Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This Burfi is called as Seven Cup Burfi because its prepared using totally seven cup of different ingredients. Normally, it will be prepared using Besan flour, but I have replaced it with sooji rava / semolina in this recipe. My aunt prepares the burfi in this way, which will be very tasty :P Also, another variation I made here is that, I have used only 6 1/2 cups of ingredients.. i.e., I have reduced the quantity of sugar by 1/2 cup. Somehow, I feel that it will be too sweetish if whole 3 cups of sugar is added. That's why, this small variation in the original recipe!

Preparation time: 35 - 40 minutes

Yield : 25 Burfi of medium size

Ingredients:

Semolina / sooji rava - 1 cup

Ghee - 1 cup

Grated coconut - 1 cup

Milk - 1 cup

Sugar - 2 1/2 cup

Method:

Take a heavy bottom pan and pour ghee and semolina into it.

Roast the semolina for 4 - 5 minutes and add milk, sugar and grated coconut.

Keep stirring continuously on medium flame to avoid sticking to the bottom.

Keep a wide plate ready, greased with ghee to pour the Burfi mixture.

After stirring for sometime on medium flame, water content in the burfi mixture will start decreasing and it starts forming a kind of dough, without sticking to the bottom. Once you reach this stage, you can confirm yourself that 3/4th of your work is done!

Within few minutes, mixture starts puffing up little-bit and small bubbles will appear.

Switch off the flame immediately and pour the mixture onto the greased plate.

Spread the mixture evenly using a rolling pin. Allow it to cool for few minutes.

Cut it into desired shapes when it is still warm. Transfer the Burfi into an airtight container once it is cool.

This Burfi tastes very good with the nice aroma of ghee :)

Tips:

If the burfi mixture has stuck to the bottom, pour the mixture to another pan and continue the process. Else, it will spoil the whole burfi mixture.
Use only fresh ghee without any bad smell for this burfi.
Adding a few strands of saffron will make this burfi more tasty.

And one more thing is, my dear friend Julie has passed me 2 Awards :) First award for me..I'm feeling so happy <:-P Do visit Julie's space sometime; she has a nice collection of recipes.

and

I want to pass it on to few of my blog friends. Please collect your Awards from my space :)

Prathima of Prats Corner
Priti of Indian Khana
Prabha of Cookwell
Sobha Shyam of Good Food
Aruna of Veggie Paradise

Cheers!
Vani

Sending this over to Food of the Month Contest at Food Corner.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Bakarwadi is a famous snack item from Maharashtra. This crispy snack will have a spicy stuffing with the hint of sweet and tanginess. Chitale Bandhu is a famous brand who are very popular in India for preparing Bakarwadi. I love the Mini Bakarwadi of Haldirams too! After making few trials, finally I was able to prepare these nice snacks at home :)

Preparation Time: 1 1/2 to 2 hours

Ingredients:

1 ) For the dough:

All purpose flour / Maida - 1 cup

Besan flour - 2 tbsp

Salt to taste

Red chilli powder - 1/2 spoon

Water - little more than 1/4 cup

Oil - 1 spoon

2 ) For the stuffing:

Dessicated coconut - 3 tbsp

Poppy seeds - 1 tbsp

Red chilli powder - 2 spoon (according to taste)

Sugar - 2 spoon

Salt to taste

Amchur powder - 1/2 spoon

Cloves - 1

Cumin coriander powder - 1/2 spoon

Fennel seeds / saunf - 1 spoon

3 ) Other ingredients:

Around 2 spoons of tamarind (soaked in water for 20 minutes)

Oil for deep frying

1 spoon all purpose flour and little water to prepare the paste

Method:

Start with preparing the dough. Mix all purpose flour, besan flour, salt and chilli powder in a mixing bowl. Add oil and mix it well.

Add water little by little and prepare a stiff dough. Better you use as much less water as possible.

Knead the dough well and apply some oil to the dough ball. Close it with a lid and let it rest for atleast 20 minutes before we start working.

For the stuffing, mix all the ingredients and make a coarse powder. Check and adjust the taste according to your preference.

Prepare small lemon size balls from the dough and roll them into thin circles using some dry flour (all purpose flour).
Apply the tamarind paste lightly to the rolled circle spread the stuffing evenly. Quantity of stuffing depends on the size of rolled roti. A thin layer of stuffing will be ideal.
Lightly press the stuffing with your fingers to set it properly. Don't put the stuffing till the edges. Otherwise, stuffing will come out while deep frying.

Apply tamarind pulp to the edges of circle and roll the circle tightly.
press the roll lightly with your hands to make it set well. Then, cut it into pieces of 1 cm or required size.

Prepare the paste using 1 spoon all purpose flour and little water.
Dip both the sides of bakarwadi in the paste and deep fry on medium heat. This dipping will prevent the stuffing from coming out while deep frying.
Deep fry the bakarwadi in batches on medium flame for atleast 10 to 15 minutes. Just 3 - 4 minutes taking them out, increase the flame lillte-bit to make them nicely colored.

Keep them for cooling on a tissue paper and then, store in an air tight container. It will be nice to have them with a cup of tea or coffee.

Sending it to Midweek Fiesta # 7 @ Food Corner

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, one more recipe from my Kannada blog. For those people who are chaat lovers, sev must be familiar. Because sev is the main ingredient which enhances the taste of chaat items. My mom prepares sev at home and she will prepare mixture using the sev. It will be very nice with a cup of tea or coffee. This sev will be slightly different from the store bought sev. That's why I renamed it as Masala Sev! It will be little more thicker than the store bought sev and will have a nice aroma of spices. This is the recipe from my mom. If this sev is there in my stock, I will use it for all the chaat items which I prepare.

Preparation Time: 40 minutes

Ingredients:

Besan flour - 4 cups

Pepper - 1 spoon

Cumin seeds - 1/2 spoon

Carom seeds - 1/2 spoon

Green chillies - 3 (according to taste)

Ginger - 1 inch

Pinch of asafoetida

Salt to taste

Water

Oil for deep frying

Method:

Grind the pepper, cumin seeds, carom seeds, green chillies, ginger and asafoetida into smooth paste using required amount of water.

Filter the paste using the tea filter. Add some more water while filtering. This filtered water is for preparing the dough.

Heat 5 - 6 spoons of oil and pour it on the besan flour. Add salt and mix it. Now, add the filtered water little by little and prepare a smooth dough.

Dough will be bit sticky since we are working with the besan flour.

Heat the oil in a heavy bottom pan. Fill the dough into the greased mould and press it into the hot oil. Within 2 - 3 minutes, sev will get cooked.

Turn it on both the sides and fry until you get the golden color. Then, transfer it to a tissue paper for cooling.

Continue the same process for rest of the dough.

Press the sev bundle with your palms and make it into small pieces. Store it in an air tight container.

You can eat this sev as it is, or use them for chaats or mixture preparation.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

We buy sweet potatoes very rarely. More than preparing the recipes, we love eating them cooked; wash the sweet potatoes thoroughly and pressure cook by adding water and 1 - 2 spoons of sugar. Drain the water, peel them and have it! You can cook them in microwave oven also.

Another variety we like to have is sweet potato chips. It will be very tasty and simple to prepare. But how much ever you prepare, it will be consumed very quickly!!

Preparation Time: 1 hour

Ingredients:

2 medium size sweet potatoes

Chips masala powder

Oil for deep frying

Method:

Wash and peel the sweet potatoes, make thin slices out of it.

Heat oil in a heavy bottom pan and deep fry the potato slices on medium heat.

Once they turn crispy and golden brown, transfer them to a tissue paper.

Then, add 1 - 2 spoons of chips masala according to your taste and mix well.

No need to add extra salt since masala powder contains salt.

Tips:

To make the chips nicely crispy, one nice tip from my cousin: Deep fry the chips and take out when they are 3/4th done; allow them to cool and again, deep fry them for 3 - 4 minutes. They will turn crispy easily.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, I am getting used to measuring the ingredients while cooking. Never I had a habit of measuring the ingredients earlier. Now, my blog makes me remember to measure the things when I am in the kitchen :)

Here is the recipe of masala powder for preparing the Chips. These are my own measurements, you can make little variations in these ingredients according to your taste :)

Preparation Time: 15 minutes
Difficulty level: Easy

Ingredients:

Chana dal - 2 tbsp
Cloves - 5
Cinnamon - 2 small pieces
1 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp carom seeds
1 tsp mustard seeds
1/4 tsp fenugreek seeds
Big pinch of asafoetida
Turmeric - 1/4 tsp
Chilli powder - adjust according to spiciness needed
Amchur powder - 1/2 tsp or to taste
Salt - See Tips

Method:

Dry roast all the above ingredients except chilli powder and amchur powder. Combine them and make a fine powder.
To this, add chilli powder and amchur powder according to taste.
Transfer it to an airtight container and use when required.
Better you prepare it fresh while preparing the chips.

Tips:

I have not added salt to this masala powder. Either you can add salt while preparing masala powder or salt can be added directly while preparing chips.
Left out masala powder can be used for preparing Palya or any other curries.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Black eyed pea has a good nutritional value. So, I prefer using it often. Daily I will prepare some or the other kind of side dish for chapathi and frequently I will go for Black eyed peas palya.

This is one more old posting from my Kannada blog.. few more to go to balance both the blogs :)

Preparation Time: 20 - 25 minutes

Servings: 3

Ingredients:

Black eyed peas - 2 cup (soaked in water for 4 - 5 hours)

Urad dal - 1 spoon

Mustard seeds - 1/4 spoon

Pinch of asafoetida

Chopped green chillies - 2

Few curry leaves

1 medium size onion - chopped

Sambar powder - 1 1/2 spoon (according to taste)

Salt

Amchur powder - 1/2 spoon

Sugar - 1 spoon

Oil - 3 spoon

Method:

Heat oil in a pan, add urad dal, mustard seeds and asafoetida. Once the mustard seeds start spluttering, add curry leaves and chopped green chillies. Saute them for a minute.

Then, add the soaked black eyed peas, salt, sambar powder, amchur powder and sugar. Add water just enough to cover the Palya mixture and cook covered on medium flame.

Saute them occasionally and add water, if required. Once the peas are almost cooked, add chopped onion and cook for 5 more minutes.

By the time it is done, all the water content will be evaporated. If you wish, you can retain little water and make it a gravy.

This Palya goes well with roti, chapathi or dosa.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I had a packet of Bisibele Bhath Powder sitting idle in my freezer from couple of months. To be frank, we were getting bored with the same taste of store bought powder. Somehow, we finished it successfully and I started searching for a bisibele bhath powder recipe in the net. Finally, I got a nice recipe and prepared the bisibele bhath powder at home. Then, I thought of preparing the Boondi, a combination with Bisibele Bhath, at home. Boondi came out very well and I am thinking of preparing it at home now onwards..

This boondi is slightly different from the boondi which we prepared for Boondi laddoo. For boondi laddoo, boondi should be smooth and for Khara (Spicy) boondi, it should become nicely crispy. This can be done by adding a few spoons of rice flour to the batter. Check out the recipe below and try it out!

Preparation time: 40 minutes

Ingredients:

Besan flour - 3 cups

Rice flour - 3 spoons

Water - 1 1/2 cup

Groundnuts - 3/4 cup

Few curry leaves

Salt to taste

Red chilli powder - according to taste

Oil for deep frying

Boondi ladle

Method:

Mix the besan flour and rice flour in a mixing bowl. Add water little by little and prepare a thick batter without any lumps.

To this, add 3 - 4 spoons of oil (cold) and mix it. By adding oil, it helps the batter to flow nicely while preparing the Boondi. Thanks to Vah Chef for this tip!

Batter should by in a nice, pouring consistency; little thinner than the dosa batter.

Heat the oil in a wide pan. Once the oil is nicely hot, pour 1 - 2 ladle full of batter onto the Boondi ladle and let the round drops of batter fell into the hot oil.

Deep fry them till crispy and golden brown, and transfer the Boondi onto a tissue paper.

Once all the Boondi is done, deep fry the groundnuts and curry leaves separately in the same oil.

Mix the groundnuts and curry leaves with Boondi.

Add salt and red chilli powder according to taste. Mix all the items thoroughly and store the Khara (Spicy) Boondi in an airtight container.

Khara Boondi can be eaten as a snack, or can be used to prepare the mixture, or can be served with Bisibele Bhath. Also, it goes well with rice and sambar.

Tips:

If the Boondi is becoming flat and not round balls, just add 1 - 2 spoons of besan flour to make the batter thick. For me, first few batches came out well and then, it started becoming flat. I added little more besan flour and it came out perfect.

Linking it to Food of the Month Contest at Food Corner.