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Kadalai Urundai is an Indian version of peanut candy. You can make this with both jaggery or sugar. This one is with sugar which is my personal favorite. It is very easy to make with the readily available ingredients from your pantry. All it requires is some patience and attention while preparing.
We prepare this sweet for festivals such as Karthigai Deepam and other special occasions. You can either make it as balls or as square shape burfis (chikki).
You can find this peanut candy in almost all the Indian grocery stores. If you like the fresh ones like me then get ready to make some tasty peanut chikkis. I followed the steps from mykitchenstove (my sister’s blog) and it came out perfectly.
Preparation time: 45 minutes
Yield: 20 balls
Method of Preparation:
You can use store bought roasted peanut or freshly roast the peanuts.
Oven method: Preheat oven to 250 degree Fahrenheit. Spread peanuts on a tray and keep it in the oven for 10 minutes. Remove the tray stir the peanuts and roast for another 10 minutes. Remove from oven and let it become warm.
Pan method: In a wide pan toss and roast the peanuts for 5 to 10 minutes over medium heat. When peanuts start becoming golden, turn off the heat and transfer it to a plate.
When peanuts are warm transfer half of it to a ziplock bag and roll it with rolling pin. Break it into big peaces. Break the remaining peanuts in the same way.
Add sugar in a heavy bottom pan and place it on a low to medium heat. Keep stirring the sugar. Do not add any water.
First it form some big lumps and then slowly starts melting.When it melts completely and becomes brown, let it boil for a minute. Now turn off the stove.
Do this when the mixture is still hot otherwise it will stick to the pan. Peanut balls are ready. Store it in an air tight container.
Hi friends, I’m back after a small hiatus. I’m not baking as often as I used to because I’m trying to shed some pounds. I have lost quite a few and don’t want to sabotage it by getting tempted. Finally I did bake some coffee flavored muffins and pumpkin biscuits last week, but was not satisfied with the result. My family and friends did like it but I was not comfortable posting it here because I felt it was not the best. You know me, I don’t post recipes just for the sake of posting. But this usually happens to me. When I bake after a long break the first few things I try doesn’t turn out good. So I was not surprised when it happened this time too. I was patiently browsing a few recipe sites to find a recipe that would break my “baking curse” and that’s when I found the winner.
Tim Horton’s is the Canadian version of Dunkin Donuts and we like the taste and flavor of the wheat carrot muffins there. It’s not too sweet and has a mild orange flavor which we like in our baked goods. I have wanted to create an egg free and even healthier version of those carrot muffins for quite sometime now. So I didn’t think twice when I found this high fiber carrot bran muffin recipe here. Even though I have posted carrot muffins recipe here before, I wanted to try the whole wheat version of it with bran cereal. So I made a couple of changes to make it egg free and for better taste too.
|High Fiber Carrot Bran Muffins||5.0 from 1 reviews|
Me and sweet hubby, both LOVE Paneer (cottage cheese), and can have it for every meal, everyday! Its no wonder then that I cook paneer atleast once a week at home. Be it in the form of appertizers, parathas, as curries, or even with an oriental touch, paneer is always welcome with a growling stomach and salivating mouth!
Paneer is sort of like the vegetarian meat dish in Indian cuisine. At most vegetarian buffets, paneer dishes are always the star, as would the meat dishes be for non-vegetarian buffets. I serve paneer at almost all my dinner parties, and have designed and created tons of recipes and various versions to cook it, so as not to bore my guests! Infact, I think I can write a book of all the different recipes that I have around it.
This dish came to me when I was tired of eating peas, and wanted a dish that would have a little more zing to it. Adding green bell peppers to it was a great idea and it really bumped up the flavour. Do try it out, its a nice change fom the usual and delicious to the end!
Paneer Shimla Mirch (Cottage Cheese with Peppers)
DISCLAIMER: I have recently partnered with Nanak Foods to develop recipes using their brand of products. Watch out for more paneer recipes coming your way…
Kesari also known as Sheera or Sooji Halwa is a delicious Indian dessert made with semolina or vermicelli and sugar. We generally make it is as an offering (prasad) to God or for special occasions.
This Kesari is made with vermecelli and it will be a nice variation if you always use sooji. Kids will also love it. Since it takes only a few minutes to make this you don’t have to plan ahead. You can make it for an unexpected guest or surprise your kids when they come back from school. It reminds me of my childhood days when my mom surprises with different kind of sweets and snacks…:)
Also check out our recipe for Rava Kesari.
Preparation time: 30 minutes
No. of servings: 5 to 6
Method of Preparation:
Add a tablespoon of ghee in a heavy bottom pan and roast the semiya till golden . Do not let it become brown.
Boil water and add food color followed by the roasted semiya. Let it cook over medium heat and stir frequently.
When semiya becomes soft and water is reduced add sugar and mix well. Sugar melts and starts boiling. When it starts thickening add 2 tbsp of ghee and keep stirring for 2 to 3 minutes.
When everything comes together and the kesari is still loose turn off the stove. If you keep cooking for a long time sugar gets sticky and the semiya will become hard. So remove from heat at the right time.
Heat a tablespoon of ghee in a small pan and fry cashew nut until golden brown. Add raisins and let it puff up. Add fried cashew nut and raisins to the semiya kesari and mix well.
Mix well, transfer it to a serving bowl. Delicious Semiya Kesari is ready. Serve hot.
|Pic courtesy: Harsha Priolkar|
For those of you who know me, also know that I’ll go to pretty much any lenght to duplicate my favourite flavours but at the same time, struggle to create a much easier and simpler version of the recipe in question. Conquering the Satay was one such daunting task. Never having been witness to its cooking process, all I had to help me with were the familiar flavours and a bunch of off-the-web recipes. The taste was still fresh in my mind, the recipes on the other hand, I winced at. Some I thought had wierd ingredients, most others, had those which I had never heard or seen, let alone be able to find around me.
So, as always, I turned to my ever-growing spice cupboard, and most importantly intuition. They say, a woman has a sixth sense when it comes to just knowing things, something of a hunch. I’m happy to note that mine often gives me the answers I seek. Re-creating the Satay was a breeze. What hurt my back though, was the peanut sauce. Until I threw caution to the wind and just followed my instinct.
The recipe success definitely called for a reason to celebrate. I recently received a few samples of Samuel Adams Boston Lager to try out, and I thought that they would pair wonderfully with the Satay. So we decided on doing an impromptu movie night – called up a few close friends, put the beer in the fridge to chill and we had our party started!
CHICKEN SATAY WITH SPICY PEANUT SAUCE
SKEWERED CHICKEN STRIPS WITH A SPICY PEANUT-BASED SAUCE
Marination Time: 1-2 hrs, Prep time: 15 min, Cooking time: 25 min | Serves: 4
for the Satay
MARINATE chicken pieces with all the ingredients, for 1-2 hours in the fridge.
GRILL on skewers till tender and done.
for the Spicy Peanut Sauce
HEAT oil in a non-stick pan and fry onions, garlic and chillies till till tender and fragrant.
ADD rest of the ingredients and cook by constant stirring till it starts to give out oil. If peanut butter begins to thicken, thin it out by adding a little water.
SERVE warm Satay with room-temperature sauce and slices of cool cucumber.
This post is sponsored by Branding & Buzzing.