strawberry burfi!

Ingredients:

Grated Strawberries (fresh) - 1/2 Cup

Ghee  1/2 tbsp.

Milkmaid- 100 ml

Sugar If required 

Milk - ½ Cup

Cashew Powder-1 ½ tbsp.

Salt a pinch

Method:

  

Heat Ghee. Add grated strawberries and fry well for 5-6 mins.

Now add the cashew powder and fry again for a min. Then add the condensed milk 

(milkmaid) and milk and fry till the strawberries are cooked completely. Sugar can also be added if required at this stage.

Now add a pinch of salt ( just a few grains) and mix it well. Remove from fire when it becomes a thick mixture.

Apply ghee on a plate and spread the mixture on it evenly.

Leave it to set for some time. When set firmly, cut the burfi into pieces of desired shape. Store it in the refrigerator.

kedara gowri vratham!

       

           Today is deepavali amavasya! kedara gowri vratam is a pooja  to perform on deepavali amavasya!
On the day of kedara vratham , married woman worship kedareshwar(lord shiva). Devotees perform kedareshwara gowri  vratham to get rid of their sorrows and sins to lead the life with happiness and pleasure.
        By observing this vratham a person is trying to purify her mind through meditation and by sticking to some vow she has taken. fasting should be voluntary and should not be unwillingly.
         We prepare 21 adhirasams.We keep nombu thread, 21 bananas, 21 turmeric, 21 betel leaves and nuts,2 coconuts, flowers, sandal wood powder and turmeric powder, kunguman, kathola karugamani, a small piece of jaggery and pooja materials. we keep all these in a plate.

          

paneer kalakand!

Ingredients:

Paneer : 200g

Condensed Milk : 150g

Milk Powder : 2tbsp

Sugar : 2tbsp

cherry  to garnish
Cardamom Powder : 1/4tsp

Ghee : 1tbsp

Method : 

1. Cut the paneer into small cubes. Put them in a mixer/ food processor and powder them.

2. Now add condensed milk, cardamom powder, sugar and milk powder to the powdered 

3. Transfer this to a heavy bottom vessel and stir continuously for 20min on a medium flame. 

4. When the mixture starts to leave the sides and sticks to the spatula, turn off the flame.

5. Let it cool and serve.

Adhirasam(ariselu)!

Ingredients:

Raw rice – 1 kg 

Grated Jaggery – ¾ kg

Water – 2 Tbsp

Oil – To deep fry + 3 Tbsp for flatten the dough

Method:

• Soak the raw rice for at least for 2 hours, and then drain the rice.
• Put the clean cloth in a table and spread the rice completely as shown in the picture, and let it dry for 30 minutes, but careful don’t let them dry completely, there should be moisture.
• Grind it in a dry blender into a medium powder i.e. nor coarse or smooth.
• Sieve it and keep it aside.
• Take the grated jaggery into heavy bottom pan, add 2 Tbsp of water and let it dissolve.
• Stir it continuously till you see the frothy, now a drop the syrup in a bowl of water, if it’s settled down and can make ball of it (One string Consistency), switch off the flame.
• Take a little amount of rice in a wide mixing bowl and add little hot jaggery syrup and stir it with wooden ladle.
• Repeat the step till you finish the all flour not the sugar, the consistency should be like chapathi dough. Don’t add the syrup much than that.
• If you roll into ball of the dough, it should not be sticky.
• Take a little amount of rice in a wide mixing bowl and add little hot jaggery syrup and stir it with wooden ladle.
• Repeat the step till you finish the all flour not the sugar, the consistency should be like chapathi dough. Don’t add the syrup much than that.
• If you roll into ball of the dough, it should not be sticky.
• Heat oil in a pan.
• Take the dough, make equal size small balls.
• Keep ready the oil greased plastic sheet or banana leaf.
• • Keep the ball on the sheet, dip your fingers in oil and flatten by hand into semi thick not too thin or too thick, if you wish make hole on center.
  • Gently put the dough into the hot oil and deep fry it golden brown on both side.

• Keep it in tissue paper and keep changing the tissue paper after it complete wet.
• You can press the adhirasam with flat bowls, but we don’t do that for soft purpose.
• Serve it hot

Thirattipal!

Ingredients

milk - 2 litres     1 cup of sugar 

Method

1. Bring the milk to a boil in medium flame.

2. Reduce the heat at low (out of 10 levels, I keep at 4-5) and reduce the milk for about an hour until it reaches the below stage where in the color changes to a shade of beige.  Stir every 1 min. Go on scraping the solids stuck on the sides as the milk goes on reducing so that they do not burn in due course of time.

3. Mix the sugar and stir it in well.

4. Once it reaches a semi solid structure, where there is hardly any milk but the mixture is still wet, turn off the gas. It will solidify more as time goes by or when you keep it in fridge.

5. Serve it hot .

carrot halwa!

Ingredients:
2 cups                      grated carrots
4 - 6 cups                 whole milk
1/2 cup                     sugar
3 tbs                         ghee/ melted butter
1 tbs                         oil
1/2 tsp                      cardomom powder
1/4 cup                     finely chopped nuts
1/2 cup                     khoa
Method
1.  Heat oil + 1tbs ghee in a pan and fry chopped nuts till crisp, remove it from the pan and keep it aside.

2.  Put scraped carrots in the same pan and fry it in the remaining oil in the pan, for few mins.

3. Add milk to the pan (carrots must be fully covered fully in milk), when milk starts to boil, lower the heat and let it cook till the mixture becomes dry.

4. Add sugar, ghee, nuts and khoa stirring in between each addition. Garnish it with more chopped nuts and serve it warm :) 

Ragi pindi halwa!

Ragi Pindi Halwa

Ingredients:
1.Raagi flour 1 cup
2.Jaggery grated 1 cup
3.Cardamom powder 1 tbsp
4.Ghee 2 tbsp
5.Dry fruits 20 grams
6.Milk 1 cup

Preparation:

1.Take a bowl add milk,raagi flour and mix well without forming any lumps.
2.Take a pan add some ghee and melt it,fry dry fruits and keep aside.
3.In the same pan add raagi flour mixture and mix well till it attains thick consistency.
4.Add jaggery,cardamom powder,ghee and mix well till jaggery melts evenly in raagi mixture.Finally add fried dry fruits and mix it well.Serve hot.