yum n fit

MAA LADDU  Ingredients: Roasted Gram/Dalia/Pottukadalai-1.5 cup ghee-half cup sugar- half cup cashews cardomam powder- a`pinch Method: Powder the roasted gram in mixie. Powder the sugar and cardomam together. Heat pan and melt the ghee and roast the cashew pieces and then add the flour and saute for 1 or 2 minute. Remove from fire and let it warm itself from hot. Now add sugar powder and mix well. Make them into balls when it is still warm. You can add more ghee or by applying ghee in your hand you can make maa laddu. Very healthy snack or sweet for growing kids. Nutritional Info: Contains High folate, manganese, fiber and fat and cholestrol. Proteins and other vitamins in traces.

RAVA LADDU Ingredients: Semolina/rava/ sooji- 1 cup sugar-1cup cardomam powder- pinch milk-4 tbsp ghee-2 to 4 tbsps coconut dessicated optional cashew nuts- 7 to 10 nos raisins- 7 to 10 nos Method: Heat 2 tbsp of ghee in a pan and roast the nut and raisin in a low flame. remove them and add coconut  and saute and keep aside. Add the remaining ghee and roast the rawa till the aroma comes out. Mix roasted rava, nut, raisin and powdered or grain sugar nicely. Then slowly add the milk and mix well. Check weather you will be able to make a balls. If not you can add little more milk or ghee. Then lightly warm the mix and start making the ladoo balls when it is slightly warm itself. Nutritional Info: Contains, sugars, carbohydrates, fat and cholestrol , sodium and potassium in traces.

ADHIRASAM Ingredients: Raw Rice –  (400 gms) Jaggery  – (300 gms) Cardamom Powder – of 2 nos Water – 200ml Ghee – 1 tbsp Oil – For frying Method: Pre preparation: Wash and soak rice for 2 hours. then drain and dry in a cloth for 10 minutes. 1. Preparation of Rice Flour        When the rice is still damp , grind it with cardomom to a coarse powder. Avoid complete soft powder as it might drink more oil when frying it. Then press the powder in a bowl and cover it with cloth to avoid water droplet and moisture escape. 2.  Preparation of Jaggery Syrup (vella pagu)        Heat water in a thick  vessel and add the jaggery to it. Mix well and let it dissolve completely. Filter the syrup to remoove impurities. Transfer again to thick vessel and allow it to boil on high flame. Dont forget to stir the syrup.        First the syrup will be thin and you can swipe the bubbles to the side to see the clear syrup. ...

MYSORE PAK Ingredients: sugar-1 cup gram flour-1cup water-1cup ghee-2cups Method: Boil water and sugar together. When the syrup comes to thread consistency add the gram flour little by little by mixing nicely without any lumps. Then add ghee in the same manner little by little. Once the colour of the mix turns light golden brown and light, pour it in the greased plate. even it by patting it with flat spoon. Let the extra ghee on it also set completely. Let it cool. Once it is cool cut it into desired size and shape. Your mysore pak is ready now. If the ghee is allowed to set in the plate with the dough the mysore pak will melt in your mouth. Nutritional Info: Contains high calories from sugar and ghee. Has carbohydrates and fats and proteins. Diabetic watch yourself....

BASUNDHI when i am doing the sweet will get a smile and think about my brother and how he likes this. We used to taste basundhi in different places but we had different experience. So thought of trying it in home in my style. Here comes basundhi.... Ingredients Thick milk-2 ltr sugar as per your taste approximately as we are adding condensed milk condensed milk (milkmaid)1 can saffron a pinch nuts chopped and dry roasted especially unsalted pistasios nut-1 tbsp cardomom powder-1/2 tsp Method: Boil the condensed milk and the sweetened milk(milk plus sugar) until it is thick and creamy. Make sure you mix it often to not to burn. When mixing make sure you dont mix the fat layer of milk. Just push it aside and add cardomam powder and mix to get that yummy taste. Once thickened add the saffron. Cool it. YOU can as such serve chilled with nuts on top with few strings of safflower or else if you have rasgulla add them without the water into the basundhi cream and serve chilled...

Hi friends this time couldnt post much as of my designing works. So thought of wishing you all a happy deewali with some sweets..... i remember the day when my maternal aunt and we all together made rasgulla with all the fun and joy.... RASGULLA INGREDIENTS: thick Milk-2 liters from which you will get hardly 100 to 200 gms of paneer Lemon juice-2nos Maida-2 to 3 tbsp Sugar-500gms water as per need Method: Boil milk and add lemon juice. Let it turn to curd and then filter it using a cloth and tie the cloth and keep some weight on it to remove excess water. Save this whey water for later use. Now you will get a paneer once the water is drained. Now add maida or all purpose flour  and mix nicely with fingers to get a dough. Next make a small balls from this dough. Meantime boil water and sugar. Make sure it is in syrup form. When the syrup is in boiling stage add the balls. Once the balls are cooked in the syrup it will come up. Then remove it. Add the whey water whi...

DENGUE AND PRECAUTIONS Hi friends as Dengue is spreading i thought this post might be useful...i am giving it in both Tamil and English...please use it and stay healthy..... Dengue fever is a disease caused by a family of  viruses  that are transmitted by mosquitoes.  Symptoms of dengue   fever   include severe joint and   muscle pain ,   swollen lymph nodes ,   headache ,   fever , exhaustion, and   rash . The presence of fever,   rash , and   headache   (the "dengue triad") is characteristic of dengue fever.  Dengue is prevalent throughout the tropics and subtropics. Dengue fever is caused by a virus, and there is no specific medicine or antibiotic to treat it. For typical dengue fever, the treatment is directed toward relief of the symptoms (symptomatic treatment).  Papaya   leaf extract can be used to treat dengue fever.  The acute phase of the illness with fever and muscle   pain  ...