DIFFERENCE BETWEEN MOHAN THAL AND MYSORE PAK AND SOME DEEPAVALI DECORATIONS.

DIFFERENCE BETWEEN MOHAN THAL AND MYSORE PAK..................................
This post is regarding to one of my viewer Mr.shaikh s question.Mohan thal and Mysore pak looks like almost the same but so much difference between both the recipes and texture also
1. Mohan thal is a sindhi sweet dish which they like to have them with tea(especially) and a special sweet dish for Sri Krishna janmaastami.
Mysore pak is also a sweet dish which is originally from Mysore Maha Raja palace and this was specially made on the special days like festivals and marriages
2.Both the recipes are made by chick pea flour only.
3. In Mohan thal some people use milk/milk powder/mava
But in making Mysore pak we don't add any milk or milk product s(some versions or there now a days like milk mysore pak, But in the traditional mysore pak recipe we don't use milk or milk product s)
4. In Mysore pak we use same amount of chickpea flour and ghee and Wouble amount of sugar.
5.In mohan thal recipe we use less amount of ghee and we use a little suji(cream of wheat). In Mysore pak we don't use suji.
6.while making sugar syrup for Mysore pak the syrup should be 1 string consistency if you check the temperature that should be 220 degree C,
For mohan thal that should be little more like 2 string consistency, 230degree C
7. Coming to the flour for Mysore pak while frying the chick pea flour that should not change the color or in some recipes like mine with out frying the flour also you can make Mysore pak
But in Mohan thal recipe you have to fry the chick pea flour in a medium heat with suji and mava till it turns in to light drown color.
8 For mohan thal no need to cook after adding the sugar syrup.
But for Mysore pak the real cooking starts from that time when you add the flour to sugar syrup
9 coming to the texture mysore pak is a crumbly little heard texture with hole s( when you are making with 1 cup chick pea flour you don't get the big holes if you make in a large amount like with 1/2 kg to 1 kg chick pea flour then you get the hole s clearly) like burfi.
10 mohan thal is a fudge like soft texture with dry fruits like chopped almonds and cashew.
what ever I know I have given it here. Hope you all understand this.
These are the difference between both the delicious recipes, if any body know more about this please feel free to leave a comment.
Will try to post Mohan thal recipe as soon as possible.

DEEPAVALI SWEET SERIES - MYSORE PAK

HAPPY DEEPAVALI TO ALL MY VIEWERS, FRIENDS AND FAMILY

Mysore pak is one of the most well known sweets from South India usually served as a dessert and is originated from palace of Mysore(Mysore, Karnataka,India). mysore pak is made by chick peaflour,sugar and lots of ghee can say ghee is the main ingredient for this delicious sweet. there are many versions of this sweet now a days but the old and tereditional version of Mysore pak looks hard out side and a crumble texture in side. the good texture and taste of the Mysore pake comes from it's fresh ingredients. One of the ingredients of this sweet is chick pea flour this should be freshely ground. Freshely ground flour gives a perfect texture and nice aromato the sweet . And the second ingredient is ghee thia also shoule be fresh and nicely boiled then only you get the cruble texture in side the Mysore pak. and time is very importent to make Mysore pak you have to keep ready every thing like a plate greased with ghee to pour the mixture after cooking, and all the ingredients should be ready to handle then only start cooking, if you remove your concentration just for a while then your Mysore pak turns in to burfi or any other thing(BTW this is my experiance) it won't look like Mysore pak any more. Time is very importemt in making Mysore pak

chick pea flour -- 1 cup
sugar -- 1& 1/2 - 2 cups
Extra ghee - 2 tab sp
Ghee -- 1 cup(clarified butter)
1. Take 1 cup chick pea flour in a mixing bowl
2. Heat extra ghee in a pan till smoking stage and add to chick pea flour and first mix with a spoon (because ghee is very hot) then rub with your hand till chick pre flour truns in to crumbs texture.
3. And sieve thorugh a siever to get a lump less smooth powder and leave a side.
4. Take a big heavy bottom pan and 1 cup sugar and 1/2 cup water and make a 1 string consistency syrup.

5. If you drop a little sugar syrup that should form like a soft ball in the water like in the pic.
6.Then start adding chick pea flour little by little keep string
7. In the same time heat 1 cup ghee on the other side till smoking stage

8.by the time you fineshed adding chick pea flour the ghee should be ready with very hot smoking stage.

9. Now start adding ghee keep string this processes will take 15 sec. by the time you finish adding ghee. Here I want to add the pic. of the last stage of Mysore pak but if I change my attention Mysore pak may become a big disaster so I couldn't add that pic.But if you fallow the steps and that 15 sec. time I am sure you can make a delicious Mysore pak.
10.Immediately pour this mixture in to a greased plate leave it to cool for 10 min. and cut in to pieces.

DEEPAVALI SWEET SERIES - CHURMA LADDU

Daal Batti, missi roti,Lahsun ki chutney and churma....... mouthwatering is't it, yes Rajasthani cuisine. In Rajasthani cuisine Daal batti and churma will take the first place. Sweet dishes are never refferred to as dessert's in Rajasthan because they had them with meal, before or enven in the end but not ofter meal.In this treditional cooking food that could last for several days and cold be eaten without heating was preferred. Insted of oil they use Ghee (clarified butter )a lot in there cuisine especially in sweets and most of the sweets are made by Wheat, chick pea flour, milk products. Coming to todays sweet Churma laddu is made by wheat flour, ghee and mawa which is made by condensing the ful cream milk. Traditionaly this churma laddu is served with Daal batti in a powder form but in some places I have seen they are making laddu s with that powder and they taste just awesome.Here I am with the recipe of a treditional Rajasthani Sweet CHURMA LADDU.......
One more thing I want to share with you all, I got this recipe from my friend she is from Jodhpur. she told me that normaly they make this churma by mashing the batti balls for every day meal, but in special occasions they deep fry the wheat balls in pure ghee and make the powder for laddu s. So Thank you so much for the Delicious recipe dear Sonal. This churma laddu s will stay for 1 month and very helthy and very healthy snack for growing children...
INGERDIENTS:--
WHEAT FLOUR -- 200 g.
Ghee -- 400 g.
Khoya/Mawa - 100g.(condensed milk, pachi kova in telugu.)
Sugar -- 200g
Almonds - 50g(soaked, pealed and chopped)
Cardamom powder - 1 tea sp
cinamon - 1 inch piece (dalchina chekka, dalchini)
Milk -- 1 - 2 tab sp(when you are making laddu s sprinkle and see if you meed more milk to make balls then you can add but don't add more milk that the powder become like a paste just sprinkle 1 tab sp hold and see it you are able to make laddu then stop adding milk.For me it took 1&1/2 tab sp)
METHOD:--

Melt 150g of ghee in a pan,take wheat flour in a bowl and add the melted ghee and mix well if you hold this mixture that should form in a ball like in the picture.

1. Then add very little water and make a stiff dough.
2. Heat rest of the ghee in a deep frying pan.
   

3. Now make 20 small balls out of the wheat flour dough and make dippreshion with your fingers(if you fry the balls round in sahape some times there are chances the balls will blast in the oil and also they don't cook properly in side so give a impreshion in the middle.)

4. Deep fry this wheat balls in hot ghee in a low flame untill they become nice golde brown in color(here you can use normal cooking oil alos for deep frying this ball s but they don't taste like ghee)

5. Now remove from the ghee and let them cool to handel, then make small pieces out of this balls with hand ans make apowder in the grinder or coffe grinder.

6. Heat 1 tab sp of ghee in a pan add cinamon and cardamon powder,mix khoya and wheat flower mixture mix well and add the to pan which we heated 1 tab sp ghee with cinamon and cardamom powder and fry it for a minute.

7. Remove from heat and let it cool to handle.

8. Now add chopped almonds and sugar mix well.

9. Serve as it is like a powder treditionaly Rajasthani people serve with Daal batti

10. If you want to make laddus then sprinkle milk and make laddu s

11. It will stay for more then 1 month in powder form,if you add milk and made laddus the they will stay for 1 week because of milk.

With out milk also you can make laddu s with this powder,when it is hot add sugar and mix well and leave for few min. then make balls when the mixture is warm once it is cool them you can not make balls so that you have to add little milk in this case. Hope you all under stand this point.

If any doubts feel free to leave a comment.

DHANIYALA KASHAYAM - CORIANDER TEA/COFFE

1.coriander seeds - dhaniyalu in telugu,coriander seeds are a spice which we use in our every day cooking is high in medicinal properties.coriander seeds get high ranking as a healing spice.recent studies shows that coriander seeds helps lower cholesterol, blood sugar. we use coriander seeds in Indian cooking as a spice powdered or corsely crushed. as per ayurveda it a cooling spice and contributes the sweet and astringent taste. In ayurveda it is commonly used for digestion, to improve the apetite and it purify the blood also.In Indian cooking we use coriander seed in many forms like as a powder for giving aroma in gravys, mixed with clove, cinamon and other spices to make Garam masala wich we use for kurmas and non-vegetarian gravy recipes,in some recipes we use this spice crushed also. mixing with cumin seeds and make a course powder which is well known as dhaniy - jeera powder will give some stir fry recipes a very good aroma.In South India we use this coriander seeds in making of Sambar powder and rasam powder, in sambar and rasam powder coriander seeds take a main role.
2.Coriander seeds helps to prevent digestive disorders such as indigestion, flatulence and gas.
3.Dhaniyala kashayam -Coriander seeds tea ia recommended for patients suffering from kidney problems and also helps to cure mouth ulcers and swellings. Regular in take of coriander tea also helps to lower blood cholesterol levels
4.soake coriander seeds in water for over night and mix this water with butter milk and drink this early in the morning will controles diarrhea.
5.when you mix coriander seeds with dry ginger and make a tea and drink warm that will helps relieve respiratory tract infections and cough.
6.According to ayurveda it is a cool spice, coriander seeds tea helps to reduce body heat
7.coriander seeds are boild with water and drunk warm as medicine for cold
8.coriander seeds also have importent vitamin s like B and C vitamin s, so regilar use of coriander helps to prevents many of the vitamin deficiency diseases.
9.coriander seeds are high in dietary fiber and a very good source of iron, megnesium and manganese.
10.Fresh coriander seeds should be in yellowish -brown in color, not in a dark brown color.2.Coriander seeds helps to prevent digestive disorders such as indigestion, flatulence and gas.
11.when ever possible buy whole coriander seeds, freshly ground coriander seeds will give a great aroma.Coriander seeds can be easily ground in a mortar and pestle or a coffee grinder.
12.coriander seeds will stay fresh for one year and ground coriander will stay for 5-6 months, store them in a tightly sealed glass container in a dark cool place.
                                                                       

And to day I am here with the recipe for coriander seeds tea/COFFE....

HOW TO MAKE CORIANDER TEA/ COFFE:--
1.Coriander seeds - 1 tea sp Dry roast till the seeds become warm make sure that they dont change the color or burnt just heat the seeds to crush them easyly. ceush coriander seeds coarsely
2.water - 1& 1/2 cup
3.rock sugar - 1 tea sp if require(patika bellam, kanda chekkera/kalkanda)
4.milk - 1tab sp if require
5.If you have a sivear cold then you can add a 1/2 inch piece of dry ginger( dry roast dry ginger also with coriander seeds and crush coarsely with coriander seeds and add to boiling water)
6.Heat the water in a pan and bring to a full boil then add 1 tea sp of crushed coriander seeds and boil for 5 min.
7.In the same time crush the rock sugar if using.
8.Heat the milk in a other pan and keep ready if using milk also
9.Now remove the boiling coriander seeds water from the heat and strain.
10.add rock sugar and milk mix well.
11.drink hot.
THIS IS MY ENTRY FOR THINK SPICE - THINK CORIANDER AT PRIYA S EASY N TASTY RECIPES.

VEGETABLE UTHAPPAM & MINI VEGETABLE UTHAPPAM SANDWICH

Uthappam 's are thick dosa's made by rice and urad dal (split black lentils) batter. The batter is made of a ratio of 3:1 means 3 cups rice and 1 cup of split black lentils. Normally every week I grind idli and dosa batter for breakfast for first two days I use that batter for idli s and one day for dosas (the same batter) and the very last day I use the same batter for uthappams. But this time I change the recipe, long back I have seen this recipe in a TV show and it was a hit at that time and I tried it again last week end, yes for week end brunch it's a very ideal recipe. Because it's full of vegetables and high in calories and it's filling too. 1 medium size uthappam contains 180 calories and that too with vegetables it's a full meal. Here I go with the recipe…..
FOR UTHAPPAM BATTER:---
Urad dal – 1 cup (split black lentils)
Par boiled rice – 1 & 1/2 cup (idli rice)
Raw rice – 1 & 1/2 cup
Tour dal – 1 tab sp (split pegion peas)
Salt to taste

1. Wash both lentils in tap water for 3 -4 times and soak in enough water for 3 hours.
2. Mix, wash both rice also for 2-3 times and soak in enough water for 4 hours.
3. Now grind lentils in to a very smooth paste
4. And grind rice in to a fine rava consistency and mix with lentil paste add salt to taste mix well in a big bowl and leave in a warm place for 8 hours or over night to fermentation.
FORVEGETABLE TOPING:--
Cauliflower – 1 medium size cut in to small bite size pieces.
Carrot – 2 cut in to small pieces like cauliflower.
Potato – 1 big this also cut in to small pieces like cauliflower and carrot
Onion -- 1 big chopped finely
Coriander leaves – 1 tab sp chopped finely
Green chilies – 3 chopped
Salt to taste
Turmeric powder – 1/2 tea sp
Red chili powder – 1/4 tea sp (if you don't like much spice then remove red chili powder)
Garam masala – 1/2 tea sp
Oil – 1 tab sp
Mustard seeds – 1/4 tea sp
Cumin seeds – 1/2 tea sp
A few curry leaves
Ginger – 1 tea sp chopped

1. Soak cauliflower florets in salted warm water for 5 min. remove and leave a side.
2. Heat oil in a pan add mustard seed and let them popup then add cumin seeds, chopped ginger, curry leaves let them fry for a while.
3. Now add chopped onion, potato stir once and cover and cook in a very low flame for 3 min.
4. Then add carrot pieces, turmeric powder, salt to taste, chopped green chilies, red chili powder (if using) mix well and sprinkle 1 tab sp water cover with a lid and cook in a very low flame for 5 min. stir in between.
5. If require add tab sp more water and add cauliflower pieces mix well cover and cook till vegetables become tender. It will take 5 more min.
6. After 5 min. open the lid mix well and add garam masala powder, chopped coriander leaves cover the lid and switch off the flame and leave it like that for at least 10 min. then mix well.
7. Now heat a griddle or dosa pan sprinkle little water and wipe with a kitchen towel, spry some cooking spry or cooking oil now mix well and pour 1 &1/2 ladle lentil and rice batter which we fermented for over night.
8. Spread the batter in to a thick circle like a thick pan cake add 1/2 tea sp oil on the sides. And top with the vegetable mixture cover and cook for 2 sec. or till the bottom become light golden color.
9. Then flip the uthappan the other side and cook till light golden color (it will take 2 more sec.).
10 Remove from the pan and serve hot with coconut chutney or any other chutney
I served with tomato chutney.

1. Here I want to share a tip with you all with this same recipe you can make mini uthappam s also for kid's lunch box.
2. Use a dessert spoon to pour the batter instead of a big ladle to make mini uthappams and top with the vegetable mixture and fry both sides till nice golden color remove from heat and top with a drop of tomato sauce and cover with the other mini uthappam like a sandwich and pack it in kids lunch box as a vegetable sandwich uthappam.
I am sure your kids will like this….. I hope my idea will help you all.

CAULIFLOWER KURMA

A white color flower with firm tightly compacted head of many white small florets, we use as a vegetable in our cooking,Yes it's Cauliflower. Not only flower even whole plant is edible, but we use only florets in our cooking. But outer leaves and stems are used in broth. Cauliflower is nutritious, very low in fat, high in dietary fiber, water and a very good source of C vitamin and a very important thing is an anti- cancer compound will release when it is chopped or chewed, fat free and low in sodium.
HOW TO SELECT A FRESH CAULIFLOWER.....
[A] The flower should be firm and tight and nice ivory color and leaves should be green and fresh.
[B] If there are any black or brown spots on the florets and leaves are in yellowish color then avoid buying that one.
HOW TO STORE CAULIFLOWER.......
[A] Discard the leaves and heard part of the stem rinse in salted warm water and then cook.
[B] Cook cauliflower just till tender don't over cook.
[C] For salads just blanch the florets in boiling water for 3 to 5 min. then immediately place them in ice cold water to retain the crispy ness. Remove from ice water and pat dry the florets and then add them to salads or you can use them as a dipper for your delicious dips.
[ D] If you want to store them, then wrap the un washed florets in a news paper and place them in a plastic bag store it in the refrigerator like this cauliflower will stay for 1 week to 10 days fresh. Washed and pat dried cauliflower will stay like this for 3 to 5 days.
[E] Then you want to store cauliflower cooked then that will stay for only for 1 day in the fridge.

Cauliflower flavor is almost like cabbage but when it is cooked the flavor become mild. In Indian cooking we cook it as a fried, in briyanis, pulao s and in gravy s like Kurma and in mixed vegetable recipes. Cauliflower is very well blend with potato, carrot, beans, brinjal(egg plant) green peas and tomato and to day I am hear with a simple gravy recipe which is call CAULIFLOWER KURMA……..
INGREDIENTS:----
Cauliflower -- 1 big
Onion – 3 big
Tomato – 3 big
Ginger garlic paste – 1 tea sp
Cloves – 4
Cardamom – 3
Cinnamon – 1/2 inch pieces 3
Fennel seeds – 1/2 tea sp
Salt to taste
Turmeric powder – 1/2 tea sp
Red chili powder – 1 tea sp
Oil – 2 tab sp
Chopped coriander for garnish – apro. 1 tab sp
For paste:-
Grated fresh coconut – 2 tab sp
Poppy seeds or melon seeds – 1 tab sp

METHOD:-----
1. Chop onion and tomato in to very small pieces and keep aside.
2. Cut cauliflower in to bite size peaces and soak in salted warm water for 5 min. then remove from water and leave a side.
3. Grind coconut and poppy or melon seeds with little water (apor. 4 tab sp water) and keep a side.
4. Heat oil in a pan add cinnamon, cloves, cardamom and fennel seeds and fry for a while.
5. Then add chopped onion and fry till onion become light pink in color.
6. Now add chopped tomato fry till tomato become soft then add ginger garlic paste, ground coconut and poppy or melon seed paste mix well and add cauliflower florets stir well.
7. Now add salt to taste, turmeric powder, red chili powder mix once again and add 1cup of water, cover with a lid and let it cook in a low flame till cauliflower become tender it will take almost 10 min. time don't over cook.
8. If you want thin gravy then add 1 cup water here and bring to a full boil and cook for 2 more min. and remove from the heat.
9. Dish out in to a serving dish and garnish with chopped coriander leaves and serve hot with roti or rice and also a great choice with plain pulao.

ST CLEMENT ' S DRIZZLE CAKE FOR SWEET & SIMPLE BAKES

St Clement's Drizzle Cake, soft textured, lemony flavored cake which is melts in your mouth. I never tried before lemon juice or zest in any cake for first time in this recipe only I used that. When I first saw the recipe there is no essence or any flavor they mention, so I thought how it will be …. But I have a believe in Rosie &Maria s baking recipes. I have tried some baking recipes from there all are super hit at my place. And this Drizzle cake tastes ohh really fantastic, I never know lemon zest will give a marvelous flavor Hats off to Rosie & Maria. We are enjoying each and every bit and it is a perfect choice with a hot cup of green tea. Thanks Rosie & Maria for this mouthwatering recipe……..
                                                                     

INGREDIENTS:---
Caster sugar (superfine sugar) – 175 gms.
Softened butter – 175 gms
Grated zest of and juice – 1 large lemon
Grated zest and juice --- 1 large orange
Milk – 4 tab sp
Eggs – 2 no.
Self – raising flour – 175 gms
Granulated sugar – 3 tab sp
                                                               

METHOD:---
1. Pre heat the oven to 180 degree C/fan 160 degree C/gas mark 4
2. Grease and line the base of 1 large (900gms) or 2 small (450g) loaf tins.
Place the caster sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy.
                                                                    

3. Add milk and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture form curdling.
4. Mix in the remaining flour. Spoon in to the prepared tin/tins and level the surface flat.
5. Bake in the oven for about 45 minutes for large cake and 30 minutes for the smaller cakes until they are golden and skewer comes out clean when inserted in to the center of the cake.
6. While the cake is cooking, place the lemon and orange juice in a sauce pan, bring to a full boil and allow to reduce in quantity to about 3 tablespoons.
7. Leave to cool. And then stir in the granulated sugar so it just starts to dissolve.
                                                                          

8. As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak in to the cake and leave to cool completely in the tin before turning out and cutting in to slices to serve.

JANTIKALU OR MURUKU FOR INDIAN COOKING CHALLENGE

Who don't like crispy, yummy muruku with a cup of coffee or tea? I just like to have this crispy variety snacks any time. I tried muruku with urad dal powder before also. Nothing much difference between my recipe and what valli given for ICC for this month. Ohh already this is a 4th challenge, we have finished 4 recipes very successes fully. Realy a big hug and thanks to valli because of her only we are trying different recipes and especially for this recipe It's just super hit. And coming to the recipe I didn't make any change here it is….

INGREDIENTS:---
Raw rice – 4 cups
Urad dal – 1 cup
Water – app 1/2 cup or more
For seasoning:--
Cumin seeds – 1 tea sp
Sesame seeds – 1 tea sp
Asafoetida – 1/2 tea sp
Salt to taste
Butter – 75 Gms

METHOD:---
1. Wash and drain the rice (I soaked rice for over night). Shade dries the rice for 1/2 hr.
2. In the same time dry roast the urad dal to light brown, allow it to cool.
Now first grind rice in to fine powder (check here for how to make rice powder at home)
3. Then grind urad dal into fine powder.
4. In a wide vessel, take both flours along with salt to taste mix well and add sesame seeds, cumin seeds to the flour and mix well.
5. Now add asafetida to the flour If you are using solid asafetida the make sure it dissolve in water completely. If it is not dissolved properly, when deep frying the muruku there are chances for the asafetida to burst our due to air bubbles.
6. Mix the asafetida very well then add butter.
7. Gather everything well and you will get more of a crumbling mixture.
8. Now slowly add water and knead a dough which is little softer then puri dough.
9. Heat enough oil in a deep frying pan to fry muruku s
10 Once oil is hot enough, simmer to low the flame.
11. Take muruku aachu, wash and wipe it clean.
12. Then divide the dough in to equal balls.
13. Fill the muruku maker with dough.
14. You can either press it directly over the hot oil or press over a papper or gently slide it down in to the hot oil.
15. But since the quantity mentioned here is less, you can press it directly over the oil in the deep frying pan.
16. Cook over medium flame, using a slotted spoon; turn it over to the other side to ensure both sides turn in to nice golden color.
17. You will know by seeing the color that it is cooked.
18. Remove to a kitchen paper and store it in an air tight container.

PARUPPU KEERAI - FROM KONGU NADU

Kongu Nadu A very beautiful part of Tamilnadu, Kongu means honey or Nectar in ancient Sangam tamil, Kongu nadu means honey like landscape.not even land people of kongu nadu also so sweet and very friendly people. This is the Western part of tamilnadu bordering Kerala and Karnataka states. Almost the area of this Kongu is forest and agricultural area. Some of the main industrial cities like combatore are also in Kongu nadu. The cuisine of Kongunadu is having some delicious dishes in every day menu like Kathirikkayi pulikuzhambu, Keerai masiyal or keerai Kadaijathu, arisim paruppu sadam, Palcurry Kuzhambu, Paruppu Keerai, Thattapayir Karakuzhambu and many more like this and to day I am here with a simple Pruppu keerai recipe which is very common in Kongu houses in every day meal. This I learn when I was in ooty my land lady uses to make this paruppu keerai almost 2 times in a week. And in ooty we use to get a different Paruppu keerai those leaves are little thick then spinach and looks like amaranth leaves. I never saw that green leafy vegetable yaa once I have seen them in channai too. Any way we can use any other leafy vegetable like spinach, amaranthus leaves or fenugreek leaves also in this recipe. Here I go with the recipe.
                                                                   

INGREDIENTS:---
Pruppu Kerai – 2 bundles or 1bowl chopped (if you are using 1 cup lentils with that same cup 2&1/2 cup chopped green leafy vegetables you have to add in this recipe. Not only paruppu keerai you can use Spinach, amaranthus leaves, fenugreek leaves also.)
Lentils – 1 cup (you can use split pigeon peas or yellow lentils)
Turmeric powder – 1/4 tea sp
Oil – 1/4 tea sp
Onion – 1 medium chopped or 1 tab sp chopped
Garlic --- 6 cloves chopped
Green chilies – 3 slit
Pepper powder – 1 tea sp
Salt to taste
For seasoning –
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/4 tea sp
Asafetida – 1/4 tea sp
Curry leaves – 10 leaves
METHOD:---
1. Roast lentils in a pan till they turn in to light pink color and then add 2 cups of water, 1/4 tea sp turmeric powder and 1/4 tea sp oil and cook till lentils become soft. Remove from heat and leave a side.
2. Now heat oil in a pan add mustard seeds and let them popup then add cumin seeds, asafetida and fry for a second.
3. Then add chopped onion and fry till onion become translucent, now add chopped garlic, green chilies and fry for 1 min.
4. Now add chopped greens to this and cook for 5 min. then add pepper powder mix well.
5. Add cooked lentils, salt to taste mix well to combine every thing and cook for 5 more min. and remove from heat.
6. Serve with hot steamed rice or chapathis.
This paruppu keerai is for priya s RCI - KONGU NADU event strted by Lakshmi
Check my 2 more Kongu recipes Murungakkai Kara Kuzhambu and Arisim paruppu sadam

HAPPY VIJAYADASEMI - SRI RAJARAJESHWARI DEVI

The final and last day of navaratri Sri Kanakadurga Devi appears as Sri Rajarajeswari. After her victory in the battle with Mahishasura we celebrate Dasemi the 10th day as vijayadasemi vijaya means victory dasemi means 10th day. She is the mother of the world. she is the form of Lalitha tripura sundari devi.she appears on the 10th day sitting on the throne and holding sugarcane in one hand, and giving blessings to her devotees with a peaceful smiling beautiful face.

In Kanaka durga temple (vijayawada) she appears like this in the day time and in the evening there will be a boat festival in Krishna river, they bring the Goddess Kanaka durga utsava vigraham(a small idol of Kanaka durga devi) down they decorate a beautiful swan shape boat with lights and place the Devi idol on it and make few rounds in the Krishna river and bring back the idol to the main temple this is called Teppotsavam. Dasara is a very important and famous festival in Vijayawada which is celebrated every year. Kanakadurga temple is the synonymous with Vijayawada. Special poojas are performed during dasara and also called durga navaratrulu.

The most important poojas are Saraswati pooja and Teppotsavam. In my child hood we use to visit every day to the temple almost, this much croud is not there at that time, but now a days a large number of pilgrims attend the colourfull celebrations and take holy dip in the Krishna river. In this 10 days of navaratri Kanaka durga devi appears in 10 forms and these forms of the day is chosen as per the astrological star of each day in accordance with the lunar calendar so that the dates will change every year. So these are the 10 days and forms for this year ,Maa Kanaka durga will bless you all with healthy and happy, peaceful life

NINTH DAY OF NAVARATRI -- MAHISHASURA MARDHINI

Maha navami the ninth day of navratri on this auspicious day Maa durga appears as Mahishasura mardhani. This is the most fiercely form of Maa Durga which is the warrior aspect of divine mother. Mahishasura mardhani is the form of Durga Devi after she killed mahishasura. Mahishasura mardhani means the slayer of Mahishasur. So people celebrate this day as divine mother s victory on bad evil. 
She appears riding on a Lion with ten arms carrying weapons was given by Gods and maintaining a meditative smile on her beautiful face. To day devotees read Mahishasura Mardhini Stotram and offer Pulihora (tamarind rice) Garelu (lentil dumplings) panakam (jaggery juice) vadapappu (moong dal salad).
                                                                     

ASTAMI THE EIGHTH DAY OF NAVARATRI SRI MAHA DURGA DEVI - KADAMBAM ANNAM

Astami the eight day of navratri on this auspicious day Kanaka Durga Devi is appears in the form of Durga. The most powerful goddess she is the mother of the universe, she is the power and she is behind the work of creation, preservation and destruction of the world. Durga Devi is mentioned by Veda s as a supreme power. picture source vijayawada kanaka durga temple.

The meaning of the Durga in Sanskrit is a fort, or is a place which is very difficult to reach. And one more meaning of durga is Durgatinashini meaning is the one who removes your sufferings. Hindus believe that Durga Devi protects her devotees fro the evils of the world and removes there sorrows. She is Simha vaahini means Loin is her vehicle, she is Trinayani means she is a three eyed Goddess. So durga Devi appears on Astami day to kill Mahishasura (an inhumane force/ a demon with buffalo face) with three eyes and eight arms with holding many weapons and red color saree and beautiful jewellery is made by gold and ocean pearls and precious stones. On this Durgastami day people believe praying Durga Devi with red color flowers, cloths and read Durga saptashati or Devi mahatyam and offers Pulagam or Kadambam Annam as prasadam

Here is my recipe for Kadambam Annam 

INGREDIENTS:----
Rice -- 1 cup
Tour dal (split pigeon peas) – 1/2 cup
Moong dal – 1 tab sp
Channa dal – 1 tab sp
Mixed vegetables – this should be 9 types of vegetables like – okra, pumpkin, bottle gourd, sweet potato, eggplant, Indian broad beans, drumstick
Tamarind paste – 1 tab sp
Sambar powder – 1 tab sp
Salt to taste
Turmeric powder – 1/4 tea sp
A few curry leaves
Oil or ghee – 1 tab sp
Mustard seeds – 1/2 tea sp
Asafetida – 1/2 tea sp 

METHOD:---
1. Mix rice and dal s wash and cook till they become soft (if you are using a pressure cooker the cook for 3 whistles) and leave a side.
2. Now boil the vegetables in enough water with salt and turmeric powder till half done then add tamarind paste and cook till raw smell of the tamarind disappears. 3. Now add curry leaves and sambar powder mix well and cook for 2 min.mix well and add rice and dal mixture and mix gently (don't mash the rice).
4. Now heat ghee or oil in a pan add mustard seeds and let them popup then add asafetida and add this seasoning to Kadambam rice mix gently and offer to Goddess Durga.

SEVENTH DAY OF NAVARATRI MAHA SARASWATI

Saptami the seventh day of navaratri Kanaka Durga Devi appears as Sri Maha Saraswathi. Seventh day is Moola Nakshatram which is the maa Saraswathi s nakshatram (astrological star). She is the goddess of knowledge and music and arts, and also she regarded as Vagdevi Goddess of sound, speech, consciousness and wisdom. Maa Saraswathi appears with white dress, seated on white lotus and with four hands in one hand holding a book, in one hand playing veena (a musical instrument) in one hand japa mala(rosary) this representing the power of meditation and spirituality and in the other hand Kamandalam(A pot with sacred water)representing creative and purificatory powers. Saraswath Devi is also referred as Sharda Devi. A white swan is her vahanam (vehicle) so that she is known as Hamsa vahini. On this navaratri seventh day especially Saraswathi devi is worshipped and all students are traditionally required to study on this day and also start study of something new on the same day. Small children under 5 year's starts to write there first alphabet which is called Vidyarambham is take part today. Gurus (teachers) are worshipped to day as embodiments of Saraswathi. Offering honey is very important in Saraswathi pooja, as honey represents perfect knowledge. You can offer any sweet like Payasam,
                                                                         

And here is the SARASWATHI VANDANA MANTRA
YAA KUNDENDHU TUSHAARA HAARADHAVALAA, YAA SHUBHRAVASTRAAVRITHA
YAA VEENAVARA DANDAMANDITAKARA, YAA SHWETHA PADMAASANA
YAA BRAHMAACHYUTHA SHANKARA PRABHUTIBHIR DEVAIUSADAA VANDITHA
SAA MAAM PAATU SARASWATEE BHAGAVATEE NIHSHESHA JAADYAAOAHAA
MEANING:---
May goddess saraswati, who is fair like the jasmine-colored moon, and whose pure white garland is like frosty dew drops; who is adorned in radiant white attire, on whose beautiful arms rests the veena, and whose throne is a white lotus; who is surrounded and respected by Gods, protect me. May you fully remove my lethargy, sluggishness, and ignorance.
Check the recipe for Payasam here. and Godhuma payasam here

NAVARATRI 5TH DAY LALITHA TRIPURA SUNDARI DEVI- 6TH DAY- MAHALAKSHMI DEVI- PRASADAM'S

Panchami the fifth day of navaratri festival on this auspicious day Kanaka Durga Devi is decorated as Lalitha Tripura Sundari Devi. She is the Echa, Chaitanya Gnyana shakthi swaroopini. Lalita means ''she who plays", all creation, manifestation and dissolution, Tripura means The three worlds Svarloka ( heaven) Bhuloka ( Physical world) patala (Hell), Sundari means most beautiful so in full Lalitha Thripura Sundari means'' The Most Beautiful Girl in the three Worlds". She is the Goddess of bliss.
                                        picture source Vijayawada KanakaDurga temple

The lalitha Sahasranama is one of the famous prayers of Sri Lalitha Tripura Sundari Devi, details her charms from head to foot, and describes her as a mother to all beings in the World. Lalitha sahasranamam is a very powerful prayer of Sri Lalitha Tripura Sundari Devi especially auspicious to chant this on Fri days.
On the fifth day of Navaratri s devotees worship Lalitha Tripura Sundari and chant Lalitha Sahasranama and offer Daddojanam (curd rice) or Gudannam (bellapu Annam, jaggery rice) as prasadam. She appears enthroned with her left foot upon the sri chakra, holding her traditional symbols like sugarcane, flower, noose (pasam), goad (amkusam), and right side with Goddess Lakshmi Devi and left side with goddess Saraswathi Devi.
And check my recipe for Daddojanam here.

SISTH DAY OF NAVARATRI - SRI MAHA LAKSHMI DEVI
Sasthi the sixth day of navaratri Kanaka Durga devi is worshiped as Sri Maha Lakshmi Devi. She is the Goddess of welth, prosperity, wisdom and fortune. Goddess Maha lakshmi is believed to protect her devotees from all kinds of money related sorrows. She is the daughter of the king of milky ocean, and later married to Lord Vishnu. She is a form of Shakti, goddess Lakshmi is described as a fair lady with four arms, standing upon lotus, dressed in fine garments and precious jewels and holding lotus flowers in her 2 hands. And also she appears in 8 forms is well known as Asta Lakshmi. Maha lakshmi devi is especially worshiped on Fridays and Diwali festival day and 6th day of navaratri with red color flowers and Sri Lakshmi Ashtakam by Indra and offers prasadams like Ksheeraannm, poornalu

Here is the recipe for Ksheeraannm(Kheer)
                                                                              

NAVARATRI SPECIALS 3RD AND 4TH DAY PRASADAMS

Trithiya is the 3rd day after no moon day and this is the third day of Navratri. On this day Goddess Gayatri one of the form of maa durga is worshiped by her devotees. Goddess Gayatri is considered the Veda mata, The mother of Vedas. Vedas are large body of texts, composed in Vedic Sanskrit and the form the oldest layer of Sanskrit Literature, and the oldest sacred text s of Hinduisim, Goddess Gayatri is the mother of this Vedas.

 

The goddess often sits on a red lotus flower and appears with five heads and fivepairs of hands and representing the incarnations of the Goddess as parvati, saraswati and she is especially identified with saraswati. Third day of navaratri is dedicated to Gayatri Devi. To people worship Gayatri Devi and offer Nimmakaya pulihora as a prasadam to Goddess and check the recipe for Nimmakaya pulihora here

Chaviti is the fourth day of Navratri which is dedicated to Goddess Annapoorna Devi, Goddess of food. Anna means food poorna means full, complete. She is the symbol for the one who grants nourishment on every level. She is the supreme Goddess of Kasi ( well known as Varanasi).

Before taking any food Hindus chant the prayer of Annapoorna.

During navratri on the fourth day we worship Annapoorna Devi and distribute food in a large scale. Goddess Annapoorna is described as holding a golden spoon in her right hand and a vessel full of Paramannam(rice pudding) in her left hand. Today s prasadam is Pongali and minapa garelu check Pongali recipe here.

NAVARATRI SPECIALS - 1ST & 2ND DAY PRASADAMS

Dasara – Sharan Navaratrulu is one of the most famous festivals in India. In Vijayawada (Andhra predesh) Kanaka Durga Temple is very famous for this festival, especially for Kanakadurga Devi alankarams they do for Kanaka durga Devi main idol in the temple. The very first day they decorate Goddess as SWARNA KAVACHALANKRUTA KANAKA DURGA DEVI

and every day we offer different prasadam s to Goddess. This is a 9 days festival each day we worship Goddess in a different form. The first day I made Halwa and poori to offer Swarna kavachalankruta Kanakadurga Devi; here I go with the recipe for Halwa

                                                                     

INGREDIENTS:---
Rava – 1 cup (semolina)
Sugar – 1 cup
Ghee – 2 tab sp
Cardamom powder – 1/2 tea sp
Water – 1 & 1/2 cup
Cashew nuts – 10 broken
Raisins – 10 no.
METHOD:---
1. Heat ghee in a pan add cashew nut s and fry till light golden color
2. Then add raisins and fry for a while then add rava and fry till nice aroma comes out.
3. In the same time boil water in a pan, bring to a full boil.
4. Now add sugar to fried semolina and cashew nuts mixture mix well and add boiling water to this rava mixture and keep stirring and cook, make sure there is no lumps in this mixture.
5. Cover and cook in a very low flame till semolina become soft and when you touch the halwa with your fingers that should not stick to your fingers.
6. If you feel like it is sticky then add 1 tea sp ghee on top cover and leave for 2 min. and then switch off the flame.
7. Mix well and serve with poori. 
                                                                    

Poori – Halwa and aloo curry is a most famous combination in Kanya bhojanam. 
On the second day Kanaka Durga is decorated as BALATRIPURA SUNDARI
On this day Durga Devi is decorate as bala. Bala means small child. On this day small kids under 2 -10 years will be given new cloths and also some gifts . Payasam is offered today as prasadam. 

                                                                          

I made Saggu biyyam payasam and alachanda guggilu check the recipe here and Saggu biyyam payasam recipe here 

And here I am giving a list for these 10 days prasadams
1. Swarna kavachalankruta Kanaka Durga Devi – Halwa- Puri
2. Bala TripuraSundari Devi – Payasam- giggilu
3. Gayatri Devi – Nimmakaya pulihora
4. Annapoorna Devi – Pongali - minapa garelu
5. Lalitha Tripura Sundari Devi – Daddojanam or Bellam Annam
6. Maha Lakshmi Devi – Ksheerannam (kheer), pesara punugulu
7. Maha saraswathi Devi – godhuma payasam
8. Durga Devi – Kadambam Annam
9. Mahishasura Mardhini Devi – Pulihira, garelu, vadapappu, panakam
10. Rajarajeswari Devi --- Ladoo

JALLAB A RE FRESHING DRINK FROM MIDDLE EAST

Jallab is a very popular drink in Middle East wich is specially served during Ramadan month in Iftar time. Jallab is made by dates, grape molasses and rose water and served with lots of ice and toped with pine nuts and raisins. Traditionally in Ramadan month every day people break there fast in the evening( Iftar time) with eating dates. Ramadan is the ninth month of the Islamic calendar which is the month of fasting. People starts fasting from the first day of the Ramadan month and The day fasting start after Sehri or sahari… is a morning meal which they have before sun rise and after that do the morning prayer and read Quran from that they starts the day fasting for full day till sunset. At the sunset time after prayer is Iftar time this time people gather to gather and break that day fast. Traditionally A date is the first thing to be eaten during Iftar time. But way Date is the thing to be consumed first in Iftar….After a full day fasting human body needs an instant energy that you can get from dates very easly. Dates are rich in carbohydrates, sugars, dietary fiber and vitamin C too. So if it is Ramadan or navrathri after fasting eating dates is a good choice. Coming to the recipe Jallab, is a drink made by date syrup which is served in Iftar meal and here I go with the recipe …………..


INGREDIENTS:----
This makes 1 glass of jallab drink.
Chilled water --- 3/4 glass
Jallab syrup --- 3 tab sp (you can use only date syrup too)
Rose water --- 1 tea sp ( I don't like a strong aroma of rose water so I added 1 tea sp if you like you can add more)
Ice cubes – 6-8
Pine nuts – 1 tab sp
METHOD:----
Take syrup in a toll glass and add ice cubes, rose water, chilled water mix well and top with pine nuts and serve chilled.
You can get the jallab syrup in grocery store s especially Lebanese stores. .

A WELL BALANCED MEAL WITH ULAVA CHARU(HORSE GRAM SOUP)

A nutritionally balanced meal is one that contains all the macronutrients like protein, carbhohydrates, vitamins, minerals, water and a little bit fat too. A well balanced Indian meal contains six tastes like sweet, sour, spicy, bitter, and astringent. Traditional Indian food is also a healthy choice with a balanced diet of starch( rice and roti) with lots of vegetables, lentils, dal, yogurt and yaa there are some rich and high calorie food that means every Indian recipe is not a high calorie one, there are many recipes in Indian cuisine which are low in calorie and very healthy too. That's depend on you what are you choosing in Indian cuisine . Yes there are many recipes contains ghee (clarified butter) or butter, in that recipe if you don't like you can change that in to 1 tab sp of low fat sunflower oil or rice bran oil that depend on you what you are eating and how you are eating. Eat healthy food and eat on time and eat properly.Today here I am with a typical Indian meal for well balanced 3 course meal 

In this plater we have here
1. Ulava charu -- Horse gram soup as a starter which is totely low fat and very good for health.
2. steamed rice -- which contains starch and carbohydrates,protein.
3. Sora kaya palu posi kura -- bottle gourd curry with milk this contains lots of water and vitamins
4. spiced butter milk -- masala majjiga -- this is rich in calcuim and vitamin B 12
5. If you like you can add a piece of MIXED NUT AND COCONUT BRITTLE as a dessert

Ulavacharu – Horse gram soup is a traditional recipe from Andhra Pradesh. Ulava charu is a best choice to have when you are having cold and cough or flue and also it prevents the formation of kidney stones. It helps to reduce swelling of body by water and it is a best choice for obese persons to reduce there body weight. Horse gram is a legumes most people don’t like them means it is not a popular legume, but in South India we use a lot in many ways in our cuisine like in Andhra Pradesh we make Ulava charu- horse gram soup, Ulava guggilu – stir fried Horse gram and also kurma – Hoese gram gravy. Horse gram is rich in
Iron, it is a good choice for people suffering with iron deficiencies. And to day here I am with this healthy recipe of ULAVA CHARU – HORSE GRAM SOUP…… INGREDIENTS FOR ULAVA CHARU - HORSE GRAM SOUP:---
Horse gram – 1 cup
Oil – 1 tea sp
Onion – 1 small
Green chilies – 4
Curry leaves – 10 no.
Salt to taste
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/4 tea sp
Dry red chilies – 2 broken
1. Soak horse gram in water for over night, next day morning add 4 cups of water and cook in a pressure cooker for 5 whistles.
2. Remove from fire and let it cool and remove the cooker lid and strain water in to a bowl, with this water we are going to make charu. So reserve this water and with remaining horse gram we can make salad or curry.
FOR PASTE:---
Onion – chopped 1 tab sp
Garlic – 4 cloves
Coriander seeds – 1/2 tea sp
Cumin seeds – 1 tea sp
Tamarind paste – 1 tab sp (if you are using tamarind pieces then take 1 inch pieces 2 and soak them in warm water for 10 min. and then add to grind)
Soaked and cooked horse gram – 1 tab sp
METHOD:--
1. Grind all above ingredients with little water in to a fine paste and leave a side.
2. Now cut onion and green chilies in to long slices.
3. Heat oil in a pan and add mustard seeds let them pop up then add cumin seeds, broken dry red chilies, curry leaves and let them fry for a while.
4. Now add sliced onion and green chilies and let them fry till onion become light brown then add ground paste and fry for 5 min. in a low flame.
5. Now add the past to strained horse gram water mix well and add salt to taste and cook in a very low flame for at least 15 min.
6. Serve hot as a soup or with hot steamed rice and butter
7. Traditionally in Andhra we serve this Ulava charu with steamed rice and butter with a side dish like sorakaya palu posi kura(bottle gourd curry with milk) or beerakaya palu posi kura(ridge gourd curry with milk)

AAVADALU- PERUGU GARELU- DAHI VADA IN ANDHRA STYLE

Aavadalu or perugu garelu are deep fried urad dal dumplings in spicy curd mixture is one of the famous dish in Andhra predesh.
Yogurt or curd both are dairy products made by fermenting the milk with live culture (bacterial fermentation of milk). From 4,500 years people are making and using curd as a ingredient in there every day diet. Many people have a doubt is the curd and yogurt both are same? In my view both are same only the name is differet. In India it is well known as curd which is the name given by English people. I think only difference in between curd and yogurt is the way water is removed from the curd and blended in to smooth texture is yogurt and some times they add some fruits and flavors also to yogurt. Curd is a as it is product which is fermented the warm milk by adding previous curd or live culture, it is nutritionally rich in protein, calcium, riboflavin, vitamin B6, vitamin B12.In India it is well known in Indian names asDadhi in sanskrit
Dahi in Hindi
Perugu in Telugu
Thair in Tamil
Mosaru in Kannada
doi in Assamese and bengali
dohi in oriya
thyair in malayalammaking curd is a every day work at my place.after my dinner i warm up 1/2 liter milk and add a tab sp of previous curd mix well and close the bowl with a lid and i just leave that bowl in a warm place for over night to set fresh curd for tomarrow.like in many parts of india in andhra also meals often conclud with perugu.it has been belived to aid in digestion and to help relive acid reflux.curd is widely used to treat diarrhea and dysentery.curd mixed with sugar acts as an excellent body coolant and instant energizer it also quenches thirst.in my childhood my mom use to make us to swallow 1 taps of fenugreek seeds with tab sp curd for our stomach upset and it works realy very fast.we use a lot curd in our cooking for marinating meat and making majjiga pulusu(kadhi), perugu pachadi(vegetables mixed with spicy curd), daddhojanam(curd rice), majjiga mirapakayalu(sundried curd chilies, and a very special and my all time favorite dish aavadalu(perugu vadalu or perugu garelu) well known as dahi vada in andhra style and here I go with the recipe……
FOR CURD MIXTURE:---
sour curd – 4 cups(nearly 1 lit.)
ginger and green chili paste – 1 tab sp
oil -- 1 tab sp
mustard seeds – 1 tea sp
urad dal – 1 tea sp
broken red chilies – 2 no.
cumin seeds – 1/2 tea sp
asafoetida – 1/4 tea sp
curry leaves – 12 leaves
turmeric powder – 1/4 tea sp
salt to taste
METHOD:---
1. Make sure that curd should be little sour.
2. Beat curd well and smooth
3. Now add ginger and green chili paste (take 2inches pieces ginger and 4 green chilies and gring in to a coarse paste), salt to taste, turmeric and mix well
4. Heat oil in a pan add mustard seeds let them popup then add urad dal, broken red chilies, cumin seeds, curry leaves,asafoetida and add this seasoning to curd mixture mix well and leave a side.
FOR GARELU:----
urad dal- 1 cup
salt to taste
oil for deep frying
METHOD:---
1. Soak 1 cup urad dal for enough water for 4 hours and drain all the water and grind in to a smooth paste,don't add water, if you feel diffecult in grinding then add very little water (1 tab sp),add salt to taste and mix well
2. Heat oil in adeep frying pan
3. Now wet your hand lightly, take small portion from the urad dal paste,
place it on a plastic sheet and make small circle and make a hole in the middle with your finger
4. Now care fully drop vada in to hot oil keep the flame in low and fry till nice golden coler(do this process till you finish the urad dal paste)
5. Now remove from oil and drop the garelu in to curd mixture
6. Let them soak for 15 min to 1/2 hour then serve.

BAKLAVA

Baklava is one of the most famous desserts of Turkey, which is a sweet pastry stuffed with lots of crushed nuts. There is no evidence where this Baklava born but some source shows it is from Central Asian Turkic origin but developed in the kitchens of Topkapi Palace of Ottoman Empire in Turkey. Turkish people like to eat this Baklava especially in occasions like in the holy month of Ramadan and a best choice for Iftar. I first tasted this delicious sweet pastry in Turkey last year when I went to a tour to Istanbul and I just loved that flakey texture with sweet and nutty flavored delicious dessert. In Turkey they serve baklava with whipped cream and pistachios. Baklava is made by thin sheets of phyllo dough, you can make this dough at home but it is easily available in grocery stores and you can get ready to use frozen phyllo dough and sheets too. It's a little lengthy job but worth it and I made it with frozen phyllo sheets and her is the recipe……..

Check the Baklava recipe here....
INGREDIENTS:---
Phyllo pastry sheets – 1 pack (we need 20 to 25 sheets)
Unsalted melted butter --- 1 cup + 3 tab sp
Pistachios --- 2 cups coarsely ground
1/2 cup --- cream
Casserole dish – 13/9 inches preferably square
FOR BAKLAVA:----
1. Thaw the phyllo sheets and place then on a flat surface like on a kitchen counter and cut them in to half now you have 2 blocks of phyllo sheets, (keep them separate because we are going make a layer of coarsely ground pistachios in between these 2 blocks) and then cut in to 8/12 inches make sure that all sheets are in same size.
2. Apply butter in side the casserole dish then lay down 2 sheets of phyllo sheets and then spread melted butter on top of these 2 sheets and then lay down 2 more sheets on top of the buttered sheets and continue the process till you finish 1 block of phyllo sheets don't forget to spread the melted butter in between every 2 layers of phyllo sheets.
3. After you finish the first block of phyllo sheets spread the cream on top of it and spread the ground pistachios evenly on top of the cream.
4. Now start with the second block of phyllo sheets same as we done with the first block on top of pistachios like lay down 2 layers and spread butter in each 2 layers and do this till you finish the 2nd block.
5. Now spread with butter nicely on very top layer, don't forget this step.
6. Now dip a sharp knife in hot water to cut Baklava into square shape.
Pre heat the oven at 375 degree F. for 10 min and place the casserole in the oven and bake in the middle rack for 15 min and reduce the heat and bake for 25 min. or till it become nice golden color on top.
7. Remove from the oven and leave it at room temperature for 10 minFOR BAKLAVA SYRUP:---
Sugar – 1 cup
Water – 1 cup
Honey – 1 cup
Lemon juice – 1 tab sp
1. Mix water and sugar in a pan and bring to a full boil and keep boiling for 15 min. and remove from heat add lemon juice and honey and let it cool for a while.
2. Now pour this warm syrup on top of the Baklava evenly along with the cut lines.
3. Make sure pour the syrup only between the lines.
4. Leave it covered with a foil at least for 4-5 hours the syrup should be completely absorbed.
5. No need to keep it in the fridge, cover loosely with foil.
Enjoy Iftar with this delicious BAKLAVA.