KAJU BURFI | CASHEW BURFI | KAJU KATLI

Kaju Burfi is one of the easiest dessert/sweet for beginners. It can be done in short span of time. It is done by adding powdered cashews to sugar sugar syrup with one string consistency. Moreover, I have added milk to get soft texture.

Cashews have oil content in them. So,this recipe doesn't require much ghee/oil. Just ghee is used for greasing purpose. See blog for Easy Kaju Katli, done without giving importance for Sugar syrup consistency.

• Kaju Pista Katli
• Badam Katli
• Oats Burfi
• Mysore Pak

Video recipe of Kaju Burfi

INGREDIENTS:
Cashew - 1 cup
Sugar - 1/2 cup
Water 1/2 cup
Milk - 2 tsp
Cardamom - 1/2 tsp
Ghee - 1 tsp

METHOD :

• Powder the cashews a to little coarse mixture, using a mixer. Add cardamom powder.
• Do not over run, use the whipper button.
• In a thick tawa, add sugar and water and allow to boil.
• After 3 to 4 minutes, check for 1 string consistency.
• If not, let it boil for some time.
• When the consistency is reached, add powdered cashew.
• Add 2 tsp of milk.
• Keep on stirring.
• At one stage, it starts to leave the sides.
• After few minutes, it comes together like a dough.
• Transfer to a greased plate.
• Allow to cool a bit, and knead with hand to get a soft dough.
• Flatten using a cup greased with ghee or use a rolling pin.
• Draw lines to get desired shape.
• Tasty Kaju Burfi is ready.

Step wise method with pictures:

1. Powder the cashews a to little coarse mixture, using a mixer. Add cardamom powder.

2.Do not over run, use the whipper button.
3. In a thick tawa, add sugar and water and allow to boil.

4. After 4 minutes, check for 1 string consistency.
5. If not, let it boil for some time.

6. When the consistency is reached, add powdered cashew.
7. Add 2 tsp of milk.

8. Keep on stirring.
9. At one stage, it starts to leave the sides.

10. After few minutes, it comes together like a dough.

11. Transfer to a greased plate.

12. Allow to cool a bit, and knead with hand to get a soft dough.

13. Flatten using a cup greased with ghee or use a rolling pin.

14. Draw lines to get desired shape.

15. Tasty Kaju Burfi is ready.

MIXED VEGETABLE IDIYAPPAM | VEGETABLE IDIYAPPAM | BREAKFAST RECIPE

Idiyappam is one of traditional cusine of India, especially Kerala, which is made from rice flour. It resembles noodles, but it more healthier & tastier. It is easily digestable, and doesn't give a heavy feeling.  Here, I have done along with vegetables and without any Masala.

It resembles Fried Rice, but taste is totally different and some ingredients vary. To differ, little turmeric powder can be added along with rice flour, to get colour evenly.

It is served along with Kurma or  Coconut milk or plain milk. Both sweet & spice can be done using plain Idiyappam. See this blog for

•  Idiyappam , Sweet Idiyappam
• Lemon Idiyappam
• Idiyappam Uppuma

Video Version of Mixed Veg Idiyappam

INGREDIENTS:
Rice flour - 1 cup
Carrot - 2
Capsicum - 1/2
Green Peas - 1/2 cup
Onion - 1
Green Chilly - 1
Red chilly - 1
Mint leaves - handful
Coriander leaves - handful
Oil - 3 tsp
Salt

For Seasoning
Cumin - 1/2 tsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Curry leaves - little
Asafoetida  - 1/2 tsp

METHOD:

• 1. Boil water 1 & 1/2 cups of water in a pan. Let it boil well.
• In a bowl, add rice flour and 1/4 tsp salt.
• Add boiling water little by little to the rice flour, mix simultaneously with ladle.
• Do not add all the water, it depends according to the quality of the flour.
• Check if a non-sticky ball can be made.
• Stop adding water, allow to cool a bit.
• Using hand, knead well to a dough. Grease a tsp of oil over the dough.
• Heat an idly pan, grease idly plate with little oil.
• Make a cylindrical ball and fill the Idiyappam maker and close it.
• Squeeze on the idly plate and steam cook for 5 to 6 minutes.
• Transfer to a bowl.
• Heat a tawa and add oil.
• Add the seasoning ingredients one by one.
• Add chopped green chilly and red chilly.
• Add onion, cook for few minutes.
• Add vegetables and saute well.
• Add required salt for the vegetables alone, since we have already added to the rice flour.
• Sprinkle little water and close with a lid and cook on low flame.
• Add mint and coriander leaves and and mix well.
• Add steamed Idiyappam and mix gently, so that it blends together with veggies.
• Add a tsp of lemon juice, mix well and switch off the flame.
•  Tasty Mixed Veg Idiyappam is ready.

Step wise recipe with pictures:

1. Boil water 1 & 1/2 cups of water in a pan. Let it boil well.
2. In a bowl, add rice flour and 1/4 tsp salt.

3. Add boiling water little by little to the rice flour, mix simultaneously with ladle.
4. Do not add all the water, it depends according to the quality of the flour.

5. Check if a non-sticky ball can be made.
6. Stop adding water, allow to cool a bit.
7. Using hand, knead well to a dough. Grease a tsp of oil over the dough.
8. Heat an idly pan, grease idly plate with little oil.
9. Make a cylindrical ball and fill the Idiyappam maker and close it.

10. Squeeze on the idly plate and steam cook for 5 to 6 minutes.

11. Transfer to a bowl.
12. Heat a tawa and add oil.

13. Add the seasoning ingredients one by one.
14. Add chopped green chilly and red chilly.

15. Add onion, cook for few minutes.
16. Add vegetables and saute well.

17. Add required salt for the vegetables alone, since we have already added to the rice flour.
18. Sprinkle little water and close with a lid and cook on low flame.

19. Add mint and coriander leaves and and mix well.

20. Add steamed Idiyappam and mix gently, so that it blends together with veggies.

21. Add a tsp of lemon juice, mix well and switch off the flame.
22. Tasty Mixed Veg Idiyappam is ready.

Ven Pongal | Khara Pongal |Ven Pongal using Seeraga Sambha

Ven Pongal is a very popular breakfast recipe of South India. It is easy to prepare and healthy too. It can be served with any chutney variety or sambhar. Any function or occasion doesn't become complete without Ven Pongal in its menu. Here, I have done using Seeraga Sambha, a popular rice variety in Tamilnadu, with unique aroma and immense health benefits. Raw rice, Sona masuri rice can also be used to prepare Ven Pongal. 

It is  named  due to the  resemblance of Seeragam, Cumin in English. This rice is suitable for preparing Biryani and other variety rice like Tomato rice, Mint rice etc. See also for other recipes like

• Side dish for tiffin
• Sarkarai Pongal
• Seeraga Sambha Vegetable rice

Video recipe of Ven Pongal

INGREDIENTS:

Seeraga sambha rice - 1 cup
Moong dhal - 1/4 cup
Cumin - 1/2  tsp
Salt

For Seasoning
Ghee - 2 to 3 tsp
Cumin - 1 tsp
Pepper - 1 tsp
Ginger - little

Cashews
Curry leaves
Asafoetida - 1/2 tsp

METHOD:

•  In a bowl, soak rice & moong dhal together for some time. 
• Wash thoroughly and add 3 cups of water along with 1/2 tsp cumin and salt.
• Pressure cook up to 3 whistles in high flame and 8 minutes in low flame.
• After the pressure reduces, open the lid and mash well till it becomes smooth.
• In a pan, heat ghee, add cumin and pepper.
• Add ginger, curry leaves, cashews.
• Add asafoetida and switch off the flame.
• Pour over the cooked rice, mix well.
• Tasty Ven Pongal is ready.

Step wise recipe with pictures

1. in a bowl, soak rice & moong dhal together for some time. 

2. Wash thoroughly and add 3 cups of water along with 1/2 tsp cumin and salt.

3. Pressure cook up to 3 whistles in high flame and 8 minutes in low flame.

4. After the pressure reduces, open the lid and mash well till it becomes smooth.

5. In a pan, heat ghee, add cumin and pepper.

6. Add ginger, curry leaves, cashews.

7. Add asafoetida and switch off the flame.

8. Pour over the cooked rice, mix well.

9. Tasty Ven Pongal is ready.

MASALA TEA | SPICED TEA

Masala tea is flavoured beverage prepared using Indian spices and herbs along with tea powder and milk. Having a cup of tea is really refreshing. This tea helps in digestion since the spices that have been added has its own medicinal benefits. This tea can also be done as black tea  without milk but with water, for those who are resistant to lactose. This recipe might look simple, since it is done almost in all houses throughout the world. But, by adding appropriate masala and by giving enough time to boil, the taste and blend of the tea will be really good and perfect.

To me, preparing  tea should not be done in a jiffy. If done in a hurry, the raw smell of the tea powder remains and tastes bitter. The first thing is, to add tea powder to milk/ water, only after it starts boiling.

Video recipe of Masala tea:

INGREDIENTS:
Milk - 200 ml / 2 cups
Tea powder  - 2 tsp
Brown Sugar/ Jaggery - 2 tsp

For Masala
Cloves - 2
Pepper - 2
Cinnamon - small piece/ 1/2 tsp
Cardamom - 1 or 1/2 tsp
Ginger - 1/2 inch piece

* This masala can be used to prepare 3 cups of  tea. Can be added according to individual preference.

METHOD:

• Boil milk in a pan.
• Roughly crush the ingredients given for masala.
• When the milk boils, add tea powder.
• After a minute add crushed masala and mix well using a ladle.
• Allow to boil for few minutes.
• Add brown sugar/ jaggery powder.
• Boil for another minute and strain the tea.
• Tasty & Flavourful MASALA TEA is ready.

Step wise method with pictures:

1. Boil milk in a pan.

2. Roughly crush the ingredients given for masala.

3. When the milk boils, add tea powder.

4. After a minute add crushed masala and mix well using a ladle.

5. Allow to boil for few minutes.

6. Add brown sugar/ jaggery powder.

7. Boil for another minute and filter the tea.
8. Tasty & Flavourful MASALA TEA is ready.

MANGO GINGER THOKKU | மா இஞ்சி தொக்கு

Mango Ginger thokku is simple recipe done in South India. The aroma of Ginger is more than mango. It has a tinge of sweetness of mango. This thokku goes well with curd rice, with hot rice and ghee and with dosa & idli also. By adding oil generously, it can be used for a month with proper refrigeration.The more easier version of using mango ginger is, no need to cook, just to peel skin, chop into pieces, add little lime juice along with salt and green pepper. See blog for

• Mango ginger chutney

Video recipe of Mango Ginger Thokku

INGREDIENTS:
Mango Ginger - 1 cup grated
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind juice - 2 tsp
Jaggery - 1/2 tsp
Salt

For Seasoning
Cumin - 1/2 tsp
Mustard - 1/2 tsp
Fenugreek - 1/4 tsp

METHOD:

• In a tawa, heat gingelly oil, add seasoning one by one.
• Add grated mango ginger and saute for few minutes.
• Add turmeric powder, red chilly powder and required salt. 
• Stir on medium flame for a while.
• Add tamarind juice and mix well and cook till the moisture is absorbed.
• Taste for salt and spice.
• When it starts to come together, add jaggery and mix well.
• Cook until oil separates, switch off flame.
• Tasty & flavourful Mango Ginger thokku is ready.

Recipe with step wise method:

1. In a tawa, heat gingelly oil, add seasoning one by one.

2. Add grated mango ginger and saute for few minutes.

3. Add turmeric powder, red chilly powder and required salt. 

4. Stir on medium flame for a while.

5. Add tamarind juice and mix well and cook till the moisture is absorbed.

6. Taste for salt and spice.

7. When it starts come together, add jaggery and mix well.

8. Cook until oil separates, switch off flame.

9. Tasty & flavourful Mango Ginger Thokku is ready.