MEETHE CHAWAL

There are some things that our elders pass on to us, and we will some day pass on to our children.  It is not necessary that it is riches and materialistic things, these can be things that hold no value monetarily but have a lot value for us. 

My today's recipe is something like that.  I had never had Meethe Chawal or Zarda ever before getting married, but it is a recipe my Mother in Law makes a lot and serves as quick snack or a great way to use left over rice, or maybe just made into a great dessert.  Kids love these yellow rice and so do adults. 

I am sharing this recipe with you now.

Ingrdients :-

1 cup of cooked rice (preferably a little undercooked)
1/4 tspn - yellow food colour (liquid)
1/2 tspn - cardamom powder
1 tbspn - chironji
1 tbspn - desicated coconut
a big pinch saffron diluted in warm milk for about 2 minutes
1 tbspn - ghee (essential)
1/4 cup - sugar
1 tbspn - raisins / kishmish
2 tbspn - finely chopped almonds 


Method :-

In a kadhai / wok put the ghee
Put in the sugar and add 1/4 cup of water and let it melt (if you are using completely cooked rice reduce the water to minimum just enough to melt the sugar)
To this add the yellow colour, cardamom powder
Quickly put in the rice and the saffron milk and mix well
Now let the rice cook completely by putting lid on the kadai
Put in the rest of the ingredients, raisins, coconut, chironji and the almonds

You can increase or decrease the quantity of sugar as per your taste

ARUVASAI FRIENDSHIP CHAIN - AND A GIFT FROM RACHEL

I would truly have to begin my first post of 2008 with apologies to Rachel of Tangerine's Kitchen, n to all other friends who waited for me to do something with my secret ingredient, especially to dear Bharaty of Spicy Chilly who to my embarrasesment did even send a few reminders !!! Sorry to all.

Withstanding the thuder n rain prevailing in Chennai during that time, the packet finally did reach me in one peice - to my delight. I opened the packet to find this ........

.

SUNMAID RAISINS



Though I did get my ingredient, I honestly was soooo tight with time on hand that I really couldnt tweak some out for making something using Raisins. I just didnt want to make ANYTHING, but make SOMETHING - do I sound wiered - but I guess you understand what I mean.

I finally used my MIL's help n came up with this delightful North Indian sweet, which is an instant energy booster, n popping just one or two with a glass of milk make a wholesome breakfast - believe me, try it n you will agree with me.

I wont waste more time.......














KISHMISH PINNIYAN - RAISIN ENERGY BOOSTERS (that's all that I could think up as a suitable name in English - if you can think of something better pls do let me know, I'd happily change)

This will make around 10-12 pinnis

Ing -
2 cups - wheatflour (seived n husk removed)
3/4 cup - powdered sugar (if you want it to be moderately sweet)
3/4 cup - ghee (melted)- 2 tspn separately
10-15 almonds
2 cardamoms
1/2 cup - raisins (chopped)

Method -
In a deep pan, put the wheatflour and 2 tbspn ghee & roast it on low flame. Keep stirring in between till the colour has turned brown in colour. It will have a very nice aroma.
Meanwhile grind the almonds & cardamoms together into a form where it is like breadcrumbs, but not very fine.
Remove from fire, add the ghee while the flour is still hot.
Try binding the flour n see if the same holds together, if it doesnt then add a little more ghee.
Now add the powdered sugar and the ground almonds & cardamoms. Mix using a spatula.
Add the chopped raisins & mix well.
Now comes the most difficult part, you have to make the material into balls while it is still hot. It will require a lot of endurance, but it does come (it did come to me, n so I am sure it is surely already there in you).

Let them cool & then enjoy these delectable delights. I really love this thing for breakfast. I really love the raisins & the crushed almonds give them a certain crunch.

My MIL was impressed that I could do this on my own, n she surely was proud.

So here is my entry for the Aruvasai Friendship Chain which I really enjoyed.















I am sending my entry to Aparna of My Diverse Kitchen & dear Priyadarshini of Food and Laughter. Girls lookout for your packets. I shall be sending them off tomorrow.

FIRST ATTEMPT AT CHOCOLATE

The world chocolate itself transports some of us into a different world alltogether. At least it does that to me. A few other things in life can compare to the feeling of a chocolate melting in your mouth........mmmmmmmm - yes that's exactly how I go. I can close my eyes & just be somewhere different altogether when I am having a chocolate. I dont know how many of you share such sentiments with me, or maybe you think I am crazy....but really good chocolates do that to me. I love a whole brick of LINDT, n mind you its the biggest one I prefer. Unfortunately, now I dont have my brother abroad who always brought back a few bricks whenever he came to Delhi, or infact he knew I loved them soooo much that he even managed to send at least one through somebody coming down to India!!! I miss him being abroad sooooo very, very much. N neither do we both travel abroad often to pick up a few. In Delhi, I just find the smallest bars n that too not at many stores, n the small bars dont give me that sort of a kick as that big one did!!!!

Now let me not get carried away.......I guess I will have to wait for someone to have pity on poor me, ........n I dont know when.

I have been wanting to try making some chocolate at home, but never was too serious about it, till the pretty Zlamushka of ZLAMUSHKA'S SPICY KITCHEN announced her Event of "A SPOONFUL OF CHRISTMAS".

Though the result was not half as good as any store brought chocolate, but I am contriuting the same, with load of love & good wishes to her for the event.

Ing
1/2 cup - cocoa powder
1 cup - milk
2 cups - sugar
1 tbspn - vanilla essence
4 tbspn - melted butter (white)
1/4 cup - red wine
1 tspn - cofee powder (Nescafe)
1/2 cup - toasted almonds - crushed coarsely or better still chopped to small pcs.

Method -
In a heavy bottomed pan (preferably a big one), mix the milk, sugar, cofee & cocoa powder.
On low flame melt the sugar while stirring. When everything has blended well increase the flame & let it come to a boil, stirring all the while.
Now leave the mixture on low flame & let cook.
Do the the cold water test,i.e., when a drop of the mixture is put into cold water, it should retain shape.
When this happens, remove from flame & add the vanilla essense & butter & beat in one direction for about 3/4 minutes.
Add the almonds & mix well.
Pour into greased moulds or on a greased cookie sheet & let cool.

I used a plastic chocolate mould sheet for the shell shaped chocolates & used a ice tray for the heart shaped ones.

Now for the results.

I found them way too sweet, n the next time (if there is one!!)I shall be adding only 1-1/2 cup sugar. I was also not satisfied with the texture of the chocolate. It was not as creamy as the readymade chocolates. I personally felt that they were not half as good as what the market chcolates are. My husband was very pleased with the chocolates. He loved the wine flavor. My MIL too was very, very happy.

If there is anybody who has experience in making chocolates, or has some good chocolate recipes, please do give me some suggestions.

Meanwhile, Zlamushka this is for you...............MERRY CHRISTMAS

MOONG DAAL LADDU

Laddus are a good, especially if they are packed with nutrition of almonds and moong daal. I am not too very fond of Indian sweets, but I really loved this laddu my MIL made. I am sharing the recipe with all of you, that's because I have such a biiiiiiig heart!!! No, No just kidding, its because I love you all so much.



Ing -
250 gms - moong daal atta
4 tbspn - ghee
200 gms - powdered sugar
5/6 cardamoms - powdered
1/2 cup - coarsely crushed almonds

Method -
Fry the atta in the ghee till it turns golden brown in colour. Keep stirring in between.
Close the flame & add the powdered sugar, cardamom powder & almonds
Now let the mixture cool just enough that you can bind them into laddus.

There you are - yummy laddus are ready to be gobbled up!!!

UPDATE ON MOONG DAAL LADDUS - 15TH NOV' 07

Sorry Girls - my fault. Even though I did make MIL tell me how to make Moong Daal Atta, I forgot to post the same. My apologies.......here it goes

Take about 1/2 kg split green moong (when I go home I shall be posting a pic of that daal too, so that there is no confusion at all). Dry roast it in a kadai, stirring continuously, for about 10 minutes.
Let it cool & then grind it into a fine powder in the grinder.
Seive & use it as atta!!

GAAJAR KA HALWA - CARROT PUDDING

This is the recipe for Gaajar Ka Halwa. But you will see that it is a very quick version for the same, but is as delicious as the tedious one!!!! So anytime you want, you can enjoy them both.

Ing -
500 gms - carrots / gaajar
200 gms - khoya
1/2 cup - condensed milk
1/2 cup - sugar (or according to taste)
4 cardamoms - crushed
handful of dry fruits / raisins as per your desire.
Enough ghee to saute the carrots

Method -
Scrape the carrots. Wash them & grate them.
In a kadai, add enough ghee to saute all the grated carrots.
Saute carrots till semi-cooked.
When they are cooked, add the condensed milk & sugar.
Cook till no moisture is left, stirring in between.
Add the crushed cardamoms
Mix well.
Grate the khoya & add into the halwa / pudding.
Mix well
Cook for about 2 mins.
Fry the dried nuts & raisins & add into halwa.
Serve

SOOJI HALWA

This halwa tastes awesome. Its comes straight from my MIL's kitchen. Amazingly smooth & sweet & definitely sinful!!!

But this is really only for those who can afford to indulge - unfortunately, me not one of the lucky ones, therefore I really keep away from this........but the aroma filling the kitchen when this is cooking is too much to deny a spoonful, ........& another one..........& another one - just one last spoonful!!!! The story goes on.......you just cant resist. See if you can......

The following quantity will make enough for two people.

Ing -
1 katori - sooji / semolina / rawa
1/2 katori - besan / gram flour
1/2 katori - atta / wheatflour
1-1/2 katori - ghee (if you want the authentic taste, use ghee......or else substitue with oil)
2 katori - sugar
a handful of cashew / raisins - fried
a tsp of crushed cardamom
6 katori - water

Method -

In a kadai add both the ghee & the semolina, gram flour & wheat flour. Fry well on slow flame.

It has to be fried till the colour has turned to a golden brown & the aroma will fill your house.

When this is done, add the water. Increase the flame & add the sugar & the cardamom powder.

Stir continuously till the water dries up.

Add the dry fuits & serve.

This is really an authentic dessert & tastes absolutely heavenly.

There is also a halwa made of only wheatflour, which is used to give as a prasad at Gurudwaras. There's a story behind it..........which I'll write when I post the recipe. Till then, happy cooking!!

LAZEEZ LITCHI

There was an event conducted by Sig of LIVE TO EAT, sometime earlier this year. I was unfortunately not a part of the blog world then .....but seeing all the wonderful recipes there, I thought I'd put my Litchi recipe on my blog....... It is an authentic "Shella" recipe......

Ing :-

1/2 Kg - firm but ripe litchis
2 mangoes - ripe. - peeled & pureed.
500 ml - any ice cream of your choice, but vanilla goes best.
one small cake (you wont need all of it)

Method:-

Peel the litchis, & without breaking them open fully carefully extract the seed from inside from the top itself.
With a small dessert spoon fill the cavity with the mango puree, dont fill it to the top.
Using a small cake peice seal the litchi.
Remembering all the while that you have to handle the litchi with a lot of care & compassion.
After filling & sealing all the litchis, put them on a tray & put them in the freezer for about 10 mins. They should not freeze, but be a little firm.
Meanwhile, melt the ice-cream into a semisolid consistency, i.e., leave it outside the fridge, but dont let it turn watery.
Now in an individual small serving bowl place one litchi, pour the ice-cream, put on add yet another litchi, then the ice-cream till the bowl gets full. Top if off with anything you desire, either a cherry, or maybe some chopped lithci & magoes.