Kajju Besan Khadhi / Cashew and Besan Barfi
Wednesday, October 26, 2016
Kajju Besan Khadhi or just called in Khadhi at home. This is my favorite barfi. My mom used to make it every year for my birthday. It is one of the popular Konkani and Mangalore sweets.
. Besan ( Bengal gram Flour ) – 2 cup.
. Powdered cashewnuts – 1/2 cup.
. Sugar – 2 cup.
. Water – 1/4 cup.
. Ghee – 1/2 cup.
. Cardamom powder – 1/2 tsp
1. Sieve besan to remove any lumps and fry it with 3 tablespoon ghee on medium-low heat stirring continuously until nice aroma comes. Keep in mind not to burn it.
2. Add Cashew powder to besan and fry for minute or two more. This bring out extra cashew flavor. Note, mixture may turn in to very tiny
balls ( not powder form). Turn off the heat and transfer the mixture on to a plate. If left in the pan it may burn.
3. Meanwhile grease a plate/flat-tray with ghee to pour the barfi.
4. Heat sugar and water in another ( or same pan you fried besan) heavy pan. Keep stirring.
5. Have cold water in a plate on the side for testing syrup's consistency. You may test this by dropping a drop of syrup over a cold water, it should form a ball/lump but should not disperse. You may rub your finger and it should form into a lump and not disperse immediately.
6. Stir in fried besan/cashewnut mixture to the syrup.
7. Once it is mixed well and starts to bubble, add rest of the ghee and cardamom powder. The mixture will start leaving the sides of the pan
and would be ready to set.
8. Pour the mixture over the greased tray. You have to work quickly. I usually don't disturb by spatula so that I get the glossy finish on the top. I just shake or tap the tray for the mixture to spread evenly. If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the barfi as it starts to set immediately.
9. Make deep square or diamond shapes markings with a knife when it is half-set and still warm.
10. When it is completely cooled you may separate the barfi.
11. Store it in air-tight containers. Is good for over two weeks. No need to refrigerate the burfi.
Try this recipe and let me know. Happy Cooking!!
Labels: Festive Food, Naivedyam, Sweet, Traditional Sweet, Vegetarian
~ Kajju Besan Khadhi / Cashew and Besan Barfi
Posted by Swetha @ 10/26/2016 10:36:00 AM ::
Veggan- Pumpkin cookie
Monday, October 24, 2016
* Libby Pumpkin Mix 15 oz can
* 1 package spice cake mix
* 1/2 tsp Cinnamon powder
* 1 cup Chocolate chips (semi sweet)
Mix all together the ingredients.
Bake in 350 degree for 10 to 15 mins.
1 large can Pumpkin
1 can evaporated milk
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 box of Yellow cake mix
1 1/2 stick butter
Combine first 6 ingredients and pour into a 9x13 pan.
Pour a bag of yellow cake mix on top.
Melt 1 1/2 stick butter and drizzle over the top.
Heat oven to 350' and bake for 50 min
Sunday, October 16, 2016
Gasagase Payasa / Khus Khus Kheer
Gasagase Payasa, in Kundapura area is made mostly for health benefits than as an offering to God(Prasada). After eating all the tasty Kundapura style Chicken or sea-food, people are worried about the body heat.... so comes Gasagase Payasa after filling good meal to cool down your system. No constipation issue or trouble sleeping after topping your meal with this yummy payasa. There are different variation of this payasa. I love my mom's recipe which she made with Coconut milk. I use the store brought coconut milk in my payasa.
Gasagase - 2 tbsp. [ Poppy seeds / Khus Khus]
Almonds - 10 to 15
Milk ½ cup
Coconut Milk - 2 cups
Sugar - 3 tbsp (or according to taste) (Jaggary could be used instead)
Cardamom/Elaichi pdr - from 2 pods
For seasoning and garnish:
Golden raisins (dry grapes)
Ghee - 2 tsp
1. Wash and soak poppy seeds and almonds separately for at least 4 hours.
2, Remove the almond skin and grind it in to paste along with soaked poppy seeds.
3. Heat the milk, as it comes to boil, mix almond/poppy paste. Let it boil for couple of minutes.
4. Stir-in coconut milk and sugar. Let it boil for 3 to 4 minutes. Keep stirring or else it will boil over.
5. Turn of the fire. Add Cardamom powder to the payasa and cover.
6. In a small seasoning pan, heat the ghee on low fire. Add almond slices and raisins. Once raisins puffs, turn off the heat and pour hot ghee. almonds and raisins over the payasa.
7. Garnish with Saffron and cover.
8. Serve warm or refrigerated(cold). I prefer cold.
Labels: Festive Food, Sweet
Falooda Sev & China Grass(Agar Agar) Halwa/Barfi
Saturday, October 15, 2016
This is my own creation. :D Try it and let me know. As usual, I eye-ball the amount for the ingredients I use. Each time I make it, I use different combination. What can go wrong with milk, sugar and china grass.
. Milk - 1 litre full fat milk
. Condensed milk - 1 can
. Sugar - ½ cup
. China grass /Agar agar - 10 to 15 g (or Gilatin)
. Falooda Sav(noodle) - 1 ½ cup
. Cardamom pdr - from 1 or 2 pods
. Saffron - 5 to 8 threads
1 tbl sp - pistachio or almond slices
1. Soak the agar agar in water (in a pan) for 10 to 15 minutes.
2. Heat milk in a sauce pan and add sugar to it, stirring to dissolve.
3. At the same time heat the soaked agar agar along with the water in another pan in medium to low heat.
4. When the milk starts to bubble, add Falooda Sav and condensed milk, reducing the heat to low and stirring continuously.
5. Add dissolved agar agar into the milk through a sieve and remove any undissolved residue.
6. Stir well, and remove from heat.
7. Mix in Cardamom pdr and transfer the mixture to a wide setting tray.
8. Sprinkle saffron and refrigerate after cooling until set for 1 to two hours.
9. Cut into diamond or square shapes and garnish with pistachio or almond slices.
10. Serve cold.
1. Add ready Badam-Milk mix or Kulfi mix to the boiling milk in step-4 for different flavors.
2. If you don't have Falooda-Sav, substitute with roasted vermicelli/semiya.
Labels: Festive Food, Sweet
~ Falooda Sev & China Grass(Agar Agar) Halwa/Barfi
Posted by Swetha @ 10/15/2016 08:24:00 PM ::
Onion Pakora - Recipe 2
I got this recipe from one my family friends. I have a another post for onion pakora (Click here
). Depending on my mood and occasion I use one of the recipes. Both turns out yummy. Always a favorite in my family.
1 cup Besan
1 cup Rice Flour
1 big red onion
2-3 green chillies (add more if you want it spicy)
1/2 bunch cilantro
1/2 bunch mint (optional)
small piece of ginger (optional)
1 tsp Red Chili Powder
Salt to taste
Oil for deep frying
1. Chop onions, chillies, cilantro (mint, ginger) finely. Mix all the ingredients together in a bowl. Do not add water.
2. Heat oil in a deep pan. Note: Do not over heat the oil. Pakoras turn golden just with medium heat.
3. In a small bowl, take the mix just enough to make one batch. Now sprinkle water just enough to hold the mix together. Take a handful and drop it gently into the oil.
4. Fry until golden. Remove the Pakaros on paper towel to remove excess oil.
5. Repeat step 3 & 4 for next batch(s).
6. Note: Not mixing water to the whole batch makes this pakora crispy and it stays crispy for many days :P
Enjoy with green chetney. Let me know how it turns out.
Labels: Side-Dish, Snack, Vegetarian
Hurikadale (Chickpeas) PanchaKajjaya
Panchakajjaya: Is a prepared as Prasada a.k.a Naivedyam - offering to God during festivals. Is made out of 5 (Panch) elements or main ingredients. There are different variations of Panchakajjaya. Here is one usually offered to Load Ganesha. [ Check out Avalakki/Poha Panchakajjaya
offered to Load Krishna]
. Chickpeas 1 cup
. Grated Dry coconut ½ cup
. Sugar ½ cup
. Cardamom pdr ½ tsp (from 3 – 4 pods)
. Ghee ½ tsp.
. Any dry fruit [Optional] Cashew or Almond (roasted and powered coarsely); or Raisins.
1. In a blender/Mixie, powder Chickpeas. Remove the content into a separate bowl.
2. Add grated dry coconut, sugar, cardamom powder, ghee and dry fruit. Mix all together and keep aside. – for filling
Variation 2: - With Jaggary and Sesame Seeds
. Chickpeas pdr 2 cups
. Dry grated coconut - 2cups;
. Jaggary ¾ cup(grated);
. Sesame seeds 2 tbsp(roasted & crushed);
. Cardamom powdered ½ tsp.
1. Heat a thick bottom pan and add coconut and grated jaggary, fry them together for 6-7 mins,
2. Add crushed sesame and cardamom powder and mix well, fry for 2-3 mins
3. Turn of the heat. Mix in the Chickpeas powder to the mixture.
Ragi Huri Hittu Unde / Roasted Finger Millet Ladoo
Sunday, October 02, 2016
Ragi Huri Hittu(Roasted Finger Millet flour) - 2 cups
Coconut grated – 2 tbsp
Jaggery grated – ½ cup
Elachi (cardamom) – ½ tsp.
Ghee – 1 tsp
Warm Milk – 1 cup ( as needed)
Optional: roasted nuts ( peanut or cashew)
1. Mix everything except milk in a bowl.
2. Gradually add little by little milk until the mixture holds together to form lime size ladoos/balls.
Labels: Festive Food, South-Indian Dish, Sweet
~ Ragi Huri Hittu Unde / Roasted Finger Millet Ladoo
Posted by Swetha @ 10/02/2016 05:22:00 PM ::
Rava (Sujji/Semolina) Roti
Friday, June 26, 2015
|Rava Roti with Sweet Mango Pickle|
4 cup Upit/Upma/Wheat
chilli (finely chopped)
1 cup Onion (finely
1. Mix all the
ingredients in a bowl and add water until everything is immersed. Mix and keep
it aside for 15 minutes.
2. Rava will soak and the batter thickens. If needed add
more water so that the batter is easy to handle.
3. Apply oil on
4. Scoop out a
big spoon of batter over the griddle and spread.(See picture below)
5. Cover and
let it cook for couple of minutes or until the underside is cooked and golden.
6. Turn it over
and cook for couple of minutes more
7. Repeat step 3 to 6 to make more Rotis
Serve hot Roti
with coriander/coconut Chetney or Sweet Mango Pickle
Labels: Tiffin Variety
Raw Mango Sweet Pickle
Wednesday, June 24, 2015
|Mango Sweet Pickle|
Fenugreek seeds (Methi)
1/4 tsp - Sodium
Benzoate (Preservative) (optional)
|Cut Raw Mangoes|
1. Wash and
peel Mango and discard the skin
2. Cut mango in
to small pieces. Discard the rind/seed
3. In a thick
bottom vessel, mix-in mango pieces and sugar.
4. Places it on
the stove and cook it on medium-high heat.
stirring until the sugar is melted. (Approximately
– 5 min)
6. Once the mixture comes to boil, stir it occasionally not to burn the bottom.
grind fenugreek/Methi seeds in to fine powder.
8. Once the
mixture becomes thicker and is light caramel in color, stir it continuously.
9. As the
mixture turn dark honey color and mango is cooked, mix-in fenugreek and Chilli
10. Turn off the
11. Optional: If you are making a big batch and would like to
preserve the pickle for a year or two, stir-in Sodium benzoate to the mixture.
12. Let it cool
completely before storing it in air tight containers.
Roti or Chapathi. Can be even used as bread spread.
Labels: Dip Recipes, Meal, Side-Dish