Badam Halwa - Maha Shivaratri Special Recipe

Hi, Almost 6 months later I am here to share my cooking talent again, now week on week you can see many dishes to be done here ok, 

Today I start the newest year with a new sweet post Badam halwa a straight forward dessert/sweet. Badam Halwa is often a regal dessert healthy for Kings! Badam Halwa is often a rich and delicious Indian dessert geared up with badam and as well one of my personal favorite halwa. Badam or Almond halwa is among the desserts which may be cooked in a microwave in the jiffy.

Ingredients:

Ø  3.5 cups whole Badam (almond)

Ø  1.5 cup milk

Ø  5 teaspoon Ghee

Ø  3 cups sugar

Ø  1/2 teaspoon saffron strands (recommended)

Ø  2  drops of yellow food coloring (optional)

Ø  1/2 teaspoon cardamom powder

Preparation:

Ø  Put the badam in a deep bowl (kadai) and add enough hot water to them to cover. Leave them to soak for 3-4 hours. Once the badam have soaked, remove their skins.

Ø  Put the badam into a blender and add the milk to them. Blend the mixture to form a coarse paste (the same consistency as rawai).

Ø  Set up a heavy-bottomed pan on medium heat. When it is hot, add 3 teaspoons of ghee to it. When the ghee melts, add the badam-milk mixture to it. Stir well.

Ø  Now add the sugar to it and stir to mix well.

Ø  Add the saffron strands and mix well.

Ø  Cook the mixture on medium heat, stirring continuously to prevent it from burning. Easily can be happen, so be extra careful.

Ø  At one stage, as the liquid in the mixture begins to dry up, it will bubble and splash, so be very careful while stirring the mixture as droplets can burn you badly

Ø  Once the splattering stops (a sign that the Halwa is almost ready), add the remaining ghee and the food coloring and stir well.

Ø  Keep cooking the mixture until most of the moisture in it dries up.

Ø  You will know the Halwa is ready it will no longer sticks to the pan (kadai) at all.

Ø  Take the Halwa off the heat and spoon it onto a flat plate to cool.

Ø  Serve warm or at room temperature in bowls and Enjoy!

Kichidi Uttapam

This kind of snakes is made with extra kichidi, flours, onion and spices. It will be so tasty and easy, Very simple for evening snack for everyone.

Ingredients:

kichidi – 2 cups
onion – 3 chopped
salt – 1/2 teaspoons
curd – 2 teaspoons
oil – 1 teaspoons
green chilies - 2-3 chopped
rice flour – 4 teaspoons
ravai – 1 teaspoons
besan – 1 .5 teaspoons
cilantro – handful

Method:

Mix the kichidi with rice flour, besan, ravai, chillie-garlic sauce, salt, onions, curd, cilantro, oil and make a round as small uttapam. Don’t add water. Mix the above ingredients; it forms a smooth and slightly sticky mixture. If u wants you can wet your fingers with water and try.

Heat the tawa with oil all around it and place these patties and put some amount of oil on it. Let it cook for 3 mins and flip it over and add some oil and cook it for 2 mins. When u sees a nice golden brown color outside then the dish is ready.

Aromatic Flavorful Baby Potato Roast

Tomorrow is Friday so this recipe is an easy yet spicy and flavorful baby potato roast cooked with aromatic spices. This goes well with rice like sambar or rasam. I served this yummy potato roast with hot parippu rasam and rice - a wonderful combination. For aromatic masala:  split urad dal, channa dal, dry red chilies and black pepper. Fry this masala items without out oil until nice aroma comes and grind to a powder. Let’s start yummy potato roast.

 Ingredients:

• Baby potato - 12 to 15
• Mustard seeds - 1 teaspoons
• Curry leaves - 1 sprig
• Turmeric powder - 1/4 teaspoons
• Asafetida - a pinch
• Oil - 2 teaspoon
• Salt - to taste

Method:

a) Boil the potatoes and peel them and keep aside. (Do not over boiled)

b) Heat 1 teaspoon oil in a kadai and add mustard seeds. When it pops, add asafetida, turmeric powder, curry leaves and salt. Fry for 20 seconds.

c) Then add the potatoes and fry without masala for 2-3 minutes making sure it gets coated well in the oil.

d) Then add the powdered masala and mix well ensuring masala is well coated on all potatoes. 

e) Add remaining 1 teaspoon oil and roast in medium flame till potato gets a light golden color.

     And now serve them with Drumstick Sambar or Limon Rasam

South Indian Recipe – Muttai Thokku ( Egg Masala)

Today we are going to prepare Muttai Thokku (Egg Masala) which is easy and tasty dish, we can serve this dish for chapatti, dosa and rice.

Ingrediant:

• Egg : 3 boile
• Oil : 5 teaspoon
• Onion: 3 nicely chopped
• Tomato: 4 nicely chopped
• Garlic paste: 2 teaspoons 
•  Curry Leaves: few
• Coriander Leaves: few
• Ginger paste: 2 teaspoons
• Green Chilies: 2
• Chili powder: 4 teaspoons (for spiciness)
• Coriander powder: 2 teaspoons
• Turmeric powder: ½ teaspoons
• Salt: for taste

Method:

So first take a kadai put some oil wait till it’s get hot, when it is ready put onion which is nicely chopped, fry till its gets brown, after that add curry leaves, green chilies, garlic and ginger paste, fry it for 3 mins, after that add tomato to this mixture. After frying for 10 mins add salt and turmeric powder, now fry it for 2 mins, and then add chili powder, coriander powder and glass of water for cooking. Make the flame in medium mode and close the kadai for 15 mins.

Now open the kadai now you can see the water has been ¾% drained and the ingredient is well cooked and converted like Thokku.

This is the last stage take that 3 boiled egg cut into small pieces and add it. Now keep the flame in slim mode and close the kadai for 1 mins, after a mins switchover the flame and finally add coriander leaves now the dish is ready. Serve this dish with love and passion.

Daily Idly - Recipe for Spicy Idly

When we have over fermented or left over idly batter, normally we make Dosa, Oothappam etc. Instead, we can season the batter and do this spicy idly.
Serve with coconut chutney, paruppu chutney and tomato pachadi.
 

Ingredient:

• Idly batter – 1kg
• Oil - 2 teaspoons
• Onion – 3 pieces nicely chopped (optional) (rate is doubled today)
• Mustard - 1 teaspoon
• Bengal gram dhal - 5 teaspoon
• Urad dhal - 5 teaspoon
• Asafotida Powder - a pinch
• Cashew Nuts – few (optional for kids)
• Ground Nut - a handful
• Green chilies - 5 to 10 (nicely chopped)
• Fresh ginger - a small piece
• Garlic Pearls – 10 pieces (chopped)
• Curry Leaves – few
• Mustard leaves - few

Method:

Chop onion, ginger, garlic, green chilies, curry leaves and mustard leaves finely.

In a kadai take some oil and when it is got hot add curry leaves and mustard. When it pops up, add the dhals and nuts, asafotida powder and fry till the all items turn into light brown. Then add chopped ginger, garlic, chilies. Fry for few more seconds. Add this mixture to the batter. While adding these mixtures add mustard leaves without frying. Mix well and make idles.

This is my favorite Steel Glass Idly (Remembering my MOM).

Same method. Use steel glass instead of idly stands.

Glass Idly