BOMBAY KARACHI HALWA/ CORN FLOUR HALWA

Hello everyone.. hope all are doing good and healthy.. After many days, honestly saying.. :) posting recipe after an year.. :) Today I am back with an popular sweet recipe that is BOMBAY KARACHI HALWA/ CORN FLOUR HALWA.. :) 

Halwa is one of the most popular dish usually made in household. In general halwa is prepared using different varieties of fruits, lentils etc.. this is prepared with corn flour which will be very soft and chewy. This is very simple halwa to make with few ingredients which are easily available in home. 

Preparation time : 5 mins

Cooking time : 20-25 mins

INGREDIENTS

FOR CORNFLOUR MIXTURE

1 cup corn flour

4 cups water

OTHER INGREDIENTS

2 cups sugar

3/4 cup water

Pinch of red food color

2 tbsps melon seeds

1/4 cup ghee/clarified butter

METHOD OF PREPARATION

• First take a bowl, add corn flour and water. Mix it with a whisk so that there should not be lumps. Keep it aside.
• Take a kadai, preferable non stick one, add sugar and water. Mix well.
• Let the sugar dissolve completely and let it boil until one string consistency.
• Once the sugar syrup gets one string consistency add the corn flour mixture. Keep stirring while adding the corn flour mixture so that there should not be any lumps.
• Mix continuously until the mixture starts thickening.
• Now add ghee in batches until halwa gets a glossy texture. Slowly it will separates from the pan.
• Add food color and melon seeds, mix well.
• Transfer into a greased tray or plate.
• Let it cool. Then cut into pieces and serve.

TIPS

• U can increase sugar quantity as per your taste.
• I added melon seeds but you can add chopped dry fruits and tutti-frutti as per your choice.

RAGI RAVVA LADDU

Hello everyone.. How are you all.. Hope all are doing well. Didn't expect this kind of pandemic situation. Hope this goes away soon. I have been away from my blog from the past 3 years.. A big sorry to all.. Will try to post my recipes again without disappointing all. Managing two pre primary kids is a tough task for me and especially in this tough time its making me kind of panic too.. So without delay lets jump into the recipe..

I am back with a healthy and sweet recipe that is RAGI RAVVA LADDU.. All of u know that ragi is very good in calcium. This recipe we can prepare in less than half an hour. Very good for all especially kids, so that who will not eat ragi u can prepare this laddu and give it to them as a evening snack or u can give them in their lunch boxes also. Prepare this and do definitely share feedback... 😊😊

Preparation time: 15 mins

Cooking time: 15mins

Serves 15-20 laddus

INGREDIENTS

1 glass sooji ravva/bombay ravva

1 glass grated fresh coconut

1/2 glass ragi flour

1 glass powdered sugar

8-10 green cardamom/elachi

2 tbsp ghee

1/2 cup milk

METHOD OF PREPARATION

1. First take a wide bottom pan and add 1 tbsp ghee in it. Add sooji ravva on low flame until it turns golden brown. Remove and keep aside in a plate.
2. Add another tbsp ghee and add grated coconut until it turns golden brown on low flame. Remove and add this to ravva.
3. Dry roast ragi flour on low flame until it changes colour. Add this to the roasted coconut and ravva mixture.
4. Grind sugar along with elachi and add this to the ravva mixture. Let it cool for a minute.
5. Now add 1 tbsp ghee and milk little by little, mix and make laddus. Yummy laddus will be ready. Leave for half an hour and transfer them into an air tight container.
6. These laddus will be fresh for 3-4 days.
7. U can add dryfruits as per your choice.
8. I added 3 spoons dryfruits powder.

PEANUT DRYFRUIT LADDOO / GROUNDNUT DRYFRUIT LADDOO

Hello everyone... How are you all...??? Back to bogging after many many days.. :) I am back with another delicious, nutritious and healthy recipe that is PEANUT DRYFRUIT LADDOO :) As u all know peanuts are rich in proteins, vitamins and minerals and they give instant energy. Dryfruits are also very rich in carbohydrates, proteins, vitamins and minerals.. This is the best recipe especially for kids. Very simple and quick to prepare and u can give them in their lunchbox also as snack..

Preparation&Cooking time :20-30 mins

INGREDIENTS
1 cup Peanuts/Groundnuts
1/2 cup badam/almonds
1/4 cup cashewnuts
1/4 cup pista
1 cup jaggery

METHOD OF PREPARATION

• Dry roast peanuts. Keep aside.
• Dry roast all dry fruits separately. Keep aside.
• Let them cool. In the meanwhile grate jaggery and keep aside.
• Take a mixie jar, add roasted peanuts, grind into fine powder.
• Now add roasted dry fruits, grind into powder.
• Add jaggery, grind into powder. Mixture will become thick.
• Transfer this mixture into plate and make laddoos.
• Transfer into air tight container. These laddoos will stay fresh for 10 days.

VERMICELLI / SEMIYA DRYFRUIT LADDOO

Hello everyone.. :) Today i am sharing with you all a sweet recipe that is VERMICELLI DRYFRUIT LADDOO.. :) As u all know summer season is going on and most of the families gather together in this season as kids will have holidays and especially they go to their native places to spend time with their grandparents :) I still remember my childhood days especially in these summer holidays my cousins used to come from far places and enjoying food prepared by my grandmother :) My grandmother used to prepare lots of varieties in this summer season especially evening snacks.. :) So coming to this.. i prepared this as u can have it as a evening snack and for any special occasions u can prepare this laddoo as it is very simple and quick to prepare :)

Preparation & cooking time : 20 mins
Serves 10 laddoos

INGREDIENTS 
1 glass vermicelli / semiya ( u can use normal / roasted, i used roasted)
3/4 glass sugar
1/4 glass badam
1/4 glass cashew
5-6 green cardamom/ elachi
1/4-1/2 glass ghee for binding

METHOD OF PREPARATION 

• Take a pan, add vermicelli, cashew n badam. Dry roast for 5 mins on medium flame until they turn golden brown. Make sure that they doesn't get burnt. Let it cool.
• After the mixture is cooled down transfer into mixing jar, grind into fine powder. Transger into mixing bowl.
• In the same jar powder sugar along with elachi. Transfer into mixing bowl.
• Mix well.
• Now add little amount of ghee and make round balls. Dont add ghee all at once, add little so that u can get perfect laddoo, otherwise it may become loose.
• Garnish with cashew and transfer into air tight container.  

PESARAPAPPU PURNALU / BOORELU / MOONGDAL STUFFED SWEET BALLS

Hello all... Today i am sharing with you a sweet recipe and my favorite recipe that is PESARAPAPPU PURNALU.. :) Yes you heard it right... This is a perfect andhra recipe prepared during festivals and special occasions. Basically different stuffings are used in this recipe and major people prepare this with chanadal and jaggery stuffing inside. Today i am showing you stuffing with moongdal and sugar. Moongdal helps in reducing heat of the body. Addition of grated coconut gives extra taste to the dish. So lets know how to prepare this dish :)

INGREDIENTS
FOR FILLING/STUFFING
1 cup moongdal/pesarapappu, soaked for 3 hours.
1 and 1/2 cup sugar, powdered
1 cup fresh grated coconut
6-8 green cardamom / elachi
Pinch of eating soda
FOR OUTER LAYER / TOPU
1 cup whole urad dal / minapagullu, soaked for 4 hours
1 and 1/2 cup rice, soaked for 4 hours
Pinch of salt 
Oil for deep fry

PREPARATION

• Combine urad dal and rice, clean and soak for 4 hours After this grind into smooth paste same as like dosa batter.
• Take another bowl, clean and soak moong dal for 3 hours. Grind into smooth paste same as like dosa batter.
• Grate or grind coconut and keep aside.
• Grind sugar along with cardamom and keep aside.

 METHOD OF COOKING 

• Take idly cooker and apply ghee on plates. Now add the moongdal batter in these idly plates and steam cook for 10 mins. 
• Remove them in a mixing bowl and mash them into paste.
• For this add grated coconut, powdered sugar and mix well. Make lemon size balls and keep aside.
• Take a deep kadai and pour oil for deep fry. Let it heat.
• In the meanwhile add salt to the outer layer / topu. Mix well.
• Once the oil is heat dip the prepared moongdal and coconut ball in the dosa batter. Make sure that the ball is completely covered by the batter. You can use spoon for dipping the ball in batter and putting them in oil.
• Deep fry them in oil until golden brown on all sides on medium heat.
• Serve hot.

TIPS 

• U can add chopped nuts like cashew n badam to the filling.

VERMICELLI KHEER/ SEMIYA PAYASAM

VERMICELLI KHEER / SEMIYA PAYASAM.... One of the most popular dish prepared by everyone during festivals and special occasions. I prepare this frequently and differently using different ingredients( recipes will update soon) Today i am sharing with you basic and simple preparation of kheer with few ingredients. Combination of nuts and ghee gives additional flavour to the dish.

Cooking time : 30 mins
Serves 3

INGREDIENTS
1 cup vermicelli / semiya (plain or roasted, i used plain one)
2 cups boiled milk
1/2 cup sugar
1/2 tsp green cardamom powder / green elachi powder
3-4 tbsp ghee
2 cups water
2 tbsp dryfruits ( i used cashew)

METHOD OF COOKING

• Take a cooking vessel and add 2 tbsp ghee. Add the cashews and fry them until they turn brown. Remove and keep aside.
• Add the remaining ghee in the vessel and add the vermicelli and fry on medium heat until it turns golden brown. Nice aroma will come when it fries ( If you are using roasted vermicelli, no need to fry in ghee)
• Add water and mix well. Let it cook.
• Once the water gets absorbed add sugar and cardamom powder and mix well.
• Add milk and mix well. Let it boil on low flame for 5-10 mins.
• Add the roasted cashews. Mix well and let it cook for 2-3 mins.
• Serve hot or cold.  

TIPS 

• U can add dry fruits as per your choice.
• U can increase or decrease sugar and milk quantity as per your taste.

 
 

BREAD HALWA

Hello all.. Today i am sharing with you one of my favorite recipe BREAD HALWA :) Bread is one of the most common ingredient in my kitchen :) Toast, sandwich, bread and omelet are common and favorite breakfasts for me in my home... So many varieties of breads are available in the market now but i prefer milk bread or sandwich bread.... I did this with milk bread with a very few ingredients.. Very simple and easy to prepare.. Try this and enjoy friends.. :)

Preparation and Cooking time: 30 mins
Serves 3

INGREDIENTS

• 8-9 bread slices(brown bread or milk bread, i used milk bread)
• 1/4 cup ghee
• 1 tea cup sugar  
• 1/2 tbsp cardamom powder
• 1/2 cup boiled milk

PREPARATION  

• Remove the sides of bread and keep aside. (sides removal is optional, if u like it keep it as it is)

METHOD OF COOKING

• Apply ghee on both sides of the bread and toast them on both sides until golden brown. ( u can use toaster or u can toast on tawa also). Take care the bread should not get burnt.
• Keep them in a plate side by side or one by one and pour milk on the bread slices. Bread slices will become soft after pouring milk on them.
• Take a deep bottom pan and add sugar and 1/2 tea cup water. Mix well. Once the sugar melts add cardamom powder. Mix well and let it boil for another 5 mins on low heat. 
• Once the sugar syrup starts thickening add the breadslices and leave it for 2 mins.
• Mix well with a spatula until it gets closer.
• Add 2 tbsp ghee and mix. 
• Serve hot or cold.

TIPS

• U can increase or decrease sugar and milk quantity as per your taste.
• U can chopped nuts as per your choice. 

BASUNDI

Hello all... As i am busy with my personal work all these days i am back with a sweet recipe :)
Today i am posting sweet recipe and my favorite one... yummy yummy BASUNDI :)
BASUNDI is a sweet recipe prepared with milk, sugar and nuts... Addition of dryfruits and cardamom flavour gives a rich n tasty flavour to the dish. This is usually prepared in Maharashtra and Gujarat and especially during Navaratri and diwali and during special occasions :)

Preparation time : 5 min
Cooking time : 1 hour 30 min
Serves 2-3

INGREDIENTS

Milk - 1 litre
Sugar - 1/4 cup, u can reduce by 1 tbsp
Cardamom power - 1 tsp
Pista - a fistful

PREPARATION

• Chop the nuts and keep aside. Keep half for sweet and other half for garnish.

METHOD OF COOKING 

• Take a heavy bottom pan and add milk in it. Once the milk is boiled reduce the flame. 
• Let it boil on slow flame by stirring in between. The milk must reduce, take care it should not get burnt or stick to the pan. This may take 15 min.
• Once it is reduced to half add sugar. Mix well and stir in between. This may take 40-50 min to get thickened.
• Once it is thickened add cardamom powder an chopped pista and mix well.
• Serve hot or cold as per your choice. If you want to serve cold off the stove before 10 min because it will get thick once it is cooled.

TIPS

• U can add dryfruits as per your choice.
• U can add kesar if u like the flavor and u can replace condensed milk with sugar as it gives rich n creamy texture to the dish.
• I used fat less milk but u can cook this dish with full fat milk. 
  

APPALU

Hi all.. today i prepared APPALU. This is a very popular recipe served as naivedyam to lord hanuman. This is a traditional sweet dish, very simple and easy to prepare.. I did this as today is hanuman jayanthi... So friends prepare this and njoy...