Bombay Kaaja/Chiroti

Come Diwali,I start fantasizing about all different kinds of sweets which I can experiment. Khaja or Kaja or Kaaja also popularly known as 'Bombay Kaaja'. Kaaja is not a very famous sweet which not many sweet shops sell nowadays.When I was attempting to make it,I felt that this sweet is so simple to make and has an old world charm to it,as its does not look very fancy.But when you dig into it,it just melts in your mouth.

Bombay Kaaja

Ingredients:

Maida /All purpose Flour - 1 cup
Sugar (Powdered) - 1/4 cup
Salt - a pinch
Rice Flour - 1 tbsp
Ghee - 2 tbsp
Oil - to deep fry + 4 tbsp

Method:

1.In a bowl,take all purpose flour, salt and 4 tbsp of oil and mix well with your fingers till it forms crumbs.
2.Sprinkle some water and knead to form a soft dough.
3.Rest the dough for half an hour.
4.Mix the rice flour and ghee(melted) in a small cup till it is combined well.
5.Divide the dough into five small balls.
6.Roll all the five dough balls into thin pooris.
7.Take one poori and apply the rice flour and ghee mixture and spread it all over with help of a flat spoon,
8.Place the second poori on top of the first poori and again apply the rice flour and ghee mixture.
9.Repeat this for all the pooris.
10.Now take the rolling pin,and gently flatten all the pooris.
11.Roll the pooris tightly to form a cylinder.
12.Cut the cylinder into small portions of half inch thickness.
13.Gently press each portion and flatten the same.
14.Heat oil in a pan, and on low heat fry the flattened cylinders till golden brown.Do not use hot oil for frying the kajas.
15.Directly put the hot kajas in powdered sugar and coat them properly.
16. Yummy hot 'Bombay Kaja' is ready to serve.

Note: Instead of coating with powdered sugar,you can also dip the kaja in warm sugar syrup(one string consistency).Immerse and drain the excess sugar syrup.

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Chocolate Truffles

You would have heard of 'Chocolate Truffle' a lot many times. Before making these, I thought, I need to have a special talent for making these. That's how glamorous it sounded and still sounds.

BTW, what are these truffles? Truffles are fungi that grow in the wild around the roots of the trees. An interesting fact, female pigs and dogs are specially trained for sniffing out truffles as they have a keen sense of smell.They are one of the very priced ingredients in European cuisine.

Coming back to the chocolate truffles,they are made to look like real truffles,so we are hand rolling them for the real look.This recipe requires just two ingredients, double cream and chocolate buttons.As simple as that.....

Ingredients:
Double Cream-1 cup
Semi-Sweet Chocolate Buttons-1 cup

To coat:(various options)
Cocoa Powder
Ground Cashew
Ground Pistachios
Desiccated coconut

Method:

1.Take double cream in a milk pan, and heat it over a medium flame till it just starts to boil.
2.In a bowl, place the chocolate buttons and pour the hot double cream on top.

3.Keep stirring till the chocolate dissolves ,with no lumps.

4.Mix well and bring it to room temperature. Refrigerate for 3-4 hours.
5.Take cocoa powder or any other coating that fancies you, in a plate.The cocoa powder is the most classic coating which is given to a truffle. Unsweetened cocoa powder works just fine.
6.Take the double cream and chocolate mixture from the refrigerator and you would notice that it has set, this is what we are looking for.

After 3-4 hours in the refrigerator

7.Being hand made truffles, we are going to dirty our hands. Now, use your fingers to dig in to the set mixture and form a ball with both your palms.
8.You have to be fast as it would start getting sticking due to the warmth of your palms.
9.Roll the ball with cocoa powder and place it onto a plate. Do the same for all the balls. As  this is a hand rolled truffles, the shapes are going to be uneven, for the rustic look.

 Voilà! its done.

Cocoa Powder Coating

This is just a basic chocolate truffle recipe and there are many many variations.

Ground Cashew Coating

Tip:
1.If you are using dark chocolate buttons, use honey to sweeten the mixture.
2.Add a tablespoon of butter for that extra sheen.

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Home Made Chocolates(Basic)

Homemade Chocolates is something I wanted to make for quite a long time. I would often see the moulded chocolates in the speciality stores sold especially around New Year's ,Diwali or Valentine's.

For home made chocolates ,chocolate which is being used has to be first 'TEMPERED'. I learnt the technique of 'Chocolate tempering' during the process of making these homemade chocolates.

'Tempering' means a heat treatment which is given to the chocolate which gives the chocolate the shine, the snap and the texture. Tempering is very important before you pour the chocolate in a mould.

In this recipe I will be explain how to temper a chocolate and how to mould the tempered chocolate.We will be using the double boiler method here.

Ingredients:

Chocolate Buttons(Dark) - 200gms

Chocolate Buttons

Must Have:

Chocolate Moulds (Plastic or Silicon)
Candy Thermometer
Glass bowl(Heat resistant)
Milk Pan with boiling water
Rubber Spatula

Method:

Tempering is basically cooking the chocolate to a certain temperature ,bringing it down and then taking it further up by few degrees centigrade.

1.In a milk pan ,fill with water upto less than half the pan's height. Check beforehand if the glass bowl sits on the milk pan properly without going inside.
2.Boil the water on a medium flame.
3.Empty 2/3 of the chocolate buttons in the glass bowl and place it on the pan with boiling water. See to it, that the glass bowl does not touch the boiling water ,else it will burn the chocolate.
4.Attach a candy thermometer to the glass bowl, with the tip of the thermometer immersed in the chocolate buttons.
5.Cook the chocolate by stirring with a rubber spatula till it reaches 46 deg centigrade.
6.Remove from the pan of simmering water onto a heat proof surface and add the remaining chocolate buttons and mix well.
7.Cool the mixture by stirring continuously till it reaches 29 deg centigrade.
8.Tranfer the glass bowl onto the pan of simmering water for few seconds till the temperature reaches to 31 deg centigrade.

Yippeeeee!!! we are done with the tempering part of the chocolates.

9.Remove from the pan of simmering water and wipe the bowl with a clean dry cloth.
10.Take the moulds (I have silicon ones, you can use the plastic ones as well.).Pour the chocolate into the moulds and refrigerate for two hours.

11.Remove from the mould and wrap them with decorative papers if you are gifting them, else just pop them in your mouth.  

Temperature Variations for Milk/White Chocolate:

Cook up to 43 deg centigrade, add remaining chocolate,cool down to 29 deg centigrade, and cook up to 30 deg centigrade. Done !

You can use two different kinds of chocolates in a single mould.I have used dark chocolate and milk chocolate.See picture below...

Very Important:

*Keep stirring ,keep stirring.
*Keep water away from melted chocolate. Not even a drop of water would do.

 

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Modak/Modagam(Deep Fried Method)

In my earlier post, I had posted the recipe of a steamed modak.This Ganesh Chaturthi, I made two different varieties the steamed ones and the fried ones.The fried modaks are usually not made in the South India, but I have seen a lot of Maharashtrians making it.So I looked for a good recipe and attempted it this time.My Hubby's joke ' Even our Lord Ganesha gets variety this time! '.

Ingredients:

All purpose Flour - 1 cup
Water - 1/4  cup
Salt - 1/4 tsp
Baking Powder- 1/4 tsp
Coconut(Grated) - 3/4 cup
Jaggery - 1/2 cup
Cardamom Powder- 1 pinch
Cashew(broken into bits)- 2 tbsp
Ghee - 2 tbsp
Oil - to deep fry+2tsbp

Method:

1.Combine all purpose flour, 2 tbsp oil,salt, baking powder, and enough water to make a soft dough.

2. Apply some oil on the dough,cover and keep aside.
3. In a wok/kadai,heat 2 tbps of ghee and add the broken cashew bits till they brown a bit.
4.Add grated coconut,crushed jaggery and cardamom powder and cook for another 5 minutes, till the jaggery has liquidified.
5.Cook for another 10 mins till the water had evaporated and it becomes a semi-solid mass.
6.Turn off the heat, and allow it to come to room temperature.
7.Make equal sized balls of the dough and coconut jaggery mixture.

How to Make Modaks:

8.Flatten each of the dough balls with the help of a rolling pins to form a small sized poori.
9.Now keep this flattend poori in the middle of your palm and keep the coconut jaggery mixture in the center and envelop the poori from all sided to form a small packet/potli.
10.The upper portion of the dough has be given a form of a peak.This is the way a modak is made.

11.Heat enough oil in a wok/kadai and fry the modak till golden brown on a medium flame.Drain on a absorbant paper when done.

Deep fried modaks are ready!

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Modagam/Modak (Microwave Method)

Come Ganesh Chaturti,I start dreaming of modaks.The steamed ones being my favourite.
Modak is a sweet steamed dumpling, which is offered to Lord Ganesha.He is also known as Modakpriya,meaning 'the one who loved modaks'.For every Ganesh Chaturti, my mom would make  many batches of these ,and I remember as a kid, I would always pop one as and when I would pass by the dining table. My mom still makes them, but so many miles away,I can only help reminiscing.

Note:The microwave which we have , has a steam option.So I steamed them in the microwave rather than using a pressure cooker.

Modagam/Modak

Ingredients:

Rice Flour - 1 cup
Water - 1 cup
Salt - 1/4 tsp
Coconut(Grated) - 3/4 cup
Jaggery - 1/2 cup
Cardamom Powder- 1 pinch
Cashew(broken into bits)- 2 tbsp
Ghee - 2 tbsp
Oil - 1 tsp

Method:

1.Combine rice flour,water,1 tsp of oil, and salt in a heavy bottomed sauce pan.
Note: Water : Rice Flour :: 1 : 1 ,ratio has to strictly followed , otherwise the dough will not be in the right consistancy.

2.On a medium flame,cook this mixture,stirring well till it has reached a semi-solid consistancy of a soft dough.
3. Remove from the fire and allow it to come to a room temperature.Knead thoroughly for 5 minutes till it reaches a consistancy that the dough is not sticky.Apply some oil on the dough,cover and keep aside.
4.In a wok/kadai,heat 2 tbps of ghee and add the broken cashew bits till they brown a bit.
5.Add grated coconut,crushed jaggery and cardamom powder and cook for another 5 minutes, till the jaggery has liquidified.
6.Cook for another 10 mins till the water had evaporated and it becomes a semi-solid mass.
7.Turn off the heat, and allow it to come to room temperature.
8.Make equal sized balls of the rice flour dough and coconut jaggery mixture.

How to Make Modaks:

9.Grease both your palms with little oil, and flatten one of the rice dough balls with the help of your finger to make a small disc sized.
10.Now keep this flattend rice flour disc in the middle of your palm and keep the coconut jaggery mixture in the center and envelop the flattend rice dough from all sided to form a small packet/potli.
11.The upper portion of the dough has be given a form of a peak.This is the way a modak is made or you can say a hand-made modak. :D

The same procedure can be done with a modak mould as well , but as I have never tried it nor have I seen my mom making it,cannot comment on how the shape would be.

12.Microwave Steaming:If you have a microwave with the steam option,arrange the modaks on a plate and keep a bowl of water and steam for 4 minutes.

13.Pressure Cooker Steaming:Grease the idly plates with little oil and place the modaks and steam without the pressure cooker whistle for 10 - 12 minutes on a medium flame.

Healthy modaks are ready for our Lord Ganesh to feast on.

Ganpati Bappa Moriya!!!

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Nutella Bread Pudding

Bread pudding was something which I wanted to try for quite a long time.Puddings are usually a combination of milk and sugar, but this was quite different from the usual bread and butter pudding so I decided to go ahead making this. I had found this recipe thru one of the heavenly looking Pinterest images.The result was hard to beat and every spoonful was so comforting and yummy.



Nutella Bread Pudding

Ingredients:

Sweet Tea Buns - 6 (or) White Bread - 10 slices
Nutella - 10 tbsp
Eggs - 2
Fresh Cream - 200 ml
Milk - 1 cup
Sugar - 1/2 cup
Salt - 1 pinch
Vanilla Extract - 1 tsp

Method:
1.Cut the buns into halves and apply generous amount of Nutella ,keep aside.
2.In a bowl combine the eggs, cream, salt,milk, vanilla extract and sugar with a hand mixer until combined well. I have used Amul Fresh Cream 200 ml tetra pack.Adjust the quantity of sugar as there is much of sweetness with the buns and the nutella.
3.Grease a borosil container with little butter. Arrange the buns with nutella applied on them as shown in the picture below.

4.Now pour the milk and egg mixture on them. With a help of a spoon , gently press all buns, so that they are well immersed in the milk n egg mixture. 
5.Preheat the oven for  180 degrees centigrade for 10 minutes.
6.Bake the pudding covered with an aluminium foil for 60 minutes.

Irresistably délicieux !

Tip: If you want to make the pudding more yummy, add 4 tbsp of butter to the milk n egg mixture.

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Urad Laddu

Urad Dal is one of the most under rated pulses of South India. Other than idly/dosa batter or medu vada, not many use it in other preparations. Urad dal is available with its skin on or with the skin removed. 

Its totally one's choice as to what you would want to use, but the colour of the dish would vary because of the colour of the husk. Black gram requires only minimal soaking -- about half an hour -- before cooking, which takes another 30 to 40 minutes. Having high protein content similar to Moong Dal, I thought why not make a laddu out of this.

Urad Dal Laddu

Ingredients:

Ural Dal(without husk) - 1 cup
Sugar - 3/4 cup
Cardamom Powder/Elaichi Powder - 1 tsp
Cashew - 10 broken into small pieces
Raisins - 5 to 6
Ghee - 4 tbsp

Method:

1.Roast the Urad Dal in a wok or kadai  for 10 minutes on medium flame till a nice aroma emanates and the colour changes to very light brown.
2.Switch off the flame and transfer onto a plate to avoid further cooking, and allow it to cool.
3.In a mixer, take the 3/4 cups of sugar along with the elaichi powder and grind well till you reach a fine powder.
4.Now add the roasted urad dal and grind for 2 minutes till u reach a very fine powder consistency.
5.Now take a sieve and pass the finely ground mixture thru the sieve. Repeat the process twice.
6.In the same kadai/wok, take 4 tbsp of ghee, and fry the cashew pieces and raisins for more a minute till the cashew turns golden brown.
7.Remove from flame and add it to the finely ground urad dal powder.
8.Sprinkle 2 tbsp of milk and shape them in laddus as per your preference of size.
9.Refrigerate for an hour and this laddu will taste good the next day.

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Dates n Nuts Barfi

Dates!Dates!Dates!....one of the best known energy booster containing natural sugars.Dates are an excellent source of iron,free from cholesterol and contain very low fat.Here is a sugar free sweet dish which I wanted to post on the blog for a very long time.

A perfect nutritious dessert..

Dates n Nuts Burfi

Ingredients:
Dates(pitted and chopped finely ) - 500 gms
Cashews - 10
Almonds - 10
Walnuts - 10
Poppy Seeds- 1 tsp
Vegetable Oil - 1/2 tsp

Method:
1.Dry roast the almonds(with skin),walnuts and cashews.
2.Dry roast the poppy seeds and set aside.
3.Chop the Dates into small pieces.
4.Microwave the finely chopped dates for 5 minutes,this will soften the texture.
Or In a kadai/wok take 1/2 tsp of ghee and saute the dates for 5 minutes on low flame till they soften.
5.Chop the almonds,walnut and cashew.
6.In a bowl, combine the softened dates,almonds,walnut and cashew and roasted poppy seeds.
7.Grease your palm with 1/2 tsp of oil and mould into desired shape.You can use a greased cookie cutter and makes shapes out of it.See pic below.


8.Refrigerate for one hour before serving.

A sure way to stay healthy..Swadisht!

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Maa Laddu

Maa Laddu/Pottu Kadalai Laddu is a very famous South Indian sweet meat ,you will find with all sweet vendors.Very easy to prepare, specially made during festivals or any special occasions.You can make any day special by making this for your family.High in protein and other nutrients,must eat for all age groups at home.

Maa Laddu

Ingredients:
Pottu Kadalai/Roasted Bengal Gram - 1 cup
Sugar - 3/4 cup
Cardamom Powder/Elaichi Powder - 1 tsp
Cashew - 10 broken into small pieces
Raisins - 5 to 6
Ghee - 4 tbsp

Method:
1.Roast the Pottu kadalai in a wok or kadai  for 10 minutes on medium flame till a nice aroma emanates.
2.Switch off the flame and transfer onto a plate to avoid further cooking, and allow it to cool.
3.In a mixer, take the 3/4 cups of sugar along with the elaichi powder and grind well till you reach a fine powder.
4.Now add the roasted pottu kadalai and grind for 2 minutes till u reach a very fine powder consistency.
5.Now take a sieve and pass the finely ground mixture thru the sieve.Repeat the process twice.
6.In the same kadai/wok, take 4 tbsp of ghee, and fry the cashew pieces and raisins for more a minute till the cashew turns golden brown.
7.Remove from flame and add it to the finely ground pottu kadalai powder.
8.Sprinkle 2 tbsp of milk and shape them in laddus as per your preference of size.
9.Refrigerate for an hour and this laddu will taste good the next day.

Enjoy this laddu for this month,laddu mania will continue next month too...:-D

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Poori Ladoo

Poori Ladoo

 

 

 

 

 

 

Pooris pricked with fork

Ingredients:

All Purpose Flour-2 cups
Salt-a pinch
Butter-4 tbsp
Powdered Sugar-1/2 cup
Cardamom Powder- 1/2 tsp
Vegetable Oil-to deep fry

Method:

1.Mix all-purpose flour,salt,cardamom powder and butter with little water to make a soft dough.
2.Cover and set aside for fifteen minutes.
3.Divide into equal 6 equal sized balls and roll into very thin pooris.
4.Prick all the pooris with a fork.This is a very essential step ,as this would ensure crispy pooris.
5.Deep fry all the pooris.The pooris will not puff as we have pricked the pooris.Remove the pooris from oil until they are light brown in colour
6.Drain on a absorbent paper and let it cool down for few minutes.
7.Crush the pooris into small pieces and put them a mixer along with powdered sugar.
8.Pulse for few minutes till you get a fine mixture.
9.Add few drops of milk, and make small balls of the fine powder.
10.Refrigerate for an hour and serve.

Yummy Poori Ladoos are ready...!!!

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Besan Ladoo

Besan Ladoo(Chickpea Flour Ladoo)

This sweet can be had anytime of the year and tastes really delicious.

Ingredients:

Besan:1 cup
Powdered Sugar: 1/2 cup
Ghee/Clarified Butter-1/4 cup
Rava/Semolina/Sooji-2 tbsp
Cardamom Powder- 1/4 tsp
Cashew-10 split
Raisins- 10

Method:
1.Roast besan on low to medium flame till it changes into a very light brown colour.Once done,tranfer into a mixing bowl.
2.Take few tablespoons of ghee and roast the cashew  until light brown and raisins until they are buffed.
3.Tranfer it to the same mixing bowl along with the powdered sugar.
4.Heat the remaining ghee and mix with a spoon until all are combined.
5.Now you can use your palms to make small round balls.Makes 8-10 ladoos.

Note:
>Will stay fresh for 5-6 days by storing in a air tight container.
 

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Kuzhipaniyaram

Kuzhipaniyaram(Salt/Kaaram)


This is a breakfast meal which is quite different from the basic idly/dosa which Southindians have.
Just a break from the normal breakfast menu.

Ingredients:

Dosa Batter- 2cups
Grated carrot-4 tbsp
Steamed Beans(Chopped Finely)-4 tbsp
Salt to taste
Grated Coconut-2 tbsp
Green Chilly(Chopped Finely)- 1

Method:

1.Mix all the ingredients together and rest for half an hour.
2.Heat the Kuzhipaniyaram Chatti for a minute.
3.Drop two drops of oil in each kuzhi.With a spoon drop ,1 1/2 spoonful of batter.
4.Reduce the flame and cook for 15 minutes.
5.Now turn each cooked paniyaram with the help of the fork.
6.Cook on low flame for another 10 minutes.Both the sides should be equally cooked.
7.Serve hot with coconut chutney/tomato chutney.

Sweet Kuzhipaniyaram(Stuffed)

Ingredients:

Dosa Batter- 2cups
Jaggery -100 gms
Grated Coconut-2 tbsp
Cashew(split)-10 to 15

Method:

1.Dissolve the jaggery in hot water until it completely dissolves.Now add this to the dosa batter along with a pinch of cardamom powder,grated coconut.
2.Heat the Kuzhipaniyaram Chatti for a minute.
3.Drop two drops of oil in each kuzhi.With a spoon drop ,1 spoonful of batter.Put one split cashew and then add another half spoonful of batter.
4.Reduce the flame and cook for 15 minutes.
5.Now turn each cooked paniyaram with the help of the fork.
6.Cook on low flame for another 10 minutes.Both the sides should be equally cooked.
7.Tastes excellent with honey.

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