Festival of lights

Are you all excited for the Festival of Lights.This year Diwali falls on october 22 2014 on chathurdasi and amavasya on october 23 2014.Our family is getting ready for Diwali.My kids are excited about the fireworks ,delicious sweets and savouries.
I think everybody's house is getting cleaned and patios are decorated with lights to welcome the festival.
In our community we are planning for a Diwali party on the weekend following Diwali.This time we have decided to cook in groups and have lots of fun in the party.
I wish everyone a HAPPY DIWALI and advise to burst crackers safely.
Nowadays I think most of the people are not bursting crackers as it pollutes the environment.
For the folks in USA I think everyone will have a fun filled evening program for Diwali at the temple watching the fireworks,cultural programs.I have one at our temple in Arizona.My kids are all excited for the Diwali night.

wishing you all a Great Diwali Ahead!!!

Cashew Apple / Kaju Apple

Ingredients:

Cashew – 1 cup

Sugar – ½ cup

Water – ¼ cup

Yellow food color

Orange food color

Cloves – 6 nos.

Procedure:

First grind the cashew in a mixer to a fine powder by pulsing it at regular intervals or grinding it 

continuously in one stretch so that it doesn’t leave oil.

Now on a stove top take a pan,add sugar and water bring it to a one string consistency .

At this stage add the yellow color,cashew powder and keep stirring it until it reaches a thick dough consistency.Turn off the heat.

Transfer it to a plate and allow it to cool.Once its warm make small round balls.

Now with a water color brush mix in the orange color and start making small stripes from the center of the ball.Now press the clove at the center.

Yummy cashew apple is ready to be served.

Don’t store it in refrigerator.Store in room temperature.

Happy navaratri

Hi just stopped by to wish you all a happy Navratri.Bit busy but will be back with awesome recipes.

Singoda - Sabudana Laddu

Ingredients:

Singoda flour – ½ cup

Sabudana – ½ cup

Sugar – 1 cup

Cardamom powder- ½ tsp.

Ghee – 5 tsp.

Cashews half - 10 nos.

Water – 10 tsp.

Procedure:

In a mixer first grind the sabudana coarsely.

Now in a bowl mix singoda and sabudana flour togther,set aside.

In a heated pan add 4 tsp. of  ghee, the flour mixture and roast until the raw smell goes away.

 

Now add the sugar,cardamom powder to the pan,roast for another 1 minute in a low flame and remove from heat.

In a separate pan fry the cashews in ghee and add it to the flour sugar mixture.

Once the mixture cools off, sprinkle the  water little by little and make small balls.

Yummy laddu is ready to be served.

Store in air tight container and it last for about 2 weeks.

Post your comments @ Krishnasindiancooking@gmail.com

Eggless Apple Muffins

Ingredients:

All-purpose flour – ½ cup

Whole wheat flour – ½ cup

Flax seed meal – 1 tbsp.

Sugar – ¾ cup

Butter  - ½ stick (room temperature)

Apple sauce unsweetened – ½ cup

Apples finely chopped – 1 cup

Milk – ¼ cup (room temperature)

Water – ¼ cup

Baking powder – 1 tsp.

Baking soda – ½ tsp.

Procedure:

In a small bowl add 1 tbsp. flax seed meal and add 3 tsp. of hot water,let it rest for few minutes.

 

Now in a large clean dry bowl,add all the dry ingredients( all-purpose flour,whole wheat flour,sugar,baking powder,baking soda) and mix well.

Now add the flax seed meal ,apple sauce,butter,milk and using a whisk mix nicely.if the batter is too thick add water little by little until it comes to a medium thick consistency.

Now fold in the apples.Give it a nice mix.

Now grease the muffin / cup cake pan with oil/ pam spray.

Now pour the batter using a spoon into the pan.

Meantime preheat the oven to 400 degree farenheit and bake for 12 – 18 minutes until golden brown/ when you touch the top it springs back.

Yummy Muffins are ready.This is a  great kids snack.Suitable for snack time at school/school parties.

Post your comments @ Krishnasindiancooking@gmail.com

Puli Pongal

Ingredients:

Sona masoori rice – 1 cup

Tamarind extract – 5 cup

Turmeric powder – ½ tsp.

Asafoetida – a pinch

Salt – 1 tsp.

Red chili – 4 nos.

Mustard seeds – ½ tsp.

Urad dal – 2 tsp.

Gingely Oil – 4 tsp.

Curry leaves

Procedure:

In a mixer first grind the rice coarsely.

Now in a large vessel, add gingely oil, mustard seeds, urad dal,curry leaves,asafoetida,mustard seeds, red chili,trumeric powder.

Once the mustard seeds crack add the tamarind extract and bring to a boil.

Now add the coarsely ground rice and cook until half way, now pressure cook until 4 whistles.

Yummy puli pongal is ready to be served hot.

Post your comments @ Krishnasindiancooking@gmail.com

Verkadalai sundal / peanut sundal

Ingredients:

Peanut – 1 cup

Mustard seeds – ½ tsp.

Green chili – 2 nos.

Curry leaves

Oil – 2tsp.

Salt – ½ tsp.

Procedure:

Pressure cook the peanut with ½ cup of water until 2 whistles.

Now in a heated pan add oil,green chili,mustard seeds,curry leaves,cooked peanut and salt.

Yummy verkadalai sundal is ready to be served.

Post your comments @ Krishnasindiancooking@gmail.com

Rasmalai

Ingredients:

To make paneer and rasgullas see my rasgulla recipe.

Whole milk - 3 Cups

Saffron strands - 1 Pinch

Sugar - ½ Cup

Pistachios - 3 tsp.

White pepper powder – ½ tsp.

Procedure:

See my rasgulla recipe to make rasgullas.

Note: In the pressure cooker take less sugar syrup, so that the balls become flat in shape.

Now squeeze out the rasgullas to take out excess sugar syrup.

In a medium vessel boil the milk until becomes half in quantity, add the saffron, sugar, pepper powder, pistachios.

Now add the paneer balls into the boiling milk and switch off the flame.

Once it cools off completely, refrigerate and serve chilled.

Yummy rasamalai is ready to be served.

Post your comments @ Krishnasindiancooking@gmail.com