Pineapple Delight

Hello Everyone. Hope all had a good start to New Year 2018. Easy and Simple Foods wishes everyone a very happy new year with good health and peace. I am really happy to write my blog after really long time. Hope to continue my writing in future too. I wanted to start the new year with a simple yet delicious Dessert item. Let's see how to make it. I have tasted this dish at my friend's place and fell in love with it. My friend learned this recipe from some FB group, and I had knowledge transfer from her. Thank you to that unknown FB group and the member for such a delicious and easy recipe.  I have changed the proposition based on my preference a little.

Ingredients:

Pineapple chunks - 2 cans
Pineapple crushed-1 can
condensed milk - 1/2 can
Whipped cream - 8 oz

Procedure:

1.Drain the pineapple from can and keep them aside.

2. In a bowl, mix whipped cream and condensed milk.

3. Now add the drained pineapple chunks and crushed pineapple to the mix.

4. Cover and freeze the mix for 2 hours, then refrigerate until served.

Note:
You can add toppings like chocolate syrup or crunchy Nuts.

Very simple to make right. Yet it tastes so good and suits well for potlucks and special occasions.

Peanut Balls/ கடலை உருண்டை

GroundNut / Peanut - Ground nut / peanut balls- Another Back to school snack recipe.Which is healthy and easy to make in minutes. Peanuts are good source of protein, and rich in magnesium iron and calcium, which are playing essential part in our kids growth. We love to eat it in any form. weekly once I make Steamed Peanuts in season, and try to add in the recipes like upma, and variety rices. So some how, we consume these nuts more often.

Made these balls too for Ganesh Chathurthi this year. As we were starting to a long trip on the same night, I could not post the recipe. Even after coming back some how missed these to post. So here the recipe for you.

Ingredients:

Ground nut / peanuts(without skin) - 1 cup (roasted / non roasted)
Jaggery powder- 1/2 cup
elachi powder - a pinch

Preparation:
1. If you use the roasted ones, just roast it for a minute. Just to make sure it doesnt have any moist in it. and keep aside. If it is non roasted, roast it in simmer until the nuts are roasted well in all sides.
2. Let it cool down completely.
3. then add it to the mixer and make it to powder, when it is half done, add jaggery and elachi powder, and powder it.
4.Spread it in a plate and make balls out of it.
5.Store it in air tight container and serve

Notes:
1. Non- roasted means not the fresh ones in shell. It is the dry de-shelled peanuts.
2. I prefer roasted peanuts for this, as it gives a fine powder consistency.
3. I have used non roasted as the roasted ones were not in stock.
4. You can make it to a fine powder or leave some crunch to much as i did.
5.Jaggery quantity, 1/3 cups will be sufficient if you do not want it to be too sweet.. (Mine is sweet tooth as you know :)))

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Rava Kesari

Hello Folks,Today i am gonna share Rava Kesari Recipe. This is the basic rava kesari which we will be preparing for birthdays, festivals, and family gatherings. I have borrowed the recipe from my mom and trust me if you are a beginner and worried about lumps in kesari, this is the perfect recipe for you. It has never formed lumps, and all time success recipe.

Ingredients:

Rava - 1 cup
Sugar - 1 and 1/4 cup
ghee - 3-4 tbsp or as needed (melted ghee)
water - 2 cups
Cashews -1 tbsp
dry grapes - 1 tbsp
tutti frutti  - 1 tbsp (optional)
saffron stands - a few
elachi powder - a generous pinch
kesari color -a pinch (optional)

Preparation:

1. Dry roast rava for few mins and keep aside in a plate.
2. Clean wipe the kadai and heat a a tbsp of ghee and roast, cashews, dry grapes, tutti frutti(if using) adding one by one.
3. In the mean time, measure 1 and 1/4 cup of sugar, elachi powder and mix in hands with the warm rava.
4. Measure 2 cups of water and add to the kadai, add saffron strand, kesari color .
5. Let the flame be on medium

6. when the water starts boiling (not rolling and boiling), simmer flame.
7. Now add the rava, sugar, elachi mix to the boiling water slowly.
8. (No panic, it will not form lumps) Then mix well with a long and flat spoon.
9. Add ghee little by little and stir well(preserve 1 tbsp of ghee), do not let it catch in the bottom.
10.When the rava is cooked, which means the water is completely absorbed, apply preserved ghee on top of the cooked kesari and let it rest for few mins.

Notes:
1. Using Tutti Frutti is not essential, I had few left over, so just used.
2. Sugar which I use is thin and fine, if your sugar is big crystals, you can use upto one and half cups of sugar.
3. I have sweet tooth, so i use this ratio, if you want less sweet, you can reduce. But do not go beyond 3/4cup.
4.Using more ghee is optional, if you have health issues, reduce the ghee.
5.It wont form lumps easily because, the rava and sugar is mixed and as sugar melts in boiling water, it gives some extra space when it is getting cooked. so it wont form lumps quickly.
6. Use melted ghee, which gives nice aroma, taste and takes less ghee in kesari
7. If you want to make slices, grease a plate / tray and spread the kesari evenly on it.Apply some ghee on top of it also. Let it cool down for a while, then make slices of needed shapes.

Absolutely delicious kesari will be ready to serve. It can be used in room temperature for  one or two days. Refrigerated and used for up to a week. dont forget to check Pineapple kesari recipe too.

Linking this recipe to
Beulah’s First Blog Anniversary Give away @ FullScoops

Wedding Anniversary Cakes and Sweets | HM Besties Event #02 ~ *- RecipesPassion -* with Haffa's kitchen Adventure

Rava Ladoo

Happy Raksha Bandhan to all my brothers in the world :)

Though it is mostly celebrated in North India, Now it is getting popular in all around the nation. Raksha Bandhan is a festival for Brothers and Sisters to show their love and care. Sisters pray for Brother's well being and tie a Rakhi in brother's hand. And Brothers take a wow to protect their sisters. It doesn't mean to be celebrated only with the siblings. Any person who treats the people around as Brother / Sister and wish for their wellness can do this. This is my treat to all my brothers.

It is a simple dessert, yet liked by all for sure. During my college days, when i return back to hostel my mom used to pack this for sure along with the other snacks. Though shelf time is less for this ladoos(if milk is added), I never bothered as it gets finished in no time. My mom used to make few versions like, with / without milk, with / without scrapped coconut etc, depends on the occasion.  Today I am sharing the recipe with milk. It can be used for 1-2 days in room temperature.

Ingredients:

Rava - 1 cup
Sugar - 3/4 cup
ghee - 1/4 cup + 2 tsp
Milk - 1/4 cup
Broken cashews - 2 tbsp
dry grapes - 1 tbsp
elachi - 1 tsp powdered.

Preparation:

1. In a Pan heat 2 tsp of ghee and fry cashews and dry grapes then keep them aside.
2. In the same pan, roast rava , Once rava is roasted well,  (say in 5-7 mins in simmer flame), add sugar and mix well without lumps.

3. Then add 1/4 cup of milk and mix gently.
4. Add half of the milk taken and mix adding elachi powder to it.
5. Switch off the flame and let it become touchable/bearable hot.

6. Take a small portion of it and make it into balls.
7. If it is difficult to make it as ball sprinkle little more milk and try to make balls. Do not add more than the given quantity of milk.

Enjoy the delectable Ladoos with your family and friends :)

Rose Milk Popsicle

Kuchi ice and summer cannot be separated any time. Still remember the childhood days, we kids eagerly wait for the "ice vandi" in the afternoons. Though mom used to make ice creams at home, used to long for kuchi ice. Most of the summer days were accompanied with kuchi ice and ice cream treats.. ;) Those days, we used to have semiya ice, paal ice, grape, mango, orange flavors. We used to love the colors in our tongue after having the Popsicle.

Till last summer I didn't introduce Popsicle to my daughter, But this year, she was very particular about the Popsicles, and we got a pack of pops from stores. Like how i loved to see the colors in  tongue, she was also enjoying it. But whenever i see the colors in her tongue, i used to worry about the chemicals and colors that went in. So decided to make the Popsicles at home itself. Initially i made pops with watermelon juice. And  then tried with rose milk.  She loved its color and flavor.

By thinking the calories of milk, i have prepared some mini rose milk pops also for me. I had some rose milk left after filling the rose milk molds. So just filled them in ice cube tray.. Now the mini pops are the most wanted by the family. :)

Ingredients :

Milk - 4 cups
rose syrup - 2 tbsp
sugar - 3 tbsp ( adjust according to your taste)

Preparation:

1. In a vessel, Boil 4 cups of milk, until it becomes about 2 cups.
2. Once the boiled milk is cool down, add rose syrup and sugar.
3. transfer them to the Popsicle mold and cover with lid.
4. Let it freeze for upto 12 hrs.

It will be ready to taste then. Show the pops mold in running water for 10-15 seconds before trying to remove from the mold. For mini pops, show the back side of ice tray in running water and remove it slowly.

Mini pops can be prepared easily, in case if you don't have Popsicle mold. All you need is just a few tooth picks and the ice cube tray. :)

Insert the tooth pick once it starts setting. Say about after 45 mins once the tray is filled and kept in freezer.

Brownies

This is the basic brownie recipe. Since Its been quiet long time I baked, thought of making it yesterday.... It is so simple to make, just in 30 mins it was ready. I did not do any frosting for it, if you like you can add that also... After baking my daughter and myself could not even wait until it cools down.. such an aroma it was.. :)

Recipe inspired from here

Ingredients:

all purpose flour - 1/2 cup
sugar -1 cup
unsweetened coco powder - 1/3 cup
Butter - 1/2 cup (1 stick)
eggs - 2
Baking powder - 1/4 tsp
vanilla essence - 1 tsp
salt - 1/4 tsp

Preparation:

1. Pre-heat oven at 350F. Grease and sprinkle flour in a 8inch square pan and keep ready.
2. Melt butter and keep it ready in a mixing bowl.
3. Mix sugar with the melted butter and mix well.

4. Add eggs and beat well.
5. Now add vanilla extract, baking powder, coco powder and flour then mix to a smooth paste.

6. Pour the mix into the pan and bake for 25-30 mins. (mine took 27 mins)

Let it cool down completely, and enjoy having it..

Sending this recipe to the event "Bake Fest" hosted by Fullscoops and started by Vardhini of Cooks Joy

Rava Payasam

An Easy to make payasam for guests and Poojas with less ingredients. It will be ready in minutes and will definitely treat your taste buds too.

I made this payasam this week for pooja. By the time I made pooja arrangements, the payasam was ready simultaneously.

Ingredients:
Rava - 2 table spoon
Milk - 2 cups
Water - 1 cup
sugar- 1/4 cup
Cashew nut / dry grape - 1 table spoon each
elachi powder - a pinch
saffron - few strands (optional)
Ghee - 2 tea spoons

Preparation:

1. Boil milk in a vessel
2. Boil a cup of water in another vessel
3.In the mean time, take a pan, heat ghee and roast cashew nuts and dry grapes separately and keep aside.
4. In the Same pan, roast, rava for 3 to 4 minutes in low flame.
5. By this time the water will be boiled, add the boiled water to the roasted rava and mix. Let the flame be in low.
6. When the rava is getting 75% cooked, add the boiling milk to it.
7. Let it boil together for another 2 or 3 minutes in low flame.
8. Add sugar, elachi powder, saffron and boil for 2-3 mins again.
9. Once the sugar dissolves well and the raw smell leaves add the roasted, cashew and dry grapes and switch off the flame.

Serve warm or cold.
 Notes:
1. you can adjust the sugar quantity according to your taste buds. If you like a real sweetness in your payasam, I would suggest adding another table spoon of sugar.
2. do not skip roasting the rava, otherwise the payasam will get thickened fast. And will become soggy.

Suraikkai payasam (Bottle gourd payasam)

Suraikkai / Bottle Gourd is one of the healthiest veggie.. We used to make kootu or curry some times make suraikkai adai also. I learned this recipe during my initial days of cooking after marriage. In recent days, I have made some changes than the original recipe, and liked my own way of preparation, and stuck to this method. I made this delicious payasam on Tamil new year. And it was a grand success this time too.

I am giving the measurements based on which I have made this time.
The general ratio is, 1:1:1/3
1(cup of finely chopped bottle gourd) : 1(1 cup milk):1/3 (1/3 cup of sugar)

Ingredients:

Finely chopped bottle gourd- 1 and 1/2 cup
Milk - 1 and 1/2 cup
sugar - 1/2 cup
Ghee - 2 tea spoon
coconut- few small pieces (say 2 table spoons coconut pieces)
cashews - 10 + 8
elachi powder - a pinch

Preparation:

1. Boil milk and keep aside.
2. In a sauce pan, heat 2 tea spoons of ghee and fry the cashews, and keep aside.
3. in the same pan, saute the chopped bottle gourd until its raw smell leaves.
4. then add about 3 cups of water (2 times your quantity of veggie) and let it cook in low flame.
(If you need a mashed consistency of bottle gourd in payasam add an extra cup of water. I liked to have the bites of bottle gourd pieces, so just cooked until soft)
5. Let it cook well until they turn soft, and let all the water evaporated.

6. In the mean time, in a blender, add 8 cashews,coconut and a table spoon of boiled milk (use from 1 and 1/2 cup mentioned above) or the required amount of milk, and grind it to a fine paste, and keep aside.
7. now add the remaining milk to the cooked veggie and let it cook for few minutes,
8.Once they are blended add sugar and give a stir.
9.then add the ground paste, and elachi powder, let the mix cook for a minute and switch off the flame.
10. add/Garnish with the fried cashews, serve warm or chilled.

Notes:
1. you may even pressure cook the veggie, if you want to make it quickly.
2. If you Pressure cook, adjust the water level accordingly.
3.All the water should be evaporated, before adding milk.
4. if you want to mash the bottle gourd completely, you can either pressure cook or give a quick pulse in blender once it is cooked softly.

This month, I have got the veggie to cook in SYS-W series is bottle gourd. Hence linking this recipe to Viji's SYS-W event

Sending this recipe to fruit and Veggie based sweet treats hosted by Chef Mireille and organized by Swati

Pineapple Kesari

Kesari would be everyone's all time favorite. I have seen many people preparing this delicious sweet for almost all the occasions, like birthdays, wedding days and parties, and for guests.I too made this last week during my hubby's birthday. Just by adding a scoop of kesari to your breakfast or dinner plate that becomes special for sure...

My mom used to make kesari so good. You can't stop it with one bowl and definitely will ask for more. Wherever I eat kesari, I never got satisfied with it's taste or texture, and always used to ask my mom to make for me. But I never tried to make kesari by my own until last year. initially I used to call her every time I make kesari for the measurements. Now got used to it.

But now I became fan of another person's Kesari recipe recently. Yes it is my friend's recipe, and I am going to share her recipe today. Once when we visited her, she just prepared it in minutes and treated us, and sent with us a box of kesari to home. I really enjoyed every bite of it. I just noticed the way she prepared and tried at home. Though it is little different than the one which mom taught me, it was easy to follow and it was a great success all the times I made so far:)

Ingredients:

Rava (Coarse): 1 cup
sugar - 1 and 1/2 cups
Boiling water - 2 cups
Pineapple - 1/2 cup (chopped)
Ghee- 2 table spoons
elachi powder - a pinch 9optional)
Yellow food color - a pinch
Cashews and dry grapes - a few

Preparation

1. In a Pan heat a table spoon of ghee, and fry the cashews and dry grapes
2. Then add the chopped pineapples and saute until they are fried and tender.
3. Add Rava and roast until it roasts well in low flame. (say about 8-10 minutes)

4. In the mean time bring water to boil.
5. Just before adding water to rava, add a pinch of food color in water and mix well.
6. Then Add boiling water to rava and mix well without lumps.

7. It will get cooked and  become thick in minutes.
8.Then add sugar and mix well. At this stage, again the kesari becomes watery/ semi fluid.
9. Keep stir until you reach the required consistency.

10.Add the remaining a table spoon of ghee, elachi powder, mix and switch off the flame.


I served with Pongal, coconut chutney, Sambar and urad dal vadai
Just a small scoop of this kesari made the diiner special.

Notes:
1. if yo want crispy cashews to bite,  you can even keep aside the fried cashews and dry grapes and add them in the final stage.
2. normally 1 and 1/2 cup of water would be sufficient, if you need the kesari consistency not to be dry  and blended nicely add 2 cups.
3.adding elachi powder is optional... I didn't add.

Sending this recipe to fruit and Veggie based sweet treats hosted by Chef Mireille and organized by Swati