Paal Kozhukattai - Version 2

Coming to day 3,themed under vegan sweets in Blogging marathon#77 is Paal Kozhukattai.
Paal Kozhukattai is a sweet that can be made in so many ways.In our hometown its made in a different way and I have shared it here.

But today's version is completely different from ours and I got this recipe from a good friend of mine.As the original recipe is with idiyappam flour,I made with it.If you are using the regular rice flour slightly dry roast it without changing the color.

The kozhukattai turned out so soft and kids loved it.If you are using the regular rice flour slightly dry roast it without changing the color and use it.

                                                                    

                                                            
                                      Paal Kozhukattai - Version 2

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Serves 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Idiyappam flour or rice flour	1/2 cup
Water	1.25 cups
Thick coconut milk/thengai paal	1 cup
Thin coconut milk	1/2 cup
Grated coconut	1 tbs
Jaggery/vellam	1/2 cup
Cardamom powder/ellai podi	1/ tsp
Salt	1/4 tsp
Neutral oil	2 tsp

    

  Method 

• Heat a pan with water,grated coconut,a tsp of oil and salt.Once it boils add in the idiyappam/rice flour and mix it well.Cook it until the water absorbed and thick mass of dough is formed.
• Once the dough becomes warm enough to touch,smooth it well.Grease the hands with little oil,take a blueberry size of dough and roll it to a smooth ball.

• Arrange the rolled ball in a steamer plate.Continue for the rest of the dough.Keep 3-4 rolled balls aside and steam the rolled balls in a steamer for 5-6 minutes or till it cooks completely.
• Meanwhile melt the jaggery with 1/4 cup of water in a MW and strain it.Also mix 2 tbs of water with the dough balls and make it into a thin paste,Keep it aside.
• Now in a separate pan heat the thin coconut milk and 1/4 cup of water.

• To the coconut milk mixture add the cooked ball and the dough paste.Mix it well and cook it for 2 minutes.At this stage add in the melted jaggery syrup.

•  Let it cook for 2-3 minutes in a medium flame.Now add in the thick coconut milk and allow it to cook for one boil.Add in the cardamom powder and mix it well.Put off the flame.

• Serve it warm.

• After adding the thick coconut milk,do not boil it for long time.
• Instead of making round balls,the dough can be rolled into oblong shape.
• After adding the rice flour to the boiling water stir it continuously to avoid lump formation.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Dates and Nuts Ladoo

Dates and nuts ladoo is a healthy,sugar free and vegan sweet.This sweet doesn't even need ghee and tastes great with the crunch of nuts
.
Dates and nuts make a nice pairing and its a great option for after school snack for kids.

Making this ladoo is pretty easy and nuts of your choice can be used.You can increase the amount of nuts how ever you want,no perfect measurement is needed.

                                                                    

                                                            
                               Dates and Nuts Ladoo/Nuts and Dates Ladoo

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   Basic Information

   Preparation time 10-15 minutes
   Cooking time 10-15 minutes

   Makes 10-12 ladoos

   

  Ingredients

  

Ingredient	Quantity
Dates/perichai(chopped finely)	150 grams
Almonds/badam(chopped finely)	2-3 tbs
Cashews/mundiri(chopped finely)	2-3 tbs
Pistachios(chopped finely)	2-3 tbs
Dry coconut	2 tbs
Poppy seeds/kasakasa	1 tbs
Cardamom powder/ellai podi(optional)	a pinch
Neutral oil	1-2 tsp(if needed)

    

  Method 

• Heat a pan and dry roast the poppy seeds for a minute and remove it .Keep it aside.Now dry roast the cashews till it becomes crisp.Remove it from the pan and set it aside.

• Same way dry roast almonds and pistachios and keep it aside.

• Roast the dry coconut till it becomes golden.Remove it.Now in the pan add the chopped dates and mix it well.Let it cook in a medium flame for 3- minutes or till it becomes soft.

• Now to this add in roasted nuts,dry coconut,cardamom powder and mix it well.Put off the flame.Once the mixture becomes warm enough,take a big gooseberry size ball and shape it well.Roll the ball over the roasted poppy seeds and arrange it on a plate.

• After cooling completely store it in an air tight container.

• Raisins can also be added.
• Roasted sesame seeds can also be added for extra rich taste.
• The dates can be ground in a blender and used to make ladoos.
• The ladoos can be rolled on dry coconut instead of poppy seeds.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Kadalai Paruppu Payasam/Channa Dhal Payasam /கடலை பருப்பு பாயசம்

Payasam is our family's favorite and I often make it.Most of the Fridays prasadam would be either payasam or kesari.

We are starting the Blogging Marathon#77 edition,sharing Vegan Sweets.Coming to vegan options of Indian sweets,coconut milk is a great substitute.

Today's recipe is a simple yet flavorful payasam made with channa dhal.This payasam needs only 10-15 minutes if the coconut milk is ready.

                                                                    

                                                            
                                            Channa Dhal Payasam/Kadala Paruppu Payasam

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Channa dhal/kadalaparuppu	5 tbs
Jaggery/vellam	3/4 cup
Coconut/thengai(grated)	1/2 cup
Neutral oil	1 tsp
Cashews and almonds	2 tbs(chopped)
Cardamom powder/ellakai	1/4 tsp
Edible camphor/pachai karpooram	small rice grain size

    

  Method 

• Dry roast the channa dhal in a medium flame till a nice aroma comes out.Pressure cook the roasted channa dhal for 5-6 whistles.

• Meanwhile extract the coconut milk by grinding the grated coconut with enough water.Strain it and keep it aside.Also melt the jaggery with 1/4 cup of water and strain it and set it aside.

• Now slightly mash the cooked channa dhal and to this add the melted jaggery.Cook it for 5 minutes in a medium flame or till it becomes thick.Now add the cardamom powder and mix it well.

• Now add in the coconut milk and let it cook for one boil.Put off the flame.In a tsp of oil fry the chopped nuts till golden and add it to the payasam.Add in the edible camphor and mix it well.

• Serve it hot or cold.

• After adding the coconut milk,do not boil it for long time.
• Amount of jaggery can be altered according to personal preference.
• Coconut pieces can also be fried along with nuts.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Mango Mastani

Mango Mastani is a drink or dessert popular in Pune.Its a kind of thick mango milk shake topped with ice cream,garnished with nuts and chopped mango.

Mango mastani is so creamy,filling and refreshing,a perfect drink for summer.Mastani can be made with other fruits too but mango one is the most popular.

This drink can me made with any ripe mangoes but mostly Alphonso variety is used.As I don't get those mangoes I used the store bought Alphonso mango pulp.

                                                                    

                                                            
                                            Mango Mastani

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   Basic Information

   Preparation time 10 minutes
   Cooking time No cooking time

   Serves 2

   

  Ingredients

  

Ingredient	Quantity
Mango pulp	3/4 cup
Milk(boiled and chilled)	3/4-1 cup
Sugar/sakkarai	1 tbs
Vanilla Ice cream	3- 4 scoops
Cashews,pistachios and almonds(chopped)	1 tbs
Tutty frutty	1 tsp
Ripe mango(chopped)	few pieces for garnishing

    

  Method 

• In a blender jar add the mango pulp, chilled milk,a scoop of ice cream and sugar. Blend it well for 30 seconds.

• Pour the milk shake into the glass.Top the the milk shake with a generous scoop of ice cream.Garnish it with chopped nuts,mango and tutty frutty.

• Serve it immediately with a spoon and a straw.

• Do not run the blender continuously for long time.
• Amount of sugar can be altered according to personal preference.
• As ice cream and store bought mango pulp was used I didn't add sugar.
• If fresh mangoes are used then need to add sugar according to the sweetness of the mango.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Sumber http://www.naliniscooking.com

Rose Lemonade /Rose Lemonade with Sabja Seeds

As my kids love the rose flavored beverages,I tried this lemonade last week as the temperature were in 90s.

To make it more healthy I added soaked tukmaria /sabja seeds.The lemonade was so refreshing with the flavor of  rose syrup and the goodness of lemon.

Making this drink is pretty easy if you have all the ingredients.Here I mixed the sugar in the water and made the drink.

No proportions are measurements need to be perfect,just add them how you would like to have.As my kids prefer slightly sweeter version I added an extra spoonful of sugar.

                                                                    

                                                            
                                            Rose Lemonade

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   Basic Information

   Preparation time 10 minutes
   Soaking time 25-30 minutes
   Cooking time No cooking time

   Serves 2

   

  Ingredients

  

Ingredient	Quantity
Water(chilled)	2 cups
Sugar/sakkarai	2.5 tbs
Rose syrup	2-3 tbs
Lemon juice	2-2.5 tbs
Tukmaria seeds/sabja seeds	1 tbs
Ice cubes	as needed

    

  Method 

• Soak the tukmaria/sabja seeds in a cup of water for 20-25 minutes.Drain the water and set it aside.

• In a glass  jar take the chilled water and  to this add the  sugar and mix it well till it dissolved completely.Add in the rose syrup and mix it well.

• Now add the soaked sabj/tukmaria seeds and give it a mix.Transfer it to a serving glass add in some ice cubes and garnish it with lemon wedges..

• Serve it immediately.

• Amount of sugar and lemon juice can be altered according to personal preference.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Sumber http://www.naliniscooking.com