Microwave Recipe)))Low fat Palkova,

Ingredients
Sweetened Condensed Milk (Milkmaid) - 1 can (Can use Fat Free)
Butter - 1 stick
Milk Powder - 1 cup (can use fat free)
Ricotta Cheese - 1 cup (can use low fat)

Method
Combine all the ingredients in a microwave safe bowl. Microwave on full power for about 25 minutes. Initially keep stirring every 5 minutes. After 15 minutes, keep stirring after every 2-3 minutes till the pal khova turns golden brown in colour.

Bread Upma ( Microwave Recipe)

 

Ingredients

8 to 10 bread slices
2 tbsp oil
2 tsp mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
2 curry leaves (kadi patta)
1/2 cup finely chopped tomatoes
1 1/2 tbsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 1/2 tbsp tomato ketchup
1 tbsp lemon juice
1 tsp powdered sugar (optional)
2 tbsp finely chopped coriander (dhania)
salt to taste

Method

1. Dip the bread slices one by one in a little water and squeeze out the excess water immediately. Crumble it lightly and keep aside.
2. Put the oil in a microwave safe bowl and microwave on high for 30 seconds.
3. Add the mustard seeds and microwave on high for 1 minute.
4. Add the onions and curry leaves, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
5. Add the tomatoes, green chillies and ginger, mix well and microwave on high for 1 minute.
6. Add the prepared crumbled bread pieces, tomato ketchup, lemon juice, sugar, coriander and salt, mix well and microwave on high for 2 minutes.
7. Serve immediately.

Burfi

Ingredients

• 1 cup heavy milk
• 1 cup milk powder
• 3/4 cup sesame seeds
• 1/2 cup sugar
• 1/8 teaspoon cardamom powder

Method

1. Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
2. Mix well. In a non-stick frying pan add heavy milk and milk powder mix it well over medium-high heat.
3. Stir continuously till the mixture starts to bubble.
4. Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan for 8-10 minutes.  Until mixture is reduced to thick paste and starts coming together.
5. Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
6. Lower the heat to low and add sugar and cardamom powder and mix it well. Mix will become little soft in texture after adding sugar.
7. Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
8. Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it set for two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.

Sweet Paratha

Ingredients:
Dough

• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1 tablespoon oil
• Approx. 1/3 cup lukewarm water

Filling

• 1/3 cup almonds coarsely grind
• 1/3 cup walnuts coarsely grind
• 2 tablespoon coconut powder
• 1 teaspoon cinnamon powder
• 1/3 cup sugar

Also need

• 1/4 cup whole wheat flour for rolling the Paratha
• Approx. 1-1/2 tablespoons oil for cooking the Paratha

Method

1. In a bowl mix the flour, salt, and oil. Add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep aside for at least 15 minutes.
2. For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside.
3. Knead the dough again and divide into 4 equal parts.
4. Roll the dough into 3 inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls.
5. Let them settle for 3 to 4 minutes before rolling.
6. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
7. First lightly roll the filled ball in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to about 7-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha.
9. Place the Paratha over the skillet. After a few seconds you will see the Paratha change color and puff in different places.
10. 10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula.
11. Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.
12. Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.

Kaara Chutney

Ingredients  Onion - 2 (roughly chopped) - You can also use 15 pearl onions instead
Tomatoes - 2 or 3 (roughly chopped)
Dry red chillies - 5 (or to taste)
Garlic cloves - 3
Ginger - very small piece (about 1/4")
Urad dal (Black gram) - 1 tblsp
Oil - 2 tblsp
Salt - to taste

Method
1. Heat oil in a pan and fry the urad dal till it turns slightly brown.
2. Add the dry red chillies, ginger piece and garlic pods. Fry for a minute or so.
3. Add the onion and tomato pieces. Saute for few minutes till both the onion and tomato pieces are soft but not browned.
4. Switch off and cool the mixture a bit.
5. Grind it to a smooth chutney along with salt. (You can add a very tiny piece of tamarind if you feel the tomatoes are not sour enough.)
6. Transfer the chutney to a serving dish. This chutney can be served with idli, dosa, uthappam or kuzhipaniyaram.

Beetroot Chutney

Ingredients Beetroot - 1 (medium)
Shallots (Sambhar Onion) - 3
Garlic - 2
Grated Coconut - 4 tblsp
Tamarind - marble sized
Salt - to taste

To roast and grind
Channa dal - 1 tblsp
Urad Dal - 1 tblsp
Corriander Seeds - 1 tsp
Dry Red Chillies - 5

For Seasoning
Oil - 1 tblsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 1 spring
Asafoetida - a pinch

Method
1. Wash, peel and cut the beetroot into cubes.
2. In one pan saute the shallots, garlic, tamarind, beetroot cubes and the grated coconut for 5-10 minutes. Switch off and let it cool.
3. In another pan, dry roast the ingredients under 'To roast and grind' till it turns golden brown. Cool it.
4. Take the roasted ingredients in a blender or mixie and powder it.
5. Next add the cooked beetroot- coconut mixture and required salt to this. Add little water and make a chutney. You may grind it coarsely or make a smooth paste as you like.
6. Transfer this to a serving dish.
7. Heat oil in a pan and do the seasoning. Add this right on top of the chutney.

Coconut Chutney

Ingredients  For Chutney
Grated Coconut (preferably fresh) - 1 cup
Dalia (Roasted channa dal, pottukadalai) - 1/2 cup
Green Chillies - 3 (or as needed)
Ginger - a small piece (blueberry size)
Salt - as needed

For Tempering
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry Leaves - 1 strand
Dry red chilly - 1

 

Method
1. Grind all the ingredients under 'For Chutney' with little water. Add water as per the thickness of the chutney needed.
2. Heat oil in a pan and splutter the mustard seeds, curry leaves and dry red chilly.
3. Transfer the ground chutney to the serving bowl and add the tempering to it.
4. Mix it together and serve with idli, dosa, vada, bajji, upma, pongal etc. This goes very well with pretty much every south indian breakfast dishes.