OATS PAYASAM

Ingredients:

Oats ..... 2 tbsp.

Ghee .... 1 tbsp.

Jaggery or sugar ... 3 tbsp. ( or as per your taste)

Salt ............. 2 pinces

Cardamoms ..... 2 Slightly crushed

Cumin seeds .... 1/4 tsp

Pistachios ...... 3-4 ( sliced for garnishing

Method:

1. Heat ghee in a pan. Put the cardamoms and oats. Stir fry for 1 minute on low flame until you get the aroma.

2. Add 2 cups water and let it boil. Stir in the jaggery and cumin seeds. (do not fry the cumin seeds-just add themwhile boiling)

3. Simmer until thick and you get the desired consistency.

4. Garnish with pistachios and serve.

Any One Can Cook - series 26

Iftar Moments Hijri 1432

By: Taste of Pearl City

HCC - Healthy Desserts

By : Meghna & Smitha

Sweets for a Saturday - # 26

@ Sweet as Sugar Cookies

Quick Easy Recipes

@ - Food Blog News

BANANA MALPUAS

Ingredients:

Wheat flour .... 3 tbsp.

Bananas ........ 2 small

Sugar ........... 1 and 1/2 tbsp.

Cardamom powder ..... 1/8 tsp.

Milk/water..................... to mix

Baking powder ........... a pinch

Pistachios (crushed)......... to garnish

Oil ................... to fry

Method:

1. Peel and cut the banana into very small pieces.

2. Mix flour, sugar, cardamom powder and baking powder amd make a thick batter adding milk or water.(Take the ratio of 3 spoons flour and 2 spoons banana)

3. Fry the malpuas in a shallow bottomed pan.

Sprinkle pistachio powder on hot malpuas.

You may use jaggery instead of sugar if you prefer.

Sending this to :

Anyone Can Cook - Series 25

Iftar Moments Hijri 1432

Hosted by - Taste of Pearl City.

Friday Favourites Week 72-@ - Simply Sweet Home

Quick Easy Recipes

@ - Food Blog News

SATPURA (Sindhi Sweet)

Ingredients:

White flour .......... 2-3 cups

Oil ........................ for frying

Sugar .................. (for sprinkling)

For Garnishing:

Cardamom powder

Pistachio powder

Method:

1. Knead the flour with water. (nothing else to be added)

2. In a bowl mix 2 tbsp. oil and 2 tbsp. white flour.

3. Roll a small portion of dough, without using flour to roll. You may use oil to roll if needed.

4. Cut into strips. Now stretch each strip and apply the flour-oil paste and join all the strips to make a round roll.

5. Roll this lightly, again using oil if needed.

6. In a frying pan, heat the oil and fry this. Using the tongs, open it up lightly. It has to be fried on a very low flame, taking care not to make it brown. It should be crisp.

7. Drain the oil from the satpuras and let them cool.

8. Sprinkle sugar, cardamom powder and pistachio powder on top.

(Do not sprinkle sugar while hot)

Sending this to the event: Food Palette Series - WHITE

Hosted by - Torview.

&

Signature Recipes - Hosted by - Saras's Kitchen

&

This Chic Cooks

GULAB JAMUNS

Ingredients:
Milk powder .......... 4 serving spoons
White flour ............ 1 serving spoon
Ghee ...................... 1 tbsp.
Baking powder .... 1 tsp.
Milk ...................... for kneading ( room temperature)
Sugar .................. 1 cup.
Cardamoms ........ 4-5
Kesar ................... a pinch
Oil to fry

Method:

1. Add one and quarter cup water to the sugar and boil to make syrup. Add cardamoms and saffron to the syrup.

2. Mix the milk powder, white flour, baking powder and ghee and knead with milk

3. Make round balls and deep fry them.(make the oil medium hot and reduce the flame before putting gulab jamuns)

4. Keep turning them continuously to get the even colour.

5. Put them into the syrup and let them soak till soft.( about 10 - 12 hours)

(Makes about 20 medium sized gulab jamuns)

GURDANI (Also Known As Chikki)

Ingredients:
Sugar : 1 cup

Oil: 1 tsp

Roasted Gram Dal (Putani/Bhugra, the same dal used in chutneys in S.India): 2 cups

Procedure:

1. Heat a pan and add the sugar. Also add 1/2 tsp oil and keep stirring first on high flame, then when it starts to melt, on low flame, until all sugar melts and the lumps disappear. Take care not to over-brown or burn the caramel. As soon as the lumps melt, add the dal and stir quickly until the caramel & dal are well-mixed.

2. Immediately transfer onto clean kitchen platform and beat with the palms to spread the lump.

Then use rolling pin to roll out the lump into a large thin (1 cm thickness) circle, at the same time, shaping the chikki into a neat circle by pushing towards inside at the edges. This process has to be done quickly, or the caramel will harden & the lump will not roll out anymore.

This stage requires practise & you can do that by making small quantities.

Once the chikki is rolled out, run a knife through the chikki as you wish, as squares or quarters. Then break it carefully at the knife marks.

Store in polythene bags.
Using Puffed Rice:

Ingredients:

Sugar: 1 cup

Puffed Rice: 4 cups

Oil: 2 tsp
Method:

1. Again, like we made as above, heat a pan, add sugar & mix until it melts into caramel like shown below. Do not burn it anymore than this.

2. Then add the puffed rice and mix briskly & quickly then shift it onto the kitchen platform.

3. Using a flat bowl as shown in the pic below, spread the lump as thin as u can quickly, and then resume rolling it out with a rolling pin, until it becomes a circle of 1.5 cm thickness.

4. Make marks with a knife and break the circle at the knife cuts.

Store in a polythene bag.

Note: You can make a chikki from other things such as cashew nuts, dried coconut, pistachios, groundnuts etc.

SWEET POTATO IN JAGGERY SYRUP ( Vrat Ka Khana )

Ingredients:

Sweet potatoes ..... 2 ( select small ones)

Jaggery ................ 2-3 tbsps.

Salt ............ a pinch

Ghee ......... 1 tsp.

Cardamom powder ... 1/4 tsp.

Method:

1. Wash and cut the sweet potato into half inch circles. Peel the skin ( it is easier to peel after slicing)

2. Heat the ghee and add the sweet potato. Stir fry and add one cup of water, jaggery, cardamom powder and a pinch of salt.

3. Simmer and cook until done.

SEYUN PATATA

This is a typical Sindhi breakfast dish. Sweet vermicelli with spicy fried potatoes.

Ingredients :
Vermicelli ... 2 cups
Sugar .......... 1 cup
Salt ............... a tiny pinch.( This is my grandma's tip. Adding a tiny pinch of salt enhances the flavour of a sweet dish (Indian dishes)
Green Cardamoms ... 3-4
Saffron ................. a pinch
Ghee ..................... 2-3 tbsp.
Almonds .............. to garnish (blanched and peeled)
Pistachios ............ crushed

For Fried Potatoes :
Potatoes ..... 1/2 kg
Salt .............. to taste
Turmeric powder .. 1/4tsp
Cumin powder ..... 1/2 tsp
Black pepper powder. 1/8 tsp
Amchoor powder ......1/2 tsp
Red Chilli powder .... 1/4 tsp
Oil ..................... to fry

Method :

1. Heat ghee in a pan and put the crushed cardamoms. Add the vermicelli and stir fry it stirring continuously, taking care to get the even colour.

2. When the colour is brown add double the quantity (4 cups) hot water. If you are using the fine,thin vermicelli then reduce the water, 3 cups will be sufficient. Add a pinch of salt and saffron. Cover the pan and simmer to cook.
3. When the vermicelli is almost done, add the sugar and mix well. Simmer it again until the water from the sugar is absorbed.(Thin vermicelli cooks faster than the normal one)
4. Garnish with crushed pistachios and almonds.
Serve with fried masala potatoes.

FRIED POTATOES :
1. Cut the potatoes into cubes and put them in the salt water for 15-20 minutes.
2. Drain the water and deep fry the potatoes. Remove from the oil and sprinkle salt and all the dry spice powders immediately. Mix well.