Sunday, October 28, 2012

China grass biscuit pudding-Eggless


If u are planning to make eggless pudding for a party or any occasion,this pudding can be done quickly,the absolute old fashioned classic pudding with silky texture,amazing taste will melts in our tongue with the hint of biscuits here and there....Enjoy!


 Ingredients
China grass-10 grams
Milk-half litre
Custard powder-1 tbsp
Milk maid-3/4 cup
Marie Biscuit-10
Cashew nuts-50 gms
Powdered Sugar-100 gms
Vanilla essence-2 drops
Butter-2 tbsp
Ghee-2 tbsp

Method



1.Soak china grass in half cup of water for half an hour



2.Crush the biscuits and mix with powdered sugar


3.Heat a pan,add ghee,fry the cashews to slight brown,and add the crushed biscuits


4.Boil milk and cool it down..take a cup of milk mix with custard powder and set aside


5.Add the condensed milk ,custard milk and sugar to the milk and let it to boil in low flame


6.Mean while,Boil the soaked china grass,and allow it to melt completely


7.When china grass is hot,add it to milk and stir well
8.Add Vanilla essence


9.Set the bowls in a tray,sprinkle the biscuit mixture
10.Pour the milk till the rim of the glass


11.Leave them for 5-10 minutes,once a thin layer of pudding is set,sprinkle some more biscuits on top
12.Move the tray to fridge(not freezer) and it will be set in one to two hours
13.Serve chilled

Notes
1.Substitute milk and condensed milk / with skimmed milk if needed
2.For Serving or sharing ,use individual bowls and for party use a square or rectangle serving dish,
so,the biscuit base comes evenly to all 
3.Make sure,the agar agar is hot and well melted while u add it to the milk
4.I doubled the recipe here
5.Pudding will not melt if placed at normal room temperature
6.To un-mold,run knife on edges slightly on top


Tuesday, October 23, 2012

Sundal with podi thuval



Ingredients
Kabuli Channa ,cooked-1 cup
Mustard seeds-half tsp
Red chillies-2-3
Idli podi-2 tsps
Garam masala powder-1/4 tsp
Hing-a pinch
Curry leaves-one arc
salt-a pinch
Oil-1 tsp



Method

1.Heat a pan with oil,add the mustard seeds
2.While seeds splatters ,add broken red chillies ,idli powder,garam masala powder ,curry leaves and hing
3.Add the cooked channa dal and sprinkle salt and stir



Thursday, October 18, 2012

Oats Upma


Oats upma is very often made at home,since my family love all kind of upmas..when many says upma turns up into sticky  upma like kali ,mine turns out good and here is an easy method
Ingredients
Oats-1 cup
Roasted wheat rava-1/2 cup
Onion,sliced-1/2 cup
Hing-1/4 tsp
Green chill-3-4,slited
Oil-3 tbsps
Hot Water-1+half cup
Salt to taste
Currt leaves/Coriander-optional
Method
1.Roast the oats for 2-3 minutes,keep aside.
2.Add oil,saute onion,green chillies,sprinkle the hing
3.Add rava,roast for a minute,sprinkle the oats and salt as well
4.Add the hot water and stir without pause
5.Once cooked,serve hot with sugar/idli podi.

I usually add hot water only for rava measure
And make sure,oats is well roasted..

Sunday, October 14, 2012

EAT – Enjoy(ed) Arusuvai Thiruvizha


One of the biggest food festival conducted by rotary club of chennai,which served 100+ food from all over the country ,so as all the roads cars leads to besant nagar-elliots beach....the three day event was huge success with an amazzzing spread of most popular indian dishes...All the foodies were so excited all over(I must tell you, most of eat joints looked empty due to this event)It was good to see people having fun with food,all the families(of course,mine) gathered there all for a plate of something hot and delicious delicacies...

Nearly 100 iindian chefs/cooks were brought by rotary for this event and SRM caterers took in charge of delivering the food...the row of beautiful dome shaped tents,(clean) service while each row of stalls had common like- Parotta row served 4-5 different types of parottas,and same for kebabs,dosas,chats,rice, Bombay chats,main courses and sweets..there were many dishes which i/many haven't  imagined that i will get in chennai with authentic taste..thanks a million for rotary club for doing a big and best job..

I saw a father of 2 teenages feeding a spoon of hot and fresh trunelveli halwa to his wife first time (as said by his wife) and a elderly couple was in josh to try the putharekulu first time in chennai,One of the toughest andhra sweet to be made at home


the first counter served the mangalore dosa with a yummy spread (Kashmir chilly and garlic chutney)..the taste still lingers in my tongue...




No matter what,90% of the food was freshly made 


Kalaki omelet which is famous in madurai


Vada pav from mumbai



I have tried this MLA pesarattu,waited in queue for ten minutes,but completely worth it..





Padurpeni with badam milk - dalda free and super fresh ones...


       I never heard of this andhra sweet(made with rice,jaggery and cardamon.It was hard,chewy and quit addictive!

The cause of this event to contribute money for "Happy village" project in rotary club,which will adopt 100's of villages all over tamilnadu for rural development ...And with the pay of just 500 rupees per person,we have tasted most of the food all over India for 3 days..What could i ask for more as a foodie??...May be a better venue ( it took lot of time to reach)

Wednesday, October 10, 2012

Honey Cake



If you need a cake which is crumbly ,softy and with longer self life (more than a week),this is the recipe you need ttry..During my school days ,i indulged in manjam glazed honey cakes bought from nearbbakery..I have used light brown sugar in this.One important point is the indian version of brown sugar is more crystallized into big pieces.So u need to grind them into fine coarse of texture..I recommend a dash of Cinnamon or nutmeg powder works well in this recipe..So,Enjoy! 


Ingredients
250g clear honey , plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs , beaten
300g self-raising flour



Method
Preheat the oven for 140C. 
Cut the butter into pieces and drop into a medium pan with the honey and sugar.
 Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.



Thursday, October 04, 2012

Asoka Halwa/ அசோகா_அல்வா



One of the popular sweet in thanjavur district.. If you are visiting thanjavur,do visit "thiruvaiyaru sweet shop"  near old bus stand,or their branch in kumbakonam..the halwa is made by homemakers in thanjavur district for many occasions...I tried it couple of times,it couldnt reach the same taste from the shop..I tried it again this year with some maida added to give so and so of  halwa texture...And i think the amount of maida added varies with each shop/person.....No doubt ,i will make this again for this deepavali...

Here is the recipe for perfect south indian moong dal halwa...U need to fry pasiparuppu/moong dal for at least ten to fifteen minutes and it dont takes much time to stir as well.But it worths!


Ingredients
Moong dal/pasiparupu-half cup
Milk-1 cup
Sugar-1 cup
Wheat flour or Maida-2 tsps
Ghee/oil-1/2 to 1 cup
Kesari/orange color-a pinch
Cardomom powder-1/2 tsp
Fried Cashews and Raisins- a few


Method
  
1.Take a thick bottom pan and sauté the moong dal  for ten to fifteen minutes...
Keep sauté and change the heat to low and medium ,so, it get roasted evenly


2.Add the dal and  milk to the pressure cooker,and cook it for three whistles


3.When the dal has comes down to room temperature, grind it to fine smooth paste


4.Heat a thick bottom pan(I use varpana kadai/non-stick),Add the half cup of ghee to it ,fry the cashews and raisins for a minute



5.Mix the maida and color with 2 tsps of water ,add them to the dal..
Stir back and forth without taking the hand


6.Add the moong dal and the sugar(to avoid splashing on hands,use long ladle and use oven gloves)
it will take 15 to 20 minutes to reach the halwa consistency



7. If needed,add the remaining ghee ,the halwa will comes along to ladle and halwa oozes the excess ghee with glossy and silky texture

Notes
If the dal is not well smashed, the halwa will not leave the oil at end

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