Muttaikose – Sweet bonda -Attukal paniyaram- Tirunelveli style

This is not a common sweet, but a unique dish from south TamilNadu’s tea stalls. People in that area have it with tea just like a cake, because of its lesser sweet nature. Almost all the tea stalls / coffee shops in Tirunelveli and Tuticorin sell this sweet Bonda. They call it as ‘Attukal paniyaram / cake ‘ as well as ‘Muttai kose’.

Ingredients
All purpose flour – 2 cup
sugar- 1 cup
egg – 2
Baking soda – 2 tsp
salt – 1/4 tsp
Oil – for deep frying

Method:

  1. Mix sugar,maida/all purpose flour, salt, baking soda well in a dry state.
  2. Then add egg and mix well.
  3. The dough should not be too thick.
  4. keep it aside for 15 min.
  5. Make big balls (in the size of a big lemon / small orange) .
  6. Drop the balls into the medium hot oil and fry them in medium heat till the outside becomes brown.
  7. Sweet bonda is ready!

Serve with hot tea .

 

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Tirunelveli Halwa

INGREDIENTS:

cracked wheat – 2cups
sugar – 7-8 cups
Ghee/Butter – 4 Cups
Cashew Nuts – 1 Cups

Method :

    1.Take 2 cups of cracked wheat and add water & soak atleast for 6 hours
    2.Get the milk using you hand (squeeze the soacked wheat) & strain the milk using a strainer and discard the leftout scum.
    3.Leave the milk to rest for 8 Hrs….Next, discard the top most clear liquid, without disturbing the settled milk
    4.add 8 cups of water the the pure wheat mil and dialute it
    5.Take a heavy bottomed pan add one cup of suger and melt it to get caramel color( it will give brown color to halwa)
    6.then add little water and rest of the suger(6 cups)Boil sugar until it reaches a single thread consistency.
    7.Then add the wheat flour milk.
    8.Keep stirring…Add butter / ghee little by little and continue stirring. it absorbs the ghee fast.
    9.More stirring and you will reach a consistency where it will come together as a whole mass.
    10.Keep stirring and add the ghee….
    11.once it reaches halwa like consistency(alost after 1.5 to 2 hrs) add the cashews and give a quick stir.
    12.Slowly it starts leaving ghee at the sides,Once Ghee starts oozz out you should switch it off and change the container.



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RAS MALAI using Milk

INGREDIENTS:

for Rasmalai Patties:

Milk – 8 cups
lemon juice 1/4 cup
sugar – 3 cups
water – 8 cups

for Milk mixture :

Milk – 6 cups
sugar – 2 cup (adjust to your taste)
sliced almonds / pistachios to garnish

ras malai with milk powderras malai with milk powder


Method :

    Paneer:

    Mix lemon juice in half a cup of hot water and keep aside.
    Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
    As the milk comes to a boil, add the lemon juice slowly and stir the milk gently.
    The curd will start separting from the whey, turn off the heat.
    Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
    Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
    Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
    Knead the paneer by dragging the palm of your hand hard on the paneer and roll them in smooth balls.
    Divide the dough into 12 equal parts and roll them in smooth balls then lightly press to make about 3/4th patty shape.

    Making the Rasmalai:

    Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
    Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
    Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
    Take out the patties from the syrup and squeeze them lightly,and keep aside.
    Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
    Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
    Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
    Garnish with sliced almonds and pistachios.
    Serve the Rasmalai chilled.



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Cashew Milk Beda

Ingredients:
Milk Powder – 2 cups
cashew/badam powder 1 cup
butter – 1 Stick(1/2 cup)
sweetened Condensed Milk tin – 1 qty 14 Oz(396 g)

optional
Few Dry Nuts of your choice (cashews, almonds, pistachios etc)


Method :

Method:

1.In a microwave safe bowl melt the butter by microwaving it for 1 minute.
2.Add the milk powder, cashew/badam and condensed milk in to the melted butter and mix them well.
3.Place the bowl back in the microwave and cook for 2 minutes.
4.Remove the bowl and mix them well with a help of a sturdy spoon.
5.Place the bowl back in the microwave and cook for another 2 minute.
6.Again take it out of the microwave and mix them well and place it back in a microwave for another 1 minute.
7.Let it cool for a minute so that it becomes easy to handle.
8.Lightly knead the peda mixture with hands or using a spoon to make a small balls and make the shapes you like.
9.The delicious Milk Pedas are ready to serve.



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Easy Cheesecake Recipe – New York Style

INGREDIENTS:

graham crackers 10
butter – 2 tbsp
8 ounce pack cream cheese – 4
white sugar -1 1/2 cups
milk – 3/4 cup
eggs – 4
sour cream – 1 cup
vanilla extract – 1 tbsp
all purpose flour – 1/4 cup


Method :

Method:
1. Preheat oven to 350 degrees F.
2. In a medium bowl,Crush the graham crackers. Melt the butter in oven.
3. Mix graham cracker crumbs with melted butter. Press onto bottom of 9 inch springform pan.
4. In a large bowl, mix cream cheese with sugar until smooth(in low speed).
5. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate( don’t beet more).
6. Mix in sour cream, vanilla and flour until smooth.
8. Take 2 cups of mix into another bowl and add chocolate flavor
9. Pour half of the original filling into prepared crust.
10. Then pour the chocolate flavor mix then add rest of the original mix( this will give nice chocolate layer)
11. Bake in preheated oven for 50 minutes to 1 hour.
12. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. 13. Chill in refrigerator until serving.



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Mango Pudding

INGREDIENTS:
Alphonso mango pulp – 30 OZ (850 gram)
Knox Unflavored gelatin – 1 pkt
Sweetened condensed milk – 1 Can (13 0z)
Heavy cream – 1 cup
sugar -2 tbsp

Method :
For Whipped Cream:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like

For Pudding
Add the gelatin into the 1/2 cup of warm water, stir until dissolve and keep aside.
Mix together the mango pulp, condensed milk and beet well.
Add whipped cream into the mix.
Pour the dissolved gelatin mixture over the mango pulp mix.
Mix well to combine.
Pour the mixture in a glass pan and refrigerate for at least 3 hours.
Your mango pudding is ready.



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Blueberry Pie

INGREDIENTS:

White sugar -3/4 cup
Cornstarch -4 tablespoons
Salt -1/4 teaspoon
Ground cinnamon -1/2 teaspoon
Fresh/frozen blueberries – 4 cups
Butter- 1 tablespoon
pastry for a 9 inch double crust pie

Method :

  • Defrost the frozen blueberries
  • Preheat oven to 375 degrees F .
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. 
  • Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. 
  • Crimp and flute edges.
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Blueberry Pie

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Medu Vada – Instant Mix

Medu_vadaMedu Vada Mix in 7.05oz pack. Vada as it is called is a typical South Indian dish. It is made from black gram dal which is a lentil. A vada is typically shaped like a doughnut. Vada goes well with coconut chutney and sambhar.Use Gits Instant Medu Vada Mix to make vadas that are just right: crisp and golden on the outside, soft and delicious on the inside. Suitable for vegetarians. Delicious recipe is provided on the back of the package.

INGREDIENTS:

Gits Instant Medu Vadai Mix in 7.05oz pack
Chopped green chillies – 3
Chopped onions – 1/2
Chopped curry leaves – 8

Method :

  1. Take the instant mix in the bowl and add chopped onions, green chillies and curry leaves to it.
  2. Add 100 ml of water into the mix to make a thick batter and keep aside for 15 min.
  3.  Heat oil in a pan and shape the vada’s like doughnuts. You can use your wet palms, to do this without the batter sticking to it.
  4.  Fry till golden brown, adjusting the heat when the oil gets too hot. Make sure the heat is not too much because that will burn the outside while the inside is still under cooked.
  5.  Dump into a kitchen napkin to drain excess oil.

Best enjoyed with tea, coconut chutney and sambhar.

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Vanilla coconut milk cake – White Cake

INGREDIENTS:  

All-purpose flour – 3 Cups
White sugar – 2 cups
Milk -2 Cups
Eggs – 4
Melted butter / oil -1/2 cup 
Vanilla extract – 2 tbsp
Baking powder – 3 tsp
Coconut flakes – 1 cup



Method :


  1. Preheat oven to 350 degrees F . Grease a 9×9 inch pan.
  2. In a bowl,mix the flour, sugar, baking powder and coconut flakes and keep aside.
  3. Separate the egg white in a bowl and blend it until gets foam state and keep aside.
  4. Beat the egg yolk with milk and add vanilla extract then add the mixed flour until batter is smooth, add oil/ butter too.
  5. Finally add the beated egg white to the batter.
  6. Pour or spoon batter into the prepared pan.
  7. Bake for 30 to 40 minutes in the preheated oven.



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Black Forest Cake – Chocolate

INGREDIENTS: 

milk – 1 cup 
vinegar 1 tbsp 
all-purpose flour – 1 3/4 cups 
white sugar – 2 cups 
unsweetened cocoa powder – 1 cup 
baking powder – 1 tsp 
baking soda – 2 tsp
salt – 1/2 tsp
egg – 2
vegetable oil – 1/2 cup 
strong brewed coffee(in cold condition) – 1 cup 
vanilla extract – 1 tsp
can cherry pie filling – 1 (21 ounce) 
cherry liqueur – 1/2 cup (optional)
Heavy cream – 1 cup


Method :

  1. Strongly brew the coffee and make it cool.
  2. To make sour milk, add the vinegar into the milk and microwave for 20 sec.
  3. To prepare the fresh cream. add 2 tbsp sugar into heavy cream and beat it for 5 min
  4. Preheat oven to 350 degrees F. Grease and flour two 8 inch cake pans. 
  5. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt & Set aside. 
  6. In a large bowl, whisk together the eggs, oil, coffee and vanilla extract.
  7. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
  8. Pour batter into prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean(approx. for 30 minutes)
  9. IF you want make as thin layers and allow cake layers to cool completely before filling.
  10. To make the cherry filling: Combine the cherry pie filling and cherry liquor(optional). Refrigerate cherry mixture until chilled.
  11. Fill the cake layers with cherry and fresh cream.

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