Showing posts with label Confectioneries and Sweets. Show all posts
Showing posts with label Confectioneries and Sweets. Show all posts

Tuesday, 31 October 2017

How to Make Thaen Mittai

Recipe For Thaen Mittai
Ingredients
Rice – 1 cup ( Raw rice or Idli rice)
Urad dal – 1/4 cup
Baking Soda - 1/4 tsp
Orange Red Food Colour - 1/4 tsp (or as needed)
Sugar - 1.5 cups
Water - 3/4 cup
Lemon juice - 1/4 tsp
Oil - for deep frying
Sugar - about 1/4 cup (for rolling) 

To See Full VIDEO.. CLICK HERE

Method

Take the rice and urad dal in a bowl, wash it and soak it with enough water for 3-4 hours.
Once it is well soaked, drain the excess water and grind it to a paste. It has to be a thick paste so add as little water as possible. It is ok if the batter is not super smooth.
Remove the batter in a bowl. Add the orange food color and baking soda into it.
Before making the balls, first make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.
In another stove, heat some oil for deep frying.
Take tiny portions of the batter and drop into the hot oil. Within few seconds, the tiny dough balls will rise to the top. Fry for 3-4 minutes till the balls become crispy.
Remove the fried balls using a slotted spoon and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.
After the balls soaks up the syrup, remove them using a spoon. The balls are ready to eat.
To make it extra special, take some sugar in a plate. Roll each ball in the sugar and store it. It stays good in room temperature for 3-4 days

Detailed Steps to make Thaen Mittai
Take rice and dal in a bowl and wash it. Idli rice or raw rice can be used for this.


Add water to cover it completely. Let it soak it for 3-4 hours.


When you are ready to make, drain the excess water and take it in a mixie jar. 


Grind it to a paste with as little water as possible. 



Take the batter in a bowl, mix orange food color and baking soda with it.


Now let's make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.


Heat some oil for deep frying. Take tiny portions of the batter using a small spoon or fingers and drop into the hot.


The dough balls will immediately rise to the top.



Fry for 3-4 minutes till the balls become crispy.



Remove the fried balls using a slotted spoon, drain excess oil and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.



Carefully remove the soaked balls which are now ready to eat.


To make it look special, take some sugar in a plate. Roll each ball in the sugar crystals and serve.



Juicy sugar balls are ready to enjoy.


Tuesday, 17 October 2017

How to Make Brown Bread at Home

Recipe For Brown Bread


Ingredients:
500gm whole wheat flour
500gm refined flour
200gm whole wheat bran
10gm bread improver
20gm gluten
40gm sugar
30gm yeast
20gm salt
450-500gm chilled water.
Method:
Sift both the flours together in a large mixing bowl; add whole wheat bran, yeast, bread improver, gluten, sugar and salt. Make a well in the centre of the mixed flour and pour in little chilled water and start mixing with your hand. Then mix in the remaining chilled water to gather the dough and is not sticky but soft.
Place the dough on lightly floured surface and knead it for 6-8 mins until it forms a film on stretching or has a natural shine on the dough surface, use flour if required for dusting to prevent it from sticking to the surface and hands. Place it in a bowl, cover it with a damp cloth for about 30- 45 minutes or until the size doubles up.
Knock the dough by kneading just 3-4 times to avoid any bubbles inside. Shape it into a ball.
Now in a greased bread mould, put the dough made above. Flatten the dough inside, using finger press to completely fit the dough into the mould. Cover with a damp cloth again. Keep it at room temperature to proof. Leave for 45min to 1 hour, or until it rises to less than 1/2" below the top edge of the bread mould.
Place the bread mould in a pre-heated oven at 180 C for 45 min to 1 hour.
Take Out. Cool it on a wire rack. Once cooled, slice and use.

Saturday, 13 September 2014

Sweet Bread



Sweet Bread
Ingredients :
    1. Uncut bread loaf 1
    2. Khoya (condensed milk)  1 cup
    3. Sugar ½ cup
    4. Milk 1 litre
    5. Dry fruits sliced ( cashew nuts, raisins, almonds )
    6. Butter or ghee or refined oil for frying bread (deep frying)
    7. Cardamom powder ¼ tsp.
    8. Water ½ a glass.
    9. Saffron (food color) 1 pinch
Method :
     1. Cut bread into cubes and deep fry them in ghee or refined oil according
          to your choice.
     2. Drain on tissue paper and place on a tray-like vessel and keep aside.
     3. Take half a glass of water in a bowl, boil it, add sugar and keep stirring
          till it becomes thick.
     4. Add cardamom powder and once the syrup is done pour this sugar syrup
          over the bread mix delicately and keep aside.
     5. Heat a pan, add ghee and all dry fruits to it and fry.
     6. Add fried dry fruits to fried bread along with ghee.
     7. Boil milk in a bowl on low heat, now mash the khoya/condensed milk and
         add it to the milk till the milk becomes thick.
    8. Once the milk turns into a thick mixture, add a pinch of saffron and mix
         well.
     9. Remove from heat and add the mixture directly to the bread and mix well.
   10. Let the mixture soak with bread for 30 min max.
    11. Once it is soaked well, serve it as a dessert.

Apricot sweet


Apricot sweet

Ingredients:
   1. Dried apricots 4 cups.
   2. Sugar 1 ½ cup
   3. Almonds for garnish.
   4. Ice cream any flavor 2 scoops
   5. Water for boiling apricots
Method :
      1. First wash the apricots well with water,
      2. Pour it in a big pan and boil it for 15 min.
      3. When these are boiled take it in to a bowl and let it cool for 5 min.
      4. Separate the seeds and pulp from the boiled apricots.
      5. Make a paste of the pulp by using a blender or it can also be mashed. 
      6. Crush open the seeds to get inner seeds and keep them aside.
      7. In a pan pour this apricots paste, 1 cup of water and add sugar. Cook
          for 10 min.
      8. When sugar is cooked turn off the flame and add the inner seeds.
      9. Let it cool on room temp. for about ½ an hour.
    10. Then keep in refrigerator for 1 hr.
     11. When you serve it add ice cream on top and garnish with almonds.

Thursday, 14 August 2014

Cucumber With Milk


Cucumber With Milk


Cucumber with Milk

Ingredients :
     1. 1 large dosakaya or 2 medium dosakaya (Indian yellow cucumber)
     2. 1 small onion (1/2 of a large onion) chopped
     3. ½ cup milk ( 2% or whole milk anything is fine)
     4. 1 tsp Salt or according to taste
     5. 1 tbsp red chili powder  or according to taste
     6. 1/4 teaspoon turmeric powder
     7. 1 tsp each of mustard seeds, cumin, chana dal and urad dal
     8. 1 or 2 dry red chilies
     9. 1 sprig curry leaves
Method :
1. Wash and peel dosakaya. Slice into half and taste the seeds and flesh for any
     bitterness (If the flesh is bitter, discard the dosakaya. If the seeds have
     bitter taste, peel the membrane that connects the seeds and wash the flesh
     with water)
2. Chop dosakaya (cucumber) into 1inch pieces.
3. Heat oil in a sauce pan and add mustard seeds, once they splutter add
    cumin, red chili, urad dal, turmeric and curry leaves.
4. Once all of the above tempering is golden brown, add onions and sauté
     them till transparent.
5. Add dosakaya pieces and sauté them for 30 sec with out any lid.
6. Add salt, red chili powder and cook it with the lid closed on medium heat.
    Cover and cook, until done, stirring now and then with out burning or
    drying the curry.
7. When the cucumber pieces are well cooked (soft to touch) add ½ cup milk,
     mix gently and cook without lid until the curry is well done to the right
     consistency.
8. Serve with steamed rice and some urad dal vadiyallu or roti
Tip-
      We can cook this recipe in a pressure cooker, after step 6, cover the pressure   
      cooked with lid and let it whistle 2 times.
      When the pressure is released, open the lid and follow step 7.

Paramannam



Paramannam

Paramannam
Ingredients: -
1. 1 cup rice (Sona Masoori / Jasmine / any Long grain)
2. 2 cups milk + 1 cups water
3. 2 cups jaggery + 1/2 cup water
4. ½ cup each – cashews and golden raisins
5. ¼ cup – ghee
6. 4 cardamom pods powdered
Method:-
1. In a pressure cooker, cook rice in milk and water to very tender for 4   
    whistles. (back home, usually, they cook in a milk and water in a big
    clay pot and will let the milk boil and overflow a little out of the pot
    which is considered as good and to this they add washed rice, I am
    cutting all this extra steps and making it a easy way)
2. In an another pot, melt jaggery in water and simmer to plain syrup
     stage.
3. Add cooked rice to jaggery syrup. Mix and cook on medium-low heat.
4. Meanwhile, in a small skillet, heat ghee on medium heat. First fry
    cashews and then golden raisins to light gold color. Add the whole
    thing –ghee along with fried cashews and golden raisins to the rice-
    jaggery mixture.
5. Simmer on medium-low heat stirring in-between, until the rice comes
    together ( when cooled, it becomes more hard)
6. Just before turning off the heat, stir in cardamom powder and mix
          thoroughly. Serve warm or cold.

Wednesday, 13 August 2014

Rava laddu



Rava laddu

Rava laddu

Ingredients:
1. 1 cup fine Semolina aka  soojji (Bombai Rawa)
2. 1 cup fine Sugar (if you have fine sugar like in US, don’t need
     to grind it. Other wise grind it)
3. 1 cup Grated Fresh Coconut (frozen fresh shredded coconut
    also works good as long as it is thawed to room temp)
4. 5 Cardamoms (open the pod and powder the seeds)
5. small piece of Edible Camphor or Pachha Karpuram powdered (Optional)
6. Few Raisins
7. Few Cashew Nuts
8. Ghee – 1tsp
9. Milk For Binding Laddoos (I used ¼ cup)
Method :-
1. Heat 1 tbsp of ghee in a pan and fry semolina on low flame with constant
    stirring or sauteing until you smell nice aroma from ravva. Take this into
    a wide dish.
2. Fry the grated coconut in the pan till dry.
3. In a wide dish, add fried semolina, fried grated coconut, sugar and mix
     them well.
4. Add powdered cardamom and camphor (optional) to the above mixture.
5. Heat 1 tsp of ghee in a pan and fry raisins, when fried they puff up, Take
    care not to over fry which would spoil the taste. Remove the raisins and
    fry cashew nut pieces in the same ghee till golden brown.
6. Add the fried raisins and cashew nut pieces to the semolina mixture and
    mix well.
7. Add small quantity of milk to the mixture and mix (1 tbsp of milk at 
    a time).
8. Take a fistful of the wet mixture and make laddoos. Add milk in small
    quantities only as and when required. Note- If you add the milk all at once,
    the mixture would become soggy and you can’t make laddoos. Go little at a
    time.
9. Arrange laddoos in a plate side by side to dry and enjoy these mouth
    watering laddoos.

Friday, 8 August 2014

Tava Bread Pakora

Tava Bread Pakora
Tava Bread Pakora
Ingredients for filling:-
    1. One cup boiled and mashed potato
    2. One cup chopped green capsicum
    3. One cup chopped yellow capsicum
    4. One cup chopped red capsicum
    5. Two spoon small chopped seed less tomato
    6. Two spoon small chopped mint leaves
    7. Two spoon small chopped carrot
    8. Half cup small chopped cabbage
    9. 100Gm butter
    10. 6 bread slice
    11. Salt according to taste
    12. Red chilli power and chat masala
  Ingredients for coating:-
      1. Half cup gram flour
      2. One table spoon carom seeds
      3. One table spoon coriander powder
      4. One fourth table spoon red chilli powder
   Method:-
      1. Mix all the ingredients in mashed potato except carrot and cabbage.
      2. Now prepare paste of gram flour by mixing one cup water salt, red chilli
            and caram seeds.
      3. Paste butter one side of bread and spread potato mixture on it.Mix carrot
           and cabbage together and spread on it.Cover it with another bread slice.
           Cut it in to triangle shape.
      4. Now heat non stick pan  and  pour butter in it.Dip stuffed bread pieces
           in gram flour paste and cook it in butter till golden.
      5. Serve it hot eith sauce and chutney

Thursday, 7 August 2014

Mawa Laddoo recipe using microwave

Mawa Laddoo recipe using microwave

Mawa Laddoo

Ingredients :

      1. Mawa - 1 cup (250 grams)
2. Powdered sugar - 1.5 cup (200 grams)
3. Cardamom powder - 1 tsp
4. Cashew nuts - 10 (cut into small pieces)

Method :

      1. Take mawa in a microwave safe bowl. Place bowl in microwave
          and set it on highest temperature for 1 minute. Take out bowl
          from microwave and crumble with help of a spoon.  Again place
          the bowl in microwave and cook for 1 minute more. Take out the
          bowl and stir mawa nicely.
     2. Keep back the bowl and microwave for 1 minute again. Take out
          bowl and stir mawa nicely. Within three minutes mawa gets
          roasted.
     3. Let the mawa get frigid so that it can be handled with hands. Now
         add powdered sugar, cardamom powder and cashew nuts. Mix all
         ingredients nicely. Mixture for making ladoo is ready.
    4. Take little amount of mixture in your hands and roll giving it a
         round shape. Make ladoos from whole mixture.
    5. Mouth drooling mawa ladoo is ready, store the ladoos in refrigerator
        for 1 week and enjoy eating.
Suggestion:
   1. Add powdered sugar as per your preference.
   2. Time varies according to the volume of mawa being roasted. Lesser
      quantity of mawa takes less time and more quantity requires more

      time. 

Instant Anarsa

Instant Anarsa Recipe

Instant Anarsa 

Ingredients:

   1. Maida - ½ cup
  2. Gram flour - ½ cup
  3. Condensed milk - ½ cup
  4. Milk - 1-2 tbsp
  5. Sesame seeds - 2 tbsp
  6. Baking powder - ½ tsp
  7. Oil - to fry anarse

Method :

  1. Take maida-gram flour in any big bowl and add baking powder. Mix all
      ingredients really well. Also add condensed and bind the batter. If the
      batter appears to be dry then add milk as per the requirement. Keep the
      batter bit thick so that it remains easy to make balls from the batter.
 2. Take some oil in a pan and place it on flame for heating. Dust your hands
      with some dry flour and take little amount of batter. Roll the batter giving
      it a shape of ball. Dust this ball with sesame seeds and roll again. Place the
      sesame seeds coated ball on a plate. Like wise prepare all balls from the
      batter.
  3. When oil gets hot; place the balls into it. Keep the flame low and fry until
       they turn golden brown in color from all sides. Like wise fry all anarse.
  4. Maida-gram flour instant anarse are ready. Serve savory anarse balls along
      with tea or coffee. Store the rest in an air tight container and place it in fridge.
      Enjoy eating for upto 7 days.
Suggestion:
      If anarse balls splatter add some more maida in the batter and mix well. Now
      balls will not splatter while frying. 

Mysore Pak

Mysore Pak 

Mysore Pak

Ingredients:
    1. Gram flour - 1.5 cup (150 grams)
    2. Sugar - 1.5 cup (300 grams)
    3. Desi ghee - 1 cup (200 grams)
    4. Refined oil - 1 cup (200 grams)
    5. Cardamom powder - 1 tsp 

Method :

   1. Make sugar syrup. For this take sugar in any utensil with heavy
       base and add ½ cup water. Cook until sugar melts completely.
   2. Take out gram flour in any utensil, add half the quantity of oil
        into it and make a batter. Take ghee in a pan and place it on
       flame for heating. After ghee melts add rest of the oil as well.
       Check the syrup, for this take 1 drop of syrup and place it in
       a bowl. With help of forefinger and thumb stick the syrup it
       used form one thread, sugar syrup is ready.
   3. Add gram flour batter in syrup and stir constantly. Make sure
       that batter doesn't stick to the pan. With help of spoon add little
       amount of hot ghee in pan with gram flour batter. Roast and stir
       constantly. Keep the flame low-medium only. Keep adding the
       ghee in batter with help of spoon. Gram flour will start appearing
       puffy and color will change too. When batter gets puffs, that means
       mysore pak is ready.
  4. Grease the plate or tray to be used for setting the Mysore Pak. Pour
      the piping hot gram flour in plate and tap it so that it gets even.
      Within 5-10 minutes Mysore pak gets frigid. Cut Mysore pak into
      any shape of your preference and separate out the pieces once
      Mysore pak gets frigid. Mouth watering Mysore pak is ready.
  5. Store Mysore pak in air tight container and enjoy eating for a month.
Suggestion:
  1. Roast gram flour on low-medium flame. Stir till the bottom of pan making
      sure gram flour doesn't stick to the pan.
  2. Ghee to be added in gram flour should be hot appropriately.
  3. To make delicious Mysore pak stir the batter constantly and quickly. The
      moment batter puffs up and there is change in color then pour it in plate

      and set it.

Green Chickpea Burfi

Green Chickpea Burfi

Green Chickpea Burfi

Ingredients:

     1. Green chana - 1 cup (150 grams)
     2. Mawa - ¾ cup (150 grams)
     3. Powdered sugar - ¾ cup (150 grams)
     4. Desi ghee - 2-3 tbsp
     5. Cashew nuts - 8-10
     6. Almonds - 8-10
     7. Green cardamom - 4
 Method :
     1. Wash green chana and place them in sieve. When they dry up grind them
         coarsely and make a paste. Thinly slice cashew nuts and almonds. Peel
         cardamom and make powder from it. Take a pan with heavy base and add
         ghee into it. When ghee melts add chana paste and stir constantly until it
         color changes or gets darker color, smells nice and paste doesn't stick to pan.     
    2. Take out the roasted chana paste in a bowl. 
    3. Crumble mawa ad add it in pan. Stir constantly and roast until color of mawa
        changes and ghee starts separating from it. After roasting mawa take off the
        pan from flame and stir so that mawa gets frigid. After mawa gets frigid add
        chana paste and powdered sugar into it. Mix all ingredients nicely.
   4. Grease the plate or tray to be used for setting burfi. Take out the mixture in
       plate and spread it evenly with ½ inch thickness. Sprinkle cashew nuts and
       almonds on the surface and press it gently with help of a spoon. Place the
       burfi in cool place so that it gets set. After burfi gets set cut into pieces of
       your choice.
Suggestion:
      Roast the chana paste and mawa on low-medium flame. When mawa gets
      frigid add powdered sugar in the chana paste. Use dry fruits as per your

      preferences.

Easy Rajbhog

Easy Rajbhog

Easy Rajbhog

Ingredients:

   1. Milk - 1.5 liter (7.5 cup)
   2. Sugar - 1 k.g (4 cup)
   3. Ararot - 2 tsp
   4. Tatri (tartaric acid) - ½ tsp or 3 pieces (equal to the size of chana)
   5. Cashew nuts - 10-12
   6. Pistachios - 1 tbsp
   7. Green cardamom - 6-7

Method :

  1. For making rajbhog we need to prepare chena first. For this take
      milk in a utensil and place it on flame for heating.
 2. For coagulating milk, make a tatri mixture by dissolving tatri
     (tartaric acid) in ½ cup water. When milk starts boiling; turn
     of the gas. Take it off from flame and allow it to get frigid. Make
     sure milk is 80% warm. Now add little tatri acid mixture at a
     time and keep stirring the milk. When milk coagulates completely
     stop adding tatri mixture into it. Within 2 minutes milk coagulates.
 3. Now wash a white muslin thin cloth and spread it over a sieve. Place
     the sieve over a big utensil. Pour the coagulated milk over the cloth,
     chena will be collected over the top and water will drain out in the
     utensil kept beneath. Lift up the cloth from all sides, hold and squeeze
     out rest of the water. Chena is now ready.
 4. Take out chena in a big plate and knead with your fingers until smooth.
      Add ararot in chena and mix well. Chena for making rajbhog is ready. 
How to make stuffing:
 1. Cut cashews and pistachios into small pieces (you can also soak pistachios
     in lukewarm water and remove its skin). Peel and crush cardamom for
     making powder. Mix 1 tbsp chena and all chopped dry fruits for making
     stuffing (you can add yellow or red food color in stuffing as per your taste).
    Prepare rajbhog balls now.
 2. Divide chena into small equal parts (divide this much quantity into 12-14  
    parts). Take one chena part and flatten in with your hands. Make a well and
    place ¼ tsp stuffing in it. Lift up the chena from all sides and close the stuffing
    nicely. Roll it back into a round ball and place it on a plate. Like wise prepare
    all rajbhog balls.
How to make sugar syrup:
  1. Take sugar in any big utensil and add 2.5 cup of water. Cook until sugar melts  
      completely. If the sugar consists of some dust particles then add ½ cup milk
      into it. There will be a formation of froth on the surface. Remove this with
      help of a spoon. Syrup doesn’t needs to be of one or two thread consistency.
  2. When syrup starts boiling, place rajbhog into it one by one. Keep the flame
      high, as there should be constant boil in the syrup.
  3. Cover and cook rajbhog so that there is constant formation of froth, as these
       will help in cooking rajbhog nicely. Within 8-10 minutes syrup will start
       getting thick in consistency. Now add 1-1 tsp water at a time in syrup making
       sure there is constant boil in the syrup. Cook rajbhog in boiling syrup for 20
       minutes.
  4. When rajbhog will get frigid add 1-2 pinch of food color or 1 tbsp saffron
       water in the syrup and mix well. Yellow-golden rajbhog are ready. Keep the
       rajbhog as it is sugar syrup and enjoy eating for 1 week.
Suggestion:
   1. Chena should be soft and soggy else rajbhog will break in the syrup or will get
       hard.
   2. Make sure there is constant boil in the syrup, formation of froth while
       cooking rajbhog. This helps in cooking and makes rajbhog spongy. (You can
       also use ritha water in place of plain water as it helps in formation of froth
      which further helps make rajbhog spongy. In markets, most of the shop
      keepers keep on adding ritha water in the syrup while making rasgullas.)
 3.  Rajbhog can also be prepared in pressure cooker .we have already prepared
      spongy rasgullas in pressure. Similarly rajbhog can be prepared in pressure
      cooker.
 4. If rajbhogs are not prepared appropriately then they may get flat and hard.