ITS MY 100TH POST with BESAN BURFI

I just can not believe this. My 100th post........Just a few days back I was at my sixty fifth post and wondered how it would feel (and how much time it would take),to reach the milestone of 100. This blog actually started out of an urge to do something. With no work authorization hereI had to do something that I enjoyed. 

Loosing interest in something very fast is a major weakness in me. I need to be constantly motivated. This blog would have seen this day had I not kept myself motivated to go on writing (however good or bad). Totally new to the blogging scenario I knew nothing. Nothing at all, be it "burning a feed", or terms like "ping", or "link back". But thanks to this amazing web sphere I learnt it all. And am still learning.

There were days when I use to write and never get back any comments and that began to demotivate me. But I use to read about blogging and that gave me the enthusiasm to keep going. And then slow and steady I got into the groove. And today I have so many of my blogger friends who make so much of a difference to my world of blogging. Its like we all share this kitchen space where we talk, eat and have a good time. Had it not been for all of you, I would not have been motivated to come so far and continue to do even more. all the comments left by each one of you'll makes me feel happy and makes me want to post more intresting stuff.

It surely is not something really great, I know many of you'll have long passed this stage of celebrating 100 posts, but for me it means a lot. now that I have taken to this so seriously I am excited to do a lot more for my interest (which is food...obviously). 

Feels great. 

I think that is a lot of stuff for my 100th post. I should not forget that I have to post a recipe for the RECIPE MARATHON DAY 19TH.

So how can we celebrate without sweets. Here is my recipe for besan burfi, that I made recently. 

You will need

• besan (gram flour)- 1 cup +1/2 cup
  
• ghee-1 cup
  
• sugar-3/4 th cups
  
• cardamom po decorate
  

You have to

1. heat a wok or a kadai. heat the ghee
   
2. add the besan and cook on low till the colour changes to a nice brown and the raw smell of besan is gone. 
   
3. continue to roast it, till the ghee begins to separate.
   
4. take it off the heat and let it stand for 5-10 mins
   
5. add the powdered sugar along with the cardamom powder.
   
6. grease a plate or a thali.
   
7. spread the besan mixture in the thali, and leave it to cool
   
8. cut into diamond shape. place one slivered almond on each brufi.
   
9. enjoy at room temperature.

This can be stored in the fridge and then reheated in the microwave for around 30 seconds. They taste absolutely delicious.

the runners are running strong

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji 23)Pavani 24)Kamalika25)Roochi

RAKHI SPECIAL

After nearly four years, my brother and I were together for rakhi. he came here to the US, in march for his studies. We could meet, cause he is in Los Angeles, and I am in San Diego. both of these are just two hours apart.
So, it was really special. Had a good lunch of dal makhani and mutter paneer. went out to the beach later in the evening and caught up a movie. it was nice.
I thought it would be a good idea to send in these recipes to the Festive Food Event, Rakhi – Thread of Love, hosted by preeti and purva



for DAL MAKHANI



You need

• black dal- 1/2 cup
• rajhma (kidney beans)- 1/2 cup
• garlic pods- 3
• ginger and chilly paste- 1 tsp
• onions finely chopped- 1 big
• tomato chopped- 1 big
• tomato puree- 1/4th cup
• garam masala- 1 tsp
• red chilly powder- 1/2 tsp
• rajhma masala (optional)- 1 tsp
• salt- to taste
• jeera dhania powder- 1/2 tsp
• ghee or butter- 2 tbsp.
• cream-1/2 cup

You will have to

1. Soak the black dal and the rajhma together for at least 5-6 hours or overnight.
2. rinse the dals, and pressure cook it with the garlic pods for 2 whistles.
3. in a kadai, heat ghee or butter.
4. add the ginger chilly paste, along with the onions. saute till onions turn brown.
5. add the shopped tomato and the puree. saute again.
6. now add all the spices and cook everything till the oil begins to separate out.
7. add the pressure cooked dal to this along with some water.
8. cover and cook till the dal begins to thicken.
9. add the cream and let it simmer for a few minutes. check for salt.
10. serve garnished with chopped coriander leaves.

For the MUTTER PANEER

You will need

• frozen or fresh peas- 2 cups
• paneer- 1 lb cut into squares
• tomato chopped- 1
• onion chopped- 1
• tomato sauce- 1 tbsp
• ginger chilly paste- 1 tsp
• salt- to taste
• oil-1 tbsp
• turmeric powder- 1/2 tsp
• red chilly powder- 1/2 tsp
• garam masala- 1 tsp

You will have to

1. in a pan heat oil.
2. saute the ginger chilly paste and then the chopped onions. brown the onions.
3. add the chopped tomatoes. saute
4. add the peas along with all the spices and the tomato sauce. let all this cook till the oil begins to separate.
5. add all the paneer pieces with little water. cover and cook till peas soften.
6. serve hot with with tandoori roti.

I am also sending this to srivalli's curry mela.

will be continuing my series on indian cooking tomorrow
till then
enjoy and happy eating

RANG DE BASANTI- bengali sandesh

India completes 61 years of independence on Friday the 15Th of august. The title of my blog post is a title of a very old Indian patriotic movie. It simply translates to colour me saffron.
The tricoloured Indian flag comprises of saffron, white and green with a blue wheel of twenty four spokes in the center of the white band.
Saffron being the colour of patriotism, courage and sacrifice.
The white represents peace, purity and truth. The green represents prosperity, faith and fertility.
The blue wheel in the center of the of the white band represents the "dharam chakra"or duty.

well this is not a history post,but just a little somthing about the most important colours for Indians. And offcourse, I thought it would be a good way to introduce the sweet dish I made for pooja's event, saffron white and green.

I made a bengali sweet dish "sandesh". made with chena. hope you all like it. and hope the colours of independence bring sunshine and happiness in all our lives.
here is the recipe

You will need

• milk- 1/2 gallon
• lime juice- of one lemon
• sugar- 5 tbsp
• cardamon powder- 1 tsp
• ground pistachios- 1 tbsp
• soaked saffron- 1 tsp, a few more strands for decoration
• food colour- red and yellow (to make orange), and green

You have to

1. boil milk. turn of the heat and add the lime juice.
2. wait for it to curdle. strain.
3. take the "chena" or cheese, add sugar to it and mash it till no lumps remain and it becomes smooth.
4. add the cardamon powder, the pistachios and the saffron.
5. mix and refrigerate for an hour.
6. take it out and divide into three parts.
7. leave one part white.
8. to one part add the green colour. to the other part add the orange colour.
9. mix.
10. shape into any shapes. round is the easiest. sprinkle a few strands of saffron and some cardamom and pistachio.
11. chill in the refrigerator till set.

enjoy
happy independence day.