Sabudana and Vermicelly Kheer- My Blog's 1st Anniversary Celebrations

I am very glad to announce that my blog completed 1 successful year by today. I am very happy about that. I felt very much excited when I started blogging last year. I have posted 125 recipes by today. Feeling great about that. Yet to post many heallthy and super delicious recipes. Thanks one and all for watching my blog and thanks for your support. I promise that I will post good recipes in future. I should thank my hubby 'Pavan' for supporting me and encouraging me to start posting the recipes.

So I am celebrating my blog's first Anniversary with Sabudana and vermicelly kheer. This is a yummy sweet and can be prepared in no time.

Ingredients:
1. Sabudana- 1/2 cup

2. Vermicelly or semiya- 1/2 cup

3. Milk- 3 cups

4. Sugar- 1 cup

5. Ilachi powder- 1 tsp

6. Ghee- 2 tbsp

7. Cashew nuts- 2 tbsp broken

All you need- A heavy bottomed vessel, a steel spatulla, a non stick pan.

Preparation time: 20mts

Serves- 4 people

Preparations:

1. Roast vermicelly by adding 2 drops of ghee till it starts changing its colour. Take into a separate bowl and cool it.

2. Wash and soak the sabudana about 2 to 4 hrs in water.

3. Roast broken cashew nuts and keep aside.

Method:

1. In a heavy bottomed vessel, boil the milk by adding ilachi powder.

2. When the milk is boiling, add sugar, stir with spatulla and let it melt well. Stir ocassionally.

3. Add roasted vermicelly and drained and soaked sabudana, add ghee. Mix well.

4. Let it cook for 6 to 8mts or till the vermicelly is tender.

5. Add fried broken cashew nuts and turn off the stove.

6. Check for the sweetness. Add sugar if necessary.

Let it cool. Refrigerate about 1hr and serve chilled. You can also add dry fruits like raisins or pista and serve.

This is a very good dessert.

Hope you all enjoy this recipe. C U soon with a very good recipe.

Once again thanks everyone for your support. Bye...

Carrot Halwa or Gajar Ka Halwa- 100th Post

Gajar Ka Halwa or Carrot Halwa is one of the wonderful sweets. I am very happy to announce that this is my 100th Posting. It is mouth watering sweet which will be loved by everyone. This can be prepared in many ways, but today I am preparing it in my version.

All you need: A wide non stick pan, spatula, grater for grating carrot.

Serves- 5

Preparation time- 30mts

Ingredients:

Carrots- 3 large

Sugar- 1/2 cup

Milk- 1.5 cups

Cardomom powder - 1tsp

Unsalted Butter or ghee- 1/2 cup

Cashew nuts- 1/4 cup

Preparations:

1. Wash, peal and grate the carrots and keep aside.

Method:

1. Heat a wide non stick pan, add butter or ghee, once the ghee is melted, add broken cashew nuts, stir well and fry till light golden colour.

2. Add grated carrots, stir well and fry abt 10mts by stirring for every minute.

3. Once the carrots are almost cooked (U can check by touching the carrot grain with fingers), add boiled milk, mix well and cook again abt 5mts. The grated carrot will be well cooked in milk.

4. When the carrots started thickening, add cardomom or ilachi powder, sugar, mix well and cook again for 5mts.

5. The halwa gets thickening. Switch off the stove when the consistency is little loose so the halwa thickens at room temperature.

6. You can either serve it hot or keep in freezer and serve it chilled.

It can be preserved abt 4 days of time.

Hope you all enjoyed watching this recipe. Thanks a lot.

Meet u soon with a new recipe. Bye

Besan Laddu

Besan Laddu is such a wonderful sweet which is loved by everyone. Also it takes less preparation time.

All you need: A heavy bottomed non stick pan, spatula and a mixing bowl.

Makes- 15 Laddus

Ingredients:

Besan flour- 1.5 cups

Suji or ravva- 3 to 4 tbsp

Ghee or unsalted butter- 1/2 cup

Sugar- 3/4 cup

Cardomom- 1 tsp

Sliced Almonds - 3tbsp (Optional)

Sliced pistachios- 2tbsp

Method:

1. Heat a heavy bottomed non stick pan, add melted butter or ghee, add besan flour and suji, mix well.

2. Keep stirring in between and do this for about 8 to 10mts of time.

3. Once the besan flour starts thickening and gets nice aroma, then turn off the stove and keep the pan aside for some time.

4. When the besan mix is warm enough, add the sugar, cardomom powder, sliced almonds, mix everything very well with hand. (The flour should be cooled litle bit and also should be warm enough to mix the sugar).

5. Now take 2tbsp of besan flour, make as round shaped laddu by pressing in between 2 palms. Likewise make all the laddus and keep aside.

6. Now melt 1tbsp of ghee or butter in a bowl, dip the laddu on one side in butter and then dip in the pistas. Basically the pistas should stick to the top of each laddu. Likewise decorate all the laddus with pistas.

The beautiful and tasty "Besan Laddus" are ready to eat.

Note:

1. Preserve them in air tight container. It can be preserved abt 10days of time. You can also store them in fridge. You can preserve them abt 15 days of time...

Hope you all enjoyed this recipe. Thanks.

Ravva Laddoo or Suji Laddoo

Ravva Laddoo is one of the best sweets. Can be prepared with less ingredients. You can also add fresh cocount to it and make laddoos with both Ravva and coconut. Today I prepared them just with Suji(ravva).

Ingredients:

Suji- 2 cups

Sugar- 1 cup or little more if u wish.

Cardomon powder- 1/2 tsp

Butter or Ghee- 2tbsp

Cashew nuts- 1tbsp

Milk- 3tbsp or required.

preparations:

1. Remove the skin of the cardomom and make fine powder of it.

2. Take granulated sugar or make fine powder by griding in the mixie.

Method:

1. In a non stick pan add 1tbsp ghee or butter, fry the cashew nuts till golden colour and remove them and keep aside.

2. Add remaining ghee to tha pan, add suji, stir well and fry abt 4 to 5mts till the raw smell leaves but don't over fry the suji.

3. Take the fried suji in a broad bowl, add sugar, cardomom powder, cashew nuts, mix all of them well (Mix everything when the suji is hot itself).

4. Now add milk little by little, mix well, and try to make laddoo with that by pressing between 2 palms, but add only sufficient milk.

5. Likewise make all the laddoo's and let them dry for 15mts.

6. Store them in air-tight container and refrigerate them.

Note:

1. It will last for 5 to 7 days of time. Since we have added the milk, it can't be stored for too long. So better to prepare less quantity so we can finish them soon also can prepare fresh laddoos whenever we want.

Thanks for watching this recipe. Bye.

Sweet Rice Pongal or Paravannam

It is a authentic recipe which is most preferred sweet on any festival. And can be prepared very fast. On festival days we will be in hurry to do Pooja and prepare some special items and keep Naivedyam and all. So this dish looks simple but very special.

Ingredients:

Milk- 2cups

Rice- 1 cup

Water- 2.5 cups

Jaggery- 1 cup

Cashew nuts and raisins- 2tbsp

Ghee- 1tbsp

Method:

1. Soak the rice abt 15mts and pressure cook till 4 vissles.

2. Once the pressure is released, switch on the stove, add milk and let it cook for 5mts.

3. Add jaggery to it, mix well and cook abt 3mts.

4. In a pan, add ghee and fry the nuts till golden colour and add them to the sweet, Mix well.

The Sweet rice pongal or Parvannam is ready to be served.

It can be served chill or hot.

Thanks for watching the recipe. bye...