Sunday, October 29, 2006

Vanilla Choco Burfi

Vanilla Choco Burfi

Are you looking to make a Sweet that shall surprise everyone at the Party?
Here goes A two layered burfi with Maida that shall bring you to the limelight.

Ingredients Needed:
1. Maida 1 cup
2. Milk Powder 2 table spoons
3. Sugar 1-1/2 cups
4. Water 1 cup
5. Ghee 1/2 cup + 2 Tsp
6. Cocoa Powder or Any Chocolate Drink Powder 2 tablespoons.
7. Vanilla Essence few drops

1. Fry Maida in ghee till you get its good aroma. ( On Slow fire)
2. Add Milk Powder to it and divide it to 2 portions.
3. In a thick bottomed vessel make Sugar syrup [Sugar 1/2 portion and water 1/2 cup till 2 string consistency.] and Switch off.
4. Mean time grease a plate and keep it aside.
5. In the Sugar syrup [No need to cook or heat further] mix One portion of Maida, add few drops of Essence and Mix briskly.
6. When it becomes a whole lump, add One Spoon of Ghee and pour this on a greased plate. Level it well.
7. In the same Vessel, add remaining Sugar and make Syrup of 2 string consistency.
8. Now, In Sugar Syrup add Cocoa powder, the second portion of Maida, add few drops of Essence and Mix thoroughly.
9. Now spread this lump on top of White layer.
10. Level it with a little amount of Ghee.
11. While it is still hot, Cut into pieces of any required shape.12. Decorate it with Badam slices.

}{Colourful burfi in just 45 minutes. }{
This is My Submisssion for VCCQ3 Festival Foods By VKN MYDHABA

Thursday, October 26, 2006

Cauliflower Rasam

Cauli Rasam

# Rasam with Cauliflower pieces and dal water.
# Slightly spicy and flavoured with lemon.
# Easy to make and best for parties.

These are What you need:
1. Cauliflower - One small floret
2. Cooked and Diluted dal water (Toor dal) 2 cups
3. Slit Green Chillies - 3
4. Lemon Juice - 2 tsps
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Ripe Tomato - 1/2 (Finely Cut)

These are What you need to Make coarse powder:
1. Pepper 1/2 tsp
2. Jeera 1 tsp
3. Few seeds of coriander
4. One Garlic pod.

These are What you need For Tempering:
1. Oil / Ghee 2 tsp
2. Mustard seeds
3. Small piece of cinnamon stick
4. 1 or 2 cloves.

These are What you need For Garnishing:
1. Coriander Leaves
2. Curry Leaves

1. In boiling water immerse Cauliflower for 5 minutes, Take out and chop finely.
2. In diluted Dal water add Salt, Turmeric powder, Hing, Green chillies, finely chopped Tomatoes andthe Hero of this recipe, chopped Cauliflower.
3. Mix Coarse powder and keep it aside.
4. Heat Oil or Ghee in a pan, Temper the mustard seeds, cinnamon and cloves.
5. Pour this mixture and cook in slow flame till boiling stage.
6. Squeeze Lemon juice after switching off.
-- Cauli Rasam is Ready --

][ Enjoy this with Rice or as a Clear Soup.

Tuesday, October 24, 2006

Diwali Legiyam

Diwali Legiyam (Diwali Medicine).

Diwali Celebrations are coming to a close. Hope everyone enjoyed the Diwali feasts and treats with family and friends. Too much of feasting may follow with fasting due to stomach upsets, for a few. Thats why in our Diwali tradition its good to include something that can prevent this.

Clockwise: Longpepper, Jeera, Dhania, Cardamom,
Black Pepper, Ajwain, Dry ginger in centre
There comes the Diwali legiyam, part of our tradition, that is good for digestion. For family and visitors when we serve the Diwali treats, a small lump of this Legiyam is also served so that they have this legiyam first and enjoy treats unthinking of any worries. [In tamil as we say, Virundhukku mun Marundhu or Medicine before Feast.] It has a strong spicy/sweet/sour taste.

My Diwali Sweets and Savouries:- Badam Halwa, Vanilla Chocoloate Burfi,
Maa Ladoo, Mixture, Mullu Murukku,
Ribbon Pakkoda and Diwali Legiyam in centre.

Here goes the Ingredients Needed:
1. Pepper 2 tsp
2. Jeera 2-1/2 tsp
3. Ajwain (Omam) 1/4 cup
4. Kandanthippili 10 sticks
5. Coriander Seeds 2-1/2tsp
6. Dry Ginger (Sukku) small piece
7. Ghee 3 tsp
8. Gingely Oil 4 tsp
9. Jaggery (For 1 portion of paste, 1 portion of gud)
10. Elaichi Powder
11. Honey.

1. Soak 1 to 6 items in warm water for 2 hours.
2. Grind into a smooth paste
3. Cook this paste, till good smell comes.
4. Pour little water on jaggery and cook till it melts.
5. Filter it, cook again for 5 minutes.
6. Add the paste on Jaggery and cook by pouring some oil and ghee.
7. When it leaves the sides, switch off.
8. Add honey and elaichi powder mix well.

Source: My Mother

Thursday, October 19, 2006

Singapore Lights Up Deepavali

Singapore lights up on important ocassions.

Be it Chinese New Year [China Town], National Day, Hari Raya Puasa (Id) [Geyland Serai and Kampong Glam], Mid Autumn Lantern festival[China Town], Christmas and New Year [Orchard Road].

Now Its time of that year again for Lighting Up the Deepa Raya ie., the twin festivals Deepavali and Hari Raya Puasa in Singapore.

True to the Spirit of Deepavali, Little India is livened up with Colourful Lights and Arches, Stalls, Music, teeming crowds and all that is associated with this Festival of Lights.

The Lighting up theme for last year was "Elephants." This year it shall be the "Peacocks"[See Pics.] Organised by the Hindu Endowments Board and lasts for about a month. Sep 21, 2006 to Oct 29, 2006. The total spend for this year is about S$ 400,000. This is an added visitor attraction to the Little India, for Locals and Tourists, as always and more.

The festivities on this day here is generally to Dress up and visiting temples, meeting friends, Restauranting etc. [Why??? See below.] The Local Television keeps you awake with the latest, popular Movies [Tamil, Hindi and English] that runs marathon through the nights.

The State celebrates with fireworks display on selected Occasions, that are a real treat to watch.

It may be alongside the Marina Bay or Singapore River. These fireworks display are well Orchestrated, Computer Controlled, Synchronised with Music etc etc. All High Tech Gadgetry.

However, Fire Crackers are not permitted for individual use. Kids have to make do with Sparklers and Party Poppers only.

You don't get the Fierce Fire display, Eye burning Smoke, Ear shattering Noises, as in back home. :-(

Its A Very Clean and Quiet Deepavali !!!

Happy Deepavali to You All !!! ====-* *

Sunday, October 15, 2006

::> Jangiri is a traditional Indian sweet made with Urad dal and maida.
::> Jangri is deep fried in oil/ghee and soaked in sugar syrup.::> Jangiri has a flavour of Saffron and Rose. Ingredients Needed:1. Urad dal 1 cup
2. Raw Rice 1 table spoons
3. Maida flour 2 tablespoons.
4. Food colour (Orange ) 3 pinch
5. Sugar 1-1/2 cups
6. Water 1/2 cup
7. Saffron 4 to 5 strings
8. Oil or Ghee for deep frying
9. Jangiri Rit (Thick, Square cloth with small hole in Center)
10. Rose essence or Rose Water little.

Jangiri Frying

Method:1. Wash and soak Rice and Urad dal for 20 minutes.
2. Grind it, in Wet grinder without adding water. (Just sprinkle water).Minimum for 30 mins.
3. Lastly add food colour and maida.
4. Take a bowl of water and put this mixture in water. (It will float.)
5. Heat Oil/Ghee in a flat pan in moderate heat.
6. Make sugar syrup, 1/2 string consistency, add food colour, Saffron and Rose essence and keep it aside.
7. Take Jangiri rit, put some grinded batter and make one big circle and in that circle make small continuous rings.
8. Deep fry in oil, without changing its colour and tansfer this jangiri to sugar syrup.
9. Make another Jangiri and when putting this batch in the sugar syrup, take out the earlier batch of Jangiri and keep aside.
10. Serve Hot or Cold.

# Hot or Cold, Morning or Night, Jangiri is Cool and enjoyable. #
Note: Enjoy it the same day, preferably. Does not last long for more than couple of days, even when refrigerated.

This is My Submission for JFI#7 hosted by Past Presenet and Me

Wednesday, October 11, 2006

Kollu Rasam

Kollu Rasam (Horse Gram Rasam)

/-> Spicy rasam made with Kollu.
/-> Good for cough and cold, body pains etc.
Good for people on diet.

Ingredients Needed:
1. Kollu 1/4 cup (soaked overnight and cooked)
2. Tamarind water 1 cup
3. Rasam Powder 1-1/2 tsp [Pl see here ]
4. Turmeric Powder 1/4 tsp
5. Curry leaves
6. Coriander leaves
7. Garlic one pod
8. Salt to taste
9. Mustard seeds
10. Cumin seeds
11. Ghee one tsp
12. Hing

1. Boil Tamarind water by adding Salt, Turmeric, Hing and Curry leaves.
2. When the raw smell of Tamarind goes add cooked Kollu a little.
3. Grind the remaining Kollu with one garlic pod.
4. Dilute this Kollu paste with cooked water or water pour on boiling Tamarind water.
5. Add Coriander leave, when the Rasam is about to boil.
6. Temper the Mustard, Cumin and pour over Rasam.

# Spicy Kollu Rasam is Ready. #

Sunday, October 01, 2006

Ghee Mysore Pak

() Traditional South Indian Sweet.() During Diwali in so many houses they prepare mysorepak.
Also, Krishna Sweets (Coimbatore) Mysore pak is very famous.
They make Mysore pak with full of Ghee and Melts in our mouth.
Am trying to get that texture and taste for so many years, without much success.

Here goes the Mysore Pak.

Ingredients Needed:1. Besan (Gram Flour ) 1 cup
2. Sugar 1-1/2 cups
3. Ghee 1-1/2 cups to 2 cups
4. Water 3/4 cup
5. Little sugar to sprinkle on top of Mysore Pak.

Besan Mixed with ghee

1.Heat Ghee and mix with Besan and Keep it Aside.
2. Take Sugar, add water (separately) and bring it to a boil with one string consistency.
3. When Sugar Syrup comes to a string consistency, pour this Besan mixture and gradually and mix well.
4. When the Mysore Pak gathers to the centre, it is time to pour onto a greased plate. (Ghee)
5. Sprinkle some Sugar on top.
6. When it is still warm, cut into required shapes.

Mysore Pak

() Delicious Mysore Pak is Ready. ()

This is my submission for JFI#6 (Ghee)
Hosted by Cooking Medley