9799692b348 Nivedhanam: 2013-08-25

Friday, August 30, 2013

Kesar Pista Kulfi–My 300th Post

Statistics are fun especially when we see progress.. Here I am with my 300th post which is a delicious and heavenly kulfi.. I love recipes that you can do but need not enjoy it all within a few hours but can stay with you for few weeks.. One such thing are ice creams.. For this month’s SNC started by Divya, When Shruti announced Kulfi for the Southern team, I immediately made it, but have taken so much time to post it.. We enjoyed it on day 1 and some last week when I was so craving for it... I have already tried another version of this kulfi (recipe coming soon) before and this was the second one.. Both were delicious..

Thursday, August 29, 2013

Coconut Chutney (தேங்காய் சட்னி)

Accompaniments are so important part of the menu.. So much that it can transform a simple and boring breakfast to a tasty and yummy one.. This is so true with this very delicious coconut chutney which is a quick and easy recipe that is served as a side with many South Indian tiffin or snack items. It is a good side for idli, dosa, bonda, vadai etc. This is my dish for this month's Vegan Thursdays

Wednesday, August 28, 2013

Spinach Roti / Spinach Tortillas / Bhaji Roti

Spinach RotI / Bhaji Roti is a very healthy version of the very healthy roti… Too many good things in one and tastes also awesome… You could use this for frankies or as a tortillas or just plain roti and enjoy with your favorite side dish.. The green color looks so inviting and eye appealing.. For this month’s Potluck, I got the option to try any recipe from Jagruti’s blog and this was my choice.
Spinach Tortilla - IMG_1584Spinach Tortilla - IMG_2134

Tuesday, August 27, 2013

Vella Seedai–Krishna Jayanthi Recipes–With Step wise Pictures

Krishna Jayanthi / Janmashtami / Sri Jayanthi / Gokulashtami is a festival celebrated as the birthday for Lord Krishna.. This year it comes on August 28th and lots of sweets and snacks are prepared for this festival. Seedai is a festive dish done during Janmastami or Krishna Jayanti. This is very popular in South India. It is made with rice flour and jaggery. It is very crispy and little hard like a chikki but tastes awesome!!. It is very delicious and mouthwatering.

Jaggery – ¾ cup - 1 cup
Rice flour – 1 cup
Water – 1 cup
Coconut (cut into thin pieces) – ½ cup
Cardamom – 3 (powdered)
Edible Camphor – A pinch (optional)
Kadalai Parupu / Channa Dal – 2 table spoons
Butter – 1 table spoon (optional - exclude for vegan version)
Oil – to fry
Ulutham Maavu / Urad Dal Flour – 1 table spoon
Dry roast the channa dal and set aside
Roast the rice flour until lightly colored...
Heat water in a pan and add the jaggery and mix until it dissolves. Filter it to remove any impurities
Bring the jaggery to a boil and add coconut pieces, cardamom and edible camphor
Once all well mixed, add the rice flour and stir to combine and remove from heat
Once little warm to touch, add ulutham maavu and butter and mix the mixture well
Make it into small balls (1 inch round) and keep aside – Ensure there are no (or very less) cracks and it is smooth
Heat oil in a pan and once little hot (balls should not come up quickly) add the jaggery balls and fry in oil
Once all sides are well done, remove from oil to paper towel to drain excess oil
Vella seedai is now ready for neivedhiyam
Note - It will darken a little more even after it is removed from the hot oil…

Sending this to WTML, Gayathri's page

Sunday, August 25, 2013

Soft Pretzels - Laugenbrezel (German Style Soft Pretzels)

For this month's We Knead to Bake, Aparna chose these delicious and very soft pretzels which are German Cuisine. Laugenbrezel are German Style Soft Pretzels and were so good and felt perfect... I was proud making these... I have used little bread flour to get a chewy texture and also my all purpose flour was over:). I used yellow coarse cornmeal to the baking tray. Make sure you do not skimp or else the pretzels will stick!! I have used a variety of toppings, you could use what you like or what you find.. I have tried to give a pictorial of the method of shaping the pretzels. They were soft and chewy and best served warm with cream cheese. To serve the next day, just warm up in the microwave for 15 seconds and serve!!
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