Gift Award

This lovely gift is given by my friend priya.........Thanks to her........

Requirements:
I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

1. I am M.Tech in Electronics and Communication Engineering.
2.I love cooking.I do so many experiments in my kitchen lab.

3.I am fond of window shopping.

4.I am very patient and optimistic.

5.I love writting.

6.I love browsing new things.

7.I am very friendly and mingle easily with others.
8. I love sweets very very much

9. I love to travel.

10.I love reading and writing.

I would like to nominate 10 worthy bloggers :

1. Ayesha

2. Gita

3.Ec

4.Divya

5. Sanghi

6.Shanti

7.Smitha

8.Nithya

9.Pooja

10.Faiza

Besan Ka Ladoo

On the occassion of Ganesh Chaturthi ,my mom made it.............for it you need....

Ingredients:

2 cups Besan

1 1/2cup ghee

1 cup grounded sugar(Bura)

1/4 cup Almonds

2 tesp Cardomon pd

Method:

1.Heat ghee.Add besan.Cook it till colour changes to brown and a good aroma comes.Remove from fire.

2.After sometime add bura,almonds and cardomon pd.Mix well.

3.Make Ladoos.

Sending it over sara's corner for her first event Sweets and Savouries

Sending it over sanghi's food for FIL-Ghee event

Modak For ICC Festive Special

Hi friends........I prepared these modak on Ganesh Chatuthi.I had taken this recipie from ICC Challenge.

Modak from Mints

Stuffing -2 cups freshly grated coconut (can use frozen unsweetened coconut)

1 cup jaggery (grated)

1 tbsp poppy seeds

1 tsp cardamom powder

one pinch nutmeg (optional)

2 tbsp water (mom uses milk)

Cover -1 cup rice flour1.25 cup water

pinch of salt

1 tbsp oil

Preparation for Stuffing -

Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.Preparation for cover -Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once. Start mixing vigourously with a heavy spoon. Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water. if you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.

Making Modak (Final Product) -

Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it. Oil the steamer and set it aside.Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil. Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak.

Vadia(Mangodi)

This is a Rajasthani Curry..............For it you need.............

Ingredients:

1 cup vadia(Lentil dumplings )(grounded coarsly not in mixer)

1 chopped green chilli

2 tesp finely chopped green coriander

salt to taste

1/2 tesp red chilli pd

1/4 tesp turmeic pd

1/2 tesp coriander pd

1/2 tesp cumin seeds

a pinch of Asafoetida

Water as required

2 tesp oil/ghee

Method:

1.Heat ghee/oil in a cooker.Add cumin seeds and asafoetida.Add grounded vadia.Roast them till the colour changes.

2.Add all spices and two cups of water.Add green coriander and chilli.Cook for a whistle.

3.Serve hot with chapati.

Beasn Ka Churma

This is the traditional dessert of Rajasthan and the part of rajasthani cuisine "Dal,Bati,Churma.........Churma can be made in very different varities...This is one of them.....................

Ingredients:

2 cup Beasn

1 cup Khoya

dryfruits

1 cup Bura(Powdered Sugar)

1 tesp Cardamon pd

1 cup Ghee

Method:

1.Mix besan,1/4 cup ghee.Knead it with lukewarm water.Take a portion of dough and make a thick flat roll.Similarly make of remaining dough.Bake them in oven by changing the sides.

2.Now break the baked rolls and let them cool.Grind them in a mixer.

3.In a another pan take a spoon of ghee and cool khoya till colour changes lightly.

4.Mix remaining ghee,cooked khoya ,cardamon pd and bura with grinded rolls.

5.Garnish with dryfruits and serve.