Tag Archives: sweet

Crunchy Snack balls – Guest Post from Sridevi

energy balls

Its day 5 and there is one more energy balls recipe, this time it is from Sridevi – Coconut Craze. During my Initial days of blogging I was checking my wordpress reader and saw Sridevi’s post notification, the word coconut intrigued me to visit her space, and from that day onwards her blog has become one of my regular blogs to visit. Her food pics speaks a lot, I adore her recipe collections some of her baked recipes are in my to do list. She is very friendly and gave me great support ever since my initials days and till date. Though she was busy when I asked for Guest post Sridevi allocated sometime and sent me this post. Crunchy snacks balls are waiting, over to Sridevi,

I have a sweet little treat as a guest post for Vidya Srinivasan of Traditionally Modern Food. Vidya, is a very enthusiastic blogger and has presented us with many wonderful recipes. I appreciate her friendliness and hard work. She has been encouraging me with suggestions and comments which helped me improve my posts considerably. I like her baked recipes that have a traditional element in it. She gives them a modern twist making them less oily and yummy. When she asked me to do a guest post for her, I was in the middle of some activities. I managed to squeeze in some time and came up with this easy recipe.

She suggested a kid friendly recipe and I thought of all things kids can hold in their hands, carry around and eat. My foremost concern was to make it nutritional. I wanted to try something without any artificial additives. It should be attractive to children, easy to make and delicious. I had a lot of things to consider. Honestly, it made me scratch my head and think a bit. Finally, I came up with this ladoo. Hope you like it!

facebook link: https://www.facebook.com/pages/Coconut-craze/281334571966246

Energizer ladoos

Imagine a guilt free snack! A snack that is handy and provide energy to play for a long time!

These crunchy snack balls will provide you all of the above. They are gluten free and refined sugar free if you do not use powdered sugar to decorate. This is a convenient snack to can grab and go!

I developed this recipe inspired by a snack ball we make at home. It is from a mix called avalouse podi made using rice flour, coconut and cumin seeds, fried to a grainy texture.  Back home, it is our homemade breakfast cereal that is eaten with sugar and slices of banana. They also make it into snack balls adding melted brown sugar or honey.

I thought it was an appropriate snack and tried to add a few more ingredients to enhance it. When I took a bite, I was reminded of my aunt who makes them when we go on vacation to our grandmother’s house.

For simplicity, I took equal quantities of most ingredients. You may increase or decrease it as desired.

sugared

Ingredients

  • 1/4 cup rice
  • 1/4 cup oats rolled or steel cut oats
  • 1/4 cup quinoa
  • 1/4 cup dry coconut
  • 1/4 cup almonds
  • 12-15 pitted dates
  • 1 tbsp coconut oil
  • honey to bind

Method:

Ingredients

  1. Soak pitted dates in water for 20 minutes.
  2. Chop soaked dates into small bits.
  3. Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
  4. Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
  5. Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
  6. Powder it to get a coarse texture.
  7. Mix the powder with coconut oil.
  8. Add enough honey to the mixture to make it moist enough to hold.
  9. Roll them in your hand into small balls.

snack

crunchy (1)

I made 16 balls with this mixture. They harden after they rest a while. Store them in air tight containers or in a refrigerator for weeks. You feel a satisfactory crunch when you chew it.

Sprinkle powdered sugar for an attractive coating or dust with chocolate powder if your kids like it.

This is exclusively a kid friendly snack but if you have a kid in you, go ahead and enjoy it! When I made this at home, surprisingly, it was the oldest member in the house who loved it the most. So there is no age limit to taste one and run back for more!

Thanks you for inviting me and having me post in your space, Vidya!

Oats Quinoa Balls – Guest post from Malar

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Day 2 of my guest post series and today its from Malar, neither my blog nor my immediate family needs intro for her. WordPress gave us intro and initially we started talking through comments, but within no time it has changed to a stage where almost every week we started talking over the phone and most of the days during our one hour talk (may be more if my son didn’t wake up during his nap) we seldom talks about blog. As Malar mentioned below during our initial days we both decided to do guest post in each other’s space, but taking advantage of our friendship kept postponing, finally “March” has become a auspicious month for both of us to write a post for each other (oh yes, can see my post in Malar’s page in sometime). I can continue writing about Malar and her space but its time to handover to Malar:-)

Over to Malar,

Hi I am Malar , so excited to do a guest post for Vidya’s Traditionally Modern Food, a fabulous blog. My blog is Malar’s Kitchen. You can find various Indian recipes along with few other cuisine recipes. I have a lot of chettinad recipes too, if it might excite you.

Vidya and myself, we started following each other during our initials days of blogging, eventually we got along so well. From blogging she turned out to be a very good friend of mine. We chit chat a lot, just not blogging many personal stuffs too  It was long time back we decided that we should do guest post for each other and being friends, we took enough advantage of postponing 😉 Finally I am here with a guest post for her with Oats Quinoa Balls. Few details on my blog.

Blog link: https://malarmuthu.wordpress.com/

FB link: https://www.facebook.com/pages/Malars-Kitchen/1516965231871483

Pinterest link: https://www.pinterest.com/vijimalar/recipe/

Twitter: https://twitter.com/malarskitchen

Hopping on to the recipe…..

Oats_Quinoa_Balls

Ingredients:

Oats – 1 cup

Quinoa – ¼ cup

Water – ¾ cup

Flax seeds – ¼ cup

Vanilla Extract – 1 teaspoon

Dry Fruits – 1/3 cup (I have used cranberries)

Jaggery – ½ cup (Can be replaced by sugar)

Method:

  • Dry roast Oats for 3 to 4 mins, until nice aroma rises.
  • Dry roast flax seeds for 2 mins.
  • Now powder oats and flax seeds either together or separately.
  • Clean quinoa and cook with water in high for 6 mins, simmer for 12 mins.
  • Switch off when quinoa turns fluffy and soft.
  • Heat jaggery with just enough water to bring it to boiling state.
  • Now mix all of the together along with dry fruits and vanilla extract.
  • Form a nice dough. Make small balls out of it.
  • Healthy oats quinoa balls are ready. Place in an airtight container in fridge stay well up to 20 days.
  • You can add any sort of dry fruits, cashews, almonds, walnuts. I wanted to use up my cranberries , so I have used only this 

Oats_Quinoa_Balls_1

Vella Sadam

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Vella sadam is a traditional dish, preparrd during Aadi perukku. My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice and Aviyal.  Sonerimes after returning from school, my sweet tooth craves for eating something sweet and I remember Amma making Vella sadam in no time with leftover rice.

Ingredients:

Rice –  1/2 cup, washed and drained

Jaggery – 1/2 cup, powdered /cut into small chunks

Water  –  2 cup + 1/4 cup

Grated Coconut – 3 tbsp

Cardamom Powder – 1/4 tsp

Almonds – 1 tbsp

Raisins/Dried grapes –  1 tbsp

Ghee – 1 tsp

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Method:

  • Cook rice with 1 cup of water either in rice cooker, or in pressure cooker for 2 whistles
  • Soak jaggery in 1 cup + 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
  • In a pan, add jaggery syrup and bring to boil. Add the coconut and cardamom powder; mix well and cook  for 2- 3 minutes

vellasadam

  • Add  cooked rice to the boiling jaggery syrup and cook till the jaggery syrup is completely absorbed in the rice

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  • Add ghee to the pan, once the ghee becomes hot, add raisins and switch off. Add the raisins and almonds to the Jaggery rice and serve hot

VellaSadam

Notes:

  • You can use cashew instead of almonds
  • Basamti rice can be used instead of regular rice
  • You can cook jaggery in water instead of soaking jaggery in hot water

Karadaiyan Nombu Adai (Sweet and Savory)

IMG_5281Last Saturday was Karadaiyan Nombu for us (Sunday in India). Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood I have a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom I not married why are you tying this over my neck, my mom used to say this is a different thread. Even in school I hide this thread as I don’t want my friends to think I got married:-)

Specialty of nombu is preparing Sweet and savory Adai and tying yellow thread. Myself and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed for the entire post, but let me get into the recipe:-)

Typically Amma soaks the rice and dries in a cloth and pulse it, but I have preapered Adai with store bought rice flour

General steps:

  • Dry roast 2 cups of rice flour for 2-3 minutes and keep aside

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  • Dry roast the black karamani for 2-3 minutes and soak in warm water for 2 – 3 hours, strain it and add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani

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Having a sweet tooth, I always prefer Sweet Adai over savory, and hence the post:-)

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Sweet Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/Frozen) – 1/4 cup

Jaggery –  1 cup

Karamani – 3 tbsp

Warm Water – 1 cup + 3/4 cup (keep 1/4 cup warm water separately)

Cardamom powder -1/4 tsp

Salt – a pinch

Sesame oil – to grease

Method:

  • Soak jaggery in 1 cup + 3/4 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water

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  • After the  jaggery completely melts in water, strain the impurities.
  • In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

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  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in a greased idli plate for 10-12 mins.

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My Notes:

  • If the dough becomes dry add extra water. For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Color of the Adai depends on the jaggery color

Savory Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/frozen) – 1/4 cup

Karamani – 3 tbsp

Salt  – as needed

Water – 2 cups ( keep 1/4 cup warm water separately)

Sesame oil – to grease

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1, chopped (Adjust according to your taste)

Channa Dal – 1/2 tsp

Ginger -1 tsp, peeled and finely chopped

Curry leaves – 1 sprig, chopped

Asafoetida – a generous pinch

Method:

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani and rice flour

karadayannombu

  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

karadayannombu1

  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in greased idli plate for 10-12 mins.

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My Notes:

  • In the dough becomes dry add extra water.For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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Apple Rice Pudding

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Happy Women’s day to all my lovely readers!!!

This is the pudding I make for my son. If I give him cut apples he refuses to eat, but if I trick him in the form of pudding its difficult for him to identify. This easy rice pudding is not only my son’s favorite, but even I like it.

Chekout my other Toddler friendly recipes

Apple Rice Pudding

Rice – 1/4 cup

Water –  1 cup

Apple – 2, peeled and roughly chopped

Milk – 3 tbsp

Sugar – 1 tbsp (Adjust according to your preference)

Cinnamon powder – 1/2 tsp

Cardamom powder – pinch

Salt – a  pinch

1

Method:

  • Pulse the rice coarsely in a blender.  Add apple to the blender, and without adding water,  blend till the apple is pureed well
  • Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple – rice mixture and cook over medium-low heat  until rice is cooked. Sprinkle some water if required

applericepudding

  • Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil

applericepudding1

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My Notes:

  • Adjust the water/milk according to the desire consistency
  • Instead of pulsing the rice can also use them whole
  • My son is having sweet tooth like mom so I add sugar. Instead can avoid sugar and prepare the pudding
  • Avoid replacing milk for water as it will cuddle. If you want to cook the rice with milk, add apple puree after the rice is cooked
  • Can add raisin, nuts like cashew, almonds, pecan etc. to make it rich

Patishapta from Aruna Panangipally – Aharam

Patishapta - Ready to Eat - 2

Today we have a guest in Traditionally Modern Food, Aruna  Panangipally from Aharam. Aruna is not new to TMF, remember  Custard Powder Halwa that’s for her lovely blog. First time I am having a guest in my space and I am so happy its Aruna.

Aruna has a lot of knowledge about various Indian and international cusinines. The moment I knew Aruna is going to give a guest post, I knew  I would get a different dish for guest post but this Patishapta is a sweet surprise for me.

Aruna mailed me with a list of few recipes namely, two Maharstarian dishes, one Bengali dish, two Andhra dishes and one Sindhi dish and asked me to choose one. Out of 6 recipes she mentioned, I had tried and tasted only 2 recipes:-) Selfish me wanted all the recipes but I told Aruna I love sweet any recipes is ok for me.

After receiving the Patishapta recipe I was happy that she gave me a sweet I haven’t tasted before 🙂

Thanks Aruna for a lipsmacking sweet. I can continue writing about Aruna but Patishapta recipe is waiting:-)

Let’s here from Aruna:-)

There are some people with whom there is an instant connect. Vidya is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. J

I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.

When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.

Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice. J

I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.

Here is hoping you like it!

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Makes: 6 to 8

Ingredients for the Filling

  1. Fresh Grated Coconut or Desiccated Coconut – 2 Cups
  2. Grated Palm Jaggery or Sugar – 3/4 Cup
  3. Crumbled Khoya or Mava – ½ Cup

Ingredients for Pancake Batter

  1. Maida or All Purpose Flour – 2 Cups
  2. Rice Flour – 2 tbsp
  3. Rava or Semolina – ¼ cup
  4. Sugar – 3 tbsp
  5. Milk – 3 to 3.5 Cups
  6. Oil – 2 to 3 tbsp

Other Ingredients

  1. Sweetened Condensed Milk – 4 tbsp
  2. Milk – 2 tbsp

Method to Make the Filling

  • Mix the grated coconut, jaggery, and mava together.

Patishapta - Filling Ingredients

  • Place them in a heavy-bottomed pan or Kadhai.

Patishapta - Mix the Ingredients

  • On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.

Patishapta - Cook the Filling Ingredients

  • Turn off the heat.
  • Set aside.

Method to Make the Pancake Batter

  • Dissolve the sugar in 2 cups of milk.
  • Mix together the maida, rava, and rice flour.
  • Add the sweetened milk and mix well to form a smooth, lump-free batter.
  • Now add the rest of the milk slowly to create a batter of pourable consistency.

Patishapta - The Batter for the Pancake

Method to Make Patishapta

  • Over medium flame, heat a tava or a pan.
  • Spread a few drops of oil.

Pan with Oil

  • Pour about ½ cup of batter and let it spread by itself into a circle.
  • When the edges start to brown, turn the heat to low.

Patishapta - Pancake Cooking

  • Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.

Place Filling on the Pancake

  • Fold over the edges.
  • Let it Patishapta cook for a minute or so.

Patishapta - Fold Over the Pancake

  • Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

  1. Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
  2. Over low flame, heat the mix till warm.
  3. In a plate, place one Patishapta.
  4. Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
  5. Take a bite, close your eyes and savour the taste!

You can see more of my work at:

Patishapta - Ready to Eat

Kasi Halwa (Poosanikai Halwa) – Guest Post for Sujitha Ruban

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Couple of days ago Sujitha asked me to guest post for her blog. I am excited to do a guest post in Sujitha Easy Cooking blog. Like her blog name suggests, her recipes are easy for beginners. I found a wide variety of healthy recipes, yummy snacks, mouthwatering sweets, interesting cakes/ cookies and many more in Sujitha’s page. With her simple steps and step by step pictures, she makes it easy to follow her recipes.

Sujitha’s view on Traditionally Modern Food

Vidya Srinivasan is dedicated food blogger, When i request the guest post, happily she agreed and sent a sweet traditional recipe she is the Writer and Editor of Traditionallymordenfood, at first i have no clues from the blog tittle, when i have a look at her page, found some traditional Recipes with Modern touch.. great inspiring name i felt from her page.. She had a good collection of baking recipes, very interesting to read her simple step by step  instruction, as like the sweet post, vidya is such a sweet person

Thanks a lot for the opportunity Sujitha:-)

Kasi Halwa:

Ingredients:

White pumpkin – 2 Cups

Brown Sugar – 1 cup (Adjust according to your sweetness)

Ghee – 1/4 cup

Cashew and raisin – to garnish

Cardamom powder – pinch

Orange food color – pinch

Saffron – 1/8 tsp

Salt – pinch

s

Method:

  • Grate the pumpkin and squeeze the water from the pumpkin. Keep the water for cooking pumpkin

kasi halwa

  • Add ghee to the pan and sauté the cashew nuts and raisin till cashew nuts are golden brown. Keep them aside
  • In the same pan add the pumpkin water and bring to boil. When you see bubbles, add the grated pumpkin and cook in a low flame. Cook the pumpkin in a low flame till it becomes soft
    Add sugar and saffron strands. Continue cooking in medium flame

kasi halwa1

  • Add food color, salt and remaining ghee and continue cooking till you see glossy texture and halwa leave the sides. Add cashew nuts, raisins and cardamom powder and mix well. Halwa is ready to serve

kasi halwa2

My Notes:

  • White sugar can be used instead of brown sugar
  • If the pumpkin is so watery add 1 cup of pumpkin water to cook pumpkin and add remaining water if required
  • Halwa can be stored in fridge for 3-4 days and in room temperature for a day

Do checkout Kasi Halwa recipe in http://www.sujithaeasycooking.com/2015/01/guest-post-by-vidya-srinivasan.html

Stay in touch with Sujitha

Blog link: http://www.sujithaeasycooking.com/

FB link: https://www.facebook.com/sujithaeasycooking

Twitter link: https://twitter.com/Easycookingsuji

Pinterest: http://www.pinterest.com/sujitharuban/easy-cooking/

Google+ : https://plus.google.com/u/0/+SuchiSm/posts

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Rava Ladoo

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Sometimes easy recipes stand out in the crowd, and according me, Rava ladoo is definately one among them. Back in India, people used to grind rava in mill for smooth texture. Here in US since thats not possible, I got a fine rava and grinded in mixie. Though texture differs slightly i still loved it this way too.

Ingredients

Fine Rava – 1 cup

Confectionary Sugar – 3/4 cup + 2 tsp (Adjust according to your sweetness)

Melted Ghee – 1/4 cup + 1 tsp

Cardamom powder – pinch

Cashew nuts – 3 tbsp

IMG_2515

Method:

  • Add 1 tbsp of ghee and saute cashew nuts till they are golden brown. Keep it aside. In the same pan roast the rava in medium flame for 2-3 minutes without changing the color or burning it. Allow it to cool, and powder the rava. Grind this well and transfer into a wide bowl containing cashew nuts

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  • Add confectionary sugar and cardamom powder to the rava and cashew nut and mix well. Melt the ghee and keep it near rava sugar mixture

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  • Add ghee little by little in small portion and make small balls

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My Notes:

  • If you are using regular sugar grind it along with rava for making powdered sugar
  • If you are using cardamom pods instead of cardamom powder grind it along with rava
  • This can be stored in a air tight box for 4-5 days in room temperature
  • If you want to make it with less ghee you can add half of ghee and half of milk but in that case shell life is less. Need to be consumed within a day

Paal Kozhukattai

Hope you all had a great Ganesh Chaturthi today. We had a great Pooja at home with Sweet Kozhukkatai, Ammini Kozhukattai, Wheat Appam and kondakadalai Sundal. I had prepared Paal Kozhukkatai couple of weeks back, and thought of posting it before Ganesh Chaturthi, but I couldn’t. Today evening, while tasting Kozhukattai I decided this is my today’s post. Many version to prepare this yummy dish, and this is one

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Paal Kozhukattai

Preparation Time : 10 min |  Cooking Time : 15 mins  | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients:

Kozhukattai:

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cup

Salt – as needed

Coconut oil – 1 tsp

Ghee/Butter – 1 tsp

Paal:

Thin coconut milk – 1 cup

Thick coconut milk –  3/4 cup

Grated Coconut – 2 tbsp ( Optional)

Cardamom Powder – 1 tsp

Sugar/Jaggery – 1/2 cup (I have used Brown sugar) Adjust sugar according to your taste

Saffron – few strands ( optional)

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Method:

For coconut Milk:

I used 2 cup of shredded frozen coconut. Add 1 cup  + 1/3 cup of water to the coconut and grind it. Filter the grinded coconut, and the resultant milk is the thick coconut milk. Add 1 cup of water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.

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  • Add saffron to the thick coconut milk and keep it aside
  • In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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  • Cook till it comes to non sticky dough consistency

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  • Add ghee and combine well. Cover the dough with damp cloth as they tend to dry

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  • When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps. Keep Aside

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  • Add thin coconut milk to the pan and bring it boil (Add water if required). When it starts boiling add kozhukattai

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  • After adding Kozhukattai first they all will sink to the bottom. Stir occasionally while cooking. They gradually raise. Once the kozhukattais are cooked, they float. Add sugar, coconut and cardamom powder and cook for 2- 3 minutes

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  • Add the thick coconut milk and switch off the flame

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My Notes:

  • Instead of using thin coconut milk, milk and water can also be used
  • Milk and coconut powder can also used instead of thin coconut milk
  • Can also steam Kozhukkatai and add them in thin coconut milk
  • The measurement for water and thin coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse
  • Make sure thin coconut milk is bit watery to avoid curdling
  • Milk can be added while preparing Kozhukattai dough
  • For the Paal (milk) to blend well with the balls, you can roll small Kozhukattais. After switching off give 15-20 minutes standing time for milk to blend well
  • Do not cook thick coconut milk for long time as there are chances for curdling
  • Instead of sugar, jaggery syrup can also be used
  • Instead of making balls, you can also dump the dough in a murukku achu and press it directly in thin coconut milk
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • Can use store bought coconut milk. Add  water  for thin coconut milk

Beetroot Halwa

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When it comes to halwa, beetroot/carrot halwa is all time favorite. Even if you are not a big fan of beetroot, I am sure you can’t say no to Halwa. Like I mentioned in Carrot Payasam As a kid, I was a picky eater and always said no to beetroot. After tasting beetroot in this form, I started liking beetroot 🙂 Usually I do with white sugar but for change have tried with brown sugar and I didn’t feel any difference in taste.

Beetroot Halwa

Preparation Time : 10 min | Cooking Time :25 min

Recipe Category : Dessert/Sweet

Ingredients:

Beetroot – 2 cup (Peeled and grated/chopped in chopper)

Brown Sugar – 1/2 cup (Adjust according to your sweetness)

Milk – 2 cup

Ghee/Butter – 2 tbsp

Condensed Milk – 3 tbsp

Cardamom Powder – 1/4 tsp

Cashews – to garnish

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Method:

  • Add butter to pan, when the butter is hot, add cashew and roast till they are golden brown and keep aside
  • In the same pan, add beetroot. Saute till the raw smell goes, for about 3-5 minutes

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  • Add milk and allow it to boil in medium flame. Mix well and cook till milk is absorbed fully. It took 7-10 mins for me

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  •  Add brown sugar and continue cooking till sugar dissolces completely

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  • Add condensed milk and cook till moisture is aborbed and halwa consistency is reached

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My Notes:

  • Same procedure can be followed for carrot/pumpkin halwa
  • Adding condensed milk is optional, but it gave nice flavor to the dish