Besan Ladoo: Microwave recipe

This is a very quick way to make the famous and tasty besan ka Ladoo.
Servings: Makes about 8-10 medium sized ladoos
Ingredients

• Besan or Gram Flour : 1 cup
• Unsalted butter or ghee: one stick or one cup when melted
• Sugar half a cup
• Almonds , Pistachios for garnishing (optional)

Method

• In a Microwave safe vessel(I prefer glass containers) melt all the butter or ghee for about 30 seconds.
• Add the besan or gram flour to the butter and stir well to coat all the besan with butter.
• Now microwave on high for about 4-5 mins stirring every one minute.The besan will start changing colour after 2-3 mins.In my Microwave it takes around 4-5 mins to get an even reddish brown colour.
• It is important to stir every one minute and depending on the power level of your microwave you may keep it for a shorter or longer time.
• Once the besan has an even color and gives out a lovely aroma remove from the Microwave.
• Now add the powdered sugar to the mixture and stir well.
• Let the mixture cool to for about 10 mins so that it is easier for you to make ladoos out of it.
• In case it is hard to make the ladoos try adding a few teaspoons of ghee or melted butter to the mixture so that it can be shaped.
• You can dip the ladoos in ghee and fix an almond or pista to each ladoo .
• The ladoo if refrigerated for sometime before serving can taste much better and will get hard too.
• The Ladoos stay long( for about 2 weeks) when refridgerated

Sevaiya Kheer or Semiya Payasam or Vermicilli Kheer

Sevaiya Kheer as in known in Northern India or Semiya Payasam as in known in Southern India is an easy delicacy made with vermicilli.I make it very often for any puja.

Ingredients:

• One cup vermicilli or Sevaiya
• One cup sugar
• Four cups milk(You can 1%,2% or whole milk.It comes out well in all three)
• One spoon cardamom powder or elaichi powder(optional)
• Almond,Raisins or Cashwes for garnishing
• 4 table spoons ghee or unsalted butter

Procedure

• Take 2 table spoons ghee and heat it on medium high.Add the half cup vermicilli to the ghee and let it roast till it becomes golden brown.Keep the flame on low and keep stirring as you roast to roast evenly.You can also break the vermicilli into smaller lengths as you roast.
• Meanwhile also boil the milk in a separate container as you continue roasting.
• Once the vermicilli gets brown add the hot milk to it.Take care since the milk may splatter.
• Keep stirring on a medium flame since milk may boil and overflow.It's best to keep stirring and let the milk boil for about half an hour since the kheer get thick by then.
• Add sugar and the elaichi powder once you add milk and stir well.
• As you continue stirring ,start preparing the garnishing.
• In a separate pan heat the remaining ghee.Add chopped almonds,cashwes and raisins and stir till they get golden brown.
• Once the milk reaches a desired consistency after about half hour,remove from flame and add the dryfruit garnishing.
• Serve hot or freeze in the refrigerator and serve cold.

Aloo Masala for Masala Dosa

The aloo masala for masala dosa is very easy to make.My husband loves masala dosa and I tried it yesterday and it came out wonderful.Here goes the recipe:

Ingredients

1. Potatoes medium sized: 4 to 5
2. Green peas or mutter : one cup
3. Garlic cloves : 5-6
4. Green chillies : 2-3
5. Red chilli powder : 1 teaspoon
6. Tumeric powder or haldi : 1 teaspoon
7. Jeera or cumin seeds: 1 teaspoon
8. One Onion finely chopped
9. Oil- 2 table spoons
10. Salt to taste

Procedure

1. Boil or steam the potatoes .I usually boil them in a pressure cooker for about 3 whistles.This is the quickest way for me to do it.
2. Once they are steamed, let them cool for 5-10 mins and then peel the skin off the potatoes.Smash the potatoes.
3. Finely chop the garlic and chillies
4. Heat the oil in a pan.Add cumin seeds and once they crackle add the chopped chillis and garlic.Saute them on medium flame till the garlic pods are golden brown.
5. Now add tumeric powder and chilli powder to the oil.Stir well till the powders blend in the oil.
6. Add the onions and stir well till they r golden brown.
7. Now add the potatoes and peas and salt to taste and stir well.
8. Let the potatoes roast for sometime.
9. Remove from flame.

You can now use this delicious masala in masala dosas or sandwiches.

Methi Paratha

A wonderful way to make these parathas.I used to always make them by using methi leaves directly in the dough and I never found it very delicious. A punjabi friend of mine taught me a new way and it came out awesome.Here goes the recipe:
Methi Paratha
Ingredients:

• Atta or whole wheat flour:3 cups
• Methi: one bundle
• Spring onion: 5-6 sticks
• Corrainder leaves: 1 bundle
• Ginger: finely chopped 1 tea spoon
• Lemon juice of one lemon
• Salt to taste

Procedure

• Wash the methi leaves,spring onion and corrainder leaves thoroughly
• Do not remove the stem of the methi leaves.Grind all the above of step 1 with ginger and a little water to make a fine paste.
• Add salt to taste and lemon juice to the paste.
• Now add this paste to the wheat flour and knead it with the paste.If needed add little water .
• Make round parathas and place on a hot pan.Apply butter on both sides and cook till it is roasted
• Serve hot with butter,pickle and curd.

No-Bake Macaroni & Cheese Recipe

Nutritional Info (Per serving):

Calories: 412, Saturated Fat: 7g, Sodium: 640mg, Dietary Fiber: 7g, Total Fat: 13g, Carbs: 56g, Cholesterol: 37mg, Protein: 22g

Carb Choices: 3.5

Prep Time: 10 mins
Cook Time: 15 mins

Total Time: 25 mins
This is a recipe I got from one of the health sites and it came out very well.If you dont like Brocolli, you can substitute it with vegetables of your choice.

Ingredients

• 8 ounce(s) pasta, whole-wheat, cooked, elbow noodles (2 cups)
• 1 package(s) broccoli, frozen chopped, 10-ounce package
• 1 3/4 cup(s) milk, lowfat (1%), divided
• 3 tablespoon flour, all-purpose
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, white, ground
• 3/4 cup(s) cheese, cheddar, shredded, shredded
• 1/4 cup(s) cheese, Parmesan, shredded
• 1 teaspoon mustard, Dijon

Preparation

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined.

3. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

4. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Raw Pudina Chutney

This chutney is an absolute delicacy.A recent item I learned from one of my friends.I was a little apprehensive about it since, all the items are raw but it tastes awesome.Here it goes:

Ingredients

• Pudina/Mint leaves: 2 bunches
• Curd: 1.5 cups
• Garlic : 1 pod
• Spring onions: 1 bunch
• Ginger: 1 teaspoon
• Lemon juice of one lemon
• Salt to taste
• Green chillis: 2

Procedure

• The process is very simple for this raw and healthy chutney.Just grind all of the above with a little water if required.
• Add salt to taste
• Store in an air tight container in the fridge and serve cold with parathas or rotis.It also goes well with rice.Has a cooling effect on the stomach during summer.

Arbi or Seppankizhangu roast or curry

Taro Root/Colocacia/Seppankizhangu roast , is a dish that can be called the favourite of the household. It is a delicacy because of the care one needs to take while cooking this dish.An ideal combination is arbi roast, rasam and rice.

 Items needed

• Arbi as per the number of people.I usually need around 1kg for 2-3 people.
  
• Red Chilli powder 2-3 tea spoons as per your taste
• Urad dal : 3 teaspoon
• Mustard seeds: 1tea spoon
• Salt to taste.
• Oil 3-4 table spoons
• Tumeric powder: 1tea spoon

Procedure

• Wash the arbi well and leave the skin on.We shall peel it later
• We need to boil or steam the arbi to a point where it is soft to roast but not mushy.This is where a lot of care needs to be taken.I usually boil it in an open pan since steaming it in a pressure cooker is very unpredicatable.
• Take a big cooking vessel full of water.Add all the arbi to it and cover the vessel.
• Let the arbi cook in water till it is a little soft.You can test this by piercing a couple of them with a fork and if the fork gets through the arbi is fine.
• As soon as you remove it from flame, strain the arbi and wash it with cold water.
• Now peel immediately and chop into semi circles or circles.
• Take a cooking pan and add the oil.
• Add mustard seeds to the oil and the urad dal.
• Once the mustard seeds splutter, add to the oil tumeric powder and red chilli powder and mix well
• Now add the chopped arbi , salt and roast on a slow flame
• Keep stirring till it gets evenly roasted.

Serve hot with rasam and rice

Mooli Paratha

Parathas are ideal for nutritious lunch or dinner or even a snack.A blend of veggies,wheat and fat it is a wholesome dish.

Ingredients

• 1tsp amchur powder
  
• 1bunch coriander leaves
  
• pinch of cumin powder
  
• 2 Green chillies
  
• 1/2 tsp Oil
  
• 2 medium Radish
  
• 1/2tsp red chilli powder
  
• salt to taste
  
• 2 cups wheat flour
  
• Oil or butter to fry the parathas

Procedure

• Take a radish, Peel the radish and grate it.
  

1st Method

• Add salt,red chilli,amchur,cumin powder,green chillies finely chopped,coriander leaves, mix well and Squeeze this mixture and remove water from it and keep aside.
  
• Now take wheat flour and make dough with drained radish water,little oil, and normal water.
  
• Rest it for 15 min.
  
• Divide the dough into small equal parts make a small chapati and stuff the mooli mixture into it and make a chapati.You can also make two flat chapatis and stuff the mooli between them and then make it even.
  
• Take a pan, heat it and fry the parathas slowly. Fry them on both the sides with butter or ghee or oil.
• 2nd method,
•  Take a pan, heat it and fry the grated raddish,add red chilli,cumin,amchur,salt,onions,mix well till the raddish becomes dry.
  
• Divide the dough into small equal parts.make a small chapati andstuff the mooli mixture into it and make a big chapati.
  
• Take a pan, heat it and fry the parathas slowly. Fry them on both the sides with butter or ghee or oil.
  
• Serve hot with onion raita
  

Coconut chutney

Coconut chutney is a yummy accompaniment to dosas, idlis or everyone to have with plain rice.

Here go the simple steps:

Items needed

Chana dal: 4 tbsps 

Grated coconut:one cup 

Green chillis : three 

Tamarind extract: 1/2 tsp 

Ginger: chopped 2 tbsps

 Salt to taste

 Water one cup

For seasoning

Mustard seeds: 1 tsp

Urad dal: 1 tsp

 Oil : 1tsp

Procedure

 Dry roast chana dal till it is reddish.Let it cool for 10 mins

Grind the chana dal, coconut,tamarind,ginger,green chillis with water to make a fine paste.Add salt to taste

In a pan prepare the seasoning by adding mustard seeds and urad dal to one tsp of hot oil.When the mustard seeds splutter remove from flame and add the seasoning to the chutney.

Server hot with dosas or idlis

Microwave Peda Recipe

A quick way to make this delicious, all time favourite sweet-Peda.

This is a recipe from my Lax aunty whose 25 years in States forced her to find ways to make and relish Indian savouries.

 Well this Peda tastes awesome and being here in the States it was about a year I had not had this sweet. The result was within 5 minutes of its making my husband and I devoured about 20 pedas :)  

The taste to some extent also resembles milk khoa or tartipaal of the south. Well here goes the quickest way to make pedas.

Items

• Sweetened Condensed Milk : one small can of 14 oz or 396 gms
• Dry milk powder : 2 cups
• Unsalted butter : one stick around 113 gms
• Elaichi powder: 1 tsp optional
• Almonds and pistachios: optional

Procedure

• For making this, it is preferrable to use a glass microwave bowl with a little depth.This is because the mixture will keep bubbling and a little depth will prevent it from spilling out
• Heat the stick of butter in the microwave safe bowl till it melts
• Now remove from the microwave and all the condensed milk and milk powder and elaichi powder if present .Stir well to mix it up.
• Now keep the bowl in the microwave and heat for 3 minutes.During these 3 minutes , remove from microwave and stir every minute.
• After 3 minutes place the mixture in the microwave and heat for smaller durations like 30 secs.This is because the mixture will now start bubbling and you will have to switch off the heat and remove and stir it every 30 seconds.
• Do this for about 2-3 minutes.
• The mixture after this would have considerably thickened.
• Now let the mixture cool for 15 mins and then make small peda shaped balls.
• You can add an almond or pistachio in the center of every peda to add to the flavour and appearance.

Bataka poha

A yummy breakfast served in Gujarat and Maharashtra,Bataka poha is made of pressed rice flakes and potatoes and onions.It is a quick anytime dish too.

Ingredients:

 11/2 cup Thick poha

 1 potato finely chopped

 2-3 green chillies finely chopped

 1/2 tsp mustard seeds

 Few curry leaves

 Raw groundnuts about 10

 1 tbsp chopped cilantro/Corrainder

 1 tsp coconut grated(optional)

 3 tbsp oil

 1 tsp chana dal

 1/2 tsp turmeric powder

 1 finely chopped onion

 Salt to taste

 2 tsp sugar(optional)

Procedure

 Wash poha well and drain it.Set it aside

Heat oil in a pan and add the mustard seeds. 
When they splutter add chana dal and fry till the dal is light golden. 

 Now add the groundnuts and roast in oil till they are reddish
Now add the curry leaves and saute for 10 seconds. 
Now add the chopped onions and turmeric powder and saute till onions turn to light golden brown colour.
Add the chopped potatoes and salt.Stir till potato is slightly fried and cooked.

 Add the poha now and stir well

Add sugar if you like a bit of sweetness
 You may now add the shredded coconut which is again optionalServe hot garnished with chopped cilantro.

Jeera Rasam

This rasam is supposed to be very good for the stomach and for curing cough and cold. It is a rasam you cant stop having when you start eating.It is pretty addictive ;)

Here go the ingredients:

• Jeera 2 table spoons
• Tur Dal 2 table spoons
• Tomato 2 small 
• Tamarind extract : 1 spoon
• Rasam/Sambar powder : 1 tea spoon
• Salt to taste
• Corrainder leaves for garnishing

For Seasoning

• Ghee: 2 tea spoons
• Mustard seeds: 1 tea spoon
• Jeera/Cumin seeds : 1 teaspoon

Procedure:

• Soak the two tablespoons of jeera and tur dal for 15-20 mins in little water
• Meanwhile,chop the tomatoes ,add 3 cups water to the tamarind extract to make it thin.
• In a cooking vessel add the tomatoes, tamarind water,rasam powder and salt and let it boil for about 20 mins.
• This boiling brings out all the flavour of the tomatoes to the water.
• Take the soaked jeera and dal and grind it with the water in a mixer to a fine consistency.
• Add the jeera paste to the boiling rasam and let it boil for 3-4 mins only.If we boil it for a long time the flavour of jeera will be lost.
• Prepare the seasoning by adding the mustard and cumin seeds to hot ghee.Once the mustard seeds splutter , remove from flame and pour on the rasam.
• Garnish the rasam with corrainder leaves and serve hot with rice or drink as a soup!

Palak/Spinach Soup

A healthy soup which can be served anytime of the year.

Ingredients:

• Palak/Spinach one bundle cut, washed and cleaned
• Milk one cup
• Black pepper powder 2 tsp
• Sugar 2 tsp
• Salt to taste
• Butter or oil 1 tsp
• One Onion finely chopped
• 2 tsp chopped Ginger
• 2 tsp Maida/all purpose flour

Procedure:

• Boil the spinach in 2-3 cups of water till it is cooked.
  
• Take the butter or oil in pan and when it is hot add the ginger and onions .Stir it on medium flame till the onions become translucent
• Add 2 tsps Maida to the onions and stir for 2 mins.
• Remove the onion mixture from flame and allow to cool
• Blend in a blender the spinach and onion mixture with water just enough to blend.You can use the same water in which the spinach was boiled to retain its nutrients.
• Add the blended mixture to a cooking pan.If needed add some more water to make it of soup consistency.
• Add salt, black pepper powder, sugar and stir well.Add milk and bring to a boil.
• Remove from flame.
• You can add white butter or cream if you want to indulge a bit .
• Serve hot with bread

khara pongal

A very simple and tasty form of pongal which hardly takes any time.

The following quantity serves 2

Ingredients:

Rice : 2 cups

Moong dal: 3/4th cup

Ghee: 3 tbsps

Cumin seeds/jeera : 1 tbsp

Black pepper powder: 2 tsps

Water: 5.5 cups

Ginger shredded: 1tsp

Salt to taste

Procedure:

Dry roast the rice and moong(do not wash the rice and dal before) together for about 1 min in a pan. The roasting gives a good flavour to the dish

Now wash the roasted rice and moong dal.

Add the washed dal and rice to a pressure cooker.Add the 5.5 cups of water and shredded ginger and 3 tsps salt .Cook for 2 whistles.

After the steam goes away open the cooker lid.

In a small pan add 3 tbsps ghee(you have to be generous on ghee for pongal to taste good). Once the ghee is hot add the cumin seeds and black pepper powder to the ghee.Once the cumin seeds get brown, remove the pan from flame and add the contents to the pongal in the pressure cooker and mix it well.

Serve hot with chutney or vetta kozhambu

Tomato Rice

When I am bored of cooking and want to have something quick, this is my favourite option!

Ingredients

1	tbsp	broken cashewnuts
1/2	tsp	channadal
	to taste	chilli pdr
		chopped coriander to garnish
1	piece	chopped ginger
2	piece	chopped gr chilli
4	cup	cooked rice
1	pinch	cumin
1	springs	curry leaves
2	tbsp	ghee/oil
1	pinch	hing (optional)
1	pinch	mustard
1/2	an	onion
3	piece	red chilli
	to taste	salt
3		tomatoes finely chopped
1/2	tsp	urad dal

Procedure

Heat the ghee(you can use oil too but ghee gives a wonderful flavor) and add the red chillies,mustard ,cumin.and hing, add channadal ,urad dal and broken cashew nuts and add hing
When they turn color, add the chopped onions and fry them till they turn transperent

add chopped gr chilli and curry leaves and chopped tomatoes
Fry for 5 minutes.Add any  spices and keep frying 
for a minute.
Add the boiled rice and adjust the seasoning if needed.

Enjoy the yummy tomato rice hot!