3.

Microwave Peda (Milk Pedas) Ingredients: 1 tin (nestle) Condensed Milk 1 cup (whole) Milk Powder 1 tbsp Kewra Essence or Rose Essence 1/4 cup finely chopped Pistachio 2 tbsp melted (unsalted) Butter Method: Mix together the condensed milk, milk powder, melted butter and the essence in a microwave dish (preferably) a corning ware dish. Microwave it for first four minutes. Remove and stir it thoroughly. Again microwave it for another 2 minutes. Remove and let it cool for sometime. Divide them equally into small lemon sized balls. Take an empty thread spool and one by one press the balls with the spool on a wa x paper. Now you get a beautiful design. Sprinkle the finely chopped pistachio on the ped as. 1 cup of cashews 1/2 cup of milk 1 1/2 cup of sugar Cardamom powdered 3-4 tablespoons of ghee (it can be less or more as you wish) Method Soak cashews in the milk for 2-3 hr. of time. Then finely grind them. In a non-stick pan or in a heavy bottom pan add sugar, cashew paste with 3-4 tab lespoons of ghee & cardamom powder. Stir them till it gets thickened. Before doing these just add little bit of ghee in a tray & once these mixtures g et thickened, pour them in it. Cut them into small pieces as you wish. Either square or diamond. Note: stir continuously till soft lumps formed & doesn't stick to both the sides . The pedas are ready. Serve it on a decorated dish. 500 gms all-purpose flour 6-7 tbsps of ghee (do not melt the ghee) Water 1 1/2 cup fresh grated coconut 1/2 cup cashew nuts chopped fine 1/2 cup small raisins chopped fine 1/2 cup almonds cut into very thin slivers 1/2 kg sugar 1/2 cup water 1/2 tsp cardamom powder Vegetable/sunflower/canola oil or ghee for deep frying Preparation: In a flat dish, mix the flour and ghee to form a holds together. Add water a little at a time and knead to form a r the dough with a damp tea towel or muslin and keep Roast the coconut on a very low flame till it is crumbly mix that just about firm dough. When done, cove it aside. a pale reddish color. Keep

aside. Mix the sugar and water in a pan and cook till the sugar is fully melted. No w allow to thicken a little. Add the coconut, raisins, cashews, almonds and cardamom powder and mix well. Remove from fire and keep aside to cool. Divide the prepared dough into equal sized-portions and make them into balls . Roll these balls out into circles about 4-5" wide. Put a heaped tablespoon of filling in the centre of each circle and fold ove r into a semi-circle. Pleat the edges to seal and keep aside. Repeat the filling process for all the circles. Once all your dough and filling is used up, heat oil on a medium flame and d eep fry the gujias. Drain them on paper towels and store in an air-tight container 2 cups rice flour 1 cup moong daal flour 1/2 cup ghee 1 tsp red chilli powder 1 tbsp cumin seeds lightly roasted 1 tbsp thymol seeds lightly roasted 2 tbsps sesame seeds lightly roasted Salt to taste Vegetable/ canola/ sunflower cooking oil for deep frying Preparation: Sieve the 2 flours together. Mix all the other ingredients in the flour. Melt and cool the ghee. Pour it, a little at a time onto the flour mixture a nd knead. For Chakli, you need to make a dough that is medium soft and smooth so , when all the ghee is used up, add cool water, a little at a time and keep knea ding till you reach the required consistency. Taste dough and season with salt. Mix well. Fill some of the dough in a chakli mold or icing bag (with a large nozzle). Pipe out spirals - 3" diameter - onto a baking sheet. Heat the oil in a pan on a medium flame. Deep fry the chaklis till golden. Drain on paper towels, cool and store in a n air-tight container. 500 gms Sooji/ Rava/ Semolina (coarse variety) 6 tbsps ghee (see recipe below) 300 gms sugar 500 ml milk (full cream) 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas Preparation: Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews and rasins and fry for 2-3 minutes. Drain with a slotted spoon a nd remove onto paper towels. Keep aside for later. In the same ghee, add the Sooji and mix well. Roast the Sooji (stirring frequently) till it begins to turn a very light go lden color and give off a faint aroma. Add the sugar and mix well. Now gently add the milk, stirring all the while to prevent lumps from formin g. If any do form, make sure to break them with the back of the stirring spoon s o you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.

Add the nuts and raisins now and mix well. Turn off the fire and allow the m ixture to cool till you are able to comfortably handle it. Now form the mixture, a little at a time, into lime-sized balls (Laddoos). P ress gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a lightly greased platter as you prepare. The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container f or upto 1 week. Peda Recipe Ingredients 1/2 kg. Soft white khoya 2 1/2 cups (approx.300gms) sugar powdered 1/2 tsp. cardamom powder 1 tsp. cardamom seeds semi crushed 1 tbsp. slivered or crushed pistachios Method Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few min utes.The on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionall Use cookie moulds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. Tip Given above is the basic recipe. Any color (yellow, orange, green, cochineal), e ssence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews ), can be added to the recipe. You can also add any of following for varied flav ors: cashew powder 1/2 cup, cocoa 2 tbsp (then increase sugar by 1/2 cup), walnu ts powdered 1/2 cup, etc. Peda Recipe Ingredients 1/2 kg. Soft white khoya 2 1/2 cups (approx.300gms) sugar powdered 1/2 tsp. cardamom powder 1 tsp. cardamom seeds semi crushed 1 tbsp. slivered or crushed pistachios Method Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few min utes.The on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionall Use cookie moulds, or shape pedas with palms into patty rounds.

Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. Tip Given above is the basic recipe. Any color (yellow, orange, green, cochineal), e ssence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews ), can be added to the recipe. You can also add any of following for varied flav ors: cashew powder 1/2 cup, cocoa 2 tbsp (then increase sugar by 1/2 cup), walnu ts powdered 1/2 cup, etc. milk peda 1 gallon of whole milk 1 1/2 cups of sugar Cooking time : 3 hours In a big sturdy pan, bring the milk to a boil. Keep the heat on boil/simmer the milk for about 2 hours, stirring in between. By ours, the milk reduces in volume, becomes quite thick and turns lor of gandham(sandal wood) paste. In a big sturdy pan, bring the milk to a boil. Keep the heat on boil/simmer the milk for about 2 hours, stirring in between. By ours, the milk reduces in volume, becomes quite thick and turns lor of gandham(sandal wood) paste. Kara Sev Recipe - Ingredients Recipe Source : Menu Today Besan Flour (Kadalamaavu) - 2 and 1/2 cups Rice flour - 1 cup Black pepper - 1 tsp Ghee - 2 and 1/2 tsp Crushed garlic (optional) - 2 pearls finely chopped or made into a paste Oil - to deep fry Salt - to taste For the Kara Sev with soft texture: Besan Flour (Kadalamaavu)- 3/4 cup Pottukadalai (Split Roast Gram Dal) powdered - 1/4 cup (Just powder it , no need to roast) Ghee - 1 tbsp Garlic paste - 1 tsp Black pepper - 1 tsp coarsely powdered Salt - to taste Oil - for deep frying The method is the same for both, just the ingredients and quantity differs. Add in water little by little accordingly. Tuesday, October 18, 2011 KaraSev Recipe Diwali Easy Savoury Snacks I wanted to try my hands on savoury into sweets. Kara Sev sounded to be ersion is crispy and flavourful and and the pepper flavour was the best snacks this year as last year I was totally simple and I followed the ICC recipe. This v it got over the same day I made, the garlic part of it.

medium high and the end of two h from white to co medium high and the end of two h from white to co

In some shops, kara sev has a soft texture. I asked my friend the recipe who own s a sweet/snacks shop and have included that measurement too, may be next time I

will try that version and update it here. Kara Sev Recipe Step1 Kara Sev Recipe - Ingredients Recipe Source : Menu Today Besan Flour (Kadalamaavu) - 2 and 1/2 cups Rice flour - 1 cup Black pepper - 1 tsp Ghee - 2 and 1/2 tsp Crushed garlic (optional) - 2 pearls finely chopped or made into a paste Oil - to deep fry Salt - to taste For the Kara Sev with soft texture: Besan Flour (Kadalamaavu)- 3/4 cup Pottukadalai (Split Roast Gram Dal) powdered - 1/4 cup (Just powder it , no need to roast) Ghee - 1 tbsp Garlic paste - 1 tsp Black pepper - 1 tsp coarsely powdered Salt - to taste Oil - for deep frying The method is the same for both, just the ingredients and quantity differs. Add in water little by little accordingly. Kara Sev Recipe Method: First powder pepper coarsely, set aside. In a mixing bowl add besan flour, rice flour, ghee, chilli powder, powdered pepper, garlic finely chopped and salt. Mix well first then add water little by little to form a dough - it will be sticky. - Dont make it a stiff dough then pressing will be very difficult. Kara Sev Recipe Step1 Fill the murukku press with the dough and press it in hot oil. Do not make it cr owded, just press circles around with large gaps. Do not make layers like we mak e for murukku.Fry in medium flame till golden brown , turn over to cook on both sides evenly. Drain in tissue paper, break it roughly into pieces. Cool down com pletely and then store in airtight container. Kara Sev Recipe Step2 My Notes: You can do it the actual way of rubbing the dough through a big laddle which has tiny holes as in the orginal recipe. But I prefered this way as its easy an d also I dont have that kind of laddle. When filling the dough in portions, keep the dough covered with a wet cloth so that it doesnt get dry. Incase if it gets dry for the last few batches, just sprinkle only little water, mix once to make it moist. Also chop the garlic very finely or make it a paste, else it will get stuck while pressing. But the garlic flavour was great so dont skip. Kara Sev Recipe Only the last 2 batches was difficult to press as it got dried. But it was all f ine when I sprinkled little water and kneaded it once to bring it together. It w as spicy, flavourful and yummy. I dont like kara sev much but I liked it becos o

f the garlic flavour in it. Kara Sev Recipe Though the traditional kara sev I find the murukku press method e apt laddle and practise guess got the courage of doing it in iment. method is rubbing through the laddle with holes easy and convenient, less messy too. But with th the rubbing method will work too, but I have not the piping hot oil, may be next year I can exper

Kesar Sandesh/ Sandesh Recipe - Ingredients Recipe Source : E-Curry Milk - 1 litre (preferably full cream) Lemon Juice - 1.5 tbsp Powdered Sugar - 1/8 cup(heaped cup) Pista - 1 tbsp powdered coarsely(just for garnishing) Kesar / Saffron - few strands Kesar Sandesh Recipe Method: Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will seperate, keep stirring to avoid burning at the bottom and until the water completely sepeartes. Switch off. Collect the paneer and transfer it to a muslin cloth, tie and hang it for atleast 30mins for all the remaining water to get strained. Kesar Sandesh Recipe Step1 Then open and wash it well with water to get rid of the sour taste of lemon.Sque eze excess water.Then add powdered sugar with this paneer and grind it a smooth paste.The orginal recipe says just to knead, but grinding makes it even more eas ier. Kesar Sandesh Recipe Step2 Now transfer this grinded mixture to a nonstick tawa and cook for 10mins(just 810mins not more than that).First it will be sticky slowly it will turn into a no nsticky mixture. Kesar Sandesh Recipe Step3 Can you see the difference, now while it starts turning non-sticky then add saff ron strands and mix well.When the saffron is absorbed and is totally non-sticky it will slightly change its texture and color. Switch off at this stage. Collect this mixture in a bowl , the final stage mixture is called "Makha" - the not yet moulded sandesh . Kesar Sandesh Recipe Step4 When its still warm make a small ball and flatten it slightly with ur palms. Mak e a small dent and garnish with pistachios.It will harden while cooling so sure it will not be as fragile as when we mould it. Kesar Sandesh Recipe My Notes: In total, the paneer cooking time should be only 10mins or little less, but

sure not more than that else it will get dried and become crumbly then you will not be able to mould it. If the paneer is over cooked we cannot roll them into balls if it is underco oked you will feel the raw taste of paneer so take care while cooking. If in case the mixture gets dried then add little milk, knead it once then m ould it to your favourite shape. You can also add kesar while kneading itself but I added it while cooking . I luv it best when chilled. Gathia Ingredients: kg wheat flour, 1 cups water, 1/2 tsp ajwain, 2 tbsp oil, oil for fr ying, salt as per taste. Method 1) 2) 3) 4) 5) Sieve the flour and put some oil. Add salt, ajwain and mix well. Slowly add water and make a dough. Make a chapati and cut into long strips. Heat oil in a pan and fry them till golden brown. Cool and store in airtight containers.