October 20, 2014

Kolam #125 - Rangoli Kolam with Diyas / Lamps / Vilakku | Diwali kolams


13 - 7 interlay dots / idai pulli










Kolam #124 - Rangoli Kolam with Diyas / Lamps / Vilakku | Diwali kolams


9 dots 9 lines ( straight)
9 pulli neer pulli 9 varisai







October 18, 2014

Kolam #123 - Rangoli Kolam with Diyas / Lamps / Vilakku | Diwali kolams


13 - 7 interlay dots / idai pulli













October 17, 2014

Corn Flour Halwa / Karachi Halwa

     The highlight of the corn flour halwa is instant and doable in a snap halwa recipe.

     I have taken this from Jeyashri’skitchen. I had tried this halwa 2-3 times earlier with orange food color as specified by Jeyashri. But I came across  similar recipe in a book (named cucumber halwa recipe) with a simple color variation-green instead of orange, sprinkled with cucumber seeds. So I have tried this with green.






Ingredients:
Corn Flour
½ cup
Sugar
1 ½ cup
Water
2 ½ cup
Ghee
2 tbsp
Food Color
1/8 tsp
Cucumber Seeds
1 tbsp

Procedure:
1. In a bowl, add corn flour, 1 cup of water and food color. Mix them well without lumps and keep it aside.
2. Grease the plate with ghee and keep it aside.
3. In a heavy bottomed pan, add sugar and the remaining water (1 1/2  of cup). Heat them till sugar dissolves.
4. Now strain the sugar syrup to filter out the impurities.
5.  Again, add the sugar syrup in the pan. Then add corn flour mixture and mix them well.
6. Now the mixture starts  thickening. Keep the flame low. After  few minutes, the mixture becomes transparent. At this stage, add the ghee and cucumber seeds.
7. Stir continuously till the mixture separate from the edges of the pan.
8. Switch off the flame and pour the halwa on greased plate. Allow it to cool down and cut into small pieces.
    Serve it chill or at room temperature. 
    You can preserve this halwa in a fridge atleast 3 days.
I am sending this to Mayuri's Jikoni's event.

October 15, 2014

Sweet Diamond Cuts / Maida Biscuit

This is sweet and crispy snack, yet easy to quick to make.


Ingredients:
Maida
1 cup
Sugar
¼ cup
Butter
1 tsp
Salt
A pinch
Oil
To deep fry

Procedure:
1. Powder the sugar using the Mixie. In a wide bowl, add maida, powdered sugar, butter and salt. Mix them well with your fingers.
2. Add water little by little and knead a soft dough. Keep it aside for 15 – 20 mins.
3. Divide the dough into lemon sized balls. Take each ball and roll it into ¼ inch thickness circles. Dust with Maida if needed.
4. Using the pizza cutter or knife, cut them into horizontally and vertically as show in the picture to form a diamond shape.
5. Separate each pieces carefully and transfer them to a plate using thing spatula like dosai karandi.
6. Heat the oil in a pan, and sprinkle the diamonds into the oil. Keep the flame at medium. Keep stirring and keep turning over the diamonds for even cooking.
7.Deep fry till they turns into golden color. Then, take them out from the oil and drain the excess oil using the tissue paper.
8. Repeat the process for the remaining balls. Allow them to cool down and store them in a air tight container. 
    Enjoy with tea or coffee.

October 12, 2014

Finger Millet / Ragi / Kelvaragu Murukku | Finger Millet Recipes

Ragi murukku is a Kongu Nadu  ( region in and around Coimbatore district) special snack. This is a healthy and tasty snack which can be made quickly.



Ingredients:
Ragi / Kelvaragu / Finger Millet Flour
½ cup
Rice Flour
½ cup
Channa Dal Flour / Kadalai Maavu
¼ cup
Butter
 1 tbsp
White Sesame Seeds
2 tesp
1 tesp
Salt
To taste
Oil
For deep fry

Procedure:
1. In a wide bowl, add all the ingredients except oil. Mix them well with your fingers.
2. Add water little by little and knead a soft dough.
3.Take the murukku-press and choose the design as per your wish. I used star design  (mullu murukku design).
4. Grease the murukku-press with oil, then fill the murukku-press with dough upto ¾ of the press. Press a round shape on the ladle. I used 3 ladles for quick process.
5. Heat the oil in a pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.
6. Now flip the ladle over the oil. After a min, flip the murukku and cook till  sizzling sound reduces completely.
7. Take it out from the oil and drain them using tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in a air tight container.
    Tasty and healthy ragi murukku is ready to serve with tea.
Note:
1. We can get 12 large size murukku for this quantity.
2. Do not reduce the flame to sim. Leave some time gap between batches of murukku.

3. When making large number of murukkus, make the dough also in batches.


October 10, 2014

Foxtail Millet Flour Burfi / Thinai Maavu Burfi | Foxtail Millet / Thinai Recipes


Thinai Maavu Burfi is a tasty sweet without compromising on health.




Ingredients:
Foxtail Millet Flour / Thinai Maavu
1 cup
Powdered Jaggery
½ cup
Ghee
2 tbsp
Water
¼ cup
Cardamom Powder
1/8 tsp
Sliced Almonds
1 tbsp

Procedure:
1. Grease a plate with ghee and keep it aside.
2. Heat the jaggery in a  pan with ¼ cup of water. When the jaggery dissolves completely,  switch off the stove.
3. Filter the syrup with steel filter. Again add two table spoon of water and cook till the syrup becomes sticky. Keep it aside.
4. Heat a heavy bottomed pan or non stick pan, add 1 table spoon of ghee and add foxtail millet flour. Fry it well until nice aroma comes out.
5. Then add the jaggery syrup and cardamom powder, then mix it quickly. Then add remaining 1 table spoon of ghee. Stir continuously for 2-3 mins or till the mixture leaves the sides of the pan, then switch off the flame.
6. Spread it in a greased plate and garnish with chopped nuts. Allow it to cool down and cut them into small pieces.
   Healthy and yummy  thinai maavu burfi is ready.
Note :
1. Ensure that the sugar syrup does not get too thick because the burfi would get hard.

2. I used badam to garnish. But you can use any nuts to garnish.


I am sending this to  Healthy and soul event from Zesty.

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