❌

Normal view

There are new articles available, click to refresh the page.
Before yesterdayMain stream

Karthigai Vella Adai Recipe – Karthigai Deepam Special

✇Sharmi's Kitchen
By: Sharmili
21 November 2023 at 03:23

Karthigai Deepam is a highly celebrated festival in Southern India, particularly in Tamil Nadu. It is a time for people to honour Lord Shiva as a divine flame during the Tamil month of Karthigai (November-December). This festival is also known as the Festival of Lights and is a grand affair.

As part of the celebration, people illuminate their homes with lamps to symbolize the triumph of light over darkness and ignorance. It is a beautiful sight that fills everyone’s hearts with hope and inspiration. The day is marked with prayers, rituals, and the lighting of a massive lamp on the hill of Arunachala in Thiruvannamalai, an awe-inspiring sight.

Sweet Karthigai Adai is a delectable treat that adds to the joy of the festival. It is prepared with great care and devotion, using rice, lentils, jaggery, coconut, and cardamom. These adais are a cherished offering during Karthigai Deepam, bringing sweetness and symbolism to the celebration. It is a testament to the love and unity among families and communities.

Enjoy the video of Karthiga Vella Adai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Karthigai Vella Adai Recipe - Karthigai Deepam Special
Delicious Karthigai Vella Adai.
Servings10 pieces appox
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Add rice, toor dal, and chana dal in a bowl. Add enough water and wash it thoroughly 2 to 3 times. Add fresh water and soak rice and dal for 2 to 3 hours.
  2. Once soaked, transfer rice and dal to a mixer jar. Add little water and grind it to a smooth paste.
  3. To the batter, add salt, jaggery, cardamom powder and grind to a smooth batter.
  4. Transfer the batter to a bowl. Add coconut bits and mix all thoroughly. Adjust the batter consistency if required.
  5. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
  6. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of ghee. Let it cook.
  7. Now flip to the other side and drizzle another spoon of ghee. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Vella adai is ready.
Recipe Notes
  • Soak lentils and rice for at least 2-3 hours.
  • Grind the batter to a smooth paste, and keep it slightly thicker than the dosa batter consistency.
  • Adai can be made immediately after grinding. You need not ferment the batter.
  • If you want to use the remaining batter, refrigerate it for later use. (approx two days)

Delicious Karthigai Vella Adai is ready to serve God as Prashad.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

 

Poondu Varagu Murukku Recipe | Garlic Kodo Millet Murukku – Diwali Snacks

✇Sharmi's Kitchen
By: Sharmili
7 November 2023 at 07:50

Preparing and sharing traditional sweets and savouries is an integral part of Diwali preparations. Families make an array of delicious treats, such as ladoos, jalebis, and murukku, to offer to guests and exchange with loved ones.

With Diwali fast approaching, many of you have likely begun preparing sweets and snacks. This is the perfect time to share my healthy version of the garlic murukku recipe using Kodo millet flour with you all, which can be prepared in 15 minutes.

Garlic Murukku is a popular South Indian snack, particularly during festivals like Diwali. Murukku is a crunchy, deep-fried snack made from rice flour and various seasonings. Garlic Murukku gets its distinctive flavour from the addition of garlic.

To make the perfect murukku, the following steps should be followed.

  • Use any good brand of Kodo millet flour.
  • Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
  • If you feel the dough is getting dry and not able to press, sprinkle a little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Enjoy the video of Kodo millet murukku. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Poondu Varagu Murukku Recipe | Garlic Kodo Millet Murukku - Diwali Snacks
Instant and crispy garlic flavoured kodo millet murukku in 15 mins.
Servings10-12 Murukku approx
Prep Time10 mins
Cook Time15 mins
Ingredients
Instructions
  1. Grind enough garlic (10 pods) by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  2. On a wide bowl, place a sieve, add kodo millet flour, and Bengal gram flour. Sieve both thoroughly and discard the residue.
  3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, garlic paste, a tbsp of hot oil, mix with a spatula, and crumble the mixture thoroughly.
  4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
  5. Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it.
  6. Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
  7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
  8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
  • Use any good brand of Kodo millet flour. 
  • Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
  • If you feel the dough is getting dry and unable to press, sprinkle a little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Crispy and crunchy garlic Kodo millet murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Karupatti Mysore Pak Recipe | Palm Jaggery Mysore Pak – Diwali Sweet

✇Sharmi's Kitchen
By: Sharmili
2 November 2023 at 03:41

Karupatti Mysore Pak is a delicious and unique variation of the traditional Indian sweet Mysore Pak. What sets it apart is the use of karupatti, which is a type of palm jaggery made from the sap of palm trees. This rich, dark jaggery imparts a distinct flavour and aroma to the Mysore Pak, making it a favourite among those who appreciate traditional South Indian sweets.

There are so many varieties of Mysore Pak nowadays available in shops, and Karupatti Mysore Pak is one of them. So this time, I wanted to try this recipe for the upcoming Diwali. I am glad that I gave it a try, and this turned out to be super yummy. I have already posted regular soft Mysore Pak. Using the same recipe, I have tweaked this recipe, and it turned out like we get in the Sri Krishna Sweets shop.

Follow the below steps to get the perfect soft carrot Mysore Pak:

  • Keep flame to medium-low for the entire process.
  • Do not leave it unattended.
  • Always use fresh Bengal gram powder.
  • Fry Bengal gram until you get a nice aroma, do not burn. If not fried properly, then you will get the raw smell in the final product.
  • Make sure you get one string consistency while making jaggery syrup.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.

If you use the given ingredients with a specified quantity and follow the steps as such, you will get an awesome mouth-melting dessert. Now let us see how to prepare this recipe.

Enjoy the video of Karupatti mysore pak. Subscribe for more vidoes.

Karupatti Mysore Pak Recipe | Palm Jaggery Mysore Pak - Diwali Sweet
Melt in the mouth soft karupatti ghee mysore pak.
Servings12 pieces appox
Prep Time10 mins
Cook Time20 mins
Instructions
  1. Grease a plate with ghee and set aside. To get a proper square I have used a cake ring.
  2. Now heat a heavy bottom non-stick Kadai, add Bengal gram, and dry roast it on low flame for about 5-6 minutes until a nice aroma comes. Don't let the color change.
  3. Now transfer the Bengal gram to another bowl and allow it to cool. If you leave it in Kadai, it will turn brown due to residual heat in it. In a bowl add roasted Bengal gram, 1/2 cup ghee, mix it without any lumps, and set aside.
  4. In a sauce pan, add water and palm jaggery. Cook until the palm jaggery is melted completely. Remove it from the stove.
  5. Now heat a pan and filter and add the prepared jaggery water. Boil the jaggery until you get the one string consistency. If you take the jaggery syrup between the thumb and the index finger a single string will form, that's the correct consistency.
  6. Now add the Bengal gram oil mixture to the jaggery syrup and mix well.
  7. Now add the remaining 1/2 cup ghee in intervals (2 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
  8. At this last stage, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. Switch off the flame and pour the mixture into the greased plate.
  9. Just allow it to cool for a while and once it starts to get set, cut it into the desired shape.
Recipe Notes
  • Keep flame to medium-low for the entire process.
  • Please do not leave it unattended.
  • Always use fresh Bengal gram powder.
  • Fry Bengal gram until you get a nice aroma; do not burn. If not fried properly, then you will get the raw smell in the final product.
  • Make sure you get one string consistency while making jaggery syrup.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.

Soft, melt-in-the-mouth carrot Mysore Pak is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Crispy Gobi 65 Recipe Restaurant Style | Cauliflower 65

✇Sharmi's Kitchen
By: Sharmili
13 July 2023 at 09:10

Gobi 65 is a popular Indian appetizer or snack made with cauliflower florets coated in a spicy batter and deep-fried. It is a vegetarian version of the famous Chicken 65 dish and is just as delicious and flavorful.

Gobi 65 is made by first blanching the cauliflower florets in boiling water for a few minutes. Blanching helps to soften the cauliflower and make it easier to coat in the batter. A mixture of flour, spices, and herbs is combined and seasoned with salt and pepper to make the batter. The cauliflower florets are then coated in batter and fried until they turn crispy and golden brown.

Gobi 65 is typically served hot with a chutney or sauce. This dish is often eaten as an appetizer or snack but can also be served as a side dish.

Variations of Gobi 65

There are numerous ways to prepare for Gobi 65. Some popular variations include:

  • Gobi Manchurian: This dish features Gobi 65, coated in a delectable sweet and sour sauce.
  • Gobi 65 Pizza: This delicious meal consists of a pizza crust generously layered with Gobi 65, tomato sauce, cheese, and toppings of your preference.
  • Gobi 65 Wrap: This delectable dish features a tortilla filled with scrumptious gobi 65, flavorful chutney, and your preferred vegetables.
  • Gobi 65 Salad: This meal consists of gobi 65, lettuce, tomatoes, cucumbers, and your preferred dressing.

Gobi 65 is a delicious and versatile dish that can be enjoyed in many ways. So next time you’re looking for a flavorful and satisfying snack or appetizer, be sure to give the Gobi 65 a try. Now let us see how to prepare this recipe.

Enjoy the video of Gobi 65. Subscribe for more videos.

Crispy Gobi 65 Recipe Restaurant Style | Cauliflower 65
Crispy Gobi 65 Restaurant Style.
Servings3 people
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Blanch the cauliflower florets with a tsp of salt in boiling water for 2-3 minutes, or until they are slightly softened. Drain and set aside.
  2. In a large bowl, combine the all-purpose flour, rice flour, corn flour, turmeric powder, red chili powder, garam masala, coriander powder, salt, black pepper, lemon juice, ginger garlic paste and a tbsp of oil. I forgot to show adding ginger garlic paste in the video. So do add ginger garlic paste. Do not skip it.
  3. Add the water little by little to the dry ingredients and whisk until the batter is smooth. The batter should be neither too thick nor too thin.
  4. Add the cauliflower florets to the batter and toss to coat. Keep it refrigerated for at least 30 mins.
  5. Heat the oil in a deep pan over medium heat.
  6. Fry the cauliflower florets in batches for 3-4 minutes per batch, or until golden brown and crispy. Drain the fried cauliflower florets on paper towels.
  7. Fry green chili, curry leaves until it crackles and mix with fried cauliflower. Serve hot with your favorite chutney or sauce.
Recipe Notes
  • Use fresh cauliflower florets. Frozen cauliflower florets will not work as well, as they will not be as crispy.
  • Make sure the batter is not too thick or too thin. The Gobi 65 will not be crispy if the batter is too thick. The Gobi 65 will not hold its shape if the batter is too thin.
  • Deep-fry the gobi 65 in small batches. Frying in small batches will help to ensure that the gobi 65 cooks evenly and does not burn.
  • Serve the Gobi 65 hot with your favourite chutney or sauce.

Crispy Gobi 65 is ready to relish.

If you found this post helpful, please consider sharing it with your friends and followers on Facebook, Twitter, or Google+. You can do so by clicking the buttons below the post. Your support would be greatly appreciated and will keep me motivated. Thank you!

Matar Mathri

✇Aroma of Kitchen
By: admin
11 January 2023 at 02:09

Matar Mathri Recipe

(easy and unique dish, quick tea time snack)

Matar Mathri: Peas Mathri: Mathri: Festival Special: easy and unique dish, quick tea time snack.

Mathri is a flaky biscuit originated from Rajasthan but now it is popular across India in many variations. Today I am sharing a new version of this flaky biscuit which is flavored with green peas and is spiced up with few spices like cumin seeds, carom seeds, etc.

Like some other deep-fried snack, these mathris can be stored in an airtight container for the next few weeks. Also, these are travel-friendly and definitely, matar mathris will give good company with tea so it can be considered as a tea time snack. It goes well with chutney, ketchup, and pickle too.

How can a mathri be crispy and perfectly textured? The answer to this question is the way you knead the dough, the way you fried it. So, let’s discuss the recipe in detail to understand each important step in a better way.

Matar Mathri 1

Basically, it is made with plain flour but you can adopt a healthy version and replace it with wheat flour, with this, there is a slight difference in texture. As this deep-fried so for good digestion, we add carom or cumin seeds or both in it. To make mathris soft from the inside, we have to add oil/ ghee into it. As we are making matar mathris, I am adding fresh green peas to which I have coarsely grind. Along with it, some fresh coriander leaves also enhance the color and taste of it.

While kneading the dough, a point which is to keep in mind is you have to need stiff dough- it helps in proper texture. What happens if we need a soft dough? you will find it difficult to roll mathris. Pricking it with a fork prevents mathris to puff up which is another necessary step to follow.

Mathris should be fried on low- medium flame only then it becomes crispy. Frying on high flame makes mathris soggy, uncooked, and also it will not survive for long.

Lastly, I would like to focus on a few tips which I followed while making these delicious Matar Mathri:

  • While grinding matar (peas), do not add water. You can add some green chilies if you like the spicy flavors.
  • Try to knead the dough without adding water, as lots of moisture present in peas. If you still feel it difficult to knead, just add 1- 2 tbsp water not more than that.
  • Prick it carefully, otherwise, matar mathris will result in matar puris.
  • Let them cool down properly before storing it.

Try some of our Snacks Recipe:

CORN CUTLETS

PANEER CUTLETS

Step by step instructions

  • In a mixing bowl, add refined flour (maida).
  • To this, add grinded green peas followed by freshly chopped coriander leaves.
Matar Mathri 5
  • Time to add some spices, starting with cumin seeds, carom seeds, salt as per the taste and red chili powder.
Matar Mathri 6
  • For softness, add 3 tbsp of oil in it.
Matar Mathri 8
  • Mix all the things really well and knead a stiff dough.
Matar Mathri 9
  • Give 15 minutes rest to the dough.
Matar Mathri 10
  • After 15 minutes, knead the dough again and divide it into small balls.
Matar Mathri 11
  • Take one ball, roll it thin and prick on it with fork/ knife. Pricking does not allow mathris to puff up.
Matar Mathri 11
  • Fry these mathris in low hot oil on low to medium flame.
Matar Mathri 12
  • Once it becomes light brown from one side then only flip it and fry on the other side as well.
Matar Mathri 13
  • Mathris turn golden brown on both sides. Transfer on plate.
  • Allow to cool own, then only store in an airtight container for 15 days and enjoy.
Matar Mathri 2

Related Recipes

Bedmi Puri

Bedmi Puri is a very famous breakfast dish that belongs to the regions of Uttar Pradesh and Delhi. 

Instant Rava Dosa

Instant Rava Dosa is a popular South- Indian dish made with rice flour, semolina, and wheat flour. 

Instant Besan Dosa

Instant Besan Dosa: Instant Dosa: Bengal Gram Dosa: an instant easy, healthy, and tasty breakfast and snack recipe.

Matar Mathri 1
Print

Matar mathari

festival special dish andunique tea time snack
Course festival special dish, Snack
Cuisine Indian
Keyword festival special, holi special, matar mathri, peas mathri, peas recipe, snack recipe, tea time snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 people

Ingredients

  • 100 gm refined flour (maida)
  • 50 gm green peas grinded
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp carom seeds
  • 1/2 tbsp red chili powder
  • 3 tbsp oil/ghee
  • fresh coriander leaves chopped
  • salt to taste
  • water as required
  • oil for deep frying

Instructions

  • In a mixing bowl, add refined flour(maida).
  • To this, add grinded green peas followed by freshly chopped coriander leaves.
  • Time to add some spices, starting with cumin seeds, carom seeds, salt as per the taste and red chili powder.
  • For softness, add 3 tbsp of oil in it.
  • Mix all the things really well and knead a stiff dough.
  • Give 15 minutes rest to the dough.
  • After 15 minutes, knead the dough again and divide it into small balls.
  • Take one ball, roll it thin and prick on it with fork/knife. Pricking does not allow mathris to puffup.
  • Fry these mathris in low hot oil on low to medium flame.
  • Once it becomes light-brown from one side then only flip it and fry on the other side as well.
  • Mathris turn golden brown on both sides. Transfer on plate.
  • Allow to cool own, then only store in an air-tight container for 15 days and enjoy.
TRIED THIS RECIPE?

Share pictures with us by tagging @aromaofk or #aromaofk

<p>The post Matar Mathri first appeared on Aroma of Kitchen.</p>

Air Fryer Masala Cashew Nuts Recipe | Masala Kaju | Namkeen Kaju

✇Sharmi's Kitchen
By: Sharmili
17 November 2022 at 10:28

Roasting cashews in Air Fryer is a breeze. It just takes only 5-6 mins to roast the raw cashews. With the Philips air fryer, we don’t even need to preheat it. No deep fry, just a tsp of ghee will do the magic.

Cashews are an excellent source of healthy fats, including monounsaturated and polyunsaturated varieties. These nuts are also a modest source of protein. Nutritionists suggest limiting cashew nut kernel consumption to up to 5 – 10 cashews a day to avoid weight gain. You can eat 15–30 cashew nuts daily as a primary source of fat and a secondary source of protein. Not all fats are bad for you, and some types of fat can help your heart health.

Cashews are as healthy as they are delicious. They contain protein, healthy fats, fiber, vitamins, and minerals. Like other nuts, cashews can be great for heart health, controlling blood sugar, and supporting healthy weight loss. (Source: achalorg.com)

The same recipe can be prepared using the oven or instant pot lid too. If you don’t have any of these, you can even deep fry the cashews in the oil. Now let us see how to prepare this recipe.

Enjoy the video of Air fryer masala cashews. Subscribe for more videos.

Air Fryer Masala Cashew Nuts Recipe | Masala Kaju | Namkeen Kaju
Crispy air-fried masala cashews.
Servings1 cup
Prep Time5 mins
Cook Time5 mins
Ingredients
Instructions
  1. Add the cashews to a small bowl and drizzle with the Ghee. Toss to coat.
  2. Spread the cashews in a single layer in the air fryer basket. No need to preheat the air fryer.
  3. Air fry the cashews for 5-6 mins at 170 degrees C. Halfway shake the basket for even roasting.
  4. In the meanwhile, in another bowl, add chili powder, pepper powder, chaat masala powder, and salt. Mix all thoroughly and keep it ready.
  5. While still warm, transfer the roasted cashews into a bowl. Add the required masala and mix thoroughly until all the nuts are coated evenly.
  6. Initially, nuts will not be crispy, but they will have turned golden brown. Once the nuts cool completely, they turn crisp.
Recipe Notes
  • You can add masala according to your taste and choice.
  • Coating cashews with ghee or oil gives a nice sheen shine.
  • Do not eat it hot, as it may burn your tongue.
  • Cool it completely and store it in an air-tight container to use later.

Crispy air-fried masala cashew is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Munthiri Cake Recipe | Cashew Cake | Kaju Cake – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili
20 October 2022 at 04:13

Cashew cake is one of the simple and rich recipes which can be prepared within 30 mins. Cashew cake is different from cashew katli. For Katli we used to check the string consistency. But for Cashew cake we do not need to check for the string consistency.

This recipe was also on my to-do list for a long time and one of my followers asked me to show how to make this cashew cake. So I thought this is the perfect time to share the recipe as Diwali is nearing. This exactly tastes like the one we buy from Nellai Lala Sweets.

Making cashew cake is very easy. Soak cashews in hot milk for 30 mins. Grind cashews along with milk to a smooth paste. Add sugar and cardamom powder, and cook till it leaves the sides of the kadai. Add the remaining 1 cup of ghee in intervals (1 tbsp at a time) to avoid drying.

Take a small piece and check whether you are able to make the ball. If you are able to make the ball then consistency is reached. Pour the mixture into the greased plate. Let it cool for a while and cut it into the desired shape and enjoy.

Enjoy the video of Munthiri cake. Subscribe for more videos.

Now let us see how to prepare this recipe.

Munthiri Cake Recipe | Cashew Cake | Kaju Cake - Diwali Sweets
Scrumptious munthiri cake.
Servings16 pieces appox
Prep Time20 mins
Cook Time30 mins
Ingredients
Instructions
  1. Soak cashews in hot milk for 30 mins. Once soaked well, grind cashews along with milk to a smooth paste.
  2. Heat a kadai, add a tbsp of ghee, and ground cashew paste. Saute for a min. Add sugar and cook on a medium flame for 5 mins. Once sugar is added to the cashew paste, the mix becomes watery.
  3. Now add cardamom powder and mix all thoroughly. Now add the remaining 1 cup ghee in intervals (1 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
  4. At this last stage, approximately after 15 mins, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. You can even place a small drop of the mixture on a greased plate and if you are able to make a ball out of it then the consistency is perfect.
  5. Switch off the flame and pour the mixture into the greased plate. Just allow it to set for a while and once it starts to get set, cut it into the desired shape. Cashew cake is ready.
Recipe Notes
  • Keep flame to medium-low for the entire process.
  • Do not leave it unattended.
  • Soaking cashew in hot or warm milk is a must.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.

Delicious melt-in-mouth munthiri cake/cashew cake is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Sweet Boondi Recipe | How to Make Sweet Boondi – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili
14 October 2022 at 03:59

Sweet Boondi is a famous South Indian sweet that is prepared almost at all festivals and auspicious occasions. Especially this boondi is served at South Indian weddings. Sweet Boondi was on my to-do list for a quite long time. As Diwali is nearing, I thought this would be the perfect time to share this recipe.

Last year I tried Kara Boondi and Boondi Ladoo it turned out so good. As I know how to prepare boondi pearls, I was confident this time that sweet boondi too will turn awesome. Trust me it came out so well. It was a kind of melt-in-the-mouth texture and delicious too. To make the perfect sweet boondi, follow the given below steps.

  • The first step is to mix the boondi batter and keep it ready.
  • Next fry cashews, raisins, and cloves and set aside.
  • Now make a boondi and set it aside.
  • 4th step is to make sugar syrup. Bring it to one-string consistency and switch off the flame.
  • 5th step is to add all the ingredients prepared and let it rest for 5 to 10 mins
  • In the 6th and final step mix the boondi again and let it cool completely for 1 or 2 hours. So that it will crumble easily.

If you follow the steps as said above, you will end up with melt-in-the-mouth delicious sweet boondi. Once prepared cool it and store it in an airtight container for a fortnight.

Enjoy the video of Sweet Boondi. Subscribe for more videos.

Now let us see how to prepare this recipe.

Sweet Boondi Recipe | How to Make Sweet Boondi - Diwali Sweets
Melt in the mouth, soft perfect sweet boondi.
Servings4 cups
Prep Time10 mins
Cook Time30 mins
Ingredients
To make Boondi
To make Syrup
Other Ingredients
Instructions
  1. In a bowl, add the ingredients under "To make Boondi" except oil, and mix well all. Add water little by little and bring to bajji batter consistency. The batter should be neither too watery nor too thick.
  2. Heat a pan and add ghee. Once ghee gets heated fry cashews, raisins, and cloves, and set it aside.
  3. Heat oil in a kadai. Once the oil gets heated, just drop two or three drops of batter in the oil. If the batter rises immediately, then the oil is ready. Bring the flame to medium-low heat.
  4. On a perforated ladle, pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd, or else they will stick with each other.
  5. Let it cook for a minute. No need to cook it until it turns golden brown or crisp. Now remove the pearls on the kitchen towel using another perforated ladle. Before pouring the next batch of batter, wipe the ladle with tissue or with the ladle itself and then proceed. If you did not wipe the ladle you will not get the proper pearl in the next batch.
  6. Now heat another pan. Add sugar and water. Mix well until all the sugar is dissolved. Now bring it to a boil and simmer until you get the one-string consistency as shown. Once you get the string consistency, keep the other prepared ingredients ready. You have to act here fast. First, switch off the flame.
  7. Now add cardamom powder to the syrup. Next, add edible camphor by cruising it. Then now add prepared boondi, cashews, raisins, and sugar candy. Mix all thoroughly and let it sit there for 5 to 10 mins until all syrup is absorbed.
  8. While still, the boondi is warm mix it again and keep it for 1 to 2 hrs to dry it completely. After it cools completely you can separate the pearls.
Recipe Notes
  • Once you get the one-string consistency, switch off the flame. You can even add a tsp of lemon juice in order to avoid sugar crystallization.
  • Let the boondi cool completely. You can wither it and have it as a boondi.
  • If you want to make it as ladoo, make it in shape while the mixture is still warm.
  • If by accident the sugar syrup crystallizes, add some water, again boil and bring to single thread consistency. 

Scrumptious juicy sweet boondi is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku – Diwali Snack

✇Sharmi's Kitchen
By: Sharmili
11 October 2022 at 08:30

Diwali is around the corner and most of you would have started making sweets and snacks. So I thought this was the perfect time to share my instant diabetic-friendly, healthy, and crispy ragi thinai murukku, which can be prepared in 15 mins.

I have prepared this murukku using organic ragi and thinai flour. The traditional method of making this murukku is by grinding the ragi and thinai, which is time-consuming. So I have shared here the easy way to use store-bought flour.

To make the perfect murukku, the following steps should be followed.

  • Use any good brand of ragi and thinai flour.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
  • If you feel the dough is getting dry and cannot press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Enjoy the video of ragi thinai murukku. Subscribe for  more videos.

Now let us see how to prepare this recipe.

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku - Diwali Snack
Diabetic-friendly, healthy, and crispy ragi thinai murukku.
Servings15-20 Murukku approx
Prep Time10 mins
Cook Time15 mins
Instructions
  1. In a mixer jar, add roasted gram, grind it to a smooth powder, and set aside.
  2. On a wide bowl, place a sieve, add ragi flour, thinai flour, and powdered roasted gram. Sieve all thoroughly and discard the residue.
  3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, and two tbsps of hot oil, mix with a spatula, and crumble the mixture thoroughly.
  4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
  5. Take a small portion of the dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough.
  6. Now press the murukku batter on a spatula or butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
  7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
  8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
  • Use any good brand ragi flour and thinai flour. I have used organic flour.
  • Always cook murukku on medium-low flame to evenly cook.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
  • If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities always make it in batches.

Diabetic-friendly, healthy, and crispy ragi thinai murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Bakery Style Paneer Puffs Recipe | Air Fryer Paneer Puffs

✇Sharmi's Kitchen
By: Sharmili
29 September 2022 at 11:05

Today let us see how to make the perfect bakery-style paneer puffs. The ingredients used are very simple that is available in our pantry. If you have readymade puff pastries handy at home then you can prepare this recipe in just 25 mins.

Don’t defrost pastry sheets using the microwave. The best way to thaw is to keep the frozen pastry sheets in the fridge for 12 to 24 hours before use. That way it will not crack while shaping. You can make puff in any desired design. Make sure the filling is entirely cooled before placing it on the sheet.
In the same recipe, you can bake it in the oven at 200 degrees for 10-12 minutes. Crispy and crunchy flaky puff with soft and spicy inside. Let us see how to prepare this delicacy.

Enjoy the video of paneer puffs. Subscribe for more videos.

Bakery Style Paneer Puffs Recipe | Air Fryer Paneer Puffs
Crispy out and soft in paneer puffs.
Servings10 pieces appox
Prep Time10 mins
Cook Time15 mins
Ingredients
Instructions
  1. Keep all the ingredients ready. Bring puff pastry to room temperature
  2. To make the filling, heat a Kadai, and add oil. Once the oil gets heated, add cumin seeds. Let it crackle. Then add onion, and curry leaves and saute till onion becomes translucent.
  3. Now add ginger garlic paste and saute till the raw smell goes. Add tomato and saute till it becomes mushy.
  4. Then add turmeric powder, chili powder, coriander powder, garam masala, and salt to taste and saute for a few more minutes.
  5. Add paneer cubes and the required salt and cook for another 5 mins. Now garnish with coriander leaves and set aside. The filling is ready.
  6. Place a pastry sheet. Then add a tbsp of the filling prepared on the pastry sheet. Apply water to the four edges of the pastry sheets, as shown. Fold it into a triangle shape. Seal it properly so the filling will not spill out while air frying. Using a fork press the sides to make design as shown in the video.
  7. Spray oil on the wire rack of the air fryer. Arrange prepared paneer pastry in the air fryer. Do not overcrowd. Spray some oil on top of the pastry.
  8. Close the rack. Air fry it at 165 degrees C for 12 mins. Flip it halfway, and air fry the other side. I kept extra 3 mins to get nice golden brown color. So total 15 mins air fried.
  9. Once done, remove it and serve hot. Paneer Puff is ready to relish.
Recipe Notes
  • Don't defrost pastry sheets using the microwave. The best way to thaw is to keep the frozen pastry sheets in the fridge for 12 to 24 hours before use.
  • Keep pastry sheets at room temperature to defrost, and cover them using a damp cloth.
  • You can make puff in any desired design.
  • Make sure the filling is entirely cooled before placing it on the sheet.

Crunchy out soft in Paneer Puff is ready to relish along with a cup of coffee/tea.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it,” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Ulundu Urundai Recipe | Urad Dal Ladoo | Black Whole Urad Ladoo

✇Sharmi's Kitchen
By: Sharmili
12 September 2022 at 11:37

A healthy and easy ladoo made with black urad dal, palm jaggery, and ghee as the main ingredients. Eat a ladoo per day to get immunity. There are numerous health benefits of eating black urad dal.

Urad dal is rich in protein and thus acts as an energy booster. It is also rich in Vitamin B and useful for women especially pregnant ladies as this lentil also comes packed with iron, folic acid, calcium, potassium, and magnesium.

Black gram or urad dal holds a high protein value than most legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, and phosphorus which offers a myriad of healing health benefits. Now let us see how to prepare this recipe.

Enjoy the video of Black urad dal ladoo. Subscribe for more videos.

Ulundu Urundai Recipe | Urad Dal Ladoo | Black Whole Urad Ladoo
Healthy Black urad dal ladoo.
Servings10 pieces appox
Prep Time15 mins
Cook Time15 mins
Ingredients
Instructions
  1. Place the black gram in a bowl and wash it thoroughly 2 to 3 times. Drain the water completely. Spread it on a clean cloth and dry it for 2 hours.
  2. Once dried thoroughly, transfer it to a pan and roast it for 2-3 mins until a pleasant aroma comes. Transfer this to a plate and cool it completely.
  3. Add fried gram and fry to the same pan for 2 mins until the gram turns hot. Transfer this to a plate and cool it completely.
  4. Add rice and saute until the rice puffs and turns golden brown. Transfer this to a plate and cool it completely.
  5. Transfer the cooled ingredients to the mixer jar and grind it to a slightly coarse powder.
  6. Add jaggery and cardamom powder and grind them to a fine powder. Transfer this to a wide bowl.
  7. Heat a pan and add a tsp of ghee. Fry the cashews until it turns golden brown. Transfer the cashews to the bowl.
  8. Heat a cup of ghee. Add a tbsp of ghee at a time into the mixture until you can make a ball out of it. You may or may not require the entire ghee. Quickly start making balls while it is warm. Urad dal ladoo is ready.
Recipe Notes
  • Roast urad dal in a medium-low flame until a pleasant aroma comes. Please do not leave it unattended.
  • In the end, while making ladoos, heat the ghee and then use it. So that ladoos can be made quickly. If the ghee is cold, you will not be able to make balls.
  • If you feel the ladoos are breaking, you can add either ghee or sprinkle little milk to bind the ladoos.
  • If you add milk, the shelf life of ladoo will last for two days only. It turns hard if you keep it longer.
  • Only 3/4th cup of ghee is used in making ladoos. Do not add the remaining ghee.

Delicious and healthy black urad dal ladoo are ready to relish.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

❌
❌