Doodh Peda ( Microwave )

One of the easiest sweet is this, with the use of modern electrical equipment "the microwave", ready in just few minutes without compromising the taste of the "halwai dukaan ke pedhes".
I was once searching for sweets in the web, when I came across "ShowMetheCurry" blogspot and viewed the video of this pedha. At first I thought this peda is easy to make, but was not very sure about the taste. So, I gave it a try and I couldn't believe that it was so similar the ones we get at the sweetmeat shops. Since then it has been a hit at the festivals or parties. This is one of the most easiest sweets that I have come across and hats of to you guys, Hetal and Anuja at Show Me the Curry for contributing such a wonderful recipe.
Wishing all a Very Happy and Prosperous, Peaceful Year of Diwali.
I had made this pedha for a potluck party and forgot to take snaps of it. So, here is the melt in the mouth Doodh Peda at the Diwali party.





Ingredients :

2 cups of Milk powder ( I used Carnation Non-fat Dry Milk )
1 can of Condensed Milk
1 stick ( 1/2 cup ) butter and some to grease your hands
1 tsp. cardamom powder
A few strands of saffron (optional)
chopped pistachios for decoration.


Method :


1. Melt the butter in a microwave safe glass bowl for 1 minute on high ( use a deep dish so that it does not spill ).
2. Mix well along with the butter, the milk powder and condensed milk and microwave for another minute and a half.
3. Remove and mix well and again microwave on high for another 2 mins. stirring every 1 mins.
4. Mix in the cardamom and saffron and allow to cool to room temperature.
5. Grease your palms with ghee or butter and make small pedhas out of the mixture and decorate with chopped pistachios.

This recipe goes to Sweet Series - Halwa, Kathli, Burfi & Peda hosted by Mythreyee of Paajaka Recipes

Beetroot Thuvayal ( Beetroot fried chutney )

A healthy and colourful chutney, beetroot in a new form.

Ingredients :

2 medium size beetroots
1 tsp. urad dal
4 - 5 dried red chillies
1 small lump asafoetida or 1/2 tsp. of asafoetida powder
small gooseberry size tamrind
salt to taste
1 -2 tsp. oil ( preferable gingelly oil )


Method :

1. Heat 1 tsp. oil and fry the asafoetida lump and keep aside. ( if using powdered asafoetida, fry along with the urad dal ).
2. In the same oil, fry urad dal and red chillies till the dal turns pink. Remove and set aside.
3. Heat remaining oil and fry the chopped beetroot for 4 - 5 mins. Allow to cool.
4. Grind the urad dal, red chillies, tamarind, salt, asafoetida and beetroot in the mixie to a coarse chutney adding little water.
5. Serve this chutney with hot steaming rice or idlis or dosas or chapatis.

This chutney goes to Srivalli's "Spicy Fiery Chutneys"

Oats & Spring Onion Parathas

Having a box full of oats at home, I was wondering how to get it into our stomachs. I usually use oats to make cookies for my kids and now I am bored of making the same thing out of the oats. Its tough for me to get this wonderful grain into my kids in any other form. I was as usual searching for a savoury recipe with oats and found a good one from Tarla Dalal. This Oats and Spring Onion Paratha is so easy to make and you wont believe that my kids finished it off along with their favourite accompaniment i.e. plain yoghurt.


Ingredient :

1/4 cup quick cooking oats ( I coarsely powdered the oats in the mixie )
3/4 whole wheat flour
2 tbsp. yoghurt
salt to taste
water to knead the dough

For the filling :

1 tsp. jeera
1 tsp. oil
2 bunches of spring onion chopped along with the onions
1 clove of garlic chopped
1 - 2 green chillies finely chopped ( you can also substitute with red chilli powder )
1/2 tsp. turmeric
chopped coriander leaves
salt to taste


Method :

1. Heat the oil in a pan, add jeera and when they get fried, add the garlic, green chillies, spring onions, salt and turmeric and saute till they are cooked and the mixture is dry. Also add some chopped coriander leaves. Allow to cool completely.

2. Mix all the ingredients and adding little water make into a soft pliable dough.

3. Take a portion of the dough, fill in the mixture and seal completely and roll out into small chapathis using flour for dusting.

4. Cook the parathas on a non stick pan on both sides using little or no oil on a medium flame till brown spots appear. Serve hot with yoghurt.