PANEER BURFI

Here I am back after a break with something related to milk as we all know milk is the theme selected by VINEELAS for the event JFI#5.

We need these items
************
2 pounds Paneer
1 can Milkmaid
3 tspns Sugar
Few strands of
Saffron
Pinch of Ilachi
Powder


PROCESS OF MAKING THIS BURFI

1.If u want to make home made paneer here is the recipe INDIRA.I have used the store brought ready paneer,To make it smooth I grated the paneer in the food processor for few seconds.

2.Now take a nonstick deep pan and warm it up,when the pan is warm enough fry the grated paneer until it turn its colour to slight golden while frying the paneer we should be stiring the paneer with spatula other wise it will burn very fast.

3.When the paneer turns its colour add milk maid to it and mix well,If u want more sweet add some sugar to it at this time.Add the saffron and Ilachi powder and mix all these ingredients well and keep frying.

4.Keep frying the paneer mix till it turn to leaves its edges and ready to form a Burfi,After its ready turn off the stove and set it aside,meanwhile take a plated and apply some ghee to it and pour the paneer mix to the greased plate,Allow it to cool for few seconds and cut it into what ever shape u prefer.

5.We can decorate this dish with some pista grated. The Paneer Burfi is ready to serve.

NETHI ARISELU

This is another traditional dish that is made during festival times for sure this dish is made during makara sankranti as it is the right time for the new harvest for the farmers we have new rice and jaggery they make this dish and store for the spl guests:) As varalakshmi puja is arriving and the festiv season is almost on its way more dishes will be cooked in indian kitchen.

Making this dish I recollected some beautiful child hood memories as kids we kids use to go grandparents house for each and every festival and their would be a big family gatherings.we kids use to enjoy playing and eating all those nice dishes prepared by grandma. I remember when ever Ariselu are prepared the servant was given instrutions to wakeup early at 5am to blend the rice flour as soon as the flour is ready grand use to sit front of the stove and make ariselu and grand pa use to help her press the ariselu after they are cooked to remove the excess ghee from it:)it was a dream that we cant forget those sweet memories of our life.

I wanted to come up with some spl dish of Andhra for this event of flour hosted by
Santhi for this month.So here is the dish what I came up with.



Ingredients:

1 kg rice.
3/4 kg jaggery (grated)/sugar.
2 tb sps of sesame seeds/1 cup cubed and shaloow fried coconut pieces.
Oil/ghee to fry.

Method:

First wash rice and soak it overnight and in the morning remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry).Then make a fine powder of it in a blender (sieve if necessary) and set aside. The flour should be slightly damp.

Secondly add one cup of water to the grated jaggery/sugar and heat it in a pan till it melts. Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt).



When the syrup is ready add the rice flour to it slowly and stir well.If u would like to add coconut slices,fry the coconut slices in some ghee and mix to the flour when u mix the flour in the syrup. Remove flame and make sure that no lumps are formed. When the mixed flour becomes slightly cool make big lime size balls of it.



Heat oil in a thick bottom pan/wok. Pat each ball into a thin, round and flat disc on a banana leaf/plastic sheet or a foil sheet and dab it with a few sesame seeds. Fry each one in oil on low flame till deep brown and remove.



After they turn golden brown place it between two flat ladles and press to remove the excess oil/ghee. Repeat the procedure till the dough is over. When cool store them. They last for more than one month if we make them in right way and store it properly.

PURNAALU/CHANNADHAAL BONDA

This is a traditional sweet dish served during festivals,My kids love this sweet dish when ever they visit India the one thing they ask my mom to prepare is this sweet dish.This is very easy to prepare and its good for health also.


Here comes the recipe for this:

Ingredients for inner stuffing:

2 cups channa dhaal/chickpea dhall.
21/2 cup jaggery grated.
1/4 tspn of Ilachi powder.
4-5 cups oil to deep fry.

For the outer layer we need:

1 cup urad/minappa papu dhaal.
2 cups rice.
1 tspn salt.


Method:

First soak the urad/minapa papu and rice together 4-5 hrs and after its well soaked grind them together in a blender and make a fine batter, the batter should be like dosa batter consistency. Add salt to the urad batter and keep aside.

Now boil the channa dhaal/channaga papu in the presure cooker,later when the dhaal is cooked drain the water and add jaggery to it and cook again mixiing both channa dhaal and jaggery together.We have to cook this until its well cooked and its ready to form balls.(the dhall mixer should not be watery we should see that its dry enough to make good shape balls,If its watery we can give a good shape as well as when we fry them they splitter in the oil and makes a whole mess).When the dhaal is ready to make the balls take a lemon size dhaal mixture and make balls and keep them for 15 mnts in the fridge( this way the balls will become little stiff and it will be easy to dip them in the urad batter and fry and they dont observe more oil).

Now here comes the final part of cooking this dish.

Take the deep fry pan and heat the oil,when the oil is warm enough dip the channa/jaggery balls into the urad dhaal batter and drop them in the warm oil one by one and deep fry them till golden brown.When they are fried remove from the fry pan and serve them hot with few drops of ghee. and enjoy the dish:)

  

This traditional dish of andhra is my contribution for
Sailus JFI Event for dhaal for this month.

JUNNU

This recipe is fromArjuna's Cuisine. una.blogspot.com/I make this dish in a different method but arjuna method was easy so I gave it a try it has come out great here is the result. Thanks for the receipe arjuna.

KOVVA BURFI (RICOTTA CHESSE SQUARE)

This is an instant sweet dish. which helps us when u have no time for the long
process ones,its easy and its all time fav for kids of all ages. The ingredeints
for this dish are avialable in any local grocery stores like kroger.......

RICOTTA CHEESE

INGREDEINTS:

1 CONTAINER RICOTTA CHEESE
3/4 CONTAINER SUGAR
3/4 CONTAINER WHOLE MILK POWDER
1/2 TSPN ILACHI POWDER
3/4 CUP HALF AND HALF MILK (OPTIONAL)

FOR GRANISHING:

BADAM SLIT INTO SMALL PEICES
PISTA SLIT INTO SMALL PEICES
FEW SAFFORN STRIPS

PREPARATION METHOD:

First take a microwave container and pour the cheese,sugar,and milk powder and mix it well.when it is mixed nicely add ilachi powder to the cheese mixture and mix well.Place the bowl in the microwave and cook for 10 minutes or until it is cooked well. later remove from the microwave and set it cool.

when it is cool cut into small pieces and decorate the pieces with saffor spilts,badam grated or cut pieces and pista on top.serve it as it is or u can pour some half and half milk on the burfi (optional) and serve too.

This sweet dish is nutritious too.