Maida Mavu Kozhukattai

Ingredients

1.Maida/All Purpose Flour-1 cup

2.Grated Coconut-1 cup

3.Jaggery-3/4 Cup

4.Oil-for frying

5.Water-1/2 Cup

Method

Preparation of Purnam


1.In a dry pan in a low flame add the grated coconut and stir it and allow it till the heat is spread to the Grated Coconut.Make sure it doesnot change its color.
2.Then transfer the heated Coconut to the plate.
3.In a dry pan add jaggery and 2 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.
4.Now add the heated Coconut to the  pan containing jaggery  and stir it well.
5.Purnam is now ready

Preparation of Maida Balls

1. In a dry vessel add maida/All purpose flour and add water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
2..Just mix it well and squeeze it and make the dough.
3.Now make the dough into small size maida balls.

Preparation of  Maida Mavu Kozhukattai

1.Now pat the dough and slightly start pressing in the middle and just turn it so that it will look like a bowl shape.
2.Meanwhile just roll the purnam into small small round pieces and keep it ready.
3.Now keep the purnam ball inside that bowl shape kozhukattai and just cover all the ends into one single point.It will look like nose shaped.
4.Repeat the same process till the Maida balls/purnam balls gets finished.
5.Allow it to dry for half an hour.

6.In a dry pan add oil and keep it in a medium flame allow it to get heated.
7.Then add the dried kozhukattai to the oil and wait until it is fried and cooked completely.
8.Maida Mavu Kozhukattai is ready for Nyveidhiyam.

Eggless Vanilla Chochip muffin

Ingredients

1.Milk Powder-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Milk-1 cup

6.Butter-3 tbsp

7.Vanilla Powder- 3 tbsp

8.Sugar-1 cup

9.Cup cake liners-10 to 12
10.Chochips- 40 to 45 pieces

Method

1.In a empty large bowl add Milk powder,sugar,baking soda ,Baking powder,Vanilla powder and mix it well.

2.Pre heat the oven to 180 degree Celsius for  10 mins

3.Then add butter and milk and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.In a baking tray spread the baking sheet and in a cup cake tray grease it with oil or butter.
6.Grease the cupcake linears with oil.
                          

7.Using ladle pour the batter into cupcake linears and place it in the cupcake tray.
8.Then place the Chochips in the Cupcake linears and decorate it according to your taste

9.Then place it into the oven and allow it to cook.

10.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

11.Eggless Vanilla Chochip Muffin  is ready to serve.

  Eggless Vanilla Chochip muffin can be served as a dessert.

Oats Payasam

Ingredients

1.Oats-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-1 cup

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

9.sunflower seeds- 5 to 6 pieces

10.Cardamom - 5 to 6 pieces

11.Badam- 2 to 3 pieces

 

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.

3.In a dry Vessel add oats,milk, water,sugar and mix it well(If u feel the mixture is thick add more water).

4.Grind the cardomom,sunflower seeds,badam  coarsely in the mixer.

5.Then add the grinded powder to the vessel containing oats mixture.

6.Switch on the flame and allow it to cook until the oats completely cook and merges with milk. 

7.Then add elachi powder and allow it to cook for a minute(If you feel payasam is thick add the boiled milk).

8.Then switch off the flame and add the  roasted raisins.

9. Oats Payasam is ready to serve.

 

Oats Payasam can be served as nyvedhyam.Its very healthy too.

 

 

 

Eggless Chocolate muffin

Ingredients

1.Milk Powder-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Milk-1 cup

6.Butter-3 tbsp

7.Cocoa  Powder- 3 tbsp

8.Sugar-1 cup

9.Cup cake liners-10 to 12

Method

1.In a empty large bowl add Milk powder,sugar,baking soda ,Baking powder,cocoa powder and mix it well.

2.Pre heat the oven to 180 degree Celsius for  10 mins

3.Then add butter and milk and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.In a baking tray spread the baking sheet and in a cup cake tray grease it with oil or butter.

6.Grease the cupcake linears with oil.

7.Using ladle pour the batter into cupcake linears and place it in the cupcake tray.

8.Then place it into the oven and allow it to cook.

9.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

10.Eggless Chocolate Muffin  is ready to serve.

 Eggless Chocolate muffin can be served as a dessert.

 

Pineapple Rava Kaseri

Ingredients

1.Grounded Rava-1 cup

2.Sugar-1 cup

3.Ghee-3 tbsp

4.Cashew nut- 5 to 6 nos

5. Raisins-5 to 6 nos

6.water-2.5 cups

7.Milk-1 tsp

8.Pineapple essence-1 tbsp

Method

1.In a dry pan ,medium flam add ghee,cashewnut,raisins and allow it to fry until its color changes to golden brown.

2.Transfer the fried nuts and raisins from the pan to the plate.

3.Then add the Grounded Rava to the pan and allow it to cook until its color changes to golden brown.

4.Then Transfer the rava to another plate.

5.Now add water and allow it to come to boil then add sugar and allow it to dissolve in the water.

6.Now add milk,roasted rava to the pan and allow it to cook completely.

7.When it is cooked fully add pineapple essence and then switch off the flame.

8.Mix and stir it well.

9.Now transfer the fried nuts and raisins over the keasari and garnish it.

10. Pineapple Rava Kaseri is ready to serve.

Pineapple Rava Kaseri can be served as a dessert.

NOTE

I have not used any coloring agent if u want the keasari to be in orange /yellow use the corresponding coloring food powder.

Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.

 

 

 

Baklava Rolls

Ingredients

1.Phyllo Pastry sheets-8 to 9 sheets(1 pack)

2.Almonds-1/2 cup

3.Coconut powder-1/4 cup

4.Sugar-1 cup

5.Walnut-1/2 cup

6.Pistachutes-10 to 15 pieces of finely chopped

7.Honey/Sugar syrup-1 cup

8.Butter-1/2 cup

Method

1.Preheat the oven to 180 degree celsius.

2.Grind the almonds coursely.Transfer it to an empty bowl.

3.Grind the walnut coursely.Transfer it to a bowl containing grinded almonds.

4.Now add sugar,coconut powder.Mix it well.Fillings is ready.

5.Now open the phyllo pastry sheet and take one at a time cover the rest of the sheet with the dry cloth.

6.In a flat ,dry surface place  phyllo sheet ,brush the butter on the sheet and fold the sheet length wise once.

                                                                              

7.Along the short side leave half an inch gap and add 2 tbsp of filling and roll it once then with the butter brush it lightly and roll it again and brush with the butter  lightly,the rolled part.
8.Now add 2 tbsp of filling and roll it once then with the butter brush it lightly and roll it again and brush with the butter  lightly,the rolled part.
9.Repeat the same process for each sheet.
10.In a Baking tray spread the baking sheet and apply butter and place the rolls on it and then cut it into half the each roll(1 sheet -2 baklava rolls)
11.Place the Baking tray in the oven and allow it to bake till it becomes light brown.It approximately takes 25 to 30 mins.
12. After Baking the Baklava rolls allow it to cool and garnish it with pistachous and spread the honey/sugar syrup over the baklava rolls evenly.
13.Baklava rolls are ready to serve.

Baklava is usually served as a snack.

Durum,Falafel,wrap

 

Ingredients

For Durum

1.Wholw wheat Flour-1 cup

2.Oil-2 tsp

3.Luke warm water-less than 1/2 cup
4.Salt-1 tsp

For Wrap

1.Onion-2 medium sized

2.Beans- 5 to 6 sticks

3.Cabbage-1/2 cup of finely chopped pieces

4.Carrot-1 medium sized

5.Tomato-2 medium sized

6.White sauce- As per your taste

7.Ketchup- As per your taste

8.Pepper Powder-1/2 tsp

9.Water-3 cups
10.Salt-1 tsp

Method

Durum(Just a  chappathi made of whole wheat flour):

1.In a Dry bowl add the whole wheat flour,salt,oil.

2.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3. Then mix it well and make the dough.

4.Divide the dough into medium sized or large balls(don't make it small because while making a wrap you will not be able to stuff everything inside it).

5.Keep the dry pan in the medium flame.

6.Meantime Roll the balls in a round shape with the help of dry whole wheat flour.

7.Add the rolled chappathis in a pan allow it t cook till you get the brownspots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

8.Durum is ready now.

Falafel

Refer this for Falafel recipe http://charanyaskitchen.blogspot.ch/2013/04/falafel-ingredients-1.html

Wrap

1.Chop the onion  into fine pieces and transfer it into the bowl.

2.Chop tomato into fine pieces and transfer it into the bowl.

3.Chop carrot,beans and cabbage into fine pieces ,add it to a dry pan and add water salt and pepper to it and keep it in a medium flame and allow it to cook for 10 mins.

4.As the Durum is ready just keep the durum as a base add ketup and spread it all over the durum on one side.

5.Meanwhile filter the water from cooked beans,carrot,cabbage.

6.Then to the durum add onion,tomato,cooked beans,carrot,cabbage.

7.Then Place 3 falafel one at the each end and other at the center of the Durum.

8.Then add white sauce to it.

9.Roll it top to center and bottom to center.

10.Falafel wrap is ready to eat.

It taste good with vita bread too...

Falafel

 

Ingredients

1.Chickpeas- 1 cup

2.Cumin seeds-1 tsp

3.Coriander Seeds-1 tsp

4.Garlic-As per your taste

5.Salt-As per your Taste

6.Ginger-As per your taste

7.Baking soda-1/4 tsp

8.All Purpose Flour-2 tbsp

9.Mint leaves-1 tsp(Finely Chopped)

10.Coriander leaves-1 tsp(Finely Chopped)

11.Black Pepper-4 to 5 pieces

12.Oil-For Frying
13.Red chilly powder- As per your taste

Method

1.Soak the Chick peas in water overnight for about 12 hours.

2.After 12 hrs drain the water.

3.Now add the Chick peas in the Mixer and grind it( If u find chick peas is is very hard to grind add very little amount of water to grind it.If u add too much of water u will not be able to make balls out of it,so be careful while adding the water).

4.Once the chick peas is grind ed (not to grind it to fine pieces) now add cumin seeds,coriander seeds,mint leaves,coriander leaves,salt,black pepper,ginger garlic,all purpose flour,Red chilly powder,baking soda and grind it again(Again don't grind it finely,If u grind it finely it will consume more oil).

5.Meanwhile in a dry pan pour oil and keep it in a medium flame .

6.Meanwhile from the grinded mixture ,divide and make small balls(dont make it large balls because it will not boil properly while frying.Another reason is since we are adding baking soda it will itself enlarge the balls to 1.5 times).

7.Now check whether the oil is heated(just test it with the pinch of the grinded mixture).

8.Then add the grinded balls to the oil and allow it to fry on all sides,till it becomes golden brown(Dont add all the balls at a time,depending upon the pan size add the balls,space should be there between each ball so that it will not stick with one another and it will be easy for us to turn the ball on each side and make it fry properly).

9.Falafel is ready to taste.

You can have it with the vita bread or Durum it tastes good..Instead of Mint leaves you can use Parsley also.

Homemade Chocolate

Ingredients

1.Choclate Powder(Cocoa Powder)-2 tbsp

2.Milk Powder-1 cup

3. Butter-2 tbsp

4.Sugar-1 cup

5.Cashewnut-5 to 10 pieces(for seasoning)

6.water- less than 1/8 of a cup

Method

 

1.In a dry pan add the sugar and water.Keep the stove in low flame.

2.Stir frequently till the sugar dissolves in water.

3.Meanwhile mix the milk powder and cocoa powder and keep it aside.

4.When the sugar has completely dissolved add butter.

5.Wait till the butter completely mixed with the sugar syrup(It take approximately less than a minute).

6.Now add the mixutre of milk powder and cocoa powder and switch off the flame(if not chocolate will become so hard).

7.Then stir it well for 3 to 5 mins keeping in the stove without flame.

8.In a plate add a small amount of ghee and apply it to the bottom and sides so that it wont stick.

9.Then take the pan from the stove and pour the choclate on the plate and keep it aside for 1 hour.

10.Then check whether it is still sticky if it is sticky keep it aside for one more hour.

11.Then divide the chocolate into pieces.

12.Then divide the cashew nuts and stick on the middle of each piece.

13.Homemade Chocolate is ready to eat.

Baked Sweet Somasi

Ingredients

1.All purpose flour(maida)-1 cup
2.Whole wheat flour-1 cup
3.oil-2 tbs
4.salt-as per ur taste
5.Rava(semolina)-1 cup
6.sugar-1 cup
7.Ghee-1 tbs
8.Elachi powder-as per ur taste
9.water-1/4 cup
10.Coconut -1/2 cup

Method

1.Mix the all purpose flour,whole wheat flour,salt,oil,slowly and gently add the water.Dont add too much water,the dough should be exactly like pori dough.
2.Cover this dough with the damp cloth for an hour,so that it doesn't become dry.
3.Meanwhile will prepare the filling,For the filling in a heavy bottomed pan just add ghee and rava and stir it till it becomes light brown not the dark brown.
4.Then add coconut,sugar,elachi powder to the mixture and stir it for 3 to 4 mins(till it combines with the mixture).
5.Then remove off from the heat and allow it to cool down in the room temperature.
6.After an hourremove off the damp cloth and divide the dough into 12 pieces.
7.Just roll the dough with the help of rolling pin like how u roll your chapattis.
8.Then add the filling at the center of each rolled pieces.
9.If u feel the dough is dry.add water(just sprinkle the water by your fingers).
10.Then cover the somasi by applying water to the sides so that it wont peel off while cooking.
11.Then fold the somasi vertically so that you will get semi circle shape.
12.The ends of the somasi just take a fork and press the ends with the fork ends so that to make sure it doesn't peel off while cooking.
13.Pre heat the oven to 180 degree Celsius for 5 mins.
14.Meanwhile in the baking tray spread the baking sheet and keep the somasi and sprinkle the oil on the top.
15.Then bake the somasi in the oven for 15 to 20 mins(till the covering becomes golden brown).
16.Baked sweet somasi is ready to serve.

Rasmalai

Ingredients

Ras Malai Patties

1.Milk-4 cups
2.Lemon juice-2 tbs
3.sugar-1.5 cups
4.water-4.5 cups

Milk Mixture

1.Milk-3 cups
2.sugar-2.5 cups
3.Elachi powder-as per ur taste
4.crushed nuts-as per ur taste
5.Saffron-as per ur taste

Method

Ras Malai Patties 

1.Boil the milk in the heavy bottomed pan and stir it frequently to avoid burning .
2.Boil the milk for about 7 mins in medium high and then add lemon juice in a 1/4 cup of water and then pour this mixture to the milk.
3.Now you will find the water separates from the milk fat.Wait for 2 to 3 mins .
4.Drain the water using the muslin cloth.Drain the water completely and leave it for 5 minutes.
5.Meanwhile in a pressure cooker add sugar and water and allow it to boil.
6.When the water is completely drained kneed the dough with the hand for about 3 mins.
7.If the dough is too dry add some water and kneed it.
8.When you are able to make a dough like chapatti dough,just divide the dough into 12 pieces and then pat it flat.
9.Then add the patties to the pressure cooker and cover it and wait for the steam to come,in a low flame(it takes approx 7 mins).
10.Remove the patties from the cooker and place it in a bowl.

Milk Mixture

1.In a heavy bottomed pan pour the milk and allow it to boil and stir it frequently to avoid burning.
2.When the milk started reducing(it take approx 10 to 12 mins) add sugar,elachi powder,saffron and patties.
3.While adding the patties squeeze the excess water and add it.
4.Allow the patties to boil with the milk for about 4 mins.
5.Then transfer it to the bowl and Garnish it with the crushed nuts.
6.Then Place the bowl containing ras malai in the freezer.

Ras Malai is ready to serve and it will be tasty if it is served chill.