Vegetable Hakka Noodles

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Vegetable Hakka Noodles

Learn how to make quick, easy and delicious vegetable Hakka noodles.
Cooking Time: 15 minutes
Prep Time: 10 hours
Serves: 2
Ingredients:

1. Noodles, cooked - 2 cups
2. Garlic,chopped- 2 large cloves
3. Celery, finely chopped - 1 tbsp
4. Green chilies, finely chopped - 1( or to taste)
5. Spring Onion whites, finely chopped - 1 tbsp
6. Vegetables,julienned - 3/4 cup(use,carrot,cabbage and green beans)
7. Capsicum , julienned - 1/4 cup
8. Soya sauce - 1/2 tsp
9. Black pepper powder - to taste
10. Salt- to taste
11. Spring Onion greens, finely chopped - 1 tbsp
12. Vegetable oil - as required

Instructions:

Heat oil in a pan/wok.Add finely chopped garlic and saute for few seconds.Next add celery ,green chilies and spring onion whites.Saute for few more seconds and add the vegetables.Cook over medium-high heat ,stirring continuously until it turns tender. .

Add the capsicum and stir well for about a minute.Now add the soya sauce, black pepper powder and salt  to taste.Mix well until combined.

Add the cooked noodles and mix well until combined.Finally add the chopped spring onion  greens and switch off theStove.

NOTES

• Adjust the quantity of black pepper powder according to your taste.

Vegetable Hakka Noodles

Learn how to make quick, easy and delicious vegetable Hakka noodles.
Cooking Time: 15 minutes
Prep Time: 10 hours
Serves: 2
Ingredients:

1. Noodles, cooked - 2 cups
2. Garlic,chopped- 2 large cloves
3. Celery, finely chopped - 1 tbsp
4. Green chilies, finely chopped - 1( or to taste)
5. Spring Onion whites, finely chopped - 1 tbsp
6. Vegetables,julienned - 3/4 cup(use,carrot,cabbage and green beans)
7. Capsicum , julienned - 1/4 cup
8. Soya sauce - 1/2 tsp
9. Black pepper powder - to taste
10. Salt- to taste
11. Spring Onion greens, finely chopped - 1 tbsp
12. Vegetable oil - as required

Instructions:

Heat oil in a pan/wok.Add finely chopped garlic and saute for few seconds.Next add celery ,green chilies and spring onion whites.Saute for few more seconds and add the vegetables.Cook over medium-high heat ,stirring continuously until it turns tender. .

Add the capsicum and stir well for about a minute.Now add the soya sauce, black pepper powder and salt  to taste.Mix well until combined.

Add the cooked noodles and mix well until combined.Finally add the chopped spring onion  greens and switch off theStove.

NOTES

• Adjust the quantity of black pepper powder according to your taste.

Vegetable Hakka Noodles

Learn how to make quick, easy and delicious vegetable Hakka noodles.
Cooking Time: 15 minutes
Prep Time: 10 hours
Serves: 2
Ingredients:

1. Noodles, cooked - 2 cups
2. Garlic,chopped- 2 large cloves
3. Celery, finely chopped - 1 tbsp
4. Green chilies, finely chopped - 1( or to taste)
5. Spring Onion whites, finely chopped - 1 tbsp
6. Vegetables,julienned - 3/4 cup(use,carrot,cabbage and green beans)
7. Capsicum , julienned - 1/4 cup
8. Soya sauce - 1/2 tsp
9. Black pepper powder - to taste
10. Salt- to taste
11. Spring Onion greens, finely chopped - 1 tbsp
12. Vegetable oil - as required

Instructions:

Heat oil in a pan/wok.Add finely chopped garlic and saute for few seconds.Next add celery ,green chilies and spring onion whites.Saute for few more seconds and add the vegetables.Cook over medium-high heat ,stirring continuously until it turns tender. .

Add the capsicum and stir well for about a minute.Now add the soya sauce, black pepper powder and salt  to taste.Mix well until combined.

Add the cooked noodles and mix well until combined.Finally add the chopped spring onion  greens and switch off theStove.

NOTES

• Adjust the quantity of black pepper powder according to your taste.

PUFF PASTRY RECIPE| Step by step recipe

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Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Easy Chocolate Fudge Frosting

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Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Sweet Diamond Cuts

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Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Pakkavada | Ribbon Pakoda

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Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Kesar Badam Peda | Step by step recipe

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Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Boondi Laddu | Step by Step Recipe

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Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

1. Sugar - 1 cup
2. Water - 1/2 cup

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

1. Sugar - 1 cup
2. Water - 1/2 cup

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

1. Sugar - 1 cup
2. Water - 1/2 cup

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.