Masala Roasted Cashews (Pepper Roasted Cashews)

Festive season is the best time to enjoy all these quick snacks and delicacies. Pepper roasted cashews is one of the premium sold cashews when you buy from outside. How about preparing this quickly at home with whole cashews? 

This is a very simple to do recipe, that you can prepare in no time and enjoy with friends and family. You can add chilli powder instead of pepper powder for a slightly different variation. You can try many other spice combos too. We love this pepper roasted cashews, so just sharing this here. There is no hard and fast rule of adding spices, modify as per tastes. I generally follow these measures. Give this a try and enjoy. 

Here is a YouTube #shorts on the masala roasted cashews, check out here.

Preparation time ~ 5 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Serves ~ a small bowl

Ingredients

cashews 250 g

oil 3 tbsp

regular salt 1/2 tsp

pink salt 1/2 tsp

pepper powder 1/2 tsp

chat masala 1/2 tsp

amchur powder (dry mango powder) 1/4 tsp

                                           

Method

• Heat oil in a pan and add the cashews. Roast for 2 minutes, until lightly browned. Drain from oil and place on paper towels. Add salts, pepper powder, amchur powder and chat masala. Give a quick mix and serve.

 NOTES

* Add more pepper powder as per tolerance.

* You can add chilli powder instead of pepper powder.

Sheer Khurma | Nylon Vermicelli Payasam ~ Ramadan Special

All festivities are incomplete without a sweet dish may that be Diwali, Holi, Baisakhi, Christmas or Eid. Sheer Khurma is a famous kheer made during Eid in Indian and Afghanistan and the literal meaning of this dish is milk with dates. Not only dates but this is rich with many other dry fruits and nuts. The thin nylon vermicelli is the highlight of this kheer. I don't usually find this thin vermicelli here frequently and is available in super markets during Ramzan time. And so now I make it a point to pick one of these nylon vermicelli packets whenever I go shopping during the Ramadan time. Unlike our regular semiya payasam this is rich and the thin vemicelli is so soft which adds to the thickness of the payasam. The milk along with sugar, dates, raisins and chopped nuts are simmered with ghee roasted nylon vermicelli. This kheer can be served hot or cold but I prefer the cold version at room temperature. I know that many of you might be making this for Eid today and enjoying. Check this out if you would like to make at home for a quick pudding and am sure you will love this yummy dessert.

Hope all my friends had a great Eid and could enjoy as much as they could during this lockdown phase. I had planned to post this on Eid but somehow I moved to my native place as the lockdown was relaxed a bit and my internet wasn't working here. Though I could have scheduled the posts but didn't feel very comfortable doing it without informing you all about my absence from here. Better to post than never so thought to post the drafts now. I may be missing for a few more days now since the network here is swinging and finding time to post is another concern, hope you all understand. Stay safe dears!!

Watch the full recipe video below- 

Preparation time ~ 15 minutes
Cooking time ~ 10-12 minutes
Serves ~ 5 small bowls
Author ~ Julie

Ingredients
nylon vermicelli or thin vermicelli 1 cup
milk 1 liter
cardamom 4-5
ghee 2 tbsp
sugar 3/4 cup ( can reduce 2 -3 tbsp if you like it mildly sweet)
cashews 10-12( split in halves or chopped)
almonds 20 sliced
raisins 1.5 tbsp
dates chopped 10
saffron 1 tbsp ( optional)

Method

• Heat a pan and add 1 tbsp ghee. Add the cashews, almonds, dates and raisins. Fry the nuts till golden brown. Then remove on a plate and to the same pan, add remaining ghee 1 tbsp, add the cardamom. Fry and then add the nylon vermicelli. Roast this well and remove on a plate(takes about 3-4 minutes).

• Heat milk in a wide thick bottomed pan. Add in the sugar and bring to a boil. Add in the vermicelli. After two minutes, add the fried dry fruits mix. Boil for 5 minutes and keep stirring until it thickens nicely, vermicelli is cooked too.

• Leave it covered for 10 minutes. Serve warm.

NOTES
* This was moderately sweet payasam, you can alter sweetness as per sweet tooth.
* If you are using saffron, then add saffron to 1 tbsp hot milk. Add this to the pan and mix well.
* Reserve about 2 tbsp fried dry fruits for garnish.
* You can powder the cardamom and add too instead of whole cardamoms.
* Dates are a must in sheer khurma. So, don't miss adding. You may add more nuts like pistachios too. I have added pistachios in my video recipe.

Boli | Obbattu | Puran Poli | Holige | Festive Recipes & Onam Wishes !!

Wishing all malayali's a happy and prosperous Onam,in advance !!
I know all are busy making up the menu and planning on dishes to be served for Onam sadya.I truly miss the zeal in Kerala during Onam though the nostalgic Onam memories is faded out.I got to celebarte very less Onam in Kerala but the fond memories that my parents shared had been a dear one.Nowadays,Onam is left out to just dressing up in mundu (a long garment tied around the waist with a simple twisted knot,like a dhoti) and shirt for men,ladies dressed up in set saree/set mundu(a traditional Kerala saree).Many shops are on sale during this time with some big prizes and offers.There are many pookalam contests,payasam contests and games fun going on around.The rush in buses,trains for Onam is incredible too.And above all,the price of vegetable takes a hike as the vendors make the maximum profit this week.Shops and houses are well decorated with lights and colors.Kids are on a short break from schools for Onam holidays.Ladies and kids join hands to decorate the patio with flowers,they make designs with flowers(pookalam) which starts much before.The banquet lunch is the most awaited time of the day that I eagerly wait on Onam.Though these are just a few lines about the auspicious festival and I don't wish to set in boredom for many who actually know all about Onam.So,let me hope everyone rocks this Onam in a safe and joyful way !!

Today's post is a festive recipe made in many southern states of India.So many names for one single recipe?? Sounds interesting right?? This is a recipe made in many different states with slight variations but the general procedure remains the same.Boli or Puran poli is a flat sweet stuffed bread like parathas but the outer covering is very soft and is made smaller than the stuffing.In some states sugar is added instead of jaggery.Some people add cardamom powder instead of nutmeg powder and the dal also varies with states.Toor dal or moong dal or a combination of both is also used instead of chana dal.

The first time I had was obbattu(puran poli)as a child during our stay in Bangalore.One of our good neighbours presented us on one of the important festive days(I think Ugadi) and we all liked it very much.Then,mom jotted the recipe from the neighbour aunty and made at home which came out okay but not as good as the hers.Then,I had boli in some of the marriages in Kerala when they serve it on the ela(banana leaves) for sadya along with paal payasam.That definitely tastes heavenly when the boli gets soaked in payasam and we glob it down the throat(makes me drool as I write this now).This had been in my try list for so so long and finally got to try my hands on it.This is my fist attempt which was very good in terms of taste and softness as per my H and kids but I was disappointed at the irregular shapes(not perfect round except for one or two).Practice makes things perfect,may be next time I can do things better in terms of shape.I just made a small batch as I didn't wish to waste if things went wrong.I was very happy that it tasted so good and were very soft.

PS:If you plan to make boli,make it on a free day as it definitely take time to get things correct.Also,read the notes before you make these.Also,let me clarify the fact that boli is prepared by dusting with rice flour not oil and sugar is used instead of jaggery(for authentic Kerala version).I have made puran poli(obattu) which is almost similar to boli except for the above two mentioned differences.

Ingredients
for cover

all purpose flour or maida 1 cup
turmeric powder a pinch
salt a pinch
*oil (vegetable /gingelly) 1/4 cup

for filling
chana dal /kadala parippu 1/2 cup
water 4 -5 cups

*grated jaggery  3/4 cup-1 cup
grated coconut 1/4 cup
*nutmeg powder 1/4 tsp(optional)
cardamom powder 1/2 tsp or 4 pods powdered

oil 1/3 cup (for rolling and drizzling)

Method

•  FOR DOUGH- In a bowl,add flour,salt and turmeric powder.Mix well and add water as needed to knead in a sticky dough.Then,add half the oil mentioned(1/8 cup or 2tbsp) and knead the dough for about 6-7 minutes.The dough initially may look splitting in pieces when you add oil,but don't worry.Keep kneading and you may see the dough comes together as oil is absorbed until you get a soft pliable dough.Add the remaining oil(1/8 cup or 2tbsp) on top as a single layer and keep the bowl covered with a plastic wrap or lid.Leave to ferment for about 6 hours or overnight(atleast for a 4hour resting time is required to get soft boli,I left it for 6 hours).

• FOR COOKING DAL-Wash the chana dal(or toor dal) and then add to a open pan or cooker.Add 4-5 cups of water and cook over medium heat.Keep checking the dal in between;press a dal between your thumb and index finger and if it mashes easily then its done).Switch off flame and then drain in a colander or strainer(collect the dal water to add to soups or use for making chapathi dough or some people make obattu saru).

• POWDER THE DAL-In a blender jar,add the cooked dal and pulse it 4-5 times or blend without any water to get the powdered dal(powder it fine else the filling may seep out).To this,add *grated jaggery(refer notes),mix and keep aside.

• MAKING FILLING-Heat a pan and add the coconut and dry roast till the moisture is dried out.To this add the chana dal-jaggery mixture.Heat on low until the jaggery stars to dissolve and the filling comes together,don't dry the mixture completely.Switch off flame and leave to cool.Keep covered until use.Make ten equal size balls once it is ready to be stuffed(don't make the balls before hand as it tends to dry out and it will be difficult to spread the filling).

• FOR MAKING BOLI-Once the dough has rested for a minimum of 4-6 hours,then mix the oil with the dough that had been poured on top of the dough.Pinch out small equal ten portions(the dough can't be shaped like balls as its very soft and oily) and keep covered.Take one portion and place on a oiled ziploc bag/any transparent sheets/obattu sheets.Flatten lightly by your palm and place the stuffing in the dough(keep the remaining portions of dough and filling balls covered so that they don't dry up much),bring the sides together to seal.Add oil on top and cover with another ziploc bag or sheet.Using the palm of your hand,gently spread as much as you can.Add more oil if required so that it doesn't stick to the sheets and get the sides thinner(you can even dip the filled balls in rice flour instead of oil,give a nice coating with rice flour and roll using a rolling pin like we do for chapathi,saw a video in youtube where they show making boli like that).I preferred the oil method as I wasn't sure of the outcome.But for a less oil version,dipping in rice flour is good.

• Heat a non stick pan and when it is hot,gently transfer the rolled discs taking care that the sides don't fold back or the discs don't shrink(remove the top ziploc cover and using your right hand gently flip it from the bottom ziploc bag).Wait till one side gets cooked on medium flame and then flip the other side,cook again.Drizzle oil on the sides and top.Flip on a plate and continue with the rest of the prepared dough.
• Serve obattu/boli/puran poli topped with ghee/warm milk or paal payasam or semiya payasam(don't stack the prepared boli immediately,wait till its warm and then can be stacked).

NOTES
* I had bookmarked this recipe from here but I have slightly made changes in the original recipe and have used chana dal instead of toor dal as I love that taste more.
*The dough should be kneaded for 5-7 minutes and should be rested for fermentation atleast 6 hours or overnight.I prepared the dough first and rested for 6 hours and in the mean time,prepared the filling.
*I have used gingelly oil(nallenna) as it makes the dough softer.You can always use vegetable oil instead too.
*Be generous in adding oil and don't reduce the specified amount,more the oil the softer it is.
* I have used a mixture of both nutmeg powder and cardamom powder.I used 1/4tsp of nutmeg and 1/2 tsp of cardamom powder but you can omit nutmeg powder if you don't like the flavors.
* You can even add a pinch of dry ginger powder to the filling if you love the flavors.
* The jaggery that we buy here has no impurities once dissolved and strained and so I used grated jaggery.But if you are not confident of the impurities in the jaggery that you are using,then its better to dilute the jaggery in  1/4 cup water and then straining.Add the coconut to this strained mixture and let it get reduced on stove top.Finally add the chana dal powdered,mix well.
* The grated coconut which I used had long strands and so I would recommend pulsing that too to get smaller strands before making the filling or try to grate fine.In some places,coconut is omitted.
* The dough ball should be half the size of the stuffing that helps to get the cover thin and smooth.However the cover shouldn't be very thin nor very thick.
*There are obattu sheets available in market to roll it out thin.I have used two ziploc bags oiled and that works fine too.You may even try using banana leaves which should work fine too.
*Cook the boli on low medium flame as it may turn brown very faster and may not get cooked properly.Drizzle oil on the sides while cooking to get a neat glossy finish.
* Don't stack the boli one above the other when hot.Wait till its warm and then stack to retain softness.Also,keep it covered.
* If refrigerating leftovers,wrap in paper towel and store in ziploc bags.Refrigferation makes the boli hard and so a good steam cook is required the next day to yield the same soft boli and top it with ghee/oil. Enjoy !!

Just a peek in :)

For all sadya recipes,click this link.

Stay tuned !

Wishing all a blessed Onam once again !!!

Christmas Wreath Cookies

Christmas is just few days to go and kids were in a mood to bake something sweet where they can help me too,I saw these simple wreath cookies  here and so went ahead and baked these.It was really very delicious buttery cookies with coconut topping.Kids liked it very much and they enjoyed helping me in the topping.Do try these out if you are looking for a simple elegant cookies for Christmas !!

Ingredients
all purpose flour/maida  2 cups
butter 1 stick (1/2 cup)softened
sugar granulated 3/4 cup
white chocolate chips 1/2 cup (3 oz)
egg 1
vanilla extract 1tsp
salt 1/4tsp
for topping
confectioner's sugar /powdered sugar 1 1/4 cup
coconut flakes 1 1/2 cup
water 1/8 cup + 1 tbsp water divided
green food coloring 3-4 drops
red m& m candies 1/4 cup

Method
-In a large bowl,cream butter &sugar until light & fluffy.
-Melt in the chocolate chips in the microwave and add to the mix after cooling,along with eggs & vanilla extract.
-Gradually add in the sifted flour with salt.Mix well until combined.
-Pre heat oven to 350 degrees F.
-On a lightly floured surface,roll out dough to 1/4 inches thickness .Cut with a 3" round cookie cutter or a lid and place it on a lined tray with parchment paper.Using another 1" cutter or a smaller lid with sharp edges,cut out the inner center and remove it.
-Bake in the oven for 10-14 mins,mine got done at 12 mins.(You can notice the sides lightly browned up .
-Remove from oven and cool on wire rack completely.

-For glaze/topping,combine confectioner's sugar and 1/4 cup water,mix well.Add in the coconut flakes in another resealable bag.Mix the food color with remaining 1 tbsp water and add to the bag with coconut flakes.Mix well until the color evenly spreads the flakes.
-Spread the cookies with glaze once cooled completely,sprinkle with colored coconut and finish off with red m& m candies.
-Wait for half an hour so that the topping and glaze sticks well.Serve with tea!!!

Servings~ 20-25 cookies

NOTES
* I have used the sweetened coconut flakes so reduced the confectioner's sugar to 3/4 cup.

Sending this to Know Your flour-Maida hosted by Archana @ The Mad Scientist's Kitchen , Christmas event  hosted by Divya @ Divya's Culinary Journey ,Priya & Divya's 60 days of Christmas,

Madakku San(Madakkappam) | Gujjiya with Coconut stuffing

Diwali is at the door steps of all Indians.Though I don't celebrate Deepavali(Diwali) at home but always love munching these sweets.When mom used to make this,we just named it 'madakku san',though that may not be the actual name to it.They are quite similar to gujjiyas or you may even call them gujjiya with coconut stuffing and also resembles the hand pies here.Gujjiyas are more likely made during Holi festival but any festival demands sweets or savory,Isn't it?? And its been quite sometime,I haven't tasted this.Here,I have used the dry coconut stuffing with dry nuts and fruits.Mostly gujjiyas are made with khoya/mawa and rawa /semolina stuffing.I shall post those gujjiyas with mawa stuffing sometime later.So,enjoy making these at home and enjoy for Diwali !!!

Ingredients
for the dough
wheat flour 1 cup
all purpose flour 1/2 cup
ghee 2tbsp
baking soda a pinch(optional)
sugar 1 or 2 tbsp(optional)
water

for the filling
shredded coconut /sweetened coconut flakes 1.5 cup
dry raisins 3tbsp
cashews 3tbsp
dates pitted 3tbsp
almond thin slices 2tbsp
sugar 1/2-3/4 cup(refer notes)
cardamom powder 1/2 tsp
dry ginger powder a pinch(optional)
ghee 1 tbsp

Method
-Sift the flours,add sugar,baking soda,ghee  and water.Knead well into a stiff dough.Leave aside for 20 minutes covered to rest.
-In the meantime,prepare the filling.(I have used sweetened coconut flakes,I usually pulse it in the blender to crush the long shredded ones.If you are using shredded coconut,then you can add to the pan directly.)Heat the ghee in  a pan and fry the cashews and almonds,drain and keep aside.Add the coconut,raisins and dates,sugar.Add in the cardamom powder & dry ginger powder(if using)as the water content evaporates.Turn off heat and let it cool.
-Take the dough,knead again and divide the dough in small gooseberry size balls.Keep the balls covered with a damp cloth.Roll out using a rolling pin in round shapes and evenly thin.Fill the filling about 2 tsp and then close in semicircle by applying a little water at the edges.(you can either use a mold like I did or else just press it down using a fork at the edges to give a shape or crimp or pleat the edges like for dumplings)

-Place it in a oil greased plate(prevents sticking).Repeat until  you finish the dough.
-Heat oil in a wok/kadai and then place each of them in the hot oil.(Avoid over crowding the wok and give enough space for each of them to fry)
-Turn all sides and wait till its golden brown.Drain on a paper towel and then serve with tea !!

Servings ~ 12-15 gujjiyas

NOTES
* You can avoid using sugar in the dough if you would like to lessen sugar.
* You can make it with all purpose flour alone but I prefer to avoid all purpose flour wherever possible.
* You can add 1/2 cup sugar if you are using sweetened coconut flakes or 3/4 cup if using shredded coconut.However,the amount of sugar totally depends on your sweet tooth.
* You can even add 2 tbsp of roasted rawa/semolina to the filling ,adds a nice crunch.
* Some people do dip this in sugar(one thread consistency) after preparing but I try avoiding sugar most of the times wherever possible.So,haven't done.

Sending this to Priya & Divya's 60 days of Christmas