N3

GULAB JAMUN (INDIAN DESSERT)

Rakshabandhan is round the corner. This is celebrated on the last day of Shravan which usually falls in August. This is celebrated to strengthen the brother sister bond.The sister prays for the well being of her brothers and ties rakhi on his wrist.The brother wows to protect his sister at all times.

I remember how we used to celebrate when we were kids. There used be so much enthusiasm as we always looked forward to yummy food, new clothes and the ceremonies. It makes me nostalgic every year as my brother and cousin brothers are all far away and we don’t get a chance to meet very often. Every year i continue to pray for their well being no matter where they are. We are connect by heart.

To celebrate this wonderful festival and my humble contribution for 208th #Foodiemonday # Bloghop theme #MeetheBandhan is this melt in the mouth Gulab Jamun. This week’s theme was suggested by Archana who blogs at https://themadscientistskitchen.com/ . She has some amazing collection of Goan recipes. You must check her blog.Her recipes are loved by her teenage children. You will get a lot of ideas to cook for your teenagers.

Recipe for Gulab Jamun:

Ingredients:

  • 1 Cup Khoya / Dried milk solids
  • 1/4 Cup Maida
  • 1/2 Tsp Baking Powder
  • Pinch of Cardamom Powder
  • 1.5 Tbsp Ghee / Clarified Butter
  • 1-2 Tbsp Warm Milk (use it as needed to knead a smooth dough)
  • Oil for frying

For Sugar Syrup:

  • 1.5 Cups White Sugar
  • 2 Cups of Water
  • 2 Tsp Lemon Juice
  • 1/4 Tsp Cardamom Powder

Almond slivers to Garnish

Method:

Take a wide bottom bowl . Add khoya, cardamom powder, baking powder and maida and mix well . Add ghee and mix well untill combined. Add warm milk little by little untill it comes together to form a soft smooth dough. Cover and allow it to rest for 20 mins. Take small portion of the dough and shape it into round balls using your palm. Ensure there are no cracks. Heat the oil.Ensure the oil is not too hot.Deep fry these balls on low flame till they are golden brown and ensure all sides are cooked.Remove them and transfer them to a plate once done.

Take a wide pan. Add sugar, water and cardamom powder and keep it on medium flame untill the sugar is fully dissolved.Once it starts to boil add the lemon juice and allow it to boil for another 5 mins. Once done switch off the flame and allow it to cool.

Once the sugar syrup is warm add the deep fried balls .Allow it to soak for 30 mins. Garnish with Almond slivers and serve.

Enjoy !!!

Wishing all my brothers a very Happy Rakshabandhan!!!!!!!!!!

https://preethicuisine.com/ratalyacha-god-halwa-sweet-potato-halwa/https://preethicuisine.com/quinoa-payasam-quinoa-pudding/

N3

KADALA PARIPPU PAYASAM

 

 

Onam is celebrated this year on Aug 25th. Two days later ie Aug 27th is a  memorable day in my life as I got married on this day few years ago.Onam Festival is celebrated all over Kerala. It usually falls during the Malayali month of Chingam (Aug – Sep) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam – the harvest festival in Kerala.

For our 157th #Foodiemonday # Bloghop theme #Onamrecipes my humble contribution id Kadala Parippu Payasam.

Recipe for Kadala Parippu Payasam:

Ingredients:

3/4 Cup Channa dal / Kadala Parippu

1/4 Cup Coarsely ground Brown rice

2 Cups Palm Jaggery

1/8th Tsp Dry ginger powder

1/2 Cup Coconut Milk (thick)

1  Cup Coconut Milk (Thin)

1 Tbsp Ghee

A generous pinch of  Cardamom powder / Elaichi powder

15 Cashews

Coconut Pcs (Optional)

Method:

Heat 1/2 tbsp ghee and roast the cashews.Once done keep it aside.Heat the balance ghee in a pressure cooker.Dry roast channa dal and broken rice until fragrant. Add required amount of water and pressure cook for 2 whistles.Switch off and keep it aside.

Heat a white bottom pan.Add jaggery and allow it to melt on low flame.Mash dal and rice mix with a laddle. Now add this syrup to the dal and rice mixture and mix well. Once done add coconut milk (thin)and allow it to simmer on low flame.Once it starts to boil add the thick coconut milk.Allow it to simmer for another 5-7 mins. Once the mixture starts to thicken add cardamom powder ,dry ginger powder and mix well.

Garnish with roasted cashews and coconut pieces and serve.

Notes:

Payasam will thicken after some time.You can add hot milk and adjust the consistency before serving.

Serve hot or cold as desired.

 

N3

CARROT PAYASAM / CARROT PUDDING

 

Hello!!!

Diwali is fast approaching.Hope you are all geared up to celebrate this festive spirit.Me and my family are all set to celebrate the festival of lights.We don’t burst fire crackers in my part of the world, yet we celebrate this festival with all fervor.We make lot of snacks and sweets at home and share it with friends and neighbors. But we do miss the celebrations with family and friends in our home country.We are pampered with new clothes and gifts from parents and in laws. This is the best time of the year.

Today i am sharing a very simple recipe of Carrot Payasam / Carrot pudding for 114th #Foodiemonday #Bloghop theme #Diwali that can be prepared in a very short time.

Ingredients:

1 Cup =250 ml

2 Carrots (medium sized)

6 Kaju Katli pieces

1.5 Tsp Ghee

1 Cup Milk (increase the qty of milk to adjust the consistency)

6 Almonds slivered

Method:

Blend the boiled carrots and kaju katli pcs to get ta fine paste. Heat a wide bottom pan. Add ghee.Now add the carrot paste and keep stirring until the raw smell is gone. Then add milk and keep stirring until the ghee starts to leave the side and the mixture starts to boil. Add sugar if you need to adjust the sweetness.Switch off the stove and allow it to cool. Garnish with slivered almonds and serve.

Enjoy this yummy and healthy Payasam this Diwali!!!!!!!!!!

Notes:

1.I had some kaju katli so i have used it in the payasam. You can add cashew or almond paste.

2.Adding sugar is optional as per your sweet tooth.

3.Increase the quantity of milk to adjust the consistency as per your requirement.

 

Wishing all my readers a very Happy Diwali!!!!!!!!!!! Play safe!!!!!!!!