Apple Appam - ஆப்பிள் அப்பம்

Apple appam (ஆப்பிள் அப்பம்) is a Sweet dish.

Good evening snack for kids.

Quantity of sugar is less compared to other type of Appams.

ஆப்பிள் அப்பம்

Ingredients Needed:-

1. Apple 

2. Maida or wheat flour 

3. Sugar 

4. Cinnamon powder

5. Milk 

6. Ghee (to make appams) 

7. Salt a pinch

8. Cooking soda a pinch 

Method:-

1.  Peel the skin and grate the Apples and measure it.
 

2. Add half portion of sugar and mix well and keep it aside for few minutes.
 

3. Now goes 2 measure of maida  or wheat flour, cinnamon powder cooking soda and salt mix well.

 

4. If it is very thick add little milk to make correct consistency.
 

 

5. Heat appam pan add ghee in it.

6. When ghee becomes hot pour the appam mix and cook. 

 

7. Flip the appams and cook the other side too.

8. Serve this appam hot or cold, either way enjoyable.

ஆப்பிள் அப்பம்

 

Note:-

1. To get fluffier Appam, after mixing milk keep aside for 20 mins.

2. Here I added raw sugar, it can be replaced with jaggery or palm sugar.

3. Cinnamon powder gives a good flavour to this appam.

4. Finely chopped Apple pieces can be added and it makes it crunchy and nice to bite into.

Karadayan Nonbu Adai ( Sweet )

This measure makes 12 to 15 small size adais.

Ingredients:1. Rice flour 1 cup
2. Jaggery ¾ cup for medium sweet,1 cup for strong sweet.
3. Cardamom 2 (Powder it)
4. Coconut grated or small pieces ¼ cup
5. Brown kidney beans boiled 4 table spoons.
6. Water 1 ¾ cups
7. Ghee 2 tsps
The measure of Rice flour is after frying.



Method:1.Fry rice flour till light brown color. (fry this measure in 2 portions)
2.Soak the jaggery in 1 ¾ cups water for 20 minutes.
3.Strain the jaggery water
4.Pour jaggery water in a kadai and bring it to a boil.
5.While boiling, add grated coconut and boiled kidney beans.
6.Slow down the fire and pour the flour and mix it briskly .
7.Cover it for 3 to 4 minutes. Switch off the stove.
8.Add cardamom powder,2 tsp ghee and mix the dough till soft.
9.If need more water, we can sprinkle water while kneading.
10.Take small amount and make a ball flatten it .
Follow the same procedure to make everything cover it with a wet cloth to avoid dryness.
11.Steam it till cooked. (Testing Procedure: There has to be a shine on the adai)



Tips / Cautions:If the portion of Jaggery is more, during steaming the shape will loosen.
It will break in the edges, if water content is less.
Rice flour should be nicely fried otherwise it will never get cooked.
Adding a pinch of salt will give u more sweet taste.
This is a healthy dish without much Oil.This is an ideal evening snack too.

Milk Balls

Milks Balls

I wanted to Make Milk Burfi the recipe that I learnt from my Sister.
In her house they this make very frequently.
I wanted to make this and distribute in temple for Prasad.
I did not plan my time well so I had to make Milk Balls instead of Milk Burfi.

For One litre Full cream Fresh milk  about 25 medium sized burfis can be made.
In my case I made into small sized balls and it came to about 60 in numbers.

Easy to make with very few ingredients but time consuming.

Ingredients Needed:-

1. Milk full cream Fresh Milk  -1 lit

2. Sugar 400 grams (don't compromise this measure otherwise it is difficult to get Burfi shape)

3.  Rava - 1 tsp 

4. Ghee - 1 tsp

Method:-

1.  Take a heavy bottom kadai (thick bottom vessel) put everything and mix well.

2.  Keep stirring all the time.

3.  Slowly the Milk quantity reduces and it turns thick.

 

4. When the mixture turns golden and the bubbles (white) are formed in the edge is the time switch to off the stove but keep stirring till it becomes even more thicker. (nearly 10 mins) 

5. Again switch on the stove and cook for further 7 to 8 minutes in medium flame, until it becomes very thick and leave the sides. Pour this on to a greased tray .

6. Cut into desired shape when it becomes warm.
At this stage I didn't have enough time, I kneaded it well while it was warm and made balls.

This sweet tastes well and with full of milk flavour, no need to add anything like Elaichi or saffron.

Aval Kesari - அவல் கேசரி

Aval Kesari - - அவல் கேசரி

Rava Kesari is the usual, tried and tired.
So this time is Aval Kesari.

Ingredients Needed:-

1. Aval (poha) - one cup

2. Orange Food Colour - pinch

3. Sugar - 3/4 cup to 1 cup

4. Water - 1-1/2 cups

5. Ghee - 3 tables spoons

Ingredients for Garnishing:-

1. Cashew nuts

2. Raisins

3. Cardamom powder

 

அவல் கேசரி

Method:-

1. Take One cup  Aval/ poha wipe with dry cloth. This is to remove the impurities, skins that may be there in it.

2.  Heat - 1tsp Ghee in a kadai and roast Aval till golden brown colour.

3. Now add boiling water to it..and cook till done.

4. Now goes food colour, Sugar and stir well and also add 2 tsp ghee to it.

5. When the ghee leave sides switch off.

6. Heat remaining Ghee to fry Cashew nuts and Raisins and pour this on top of the Kesari.

7. Sprinkle Cardamom powder and sliced Badam.

Beet Root Halwa - பீட் ருட் அல்வா

Halwa made with Root Vegetable.
 

Bright Coloured sweet to entice children. 
Beet root is high in Carbohydrates and Sugar.

It has the needed dietary fibre and its juice reduces blood pressure. 

Ingredients Needed:-

1. Beetroot. (here I used one small/medium size )

2. Milk to grind the beetroot. 

3. Sugar -  1/2 cup 

4. Ghee -  2 tsps

 

Ingredients for Garnishing:-

1.  Elaichi (Cardamom) Powder

2.  Grated Almonds

3.  Cashew Nuts - 6 nos. ( broken into pieces)

Method:-

1.  Wash and peel the skin of the Beetroot and cut into big pieces.

2.  Grind it in a Mixer, adding generous amount of Milk, to a paste.

3.  Heat 1 tsp of Ghee, fry Cashew pieces and pour the Beetroot Mixer and Stir well.

4.  Cook it till raw smell of the Beetroot goes. By this time the milk is completely blended with the beetroot.

5.  Now, Add 1/2 cup of sugar and stir well till it thickens and leave sides. (see pic above)

6.  At this stage add the remaining Ghee.

Garnish with Elaichi Powder and Almonds.

Beet Root Halwa - பீட் ருட் அல்வா

Beet Root Halwa - Rich in colour and Rich in taste is best enjoyed while its hot.

Badam Kheer - பாதாம் கீர்

Badam Kheer - பாதாம் கீர்

Traditional Indian Sweet dish.

Protein rich.

Badam Kheer - பாதாம் கீர்

Ingredients Needed:-
1. Badam 100 grms
2. Milk 1 lit + 1/2 cup
3. Water 1 to 2 cups
4. Sugar 1cup (according to taste)
5. Saffron
6. Pista, Charoli for garnishing.




Method:-
1. Boil 2 cups of water and soak the Badams in that water.
2. De-skin and grind it coarse paste adding milk and Saffron
3. Add 1 cup of water boil this grinded paste till raw smell goes.
4. Boil milk separately and pour the milk to the badam Mix.( 1 lit milk should become 3/4 lit)
5. After 10 mins of boil add sugar and cook in a slow flame for 15 mins.

:::.. Garnish with pistachios and Charoli Serve chill or warm and Toast a happy occasion. .:::

BADAM BURFI (ALMOND BURFI)

Badam Burfi (Almond Burfi) 

Badam is considered an elite ingredient in Indian cuisine. 

For any important occasion a dish with Badam is a must.

Let's go for a simple recipe that never fails and can give good result even for a first timer......

Ingredients Needed:-

1.  Badam - that is soaked in hot water and its skin peeled and cooled.

2.  Milk as much as needed to grind the Badam to paste.

3.  Sugar  - equal measure (for a cup of badam paste  - a cup of sugar)

4.  Ghee for one cup of paste 2 tablespoon 

5.  Food Colour (optional)

6.  Few strands of Saffron

Method :-

1.  Grind Badam into paste adding required Milk (paste should be of chutney consistency) thick paste.

2.  Measure the paste, add Sugar as indicated above.

3.  Mix these in a heavy bottom kadai adding Ghee, half in measure only, now.

4.  Cook till the mix melts and as bubbles form (as in pic), switch off the stove.

5.  Mix nicely for about 5 mins, till it is thick and creamy. At this stage add food colour and Saffron.

6.  Add 1/2 tablespoon of ghee and stir continuously.

7.  Mixture will leave the sides and will become very thick and now goes the remaining 1/2 tablespoon of ghee.

Switch off the stove and keep stirring for few more minutes.

8.  Pour this mixture in a greased plate, spread it nicely, evenly and flatten it.

9.  When it is still warm, with a greased knife, cut into desired shapes.

10. When it has cooled down take out the pieces store it in a airtight container.

Mouth melting Badam Burfi  is ready to Enjoy...with your near and dear......

7 CUP BURFI

7 Cup Burfi

7 portions of Ingredients make this Burfi.
Easy to make.



Burfi

Ingredients Needed:

1. Gram Flour (Besan - Kadalai Maavu) 1 cup.
2. Grated Coconut - 1/2 cup
3. Powdered Cashew - 1 cup 
4. Ghee - 1 cup 
5. Milk - 1 cup 
6. Sugar - 2 1/2 cups

Method:

1. Heat 1tsp ghee in a heavy base pan and roast gram flour for 4 minutes in slow flame.

2. Mix all the remaining ingredients.

3. Bring it to a boil and Cook in moderate fire.

4. When it leaves the sides, switch off and add cardamon powder.
5. Mix well and pour on a greased plate. 

6. When it is still warm cut into pieces.

Enjoy the Burfi !!

Note:
1. If you cook for more time the burfi will become powder.
2. If your cook for lesser time you wont reach burfi consistent.
For safer side, when it starts to leave to the sides, switch off the stove and briskly stir for 5 minutes.

DRY FRUITS HALWA

Dry fruit halwa is a traditional, rich and nutrient dense halwa with Cashew, Badam(almonds), Figs, Walnuts, Raisins, Macademia, Dates and Pistachios. Flavored with Elaichi (cardamom) and Saffron.

Strength of the ingredients

Raisin is rich in sugar content. It is also a good source of iron thus useful for anaemic people. 

Cashew nuts provide protein and fiber. It is also rich in mono-unsaturated fat that is helpful in preventing heart problems. Moreover, it  contains  potassium, B vitamins and traces of  magnesium, phosphorous, selenium and copper.

Almonds are good source of Iron, copper, phosphorus and vitamin B1 which help in the creation of new blood cells, hemoglobin and help in proper functioning of vital organs of the body. Walnuts are the only nuts that have omega-3 fatty acids in high amounts and Omega -3 fatty acids are helpful in lowering triglycerides.

Pistachios have a yummy taste and flavor and are prized for its addition in delicacies like pista ice-cream, halwa or burfis etc. Pistachios contain a wide variety of nutrients called carotenoids which is beneficial to eye health. They contain fiber, which helps people feel fuller for longer periods of time. 

Ingredients:-

1.  Mixed Dry fruits (as in picture ) chopped  2 1/2 cups

2.  Corn Flour 1 cup

3.  Sugar 2 1/2 cups

4.  Ghee 1 cup

5.  Water 5 cups total  ( mix 1 cup Corn Flour in 31/2 cups water, remaining water to make sugar syrup)

6.  Yellow Food Colour

7.  Lime /Lemon Juice 1/2 tsp

Flavoring:-

1. Elaichi / cardamom  Powder

2. Saffron 

Preparation Method:-

1.  Dissolve sugar in heavy bottom kadai with 1 1/2 cups water, make a syrup. When the sugar syrup start to boil add lime/lemon juice and boil the syrup for few mins. (no need for string consistency)

2.  Mix corn flour in water without any lumps and pour on sugar syrup.

Stirring continuously will make it thick and give a glossy look, at this point add 1 tablespoon of ghee, Yellow food colour, Chopped Dry fruits. Keep on stirring continuously adding ghee in frequent intervals.

3.  Now the mixture will become thick and start leaving the sides. (almost it takes 20 mins)

4. The mixture will turn with your ladle without sticking to the bottom, this is the stage to add elaichi powder, saffron and mix well (very brisk mixing needed)

5. Pour this mixture on a greased plate and allow to set for atleast 1 hour.

6. When it gets cool cut into desired shape and serve.

Rich ingredients and wholesome preparation make this sweet an all rounder - Balanced, Nutritious and an Enjoyable delicacy.

Chocolate Walnut Brownie

Shall we go for a Chocolate Walnut Brownie (eggless)?

Ingredients:-
1. Maida - 1 cup
2. Sugar - 50 gms
3. Butter - 50 grms
4. Condensed Milk - 1/2 cup
5. Baking Soda - 1 tsp
6. Baking Powder - 1 1/4 tsp
7. Chopped walnut and Almonds - 1/4cup (reserve some for decoration)
8. Cooking Chocolate (I used Hersheys semi sugar ) - 125 grms.
9. Water - 60 ml

For Baking:-
1. Oven Pre-heat - 180C for 10 mins.
2. Butter Paper
3. Baking Tray

Method :-
1. Sieve Maida, Baking Powder, Baking Soda twice and Keep aside.
2. Mix Condensed Milk and Water in a Bowl.
3. Double boil the Chocolate. (In a big vessel boil water and in that Boiling water Keep the Chocolate in a vessel to melt)
4. Beat Butter and Sugar till creamy.
5. Then add condensed Milk, Melted Chocolate and mix well.
6. Now goes Flour and Chopped Nuts, mix gently.
7. In a Baking tray put butter sheet and Pour this mixture, level it by gentle shaking.
8. Bake in preheated oven till 40 mins or till done.

And Do I need to tell you what you enjoy most............ .
...Warm Brownie with Vanilla Ice cream and/or Chocolate Sauce......

Notes:-
a. Garnish remaining Nuts when its half baked.
b. Completely cool and cut into squares.
c. White Choco Chips can be Sprinkled while baking to get double choco brownie.

Kaasi Halwa with Gulkand

Halwa - Traditional Sweet Dish.
Ash Gourd Halwa.
Flavoured with Gulkand.

Ingredients Needed:
1. White Pumpkin Grated (1 cup) {measure after squeezing out the water from pumpkin. To remove water, tie the grated Pumpkin in a towel and squeeze.}
2. Sugar - 3/4 Cup + 2 tblsp
3. Gulkand - 3 tsp to 4 tsp. [Rose Petals Jam - Rose Petals, Dry fruits and Sugar.] [link:- http://en.wikipedia.org/wiki/Gulkand]
4. Ghee - 5 tsp.
5. Water - 1/2 cup to make sugar syrup
6. Cashew nuts (For garnishing) Fry and keep it aside.
Method:
1. Melt 1 tsp of Ghee in a pan and add grated white Pumpkin pieces.
2. Cook in slow flame to remove excess water and to remove raw smell.
3. Make sugar syrup to 1string consistency.
4. Pour this syrup to the cooked white pumpkin and keep on stirring.
5. When it sticks to the bottom add 2 tsps of ghee.
6. Halwa will leave on the sides, now goes the Gulkand and cook for 2 minutes.
7. Garnish with Cashew nuts, and enrich the Halwa by adding the remaining ghee.
Ash Gourd Halwa, deliciously flavoured with Gulkand is ready to be enjoyed.
Note:-
If you dont get Gulkand, and add Sugar in the ratio of 1 : 1, for every cup of grated Ash Gourd and add few drops of Red Colouring.
This is my Submission for Monthly Mingle Hosted by Meeta

Kalkkandu vadai

Chettinad Diwali

Spicy Vadas are normal. How about a Sweet Vada?
Recipe from Chettinad.
Chettinad is famous for its Culture, Heritage, Mansions and of course its Cuisine.
Thanks to A, for this Recipe.

Ingredients Needed:
1. Urad Dal 1 cup
2. Sugar Candy 3/4 cup (Kalkandu) (Rock Sugar)
3. Grated Coconut 2 tablespoons (Optional)
4. Elaichi POwder
5. Pinch of Salt
6. Oil to deep fry
Method:
1. Soak Urad dal for 30 minutes, wash them and drain excess water.
2. Wipe soaked urad dal with a cloth and grind it along with the Sugar candy. (No Need to add water)
3. Now add grated Coconut, Elaichi Powder, Salt and Mix well.
4. Make small size vadas and deep fry in oil.
Note:
1. Vada should get immersed in Oil while frying.
2. While frying the vada will puff up.
3. Never use sugar for this vada.
4. If it is watery add 1 or 2 tsps of Maida.
5. This vada can be retained for 4 days.

This is my submission for Special Edition Jhiva hosted by Vee