Friday, October 28, 2016

Perugu Jantikalu | Pulla Murukku | Sour Curd Murukku | Easy Diwali Snacks

Pulla Murukku
Pulla Murukku or Perugu Jantikalu is prepared similar to Sago murukku without the addition of sago in the recipe. We love this murukku as well as Sago murukku very much because of its sour taste from the sour buttermilk used in the recipe.One can make it plain or spicy by adding red chili powder but we love the spicy version only.
perugu jantikalu
This recipe is very simple to make and even a beginner can attempt it by keeping few pointers in mind to get good murukkus which are neither hard nor soggy. This recipe yields crisp yet soft to bite murukkus which are perfect to munch along with a cup of chai/coffee.
perugu jantikalu
Check out other Diwali savouries in my blog here:
perugu jantikalu
Perugu Jantikalu | Pulla Murukku Recipe:

Shelf life: 2-3 weeks | Author: Prathibha
Prep time: 10 mins | Cooking time: 40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Snacks

Ingredients:
1/2 - 3/4 cup sour thick Curds
thick Sour butter milk,to mix the dough
1.5 tbsp white Sesame seeds
1.5 tsp Chili powder
Salt to taste( approx 1 heaped tsp)
2 tbsp hot Oil
Oil,to deep fry

Method:
  • In a bowl add rice flour,salt,chili powder and sesame seeds to it and mix it nicely.
  • Pour hot oil on top of the flour and carefully mix with the ladle,do not use your hands to mix it immediately.Leave it aside for 2-3 mins.
  • Now add the sour thick curd and mix the flour well with hands until the oil and curd is incorporated in to the flour nicely.
  • Divide the flour equally into 2-3 parts if you are making in large batch or else knead into one portion.
  • Sprinkle the buttermilk to one portion and prepare a thick dough.
  • Meanwhile heat oil in the kadai. 
                                              
  • Use a 5 eyed disc-thick round sev (disc-4 in the above pic) in the murukku maker and fill the dough in it.
  • Carefully press the dough in to the hot oil directly in a circular motion.Do this process carefully otherwise the oil might spill.
  • If your murukku looks smooth and slight serrated edges then it is the correct consistency it will give nice hollow and crisp but soft to bite kind of murukku.If the surface is very hard and becomes very thin it will yield hard to munch kind of murukku.In that case slightly sprinkle some water to make the dough bit smooth and then proceed.
  • Deep fry over the medium-high flame until the murukku turn golden brown in color and the bubbles subsides in the oil.
  • Drain excess oil on to kitchen napkin.
  • While it is frying add buttermilk to the 2nd portion and repeat the same process of preparing dough and frying and repeat until all the flour is over.It is always better to make dough in small portions than preparing the dough at once.
Let all the murukkus come down to room temperature.Store it in air tight container.

Notes:
  1. You can add 1/2 cup soaked sago to make it into sago murukku.Choose small sized sago for it,if the sago is big it might break into pieces when it is pressed it into oil.
  2. Always mix the dough in small portions,this way it will not make the dough very soft and in turn reduces the oil consumption.
  3. If your murukku looks smooth then it is the correct consistency it will give nice hollow and crisp but soft to bite kind of murukku.If the surface is very hard it will yield hard to munch kind of murukku.In that case slightly sprinkle some water to make the dough bit smooth and then proceed. 
  4. If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch. 
perugu jantikalu

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Posted by chef and her kitchen at 9:31 AM 1 comments
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Thursday, October 27, 2016

Coconut Ladoo with Condensed Milk | Desiccated Coconut Ladoo | Easy Ladoo Recipes

coconut ladoo
Diwali Sweet series is incomplete with out a ladoo recipe. I am yet to post several ladoo recipes in my blog and this quick Coconut ladoo using Condensed milk was long time due to post in my blog. As I mentioned in my previous post I have even taken these delicious Coconut ladoos along with Maida Burfi for my kiddo's school Diwali party.Needless to say both the sweets were a hit with the kiddos, the tutti frutti in the maida burfi and the soft and juicy mango flavored Coconut ladoos were the highlights of both the sweets.Yes, you read it right the Coconut ladoos were flavored with mango.It is not that I added any pulp or flavor to the ladoos, it is just that I could locate Mango flavored Condensed milk during one of my shopping visits and the very moment I knew what I wanted to do with it and had picked the desiccated coconut too to prepare these tiny beauties.
coconut ladoo using condensed milk

desiccated coconut ladoo
This coconut ladoo is the most easiest lado/sweet recipe that one can prepare for any festival or Diwali. It is simple and straight forward with just two ingredients - desiccated coconut and condensed milk .You just need to mix it and cook for sometime and then start rolling, thats it.How cool is it? If you are thinking about the taste let me tell you these were soft to bite with juicy interiors and just melts in mouth. I hope this description itself is enough for you to try them asap for this Dwali.
coconut ladoo using condensed milk

desiccated coconut condensed milk ladoo
Check out other Diwali sweets recipes on my blog:
condensed milk and coconut ladoo

condensed milk and coconut ladoo
Coconut Ladoo with Condensed Milk Recipe:
Yields: 45 Ladoos | Author: Prathibha
Prep time: 25 mins | Cooking time: 5 mins | Total time: 30 mins
Cuisine: Indian | Category: Sweets

Ingredients:
3 - 3 1/4 cups Desiccated Coconut
1 tin(392 gms) Condensed Milk(I used Mango flavored Condensed Milk)
1/2-3/4 cup Desiccated Coconut,for rolling

Method:
  • In a thick kadai empty the condensed milk tin and add initially 2.5 cups desiccated coconut and mix nicely.The coconut should be well mixed with the condensed milk and the mixture should not be very dry or very loose.It should be of thick consistency that one can make ladoo out of it, so add the remaining desiccated coconut until you get that consistency and also do check the sweetness of it and add the coconut accordingly.I used 3 cups in total.It all depends on the quality of coconut and how much it can seep in the condensed milk.
  • Now switch on the stove and heat the mixture until it is hot and reduce the flame and cook for 4-5 mins. This will make the coconut cooked in the condensed milk and gives a soft ladoo.
  • Now switch off the flame and let the mixture become warm.
  • Spread the remaining desiccated coconut in a plate.
  • With the clean and dry hands take a small portion of the mixture and make a ping pong sized ball out of it and roll it in the desiccated coconut and place it in a plate.Repeat it and prepare all the ladoos out of it.The fat from the mixture itself is enough to roll the ladoos, if it is sticky you can grease your hands with ghee and start rolling, it was not necessary for me.
  • Now carefully place the rolled ladoos in a small cup cake liners like how I did or arrange them in a box.
Store them in airtight containers or gift them in a gift box.They can be stored for 3-4 days under room temperature and upto a week when refrigerated.

Notes:
  1. There are no hard and fast rules regarding the amount of coconut as the sweetness preference by each individual is different.The only thing you need to keep in mind is the mixture should not be neither very dry nor very loose to get soft and juicy coconut ladoos.
  2. I have used Mango flavored Condensed milk for this recipe but one can easily use normal condensed milk.But we just loved the mango flavor that got infused in the ladoos.
  3. If you are using normal condensed milk you can flavor the ladoos with rose essence too.
  4. You can easily half the recipe.
  5. If you want to use frozen coconut in the recipe you can still use.You need to roast the coconut until the moisture evaporates and also taking care that the coconut does not change the color too.
coconut ladoo with condensed milk

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Posted by chef and her kitchen at 9:22 AM 2 comments
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Wednesday, October 26, 2016

Panasa Thonalu Sweet Recipe | Sampangi Poovulu Sweet Recipe | Diwali Sweets Recipes

sampangi poovulu
Panasa Thonalu or Sampangi Poovulu or Flower Kaja is a traditional Andhra sweet recipe and it got the name because of its flower shape. Panasa thonalu literally means Jackfruit bulbs in telugu and it is also called as Sampangi Poolu or Flower Kaja. The preparation process of this sweet is very similar to Kaja recipe but we are not doing any layering here and instead we give several slits to the rolled puri keeping intact of the edges and made it into a flower shape and then deep fried in oil and soaked in sugar syrup.
sampangi poovulu

flower kaja
My mom used to make a different shape like chocolates along with the panasa thonalu shape during our childhood and hence we used to call it as Chocolatlu(plural of chocolates in telugu).It is a very simple recipe that even a beginner can attempt making it without any fear.Now off to the recipe with out much delay.
panasa thonalu
Check out other Diwali sweets recipes on my blog:
panasa thonalu
Panasa Thonalu | Sampangi Poolu Recipe:

Yields: 15-20 poolu | Author: Prathibha
Prep time: 30 mins | Cooking time: 30 mins | Total time: 1 hr
Cuisine: Andhra | Category: Sweets

Ingredients:
for dough:
1 cup Maida/All Purpose flour
a pinch of Salt
2 tbsp Ghee
Water, to knead the dough

for sugar syrup:
1 1/4 cup Sugar
3/4 cup Water
1/4 tsp Cardamom powder

Method:
  • Prepare sugar syrup by adding water to sugar and boil it until it reaches half string consistency.Switch off the flame and keep the syrup warm.Add cardamom powder to it and mix well.
  • In a bowl add maida,salt and ghee and mix until it resembles the bread crumbs.
  • Sprinkle water and knead it into a smooth dough and cover it and leave it aside for half an hour.
  • Knead the dough again and make small gooseberry sized balls out of maida dough.
  • Roll each ball into a thin poori size of 3- 3.5" diameter.
  • Use a sharp knife and make slits lengthwise leaving both the sides intact as shown in the picture.
  • Now gently roll it like a mat and twist the edges to form poolu and arrange them in a plate. You can even do them like saree pleats and form like a chocolate. I have prepared both the ways for the same.
  • Meanwhile heat oil and drop a small ball of dough , if it rises to the top means it indicates the oil is hot enough to deep fry.
  • Keep the flame on low-medium and deep fry 3-4 thonalu at a time until they turn golden brown.Remove them using a slotted spoon and drain them on a tissue paper or in the colander.
  • Put it in the warm sugar syrup and soak it for 4-5 mins or until the next batch is fried.
  • Remove them with a slotted spoon and arrange on a flat plate to let them dry slightly.
  • Repeat the process to fry all the thonalu.
  • Once they are slightly dried you can store them in an air tight container.
They can be stored until two weeks.

Notes:
  1. You can make them in the shape of poolu by rolling the slit puri or make it into a chocolate shape by doing it in the saree pleats style.
  2. Do not over boil the sugar syrup otherwise the sugar syrup hardens after the thonalu are dried.
panasa thonalu

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Posted by chef and her kitchen at 9:18 AM 0 comments
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Tuesday, October 25, 2016

Maida Burfi Recipe | Easy Diwali Sweets Recipes

maida burfi
Maida Burfi and Chocolate Burfi are widely available sweets in most of the sweets shops. I am not a big fan of Maida Burfi but would not mind having a couple of pieces. I don't like the colored ones especially somehow but love the look of the double layer Chocolate Burfi for its appearance.I would like to try that and post it some other time.Maida Burfi is a quick sweet recipe that even a beginer can attempt it with out fear just that one needs to be cautious about the right consistency of the sugar syrup,apart from that preparing this burfi is a breeze.
maida burfi

tutti frutti maida burfi
There was a Diwali party in my kiddo's school last week where we were also allowed to bring sweets and snacks to share with others. I have been wanting to prepare this Maida burfi from a very long time and this occasion gave me an opportunity to try this.I have followed the recipe from Mallika Badrinath book just that I have added Tutti frutti to the recipe and also flavored it with Vanilla essence instead of Cardamom powder. Not only that tutti frutti is a hit among the kids but also the addition of it added a nice look to the burfi too.If you wish to make it colorful you can add few drops of your favorite color and make it colorful too.
maida burfi

maida burfi

Check out other Diwali sweets recipes on my blog:

Maida Burfi Recipe:

Yields: 12 pieces | Author: Prathibha
Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins
Cuisine: Indian | Category: Sweets

Ingredients:
1/2 cup Maida
3/4 cup + 3 tbsp Sugar
1/2 cup Water
1/4 cup Ghee
2 tbsp Tutti Frutti
1/4 tsp Vanilla Essence

Method:
  • Grease a square pan or plate(with edges) with ghee and keep it ready.You can line it with butter paper and keep it ready.
  • In a pan heat ghee until it is really hot and reduce the flame and add maida and fry it nicely until you get nice aroma without changing its color.It will need 3-4 mins approximately.Let it cool a bit.
  • Meanwhile add sugar and water to a thick pan/kadai and let the sugar melt completely.Boil the syrup rapidly in medium flame without stirring much and let it reach ONE string consistency.
  • To test the consistency of the syrup - put little syup in a vessel containing water,the syrup should stay without spreading in water. OR dip your fingers in water to avoid burning and touch the back of the ladle using forefinger and press it with thumb.When you try to separate the fingers you can see a single string formation which indicates the correct consistency.
  • Add Maida and vanilla essence to it and SWITCH OFF the flame. This is very important step and you need to cook it now with out flame.You can even remove the pot from the stove.
  • Now stir it briskly and quickly till it blends and form a uniform mixture by breaking up any lumps.
  • Once the mixture becomes smooth enough add tutti frutti and keep stirring until the mixture thickens nicely and starts leaving the pan which indicates that it is ready.
  • Quickly transfer the mixture to the lined/greased pan and quickly spread it to 1 cm thickness by using a greased cup or ladle.Keep another piece of butter paper or greased zip lock cover and level it nicely.You should do this process very quickly as the burfi hardens very quickly.
  • Leave it aside for sometime and cut into squares while the mixture is still warm.
Store them in an airtight container for upto a week under room temperature.

Notes:
  1. You can add Cardamom powder instead of vanilla essence in the recipe.
  2. The most important step in the recipe is SINGLE thread consistency of the sugar syrup, do not miss it.If it is crossed the single thread consistency the burfis will become brittle.If you remove it before the single thread consistency the mixture will not thicken on stirring.So please do not miss the single thread consistency.
  3. I don't use food colors and hence I did not add any color.If you like you can add yellow or green or orange color to it.
  4. I have kept it white and hence used tutti frutti for colorful burfis.You can use finely chopped cashew nuts instead.
  5. You can even top it with slivered almonds or pistachios while levelling the burfi, even that looks nice.
  6. You can increase the sugar quantity to 1 cup if you want it very sweet.For me the said quantity was right enough.
maida burfi

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Posted by chef and her kitchen at 9:40 AM 4 comments
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Monday, October 24, 2016

Kodubale Recipe | Karnataka Kodbale Recipe | Diwali Snacks Recipes

kodubale
Kodubale or Kodbale is another famous snack from the state of Karnataka.There is also a similar version in Andhra called Chegodilu and Ring Murukku in Tamilnadu.The shape is same for all the versions it is like a ring(bangle) but each version looks and tastes different.I am a big fan of Andhra style Chegodilu and Karnataka style Kodbale. But after my marriage I got introduced by my mil to another version of Chegodilu with moong dal which is also yummy,I will blog it sometime later.
kodbale
Coming to today's post Kodubale - the addition of roasted gram powder gives a nice taste to kodubale. Every family has its own version of kodubale recipe while few add ground fresh coconut mixture to the dough and few add maida or chiroti rawa to the dough etc.Also you get various sizes of kodubales in the shops - mini, regular and big. I love the mini kodubales from a place called Chintamani in Karnataka, it tastes so nice - crunchy and soft to bite at the same time.Kodubale is even added to the famous Karnataka style bhel puri - Churmuri , the broken crispy and soft bites of kodubale makes the churmuri taste even more yummy.Now off to the Kodubale recipe.
Check out other Diwali savouries in my blog here:
kodubale
Kodubale | Kodbale Recipe:
Yields : 20-22 | Author: Prathibha
Prep time: 20 mins | Cooking time: 30 mins | Total time: 1 hr
Cuisine: Karnataka | Category: Snacks

Ingredients:
1/2 cup Roasted gram powder(putnala podi/hurigadale podi)
1/4 cup grated Dry/Fresh Coconut(optional,but recommended)
2 tsp Red chili powder
2 tsp White Sesame seeds
1/8 tsp Carom Seeds(Ajwain)
1/4 tsp Asafoetida
Salt to taste
4 tbsp hot Oil

Method:
  • If you are using fresh grated coconut grind it with red chili powder and salt with little water to a fine paste. If you are using grated dry coconut add directly to the rice flour.
  • In a big bowl take home made rice flour and add ground roasted gram powder,grated dry coconut,salt,red chili powder,carom seeds, white sesame seeds, salt, asafoetida and add hot oil and mix everything nicely.Leave the mixture for 5 mins.
  • Divide the mixture into 3 portions and sprinkle little water on one porion and prepare a soft dough.Roll the dough in a circular motion using your palm for 2-3 mins, be gentle while rolling this dough unlike the usual roti dough.
  • Prepare small lemon sized balls out of the dough and roll each ball into long thin pipe as shown in picture and join the ends to form a ring.
  • Meanwhile heat oil and keep the flame on low to medium.If you put a small ball of dough it rises to the dough immediately creating bubbles which indicates that the oil is ready for frying.
  • Gently slide few kodubales one by one into the hot oil and let them fry on low to medium flame until they turn golden brown.Only after that you can flip them to the other side and fry them again.
  • Remove them using kodubale steel rod or slotted spoon and drain them on paper towels.
  • Repeat the process with the remaining portions of the dough by mixing with water, shaping them into kodubales and deep fry them.
Let them cool completely and store them in air tight container.Serve them with a cup of chai/coffee.They can be stored for 2-3 weeks.

Notes:
  1. I have not added the coconut in kodubale that day but I highly recommend you to add it.
  2. You can even add finely chopped curry leaves while making the dough.
  3. Always knead the dough in small batches when you are making in large quantity otherwise kodubales will become soggy.
  4. Also always fry them on low-medium flame otherwise they cook faster outside and stay doughy inside when fried on high flame.
  5. Knead the dough gently as mentioned otherwise they end up breaking while rolling or deep frying.
kodimbillalu

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Posted by chef and her kitchen at 9:50 AM 1 comments
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Saturday, October 22, 2016

Dry Fruit Burfi | Anjeer Burfi | Fig and Date Burfi | Easy Burfi Recipes

anjeer burfi
Dry Fruits Burfi or Anjeer Burfi is perfect sweet who wants to have sugar free or guilt free snack and the best part is it does not have any added fat too. In fact it is loaded with all the goodness from dry fruits with no sweetener required.As more figs are used in the recipe it can be called as Anjeer Burfi too.  I wanted to prepare it from many days and somehow it never happened.During our shift from Mumbai to Singapore I was in a mission of clearing the refrigerator stuff .My refrigerator is usually loaded with lots of dry fruits and this was the best way I could use them and indulged in for a couple of weeks.
dry fruit burfi
Diwali is nearing by and you can prepare this sweet and distribute to your friends and family and impress them with this delicious homemade and quick sweet.The good part about this burfi is there are no fast and hard rules about the quantities used in the recipe, one can alter it according to their wish and prepare this burfi. You can prepare this in the shape of ladoo instead of burfi.I have already posted a version of Dry Fruits Ladoo if you are interested, you can check it here.Why to buy that super expensive burfi from a sweet shop when you can prepare it freshly at home using good quality stuff and that too at half the price. Try it for this Diwali and enjoy it with your family.
anjeer burfi
Check out other Diwali sweets recipes on my blog:
Dry fruit Burfi
Anjeer Burfi | Dry Fruit Burfi Recipe:
Yields 18-20 pieces | Author: Prathibha
Prep time: 40 mins | Cooking time: 20 mins | Total time: 1 hr + standing time
Cuisine: Indian | Category: Sweets

Ingredients:
22-25 dried Figs(Anjeer)
12-15 Dates, finely chopped(roughly 1/2 cup)
1/3 cup chopped Almonds
1/3 cup chopped Walnuts
1/4 cup chopped Cashewnuts
1/4 cup chopped Pistachios
1/4 cup Chironji,optional
2 tbsp chopped Apricots,optional
1/4 tsp Cardamom powder
2 tsp Ghee
Poppy Seeds/Silver varq - to decorate , optional

Method:
  • Use all the dry fruits at room temperature.If dry fruits are stored in refrigerator keep them outside until they come to room temperature.
  • Soak figs in hot water for 15-20 mins.
  • Meanwhile chop all the nuts (cashews,almonds,walnuts and pistachios), dates and apricots into small pieces roughly and keep them aside.
  • Drain the soaked figs and grind it into a smooth paste, do not add water to it.
  • In a kadai heat ghee and add ground paste and fry for 5-6 min until the mixture becomes a lump and become bit non sticky.Switch off the flame.
  • Add chopped dates,apricots,chopped nuts, chironji and cardamom powder and mix everything nicely.
  • Grease a steel plate(which has edges)  with ghee or line it with butter paper and add the cooked dry fruit mixture and spread it nicely of 1.5 cm thickness.
  • You can place another butter paper on top of it and level it nicely to give a even topped burfi.If you are using silver varq apply it gently at this stage.You can even add poppy seeds on top and level it.
  • Refrigerate it for an hour.
  • Cut into squares of desired size using a greased knife.
Store it in air tight container.If it is refrigerated you can store easily up to 2-3 weeks.

Notes:
  1. You can use nuts of your choice.I have added apricots,chironji and all as I was clearing off all the dry fruits.You can skip them or add as per your wish.
  2. I have neither used silver varq nor poppy seeds as I did not have them at that moment.But if you have I recommend to use it for a nice looking burfis.
  3. I usually store my dry fruits in refrigerator and hence I removed them a day before to let them come to room temperature so that figs and dates will get softened.
  4. You can even add a tbsp of Gulkand, it gives nice flavor to the burfi.
  5. Refrigerate it for 1-2 hrs before cutting them. Mine were not perfect as I had not given much time for it to set and was in hurry.
  6. You can even make a roll of it like how we get in sweet shops. Divide the mixture into 2 parts and place each part in separate butter papers and roll them to form a log and roll them again in poppy seeds or apply varq on it and wrap it tightly in butter paper and refrigerate it and cut them into 1 cm pieces later. 
fig and date burfi

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Posted by chef and her kitchen at 5:30 PM 2 comments
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