Sweet Nimki

For the day 2 themed under 4 ingredients recipe in Blogging Marathon edition #69 is a crunchy sweet cum snack,nimki.

Sweet nimki is a crunchy sweet,coated with sugar syrup,made using all purpose flour..The method for sweet nimki is same as sweet sev except flour based pastry is deep fried and used instead of sev..

This recipe I learnt from a friend of mine and its my kids'favorite.Here I made sugar syrup and add the fried nimkis to coat it well.If you are not comfortable in making sugar syrup,toss the fried nimki with powdered sugar when it is hot.The nimkis needs to be fried in a low flame to get a crunchy and golden color.

                                               

                                         

                                                                              

                                                                Sweet Nimki

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30-35 minutes

   Makes 3 cups(approximately)

  

 Ingredients

Ingredient	Quantity
All purpose flour/maida	1.25 cups
Ghee/nei	4 tbs
Salt	1/2 tsp
Sugar/sakkarai	1/2 cup+1 tbs
Cardamom powder/ellakai	a pinch
Oil	for deep frying

 

  

  

 Method 

• Take the all purpose flour,salt in a mixing bowl.Mix it well,to this add the ghee.Mix it thoroughly,add water and make a stiff dough.Let it rest for 30 minutes.After 30 minutes,divide the dough into two equal portions.Take one portion on a floured surface.

• Roll the dough into a 6-7 inch circle of 1/4 inch thickness.With a knife or pizza cutter cut the rolled dough into strips as shown. Take the cut strips in a plate,heat the oil in a medium flame and once it becomes hot drop it in the oil.

• Reduce the flame to low and fry it till the sizzling sound ceases.Remove it from the oil.Drain in on a paper towel.Continue for the rest of the dough

• Meanwhile in a wide pan add the sugar and 1/2 cup of water.Let it boil.After 5-6 of boiling check the consistency of the sugar syrup by dropping it in cold water.The sugar syrup needs to be in a soft ball consistency and able to make a ball and should not dissolve in water.Once the sugar syrup reaches the consistency add the cardamom powder and put off the flame.

• Now add the the fried nimkis and mix it well.After 2-3 minutes of mixing the sugar coats the nimkis well and get crystallized.Transfer it to a plate and separate it well.Let it cool down for 10-15 minutes.

• Store it in an air tight container.

• The amount of ghee is needed to get a flaky and crunchy nimkis.
• The consistency of the sugar syrup is important to get it coated well.If it is not in a perfect consistency,the nimkis will be soggy and doesn't taste good.
• If you feel the nimkis are soft and not crunchy then double fry it in the oil.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69

Sumber http://www.naliniscooking.com

Jeera Poli /Jeera Boli

We are entering the final week of Blogging Marathon #69 edition and this week is going to be an interesting theme with fewer ingredients.

I chose to share 4 ingredients recipe and for this theme the main ingredients to be 4.Any ingredient less than a teaspoon and garnishing cannot be considered.For day1,I am sharing a sweet recipe called jeera boli/poli,quiet popular in Madurai.

Jeera poli is simple yet easy to make sweet in which a fried poori is soaked in a jeera/sugar syrup and garnished.Hence the name Jeera Poli/boli. Garnishing the poli can be done with  chopped nuts and desiccated coconut.The garnishing is purely personal choice and availability of the ingredients.

                                               

                                         

                                                                              

                                                    Jeera Poli/Jeera Boli

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Makes 8-10

  

 Ingredients

Ingredient	Quantity
All purpose flour/maida	1 cup
Sugar/sakkarai	3/4 cup
Salt	1/2 tsp
Oil	for frying pooris
Cardamom powder/ellakai	a pinch
Orange or yellow food color	a pinch
Desiccated coconut and chopped nuts	as needed to garnish

 

  

  

 Method 

• In  a mixing bowl take the all purpose flour,salt .Mix it well.Heat the pan with 2 tbs of oil and once it becomes hot add it to the flour and mix it thoroughly.Knead it with water and make a stiff dough.

•  Let it rest for 30-40 minutes.Meanwhile in a pan take the sugar  and add water.Let it boil in a medium flame,till it becomes slightly thick.No need of any string consistency.Finally add the cardamom powder and food color.Put off the flame.

• Divide the dough into 10 equal parts and roll into a smooth ball.Roll it into qa 3-4 inch disc.Apply some oil and fold it into half.

• Then into quarter then roll it into a thin triangle.Continue for the rest of the dough balls.Heat oil in a pan and once it becomes hot fry it like a poori.

• Remove it from the oil and drop it in the sugar syrup(jeera) and soak it for a minute.Then sprinkle the  desiccated coconut and chopped nuts.Arrange it on a plate.

• Store it in an air tight container.

• Round pooris can be made and fried then can be folded into half and served.
• If the pooris are puffed up while frying also fine.Anyway its dipped in sugar syrup and served.
• Saffron can also be added in the sugar syrup,for extra flavor.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69

Sumber http://www.naliniscooking.com

Sweet Sev/Seeni Sev/Innipu Sev

For the final day of Indian sweets themed under BM#69 is a simple yet delicious sweet sev.Sweet sev is so popular in Southern parts of Tamilnadu and aslo called as seeni sev or inippu sev.
The sugar coated sev needs two steps in which, sev is prepared and mixed in a sugar syrup to coat the sev evenly.This sweet sev is has a sweet taste with a crunchy texture.Off to the recipe..............

                                               

                                         

                                                                              

                                                  Sweet Sev/Seeni Sev/Inippu Sev

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Makes 4 cups(approximately)

  

 Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	1 cup
Rice Flour/arisi maavu	1/4 cup+2 tbs
Salt	1/2 tsp
Baking soda	a pinch
Hot oil or butter	3 tbs(to mix dough)
Oil	to fry
Sugar	3/4 cup

 

  

  

 Method 

• Heat the pan with oil and once it becomes hot keep it in a low flame.Take the gram flour,rice flour,salt and baking soda in a mixing bowl.Mix it well,to this add 3 tbs of hot oil.Mix it thoroughly.

• Slowly sprinkle water and make a stiff dough.Take the murukku press with 3 or 5 eyed round blade and fill the dough.

• Squeeze the dough in the hot oil in a circular motion.After a minute,with the help of ladle break it into pieces and cook it in a medium flame till it becomes crispy.Remove it from the oil.

• Drain in on a paper towel.Continue for the rest of the dough.Meanwhile in a wide pan add the sugar and 1/2 cup of water.Let it boil.

• After 5-6 of boiling check the consistency of the sugar syrup by dropping it in cold water.The sugar syrup needs to be in a soft ball consistency and able to make a ball and should not dissolve in water.Once the sugar syrup reaches the consistency,put off the flame.Now add the the fried sev and mix it well.After 2-3 minutes of mixing the suagr coats the sev well and get crystallized.Let it cool down for 10-15 minutes.

• Store it in an air tight container.

• Cardamom powder can be added in the sugar syrup for extra flavor.
• The consistency of the sugar syrup is important to get it coated well.If it is not in a perfect consistency,the sev will be soggy and doesn't taste good.
• After squeezing the sev in oil,try to break it into pieces with ladle to get a nice crispy and crunchy sev.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69

Sumber http://www.naliniscooking.com

Basundi

For the day 2 of Indian sweets,themed under Blogging Marathon #69 is Basundi.
Basundi is a popular Maharastrian sweet and mostly its accompanied with puris.But this sweet is available in most of the shops in Tamilnadu and its my favorite.
Basundi is sweetened,thick milk flavored with cardamom powder and saffron,garnished with lot of chopped nuts.I also used some sweetened condensed milk to get extra rich taste.Off to the recipe.............

                                               

                                         

                                                                              

                                                  Basundi

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Serves 2 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2-3 tbs
Sugar/sakkarai	3-4 tbs
Almonds and pistachios	2 tbs(finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands

 

  

  

 Method 

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.

• Now add the condensed milk and sugar.Let it simmer for another 5 minutes.

• Now the milk is thickened,add in the chopped nuts and let it simmer it for another 2-3 minutes.Finally add the cardamom powder and saffron soaked milk.Mix it well and put off the flame.Refrigerate for an hour or two.

• Serve it chilled.

• Tastes better when it is served chilled.
• The consistency of the basundi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
• The color gets deeper after cooling as the saffron it getting soaked..

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

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

Sumber http://www.naliniscooking.com

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

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   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

Sumber http://www.naliniscooking.com