Archive for pista

Miscellaneous Specials VIII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 25, 2012 by icareufriend

(Contd. from previous posting)

FalUdA and KESar Kulfi

Ingredients 

 

Rose syrup/RUh AfzA

Takmaria/SabjA/FalUdA/Basil seeds

Fresh creamy milk

Chopped almonds and piStA nuts

Sugar

Corn flour vermicelli

Vanilla ice cream/KESar Kulfi

 

3 tbs

100 gms

500 ml

2 tbs

150 gms

q.s.

150 gms

 

Method

First prepare the rose syrup or RUh AfzA as discussed in our previous posting or else you can buy from the shop if readily available. Similarly you can buy or prepare vanilla ice cream. Soak the basil seeds (aka by other names as mentioned above) in water for an hour. Let us see how corn flour vermicelli or falUdA noodles are prepared. Dissolve 100 gms of corn flour in 100 ml water without any lumps. Add to this 500 ml water again and heat under simmered flame. Stir constantly for 15 minutes till the mixture turns thinner and becomes translucent. Put off heat and keep ready ice cold water in a basin. Over it hold a big holed strainer and pour into it this corn flour liquid. Just press the liquid by the bottom of a flat ladle. Alternately you can thicken the corn flour and use a savoury press to make needles to fall into the cold water. You can also fry the vermicelli in a little ghI and boil it in water and then strain under cold water to get separate noodles.  Some people use “Chaumin”, the Chinese noodles. Now take glasses required and pour the rose syrup/ RUh AfzA into them, place falUdA noodles and soaked seeds equally. Whip the milk and pour equally over them. Top each glass with vanilla ice cream or kESar kulfi and garnish with the chopped nut pieces fried in ghI.

 

          SabjA or Basil Seeds                           FalUdA Noodles

    FAlUdA

If you do not get KESar Kulfi readily, you can prepare it as follows:

Ingredients

 

Fresh creamy milk

Castor sugar

Powdered cardamom

Corn flour

Saffron strands

 

 

1 litre

100 gms

¼ tsp

1 tbs

A few 

 


KESar Kulfi

Method

First soak the saffron strands in a little warm milk as usual and keep aside. Remove lumps if any from corn flour, add the sugar and dissolve this in a little water. Heat the milk and when it starts boiling, simmer the flame and remove. Pour the milk gradually over the corn flour solution and stir simultaneously. Heat this over the simmered flame to reduce it to half the quantity and stir constantly. Thereafter put off the fire and cool. After it cools down, add the powdered cardamom and the soaked saffron strands with the milk. Mix thoroughly. Whip gently and either pour on a tray or into kulfi moulds. Freeze overnight or till the kulfi sets well.

(Concluded)

Miscellaneous Specials VII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 19, 2012 by icareufriend

(Contd. from previous posting)

Banana Ice Cream

Ingredients

Variation I 

 

Fully ripe sweet banana pulp

Castor or powdered sugar

Fresh orange juice

Fresh lemon juice

Fresh milk cream

Fresh milk

GMS

CMC

 

1 cup

150 gms

¼ cup

1 tbs

1 cup

1 cup

1 tsp

½ tsp

 

Method

Mix GMS with a little milk and CMC with a little sugar and keep aside. Peel the banana and remove the pulp and blend it nicely. Keep the pulp aside. In place of lemon juice you can use ½ tsp citric acid crystals. Boil the milk and cool. Dissolve sugar into it gradually. Take a cup of banana pulp and mix to this and blend. Add to this the other ingredients and mix well. Follow the other procedure like freezing, whipping at intervals and finally freezing.

Variation II 

 

Fully ripe sweet banana 

Fresh milk

Fresh milk cream

Almonds

Cashew Nut fried in ghI

Custard powder

Castor or powdered sugar

Citric acid crystals

GMS

CMC

 

2 Nos

500 ml

½ cup

5

6

2 tbs

150 gms

¼ tsp

1 tsp

½ tsp

 

BanAnA Ice Cream

Method

Mix the sugar with the custard powder without lumps and dissolve this in a little milk. Keep aside. Freeze the milk cream with a little sugar. Soak the almonds in hot water. After it is soaked well peel the brown skin and keep aside. Mix GMS in a little milk and the CMC in a little sugar. Keep them also aside. Heat the milk and when it starts boiling simmer the flame and add the custard powder cum sugar milk mixture gradually and stir constantly. After 5 minutes, remove from fire and cool. Peel the banana, add citric acid crystals and soaked almonds. Mix it well into the cooled milk. Whip the frozen cream and mix with this. Add the GMS and CMC. Whip all these and freeze for 30 minutes. Freeze again to whip after 30 minutes. Break the fried cashew nut into small pieces. Place the finally whipped mixture over the tray and garnish with fried cashew nut pieces. Freeze for 1 hour or till the contents become solid. While scooping ensure that each cup gets the topped nuts.

You can prepare ice creams from other pulpy fruits in similar manner.

Bread BAdam MalAi Ice Cream

Ingredients 

 

Fresh creamy milk

Sweet milk bread loaves

Castor Sugar

PiStA and cashew nuts

Cardamom powder

Almonds

KESar yellow colour powder

Vanilla essence

GMS

CMC

 

1 litre

50 gms

100 gms

2 tbs

¼ tsp

2

A pinch

¼ tsp

½ tsp

¼ tsp

 

Method

Heat the milk to boil and reduce the quantity to half under simmered flame after it starts boiling. Put off the fire. Cool it down. Remove the crust from the bread and soak the white portion only in a little of the above reduced milk. Soak almond in water and peel the skin later. Mix GMS with a little milk and CMC with sugar. Keep aside. Now blend the soaked bread and almonds nicely and mix to the milk with sugar well. Mix other ingredients except the nut also thoroughly well. Freeze, whip in two intervals and finally freeze after garnishing the top with ghI fried nut pieces.  You can also use some saffron strands for garnishing.

Bread BadAm MalAi Ice Cream

You can use corn flour mixed in milk as well as a little MAwA (KhoA)in place of the bread but always add the milk to the corn flour or custard powder mix instead of the vice versa.

Jell-O Ice Cream

Ingredients 

 

Gelatine flakes

Sugar

Milk Cream

Fresh Creamy Milk

Water

Vanilla essence

PiStA green colour

 

50 gms

100 gms

100 gms

500 ml

q.s.

½ tsp

6 drops

 

Jell’o Ice Cream

Method

For this type of ice cream you can use any essence and appropriate colour. All you need to remember is: Never mix dissolved gelatine flakes and the milk in hot condition but in completely cold condition since the milk otherwise would curdle.

Heat milk and let it boil. After ten minutes put off the fire and cool the milk. Add half the colour to the milk along with vanilla essence and milk cream. Freeze, whip twice at intervals. 

Dissolve gelatine and strain. Allow it to cool. Add the remaining portion of the colour to the dissolved gelatine and mix well.

Now pour the finally whipped milk mixture over the jelly prepared and freeze till it solidifies into ice cream.

(To conclude)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Miscellaneous Specials II

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , on June 25, 2012 by icareufriend

                                                                                                                                                                          

(Contd. from previous posting)

In this posting we will discuss about juices, milkshakes etc. Normally all fruits have juices but all juices cannot be used as drinks. Only certain fruits have good flavour and their juices are normally extracted for drinking purpose or jams, squashes etc.

Let us see how we can make instant artificial juices in case suddenly someone visits us in hot summer without any notice. For this reason always I keep a stock of citric acid crystals readily available. It is not only for making juices but also to adjust the deficiency in sour taste.  

Instant artificial juice 

You need to have stocks of peppermints/toffee/candy made from pine apple, straw berry, orange and lemon. Take at least 5 to 6 pieces for a small glass of juice and powder them. Add a little water, some sugar and a little citric acid crystals, if needed. Blend and then add ice cold water. Adjust the taste of sugar and citric acid. Instant pineapple, orange, strawberry or lemon juice is ready according to the peppermint/toffee/candy chosen.

Natural Fruit Juices 

Instant:

We can extract juices from fruits like orange, lemon, pine apple, water melon, pomegranate, mango, strawberry etc. In the case of mango, cut the fruit into big pieces after removing the skin and seed. Put these in a blender with a very little water and blend with sugar. Generally raw juice without any additives will be better and natural. Chill this before serving. Similarly, in the case of pineapple remove the skin, central stem and just take the slices only to blend. Add sugar and a very little water. For water melon just cut into pieces after removing the skin and deseeding. Then blend with sugar. Adjust the quantity of water as per the consistency required but do not add more water as it will bring down the natural taste. You may add a pinch of salt to enhance the taste.

Extract the juices of orange, sweet lime/musambi or lemon manually after deseeding them using a juicer (manual styled reamer). In case there are a few people, you can use squeezer. Remember to extract lemon juice over a pinch of salt as otherwise it may taste bitter.

 

                      Extractor (Manual)               Juicer (Manual)

In the case of pomegranate, grapes, strawberry and similar fruits with very small seeds, just blend, strain the juice to remove the seeds and fibres to get clear juice, add sugar, chill and serve.

For this instant juice, you need to keep the sugar in powdered form so as to force it to dissolve immediately.

Stock:

We can store the juice for a year to serve when the guests visit us. For this, we use normally only orange, lemon, pineapple and strawberry. It is better to buy the fruits when they are available cheap. Normally in winter the fruits are cheaper as no one drinks the chilled juice as done during hot summer. Extract the juice as above and strain through a strainer or clean muslin cloth to remove all fibres, remnants, seed particles etc. Now, take sugar in the proportion of Juice: sugar=1:3

meaning that you need to take for 1 part of juice three times the quantity of sugar. Add water just to dip the entire quantity of sugar and heat. After it dissolves and starts boiling, remove from the fire. Keep stirring to avoid charring. Allow to cool. When it is cooled, add the juice well with a pinch of sodium benzoate. Pour it in bottles leaving 1 inch head room for expansion, close tightly and refrigerate.

   

    Lemon Juice               Mango Juice                   Orange-juice

      

     Pineapple Juice       Pomegranate Seeds & Juice

Milkshake:

For this we use mango, water melon, pomegranate, and straw berry juices. After extracting juice, we add thick chilled milk and sugar powder mix well and again chill before serving. You can top it with ice cream of vanilla or the concerned fruit. You can also add different fruit juices and milk to make cocktail fruits milkshake. Here ensure that the milk does not curdle by adding chilled milk slowly and mixing.

                                    

Strawberry Milkshake       Mango Milkshake      Watermelon Milkshake

Some people cut banana slices, blend them into a paste with milk and add a few drops of vanilla essence and sugar to taste to make banana milk shake.

Rose Milk (Artificial)

To serve: 3 Preparation time: 15 minutes Shelf life: one day   

Ingredients

 

Rose Milk essence

Powdered sugar

Thick milk

Strawberry red colour

 

9 drops

6 tbs

3 glasses

3 drops

 

Method

For this we need artificial milk essences which are available in reputed food stores. Heat fresh milk to boil and cool. Add the rose milk essence to it and also sugar powder. Mix well. Add the strawberry red colour and mix. Refrigerate and serve when chilled.

 

 Milk Essences

If you want BAdAm Milk, PiStA Milk, Mango milk, chocolate milk etc, use the specific essence and prepare as above but the colour must vary. For BAdAm, add light yellow colour, for mango – deep yellowish orange colour, for PiStA – piStA green colour, for chocolate – light brown colour etc.

Rose Milk (Natural)

Ingredients

First, you need to prepare rose syrup as follows and store in stock.

 

Rose extract (Pure/Food variety)

Rose water

Strawberry red colour

Sugar

 

2 tsps

8 tbs

6 drops

2 cups

 

Method

Both the rose extract and rose water can be purchased from any reputed food store. Add 2 cups of water to the sugar and heat. Stir constantly to dissolve and boil. When the sugar is completely dissolved and boiling starts, allow boiling for 5 minutes and put off the fire. Cool the sugar syrup. Now add rose extract, rose water and the colour. Mix well and store in a bottle. Refrigerate. This is Rose syrup.

Rose syrup with Rose Milk 

To prepare natural rose milk, take thick milk, pre boiled and chilled and add sugar to it as well as the above syrup in the ratio of 1 glass of milk+2 tbs rose syrup or a little more+2 tsp powdered sugar or more as per taste. Shake well and if need be run in the blender, chill and serve.

BAdAm Milk (Natural)

For this you need to soak 9 cleaned and fresh almonds for 3 glasses in hot water for half an hour, peel the skin and blend to a nearly fine  paste but not very smooth and with a little coarseness like semolina. Blend this with thick milk and sugar powder. Add light yellow colour a little. Chill to serve.

PiStA Milk (Natural)

Proceed exactly as above taking at least a tablespoonful of pistachio for each glass. Here the piStA green colour is to be added.

(To conclude)

 


 

Miscellaneous Sweets IV

Posted in Miscellaneous Sweets with tags , , , , , , , , , , , , , , , , , , , on November 27, 2011 by icareufriend

(Contd. from previous session)

In this session I am dealing with SOhan HalwA and PETA, which are intricate items that need skill and experience. I would suggest you to try in small quantities till you attain perfection if you are new. SOhan HalwA is famous in Karachi and the best. Next is the one made in Bombay. PETA is made from Ash gourd/PUshaNikkAi (PETA) and is famous at Agra.

SOhan HalwA

To serve: 3 Preparation time: 30 minutes   Shelf life: 10 days if refrigerated in a tight container

Ingredients 

 

Corn flour

Almond (BAdAm) pieces

Pistachio (PiStA) pieces

Cardamom Powder

Saffron shreds

Sugar

Milk

GhI

 

2 cups

2 tbs

2 tbs

1 tsp

A few

2½ cups

1 cup

2 cups

 

Method

To prepare Bombay SOhan HalwA, proceed as follows:

Sieve the corn flour and remove the lumps. Take a KaDAi and pour about 3 cups of water. Add sugar to this and allow boiling to syrup consistency. Add milk and stir for 5 minutes. Strain if there are impurities. Dissolve corn flour in one cup of water well, ensuring homogenous mixture. Mix this into the milk cum sugar syrup. Cook this over low heat with constant stirring. When the contents are about to stick to the bottom slowly start adding ghI simultaneously stirring. This should continue till the contents start leaving the side. Add the saffron and mix well. Cardamom is optional if saffron is not used. Grease a plate or tray and pour the contents over it. Allow the contents to settle by slowly tilting the tray or plate. Sprinkle the pieces of almond and pistachio and then gently press the surface with the bottom of a flat vessel uniformly without pushing the nuts deeply inside. After it cools but before solidifying, cut into desired shape with moulds, circular, rectangular, diamond or heart shapes.

If you want to make the Karachi SOhan HalwA, then you need to use sprouted/germinated wheat flour that is known as Samnak, which can be bought if readily available or prepared at home as described. For this you need 1 cup of Samnak and 1 cup of corn flour instead of 2 cups of corn flour as indicated above. Other ingredients and procedure are same. To prepare Samnak, take ¾ cup of whole wheat grains and after cleaning soak it in water over night. Next day drain the water and tie them in a clean cloth and keep in a warm place. If the cloth dries just sprinkle water to keep it wet. If the grains germinate allow them for one more day. Normally after tying in the cloth you need to keep for the grains to sprout/germinate for just two days. Open the cloth, put the sprouted grains on a strainer, clean gently under fresh water and spread the contents in the sun and dry well. Grind into flour after this. This is Samnak.

 

Bombay SOhan HalwA

PETA

To serve: 3 Preparation time: 30 minutes   Shelf life: 20 days if refrigerated in a tight container

We had seen making halwA from grated PETA (PUshaNi aka ash gourd) in our previous episode.  But this one is prepared from rectangular pieces that are made transparent adding lime (Calcium Oxide or ChUnA) or alum (FiTkiri or Potassium aluminium sulphate dodeca hydrate). It is liked by everyone. 

Ingredients 

 

Ash gourd (PUshanikkAi) cubes

Lime or alum

Sugar

Lemon juice

Rose essence

 

¼ kg

½ tsp

1 cup

¼ tsp

½  tsp

Method

The ash gourd must be well matured with thick skin and not a tender variety one. Remove the skin from the ash gourd, remove the seeds as well as the fluffy portion and separate the thick white portion. Cut them into 2in x 2in cubes. Soak the cubes completely in lime or alum dissolved in water for 2 to 3 hours. Remove and clean in pure water well without using force since you should not change the shape of the cubes. Spread them over a cloth or layers of tissue paper to remove the water and dry them. Slowly wipe the excess water and then prick each cube with a sharp needle in 3 or 4 places on all sides gently and not deeply. Boil water in a vessel and immerse the cubes in it. Boil for 5 minutes so that the cubes do not cook fully but just cook without losing the shape. The cubes will become transparent and slightly light yellowish in colour. Remove from the fire and strain out the excess water. Take a vessel, place the hot cubes and mix sugar well without breaking the cubes. Close it with a lid and let the sugar dissolve due to the water from the cubes. Remember not to add any water to the cubes or sugar to dissolve the sugar.   

After half an hour, heat the cubes mixed with sugar under low flame till the entire sugar dissolves in water oozed out of the cubes. Now increase the flame to medium level and cook the cubes till the sugar syrup thickens. Keep stirring intermittently to avoid the cubes burning. Put off the flame. Add the lemon juice drops to avoid sugar crystallising. If you prefer, you can add rose essence or any other essence as well as colour. Allow the PETA cubes to remain in this syrup overnight. If you want to use it dry, then remove the cubes next day and dry under the fan well for more than 5 to 6 hours or till they dry completely and then store.

 

Dry PETA

In some places, the cubes are dried in the sun and again put in the syrup for a few hours and dried again. This way they dry till the sugar syrup over the cubes dries completely and nothing remains in the vessel.

If the cubes are allowed to remain in the syrup and served wet, they are called AngUri PETA. If they are rolled in desiccated coconut, they are called Coconut PETA.

Thamizh Festivals XXI (dIpAvaLi)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on October 18, 2011 by icareufriend

(Contd. from previous session)

OkkArai

Preparation time: 30 minutes   Shelf life: 2 days

dIpAvaLi without this is incomplete. 

Ingredients 

Bengal gram dAl (ChanA dAl)

Jaggery            

GhI      

Grated coconut

Cardamom powder

1 cup

¾ cup

¾ cup

1 tea spoon

½ cup

Method  

Roast the dAl till a fine smell emanates and it is a bit golden in colour. Add water to this and soak for an hour. Then drain the water and grind it to a thick fine paste in a mixi. Take ghI in a kaDAi and mix the paste to it. Stir well till the paste becomes dry and turns into powdery form. Break jaggery into coarse powder and add to this slowly and keep stirring. After the entire mass is of sandy consistency (disintegrated) when it is slightly brownish in colour, remove from the fire. Fry the cashew nut and coconut in a little ghI and add to this. Add cardamom powder.

Variety: You can also make thick jiggery syrup first by adding ½ cup of water and heating. Then you can add the other ingredients as above

And continue the process till the end. OkkArai prepared in this way lasts for two more days.

okkArai

 GulAb JAmUn/MalAi JAmUn

 Preparation time: 30 minutes   Shelf life: 2 or 3 days

Because we add rose essence, it has derived its name from it.

Ingredients 

Branded GulAb JAmUn Mix or KhOA (unsweetened)

Sugar   

Cardamom powder (Optional)

Rose essence     (optional)

Refined Oil

1 pkt 

4 cups 

1 tsp

½ tsp

to fry

Method  

Buy any reputed brand of gulAb jAmUn mix powder or 200 gms of unsweetened khOA.

Add water to the sugar till it is 1″ above the sugar level and heat. When the sugar dissolves completely and forms thin syrup after boiling for about 4 minutes remove from fire. Cool it and add rose essence or cardamom powder as per your choice. Keep aside.

Add water to the gulAb jAmUn mix powder as instructed on the packet and prepare smooth dough. Then make small balls and fry in oil under low heat. When the balls fry to golden brown colour put them in the syrup already prepared. If you use khOA, then add 2 tablespoonful of maidA and knead into smooth dough. If need be wet your palm with a little water. Make small balls and fry as above and put it in the syrup. The jAmUns will swell as the time passes by. After about 2 or 3 hours they may have proper swollen shape.

 

GulAb JAmun

For MalAi jAmUn, mix 200 gms of khOA with 2 tbs maidA and knead well into smooth dough. If need be wet your palm with a little water. Place a tsp of pistA shreds and fried cashew nuts/almond pieces inside each raw jAmUn ball at the centre by making a cup and rolling with the ingredients afterwards. Slightly flatten in square shape and fry. When it is fried into golden brown colour, remove from fire and place them in the syrup. Let them soak in the syrup like normal gulAb jAmUn.  

MalAi JAmun

             (To be concluded)

Thamizh Festivals XX (dIpAvaLi)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on October 15, 2011 by icareufriend
(Contd. from previous session)

 BAdshAh

   Preparation time: 30 minutes   Shelf life: 10 days

It is also called BAlushAhi, PAdushAh and BAdushAh. All mean the same item. 

Ingredients 

MaidA (All purpose flour)

GhI

Sour curd

Baking Soda     

Refined Oil

Sugar

Shredded pistA (Optional)

Cardamom powder (Optional)

Rose essence     (Optional)

 

2 cups

½ cup

1 tbs

¼ tsp

to fry

1¾ cup

a little

½ tsp   

½ tsp

 

Method 

Sieve maidA and mix it with ghI, curd, ¼ cup sugar and baking soda well in such a way so that the mixture should remain together if pressed and loosen if just tapped. If not, you need to add a little more ghI. Add a little water and make thick dough. Now pour the oil into a kaDAi and heat. Drop a little of the dough and if it puffs up immediately when being fried simmer the flame. Now, take big lemon size dough, press into a round shape with a dimple in the centre and fry. In this way fry the entire dough. Make syrup from the remaining sugar (1½ cups) by adding it to the same quantity of water and boiling to 2 string consistency (i.e. it should crystallise after a couple of minutes when a little drop is poured on a plate). Add either cardamom powder or rose essence to the syrup and mix well before putting off the flame. Either smear the thick syrup on all sides of each bAdshAh or place at a time a few in the syrup for 2 minutes and remove. This way after removing arrange them on a plate. Store in an air tight vessel. Garnish each at the centre with pistA shreds when serving.

               

                               PAdushAh              

KaranjiA (SOmASi)/CandrakalA/SUryakalA

 Preparation time: 30 minutes   Shelf life: 8 to 10 days  

The item, having the same stuff gets its name differently as per its shape. If in circular form it is SUryakalA and if in half circular form it is CandrakalA or SOmASi or KaranjiA.

The filler may be either pure unsweetened KhOA or other ingredients sans KhOA.

Ingredients 

MaidA   

Salt

KhOA (unsweetened)  

Sugar   

Cashew nut

Roasted Split gram dAl (PoTTukkaDalai)

PistA shreds

Cardamom powder (Optional)

Nutmeg powder  

Poppy seeds (Khas Khas)

Rose essence (Optional)

Refined oil

 

1 cup

1 pinch

1 cup

1½ cups

50 gms

¼ cup

50 gms

1 tsp

1 tsp

20 gms  

a little

for frying

 

Method  

Make dough with MaidA, salt, and a little oil. Instead of MaidA, some people use ATTA (wheat flour) also but it is not advisable since it is not only reddish but also not tasty. Keep the dough in a closed vessel for ½ an hour.

Filler

01. If you use just khOA fully, then roast it to loosen like sand. Allow it to cool. When it is not warm but cold add sugar to it and mix well. If sugar is mixed when it is hot, it will melt and make the filler sticky and spoil it.

[Or]

02. If you do not want to use khOA or do not get it (of course you can make it by heating good milk continuously and stirring constantly till it becomes very thick like dough) you can make the filler this way.  Break the nutmeg, almond and cashew nut into small pieces and grind with the poppy seeds and roasted split gram dAl for a second. Add pistA shreds to this coarse mixture.  Grind ¼ cup sugar with cardamom seeds into fine powder. Add this to the mixture. If you use rose essence, then you need not powder the sugar with cardamom but directly powder without it.

Now make the dough into small balls, and roll them to make circular pUris.  Alternately, you can divide it into big balls, roll them into big discs and cut each with a small round lid into pUris. Each pUri may be of about 2 to 2 ½ inches in diameter. In the centre of each pUri, place 1 table spoon of the filler (either the khOA or the mixture) and close it in the form of a semi circle by folding it. You must close the edges so that they do not open when fried and spill the filler into the oil. For this wet your fingers with a little water and press well. Now use a mould available for sealing the edges or just fold and press continuously. If you place the filler in between two discs and then fry after sealing the edges in circular form, it is called SUrya kalA. After keeping ready all the karanjiAs, fry them in batches, in oil, to golden brown colour, turning upside down to fry both sides. You can also take the hot oil in the ladle used to turn over and pour over the turned side if the karanjiA does not dip inside the boiling oil. Remove from oil, strain excess oil placing over a strainer and then keep aside on a plate.

   

                 CandrakalA                                        SUryakalA

Some people just powder extra sugar and smear all sides with this. But the karanjiAs will not last longer. Similarly if you use dried coconut (Copra) as one of the ingredients of the filler, then also the shelf life will be just for 3 to 4 days.

Prepare two string sugar syrup with the help of remaining sugar and 1 cup of water. When it is cooled, add a little rose essence, if cardamom is not added. Then smear each KaranjiA/CandrakalA /SUryakalA with syrup on all sides and cool.

             (To be concluded)