BESAN LADOO | BESAN LADOO RECIPE

(KADALAI MAAVU URUNDAI)- Recipe updated with video
  Till date i have i have never tasted or made besan ladoo, but when a reader asked me the recipe for this few days back, I thought i will learn and post the recipe of besan ladoo before diwali. But, she again insisted me to post before Ganesha Chaturthi, I tried this two days back. When i asked my mom about the recipe for Besan ladoo, though she never made this, but makes a yummy ladoo with green gram flour(Payatham urundai) ,didn’t say the exact measurements for this besan ladoo. So i called up my friend’s MIL, who stays in our apartment,and asked her for the recipe. Aunty is an expert in making sweets and she told the recipe and the way to make the besan ladoo too.  It came out extremely well and super perfect and we all enjoyed it a lot.
Check out my

• Boondi ladoo
• Atta ladoo recipe

   Though i packed few ladoos for my friend too but here is a visual treat for her MIL (who taught me the recipe) who is celebrating her birthday tomorrow.

                                              Video of how to make besan ladoo

                  


INGREDIENTS: (YIELDS 10 LADOOS)

BESAN |KADALAI MAAVU	1 CUP
SUGAR	3/4 CUP
GHEE(CLARIFIED BUTTER)	1/4 CUP
CASHEWNUTS	8-10
CARDAMOM POWDER(optional)	A PINCH

METHOD:

• In a heavy bottomed pan, add a spoon of ghee . Chop the cashew nuts into small pieces. Fry them in the ghee till golden brown and keep it aside.

• In the same add the besan and roast it in a medium low flame till it emits a nice aroma and the colour of the besan must have changed by now.This took approximately 20 minutes.

• Be careful not to get it burnt.
• Melt the ghee in a separate pan .
• Transfer the roasted cashew nuts and besan to a wide bowl .
• Powder the sugar finely and add it to the bowl.
• Add the ghee slowly. The ghee should be hot.

• Mix everything well with a spoon. When it becomes warm, make medium sized balls with your hands.

• The ladoos were moist in the beginning but after an hour it was perfect.

 

• If by any chance you can not make ladoos  just melt a tblsp of ghee and try making ladoos.

Note:

• Always roast the besan nicely else it will give a raw taste to the ladoos.
• Do not add too much ghee ,else you will get  very soft  ladoos instead of a firm one.
• Do not lessen the quantity of ghee too as the mixture will be dry and you cannot make balls.
• You can sprinkle few drops of milk to bind the mixture, but this will lessen the shelf life of the ladoos.
• This tasted super yum on the next day.
• The quantity of ghee depends on the texture of the besan. when i made it again it took 2 tblsp more ghee.

POTATO MASALA FOR POORI , POORI KIZHANGU RECIPE

Restaurant style poori kilanghu with video

Potato masala for poori| Poori Kizhangu, a popular South Indian restaurant style gravy, pairs well with poori, dosai and also Rava idli. The Poori masala which they normally serve in restaurants especially in Saravana Bhavan is one of my most favorite. Whenever Varun  order Poori in Saravana bhavan here, he will just dip the masala and eat the poori, so me a big fan of Poori masala will eat it as it is and Varsha will sometimes share with me too.  Though i tried Poori masala | Poori kizhanghu at home many times , but mostly i will be making for kids lunch box only and i never had a chance to click the pictures. Yesterday i made poori and kizhangu for evening tiffin and i made this before the kids are back from school and clicked the pictures too.
Check out my

• Poori recipe
• Masala dosai
  

ULUNDU KOZHUKATTAI | UPPU KOZHUKATTAI | GANESHA CHATHURTI RECIPES

  Recipe updated with video 

The savory version of kozhukattai , which is made by stuffing urad dal poornam, made for ganesha chaturthi. Last year itself i wanted to post the recipe of ulundu kozhukattai, but somehow i couldn’t make it out. In my mom’s place she makes this savory version of kozhukattai more than the Modakam, where as in my in laws place every one likes Modakam a lot. Though making of kozhukattai is a bit time consuming i love to make it and of course to eat it too. Check out my ganesha chathurthi recipes

AMMINI KOZHUKATTAI RECIPE | GANESHA CHATURTHI RECIPES

Ammini Kozhukattai , made  from the left over kozhukattai maavu(outer layer) while making Modakam for ganesh Chaturthi.  This ammini kozhukattai itself makes a tiffin or snack and it is a quite a healthy and addictive snack too. Though there are different version of making this ammini kozhukattai I am sharing the one which my mom usually makes at home. Check out the notes to see the different ways of making ammini kozhukattai.
Check out my

• Mani kozhukattai with poornam
• Kothamalli ammini kozhukattai

Ammini kozhukattai recipe

• Recipe Cusine: Indian
• Prep Time: 20 Minutes
• Cook time: 20 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Ammini Kozhukattai , made from the left over kozhukattai maavu(outer layer) while making Modakam for ganesh Chaturthi.

     Rice flour   1 cup
     Salt  1/2 tsp
     Water   to make the dough
     Sesame oil  2 tsp
    Coconut oil  1 tblsp
    Mustard  seeds  1/2 tsp
    Urad dal  1 tsp
    Curry leaves  few
    Idli milagai podi   3- 4 tsp
    Coconut  2 tblsp
     

Method with step by step pictures :

Boil the water by adding salt and sesame oil to it.

Keep the rice flour|idiyappam flour in a wide bowl.

When the water comes to a rolling boil,slowly add the water to the flour.

Normally for idiyappam flour it will take 1 and 1/4 cup of water for 1 cup of flour. But for store bought rice flour it will be little less.

Just mix with a spoon while adding water.

This should be of a smooth dough consistency.

• When it is warm knead it with your hands and add a tsp of sesame oil if you want.
• Cover with a moist cloth to avoid dryness.
• Grease your hands with oil and make a small size balls out of the rice flour dough.( I am not good in making even sized balls)
• Steam this in a greased idli plates for 8 minutes in medium flame.

• Heat a pan and add the coconut oil.
• Temper with mustard seeds and curry leaves.
• Add the steamed balls to this and add the idli milagai podi.

• Gently mix it well.
• Add coconut to this and mix well. 

• Check for salt.
• Enjoy this guilt free snack for evening tiffin.

Notes:

• Do not over steam this kozhukattais as it will turn hard and chewy.
• Instead of Idli Milagai Podi you can add redchilli powder while kneading the dough and make balls. the rest of the procedure is same.
• You can add pepper powder to the seasoning and make it as pepper ammini kozhukattai.
• Thengai molagapodi can be added and in that case you can skip the coconut.
• Alternatively while tempering mustard seeds chopped green chilies or red chilies can be added to give spicyness to the ammini kozhukattais.

CUSTARD POWDER COOKIES RECIPE| RECIPE WITHOUT EGG AND BUTTER

When Varsha told me to bake some cookies for Teacher’s day celebration at her school, I was searching for some eggless cookies and my google search ends when i saw these eggless Vanilla custard powder cookies in Sowmya's blog. I like her baking recipes a lot. I loved the recipe as it is doesn’t have butter too. For me taking out the butter before hand and handling them in the measuring cup is a lazy job!!. This recipe has used oil and they turned out totally awesome. No where i could find the oil taste in the cookie.
The place where I did the mistake was i over baked the first batch , though she mentioned in the recipe not to do that, and i got many of them burnt. But the second batch i took out in the right time and they really melted in the mouth.Click here for the original recipe. She used whole wheat flour too but i used only All purpose flour.
Also check out my

• Eggless chocolate cookies
• Eggless chocolate cookies (with pressure cooker baking option)

INGREDIENTS:(YIELDS 40- 45 COOKIES)

MAIDA | ALL PURPOSE FLOUR	2 CUPS
CUSTARD POWDER	1/2 CUP
BAKING POWDER	3/4 TSP
BAKING SODA	1/2 TSP
SUGAR	1 CUP
OIL	1 CUP
VANILLA ESSENCE	1 TSP

METHOD:

• Combine the flour, custard powder(i used Vanilla flavor) baking soda and baking powder.
• If you want for even mixing just sieve them together.

• Combine the sugar and oil and mix this till the sugar gets dissolved.
• I wanted to make it easy and  put them both in a mixer and whipped for a minute.
• Slowly add this to the dry ingredients(flour mixture) and combine well.
• Make it into a smooth dough.

• Pinch small portion of your dough. Make it into a smooth ball and flatten it. I just made lines with fork which is just optional.

• Line the baking tray with Parchment paper(butter paper)
• Place the cookies slightly away from each other. Mine slightly expanded while baking. Bake it for 10 minutes at 170 degree C.
• Take out from the oven and cool them in a wire rack.
• 
• These are the first batch of my cookies which are slightly over baked.
• The cookies were soft when u take out from the oven. Once completely cooled they will become firm and crispy.
• Though these cookies were made with oil, they just melted in the mouth.

NOTE:

• Never over bake the cookies. Take out them when they are soft.
• If the dough is stiff while kneading add a tblsp of cold milk or water to make it a smooth dough.
• Chocolate chips or tutti fruity can be garnished on the top before baking the cookies.
• I used Vanilla custard powder, and i love to try this again with butter scotch flavor too.

CHANNA SUNDAL | CHICKPEAS SUNDAL RECIPE|NAVARATRI SUNDAL RECIPES

VELLAI KONDAKADALAI SUNDAL.

Channa sundal , though we make usually during Navaratri or Ganesha Chaturthi , i make this whenever i am running out veggies or whenever i soak for Channa Masala or Channa pulao I soak a handful extra to make this sundal. This way of making sundal I learnt from my mother in-law and i like this one as it is loaded with nice flavors of fresh ground masala.

INGREDIENTS:

BOILED CHICKPEAS	1/2 CUP
CORIANDER SEEDS	1/2 TBLSP
CHANNA DAL	1/2 TBLSP
RED CHILLI	2
COCONUT(FRESH)	2 TBLSP
COCONUT OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
ASAFOETIDA	A PINCH
SALT	AS NEEDED

Method:

• Soak the chickpeas over night and pressure cook for 3 whistles by adding little salt to this.
• Drain the water and keep it aside.

• In a pan, dry roast the coriander seeds, channa dal and red chilly till golden brown.

• When it is cool, make it into a fine powder.

• In the same pan, add the coconut oil and mustard seeds and when it splutters add the curry leaves  and the cooked chickpeas.

• Take a tblsp of ground spice mix and add to the chickpeas.
• If you have remaining, store it in a dry container and use it whenever required.
• This same spice mix can be used for bisibelabath and arachuvitta sambar.

• Saute this for a minute and add the scrapped coconut.

• Mix well and check for salt.
• Serve with any gravy and hot rice.

BRINJAL CURRY | KATHRIKKAI CURRY| EGGPLANT STIR FRY RECIPE

  Eggplant | brinjal| kathrikkai whatever you call is one of my favorite veggie and especially this curry which my mom makes with the big eggplant which we use for Baingan bharta is my most favorite one. I still remember wheni was pregnant with my second kid, i used to ask my mom to make this alteast 3-4 times a week. This will taste awesome when we mix with hot rice and eat with papad(my mouthwaters!!)
Also check out my

1. Stuffed brinjal curry
2. Kathirikkai podi curry

INGREDIENTS:

BRINJAL | EGGPLANT	1 (BIG)
ONION	2
SAMBAR POWDER	1 AND 1/2 TSP
TURMERIC POWDER	1/4 TSP
SALT	AS NEEDED
COOKING OIL	1-2 TBLSP
CURRY LEAVES	FEW
MUSTARD SEEDS	1/4 TSP

METHOD:

• Cut the brinjals into cubes. Slice the onions thinly.

• In a pan add oil and throw in the mustard seeds and curry leaves. When it crackles add the thinly sliced onions and saute for 2 minutes.
• Add the cubed  brinjals and throw in the sambar powder, turmeric powder and salt.

• Saute them  in a medium flame till the brinjals become tender and cooked nicely.

• When the color changes to dark brown, switch of the flame.
• Serve hot with plain rice or enjoy with simple Tomato Rasam and rice.

Note:

• You can use small brinjals or the green color brinjals too.
• Sambar powder can be replaced with red chilli powder too.

EGGLESS VANILLA SPONGE CAKE RECIPE | BASIC CAKE RECIPE | NO EGG NO BUTTER RECIPE

  Few days back when i was talking to my friend who recently got a baking oven, asked me a recipe of a basic cake recipe. I suggested a few eggless baking recipes from my blog . But i wanted to try a a basic eggless vanilla sponge cake too. I already tried this Vanilla sponge cake from here and i thought i will make it again and blog the recipe too.
This cake turned out super soft and moist. I wanted to bake it in a loaf pan, but ended up baking in a round spring foam pan only. I added little tutti fruitty to the cake. You can skip that and bake a plain cake too.
While uploading the pictures i realized that this is my 300th post too.
Thanks Sharmi for the perfect recipe. We enjoyed the cake very much.



INGREDIENTS:

ALL PURPOSE FLOUR(MAIDA)	1 AND 1/2 CUP
YOGURT	1 CUP
SUGAR	3/4 CUP
BAKING SODA	1/2 TSP
BAKING POWDER	1 AND 1/2 TSP
COOKING OIL	1/2 CUP
VANILLA ESSENCE	1 AND 1/2 TSP
MILK	1 TSP
TUTTI FRUITY	1 TBLSP(Optional)

METHOD:

• Cream sugar and yogurt ( use yogurt in room temperature) till the sugar gets dissolved.

• Add baking powder and baking soda to this mixture and mix well.
• Keep it aside for 5 minutes.
• Add vanilla essence.
• Add oil to this.

• In a wide bowl add the flour and slowly add the wet mixture to the flour.

• Mix well to get a creamy texture.
• Add tutti fruity to this and mix well.( if using)

• Pre heat the oven to 180 degree C for 10 minutes.
• Grease the baking pan and dust it with flour.
• Transfer the cake mixture to the baking tin.
• Bake it for 35 –40 minutes at 180 degrees C till the center gets completely cooked. Check it by inserting a tooth pick in the center. If it comes out clean then it is cooked.

• After 20 minutes just brush the top of the cake with milk to get a glaze.
• when it is completely cooled keep it in the refrigerator for 3 hours and cut the cake.
• This step will make it to get perfect pieces without crumbles.
• But i didn’t do as i have to click soon as the weather was getting bad and it was about to rain. (Natural light will work out best for pictures)

Note:

• Never allow the batter to sit for a long time as this will make the cake hard.
• 3/4 th cup of sugar is normally perfect but  i prefer to have little extra and so you can make it as 1 cup also.
• The taste of yogurt will not be felt in the cake so you can move on to try out this recipe without any second thought.