Slide Title 1

Aenean quis facilisis massa. Cras justo odio, scelerisque nec dignissim quis, cursus a odio. Duis ut dui vel purus aliquet tristique.

Slide Title 2

Morbi quis tellus eu turpis lacinia pharetra non eget lectus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Donec.

Slide Title 3

In ornare lacus sit amet est aliquet ac tincidunt tellus semper. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas.

Thursday, November 08, 2018

KAJU CoCo BURFI


NEEDED
Almond and cashew - together 1 cup
Sugar - 2  3/4 to 3 cup
Milk powder - 1/2 cup
Ghee - 1/2 to 3/4  cup
Almond essence - 2 drops
Coco  powder - 2 TSP
Magaj   for garnish

METHOD
Soak almond and cashew for an hr.
Remove almond skin .
Grind to a smooth paste adding little milk as required.
Transfer it to a bowl .
Add milk powder to this paste and mix well without lumps.
Take a thick bottom pan .
Add the sugar and 1/4 cup water.
Make sugar syrup.
Then add the almond cashew paste, stir well.
Add 1/2 cup ghee.
Stir constant , on a medium flame.
Add little ghee if required.
Keep stirring, till it thickens and leaves the sides.
Remove and spread in a greased plate .
Pour half the prepared sweet and in the rest ,add Coco powder ,mix well .
Add spread  this above , evenly.
Allow it to set.
Then put pieces .
U will get a double coloured burfi.




Sunday, November 04, 2018

MILK BURFI


NEEDED
Milk powder - 5 cups
Milk - 1  1/2 cup
Ghee - 1/2 cup
Sugar - 1 cup

METHOD
Mix all the the above said ingredients in a kadai .
Mix well , without any lumps.
Grease a plate with ghee and keep ready.
Then keep the kadai in flame  and cook  on medium flame .
Stir constant till it thickens.
( It will take around 20 min. )
Remove and spread in the greased plate .
Spread the chopped nuts on top ,while it's hot .
Allow it to set , then put pieces .

Friday, November 02, 2018

CHORAFALI.

This is a very  easy to make Gujarati  snacks.
NEEDED
Gramflour /kadalai mavu/ besan - 2 cups
Urad dal atta/ ollutham mavu - 1/2 cup
Hing- 1/4 tsp
Haldi / tumeric - 1/4 tsp
Salt
Soda - 2 pinch
Water as required
Oil for frying

For masala powder (to sprinkle on top)
Mix 2 tsp chilly powder, Kala namak , and chat masala in a small bowl and keep aside.

METHOD
In a  big bowl add gram flour, urad dal atta ,salt ,hing and  turmeric .
Add 2 tsp oil and mix well.
Then add water littel by little and knead it to a medium soft dough.
Keep aside ,let it rest for 20 min .
Then take the dough and again knead well.
Add 2 -4 tsp oil and knead well .
The dough should not stick to Ur hands.
( Dough should be stiff and soft)
Then make small small balls with the dough.keep the dough covered ,so that it does not dry .
Meanwhile heat oil in a pan .
Keep in medium flame.
Now make small rounds ( like roti) with the balls. Use rice flour for dusting.
Cut to strips , using a cutter or knife.

Check the oil heat .
Now add this strips in the oil,
(No need  to drop 1 by 1, do 2 -3 rounds ,cut and drop carefully in the oil.)
Fry on medium flame, turn the other side.
Fry till golden and crisp.
Remove from oil .
Then immediately sprinkle the prepared masala powder on this .
Repeat the same with the rest of the dough.



Monday, August 20, 2018

KEERAI THANDU PITLAI

Tender stem of thandu keerai.
U have to peel the skin first (the red layer)  and cut to small pieces.
If u get bunch (5 sticks)  ,u just get a cup of clean chopped stem .so u can add rajma , chickpea, etc to this . But soak over night.



NEEDED
Tender keerai thandu- 1 bunch( clean and chop)
Toovar dal - 1/2 cup
Turmeric powder
Hing
Salt
Curry leaves
Tamarind water - 1 cup

TO GRIND
1 tbsp coconut
1tsp jeera
1tsp dhaniya
2 red chilly
( Adjust ingredients to Ur taste)
Grind to a paste adding little water.

METHOD
Pressure cook toovar dal and the keerai stem .( Add water as required ,stem should not get mashed)
If using  rajma pressure cook that also.
Keep aside .
In a wok , temper mustard and add the tamarind water.
Add the ground paste .
Cook  for few minutes.
Add the pressure cooked dal and keerai thandu ( with that water).
Add salt , hing ,turmeric powder and cook for few minutes .
See the consistency , if thick add little water .
Add the curry leaves and remove .
Good with rice.


Tuesday, August 14, 2018

(ADAI mAVU) KULI APPAM


NEEDED
ADAI batter / adai mAVU

( After making adai little batter was left , so next day made this kuliappam with this batter)

Little salt , chilly powder, hing , chopped onion  , pinch garam masala ( opt)
Add this to the batter ,mix well.
Heat a non stick KULI APPAM mould , add little oil in the hole , and fill with this batter.
Cook on medium flame.
Then turn the other side .
Remove and serve hot with  spicy chutney.



Monday, July 23, 2018

ASHOKA

NEEDED
Wheat flour - 2 cups
Moong dal - 1 cup (pressure cook)
Ghee - 5 to 8  tsp
Food colour orange red - a pinch
 Cashewnut, kismis - little ( roast in ghee)
Sugar - 2 cups
Elachi powder 1/2 tsp

METHOD
Pressure cook the moong dal.
Remove the excess water from the cooked dal, mash well and keep aside.
In a thick bottom pan add 5 tsp ghee.
Roast the cashewnut , kismis.
Add the wheat flour and roast on a medium flame , till the colour slightly changes.
Add the cooked dal .
Then add sugar ,elachi powder and colour.
Add 2 tsp ghee, and mix well.stir constant.
Cook on medium flame for 2 minutes and remove.

Sunday, June 17, 2018

SAMBAR VADAI

NEEDED
For sambar:
Small onion - 1 handful (remove skin)
Sambar powder
Hing
Salt
Tamarind water

METHOD
In a pan add 1 tsp oil and add  the onion.
Fry for 2 min and add the tamarind water.
Add the sambar powder, hing and turmeric powder.
Add water as required.
Cook on medium flame till the raw tamarind smell goes and the onion is soft.
Add salt and cook for few minutes.
(Can add little jaggery  if u like.)
Remove and keep aside .
Temper mustard and curry leaves in 2 tsp ghee and add to the sambar.

Now make the urad dal Vadai.
drop the Vadai in the sambar .
Let it rest for 10 min .
Then serve hot garnished with coriander.