TOSHA (Sweet Flour Rolls) for COOK and CLICK-3,

Tried and tasted by Nivedita 

Hi All,

Here is my THIRD recipe for the event   "Cook and Click" . This is for SEPTEMBER 1ST to SEPTEMBER 10TH. (I was supposed to post it yesterday itself, but from last night till today morning there was no power. 10pm to 10am!)

Al the festivals are in queue, the sweets are more the merrier. Here is one sweet, which is a Sindhi sweet. This is very easy, quick and can be stored for many days. Its perfect for kids snack box also.

I am taking this recipe from SINDHI COOKING by Anita Raheja, whose recipes I am following since my marriage.

I am giving as the recipe is written in the book.

You can reduce the quantity as per your need.

Serves - 30 Toshas

Cooking Time - 45 minutes

INGREDIENTS

For the Toshas

All purpose flour or maida - 250 gm

Cooking Soda - 1/2 tsp

Oil - 1/2 cup(or little less)

Salt  - 1/2 tsp

Curd - 1/2 cup

For the Syrup

Sugar - 2 1/2 cups

Water - 3 cups

Method

Sieve the plain flour. Add salt and soda. Now alternatively add a spoonful of oil and curd in to the mixture and knead into a stiff dough. Make long thin rolls like kababs. Heat some oil, taking care not to overhear the oil. Slip in the rolls and fry them on a slow flame till golden in color.

For the Syrup:

Dissolve the sugar in water and boil the syrup till it thickens in consistency(it should be such that when the sugar syrup settles on the Toshas you immediately get a white sugary coating) Put a few Toshas at a time into the vessel and stir them in the syrup. Remove, cool and store in airtight containers.

Send the following details before SEPTEMBER 10TH to nivedita.mt@gmail.com with subject "COOK AND CLICK" :

your name, 

blog name, 

url of the link  and 

the photo attached.

Non bloggers can send the details to my mail.
NO need to retype the recipe. Just link back this one in your post. 
Please share your experience about this dish.

If you already got this recipe in your archive, share the experience.

Any suggestions, new ideas are welcome. 
(If you have any special recipe which you want cook with others here, you can send it to me. I will add it in the event with your details, whenever possible)

Keep Smiling,

Raksha Bandhan and Dry Jamun

Tried and tasted by Nivedita

Hi All,

After my marriage,I always missed my brother on this day as I was in UAE and we could not meet at all during this period. After 11 years, last year, we both celebrated together. But this time again we could not meet as the kids have school. But I always wish him all the good things in the life.

This is for him and my daughters who does not have brothers. But today, they tied Rakhi to each other and celebrated with home made Jamuns.

There are few recipes which never comes out perfect for me. Jamun is one of those. But! this time it was a super duper hit!! At last I learnt to make jamuns at home. 

I always made jamuns with ready packet from the market. MTR is always a good help for me. 

But preparing everything at home for Jamun was a real tricky for me, And today I can make it at home. All thanks goes to three people.

First is  Suma of Cakes And More!!! : who posted the recipe to make KHOYA or mava. I am really thankful to her for sharing it with us.

 Second is PJ of      Seduce Your Tastebuds....  whose RECIPE  I had bookmarked to make it.

When I browsed her recipe, she had followed it from other blog. 

That is from Chef in You, who has given a detailed recipe  Here. 

I prepared very little yesterday as I was not sure about the outcome. But as Jamuns came out so good, that I had to prepare it again for today.

For Jamuns:

Home made KHOYA- 1 cup, grated

Home made Paneer - 3/4 cup, grated

Cardamom powder - 1 tsp

All purpose flour or Maida - 1 tbsp

Milk - 1 to 2 tbsp for mixing.

For syrup:

Sugar - 2 cups

Water - 1 1/2 cup

Rose essence - 1/2 tsp(optional, I did not put)

To fry Jamuns:

Oil - 1 cup

Ghee - 1/4 cup

Or take 50:50

Take sugar and water in a steel vessel and bring it to boil. After five minutes, take a spoon of syrup and check the thread consistency. Off the heat when it reaches one thread consistency.

Till that,

Take all the ingredients for jamuns in a wide plate or vessel.

Mix and knead it well to remove lumps and get soft dough. But do not over do it.

Make small balls and keep ready.

Keep oil and ghee on heat. When hot, reduce the flame and start frying the jamuns in batches. Fry till they are almost very golden color. 

Remove, drain the oil and put into the ready syrup.

Keep it in the syrup for 1 to 2 hours. 

Remove and store in a dry glass jar.(If remains before you store)

This is my second time preparation in two days. 

Sending this to three events:

Priti's Festive Food ~ Rakhi | Raksha Bandhan 2010

AND

Jay's Letz Relishh…!!! Event Announcement & Paneer C...

AND

 BB5 Round-up, A Bonus Sandwich, and on to BB6 hosted by Nupur of One Hot Stove

Keep Smiling,

Complan Pedha and Horlicks (or Boost) Pedha in Microwave

Tried and tasted by Nivedita

Hi All,

As I told earlier, I never thought I can make pedha at home!! But, its become fun for me to try making Pedhas. And I am loving these Pedhas again.(it my childhood love!!! )

Here are another two recipes for Pedhas which will make you drool and I am sure you will try these as soon as possible.(am I over confident? )

When I made the pedhas first time, I was nervous as I was not sure about the outcome! but the result was amazing! I thought of trying again with some other flavor.

Last week, when I was cleaning the kitchen shelf, I saw a complan box, which I bought it last month, as my younger kid loved it. But now a days, she stopped drinking milk at all. So that Complan was just lying in the box. 

Then, when I was planning to make Pedha, suddenly I remembered it. Thought of giving it a try.

Here is the recipe:

Milk Powder - 1/4 cup

Complan (Kesar & Badam flavor) - 1/2 cup

Sweetened condensed milk - 1/8 cup

Cardamom Powder - 1 tsp

Ghee - 2 tbsp 

Milk - 2 tbsp

Milk  - 2 tbsp (if you feel the mixture is more dry)

Take 2 tbsp milk in M/W safe big bowl. Keep on HIGH for 30 seconds. 

Take the bowl, add the milk powder, complan powder, sweetened condensed milk and 1 tbsp ghee. 

Mix well to remove lumps.

Keep HIGH for 3 minutes in M/W. Keep stirring after 1 minute.

Now add Cardamom powder, ghee and 2 tbsp milk. 

Mix well and Keep on HIGH for 5 minutes.

TAKE CARE TO STIR IN BETWEEN AFTER 2 MINUTES. 

Check the consistency. 

The mixture will start leaving its sides. Then remove it from the M/W.  It may happen within 5 minutes or may take 2 minutes more according to your M/W power.

My M/W gives 800 as HIGH.

Allow it to stand for 5 minutes.

Take a tbsp or more ready dough. Give shape of balls and repeat with other dough.

Store in a airtight jar.

Makes around 10 Pedhas.

Now, 

As you know, my elder daughter loves Chocolate pedha, I planned to make normal Chocolate pedha. But then thought that how about trying it with Chocolate Horlicks or Boost. The method is the same, but I skipped the condensed milk.

Here is the recipe:

Milk Powder - 1 cup

Cocoa  powder - 1/4 cup

Boost or Chocolate Horlicks - 1/2 cup

Ghee - 2 tbsp

Cardamom Powder - 1 tsp

Milk - 1/4 cup

Almond flakes - 1 tbsp

Take milk in M/W safe bowl. Keep on HIGH for 30 seconds.

Remove,

Add milk powder, Cocoa powder, boost or horlicks and 1 tbsp ghee. Mix well to remove lumps.(just few seconds)

KEEP on HIGH FOR 2 minutes. Keep stirring after a minute.

Now add cardamom powder and 1 tbsp ghee. Mix well.

KEEP on HIGH for 3 more minutes or more till you see it starts leaving its sides. 

You can add more milk if you feel its dry. 

Its trial and error as the procedure take its time according to your M/W power.

Open and add almond flakes, M/W for 15 seconds.

Allow it to cool.

Take the desired quantity of dough to make the balls. Press slowly to make pedhas. 

Sending these Pedhas to two events:

Jagruti (of Joy of Cooking) 

Announcing an Event ~ Celebrate Sweets-Pedha  

(started by me)

AND 

Srivalli's 

Microwave Easy Cooking event and POTLUCK party

Keep Smiling,

Carrot and Bread Halwa

Tried and tasted by Nivedita 

Hi All,

After the event round up, I keep on trying halwa recipes from my friend's blog. Last week, I tried microwave bread halwa. Today it was  Nithu from Nithu's Kitchen'  turn. But, when I went through the recipe, and checked my kitchen, I did not had khoya and condensed milk. (I got big tins, which I did not wanted to use it for so small quantity) But I wanted to try the Halwa with carrot and bread.

And Here I came with my version, which was really relishing.

I too make this halwa very often(Carrot burfi), and it is very normal to use the milk in this Halwa, but I decided to quit it and use the malai or fresh cream which is formed on the top layer of milk, after the milk is boiled on slow flame for long time.(from the milk, which I store and make ghee) 

You can use the ready made fresh cream also.

Ingredients :

Carrot - 3 big, cleaned and grated

Measure the quantity. If it is 2 cups,

add

Sugar - 1 1/3 cup or less (as per your taste)

Fresh Cream - 3 tbsp

Bread - 2 big pieces, crushed.

Sugar - 2 tbsp (this is to garnish the halwa, there is a twist in the taste for these sugar granules!!!)

Ghee - 2 tbsp + 1 tsp

Cardamom Powder - 1 tsp

Dry ginger or clove powder - 1/4 tsp(optional)

grated or crushed nuts - 2 tbsp (I used Cashew nuts and almonds)

Procedure :

Mix the grated carrot and sugar in a bowl and keep it aside for 10 to 15 minutes.

Till then, heat 1 tsp ghee in a thick kadai or vessel (in which you are going to prepare the halwa) and fry these nuts.

Keep aside.

In the same vessel, add the carrot and sugar mix(by this time, the sugar will start leaving water)

Keep on high flame and fry it for few minutes, but keep on stirring.

Once the sugar mixes well with it and you will not see the sugar granules, add fresh cream. Mix well. Add the crushed bread pieces.

Keep on frying till the raw smell goes. 

Now add cardamom powder, dry ginger powder(or clove powder). Fry for few more minutes. You can add some more cream if you feel its getting dried.

Add the fried nuts and ghee. Mix well and cook till the mix starts leaving its sides.

Be careful and be in front of the vessel, by stirring it in between.

It takes 15 minutes to get the halwa done.

And it serves 2 to 3 persons.

Remove from heat. Allow it to cool.

Before serving add the sugar, mix well and serve chilled.

You will enjoy those sugar granules in your mouth with the yummy halwa!!!

Keep Smiling,

My first bake - Chocolate Cookies

Tried and tasted by Nivedita 

Hi All,

At last, today was the day for my OTG to put into the test. I was searching for the easiest recipe, which my kids also should enjoy.  

As on my friends voting for Cookies I thought of trying these cookies. Here is my tale of baking the cookies.

I decided to follow the simple recipe which was given in the book with my OTG. But I got a very good and easy recipe from HERE.  Thanks to Deepa for sharing so easy recipe.

I am giving the recipe too, as I reduced the quantity to half.

All Purpose Flour - 1 cup

Sugar - 1/2 cup

Unsalted butter -  1/4 cup

Coco powder - 1/6 cup

egg- 1/2

White chocolate or milk chocolate -1, cut into small pieces

Baking Powder - 1/2 tsp

Salt - 1/4 tsp

Milk -  2 tbsp

(I skipped the black coffee as I did not had it)

The cups and spoons I used to measure

Grease the baking tray. 

I did not preheat the oven as I DON'T KNOW WHAT IT MEANS AND HOW TO PREHEAT WITH WHAT OPTIONS ON.

Sieve the APF, Coco powder, baking power and salt in a big vessel.

Beat the egg, butter and sugar till creamy and fluffy. 

Add the sieved flour to this and mix well.

Add milk and knead like a soft dough.

Divide the dough in to lemon size balls. Press the balls to make round cookies shape.

Spread the cookies on baking tray.

Keep it in the middle rack.

Bake it on 180 degree C(350 degrees F) for 10 minutes.

First batch, I kept for 20 minutes (as it was written in the book) 

But When I saw the cookies were getting burnt, I was helpless. I was not sure whether to take the timer knob to zero or not.

These are my burnt cookies. The upper part was too good and was crispy. I GRATED THE BURNT SIDE TO REMOVE THE BLACK PART. 

I could not count how many I made as my daughters went on eating!!

I am happy that I started baking and succeeded in it.

PLEASE GUIDE ME FOR GOOD BAKING,

What is Preheating means? What is the temperature, how much time to keep.

Can I off the OTG in the middle?

Can I bring the timer knob to zero If the food is getting burnt?

I hope to get more answers from you all!

Hey, I am the proud owner of this new OTG and promise to maintain it for many years.

Keep Smiling,

Milk Pedha and Choco Pedha

Tried and tasted by Nivedita

Hi All,

Dharwad (my home town) which is in Karnataka, is famous for Pedhas. Dharwad Thakhur pedhas are world famous and no pedha can beat the taste. I have been brought up with pedhas. And I always loved Thakhur pedhas. I will try to give the link about that pedha, as the recipe for that pedha is a secret and is not revealed any where.(if any of you know the recipe, please let me know!)

When I was a kid, I loved pedhas a lot. My grandfather always used to bring a piece of pedha for me. I used to keep it for a long time in my hand and I used to eat it the way one eats ice cream. I was scared that it will finish soon!

Now coming to my recipe over here, I love these white pedhas or doodh pedhas. I would have never dared to make these pedhas at home till I really wanted to try something new(for me) for Jagruti's event. I browsed many blogs and sites to get the recipe. And I was surprised to know that the recipe is so simple. So I thought of trying two pedhas at a time(no patience to wait for next day)

When I browsed for pedha, I got many links. I was searching for quick recipe, and came through THIS one. I was happy with the procedure and when I scrolled down to check the recipe, even this was inspired by Usha of Veg Inspirations and even she followed some other blog with little variation!! 

Now I am  here with my recipe  with not much modification :

First is for Milk Pedha :( I used cup for measurement)

Sweetened condensed Milk - 1 cup

Milk powder - 3/4 cup

Cardamom powder - 1 tsp

Ghee - 1 tbsp

Add the sweetened condensed milk and the milk powder in a deep and big M/W safe dish. Mix well. Add cardamom powder and mix well.

Keep the dish in microwave on HIGH for a minute. 

Remove, mix well and repeat the step till done. 

The mix will be a soft dough.

Add ghee and mix well.

Remove in a plate. Allow it to cool for some time.

Moist your hand with milk to make pedhas.

You can store it in a fridge for a week. 

I could prepare around 15 pedhas out of this.

THANKS EVERYONE, WHO HAS SHARED THIS RECIPE IN THEIR BLOGS. I followed Usha's recipe.

Recipe for Chocolate Pedhas :

I got the recipe from HERE. This is also a quick but tasty pedhas.

My daughter loved this chocolate pedhas so much that she kept all for her self.

I followed the exact recipe.

Sweetened condensed milk - 1 1/2 cup

Curd/ thick yogurt - half cup

Milk - half cup

Coco powder - half cup

Ghee - 2 to 3 tablespoons

Warm the milk in microwave in Microwave safe dish.

Mix the yogurt and coco powder and whisk it till no lumps.

Add this coco milk to the condensed milk and mix well.

Microwave on HIGH for 3 minutes. Open and mix well. Repeat the step till you get the thick paste like above in the photo. Add the ghee and mix well. Microwave on HIGH for 30 seconds.

Keep it for 15 to 20 minutes.

Make pedhas of desired shapes. 
Sending these pedhas to two events :

Jagruti (of Joy of Cooking) 

Announcing an Event ~ Celebrate Sweets-Pedha  

 AND

Umm's (of Taste of Pearl City)'s 

Iftar Moments Hijri 1431Event Announcement

Keep Smiling,