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Monday, September 25, 2017

MOONG DAL BURFI



NEEDED             30 pieces
Moong dal flour - 1 1/2 cup
Sugar - 2 cups
Mawa - 200 gms
Ghee - 3/4  to 1 cup
Food color - lemon yellow - a pinch
Elachi powder - little

METHOD
In a pan slightly roast the Mawa and transfer it to a bowl.
Then in the same pan add ghee and the moong dal flour.
( If u don't have moong dal flour , soak moong dal in water for 2 hrs , then drain the water and grind to a smooth paste.u can use this paste instead of flour.)
Keep in low flame and cook till colour slightly changes and nice aroma comes.
Stir constant for 10 to 15 minutes.
Transfer this to the same Mawa bowl.
In another pan add 1 cup water and add the sugar.
Sugar should dissolve and 3 to 4 boils should come .
Add lemon yellow colour.
Then add the Mawa , moong dal mixture .
Keep stirring so that no lumps form .
Then lower the flame and cook for 5 to 10 minutes.
It should Come to a rolling consistency without sticking to the pan.
Spread in a greased plate and allow it to set for 2 hrs.
Then put pieces.




Friday, September 22, 2017

MAIDA KAJU BURFI



NEEDED.              Makes : 25 pieces
 Maida - 1/2 cup
Makhana - 1/2 cup
Cashew nut - 1/2 cup
Ghee -1/2 cup
Milk - 1/2 cup
Sugar - 2 cups
Coco powder - 2 tbsp
Liquid glucose - 1 tsp (opt)
Little elachi powder

METHOD
Dry roast makhana and cashew nut together and powder it.
Roast maida in 1/2 cup ghee ,till nice aroma comes. (For 3 min ) keep aside.
Take a thick bottom pan , add 1/2cup water and 2 cups sugar . Make sugar syrup .
( Sugar should dissolve ,and the syrup should be little more than 1 string consistency.)
Then add milk , prepared maida ghee mix , coco powder,elachi powder.
Keep stirring  ,till it leave the sides of the pan.
Spread evenly in a greased plate.
Allow it to set and then put pieces.




Thursday, September 14, 2017

VANILLA BURFI


NEEDED
Gram flour / besan - 1 cup
Condensed milk - 1 tin (400ml)
Sugar - 1 1/2
Ghee - 3/4  to 1 cup
Elachi powder - 1/2  tsp
Vanilla  essence - 1 tsp

METHOD
Take a thick bottom pan. add condensed milk and sugar.
Stir on a medium flame , till the sugar melts.
Then add the besan , stir constant so that no lumps form .
Add ghee little by little .
Add elachi powder and vanilla essence.
When u get the desired burfi consistency .
(Testing : If u drop a little in a bowl, it should come to roll like a ball)
remove and spread in greased plate.
Then put pieces.



Thursday, August 31, 2017

MOONG DAL KOLUKATTAI




NEEDED
moong dal - 1/4 cup
grated coconut - 1/2 cup
grated jaggery - 1/2 - 3/4 cup  depends on the sweetness of the jaggery
cardamom / elachi powder - 1/4 tsp

FOR DOUGH
raw rice - 1 cup
little salt
til oil / sesame oil -   2 tsp
water as required

METHOD
FOR DAL PURAN

  • dry roast moong dal , on a medium flame till golden.
  • add water as required and pressure cook  the dal .
  • mash it once done.
  • now add the jaggery to mashed dal and cook on medium flame .
  • stir till the jaggery mix well with  the dal .
  • add elachi powder , and coconut. 
  • mix well and cook for few min .
  • allow it to cool .
  • make small balls with the puran.


note;
 if the jaggery is not organic one , then dont add directly.

  • heat jaggery , with little water just to immerse it.
  • once dissolved, filter it . then add to the dal mash ....


FOR OUTER COVER 

  • soak 1 cup raw rice for an hr.
  • clean and drain the water , grind it to a smooth paste adding water as required.
  • keep the batter in a pouring consistency .
  • add little salt and mix well.
  • in a wok add 2 tsp til oil and pour this batter.
  • stir constant on a medium flame .
  • add little oil if required, it  will thicken leaving the sides.
  • remove and transfer it to a bowl . 
  • once warm enough to handle, add little til oil and knead to a smooth dough.
  • keep the dough  coved to avoid cracking  or knead everytime before making.
  • divide into equal size balls.
  • make cup shape with the dough. keep the puran in the middle and close the cup from all sides.
  • gather on top and give a modak shape.
  • steam it for 5 - 8 minutes , until the outer cover gets shiny.
  • remove and repeat the same for the rest of the modak .








Friday, August 18, 2017

CARROT BURFI.


NEEDED
carrot - grated - 1 cup
milk powder - 1 cup
milk - 1/2 cup
condensed - 200 gms
ghee - 1/4 cup ghee
elachi powder little
chopped nuts to garnish

METHOD 

  • In a pan add little ghee and add the carrot . 
  • fry for 2 minutes  , then add the milk .
  • add milk powder, and mix well so that no lumps form .
  • add ghee little by little.
  • add condensed milk , elachi powder.
  • stir constant , so that it doesnt stick to the bottom .
  • grease a plate and keep ready.
  • when the ghee seperates and leaves the sides ,remove and spread in the plate .
  • allow it to cool and then put pieces.
  • garnish with chopped nuts.

note:
this burfi was very soft .


Wednesday, August 16, 2017

BITTER GOURD PITLAI




NEEDED
bitter gourd - 1/4 kg ( can use big or small bitter gourd)
toovar dal (pressure cooked ) - 1/2 cup
haldi
salt
tamarind water- 1 cup ( 1/2  lemon size tamarind)
little jaggery
1 tsp oil , mustard 1 tsp, urad dal 1tsp ,curry leaves little


TO ROAST AND GRIND
dhaniya - 2 sp
channa dal - 2 sp
red chilly - 4
hing
grated coconut - 1/2 cup
oil - 1 tsp

in a wok add 1 tsp oil and add roast dhaniya , red chilly ,hing and channadal.
remove and add coconut .
allow it to cool and grind to a coarse paste.

METHOD

  • Wash the bitter gourd  .
  • in a pan add 2 tsp oil , add the bitter gourd , haldi and salt as required.
  • close this will a  lid and  cook on low flame.
  • remove the lid and c whether bittergourd is cook .
  • then add the tamarind water , cook till the raw tamarind smell goes.
  • then add the ground paste and the cooked toovar dal .
  • add little jaggery.
  • cook for few minutes and remove.
  • in a small wok temper mustard ,urad dal , curry leaves in 1 tsp oil.
  • add this to the bitter gourd pitlai.
  • u  can make small small vadai and add to this pitlai.
note  
if using big bitter gourd , discard the seed and cut to medium pieces.
if small bittergourd , slit and remove seed.





Sunday, August 13, 2017

DAL PANCHMEL


NEEDED
tur dal /toovar dal - 50  gms
moong dal - 50 gms
masoor dal  - 50 gms
channa dal - 25 gms
urad dal - 25 gms
ghee - 2 tbsp
oil - 1 tsp
jeera /cumin seeds - 1 tbsp
chilly powder - 1 tbsp
haldi /turmeric - 1/2 tbsp
hing - 1/4 tsp
dhaniya powder - 1 tbsp
garam masala - 1 tbsp 1 medium tomato
2 green chilly - finely chopped
water as required
salt to taste
finely chopped corriander for garnishing

METHOD

  • In a bowl add all the 5 dal . 
  • add water and wash it properly.(3 times)
  • strainthe water .
  • then soak it in hot water for an hour.
  • pressure cook the dal ,adding little salt  and water as required.(4-5 whistles)
  • -churn the dal adding water and mix well.
  • in a pan add ghee and little oil .add hing ,jeera, garam masala  and the cooked dal.
  • add turmeric, chilly powder , dhaniya powder and salt to taste . ( we have already added little salt while cooking dal ).
  • add water to adjust the consistency,
  • add finely chopped green chilly , tomatoes  and corriander  and remove.