26 November 2013

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Mix dal appe recipe - How to make appe with dals - Healthy breakfast Recipes

appe in a serving plate
Mix dal appe recipe with step by step photos - This mix dals appe is a protein packed tea time snack, prepared using extremely healthy ingredients like bengal gram dal, green gram dal, black gram dal and toor dal. This appe has an inviting aroma and it has an excellent texture and is crisp from outside and soft from inside. It takes the shape and size of the mould used.

Dishes prepared with lentils are staple food in India. lentils are the perfect legume which provides protein, carbohydrate, iron, magnesium, potassium and fibers. I always look forward to cook and serve nutritious snack that are easy to cook with easily available ingredients in the kitchen.

This is a hassle free dish which can be prepared very easily. Dal appe tastes great when served hot with chutney and is a breakfast or teatime snack. This can also be packed in the snack box for kids. The batter can be prepared well in advance and kept in the refrigerator to be used as and when required.

Sometimes both kids and adults refuse to eat daal, sambar and kadhi. They do not understand the nutritional value of lentils. Making such appe with lentils is such a healthy way to feed them nutritious food. It is something different than regular rice appe and this can be made more veggie version by adding carrots, corn and fresh grreen peas. Appe prepared with pumpkin is also a popular dish and it has a sweet taste.

I still remember when I was a kid, my mother was making lentil dosa, appe, usli and pancake in combination with vegetables to serve us delicious, healthy snacks. I have also used the same trick on my kids when they were small and they ate the snacks happily. Appe prepared with lentils served along with fresh coriander mint chutney and  tomato ketchup  was  one of their favorite snacks. During rainy days hot appe with a cup of tea is a sure winner.

Mix Dal Appe Recipe - Mix Lentils Appe Recipe
serve appe with chutney
Preparation time : 20 minutes + soaking time 4 hrs
Cooking time : 20 minutes
Total time : 4 hrs 40 mins
Recipe type : Snack
Cuisine :South Indian
Yield - Serves 2
Author :Vidya Chandrahas

Ingredients
  • 1/4  cup split bengal gram / chana dal
  • 1/4 cup split green gram/ moong dal
  • 1 tbsp split black gram / urad dal
  • 1 tbsp toor dal
  • 2 heaped tbsp yogurt
  • 1 ½ tsp cumin seeds / jeera, crushed
  • 1/4" ginger, grated
  • 10-12 curry leaves, chopped
  • 2  green chilli, chopped
  • 1 tsp chily powder
  • ½ cup chopped cilantro
  • Salt to taste
  • Oil as required
Method
  1. Mix the dals together and wash them thoroughly. Add 3 glasses of water and soak for 4 hours.
  2. Drain the water and transfer the small quantity of  dals to a mixer jar.
  3. Grind them to a coarse paste, without adding any water. Sprinkle some water if required. Grind them in  small batches. Transfer the paste to a large bowl.  
  4. Add  green chilli, curry leaves, ginger, jeera and chilli powder. Mix well and add chopped coriander leaves, yogurt and salt. Mix  till all the ingredients combine well. 
  5. If you are adding some other vegetables like corn, carrot, green peas, capsicum and cabbage you can add them at this stage. 
  6. Then heat the appe mould on a medium heat and pour little ghee or oil in it. Pour the batter in the mould using a table spoon. 
  7. Reduce the heat  to low and cover it with lid. After 2-3 minutes the outer part of the appe becomes slightly crisp. 
  8. Flip the appe and cook them on medium flame till they become golden colour from all sides. 
  9. Serve mix dal appe hot with choice of your chutney. It  goes well with fresh coriander mint leaves chutney and tomato ketchup.
Mix dal appe - step by step pitures

1.  Mix the dals together and wash them thoroughly. Add 3 glasses of water and soak for 4 hours.
soaked dals to make mix dal appe recipe
  2.  Drain the water and transfer the small quantity of  dals to a mixer jar.
drain the dal
3.  Grind them to a coarse paste, without adding any water. Sprinkle some water if required. Grind them in  small batches. Transfer the paste to a large bowl.  Add  green chilli, curry leaves, ginger, jeera and chilli powder. Mix well and add chopped coriander leaves, yogurt and salt.  
add other ingredients
4.  Mix  till all the ingredients combine well.
mix to combine
5.  Now heat appe mould on a medium heat and pour little ghee or oil in it. Pour the batter in the mould using a table spoon. 
grease the mould and pour the batter
6.  Reduce the heat  to low and cover it with lid. After 2-3 minutes the outer part of the appe becomes crisp. 
cook the appe
7.Flip the appe with a spoon and cook them till they become golden colour from all sides. 
flip and cook the appe
8.  Serve mix dal appe hot with choice of your chutney.
serve appe with chutney

20 November 2013

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Tikhat shankarpali recipe - Khara shankarpali recipe

shankarpali in a serving plate
Tikhat  shankarpali  recipe - Tikhat  shankarpali recipe - This is a spicy version of shankarpali prepared with wheat flour. This shankarpali is mildly flavored with cumin seeds powder, coriander powder, asafoetida, chilli powder and carom seeds. Though the method of preparation is similar to the sweet shankrpali, the ingredients used in this shankarpali is totally different. 

The taste of this shankarpali is slightly spicy which goes well with hot tea, coffee and soft drinks. I learnt this shankarpali from my mother. During diwali festival and in our summer vacation my mom was making both sweet and tikhat shankarpali in large quantities as we were demanding snacks regularly. It is an excellent snack to relish along with sweets like laddu and barfi. 

Usually shankarpali is made with sweet version but  this is an innovative and unique version of my mom's recipe liked by many of my friends. The quantity of ingredients I have used in this recipe is to adjust the taste bud of my family members. However you can adjust them to suit your loved ones taste. I am also making both versions of shankarpali every now and then to serve kids, friends and guests. 

Tikhat Shankarpali Recipe - Khara Shankarpali Recipe

prepared shankarpali
Prep time : 30 mins
Cook time : 45 mins
Total time : 1 hr 15 mins
Recipe type : Savoury Snacks
Cuisine : Maharashtrian
Yield : Serves 5-6
Author : Vidya Chandrahas

Ingredients
  • 2 cups wheat flour 
  • ½ tsp carom seeds / ajwain, powdered
  • ½ tsp asafoetida powder / hing powder
  • ½ tsp cumin powder / jeera powder
  • 1 tsp coriander powder
  • ¾ tsp chilli powder
  • Salt to taste
  • Oil for deep frying
Method
  1. Take the wheat flour in a large plate. Add ajwain, hing, jeera powder, coriander powder, chily powder and salt to it. Mix very well till all the ingredients combine well. 
  2. Then add water gradually and knead a firm and soft dough of rolling consistency. Keep covered for 20 to 30 minutes. After 20 minutes, knead this dough again and divide it into 6 equal portions. 
  3. Then, shape them into round balls to make thin roti out of it. Spread some flour on the chapati board. Take one dough ball and roll it out to a thin roti. 
  4. Cut it into diamond or square shape, using a cutter or sharp knife. Separate  and arrange them on a large plate. Repeat the same process to all other dough balls. 
  5. Now heat oil on a medium flame. Make a test by dropping a tiny ball of dough into the hot oil. It goes to  bottom and then floats on the surface. 
  6. Now the oil is hot enough for deep frying. Reduce the flame to low and slowly slip the shankarpalis into hot oil from one side.  
  7. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. Fry them till golden brown and crisp. 
  8. When it is done, remove from the oil,  drain  and place them on an absorbent paper. Store in an airtight container. 
  9. Tikhat shankarpali can be stored for  about 18-20 days. Serve with hot tea, coffee or soft drinks. 
prepared shankarpali

18 November 2013

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Badam kesar milk recipe - Almond saffron milk recipe

almond saffron Milk in serving glasses
Badam kesar milk recipe - Almond Saffron Milk, popularly known as Badam Kesar Doodh, is one of my most favorite drinks, which I love to make it on weekends or on special occasions. It is prepared with Almond, Milk, Saffron, Cardamom and Sugar.  The Cardamom and Saffron give a perfect balanced flavor and beautiful cream colour to the milk. 


Apart from its beauty and flavor, it also leaves the rich creamy taste in the mouth and comforts the throat with its texture.. At the same time, this milk is highly nutritious due to the numerous nutrients contained by both milk and almond. Note that saffron produces heat in the body. Therefore, expectant mothers should avoid excess intake of saffron. Very small quantity of  saffron can be taken as an ingredient in the sweets or milk. 

Badam Kesar Milk Recipe - Almond Saffron Milk Recipe
prepared almond saffron Milk
Prep time : 20 mins
Cook time : 10 mins
Total time : 30 mins
Recipe type : Drinks
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 30 almonds, soaked and peeled
  • 3 to 3.5 cups milk + ¼ cup to soak saffron
  • 10 cardamoms, peeled and powdered
  • 4 generous pinch of  saffron / keasr
  • 3 tbsp sugar or as needed
  • Chopped Pistachios
Method
  1. Soak the saffron in ¼ cup of warm milk for 15 minutes and keep it aside. Soak the almonds in cold water  for about one hour. Peel them and grind to a smooth paste using 2 cups of milk.
  2. Strain the paste using a soup strainer and again grind the rough almond paste to a smooth paste,  using little bit of milk or water. Put the almond paste in a heavy bottomed vessel and add remaining  milk. 
  3. Add sugar and mix well. Now  keep this vessel on a medium flame and bring it to boil. Cook for 5  minutes on a  medium flame, stirring continuously. 
  4. Again cook for 2-3 more minutes till raw smell of almonds disappears. Remove from the flame. Add saffron milk and cardamom powder.Allow it  to cool. 
  5. Once the almond saffron milk comes to room temperature, refrigerate it for 215-20 minutes. While serving, remove from the refrigerator and mix well with a spoon.
  6. Pour in the serving  glasses, garnish with pistachios and serve.  
prepared almond saffron Milk

11 November 2013

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Shankarpali recipe - How to make shankarpali - Diwali snacks recipe

Shankarpali in a serving plate
Shankarpali recipe - Shankarpali is one such snack that I prepare every year during Diwali Festival. This is a fabulous snack, prepared by using all purpose flour and semolina. Addition of semolina adds extra taste, texture and crunchiness to the Shankarpali. 

The dough is kneaded with sugar water to get slightly sweet taste that we like shankarpali this way. The small portion of dough is rolled out to thin roti, then cut into square shape and deep fried till golden brown and crispy. This Shankarpali is purposely puffed  just to make it burst in the mouth on biting, while eating. This is a mouth watering snack that served with hot  tea or coffee. 

Shankarpali Recipe - Diwali Snacks Recipe
shankarpalis in a serving plate
Prep time : 35 mins
Cook time : 30 mins
Total time : 1 hr 5 mins
Recipe type : Savoury Snacks
Cuisine : Indian
Yield : Serves 5
Author : Vidya Chandrahas

Ingredients
  • 1 cup all purpose flour /maida
  • 1/4 cup fine rava / semolina
  • 1 tbsp melted ghee or oil
  • 1/4 cup water 
  • 1 ½ tbsp sugar
  • Oil for deep frying
  • Salt to taste
Method
  1. Sieve the maida in a large plate. Add fine rava, melted ghee or oil and salt to it. 
  2. Dissolve 1 ½ tbsp of sugar in 1/4 cup of water. Add this sugar water to the flour. Mix till all the ingredients combine well. 
  3. Add required amount of water and knead a dough of rolling consistency. It should be like soft chapati dough. Keep covered for 30 minutes. 
  4. Divide the dough into 4-5 equal portions and shape them into round balls.  Take one dough ball and roll it into thin roti. Spread some flour on the chapati board, if required. 
  5. Once it is rolled out to thin roti, cut off the sides and give a  square shape as shown below. Now, cut it  into either square shape or diamond shape, using cutter or sharp knife.  Separate and place them on a plate. 
  6. Repeat the same process to  all other dough balls.
  7. Heat oil in a frying pan. Make a test by dropping a tiny ball of  dough into the hot oil. It goes to  bottom and then floats on the surface. 
  8. Now the oil is hot enough for deep frying. Now, slowly slip the shakarpalis into hot oil from one side.  Press the shankarpalis with the spoon to make it puff. 
  9. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. Fry them till golden brown and crisp.
  10. When it is done, remove from the oil, strain  and place them on an absorbent paper. Store in an airtight container. Serve with hot tea or coffee.  
Shankarpali - step by step pictures

1.  Sieve the maida in a large plate. Add fine rava, melted ghee or oil and salt to it. 

2.  Dissolve 1 ½ tbsp of sugar in 1/4 cup of water. Add this sugar water to the flour. Mix till all the ingredients combine well.  Add required amount of water and knead a dough of rolling consistency. It should be like soft chapati dough. Keep covered for 30 minutes. 

3.  Divide the dough into 4-5 equal portions and shape them into round balls. Take one dough ball and roll it into thin roti. Spread some flour on the chapati board, if required. 
knead the dough and rolled out
4.  Once it is rolled out to thin roti, cut off the sides and give a  square shape as shown below. 

5.  Now, cut it  into either square shape or diamond shape, using cutter or sharp knife.  

6.  Separate and place them on a plate. Repeat the same process to  all other dough balls.
cut the dough to shankarpali shape
7.  Heat oil in a frying pan. Make a test by dropping a tiny ball of  dough into the hot oil. It goes to  bottom and then floats on the surface. Now the oil is hot enough for deep frying. 

8.  Now, slowly slip the shakarpalis into hot oil from one side.  Press the shankarpalis with the spoon to make it puff. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. 

9.  Fry them till golden brown and crisp. When it is done, remove from the oil, strain  and place them on an absorbent paper. 
frying the shankarpalis
10.  Store the shankarpali in an airtight container. Serve with hot tea or coffee.  
shankarpalis in a serving plate

01 November 2013

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How to celebrate Deepavali festival - Diwali festival

How to celebrate Deepavali festival - Diwali festival - We are Wishing a Very Happy and Joyous Diwali to our sons, relatives, friends and readers. May God bless you and your family with Happiness, Peace and Prosperity. May your future shine as Bright as Diwali Lights, as Colourful as Rangoli Colours, and as Sweet as Diwali Sweets. Celebrate and Enjoy Diwali. Happy Diwali.

Deepavali or Diwali is a festival of lights. Deepavali means row of lights. During this festival the house is decorated with lights. Rangolis with colourful powder are drawn in front of the door and Lords in the puja room. This festival is celebrated for  five days. On all these five days homes are lit with diyas, candles, lanterns, and lights. People enjoying the sound and light of firecrackers by bursting them. 

Dhanteras is the first day of the diwali festival. On the night of dhanteras, rangoli with colourful rangoli powder is drawn in front of the god and steel pot with water is kept on rangoli. The pot is decorated with marigold flower, kumkum and turmeric powder. A fresh coconut is placed on the top of this pot. A ritual of puja with ghee arati is made to it. 

Narak Chaturdashi is the second day of the diwali festival. This day is celebrated by early morning, oil massage is made with coconut oil and bathing held with scrubbing fragrant ubtan powder, followed by a special puja and breakfast with sweets like chibud rasayana, sweet poha, variety of laddus, karanji and snacks like chakli, shankarpali, chiwda etc. 

Lakshmi Pujan is the third day of diwali festival. It is celebrated in the evening. On this day in the evening before 6 p.m. house and Gods are decorated with marigold flower, rangoli and is  lit with diyas, lanterns and lights. The puja is made between 6 p.m. to  8 p.m. Variety of sweets and snacks are offered as naivedya to God and they are distributed after puja. After the puja, people burst crackers, sparklers and enjoy the sound and light of fireworks. Special dinner with kheer, pulao, fried kurdai, vada, poori, delicious sabzis are prepared to serve the family members. 

Padwa or Balipratipada is the fourth day of diwali festival. This day is celebrated as padwa. A main day of diwali festival. In my region newly married daughters with their husbands are invited for special meals. They are served with gifts and ornaments. 

Bhaubeej is the fifth day of diwali festival. It celebrates the rituals by performing a puja or arati by sister for her brother, she draws a tika or tilak on his forehead, followed by serving a delicious special meal, then brother offered a lovely gift to his sister.

Diwali sweets and snacks recipes in this space


Kheer and Desserts

Kharjura (date) payasa
Rasmalai
Mix fruits seekarane
Chibud rasayana
Rava banana kesari ( sheera)
Pumpkin kheer
Kharbuja Rasayana
Phool Makhana Pudding
Rice, Chanadal, Coconut Milk Kheer
Moong Dal Kheer - Split Green Gram Kheer
Chana Dal Kheer
Paneer Kheer
Mango Rasayana - Mavina Seekarane
Rava Chanadal Kheer
Amrakhand
Badam Kheer - Almond Kheer
Fruit Salad Vanilla flavoured
Vermicelli (Sevai) Kheer
Phirni - Rice Flour Kheer
Sitaphal Rabdi
White Gourd Kheer

31 October 2013

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Khara sev recipe - Tikhat sev recipe - How to make khara sev

Khara sev in a serving plate
Khara sev  recipe - Since Diwali is approaching, the preparation of faral or snacks and sweets is going on in full swing. I prepared kharasev, which goes well with sweets. 

It is a simple and easy snack, that few ingredients like besan, rice flour, carom seeds pepper powder and oil for deep frying is needed. Different flavors and taste can be brought out by adding ingredients like carom seeds, cumin seeds, pepper powder, asafoetida, garlic paste, tomato puree and spinach puree. 

I have used carom seeds as a flavoring agent that I like this flavor most. Whenever I use besan for snacks, I add ajwain to it that ajwain is helpful in digestion. 

Khara sev is one of the most versatile snack that makes a great accompaniment with tea or coffee. It can be used for garnishing poha, upma, susla, and Chiwda. This deep fried snack is tasty,  mood triggers, addictive and make cravings for more.

Khara Sev Recipe - Tikhat Sev Recipe
serve khara sev
Prep time : 20 mins
Cook time : 30 mins
Total time : 50 mins
Recipe type : Savoury Snacks
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 1 cup split bengal gram flour / besan
  • 1/4cup rice flour 
  • 1 tsp carom seeds/ajwain, crushed
  • 2 tsp pepper powder
  • A pinch of asafoetida/  hing
  • Salt to taste
  • Oil  for frying
Method
  1. Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 
  2. Add water gradually to the flour and knead to make a firm and soft dough. It should be chapati dough consistency. Take care that the dough should neither be very soft nor too dry.
  3. Take the sev mould, arrange the plate with large hole, fill the dough and close it with lid.
  4. Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden brown. 
  5. Drain the oil. Remove and place on an absorbent paper. 
  6. When it comes to room temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. This Karasev can be stored for a fortnight.
Khara sev - step by step pictures

1.  Take the sev mould and  fix the large hole plate to it. Keep it aside.
mould arranged to make khara sev
2. Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 

3.  Add water gradually to the flour and knead to make a firm and soft dough. 

4.  Knead the stiff and soft dough and fill it till the 3/4 part of the sev mould and close it with its lid
dough kneaded to make khara sev
5.  Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden colour. 

6.  Drain the oil. Remove and place on an absorbent paper. 
deep fried khara sev
7.  When it comes to normal temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. 

8.  This kharasev can be stored for a fortnight.
serve khara sev

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Badam burfi recipe - Almond barfi recipe

almond barfi in a serving plate
Badam or almond burfi recipe - Deepavali festival and faral is incomplete without laddus and burfis. Among all burfis, cashew nut burfi and almond burfi are my favorites. This most in demand burfi is available in mithai (sweet) shops. But homemade sweets have emotional touch that served with much pride. In homemade sweets purity of ingredients and the cleanliness is guaranteed.

I have already posted badam laddu, that is prepared with almond khava mixture. The preparation of almond khava mixture for both laddu and burfi are almost similar. Smart idea is that, to prepare both laddu and barfi at a time, prepare more quantity of almond khava mixture, divide them into two equal portions, then use one portion to prepare laddu and another one for burfi, I did the same thing. 

The only difference between the preparation of laddu and burfi is that to achieve a smooth layered attractive burfi, the almond mixture has to be smooth. To prepare burfi, the mixture has to be rolled to a thick round disc, trimmed to square, then cut  burfi into squares. 

Badam  Burfi Recipe - Almond Barfi Recipe
preapred almond barfi
Prep time : 30 mins
Cook time : 45 mins
Total time : 1 hr 15 mins
Recipe type : Diwali Sweets
Cuisine : Indian
Yield : 15 Barfis
Author : Vidya Chandrahas

Ingredients
  • 2 cups almonds/badam, soaked, peeled
  • 3/4 cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered
For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4  cup water
Method
  1. I have used the almond khava mixture which is  prepared for badam laddu. So, I am not posting the same thing again.
  2. Once the mixture turns to lump, remove from heat.  Divide it into 2 eaqual portions.
  3. Take one portion and knead it to soft. ( Use another portion to prepare badam laddu)
  4. When the mixture is warm, roll it to a thick round disc on a chapati board. Trim the sides and give a square shape. 
  5. Then take a cutter or sharp knife and grease it with ghee. Using this knife, cut the rolled mixture into square shape.  (You can also cut it into diamond shape.)
  6. When it comes to room temperature, store in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
Badam  burfi - step by step pictures

1.  I have used the almond khava mixture,  which is  prepared for badam laddu
almond khava mixture to make badam  barfi
2.  Once the mixture turns to lump, remove from the heat. Knead it to soft and smooth.
mixture is knead to soft
3.  When the mixture is warm, roll it to a thick round disc on a chapati board. Trim the sides and give a square shape. 

4.  Then take a cutter or sharp knife and grease it with ghee. Using this knife, cut the rolled mixture into square shape as shown below
mixture rolled and cut into squares
5.  When it comes to room temperature, store in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
preapred almond barfi

30 October 2013

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Badam ladoo recipe - Almond laddu recipe

Badam or almond laddu in a serving plate
Badam or almond ladoo recipe - Besides traditional Puja and Rituals, Deepavali is meant for food, sweets, snacks, clothes, fun and happiness. Sweets are either bought from shop or homemade, they surely add glitter to the festive mood. 

For the time being, my kitchen is a small factory, churning out small quantities of various sweets and savouries (Faral). One of them is laddu. Laddus are rich in calories. So, gaining weight is quite possible, after eating it. No matter, we can compensate it later, by reducing to less calories intake to balance the calories. So, let us enjoy eating Deepavali Sweets. 

The laddu has significant role during Indian festival and  special occasions. They gain top priorities among all other sweets. This year I have prepared badam laddu using khava, flavored with cardamom powder. Badam laddu is my family's most favorite laddu. 

It is so flexible, can be modified according to the personal liking. The quantity of khava can be reduced. This creamy textured badam laddu is an eater friendly sweet, that melts in the mouth. 

Badam Ladoo Recipe - Almond Laddu Recipe
Badam or almond laddu in a serving plate
Prep time : 20 mins + Soaking Time
Cook time : 1 hr
Total time : 1 hr 20 mins
Recipe type : Diwali Sweets
Cuisine : Indian
Yield : 15 Laddus
Author : Vidya Chandrahas

Ingredients
  • 2 cups almonds/badam, soaked, peeled
  • 3/4  cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered
For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4 cup water
Method
  1. Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
  2. Heat a non-stick pan on medium flame. Add milk,  ghee and almond paste to it.
  3. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
  4. In the meantime, prepare three thread sugar syrup. Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  5. Keep the vessel on a medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 
  6. Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste.
  7. Once the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 
  8. When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. 
  9. At this stage, turning the very thick mixture with single spatula is difficult. Handle it with 2 spatulas, using both hands.
  10. Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. Once the laddus come to room  temperature, store  them in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
3 thread sugar syrup
  • Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  • Keep this vessel on  medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 
Badam or almond laddu - step by step pictures

1.  Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
grind the alomonds to a coarse paste
2.  Place a non-stick pan on medium flame. Add milk,  ghee and almond paste to it. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
milk, ghee  and almond paste boiled
3.  Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. Keep this vessel on  medium flame and bring it to boil. 

4.  When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast.3 thread sugar syrup
5.  Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste. 

6.  Once  the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 
add the khava and sugar syrup to the almond paste
7. When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. Handle it with 2 spatulas, using both hands, as shown below.
saute till paste thickens
8.  Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. 

9.  Badam laddu can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
make laddu with almond mixture

29 October 2013

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Maharashtrian karanji recipe - Karjikayi recipe

 karanji in a serving plate
Maharashtrian karanji recipe  - Diwali season is in the air. This is the right time to make sweets and savouries.  The most popular sweets and savouries are Karanji, Ladoo, Burfi, Halwa, Pedha, Chakli, Shankarpali, varieties of Sev, Chivda, roasted spicy Cashew Nuts, salted Pistachio and processed Dates. 

My preparation of Diwali sweets and savories as started with Karanji. Karanji is a delicious, deep fried snack, that is especially prepared for Diwali festival. Karanji is also known with different names in different parts of India. Gujiya in Hindi, Ghughra in Gujarati, Karjikayi in Telugu, Karachika in Tamil, Karagadabu and Karjikayi in Kannada, Nevri in Konkani. 

Dry coconut, poppy seeds, rava, powdered sugar and cardamom powder are essential ingredients in karanji filling. Today, I am posting Karanji, my first Diwali Sweet of this year. The Karanjis can be stored for about a month in an airtight container. 

The filling mixture can also be stored for about a month in an airtight container to prepare fresh karanji as and when needed. One can have varieties of Karanjis by changing fillings according to the likings, such as fresh coconut and jaggery, mava and dry fruits, chana dal and jaggery.

Karanji Recipe - Karjikayi Recipe 
store the karnjis
Prep time : 1 hr
Cook time : 45 mins
Total time : 1 hr 45 mins
Recipe type : Diwali Sweets
Cuisine : Indian
Yield : 20 Karanjis
Author : Vidya Chandrahas

Ingredients
  • 1 ½ cup all purpose flour/maida
  • 1 ½ cup fine semolina/ rava
  • Oil  for deep frying
  • Salt  to taste
For the filling
  • 2 cups grated dry coconut, roasted
  • ½ cup semolina / rava, fried
  • ¼ cup poppy seeds/ khuskhus , roasted
  • 1 cup sugar,  powdered
  •  5 cardamoms, powdered
ingredients to make karnajis 
Method
  1. Take the rava, maida and salt in a large plate. Add water gradually and knead a dough of rolling consistency. Keep it covered  for 30 minutes.
  2. Heat a frying pan, add poppy seeds. Roast till crisp. Remove and transfer to a large plate.
  3. In the same frying pan, add 2 tsp of  ghee. Once the ghee melts, add rava and saute till aromatic. Remove to a  plate.
  4. Now add grated dry coconut. Roast  till aromatic and crisp. Switch off  flame. Remove and transfer to the plate. Allow to cool. 
  5. Once the poppy seeds, rava and coconut  cool, add powdered sugar, mix well. While mixing slightly crush the mixture. Filling is ready to use.
  6. Roll the small round disc that is poori size. Put 1 ½  tbsp of above prepared stuffing in the middle of  it. 
  7. Fold the disc in the middle, lift the edges from one side and join them properly.
  8. Press the edges, just soak finger tips in milk and seal them firmly. Trim the edges with a cutter. Prepare all the karanjis and place them on a large plate.
  9. Heat oil in a frying pan. Once the oil is hot, slowly slip the karanjis from one side. Fry 2-3 karanjis at a time,  keep enough space in oil to flip the karanjis. 
  10. Fry the karanjis on a medium low flame till they become golden brown from both sides. Remove with a slotted spoon, transfer to an absorbent paper. Store the karanjis in an airtight container.
Karanji or Karjikay - step by step pictures

1.  Take the rava, maida and salt in a large plate. Add water gradually and knead a dough of rolling consistency. Keep it covered  for 30 minutes.
knead the dough to make karanji
2.  Heat a frying pan, add poppy seeds. Roast till crisp. Remove and transfer to a large plate.

3.  In the same frying pan, add 2 tsp of  ghee. Once the ghee melts, add rava and saute till aromatic. Remove to a  plate. Now add grated dry coconut. Roast till aromatic and crisp. Switch off  flame. Remove and transfer to the plate. Allow to cool. 

4.  Once the poppy seeds, rava and coconut  cool,  add powdered sugar, mix well. While mixing slightly crush the mixture. Filling is ready to use.
filling prepared to make karanji
5.  Roll the small round disc that is poori size. Put 1 ½  tbsp of above prepared stuffing in the middle of it.  

6.  Fold the disc in the middle, lift the edges from one side and join them properly. Press the edges, just soak finger tips in milk and seal them firmly. 
round disc rolled out and filling placed to make karanji
7.  Trim the edges with a cutter. Prepare all the karanjis and place them on a large plate.
dough disk folded to make karanji
8.  Heat oil in a frying pan. Once the oil is hot, slowly slip the karanjis from one side. Fry 2-3 karanjis at a time,  keep enough space in oil to flip the karanjis. 

9.  Fry the karanjis on a medium low flame till they become golden brown from both sides. Remove with a slotted spoon, transfer to an absorbent paper. 
deep frying the karanji
10.  Store the karanjis in an airtight container.
store the karnjis