Badham Halva!

Approximately one cup Badham soaked and peeled. Soak the badham overnight.

Sugar 3/4 cup

Milk  1/2 cup

Cardamom powder one teaspoon

Ghee 2 tablespoons

Saffron one pinch  if available soaked in two teaspoon milk. (optional)

Grind the soaked and peeled badham adding milk. Grind it to a fine paste. Now put a heavy bottom kadai or pan in the stove and pour one tablespoon ghee. Heat the ghee for 2 minutes and add the badham paste and fry it for 5 minutes. Now add the sugar. The sugar will star to melt. Stir frequently. Add the soaked saffron and see the halva getting better colour. Constantly stir and cook the halva blending well with the sugar. Cook for another 8 to 10minutes and add the remaining ghee. If required add more ghee at intervals so that the halva should not get burned. Add the cardamom powder

You can see the moong dhal laddus, Badam Halva and Coconut barfi with besan in the vessels. Will try to post them separately in the future. :) This is taken on diwali day 29-10-2016.

When it starts to leave the sides of the pan remove it from fire and spread it in an already greased tray. Let it cool and cut it in diamond shapes. Decorate it with nuts and saffron. Or Decorate it with silver foil. Now your almond halva is ready to eat. 

Coconut Barfi with besan added!

Today we are going to see another sweet. That is coconut Barfi with besan. Here are the needed ingredients.

Grated coconut    2 cups

Besan (chana dhal ki atta) 3/4 cup fried in ghee.

Powdered cardamon one teaspoon

Cashewnuts  as per requirement fried in ghee approximately two tablespoons

Sugar approximately 3 cups

Water for making sugar syrup 1/2 cup

ghee     3/4 cup

Grease a plate with ghee and keep it aside. If required  use aluminium foil or  a parchment paper. Then heat a pan or thick bottom kadai. Pour two tablespoon ghee and fry the besan for one minute. Keep it aside. Let it cool. Now pour the half cup water and add the 3 cups sugar in the same vessel. Let it boil for some time. If the sugar is not clean add one ladle milk to remove the dirt from the sugar. It will come like black foam. Remove them and boil the sugar syrup till it becomes to two string consistency. Now add the besan and stir for sometime. Slowly add the ghee also. When it starts to thickens add the grated coconut and stir for some more minutes. The mixture will turn to bubbling. Continuously stir the mixture. Add the remaining ghee.  Now it begins to thicken and slowly the bubbles will reduce. Cook it till the bubbles vanish. Now add the cardamom powder and fried cashew nuts. Now the mixture will begin to leave the sides of the pan. Immediately remove the mixture from the fire and pour it to the already prepared pan and level it with a help of the ghee pasted plantain leaf or with a spatula dipped in ghee. Let it cool for 10 minutes and cut it to desired shapes when it is still hot. Let it cool down completely and store in an air tight jar. 

Moongdhal laddu!

Here is some sweet for Diwali. Actually I was about to post it before Diwali.  But some other reason it didn't work out.

Now we will see about the Moong Dhal Ladus.

Moong Dhal whole 1/4 KG  fry it and powder it in a flour mill. Take 2 full cups of powder to prepare ladus.

Sugar powdered  4 cups, If you like more sweet add another one cup sugar powder

Cardamom powdered one teaspoon

Cashewnuts fried in ghee two table spoons or according to your taste

Pure Ghee   One full cup or 200 grams. I used Aavin Ghee for this.

Take a big bowl and mix the moong dhal powder and sugar powder. Heat ghee in a pan and add cashewnuts. Fry it till it become golden brown. Add in the mixture. Add cardamom powder also, Mix well. Heat the same pan and pour the ghee and let it boil for 2 to 3 minutes. When the ghee is ready pour the ghee in the mixture. Mix well. Let it cool for some time. Then make balls. Your moong dhal laddu is ready to eat. Keep it in a dry box. You can use it for atleast a month. It will not spoil!

Methi Sambar

Ingredients:

One bunch fresh methi. Cleaned and chopped into fine pieces

Tamarind lemon size. soak it in water and extract 2 cups of juice

Thur dhal boiled and smashed 1/2 cup

salt to taste

For tempering

Gingley oil or any cooking oil one table spoon

Mustard seeds one teaspoon

Methi seeds one teaspoon

Green chillies 2 numbers chopped

Red chillies 2 numbers

Curry leaves

Hing powder or Hing solid a small piece

sambar powder 2 teaspoons

Cook the thurdhal in a pressure cooker adding half teaspoon turmeric powder. Heat the pan and add one tablespoon cooking oil. Add mustard seeds and after it crackles add methi seeds, green chillies and red chillies. Add hing and curry leaves. Fry for sometime and add the finely chopped methi leaves and fry for 2 minutes. Add the tamarind juice, salt and sambar powder. Let it boil for atleast 10 minutes. Then add the smashed (boiled) thur dhal. Boil the sambar for another 2 minutes and remove it from fire and serve hot with hot rice or dosa or chappathi. 

Dosa in the same Corn Rava batter!

We can make dosa also from the same Corn Idly batter. Here is dosa with coconut chutney!

corn Idly with Capsicum Gothsu!

I made corn idly some days ago. Here I am giving you the recipe for it.

Yellow corn 2 Cups (Or corn rava 2 cups, I used corn rava)

Urad dhal 1/4 cup to 1/2 according to the quality of urad dhal.

Methi seeds one teaspoon

Clean and soak the corn rava in water for 4 hours. Clean the urad dhal along with the methi seeds and soak them also. After 4 hours grind the urad dhal+methi seeds mixture. The batter should be fluffy. And grind the corn rava also. Mix the two batter and add salt.  Keep aside for fermentation. After 6 to 8 hours of fermentaion it is ready to prepare idly. Prepare idly in your idly pan. I am using the traditional type idly pan only. So grease the idly plates and pour the batter and put it in the pan for making idlies.



The batter is ready to make idlies.




Hot idlies are ready to eat.


In the meantime we will have a look at the preparation of capsicum gothsu

Ingredients

Capsicum 2 numbers medium size  finely chopped

Tomatoes 2 numbers medium size  finely chopped

Oninons 2 numbers medium size finely chopped

Tamarind goosberry size soak it in water and extract juice approximately one cup

Salt to taste

Turmeric Powder

Hing 1/2 teaspoon

Boiled and smashed Moong dhal 1/2 cup

Gothsu powder or sambar powder according to taste (gothsu powder preparation already given)

For tempering

Oil

Mustard seeds

Urad dhal and channa dhal each one teaspoon

Kadi paththa & coriander leaves

Red chillies one or two numbers

Heat the pan and add oil. Temper with mustard seeds, urad and channa dhals, hing powder and turmeric powder. Add kadi paththa and Red chillies. Now add onions and fry them till it is golden brown. Then add tomotoes and capsicum together and fry them till it becomes soft. Now pour the tamrind juice. Let it boil for atleast 5 minutes. Then add the smashed dhal and salt. Allow it to boil for another 5 to 10 minutes. Before removing from the fire add the gothsu powder. If you are adding sambar powder instead of gothsu powder add sambar powder while frying the tomotoes and capsicum. Now garnish with coriander leaves and servi hot with corn idly.




gothsu is boiling!  Steam hot idlies and gothsu are ready for your breakfast/dinner!

Barley Dosa!

There are some more gothsu recipes to come. In the meantime, we will just give a look about Barley Dosai! I saw it in a TV Channel and it is very easy to make. For four persons the following ingredients are needed.

One cup Idli rice
One cup Raw rice
One cup Barley
1/2 cup urad dhal
Two teaspoons Methi seeds

Clean and wash the barley and soak it in the water for atleast  6 hours. Add the rices and urad dhal together and wash it and soak in the water with the methi seeds. Then grind all the ingredients in the grinder. It will come fluffy. Add the required salt and remove from the grinder and pour it in a vessel and put it under fermentation for 6 to 8 hours. If you need it in the morning then grind the ingredients along with barley the previous day. The batter should not be very thin or very thick. So add enough water while making dosa! Next day morning  make delicious dosas from the batter and serve hot with tomato chutney or coconut chutney or sambar.



the batter while preparing dosa



the dosa! ready to eat!