“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Monday, February 9, 2015

CASHEW URUNDAI / CASHEW JAGGERY BALLS ( A SWEET FOR MY BLOG ANNIVERSARY)

CASHEW URUNDAI  / CASHEW JAGGERY BALLS,KARTHIGAI RECIPES

It is a melt in mouth sweet for my Blog Anniversary! Yes, my blog has completed 6 years and stepping into the 7th year  and also crossed 21 lakh hits. I thank all my readers, bloggers and friends who spend their time in reading my posts , commenting and trying my recipes. A special THANKS to each and every one of you for your support.

INGREDIENTS:

Cashews (whole) - 2 cups
Crushed Jaggery - 1 cup
Cardamom powder - 1 tsp.
Ghee - 2 tablespoons



CASHEW URUNDAI  / CASHEW JAGGERY BALLS,KARTHIGAI RECIPES, HOW TO MAKE  CASHEW URUNDAI

METHOD:

Keep cashews in sun until crisp OR dry roast without changing the colour until crisp. Dissolve the crushed jaggery in water, strain and make a soft ball consistency syrup. Switch off the stove. Add cashews to the syrup. Mix well. Grease your hand with ghee and shape to balls when warm.


NOTE: Before dry roasting, bring the cashews to room temperature if kept in fridge. 

Thursday, January 22, 2015

CORNMEAL RAM KHICHRI - NO ONION NO GARLIC (GUJARATI STYLE)

CORNMEAL RAM KHICHRI - NO ONION NO GARLIC (GUJARATI STYLE)

Ram khichri is an easy to make, wholesome meal from Gujarat, made with rice and moong dhal . I have tried it with cornmeal, which doesn't need any side dish. However, it can be served with pickle, curd or any chutney.

INGREDIENTS:

Corn meal - 1/2 cup

Moong dhal - 1/2 cup
Water - 3 1/2 cups
Mixed vegetables ( Beans, carrot, shelled peas) - 1 cup

Chopped tomato - 1
Grated ginger - 1/2 tsp.
Green chillies - 1 finely chopped
Pepper jeera powder - 2 teaspoons
Cloves - 3
Cinnamon stick - 1" piece - 1
Turmeric powder - 1/8 tsp.
Salt - to taste
Hing (asafoetida) - a pinch
Curry leaves - few

Coriander leaves - few
Ghee - 3 tablespoons
Oil - 2 tablespoons
Cashews - 2 tsp. (broken)

METHOD:

Dry roast until hot and soak corn meal in hot water for 15 minutes. 


After 15 minutes, drain the water. Pressure cook cornmeal & dhal (ratio cornmeal+dhal:water is 1:3 1/2) without adding salt. Mash well.

In a pan, heat a spoon of ghee and fry cashews until golden brown. Keep aside.

In the same pan, heat oil, add mustard seeds, cinnamon, cloves, curry leaves, grated ginger, chopped green chillies and hing. Saute for 10 seconds and add the chopped vegetables, chopped tomato, little salt, turmeric powder and saute well till done. Add pepper-jeera powder and saute for one more minute. Add these over the cooked cornmeal. Add some more salt for cooked cornmeal and mix well. Add fried cashews and coriander leaves. Mix well. Top with melted ghee while serving. Serve hot with any chutney or sambhar of your choice or pickle or fresh curd.


NOTE: As cornmeal is gluten free, eat while hot, else it will become dry.