Instant Mawa / Khoya

Instant Mawa / Khoya

Instant Mawa / Khoya needs just two ingredients and it takes minimum of 15 minutes.

Ingredients:

Milk powder - 1 cup

Milk - 1 cup ( fat-free milk)

Method:

# In a pan add milk powder and milk and mix well without lumps.

# Switch on your stove and stir slowly on a medium flame.

# In five minutes the milk mixture will start thickening.

# Go on stirring...in 15 minutes Mawa will leave the sides of the pan. Once you get the consistency switch off your stove.

Try this and provide your comments.

Thank you!

Masala Chai Powder ( Tea Masala Powder)

Masala Chai Powder

Masala Chai Powder  is a spiced flavoured tea. Simple recipe with few ingredients & spices which are powdered and stored in an airtight container for couple of months. 

Ingredients:

Dry ginger powder - 3 tablespoons

Black Pepper          - 1 tablespoon

Fennel seeds          - 1 tablespoon

Clove                        -  20 nos

Green cardamom   - 15 nos

Cinnamon                -  1 medium size

Method:

# In a mixer jar add all spices except dry ginger powder and powder it. (it will be grainy in texture)

# Add dry ginger powder to the powdered spices.

# Mix well or grind in mixie. 

# Store in an airtight container.

Simple and easy masala Chai Powder is ready....add while preparing tea.

Do try and provide your comments.

Thank U!

Dangar Pachadi (Uddina Hittu / Urud dal raita)

Dangar Pachadi / Uddina Hittu

Dangar Pachadi / Uddina Hittu is a Udupi special raita...in this recipe we add urud dal powder with curd. This is one of the most simple, easy raita / pachadi recipe of South India.

* The key ingredient for this recipe is urud dal / black gram dal powder. You can use store brought urud dal powder...but I always prefer homemade urud dal powder. We need to dry roast urud dal on medium flame without oil till you get a nice aroma. Allow it to cool and make fine powder. (you can even sieve the flour and store it in airtight container) 

Ingredients:

Urud dal powder - 1 tablespoon

Curd                      - 1 cup

Asafatedia            - 1/4 tsp

Mustard / Rai        - 1/2 tsp

Dry red chillies      - 1 number

Curry & coriander leaves - few

Oil                            - 1/2 tsp

Salt                           - 1/2 tsp

Method:

# In a mixing bowl add curd, urud dal powder, salt & asafoetida and mix well.

# Heat a pan add oil, mustard seeds...let it sputer, add red chillies, curry & coriander leaves and pour it in  curd mixture.

Dangar Pachadi / Uddina Hittu is ready to serve.

Please do try and provide your comments.

Thank U!

Vegetable Pulao

Vegetable Pulao

Vegetable Pulao is a simple recipe with mild spices. This can be served for lunch / dinner...with raita / papad.

Ingredients:

Vegetables - 1 cup ( carrot, beans, capsicum)

Basmati rice - 1.5 cups

Bay leaves - 2 nos

Star anise - 1 or 2

Coves - 3-4 nos

Cinnamon - 1 inch 

Green cardamom - 2 nos

Jeera / Cumin seeds  - 1.5 tsp

Ghee / Oil - 1 tablespoon

Salt - 1.5 tsp ( to taste)

Method:

# Wash basmati rice and soak it in water for 15-20 minutes.

# In a pressure cooker add oil / ghee....once heated well add bay leaves, star anise, cinnamon, clove, cardamom, jeera.

# Add vegetables and saute well.

# Add soaked basmati rice, salt to taste and 3 cups of water.

# After 2 whistles switch off the stove.

Once pressure is released...open your pressure cooker and don't stir when it is hot....ive

a resting time for 10 minutes then give a stir and serve with raita / papad.

* Ratio 1: 2  or 1:2.5 ( basmati rice : water)

Please do try and provide your comments.

Thank you!

Coconut Burfi / Thengai Burfi

Coconut Burfi / Thengai Burfi

Coconut Burfi is s simple and easy sweet prepared with freshly grated coconut, sugar and cardamom powder.....Traditional South Indian Special for Deepawali. 

Ingredients:

Grated coconut - 1 cup

Sugar - 1 + 1/2 cups

Cardamom powder - 1 tsp

Ghee - 1 tsp

* You can add less sugar according to your taste...but I follow the above proportion.

Method:

# In a heavy bottom pan / kadai... add sugar and 1/2 cup water...boil well.

# For this burfi you need 1 string consistency. Check the consistency with your thumb and index finger's as shown in the picture.

# Simmer your stove add grated coconut and go on stirring. 

# Add 1 tsp of ghee while stirring. You can stir on a medium flame. Add 1 tsp of ghee.

# In 10 minutes you can see froth on the sides of the pan and it will leave the kadai or pan. It will become very thick. ( You can see pores in the coconut mixture)

# Grease a tray with oil or ghee... and pour your mixture... Leave it for 10-15 minutes. Cut the burfi in desired shape.

Allow it to cool down completely then store in an airtight container.

Please do try and provide your comments.

Thank you!

Paruppu Podi

Paruppu Podi

Paruppu Podi is a South Indian special recipe served with steamed rice and a good drizzle of sesame oil / ghee. This is consumed with meals just before sambar rice or rasam rice. To make paruppu podi healthier I have added horse gram dal / kollu. I'M sharing my mother-in-law's version of preparing paruppu podi.

Ingredients:
Horse gram dal / Kollu - 1 cup
Toor dal - 2 cups
Red chillies - 6 nos
Pepper - 1.5 tsp
Hing / Asafatedia - 1 tsp
Salt - 1.5 tsp (according to your taste)

Method:
# Heat a pan add horse gram dal....dry roast on a medium flame. It should splutter well and nice aroma should come.

# Dry roast the toor dal on a medium flame. Once it is half roasted add red chillies, pepper, asafatedia and salt. Once it is roasted you will gets nice aroma and dal will change its colour.

# Allow it to cool completely.

# Make a fine powder in mixie / food processor.

Store it in an airtight container. Do try and provide your comments.
Thank you!