I treid the basundi first time. It’s my long term wish to do. But I can’t do. But at last I do this. If there is any mistake tell me thro comments.
Ingredients
Milk-1 lt
Sugar-12 table spoon
Cardamom powder-1/2 teaspoon
Saffron-little
Broken Cashew-5 no’s
Method
1. Boil the milk in a thick bottomed vessel keep it in low fire.
2. When the milk becomes thick or 1/3 rd of the vessel put the sugar, cardamom,and
saffron. When the sugar dissolves remove it from fire.
3. Serve it in the bowl garnish it with cashews.
Time-40min
Serve-3
Hint: We can also put the powdered sugar.
Wednesday, April 9, 2008
Vadai
Ingredients
Whole white urad dal- 1cup
Green chillies-2
Cutted Small onion-5 no’s
Pepper-1/2 teaspoon
Hing-1/2 teaspoon
Curry leaves-5 no’s
Rice flour- as per wanted
Salt- as per taste
Refined oil- for frying
Method
1. Soak the urad dal in water for 1 hr. and keep it in fridge.
2. After 1 hr. , grind it in mixie with pepper,hing.
3. Grind it with little water the batter must be thick.
4. And put the salt finally and grind it once.
5. Mix it with onion, green chillies and curry leaves.
6. If the batter is little watery put the flour and mix it.
7. In a kadai pour the oil , and heat the oil and put the vadas.
8. After it becomes little golden color remove and serve with chutney and sambar.
Time-20min
Serve-3
Hurrah!!
After a long break I have come to join. Hurray. I have more works but I can give some recipes.
After my vacation I give this dish aviyal. My favourite dish for all festivals.
Aviyal
Ingredients
DrumStick-1
Plantain-1
Beans-100gm
Carrot-2
Yellow pumpkin/white pumpkin-1/2 cup
Peas-50gm
Brinjal-2
Fresh Curd-2 tablespoon
For Grinding
Rice-1/2teaspoon
Jeera-1/2 teaspoon
Grated Coconut-1/2 cup
Green chillies-2no’s
For Tempering
Mustard seeds-1/2 teaspoon
Curry leaves-5no’s
Coconut oil-1 tablespoon
Method
1. Cut the vegetables in same size and cook it in the cooker with water for 3 whistles.
2. And pour the grinding mixture and cook for 10 minutes
3. Temper the products in oil and pour it in the gravy and close it with banana leaves.
4. After it come in room temperature and before serving pour the curd and garnish it with curry leaves.
Time: 20min
Serve-4
After my vacation I give this dish aviyal. My favourite dish for all festivals.
Aviyal
Ingredients
DrumStick-1
Plantain-1
Beans-100gm
Carrot-2
Yellow pumpkin/white pumpkin-1/2 cup
Peas-50gm
Brinjal-2
Fresh Curd-2 tablespoon
For Grinding
Rice-1/2teaspoon
Jeera-1/2 teaspoon
Grated Coconut-1/2 cup
Green chillies-2no’s
For Tempering
Mustard seeds-1/2 teaspoon
Curry leaves-5no’s
Coconut oil-1 tablespoon
Method
1. Cut the vegetables in same size and cook it in the cooker with water for 3 whistles.
2. And pour the grinding mixture and cook for 10 minutes
3. Temper the products in oil and pour it in the gravy and close it with banana leaves.
4. After it come in room temperature and before serving pour the curd and garnish it with curry leaves.
Time: 20min
Serve-4
Friday, January 4, 2008
Apple Rasam
Ingredients
Toordal-100g
Apple Pieces-4
Garlic-2 pieces
Rasam Powder-1 teaspoon
Tamarind paste-2tablespoon
Hing-little
Salt-as per taste
For Tempering
Oil-2 teaspoon
Mustardseeds-1/2teaspoon
Jeera-1/2teaspoon
Curryleaves &Coriander leaves-little
Method
1.Cook the toordal and apple in a cooker for 4 whistles.
2.Then add paste,powder,salt,garlicand boil it.
3.After boiling temper the items.
4.Garnish it with leaves.
5. Serve it with rice.
Timing-15 min
Toordal-100g
Apple Pieces-4
Garlic-2 pieces
Rasam Powder-1 teaspoon
Tamarind paste-2tablespoon
Hing-little
Salt-as per taste
For Tempering
Oil-2 teaspoon
Mustardseeds-1/2teaspoon
Jeera-1/2teaspoon
Curryleaves &Coriander leaves-little
Method
1.Cook the toordal and apple in a cooker for 4 whistles.
2.Then add paste,powder,salt,garlicand boil it.
3.After boiling temper the items.
4.Garnish it with leaves.
5. Serve it with rice.
Timing-15 min
Thursday, December 6, 2007
Dry Fruit Utsav
This is for the AFAM-Dry Fruits for the month of December by the yum blog of lakshmi and latha.
Dry Fruit Burfi
Ingredients
Sugar-1cup
Maida-Flour1 1/2 cup
Dry Grapes-20
Cherry-10(cut into small pieces)
Cashew-10
Milkmaid-1 cup
Ghee-1/2 cup
Method
1. Ina tawa, heat the ghee and put the maida flour and fry it for 2-3 minutes.
2. Then add the milkmaid and mix it.
3. When it becomes thick remove it.
4. And in another vessel put the sugar and pour 1 cup water. When it dissolves add the paste and dry fruits.
5. Mix it and when it doesnot touches vessel removeand pour it in a ghee spreading plate.
6. Cut into pieces
Time:30-40 min.
Nuts Kheer
Ingredients
Cashew-50g
Badam-50g
Pista-50g
Sugar-1 1/2 cup
Ghee- for frying
Milk-21/2 cup
Cardamom Powder-1/2 teaspoon
Saffron-a pinch
For Frying
Cashew-10no's
Dry grapes-10 no's
Method
1. Soak the dals for overnight in water. Next day, peel the skin and grind it.
2. Then in a vessel with milk,sugar and paste boil it.
3. When it becomes thick add the fried cashews and grapes.
4. Add the cardamom powder.
5. Garnish it with saffron before serving.
Time:20 min
Serves:4
Almond Murukku
Ingredients
Badam- 15
Rice Flour-2 cup
Chilli Powder- 1 spoon
Fried Urad dal powder-2 spoon
Butter-2 spoon
Jeera-1/2 teaspoon
Oil- as required
Salt- 1 spoon
Method
1. Soak the badam and peel the skin and grind it into fine paste.
2. Mix all the things with paste.
3. And in a murukku machine put the batter and press it in the oil.
4. After it becomes brown.
5. Murukku is ready.
Cashew Murukku
Ingredients
Cashew Paste-1/2 cup
Rice Flour-1 cup
Ghee-2 table spoon
Jeera-1 spoon
Salt- as required.
Method
Mix it and do same as badam murukku.
Kulfi
Ingredients
Milk-2ltr
Cashew-100g
Badam-100g
Pista-100 gm
Sweetless Khova-1/2 cup
Sugar-2 cup
Cardamom powder-1/2 teaspoon
Saffron-1 pinch
Corn Flour- 1 table spoon
Method
1. Soak the badam and peel the skin and grind it with cashew and pista with little milk. The
paste must not be so smooth.
2. Boil the milk and it becomes 1/2 of the quantity add the paste and keep the flame low
3.After 5 -10 minutes when it become thick add sugar,cardamom powder,saffron and cornflour
diluted in little milk.
4. When it boils remove it and warm it for room temperature.
5. Then pour it in the kulfi mould and keep it in fridge for 5 hrs.
6. Then make slices and serve it.
Dry Fruit Burfi
Ingredients
Sugar-1cup
Maida-Flour1 1/2 cup
Dry Grapes-20
Cherry-10(cut into small pieces)
Cashew-10
Milkmaid-1 cup
Ghee-1/2 cup
Method
1. Ina tawa, heat the ghee and put the maida flour and fry it for 2-3 minutes.
2. Then add the milkmaid and mix it.
3. When it becomes thick remove it.
4. And in another vessel put the sugar and pour 1 cup water. When it dissolves add the paste and dry fruits.
5. Mix it and when it doesnot touches vessel removeand pour it in a ghee spreading plate.
6. Cut into pieces
Time:30-40 min.
Nuts Kheer
Ingredients
Cashew-50g
Badam-50g
Pista-50g
Sugar-1 1/2 cup
Ghee- for frying
Milk-21/2 cup
Cardamom Powder-1/2 teaspoon
Saffron-a pinch
For Frying
Cashew-10no's
Dry grapes-10 no's
Method
1. Soak the dals for overnight in water. Next day, peel the skin and grind it.
2. Then in a vessel with milk,sugar and paste boil it.
3. When it becomes thick add the fried cashews and grapes.
4. Add the cardamom powder.
5. Garnish it with saffron before serving.
Time:20 min
Serves:4
Almond Murukku
Ingredients
Badam- 15
Rice Flour-2 cup
Chilli Powder- 1 spoon
Fried Urad dal powder-2 spoon
Butter-2 spoon
Jeera-1/2 teaspoon
Oil- as required
Salt- 1 spoon
Method
1. Soak the badam and peel the skin and grind it into fine paste.
2. Mix all the things with paste.
3. And in a murukku machine put the batter and press it in the oil.
4. After it becomes brown.
5. Murukku is ready.
Cashew Murukku
Ingredients
Cashew Paste-1/2 cup
Rice Flour-1 cup
Ghee-2 table spoon
Jeera-1 spoon
Salt- as required.
Method
Mix it and do same as badam murukku.
Kulfi
Ingredients
Milk-2ltr
Cashew-100g
Badam-100g
Pista-100 gm
Sweetless Khova-1/2 cup
Sugar-2 cup
Cardamom powder-1/2 teaspoon
Saffron-1 pinch
Corn Flour- 1 table spoon
Method
1. Soak the badam and peel the skin and grind it with cashew and pista with little milk. The
paste must not be so smooth.
2. Boil the milk and it becomes 1/2 of the quantity add the paste and keep the flame low
3.After 5 -10 minutes when it become thick add sugar,cardamom powder,saffron and cornflour
diluted in little milk.
4. When it boils remove it and warm it for room temperature.
5. Then pour it in the kulfi mould and keep it in fridge for 5 hrs.
6. Then make slices and serve it.
Wednesday, December 5, 2007
Dates Special
I have given the dates recipe for AFAM -DATES for Chandrika's Akshayapatra.
Dry Fruit Aadai
Ingredients
Boiled Rice-1 cup
Dates-4 pieces
Badam,Pista-50g
Cherry,Cashew-10 no's
Ghee- as per required
Method
1.Soak the rice for 1 hr. Remove the skin of the badam,saok the other dhals,fruits.
2. Grind separately all the things and mix it.
3. In a tawa, pour the batter as small dosa and spread the ghee with it.
4. Serve it with plain or with sugar and milk.
Time:30 min
Serve:4
Dal Vada
Ingredients
Channa dal- 1 cup
Aval/Avalkki-1 cup
Coconut Grated- 1cup
Groundnut,Fried gram-1/2 cup
Cashew-25
Dates-10
Grated Jaggery-2 cup
Cardamom Powder-1 teaspoon
Oil- as required.
Method
1.Soak the dhals for 1/2 to 1 hr.
2. Grind with dates,coconut and mix the jaggery, powder and put the half broken avalkki. Mix it finely.
3.In a kadai, pour the oil and it is heated pu the batter as vada and it become golen brown.
4. Remove and serve.
Time:15min
Dry Fruit Aadai
Ingredients
Boiled Rice-1 cup
Dates-4 pieces
Badam,Pista-50g
Cherry,Cashew-10 no's
Ghee- as per required
Method
1.Soak the rice for 1 hr. Remove the skin of the badam,saok the other dhals,fruits.
2. Grind separately all the things and mix it.
3. In a tawa, pour the batter as small dosa and spread the ghee with it.
4. Serve it with plain or with sugar and milk.
Time:30 min
Serve:4
Dal Vada
Ingredients
Channa dal- 1 cup
Aval/Avalkki-1 cup
Coconut Grated- 1cup
Groundnut,Fried gram-1/2 cup
Cashew-25
Dates-10
Grated Jaggery-2 cup
Cardamom Powder-1 teaspoon
Oil- as required.
Method
1.Soak the dhals for 1/2 to 1 hr.
2. Grind with dates,coconut and mix the jaggery, powder and put the half broken avalkki. Mix it finely.
3.In a kadai, pour the oil and it is heated pu the batter as vada and it become golen brown.
4. Remove and serve.
Time:15min
Friday, November 30, 2007
Fried Gram Badam Halwa
In the diwali sweets i have done the fried gram halwa . We can just add the badam powder 1/2 cup with this. The taste will be nice. And also it will be so soft.
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