November 24, 2012

Apple Cinnamon Milkshake

Apple Cinnamon Milkshake
A few days back I had mentioned in FB timeline that my younger one finally managed to gain weight and many had wanted to know the diet that I followed for him. This milkshake is the first thing I started with. Trust me when I say that it actually works. It is even better than eating a fruit as it is on a daily basis. I stopped giving him his favorite energy drink both in mornings and evening and replaced that with this milkshake. I do know that the Doctors say as long as your child is active, there is nothing to worry, but the mother in me wanted to explore the many ways possible and wanted to leave no stone unturned.

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November 10, 2012

Cornflakes Mixture

Cornflakes Mixture
The blogosphere is flooded with Diwali sweets and savories and just looking at all those wonderful snaps out there makes me feel that my waist line had increased by a few inches. While making sweets require at least some amount of expertise and patience, this savory mixture is so simple to make and is very much healthy as I used only 1 tsp of oil and made it entirely in Microwave.

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November 8, 2012

Baadusha | Easy Diwali Sweets

Baadusha
Baadusha, A sweet really fit for the king in my opinion. I just can’t stop munching on these once I start which is why I try not to make these sugary little devils often and restrict myself to making just once a year for Diwali. I do not know the reason but I believe that this year it came out just too good according to me. May be the reason is because I made it especially to feed the blog and add to the Diwali recipes. But you know what every time the sugary crust on top used to disappoint me but this time followed my neighbors' tips to the T and well.... what do you all think of it.

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November 6, 2012

Maida Cake / Maida Burfi

Maida Burfi Recipe

It is not every other day a virtual best friend whom I consider very close to my heart asks me to do something for her. So when Anu asked me to write a guest post for her, how could I ever refuse? I made these melt in the mouth Maida Cake or Maida Burfi which happens to be a hot favorite of both me and my brother and this burfi is something that is made every year along with Gulab Jamoon by my mother at home during Diwali.

If you are a beginner in cooking and if you wish to stun your family and friends by making a sweet for them, look no further as this burfi is a perfect recipe for you as most of the cooking is done off the stove. It takes very few ingredients, less time and it requires no heavy duty stirring. Though one string consistency of the sugar syrup is required and even if you miss a step, you can always save this burfi without having to dump this in bin unlike other burfi recipes.

Maida Burfi

Maida Burfi (Cake) Recipe

Prep time: 5 mins  |  Cook time: 20 mins  |  Makes: 20 Squares
Cuisine: South Indian  |  Category: Desserts


Ingredients:

  • Maida / All purpose flour – 1-1/2 cups
  • Ghee / Vegetable shortening – ½ cup
  • Sugar – 2 cups
  • Water – 1/2 cup
  • Vanilla essence – 1 tsp
  • Apple green food color – 2-3 pinches

Instructions:

  1. Sieve the flour first. Grease a plate with ghee and keep it ready.
  2. Heat the ghee or shortening in a pan and once it melts add the flour. Roast for 3-4 mins until the raw smell disappears over low flame.
  3. Place both sugar and water in a pan and let it cook until the sugar dissolves. Start cooking further over medium flame until the syrup forms a one-string consistency.
  4. Add vanilla essence and food color to the roasted flour.
  5. Pour the sugar syrup over the roasted flour and keep stirring briskly. No need to keep the pan with the flour on the stove. You can keep it on the counter and mix. A wooden spatula will be of great help to do this.
  6. You will see that hot sugar syrup starts melting the ghee in the roasted flour and the entire mixture becoming loose. Stir briskly with the spatula in a circular motion.
  7. It will take only about 2 minutes when you can see that the mixture coming together in a big mass.
  8. Immediately, pour this mixture into the readily kept greased plate and tap it gently on the counter until it is leveled. You can also use a butter paper to level the top evenly.
  9. While it is still warm using a knife draw lines according to the shape you prefer.
  10. Wait until it cools considerably and once again using the knife you can cut them into desired shape perfectly.
  11. Store in an airtight container and enjoy.

Maida Cake Recipe

Notes:

  1. The flour should get roasted well but make sure it done over low flame and take care not to burn it and change color.
  2. If in case while you are in Step – 7 you miss the time, the entire content will become crumbly once again. No need to fear, just keep it on the stove and cook over low flame for 2-3 mins, once again, the flour will loosen, and you can pour it into the plate.
  3. Traditionally no nuts are used in this recipe but if you want, you can use coarsely powdered cashew and almonds.
  4. You can skip ghee and do the entire burfi with vegetable shortening / vanaspati. You will not see any difference in taste or flavor.
  5. You can use any food color according to your wish.
  6. Reduce the flour by 1/4 cup and replace it with cocoa powder to get a chocolate maida burfi. However, do not add the cocoa powder while roasting flour but add it on step-4.
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November 4, 2012

Rava Ladoos

Rava Ladoo Recipe
Diwali is just around the corner and the shopping places are abuzz with abundant activity. Sweets and savories add more cheer to the festivities without any doubt. And with this Rava Ladoo recipe, I kick start the celebrations at my home as well. These ladoos are not only easy to make but great to store and a very good beginner’s recipe that even a person with no experience in cooking can try it out with confidence.

I’m not a patient person in the kitchen and I’m certainly not into heavy duty stirring that takes time and makes my arm and neck ache. These ladoos are so easy to make and it is not only a favorite of mine but Hubby’s as well.

Usually and traditionally too coconut is not added while making Suji ladoos but I have started to do so after my SIL suggested a few years back and I have been making like that ever since. Adding coconut helps to reduce the amount of ghee used as the coconut itself has oil in it. In addition, it imparts a nice aroma to the ladoos as well.

I do not add raisins while making ladoos but you can if you like it. As we are roasting the coconut you can safely store at room temperature for 2-3 days and stays well for 10 days when refrigerated.

Rava Ladoo

Rava Ladoo Recipe

Prep time: 5 mins  |  Cook time: 10 mins  |  Makes: 12
Cuisine: South Indian  |  Category: Sweets

Ingredients:

  • Rava / Sooji (Cream of Wheat) – 1 cup
  • Sugar – 1 cup
  • Ghee – 5 tbsp
  • Milk – 1/4 cup (approx.,)
  • Cashew nuts – 10
  • Grated coconut – 5 tbsp (optional)
  • Cardamom – 2

Instructions:

  1. Heat a pan and dry roast rava/suji over low flame for 3-4 mins stirring continuously until the raw smell disappears. This is to prevent the rava at the bottom from changing color. Transfer to a plate and let it cool.
  2. Break the cashew nuts into very small pieces.
  3. Heat the same pan again with 2 tsp ghee. Add the broken cashew nuts and roast until golden brown. Drain and keep aside.
  4. Add the grated coconut to the remaining ghee and roast over low flame until you get a nice aroma. Keep aside.
  5. In a mixer first add the roasted rava and cardamom and run for 1 minute till they become a coarse powder.
  6. Now add the roasted coconut, sugar and run the mixer for 2-3 minutes until the sugar also is powdered and all the ingredients get combined well. Transfer to a big plate.
  7. Add the roasted cashew nuts to the plate and mix well. Meanwhile warm up the milk in a bowl and keep it ready.
  8. Heat the remaining ghee in a pan and once it melts, pour it over the rava mixture on the plate and mix with your fingertips.
  9. Add the warm milk little by little with a spoon and make balls with your hands.
  10. Place the balls on a plate arranging them side by side. Leave it for ½ - 1 hour, as it will harden by itself.
  11. Store these rava ladoos in an airtight container and enjoy.

Notes:

  1. Make sure that you roast the rava over low flame. It should not change color.
  2. You can reduce the sugar by ¼ cup if you want it to be less sweet.
  3. Do not dump the milk in one go, as you may not need all the milk to make the balls.
  4. Skip the coconut if you do not like but it gives a good grip, helps in forming the balls easily, and also makes the ball firm.
  5. If you are not sure the ladoos will stay in shape, after arranging them on the plate keep it in the fridge for 1/2 hour and they will not break.
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November 2, 2012

Couscous Puttu / Sweet Couscous

Couscous Puttu
As my kids enjoyed the Couscous muffins that I baked earlier to my utter surprise, the elder one asked me if nothing could be made sweet out of Couscous. That fellow has a big sweet tooth and that got me thinking of what else I could put the remaining couscous to good use to while making sure that the kids also ate it without complaining and remember that I saw several salad recipes with couscous as the main ingredient which was a big no to them and I did not want to waste the remaining as it was very costly being an imported item. This recipe was just perfect that fit my requirements to the T.

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November 1, 2012

I Love Baking #9

I Love Baking
I loved baking several dishes for last month’s Baking event and trust me I got to know that my little one loves savory bakes more than the sweet ones only because of this.  I put the oven to good use compensating the past month’s absence and what lovely entries we did get right.... So let’s get baking....

In case you are not sure what to bake and would like to get some ideas, not to worry, just check what the avid bakers have baked in the previous months and you are all set. Bake away and present your recipes to the linkies below. This is open to everyone and anyone who happens to love one thing and that is “Baking”.


Just a few notes before we go linking,
1. Your bake can either be sweet or savory. Please do not link entries with meat and alcohol.
2. Make sure that your post is linked to this announcement.
3. The linkies will be open till 3oth of this month.
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Let’s Cook # 21 ~ Potluck

Hello friends, I’m sure all of you would’ve had a great time celebrating Navarathri / Dussera. And as you all know the celebrations does not end with those lovely 9 days but it is just the beginning as the celebration and the cheer has already started for the upcoming Diwali festival. Every year it only keeps getting better as now the festival has been globally acknowledged. So Let’s party hmmmm.....

So for this month there are no themes as I did not want to restrict the party to anything in particular. It will be a potluck and you are all free to bring whatever you want as long as it is vegetarian dish.

Now to some rules to participate in this event:

  1. It’s a Potluck and you are free to bring whatever you want as long as it is vegetarian dish.

  2. Linking back to this announcement is a must and multiple entries are always welcome.

  3. We are looking for fresh entries and to try out new recipes. So, no archived or reposed entries please. Your post has to be between November 1 and November 30, 2012.

  4. Usage of logo is optional but I would be happy if you could use it, as it helps spread word.

  5. After posting your recipe just submit your entry to the linkies you will find at the bottom of this post.

  6. In case you have any problem linking, just send a mail to ticklingpalates@gmail.com  with your name, recipe name and recipe url with the subject line as Let's Cook: Potluck.

  7. Non bloggers are most welcome to participate. Just send me the recipe with a click of the recipe if possible to the above mentioned email.

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