Chocolate Peanut Butter / Chocolate Peanut Butter Spread

 For day 2 themed under dips,sauce and spread in BM#72 is a kid's friendly spread with peanuts and chocolate.
My kids love Nutella,so wanted to give a try at home with peanuts instead of hazelnuts.The spread came out so creamy and delicious,took only few minutes to make.

Use of store bought roasted peanuts make the work much easier.But here I used the plain roasted peanuts and made it.

It stays good and firm at room temperature,storing in the refrigerator solidifies the spread.But becomes soft in 10 minutes once you take out from the refrigerator. I used the semi sweet chocolate chips,but feel free to use the dark chocolate or cocoa powder.

Also I added some powdered sugar to neutralize the bitterness from the chocolate.If you are a fan of bitter sweet of chocolate then no need to add.

                                                         

                   

                        Chocolate Peanut Butter / Chocolate Peanut Butter Spread                                                                                                

                    

---

                                                                  

   Basic Information

   Recipe Source Here

   Preparation time 10 minutes
   Cooking time No cooking time

   Makes around 2 cups

  Ingredients

  

Ingredient	Quantity
Roasted peanuts	1.25 cups
Semi sweet Chocolate chips	1/2 cup+1 tbs
Powdered sugar	3 tbs
Salt	1/8 tsp
Olive oil	1-2 tbs(if needed)

  

   Method 

• If you are using the raw peanuts,then spread it on a plate and microwave it for couple of minutes.
• Remove the skin and microwave it for another 2-3 minutes with 30 seconds interval.

• Take the peanut butter in a blender jar and pulse it for 10-15 seconds.Now its powdery,run the blender for another 20-30 seconds continuously for 2-3 times.Now the oil in the peanuts eliminate and form a paste.

•  At this stage add the chocolate chips,powdered sugar and salt.Run the blender for 30 seconds continuously.Now everything blends well.If you want a smooth spread then run the blender for another 20 seconds.

• Transfer to a dry glass and store it.
• Use a clean and dry spoon to take the spread from the jar.

The amount of peanuts can be increased to 2 cups if you want the peanut flavor more.

If the blender doesn't blend well without any liquid then add the oil and blend it well.Otherwise no need.

The consistency is purely personal preference.

Enjoy.......................

Sumber http://www.naliniscooking.com

Tomato Chutney- Version 2 /Thakkali Chutney/ Tomato Pachadi

We are entering the 3rd week of Blogging Marathon #72 and for this week I chose Dip,Sauce and Spread as theme.

For day1,its a finger licking tomato chutney with coconut and mint.This chutney recipe has been lying in my draft since summer.Last Summer I had lot of home grown tomatoes and relished so many tomato based dishes.

I had this chutney in a friend's place and she paired it with urad dhal vadas.It was so delicious with a perfect  taste.She shared the recipe and made it the next day itself and clicked.The chutney pairs very well with idly,dosa,vada and even can be mixed with rice along with a dash of ghee.Try this yummy and finger licking chutney.

                                                         

                                                                                                                   

                         Tomato ChutneyThakkali Chutney- Version 2

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 10 -15minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Tomato(chopped roughly)	6-7 (medium size)
Mint leaves/pudina	1/2 cup(tightly packed)
Green chilly/pachamilagai	4-5
Coconut(grated)	4-5 tbs
Red chilly/varamilagai	2-3
Sesame seed/yellu	1 tbs
Coriander seeds/dhaniya	1 tbs
Garlic/poondu	3- cloves
Salt	1 tsp or to taste
Oil	2 tbs

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tbs of oil in a pan,to this add the green chilly,red chilly,sesame seeds and coriander seeds,fry it for 2 minutes.Add in the mint leaves and garlic,saute it till the leaves change its color.Add in the chopped tomato..

• Cook it until mushy,add in salt.Put off the flame,let it cool down. After cooling,take the mixture in a blender jar. Grind it to a coarse paste.

•  Now add in the grated coconut and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

• Serve it with idly or dosa

• The amount chillies given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2-3 days if it is stored in the refrigerator.
• Here I didn't use any tamarind as the tomatoes were sour enough.If needed add it along with the tomatoes.
• Coriander leaves can also be added along with mint leaves.
• Also a tbs of peanuts can be added along with sesame seeds.

Enjoy..................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Paal Poli/ Paal Boli

For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....

                                               

                                         

                                                                              

                                                 Paal Poli/Paal Boli

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Resting time 1-1.5 hours
   Cooking time 35-40 minutes
   Serves 4

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2 tbs(optional)
Sugar/sakkarai	5 tbs
Almonds and cashews	4-5(each)
Cardamom/ellakai	2
Saffron/kungumapoo	few strands
Semolina/Rava	3/4 cup
Salt	1/4 tsp
Oil	to fry poori
Chopped nuts and saffron	to garnish

 

  

  

 Method 

• In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.

•  Meanwhile take the milk in a pan and keep it on a stove and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and let it boil for 3-4 minutes.

• Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.

• Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.

• Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.

• Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.

• Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.

• Serve it after 30-45 minutes.

• The amount of sugar can be increased according to personal preference.
• While adding the milk to the poori it will be more but after soaking it will be suffcient.
• If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
• Condensed milk can be added for extra rich taste.
• The color of the milk gets intense as the saffron gets soaked very well in the milk.
• I clicked the picture within 10 minutes of soaking.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Sheer Khurma/Sheer Khorma

Sheer Khurma is a popular,creamy rich sweet made during Eid.Sheer Khurma means dates with milk.This sweet resembles semiya payasam but with lots of nuts and dates.
This sweet has been in my to do list so long.Wanted to share this one for the milk based sweet in BM#72.
Coming to the recipe,I used the regular roasted vermicelli,but mostly the sweet is made using fine variety of vermicelli.The addition of sweetened condensed milk makes the sweet rich and creamy.Also reduces the cooking time to condense the milk.Off to the recipe..........

                                               

                                         

                                                                              

                                           Sheer Khurma/Sheer Khorma

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Serves 4-5 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5-3 cups
Sweetened condensed milk	1/ cup
Sugar/sakkarai	5 tbs
Almonds,cashews and pistachios	4-5  tbs(finely chopped)
Dates/perichai	4-5 (finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands
Roasted Vermicelli/Semiya	1/2 cup
Ghee/Nei	1 tbs

 

  

  

 Method 

• Heat a tsp of ghee in a pan and to this add the finely chopped nuts and dates.Fry it till it becomes golden.Remove it from the pan and keep it aside.In the same pan add the remaining ghee and roast the vermicelli for a minute.Set it aside.

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the roasted vermicelli and let it cook for about 5-6 minutes.Once the vermicelli is cooked add in the sugar and let it boil for 3-4 minutes.Now add in the sweetened condensed milk.Let it simmer for another 3-4 minutes.

• Now add saffron soaked milk,fried nuts,dates and cardamom powder, mix it well.Boil it for couple of minutes.Put off the flame.

• Serve it warm or chilled.

• The amount of sugar can be increased according to personal preference.
• The consistency of the sweet will be thick after cooling.If you feel its too thick,add some milk and adjust it.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Boondi Rabdi /Boondi Rabri

Entering the second week of Blogging marathon edition 72 with milk based desserts/sweets.For day 1 its boondi rabdi,one of the tastiest sweet,my family likes.Its a nice way to use the left over boondi or boondi ladoo. I made a larger quantity of  Boondi for Diwali and it lasts more than week.After a week we got bored to eat the same boondi,so tried this boondi rabdi for our week end lunch.The sweet came out extremely delicious and kids loved it a lot.

Coming to the recipe,the rabdi can be made in advance and chilled.Boondi can be added before serving.This sweet can be served both chilled or at room temperature.

This post has been lying in the drafts since some time and due to my laptop issues,I couldn't edit the pictures.Finally I am sharing the recipe today which fits for the theme.Let's move on to the recipe.......

                                               

                                         

                                                                              

                                                  Boondi Rabdi/Boondi Rabri

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Chilling time 2-3 hours

   Serves 3 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2-3 tbs(optional)
Sugar/sakkarai	3-4 tbs
Almonds and pistachios	3  tbs(finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands
Sweet Boondi or Boondi ladoo	1 cup

 

  

  

 Method 

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and condensed milk,let it boil for 5 minutes.Now add in the finely chopped nuts.

• Let it simmer for another 3-4 minutes.Now add saffron soaked milk and mix it well.Boil it for couple of minutes.Add the cardamom powder and put off the flame.

• Once the rabdi/rabri comes to room temperature,chill it in the refrigerator.Now in individual serving bowl add the boondi and top it with the chilled rabdi as needed.Garnish it with some chopped nuts and saffron.Refrigerate for 10 minutes if needed.

• Serve it.

• The amount of sugar can be increased according to personal preference.Since boondi has sweet I added around 4 tbs only.
• Tastes better when it is served chilled.
• The consistency of the rabdi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
• The color gets deeper after cooling as the saffron it getting soaked.
• As Boondi has cashews,I added only almonds and pistachios.
• If you are using boondi ladoo,crumble the ladoo and use it.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com