Tuesday, 27 March 2018

Groundnut Katli | Groundnut Katli in Pressure Cooker | Kadlekai Burfi under 10 minutes | OPOS Groundnut Katli

Most of you are familiar with the famous Indian sweets Kaju Katli and Badam (Almond) Katli. These sweets taste heavenly and were mostly store bought when I was a kid. These days, many of us are able to prepare these famous sweets at the convenience of our homes. 
OPOS (One Pot One Shot) is an innovative or rather I can say, more simplified way of cooking which is becoming famous these days. I was introduced to OPOS cooking few months back by one of my friends. Many thanks to Rama Krishnan Sir for making cooking so simple through OPOS.
Basically, OPOS cooking needs a 2 litre pressure cooker which I didn't have. But I was eager to try OPOS cooking and hence, started experimenting my dishes using my 3 litre pressure cooker. Luckily, my experiments went well and I'm preparing most of my side dishes in OPOS way now a days. 
After seeing the OPOS Kaju Katli recipe, I thought to prepare Katli using groundnuts. My Mom makes Groundnut Burfi, which takes a lot of time stirring the mixture on the stovetop. I just modified my Mom's Groundnut Burfi recipe to suit the OPOS way. Groundnut Katli turned out very well and tasted amazing! My daughter loved them a lot and I ended up preparing one more batch of Groundnut Katli the very next day. Believe me, they are really addictive!


Preparation time: 7 - 8 minutes
Time to set: 20 minutes
Difficulty level: Easy
Yield: 35 pieces

Ingredients:
  • Sugar - 1 cup minus 1 tbsp (1 cup = 200 gm)
  • Milk - 1/2 cup
  • Groundnut powder (Roast, remove the skin and make fine powder) - 1 cup 
  • Ghee / Clarified butter - 1 tbsp (for greasing)
  • Pressure cooker - 2 litre or 3 litre (I have used 3 litre pressure cooker)

Method:
  • Combine milk and sugar in the pressure cooker and give it a stir. If the sugar crystals are bigger, stir the mixture nicely till sugar dissolves. 
  • Close the lid and cook on high till 6 whistles. Make sure to wipe off the sugar water which comes out with every whistle; else, it won't whistle properly.
  • Turn off the flame and release all the pressure using a spoon. 
  • Take the lid out and fold in the groundnut powder. Mix it quickly without lumps and close the lid again. Allow it to set for 20 minutes.
  • Open the cooker lid after 20 minutes and by that time, the mixture will become like a thick dough. Grease your palms with ghee and mix the dough once. Transfer the dough onto a greased plate and pat it thinly. 
  • Cut them into desired shapes and enjoy the delicious Groundnut Katli!


Tips:
  • Since the cooking needs to be done on high flame, you have to use either induction or gas stove. 
  • While preparing groundnut powder, don't run the mixie / blender continuously; instead, try to whip and powder. 
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Tuesday, 6 March 2018

Rice flour Chakli

Hi everybody,
I am here with a new recipe after long time. Life has made me busy with the arrival of our second baby. Taking care of two naughty kids is not an easy task. But I'm not exhausted, I'm enjoying this phase of life with them :)
Well, this is the recipe of Chakli which my Mom prepared during her stay with us. My daughter is a big fan of Chakli and this was made on her demand. Try this melt in mouth Chakli and I'm sure you will love it!


Preparation time: 2 hours
Soaking time: 2 - 3 hours
Difficulty level: Difficult
Yield: 60 Chaklis (depending on the size)

Ingredients:

  • Rice - 1 big cup full (1 cup = 175 gms)
  • Roasted rice flour - 3 1/2 cup (approx)
  • Till seeds - 4 tsp
  • Cumin seeds - 2 tsp
  • Carom seeds - 2 tbsp
  • Butter - lemon size
  • Salt to taste
  • Oil for deep frying
  • Water for grinding


Method:

  • Wash the rice 2 times and soak it in water for 2-3 hours. 
  • Drain the soaked rice and grind it along with till seeds, cumin seeds and carom seeds into fine paste. Add water as required. Consistency should be like the Dosa batter.
  • Add 2 1/2 tsp salt and 2 cups of water to the prepared batter and mix well. 
  • Transfer the batter to a thick bottomed vessel and keep stirring on medium flame for few minutes. Add lemon size butter while heating up the batter.
  • When the batter thickens, add around 3 1/2 cups (or as needed) of roasted rice flour and mix it when its still hot.
  • Knead the dough well and prepare a soft, non sticky dough ball. Keep the dough covered with a wet cloth and take out small portions as needed.
  • Fill the dough in a Chakli press and make them into spirals. 
  • Deep fry in hot oil and crispy Chaklis are ready to eat!
Read more ...

Thursday, 16 March 2017

Eggless Strawberry Ice-cream | 3 Ingredients Strawberry Ice-cream | Strawberry Ice-cream without Ice-cream maker

Strawberry is one of my kiddo's favourite fruits. She demands for it everytime when we go for buying  fruits. Strawberries are tend to spoil very quickly, even when we refrigerate them. So whenever we buy 2-3 boxes of strawberries, I will end up preparing some milkshake, jam or ice-cream. Home made ones are free from artificial colors, flavours and preservatives and delicious too! 
Here is my simple recipe of Strawberry Ice-cream..


Preparation time: 25 minutes
Refrigeration time: 5 - 6 hours
Serves - 7 to 8

Ingredients:
  • Strawberries - 250 gm
  • Thick cream - 250 gm
  • Sugar - 2 tbsp or to taste

Method:
  • Wash and clean the strawberries, remove the stems. Chop them into small / medium chunks.
  • Combine them with thick cream and sugar and blend smoothly using a mixer or blender. 
  • Transfer the blended mixture to an airtight container and refrigerate for 2 - 3 hours or till it becomes hard.
  • Take out the ice-cream mixture and blend it for 4 - 5 minutes or till smooth and keep it back into the freezer. Repeat this step 2 - 3 times to get a smooth textured ice-cream.
  • Scoop the ice-cream and serve it!


Tips:
  • If you want some strawberry chunks in the ice-cream, add 4 - 5 tsp of finely chopped strawberries after blending the mixture for the final time. Mix it well and refrigerate.
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Tuesday, 31 January 2017

Bottle Gourd Payasa | Lauki Kheer | Sorekayi Payasa | Long Melon Payasa

Bottle Gourd is one of those vegetables which are available throughout the year. Here in Australia, it is commonly available not only in Indian grocery stores, but also in most of the Asian grocery stores. Bottle gourd is a good of vitamins and minerals and hence, regular consumption of this veggie is good for our health.
In our home, we would prefer typical Indian style food most of the time. We buy bottle gourd more frequently to prepare different Indian dishes. I have shared the recipe of Bottle Gourd Palya / Spiced Bottle Gourd long back. Here is one more delicacy made with Bottle Gourd. Do try this Bottle Gourd Payasa when you buy bottle gourd next time and let me hear your feedback! 😊


Time required: 35 - 40 minutes
Serves - 3
Difficulty level: Medium

Ingredients:

  • Sugar - 3/4 cup (1 cup = 
  • Bottle gourd peeled, seeded and chopped into small or medium pieces - 2 cups
  • Semolina (medium) - 1/3 cup
  • Jaggery - 2 tbsp (see Tips)
  • Salt - big pinch 
  • Ghee / clarified butter - 1 tsp
  • Milk - 2 1/2 cup
  • Water - 2 1/2 cup
  • Cardamom powder - 1 tsp
  • Saffron strands - 8 to 10 (optional)


Method:

  • Heat the water in a pan. Once it becomes nicely hot, add a teaspoon of ghee and chopped bottle gourd. Continue cooking till bottle gourd pieces become soft.
  • In the meanwhile, wash the semolina by adding some water and drain it off.
  • Add this semolina to the cooked mixture and mix it continuously for 2 - 3 minutes to avoid lumps.
  • Add sugar, salt, jaggery (optional), milk and saffron strands. Allow the Payasa to boil for 8 - 10 minutes. 
  • Add cardamom powder before switching off the flame.
  • Serve this delicious Payasa hot or cold. This Payasa goes well with Poori, if you are a sweet lover.



Tips:




  • If you don't like jaggery, you can replace it with sugar. If you like to use jaggery, use more jaggery and reduce the quantity of sugar accordingly. If using more jaggery, no need to add saffron as the flavour will be dominated by jaggery. 
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Friday, 23 December 2016

Candied Orange Peel

Christmas is already round the corner. Joy of the festival is visible everywhere in the form of lights, decorations and of course, shopping! We just roamed everywhere and did enough shopping. Actually speaking, we won't celebrate Christmas in our home. But we are very much fond of Christmas Fruit Cake / Plum Cake. So, all the preparations are done to prepare the Fruit Cake!
Candied Peel is one of the key ingredients for Christmas Fruit Cake. Peel of citrus fruits such as orange, lemon are taken out in order to make the candied peel. Fruit peel will be chopped, boiled, drained and then cooked in sugar syrup to make it delicious. Candied peel and candied fruits are easily available in the market especially during the Christmas time, but I always prefer making them at home. 
Here is the easy recipe of making Candied orange peel. Thanks to Suma of Cakes And More for this wonderful recipe! 


Preparation time: 1 1/4 hour
Cooling time: 1 hour
Yield: 30 - 32 pieces of peel
Difficulty level: Medium

Ingredients:
  • 2 medium sized navel oranges
  • Sugar - 1/2 cup
  • Water - 1/2 cup + more water to cook the peel


Method:
  • Cut the oranges into 4 equal halves and take out the peel carefully.
  • Slit the peels into equal size pieces to ensure even cooking.
  • Take about 2 cups of water in a vessel and bring to boil. Add the orange peel and cook it for 4 - 5 minutes. Now, drain all the water from the peel and run the peels through cold water.
  • In order to remove the bitterness from the orange peel, I have repeated the above step two times.
  • Combine 1/2 cup of sugar and 1/2 cup of water in a vessel and heat it on the stovetop. Once the sugar is dissolved, add the orange peels and simmer the flame.
  • Cook the peels for about 45 minutes to 1 hour or till the all sugar syrup is absorbed.
  • Switch off the flame and leave the orange peels on a wire rack for an hour for cooling.
  • Thats it, homemade orange peels are ready to use!



Tips:
  • You can prepare Candied lemon peel using the above method.  
Read more ...