Rawa Maaladoo

Rawa Maaladoo

Rawa : ½ cup

Roasted gram/ pottukadalai : ½ cup

Sugar: 1 + ¼ cup

Ghee : ¼ cup

Green cardamom : 4

Cashewnut: 10

Raisins : 10

Dry roast Rawa in a pan till it changes its colour slightly ,in low flame.  

When it comes to room temperature, grind it nicely into fine powder.  Keep it aside.

Grind roasted gram finely.

Grind Sugar very fine.

Mix Rawa powder, roasted gram powder, Sugar powder, cardamom powder. 

Fried Cashews

Heat Ghee and fry chopped cashews and raisins and pour over the mixture.  Using ladle, mix immediately as much as possible.

When the mixer is still warm , start making ladoo.  When it comes to room temperature, it may be difficult to make them into shape.

Enjoy this Ladoo for Diwali or any special occasion.

Note:

* We can make ladoo using only Rawa ( by replacing roasted gram ) as RAWA LADOO or only using Roasted gram ( by replacing Rawa ) as MAA LADOO.

* Don’t stake ladoos one over the other.

* You can keep the ladoo in fridge for a couple of hours .  This will make ladoo tight and will not break easily.

* We can mix rawa powder and sugar powder together along with other ingredients , except ghee and keep this mixture as readymix.   

Just before making ladoos, mix it with hot ghee and shape them into ladoos.

Millet Murukku / Chakli

Foxtail millet Murukku/Chakli

Thinai / Foxtail millet : 2 cups

Roasted gram / Pottukadalai : 2/3 cup

Cumin seeds / Jeeragam : 1 tsp

Salt to taste

Hot Oil : ¼ cup

Oil for deep frying.

Dry roast millet for 5 mts in low flame.

Finely ground into powder along with roasted gram, cumin seeds.

Sieve the powder. 

Add salt and mix thoroughly.

Heat ¼ cup of oil and pour over the flour and mix nicely with a spoon to form a bread crumb consistency . 

Grease the inner wall of the Sev / Murukku press and also the blade with holes, star in shape. … so that the dough will not stick to the press

Heat oil in a pan/ Kadai to deep fry .

Now take the millet flour mixer and add water ( very less , a tbsp at a time ) and make it into a soft pliable dough.

[ Add water to the millet flour just before you are going  to fry, otherwise, the  murukku become dark brown very soon even before it gets cooked properly. ]

Fill 3/4th of the Sev/ Murukku press with the dough. 

By this time, oil might be ready to fry.  Check by dropping a small pinch of dough in the hot oil.  It should raise immediately.

Now keep the flame to low.

Keep murukku press  on top of hot oil and press it to get thin noodles of murukku.

Fry in medium flame on both sides , till it becomes golden brown and the bubbles stops.

Remove from oil carefully .

When it comes to room temperature, store it in air tight container. 

Enjoy your Deepawali with this healthy snacks.

Note :

You can use readymade millet flour .

Can include red chilly powder, Hing powder or Carom seeds while making dough.

Can prepare this Murukku using any millet’s flour.

Coconut Kesari ( Thengai Kesari )

COCONUT  KESARI ( Thengai kesari )

Rawa/ Sooji : 1 cup

Coconut, grated :  1 cup

Sugar : 2 cups ( you can powder it )

Water : 2 + 1/2 cups

Ghee : ½ cup

Cashew nuts : 10 ( chopped )

Raisins : 15

Cardamom powder :  ½ tsp

Food colour of your choice : 1 pinch

In 1 tbsp of ghee fry Rawa on low flame till it changes its colour.

Heat water and add sugar powder … let it dissolve nicely and becomes sticky syrup. 

And then add rawa, grated coconut at one go and stir continuously to prevent lump.

Add cardamom powder, colour and add ghee in stages and keep stirring. Cook till kesari leaves the sides of the pan.

Garnish with ghee fried cashews and raisins.

Millets Milk Kheer ( Siru Dhaniya Paal Payasam )

Millets Milk Kheer

GUIDENCE FROM CHITVISH RECIPES.

Full Cream Milk - 1 litre

Millet  --  1/4  cup

Sugar – 1/2 cup ( powder it )

Ghee :  2 tsp.

Cardamom : ½ tsp

Pour milk , millet and a tsp of ghee in a tall vessel and close with lid .

Keep it inside a pressure cooker and cook.  Its ideal to use 5 ltr or bigger size cooker.

When the first whistle comes, simmer & cook for 5 more minutes .

Allow to cool & open.

Add powdered sugar & cardamom to the milk & mix well.  Cover with lid.

Keep it inside the pressure cooker.

When the whistle comes, simmer & cook for 5 more minutes.

Wait till the pressure drops and open.

No need to garnish with  cashews or any nuts. 

Milk flavored Payasam is ready to serve .

Note :

You can use Rice or any of the following millets to prepare this payasam.

1.  Kodo millet ( Varagu )

2. Foxtail millet ( Thinai )

3. Little millet ( Saamai )

4. Banyard millet ( Kudhiraivali )

Ellu Poornam ( Sesame sweet stuffing )

Sesame Sweet Stuffing for Kozhukkattai.

Black Sesame / Til / Yellu  :  1 cup

Jaggery Powder : 1 cup

Cardamom powder : ½ tsp

Dry fry Sesame in hot Pan till it splutter , in medium flame. 

When it is cool, finely grind into a powder.

Mix jaggery powder and cardamom power with it.

Sesame sweet stuffing is ready .

Or

Easy method of Til filling : 

Dry roast Black Til till it pops. Grind and add the power with regular Coconut Poornam which we make for Kozhukattai. 

Use this stuffing for making  Yellu Poorna Kozhukkattai  . 

We can prepare this Yellu Poorna Kozhukkattai on Ganesh Chathurthi day.  

 You can also prepare this mixture as  a Sesame balls ,  by mixing with 2 tsps of melted ghee and shape them into balls.

Ajwain Parantha

Ajwain Parata /  Carom seeds Parata.

Whole Wheat Flour / Aata  :  3 cups ( 600 ml )

Warm water: 1 cup

Salt  : ½ tsp

Sugar : ½ tsp

Carom Seeds / Ajwain : 1 tsp

Oil : 1 tsp ( while kneading )

All-Purpose flour / Maida for dusting.

Ghee while preparing Parantha.  

Dry roast Carom seeds just to make it warm .  It releases nice aroma.  Remove from the heat and powder it nicely .  Can use Mortar and Pestle.

Mix all the ingredients and knead briefly, just to mix water and no traces of dry flour.  Brush oil on surface of the kneaded dough to prevent it from drying .  Rest for at least half an hour.   Now knead thoroughly into soft dough,  for 10 to 15 minutes .   Dough should not be sticky or it should not be hard.  You can use food processor or can knead using hands.

Divide into 12 equal portions of balls .

Dusting in All-purpose flour , roll each balls into a disc, little bit thicker than chapathi. . 

 While rolling,  pressure should be light and equally applied .

Apply few drops of melted ghee and spread carefully on the facing side of the rolled parata.

Sprinkle some maida .  

Now fold it into half.  

Again apply some ghee and sprinkle some maida.  Now again fold into half to form triangle in shape.

Now gently roll on the parata to get expanded triangular rolled Parata.  You can use maida for dusting while rolling the parata.

On a hot tawa place the rolled Parata .

Keep the flame to medium .

When it just starts to bubble at the bottom ( first side ),.

Flip  and apply few drops of ghee lightly and cook till it gets light brown spots on the second side.

Again flip and apply ghee on the other side too.  Cook the other side for few seconds till it gets golden brown spots.

Serve hot with Dhal /  Bhaji  or any gravy.

Store in Hot pack and serve fresh.

It will be soft even it gets cold, so very ideal for lunch box or travel.

Can be refrigerated and just warm it before using.

Note : 

• ·       Water may vary according to the quality of wheat flour.   Increase or decrease accordingly.  

• ·       After kneading , if you find your dough is sticky , add some flour and knead it.  And if it is hard , add little water and knead.

• ·       Use less flour for dusting as much as possible .

• ·       Machine ground wheat flour gives best result.

Veg Kolhapuri

Veg Kolhapuri

Veg Kolhapuri is a dish from the city of Kolhapur in Maharashtra, India consisting of mixed veggies in a thick and spicy gravy.  It is served as a main course accompanied by breads such as Roti, Parantha, Puri etc.    Let me share the method I prepared Veg Kolhapuri. 

Mix Veg :  2 cups ( carrot + Beans + Peas + Cauliflower )

Dry fry : 

Cashew : 2

Black Til : 1/4 tsp 

Coconut : 1 tsp 

Dry Powder : 

Fenugreek powder : 1/8 tsp

Kashmiri chilly powder : 1/4 tsp

Red chilly powder : 1 tsp

Sugar : 1/2 tsp

Goda Masala powder :  1 tsp

Turmeric powder : 1/8 tsp

Salt to taste

Other ingredients : 

Small Onion : 4

Green chilly : 1

Ginger : 1/4 inch

Garlic : 4

Tomato : 1

Curd : Half ladle

Tempering :  

Mustard seeds : 1/4 tsp

Jeera : 1/2 tsp

Cooking oil :  3 tbsp.

Method : 

In low flame, Dry roast til seeds till it pops ... Add cashews and when it becomes warm add coconut. Fry for a couple of minutes. 

Remove from the Pan.

When it becomes to room temperature, grind cashew,  til, coconut with onion, ginger, garlic, green chilly to a course paste.  

Grind tomato separately to course paste. 

In a small cooker , add oil and temper mustard and Jeera .  

Add Onion paste and saute for few minutes till the raw smell goes out . 

Add tomato paste and saute till oil leaves. 

Add dry masala powders and saute for 30 seconds . 

Add curd and keep stirring for a minute. 

Add half cup of hot water and chopped veggies. 

Mix everything nicely and close the lid.

Cook for a whistle .

After opening garnish with finely chopped coriander leaves.

Veg Kolhapuri is ready to serve with Roti, Parantha, Puri or Kulcha. 

Note :  You can use Garam masala powder instead of Goda masala.