Vegetable Stew

Stew

The Usual side dish for Idiappam is Kurma or Sambar.
My friend usually makes Stew to go with Idiappam. I learnt this from her and my version, include Beans, Peas and Carrot with Potatoes and Onions.
() Stew is Vegetables cooked in Coconut milk.
() Dish of Kerala / Tamilnadu.

Ingredients Needed:
1. Mixed vegetables (Potatoes, Carrots, Beans, Peas - each 3/4 cup, cut into cubes)
2. Coconut milk (Store bought - 1/4 Cup diluted in 1 1/2 cups of water.) - Round 1
2a. Coconut milk - (Store bought 1/4 Cup diluted in 1/4 Cup of water.) - Round 2
2b. Coconut Milk-(Store bought 1/4 cup) (thick)
3. Onion Sliced 2
4. Green chillies 4 (according to taste)
5. Ginger one small piece
6. Garlic Pods 2
7. Salt to taste
8. Oil 1 tsp
9. Curry Leaves
10. Pepper Powder 1/4 tsp

Method:
1. Peel, Wash and Cut the vegetables into cubes and Pressure cook .
2. Slice Onion and keep it aside.
3. Make a Paste with Green Chillies, Ginger and Garlic. [3G]
4. Heat Oil in a pan saute Curry leaves and Onions for 2 minutes (Onions should not be brown) along with
3G paste.
5. Coconut Milk - Round 1 - Pour the Coconut mil in the Pan and cook till Onions become soft.
6. Add Vegetables and Coconut Milk (Round 2) and Cook for 3 minute. Add Salt and before removing add coconut milk.(2b)
* Serve Hot with Idiappam. *
+> Easy on the Stomach for Kids, Elders. <+

Vegetable Stew

Vazhakkai Podimass

Vazhakkai Podimass

/- Podimass is a dry curry.
/- Goes well with Vatral Kulambu, Kara Kulambu, Milagu Kulambu etc.
/- Easy to make and tastes a little sour.

Items Needed:
1. Vazhakkai - 2 (Plantains or Raw Bananas)
2. Coconut 2 tsp
3. Ginger finely chopped 1/2 tsp
4. Green Chillies 2 finely chopped
5. Dry red chillies 2
6. Curry leaves 1 string
7. Hing
8. Salt to taste
9. Lemon juice 2 tsp (according to taste)
# Serves 2.

Seasonings:
1. Mustard seeds - 1/4 tsp
2. Urad dal - 1/2 tsp
3. Channa dal - 1/2 tsp
4. Oil - 2 tsp

Method:
1. Cut Vazhakkai into 2 pieces and boil .
2. Cool it , Remove skin and Grate it .
3. In the grated Vazhakkai add Salt and Lemon juice and keep it aside.
4. Heat oil in a Pan / Kadai and Season with Mustard Seeds, Urad Dal, Channa Dal, Green and Red chillies, Ginger and Hing.
5. When the dal colour changes to golden , add Vazhakkai and fry for 2 minutes.
6. Add grated coconut and fry for a minute.

<\> Salt and Sour Vazhakkai Podimass is ready to serve.

Tomato Kulambu (Thakkali Kulambu)

Thakkali Kulambu (Tomato Kulambu)

=> Quick and Easy Kulambu.
=> Suitable side dish for Idli, Rice, Pongal, Chappathi etc.
=> Tasty Kulambu without tamarind.
How to make this?

Needed items:
1. Red Onion - 2
2. Ripe Tomatoes - 3
3. Sambar Powder - 1 1/2 tsp
4. Salt to taste
5. Cooked Toor dal - 3/4 cup
6. Turmeric Powder - 1/4 tsp

Grinding Items:
1. Coriander seeds - 1 tsp
2. Green Chilli - 1
3. Grated Coconut - 3 tsp
Fry the Coriander seeds and green chilli and Grind it with coconut.

Seasoning Items:
1. Mustard seeds
2. Fenugreek seeds
3. Jeera (Cumin seeds)
4. Curry leaves
5. Dry Red Chillies - 1 or 2
6. Oil - 2 1/2 tablespoons

Method:
1. Heat oil in a Kadai and season with Mustard, Cumin, Fenugreek, Curry leaves, Dry Red Chillies and fry the sliced Onion till brown.
2. Add Sambar powder, Turmeric powder and fry for 3 minutes in medium flame.
3. Add cubed Tomato pieces and fry once without breaking tomatoes.
4. Stir in Cooked dal, Grinded paste and Cook for 5 minutes in medium flame
5. Garnish with coriander leaves and serve hot.

Tomato Kulambu can be prepared in a Jiffy. Right or not ???

Keerai Masial

Keerai Masial

* Keerai Masial is made with Mulai Keerai. (Thotta Koora in telugu, Amaranth in English)
* Keerai Masial goes well with Vatha Kulambu, More Kulambu.
* Less spicy side dish.

Ingredients needed:
1. Mulai Keerai 2 bunch
2. Salt to taste
3. Hing

Ingredients needed for Grinding:
1. Toordal - 2 tsp
2. Rice or Rice flour - 1 tsp
3. Grated Coconut - 3 table spoons.
4. Dry Red Chillies - 2 (according to taste)
5. Cumin seeds - 1/2 tsp
Soak everything for 30 minutes and grind into fine paste.

Ingredients for Seasoning:
1. Ghee - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Urad dal - 1 tsp.

Method:
1. After washing Chop the leaves with the Stem and cook by adding Salt and Hing. (no need to add water)
2. Add Grinded paste and cook till it thickens.
3. In ghee season with Mustard and Urad dal.
~ Two Cups of Vegetables everyday is recommended. If one of them is Spinach, even better. ~

Note:
1. Adding pinch of Sugar keeps Color unchanged.
2. While seasoning adding 1or 2 Dry Curd Chillies will give different flavor.

Baby Potato fry with Peanut Butter

Baby Potato - Peanut Butter Fry

I had bought Baby Potatoes with the Idea of making Dum Aloo. Due to change of plan, I needed a fry Curry for Rasam Rice, I decided to make Baby Potato Curry but with some difference. I added Peanut Butter for Marinating.
Here goes what I did to get this Baby Potato in Peanut Butter Fry.

Ingredients Needed:
1. Baby Potatoes (boiled and skin removed) 1/2 kg
2. Salt to taste
3. Oil 1 tsp

For Making Paste:
1.Besan (gram Flour ) 2 tsp
2. Rice Flour 2 tsp
3. Salt
4. Turmeric Powder
5. Garam Masala Powder 1/2 tsp
6. Peanut Butter 2 tsp
7. Water 4 tsp to 6 tsp
8. Red Chilli Powder 1 tsp (according to taste)
Mix everything with water and nicely coat these Masala paste in potatoes and keep aside for 30 minutes.

Method:
1.Heat Oil add mustard and Cumin seeds.
2. Add marinated Potatoes and fry in a medium flame till crisp.
!~! Serve Hot with Rasam Rice, Sambar Rice. !~!

Note:
1. Prick with toothpick potatoes before marinating to enhance the masala taste.
2. Use Non-Stick utensil for best results.

Suyyam

Suyyam

This is my submission for organised by Sailu.

* Traditional Sweet dish made with Cooked Channa dal and Jaggery.
* Deep fried item.
* Flavored with Coconut and Elaichi.

Ingredients Needed:For Batter
1. Basmathi Rice 1/4 cup
2. Urad Dal less than 1/4 cup
3. Salt to taste.
4. Oil for frying

For Poornam (Filling):
1. Channa dal - 1/2 cup
2. Jaggery - 1/2 cup
3. Grated Coconut - 1/4 cup
4. Elaichi powder - 1/4 tsp 5. Ghee - 2 tsp.The above measure makes about 20+ Suyyams.

Method:1. Boil Channa dal, drain water and cool it.
2. Grind it along with Coconut and Jaggery.
3. Fry well adding ghee and cool it.
4. Make a Small ball out of this Poornam.
5. Dip in Rice flour mix (like bajji) and fry in hot oil.

# Serve Hot or Cold. #

Black Eye Beans with Brinjal

Black Eye Beans with Brinjal

This is presented for the hosted by Sailu.

][ A Curry suitable for Rice, Chappathi, Paratha .
][ Serves 3 to 4 persons
][ Cooking Time 20 minutes.

Ingredients Needed:
1. Black Eye Bean (Thatta Payar in Tamil, Chowli in Hindi) - 1/2 cup
2. Brinjal - 3 small size. (Cut into cubes)
3. Onion - 1 Chopped finely.
4. Tomatoes - 2 (finely chopped)
5. Ginger - 1/2 tsp (finely chopped)
6. Garlic - 1/2 tsp (finely chopped)
7. Curds - 1/4 cup (Other option - Lemon juice)
8. Coconut paste - 2 table spoons.
9. Salt - to taste
10. Pav-bhaji Masala - 1/2 tsp
11. Slit Green Chillies - 2
12. Red Chilli Powder 1/4 tsp
13. Coriander Powder 1 tsp

Seasonings:
1. Oil or butter - 2 table spoon
2. Mustard and Cumin Seeds each 1/4 tsp
3. Curry leaves and coriander leaves for garnishing.

Method:
1. Soak bean for 3 hours and Pressure cook and keep it aside.
1a. Fry Brinjal in a non-stick tawa adding 1 tablespoon of Oil and keep it aside.
2. In a pan, heat Oil and season with Mustard and Cumin seeds.
3. Add chopped Ginger and Garlic and saute for a minute.
4. Now goes chopped Onions until they are brown.
5. Mix Coriander powder and saute for a minute and add chopped Tomatoes.
6. Cook well till Tomatoes become a pulp.
7. Now goes Red Chilli powder, Salt, boiled Beans, fried Brinjal, Curds and cook till nice aroma comes.
8. Add Coconut paste, Pav Bhaji masala and Cook to a boil.
][ Garnish with Coriander and Curry leaves and Serve Hot. ][

Note on Black Eyed Beans:-
This is Rich in Soluble Fiber. New consumers can experience flatulence. To avoid this, All lentils must be slightly fried before soaking.

More RasamMore Rasam

Last week we all had cold and cough, we wanted to have curds, but it was very cold.
I remembered the dish that my mother used. That is More Rasam.
I share this with you all.

Needed Ingredients
1. Curds 1 cup
2. Water 3 cups
3. Turmeric Powder 1/2 tsp
4. Hing little
5. Salt to taste
6. Rice flour 1 tsp
7. Omam (Ajwain ) 11/2 tsp
8. Grated ginger 1/4 tsp

For Seasoning:
1. Mustard seeds 1/4 tsp
2. Dry Red Chillies 2 (broken into pieces)
3. Curry leaves.

Method:
1. Dry Roast Omam till it pops open and keep it aside.
2. Dilute the curd and churn nicely.
3. Now in that add Rice flour, Salt, Hing , Grated ginger and Turmeric powder.
4. Heat Oil in a Pan or Kadai Season with Mustard, Red Chillies and Curry leaves and pour over the diluted Curd mix and cook till foamy (before Boiling stage).

[[] Serve Hot with Cooked Rice.[]]

* * * Giving a break to food blogs for a couple of weeks. Shall be back in July. Till then, enjoy Life and Take Care. * * *

Masala Idli

Masala Idli

=> Easy to make.
=> Colorful - kids and adults will love this.
=> Made with grated Carrot and seasoned with Indian spices.

Ingredients Needed:
1. Idli batter
2. Curry leaves and coriander leaves handful chopped finely.
3. Grated Carrot, Boiled peas.
4. Grated Ginger 1 tsp
5. Finely chopped green chilli 1
6. Oil or Ghee 1 tsp
7. Mustard, Urad dal, Channa dal for seasoning.
8. Hing

Method:
1. In Idli batter, mix 3/4 of grated Carrot, Peas, Curry leaves, Coriander leaves, Chopped ginger.
2. Heat oil and season with Mustard, Urad dal, Channa dal and Hing, pour the seasoning over Idli batter and mix gently.
3. In a greased Idli plate, sprinkle remaining grated Carrot on each pit and on top of it pour Idli batter .
4. Steam till the Idli is cooked.

~ Idli with a difference is Ready. ~
~ Serve Hot with Idli podi or Coconut Chutney. ~

Strawberry Cheese Paratha

Hello People, This is my Second post for the JFI June - Strawberry hosted by Bakingfairy.

Strawberry and Cheese in Desi Paratha.

Sweet Paratha that can be a Dessert.
What Cheese to use?? I chose Philadelphia Cream cheese.
Do You wish to try this out, then here goes How I did this.

Ingredients needed:
1. Wheat flour - 1 cup
2. Pinch of Salt
3. Sugar - 3 tablespoons
4. Strawberry pieces
5. Cinnamon Powder - 3 pinches
6. Milk to knead the dough
7. Butter for frying.

Strawberry Cheese Paratha

For Stuffing:
1. Cream Cheese
2. Sugar powder (according to taste)
Grate the Cream Cheese and Mix Sugar Powder and keep it aside.

Method:
1. Blend Strawberries, Sugar in a blender (Puree) and keep it aside.
2. Put Wheat flour, Cinnamon powder, Salt and Grinded puree mix well and knead a dough using milk if necessary.
3. Make small size Chappathi and stuff with Cheese mixture and seal it properly. Dust with wheat flour and roll into thicker Chappathis.
4. Fry on a Tawa both sides applying butter.

// Serve Hot with a topping of cream. //

Strawbwrry Cheese Paratha

Strawberry Cream Sandwich

Strawberry Cream Sandwich

Hello People,

Am participating in JFI for Second time.

As you may know, Jihva for Ingredients (JFI) is hosted every month keeping an item as the Main ingredient.
JFi for May 2006 was on Mangoes,hosted by Mahanandi.
I presented two recipes then:-
1. Mango Thokku
2. Mango Bits Pickle in Oil
JFi for June is: Strawberry hosted by Bakingfairy.

This time again I present two recipes with Strawberry:-
1. Strawberry Cream Sandwich and
2. Strawberry Cheese Paratha. (Next Post)

(/) Sweet tasting Sandwich - 1

Preparation time only 5 minutes, believe me please.

Ingredients Needed:
1. Bread Slices. (Side crust removed)
2. Strawberry pieces (Finely Cut)
3. Whipping cream
4. Butter (optional)

Method:
1. Apply butter on Bread pieces and keep it aside.
2. Spreadout strawberry pieces and Top it with whipping cream and
3. Spread another layer of strawberry pieces and Cream and cover with another Bread Slice.
4. Chill in a fridge, Cut diagonally and Serve.

(\) Kids will love this. (\)

Spinach With Chickpeas

Spinach with Chick Peas

Spinach with Paneer, Dal, Potatoes are quite usual.
I decided to make Spinach + Chick peas.
It turned out well for me. May be, lucky for once. : - )
Here is the procedure:-

Ingredients Needed:
1. Spinach Leaves 2 cups
2. Boiled Chickpeas 1/4 cup
3. Green Chilli 2 (according to taste)
4. Salt to taste
5. Cumin seeds 1/4 tsp
6. Shallots (small Onions) 12 nos chopped finely.
7. Coriander Powder 3/4 tsp.
8. Butter or Oil 3 tsp.

Method:
1. Cook Spinach leaves with Green chillies and Cumin seeds, adding little water and keep it aside.
2. Heat oil or Butter in a Kadai, add Chopped Shallots and fry well. When the colour changes add
Coriander powder and mix well. (till nice aroma comes)
3. Grind the cooked Spinach leaves adding some salt and pour this mixture over the fried Onions.
4. Now goes cooked Chick peas and 1/4 cup of water and cook this in a medium flame for 4 minutes.
5. Garnish with Chopped Ginger pieces and Grated Cheese.
# Serve Hot with Rice / Poori / Chappathis. #

How was it ??

Vazhaikkai Podi (Raw Banana Powder)

Vazhaikkai Podi
A Podi variety with Raw Banana (Plantain).
Spicy.

Ingredients Needed:
1. Raw Banana 1
2. Salt to taste
3. Channa Dal - 2 1/2 table spoons
4. Coriander Seeds - 1 1/2 tsp
5. Urad Dal - 1 tsp
6. Pepper Corns - 6
7. Tamarind - Small Gooseberry Size.
8. Salt to taste
9. Dry Red Chillies 7 to 8 (according to taste)
10. Oil 2 tsp
11. Mustard seeds a nd Curry leaves.
12. Hing

Vazhaikkai Podi

Method:
1. Heat 1 tsp of Oil in a kadai, Fry Channa dal, Urad dal, Coriander seeds, Pepper, Red Chilli & Tamarind,
till brown and keep it aside.
2. Peel the skin and Cut the Raw Banana into small, thin pieces. Fry these pieces in the same Oil till it shrinks,
in medium flame and keep aside to allow it to cool.
3. Add Salt and Hing to the Dal mixture and pound. Then add the Raw Banana pieces.
4. Heat another spoon of Oil and season with Mustard and Curry leaves, Fry the pounded Raw Banana Powder for 2 minutes.

[] Serve this Podi with Hot Rice and have it along with melted Ghee. []

Note: This Podi can stand good for weeks.

Red Pumpkin Masala Poori

Red Pumpkin Masala Poori

# Poori with Grated Pumpkin.

Ingredients Needed:
1. Pumpkin Piece (grated) - 1/4 cup
2. Chilli Powder - 1/2 tsp
3. Salt to taste
4. Sugar - 1/4 tsp
5. Ajwain (Omam) - 1 tsp
6. Chopped Coriander and Mint leaves
7. Turmeric Powder - 1/4 tsp
8. Oil for Kneading - 2 tsp and for frying.
9. Wheat flour 1 cup
10. Water to knead

Method:
1. Mix Grated Pumpkin, Mint and Coriander leaves, Salt, Sugar, Chilli powder, Ajwain , Turmeric Powder, Oil and wheat flour.
2.Knead into thick dough sprinkling some water. (here water will consume less)
3. Keep aside for 15 minutes and Roll into small size Pooris
4. Fry in Hot Oil.

# Serve Hot with Raita and Pickles. #

Red Pumpkin Masala Poori

Carrot BabyCorn Rice

Carrot Baby Corn Rice

Colorful and Tasty Rice Variety.
Nutritious too with Carrots and Baby Corns.

Ingredients needed:
1. Basmati Rice - 1 Cup
2. Carrot grated - 4 Medium size.
3. Baby corns cut into fingers - 6
4. Green chillies 2 to 3 ( slit)
5. Salt to taste
6. Cloves - 3
7. Cinnamon stick 1 small piece.

To Season:
1. Ghee or Oil - 2 tsp
2. Mustard Seeds
3. Cumin Seeds
4. Curry Leaves.

To Garnish:
1. Curry leaves and coriander leaves
2. Fried Cashew nut pieces.

Method:
1. In a Kadai heat 1/2 tsp of Ghee add Cloves and Cinnamon stick and washed Basmati Rice and fry for few minutes or till the water evaporates.
2. Add 2 cups of Water and Salt (just enough for Rice) to the Rice and pressure cook.
3. Cool the Rice, each grain should be separate.
4. In a Kadai add remaining Ghee and season with Mustard, Cumin, Curry leaves and Green chillies.
5. Now add Baby corns and fry for 2 minutes and add Grated Carrot and fry in a medium flame till water evaporates from the Carrot and add Salt.
6. Mix Rice with fried Carrot mixture, Garnish with Coriander and Cashew serve Hot.

<*> A Rice that is Nice. Yes or No ? <*>

Carrot-Babycorn rice

Onion Adai

Onion Adai

# Adai contains all types of dals and rice.
# Protein rich dish that can be had with Butter, Ghee Sugar mix, Sambar or with Avial.

Ingredients needed:
1. Idli rice - 1 cup
2. Raw rice - 1 cup
3. Toor dal - 3/4 cup
4. Channa dal - 3/4 cup
5. Urad dal - 1/2 cup
6. Dried Red Chillies - 7 to 8 (according to taste)
7. Onion 4 ( 3 to be chopped finely)
8. Salt to taste
9. Curry leaves and Coriander Leaves
10 Oil for shallow frying

Method:
1. Wash 2 to 3 times and soak Rice and Dal together with Dried Red Chillies for 4 hours.
2. Grind coarsely along with Salt.
3. Take one Onion and Grind it along with dal.
4. Check for Salt and mix Curry and Coriander leaves.
5. Add chopped Onion and check for thickness. If it is too thick add little water to dilute it.
6. Heat Dosa pan, wipe it with little oil and pour one big ladle full of batter and spread in circular motion, make small hole in the middle of Adai and take one tsp of oil spread on the outer side and also on the middle.
7. Cook in medium flame till done and cook the other side applying little more oil.
! Serve hot. !

Notes:
1. Never grind finely.
2. To get crispier Adai, soak Dal and Rice separately.
3. Grind Rice first then dal and mix them thoroughly.
4. Adding crushed Cumin seeds or Fennel seeds will give more flavor to Adai.
5. Omitting Rice, using Sooji (Rava ) will give crisp texture.

Avial

Avial

# A traditional dish of Kerala / Tamilnadu.
# Vegetables cooked in a coconut gravy.

Items needed:
1. Vegetables (White Pumpkin, Yellow Pumpkin, Raw Banana, Carrot, Peas, Potato, Beans, Drumstick - All in equal quantity except Drumstick) all cut into 2 inch pieces length wise.
2. Coconut for 3 cups of mixed veg - 1/2 cup
3. Green Chillies - according to taste
4. Salt to taste
5. Tamarind Water 3 table spoons (Optional)
6. Curd - 1/4 cup
7. Rice flour - 2 tsp
8. Hing

Grinding
Grind Grated Coconut, Green Chillies and Rice flour adding little water into a nice paste
.
Seasoning:
1. Coconut oil 2 tsp
2. Curry leaves one string.


Method:
1. Boil all vegetables adding Tamarind water, little water, Salt and Hing.
2. Add Ground paste and Cook till it boils.
3. Now goes Curd and Cook for 2 min in medium flame and switch off.
4. Season with Coconut Oil and Curry leaves.
* Mouth Watering Avail is Ready. *
! Goes will with Hot Sambar Rice, Puliyotharai, Variety Rice, Adai , Pongal . !

Note:-
1. Soaked rice can be used instead of rice flour.
2. Always use Semi Ripe Green Chillies to get good flavor and taste.

Carrot Pearl (sago) Payasam

Carrot Pearl (Sago) Payasam

My son asked for some sweet dish with Vegetables.
So I decided to make Payasam with Carrot and added Sago to make it interesting.
Sago also from tapiocca
Here is how I went about making this Payasam.

Ingredients needed:
1. Carrot medium size 4
2. Milk 1/2 lit (I used full cream milk)
3. Sago 3 to 4 tablespoons.
4. Sugar to taste
5. Ghee 1/2 tsp
6. Water 1/2 cup

Garnishing:
1. Elaichi Powder.
2. Saffron
3. Cashew and Badam
4. Cloves 2


Method:
1. Pressure cook Carrots. Cool it and grind into paste.
2. Boil milk and keep aside.
3. Heat 1/2 tsp of Ghee in kadai and fry Sago till it pops open.
4. Boil the fried Sago with Water and Drain water completely and keep it aside.
5. Take a heavy bottom vessel put Carrot paste and water.
6. Boil this mixture for 5 minutes in medium flame, Add Milk and Cook for 10 minutes.
7. Add Sugar, stirring continuously and cook for another 5 minutes.
8. While boiling the Carrot puree, add Cloves.
9. Garnish later with Elaichi powder, Saffron, fine pieces of Cashews and Badams.

Note:
1.You can make this with low fat milk .
2. This one is fat free. (whatever ghee we are using we are taking out).
=> How was the CP Payasam? <=

Wheat Halwa

Wheat Halwa

[] Very famous Sweet of India.
[] Extract of Wheat and Milk.
[] Irresistible Taste - If it comes out well.
[] Can keep peoples mouth shut - If it does not come well. :-)

Ingredients needed:
1. One cup Samba Wheat or Samba Wheat Rawa. (soak in water for 3 to 4 hours)
2. Saffron strands and Orange food colour.
3. Sugar (for one cup Wheat, Thick Milk 2 to 21/2 cups)
4. Ghee (for one cup milk 1/2 cup ghee)
5. Elaichi Powder
6. Cashew nuts broken
7. Hot Boiling water ( for one cup milk 2 1/2 cups)
8. Lemon juice 1 tsp for one cup of milk.

Method:
1. Grind the wheat and take extract. Grind again for 3 to 4 times.
2. Strain well with muslin cloth or using a fine sieve and keep it aside for 4 hours.
3. Discard the water from the top and measure the thick white extract (Wheat milk) and add lemon juice and keep it aside.
4. Dissolve Sugar in water and make one string consistency. (for sugar syrup just enough water to cover sugar)
5. Mean time boil water in a separate vessel.
6. Add Wheat milk to the Sugar syrup and stir finely. It will harden, then add 1/2 cup of boiling water
and stir again. Follow the same process till finishing the water. (now the mixture looks glossy and fully cooked). Now goes the food colour and saffron.
7. Gradually add Ghee and Stir well. (Cooking time about 15 to 20 min).
8. Wheat milk, ghee, sugar syrup will all gather and will lump together and ghee will ooze out. Now goes the Elaichi powder and Cashew nut pieces.
9. Set in a plate.

[\] Cool and Cut into desired shape. Serve with Hot and Spicy Bajjis. [/]

Note:-
1. Why lemon juice in a Sweet? To avoid forming of Sugar crystals in the Sweet.
2. If you use Granulated sugar the measure should be 2 Cups. If you use Fine Sugar, the measure you use must be 2 1/2 Cups.
3. While making Sugar Syrup, add a teaspoon of milk to remove dust.

Wheat Halwa

Hello All !
Hope all of you are doing well.

My Foodblog has just completed 4 months and about 90+ posts.

Earned lots of friends.

Thanks to you all of you.

Wish you all Happy and Healthy days ahead.

Cheers !

On this occasion, My next post is wheat Halwa.