Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts

Saturday, March 19, 2016

LIFE IS FULL OF COLORS, LIFE IS ABUNDANT, LIFE IS LIKE HOLI

Tried and tasted by Nivedita
Hi All,
Thank you guys for being with me here though I did not post anything in the whole year. Love you all. 

MARCH is Special month for me for many reasons. First is, its the month I am born ;-) . I love March because it is the season for Mangoes. In my husband's family ,10 of us celebrate our birthday :-). March 1st starts with my Sis-in-law's son"s birthday and March 30th ends with my daughter's birthday.
And I started blogging on March 12, 2009.

Another most favorite reason is its the month where we celebrate the  festival of colors HOLI. Yes!!! this post is all about HOLI. I want to thank Jagruti for inviting me to share about this festival and how do I celebrate my Holi.
Here is the link for Jagruti's space to read about other friends who has shared about their celebration and their view about Holi
http://www.jcookingodyssey.com/2016/03/channar-puli-paneer-gulab-jamun.html


only few photos of my Holi celebrations. 


Holi is the only festival I celebrate with all my tann, mann and dhan :-) ;-)
Though there are so many stories behind this festival and many religious beliefs and customs to follow,  I believe life is like this festival. Its full of all types of colors. All emotions we feel represent each color. And I love all the colors of  life which allows me to enjoy this life every moment.
Coming to the HOLI day. My day starts early with making breakfast and lunch ready and keep it aside so that once we come back after playing, the food should be ready. I can play without any tension. Till two years back, mom was there with us on this day and two maids were there to help mom to make special Holi food. I was not worried, but now as I am alone here, I had to prepare and keep. And  its not only  me, my friends bring their food and keep it in my house. We all play and come back to our house and enjoy the food together. We all go in our bikes in a group and visit almost all the nearby areas. Stopping wherever people are playing,  playing with them, screaming with joy. I am out of the world on that day. Sometimes I keep on shouting "happy new year" , "happy birthday" some irrelevant wishes and dance on the road with friends and kids. People think I have taken Bhaang!!!
After playing, taking bath, we all gather in our house, have the food and drinks and it goes till 6 pm.
Puran poli is must on that day in North Karnataka.
Just to give a twist, I am linking my old recipe of

Biscuit Poli for Holi. 

Its different from traditional Puran poli.
(http://niveditaskitchen.blogspot.in/2010/03/biscuit-poli-for-holi.html)

  


HOLI HAI BHAI HOLI HAI, BURA NA MAANO HOLI HAI :-)

Waiting for this year HOLI. Its only a week ahead, already planned for the day.

My next posts will be on "My journey of thirteen days on raw food diet"

Keep Smiling,


Monday, February 10, 2014

PARLE - G KHEER FOR PPCS

Tried and tasted by Nivedita
Hi All,
Sorry for not participating in the event in the last two months.Health was  a priority.
I always loved Parle-G biscuits, and who won't love these oldest sweetest biscuits. When I was young and not well, I always demanded Parle G because I knew this is the time to convince my mother and enjoy my biscuits dipped in coffee or tea. And I love that cute boy on the wrapper, I am sure you all too love him. 
Today I am here with a sweet using my favorite biscuit,which tastes good when eaten hot and tastes heaven when eaten cold.
I am talking about Kheer. I love kheer (again same slogan). I can have anything sweet. O K, leave me here only.


Coming to the recipe,
This is little different but very easy. You don't have anything and have very little time for an unexpected guest. And you really want to serve a better food with a great dessert. Your search ends here...
Ingredients:
Milk - 1/2 litre or 500 ml
Sugar - 3/4 cup or less(ask your tongue for it :-)  )
Parle G Biscuit - 8 to 10
Cardamom - 2, powdered
Ghee - 1 tsp

Method: 

  • Boil the milk in a thick bottomed pan. 
  • Once done, add sugar and keep on a low flame. 
  • Boil it for at least 20 minutes, the milk will reduce to 3/4.
  • Crush the biscuits and add it to the milk, 
  • Stir and cook it for some more time(around 10 minutes).
  • Be careful not to leave it alone, or it will burn at the bottom.
  • Now add the cardamom powder and ghee.
  • Mix well. Boil for few more minutes.
  • Remove from fire and allow it to cool. 
  • Have it warm or keep it in the fridge, have it chilled.


Keep Smiling,

Wednesday, August 28, 2013

O(pen)ATS SESAME, GINGER BARFI for PPCS

Tried and tasted by Nivedita
Hi All,
So how are you all?Girls from POTLUCK PARTY CYBER STYLE ! Are you all ready with the recipe from your partner's blog?
I am here with Nayana's recipe. Actually, she has posted Coffee n White Chocolate Panna Cotta  for the party . But,  sorry dear, my family is allergic to Gelatin and agar agar. I did not wanted to take a chance by preparing your dish. But I will make it some other day when I will be having guests at home.
And to get agar agar is a big problem in my city. I need to search a lot. China grass is available. I have used to many times in making custard but it has not set properly and don't want to spoil the dish. 


I checked her recipe index and most of her Western desserts are with Agar agar.  Then I thought of making some Indian sweets. At first I chose mysore-paak, but when I saw this recipe, I was happy because it has til and ginger which are my elder daughter's favorite and it has oats which makes it healthy. 
Please do visit her page for wonderful recipes.
The link for this recipe in her blog is HERE
Coming to MY recipe,
I have reduced the quantity as I had only 1/3 cup(80ml) of til. Still I got 10 medium size barfi.
And my barfi turned out white as the jaggery I used is white one. 

Ingredients :
Sesame Seeds - 1/3 cup
Oats - 1/3 cup 
Jaggery - 1/3 cup
Fresh Ginger grated - 1 1/2" or 2"
Ghee - 1 tbsp(I thought of pampering my barfis little bit)

Method 
Dry roast the sesame seeds till they splutter 
and oats separately for 10 minutes.
Allow to cool.
Grind the ginger for few seconds in a mixi. Add both the sesame seeds and oats. Churn to make course paste.
Grease a small plate with ghee and keep it ready.
Heat ghee in a thick bottomed kadai. 
Add the jaggery and bring it to a boil. 
Check the consistency  by taking a drop and putting it in a cold water bowl. If it hardens immediately then the syrup is done. 
Add the ready paste(or mixture). Mix well. 
Spread it on a greased plate. 
Allow it to cool. Cut into desired shapes.
Your healthy sesame seeds, oats and ginger barfi is ready to serve. 
My daughter and my hubby both enjoyed these barfis,
Thanks Nayana for such an easy and wonderful sweet recipe.
Sending this to Jagruti's event 


Keep Smiling, 

Friday, February 15, 2013

DAL,BATI, CHURMA for ICC JANUARY

Tried and tasted by Nivedita
Hi All,
HELLLLLLOOOOOOOOOOOOOOO, How are you all? Feeling little embarrassed to come back here after 3 months. I feel guilty for not posting regularly.

First and foremost, I want to say Sorry to Jagruti that I could not finish her event. Really sorry dear, I hope you do understand my problems. Thanks.

Now, today I am here to participate in Indian Cooking Challenge which is hosted by Srivalli. I am sorry Valli, I am not a regular participant for your event, but still wait for your challenge every month and always look forward for other's recipes tried in ICC. 




Food is my weakness. This time the recipe chosen was really not to be missed. Daal Bhati Churma is the delicacy of Rajsthan. I tasted this first time in Chowkidani in Pune and I thoroughly enjoyed each item. But somehow the taste of Dal Bhati Churma took more place in my heart and I always wondered whether I can make it or not. I surfed many blogs and bookmarked few. One was Priya's and the other one is Jagruti's Daal baati churma by Jagruti, But never dared to make it. I thought its difficult to make and so much ghee into it. Being health conscious, I was always hesitated to go ahead. But when I got the challenge, I could not resist. And Yes!!!! it came perfect. Thanks Valli.
She has chosen recipes from three sources. One is from Priya (which even I had bookmarked a year back only). The others are  from Sanjeev Kapoorji and Tarla Dalalji.
I thought of following Priya's recipe as I felt I can connect myself more with her recipe.

Visit her place mharorajasthanrecipes  for detailed recipe.



























I really enjoyed this challenge and enjoyed the feast too. I never thought its so easy to make.

Visit Valli's space for today's post :

Keep Smiling,

Tuesday, July 20, 2010

Two sweets and one Savory - Remixed and reposted for the event

Tried and tasted by Nivedita 
Hi All,
July month is going to end... Festivals are in queue! All will be busy in making sweets for the festivals. Its really a good idea to think of the sweets we will make for each festival and keep the recipe in hand. Most of the times, each festival has a particular sweet to prepare. Check this site for details. Good collection of recipes for each festival.. blessingsonthenet
I am reposting two of my sweet preparations and one savory item for the event EFM - Sweets and Savories for Diwali Series! held by Sri of  Me and My Kitchen
 
The First one is, Peanut Gujiya 

Here is a sweet, which is usually prepared during Diwali. Gujiya or Karchikai is very common sweet in India. And the stuffing differs in each state and each region.
Giving you the recipe,
All purpose flour - 250 gm
Salt - 1/4 tsp
Milk - 2 tbsp
Oil - 1tbsp
Mix all with little water to make into soft dough, cover it with moist cloth. Keep it aside for an hour.
For stuffing,
Peanut - 1 cup, roasted. Remove the skin and clean it
Jaggery - 1 cup or less, depending on the sweetness of the jaggery
Dry Coconut, grated - 2 tbsp, roasted
Cardamom powder - 1/2 tsp
Salt - 1/4 tsp

Oil to fry

                                 
First, dry grind the peanuts for one round to make it coarse powder. Then add the jaggery, cardamom powder and coconut. Grind it again to make smooth powder. Transfer it into a bowl and add salt, mix it nicely.
Divide all purpose flour in to equal small lemon size balls. Roll into oval shape of palm size. Take one tbsp of ready peanut powder mix and put it slowly in the middle of  rolled puri.  Close it to neatly and bind it with water to give gujia shape. Repeat with other balls. 
Heat the oil in a kadai. When its hot, keep it on medium flame and fry all the gujiyas in batches.
You can store it for a week or 10 days.

The second one is, Sweet Coconut Rice


Coming to the recipe,
Rice(any variety which stays firm after cooking,) - 1 bowl (cooked)
Sugar - 3/4th bowl
Fresh coconut - 1 bowl(grated)
Ghee - 3/4th bowl
Cashew nuts and raisins - 6 each cut into pieces
Salt - a pinch
Cardamom powder - 1 tsp
Heat 1 tbsp ghee in thick bottomed pan. Fry the nuts and keep aside. In the same pan, add coconut. Fry for a minute. Add sugar. Mix well and let it cook till the sugar is dissolved with coconut. Add half of the ghee.Do not let it boil. Once, both are mixed properly, add the cooked rice immediately. You should be  always with the dish, stirring it always on medium flame. Now add some more ghee, salt and cardamom powder. Cook it only for one minute. Remove it from the fire. Add fried nuts. Mix it nicely and transfer in to serving bowl. If you delay, then it will become hard.
The sweet coconut rice is ready to serve.

The savory item is, Green chilly crispy poha
It is a must in our house to serve with other dry sweets. 
Thin poha - 250gm
Oil - 1/4 cup or less
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Peanut - 1/4cup
Dalia - 1/4 cup
Curry leaves - 15 to 20
Green chilly - 3 to 4, slit and cut in to two
Hing - a pinch
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tbsp
Salt to taste
Sugar - 1 tbsp

Add oil in a kadai.Wait till the oil is hot, add mustard seeds. When splutter add cumin seds, peanut and curry leaves. Fry for sometime till peanut changes its color to golden color. Be careful as it may burn of if you delay or move away from kadai.
Now add green chilly and hing. Fry for half a minute. Add dalia and sesame seeds. Fry for half a minute. Off the heat. Keep on stirring. Now add Salt, turmeric powder. Let it cool.
Add the cleaned poha and sugar. Mix it properly. 
Take little quantity and transfer it into microwave safe bowl. (If you take more quantity, all the poha will not become crispy) Keep it on HIGH or 100% and run it for 30 seconds to one minute. Allow it to cool for 10 minutes.  Repeat with remaining poha. You will get crispy poha to eat.

Keep Smiling,



Gadget

This content is not yet available over encrypted connections.

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog