Kaju Katli

Kaju katli is my kid's favorite sweet.


I actually learnt to make this sweet dish only after I came to US.


When we were in India,we always pay a visit frequently to the one and only Adyar Anand Bhavan.They make the best kaju katlis.Their sweets and savouries are drool -worthy!!


I really miss them.

So when i was searching for kaju katli recipe,I stumbled upon Chitvish's recipes in Indusladies.


Her recipe is so simple.Here it goes


Ingredients:


Cashews - 1 cup


Sugar - 3/4 cup(If u like it to be sweeter the you can add 1 cup)


Ghee - 1 tbsp


water - 1/4 cup


Method:



Microwave the cashews for 1 minute.Powder it in a mixie.Use the pulser.


Smear a little bit of ghee on the back of a plate and the flat side of a katori/cup.


In a heavy bottomed vessel add 1/4 cup of water.Then add the sugar and allow it to boil.


Test the consistency of the sugar syrup.It can be done by a putting a spoon of sugar syrup in a glass of water.If you can roll the sugar syrup into a ball then it has reached the right consistency.


Switch off the stove and add the cashew powder.Keep on stirring until it becomes a thick mass.


Empty it into the greased plate and with the back side of the cup spread and flatten it as thin as possible.


Cut into diamond shapes.

Iam sending this to Sweet Time Event hosted by Shanthi

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Milagu Kuzhambu/Pepper Gravy

I prepare this milagu kuzhambu once in a week(mostly on Saturdays) because pepper is believed to have medicinal value.It prevents gas formation and aids digestion.



So,after a week full of stuffing the stomach with all kinds of food,this is definitely a welcome change.





Ingredients





Milagu/Black pepper corns - 1 Tbsp



Jeera/Cumin seeds - 1/2 tsp



Toor dal - 1 tsp


Channa dal - 1 tsp



Coriander seeds - 1 tsp



Dry red chillies - 2



Mustard seeds - 1 tsp



Tamarind - size of a lemon



Salt to taste



Oil - 2Tbsp





Method:



Soak tamarind in warm water.



In a pan heat 1 tbsp of oil.Add the toor dal,channa dal,asafoetida,chillies,pepper corn and dhaniya and roast till they become slightly brown.



Grind them to a powder.



Extract 2 cups of tamarind water.



In a pan add the tamarind extract.Add salt and turmeric powder to this.



Then add the ground spice powder.Heat the pan and stir in regular intervals.Once its starts boiling,simmer the stove.



Once the kuzhambu reaches a thick consistency switch off the stove.



For tempering heat 1 tsp of oil and add the mustard seeds.When they splutter add the curry leaves.


Add the tempered ingredients to the kuzhambu.



Serve with rice in which a tsp of ghee is added.

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Masala pori/Masaledar murmure/Masala Puffed rice

Whenever I feel like munching something which is very easy to make,I resort to this snack.

This is very easy to prepare and lower in calories too..So are u ready to try this guilt-free snack???

Ingredients:

Pori/Puffed Rice - 4 cups

Crushed garlic pods - 3

A few sprig of curry leaves

Turmeric powder - 1/2 tsp

Pottu kadalai/Dahlia - 3 tsp

Peanuts - a handful(optional)

chillipowder - according to your spice level

salt - to taste

oil - 2 tbsp

Method:

Heat oil in a heavy bottmed pan,prefaerably a pressure pan/kadai.Add the crushed garlic.

When it is slightly brown,add the dahlia and allow it to become slightly brown.

Keep the heat in medium.Add the curry leaves,turmeric powder,chillipowder and salt to taste.

Finally add the puffed rice.Keep on stirring in low heat till the pori becomes crisp.

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Aval/Poha/Beaten Rice Flakes Upma

Aval upma is an easy,nutritious breakfast.

Ingredients:

1 cup - thick variety aval

1 medium sized onion

2 - green chillies

1 tsp - mustard seeds

1 tsp - split urad dal

1 tsp - jeera

1/2 tsp - turmeric powder

A sprig of curry leaves

chopped cilantro leaves for garnishing

2tbsp - oil

Method:

Wash and soak the aval in water for about 1/2 hr.The level of the water should be just above the aval.

Strain through a colander and keep aside.

In a pan heat the oil.Add the mustard seeds.When they splutter, add the urad dal

Once the urad dal turns slightly brown add the jeera.

Then add the onions,turmeric powder chillies and curry leaves.

When the onions become translucent add the strained poha.

Lower the heat and add required amount of salt.Keep on stirring the poha until the raw smell of the poha goes off.

Switch of the stove and add coriander leaves.

This is my entry to EC's Quick meal event.

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Eggless Banana and Walnut Muffin

When I was searching a recipe for egg less version of banana and walnut muffins,I stumbled

upon this wonderful recipe of Saffron's.I just wanted to try i tout immediately.

The results were amazing...Soft,moist and fluffy muffins!!

Thanks a lot saffron!!

Ingredients:

1 1/2 cup - all purpose flour

4 ripe bananas mashed (i used only 3)

I had only 2 ripe bananas.But I had lots of apple sauce sitting in my pantry.

So i used 1/3 cup of applesauce to substitute for a banana.

In total 2 bananas + 1/3 cup of applesauce = 3 bananas

3/4 cup - sugar

1/3 cup - melted unsalted butter.

1 tsp - baking soda

1 tsp - baking powder

1/2 tsp - salt

small handful of walnuts;chopped.

Method:

Preheat the oven to 375 deg F

Line the muffin tray with paper liners or grease the tray withe a non-stick cooking spray.

First get the dry ingredients ready.Sift together the all purpose flour,baking soda,baking powder and salt.

Then prepare the wet ingredients.In a large bowl mix the mashed bananas,melted butter and sugar.

Now add the dry ingredients to the wet ingredients.

Mix only to combine.

Now fold in the chopped walnuts.Save some for sprinkling on top of each muffin.

Fill upto 3/4 ths of each cup.

On top of each muffin just sprinkle some chopped walnuts.

Bake for about 15 to 20 minutes.Muffins are ready when a toothpick inserted into the center comes out clean and top of the muffin is slightly brown in color.

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