sandesh Ingredients: Sweetened Condensed Milk Paneer 125gms Milk Powder 3tsps Powdered Sugar 1/4tsp Maida 3/4tsp

100gms

(Online Conversion utility to convert Gms to Cups & Temperatures etc) Preparations: Take a plate and smear it with ghee and keep it aside. Similarly grease the moul ds and their plates with ghee and keep them aside. Method: Take a mixie jar and add crumbled Paneer to it. Run the mixie to obtain finely g rated Paneer. To this grated paneer add powdered sugar, maida, milk powder and c ondensed milk and blend to get a smooth paste. Transfer this paste to a non stic k pan and heat it. Once heated, reduce flame and cook on low heat, stirring cont inuously till dry enough. It took me 3 minutes to cook the mixture before it bec ame dry. Pour onto the greased plate and cool till warm. When warm to touch knea d the mixture to get a smooth texture. Cut into desired shapes with different mo ulds. Variations: For Kesar Sandesh, blend 1/2tsp of kesar soaked in 1/2tsp water with all the ing redients. If kesar is not available use orange-red food color and saffron essenc e. For Mango Sandesh, add 1/4tsp mango flavor and 2 to 3 drops of yellow color to t he mixture after heating the mixture to make it dry. My personal suggestion is not to dilute the taste with any artificial flavors. P repare it the original way and enjoy the true flavor of real Bengali Sandesh. Enjoy !!!!!!!!!!!!!! Ingredients: ******************************************** ******************************************** ginger chuttny Tamarind Big Gooseberry Sized Ginger 10gms Red Chillies 11 Fenugreek Seeds 1/2tsp Mustard Seeds 1tsp Black Gram 2tsps Jaggery 40gms Salt to Taste

Turmeric Powder 1/4tsp Asafoetida 1/8tsp Curry Leaves Handful Oil 12tsps

(Online Conversion utility to convert Gms to Cups & Temperatures etc) Preparations: Take tamarind in a microwave safe bowl and add some water. Soak for few minutes and microwave on high power for 30 seconds. Keep the cooked tamarind aside for c ooling. Wash and clean the ginger and dry it completely. Chop the ginger to smal l pieces and keep it aside. Break the red chillies into small pieces. Method: Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram . Fry till the seeds start changing color. Take a bowl and place a wire mesh abo ve the bowl. When the seeds start changing color add mustard seeds and allow the m to crackle. Now add asafoetida and red chilli pieces. Fry all the seasonings w ell. Take care of the Red chilli, it soon gets brunt if we are not alert. Final ly add the curry leaves and fry till dry. Transfer this seasoning to the bowl ov er which the wire mesh is placed. All the oil will be collected in the bowl. Gri nd the seasonings in a mixer grinder along with ginger pieces, turmeric powder, salt, jaggery and tamarind along with the water. Grind to a paste adding water i f required. Finally add the oil and mix well. Transfer the pachhadi to a serving bowl. Points to Notice: Keep all the ingredients dry as far as possible for the pachhadi to last long. A void using black gram and curry leaves for long shelf life. However this pachhad i keeps well in refrigerator without getting spoiled. Curry leaves have been added to get the dark brown color. It is purely optional to add curry leaves in the chutney preparation. This chutney goes well with Idli, Dosa, Pesarattu etc Enjoy !!!!!!!!!!!!!! ladoo Ingredients

For the bundi batter 1 1/2 cups besan (Bengal gram flour) 1 1/2 tbsp semolina (rava) For the sugar syrup 1 1/4 cups (250 grams) sugar 1 tbsp milk a few drops saffron food colour Other ingredients a few saffron (kesar) strands 2 tbsp chopped almonds

2 tbsp chopped pistachios 1 tsp cardamom (elaichi) powder 2 tsp rose water ghee for deep frying For the garnish edible silver leaf (vark) (optional) Method For the bundi batter 1.Combine the gram flour, semolina and approx. cup of water and mix well to make a smooth batter. Keep aside. For the sugar syrup 1.Combine the sugar and milk with 1 cups of water in a kadhai and heat while stir ring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer . 2.Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup. 3.After about 5 minutes, slowly drizzle 2 tablespoons of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer. 4.Continue to simmer the syrup over a medium flame for about 3 to 4 minutes and then gently remove the grey layer using a slotted spoon. 5.Add the saffron food colour to the syrup and make a syrup of one string consis tency. Keep warm. How to proceed 1.Heat ghee in a kadhai. When hot, hold a perforated spoon (bundi jhara) over th e hot ghee and pour a little bundi batter at a time using a ladle over the perfo rated spoon. Spread the batter with the back of a spoon so that the boondi falls into the gh 2.Fry the bundis over a high flame to a light golden colour, taking care to ensu re that they are not very crisp. 3.Add the bundis to the warm sugar syrup and mix well so that the bundis soak in the syrup well. 4.Wash and dry the perforated spoon (bundi jhara) every time you pour the bundi batter through it. Proceed making the bundis with the remaining batter and immer se them in the sugar syrup immediately after frying. 5.Allow the mixture to cool completely. 6.Add 2 tablespoons of hot water, the saffron, chopped almonds, chopped pistachi os, powdered cardamom and rose water and mix well. 7.Shape the mixture to make 20 to 22 laddus and garnish with silver varq, if usi ng. Tips 1.Perforated spoons are available in the market especially used for making bundi s called "bundi jharas". orange ladoo Ingredients Gram flour (besan) 2 1/2 cups

Sugar 1 1/3 cups

Milk 1/4 cup Orange colour as required Ghee to deep fry Green cardamom seeds 1 tablespoon Almonds,blanched and slivered 10 Pistachios,blanched and slivered 10 Method Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and k eep the syrup aside. Make a thin batter of besan with three cups of water (pouri ng consistency). Add colour as desired. Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the ba tter through it fast into the kadai to make boondis. Fry for about two to three minutes. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently. Divide into twenty-five portions and shape each into a laddoo. Garni sh with slivers of pistachios or almonds. Cool and store. These laddoos do not s tay for long and therefore should be consumed fast. Chef's Tip ********************************* *********************************** Ingredients Need for Tamilnadu Festival Recipes Paruppu Poli Recipe Channa dhal Jaggery 2 cup

11/2 cup 4 tsp 1 tsp

Grated coconut cardamom powder Maida 2 cup

turmeric powder Salt water Oil a pinch

a pinch

as required as required

Tamil Festival sweet Recipes Paruppu Poli Recipe Preparation Take a broad vessel, add salt, turmeric powder, maida and add little oil and wat er. Mix this nicely and made soft dough. This should be prepared 2 hours before swee t Recipes Paruppu Poli Preparation.

Take a vessel and cook the channa dhal by adding water, when it is three fourth cooked and remove off the excess water and leave it to cool. Then Grind cooked channa dhal, jaggery, coconut and cardamom with out adding wat er. Take a frying pan,pour 2 tsp ghee, then add the ground paste stir well until it becomes a soft paste. Now make this grounded mixture as small balls this is the stuffing paruppu poora nam is ready.

Use a clean plastic sheet or plantain leaf and grease it completely with oil. Take maida dough and make small balls and keep each one in the leaf and flatten it a bit and keep the stuffing. Then cover the maida and flatten thin using hand. To cooks this Tamil sweet Recipes Paruppu Poli, take a tawa add little oil. put the prepared Diwali sweet recipe poli, Cook both sides like chappathi until they become golden in colour. Tamil Festival Recipes Dhal poli or paruppu poli is ready. if you add ghee while serving the taste will be mouth watering.

Tamil Festival Recipes Paruppu Poli Recipe preparation is very easy and it is ve ry delicious to eat. Did you like this resource? Share it with your friends and show your love! inShare.0Tweet Share