Chiroti/Phenori - Konkan Style

 

Rava Ladoo - Sooji Ladoo,

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Appam - South Indian

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Pooran Poli - Maharashtrian Recipes

Ingredients: 

1 cup Chana Dal
1 cup Jaggery, grated
1 cup All Purpose Flour
1/2 cup Wheat Flour
7 to 8 tbsp Oil (vegetable or Canola)
1 tsp Cardamom Powder

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Mysore Pak - South Indian

Ingredients

Chana dal flour    :    1 cup
Sugar        :    2 cup
Ghee         :    1/2  cup








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Kheer - North Indian Sweets

Ingredients:

2 litres milk
4 tablespoons sugar
2-3 tablespoons rice(washed well and dried on plate)
a few raisins
a few almonds finely sliced(optional)





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Jalebi - Sweets

Instant_Jalebi

Refined flour 300 gms.
Besan 50 gms.
Curd (yogurt) ½ Small Cup
Sugar 500 gms.
Ghee for deep frying





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Chakli recipe

Ingredients

1 cup rice flour (chawal ka atta)
½ cup besan (gram flour)
2.5 tablespoon oil or softened butter
⅔ to ¾ cup water - add as required
¼ teaspoon turmeric powder (haldi)
½ teaspoon ajwain (carom seeds)
½ teaspoon cumin seeds (jeera)
1 teaspoon red chili powder or add as required (lal mirch powder)
a generous pinch of asafoetida (hing) - optional
1 tablespoon sesame seeds - white or black (safed til or kala til)
oil for deep frying
salt as required





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Pal (Milk) Payasam - Sweets

Pal (Milk) Payasam
Ingredients:
1 1/2 Litre milk
1 Cup of brown rice (broken)
2 Cups of  sugar
1/4 Table spoon of cardamom powder
10-12 Cashew nuts (toasted in ghee)
10-12 Raisins (toasted in ghee)



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Sandesh

Ingredients 

1 cup Paneer (Cottage cheese)

1 cup sugar

2  table spoon lemon juice

1/2 tsp rose essance

Sliced pistachios and almonds for garnish

Procedure

Boil Milk, once the milk comes to a boil add the lemon juice.  The milk will start curdling. Remove from fire and pour the curdled milk into a muslin cloth and drain out all the excess water ( for better results, hang the muslin cloth for 2 or 3 hrs).  

Once all the water drains out, remove paneer from the muslin cloth. 

Heat a pan, add the paneer and sugar. Keep stiring for 10 mins until the suger gets completely mixed with paneer. Add the rose essence.

Remove from fire and pour this into a butter coated plate. After the mixture cools down make them into round balls. Decorate the top with sliced pistachios and almonds.

Sandesh is ready to be served.

Carrot Halwa - North Indian Sweet

Ingredients- 

1.- Carrot (red) -1kg,
2.- Pure ghee - 4 table spoon,
3.- Milk (full cream) - 1 ltr,
4.- sugar- 300gms,
5.- Dry fruits (mixed)- 1/2 cup (almond, pista, cashew, kishmish),
6.- Cardamom powder- 1 tea spoon,

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Samosa

Ingredients

Potato    :    ½ kilo
Maida    :    1 cup
Ghee    :    a little
Ginger    :    4 pieces
Green chilli    :    4
Cumin    :    ½ spoon
Pepper powder    :    a little
Coriander leaves    :    a little
Salt    :    as needed
Oil    :    as needed

Gulab Jamun - North Indian Recipe

Ingredients

1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence

Halwa - South Indian

Ingredients

1 cup chopped apple (without skin)

1 cup chopped banana

1 cup grated carrot

1 cup milk or 1/2 cup milk powder

1 cup coconut

3/4 cup ghee

2 cups sugar

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Kajjikayalu

Ingredients

• 1 cup wheat flour 
•  ½ cup maida 
•  2 cup rava 
•  ghee to roast 
•  oil to fry 
•  1 cup khoya 
•  1 cup milk 
•  3 cup sugar powder 
•  1/4 cup dried coconut 
•  pinch of salt 
•  1 tsp cardamom powder 


Directions

1.  In one bowl mix 1 cup rava & maida, add pinch of salt, 1 tsp ghee & 2 tsp khoya.mix it &  make dough by adding milk in it.keep it aside for 1-2 hour.(this dough is use as a covering for karanji)   
2. Heat a thick based pan with 4-5 tsp ghee. now add 1 cup rava & wheat flour in ghee. roast it 10-15 min on low heat then remove it from fire & let it cool.   
3. Once it get cool add khoya & mix it, then add sugar, cardamom powder, coconut & .(this is a filler for karanji)    
4. Make a small balls (about 15) of dough & roll them in a small puri. place a spoon of mixture at a center  of puri & fold it in a half, stick a folded sections with each other very close to filled mixture(if needed touch it with water). with a cutter cut the excess dough.stuff all the karanji.    
5. Heat a kadhai very hot with ghee & fry all karanji till turns to golden brown.    
6. Karanji can store 15 to 20 days in a air tight container.

Kaju Katli - North Indian,

Ingredients

Badam - 100 gm
Sugar -  100 gm
Silver foil - 1
Cardamom powder - a pinch
Vanilla essence - 2 drops
Cashew - 10



Method

1. Soak badam in water for half an hour.
2. Grind with cashew to a paste.
3. Mix sugar with water, boil and prepare syrup.
4. Add ground paste and stir well.
5. When contents do not stick to the vessel, add essence, mix well and transfer to a greased plate.  
6. Cut into pieces after 20 minutes. 

Pakode - North Indian

Ingredients :             

3 tbsp Bottle gourd 
2 chopped Green chillies
1 tsp Sesame seeds  
1/2 tsp Wheat flour         
1 sprig finely chopped Coriander leaves         
2 tbsp Oil         
Salt to taste
Garam Masala to taste

Method:

1.Preheat the oven at 180 degree C.
2.Peel,cook and mash the bottle gourd.
3.Add the wheat flour, coriander, garam masala, chillies and salt, mix well.
4.Make pakode shape from the mixture and roll in sesame seeds.
5.Brush with oil in a baking dish and bake the pakode until turns to brown color.
6.Serve hot with green chutney. 

Motichoor Ladoo - North Indian

Ingredients

2 1/2 cups gram flour (not superfine variety)

500 ml. milk

1/2 tsp. cardamom powder

3 cups ghee for deep frying

a fine holed shallow strainer spoon

For Syrup:

2 1/2 cups sugar

3 1/2 cups water

2 tbsp. milk

few drops saffron (kesari) colour

Method

For Syrup:

Put sugar and water in a vessel and boil. When sugar dissolves, add milk.

Boil for 5 minutes till scum forms on top. Strain and return to fire.

Add colour and boil till sticky but no thread has formed.

Add cardamom powder and mix. Keep aside.

For Boondi:

Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan.

Hold strainer on top with one hand. With the other pour some batter all over the holes.

Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove

when light golden.

Keep aside. Repeat for remaining batter. Immerse boondi in syrup.

Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. hot water over it.

Cover and keep for 5 minutes. Shape in laddoos with moist palms.

Cool and keep open to dry, before storing in containers.

Kalakand - North Indian

Ingredients

2 litres Milk
3/4 cup Sugar 
chopped nuts to decorate (pista, almonds) 
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water



Method: 

Boil half the milk and add the citric solution as it comes to boil. 
Switch off gas. Once the chenna settles sieve through muslin cloth, 
press out excess water, take in a plate and press down. 
Do not knead. 
Put the remaining milk in a heavy pan and boil to half. 
Add the chenna and boil till the mixture thickens, stirring continuously. 
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. 
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Murukku -South Indian

Ingredients: 

gram dal - 1 cup, 
moong dal - 1 cup, 
raw rice - 3 cups. 

Method: 
Roast them separately until they turn lightly golden and 
grind them nicely without adding oil. Add 3 tsp butter or 
ghee and 1/2 tsp salt, cumin seeds - 1 tsp. asafoetida - 
1/2 tsp and mix them adding minimum water till you get a 
soft paste. Heat oil and using this flour make murukkus 
using murukku plates.