As I stand by looking at the calendar, I cannot help but wonder how fast the months of October and November have flown by. Days turned to weeks, weeks to months all gone by in a haze making me realize how little I have updated my blog.
Work has been pretty hectic to say the least with plenty of projects along the way. Even though the projects have been challenging and interesting the long hours and constant pressure has been draining leaving me no time to work on my hobby.
That said we celebrated all the major festivals Dasara, Diwali, Thanks Giving along with family and friends relishing food and good company.
I had prepared this Sev for Diwali as part of the ‘faaral’. I have followed a simple and a trusted recipe for this. I do not prefer adding red chilli powder to the dough as I feel it takes away the taste after it is deep fried and so prefer adding crushed pepper instead.
- 2 cups Besan flour/gram flour
- ½ cup rice flour
- 4 tsp warm oil
- ½ tsp crushed pepper powder
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- a pinch asafetida powder
- Salt per taste
- Oil for deep frying
- Making the dough: Sieve both besan flour and rice flour onto a big plate. Add warm oil, turmeric powder, cumin seeds, asafetida, crushed pepper and salt and mix by hand so that the oil incorporates. Add water in intervals kneading and making soft pliable dough. Set aside and keep it covered for 10 minutes.
- Meanwhile in a frying pan heat (on medium) sufficient oil for deep frying.
- Take small quantity of the dough and fill it into a sev “press” and press out thin strands directly over the hot oil.
- Deep fry on slow flame until it turns very light brown and crisp. Transfer it to plate lined with paper towel to drain extra oil.
- Smash the big strands with hand to make bite size pieces. Cool and store in an air-tight container.
- Note: If you are preparing large quantity of sev then mix only a portion and make the dough. Make dough as needed and then deep fry.
I had prepared these ladoos after the festival of Ganesh Chaturthi was over. I perform the coconut pooja (called Vaina Pooja in Konkani ) and I had plenty of coconuts. Lots of coconuts means lots of coconut based dishes. Being a Konkani I am not complaining! Traditionally a sweet dish is prepared from the first coconut (meant for pooja) that is broken and then offered to God.
My mom used to make these in the form of burfis. The procedure for making the mixture remains the same, however instead of making the balls, you roll them on a greased plate and then cut them in the shape of barfis.
Made with minimal ingredients, these ladoos are an absolute delight. The jaggery cooked with coconut gives it the sweet taste with nice texture and the toasted sesame seeds add the right amount of crunch.
- 2 cups shredded coconut (fresh/frozen)
- 1.5 cups jiggery (powdered)
- ¼ tsp cardamom powder
- 2 Tbsp sesame seeds
- 2 tsp ghee
- In a small pan toast the sesame seeds on a low flame until toasted. Keep aside.
- Heat a heavy bottom flat pan (preferable non-stick) on low flame. Add the shredded coconut, powdered jaggery and gently stir it for about a minute. Be very careful as it gets burnt very fast.
- After a while the jaggery starts melting giving enough moisture. Keep stirring making sure that the coconut mixture does not get stuck to the bottom.
- It takes about 17-20 minutes to incorporate, for the liquid to dry and thicken up. Add the sesame seeds, cardamom powder, ghee at this stage and mix well.
- Note: Do not stir this for a long time as it becomes hard after cooling.
- The mixture also thickens up after it is cooled. After it has slightly cooled grease your hands and get ready to make the balls.
- Take small lemon sized piece and roll into balls pressing tightly as you go along. Continue with the remaining mixture.
- This makes about 18-25 medium sized laddoos. Store in air tight container.
Hope you are having a great start to the New Year with all resolutions intact. Also hope you had a great weekend. We had a fun and relaxing weekend with a potluck dinner at a friends’ place. With great food, chatter and laughter it was a good way to re-charge the ‘batteries’ and gear up for the hectic week ahead.
I had prepared this Kheer during the beginning of the New Year. Even though the weather is awesome for January, it has been cloudy on days. As a result I could not take some good pictures, depicting the actual color and texture of this kheer/pudding.
Phirni tastes pretty much like rice kheer but with a different texture. Phirni is made of ground rice and so it has a different texture, but the good thing is that it cooks fast.
- 4 Tbsp raw Rice( I used Basmati)
- 1 liter Milk (use whole milk)
- 1 cup sugar
- 8-10 saffron strands/ Kesar
- ½ tsp cardamom powder
- 1 Tbsp slivered/chopped almonds
- 5-10 pistachios (pista), finely chopped
- Soak the rice in ¾ cup water and keep aside for 1 hour.
- Also soak the saffron strands in 1 Tbsp of warm milk.
- Grind the soaked rice in 1/2 cup water and make a thick paste. While grinding it should be thick. Add little water and bring its consistency to that of idli batter.
- Heat the milk in a big sauce pan and bring it to a boil. Continue to heat it on simmer.
- Add the sugar and stir well. After it has settled, add the rice paste, saffron milk in small intervals and keep stirring.
- Note: Do not add the rice paste all at one time as it may form lumps.
- Continue stirring for 5-10 minutes until the mixture half way thickens up. Add the cardamom powder and mix.
- Note: The mixture will thicken up more after cooling.
- Keep this refrigerated. Garnish with almonds and pista before serving. This is traditionally served in earthenware.