For the alphabet G, I found this recipe in one recipe supplement book. The photo was awesome, I liked it immediately. This was the very first recipe I tried for this BM and should say I was so disappointed with the recipe. There is one popular Tamil magazine called Aval Vikatan, which gives a recipe book as a supplement for each magazine. I used to buy the magazine just for the recipe booklets and had more than 100 booklets. But at one point I stopped buying and had the booklets stored in my book shelf. For this marathon, I had noted down two or three recipes from the booklets and the very first try itself went bad. The measurement of ingredients are so off and if a beginner tries the recipe, it surely would have ended up in the bin. I just did some on the spot changes to the recipe and finally finished it like how it looked in the picture. The next two or three attempts with the recipes from the booklets also gave the same type of result. I was so furious. We spend so much for the magazine but what they give are hopeless recipes. I just threw away all the supplements day before yesterday. If a recipe from a blogger doesn’t turn out good, I have seen some horrible negative feedback in social media but what to do with these famous magazines? I will never ever buy that book..
Posts tagged GHEE
After stopping regular baking of cakes, I am always in search of some snack for my daughter. She is so used to eating cakes, that nowadays, she misses them a lot. Even though I prepare cakes atleast once a month, she is still pestering me for cakes. That too, this February, I have baked two cakes and one mug cake, so this is the one month she has had so much cake to eat compared to previous month. As I love baking, I search for recipes with less butter and one such recipe is this whole wheat spirals. I saw this at Varada’s blog and had it book marked long ago. And now it is time I baked it.
When I posted the puttu maavu made with cholam/ jowar, I also made puttu out of it. As I told you before, I am trying to incorporate millets in my day to day cooking and this recipe is one in which I substituted rice flour with jowar flour. Usually I get heartburn when I eat rice flour puttu. So even though I love it, I try to avoid it. I tried this puttu with jowar and was pleasantly surprised that I didn’t feel any inconvenience after eating the puttu. So much healthier than rice!!
Here is the next recipe in the sugar cane juice series.When I was doing the article for Pongal edition, I couldn’t skip making pongal. I just substituted the jaggery syrup we use in pongal with a thick sugar cane concentrate. As usual the pongal turned out so tasty. When using sugar cane juice, you get the mild flavour of the juice in the finished dish and it is so lovely. You need to try at least one dish to see how it works. But once you get the hang of it, then it is quite easy to churn out recipes. I just hope that some one tries these dishes.
Here is the next dish in the sugar cane juice series. Kesari is part of Tamil cuisine and any celebration in Tamil Nadu will have a type of kesari in its menu. Some hotels provide it for free with breakfast. If we want to have a sweet then the first dish that pops in my mind is kesari. I love kesari with rava/ sooji whereas my hubby loves vermicelli kesari. So usually I go for vermicelli kesari but for this sugar cane juice series, I made it with sooji. You can prepare kesari two ways. Either you can serve it in a bowl along with a spoon or you can make slices and distribute it. For the pudding type, we need to add 3 cups of water per cup of sooji but for making slices, you need to decrease the water quantity. I have used 2 1/2 cups of liquid for this kesari as I made it into slices. I just substituted the water in kesari recipe with sugar cane juice and omitted the sugar. The kesari was mildly sweet and perfect for us. We just loved it. Again it had a mild sugar cane flavour.
Today is the 18th day of Tamil month Aadi and it is celebrated as aadi perukku. This day is celebraated to welcome the river Cauvery in Tamil Nadu. Usually rice varieties such as lemon rice, puliodharai, coconut rice, pongal and thayir saadam are made with vadai and payasam. Rituals are performed on the river banks. As I have never lived in a place near a river during childhood, my mom never celebrated aadi perukku. But after becoming a blogger, I am so much interested in festivals, and I read a lot about aadi perukku in books and blog. Though I don’t actually do the pooja, I just made the payasam and coconut rice.
Recipe Source: Jayashree’s Mom
Banana Puree-2 cups
Cardamom Powder-1 tsp
Broken Cashew Nuts-1/2 cup
1. Peel skin of 6 bananas and puree the fruit in a mixer.
2. In a non stick pan or a heavy bottomed pan add the puree along with sugar and cardamom powder.
3. Switch on stove and keep on stirring the mixture until sugar dissolves.
4. When it starts to boil add ghee in table spoons at regular interval.
5. Keep on stirring until the halwa leaves the sides and lets out ghee.
6. Add the cashew nuts and stir well. The halwa will get a glossy look and that is when you need to remove the halwa from flame.
7. Pour into a cake tin and allow it to set.
8. You can either serve it in a bowl or slice it into cubes and serve as slices.
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Whole Wheat Flour-1 cup
Semolina/ Rava/ Sooji-1/4 cup
Ghee-4 tbs+3 tbs
Cardamom Powder-1/4 tsp
Ghee for deep frying
1. In a bowl mix wheat flour, semolina and 4 tbs ghee.
2. Add 1/4 cup of water and make a firm dough.
3. Divide the dough into 8 equal portions and roll each into a ball.
4. Make a thick disc by flattening the ball.
5. Press the centre of the disc and make an indent.
6. Heat ghee in a pan and deep fry the prepared discs.
7. Fry on medium to low flame so that the inside is also cooked.
8. When golden brown remove them from ghee and allow to cool.
9. Break all the fried discs into small pieces and run it in a mixer until it turns coarse.
10. Add powdered sugar, cardamom powder, sliced pistas and almonds.
11. The churma can be served as it is but for laddoos there is one more step involved.
12. Add 3 tbs of ghee to the churma and mix well.
13. Divide the churma ito 12 equal portions and shape each into a ladoo.
14. Store in airtight container.