Friday, February 28, 2014

Doodh Peda - Instant Microwave Method

#MilkPeda, popularly known as #DoodhPeda is one of the favorite sweets of many people. Making milk peda is a time consuming process and have to be present near the stove stirring simmering milk continuously with a ladle. So better to buy from any sweet shops or from co operative milk society's milk outlets.
But recently I came across an instant method of preparing this yummy sweet using microwave oven. The measurements were in ounce. I converted them into our simple cups measurement. I tried today and the result is too good!!
Here is the recipe.

Doodh Peda [ Instant Doodh Peda ]

Ingredients :
1 Tbsp                                    Butter
1/2 Cup                                  Milk Maid
3/4 Cup                                  Milk Powder
A small quantity                      Almond shavings

Method :
Microwave butter for 10 seconds to melt.
Now add milkmaid and milk powder.


Mix well with a ladle without lumps.
The mixture should not be watery, but slightly thick.


Microwave for 3 minutes.
In between  take out at every minute and mix well.


The mixture raises up with bubble.
The color changes slightly and that is the correct time to take out from microwave.


Allow to cool down little bit.
Then grease your palms and make balls and finally press pieces of almond shavings.
I took out after microwaving for 2 1/2 minutes. At that time the mixture raised up with bubbles but the color has not changed. I made some pedas at this point.
But the pedas have milk powders raw smell.

Doodh Peda

Again microwaved the mixture for another 1/2 minutes.
Then took out and mixed well with ladle.
Now the pedas are very good and taste just the same as Aavin paalkova!!

Instant Doodh Peda

The pedas have to be rolled as quickly as possible.
Otherwise it is not possible to get smooth surfaced pedas.

Instant Doodh Peda
cracks appear while making rounds
 when the microwaved mixture cools down

Note :
The microwaving time depends on power setting of individual microwave and also on the quantity of ingredients taken.
If you microwave longer than required time then there is a chance that the mixture would get burned.

Other sweets you might like to try
Dulce de leche [ Milk candy ] Cocoa Chocolate

Thursday, February 27, 2014

Buckwheat Neer Kozhukattai

#BuckwheatNeerKozhukattai : Now I have started liking Neer kozhukattai for dinner as lots of vegetables or green leaves can be added to it.
Buckwheat contains a glucoside called rutin, a phytochemical that strengthens capillary walls.[40] One clinical study showed mixed results in the treatment ofchronic venous insufficiency.[41] Dried buckwheat leaves were manufactured in Europe under the brand name "Fagorutin" for use as a tisane.
Buckwheat [ Paapparai in Tamil ]
It also contains galloylated propelargonidins and procyanidins.[42]
Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type IIdiabetes and polycystic ovary syndrome. It is being studied for use in treating Type II diabetes.[43] [44]
Research on D-chiro-inositol and PCOS has shown promising results.[45][46]
High protein buckwheat flour is being studied for possible use as a functional ingredient in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.[47] 
Here let me present the method of preparing dumpling using buckwheat

Buckwheat Neer Kozhukattai

Ingredients :
1/4 cup                                       Buckwheat
1/4 cup                                       Rice flour
1/4 cup                                       Broken corn ( maize )
1 Tbsp                                        Oats
2 Tbsp                                        Coconut scrap
1/2 Tsp                                       Salt ( adjust )


1 Tsp                                          Onion nicely chopped
1/4 Cup                                      Soya chunks, soak in hot water with salt
1 Tsp                                          Carrot grated ( optional )
1 Tsp                                           Green peas ( optional )
1 or 2                                          Mushrooms ( optional )
A small amount of curry leaves and coriander leaves.

To Temper :
1/2 Tsp                                       Mustard seeds
1/2 Tsp                                       Cumin
1 or 2                                          Red chilly
1/2 Tsp                                        Pepper Cumin powder
2 pinches                                     Asafoetida powder

Method :
Coarsely grind buckwheat in a mixer grinder and transfer into a wide mouthed vessel.
Then mix other flours, broken corn, coconut scrap and salt by adding water little by little.
Make a tight dough.
Using both the hands roll the dough into small balls.
Boil a cup of water in a vessel on high flame.
When water starts boiling reduce the flame to SIM.
Now add balls into boiling water slowly. The balls settle at the bottom.


Do not disturb the balls for a while.
After some time balls slowly come up and start floating in boiling water.
At this stage stir these boiling dumpling with a ladle.
Let it simmer for 8 to 10 minutes.
Check whether the balls are cooked well.
Take out from the water and keep in a bowl.

The water used for cooking the dumplings would have turned into porridge. 
Do not throw away this porridge. It can be consumed either with salt or jaggery.

Now keep a kadai on stove with 1/2 Tsp of oil.
Splutter mustard and cumin seeds.
Then add broken pieces of red chilly.
At this stage add curry leaves, coriander leaves and onion and saute for a few seconds.
Then add all the vegetables, soya chunks and enough salt.

Buckwheat Neer Kozhukattai

Saute for a few minutes. Now add the prepared dumplings and mix well.
Add pepper cumin powder and check salt.
Transfer into a serving bowl.

Buckwheat Neer Kozhukattai

Enjoy hot n spicy buckwheat neer kozhukattai with porridge!!

Other Buckwheat recipes you may like to try


Buckwheat Pongal Rawa Buckwheat Idly



Thinai Sweet Paniyaram

#ThinaiInippuKuzhiPaniyaram #FoxtailMilletSweetPaniyaram : #Thinai is known as #Foxtailmillet in English. Other names of foxtail millet Italian millet, German millet, Chinese millet and Hungarian millet. Thinai has been consumed in the form of gruel by Tamils since time immemorial.
Let me present a sweet recipe using this millet.

Thinai Inippu Kuzhi Paniyaram [ Foxtail Millet Sweet Paniyaram ]

Ingredients :
1/4 cup                              Thinai

Tamil : Thinai English : Foxtail millet or Italian millet
Tamil : Thinai
English : Foxtail millet or Italian millet

1/4 cup                              oats soft
1/4 cup                              Rice flour
1/4 cup                              Coconut scrap
1/4 Tsp                             Cardamom and nutmeg powder
1/4 cup                             Jaggery
1 Tsp                               Gingelly oil [ Till/Sesame oil ]
1 pinch                             Salt


1 pinch                             Cooking soda
oil and ghee to make paniyaram.

Method :
Grind thinai into a nice powder using mixer grinder.
Dissolve jaggery in hot water and filter through a tea filter.
Let it cool down to room temperature.
Combine all the given ingredients except cooking soda in a vessel and make a batter adding jaggery mixed water.
The batter should be like idly batter.


Let it stand for half an hour.

Then heat the kuzhi paniyara kal/pan on medium heat.
Mix a small quantity of gingelly oil and ghee in a small bowl.
Add drops of this oil-ghee mix in each pit of the paniyara kal.
Now dissolve cooking soda with 1 Tsp of water and add to the batter. Mix well.
When the kal becomes hot, half fill each pit with batter.

Thinai Inippu Kuzhi Paniyaram [ Foxtail Millet Sweet Paniyaram ]

Sprinkle few drops of oil-ghee mix over and along the sides of each paniyaram.
Flip the other side using a spoon when rims of paniyaram becomes golden color.
Cook well and transfer into a serving bowl.

Thinai Inippu Kuzhi Paniyaram [ Foxtail Millet Sweet Paniyaram ]

Tasty yummy sweet paniyaram is ready.

You may also like to try

Thinai Kuzhi Paniyaram




Wednesday, February 26, 2014

Paneer Masala Curry

#PaneerButterMasala, a special side dish for roti or poori, is served in all dinners and in marriage feasts here at Raipur, the capital of Chhattisgarh, India. The taste is very good but I got bored. So I tried the side dish in my own way. Let me present how I prepared paneer masala curry.

Paneer Butter Masala

Ingredients :
150 gm                              Paneer, cube into equal size
1                                       Onion, nicely chop
2 or 3                                Tomato, chop finely
1/4 cup                              Coriander finely chopped
8                                        Curry leaves [ optional ]
To grind :
3 Tsp                                 Coconut Scrap
1/2 Tsp                              Khus khus
3                                        Cashew nuts
1 Tsp                                 Cumin
2 cloves                             Garlic [ optional ]
To Temper :
1/2 Tsp                             Cumin
3 Tsp                                Oil
Powders Used :
1/2 Tsp                            Cumin powder
1 Tsp                               Chilly powder
1 pinch                             Turmeric powder

Method :
Grind the given ingredients into a nice paste.
Transfer into a bowl. Wash what ever stick to the blender jar with enough water and add into the bowl.. Keep aside.
Keep a kadai with oil on a burner of the stove with oil.
Crackle cumin and then add red chilly powder and immediately add coriander leaves and curry leaves.
Saute for half a minute and then add onion.
Saute until it turns slightly golden color.
Now add tomato and saute until oil comes out.


At this stage add turmeric and cumin powder. Saute for few seconds.
Then add paneer pieces, salt and a cup of water.
Let it simmer for 2 to 3 minutes.

Paneer Butter Masala

Then add the prepared coconut masala mix.

Paneer Butter Masala

Allow to simmer for 5 to 7 minutes or until all blend together and come to gravy consistency.
Turn off the stove.
Garnish with coriander leaves and transfer into a serving bowl.

Paneer Butter Masala

This side dish goes well with poori or chappathi.
Especially it is very very good with poori.

Poori with Paneer Butter Masala

To make paneer at home

Indian cheese [ Paneer ]
Indian cheese
[ Paneer ]
cauliflower tomato kurma
cauliflower tomato kurma
potato kurma
potato[urulaikizhangu]  kurma
bhindi masala curry
bhindi masala
curry
karamani [ cowpea ] curry
karamani [ cowpea ] curry

Tomato Rice

#ThakkaliSadham  #TomatoRice : #Tomato rice can be done in two ways.
First method is to saute onion, tomato with spices and then adding rice with enough water to cook.
Second one is just like preparing any other mixed rice. That is making tomato thokku [ or tomato mix ] and cooking rice separately. Finally mixing both together.
Here I am going to present the second one : Tomato Mixed rice.

Thakkali Sadham [ Tomato Rice ]

Ingredients :
1 cup                                           Rice
1 1/2 Tsp                                     Salt [ adjust ]
1/2 Tsp                                        Red chilly powder [ adjust ]
4 Tsp                                           Gingelly oil [ Till/sesame oil ]
4 Tsp heaped                               Tomato thokku

Thakkali Thokku

Method :
Take rice in a pressure cooker and wash twice.
Add 2 cups of water and cook for a whistle on high flame.
Then reduce the flame to SIM position and cook for 3 minutes.
The pressure built up inside the cooker takes around 10 to 15 minutes to subside.
Open the cooker as soon as the pressure got released.
Transfer the cooked rice into a wide mouthed vessel by turning the cooker upside down.
Pour 4 Tsp of oil over the rice.
Slowly separate the cooked rice by a long spoon or ladle.
keep stirring with ladle/spoon every minute to avoid cooked grains from sticking together.
Keep under a fan to cool the rice quickly.
When the cooked rice has become lukewarm then add 3 heaped Tsp of Tomato thokku, salt and red chilly powder.


Slowly mix all with ladle. Take care not to mash the rice while mixing.
Adjust tomato thokku, salt and chilly powder.


Store in a serving bowl and close with the lid only after the rice has come down to room temperature.

Thakkali Sadham [ Tomato Rice ]

An excellent lunch box preparation!!.... Pack in a tiffin box only after its completely cooled down to room temperature or become chill.
Enjoy with any kara curry or pappad/onion vathal/fryums.
To make the rice more spicy add enough amount of red chilly powder and mix well.
This tomato rice can also be relished with curd salad.

Thakkali Sadham [ Tomato Rice ]


You might like to try
Varagarisi Puliyodharai [ Kodo Millet Tamarind Rice ] Varagarisi Bisibelebath [ Kodo Millet Bisibelebath ] Lemon Rice



Tuesday, February 25, 2014

Broken Wheat Thiruvadhirai Kali

#BrokenWheatthiruvadhiraiKali : #Kali ( pudding ) is thicker version of koozh ( porridge ) usually prepared with broken rice and green gram dhal. My mother used to prepare using a heavy bottomed vessel. Sometimes it comes out very well and sometimes not so good. It is a dish prepared with rice, green gram dhal and jaggery. The consistency of jaggery syrup is very important to make a proper kali. After so many failed attempts she found out a method to make #thiruvaadhiraikali using pressure cooker.
Here I used Broken wheat to prepare thiruvadhirai kali. Let us see the preparation.

Broken wheat thiruvadhirai kali

Ingredients :

broken wheat

3/4 Cup                                 Broken Wheat
1/4 Tbsp                                Green gram dhal
1/2 Cup                                  Coconut Scrap
1/2 Cup                                  Jaggery [ adjust ]
3                                            Cardamom
1 Pinch                                   Salt
2 Tsp                                      Ghee

Method :
Dry roast broken wheat until it gives out nice aroma and slightly turns to golden color.
Transfer onto a plate.


Then dry roast green gram dhal until it turns golden color.
Coarsely grind using a mixer grinder.
Take jaggery in a vessel. Add 1/2 Cup of water and keep on medium flame.
Stir well with a ladle to dissolve jaggery in water.
Turn off the stove when jaggery has completely dissolved in water.
Strain through a tea filter to remove small stones, sand particles and impurities present in jaggery.

Take roasted broken wheat, coarsely ground green gram dhal, coconut scrap, salt and cardamom powder in a cooker.
Totally 2 cups of liquid is required to cook.
So take the prepared jaggery mixed water and add enough water to make it 2 cups.


Close the lid and put on weight. Cook for 3 whistles and 5 minutes at SIM.
Wait till the steam completely subsides.
After opening the cooker add ghee and mix well with a ladle.
Yummy tasty kali is ready. Enjoy!!...

Other recipe you may like to try

Varagarisi tiruvadhirai kali [ Kodo millet thiruvadhirai kali ]