Desi Fiesta

manjulabharathkumar@gmail.com

3 minutes Milk peda

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I love milk peda’s and made these peda’s for first time for diwali and it was a great hit.. Now we had invited some of our friends to our home and it was a sudden invitation i was thinking about what to do for dessert  then thought that peda’s must be perfect … Easy to make and tasty too. All you need is 3 ingredients and microwave for 3 minutes and your yummy peda’s will be ready to taste .. 

 

 

lets look for simple ingredients to prepare these simple peda’s
Ingredients 
1 3/4th cup Milk powder (I used Low Fat)
1 can sweetened condensed milk (14 oz.),
1 tbsp. butter, at room temperature
1/4th tsp. cardamom/elaichi pd
few strings saffron (soak the safforn strands in little warm milk for 5 mins and then use)
Method:
 
  • Whisk together milk powder, condensed milk n cardamom pd  (you can use a ladle or fork to whisk).
  • Add butter n whisk again for a min.
  •  Stir in the saffron n mix well . Now microwave this mixture on high for 1 min  give it a stir and again microwave for 1 min .Repeat this process for 1 more min.. Remove, let it cool slightly, so that you can handle it with your hands.
  • Grease your hands a bit with ghee and make equal portion of the peda mixture for turning them it balls or discs shape . As Christmas  is nearing i shaped my peda’s to a snowman , gingerbread men and  Christmas tree using a cookie cutter..
  •  If the peda mixture is too loose and you are having difficulty shaping them you can add some more milk powder to get the right consistency
  • You can store these peda’s but it becomes too dry….I would say prepare these instant peda’s in no time and make them fresh don’t store them ..

Cheerios Raisin cookies

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I bought honey nut cheerios for my daughter and thought she will finish them soon but i was wrong .. She just had them once and its lying a my pantry like pity thing .. so thought i should try some thing with these  cheerios so came up with this recipe .. A “cheerio Raisin cookie” …

 

Lets see for the yummy ingrdients for making these yummy cookies 🙂
Recipe source : yummly
Ingredients
3 cups Cheerios cereal
 1 1/2 cups  all-purpose flour
1 1/2 cups sugar
1/2 cup butter  softened
1/2 cup Milk
1 teaspoon vanilla
1 cup quick-cooking or regular oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
Method
  • Heat oven to 375°F(180 C) . In large bowl, beat sugar and butter on medium speed until blended. Beat in Milk, oil and vanilla. In separate bowl stir in  the sifted  flour, oats, baking soda and salt. Stir in the cereal(cheerio) and raisins.
  • Now combine the liquid ingredient and dry ingredients..The consistency of tis cookie batter must be a little loose and not tight.. It should be scoop-able ..
  • Drop dough by slightly rounded tablespoonfuls or using an ice cream scoop  2 inches apart onto cookie sheet which should not be greased .I used a round  large tablespoon which is like an ice cream scoop..
  • Bake 10 to 15 minutes or until light brown. Remove from cookie sheet to cooling rack or a wire rack..
  • Enjoy them with a hot cup of coffee , milk or tea in the morning …
I made these cookies for my daughter’s  friend’s @ school 🙂

Tips

No need to use your hands for these cookies as the cookie batter should be scoop-able and you Should be able to drop the scoop of batter on the baking sheet. After dropping do not disturb the batter on the sheet and just bake them, They will spread and from a round shape .. no need to worry about shapes these cookies look really good as such and tastes yummy ..
These cookies are great filling breakfast with milk and kids will love them..

In place of raisins, try dried cranberries or cherries.

 

Ragi Banana Cake Santa

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Christmas is heading and all the ladies are busy in kitchen to innovate some new recipes … Am here with a new recipe too … Healthy cake which is made out of ragi flour 🙂 yesss this healthy cake is made out of ragi and banana but you’ll never find that its made of ragi flour And riped banana gives wonderful flavour to the cake 🙂

Ingredients

2 ripe Bananas
1 cup All purpose flour
1/2 cup Ragi (Finger millet)
1 tsp Baking pd
1/2 tsp Baking soda
1/2 cup milk ( depends on the consistency .. if u feel the batter is very tight and not flowing then you can add more)
3/4 cup sugar
1/4 tsp Cinnamon pd
3 tsp oil
vanilla extract 1/4 tsp
Whipped cream frosting – 500 g

Method

  •  Sift the finger millet flour, all-purpose flour, baking soda, baking powder and cinnamon twice in a large vessel. Take another vessel and add oil, milk and sugar in it, beat the liquid mixture with a fork or a whisk  till the sugar is dissolved.
  • Preheat the oven to 180°C ( 350 F) for about 10 minutes. Grease a round cake tin with oil or butter.
  • Add the dry ingredients to the wet liquid mixture little by little and fold lightly making circular motions.
  • Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done. Check the cake by inserting a clean knife or tooth  in it, if it comes out clean the cake is fully baked.
  • Remove the pan from the oven and let it sit for 5 mins… Then turn the cake pan on another tray and slowly lift the cake pan ..cool this cake on a wire rack ..
  • After the cake cools down completely slit the cake horizontally in to two layers …Moisture the cake  with sugar syrup and frost the cake by spreading the whipped cream frosting in a layer then place another layer in top of it and cover the whole cake with whipped cream frosting ..and decorated the cake as you like …. I Tried to make santa clause …
  • I added two riped banana’s to the cake so reduced the sugar so the sweetness was a little low,you can increase the sugar level. As i  frosted the cake i wanted my cake to be less sweeter so that it balances the taste ..

 

 

 

Looks like a chocolate cake isn’t it … he he but this is the color given by the ragi ..Merry christmas to all!!!!

Madras Donuts ( Medu vada)

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Hello everyone !!! This will be my second challenge in SNC  and am super excited .. As you all know there is an event going on  Divya pramils space YOU TOO CAN COOK .. The event is all abt two teams north and south team ..A member from north team and a member south team   will challenge the opposite team members and opposing teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from north and southern part of India .. Hats off to divya for this great idea .. click here to partcipate





An update on whats going on till now


Challenge 1- october month’s challenge


North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak


WINNER
NORTH TEAM


Challenge 2- November month’s challenge


North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam


WINNER
 yet to be announced- fingers crossed 😛 Its like waiting for exam results ….uffff 


and now 


Challenge 3- December months challenge


North team Host Meena from ” Random rambling ” – Misal pav  click here
South team Host Sherin from ” Kuk’s kitchen” – Medu vada click here

Last challenge we made Adhirasam which was really tasty sweet.. It was tricky but tasty too 🙂 good thing is that this time we have a ” stater”  challenge  n not a sweet again …cheers north team !!! 🙂

As am from north team i had to prepare medu vada which is one of my favorite . Thanks to sherin for such an awesome recipe ..I loved to have sambhar idli and sambhar vada back in chennai , but didn’t think aboutt trying them on my own from scratch.. This is the first time i tried medu vada at home and wowwy zowwy it was much better than we get in restuarent .. i enjoyed while making this medu vada … especially when i shaped them .. it was so much fun for me and a big thanks to my hubby for waiting patiently till i took my pics :)..

Medu vada is a traditional favorite of south india that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja days. Let look for the ingredients and method to prepare this delicious  stater …

 

Ingredients

1 cup urad dal (split black lentils)
5 to 6 black peppercorns (crushed)
8 to 10 curry leaves (kadi patta)
1 tsp cumin seeds
1 tsp roughly chopped ginger
1 tsp finely chopped green chillies
1 tbsp Rice ( optinal – if u like your medu vada a little crispier then do add )
Asafoetida  a pinch
salt to taste
oil for deep-frying (I used olive oil )

For Serving
coconut chutney
sambhar
Rasam

Method

Soak urad dal and rice for 2 hour at least . Drain water and keep aside (I drained the water completely and then sprinkle little by little while grinding in a blender , doing so you can be sure of the quantity of water).Now grind it to a fluffy textured batter sprinkling water now and then. Don’t add much water as the batter will become runny.NOTE:Grind the batter with just enough water to make a soft but not watery dough – as it is the consistency of the batter that determines how soft and shapely the vadas turn out, and of course how many compliments you reap! after all, ‘medu’ means soft, and the wadas must live up to the name..

Once the batter is ready, add chopped onions, jeera, pepper, curry leaves, chillies,asafoetida and required salt to the batter, mix well and keep aside. NOTE- don’t add salt will grinding  as your batter will go runny …

 

 

The batter should be thick.Heat oil in a kadai. Take a aluminium foil or cling rap or banana leaf slightly greased with a drop of oil. Wet your right hand, then make a small ball out of the batter and pat it on the banana leaf . Now make a hole in the middle and carefully transfer it to the kadai -This needs a lot of practice .. I felt using hand is  more comfortable than using a banana leaf or foil .. so used my hands to make the shape..

You can also make use of Donut maker which is  available in the market for perfect shape

Making vada Shapes using donut maker:

Fill the donut maker with batter. Hold it over the hot oil . Now with your thumb push down the lever/knob and the hole at the bottom of the donut maker opens to let the batter out. Keep your thumb pressed down for as long as you need – this depends on how big you want your vadas. The longer you hold the lever down, more batter comes out and vada becomes bigger. Hold the lever down for a short time to make smaller vada’s.

Pic Courtesy : Google

Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out and drain it in a tissue once it becomes golden brown on both sides.

 

NOTE

  • If you are grinding the dal in mixie or blender just like I did, the use pulse .
  • For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vada’s fluffy.
  • Always grind the batter smoothly into a fine paste, the batter should resemble like a butter cream icing, else the vada’s will become hard and rubbery.Avoid adding excess water while grinding.
  • If by any chance the batter turns runny just add a tbsp of rice flour.
  • Check oil temperature before dropping the dumpling, sometimes if oil is too hot it might burn the vadai’s.
  • Getting the perfect shape requires a little practice.. .But the basic trick is to wet the hands liberally and then hold the vadas to make the shape.
  • Always add the salt after grinding it will make your batter runny if added while grinding ..
  • Make the vada’s as soon as the batter is made, as they might absorb too much oil if left to ferment. Also,  don’t  forget the hole in the center which is what makes it medu wadas..
  • Next important thing is fluffing up the batter. Beat the batter well with hand to incorporate air and make the batter fluffy. The fluffy batter gives softer vada. To test the fluffiness of batter, drop a portion of batter in a bowl of water and observe the batter. If the batter sinks then it is not fluffy enough and beat the batter for some time and test it .
Variations
Things we can do with leftover vada’s
Thayir vada or dahi vada
The hot deep fried vada’s are first dipped in water and then transferred to thick beaten yogurt. For best results, the vada’s have to be soaked for at least a couple of hours before serving. To add more flavor, it can be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred for making this chaat .A combination of coriander and tamarind chutneys are often used for garnishing ..

 

 

Sambhar vadai
In a serving plate arrange a the medu vada’s and top them with piping hot sambhar … Garnish them with some chopped onion and ompodi.. You can make the vada soft by dipping in the water and then topping them with sambhar and then they are ready to go..
Rasam vadai
In a bowl same as sambhar vadai Immerse the vadai in piping hot rasam..
Payasam vadai
You can even dip them in payasam  and have sounds weird but it will taste good
Sweet medu vadai
Some people have these medu vada with banana, sugar and dizzle  ghee  on it..
 
Variation -Cabbage Medu Vada
I made this yummy  cabbage medu vada by just substituting cabbage instead of onion .. They really tasted good and for people who don’t have onion  you can substitute these vada’s with cabbage….
My hubby was delighted to have such an yummy medu vada 🙂 Thanks SNC ( Divya pramil) for tis opportunity ..completing this months challenge successfully 🙂 and now .Looking forward for more such yummy  recipes from south team  for next months challenge …

Thai style banana Recipe

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If any one want to try a quick an easy dessert  then this the one you are searching for taste like you had some rasgulla or gulab jamun .and the flavors are so wonderful that you will surely be making them again .. Todays recipe is easy to make thai dessert prepared in mins and tastes heavenly 🙂 Banana’s in thai style !!!! without any further ado lets see for the ingredients and method of this simple but yummmy dessert ..

Ingredients

For the orange zest
rind of 1 orange

Other ingredients
1 banana
1/4 tbsp ghee
1/4 tbsp butter
1/4 tsp grated ginger (adrak)
1/2 tbsp powdered sugar
1/8 tsp lemon juice
1/2 tbsp toasted sesame seeds (til)
1/3 tbsp orange juice (optional)
1/2 cup whipped cream or vanilla ice cream
Rose syrup few drops

Method

For the orange zest
Peel the orange and gently slice of all the white part out of the peel. Using a very sharp knife, chop the outer portion of the peel into fine pieces. Keep aside.

 

  • Peel and slice the bananas in to circles.
  • In a flat pan, heat the ghee and the butter.
  • Add the ginger and orange zest and cook over low heat till they release their flavors.
  • Add the bananas and powered sugar and simmer till the syrup is thick, keep turning the bananas so they are well coated with the syrup.
  • Add the lemon juice.
  • Add the orange juice and simmer till the syrup thickens.
  • Server garnished with sesame seeds and rose syrup .Top then with a scoop of vanilla ice-cream or whipped cream (i used whipped cream).

Tips

This recipe tastes as good with apples or pears.

Paneer Tikka Pasta Recipe | Indian Style Paneer Tikka Pasta ~Pasta Recipes

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Pasta Recipes

Pasta is always loved by kids and its my all time easy to make dish .. My daughter loves pasta and I wanted to try something Indianized style with these so I came up with this yummy recipes.. This idea was given by my hubby 🙂 he likes paneer a lot n just wanted me try this  … thank u so much Mr. hubby for this wonderful idea as it tasted so good ….

 

Paneer Tikka Recipe

Lets quickly  look for the ingredients needed so tat you can hurry to the pantry n try this yummy pasta 🙂

 

Paneer Pasta Recipe

Paneer Tikka Pasta

                                          Category
      Preparation time
   Cook Time
                                         Pasta Recipes
1-2  hr
 15 mins
Indian Pasta Recipes  Ingredients

  Pasta – 1 cup (elbows pasta)
  Water – 3 cups
Chopped capsicum – ¼ cup (Finely chopped )
  Tomatoes puree- ¼ cup
  Ginger-garlic paste – 1 tsp
  chilly flakes – 1/2 tsp
  oregano – 1/2 tsp
  Mozzarella cheese- 1 tbsp
  Cumin pd- 1/2 tsp
  Chilly powder/ hot sauce – 1 tsp
  Garam masala – ¼ tsp
  Tomato ketchup – 1 tsp
  Oil- 2 tsp
  Salt to taste
  Coriander leaves ( chopped)- for garnishing
  For the Marinating Paneer
  12-15 cubes of Paneer
  3 tbsp Thick/Hung Curd
  1/4 teaspoon ground cardamom
  1 tsp Turmeric powder
  1 tsp Garam masala powder
  1/2 tsp Dried kasturi methi leaves (optional)
  1 tsp Lemon juice
  Salt to taste
  1 tsp Oil
  Method

 

  For the Marination :

  • Take your thick yogurt and transfer it to a muslin cloth, keep aside for 20 minutes, so all the water is removed from it. Mix the curd with masala powders, kasoori methi, lemon juice and salt. Then add paneer to the yogurt mix and marinate for an hour.

  How To Proceed

  • In a deep pan heat water and bring it to a boil.
  • Add pasta, salt and let cook for 8 minutes or as directed in the packet , until it is fully cooked (soft but firm).
  •  Drain the water.. drizzle some olive oil and mix them so that pasta (macroni) don’t stick with each other and keep aside.
  •  In a pan heat a some oil and shallow fry the marinated paneer till the outer layer is golden brown . Fry them and keep them on a tissue paper so that excess oil gets drained off.
  •  In a separate pan heat oil.Saute the capsicum till its half cooked (don’t over cook the capsicum).
  • Next add the ginger garlic paste, tomato puree, chilli flakes, chilly powder/chilly sauce, salt,ga and oregano to it . saute till  the mixture is cooked.
  •  Then add the fried paneer and cooked pasta and mix well..
  • Toss everything together and sprinkle some grated cheese , garnish with coriander leaves.
  Tips
  • If you wish u can marinate the capsicum ,shallow fry them and include them in the recipe but i marinated only the paneer.
  • You can even use tofu paneer ..and include other veggies like carrot , beans , peas etc..

Rasgulla

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Rasgulla is my favorite Bengali sweet… I have tried rasgulla many times n have been successful every time I made it .. lucky me… Rasgulla also know as roshogulla in Bengali is smooth, soft, spongy balls dipped in sugar syrup. They a very light and spongy in texture. Rasgulla tastes good when they served chilled. You can make a variation in rasgulla too, for instance, I made Kesar rasgulla n will be posting many more variations too in a separate post.Thanks to my Rasgulla to cooperate with me and every time giving me good results 😛

 

now let’s look for the ingredients and method to prepare this spongy delicacy 🙂

 


Ingredients:

4 cups milk
1/4 cup lemon juice
4 cups water
2 cups sugar
saffron strands (optional)
cardamon pd – 1/4 tsp (optional)
1/2 tsp rose essence

Method

Paneer / chenna :

  • Mix lemon juice in half cup of hot water and keep aside.
  • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn the milk.
  • As the milk comes to a boil, add lemon juice gradually and stir the milk gently. The milk will start curdling will separate from the whey, turn off the heat.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth
  • Wrap the paneer in a muslin cloth, and rinse under cold water, and squeeze well.By doing this it removes all the sourness of lemon in paneer.
  • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out from the chenna is the key for how soft your rasgullas turn.
  • To check if enough water is out of the paneer, take a little portion of paneer on your palm and rub with your fingers. After rubbing the paneer,  you should be able to make a firm but smooth ball.
  • Once the paneer/chenna is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer/chenna is almost rolled into the smooth soft dough.
  • Knead the chenna using your palm. Keep scraping the chenna/ paneer back to together and knead some more. If the paneer/chenna is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:

1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. When making the rasgulla balls, give some pressure in between your palm in the beginning and thenwhen the ball is smooth enough release the pressure.

3. Mix the sugar and water in a pan over medium heat and bring it to a boil. Add saffron strands if you want rasgullas yellow in color and also add cardamon pd.

 

4. Add the paneer balls and cover the pan with the lid. Let them cook in covered for 15- 20 mins

 
  • Make sure the pan is wide enough to accommodate the Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
  • After 15-20 mins off the stove and wait a few minutes before you open the lid.
  • Rasgullas should be a little spongy.
  • Serve the Rasgullas chilled.

 

 

TIPS 

  • If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape u can try cutting them into small pieces and mix with vanilla ice cream or cover with melted chocolate.
  • You can use the Rasgulla pieces to make kheer.
  • You can also can the shape of rasgulla to oval and that will become cham- cham.

 

Banana chocolate mousse

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When it comes to fruits I like each and every fruit and kids like them too .. so y not prepare a very simple but tasty dessert. A very popular Indian fruit which available in every household…guess?????  yeah, its banana ..Banana’s provides us so much of energy much more than other fruits.

The flavors of chocolate and banana blend beautifully to make this mouthwatering dessert. Kids and adults alike will relish this delicious dessert. As this mousse tastes best chilled, make sure to chill it well before serving.

Let’s look at the ingredients and method to prepare this simple yet delicious mousse…

 

x

 

Ingredients

1/2 cup mashed banana (approx. 1 1/2 bananas)
1/2 cup (75 grams) chocolate chips or dairy milk
1/2 cup cream
1/4 tsp vanilla essence

Method

 

  • Place the chocolate in an ovenproof pan add 1 tablespoon of cream and set the cook time to 50 sec or cook until the chocolate melt.
  • In another bowl, whisk the cream and vanilla essence till soft peaks form. Keep aside.
  • Pour the melted chocolate over the mashed banana and mix well till it is cool.
  • Slowly fold in the whipped cream, pour into 2 cupcake liner and freezer till they are set (approx 20 mins) .
  • After they are set u can remove the liner or serve with the liner.
  • Serve garnished with swirls of chocolate syrup on top of it and some sprinklers.

Adhirasam Recipe

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I am glad to be a part of SNC hosted by our friend Divya pramil  from YOU TOO CAN COOK.. This is my first challenge recipe really exicited to take part in this challenge as it is learning experience for each and every blogger  including me .  am proud to be in north team and it is gud for me bcoz i can learn all south indian dishes with the help of our south indian team friends  🙂 This months challenge from south indian team is  “Adhirasam” by yashodha from YASHODHA’S KITCHEN ..As i was born n bought up at chennai , TN i knew this sweet and have tasted it so many times. Our neighbors used to share this sweet on any festival or occasion’s but did n’t get a chance to try this sweet on my own 🙂

 


Adhirasam is an south indian delight made generally for any festive or occasion .. This is a tricky sweet to make but looks really easy ..Not everybody get this sweet correct but if you follow certain tips keenly you will surely get the perfect adhirasams . I got certain tips from my neighbors back in India called them specially to know the exact recipe .. I took lot of time to research than in preparing adhirasam to get a perfect adhirasam and i hope i got it correct, now i leave tat to snc team to decide 🙂 . Lets see for the ingredients and method 🙂

Ingredients


  • Raw Rice: 2 cups ( i used sona masoori )
  • Jaggery : 1 cup (powdered)
  • Water : 1/2 cup
  • Cardamom Powder : 1 tsp
  • Ghee : 1-2 tsp
  • sesame seeds or til – 1/4 tsp
  • Oil for Frying
  • one ladle curd (optional)
  • milk 4-5 tsp (optional)
Method

  • Soak the raw rice for 30 minutes. After Which drain the rice and spread it in a clean cloth or tissue paper for about 10- 15 minutes.
  • Once you know the rice is dry ( not too dry but with little moist) and the excess water content is absorbed from the rice then it’s ready to grind.
  • Now I a mixie grind he rice to a very fine powder.
  • Sift this ground rice mixture and keep it aside.
  • In a wide pan add jaggery and 1/2 cup of water.  Once the jaggery powder is dissolved completely, remove from heat and strain the water.
  • Now boil jaggery water and keep stirring it in til it comes to a thick consistency.
  • Keep stirring it until the jaggery comes to soft ball consistency. This means when we take a drop of jaggery syrup and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the soft ball consistency, then the adhirasam will become hard. If the syrup is taken before the soft ball consistency, then the adhirasam will break while frying. You should be very careful at this stage.
  • Once you get the right consistency just remove from heat immediately and pour it into the rice flour, ghee and also add the cardamom powder.
  • NOTE : Add the flour into the syrup by batches and stir continously to avoid lump formation n also to maintain the consistency of the dough which should be soft . Don’t add all the flour in one go .
  • Mix everything together to form a soft dough.
  •  It can stay for 1 to 2 day at room temperature by naturally fermenting the dough for 24 hours and  the result will be soft adhirasams .
  • The next day, heat required amount of oil in a heavy bottomed pan.. Don’t fill your kadai full of oil bcoz if your adhirasam breaks it spreads into the oil .. so add oil only required amount  in which your adhirasam immerses .
  • Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper or aluminium foil or even banana leaf and flatten the dough in to circle  using fingers. NOTE: Flatten the dough little thick so that u get soft adhirasams. If adhirasam’s are too thin then they become too crispy.
  • Deep fry the adhirasam till it becomes golden color. Don’t put more than two adhirasam in the oil for frying . I fried one at a time and pressed excess oil by squeezing it  with a flat bottomed bowl .
  • Repeat the above steps for the rest of the mixture.
My adhirasam’s turned out really yummmy and my hubby liked it so much 🙂 I had no adhirasam left for next day.. It took me long to post as i was busy with Diwali preparations .. oh yeah  “Happy Diwali to all my readers” .

Tips

If the dough is very sticky or too loose and you are unable to make balls, then add a little wheat flour to it to get the right consistency.Don’t add more rice flour bcoz it may become hard n very crispy.
If the dough is too tight, then add little more jaggery syrup or little milk to it.

After completing this long process i thought why not should i try the same recipe with other  flours like wheat or ragi or barley !!!!  so i experimented making adhirasam using barley flour .. This time i used store bought barley flour .. I just followed the same recipe and added 3 – 4 tsp of rice flour (home made rice flour which i had in extra ) to it ..woowi zoowie my experiment was a great success.. I made barley adhirasam a healthy version of adhirasam which was really soft and should  be consumed warm,  it will taste much better when have warm adhirasam’s .. Once again thanking Yashodha for her lovely recipe which inspired me to try something different 🙂

Barley Adhirasam

This is a twist in adhirasam …


  

Fruit pani puri

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Fruit Pani Puri

What fruit pani puri ? ?  Yes you read it correct ….. As some kids can’t have the traditional pani puri I thought of the kids version of pani puri  which will contain lots of fruits..so is your kidoo  carving to have pani puri and you don’t want them to have spicy food this should  be an alternative .. Enjoy this chaat in a fruity way and a healthy way  …  This is the simplest kids version of pani puri

Fruit pani puri

 

 

 

 

 Ingredients

 

4-5 Puri’s ( am using store bought)
1 medium- sized apple ( chopped into cubes)
1 small orange ( peeled and remove the pith)
5-6 black grapes
1 tsp rose syrup
1 tsp chaat masala
1/4 tsp cumin pd
a pinch of black salt (optional)
1/4 tsp pepper pd
2 -3 mint leaves chopped
1 cup fresh orange juice (add sugar, mint leaves while making orange juice)

you can also include other fruits like pineapple, green grapes or any fruit you like 🙂

 

Method

Mix all the ingredients together in a bowl except for orange juice bcoz orange juice is acting pani here in this recipe and fruits are the stuffing. Crack top side of the puri with your thumb .. Add the stuff in the fruits into the puri’s and the top it with orange juice.That’s  it our fruit Pani puri is ready in no time..



Kids will surely love this as they like to have fruits.. Try  and tell me your view on this ” Fruit Pani Puri ”

Sending to  Cook’s joy