Tag: sweet

GINNU-COLOSTRUM MILK-JUNNU

We get Ginnu/colostrum milk after cow gives birth to a calf.  I  got Ginnu/colostrum milk from a village man, as per his saying, they give the first milk to temple and then distribute among themselves.

Colostrum Mlik, Ginnu haalu in kannada, kharvas in marathi, junnu paalu in telugu.

Ginnu/Colostrum Milk is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. The most pertinent bioactive components in colostrum are growth factors and antimicrobial factors. The antibodies in colostrum provide passive immunity, while growth factors stimulate the development of the gut. They are passed to the neonate and provide the first protection against pathogens.  Colostrum is known to contain immune cells and many antibodies.

We can get colostrum milk/powder in stores and I do not know about the quality.  I have not tried.  I prefer fresh milk.

Today I am preparing traditional method of preparing Ginnu/colostrum milk.

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MANGALORE BUNS-SWEET POORI-BANANA POORI

As the name says, Mangalore Buns, is popular in Udupi/Mangalore either as breakfast or teatime snack.  Buns are soft, fluffy, sweet puris made using bananas.  So they are also called Banana Pooris.  As it is little sweetish, it is consumed with spicy item like chutney, sambar, pickle.

Traditionally Buns are prepared using Maida/APF but I have shown you the recipe with Atta/Godhi Hittu

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SPRING ONION GRAVY-EERULLI HOOVU GOJJU

Spring Onion/Eerulli Hoovu smells alike Onion but taste differs.  Various dishes are prepared from these.

 

It is also used for decorative purpose in the dishes.

 

Today let us learn an easy and tasty recipe Spring Onion gravy / Eerulli Hoovu gojju which can be consumed with chapatti, dosa, hot rice etc.,

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CHIROTI

Chiroti is a famous sweet fried dish usually made during marriages and festivals. It is consumed along with sugar powder and/or badam milk.

Today let us learn to prepare Chiroti at home instantly.  It is very easy and tasty.  And there is no need to wait for marriages or functions.

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MYSORE PAK-CRUNCHY MYSORE PAK

Mysore Pak is a famous sweet dish of South India prepared by using Gram flour/Kadale hittu, sugar and rich amount of ghee.  Mysore pak is made in two consistency.  Soft and crunchy.  If you want soft Mysore pak remove from flame little early.

Mysore pak was first prepared by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When Krishna Raja Wadiyar IV asked its name, Madappa simply called it the ‘Mysore pak’.

Today lets learn how to prepare very easy way of preparing crunchy Mysore Pak.

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PINEAPPLE GOJJU/GRAVY

Pineapple can be consumed fresh, cooked, juiced, or preserved.  It is very rich in vitamin c and manganese.  It is consumed raw, cut into pieces along with salt for taste.

Pineapple is widely used in preparing dishes.  One of the popular recipe is Gojju/gravy.  Today let us see how to prepare Pineapple Gojju/Gravy.  It is very easy to prepare and tasty too, liked by all age groups.

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MILKCAKE

Milkcake is a sweet dessert prepared from Milk.  Sweet dishes from milk tastes good and very rich also.

Enjoy this Deepavali with Milkcake which is prepared instantly, easy, soft, very tasty sweet dessert.  It can be prepared in all festivals, parties, get together etc.,

Ingredients :
Thick Milk                                   1 ltr
Sugar                                            1/2 cup
Lemon Juice                                1 tbsp
Badam, Pistachios                       1 tbsp
Ghee                                             2 tsp
Elaichi/cardamom powder        ¼ tsp

Method :

Finely chop badam and pistachios and keep aside.  Grease a plate and keep ready.

Boil the milk by stirring to avoid burning at the bottom.

Milkcake

Now add lemon juice and keep stirring until it starts curdling.  Once milk starts curdling stop adding lemon and keep stirring.

Milkcake

You can also remove some whey (water content in the curdled milk) to reduce the tartness in Milkcake.

Milkcake

Keep stirring the curdled milk until the 3/4 whey in it is evaporated.

Milkcake

Add sugar to the mixture and stir for 3-4 mins.

Milkcake

Milkcake becomes little watery after adding sugar.  Keep stirring.
Lower the flame and boil for 2 mins with stirring.

Milkcake

When the mixture thickens, Milkcake is done.

Now add ghee and elaichi powder and mix well.

Milkcake

Transfer the Milkcake into the greased plate and pat well to make even surface.

Milkcake

Sprinkle the chopped badam, pista on it, press gently and allow to cool.

Milkcake

Cut into desired shapes and serve.

Milkcake

Tips :
Use nonstick pan to avoid burning at the bottom.  You can add nuts of your choice in addition.  You can remove the whey from curdled milk and use it in other recipes or to make chapati dough etc.,  as whey is very rich in protiens.

JACKFRUIT PAYASAM-HALASINA HANNINA PAYASA-CHAKKA PRADAMAN

Jackfruit Payasam/Chakka Pradaman/Halasina Hannina Payasa is popular in Kerala. It is specially prepared for Vishu festival and also in any other festival.

Jackfruit Payasam/Halasina Hannina Payasa can be prepared in jackfruit season.

This is jackfruit season you can make payasam, halwa, appalam, chips and many more items.

Let us see the procedure of preparing Jackfruit Payasam

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SUKKINUNDE-BOORELU-SUGIYAN

Sukkinunde is a traditional sweet dish of Karnataka.  It is usually prepared on Shraaddha (death ceremony).  Now time has changed and it is prepared on any usual day to just eat like that as any other sweet.  It is crispy and very tasty.   It is named in different names at different places.  In Andhra Pradesh it is called Boorelu or Poornalu, Sukkinunde in Karnataka, Sughiyan in Kerala but the inside stuffing may differ from place to place.  The different stuffing will be of toor dal, chana dal, coconut with jaggery.

It is a sweet dumpling stuffed with an outer covering of rice & urad dal batter.  It is rarely prepared and most of them are not aware, how to prepare.  It is very tasty sweet dish.

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BASUNDI

Basundi is a popular sweet dessert of Gujarat and Maharastra in India.  It is prepared by boiling milk to half or more.

Basundi is very easy to prepare, very tasty but takes a little more time.  It can be prepared in all festivals, parties, get together etc.,
Let us see how to prepare Basundi

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