Chitra's Food book

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• Burfi|Barfi Recipes – Burfi Varieties |15 types of Burfi recipes
• Instant Doodh Peda With Milk Powder, Condensed Milk
• Sweet Aval Mixture | Sweet Poha Chivda With Jaggery
• Sorakkai Kurma | Bottle Gourd Kurma Recipe

Burfi|Barfi Recipes – Burfi Varieties |15 types of Burfi recipes Posted: 02 Nov 2021 08:15 AM PDT Here is a collection of popular, Indian sweet recipe named barfi / Burfi.  Barfi, Barfee, Burfi or borfi is basically a milk based sweet of India. Barfi is a derivative of Persian word Barf which means 'snow'. As the name suggest, burfi has a cool, melt in mouth texture. Plain white barfi is prepared with milk powder and sugar. It is cooked until the mixture solidifies and its allowed to set for few hours to make perfect shapes. It can be cut into square, rectangle or diamond shapes. Some of the popular burfi varieties are besan burfi, Mawa barfi / Khoya burfi, Kaju burfi, Almond burfi, Pista barfi, coconut burfi and Peanut burfi.  In this post, I have shared the different types of burfi recipes in my blog under one page for easy reference. As Diwali festival is coming up, you must be making at least one burfi recipe in your sweets list. I hope this collection of barfi recipes would be helpful to choose and try one. Making and trouble shooting burfi recipes is hassle free. Even a beginner can make it easily. In each recipe, I have shared all the tips and tricks to make a perfect burfi even if you are a first timer in making sweets. Ok, lets see the burfi varieties | 15 types of burfi recipes below. MAIDA BURFI / MAIDA BARFI WITHOUT MILK POWDER | MAIDA CAKE MAIDA BURFI WITH MILK POWDER CASHEW BADAM BURFI ALMOND BARFI / BADAM BURFI EASY KALAKAND WITH CONDENSED MILK INSTANT DOODH PEDA / MILK POWDER BURFI COCONUT BARFI / THENGAI BURFI SEVEN CUP CAKE / SEVEN CUP BURFI CHOCOLATE KHOYA BURFI KESAR BURFI KAJU KATLI  / CASHEW BURFI DATES AND NUTS ROLL / KHAJUR KATRI 90'S KIDS SHOP STYLE BURFI / HALKOVA COCONUT KHOYA BURFI MICROWAVE MYSORE PAK SOFT MYSORE PAK Hope you will love this collection. Please share your feedback if you try any !

Instant Doodh Peda With Milk Powder, Condensed Milk Posted: 25 Oct 2021 11:34 PM PDT Basically I love milk sweets especially milk halwa and doodh peda are my favorites. I love Nandini Doodh peda very much and tried to recreate it at home several times but I couldn't get it perfect. Then I came across this Instant doodh peda with milk powder and condensed milk in a YouTube channel. Usually Doodh peda is prepared by boiling and reducing the milk till thick. It takes more time to prepare. But this is a short cut version which gives the end result equal to the shop ones. To shape this peda just like Nandini ones, I bought peda maker from Amazon and tried it. It came out perfect in shape. I loved it and became very happy to see my doodh peda just like store bought ones. Friends, if you are looking for easy Diwali sweets to prepare under 20 minutes, this is one recipe. Even though it takes less time to cook, you need to wait atleast for one day to get the perfect sweet stall taste because doodh peda takes more time to set. It stays good for a week with refrigeration and two days without refrigeration. Do try this easy, yummy instant doodh peda recipe with milk powder and condensed milk. You will love it like me. Lets move on to the recipe with step by step pictures. Doodh peda recipe with milk powder and condensed milk Doodh peda recipe with milk powder and condensed milk - Easy Diwali Sweet with milk powder.   Cuisine: Indian Category: Sweet Serves: 8 Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Milk powder - 1 cup Boiled milk - 1/2 cup ( at room temperature) Condensed milk - 1/2 cup Cardamom powder - 1/2 tsp Ghee - 2 tbsp Peda maker / Peda mould HOW TO MAKE DOODH PEDA WITH MILK POWDER In a wide bowl, mix the milk powder and milk to a smooth paste. Heat ghee and add the condensed milk. Mix well. Add the milk powder paste and mix well. Cook till the mixture becomes thick and leaves the sides of pan. To check the doneness, take a pinch and roll it. It will be non sticky. Switch off the flame and transfer to a greased plate immediately. Let it become warm. Make shapes with peda mould and enjoy ! METHOD - STEP BY STEP PICTURES In a wide bowl, take the milk powder and add the boiled milk at room temperature. Milk should not be hot or warm. Mix with a whisk till no lumps and becomes smooth paste. Set aside. Heat ghee in a non stick kadai. Add the condensed milk and mix well. Add milk powder paste and mix well. Cook in low to medium flame till it becomes thick and leaves the sides of pan. It becomes a whole mass. When you take a pinch and roll it, it will be non sticky. Now switch off the flame and transfer to a ghee greased plate.  Let it become warm. Now take a tbsp full of dough and press it. Make round shape and press the peda mould on it. Peda is ready. Let it rest over night. It tastes best the next day. Enjoy ! Note You can add powdered sugar instead of condensed milk. You can add 1/3 cup of powdered sugar in that case. Check for taste and add more if needed. Make sure you cook the peda mixture till it becomes a whole mass. Do not cook in high flame. It may burn in the sides or it becomes hard and chewy. Easy, yummy Doodh peda is ready to enjoy ! Stays good for 2 to 3 days in room temperature. Technorati Tags: doodh peda,doodh peda recipe,how to make doodh peda,instant doodh peda,instant doodh peda recipe,doodh peda with milk powder,doodh peda with condensed milk,milk sweets,diwali sweets

Sweet Aval Mixture | Sweet Poha Chivda With Jaggery Posted: 12 Oct 2021 03:11 AM PDT Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily. For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don't have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam. Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot. All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it. Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps. Sweet aval mixture / Sweet Poha chivda Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam   Cuisine: Indian Category: Sweet Serves: 4 Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Thick Aval / Poha / Pressed rice - 1/2 cup Black or white sesame seeds - 1 tbsp Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp Grated or powdered jaggery - 1/4 cup ( adjust as per you need) Ghee - 1 tbsp Cardamom - 2 (crushed or powdered) HOW TO MAKE SWEET AVAL MIXTURE Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate. Repeat the same procedure for 1/2 cup of poha. Collect in the plate. Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate. Let everything cool down. Lastly add grated jaggery and crushed cardamom. Mix well and serve immediately for best taste. Store in an air tight box and consume within a day. METHOD - STEP BY STEP PICTURES Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate. Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate.  Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted. Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate. Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste. Note For variations, you can add powdered sugar instead of jaggery. You can also add some ghee roasted cashews. I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich. As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day. Try this easy sweet aval mixture and enjoy at home.   Technorati Tags: sweet aval mixture,aval mixture,poha mixture,sweet poha chivda,sweet aval,aval recipes,poha recipes

Sorakkai Kurma | Bottle Gourd Kurma Recipe Posted: 05 Oct 2021 05:17 AM PDT I never imagined a kurma recipe with Bottle gourd (Sorakkai in Tamil, Lauki in Hindi) until I came across a YouTube video. In Bangalore hotels, I have tasted vegetable sagu for poori and set dosa with chow chow or turnip but I have never tasted kurma with bottle gourd. Basically Bottle gourd is a bland vegetable with rich water content. So it can easily absorb the taste of the dish we add in. This kurma recipe I shared here is an easy, yummy South Indian style recipe that can be prepared directly in a pressure cooker just like my other Kurma varieties. It came out so well and tasty. We all loved it with soft chapathi. I am sure it will taste great with poori and dosa. Friends, do try this Bottle gourd kurma / Tamil nadu style Sorakkai kurma for a healthy variation from usual kurma recipes. You will love it.  Check out my Sorakkai dosa Sorakkai kootu Sorakkai poriyal Sorakkai sambar Sorakkai paal kootu Sorakkai kurma / Bottle gourd kurma recipe Sorakkai kurma / Bottle gourd kurma recipe for chapathi, poori and dosa   Cuisine: South Indian Category: Side dish Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Bottle gourd – 1 Big onion – 1 Tomato – 1 Cinnamon – 1 inch Cloves – 2 Cardamom – 1 Black stone flower – 1 Bay leaf – 1 Cumin seeds - 1/2 tsp Red chilli powder – 1/2 tsp Garam masala powder – 1/2 tsp Salt and water - as needed Coriander leaves - to garnish To grind Grated coconut – 1/4 cup Fennel seeds – 1/2 tsp Pottukadalai / roasted chana dal – 1 tbsp HOW TO MAKE SORAKKAI KURMA Wash and peel the skin of bottle gourd. Cut and remove the center soft portion. Chop into small cubes. Grind coconut, fennel and gram dal into smooth paste. Heat oil in a pressure cooker base. Saute the whole spices. Now add the onion and saute till transparent. Add ginger garlic paste and saute for a minute. Add tomato and bottle gourd. Mix well. Add the ground coconut paste, red chilli powder and garam masala powder. Mix well and add little water. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Serve hot with chapathi, poori and dosa. METHOD - STEP BY STEP PICTURES Wash and peel the skin of Bottle gourd. Chop into small cubes. Heat oil in a pressure cooker. Saute cinnamon, cloves, bayleaf, black stone flower and cardamom. Add cumin seeds. Add onion and saute till transparent. Add ginger garlic paste and saute until raw smell goes off. Add tomato and saute till mushy. Now add turmeric powder, red chilli powder, salt and garam masala powder. Mix for a minute. Lastly add the chopped bottle gourd pieces. Saute for a minute. Grind coconut, fennel seeds and gram dal to a smooth paste. Add the paste to the cooker. Mix well and add little water. Do not add more water as bottle gourd itself leaves water while cooking. So adding more water makes the kurma watery. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with chapathi. Enjoy ! Note For variations, you can grind green chilli instead of red chilli powder. You can add ginger garlic while grinding instead of sauting ginger garlic paste. Do not add more water while pressure cooking. Around 1/2 cup is enough. Try this easy, yummy Bottle gourd kurma and enjoy with chapathi. Technorati Tags: Bottle gourd kurma,sorakkai kurma,how to make bottle gourd gravy,bottle gourd sabzi,sorakkai recipes,Bottle gourd recipes

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