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Showing posts with label SWEETS. Show all posts
Showing posts with label SWEETS. Show all posts

Tuesday, April 26, 2011

Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು Step by Step Recipe!!!

Holige/Obattu à²¹ೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು is one of the popular sweet in South India - Karnataka, Andhra Pradesh and Tamilnadu . Its popular and must sweet in Karnataka for festivals, weddings and functions. I prepared this for Tamil New Year in Karnataka style. My mom and dad helped me in this. Thanks a lot.


Ingredients
Chiroti Rava/Small sooji,semolina - 2 cups
Salt a pinch
Turmeric - 2 pinches
Oil - 1 cup

For Filling/Hoorna/Poornam
Toor Dal - 2 cups
Jaggery - 2cups(As per your taste)
Grated Coconut - 1 cup
Cardamom powder/Elakka - a pinch
Preparation Method - Step by Step Method


Mix Rava, turmeric, 1 tspn oil, salt with little water and form soft dough. Pour oil and leave it for 3-4 hrs.(You can do this previous day too and leave it in fridge.) Keep punching and beat it like chapathi dough.The more it rests, the obattu will be very soft.

Pressure cook toor dal to one whistle, strain the water and keep aside for rasam. Allow dal to cool. I will post this photo soon.

For Filling/Hoorna now Grind toor dal, jaggery, grated coconut and elachi powder to fine paste.  (Wash the mixie with water and keep aside this mixture for rasam)

Take a thin plastic paper grease it with oil.

Take small balls of the dough, knead it to a puri shape and fill it with lemon size hoorna.
Close all the edges turn it.
Knead with a rolling pin to form a chapathi shape slowly.

Heat a tawa/skillet, grease your hands and slowly remove from plastic sheet and put in on the tawa/skillet.

You can put ghee or oil and cook both sides till light brown.


Follow the same procedure with the rest of dough.

Delicious Holige/Obattu is ready to serve. It will be very soft because of the rava. You can eat after 2days too.

Notes - You can store the balance dough and filling in air tight container and refridge it for later use.

Thursday, April 14, 2011

Rose Payasam!!!

Wish you all a very Happy Tamil New Year's Day இனிய தமிà®´் புத்தாண்டு நல் à®µாà®´்த்துகள்.



Ingredients
Basmati Rice - 1/2 cup
Milk - 1/2 lt(Any milk low fat/slim/full cream)
Sugar - 1/2 cup(Adjust sugar accordingly as rose syrup has sugar in it)
Rose Syrup - 2 tablespoons
Cashews -  1tspn(Optional)


Preparation Method
In a tall vessel, add milk and rice. Close with lid and pressure cook for about 8 to 10 whistles.
When steam goes off. Mash the rice in laddle and transfer to wide vessel.
Add the sugar, nuts and rose syrup. If its too thick add milk as required.
Allow it to boil once in low flame and blend well.


Off the stove.


Serve warm or chill.

This recipe along with Rosemilk is going off to Food Palette Pink by Akheela and Celebrate Sweets - Sweets with Rice by Priya started by Nivedita.

My next few posts will be my New Year Recipes Mangai Pachadi, Paruppu Boli/Bele Obattu and Obatt Saaru/Rasam.

Monday, April 11, 2011

Badam/Almond Burfi!!!

I prepared Badam Burfi after tasting it in my friends place, but that was different one. I tried this simple Badam Burfi. Hope you like it.

Ingredients
Badam/Almond - 1 cup
Sugar - 1 cup
Ghee - 2 tspns
Elakka podi/cardamom powder - a pinch



Preparation Method
Soak Badam for 1hour in warm water and remove skin.
In a mixie/blender, add badam and grind to fine paste.
Heat a kadai, with 1 tspn ghee, add badam  and cook for few minutes in low flame.
Add sugar and mix well. Keep stirring, add elakka podi and little ghee.
Stir till it doesnt stick to kadai and becomes thick like other burfi.
Grease a plate with little ghee.
Pour and flatten it. Allow it to cool.
Cut into desired shapes or roll out.


Badam Burfi is ready.

Tuesday, April 5, 2011

Carrot Rice Payasam/Kheer!!!

Carrot Rice Payasam/Kheer was offering/prasadam to God and on India winning WC. You can also prepare this in pressure cooker method.




Ingredients
Rice - 2 tablespoons
Milk - 1/2 lt (Can use any type of milk)
Sugar - 1/2 cup
Carrot -1/2 cup(Pureed)
Cashews - 2 nos
Ghee - 1 tspn
Pistachos/Cashews - 2 tspns(chopped)



Preparation Method
Wash and rinse rice in water.
In thick bottom vessel, add milk and rice. Keep it in low flame.
Wash carrot, scrape skin, cut into small pieces. In a mixie/blender add carrot, cashews 2nos and little milk. Grind to paste. Keep aside.
Have an eye on the milk, keep stirring continuously it will overflow.
Add the carrot paste. Mix well.
Let the rice cook and raw smell of carrot goes. The milk will reduce little bit.
Add sugar and stir continuously. Keep it in low flame.
Heat a pan, add ghee and nuts. Wait till its brown.
Garnish it.


Carrot Rice Payasam is ready to serve. Enjoy it warm or chill.

This recipe is going to Celebrate Sweets - Rice by Priya and Nivedita.

Tuesday, March 15, 2011

Carrot Halwa Method 2 my 300th Post!!!

I am excited and happy for my 300th Post. I would like to thank all my friends in blogosphere. Also my first post in this blog was on 10th March 2007 its been 4years in this blogging world.

Carrot Halwa is always my favourite in the sweet list. This time I prepared when hubby left out of country. I have used unsweetned Kova in this.

I had previously posted a different method of Carrot Halwa here and also microwave Low Fat Carrot Halwa. My blog has a wide range of sweets check it out here.


Prep Time - 15 mins
Serves - 2 -3 persons

Ingredients
Grated Carrots - 2 cups
Sugar -  3/4 cup(As per your taste)
Unsweetned Kova - 2-3 tspns(I used Nandini)
Ghee  -  3 tspns
Cashews/Raisins - 1 tspn(fried in ghee)(Optional)

Preparation Method
In a heavy bottom pan/kadai, add 1 tspn ghee and saute carrots. Cook them.
Once its almost cook, you will know by its colour, add sugar and keep stirring, until it becomes thick in low flame.
Add Kova and mix well. Add 2 tspns ghee and stir, until its dry.

Garnish with Cashews and Raisins.

Delicious Carrot Halwa is ready to serve. Serve as it is or with Vanilla Icecream.


PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page.

Tuesday, December 21, 2010

Celebrate Thiruvadarai with Kali and Kootu (Tamil Iyers Special) - Reposting with new photos

Thiruvadarai is on 22nd December 2010. It is also called Aarudra Darisanam. Thiruvadarai is Lord Shiva's star which falls on full moon day in the tamil month of Margazhi. Speacial prayers are performed at 9th January night in various Shiva temples all over India.


Celebrate Thiruvadarai with Kali and Ezhukari Kootu.

Here goes the recipe for Thiruvadarai Kali.

 

Ingredients
Rice Rava - 1 cup
Jaggery - 1 cup
Moong dal - 1/2 cup
Cardamom - 1 tspn (powdered)
Grated coconut - 1 cup
Ghee - 4 tspns
ashews - 6 nos
Water - 3 cups

Preparation Method
Preparation of rice rava Fry 1 cup of normal rice untill it turns light brown. Transfer it to a bowl and cool it. Grind to coarse powder in mixie(Like rava/semolina/sooji)
Fry 1 cup of moong dal till light brown and transfer it to a separate bowl.
Preparation of Thiruvathirai Kali:
In a kadai, add jaggery, add 1 1/2cup water to dissolve. Strain it prior to boiling to remove muddy particles generally present in Jaggery.
Boil moong dal with 1 1/2cup water separately and once ready add it to the jaggery water and boil it. When the desired consistency is achieved add rice rava little by little and keep stirring to avoid formation of lumps.
Add ghee and stir to make kali rich.
Add grated coconut and cardamom powder for taste and flavour.
Make the flame low and close the lid for few mins till rava is well cooked.
Heat ghee and fry the cashews (If you wish add more ghee to get good taste) mix well.


Kali is ready to serve with Ezhukari Kootu.

Here goes recipe for Kootu

Ingredients
Sweet Potato(Large) - 1 no
Potato - 2 nos
Yam (senai Kizhangu) - 1 small piece
Koorkai(Siru Kizhangu) - 6 nos
Arbi (Cheppankizhangu) - 2 nos
Chow Chow(Chayote) - 1no
Avarakai - 50gms
Mochaka - 50gms
Turmeric - a pinch
Grated coconut - 2 cups
Green chilli - 3 nos
Curry leaves - 2 tspns
Coconut oil - 2 tspns
Salt to taste
Preparation Method
Wash all the vegetables and cut them into medium size pieces.
In a Kadai, put all the vegetables with little water, salt and turmeric and cook.
Grind in mixie grated coconut and green chillies.
Once its 3/4th cooked add this mixture and mix well (do not over cook then vegetables will be mashed)
Keep it in medium flame, add little water if required.
Add 2 tspns coconut oil and curry leaves.
Kootu is a side dish gravy for the Kali. It is called Ezhukari Kootu because we use 5 rooted vegetables and 2 any other vegetables. If you dont get rooted vegetables you can do with other vegetables also.
Allow it to boil.

From my mom's kitchen Kootu is ready to serve with Kali.

Friday, December 3, 2010

Banana Appams for Karthigai

Appam is my family favourite sweet. This time for Karthigai, I prepared with bananas and its tasted great. Then next day sent to my hubby's office for his colleagues and it was a great hit. It has an amazing flavour. My son loves the mini version too.

Ingredients
Raw Rice/Idli rice - 1 cup
Vellam/Jaggery - 1 cup (If you like more sweet can add little extra)
Ripe Banana - 1 no(If you dont have riped one can used normal one too)
Cardamom Powder - a pinch
Oil as required


Preparation Method
Wash and soak rice in water for 3-4 hours.
Grind rice for 1-2 rounds in mixie, then add jaggery, banana and grind to smooth paste.
Transfer it to a bowl and leave it for 5-7 hours.(I left it overnight)
Add cardamom powder and mix well.
Heat a non stick Appam Chetti or Kuzhipaniyaram Chetti, with 1 tspn oil each.
Pour batter to 3/4th of the chetti. Reduce flame to medium low otherwise it becomes black.
Cook and turn the overside and cook till its dark brown.

I used Tikka sticks. You can also use fork to turn them.


Super soft Banana Appam is ready to serve.

Notes - If you want, can make mini appams by just pouring half the Kuzhi. It will be loved by Kids.

This recipe is going off to Aipi's -Veggie/Fruit a Month - Ripe Banana Event started by Priya.

Monday, November 1, 2010

Mini Jangiri

Since Long time this is pending in my drafts, me and my dad tried this when my parents were here. It was pretty good for the first time and really liked a lot. The taste was good so I thought of posting it.

I didnt take the photos well...:-) Will update again when I make it.


Ingredients
Whole Urad Dal - 1 cup

Sugar Syrup
Sugar - 1 cup
Water - 1/4 cup(just little)
Orange Food colour - a pinch

Preparation Method
Soak Urad Dal for 1-2 hrs and grind to smooth paste without adding much water.
Now prepare sugar syrup, heat a vessel with sugar, water and food colour. Let it boil for 5-10 minutes. Off the stove.
Heat oil in a kadai.
Fill the batter in a ziplock bag and cut very little at the edge.
I directly started pressing to draw 3-4 lines without giving any design and so could not get proper shape. Start doing in low flame and cook the Jangiri well and its crispy. Slowly remove them in tikka stick.
Remove and transfer it in sugar syrup, leave for 2-3 minutes and remove it.

Mini Jangiri is ready to serve.

Enjoy this Deepavali. 

Wednesday, October 13, 2010

Pasi Paruppu Payasam/Moong Dal Kheer

During Navarathri different kinds of sundal and sweets are prepared and being shared with family and friends.
Today I have prepared Pasi Paruppu Payasam and Red Kidney Bean/ Rajma Sundal. Its also called Payatham Paruppu, Siruparuppu in Tamil, Pesara Pappu in Telugu, Moong Dal in Hindi and Hesaru Bele in Kannada.
Pasi paruppu is very cooling and good for mouth ulcers.




Ingredients
Pasi Paruppu - 1 cup
Paal/Milk - 2 cups
Vellam/Jaggery - 1 cup(powdered or broken)
Elakka/Cardamom powder - a pinch
Nei/Ghee - 1 tspn
Mundri Drakshe/Cashew n Raisins - 1 tspn
Fresh Grated coconut - 1 tspn(Optional)


Preparation Method
Pressure cook the Pasi paruppu with water for 3-4 whistles.
In a vessel put vellam/jaggery with 1/2 glass of water and allow it to dissolve. Keep stirring. If you find any mud particles then you filter it and boil again till the raw smell goes in low flame.
Then add milk and mix well. Allow it to boil for 5 mins.
Now add the steamed pasi paruppu and mix well.
Add Elakka powder.


In a separate pan, heat ghee and add nuts. Once its brown garnish it.


Pasi Paruppu Payasam is ready to serve. Serve hot or cold.

Tuesday, October 12, 2010

Paal Payasam/Rice Kheer | without Condensed Milk- Method 2 and Awards!!!

Paal Payasam/Kheer is very popular sweet/pudding in India. This method is easy and simple. This can be tried by Bachelors too. Checkout my other method of payasam here.

Daily I have been preparing sundal today made payasam.

The colour of payasam will be this when its done in pressure cooker.


Ingredients
Milk - 1 litre(you can also use Low fat, Skimmed or any milk)
Rice - 2 tablespoons
Sugar - 1 cup(Adjust accordingly)
Cardamom/Elachi powder - 1/2 tspn



Preparation Method
In a pressure cooker, take a vessel which is  a bit long in height. Add milk, rice, cover it and pressure cook for 10-15 whistles. You can also see a colour change to pink.
Once steam is gone add sugar and cardamom and heat for 10mins till sugar dissolves. If you want it very thick and creamy, heat for longer time.

This get the flavour of condensed milk
































Note - Stand near and stir occasionally till its thick and reducing.

Paal Payasam is ready to serve. You can serve hot or cold.

I have used this papasam without rice to make ice cream, check for recipe here.

Jay and Nithu has given this award for participating in their Event. Do Checkout my Guest Post in Nithu's site.


Wednesday, September 29, 2010

Microwave Low Fat Carrot/Gajar Halwa

Thank you friends for your wishes on my Birthday. Your wishes made my day. I got few gifts from my hubby and friend. The day was good as my hubby was on leave although my son and me had cold. I wanted to make something simple and quick.

I prepared Microwave Low Fat Carrot/Gajar Halwa without ghee and cashews.

I don't use microwave except for heating and making papads. First time I have tried this Carrot Halwa and it came good.

Forgot to add Bachelor's out there you can also try this.


Ingredients
Carrot/Gajar Big - 2nos(grated)
Sugar - 2 tblspoon(White/Brown) - (Optional)
Low Fat condensed Milk - 2  tspns
Raisins - 1 tspn

Preparation Method
In a microwave safe bowl, add carrot, sugar and mix well. Keep in microwave for 5-7mins(Medium Heat)
Remove and add condensed milk and raisins mix n keep it for 3-4 mins. Till the carrot is well cooked.

Mix and serve the hot Carrot Halwa with Ice cream. You can also try my normal version of Carrot Halwa here.

Notes -
You can use only condensed milk instead of sugar.
Timings will vary according to the microwave. So check while doing accordingly.
If you feel the carrot is not cooked you can cook for 2mins more.

Wednesday, September 15, 2010

Ellu Urundai/Sesame Sweet Balls/ hei zhi ma

Hope you all had great festival and long weekend. We had wonderful celebration of Vinayagar Chathurthi, am here posting recipes prepared for Lord Ganesha. Had invited few friends for lunch and went to Marina Bay Sands Skypark.

Ellu Urundai/Sesame Sweet Balls is prepared with Black Sesame Seeds and Jaggery. Black Sesame Seeds are used in traditional Chinese Medicine. Its also good source of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium.

This is a must offering for Lord Ganesha.


Ingredients
Karuppu Ellu/Black Sesame Seeds/Till - 1/2 cup
Vellam/Jaggery - 1/2 cup or more as required(Jaggery should be Round and not square/achhu vellam)

Preparation Method
Wash and rinse Karuppu Ellu/Black Sesame Seeds to remove the sand and dirt from it.
Leave it in a strainer to remove all water for 5-10 mins.
Dry roast in a Kadai/wok till you get good aroma and it starts spluttering.
Off the stove and transfer it to a plate for cooling.
Then in a mixie add Ellu/Sesame Seeds and wip once and then add jaggery and grind to fine powder.

Make small balls. If you are not able to make balls add little more jaggery and grind.

I made 11 nos. out of it.

Enjoy the Ellu Urundai/Black Sesame Sweet Balls.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Tuesday, August 10, 2010

Gulab Jamuns

Gulab Jamun is favourite sweet for most of them. I just love the soft cake filled with sugar syrup. This was a dessert for our Singapore Bloggers Potluck Party by me. Was so excited to meet my friends in this month of Friendship Day. We had a great time and all dishes were super yummy and tasty.

It was pleasure meeting you all dearies

Here goes the recipe.
Ingredients
Jamun Mix - 1 small pkt (used MTR brand)
Water - 1 cup +
Ghee/oil - for deep frying
Sugar - 8 cups
Water - 8 cups
Rose essence - 2 tspns
Preparation Method
Sugar Syrup
Mix water and sugar in a vessel and boil for 15mins. Add Rose essence.

Jamuns
In a wide bowl, mix jamun powder with water and make soft dough.
Heat oil in a Kadai, make tiny balls with the dough. Drop them slowly in the oil and deep fry them in low flame till brown.
Remove and drop it in sugar syrup.
Let them soak for about 6 hours.

You can also store in air tight container and store in refridgerator for about a week or more.


Serve hot or chill. If you are serving hot, can serve with vanilla icecream.


This recipe is going off to


MM Party Treats by me and Meeta.




Cold Desserts by Akila








Festive Food - Raksha Bandhan by Priti since my brother loves it a lot.

Thursday, June 24, 2010

Vellam/Sweet Appam for Father's Day!!!

Appam is sweet dish. Its very soft inside and crunchy outside. My Dad likes sweet this is also one of his favourite sweets. Sweet Appams are prepared along with vadai on KaarthigaiDeepam day also to know more about this click here. It can be prepared on any other day too.

My Dad is in India so could not be with him but he has tasted many of my recipes while here. So I am sure these are his favourites, so sending to the event. I thank him for always being by my side. He has given maximum support and taught me many sweet recipes as he is an expert in Sweet Making. Thank you Dad:-)


Ingredients
Raw Rice or Normal Rice - 1 cup
Vellam/Jaggery - 1 cup(powdered)(If you it to be more sweet you can add little extra)
Elachi powder - a pinch
Oil for deep frying.



Method
Wash and soak rice for about 6 hours or more in water.
Then grind rice with jaggery to fine paste(Like dosa batter)
Leave it for 2 to 3 hours. Then while making appams add elachi powder and mix well.
Heat an Appa Karal or Kuzhi paniyaram chetthi with oil.
Slowly pour them and deep fry both sides till brown. If you dont have proper stick you can remove them by fork or tikka sticks too. Remove them on a tissue.

Tasty sweet appams are ready to eat.

Variations : You can also add Jackfruit paste to this and it will taste yummy.

This is going straight to  I love my Dad Event for Father's Day by Jay.  Am also sending Kesari Bath to the event.

Wednesday, December 30, 2009

Oats Semiya Payasam/Kheer

Oats Semiya/Vermicilli Payasam is a sweet dish prepared with milk, semiya, sugar, oats and kesari/saffron. This is my new innovative recipe.

Saffron is very expensive ingredient which is taken by pregnant women in milk and also used to prepare sweets.

This recipe is going off to Oats Feast here in Sara's Corner and JFI Saffron hosted at Chef in you.


Ingredients
Semiya/Vermicilli - 1 cup
Oats - 2 to 3 tspns
Milk - 1/2 litre
Kesari/Saffron - a pinch (Soaked in 1/2 cup warm milk)
Sugar - 1 cup (As per your taste)
Condensed milk - 1/2 cup
Cardamom powder - a pinch
Ghee - 2 tspns
Mix of cashews n raisins - 2 tspns

Preparation Method
In a kadai, add 1 tspn ghee and dry roast the semiya till brown.
Soak oats in water.
In a thick bottom vessel, boil milk in low flame as it will overflow. When its started boiling add roasted semiya/vermicilli, sugar, condensed milk and mix well.
Once semiya is well cooked add oats and kesari/saffron.
Boil well till the milk thickens and reduces.
Garnish with cashews n raisins roasted in ghee.


Serving suggestion - Hot or cold.

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