KARTHIGAI PORI/PUFFED RICE SWEET.

During festivals we use puffed rice for neivedyam. Especially for KARTHIGAI this is a must.

• Ingredients:
• Puffed rice/Pori….3 to 3.5 cups
• Jaggery…..1 cup
• Ghee…..1 Tbs
• Cardomom powder

Method:

1. In a pan first add jaggery add very little water and allow it to melt.Filter the dirt.
2. Again keep the jaggery and boil it
3. 
4. The consistency should be single string.Another tip is that when u put in a plate of water it should not dilute.you roll it in your hand it will become a ball.
5. 
6. This is the right time to add puffed rice. Add it quickly and add the whole of it.Low the flame and mix it well.Now if you want add coconut bits add now.
7. 
8. Now add elaichi powder and1 TSP ghee.
9. You can have it as such or rub ghee in your palms and make as balls.
10. 
11. 

HEALTHY AND TASTY ENERGY BAR/ HEALTHY LADOO.

HAPPY DIWALI ALL.

Today is Diwali so thought of sharing a sweet as well as healthy recipe.

Today it’s also Children’s Day so this recipe is also kids friendly recipe .

We have been eating plain nuts for years as part if of our daily diet as it keeps us healthy.Now it’s time to innovate something from the bests of the nuts family.So here I have a snack bar/nuts and dates ladoo that is tasty and most importantly stays healthy since the dish is free from oil,sugar and jaggery

Ingredients

.Dates……1 cup

.cashews…..1 cup

.Almonds…1 cup

Groundnut…1 cup

Sesame….1/4 cup

Honey…1/2 cup

Salt…1/4 tsp

Honey…1/2 cup

Oats…..1/2 cup

Dessicated coconut…1/2 cup

Can add walnut,pistachio and pumpkin seeds.

.Soak dates in hot water for 2 hrs.It will get softened. Blendit into a smooth paste.

.Dry roast oats in a kadai and powder it.

Method

1.In a kadai or a thick bottomed vessel addcashews,almonds,groundnut

,sesame, dessicated coconut and roast it.In a few minutes it will turn golden aromatic and crisp.Remove from fire and keep aside.

2. In the same kadai add the dates paste and cook for 5 mts.When it gets thickened add the roasted nuts mixture to it.

3. Add honey,cardomom powder and salt mix well.

4. Add powdered oats to it combine well.Moisture gets absorbed and it holds shape

5.Transfer it to a tray,level it and refrigerate it for an hour.

It will set completely Now you can cut into pieces.If you would like to have it as a snack bar.

If you like to have it as a ladoo first shape into balls instead of levelling it in a tray and then refrigerate it.

BESAN FLOUR PEDA

Easy to make sweet. Very tasty too.

Ingredients

Milk……250ml.

Dessicated coconut…3/4cup

Besan flour ……1cup

Ghee……1/4cup

Sugar…..3/4 to 1cup

Cardomom powder…1/2tsp

Method

I didn’t have dessicated coconut so fried coconut scrapings in a tawa.

Dry roasted it.

In a mixer jar grind coconut and milk into a fine paste.

In a kadai add 1/4cup ghee and add sieved besan flour mix well and fry for 3to 4mts.The raw smell should go and nice aroma will come.

Then add sugar according to your taste.and cardomom powder.

Mix well but not syrup.

Then dessicated coconut and milk mixture to it

Mix well till it is creamy.

It will get thickened.

Cook in medium flame.

It will leaves the sides of the pan.

To test when we take a small portion and make balls it will be intact.If not ready after making balls it will crumble or it will break.

MANGO PANNACOTTA

An Italian desert.

Panna cotta is an Italian desert.Italian for cooked cream.Gelatin is used.So basically it’s a pudding that is made of diary thickened with gelatin.So the China grass or gelatin gives a smooth mouth feel and melt in the mouth.

Can serve PANNACOTTA with different fruits too. Today I am going to share mango pannacotta.

Two steps.

First preparing the mango portion.

Ingredients:

Mango cut into pieces…..1 cup

Agar agar……5 gms

Milk….1 cup

Sugar…..6 to 8 TBS (increase or decrease according to the sweetness of mango).

Soak agar agar in water 50 ml for 10 mts.

Now make mango puree with sugar and milk keep aside.

After 10 mts keep in stove and keep on stirring it till it gets dissolved completely.

Now add this mixture to the mango puree and mix well.

Pour the mango puree in a tilted glass.I have kept in a muffin tray.Now allow it to set in refrigerator for 3 to 4 hrs.

Can pour in straight glass too.

Now for the cream cooking.

Ingredients.

Milk……1 cup

Agar Agar…5 gms

Sugar…1/2 cup

Vanilla essence….1 TSP

Cream……1/2 to 1 cup

Soak agar agar for 10 mts.

In 1 cup of milk first dissolve sugar then add cream just steam it don’t boil it.

Mix it well add vanilla essence to it.

Now heat the agar agar when it dissolves well pour into the milk cream mixture mix.

Now take the tilted glasses with mango puree which is set and pour the milk mixture into it and allow it to set in refrigerator for few hours.

Serve with cut mangoes

CHOCALATE FUDGE

Another easy recipe especially for children.

Ingredients

Milkmaid…..1/2 tin

Chopped nuts….50 gms

Cocoa……1/4 cup

Butter……25 gms

Sugar…..6 TBS

Method.

Pour milkmaid into a thick bottomed pan.

Add butter and sugar into the pan.

Add cocoa and nuts

Stir on gentle heat till the mixture leaves the sides of the pan.

Pour evenly into a buttered dish.

Allow to cool and set.

Cut into squares.

SEMIYA KESARI/VERMICELLI KESARI

Vermicelli Kesari is very easy to make.Thought of making some sweet today and ended up with semiya Kesari.

Ingredients:

• Vermicelli………1 cup
• Sugar……3/4 to 1 cup
• Ghee.. …3 TBS
• Cashews….few
• Kismis….few
• Cardomom. .. 4 pods
• Yellow colour….. A pinch
• 

Method:

• In a kadai add 1 Tbs ghee and roast vermicelli and keep aside.
• 
• Now add 1 Tbs ghee add cashews and kismis and fry.
• In the pan add 1 1/2 to 2 cups of water to boil.(you can decrease or increase water accdg to the vermicelli I have used non roasted vermicelli).
• When the water boils add vermicelli to it
• 
• When it gets cooked add sugar to it and mix well.
• When it starts getting thick add cardomom powder, yellow colour powder and fried cashews and kismis.
• When it starts to leave the sides of the pan remove from fire
• If you want to have in pieces. Put it in a greased tray and cut when cool.

Remember to add vermicelli only after water boils.

Add sugar only when vermicelli is cooked.

My you tube link

MANGO SMOOTHY

In some parts of the world mango is called the king of fruits. Mango is low in calories but full of nutrients.It also contains small amounts of phosphorous, pantothenic acid,calcium, selenium and iron. Since it has Vit.C it aids immunity,iron absorption,growth and repair.Mango has over a dozen different types of polyphenols including mangiferin which is especially powerful. This actsas an antioxidants inside inside your body. Mango is a good source of folate several B.Vit. as well as But.A,C,K and E.all of which help boost immunity. It is excellent for digestive health.It has lutein, zeaxanthin and But. A which supports eye health.Ingredients:

• Mangoes peeled and chopped……1 cup
• Milk…….1 cup for blending
• Honey…2 TBS
• Milk 1 cup( optional )to add after blending to make it dilute.
• 

Method:

• Place mango,milk and honey in a blender.
• Blend until smooth.
• Serve it in a glass or bowl.
• Top it with your favourite toppings.
• Bananas,oranges too go with mangoes.
• Can add mango chunksor chia seeds too.
• 
• 

CARROT PAYASAM/CARROT KHEER

Another drink for this summer.This is a very healthy payasam. Carrot payasam is served on special occasions.INGREDIENTS:

• Carrot….450 gms
• Milk…….1 lit
• Sugar…..2 cups
• Cardomom powder,..5 gms
• Cashews.. 50 to 100 gms
• Ghee…..4 tbs

METHOD

• Grate carrot keep aside.
• In a pan add 3 tbs of ghee add grated carrot to it and fry till the raw smell goes.
• 
• Add half of the milk and cookies the carrots in it.
• 
• When cool put in a mixer and blend well.
• If you want to serve as a PAYASAM add sugar and cardomom toit.
• 

If you want to serve as a KHEER add little more of milk and allow it to boil for few minutes. Serve it chill.

PINEAPPLE KESARI

Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.

Ingredients

• Rawa…..1 cup
• Sugar…..1/2 to 1 cup
• Pineapple…. 1cup cut into small pieces.
• Cardomom….3 to 4 nos
• Cashews…….few
• Kismis……few
• Ghee……..2 to 3 Tbs
• Color few drops
• Pineapple essence 1/2 tsp it is optional.

Method

1. In a kadai add ghee. Fry cashews and kismis keep aside.
2. Now add Rawa and fry till aroma comes.
3. In the mean time boil 21/2 cups of water.
4. Add water to the Rawa.
5. Add pineapple pieces.
6. Mix well till it cooks.
7. Now add Color,elaichi powder and if u need add pineapple essence.
8. Add sugar and cook till it is cooked.
9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

• Kerala raw rice or chemba pachari……1/2 cup
• Milk…………1 litre
• Sugar……….3/4 cup
• Water………3/4 cup
• Ghee…….2tbs

Method:

1. Take 1/2 cup raw rice rinse it well and keep it aside.
2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.