Sweet Urad Dal Vada / Enippu Ulundha Vadai

For the final day another interesting sweet, Sweet Urad dal Vadai (Enippu Ulundha Vadai), I tasted this after years during my last India trip. Thinking about this for longtime, finally the came and tried this last week.

Ingredients:

Split Chana dal / kadalai parrupu	1 cup
Urad dal	1 cup
Jaggery	1 cup
Oil	for deep frying
Salt	a pinch

 

Directions:

1. Soak urad dal and split chana dal separately for 3 hours.
2. Drain the water completely and grind both dals to smooth batter without adding any water.
3. Finally add both dal together with jaggery and grind for few seconds (just to mix everything together).
4. Heat oil in a kadai, take a tablespoon of batter and carefully drop in oil and cook in medium heat until it’s cooked inside.
5. Drain the excess oil in tissue paper and serve this with banana, ghee and honey mixture.

 

Note:

• In this sweet the sweetness will be mild, so to compensate that it is served with banana honey mixture. But I love the mild sweetness so skipped the banana part here.
• When grinding the dal don’t even add a single drop of water, if you find its hard to grind add a small piece of jaggery it helps to grind.
• By the same time don’t add to much jaggery just one or two small pieces.
• Finally after adding 1 cup jagger don’t grind for long time, as soon as you add the jaggery you can see the batter will start to lose the thickness.
• If you grind longtime then you might not able to make the vadai, to avoid this you can use 1 ¼ cup split chana dal.
• If using powdered jaggery don’t grind just mix using hand. You can substitute palm sugar instead of jaggery.

 

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Godhumai Halwa/ Wheat Flour Halwa

Today’s recipe is one of the famous south Indian sweet Halwa, Tirunelveli is famous for this halwa. For traditional godhumai halwa we need to soak whole wheat for 8 – 10 hours then grind and extract the milk out of it and then it’s cooked with sugar and ghee. Since it’s a long process tried this quick version it turned very close to original one. Halwa is one of my favorite sweet, whenever I have a craving for this my mom use to make maida halwa in the same way.

 

 

Ingredients:

Whole wheat flour	1 cup
Sugar	1 ½ cup
Ghee	¾ cup
Water	2 ½ cup
Cashew nut	1 ½ Tbsp
Raisin	1 Tbsp

 

Directions:

1. Sift flour in a large mixing bowl, add water and make lump free batter. Batter should be milk consistency so if needed add another half cup of water.
2. Heat one tablespoon ghee and roast cashew nut and raisin once it’s done remove and keep aside.
3. In the same pan add wheat flour milk with 2 tablespoon of ghee and start to cook on medium heat.
4. Keep on stirring within few minutes the mixture will start to thicken, in this stage add half sugar and half portion of ghee.
5. Again keep stirring until all ghee is absorbed, then add the remaining ghee and sugar keep stirring.
6. After 10 minutes the mixture will start to leave the pan. In this stage add cashew nut and raisin.
7. Keep stirring for another 5 minutes or more in one stage the mixture will comes together like dough and looks transparent, turn off the stove.
8. Transfer the mixture to greased plate, using a greased flat bottomed bowl smooth the top surface and allow it to cool.
9. When it is warm enough to cut grease a sharp knife and slice it as required and enjoy.

 

Note:

• If you are not sweet toothed use 1 ¼ cup sugar.
• When halwa is done you can see the shininess.
• If you don’t mind about ghee add another 2 tablespoons.
• Instead of whole wheat flour you can use atta flour too.

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Kadalaiparrupu Paniyaram (Sweet)

Blogging Marathon is an interesting group, which motivates many bloggers like me. For this week I choose “course wise meal from any state” theme, valli gave few more options for course wise meal I planned to go with sweet from Tamil Nadu, that too from Kongu Cuisine.

For first day Kadalai Parrupu Paniyaram its one of the important sweet dishes my mom use to make for Puratasi Amavasai.

Ingredients:

For Stuffing:
Kadalai Parrupu / Split channa dal	1 cup
Powdered jaggery	1 cup
Grated coconut	⅓ cup
Cardamom powder	½ tsp
For Covering:
All purpose flour/ Maida	1 cup
Salt	¼ tsp
Water	as needed
Ghee or oil
Yields: 40 pieces

 

Directions:

1. Pressure cook, channa dal with enough water for 2 whistles.
2. Drain the water and allow to cool, using a mixe pulse the dal for couple times.
3. Dry roast the coconut for few minutes (no need to change the color) cool the coconut, add it to dal again pulse once.
4. Next add jaggery and cardamom powder and pulse until everything blends well.
5. Make small lemon size balls (Laddu) from this dal mixture. Keep it aside.
6. In aother mixing bowl, add maida, salt and mix well. Then add water little by little and make a lump free batter (like dosa batter).
7. Heat the paniyaram pan, add quarter teaspoon of ghee or oil in each hole.
8. Take a dal ball and dip in the batter then place that in one hole. Repeat this for remaining balls.
9. Once it’s cooked turn and cook another side.

 

Note:

• When pressure cooking the dal, don’t overcook.
• Drain all the water before grinding, after adding jaggery don’t grind too much or else dal mixture will be watery and when cooking the mixture might come out.
• Even this Laddus are served separately without outer coving.
• If you don’t have paniyaram pan don’t worry you can deep fry after dipping in maida.

 

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Jackfruit Payasam or Chakka Pradaman

Jackfruit Payasam or chakka pradaman is one of the famous foods in Kerala, this is one of the food that I need to try for long time. In this past 6-7 years I haven’t seen fresh jackfruit here, last month my husband bought few pounds from a nearby Asian store. I saved 10 pieces for payasam, but the next day it vanished in minutes, yep that’s my kid’s favorite fruit. I didn’t think I will get fresh jackfruit again, in couple weeks I got again fresh fruit, this time don’t want to miss. Tried this jackfruit payasam and my kids loved this lot; it took me to childhood one my friends mom use to make this often.

 

Ingredients:

Jackfruit	10 – 15 medium size pieces
Jaggery	¾ cup
Coconut milk	¾ cup
Cashew nut	1 Tbsp
Coconut pieces	1 Tbsp
Ghee	1 Tbsp

 

Directions:

1. Pressure cook jackfruit with little water until it’s soft.
2. Cool it and grind to smooth paste. Mine yields one cup of puree.
3. In a sauce pan, add jaggery and water (1/4 – 1/2 cup) and heat it until jaggery melts.
4. Filter that to another thick bottomed pan, and start to cook once the jaggery starts to boil (no need to check any consistency), add jackfruit puree mix well and cook for another 5 minutes.
5. Then add coconut milk mix well and cook for another 2 minutes turn off when it starts to boil.
6. Heat ghee and roast cashew nut and coconut pieces add this to payasam.

 

Note:

• After adding coconut milk, don’t cook to long, I used ½ cup thick and ¼ cup thin coconut milk.
• If you feel your puree is very thick add ¼ cup hot water.

 

Linking to : Blogging Marathon page for the other Blogging Marathoners doing BM#28

 

 

 

Mango Burfi

Summer is yet to start here, but mangos season is already started. Few weeks back found good mangoes in market bought few and tried this mango burfi. This is my second attempt, first time I tried with canned mango pulp and milk powder but it doesn’t turn out to correct consistency. Still it’s edible and tasty but I was not satisfied with what I made. So I tried second time with paneer which acts as a binding agent for burfi.

 

Ingredients:

Mango Pulp	2 cup
Sugar	10 Tbsp
Paneer	1 cup
Milk powder	1 cup
Milk	1 cup
Nuts chopped	½ - 1 cup
Cardamom powder	1 tsp
Ghee	1 Tbsp
Yields: 30 pieces

 

Directions:

1. Add mango pulp, milk, paneer and milk powder in a blender and pulse couple times until everything blends well.
2. Heat ghee in a non stick pan; transfer the mango mixture to pan. Add sugar, cardamom powder and half portion of nuts mix well.
3. After few minutes of cooking the mixture will start to leave the pan, after cooking for another five minutes it will start to thicken like dough.
4. Grease a plate and transfer the dough to plate, smooth the top surface using spoon and sprinkle the remaining nuts.
5. Allow it to cool and cut into desired shape.

 

Note:

• Use fresh mango for making pulp, peel the skin dice and blend to thick paste. I used two mangoes which yields 2 cups of pulp.
• Since one of my little one use to remove nuts in food, I added 2 tablespoon of powdered nuts and didn’t sprinkle nuts.
• Nuts is your option, you may use almonds, pista and cashew nuts.

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Eggless Berry Tiramisu

For this month Eggless Backing we got an interesting challenge, need to thank Gayathri and Sowmya for choosing tiramisu. Instead of mascarpone cheese I have tried this with cream cheese. For soaking used berry sauce, came across this recipe from here. Since I used cake flour the biscuits turned very soft and almonds gave a crunchy feel for this berry Tiramisu.

Ingredients:

Cake flour	1 cup
Sugar	2 Tbsp
Unsalted butter	¾ cup
Coarsely ground almonds	¼ cup
Vanilla extract	½ tsp

 

Directions:

1. Mix all the ingredients and add ground nuts finally and mix until it blends well.
2. Transfer the batter to piping bag with a ¾ inch round tip or cut the edge.
3. Pipe the fingers about 3 inches long at one inch intervals on an ungreased cookie sheet.
4. Bake in a preheated oven for 30 – 40 minutes or until slight brown at 300° F.
5. Allow it to cool for 5 minutes and transfer to airtight container until you need.

 

Ingredients for Berry sauce and Cream Mixture:

 

Mixed berry	1 cup
Brown sugar	2 – 3 Tbsp
Lemon juice	½ medium size
Cream Cheese	4 oz
Whipped Cream	1 cup
Vanilla extract	2 drops
Sugar	3 Tbsp



 

Directions:

• Heat a sauce pan, add berries, lemon juice and brown sugar stir until brown sugar blends and dissolve. When it start to boil turn off the stove and allow it to cool.
• After it’s cooled, drain the sauce using a spoon. Warm it lightly.

 



• Mean time in a large bowl, add cream cheese, sugar and vanilla extract and mix well.
• Finally add whipped cream and mix gentle until it blends well.
• Soak the lady fingers in warm berry sauce and arrange in the dish, then top it with cream cheese mixture until its covered (like a thick coating), next top it with berry mixture.
• Repeat the process until you reach the top of the dish.
• Refrigerate for about 4 – 6 hours. After it sets cut and serve.

 

 

Strawberry Custard Dessert

Today comes another recipe, which I planned to post under seasonal foods for BM 27. Strawberry is sitting for more than three days in refrigerator no one is in a mood to eat. When I was thinking to try something interesting, I came across this recipe from Vegbowl. Instead of mango I tried with Strawberries and it turnout well, vanished in minutes.

Ingredients:

Milk	1 cup
Corn starch	1 Tbsp
Sugar	¼ cup
Vanilla extract	1 tsp
Strawberry pure	½ cup

 

Directions:

1. Mix corn starch with ¼ cup of milk. Heat the remaining milk with sugar in a sauce pan, when it starts to boil add the corn milk in slow stream and stir continuously (if not lumps might form).
2. In a stage it might start to bubble and thicken, turn off the stove and add vanilla extract.
3. Allow it to cool completely. Mean while clean the strawberries and blend, strain to remove the seeds and extract the thick pure (don’t add any water).
4. To assemble, drop a tablespoon of custard top it with strawberry pure one tablespoon repeat this until you reach top of the glass. Allow it to set in refrigerator for an hour.

 

Note:

• The mixture should not be runny when you’re turning off and after adding vanilla mixture will be little bit lighten. If you feel it’s runny, again cook for couple minutes.
• After it cools it will thicken so. Keep this in mind when working.
• Instead of corn starch you can use custard powder.
• I added 2 tsp of sugar to my strawberry pure it’s optional. You can leave the strawberry pure in refrigerator for one hour it helps to thicken a little bit.

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