Sweets- MBP

The ever changing weather in Singapore. Again this weekend is a wet weather, take  a look at the view from my house

This is my chilli plant growing hapily at the window sill

Halwas has a special place in our home. We all are lovers of halwas carrot, beets, kashi halwa.  When Suma from Veggie platter blogged her halwa recipe i had bookmarked it to be tried. My mother in law makes burfis the same way but never knew it could taste excellent as halwa, suma made me realise it was just excellent. Thanks Suma for the wonderfull recipe.

Basically i followed Sumas recipe. I used 2 big milk Gourds which yielded basically 7 bowls of grated gourd. i used 2 cups of sugar. You can find the recipe here. 

Here is the wonderfull Badusha that i tried from Lata from La Gourmets blog and from Manekas recipe at Pachakam. Thanks to both of you for the success of the Badusha. I used measurement from Maneka’s recipe

flour - 2 cups

yogurt - 1 cup or more

baking soda - 1 tsp

saffron threads - 10

sugar syrup

sugar - 3 cups

water - 1 1/2 cup

One variation is i used dalda for mixing with flour, soda and salt until crumble stage then add yogurt to form a soft dough. Shaped into flattened balls covered with wet muslin cloth and refrigerate for 1/2 an hour. Deep fried in low flame in corn oil. soak in sugar syrup of nearing 2 stage consistency for 12 minutes. Remove from syrup and let it dry before serving. The longer it is left the taste enhances. Like the next day it was more tasty.

Note: Try to make like jalebis or jahangirs or rava laddus on the same day to make full utilisation of the syrup left over.

 

This is my entry for Coffee’s  MBP -sweets

Pulav series, Chutney and Bean Sprouts Pakoda

After long i remembered mung(green gram) sprouts Pulav, which was some years ago one of out favorite pulav’s not so even now but just some how i forgot about it until lately i saw Asha’s post on matki pulav i recollected the recipe. i have used green mung bean sprouts you can use matki beans or Green chana.Heres information of mung bean

All you need:

green bean sprouts - 1 cup ( soaked for 1 day and leave to sprout for 2 days)

basmati rice - 2 cups soaked for half an hour

masala: coconut grated - 1/2 cup, green chillies - 4,coriander leaves - 1 cup, garlic pods - 6, ginger - 1″

tempering: cinamon - 1 stick, cloves - 5, badi elachi - 1, bay leaves- 2, onion - 1 big sliced, ghee/oil for frying

Garnish: coriander leaves and lemon juice

method

• Make a paste of the masala keep aside
• Heat oil/ghee in pressure pan , add the tempering fry onions until slightly browned
• Add masala paste, turmeric powder and fry until good aroma
• Add rice and fry for 2 minutes
• Add sprouts, vegetables(optional), water, salt and pressure cook for 2 whistles
• mix lemon juice, garnish with coriander leaves and serve with cucumber raita

Lauki/Milk gourd peel chutney

This chutney can be made with tender peels of bottle gourd/milk gourd/cucumber. The use of skin olden times were very precious unlike now we are at haste and little do we make use of them. 

All you need

sorekayi/lauki skin - 1 cup, cumin seeds - 1tsp, fenugreek seeds - 1/4 tsp,

coconut grated - 1 cup, dry chillies - 5, salt and tamarind to taste

Tempering: mustard seeds -1 tsp, hing - a pinch, curry leaves and oil required

Method: Fry all the ingrediants seperately except coconut show in the picture. Grind it with salt and tamarind paste. Prepare the tempering and serve

 

 

 

Bean Sprouts Pakoda

This is a little similar to the kanda bhaji that we prepare using onions. Using sprouts leads to very crisp pakodas. I came upon this when one of our guest would not like onions here is the type of sprouts used

 

All you need: bean spouts - 2 cups cut into halves, spring onion stalks- 1 bunch cut finely, onion- 1 big cut into thin long strips, gram flour -4 tbsp, rice flour - 1 tbsp, corn flour - 1 tbsp, salt and sugar - 1/2 tsp, chilli powder - 2 tsp, mint and coriander leaves - 2 tbsp

method: mix bean sprouts, onions, spring onions stalks, salt and and sugar keep aside for 5 mins. Salt and sugar with onions release water now add remaining ingrediants and mix well. mix the flours as required using the water released from veges. Deep fry in oil until crisp.