Tag Archives: easy recipe

Hung Curd / Hung Yogurt / HomeMade Hung Curd / Thick Curd

Standard

Hung Curd is nothing but the curd is made to hang in a cloth, which helps in draining all the water and only the thick portion of the curd stays there, which can be used for variety of dishes. Most of them think this a very difficult process and buy packed ones, but this process is very easy. It consumes little time, when you are in need of hung curd you can prepare them the day before and store it in refrigerator. Let me share the recipe, also don’t forget to check out the video…

Hung Curd, how to prepare hung curd, how to prepare hung curd at home, making of hung curd, thick curd, making of thick curd, how to prepare thick curd at home, home made hung curd recipe, easy hung curd recipe, simple hung curd recipe

Hung Curd

Ingredients:

  • Curd / Yogurt – 1 cup
  • White cloth
  • A small bowl

Making of Hung Curd / Hung Yougrt / Thick curd at home –

Preparation:

Spread the cloth over a bowl or shallow plate, pour the curd/yogurt over it, bring all the edges of the cloth together and squeeze out the water. Tie the cloth with the thread and hang it over or you can hang it in refrigerator by placing a bowl or a shallow plate below the cloth to avoid the water splitting. Hanging in refrigerator avoid the curd getting more sour in taste.

Aval Mixture Recipe / Poha Mixture Recipe – Krishna Jayanthi Recipe

Standard

Aval Mixture is a perfect tea time snack or a munch prepared by deep frying Aval / Flattened rice, peanuts, cashew nuts and finally flavoring them with chilli powder, turmeric powder and salt.

Aval Mixture or Poha Mixture or Flattened Rice Mixture is prepared commonly on Krishna Jeyanthi as an offering to Lord Krishna in India especially in Tamil Nadu. My hubby was the one who gave the idea and tips of getting the perfect deep fried Aval. Had a steel colander, but rarely I use it. But today I deep fried aval/flattened rice with the steel colander, which helped me to bring out the perfect, crispy, crunchy and colorful Aval/Flattened rice.

CLICK HERE for more Krishna Jeyanthi Recipes / Gokulastami Recipes / Janmastami Recipes.

This is a very simple and can be prepared in minutes. Let me share the recipe…

Ingredients:

  • Aval / Flattened Rice – 1 ½ cups
  • Raw peanuts – ¼ cup
  • Cashew nuts – 20 nos
  • Curry leaves – a handful
  • Chilli powder – ¾ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Aval Mixture –

Preparation:

  • Heat oil in a kadai, add the curry leaves, deep fry them, drain the oil, and remove the curry leaves to a plate.
  • Add the raw peanuts, deep fry until them, drain the oil and remove it to a plate.
  • Add the cashew nuts, deep fry until it turn golden brown, drain the oil and remove it to a plate.
  • Add the aval/flattened rice in a steel colander, drop them to oil, deep fry until it becomes crispy, drain the oil and remove it to a plate.
  • Take a wide mouth bowl, add all the fried ingredients, sprinkle salt, chilli powder and turmeric powder, mix them well with a spoon.

Store it in an air-tight container, once it comes to room temperature and it stays fresh for 4 to 5 days.

Paneer Ladoo recipe / Cottage Cheese Laddu / Easy Ladoo recipe – Diwali sweets recipe

Standard

Recently I have prepared paneer at home, and so thought of trying dishes with paneer. This paneer laddu is one among the list.

Paneer laddu is a delicious, crunchy, soft dessert which melts in the mouth. Kids love this a lot, as not only me but my hubby and kids all of us love milk sweets, we all loved it to the core. As it was my first try, I attempted with a little quantity, but it was a finished in minutes. A wonderful, easy, simple and less time consuming festive recipe. Let us move on to the recipe…

Do check out my other dessert recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Paneer / Cottage Cheese – 200 gm
  • Condensed milk – 250 gm
  • Clarified butter / Ghee – 1 tbsp
  • Raisins – 10 nos
  • Saffron Strands – 10 nos

Preparation:

  • Bring the paneer to room temperature if it’s refrigerated, and crumble it well with your hands.
  • Take the crumbled paneer in a mixie, along with the condensed milk and grind for few mins (no lumps should be there).
  • Transfer the grounded paste to a non-stick kadhai, pour in the clarified butter/ghee and keep in medium flame for few mins.
  • Keep on stirring, else it would be burnt until it starts leaving the sides of the kadhai and comes to a rolling consistency.
  • Remove from fire and transfer it to a plate.
  • Take small portions of the dough and roll it to a small balls with a piece of raisin and a strand of saffron.

Note: Roll it to small balls, before it gets cooled. Store it in an air-tight container, once it comes to room temperature. I have used home-made paneer.

Also check out our Rava Ladoo recipe, Moong Bean Ladoo recipe, Sesame Ladoo recipe , Besan Ladoo, Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.

Do check out my Home-made paneer recipe in this link: https://madraasi.com/2015/09/27/homemade-paneer/.