Uzhundhu(Urad dal) vadai

Ingredients

Urad dal 1 cup

Onion 1/4 cup

Curry leaves 5 to 6 leaves

Coriander leaves A small bunch

Cumin seeds 1 tsp

Pepper 1/2 tsp

Green chilli 1 or 2

Salt as required

Oil as required

Direction

• Wash and soak urad dal for 2 hours.
• Grind urad dal in the grinder if you can,otherwise blend in a blender by adding little by little water.
• Do not add too much water. If you add too much water, the vadai will be too oily.If your batter is so thick,it will become hard.To avoid this,check the batter before making the vadai.
• Take some water in a bowl,put a small amount of batter into the water. If the batter floats,the consistency is good.
• Heat some oil in a pan.Mix all the ingredients in the batter.
• Take water in a bowl, dip your hand in the water and take some lemon size batter. Make it into a ball. Press in the middle of the ball and put it into the oil.Fry them until it turns into golden brown. Have it with coconut chutny and enjoy :)

A Vanilla Rose Cake

Dear readers,

Sorry for the long absence.It has been a while since I post on the blog.
I was too busy with my little daughter.So.I could not post properly.
After a while I started to get a feeling that I have to start again with a good recipe.
Today is my sweet daughter's birthday.I did a cake for her.I start blogging with this beautiful cake :)

Ingredients:

• Butter - 1 cup
• Sugar- 2 cups
• All purpose flour(Maida)- 3 cups
• Eggs - 4 cups
• Milk - 1 cup
• Vanilla Extract- 2 tsp
• Baking powder - 1 tbsp
• 2 9*3 inch cake pans
• Star tip
• Even bake strips( to bake the cake evenly)
• Ready to use Butter cream

Direction:

To make a cake :

Preheat the oven to 350F.
Soak Wilton Bake even strips in water.
Lightly butter and flour the cake pans.
You could use electric mixer or hand mixer.
Since I don't have both of them,I used our regular blender.
Blend butter(room temperature) until it becomes fluffy.
Gradually add sugar and blend well.Beat well for 5 minutes until it gets fluffy.
Add vanilla extract.Add 1 egg at a time and blend well.
After adding all eggs,blend them for 5 minutes.
Mix sifted all purpose flour and baking powder.
Add flour in three stages and milk in two stages.(F-M-F-M-F)
Once added everything,blend them well for 10 minutes.
Cover the pans with strips.
Divide them into two parts and pour them into the cake pan.
Bake it in the oven for 30 to 35 minutes.

To decorate:

Make your own butter cream recipe or I bought ready to use Butter cream recipe.
Mix color whatever you want.
Place a cake in a base( I used our regular serving tray).
Apply the icing on top and place another cake on top of the icing.Icing the whole cake evenly.
With a big star tip,make swirls like rose around the cake.

Flat wrap Quesadilla

 Ingredients :

Italian flat wrap - 1
Onion - 1 cup
Mushroom - 3
Coriander leaves - 1/4 cup
Green chili - 1
Red chili flakes
Egg - 1
Pepper powder
salt

Direction :

Beat egg,pepper and salt well and keep aside.
Heat oil in a pan,add onion and saute it well.
Add mushroom and remaining ingredients.
Saute well and close the lid.
Allow to cook and make the masala dry.
Heat a pan and roast the flat wrap on one side.
Turn other side and pour the egg mixture.
Close the lid for 5 minutes and add the masala on top of the egg.
Turn to other side to cook the egg.
Place it in a plate and wrap it to half.
If you want cut them into half and serve with any sauce of your choice.

Lilva Kachori

Ingredients :
All purpose flour(Maida) - 1 cup
Surti Lilva - 1/2 cup
Green chili - 2
Coriander leaves - 1/2 cup
curry leaves
Mustard seeds
Cumin seeds - 1/4 tsp
salt
Oil for frying

Direction :

• Mix the flour and salt,add water to make it a soft dough.Keep aside for 10 minutes.
• Blend lilva,green chili,coriander leaves and curry leaves together.
• Heat oil in pan and add mustard seeds & cumin seeds.
• Add the ground mixer and saute well tell it becomes dry and tender.
• It will take around 15 to 20 minutes.
• Heat oil in a pan for frying.
• Make 6 balls out of the dough and the liva.Take one ball and make small roti from that.
• Place lilva ball in the center of the roti and close the edges as we do in the modak.Then roll it in your palm to make a smooth ball.
• Put these balls into the oil.Deep fry them till it becomes golden brown.
• Serve hot with tea or coffee.

Kadalai Mittai,Chikki(Peanut Brittle)

Ingredients:
Peanuts - 1 cup
Jaggery - 1/2 cup
Sugar   - 1/2 cup
Aluminum foil

Direction :

• Dry roast the peanuts well for 15 to 20 minutes.
• Cool and place it in a cloth.
• Press well with your palm to remove skin and break them.
• Grease a plate with oil or ghee.
• Heat two pans,take the sugar in one pan and the jaggery in another pan.
• Pour 1 tbsp of water in the jaggery.
• Do not add water in the sugar. It will melt slowly and will become caramel.
• To check the right consistency pour a drop of jaggery and caramel in the water.
• If you can make a ball out of it,then that will be the right consistency.
• Then pour caramel into the jaaggery and mix well.
• Now add peanuts and mix it carefully.
• Pour the mixer into the plate.
• By a knife cut them correctly.

Pori Urundai ( Puffed rice balls )

Ingredients :
Pori - 4 cups
Jaggery - 2 cups
Cardamom powder


                                                           

Direction :

• Mix pori(puffed rice) and cardamom powder.
• Heat jaggery in a pan with little water.
• Once it melts fully, strain it to remove dusts.
• Again heat the jaggery.
• Keep water in a bowl near by to check the consistency of the jaggery syrup.
• Put a drop of jaggery in the water.If you can make a ball out of it,then that will be the right consistency.
• Pour the sugar syrup immediately into the pori( puffed rice ).
• Mix them well with hand and make balls out of it ( pori should be warm enough to handle)

Semiya Kesari ( vermicelli halwa)

Ingredients :

Semiya - 1 cup
Water - 1 & 1/2 cup
Sugar - 1/2 cup
Cashew nuts
Raisins
Ghee - 1 tbsp
Food color

Direction :

• Heat a pan with ghee and roast the semiya till it becomes slightly brown color.Keep aside.
• Again add ghee and roast the cashews and raisins.Keep aside.
• Add 1 & 1/2 cups of water and a pinch of food color.
• When it comes to boil add the semiya and allow to cook for 10 minutes.
• Add the sugar and cook another 5 to 10 minutes.
• Finally add the cashews and raisin and serve hot.

Rasmalai

Ingredients :

Milk - 8 cups
Sugar - 1 cup
Lemon juice - 1 tbsp
Saffron
Cardamom powder
Nuts

Direction :

• Boil 4 cups of milk in a large vessel.
• When it comes to boil,add lemon juice.
• Now milk will start to curdle.
• Strain the curdled milk using a thin cloth and wash it in cold water immediately.
• Hang it for half an hour.
• After that kneed the paneer until it becomes soft and make small balls out of it.Press the balls gently in your palm to flatten slightly.
• Simultaneously boil another 4 cups of milk in another thick bottomed pan with some saffron and cardamom in a medium flame.
• Stir continuously till milk reduces to quarter of its original quantity and becomes semi solid consistency called malai.Add sugar as you wish.
• Heat 4 cups of water and 1 cup of sugar in a pressure cooker for 5 to 10 minutes(or 1 whistle).
• Now paneer becomes double the size.Cool and squeeze them.
• Add those rasagulas into the malai and garnish with saffron and nuts.

Crocheted little girl hand bag

Newborn Kimono,Hat and Shoe