Monday, October 10, 2016

Rasgulla/Rosogulla


After mega marathon we are back to our regular blogging marathon and for this edition I chose to share Indian or US states sweets.
As Diwali is around the corner,wanted to share some Indian sweet recipes.As I am an ardent fan of Bengali sweets sharing the ever popular rasgullas.
This recipe again I noted down from a friend of mine and it comes out so spongy and soft.Here I used pressure cooker to make the work easy.Off to the recipe..............






                                               
                                         
                                                                              
                                                           Rasgulla/Rosogulla


                                                                  
   Basic Information

   Preparation time 20 minutes
   Resting time - 2 hours 
   Cooking time 15 minutes
   Makes 12-13 mini rasgullas


  Ingredients


Ingredient
Quantity
Milk/Paal(whole milk preferably)
1 litre/4 cups
Lemon juice or vinegar
1-1.5 tbs
Sugar/sakkarai
1 cup
Water
2.5 cups
Sugar Candy/kalkandu
1-2 tbs
Cardamom powder/ellakai podi
a generous pinch
Saffaron/kungumapoo
few strands(optional)
Pistachios(roughly chopped)
few for garnishing
 
  
  
 Method 
  • Take the milk in a pan and keep it on a stove top and let it boil.After boiling add the lemon juice and gently mix it well.The milk gradually curdle.
  • Mix it well and once the milk is completely curdled,pass it through a muslin cloth or a strainer.Wash the milk solids in cold water and tie the cloth tightly and hang it or keep heavy weight on top of the cloth for 2-3 hours.This way all the moisture in the milks solids will drain.
  • After 2-3 hours remove the milk solid aka chenna and gently knead it with the palms for 4-5 minutes or till it becomes smooth.
  • Now divide the chenna to 12 -13 equal ball and keep 2-3 sugar candy inside.Roll it to a smooth ball and keep it aside.Mean while in a pressure cooker or pan heat 2.5- 3 cups of water and to this add the sugar.Let it boil.Add in the cardamom powder.
  • Now gently drop the prepared balls to the sugar syrup and close the pressure cooker/pan with lid.Cook it for a whistle in a medium flame.Put off the flame and let it be till the pressure subsides.Remove the lid and transfer the rasgullas to a serving bowl.
  • Serve it.





  • Keeping the sugar candy in the chenna balls make the rasgullas soft,as the candy melts while cooking.
  • There should not be any moisture in the chenna also the kneading gives a spongy rasgullas.
  • Instead of kneading the chenna with hands,it can be pulsed in a blender.

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









Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66



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Monday, October 3, 2016

Dosa Carnival -Recap


Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.

                      1.Cook one ingredient for 26 days or one category for 26 days
                      2.Cook with one ingredient for each week or category for each week

I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.



Week 1 - Colorful Dosa




Day 1 - Kanchipuram Dosa /Kancheepuram Dosa



Day 2 - Karivepillai/Curry leaves Dosa



Day - 3 Carrot Dosa/Carrot Dosai



Week 2 - Fermented Dosa Varieties




Day - 4 Cone Dosa and ghee roast



Day -5 Chola Dosai/Sorghum Dosa



Day -6 Atukulu Dosa/aval Dosai



Day - 7 Kal Dosai



Day -8 Kuthiraivali/Barnyard Millet Dosa



Day - 9 Davangare Benne Dosa/Butter Dosa




Week 3 - Instant Dosa Varieties




Day 10 Thakkali Dosai/Tomato Dosa



Day 11 - Oats Dosai/Oats Dosa





Day 12 - Bread Dosai/Bread Dosa




Day 13 - Neer Dose/Neer Dosa



Day 14 - Paasiparuupu Dosai/Yellow Moong Dosa



Day 15 - Instant multi grain Dosa/Karacha maavu Dosai




Week 4 -Stuffed Dosa Varieties



Day 16 - Mysore Masala Dosai





Day 17 - Green peas Masala Dosa



Day 18 -  Kanchipuram Masala Dosai



Day 19 - Pesarattu Upma



Day 20 - Sandwich Dosa



Day 21 - Kari Dosai/Soya Kheema Dosa



Week 5 - Uthappam and adai Varieties



Day 22 - Quinoa Adai/Quinoa Lentil adai



Day 23 - Podi Onion Uthappam



Day 24 - Karthigai Milagu Adai/Arisi Thengai Adai



Day 25 - Mixed Vegetable Uthappam



Day 26 - Innipu adai/Sweet Adai




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Saturday, October 1, 2016

Sweet Adai /Inippu Adai


Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note.
Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina.
Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.




                                               
                                         
                                                                              
                                        Sweet Adai/Inippu Adai


                                                                  
   Basic Information

   Preparation time 25 minutes
   Resting time - 10-15 minutes
   Cooking time 3-4 minutes/adai
   Makes 4-6


  Ingredients


Ingredient
Quantity
Wheat flour/gothumai maavu
1/2 cup
All purpose flour/maida
1/2 cup
Rice flour/arisi maavu
1/4 cup
Coconut(grated)
3  tbs
Jaggery/vellam
1/2 cup
Salt
1/2 tsp
Baking soda
a generous pinch
Cardamom powder/ellakai podi
1/8 tsp
Ghee/nei
to cook adai
   
 
  
  
 Method 
  • Melt the jaggery with 1/4 cup of water and pass through a strainer and keep it aside.
  • Take the flours,grated coconut,salt,cardamom powder, in a bowl.To this add jaggery syrup and mix it well.Adjust the consistency with water.Let it rest for 10-15 minutes.
  • Now mix the cooking soda well to the batter.Heat a dosa pan preferably iron pan or non stick pan.To this add a ladleful of batter and spread it to a thick pancake(no need to spread too thin).Drizzle a tsp of ghee and cook it in a medium flame.Flip it to the other side and cook it for a minute and drizzle one tsp of ghee.Remove it from the griddle.
  • Serve it warm.


  • Keep the flame in a medium to get a nice crispy edges.
  • Coconut bits also can be added to give an extra taste to the adai .
  • Cook the adai in a medium flame.





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






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68










Sumber http://www.naliniscooking.com

Friday, September 30, 2016

Mixed Vegetable Uthappam


Today's recipe for Cooking Carnival in Blogging Marathon #68 is a uthappam topped with mixed vegetables.I usually make uthappam with the dosa batter.But a friend of mine makes a different batter for uthappam and it comes out very good and get a very nice color.Also the vegetables for the topping needs to be chopped very finely.But it can be sauteed in a tsp of oil for couple of minutes and used for the topping.Let's move on to the recipe......



                                                             
                                         
                                                                              
                                                          Mixed Vegetable Uthappam


                                                                  
   Basic Information

   Preparation time 35- 40minutes
   Soaking time 3-4 hours
   Fermentation time 8-10 hours
   Cooking time 2-3 minutes/uthappam
   Makes 12-14 


  Ingredients
   For the batter

  
Ingredient
Quantity
Idly rice or pulungal arisi
1 cup
Raw rice/pacharisi
1 cup
Urad dhal/uluthamparuppu
5 tbs
Toor dhal/thuvaramparuppu
2 tbs
Channa dhal/kadala paruppu
1 tbs
Fenugreek seeds/vendhayam
1 tsp
Salt
1.5 tsp
Water to grind


  For the topping

Ingredient
Quantity
Onion(finely chopped)
2-3 (medium size)
Carrot (grated)
1/2 cup
Beans(very finely chopped)
1/4-1/2 cup
Tomato(finely chopped)
2 -3(medium size)
Green chilly/pachamilagai
5-6
Coriander leaves(finely chopped)
3-4 tbs
Oil
as needed to cook
uthappam
   
 Method

  • Soak  both rice and dhals,fenugreek seeds together for 3-4 hours.After soaking Drain the water completely and grind it in a blender or wet grinder till its fluffy and fine paste.Transfer it to a bowl and add salt.Mix it well,keep it in a warm place for 8-10 hours or overnight for fermentation
  • Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.
  • Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread to a thick circle.
  • Now sprinkle the vegetables on top the batter and sprinkle some oil.Let it cook for a minute or two.
  • Flip it to the other side  and cook it for a minute,then remove it from the griddle.
  •  Serve it  with  coconut and sambar.  



  • The batter consistency is very important to get a nice uthappam.It should not be too thick or thin.
  • While pouring the batter on the griddle,the flame should in medium.
  • Top the vegetable on the uthappam as soon as the batter is spread.


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









Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68








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