Happy Deepavali 2012 / Happy Diwali

Wishing everyone a Happy and Prosperous Deepavali!! May your life be filled with happiness, health and wealth. May you be happy always and may positive energy surround you always! :)

I hope everyone had a fun day today eating all the yummy goodies and lighting lots and lots of diyas. I hope people in India and elsewhere where you are able to play with firecrackers have had loads of fun, enough that you will be waiting to do this again all over again next year!
Well we had some fun! Played with a few sparkles and lighted a few diyas! I just hope my kids are able to enjoy it and will not forget our culture and our festivals.
Tho they won't be able to enjoy like we did when we were young. They really won't know what a ladi is or what a atom bomb or a hydrogen bomb is..:) or what a Boo chakra or a vishnu chakra or even what fountain is! But at least they will know what Diwali is and I hope they will continue the tradition way into the future!

Once again Wishing each one of you a very happy, fun and safe Diwali!!

Here is what went into our goodies at home...Recipes will soon follow!

Kajjikayalu, Rosettes, Rice flour Murukku, Besan burfi, Whole Wheat Diamond cuts (Limkilu), Mixture, Chekkalu, Boondi Ladoo, Almond Mysore Pak.

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Atte ka Halwa / Maida Halwa / Sweetened flour with nuts and raisins

Its so easy to get side tracked with  so many "other stuff " to do in life. Thus is the story of my blog. Side tracked to the bottom of my 'to do' list and feeling the pressure of neglect for the past few months!
Too bad of me know!! I am not going to promise anything, I know I have made promises to get back on track, but never could keep up with any! I will just try!!

With Diwali around the corner and with the on going festival season, I am sure everyone must be preparing to make lots and lots of sweets and hots...ahh you know what I mean! What?? Diwali is next week? was my reaction when I thought about it. Well I guess its been on my mind, but didn't think it would sneak upon me like this. Like a few of you know, how I like to prepare well ahead for Diwali, but this time I am still so much behind. I just wish I could get up and go do something! :) Well I will be be surely doing something soon...but you guys be sure to go through my Diwali posts for something to make which are easy and quick.

Here today I am sharing Maida Halwa. This brings on nostalgia. I remember this from my childhood, when I was in Trinidad, where they used to make this or should I say this dish was a very important part of any festival celebrated. And I used to love it, never got bored of it once! I like it little bit drier and less sweet than usual. Hence I use less water.
Here I wrote a recipe using on 1/2 cup flour, since I make it in very less quantity at home, otherwise I have to end up eating it in the end.
As with any halwa, ghee makes a very big difference...How much you add is the key. Just to keep everything on the healthier side, I used Ghee in combination with olive oil.



Ingredients:

1/2 cup All purpose flour, Maida (dry pan roasted)
3/4 cup sugar
1 cup water
pinch of cardamom powder
1 tbsp cashews
1 tbsp raisins
3 tbsp ghee, clarified butter + 1 tbsp extra
3 tbsp olive oil

*Adding color is optional*

Method:

Dry roast maida, APF in a pan on low heat, stirring continuously, till it starts to turn color to light brown. Remove from  heat and keep aside.
Melt Sugar in water on medium heat. Then turn down to low or sim. Add the pinch of cardamom powder.
*You can add color to the sugar syrup if needed*
In 1 tbsp of ghee, roast the cashews and raisins to light brown and keep aside.
Put the maida back on medium heat.
Add the 3 tbsp ghee and stirring continuously until its all absorbed into the flour.
Add the 3 tbsp oil in a similar way, stirring continuously, it will seem gooey.
Stirring again, add a ladle of sugar syrup slowly, one ladle at a time, giving it time to get absorbed while stirring continuously. Do this till all the syrup is done.
If you prefer drier halwa, add lesser syrup.
Add the roasted cashews and raisins and mix it up well.
Serve warm or cold.
Enjoy!!!

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HAPPY UGADI

Nandana nama samvatsara subhakankshalu

Wishing everyone a very Happy and Prosperous UGADI! A very Happy New Year to all celebrating!
Happy UGADI and Happy Gudi Padwa!!

I know I have again disappeared... I am having problems with my computer yet again... Hopefully they will be resolved soon... Till then enjoy the UGADI Pachadi! :)

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Mysore Pak / Sweet Chick pea flour cake

For the second day of the Blogging marathon, I chose a easy sweet recipe which I know, the inner child in us desires and loved it as a kid.

Easiest and maybe one of the first sweet I tried out in the beginning of my 'Cooking career'! One of my favorites as a child and which my kids thoroughly enjoy. Its none other than Mysore pak. One of the most popular sweet in India.
My younger one couldn't resist them at all and each time he would pass by, he would pick up one...I had to hide them, so that I could save them! :)

But seriously, the mysore pak which we get in India is amazing. Loaded with tons of ghee, so soft and melt in your mouth kind of texture. The color also varies from top to bottom, a golden yellow on the top to a dark brown caramelized look for the bottom, on some varieties. Who can even resist it? :)
Though there are quiet a few variations which we find in the store, this one is the easiest one which can be done at home.
It does take lot of stirring and mixing, but just 5 ingredients and you are done!

Ingredients:

1 1/2 cup besan, fine chick pea flour
2 cups sugar
1 1/2 cup melted ghee
1/2 cup olive oil
1/2 cup water

Method:
Grease a big tray or plate and keep aside.

In a big frying pan, roast the besan on low to medium heat, till it turns slightly brown in color and you can even smell the roast besan. Remove from heat and keep aside.

In a big wide kadai or a big sauce pan, melt the sugar using the water.

When the sugar has melted, bring the heat to low and add the roasted besan slowly, so that no lumps are formed, stirring continuously to combine with the melted sugar. Turn the heat to medium now.

Then slowly add in the melted ghee, 1 tbsp at a time, till all the ghee has been absorbed. You will see that the mix doesn't stick to the sides. Keep stirring and slowly the batter will start bubbling.

Start adding the oil, 1 tbsp at a time, till all is absorbed. Keep stirring.
The batter will start to forth and bubble, that's when you know, it is ready to be removed from heat.

Pour into the greased plate, flatten it.

Let it cool for a few minutes, before cutting into it. If you let it cool completely, you may not be able to cut through it completely. So cut when its slightly cool, then let it cool completely.

You can decorate it with broken nuts if desired.

Serve when cold. Can be kept in an air tight container for about 2 weeks.

Enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12

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Badusha

Wishing everyone a very Happy Makara Sankranthi, filled with fun flying kites and Happy rangolis!!

Sankranthi always brings along some fond memories for me, days well spent as a kid, back in the good old days.

Getting on the roof tops and flying kites, colorful pretty kites....hey my childhood friends..if you are reading this...remember those days??
Waiting on the roof tops for night fall so that we can fly night kites, those which have a candle in them. I still remember those days and cherish them.

It was also around this time 2 years ago I was thinking to start a blog....so all good things come at the same time! :)

When we were in the East Coast, weather was always cold or we were covered in snow....cold or covered in snow - no difference!...so never got a chance to fly the kite actually for festival. This time maybe, we actually could...unless it rains...so lets see...keeping my fingers crossed!
Past few days hasn't been breezy enough to fly a kite...so.....lets see...

Since its festival time...here is sweet post for you guys. Not difficult to make at all...but it does take a long time to fry and it does need a right method to fry them, otherwise the inside will not cook at all and will remain uncooked.
It needs to be fried really slow, so that the whole inside is cooked properly and to get a pretty brown color on top. For Crispiness, first have the oil on high heat for a minute and then lower it to low and let them cook. Don't over brown them, otherwise the inside won't cook at all again.

For the syrup, I had to prepare the said amount 3 times to accommodate all the pieces.
When the pieces are dropped into the syrup, they absorb it and so you will have to make it again. Since its only sugar and water, while the next batch of badushas are cooking, you can make the syrup.

Ingredients:

4 cups maida, All purpose flour
1/2 tsp baking soda
1/4 cup butter
1/4 cup vegetable shortening
2 tbsp ghee
1 tsp sugar
water to knead

Oil to Deep fry
Syrup:

1 cup sugar
1/2 cup water
pinch of elaichi powder, cardamom powder
pinch of saffron

You may have to do 2-3 times to accommodate all the pieces of badusha, since each batch soaks up the syrup..


Method:

Knead the above said ingredients and keep aside for 10-15 minutes.

Heat the oil to high, but be careful that no fumes are coming!

Meanwhile make the sugar syrup ready and leave it on low heat.

Pinch of small balls of the dough and shape them kind of flat in the center, since it has baking soda, they are going to puff up slightly, so make smaller sized balls and flat in the center.
You can even pleat the edges for a more prettier look!

Drop the badushas into the hot oil and just as they are getting brown, lower the heat to low and let them cook till the perfect brown color is reached.

Remove onto paper napkins and let them drain the oil just for a minute and then drop them into the hot syrup.

Leave them in there just until you can see that they absorbed the syrup, about 2-3 minutes and remove into a serving plate.

Let them cool and get dry, before storing.

They taste wonderful when they are warm and even better when they are cold.

They do not last very long, but in an air tight container, they could stay for about a week. They are better when refrigerated.

Serve as you wish and Enjoy!!!

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Rava Kobari ladoo / Ravva Coconut ladoo

So how is everyone doing?...Is everyone busy with the holidays coming up?...
We went around San Jose and San Francisco.. Christmas tree watching or should I say beautiful lights around the city watching...:)
This anyway wasn't very much possible back in the east coast, where it used to be cold and snowy sometimes that making a trip to downtown seemed as big hassle than enjoyment. That's what is different here...My plants are still sitting on the deck and its December!!...well I would have bought them in back in the east coast, but here tho it does get cold in the nights, morning sun is much warmer than in the east coast...
OK this post is becoming more like a comparison contest, let me stop here :)

Here is one of the easiest and flavourful ladoo you can make. Almost all the ingredients will be found in an Indian pantry and so its not at all difficult to put it together.
And who doesn't like the round balls of yummy goodness! :)
These are so easy and instant to make that you should really think about making them to potluck or a party which came upon you as a pouncer :). Haha...no really they are so easy to make.

Ingredients:

1 cup rava
1 cup powdered dry coconut
1 cup sugar
pinch of elaichi
1 tbsp cashew
1 tbsp raisins
4 tbsp of ghee

Method:

Dry roast the rava in a open pan, till it starts to turn color. Remove from heat and keep aside.
In one tbsp of ghee, brown the cashews and raisins and keep aside.
On very low heat, combine the dry coconut, sugar, elaichi and roasted rava along with the remaining ghee. Mix till you feel the sugar is starting to melt. This should take like 5 minutes.
Add in the cashews and raisins.
While it is still hot, starting making ladoos, by rubbing tiny amount if ghee on your palm so that the mixture won't stick to you.
This can be stored for up to 10 days in an air tight container.
Enjoy!!!

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Baked whole wheat carom biscuits / Baked Limkilu / Baked Diamond cuts

Days are just flying by, can't believe it already December 2011. I remember Jan 2011 like it was y'day. Now its already December. Where did all the months go?
Well there surely were some major changes this year for me. Still getting used the newness of this place. Do not know when I will wholly get used to this place!

With the winter coming upon us, there are times when you need something to munch on...something crispy ...if you are like me....salty the better. I do like sweets but, surely I love to munch on something salty more.
This is a simple recipe which I modified from the original recipe I had. The original recipe is called "Limkilu" and are deep fried, made of all purpose flour.
Here the modification is that, its made of whole wheat flour. Instead of using butter or ghee completely, I used vegetable shortening. And best of all, its baked like crackers, instead of deep fried.

Ingredients:

2 1/2 cup whole wheat
1/4 cup or 4 tbsp vegetable shortening
1/4 cup or 4 tsp butter
1 tsp baking powder
1 tsp chilli powder
1 tsp carom seeds
salt to taste
1 tbsp yogurt
warm water to knead
Olive oil to brush

let it rest for 10 min

bake @ 350

Method:

Pre-heat the oven to 350 degrees F.
Mix all the top ingredients together to form a soft dough. Let it rest for 10 minutes.
Roll it out to a thin chapathi. Using a knife, cut into squares or diamonds shapes.
Bake in the oven for about 10-12 minutes, turning over once and brush lightly with olive oil on both sides.
Remove when browned. This shouldn't take another minute or two.
Serve when cool. Store in an air tight container. Will keep good for a week to 10 days.
Enjoy!!!

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Appalu...different version / Fried flat sweetened dough

As the days get shorter, I get lazier is probably in the correct ratio!...well not really, but still so many things to do and shopping ;) has been keeping me away....I am trying to click pictures before the sun goes down and that's a real pain....as I don't have my light box made (again) as yet...which maybe now since its a sign, by the sun setting so soon, that i should go ahead and make one again!.....only problem is where can I keep it safe, without my kids getting to it!!....IN THIS TINY HOUSE!!!

Coming to the recipe, this is also one of the naivedhyam offered to God for Lakshmi Pooja. It is kind of different since it has rava, maida and coconut, and most of all its deep fried.
What doesn't taste good when its Deep fried!!...I am sure Gods love it too! :)
Anyways...the fresher the dough made...the better, so that it doesn't fall apart in the oil.
Kneading the dough well also helps in not falling apart.
The traditional way for this to be made is deep frying, but if you don't want to, then surely try the shallow fry. Just brown it on both sides.


Ingredients:

1/2 cup ravva
1/2 cup maida, all purpose flour
1/2 cup fresh coconut, grated
1/2 to-3/4 cup bellam, jaggery
pinch of cardamom powder
1-2 tbsp ghee, neyyi
water to need to dough

Oil for Deep frying

Method:

Roast the rava, for 2 min.
Mix this with maida, freshly grated coconut, grated jaggery, elaichi powder and neyyi.
Use slightly warm water to mix...and knead for a aleast 5 mins. Keep aside for 10 minutes.
Heat oil in a kadai or if shallow frying, in a open pan.
Take small pieces of the dough, flatten it in yor palms, using tiny bit of ghee or oil.
Fry till they are golden brown on both side. Remove onto a paper napkin.
Serve as Naivedhyam, serve warm if possible.
Enjoy!!!

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Sweet Boondi / Sweet crunchy petite balls

In my house, almost all of us will first go for any hot and spicy eatables rather any sweet stuff. My kids are now only starting to like some of the Indian sweets and are willing to try them out.

For that reason, I usually prepare spicy snacks more than sweet ones.
When I was making sweets for Diwali, I wanted to make something which would be easy and also easy to eat and something which they already know kind of thing....

I am sure we all know and have eaten sweet Boondi at one point of time in our life but the kids probably only know Boondi Ladoo and not the simple version which is the sweet Boondi.

That's the reason I went on to make Sweet boondi and it is very easy to make and takes about an hour from start to finish.
The sweetness and aroma of the saffron strands and cardamom powder makes this a very tempting and addictive snack.
This is also sometimes served as naivedyam and prasadam in Temples. So what are you waiting for, go ahead and try it out!

Required: a Boondi Ladle
Ingredients:

1 cup besan
1 cup rice flour
pinch of baking soda
warm water to make into batter

Oil for deep frying

1 cup sugar
1/4 cup water
pinch of saffron strands
pinch of elaichi

2 tbsp golden raisins
2 tbsp cashews or cashew halves
ghee for roasting the cashews and raisins


Method:

Mix the ingredients together with some warm water into a thick batter.

When oil is hot enough, Use the regular ladle to spoon some batter onto the boondi ladle.

Use the regular ladle to make circular motions on the Boondi ladle so that the batter drops as balls into the oil.

The batter, when in oil, will puff up into balls. Fry for minute, not till they are totally crunchy or brown.

Remove onto paper napkin. Make all the boondi with the rest of the batter.

Make sugar syrup in a wide pan with the sugar and water. Let it boil until it comes to one string consistency. Add the cardamom powder and few strands of saffron.

Add the Boondi and mix well to get all of them coated. They also absorb the syrup and become dry when cooled.

Fry the cashew pieces and raisins in a bit of ghee to golden brown and add to the sweet boondi.

Note: Refer to the post Spicy Boondi on how to make the boondi.

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Twist on the traditional 7 cup burfi / Almond Besan burfi

Its been kind of a busy few days after Diwali....and also it seemed like a good time to take some rest :)
Now as more and more holidays are coming our way, its time we dish out more sweets and entertain more friends...I am talking about Thanksgiving and Christmas Holidays....Ya they are right around the corner and kids will be home too...

Most of the sweets which I had made for Diwali are almost over, but I didn't find time to write about them, so I will post them...keep a eye on that...
And since its time to again entertain...you can feel to make these sweets for your awesome guests and I am sure they will love them! :)

Here is a quick and simple sweet, something like Mysore Pak, and something like 7 cup sweet burfi. That's why I said a twist on the traditional 7 cup burfi :)...basically I used the same type of ingredients with 1 or 2 being different to come up with the 7 cup ratio.
Its quick and easy  to make and it may take anywhere between 30 to 45 minutes from start to finish.....so its surely is easy right!!!
My kids loved this and the mysore pak I made, will post mysore pak soon....and they were gone in a week. They can be stored for about 10 days in a air tight container.

Ingredients:

1 cup almond powder (I powdered some almonds as required)
1/2 besan
1/2 oil
1 cup ghee
2 sugar
1 cup milk
1 cup grated or powdered coconut (I used grated)
pinch of elaichi or cardamom powder

Method:

Grease a pan or tray or plate on all sides and keep aside.
Boil some milk in a heavy bottomed pan.
After it comes to a boil, add sugar and let it completely melt and keep simmering till the milk and sugar thicken to a one string consistency. Add in the elaichi.
Add the besan slowly so that it does not form any lumps. Stir in well.
Add the almond powder slowly as not to form any lumps. Mix in well.
Add the grated coconut and mix in well.
Slowly add the oil and stir it in so that it is well incorporated into the mix.
Then add the ghee or clarified butter, 1 tbsp at a time, so that it gets well incorporated.
Keep stirring until the whole mix leaves the sides and bubbles on the sides.
Remove onto the greased plate. Pat it down and even out the thickness.
Let it cool for 5 mins before cutting into it and making shapes.
Let it cool completely before you can break it into pieces.
Can be stored for couple of weeks in a air tight container.
Serve and Enjoy!!!

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Happy Deepawali 2011 with homemade sweets from me to you virtually! :)

HAPPY DEEPAWALI TO EVERYONE!!!...MAY THE DARKNESS BE DIMINISHED IN YOUR LIVES AND ONLY LIGHT AND BRIGHTNESS WITH JOY BE FILLED!!!

Here are the sweets I made this year...please accept it virtually ...from my family to yours!!!.. Enjoy!!!

 Sweet Boondi

 Easy Rava and Coconut Ladoo

Simple Rice Murukku 

Simple Rice Flakes Chivda / Chevda 

Rosettes or Rose cookies, Gulabi Puvvulu, Rose Flowers 

Baked Whole Wheat Diamond cuts with Carom Seeds ( Baked Limkilu) 

Almond Besan Burfi  (7 cup sweet)

Rice Murukku with Urad 

Mysore Pak

Rest of the recipes will be coming up shortly and I will update this page with the links!

Thanks and Enjoy!!!

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Rava Kesari Boorelu / Halwa Boorelu

As Diwali get closer and closer.....so many dishes to be made.....yummy ones for sure....But I am not totally motivated this year...but since I don't want to break the tradition...I started making a few sweets.....some regular ones....
As it is the festival of lights, I don't want to bring darkness by not making any :(.....so I will do make some.....OK
I don't know...will think....gosh what am I writing??....well whatever...

Here is a twist on the regular poornam boorelu we make.....here it is to make it easier....well it is little tough to get the poornam made to the right texture..I myself have had a few misses where the filling gets to hard to so soft, then I had to think again to get the right texture.

By using halwa as a filling, it surely will make it easy as rava kesari is not very difficult to make. You can make it as sweet as you want and with the out coating of rice flour and urad dal batter..it will be done very quickly...

I won't say this is much better than poornam boorelu...cos I do favor that over this, but this surely is a quick alternative. Its also great for parties and get togethers.
We do make Boorelu for 2-3 festivals at least....so just instead of making same one over and over again...here you can try this....

Ingredients:

For dipping Batter:

1 cup Urad dal, Minapa pappu, soaked overnight and ground to a thick batter
1/2 cup rice flour (optional, add crispiness to the outside)
some water
pinch of salt

For Rava Kesari

1 cup Ravva (dry roasted on a dry pan on low heat)
1 cup Sugar (or less to suit your taste)
3-4 tbsp Ghee (or less for the health conscious)
1 tbsp Cashew halves
1 tbsp golden raisins
1 1/2 cup water
a pinch of Elaichi powder/ Green Cardamom powder
a pinch of yellow or kesar food color


Oil for deep frying

Method:

For Batter:

Soak Urad dal overnight and grind in thick batter. Mix in the rice flour along with pinch of salt...don't make it too salty.

For Rava Kesari:

Dry roast the ravva on low heat without any oil or ghee.
Once it starts to turn color, remove from heat and transfer to a clean, dry plate.

Roast the cashews and raisins in ghee till they turn brown. Keep aside.

Add sugar and water and bring it to a boil.

Add the elaichi powder and a pinch of food color

Slowly add the roasted ravva stirring it continuously into the sugar and water mix otherwise it will form lumps which then become very hard to dissolve.

Add in the roasted cashews and raisins along with the ghee in which they were sauteed in.

The rava will absorb all the liquid slowly and become thicker.

Cover it and let it cook on low heat until completly cooked.


For Boorelu:

Heat oil in a kadai till hot....when a drop of batter is dropped, it should come back up quickly.

After the Halwa or rava kesari is cooled, make small balls ahead of time.

Dip the balls into the batter and drop into hot oil carefully.

Turn when browned and remove onto paper napkin when completely browned.

Serve as Naivedhyam...Serve hot or warm.

Enjoy!!!

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Pesar pappu Payasam / Moong Dal Payasam / Sweetened Split Mung Bean with Jaggery

Happy Dasera to everyone! May Goddess Durga shower you with prosperity and strength to overcome all and any obstacles which come in your life.
Be happy always and enjoy lots!

This recipe is a little different from all the payasams which we encounter. It is also made with a variety of ingredients, that is with a mix of other dals. In my house, we make it only with Pesar pappu or Moong Daal.

I have also known people to add a bit of gasagasalu or white poppy seeds to this, which I didn't.
Making it with jaggery or belam, give this payasam and well defined taste which along with pesar pappu, tastes very good and yummy.

Its very easy to make and by pressure cooking it it can be made in very less time. But if you want to control how much soft the moong daal gets cooked to, it better to do it on stovetop, even tho it takes a little longer time! I prefer this method to pressure cooking it, so that there is some texture left in the payasam and it doesn't get totally soft!


Ingredients:

3/4 cup pesar pappu or split yellow moong bean / dal + 3 times the water to cook it to soft

1 1/4 cup jaggery or belam (more or less)

1/2 cup grated coconut (fresh or frozen can be used)

2 tbsp of cashew nuts + golden raisins

2 tbsp ghee or neyyi

about 1 cup of milk (more or less, depending on the consistency you prefer)

Pinch of elaichi or cardamom powder

pinch of kesar or Saffron strands or kesar food color



Method:

Cook the pesar pappu with the water in a pressure cooker until soft. This can also be done on the stovetop, but it will take little longer time. But by this way, you can control how soft they are cooked to.

After the moong daal gets cooked, add milk, mix well and let it come to a boil on a low flame.

Add the grated coconut and Jaggery and mix well.

In another small pan, heat the ghee and fry the cashews and raisins till golden in color.
Add this to the Payasam.

Add Elaichi powder.

If it gets too thick, add milk or water.

Add a pinch of saffron strands or kesar or food color.

Serve as Naivedhyam. Serve warm....Enjoy!!!

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Happy Vinayaka Chavithi

HAPPY VINAYAKA CHAVITHI TO EVERYONE!!!

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