Irresistible Mango Payasam / Kheer

The english word mango has originated from the tamil word mangai and was imported initially by the europeans and later to america where it was known as mangoes. It holds great in indian religion as lord ganesha holds it in his hand as a symbol of attainment. This easy and delicious payasam with it rich flavor of mango can make any celebration more special and win many hearts. Here is the recipe
Ingredients

• 4 cups full fat milk
• 1/3 cup rice
• 1/3 cup sugar
• 1/2 cup mango pulp
• 1/2 cup chopped mango
• 3 pods crushed cardamon
• 8 finely chopped pista

Procedure
Boil the milk and add the rice and let it cook on low flame till rice softens and milk begins to thick. Add the sugar and crushed cardamon stir and switch off the flame,once it cools add the chopped mango and mango pulp and stir nicely.Garnish with pista and refridgerate, serve chilled.


Note: Used fresh mango puree but if u canned mango puree adjust the sugar accordingly. Dont add mango puree when the payasam is hot else it will curdle.


Submitting this recipe to some wonderful mango events

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Delightful Rava Laddu

Happy Ugadi to all my blog friends.Today is the telugu new year day and I have been so busy with some personal work for the last couple of months and have not been able to blog. However I felt I should share a recipe that is easy and quick to make.

The rava laddu have a unique grainy flavor and a great companion filling you with a quick burst of energy.So here is the recipe

Ingredients

• 1 cup rava (sooji/semolina)
• 1 cup sugar
• 1/4 cup grated coconut
• 1/2 cup milk
• 4 tbsp ghee

Procedure

In a deep bottom pan heat 2 tbsp ghee (clarified butter) and fry the rava till light golden brown. Keep aside

In the same pan heat 1 tbsp ghee and fry the coconut. Stir continuously till light golden brown and mix with the rava.

Heat 1 tbsp ghee and fry the cashewnuts till light golden brown then add the kishmish and fry kishmish till they become fluffy. Add to the rava mixture.

Take half cup sugar and grind it to powder and mix the granulated and powder sugar to the rava.

In a bowl mix half cup milk with half cup water and boil.Keep aside till it becomes warm.

Now in a big plate mix all the above ingredients nicely expect the warm milk.

Take a small palm size portion add milk little by little till it binds firmly into a nice laddu. Repeat the same for all the portions and enjoy your laddus.

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Carrot Semiya Payasam

With dewali just around the corner this carrot semiya payasam is one of my favorite festival foods. It is quick and easy to prepare. Additional of carrot gives it a very nice color and enhances its flavor. Here is the recipe

Ingredients

• 4 cups milk
• 1/2 cup broken vermicelli/samiya
• 1/2 cup grated carrot
• 1/2 cup sugar
• 1/4 cup dry fruits (cashewnut,almond,kishmish, chironji and elachi)
• 1 tsp ghee

Procedure

In a deep bottom pan take 4 cups of milk and heat it.

While you wait for the milk to boil, in another pan heat 1 tsp ghee and fry the vermicelli/samiya to light golden brown and keep aside

In the same pan another spoon of ghee and fry the dry fruits till light golden brown and keep aside

Once milk starts boiling add the vermicelli , grated carrot and stir it nicely and let it cook. Stir occasionally every minute.

Once its cooked switch off the flame add the sugar and stir nicely. The sugar will melt automatically with the heat

Add the dry fruits and serve warm

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Modaks for Lord Ganesh

Wishing all my blogger friends a very happy ganesh chaturthi. I prepared modaks for lord ganesh. Though everybody is familiar with this recipe but I still feel like sharing this recipe.

We used to make modaks with different shapes and we call it traditionally jilladu kayalu and it is moon shaped. My mom and MIL use to make these with moon shape but I love the modak shape. And it is lovely to hold and give it away.

My hubby wanted to distribute some prasad in the office so I prepared the modak style and pack it in a roche box !! It was my first attempt and I loved it.

While preparing these modaks it undergoes several steps

1. Making the rice flour

2. Making the dough for the shell

3. Making the filling

4. Moulding the modaks into a perfect shape and steaming

Here is the recipe below

Preparing the Rice flour

Soak the rice for one hour and drain the water completely. Spread on a dry cloth for 10 minutes then make a fine powder in a mixie/blender. Sieve it and use if for the dough.

Preparing the Dough

Ingredients

• 1 cup rice flour
• 1 cup water
• 1/4 tsp salt
• 1 tsp oil

Boil the water and salt the oil. Then add the flour mix contiously till it lump free and blended completely with water.

Keep it aside and let it cool for ten minutes. Then knead it nicely to a smooth dough. Cover and keep it aside.

Preparing the filling

Ingredients

• 1 cup grated coconut
• 3/4 cup sugar
• 1/8 cup water

Mix all the above three ingredients in a large deep bowl. And put it on a medium flame and mix continuously with spatula , the sugar will start to melt and slowly blend with the coconut. All the sugar syrup will evaporate slowly and begin to solidify when you have take it off the flame. Note : Be careful not to make it too dry.

Preparing the Modak

Apply some ghee on your palms and again knead the dough nicely. Divide it into small lemon size balls and put one ball in your left palm and pat it into a round shape with your other hand into a 3 inch diameter. Sides should be thin.

Take a scoop of coconut filling and put it in the center.

And start folding it with small bends and finally enclose it.

Now steam it in a idly steamer for 5-7 minutes.

Remove and serve warm.

You can also refridgerate it for longer shelf life.

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Note: Rice flour should be very fine, do not use excess water when making dough .

Dont use too much stuffing for modaks otherwise they will break apart.

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Crispy Juicy Jalebi

Hi friends I have been not very consistent in my posts due to some unavoidable reasons. Last month it was my hubbys birthday and I had asked him what special he wanted me to prepare and he instantly replied Jalebi. This is my third attempt and I had failed twice so this time I did more research on the net and got the perfection I wanted. It was a wonderful experience .

Jalebi has been always one of my favorite sweets,its crunchy outer crust and soft sweet inner juicy feel makes it divine. In punjab warm jalebis are eaten with a topping of curd and in west bengal it is eaten as a breakfast dessert. I never miss a jalebi treat when we go out to any punjabi dhaba.

Courtesy of the recipe goes to vahrehvah chef.

Ingredients

• 3/4 cup maida (all purpose flour)
• 1/4 cup corn flour
• 2 drops orange food color
• 1/4 tsp baking soda
• 1 cup curd
• 1 tbsp hot oil

Mix all the above ingredients without lumps in a deep bottom bowl, then add one hot tbsp of oil and mix again.cover it and let it sit in a warm place and ferment for 24 hours.

I kept it for 20hr and it was well fermented.Mix the batter nicely with spatula or hand and It should have a continous consistency,check if not add some maida or water to get the required consistency.

To make suger syrup ,take one cup sugar in a seperate bowl and heat with little water ,the sugar should dissolve and form a sugar syrup with one string consistency

Heat oil to a temperature between low to medium heat to fry the jalebis

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Take a zip lock bag and make a small hole at the bottom centre of it ,pour the batter into it ,slowly squeeze the batter and give a shape of swirl direct in the frying pan .

Swirl the batter into the oil and fry till light golden brown.

Remove the jalebi and dip in the syrup for 20 sec and remove it immediately

Note: While making these jilebi the batter should be flowy and consistent and the oil temperature should not be too hot. At the perfect temperature the jalebi whould rise from the bottom of pan slowly.

Watch the video on youtube

I am sending this recipe to a wonderful event "Bookmarked Recipes" hosted by Priya and Aipi

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Traditional Andhra Style Sweet Bobattu

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Bobattu a traditional sweet roti also known as obbattu, puran poli is the perfect traditional dessert served during festival times in andhra with pulihora (tamarind rice) make a best combination of sweet and sour tastes blending with one another.

I never realized this combination until my MIL used to prepare this for my hubby. Bobbatu is served with a little serving of ghee and pulihora in my home and it tastes so divine.

My MIL prepares the best traditional andhra style dishes like bobattu, pulihora, pessarattu ... in my home and I would rate this as one of her best. So here is the recipe

Ingredients

• 1 cup chana dal
• 2 cups maida
• 1 cup sugar
• 2 cardamom powder
• 1/2 cup oil

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In a bowl mix the maida with water to a smooth dough and the poke some holes in it with your fingers and pour the oil over it ,let maida soak in oil for 3 hrs .

Soak the chana dal for 30 min before cooking .Pressure cook the dal along with 3 cups water for 3 whistles and switch of the flame .After it cools open the pressure cooker and stain the water from dal completely .

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In a blender make a smooth paste of sugar and dal.Heat a broad open pan and put this paste and stir continuously till this paste start to caramelize.Transfer the whole mixture to a plate ,keep aside and let it cool.After the dal mixture cools ,divide the total paste to large lemon size balls .

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Divide the the dough into small lemon size balls. Spread it flat into a small circle and place the sweet dal mixture in the center and enclose it. Then put on a greased plasic sheet and pat it nicely to form a nice circular shape.

Heat the tawa and place the each piece till golden brown on each side.

Serve hot with ghee and tamarind rice.

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Pinni - A Perfect Energy Laddu

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Hi dearies .... hope u all in good health. It has been a been long vacation and I really missed u all and your wonderfull creations. Thank you so much for all your good wishes and comments.

I spent a good time this whole month, I was tempted to post a recipe but I reminded myself that I am on a vacation : P.In this visit I learnt some new dishes.One of them was this wheat laddu that I learnt from my SIL who is from north india,we had prepared it together. This is made in Rajasthan, Punjab and UP. It is a great treat for kids as it tastes very yummy, also ideal for mothers who have just delivered a baby.As it is also very soft and powdery once in your mouth it would melt easily, it is very ideal for old people too.It is recommended to be eaten with a glass of milk to give complete nutrition.So here is the recipe......

Ingredients:

• 250 gms wheat flour
• 250 gms sugar
• 250 gms ghee
• 15 gms dry ginger
• 25 gms chopped cashew
• 25 gms chopped dry coconut
• 25 gms chopped almonds
• 25 gms chopped muskmelon seeds
• 25 gms chopped makhana

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Cooking Procedure

Heat 1/2 of the ghee in a big pan, when it melts completely and begins to simmer add the wheat flour and make the flame to low and stir continously till a nice aroma comes from it and changes its color to light golden brown. Switch off the flame and keep aside for it to cool.

Heat some ghee and deep fry the makhani till it becomes crispy but it should not change its color.Shift the makhani to a plate and let it cool, then crush them with your hands.

Remove all the ghee from the pan into ghee container.

Heat just 1 tbsp ghee and in the same pan and fry the ginger(whole piece) till itbecomes crispy and keep aside to cool. Grind it to a fine powder and keep aside.

Keep 1 tbsp ghee in the pan and fry the chopped chashew on a low flame till golden brown.Shift to plate

And do the same for the rest dry fruits(almonds,muskmelon seeds) and coconut and keep all aside to cool.

Sugar Crystallization Process :

In a deep bottom pan add sugar along with 1 cup of water and stir on medium flame. The sugar will pass through 4 stages (Sugar > Syrup > Thick Syrup > Sugar ) We should be constantly stirring to avoid lumps. In the end it will again be crystal sugar.... if u have some lumps remove them and grind them. Remove to plate and let it cool.

Now take this sugar and with wheat flour evenly, then all the ingredient except ghee.Mix nicely.

Divide the mixture into small portions and add and the required amount of ghee to one portion and shape it into a nice ball.Your Laddus are ready ,shift them to dry container after 2 to 3 hrs.

Note:

If it difficult to fry the total wheat flour at a time then mix the ghee n flour first n divide it to 3 parts n individually u can fry each part separately in a pan ,which will make task easy.

You will finally get to make 10 laddus and these ladoos have a shelf life of one month so u can prepare more to keep it in stock .

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Rich Badam Halwa (Almond Dessert)

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This weekend we had invited some friends for dinner and I wanted to make something easy and special to celebrate with them. I bookmarked this recipe long back from Ayeesha and got a chance to prepare it today.Thank you Ayeesha for sharing this wonderful recipe.

This badam halwa is basically rich in texture with a mild sweetness. Grinded almonds are simmered in some creamy milk with a touch of cardamom flavor. Its got a divine taste and I am sure you will enjoy it.

Preparation Time: 10 time

Cooking Time: 13 min

Serves: 4

Ingredients:

• 1 cup badam (almonds)
• 1 cup evaporated milk
• 1 cup full fat milk
• 1/4 tsp cardamom powder
• 1 cup brown sugar
• 3 tbsp ghee (clarified butter)
• 4 to 5 finely chopped almonds for garnishing

(Click image for enlarged view)

Cooking Procedure

Soak almonds for 1 hour. Then make a fine smooth paste with some milk as required.

Take a large a microwave safe bowl, mix all the above ingredients except ghee with this badam paste, stir nicely. Microwave on high for 10 min. Stir every 3 minutes. After 10 min once it begins thick add the ghee and stir nicely. And microwave for 3 min stiring it every 1 min.

Then transfer it to a serving bowl, granish with chopped almonds and put it in refridegerator. Serve chilled. Your badam halwa is ready.

Note:

1. I did not remove the skin of the badam it is optional.
2. I used brown but if you are using normal then adjust to your taste buds, as normal sugar is sweeter.

I am sending this recipe to the event

MEC Festive Events hosted by Smitha and started by Srivalli

'Cooking for Kids' event by Sharmi , guest hosted at Veggieplatter

Along with this I am also sending Shahi Rabri to these 2 wonderful events

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Tags: Almonds, Dessert, Halwa, Sweet

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Celebrating Festival Moments With Malai Kulfi

Maa Durga . Source: Orissa Diary ( Click image for enlarged view )

Ya Devi Sarvabhuteshu,

Shakti Rupena Sansthita,

Namastasyai Namastasyai Namastsyai ,

Namo Namaha

Which means:

Prostrations unto Thee O Devi (Ma),

who resides in all beings as Shakti (Energy/Strength)

First of all I want to Wish You All A Very Happy Durga Puja...may Maa Durga bless you all with joy and prosperity.

Durga Puja symbolises the commemoration of good over evil and the divinity of god in a female form. Clay images of Goddess Durga are made and worshipped in gorgeously decorated pandals . On the day succeeding "Vijaya Dasami", the last day of Dussehra, the images are taken in a spectacular procession for immersion in the rivers. ( Read more on: Why do we celebrate Durga Puja ? )

Cuttack is the best place to witness the festival although almost all major cities of the state celebrate it with equal fervour. Cuttack is the the former capital and the commercial capital of the state of Orissa, India. Dusshera, the festival of goddess Durga, is very popular in Cuttack. Idols are worshipped in many streets and localities. In this city, Dussehra is famous for its Chandi Medhas, in which the idols are adorned with huge amounts of gold and silver.

Chandi Mandir Cuttack . Source: Sriradhakund . ( Click image for enlarged view)

The greater part of my childhood has been in Cuttack. The Durga Puja festivities is very prominent in Maa Katak Chandi Temple. Maa Cuttack Chandi is the presiding deity of Cuttack.In cuttack the goddess popularly called as Maa Katak Chandi, sits and rules on the heart of the ancient city. She is worshiped as Bhuvaneswari. Maa Chandi is worshipped in various incarnations of Durga during the puja. In Cuttack, people strongly believe Maa Katak Chandi as 'The Living Goddess '. ( read more about the appearance of Maa Chandi)

Prayer to Maa Durga

My early memories of this durga puja would be the drumming and chants from the pandal next to my house, to welcome her when the day would begin,I would be awakened by this wonderful atmosphere of festivity.

Even before the festivities the artisans would arrive at the pandals to create the diety. We school kids would watch the creative process taking shape day by day n fill us with wonder.

Artisan at work . Source: Picture By Nilanjan ( Article: Durga Puja on Washigtonbanglaradio.com)

Among the numerous pandal there were two very famous pandals near my house in cuttack at that time

Chandi Chowk Cuttack . Source: Orissa Diary ( Click image for enlarged view )

One of the famous medho near my house was the Chandi Chowk Medho, the complete background of the deity would be prepared with gold

Chowdhary Bazaar Cuttack . Source: Ayaskant ( Click image for enlarged view )

And the other one would be the Chowdhary Bazaar Medho where the whole decoration is with silver.

It would be heavily crowded with every lane filled with people to see the wonderful pandals. It would a five minute between each pandals and the nights are wonderfully flooded with lights.

Nightlife of Durga Puja in Cuttack

Some would walk it like me and my friends and some families would engage a rickshaw for the sightseeing. Within 2-3 mile there would be a about 30 pandals.Wow I can never forget those days.

Bisarjan of Maa Durga . Source: Flickr ( Click image for enlarged view )

The last three days asthami, navami and dasami the whole of cuttack would on the street.And on the last day bisarjan(immersion of deity) we would go to the mahanadi( huge river).

My mom would prepare some traditional stuff like bobattu(sweet channa dal stuffed roti), pulihara(tamarind rice),dahi wada(curd dumplings), besan ke laddu(chickpea flour sweet balls), kara posa(spicy fried snack), gulab jamun and so many other stuff for distribution to all neighbours, friends and relatives to celebrate this festival.

Street Food Cuttack . Source: Ayaskant on Picasaweb. ( Click image for enlarged view )

We kids would roam the streets eating some tasty street fare too.... we would also have spicy chaat like pani puri, or a combination of dahi wada, aloo dum and gugani (above image) topped with onions and some sev,aloo chaat, fresh crumbled paneer topped with rabri, kulfi... any many more

We would eat all the spicy stuff first and then search for the kulfi cart : )...We were was a real gang of friends !! On this auspicious occasion which brings back memorable moments, I want to share the most simple delicious indian street dessert "kulfi". The real authentic Kulfi is about three things milk,sugar and flavor. Along with my sweet memories I am sharing this indian street dessert.

Pista Malai Kulfi

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Ingredients

• 4 cups organic whole fat milk + 1/3 cup milk
• 1/2 cup sugar
• 1/4 cup pista
• 1/4 tsp crushed cardamom
• 1 bread slice
• 1 tbsp corn flour

Cooking Procedure

In a non stick pan boil the 4 cups milk, once it starts boiling reduce it to medium flame n stir occasionally until the milk reduces to 2 cups.

In the meantime finely chop the pista n keep aside. Take the bread slice n remove the sides n cut it into small pieces,soak it in the 1/3 cup milk, add the corn flour n blend it nicely to a smooth paste n keep aside.

When the milk which was kept for boiling has reduced to half, add the above bread mixture to it n stir for 2 min until it begins to thicken then add sugar,cardamom powder n chopped pista and stir it nicely for another 2 min.

Remove from flame n once it cools pour it into the kulfi moulds, if you do not have kulfi moulds you can popsicle moulds (like me) or just pour it into a freezer safe containers and cover it. Freeze it for 6 hrs.

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Before serving take the mould from freezer n keep it under running water for a min and slowly remove the kulfi. Serve with a little of pista flakes n enjoy.

I am sending post to a wonderful event " Beyond Five Days of Durga Puja " hosted at Preoccupied

Hearth n Soul

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Tags: Durga Puja, Cuttack, Dashara, Kulfi, Celebration, Street Food, Festival Moments

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Sweet Corn Delights

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Corn is everybodys favourite n mine too, I wanted to try something different instead of routine with corn, I found the corn fritter n a corn halwa recipe from Priya Mitharwals blog which was so tempting n could not resist myself.

Today I got a chance to try them n they came out so well n was very yummy. Thank you Priya for sharing these wonderfull dishes.

Corn Halwa

Ingredients

• 1.5 cup sweet corn (I used frozen)
• 1 cup milk
• 1/2 cup water
• 1/4 cup sugar
• 1/4 tsp cardamom powder
• 2 tbsp ghee (clarified butter)
• 1 tsp chopped pistachio for garnishing

Make a coarse paste of the corn with blender. Heat the ghee in a pan, add this corn paste n fry in a medium flame for ten min. Stir continously then add milk n water. Let the cook till all the liquid evaporates. Then add sugar n cardamom powder n stir it nicely for 5 min.

Garnish with pistachio n serve warm.

Corn Cottage Cheese Fritter

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Ingredients:

• 1 cup sweet corn ( I used frozen corn)
• 3/4 cup grated cottage cheese(paneer)
• 1/2 cup onion
• 1/2 cup chickpea flour(Basen)
• 1/4 cup milk
• 4 chopped green chillies
• 3 tbsp chopped cilantro
• 1 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp chat masala
• 1/4 tsp turmeric powder
• salt to taste
• oil for deep fry

Cooking Procedure

Cook the corn on microwave for 3 min ,then make it a coarse paste in a blender,add all the above ingredients to make a smoothe paste .Heat oil in a frying pan,take 1 tbsp batter make a fine ball out of it n press it lightly into a round shape then fry them till golden brown.

Serve hot with ketchup.

I am sending both these recipes to

BB7 - Iron Chef hosted by Nupur

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Tags: Sweet Corn, Cottage Cheese, Easy Recipe, Tasty Recipe. Indian Sweet, Indian Snack

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