CHOCOLATE BARFI

A simple kids favorite barfi which can be easily made. Some chocolate, Grated paneer, milk powder, condensed milk and that's it. No sugar, no cardamom powder, no ghee......... can add almonds if you like the taste.

INGREDIENTS

Grated paneer                         1+1/2 cup

Milk powder                           1/2 cup

Condensed milk                      1/4 cup

Milk chocolate bar                  1

Ghee                                       2 Tsp(not more than this)

PROCEDURE

Grate the paneer very finely. Cut the milk chocolate bar into pieces.

Heat a non stick pan and add all the ingredients.

On a very low flame cook the whole thing until a thick lump of mixture forms. 

It roughly takes about 15 to 20 minutes on a very slow flame.

When the mixture leaves the sides of the pan transfer it onto a greased plate and let cool.

Cut into desired shape and serve. 

SWEET BOONDI

Today I tried to make boondi laddu, but it became a big flop. Every thing went fine until my son started his mischief in the kitchen and the sugar syrup became hard and I ended up with sweet boondi. Finally for those who want to enjoy the boondi laddu but do not know the right consistency of the sugar syrup this is the easy and best way to enjoy the boondi laddu taste. No perfection or experience is needed. Check my procedure.

INGREDIENTS

Chick pea flour                   2 cups
Oil                                       to deep fry
Sugar                                  1 cup
Cardamom powder             1 tsp
Ghee                                   1 Tsp
Nuts                                    3 Tsp

PROCEDURE

Mix water in chick pea flour and make a thin batter like the dosa batter.
The batter should not be too thick or too thin. When you pour the batter in a perforated ladle it should fall into the oil on its own and if the batter is too thin it absorbs too much of oil.
Leave the batter aside and fry the nuts in ghee and set the aside.
Heat oil for deep frying.
By holding the perforated ladle just above the heated oil, pour some batter on it. If the batter falls into the oil it is well and good or else use a small spoon and tap the ladle so that the batter easily falls into the oil.
Now fry till the boondi is crisp and fully cooked from the inside.
Complete the whole boondi in the same procedure.
Now make a thick sugar syrup(vunda pakam) with one cup of sugar and 1/2 cup of water.
(When a little bit of syrup is poured in water it should form a ball.)
Now switch off the flame and add the boondi, cardamom powder, fried nuts in the syrup.
Mix well for 2-3 minutes.
The sugar coats on boondi and forms a white layer while you are mixing itself.
Serve the sweet boondi with any snack.

SIMPLE STUFFED BRINJAL

I have already posted many recipes with brinjal, but I cannot stop there. Here is yet another gutti vankaya recipe which is very easy to prepare- as usual, very tasty- as usual.

INGREDIENTS

Small round eggplants                       10-12
Fresh coconut                                    1/2 cup
Onion                                                1/2 cup chopped
Red chiles                                          8-10
Roasted chana dal                             1/2 cup
Salt                                                    to taste
Oil                                                     1/4 cup

PROCEDURE

Cut the brinjal as you do for any stuffed brinjal curry. Soak them in salt water and keep them aside.
Heat a table spoon oil and fry the onions and red chiles till the onions are brown. Add the grated coconut and fry for another 2-3 minutes.
Now grind the fried ingredients, roasted chana dal along with some salt. Add water if required.
Now fill each brinjal with this stuffing.
Heat oil in a  pan and add the stuffed brinjal.
Add a little bit of salt on the top and cover.
Simmer the flame and cook the brinjal turns tender.
Remove the lid and now fry the brinjal till they turns crisp and golden brown on all sides.
Be careful while turning the brinjal. Use a spoon rater than a ladle.

TIPS AND TRICKS

If you are a beginner in making the stuffed brinjal curry you can tie the stuffed brinjal with thread and then fry them and this way the stuffing will not come out.
Once the stuffing is filled in all the brinjal you can microwave the brinjal till each of the brinjal is soft and tender and then fry them with very little oil. Now you are on a healthy way of making the curry.(Don't worry, the color of the brinjal changes once you microwave)

MANGO RASAM

A simple and tangy rasam for any hot summer day……..Simple ingredients and very simple to make.

INGREDIENTS

Mango pieces                      1 cup
Tomatoes                             1/2 cup
Toor dal                               1/4 cup(cooked)
Water                                   4 cups
Salt                                      to taste
Sugar                                   2 Tsp
Turmeric                              1/2 tsp
Coriander seeds                   2 Tsp
Black pepper                       1tsp
Oil                                       1 tsp
Mustard                               1/2 tsp
Jeera                                    1/2 tsp
Methi seeds                         1/4tsp
Hing                                    a pinch
Garlic cloves                       3-4 optional
Coriander                            2-3 sprigs
Curry leaves                       5-8

PROCEDURE
Boil the mango pieces and the tour dal separately (dal doesn't cook if both are mixed).
Mash both of them.
In the mixture add salt, water, turmeric, sugar, tomatoes, coarsely ground coriander seeds and pepper corns.
Let the mixture boil till the tomato pieces are cooked. Add more water if required.
Let it boil for 15 to 20 minutes. switch off the flame.
Now heat oil in a separate pan and add the tadka ingredients(mustard, jeera, methi seeds, hint, garlic cloves, curry leaves.)
When the tadka is done add it to the rasam. Finally add the coriander leaves. Cover and leave for 10 minutes.
Serve hot with white rice.