Sunday, February 27, 2011

Badam Halwa

Here i am with a sweet item with Badam / Almond ......



What We Need:

Badam - 1cup
Milk - 2cups
Sugar - 2cups or can be varied according to your taste
Elaichi Powder - 1/2 spoon
Orange / Red food color - a pinch (optional)

How To Do:

  • Soak badam for 4hours, peel outer layer and grind it to a smooth paste.
  • In a heavy bottomed pan add smoothened badam paste, mil and sugar and let it cook on low flame until it thickens (have to mix continuously) to your desired consistency.
  • Add elaichi powder and food color and swithc off the heat.
 Here is my Badam halwa can taste it hot or cold according to your taste ...........

Tuesday, February 8, 2011

Garelu / Urad Dal Donuts

Here i am with 3varieties with Urad dal batter Garelu, Masala Garelu and Teepi garlu or Paakam Garelu .......

What We Need:

In common to all varieties -

Urad Dal - 1/2 kg (Soak for 4hrs and grind to paste for garelu consistency)
Oil for deep frying
Salt to your taste.

Garelu:

How To Do:
  • Heat oil in a wide pan for deep frying.
  • Grind soaked urad dal to paste with salt, batter should not be too loose and not too tight sould be in such a way that it gives a shape.
  • If you are comfortable in making donut shape directly with hand then its fine otherwise take a polythene paper or a wet cotton cloth with a plain base(i use plain steel plate), keep some batter on this base and make a small hole in the middle, deep fry this in oil until it turns golden color.
Here are your Garelu ready to taste with any chutney, we love to taste these garelu with chicken curry too ......

Masala Garelu

What We Need:

Onion - 2no
Green Chillies - 2no
Ginger  - 1inch piece
Garlic pods - 4no

How To Do:

  • Mix chopped onions, green chillies, ginger and garlic pod in the batter.
  • make the shape as directed above and deep fry until it turns into golden color.
 Can taste these Masala garleu as it is without any side dish ..........

Paakam Garelu / Bellam garelu-

What We Need:

Jaggery - 1cup(chopped or powdered)
Elaichi Powder - 1/4 spoon

  • In a pan heat jaggery with a little water and let it boil, until it gives a paakam consistency (Teega paakam - when you take a little paakam into between your thumb and point finger you will get a line)
  • Make Garelu and dip them immediately in jaggery paakam, let it soak for 5minutes and take them out.
 Here are my Paakam garelu or Teepi garelu ready .......