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Sunday, October 19, 2014

Moti choor Ladoo/Special Laddu



Deepavali is incomplete without sweets.I dont eat much of sweets,since most indian sweets are too sweet to my tastebuds.But still its diwali which happens only once a year and you got only one festival to celebrate in big way.I have already started planning the menu and the dresses are bought,only crackers are left out to buy. The little one is eager to know when is diwali ,so she could wear her new dress.I tried this laddu last week which needs less amount of sugar than south indian ladoos.The sugar syrup consistency should be thinner like you make for jamuns.Make this for your loved ones and of course for yourself and have an extra laddu since its my birthday on this diwali. :) 


Ingredients
Recipe Source:Tarla dalal 

Besan flour-1+1/2 cup
Milk/water-3/4 cup
To make sugar syrup 
Sugar-1+1/4 cup
Water-1+1/2 cup
Rose water-2 tsps
Orange Food color-a pinch
Cardamon powder-1 tsp
Chopped and Roasted nuts-2 tbsps
Oil to fry

Method


1.Combine 1+1/2 cups of water and sugar in a vessel and bring to a boil.Add the rose water and the food color to the syrup.The syrup doesnt need to boil more than 6-7 minutes,the basic consistency is enough for making this laddu.Switch off the heat.


2.Mix the besan with 3/4 cup of water to make lump free smooth batter .Add cardamon powder and also the food color to the batter.Since i get very coarse kind of besan flour here, I have powdered it to medium fine texture. 


3.This is the laddu ladle i have used which has small holes then previous ladle used for south indian laddu.Heat a pan with oil until it turns medium hot,place the ladle over the oil and pour the batter over the ladle.Gently stir the batter to let the batter flow in all holes.Cook the bhoondi for 3/4th and remove them with jarini/holed ladle to strain the excess oil


4.Re-heat the sugar syrup to warm,add the bhoondi and gently stir and let it soak for twenty minutes.Make sure all the bhoondis are completely immersed well(Off the flame,while you soak the bhoondis in the syrup)


5.Drain the excess syrup by placing the soaked bhoondi in colander or strainer.Add the chopped nuts.Gently squeeze them and make it into fine laddu







Friday, October 10, 2014

Lemon Sevai



Lemon sevai is quick and easy dish to be made for dinner or breakfast.The light version and easily digestible.I made small portion of this along with sweet sevai.You can check basic method of idiyappam recipe here and another version of idiyappam here.


Ingredients
Idyapppam/Sevai -2 cups
Onion slices-1/4 cup
Cumin/Channa dal/Mustard seeds-1/2 tsp
Hing-a pinch
Coriander leaves-1/4 cup
Green chillies,slited-2 
Lemon juice-2 tsps
Turmeric powder-1/3 tsp
Salt to taste
Oil-1 tsp


Method


1.Chop the onion into slices and slit the green chillies.Set aside.Make ready of the cooked idyappam on other side.Heat a pan,add the oil,cumin ,green chillies and hing.Stir them for a minute.


2.Add the sliced onion along with coriander leaves.Saute it for a minute.Let the onions are not over fried into crispy.Add the lemon juice and stir quickly


3.Soon add the turmeric powder ,salt and 2 tbsps of water.Bring it to the boil and then add the cooked sevai or idiyappam.Donot add too much of water as sevai can turn soggy.


4.Saute the idyappam for two minutes on heat and Switch off the flame.

Lemon sevai is ready