Diwali/Deepavali Sweets and Snacks

Here are some sweets and snacks for Diwali..............

                                Paalkova                     Masala Peanuts/kadalai pakoda   Shahi rabri

                            Sweet Paniyaram                 Bombay/maida Halwa            Mango Kesari

                               Karasev                         Corn flour/Karachi halwa           Rava Kesari

                   Madras mixture                 Cornflakes mixture/chivda              Puran Poli                                                                                                    

                             Thenkulal                          Omapodi                                     Tri color Boondhi Ladoo

                          Paneer pakora/bajji          Paasiparuppu murukku       Sabhudana(javvarisi) Vadai

                          Surul Poli                               Kaasi Halwa                            Asoka Halwa

                            Vazhakkai Chips                 Ribbon Pakoda                         Cauliflower Bajji

Sumber http://www.naliniscooking.com

Its a Baby Girl

Hello friends we are happy to share that we were blessed with a baby girl on Sep.27 2012.Her brother is so excited and named her Maya.As I am spending most of the time with my sweet bundle,not able to do blogging regularly.Will be back soon once I get used to the new routine.

Sumber http://www.naliniscooking.com

Besan Ki Masala Roti-Indian Cooking Challenge(ICC)-August 2012

For this month of ICC Srivalli chose two flat bread recipes Besan ki masala roti and bajra(millet) aloo roti which is adapted from Sanjeev Kapoor and Tarladalal.
As I don't have the millet flour,decided to make the besan ki roti which is very flavorful and came out very delicious,soft.Now off to the recipe.......

Ingredients

For the roti

Ingredient	Quantity
Wheat flour/gothumai maavu	1cup
Gram flour/besan/kakadala maavu	1/2cup
Ghee	2tbs
Salt	to taste
Water	to knead

For the stuffing

Ingredient	Quantity
Cumin powder/jeeraga podi	11/2tsp
Coriander powder/kothamalli podi	1/2tsp
Red chilly powder/milagai podi	1/2tsp
Turmeric powder/manjal podi	1/2tsp
Dry mango powder/aamchur	1/2tsp
Green Chilly(finely chopped)	1no.
Ghee	2tbs
Salt	to taste

Method 

• Mix all the ingredients given for the masala stuffing and divide into eight equal portions, keep aside.
• In another bowl mix the ingredients given for the roti and knead it to a soft dough with water.Divide the dough into equal portions.
• Roll out the divided portion into a 6 inch disc on a floured surface and spread the masala stuffing into the rolled portion.
• Fold in to half and then again half into a triangle and roll into a triangular roti.
• Heat the griddle and cook it till both the sides cooked,apply a little ghee and press it gently between your palms. 
• Besan Masala roti is ready.Serve it hot with pickle and yogurt or raitha.

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

 
Sumber http://www.naliniscooking.com

Garam Masala Powder

I usually use the store bought garam masala powder and except the garam masala powder I make most of the powders at home.Nothing beats the taste and flavor of home made powders.As mom is here she made her version of garam masala powder and it is very flavorful,like to share the recipe.Here is the recipe......

Ingredients

Ingredient	Quantity
Cloves/lavangam	11/2tsp
Cinnamon/Pattai	3 nos.of 1 inch piece
Anise star	1no.
Green Cardamom/ellakai	3-4nos.
Fennel seeds	2tbs
Poppy seeds	1tbs
Coriander seeds	3tbs
Red chilly	3-4nos.
Black cardamom	1no.(optional)

Method 

               Keep a pan on the stove top with medium flame and dry roast all the ingredients till the nice aroma comes out.Let it cool down completely.

After cooling powder it in a coffee grinder or blender to a fine powder.

Store it in an air tight container.

• Adding the black cardamom is purely optional,instead nutmeg can also be added.
• I powdered it to a fine powder,it can be ground bit grainy also.
• For the above mentioned quantity I got 1/2 cup of powder.

Sumber http://www.naliniscooking.com

Chicken Pulao

Friends hope you all had a good week end,September is my first blog anniversary and like to thank you all for your support and valuable comments.So today I am sharing a special recipe to celebrate the occasion.
As my kiddo and hubby dear both likes non-veg most of our Sunday lunch would be either chicken or egg.My son prefers chicken 65 and some mild pulaos rather than biriyani and curry so I make either chicken pulao or veggie pulao.
This chicken pulao is a milder version and the spice level can be adjusted according to the preference.Last Sunday I made this pulao and paired up with chicken 65,chicken kulambhu.
As I was in a hurry on that day I couldn't take nice pictures,will update the picture soon.Now off  to the recipe ........................

Ingredients

Ingredient	Quantity
Chicken(with bones)	1lb
Basmathi rice	11/2cup
Onion(thinly sliced)	3nos.(medium size)
Green chilly	5nos.
Ginger&garlic paste	2tsp
Mint leaves	15-20nos.
Coriander leaves	as needed
Salt	as needed
Oil	3tbs
Ghee	1tbs
Lemon juice	2tsp

For the Seasoning 

Ingredient	Quantity
Cloves/lavangam	4nos.
Cinnamon	2inch piece
Anise star	1no.
Cumin seeds/jeeragam	1/2tsp
Black pepper/milagu	1/4tsp
Bay leaf	1no.
Cardamom/ellakai	2nos.
Cashews/mundidri paruppu	1tbs

For the chicken marination 

Ingredient	Quantity
Yogurt/thayir	5tbs
Ginger&garlic paste	2tsp
Chilly powder/milagai podi	1tsp
Coriander powder/dhania podi	1/2tsp
Garam masala powder	1/2tsp
Turmeric powder/manjal podi	1/4tsp
Salt	1/2tsp

Method 

• Clean and cut the chicken,marinate the chicken with the given ingredients for atleast 30-45 minutes and soak the rice in water and keep aside.
• Heat a pressure pan or cooker with oil+ghee and add the ingredients given for seasoning,saute the onion and green chillies till transparent.
• Now add the mint,coriander leaves followed by ginger &garlic paste and fry it till the raw smell goes off.
• Once the ginger&garlic paste is cooked add the marinated chicken and saute it,add 1/2cup of water and salt,cook the chicken gets half cooked.
• Add the rice and mix it in the chicken mixture for a while or till everything gets blend well.Now add 21/2 cups of hot water and let it boil.
• Close the lid and pressure cook it for one whistle in a medium flame and keep it in a low flame for 5 minutes.
• Open the lid once the pressure subsides and finally add the lemon juice,fluff it with a fork gently without breaking the rice grains.
• Serve it with raitha  or chicken curry.

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

• For extra flavor 1/4 cup of thick coconut milk and the chicken need s to be marinated for atleast 30 minutes to get a juicy chicken.
• Soaking the rice in water is also very important to get a perfectly cooked rice grain.

Sumber http://www.naliniscooking.com

Badam Kheer/Badam Milk/Almond Kheer

Badam kheer or badam milk is one of my family's favorite and these days I am making it often as we all are craving to drink or eat something cold due to high temperature here.This badam milk can be served chilled or hot but we always prefer to drink chilled and used the 2% milk.The use of whole milk gives a rich and creamy taste to the kheer.Now to the recipe..........

Ingredients

Ingredient	Quantity
Almonds/badam	1/2cup
Cashews/mundiri paruppu	2tbs
Sugar	1/2cup
Milk	41/2cups
Cardamom powder/ellakai podi	1/2tsp
Saffron	6-7 strands
Yellow food color(optional)	a pinch

Method 

                       Soak the almonds and cashews in water separately for 2-3 hours.Peel the skin of the almonds and grind both almonds and cashews to a paste with 1/2cup of milk.Soak the saffron in a tbs of warm milk and keep aside.
In a sauce pan boil the milk in a medium flame till it becomes thick,now add the sugar and and bring it to a boil.

Add the ground paste and cook it till everything gets blend well with continuous stirring to prevent burning.

Finally add the saffron and cardamom powder and put off the stove.

Refrigerate for 3-4 hours once it becomes cool down.
Chilled Badam Kheer is ready to serve.Garnish it with finely chopped pistachios.

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

• The color gets deeper on cooling as the saffron gets soaked in the milk and I didn't use any food color. 
• Grind the almonds and cashews to a bit coarse consistency.
• To get a rich and creamy consistency 2-3tbls of condensed milk can be added. 

Sumber http://www.naliniscooking.com