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Sunday, August 2, 2009
Saturday, August 1, 2009
Basanthi Sweet
Ingredients:
Cashew Nuts - 25 gm
Almonds - 50 gm
Pistachio Nuts -40 gm
Pistachio Nuts(sliced)- 10 gm
Milk - 1 litre
Sugar - 1/2 kg
Yellow Food Color - 1 drop
Cardamom powder - 1/2 tsp
Saffron - a pinch
Instructions:
Soak Cashew nuts,almonds,pista nuts in water for 4 hours.
Boil milk in a pan over medium heat.
Grind cashew,almond,pista paste.Add the paste to milk.
Stir the milk constantly and cook for 15 minutes.
Add sugar then add food colour.
Add saffron and cardomom powder.
Remove from heat.
Mix with sliced pistachio nuts.
Allow it to cool.Serve it.
Cashew Nuts - 25 gm
Almonds - 50 gm
Pistachio Nuts -40 gm
Pistachio Nuts(sliced)- 10 gm
Milk - 1 litre
Sugar - 1/2 kg
Yellow Food Color - 1 drop
Cardamom powder - 1/2 tsp
Saffron - a pinch
Instructions:
Soak Cashew nuts,almonds,pista nuts in water for 4 hours.
Boil milk in a pan over medium heat.
Grind cashew,almond,pista paste.Add the paste to milk.
Stir the milk constantly and cook for 15 minutes.
Add sugar then add food colour.
Add saffron and cardomom powder.
Remove from heat.
Mix with sliced pistachio nuts.
Allow it to cool.Serve it.
Kuzhalappam
Delicious kerala snack kuzhalappam
Ingredients:
Sifted rice flour - 1 kg
Sugar - 1/2 kg
Coconut - 1
Small onion (shallots) - 1 cup
Garlic - 1/4 cup
Cumin - 1 tsp
Cardamom - 5
Sesame seeds -1/4 cup
Salt to taste
Refined coconut oil to fry - 1 kg
Instructions:
Extract coconut milk
Roast rice flour well.
Grind onions, cumin ,garlic together. Add salt.
Mix flour with the above paste.Add sesame seeds and cumin seeds.
When still hot ,add coconut milk mixture to form a finely stiff dough
Mix and knead well. Roll into small balls and paste two ends together, looking like a long cylinder.
Fry in hot oil till crisp.
Wrap in paper towels.
Cool and put into airtight tins.
Ingredients:
Sifted rice flour - 1 kg
Sugar - 1/2 kg
Coconut - 1
Small onion (shallots) - 1 cup
Garlic - 1/4 cup
Cumin - 1 tsp
Cardamom - 5
Sesame seeds -1/4 cup
Salt to taste
Refined coconut oil to fry - 1 kg
Instructions:
Extract coconut milk
Roast rice flour well.
Grind onions, cumin ,garlic together. Add salt.
Mix flour with the above paste.Add sesame seeds and cumin seeds.
When still hot ,add coconut milk mixture to form a finely stiff dough
Mix and knead well. Roll into small balls and paste two ends together, looking like a long cylinder.
Fry in hot oil till crisp.
Wrap in paper towels.
Cool and put into airtight tins.
Mint-Coriander Chutney
Ingredients:
Coriander - 2 cups
Mint - 1 cup
Red chillies - 6
Chopped onion - 1
Peeled and grated ginger - 1/2"
Lime juice - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Sunflower oil - 1 tsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Instructions:
In a pan heat the oil & add red chillies,onion, ginger,coarsely chop coriander, mint and fry for a minute.Add little salt,sugar.Finally add lime juice.Add enough water grind it to make a coarse paste.
Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. It may be refrigerated and used within 24 hours.
Coriander - 2 cups
Mint - 1 cup
Red chillies - 6
Chopped onion - 1
Peeled and grated ginger - 1/2"
Lime juice - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Sunflower oil - 1 tsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Instructions:
In a pan heat the oil & add red chillies,onion, ginger,coarsely chop coriander, mint and fry for a minute.Add little salt,sugar.Finally add lime juice.Add enough water grind it to make a coarse paste.
Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. It may be refrigerated and used within 24 hours.
Tamarind Chutney
Ingredients:
Water - 2 cups
Tamarind paste-1/2 cup
Sugar - 2 tablespoons
Instructions:
In a saucepan combine the water, tamarind paste (without seeds) and sugar.
Bring to boil over moderate heat.
Reduce the heat to moderately low and simmer until the liquid has reduced by half, about 20 minutes.
Strain the tamarind juice & serve it.
Note:
This chutney can be refrigerated for up to 4 days.
Water - 2 cups
Tamarind paste-1/2 cup
Sugar - 2 tablespoons
Instructions:
In a saucepan combine the water, tamarind paste (without seeds) and sugar.
Bring to boil over moderate heat.
Reduce the heat to moderately low and simmer until the liquid has reduced by half, about 20 minutes.
Strain the tamarind juice & serve it.
Note:
This chutney can be refrigerated for up to 4 days.
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