Kudumullu / Kolulattai

                        Happy Ganesha chaturthi to all my viewers and friends!!

Kudumullu Ingredients:

• 2 cups Rice flour
• 3 cups Water
• 2 tsp Oil
• a pinch of salt

Stuffing Ingredients:

• 2 cups Black Sesame seeds
• 1 cup Fresh shredded Coconut
• 1 cup Jaggery Powdered
• 2 Cardamon  powdered

Kudumullu

Method:

1. Dry roast the sesame seeds and transfer to a plate. When cooled grind it in a mixer jar to a coarse powder.
2. Now transfer it in a bowl, add coconut, jaggery and cardamon powder and mix well. Keep it aside.
3. Now boil 3 cups of water in a vessel.

     4. Add oil and salt to the boiling water. 

     5. Now add the rice flour to it, do not stir it.

     6. Reduce the flame and close with a lid for 3-4 mins.

     7. Now remove the lid and stir it with a spatula with out any lumps.

     8. Again close the lid and cook for 2 mins in a very low flame.
     9. Remove the dough from heat and knead it well to a soft dough.
    10. Make small balls out of the kneaded dough.

    11. Roll into small puri by keeping in between a clean plastic sheet.

    12. Place this puri in the Kadubu mould and place the 1 tbsp of stuffing/ filling on one side. 

    13 .Close the mould tightly and remove the extra dough on the sides.

kudumullu

    14. Unmould and slowly lift the kudumullu and place gently on a plate.

    15. Make remaining dough the same way.
    16. Now place these stuffed Kudumullu in a idly cooker and drizzle some oil on top of it.

    17. Cook for 5-6 mins.

    18. Serve hot or cold. Enjoy this delicious Kudumullu.

Note:

1. The stuffing can be differed by adding different ingredients.
2.  Spicy kudumullu can also be made by adding green chillies, and moong stuffing.

  3. Remaining dough can be made into small balls and steamed for 6-7 mins.
  4. Season with mustard seeds, urad dhal, green chillies, turmeric, coriander leaves and salt.
  5. This will make a good snack.

Eggless Christmas Cake

                                       Merry Christmas and Happy New year

Ingredients:

• 1 1/2 cup All purpose flour
• 3/4 cup Sugar (powdered)
• 1 pinch Salt
• 1 tsp Baking Soda
• 2 tbsp Orange Zest (Optional)
• 1/3 cup Oil
• 1 tbsp White Vinegar
• 1 1/4 cup Cold water

Method:

1. Sieve the flour, sugar, salt and baking soda together. Transfer it to a bowl.
2. Add orange zest, oil, vinegar and water to the bowl and gently mix them without lumps.
3. Now transfer it to a greased microwave oven safe bowl.
4. Microwave on high for 6-8 mins.

5. Check by inserting a toothpick.
6. Allow it to cool and then flip it upside down on a flat plate.

7. Allow it to cool completely and then layer it with any frosting.
8. Enjoy this Eggless Orange Cake which is done in minutes.

Note:

1. I used Orange zest for orange flavour. You can also use lemon zest or cocoa powder instead.
2. This cake can also be made in normal baking oven as regular cakes are baked.

                 

Obbattu / Puran Poli / Holige

Ingredients:

• 2 cups Chana dal
• 2 cups All purpose flour
• 2 cups Jaggery powdered
• 4 Cardamons whole
• 1/4 tsp Turmeric powder
• 1 pinch Salt
• 1 cup Oil
• 1 Ziplock bag
• Ghee

Method:

1. Add all purpose flour, turmeric power, salt and water in a bowl and make a soft sticky dough.
2. Add 1/2 cup of oil to it and knead well. the dough will absorb all the oil.
3. Close the lid and leave untouched for about 4-5 hours.
4. The oil will start oozing out.

5. Now wash the chana dal and cook with plenty of water on a stove top.
6. Do not pressure cook.
7. Cook until the dal is just cooked, when pressed with finger it should break, do not over cook.
8. Strain all the water and make rasam with this water.
9. Now allow the dal to cool down.
10. In a mixie jar add the chana dal, cardamons and add jaggery little by little.
11. Grind to a fine paste. Adjust the jaggery so that the dal does not become loose.
12. Transfer to a bowl and divide into small equal balls. This is called Puran.

13. Place a large ziplock on a clean flat surface.
14. Spread oil on it.
15. Now knead the dough well and take small portion of it.
16. Flatten it on the ziplock sheet with fingers.

17. Place puran in the center and stretch the dough to the center and cover the puran.
18. Now add a tsp of oil on top of it and flatten with finger to form a thin dics shape.

19. Heat the pan, gently place the flatten puran poli on the hot pan.
20. Now fry them like chapatis. Do not flip often.

21. Repeat with the other purans.
22. Serve hot with ghee or cold with hot milk.
23. Enjoy this delicious Obbattu.

Kala Jamun

Ingredients:

• 1 packet Any jamun mix
• 1/2 tsp Cardamon powder
• 2 cups Sugar
• 1 1/2 cup Water
• 1/4 cup Milk
• 2 drops Green food color
• 1 tsp Pistachio powder
• 1/2 tsp Sugar
• 1 cup Grated Coconut
• Oil for deep frying

Method:

1. In a sauce pan add sugar and water.
2. Boil for 5 minutes and again simmer for 10 minutes and switch off the heat.
3. Add 1/4 tsp of cardamon powder to it and close the lid.
4. The sugar syrup is ready.
5. Now seive the jamun mix in to a bowl.
6. Add milk and make the mix to a soft dough.
7. Close the lid and allow to rest for 10 minutes.
8. Now divide the dough into two halves.
9. To one portion and cardamon powder, pistachio powder, 1/2 tsp sugar and green color.

10. Knead the dough well, so the color is evenly mixed.
11. Now divide this into equal small balls and keep aside.
12. Now take the other part of the dough and divide into same number of the balls as the green balls.
13. Flatten each ball and place the green ball in the center and cover with the outer layer of dough.
14. Make oval shapes, repeat the same with other balls.

15. Now heat oil for frying, the heat should be low medium.
16. Fry the oval balls in low heat until black (kala) in color stirring continuously.
17. Remove the fried jamun and drop into the hot sugar syrup.
18. Cover the lid and leave it untouched for 3 hours.
19. When the jamuns have absorbed all the syrup roll each jamuns in the bowl of grated coconuts.
20. Place on a serving plate and serve cold.

Note:

1. The oil for frying should be in low heat. The jamuns must change its color very slowly.

Vermicelli Kheer

Ingredients:

• 1 cup Roasted thin vermicelli
• 4 cups Milk
• 1 tsp Ghee
• 1 tbsp Cashew nuts broken
• 1 tbsp Raisins
• 1/2 tsp Cardamon powder
• 3/4 Cup Sugar
• 1 pinch Salt
• 1 tsp Grated Pistachios
• 1 pinch Saffron

Method:

1. Break the long vermicelli into small pieces by crushing with hands.
2. Take a microwave safe bowl add vermicelli and ghee in it.
3. Mix well so the vermicelli is coated with ghee.
4. Now microwave for 1 1/2 minutes.
5. Remove and add cashew nuts and raisins. Mix well and again microwave for 1 minute.
6. Check if the nuts are light brown or else microwave for one more minute.

7. Do not burn the vermicelli.
8. Now add milk, sugar, salt and cardamon powder and mix well.
9. Now microwave for 10 minutes, stirring once in between.
10. Now remove and mix well and transfer to a serving bowl and garnish with pistachios and saffron.
11. Serve hot or chilled.

Note:

1. As each ones microwave model is different, microwave the kheer until the vermicelli starts floating on the surface.

Palmiers

Ingredients:

• 1 sheet Ready-made puff pastry
• 4 tbsp Sugar
• 1/4 tsp Cinnamon powder

Method:

1. Take a small bowl, mix the sugar and cinnamon powder.

2. Now place the pastry sheet on a flat surface and roll it with a rolling pin to make it thin falt square.
3. Sprinkle the cinnamon sugar over the top.
4. Then gently spread it out with your hands.
5. Finally roll the rolling pin over the surface to press the sugar in completely.

6. Turn the pastry over and do exactly the same thing on the other side.
7. Now fold the longest sides of the pastry inwards on both the sides about 2cm, and flatten with the rolling pin.
8. Fold both sides over once more, sprinkle again with cinnamon sugar and roll.

9. Lastly, fold the pastry up completely and roll the rolling pin over for the last time.
10. Now cut the folded pastry into thin strips, making at least 20 individual palmiers.

11. Discard the untidy ends. Then turn them onto one side and place them on a tray.
12. Put the tray into the fridge and chill for 15 minutes.
13. Preheat the oven for 400 F.
14. Remove the palmiers from the fridge and arrange them on a baking tray.

15. Leave space between each one as they will expand and open up to form their 'palm like' shape.
16. Don't leave too much space as they'll spread out too much.
17. Place the tray in the centre of the oven and bake for 15 minutes.

18. When the palmiers turn golden brown color remove from the oven, and transfer them to a plate to cool down.
19. Serve with tea or coffee as snack.

Badhusha

Ingredients:

• 1 1/2 cup All purpose flour (maida)
• 1/4 cup Melted butter
• 1/8 cup Oil
• 1 1/2 tsp Yogurt
• 2 pinch Baking soda
• 1/4 cup Water
• 1/2 cup Sugar
• 1/4 tsp Cardamon powder
• 1 tsp Lemon Juice
• Saffron (optional)

Method:

1. Take a bowl, add melted butter, yogurt, oil and soda. Whist them well until smooth.

2. Now add sieved maida in to it.

3. Mix well. A crumbled dough is formed.

4. Now add water and keep kneading, the dough will be sticky intially, keep kneading for 5-10 minutes.
5. A very soft dough is formed. Cover it and allow to rest for 15 minutes.

6. Now divide it into equal small balls.
7. Take a ball and pinch on the sides and keep folding to make a design.

8. Repeat this process with all the remaining balls.
9. Now take a sauce pan, add sugar and pour water just to cover the sugar.
10. Boil it until one string consistency is formed.

11. Add cardamon powder, saffron and lemon juice to the sugar syrup.
12. Mix well and reduce the flame to low.
13. Now heat pan with oil for deep frying.
14. The flame should be low to medium.

15. Check by adding a small ball of dough. It should raise immediately.
16. Now add the designed balls and cook in low flame.
17. Once the balls float on top, fry the other side.

18. When nice golden color is formed, remove and place on paper towels.
19. Now immediately add the fried badhushas to the hot sugar syrup.
20. Allow for 2 minutes in the syrup, remove and place on a plate.

21. Decorate with grated pistachios, shredded coconut and saffron.
22. When the Badhusha is cooled, the sweet is ready to eat.

Atukkullu Payasam / Poha Kheer

Ingredients:

• 1/2 cup Beaten rice / Poha / Atukkullu
• 1 cup Milk
• 1/2 cup Sugar or Jaggery
• 1/4 tsp Cardamon powder
• 1 tbsp Cashew nuts broken
• 1 tbsp Raisin
• 1 tbsp Ghee

 

Microwave Method:

1. Take a microwave safe bowl, add ghee, cashew nuts and raisins.
2. Microwave for 1 minute or until light brown.
3. Add beaten rice in it. Mix well
4. Now microwave for 3 minutes stirring in between until light brown
5. Now add milk, sugar or jaggery and cardamom powder.
6. Mix them all well.
7. Now microwave for 7 minutes.
8. Remove and stir well.
9. Again microwave for 10 minutes.
10. The beaten rice should be soft and the milk should be reduced.
11. If not, microwave again for 5 more minutes.
12. Remove and serve hot or cold.

Stove top Method:

1. Heat a pan, add ghee, fry cashew nuts and raisins till golden brown.
2. Remove and keep aside.
3. In the same pan add beaten rice and fry well until light brown.
4. Now pour the milk in to it.
5. Add sugar or jaggery and cardamom powder.
6. Allow to boil. Keep stirring in between.
7. Boil the milk until the beaten rice is cooked and the kheer becomes slightly thick.
8. It will take 12-14 minutes.
9. Remove and transfer to a bowl.
10. Serve hot or cold.
11. Enjoy!!!

Bread Butter Pudding

Ingredients:

• 8 Bread slices
• 2 Eggs
• 1 tin Fat free sweetened condensed milk (14 oz)
• 1/4 cup Raisins
• 3 tbsp Butter
• 2 cups Milk
• 4 tbsp Sugar
• 1 tbsp Vanilla Essence 

Method:

1. Preheat the oven to 350 F.
2. Apply butter to a bread slice and cover with another bread slice like a sandwich.
3. Cut the bread diagonally into four pieces, so four triangles are formed.
4. Repeat this process with all the breads.
5. Arrange the pieces of bread on a greased baking tray.
6. Sprinkle raisins on top of the bread slices.
7. Microwave milk for 3 mins in microwave oven.
8. Now break the eggs in a bowl.
9. Add sugar, condensed milk, vanilla essence and the hot milk.
10. Whisk them all together so that the sugar and eggs are dissolved.
11. Now pour the whisked milk on top of the bread slices.

12. Press the breads with a spatula, so that the bread is all soaked with milk.
13. Place the tray in the hot oven.
14. Bake for 30 mins.
15. When the pudding is golden brown and little wobbly when pressed, remove from oven.

16. Do not bake until dry.
17. Cut into slices and serve hot or cold.
18. I prefer hot.
19. Enjoy !!!

Note:

1. Any kind of breads can be used.
2. As this dish is rich dessert, mild it with wheat breads.

Kesari Bath

Ingredients:

• 1 cup Semolina/rava (fine)
• 2 cup Sugar
• 3 cups Water
• 1/4 cup Ghee
• 2 tbsp Cashew nuts broken
• 2 tbsp Raisins
• 1/4 tsp Cardamon powder
• 3-4 drops of Yellow food color

Method:

1. Dry roast semolina and keep aside.
2. Now heat a pan add 1 tsp of ghee and fry cashew nuts and raisins, remove and keep aside.
3. Now heat a pan add water, when boils, reduce the flame and add the semolina little by little.
4. Keep stirring continuously, so no lumps are formed.
5. Cover the lid for few mins.
6. Now see if the semolina is cooked.
7. Add sugar and mix well. This will loosen the semolina.
8. Keep stirring by increasing the flame to medium heat.
9. When it thickens add the remaining ghee, roasted cashew nuts, raisins and cardamom powder.
10. Mix well.
11. Once it stops sticking to the sides of the pan remove it.
12. Transfer to a serving bowl.
13. Serve hot.

Note:

This can be cooled on a greased plate and cut into diamond shapes.
Orange color can also be used.

Moong Dal Payasam / Kheer

Ingredients:

• 1 cup Moong dal
• 2 cup Jaggery
• 1 cup Shredded coconut
• 1/4 tsp Cardamon powder
• 2 tbsp Raisins
• 2 tbsp Cashew nuts broken
• 2 tbsp Ghee

Method:

1. Heat a pan and dry roast moong dal to light golden brown.
2. Remove and wash well with water.
3. Now add the moong dal in a pressure cooker, add water for it to cook.
4. Cook for 2 whistles.
5. Remove the lid and add jaggery, if the dal is thick add water to dilute it. Allow to boil.
6. Grind the coconut to a fine paste with little water.
7. Add this to the moong dal, mix well.
8. Add cardamon powder and mix well.
9. Allow to boil until no froth is seen on surface..
10. Now heat a pan, add 1tbsp of ghee, fry cashew nuts and raisins.
11. Add these roasted cashew nuts and raisins to the moong dal.
12. Add left over ghee and stir well.
13. Payasam is ready.
14. Can be served hot or cold.

Double Ka Meetha

Ingredients:

• 6 Bread slices
• 2 cups Milk
• 1 cup Water
• 1 cup Sugar
• 1/2 tbsp Cardamom powder
• 10 Cashew nuts
• 10 Raisins
• 5 Pistachio
• Ghee for frying

Method:  

1. Trim the edges of bread slices and cut each bread into 4 pieces and keep aside.
2. In a pan add little ghee and fry cashew nuts and raisins till they turn light brown and keep aside.
3. Now take a another pan pour ghee for deep frying the breads.
4. Fry the breads in batches until nice golden brown.
5. Remove and place all the fried bread pieces on a paper towel.

6. Heat a non stick pan, pour water and sugar.
7. Allow to boil to a thick syrup.
8. Now add all the fried bread pieces into it.
9. Add milk to it and keep stirring. 

10. Cook until the mixture leaves the sides and is in a thick form of dessert.
11. Add cardamon powder and fried cashew nuts and raisins.
12. Mix them well and transfer to a serving bowl.
13. Garnish with chopped Pistachios.

14. Serve hot or cold.
15. I like to serve this delicious hot sweet with vanilla ice-cream.
16. Enjoy!