DEEPAVALI SWEETS;-[TWO];-COCOA MILK BURPHY.

                 METHOD OF PREPARATION OF COCOA MIXED MILK BURPHY

This sweet  a special one which i tried at home about one month back and which came out very well . Now  i want to prepare this sweet  for this year Deepavali festivalalso.

The main ingredients for the preparation are as follows;-

>[a];- Condensed milk or Milk maid [available in Tins in all Indian stores ]

 >[b];-Cocoa powder;-two table spoons

>[c];-Sugar;-200gms or according to taste

>[d];-Butter;-400gms.

>[e];-Dry coconut powder;-two tablespoon

>[f]Dry fruits like pista, badam,  [all 10-12 in numbers]cut into small pieces and dry grapes[12]

>[g];-cardamom powder;-one teaspoon;

>[e];-Kesari or saffron;- 7-8 petals or colour 1/4 teaspoon.

>[f];-Cardamom powder;-1/4 teaspoon

>[g];-water;-one cup to dissolve sugar.

>[h];-Dry fruits mixture  like pista, badam , cashewnuts [cut pieces] and drygrapes;-2-3 tablespoons.

   METHOD OF PREPARATION;-

Take a non-stick pan and heat in a low flame. Add half a cup of water and sugar. Allow sugar to dissolve completely. Now remove the contents from the milk maid tin and pour entire milkmaid into the boiling syrup and add cocoa powder about two tablespoons to this mixture,Go on stirring with a wooden stick . Now add butter about four hundred gms. and go on  stirring continuousely, till the mixture becomes golden brown.In the meanwhile fry cut pieces of dry fruits along with dry grapes till they become light brown. See that they are not over fried.Add this to the cooking mixture  and mix well.When the mixture, starts leaving the corners , take it out and transefer to a  greased  tray[Apply butter or ghee to the entire  tray ]. When the mixture is still hot cut into squares or rectangle or any other design you want.Allow it to cool and store the pieces in a  tight mouthed   container This sweet is really very tasty

DEEPAVALI SWEETS.; [ONE]-MILK CAKE [MILK BURPHY];-METHOD OF PREPARATION

                        SIGNIFICANCE OF THE FESTIVCAL;DEEPAWALI

DEEPAVALI IS THE FESTIVAL OF LIGHTS This festival comes only once in a year.It can be a lot more fun provided we can give it to a festive spirit.That is why, we go out of our way to make it memorable. We will be thinking of preparing many  types of sweets  to distribute among our friends and relatives, on the day of the festivalas with whom  we all want to share our joy and happiness.This festival was started from the  day, Lord Srikrishna killed the demon kin gNarakaasura, who were troubling innocent people.They prayed Lord to protect them from the hands of this demon king ”NARAKA” . Litterally speaking  Naraka  means underworld  darkness. Lord srikrishna wiped out this darkness and saved the lives of all  who had a great devotion and faith in ”HIM” But before he died in the hands of Lord , the demon king asked the Lord to grant him a wish that this day should be celebrated in his name That is why it is called as Naraka chaturdhashi.He attained ”MOKSHA”[salvation],as he died in the hands of Lord.for this lord agreed.

The day comes on 14th day of krishna paksha  ,in the month of November.This day has been called as ‘Naraka chaturdhashi”  This year i have tried  a different sweet, on the  occasion of fesstival;-MILK CAKE OR MILK BURPHY, ;

The method of preparation of this cake is given below;-

Main ingredients required to make this cake are;-

>[A];-Condensed milk;-400 GMs[Milk maid which is available in food world and Indian stores. ]

>[B];-Butter;-400 gms.[unsalted]

>[C];- Dry fruits like Badam and pista cut into small pieces.

>[D];-Sugar;-200gms.

>[E];-Cardamom powder[Elaichi];-half a teaspoon full.

>[F];-Saffron or Kesari few petals to give extra flavour.

Method of preparation;-

Heat a non-stick pan in a low flame . Put one table spoon full of butter, and fry cut pieces of dry fruits,till they are done, but they should not be overfried.Transefer to a small bowl;In the same kadai,put condensed milk and sugar ; Go on stirring till sugar is dissolved.then add remaining  butter and fried dry fruits to it and  go on stirring till they become Halwa consistency. Now in half a cup of milk,dissolve petals of Kesari and add this to the cooking cake . See that the mixture should not be over fried and should not stick to the kadai. Remove from stove .In the meanwhile apply little butter to a steel plate and let it spread completely.This should be done prior to preparing cake.Now transefer whole mixture to this plate and slightly pat with the palm of your right hand,when it is still hot,by applying ghee or butter.Now cut this cake in the diamond shape or whatever the shape you like,and serve.ENJOY.

CABBAGE FRY[NO;-2];-

                                                      METHOD OF PREPARATION OF CABBAGE FRY ;-[SECOND METHOD]

  Main Ingrediants;-
 Cabbage;-250 gms  ,cut into small pieces;
>Olive oil;-two table spoons;
>Red chilli powder;-one tablespoon.
> white Vinegar;-one table spoon;
>Salt to taste.

 Method of preparation;-

   Mix all the above ingrediants in a steel bowl and refrigerate for half an hour.. Take out the mixture,
  Heat a kadai or pan, put any vegetable oil,about half a litre. Take some mixture and drop little by little in the oil and deep fry.till they become brown  and crispy. Transefer, them in a serving bowl with tissue paper, to remove excess oil.Serve with Tomato ketchup.Crispy, crunchy, and tasty, cabbage fry is ready to eat.
 [ If you want you can add mint leaves or curry leaves to the mixture]

SNACKS FOR RAINY SEASON;-CABBAGE FRY.[method;-one]

                                             CRUNCHY PAKORAS FOR EVENING SNACKS.

Pakoras and bajjis are specially prepared for evening snacks. Particularly,when it is raining  outside,and inside,we are feeling cold,it is really enjoyable to taste, very hot ,crispy,and spicy pakoras,along with chutneys or  tomato ketchup.We can make different types of pakoras.For example;-Onion pakoras,which we prepare frequently Cabbage pakoras ,Spinach pakoras,etc.
 Today i have tried cabbage pakora[pakoda],and the method is given below;-

STEP;[-ONE];-

MAIN INGREDIENTS ARE;-
>Cabbage ;-250gms;-cut into small pieces;
>Chana flour;-oneand a half cup;
>Rice flour;-3/4 cup
>Corn flour;-2-3 table spoons;
>Onion cut into small pieces ;-one bowl;
>Ginger+garlic paste;-oneand a half teaspoon.
>Red chilli powder;-two teaspoons;
>Ani seeds or saunf;-one teaspoon;
>Butter ;-Two table spoons;
>Salt to taste;-as per required;
> curry leaves;-half a cup.
>Any veg .oil for frying;

 STEP;-[TWO] ;-

>Sieve chana flour,and to this add, rice flour, corn flour,curry leaves cut into small pieces,salt, and butter. Mix well,To this add, cabbage pieces, onion pieces,ani seeds, red chilli powder,Mix all these together,If you want you can add mint leaves instead of curry leaves. Now  sprinkle water on this mixture,and keep this aside.

STEP;-[THREE];-

 Take  a kadai, or pan,and put any veg. oil about half a litre.and heat in a medium flame.Now by taking small portion of  the prepared dough,and  drop loosely, into the oil, and deep fry, till golden brown appears.. Transefer the pakoras into  a wide mouthed serving bowl  with tissue papers to remove excess oil.and serve hot. crunchy, and tasty pakoras, with tomato ketchup, or tomato chutney.

PICKLE VARIETIES;- [NO.ONE] MANGO PICKLE

   METHOD OF PREPARATION OF MANGO PICKLE  ;—

  The pickles we prepare are the side dishes for rice , chappattis, and Dosas.Especially, mango pickles are  prepared in this hot summer season, when it is available, in plenty.
*.To prepare this pickle, we need  three big sized mangoes, cut into small pieces[,2” square] 
*,Mustard oil;–Two cups.
*salt, as per required  

*To make pickle powder;-Ingredients required;-

[1];-Red chilli powder;-Two  tablespoons.
[2];-Mustard seeds;-One  teaspoon.
[3];-Methi seeds;-four teaspoons .
[4];-Hing;- one big pinch or 1/4 teaspoon.
Method;- Heat a pan, and dry fry all the above ingredients separately,except hing . In a dry grinder or blender put fried ingredients and powder coarsely.Now add hing to this. and keep it aside. 
 In the same pan, put  mustard oil, heat in a medium flame. Put one teaspoon of mustard seeds, ,when the seeds start splutter, add hing, and turmeric powder.Turn off the gas now. Add mango pieces, and required quantity of salt,and pickle powder, to this mixture. and mix well,Allow it to cool.for one hour. and transefer to a glass jar. and close the lid. You can store this pickle for one to one and a half month.
                                            

SUMMER SEASON’S RECIPES;-[NO.1];FRUIT SALAD WITH CUSTARD POWDERED MILK.

This is  a  summer special which i have tried recently,  which everybody in our house liked very much.I  want to share this sweet recipe  with you all.The main ingredients required to make are;[A]-You can use  fruits like Apple, Guava, Pine apple Oranges, Grapes[seedless Blue, Greenand  Red varities], Bananas, Pomogranate seeds, Water melon cut into small cubes, Kiwi fruit pieces, strawberries and other fruits along with  dry fruits like dates;

[B];-Custard powders available in any Indian stores in many flavours; like vanilla, strawberry,  I have taken Vanilla essence powder.which goes well with this;-Here I have taken vanilla

[C] Honey;-Two-Three table spoons; [D];- Sugar;-One cup[optional];  [E];- Cardamom powder;Milk;- one cup

Method of preparation;- Wash all the fruits in running water,then peel off skins of certain fruits like Bananaa, oranges Thick skin of water melon and cut into small pieces along with other fruits.and transefer them into a steel bowl;Add cardamom powder, Honey, and keep this fruit mixture in the   refrigerator  for one-two hours.

In a small bowl take two tablespoons of  custard powder and mix in two -three cups  of milk and   boil remaining milk in a low flame and while boiling, add this custard powder mixture to this. and go on stirring, till the mixture becomesto a  semi solid state.. Remove from the  gas and allow it to cool . Then keep this also in the refrigerator. Before serving , take out both fruit  mixture and prepared custard milk,mix both  and add cardamom powder   and serve with a spoon.You can add extra honey also to thiswhich will be more tasty.

Health Tips;– * If you feel stomach upset in this season, [a] Drink plenty of water;

*[b];-Drink cold milk[one cup] in an empty stomach,  or one hour before breakfast or lunch.

*[c]Take two  pinches of Cardamom powder along with a tablespoon  of honey.

*[d];-If your gums are aching, take the mixture of two  pinches of  cardamom powder along with salt powder and rub gently with your  forefinger and wash your mouth  with warm salt  water., preferably

* [e];-Even you can wash your mouth with salt water after brushing your teath, [which  can be avoided  tooth decay] both in the morning and night, daily. This will keep your teeth very healthy through out your life. You can avoid going to the dentist, if you practice this daily.This can even be done after eating any sweet things.

 

 

 

 

 

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Rice Idli and Mixed vegetable Sambhar.

At home we usually prepare mixed vegetable Sambhar for our Lunch. But this can also  be prepared as a side dish, which goes well even with Chappattis, puries ,parattas and ,all types of Idlis,and even for  making Masala upma,  by adding the sambhar thus prepared while making Upma, which will be  very, very tasty.

Main Ingredients required  for making Sambhar are;- [1];-   Toor dhal[Tur dhal];- 1 1/2 cup and Moong dhal;-One cup;

 Mixed vegetables like Beans;-1/4.kg.cut into 2” lengthwise;, carrots;-1/4.kg.Cut into 3-4 pieces and each piece again cut into 2”sized piece

    Gajar[Hindi] Carrot [ kannada, Tamil, and Telugu.].

     Aloo or potataoes ;-cut each potato into small cubes of 2”size.;-Three-four potatoes.[Aloo gadde;-kannada;Urulaikkizangu;;[Tamil][Ullipayalu[Telugul]

Peas;- one bowl

Drum sticks;-Two- three cut into 6-7 equal pieces and then each piece again cut into 3” sized piece.

 Cucumber;-First you have to cut small piece from both sides of the vegetable , about 1/2 an inch thick and rub on both sides from the cut pieces, to remove foam like liquid out of the vegetable; which is bitter.and then cut it lengthwise into four pieces and again cut each piece into 2” cubes

Pumpkin;-Half a kilo;-First peel off the thick skin of the veg. by means of a peeler or sharp knife.,Then cut into small cubes of 2” X 3”[Approximately,25 pieces.

You can even  add knol-khol-Two-Three in numbers; Capsicum[Red , green and yellow.]; Onions;-3-4; Tomatoes;-5-6

Method of preparation;-

  To prepare Sambhar about one and a half litre,use any of the above 4-5 vegetables;       [b];-Tamarind pulp;-two -threetablespoons, or according to taste,         [c];-salt;as per required;    [d];-coconut gratings;-half a cup; and dry coconut powder Kobri] powder; [available in any Indian stores; -Half a cup;      [e];– Sugar or jaggery[optional];-1 table spoon,   [f];-    Hing;-1 pinch or 1/4 teaspoon;  [g];–Curry leaves for seasoning; 10-15 leaves;     [h];-Mustard seeds ;- one teaspoon   [I];–;Ghee;-two -three table spoons.

 Spices to be fried;–Coriander seeds;-two table spoons;

                                   Bengal gram or channa dhal;- one table spoon, Black gram dhal or Urad dhal;- 1/2 a table spoon;

                                   Methi seeds;-one  teaspoon;  Cumin seeds;-one and a half teaspoon;

                                   Cinnamun sticks[Lavanga pattai [Tamil] ;Dhalchinni patte[Kannada] ; Lavang [ Hindi]

                                 Curry leaves;–8-10 leaves also to be fried along with spices.

Step.no. [one;-]Heat a kadai in a medium flame and fry all the above spices with two table spoons of any veg. oil till aroma appears; After cooling , grind this mixture along with coconut gratings and dry coconut powder, in a wet grinder by adding  enough water to make  a smooth paste. Transefer this  to a small bowl.Keep this aside;

Step.no.[Two];Heat a pressure cooker and add enough water[one litre]-and cook all the  above mentioned vegetables along with toor dhal and moong dhal[ mixed]   Close the lid and put weight, and pressure cook forfor 20 minutes till  two- three whistles.come.

Step.no. [Three];- After cooling , take out the cooked dhals ,with vegetables,and transefer this into a medium sized steel bow, -to prepare approximately  one and a half litre sambhar, and cook in a medium flame, Add Tamarind pulp; salt and ground paste, and allow them to cook for two -three minutes; Add [if necessary] small piece of jaggery or one teaspoon of sugar for taste;[optional] Add One and a half tablespoon of ghee  while still the sambhar is boiling.. After it is done , take a small pan, add 1/2 a teaspoon of ghee and add mustard seeds and hing,and  heat in a low flame, otherwise whole thing will start burning; Turn off the gas and add this to the prepared sambhar. Season with remaining curry leaves. Mixed veg. Sambhar is ready to serve along with Idli, as a side dish.

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RICE IDLI – Method 2

Second Method of preparation of Rice Idli;-

Main Ingredients;-Par boiled rice;[Kusubalakki[Kannada];Uppudu biyyam[Telugu]Javvarshi[Tamil]-250 grms;and   Ordinary Rice;-250 grms.[Available in Indian stores;]

Black gram daal[urad daal[Hindi];–200 grms.[Uddina bele in kannada];[Uddi belalu[Telugu];;[Uluthum paruppu[Tamil]

Baking soda;-Half a teaspoon

Thick yoghurt;–1oogms.

Tapioca;-Sabudhan[Hindi] ;-2 handfull;Sabbakki[kannada];Javvarshi[Tamil];[Saggu bhiyyam [Telugu]

Method;- Soak Par boiled; Ordinary rice,in a bowl for 5-6 hours;Urad dal  in a separate bowl for 4 hours;Sago for one hour before grinding;

Grind soaked two types of  rice coarsely,along with sago in a wetgrinder,and transefer the batter into a separate vessel;Grind soaked dal  by adding enough water to a smooth paste.Then mix all the batter well and keep this covered with a lid overnight,to get formented;Prepare Idlis in the same manner as in the first method,and serve with  hot Sambhar or chutney.The Idlis prepared are very fluffy[soft] and easily digestable.

SOFT RICE IDLI WITH AVIAL

This recipe is a traditional south Indian recipe mainly prepared for breakfast . Not only that, this recipe is done during marriages for  morning breakfast along with sambar and chutneys.Many sweets are also served along with this.

MAIN INGREDIENTS REQIRED TO PREPARE IDLIS[RICE CAKES];—– METHOD [1];-;-Idli Rava[Available in Indian stores] and local provision stores.;-500 gms.

Black gram dhal;-200gms;

Thick yoghurt;-2 cups;

Salt  as per required[Approximately 1-2 teaspoon;]

Idli steaming cooker with  vessels[with molded depressions for pouring batter]

Soak both Idli Rava and black gram dhal in separate bowls for 3-4 hours  ;Remove excess water from soaked Rava and transefer to a steel vessel;Wash soaked dhal well and grind this to a smooth paste.and add to the soaked rava.Add thick yoghurt or curd  and salt  to this batter and keep this overnight. See that this batter should not over spilled from the vessel.See that the batter is well fermented.

Heat Idli steaming cooker,by adding enough water [1 litre] Take Idli stand  with molds with depression to pour Idli batter and ,and grease each pan with little oiland fill each of them with 3/4ths of batter  and insert this in the Idli  cooker and pressure cook in a medium flame for about 20 minutes. Do not put weight.

To test the well cooked Idlis,after 15-20 minutes  you insert  the sharp end of a spoon in one of the Idlis on top.It will not stick to the spoon,if it is cooked.

Use a butter knife to remove all Idlis from the Pans.Serve with a side dish,;-Mixed veg. sambhar or Avial[A tasty dish