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Tuesday, August 30, 2011

Besan Ladoo | Besan ka Laddu | Vinayaka Chaturthi Recipes

This besan ladoo will always remind me of my friend Prathibha who I lived with in Hyderabad. Every time we pass by a sweet shop, she would buy atleast 2 of these besan ladoos, eat one, and leave the other in the fridge for later. The ladoos were safe from me because I was never a huge fan of them, preferring milk-based sweets to these besan ladoos. I have wanted to try making them for a long time though, and what pushed me to it finally was the sudden desire to post more festival sweets recipes and a bag of besan almost threatening to go bad on me. 

besan ladoo / besan ka laddu recipe

Besan Ladoo / Besan ka Laddu Recipe
Makes 12-15 ladoos depending on size

Related Recipes: Vella Kozhukkattai | Maladu (which amma and I made the night before my wedding)

Ingredients:
3/4 cup ghee (I used slightly less than this, don't skimp too much though)
1 cup gram flour or besan (kadalaimavu)
1/2 cup milk
1/2 cup powdered sugar
6 almonds, chopped coarsely
6 raisins (I didn't add this)
6 cardamoms, powdered

Instructions:

1. Heat ghee in a pan over low heat. Don't bring to boil or anything, just heat it up well. Add the besan and cook for 4-5 mins stirring continuously till the raw aroma disappears and it turns a golden brown. 

2. Remove from heat and add milk, stirring vigorously to avoid lumps. I let the milk trickle in to avoid this. Once mixed well, set aside to cool a little. 

3. Then mix in the almonds, sugar, raisins, and cardamom powder. 

4. When its warm enough to handle, shape into lime-sized balls. At this stage, you can add a bit more ghee if you want. I started with a little less than 3/4 cup and added more while shaping them. 

Notes:

- These besan ladoos are very delicate (which is why you shouldn't skimp on the ghee, because it acts as a binding agent and holds it together) so handle carefully and store in an airtight container at room temperature. 

- You can add about 2-3 tbsp of rava (semolina) to the mixture if you want some added texture. I avoided this because I wanted a smooth besan ladoo. 

What's cooking in your kitchens for Vinayaka Chaturthi this year?

Monday, August 29, 2011

Vella Kozhukattai Recipe - Modakam (Mothagam) for Vinayaka Chaturthi

Modakam or Vella Kozhukattai will always have a special place in our family not just because of how important it is for Vinayaka Chaturthi, but also because of the countless evenings of making modakam and how it's usually a family project. While ammini kozhukattai is cuter and arisi upma kozhukattai is more practical for a meal, we are all huge lovers of this vella kozhukattai.

Vella Kozhukattai Recipe - Modakam (Mothagam) for Vinayaka Chaturthi

My grandmom was an expert at modakam making and did it with gusto since her grandson (my brother) loved it so much. I remember many evenings of me eating the raw outer covering with the coconut filling as the rest of womenfolk sat around shaping the mothagam for steaming.

Vella Kozhukattai Recipe

Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 12

INGREDIENTS:
3/4 cup of raw rice powder
1 1/4 cup of water, more or less
1/4 tsp of salt
1/2 cup of jaggery
1/2 cup of grated coconut
2 tsp of ghee
1/4 tsp of cardamom powder

INSTRUCTIONS:

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

1. First we have to make the filling or the pooranam. Heat a pan with 1 tsp ghee. Add the grated coconut and the grated jaggery and mix well until it begins to roast a bit and starts to turn a bit drier.

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

It will take about 8-10 mins for it to reach the stage we require. Keep mixing now and then and add cardamom powder before removing from fire. Set aside and allow to cool.

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

2. Meanwhile, bring 1 cup water to boil with the 1/4 salt also added in. Once it boils, remove from fire and add the 3/4 cup rice flour in, mixing as you do so. Make sure no lumps are formed and mix well until you get a soft dough that's similar in consistency to chapati dough (it won't be stretchy though). Start with 1 cup water and keep adding a few drops as you mix until you get the desired consistency. Depending on the type of rice flour and humidity, etc, you will need different amounts of water. Let this mixture cool down a bit until you can handle it. Don't let it cool completely, or else the rice dough will become dry.

This is the toughest part of making vella kozhukkattai or modak. Depending on how this comes out, your modaks can turn hard or soft or crack while they are steamed.

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

3. Roll the pooranam into small balls and set aside. The coconut I used had long strands in it that's why my filling is all rough. Use normal grated coconut and you should be fine.

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

4. With wet hands, take a lime-sized portion of the rice dough, form a ball by greasing your hands with the ghee, and flatten on your palm like so. Make sure its not too thin. I like there to be more filling than outer covering so I use lesser dough. Adjust according to your preference.

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

5. Place the filling in the centre...

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

...and cover the filling with it as uniformly as you can. It's the same technique used for aloo paratha. Once covered, make a smooth ball (just using the fingertips of one hand and rolling-rotating).

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

6. Place on your steamer plate (greased with some ghee if you like, I didn't do it)...

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

...and steam for about 10-15 mins until the covering glistens. It will still be sticky to touch but don't steam for more than 15 minutes or they will harden.

Let cool and use the sweet modaks to please Lord Ganesha into giving you whatever you wish for ;)

vella kozhukkattai (sweet modak) | ganesh (vinayaka) chaturthi recipes

Notes:

- instead of jaggery, you can also use brown sugar. The flavour will definitely be compromised a bit but the taste will be just fine. The reason why my filling looks extra dark is because the jaggery we get in Kerala is super unrefined (and unsalted) and very dark in colour and I always bring back jaggery when I go home. Use whatever jaggery is available where you live.

- The filling or pooranam for vella kozhukkattai can be made in advance and stored in the fridge for up to a day.

- When working with the rice dough, make sure you work quickly before the heat leaves the dough. Even if you can't steam all modaks together, make the balls and keep ready for steaming in the next batch. Don't let the dough sit as is for too long or else it will dry out.

- Aatha, my grandmom, used to make her own rice powder. If you'd like to try the same, soak 1 cup raw rice in water for 5-6 hours. Drain and let it dry spread out on a tea towel. Once dry, grind to a fine powder. She used to get it done in the mill, in bulk, but using your mixie should work too. I haven't tried it this way.

- The rice layer can turn hard and rubbery if you keep this for over a day. Re-heating or re-steaming will make it soft again but only for a short while so serve fresh and finish it off as soon as you can! Also, the rice layer consistency can vary depending on the type of rice or rice flour you are using. Experiment a bit to see which brand or method works best for you.

For Modak recipe in Hindi, Vella Kozhukattai recipe in Tamil, Telugu, Gujarati, please use the Google Translate tool on the right sidebar of the website.

Sunday, August 28, 2011

Eggless No-Bake Biscuit Brownie Recipe - Step by Step

eggless no bake biscuit brownie recipe

I love biscuit based sweets and desserts. That must be one reason why I love Twix bars! I love biscuit puddings and make the marie biscuit chocolate logs pretty often to satisfy my biscuit dessert cravings.

This is yet another wonderful addition to my list of quick and easy dessert recipes with biscuits as a base. It's eggless and no-bake which definitely adds to the charm.

eggless no bake biscuit brownie recipe

I often get asked for quick and easy bars and desserts that can be made without an oven or in the microwave. Since I enjoy baking, I hardly ever go actively looking for such recipes but when my cousin posted this in her blog couple of weeks back, I knew I had to try it as soon as possible.

I got Marie Biscuits during my next trip to the supermarket and made it that same weekend.

Eggless No-Bake Biscuit Brownie Recipe
Makes about 12 squares
Adapted from: DV

Also check out: 5 Min Chocolate Mug Cake | Marie Biscuit Chocolate Logs | Twix Bar Brownies

Ingredients:
20-25 Marie biscuits
3 tbsp unsweetened cocoa powder
1/4 cup roasted nut of choice (I used hazelnuts)
2 tsp sugar
1/2 of a 400gm tin condensed milk (I used low fat Milkmaid)

How to make Eggless Biscuit Brownies:

eggless no bake biscuit brownie recipe

1. Break the biscuits into fours and powder coarsely. I left small bits of biscuits in this mixture to give the brownies some extra texture.

eggless no bake biscuit brownie recipe

3. Add the cocoa powder to this and mix well.

eggless no bake biscuit brownie recipe

4. Add the sugar to this mixture and mix again. If you prefer mildly sweet brownies, you can omit this but I found the sweetness level perfect with 2 tsp sugar.

eggless no bake biscuit brownie recipe

5. Dry-roast any nut of choice and let it cool. I had some roasted hazelnuts handy so used that. Roughly 1/4 cup should do.

eggless no bake biscuit brownie recipe

6. Chop it up coarsely and add to the mixture. Mix well.

eggless no bake biscuit brownie recipe

7. Add half a tin of condensed milk to this mixture. Feel free to lick up the remaining condensed milk sticking to the tin!

eggless no bake biscuit brownie recipe

8. Mix well with a sturdy spoon. I would advice against using a whisk at this stage because the mixture will be very very thick and refuse to cooperate. Show it who's boss! Mix well until all the powdery bits are combined with the wet ingredients.

eggless no bake biscuit brownie recipe

9. Line a plate, pie dish, or baking tray with butter paper (or just great with some butter) and transfer the mixture to it. Press firmly with wet fingertips until the mixture is uniformly spread.

The colours all look different because of the difference in lighting. Bear with me. Whatever colour the brownies are, they will be delicious, I promise.

eggless no bake biscuit brownie recipe

10. Refrigerate atleast for 4 hours or overnight if possible. This picture was taken after 2 hours of refrigeration because I was impatient. If you are like me, you will get more fudgy brownies that won't hold its shape when you cut it.

eggless no bake biscuit brownie recipe

If you refrigerate longer, then they can be cut into perfect squares and taste delicious. This was taken the day after I made them.

eggless no bake biscuit brownie recipe

What's your favourite biscuit-based dessert recipe?

Friday, August 26, 2011

Watercress & Yellow Moong Dal Recipe

These pictures have been lying in my drafts for ages. In fact, TH's amma made this one day along with the chow chow kootu which I managed to post much earlier. I have made this dal twice after this first time she tried it.

watercress yellow moong dal

Watercress is not something that makes it into my regular shopping list. In fact, before amma came and tried this, I'd never even tasted it. It definitely has a strong flavour which I thought went beautifully with dal.

Watercress Yellow Dal Recipe
Serves 4
Recipe source: TH's amma
Some other recipes from her: chow chow koottu | kadala kozhambu | tomato juice rasam

Ingredients:
1 bunch watercress
1/2 cup toor dal or moong dal, washed and soaked for 30 mins
1 large onion, chopped
1 tomato, chopped (optional)
1/4 tsp turmeric powder
1 tsp red chilli powder

For tempering:
1 tsp ghee or oil
1/4 tsp fennel seeds / perum jeerakam
1/4 tsp cumin powder or seeds / jeera
1/4 tsp mustard seeds
1 red chilli
A generous pinch of hing

How It's Made:

1. Wash and chop the watercresses leaves fine. Add to the soaked dal along with the rest of the ingredients (apart form the tempering ones) into a pressure cooker with enough water to cover it by an inch.

2. Cook for 3-4 whistles or until the dal has cooked soft and mashed well with the leaves and other ingredients. Let the steam vent and keep the dal mixture ready to temper.

3. For tempering, heat ghee (or oil) in a pan and add the rest of the ingredients in the order given. When the mustard seeds start to pop and the cumin and fennel turn aromatic, dunk into the dal and keep partially closed for a while while the flavours blend. Add salt.

Serve hot with rice or roti.

watercress yellow moong dal

I think I have posted every day this week. Its not some personal challenge or anything. I have a ton of great recipes like these waiting to be posted and the backlog is huge. Sorry if I am spamming your readers :)