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,

Round up of Cook and Click - APPLE AND ONION BAKE

Tried and tasted by Nivedita 

Hi All,

I totally forgot about this round up. Sorry for the delay.

My first Cook and Click was tried by me and Veena. 

Here are the clicks by Veena  of veg junction.
(APPLE AND ONION BAKE)

Her verdict :

The bake was quite good, both warm and cold, though the stock did not fully evaporate.

I felt kids would love this better if a little of cheese is added:-)

A very healthy starter for the health conscious.

Thanks Veena.

And from me

Apple and Onion Bake:

My Verdict :

Same as Veena, need to put less water or stock. 

Make in a little quantity to taste it first time. 

Click Here for the recipe.

My second recipe for COOK AND CLICK is already posted. Click MIXED VEGETABLE SAMBALS for details and try to participate as it is very easy recipe. Last date is AUGUST 31.

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,

Jowar Rotti upma (ರೊಟ್ಟಿ ವಗ್ಗರಣೆ ) reposted for the event.

Tried and tasted by Nivedita 

Hi All,

Reposting my favorite breakfast from North Karnataka.

Here is the recipe, 
One day old rotti or crispy rotti - 8 to 10
(Click Jowar rotti(Jolada rotti) for recipe)
Onion - 1 big
Curry leaves - few
Chilly powder - 1 tbsp or
Green chilly - 3 chopped
(in this photo I used chilly powder)
Mustard seeds - 1 tsp
Jeera - 1 tsp
Tomato - 1 small
(my mother used to put 1 tbsp tamarind paste, you can choose according to your taste)
Salt to taste
Haldi - 1 pinch
Water - 1 cup apprx.
Break the rotti into pieces and keep aside.
Heat oil in a kadai, add mustard when it starts popping up, add jeera and curry leaves. Add onions and saute for a minute.
If you are using green chilly, now only add it with onion.
When the onion changes its color, add tomato mix it properly and wait till the tomato is half cooked. Add salt, haldi and water. Once the water starts boiling, add the rotti pieces. Mix properly. Take care not to put more water.

Cook for few minute, mixing in between.

Jowar rotti upma is ready to eat with ghee, onion and pickle.

Click Award and Jowar rotti upma(ಕುಚ್ಚಿದ ರೊಟ್ಟಿ ) for original post.

Sending this to PJ's very useful event 

• Scrumptious Delights From Leftovers - An Event Announcement

Keep Smiling,

Fennel Seeds for digestion

Tried and tasted by Nivedita

Hi All,

Indian dishes are full of spices, chillies, oil and ghee. One needs something to digest all these wonderful food. 

It is a must in many houses for regular after food intake. It has many medicinal values. It is good for digestion but it is a good appetizer too. There are many dishes where this gives great taste. But I am giving a recipe where this Saunf of Fennel seed  is the main ingredient. 

Saunf Masala is very easy to make at home and store. Avoid betel nuts if you are giving to children.

To Fry :

Ghee - 1 tbsp

Fennel seeds - 1/2 cup, cleaned

Betel nuts (powdered) -  1/8 cup(optional)

Poppy seeds - 2 tbsp

Dry coconut - 2 tbsp, thinly sliced

Cloves - 2, powdered

Cardamom - 3, powdered

To mix

Salt a pinch

Sugar - 1 tbsp(if you are not adding small sugar stones)

or

sugar - 1 tsp(if you are adding small sugar stones)

Colored jeera seeds(available in the market) - 2 tbsp(optional, but kids will love it)

Small sugar stones (Kallu sakkare, available in the market) - 2 tbsp(again optional but good for health)

Take a thick bottomed kadai. Add ghee. When it melts, keep on low flame, fry all the ingredients adding one by one the way I have written. Add salt and mix well.

When cool, add colored Jeera or Cumin seeds. Store it in a airtight box. You can store it for a month.

After every meals,

enjoy it just like that or with betel leaves or paan and lime paste(choona).

Sending this to Priya's ongoing event  

Announcing Cooking With Seeds-Fennel Seeds

Keep Smiling,

Cheesy Oats Paratha from Priya

Tried and tasted by Nivedita

Hi All,

Now a days, Oats and Cheese have become regular members of my kitchen. They help me to give good food to my kids. Two days back, I was wondering what to make for dinner(universal and very common question) and was browsing for Indian flat breads. Then I got this one where my both the new members were involved!!

I made these for dinner and we all were happy for having a tasty and healthy dinner.

Thank you so much Priya of (Priya's Easy N Tasty Recipes)for sharing this yummy  Cheesy Oats Paratha recipe. Visit her blog for the recipe, as I have followed it 100%, with only rolling it into square other than round shape.

My kids did not allow me to take more photos. I wanted to open it half and show the cheese!! 

But I am sure the kids will love to have it.

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

Keep Smiling,

Cheese Stuffed Potato Cutlets or Tikki and Sandwich

Tried and tasted by Nivedita

Hi All,

When I got married to a Sindhi, I got few Sindhi cooking books from my friends and my brother. . 

I took the book by Anita Raheja and I have tried most of the recipes from her book. And I can manage to cook many Sindhi dishes with her cooking book.

Last week was the Sindhi Food week for me, I prepared Sai bhaji, Sindhi Curry, Bhooga chavar, Seyal Dabal and yesterday I made Aloo tikki.

Still Independence month is going on :-)

But I thought to do some variation in this. Now a days, I am using more dairy products for my kids, as my younger daughter does not drink milk everyday. I keep Cheese in my fridge, whenever it is available. Today I had Mozzarella cheese. I thought of stuffing it in the tikki and try. And for sure, tikkis came out very well. I enjoyed it with green chutney, my younger daughter had mini tikkis and the elder one had it as a sandwich filler.


Now, some information about the nutrition values of Potatoes and Cheese.
The potato is the best source of Carbohydrate. And contains vitamins and minerals. And potato is very good food for kids if given every alternative day in any form such as curry, paratha, fry or baked potatoes.
And now about cheese : Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus.(Cheese) And Cheese is a very good source of calcium which is a good option for a mother of those kids who does not like to have milk.

Here goes the recipe,

Potato - 6 medium

Shelled Peas - 1/4 cup(optional)

Bread - 2 pieces

Corn flour - 1 tbsp

Oil - 1 tsp

For stuffing,

Mozzarella Cheese - 1/2 cup, grated for stuffing

White pepper powder - 1 tsp

Salt a pinch

Mix the three ingredients slowly and keep it in a fridge till you prepare the tikki dough.

To make paste :

Fresh coriander - 1 tbsp

Green chilly - 2 or more if you like it spicy

Cumin Seeds - 1tsp

Salt to taste 

Make fine paste with above ingredients. 

Oil to fry the Tikkis

1. Boil the potatoes. Peel and smash it or grate it.

2. Boil the peas and smash it.

3. Soak the bread pieces in water for a minute. Drain the water.

4. Take the grated potatoes, peas, chilly paste, corn flour, mashed bread and oil in a big bowl or plate. 

5. Mix well to make a soft dough. 

                                

6. Divide the dough into equal portions.

7. Take one portion, press in the middle and put 1 tsp cheese. 

8. Carefully close it and give a ball shape, taking care of not pressing hard. 

9. Flatten it to make round tikki.

10. Repeat with other dough.

                                        

11. Heat oil in a kadai.

12. Deep fry in hot oil till golden color.

13. Serve hot with  GREEN CHUTNEY or ketchup.

My elder daughter's sandwich with these tikkis

                                         

                                                       

My younger daughter's mini tikkis as she did not like the big ones. 

                                                       

Linking it to
http://sindhirasoi.com/link/potato/
Sending this to

Neha's (of Home Made Food) 

Kids Menu Event

Keep Smiling,