Maida Burfi |Cake!

Maida Burfi/Maida cake is very simple and easy sweet. I prepared this for this Deepavali, it was delicious. I just referred the video from Chitra on my instafeed. On 12th November, I did a cooking demo here in Pasir Ris East CC checkout the post here and here for what I prepared for a group of lovely ladies. Thanks to my kids and hubby for their support always.

Do follow me on instagram id saraswathiyer for all the insta stories and my travelling stories. 

Thank you all for your support.

Ingredients

.    Maida/all purpose flour - 1 cup
.    Sugar 1.5 cups (I used brown sugar)
.    Ghee - 2-3tablespoon
.    Elachi powder – 1 tspn
.    Food colour (optional)
.    vanilla or almond Essence optional

 


Preparation Method

·        Heat a pan add ghee, once its melts add maida and sauté well for 5-8 mins till it   combines and you will notice slight colour change. It will look like crumble.
·         Keep aside
·         In another kadai or pan add sugar n water make 1 string consistency n off the stove.
·         Add elachi powder food colour and mix well.
·         Add maida ghee mix n mix fully to get a mass.
·         Transfer to greased plate and spread neatly.
·         Cut when warm to desired shape. Allow to cool completely and store in air tight container.

This one I prepared for our cooking demo and it was really tasty. Liked by all ladies. checkout more pictures here  instagram id saraswathiyer

PC - Vidya

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Homemade Kaju Katli using brown sugar | Deepavali/Diwali recipes!

Kaju Katli was there in my list from long time. My sister in law does very well in India. Was asking her once she had told over phone the recipe. I was thinking it will be difficult one to do, but it was quiet easy.

Since my kids love this and when I tried yesterday they were asking did you make it ma, its very tasty. But still they wanted silver vark on the sweets.

Ingredients
Cashews - 1 cup (levelled)
Brown Sugar - 1 cup( You can use normal sugar 3/4 cup)
Ghee - 1 -2 tpns
Parchment paper

Preparation Method
Grind cashews with small mixie pulse mode or only twice to fine powder. Please do not do continuously or oil will ooze out.
Heat a kadai add sugar and little water.
Stir continously upto 1 string consistency.
Add 1 tspn ghee.
Add cashew powder and start mixing in low flame until it forms soft dough mass.
Grease a plate or parchment paper, transfer and start kneading it and spread roll with rolling pin .
Cut into desired shape when warm.
let it cool for sometime.

Remove and store in air tight container.

Mine was polished off next day.

Kaju Katli is ready, you can prepare for deepavali/diwali.

Notes -
Since it was a first try and I was not using non stick kadai, you need to be careful while removing. Need to be fast to pour on tray or it will become dry and burfi type. But no change in taste. It was yummy.

So just before quick and keep some ghee nearby by to knead the dough.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you for your encouragement.

Deepavali Sweets & Savory Recipes at one click!

List of Deepavali Recipes

Choose your dish and click on it. Do try this Deepavali/Diwali and let us know. 

Sweets
Melt in Mouth Mysore Pak
Malaadu/Besan Laddu
7 cup
Thenga/Coconut Burfi
Kaiobattu/Thenga Boli
Sandesh
Kaju Katli

Sorakkai Rava Ladoo
Dumroot/Pumpkin Halwa
Gulab Jamun
Mini Jangiri
Badam Puri
Maida Burfi

Besan Poha Laddu

Savory

Mullu Murukku
Ribbon Pakoda
Oma Podi/Sev
Kara Boondi
Masala Aval Pori
Kalkal
Kodubale

Mixture

Kara paper aval mixture

For more recipes click here.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.

Thank you. 

Sara

Mysore Pak | Melt in Mouth | Diwali Sweet Recipe!

Hope all are geared for the Diwali celebrations, heres my first sweet recipe after the savouries posted here, you can choose from Omapodi/Sev, Ribbon/Thattu Pakoda, Kara Boondi and Mullu Murukku.(click on the name for recipe). Yes, Diwali spree has started in my place a week back. This is my father in laws recipe and hes the mentor to me today to prepare this with perfection. Thanks Dad for teaching me:-)

Wish you and your family a very Happy and Safe Diwali. With gleam of Diyas, and the Echo of the Chants ; May Happiness & Contentment fill your life,Let's celebrate the auspicious day of Diwali with fun and frolic ; May this bright day bring Bountiful Bliss and Joy in your life…………

Ingredients

Kadalai Maav/Besan/Chickpea Flour - 1 cup

Sugar - 2 and 1/2 cups

Ghee - 2 and 1/2 cups (Melted and warm)

Water just to cover sugar

 

Preparation Method

Heat a kadai and dry fry kadalai maav till you get good aroma and raw smell is gone. Do not burn it. 

In a double boiler, melt ghee and keep in low flame to keep ghee hot and warm.

Grease a tray or plate with ghee.

In a heavy bottom kadai, add sugar and water. Let it dissolve and keep stirring till it forms 1 string. Slowly keep checking by your fingers. Reduce flame to low.

Add the kadalai maav slowly and stir by whisk and without forming lumps.

Now increase the flame, it will start to become frothy and bubbling.

(you cannot move your eyes and hand anywhere, keep stirring slowly)

When it becomes thick, add 1/2 cup melted ghee and keep mixing.

Keep stirring well then after few minutes again add 1/2 cup ghee and mix well.

When it becomes thick, frothy and doesnot stick to kadai, add last 1/2 cup ghee. Stir once. Pour in the greased tray. Press lightly by a cup evenly.

Allow it to cool for sometime, then take a greased sharp knife and cut to desired shape.

Let it cool completely, again take knife and cut on the same prints firmly.

Slowly remove the peices and store in airtight container.

Mysore Pak melt in mouth is ready.

My upcoming posts will be Thattai, Mixture, Krishna Sweets Mysore Pak..stay tuned here @ Sara's Corner.

Again wishing all my Sara's Corner readers a Happy and Safe Deepavali!

Cheers,
Saraswathi

Mini Jangiri

Since Long time this is pending in my drafts, me and my dad tried this when my parents were here. It was pretty good for the first time and really liked a lot. The taste was good so I thought of posting it.

I didnt take the photos well...:-) Will update again when I make it.

Ingredients
Whole Urad Dal - 1 cup

Sugar Syrup
Sugar - 1 cup
Water - 1/4 cup(just little)
Orange Food colour - a pinch

Preparation Method
Soak Urad Dal for 1-2 hrs and grind to smooth paste without adding much water.
Now prepare sugar syrup, heat a vessel with sugar, water and food colour. Let it boil for 5-10 minutes. Off the stove.
Heat oil in a kadai.
Fill the batter in a ziplock bag and cut very little at the edge.
I directly started pressing to draw 3-4 lines without giving any design and so could not get proper shape. Start doing in low flame and cook the Jangiri well and its crispy. Slowly remove them in tikka stick.
Remove and transfer it in sugar syrup, leave for 2-3 minutes and remove it.

Mini Jangiri is ready to serve.

Enjoy this Deepavali. 

Kara Boondi

Kara Boondi is a very famous deep fried snack and savoury. Its good to eat at tea/coffee time. This can also be prepared for Deepavali. Its available in most of the shops in India. I just love it in Adyar Anandha Bhavan in Chennai and Bangalore.

I sometimes make from leftover Bajji Maav/Batter.

Ingredients

Kadalai Maav/Besan/Chickpea flour - 2 cup

Chola Maav/Corn Flour - 1 tspn

Red Chilli powder - 1/2 tspn( As per your taste)

Cashews - 1 tspn(Chopped)

Groundnuts - 1 tspn

Asafotida/Hing - a pinch

Curry leaves - few

Salt

Oil for deep frying

Preparation Method

Jara/Jarni

Mix Kadalai Maav, Chola Maav, salt, red chilli powder with little water to form a batter.
Heat oil for deep frying, reduce flame take Jara/Jarni/Ladle with holes and pour the batter in this.
Then deep fry those till brown and keep it in a bowl. Do the same with the balance batter.
After completion of the batter, deep fry cashews, groundnuts and curry leaves. Add these on the Boondi.

Kara Boondi is ready to eat. This can be served with any sweets or as it is. Its tasty for rasam rice and top it for Bisibelebath Rice.

Karthigai/Thiruvannamalai Deepam Appam Pori Recipe!

Karthigai Deepam falls on 1st of December 2009 and is observed by Hindus all over the world and mainly in Tamilnadu, India . Lamps are lit daily for 30 days beginning a grand day on the 1st day. Crackers are burst mostly reserved after Deepavali. People visit Lord Murugan (Son of Lord Shiva) temples and offer pooja. They also visit Vishnu temples and observe Vishnu Deepam is tomorrow celebrated by Iyengars. Day 3 thats day after tomorrow is Kuppa Karthigai were lamp is lit everywhere mainly at entrance of the house.

Thousands of people visit Thiruvannamalai temple to see the Deepam(Lamp) lit in temple which is in Tamilnadu and offer prayers for the well being of families.

House is decorated with decorative lamps and prasadams are offered to god. Pooja is performed in the evening with Pori, Appam and Adai as Neivedyam.

Traditional Festive Food without onion and garlic is prepared includes special Vella Aval Pori Urundai(Sweet Beaten Puffed Rice Balls), Nel Pori Urundai(Puffed Rice Balls made from Paddy), Appam and Adai.

I am giving recipes for Vella Aval Pori Urundai(Sweet Beaten Puffed Rice Balls) and Nel Pori Urundai(Puffed Rice Balls made from Paddy)

I would like to thank my Father and Mother in law for their help in making these.

Vella Aval Pori Urundai and Nel Pori Urundai

Ingredients
Pori - 400 gms
Vellam(Jaggery) - 3 cups(1.5 paavu)
Fresh Coconut - 1 cup(cut into tiny pieces)
Fried Groundnut(Varutha Verkadalai) - 1/2 cup(Optional)
Sukku Podi(Dry ginger powder) - 1/2 tspn
Elakkai Podi(Cardamom powder) - a pinch

Preparation Method

Clean and Seive Pori.

In a kadai, add vellam and sprinkle little water and start dissolving. Once its dissolved filter it since mud particles will be there in vellam.

Then again pour the liquid in the kadai and start boiling it until its 1 string consistency. Keep stirring in low medium flame.(You can also check this by taking little water in a cup and pour a spoon of Jaggery paste (Vella Paggu). If you can make a small ball out of it then its correct consistency (padam)

Now add Dry Ginger Powder, Coconut Pieces, Elaichi (Cardemum) Powder and Groundnut and mix well. Reduce the flame.

Disolving of Jaggery Checking of Padam

In a wide vessel take the pori and slowly add this hot vella paggu. Caution since Paagu is very hot, dont mix with hand. Take a laddle and mix fully once its slightly cool. Start making balls and keep aside.

Repeat the same process for leftover pori too.

This is the same procedure for Nel Pori Urundai also.

Checkout my recipe for 
Adai.
Appam /Nei Appam
Banana Appam
Salt Appam (without onion)

Note - If you cannot make balls take little rice flour(Arasi Maav) apply to your hands and make balls. Sometimes after doing this too you cannot make balls its because of mistake in the Vella Paggu so have as it is....

Happy Karthigai!!!

Haalbai (Sweet Halwa)

Haalbai is a halwa made with rice, coconut and jaggery. Its a famous sweet in Karnataka, India.

This is very simple and tasty. I made this for Deepavali.

Ingredients
Rice(Normal/Parboiled Rice)- 1 1/2 cups
Jaggery(Vellam/Gud)- 2 1/2 cups (As per your taste)
Fresh Grated Coconut - 2 cups
Ghee - 1/4 cup
Cardamom powder(Elaichi/Elakka) - 1/4 tspn
Cashews few for garnishing

Preparation Method
Soak rice for about 2 hours in water.
Take jaggery and add little water and keep aside.
Grind rice in Mixie or blender to fine paste then add grated coconut and cardamom powder. Grind all to a fine paste.
Heat a kadai, add 2tspns ghee put the mixture and jaggery. Keep stirring continuously without leaving in low-medium heat.
Then add balance ghee and stir till its soft and thick.

Grease a plate with ghee and pour this and level it like other sweets. Allow it to cool(You can also keep in fridge for sometime)then cut into desired shapes.

Garnish with cashews.

Haalbai sweet halwa is ready.

Radish (Mulangi) Salad

Hope you all celebrated Deepavali well by bursting crackers and sharing love also with lots of sweets...Belated Wishes to all friends.

You might be wondering am not seen in blogging I have been busy with my sister and family who came down from India for Diwali. Was tied up and now taking out time for blogging.

We celerated Diwali with lots of sweets and guests at home. I prepared Haalbai, Rasagulla and Thekuzhal also watching movies on TV.

Radish(Mulangi) is very healthy vegetable. I usually make sambar with it. Also I love Salads am giving recipe for simple and easy salad.

Ingredients

Radish(Mulangi) - 1 no

Grated Coconut - 2 tspns

chopped Green Chilli - 1no(As per your taste)

chopped Coriander(Cilantro) - Handful

Salt

For Seasoning/Tempering

Oil - 1 tspn

Mustard - 1/4 tspn

Urad dal - 1/4 tspn

Asafotida(Hing) - a pinch

Preparation Method

Wash, remove skin and grate mulangi(radish)

In a bowl, add radish, grated coconut, salt, green chilli, coriander and mix well.

In a pan, add oil, mustard, wait till it splutters now add urad dal and Asafotida. Mix well and serve.

Garnish with coriander.

Thenga Burfi (Coconut Sweet Bars) my 150th post with Awards Shower!!!

Thenga Burfi is very famous sweet in India which is easy to prepare. This is prepared with grated coconut and sugar. Navarathri has begun starting this day and Wishing Ramadan Kareem and Selamat Hari Raya Puasa.

Ingredients
Fresh Grated coconut - 4 cups
Sugar(Fine) - 3 cups(if you like more sweet you can put 1:1)
Cardamom powder(Elachi) - 1/2 tspn
Orange colour - a pinch(Optional)
Ghee - 1/2 cup
Cashews - (Optional)

Method
Mix grated coconut and sugar in a thick bottom kadai. Heat it and keep stirring. when sugar is dissolved, Add ghee, colour and cardamom powder
When its boiling and bubbles are up and doesnt stick to kadaipour it on a greased plate or tray. (If it becomes dry and thick burfis will be hard)
Allow it to cool a bit and cut into desired shapes. When fully cooled remove and serve or store

Thenga Burfi is ready.

This recipe is going for
WYF - Festive Food Event by EC
Dusshera, Dhandteras & Deepavali by Shanthi
Sweets & Savouries by me
Joy from fasting to feasting by Lubna

Awards Shower

Awards are always encouraging and motivating. It makes me to think a lot, work hard and contribute more to my blog.

Rekha of Rekha's Recipes and Jyoti of Panch Pakwan has given me the following awards.

I must thank these persons who has given me the awards and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

My honest things:

1.I love to sing and dance
2.I love travelling
3.I love food
4.I love shopping
5.I love to be with my son and play with him

6.I love to go home for a break
7.I love watching tv
8.I love to meet my friends missing my adda...
9.I love cooking

10. I love my family

My these awards are given by Rekha. Thanks a lot for your awards its very memorable. Thanks Dear.

Now coming to passing on
I would like to pass this to my fellow bloggers.

Priya
Ammu Madhu
Rekha's Kitchen

Jeyashri Kitchen

Smitha

Akshay

This award is given by Chaitra of Aadhithyam for participating in Rice Feast. Thank you dear.

If you have not sent your entries to my Sweets and Savouries event please send it by Sept 30th.