Makkan Peda - Arcot Special Sweet

Makkan peda is a quiet popular sweet famous in Arcot districts and this sweet resembles Gulab jamun.
But this is a rich one stuffed with chopped nuts in a disc shaped peda soaked in sugar syrup.Originally this sweet is made with khoya but once Manjula of Desi Fiesta made with milk powder and cream an instant version.
So tried it,the ouput was a soft and juicy makkan pedas and it tastes out of the world.I had only 1/2 cup of milk powder so made a small batch.Try this yummy dessert and enjoy.With no further delay lets move on to the recipe.........................................

                                                                          

 

                                                                       
                                                  Makkan Peda

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 Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 8

    

  Ingredient

 

Ingredient	Quantity
Milk powder	1/2 cup
All purpose flour/maida	1 tbs
Fresh cream	2-3 tbs
Chopped nuts(almond and cashew)	1-2 tbs
Sugar/sakkarai	1/2 cup+1 tbs
Cardamom powder/ellakai podi	a generous pinch
Ghee/nei	1 tsp
Oil/Ghee	for frying

 

  Method 

 

• Put the sugar in a pan and add around 1/2 cup of water and cook it in a medium flame till it becomes slightly thick(no need of any string consistency).

 

• Take the milk powder in a bowl and to this add a tsp of ghee and mix it well. to this add the cream and make a soft dough.

 

• Let the dough rest it for 10 minutes.Divide the dough into equal balls.Make a dent on the ball and keep some chopped nuts and roll it smoothly.Flatten it slightly and keep it aside.

• Heat the pan with oil in a medium flame.Drop 3-4 discs at a time and fry it till both sides get nice and golden.Drain it on a paper towel and and drop in in the sugar syrup.Let it soak for 1- 2 hours.

• Serve it with some chopped nuts.

Enjoy...................................................................

•  Do not give so much pressure while rolling the balls.
•  Here I used almonds and cashews,cucumber seeds and raisins can also be used .
• Oil should be in a minimum flame otherwise the peda may turned out brown without cooking inside
• If the oil temperature is very low the pedas may disintegerate in the oil,so make sure to keep a medium temperature.

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Gulkand Icecream/Rose petal jam Icecream

We are entering the final week of blogging marathon #47 and this is the final week for this year BM edition.
Indian desserts is the theme,I chose to share for this week and today's one is a chilled dessert,made with gulkand aka rose petal jam or preserve.
When I was thinking to make some chilled Indian dessert the first thing came in my mind was gulkand icecream which bookmarked from Priyas blog.
In the original recipe milk and sugar is used.But I had some leftover condensed milk so used it,instead of milk and sugar.The end result is a flavorful and creamy icecream and we enjoyed to the core.Here goes the recipe......................................

                                                                Gulkand Icecream

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   Basic Information

   Preparation time 15 minutes

   Cooking time no cooking time

   Serves 10-12

    

  Ingredients

Ingredient	Quantity
Fresh cream/Whipping cream	13/4 cups
Sweetened condensed milk	1/2 cup
Gulkand/rose petal preserve/jam	4 tbs
Rose syrup/roofaza	2 tbs

  

  Method 

• Take the chilled whipping cream in a wide mouth bowl and using a hand blender beat it until it forms a stiff peak.

• To this add in the condensed milk,gulkand and rose syrup,mix well with a spatula until everything blends well.Pour this mixture in a box or bowl and cover the top with a cling wrap.Put the lid on and keep it in the frezzer for 2-3 hours.

• Take the bowl out from the freezer and mix it well with a spatula or spoon.Cover it again with the cling wrap and close it with the lid and freeze it for 6-8 hours or overnight.Yummy Gulkand icecrean is ready.

• Serve it with some chopped nuts.

Enjoy................................................................

 If you are using milk and sugar,11/2 cups of milk and 1/2 cup of sugar can be used.

 Addition of rose syrup gives a nice color and flavor to the icecream.

 Chopped nuts can also be added for extra rich taste.

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Papdi Chaat/Papri Chaat

Coming to day 3 of Blogging Marathon #47 I chose to share one of my favorite chaat.Papdi chaat is one such yummy snack cum chaat tastes good with the sweet chutney and green chutney.Papdi chaat can be made  with round shaped papdi or crumbled papdis.Today I made it with the round shaped papdi and sharing the recipe for the papdi also.Here goes the recipe.......................................

Basic Information

Preparation Time - 10-15 minutes
Cooking time - 15-20 minutes
Serves - 1

Ingredients

 

Ingredient	Quantity
Papdi/papri	7-8
Boiled potato	1( roughly mashed)
Onion(chopped)	2 tsp
Boiled chick peas	2 tbs
Tamarind Chutney/katta mitta chutney	2 tsp
Green chutney	2 tsp
Curd/yogurt	2 tbs
Thin sev	as needed
Salt	a pinch
Sugar/sakkarai	1 tsp
Red chilly powder(optional)	a generous pinch

 
To make Papdi/papri

Preparation time - 10 minutes
Cooking time - 15-20 minutes
Makes- 24-26 papdis

Ingredient	Quantity
All purpose flour/maida	3/4 cup
Oil	2 tsp
Cumin seeds/jeeragam	1/2 tsp
Ghee/nei	1 tsp
Salt	1/2 tsp
Oil	For frying

 
  

   Method 

    
  To make Papdis

• In a bowl take all the ingredients given and mix it till it becomes crumbly.Sprinkle water little by little and make a firm dough.Let it rest for 15-20 minutes.

• Divide the dough into two equal portions and roll into a disc on a floured surface.Using a small round cookie cutter or lid cut the rolled dough into discs.Heat the oil in the pan and once it becomes hot drop 6-7 discs in the oil.Fry it till it becomes crisp and golden in a medium flame.

• Store it in an air tight container.

 

To Serve

• Whisk the yogurt with salt and sugar.Take 7-8 papdis and place in on a plate.Keep some roughly mashed potato and chickpeas on top of the papdi.Then drizzle the whisked yogurt, green chutney and red chutney.The sprinkle some chopped onion and sev.Finally garnish it with some chopped coriander leaves.

•  Serve it immediately.

 

Enjoy..................................................................

 

•  The papdis can be crumbled and made.
•  Instead of chickpeas,green peas can be used.
•  The amount of yogurt and chutney depends on personal preference.The amount given is an approximate. 

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Tawa Pulao/Tava Pulao

For the day 2 of blogging marathon #47,sharing you a simple and flavorful tawa pulao.
Tawa pulao is an easy to make rice variety and a great option to use the left rice.
The highlight of the recipe is the use of pav bhaji masala which gives a nice flavor and taste to this recipe.As this rice i z mild its ideal for kids lunch box also.Off to the recipe..............

Tawa Pulao/Tava Pulao

 

   Basic Information

    Preparation time 10 minutes

    Cooking time 30 minutes

    Serves 2

  

   Ingredients

Ingredient	Quantity
Basmathi rice	3/4 cup
Carrot,beans,capsicum(chopped)	1 cup
Onion(sliced)	2 (medium size)
Tomato(chopped)	1 (medium size)
Ginger&garlic paste	1 tsp
Red chilly powder/milagai podi	1/4 tsp
Pav Bhaji Masala Powder	11/2tsp
Turmeric powder/manjal podi	1/4 tsp
Green peas/pattani(fresh or frozen)	1/4 cup
Oil	11/2 tbs
Salt	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1-2 tbs
Lemon juice	1-2 tsp

  

   Method 

    

• Cook the rice in a rice cooker  and once its done separate the grains.Heat a griddle with oil and crackle the cumin seeds,saute the sliced onion with a pinch of salt till it becomes transparent.Add in the ginger&garlic paste and fry it till the raw smell disappears.Now add in the chopped tomato and cook it till mushy.

• Add the chopped veggies and peas and mix it well.At this stage add in chilly powder,turmeric powder and salt.Mix it well,add in around 1/4 cup of water and cook it in a low to medium flame for couple of minutes or till the raw smell goes off.Put off the flame.

• Now add in the pav bhaji masala powder and give it a mix.Add in the cooked rice and chopped coriander leaves,lemon juice.Mix it well.Now put on the flame and keep in a low flame for 5 minutes.

• Serve it warm with raita and pappad.

 

 

Enjoy...................................................

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Masala Pav

We are entering the Blogging Marathon #47 and for this week I am going to showcase menu card recipes.Valli has given 4 menu cards and we need to choose 3 recipes from a menu card.
After seeing the menus card of chatkazz,I wanted to try some of the Mumbai road side recipes.
As I am a great fan of chaat items I wanted to try some of the recipes.I had masala pav long time back in a chaat corner and I liked it a lot.So I wanted to give a try and referred  some of the videos how its made in road sides.
The masala is made in a griddle then the pav is toasted with the masala with generous amount of butter.Here I made it using the griddle since I made it for two of us for our evening snack.
If you want to make it in large quantities,make the masala in a pan and toast it in a griddle.With no further delay lets move on to the recipe.....................................

Masala Pav

 

   Basic Information

    Preparation time 10 minutes

    Cooking time 30 minutes

    Serves 2

  

   Ingredients

Ingredient	Quantity
Pav Buns	2
Butter/Vennai	2-3 tbs
Onion(chopped)	1 (medium size)
Tomato(chopped)	1 (large size)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	1/4 tsp
Pav Bhaji Masala Powder	1 tsp
Turmeric powder/manjal podi	1/4 tsp
Capsicum/kudamilagai(chopped)	1/3 cup
Oil	1 tbs
Salt	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1-2 tbs

  

   Method 

    

• Keep all the ingredients ready and heat a griddle with oil and crackle the cumin seeds.Saute the chopped onion with a pinch of salt till it becomes transparent.Add in the ginger&garlic paste and fry it till the raw smell disappears.Now add in the chopped capsicum and fry it  for couple of minutes.

• Once the capsicum becomes soft add in the chopped tomato and cook it till mushy.At this stage add in the spice powders and salt.Mix it well,add in around 1/4 cup of water and cook it in a low to medium flame for couple of minutes or till the raw smell goes off.

• Add in the chopped coriander leaves and cook it for a minute,finally add a tsp of butter and mix it well. Now slit the pav bun and keep it on top of the masala and apply butter on the top of the bun.Cook it for 2 minutes.

• Then carefully flip it to the other side and cook for another minute,make sure the masala coats well.Fold the pav carefully and transfer to a plate.

• Serve it warm with a lemon wedge.

Enjoy..............................................................

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Senai Karamani Kulambhu/Yam and Black eyed Peas in Tamarind Sauce

For this month cook book challenge,I tried a recipe from a magazine print out.This print out was taken in 2004 and I found out while cleaning the clutters.
Coming to the recipe its a mix of both karakulambhu and masala kulambhu with slight tangy taste.We normally use the yam(senai) for fry but never tried in kulambhu varieties.For the first time I tried and it came out super yummy.Here I used the frozen pieces,if you are using fresh one,chop and cook it separately in tamarind water.Off to the recipe...............................

Senai Karamani Kulambhu

 

   Basic Information

    Preparation time 10 minutes

    Cooking time 35-40minutes

    Serves 3-4

  

   Ingredients

Ingredient	Quantity
Black eyed peas/karamani	1/2 cup
Elephant yam/senai kilangu	12-14 (1 inch cubes)
Onion(chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	11/2 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	big gooseberry size
Oil	2 tbs
Salt	11/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Fenugreek seeds	1/8 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch piece

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Fennel seeds/sombu	1/2 tsp

  

   Method 

    

• Soak the tamarind in 1/2 cup of water and extract it,grind the coconut and fennel seeds to a fine paste.Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.

• Heat a pan and dry roast the black eye peas till a nice aroma comes out.Pour 2 cups of water and cook it until becomes soft (not mushy).

• Meanwhile heat the oil in a pan and do the tempering with the ingredients.Sauté the onion till it becomes transparent. Now add the ginger&garlic paste,chopped tomato and the yam pieces.Saute it well for 2 minutes,add in the red chily powder,coriander powder,turmeric powder.Give it a mix and fry it for a minute.

• Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,let it boil for 2-3 minutes.Finally add the cooked black eye peas.Allow to cook it for couple of minutes and put off the flame. 

• Serve it with rice and pappad.

Enjoy.....................................

• D not cook the roasted peas in pressure cooker,it may turn out mushy.
• Use an inch piece tamarind to cook the yam in tamarind water.

This recipe is off  to Cook Book Challenge #15 December week 1.

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