till halfway. Now it looks like a pocket in the middle.
Fill the ashta in a piping bag and pipe it into the pancake pockets. Finally dip it in the crushed pistachios and drizzle with syrup or honey.
Serve this with some Arabic tea.

Muhallebi
Muhallebi is again a Arabic dessert inspired from Arabic Bites. Muhallebi is a milk pudding made with qaimar( Iraqi cream), milk and eggs. I skipped the egg and qaimar, instead I used ricotta cheese.
 I made it almost same like ashta but adding a bit more sugar.

Serves 3 to 4
Ingredients:
Milk- 1 cup
Cornflour- 2 tsp mixed in 1 tbsp of milk
Ricotta cheese- 2 tbsp
Sugar- 1/2 cup
Rosewater- 1 tsp
Mixed crushed nuts to sprinkle on top
Method:
Combine all the ingredients in a pan leaving nuts and rosewater. Heat it in  a medium heat and stir constantly, when the mixture turns thick, add the rosewater and take it of from heat. Pour it in individual serving dish, sprinkle with nuts. Leave it to cool down completely  and allow it sit in the refrigerator for minimum 2 hours before serving.
This would be quite creamy in texture, to get a pudding texture, add 1 egg yolk when you are mixing all the ingredients and follow the same procedure.

These two desserts goes to AWED- Saudi Arabia hosted by Niloufer originally started by DK of Chef in you, Bookmarked Recipes-Every Tuesday by Priya Mitharwal and to the event Heart n Soul.
Also sending it to Tempt My Tummy Tuesday.

reade more... Résuméabuiyad

Malai Ladoo

Just like a peda preparations but mould in the shape of ladoos and rolled in dessicated coconut or crushed nuts, easy to make in bulk for parties or for celebration.

Makes about 20 small ladoos.
Ingredients:
Paneer- 1 cup
Sweetened Condensed Milk- 1 cup
Cardamom Powder- 1/2 tsp
Crushed nuts or dessicated coconut-just enough to roll the sweets
Method:
Mix the paneer and condensed milk in heavy bottomed pan. Heat the pan in a medium heat and stir continuously without burning at the bottom. At first it will become runny and liquid, as you keep stirring, it will thicken and leave the sides of the pan. At this stage add the cardamom powder and mix well. Take it of from heat, let it cool down, then take a small lime size balls , roll between your palms, then roll it in crushed nuts or dessicated coconut. Repeat with remaining mixture and serve.
This recipe goes to Nithu's Celebrate Sweets- Ladoo originally started by Nivedita.

reade more... Résuméabuiyad

Almond and Fig Peda

As a sweet lover I never said no to sweets, that too when it's celebration and festivals without any guilt there is been lots of sweets flowing around. This is one of them which I made it in the beginning of Ramadhan.
Ingredients:
Sweetened condensed milk- 1 can( about 297 g)
Home made paneer- 1 cup ( to see how to make your own paneer click here.)
Ground Almonds- 1 tbsp
Saffron - 1/4 tsp soaked in warm milk
Dried figs- 6 to 7( pureed with little water)
Rosewater- 1/2 tsp ( optional)
Method:
Blend the paneer in a food processor until it becomes soft and comes together like a dough or mash it up with your hands well. Crumble the cheese completely and mix it with condensed milk in a large microwave safe bowl. Keep it in the microwave high for 5 minutes without covering the bowl.
  After 5 minutes take the bowl out and stir well. Pour half the mixture separately in another bowl. To one half mix the ground almonds and saffron, mix it well. To the other half add the pureed figs and mix well.
 Microwave the almond mixture for 5 minutes, take out and stir well. Again microwave for 2 minutes, take it out and stir well. By this time it should have reached the required consistency, if it's still runny and liquid, microwave again for 2 minutes until it becomes thick and leaves the sides of the bowl.
 Repeat the same with the fig mixture and finally add the rosewater. Grease a plate with ghee or butter, first pour the fig mixture and flatten it, then pour the almond mixture on top of it. Let it cool down and cut it into squares, place a almond on top of each square.
This recipe goes to the event Celebrate Sweets- Peda by Joy of Cooking originally started by Nivedita.

This recipe also goes to Letz Relishh Paneer by Tasty Appetite.
Along with this recipe I'm also sending my carrot and paneer parathas to the Letz Relishh event.

reade more... Résuméabuiyad