Khas Kash Badam ni Khir / Almond Kheer

Preparation time 5 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Ghee 1 ts

Poppy Seeds 2 tbsp

Milk 1 cup

Condensed Milk 2 tbsp

Almond Paste 1 tbsp

Almond Chips ¼ cup

Cardamom Powder ¼ ts

Almond Chips and Holy Basil Leaves for garnishing

 

Method:

Heat Ghee in a pan on low flame.

 

Add Poppy Seeds and roast well.

 

Add Milk and boil while stirring occasionally.

 

Add Condensed Milk, Almond Paste, Almost Chips and Cardamom Powder and continue boiling on low-medium flame while stirring occasionally to prevent boil over until it becomes little thick.

 

Remove it in a serving bowl.

 

Garnish with few Almond Chips and 1 or 2 Holy Basil Leaves.

 

Serve Hot and Fresh.

 

Enjoy Healthy and Energising Almond Kheer.

Modak Payasam

Preparation time 20 minutes

Cooking time 15 minutes

For 4 Persons

Ingredients:

Milk 3 cup

Sugar 4 tbsp

Fresh Coconut shredded ½ cup

Jaggery 2 tbsp

Cardamom Powder ¼ ts

Rice Flour ½ cup

Ghee 1 tbsp

 

Mixed Nuts for garnishing

 

Method:

Take Milk in a clay pot. Add Sugar and pinch of Cardamom Powder. Put the pot on high flame to boil Milk. Keep it a side to use later.

 

Take shredded Fresh Coconut, Jaggery and pinch of Cardamom Powder in a non-stick pan and sauté it on low flame. When sautéed, leave it to cool down.

 

Then, prepare number of balls of prepared Coconut mixture.

 

Take ½ cup of water in a pan and put it on medium flame. Add Ghee in it. When Ghee is melted and water is hot, remove the pan from flame.

 

Take Rice Flour in a bowl. Add prepared hot water with Ghee gradually as needed to knead semi stiff dough. Knead it very well.

 

Set prepared Rice Flour dough in small modak moulds. Stuff them with prepared Fresh Coconut balls. Prepare all small modak.

 

Put the pot of Milk again on medium flame. When Milk starts to boil, add all prepared Modak in boiling Milk. Boil it until Modak are cooked well. Stir occasionally to prevent Milk boiling over.

 

Leave it to cool down to normal temperature.

 

Add Mixed Nuts.

 

Celebrate Birthday

Of

Our Venerable Lord Ganapatti Bappa

with his

Favourite Modak

prepared in

Kerala Style…Modak Payasam…

Ammini Kozhukattai

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

Ingredients:

Rice Flour ½ cup

Ghee 1 tbsp

Oil 2 ts

Mustard Seeds ½ ts

Cumin Seeds 1 ts

Skinned-Split Black Gram 1 ts

Curry Leaves 4-5

Dry Red Chilli 2

Green Chilli finely chopped 1

Fresh Coconut Powder 1 tbsp

Fresh Coriander Leaves 1 tbsp

Fried Cashew Nuts 1 tbsp

Salt to taste

 

Method:

Take ½ cup of water in a pan and put on high flame to boil. When it starts to boil, add Ghee in it. When Ghee is melted completely and water is boiled well, remove the pan from flame.

 

Take Rice Flour in a bowl. Add Salt and ½ ts of Cumin Seeds. Mix well. Knead semi stiff dough adding boiled water with Ghee gradually as needed. Knead it repeatedly very well.

 

Prepare number of small balls of prepared dough.

 

Steam all prepared balls in a steamer.

 

Heat Oil in a pan. Add Mustard Seeds, ½ ts of Cumin Seeds, Skinned and Split Black Gram, Curry Leaves, Dry Red Chilli and finely chopped Green Chilli. When spluttered, add prepared Rice Balls, Fresh Coconut Powder, Salt, Fresh Coriander Leaves and Fried Cashew Nuts. Mix well taking care of not crushing Rice Balls.

 

On Holy Occasion of

 

Ganesh Chaturthi

 

Offer to Our Adorable God…Ganapatti Bappa…

Mohanthal

Preparation time 10 minutes

Cooking time 20 minutes

For 10 servings

 

Ingredients:

Gram Flour coarse 1 cup

Ghee 1 cup

Sugar ¾ cup

Milk ¾ cup

Saffron threads 4-5 soak in water

Cardamom Powder ½ ts

Almond chips and Pistachio chips for garnishing

 

Method:

Take ¼ cup Milk in a pan. Add 1tbsp of Ghee. Lukewarm it.

 

Take coarse Gram Flour in a mixing bowl. Add lukewarm Milk-Ghee mixture. Mix very well. Press prepared mixture all around to make its surface hard. Leave it for 1 hour.

 

Crack the mixture not leaving any lump and sieve it thick.

 

Take remaining Ghee in another pan. Melt it on low flame. Add thick sieved mixture and roast it on low flame to pinkish.

 

Add ½ cup Milk and continue cooking while stirring occasionally until Ghee starts to separate around.

 

Leave it a side.

 

Take Sugar in another pan. Add water to cover Sugar in the pan. Put it on low-medium flame, stir it occasionally. Cook it to 2-3 string syrup.

 

Add prepared roasted Gram Flour mixture. Mix well.

 

Add soaked Saffron and Cardamom Powder. Mix well.

 

Take prepared stuff in a flat surfaced steel plate. Spread it well and press making the surface of stuff of the same level and hard.

 

Sprinkle Almond chips and Pistachio chips to garnish.

 

Leave it to cool off.

 

Make cut of size and shape of your choice.

 

Remove pieces and store to serve when you wish.

 

Can be stored at room temperature in an airtight container for 15 to 20 days.

 

MOHANTHAL is a more than traditional Indian Sweet. Even it is referred in the stories of the era of The Lord Krishna, i.e. 5000 years ago.

 

MOHANTHAL is also described and believed to be one of the most favourite sweet of The Lord Krishna.

 

MOHANTHAL is used as one of the offerings to The Lord Krishna.

 

The Lord Krishna is our eternal Friend, Philosopher and Guide through out our lives for thousands of years. So, MOHANTHAL does not need any other reason to be made in our own kitchen by ourselves.

 

So, My All Dear Friends…Just Enter in Kitchen…Now…Go on to prepare MOHANTHAL…

Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Gram Flour Vermicelli (Sev):

Gram Flour 1 cup

Oil 1 ts

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

For Curry:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Fenugreek granules ½ cup

(boiled)

Garlic Paste ½ ts

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 2 ts

Salt to taste

Jaggery 1 ts

 

Fresh Coriander Leaves for garnishing

Paratha for serving

 

Method:

For Gram Flour Vermicelli (Sev):

Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.

 

For Curry:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.

 

Take it in a serving bowl.

 

Garnish with Fresh Coriander Leaves.

 

Leave it to cool down to room temperature.

 

No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…

 

Be Healthy with Fenugreek

 

mixed with

 

Tasty Gram Flour Vermicelli…with Paratha…

Khoya Jalebi

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 20

 

Ingredients:

For Sugar Syrup:

Sugar 1 cup

Cardamom Powder ¼ ts

Saffron threads 4-5

 

For Jalebi:

Milk Khoya grated 1 cup

Refined White Wheat Flour (Maida) ½ cup

Milk ½ cup

Ghee to fry

 

Almond chips for garnishing.

 

Cooked Flattened Rice (Poha) for serving.

 

Method:

For Sugar Syrup:

Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.

 

Sugar Syrup is ready. Keep it a side to use later.

 

For Jalebi:

Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.

 

Fill this batter in a piping bag and keep a side.

 

Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.

 

Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.

 

When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.

 

Garnish with sprinkle of Almond chips.

 

Serve Hot with Cooked Flattened Rice (Poha).

 

Enjoy Sweet and Lip Licking Jalebi…

Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi

Ingredients:

Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g

 

Method:

Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.

 

Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.

 

Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.

 

Leave this mixture to cool off to room temperature.

 

Fill prepared mixture in number of Kulfi moulds.

 

Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.

 

Serve chilled.

 

Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

Healthy Sweet Bars

Prep.5 min., Cooking time 25 min., Servings 6

Ingredients:

            Oats                                        ¼ cup

            Walnut chopped                      ¼ cup

            Corn Flakes crushed              ¼ cup

            Wheat Flour                            ¾ cup

            Baking Powder                       ¼ ts

            Soda-bi-Carb                          ¼ ts

            Butter                                      ¼ cup

            Brown Sugar                           ¼ cup

            Honey                                     2 tbsp

            Condensed Milk                      ¼ cup

            Vanilla Essence                      ¼ ts

            Gems (Cadbury’s product)     ¼ cup

Method:

With Wheat Flour, mix Baking Powder and Soda-bi-Carb and sieve.

In a bowl, mix Butter and Brown Sugar and whisk it. Add Honey and whisk again. Add Condensed Milk, Vanilla Essence, Oats, chopped Walnut and crushed Corn Flakes. Mix very well.

Grease a baking dish with Butter. Fill the prepared mixture in the greased baking dish and press the mixture in the baking dish. Arrange Gems on the top to garnish.

Bake in pre-heated oven for 25 minutes at 150°.

Leave it to cool down. Then cut it and serve.

Let Children Enjoy Their Favourite Sweet with Healthy Stuff.

Paneer Thandai Balls – Cootage Cheese Sardai Balls

Prep.10 min., Cooking time 10 min., Servings 10

Ingredients:

For Stuffing:

            Condensed Milk                      ¼ cup

            Milk Powder                            4 tbsp

            Thandai Powder                      1 tbsp

            (Powdered Black Pepper, Cinnamon, Fennel Seeds, Cardamom, Saffron, Poppy Seeds, Melon Seeds, Sugar)

For Outer Layer:

            Condensed Milk                      ½ cup

            Milk Khoya                              ½ cup

            Cottage Cheese                      ¼ cup

            Milk Powder                            1 tbsp

Coloured Dry Coconut Powder for garnishing.

Method:

For Stuffing:

Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.

For Outer Layer:

In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.

For Assembling:

Prepare number of small balls of prepared mixture for Stuffing. Keep a side.

Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.

Repeat to prepare number of such stuffed balls.

Coat all stuffed balls rolling in Coloured Dry Coconut Powder.

Serve immediately for fresh taste or refrigerate for cold taste.

Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…

Shakkariya ni Smoothie – Sweet Potato Smoothie

Prep.5 min., Cooking time 10 min., Serving 1

Ingredients:

            Sweet Potato boiled                                        100 gm

            Hung Curd                                                      3 tbsp

            Condensed Milk                                              2 tbsp

            Cream (optional)                                             1 tbsp

            Cardamom Powder                                        ¼ ts

            Rose Syrup and Rose Petals for garnishing

Method:

In a blending jar of your mixer, take boiled Sweet Potato, Hung Curd, Condensed Milk, Cream and Cardamom Powder. Blend it very well to very fine texture.

In a serving glass, take 1 tbsp of Rose Syrup. Fill the glass with prepared Smoothie. Put some Rose Petals on the top.

Serve fridge cold.

Enjoy Very Delicious…Sweetie…Creamy…Softy…Satisfying…Sweet Potato Smoothie… +

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