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.

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.

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!!

The pedas have to be rolled as quickly as possible.

Otherwise it is not possible to get smooth surfaced pedas.

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





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rasagulla

Carrot Halwa

Moulded Dark Chocolate

Dulce de leche [ Milk candy ]

aval kesari

cocoa chocolate

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Sweet

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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. One clinical study showed mixed results in the treatment of chronic venous insufficiency.
Dried buckwheat leaves were manufactured in Europe under the brand name "Fagorutin" for use as a tisane.
It also contains galloylated propelargonidinsand procyanidins.

Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetes and polycystic ovary syndrome. It is being studied for use in treating Type II diabetes.

Research on D-chiro-inositol and PCOS has shown promising results.

High protein buckwheat flour is being studied for possible use as a functional ingredient in foods to reduce plasma cholesterol, body fat and cholestrerol gallstones.

^{Source : http://en.wikipedia.org/wiki/Buckwheat}

Kindly Go through the links given below to learn about Buckwheat.

To know benefits of Buckwheat .


To know more about Buckwheat.

Here let me present the method of preparing dumpling using buckwheat

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 2 - 3 minutes.
After some time balls slowly come up and start floating on the surface of the 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.

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.

Enjoy hot n spicy buckwheat neer kozhukattai with porridge!!








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amaranth neer kozhukattai

Rawa buckwheat idli

Buckwheat pongal

thinai [ foxtail millet ] neer kozhukattai

tiffin [ breakfast/dinner ] recipes

Ideas for Breakfast and Dinner

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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.
Thinai grains have to be powdered in a mixer grinder.
If thinai flour is available then it can be used directly.

Pre planning            : 1/2 hour
Preparation time     : 15 to 20 minutes
Cooking time          :  7 - 9 mins
No. of paniyaram    : 7 -8 approx.

Tamil : Thinai
English : Foxtail millet or Italian millet

Ingredients :
1/4 cup                              Thinai
1/4 cup                              oats soft
1/4 cup                              Rice flour
1/4 cup                              Coconut scraping
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.
Mix well with a ladle adding jaggery mixed water.
The batter should be like that of idly batter [ idli maavu ].
Let it stand for half an hour.

Then heat 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.

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

Tasty yummy sweet paniyaram is ready.

Other Kuzhi Paniyaram recipes :

For other Recipes

Recipe Index


For other tiffin varieties

Breakfast/Dinner

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.

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.

Then add the prepared coconut masala mix.

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.

This side dish goes well with poori or chappathi.

Especially it is very very good with poori.

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Indian cheese [ Paneer ]

cauliflower tomato kurma

potato[urulaikizhangu]  kurma

bhindi masala curry

karamani [ cowpea ] curry

Ideas for breakfast and dinner

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Recipe Index

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.

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

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.

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/vengaya vathal.

Tomato rice can also be served with Thayir Pachadi.

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.

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Varagarisi Puliyodharai

Varagarisi Bisibelebath

Lemon Rice

Coconut Drumstick leaf rice

Karuveppilai Rice - Curry Leaf Rice

Kuthiraivaali puliyodharai

Cabbage Pepper Rice- Muttaikos milagu Rice

Vangi Bath - Katharikkai Rice

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Recipe Index

Tiffin Varieties