Besan Laddoo

Besan Laddoo

Gram Flour-1 cup
Sooji-1 tsp
Ghee-1/4 cup
Powdered sugar-3/4 Cup
cardamom powder

Method

In a MW Safe bowl add suji and ghee first then gram flour and keep it in MW high for 3 minutes.
Take it out and stir and again keep it in MW High for 2 minutes.The temperatures in different makes of oven vary.

So the gram flour should slightly change color and should give out a nice roasted aroma.

Take it out ,add cardamom and then roll into balls.

You can add more ghee according to your choice

since i watch calories with every food i prepare,i kept the ghee quantity to moderate level.

If you add more ghee the laddoos will have a glossy finish and will stay longer..

Sweet Polis

Hi All,

Here comes the recipe for COCONUT POORNAM POLI  for the Bhogi Pongal

Ingredients

For the dough

Maida Flour-2 cups
Salt-a pinch
turmeric powder-1/2 tsp
oil-2 tbsp
For the filling

Grated coconut-1 1/2 cups
Powdered jaggery-1 cup
Cardamom powder-a little
ghee 1 tbsp
Plantain leaf or plastic sheet-1

Method


Mix maida with approximately 3/4 cups of water ,turmeric powder,salt and knead into a soft pliable dough.sprinkle little more water if needed.Knead well and add the oil and again knead it for a couple of minutes.Leave it closed for about 2 hours.

sharmiscooking

In the meantime,pour half the ghee mentioned in a pan and add the coconut and jaggery together,till the jaggery melts and stir it till all the moisture evaporates.

Add the remaining ghee and the cardamom powder and turn off the stove

Take small balls from the dough and smear some ghee on the leaf/ziploc cover and flatten the dough and keep a small size ball of filling inside,join all the edges and turn it upside down and flatten again with your fingers.

Heat a pan and cook the polis till golden spots appear on both sides..

Serve Hot....

Kothamalli thogayal

Kothamalli thogayal(corianderleaves thogayal)

Coriander leaves without stem- a small bunch
green chillies-3
asafoetida-a pinch
salt-1 tsp
tamarind-small marble size
black split urad dhal-for seasoning
oil

Method

Grind everything except split dhal and oil and in a pan splutter mustard and urad dhal and season the ground mixture with it.

Such a simple but flavoury condiment to idlis and dosas.Can be used also as a spread for sandwiches(omit the seasoning then)

Corn Flour Halwa

I had been thinking of making a quick and hassle free sweet for my "little hidumbi",whos a very fussy eater..I was surfing thru blogs when I came across this very easy microwaveable sweet in Raks kitchen...Thanks for a simple recipe Raji...

Corn Flour Halwa

Ingredients
Corn Flour-1 cup
Sugar 3 cups
Water-4 cups
Rose milk essence-few drops
cashew walnut pista finely cut-1 tbsp
ghee-1 tbsp

Method

Put everything except nuts and ghee in a microwaveable bowl.Mix well.Keep the bowl in MW High for 4 minutes.Stir the mixture and again keep it for another 4 minutes stirring in between every two minutes.After the 2 minutes mix in the chopped nuts ghee and again microwave for 4 minutes.The mix would have a gummy texture.Grease a plate and spoon out the mix onto the plate.Smear ghee on the bottom of a small davara or small glass and even the mix out.Cut into whatever shapes you desire.

Tepla

Besan Chappathi(Tepla) 

Besan Flour-1 cup
Wheat flour-half cup
Asafoetida-a pinch
Curd-1/4cup
Turmeric powder
Cuminseeds-a small tsp
Chillipowder-little
Knead averything together into stiff dough and roll into the size and thickness of pooris.Heat a tawa and cook the pooris in medium heat till brown spots appear on both sides.smear ghee and oil on both sides.serve hot with sweetn sour pickle or boondi raita.

Sprouted Green gram salad

Green gram-1/2 cup
Pomegranate seeds-half cup
asafoetida
salt
lemon juice-1 lemon's
coriander leaves-optional

Method

Soak green gram for 6-7 hours.Drain the water and tie it loosely in a muslin cloth or just leave it closed in a warm place for about 8 hours.The gram will be sprouted.Add pomegranate seeds to this and mix salt and a pinch of asafoetida.Squeeze the juice of a lemon into this and mix well.

Garnish with coriander leaves.

Sprouts are the cheapest and most convenient source of complete nourishment. 
So snack on a bowl of this salad guilt free..and remember it tastes super good too...

THIRUVATHIRA KOOTTU

Ingredients

Sweet potato-2
Elephants foot-1 cup cut
green plantain-cut-1cup
seppan kizhangu(colocassia)-3-4 nos
koorka(chinese potato)-5-8nos
pooshnikkai(ash guard)-cut-1 cup
avarakkai
pumpkin-parangikkai-1cup
oil
salt
tamarind juice-half cup
sambarpowder-1 tbsp

To be ground
Asafoetida
pepper-half tsp
channa dhal-1 tbsp
dhania-2 tbsps
fenugreek seeds-1/4 tsp
redchillies-4
cocnut grated-2 tbsp
urad dhal-2 tbsp

Method

Cook all the vegetables,(root vegetables first) with salt,tamarind juice,sambarpowder and turmeric powder.The vegetables should not be soft cooked.

In a kadai,add oil and roast all the ingredients given under the "to be ground"heading and grind it to a fine paste.

Add this ground paste to the cooked mixture and boil for a few minutes.Splutter mustard seeds and curry leaves