Fudge With Leftover Rice (No Fancy Ingredients)


fudge
Burfi is a tasty sweet relished across the country.

What about a burfi/fudge with leftover rice?

Seriously, I am not kidding.

Leftover rice is usually a big headache in many homes, especially in India, where we do not want to throw away anything.

So what about making a fudge with leftover rice?

Since I have imposed a complete ban on outside food in my house (sweets, snacks included), I certainly have to work little harder to do the needful myself, especially if we experience cravings for sweets or snacks (which is of course rare).
Today, I was churning out paneer (cottage cheese) and suddenly decided to experiment with a sweet.

Once milk curdled to form paneer, leaving a good amount of whey, I decided to use just 2 tbsp of paneer for my experiment along with half of the whey, removing the rest in a different utensil.








I frequently stirred whey and paneer and then decided to
add some leftover rice (2 tbsp).
Then I added 1 tbsp of milk powder to it, 1 tsp of cream (malai), and 2 tbsp of ground fresh coconut. I added 1 tsp of sugar. At this stage, you may want to add little milk. I added 1 tsbp of it..

I kept stirring until the whey or water evaporated and the entire mixture came together. I tried to mash rice in between since I did not want hubby to know that I have used leftover rice as well. I think it will be a good idea to grind the entire mixture so that the rice is not visible if you aren't able to mash it well. (In my case, though I wasn't able grind rice well, hubby still didn't realize the sweet included rice as an ingredient :)

Then took out the mixture on a greased aluminum foil. Grated a few almonds using a grater over the mixture and pressed it with a heavy utensil for 30 minutes.
After half an hour, the mixture was set and I could cut it into pieces.

When it was time to give it to hubby, I was wondering how he would react to the new experiment. But I am glad he was super thrilled and very happy with the result. The best part he didn't even realize I had added leftover rice to the recipe. Happy me.

Burfi Ingredients:
2 tbsp paneer (cottage cheese)
2 tbsp grated coconut
2 tbsp leftover parboiled rice
1 tbsp milk powder (you may add more to enhance the taste)
1 tsp cream or malai
1 tbsp milk
3 tbsp - whey (well it is just an idea, since I don't know the accurate measurement)
Green cardamom
1/2 tsp sugar (as per taste)


I am sure you will love this recipe - gives a taste of khoya, coconut. The most important part it is light & sweet with the right amount of leftovers. Is there a better way to use leftovers?


Feedback on the leftover rice fudge by Satinder Wadhwa aunty :

Eggless Semolina Cake

Suji or semolina cake is light, healthy, and flavorful. When I cam across the recipe of suji cake for the first time, I was surprised that this fine form of wheat flour can be used to make cakes. I was on cloud 9, since I love cakes, but want to avoid maida or all-purpose flour at any cost. This recipe came to my rescue.
I have written many times about maida side effects and the reason why I do not pick unhealthy ingredients for baking or cooking of any form. You,too, should try to do so. After all, health comes first, isn't it?

why say no to maida

In my attempt to avoid maida, I tried this suji cake. Light & tasty, this eggless semolina
cake is good to go with your evening tea. Any baking plans for today?

if so, you have got to give this classic recipe a try! Simple, quick, and easy to bake, the suji cake can be made with easily available ingredients on the shelf. What more could you ask for?

This is a simple healthy cake recipe for beginners. In fact, it was my first attempt at making suji cakes. I must admit I was the happiest person on earth for having successfully baked a cake with semolina flour,which is certainly a healthier take on maida/all-purpose flour/white flour/refined flour.


Semolina Cake Recipe


1 cup suji/semolina (no need to roast, but if you want to use roasted suji, you can)
3 tbsp whole wheat flour.
1/2 cup milk
3/4 cup yogurt/curd (I used curd)
3/4 cup sugar
1/4 cup oil
1 tsp powdered green cardamom (elaichi)
A pinch of salt
1 tsp baking powder
1/2 tsp baking soda
Chopped almonds, walnuts, cashew nuts (I added almonds)

suji semolina cake
Preparation

Mix semolina, b. powder and baking soda. Add salt.
Mix oil and sugar. Whisk well. It should be fluffy.
Add curd and milk to the wet ingredients.
Mix the dry with wet ingredients.
Add chopped nuts.
Mix well but gently. Grease a baking tin. Pour the batter into the bowl and bake at 175 degrees C for 20-25 minutes. It may take longer, depending on the amount used and oven type. I made in Microwave convection mode.
Once done, let the cake cool completely and place onto a cooling rack. Enjoy with a hot cup of tea!

You can make it on gas burner by taking a cooker and putting 2 cups of salt/ sand in it. Place a rack or stand over the sand/salt and then keep the baking bowl above it. Cover the cooker with its lid, with whistle removed.

Bake on a low flame for 15-20 minutes. Keep an eye on it.

Here's another simple suji cake recipe.

Kurma Masala Powder



Looking for a kurma masala recipe? This kurma masala or powder recipe can come in handy. Taking inspiration from Radha Natarajan's kurma masala is this humble recipe. It is amazingly delicious and aromatic. Do give this kurma masala recipe a try to cook deliciousness in your kitchen.

Lift the taste and aroma of your gravies with this aromatic kurma masala. This is Radha Natarajan's recipe of Your Everyday Cook. 

Radha has a lot of healthy recipes on her blog. Please visit her page for more health-friendly recipes.









Kerla kurma masala Recipe:

1 cup coriander seeds (sabut dhaniya)
3/4 cup poppy seeds (khus khus)
5-10 red Kashmiri chillies 
4 - 1 inch cinnamon sticks (dalchini)
8-10 green cardamom pods (hari elaichi)
2 tbsp fennel seeds (saunf)
1 star anise (optional)
2 bay leaves (tej patta)
1 tbsp cloves (laung)
1 tbsp cumin seeds (jeera)
1 tsp black pepper corns (sabut kali mirch)
1/2  tbsp dry ginger powder (sukhi adrak)
2 tbsp roasted gram dal (Bengali roasted dal - you may use chana dal - I used chana dal initially to make this powder, as I did not have roasted gram dal)

Apart from this, you need 2 tsp turmeric powder, which we will add after dry roasting all the above ingredients. Cool them down. Grind together and then add turmeric powder (gives a beautiful color to your kurma masala).


Raw Papaya Stir Fry


raw papaya stir fry
Looking for a low sodium, low calorie recipe. Worry not, we have one of the most health-friendly recipe here.

Raw papaya has multiple health benefits, thanks to its antioxidant content. It is loaded with vitamins and minerals.

Papaya, raw or ripe, is a liver-friendly fruit. In raw form, it could be used to make a variety of dishes. While its ripe form can serve your tummy in more ways than one. Make beverages, shakes, soups, and desserts with ripe papaya.

Here is a simple yet yummy raw papaya recipe to use this healthy fruit. 

Raw papaya stir fry. Enjoy as an accompaniment/side dish with rice 

Let's make lip smacking raw papaya stir fry:




Take 1 cup raw papaya slices 
Take a small piece of ginger (thin slices or ginger julienne)

4-5 garlic cloves (slice them just like ginger)
1 kashmiri red chilly
1/2 tsp mustard seeds
salt as per taste
curry leaves (optional)
1/2tsp oil
1/4 tsp turmeric (haldi) I did not add, but you can!

Take a pan. Add oil. Add mustard seeds. Let them splutter. Add thinly sliced garlic & ginger. Stir well.
Add curry leaves if you are using them in the recipe.
Add sliced papaya pieces. Keep stirring.
Next add salt. Stir well for 2-3 minutes.
Then add little water (2 tbsp) and add to the papaya.
Cover & cook on low flame.
When water has evaporated, Stir well again for 2 minutes.
Check with a knife to ensure papaya is soft.
Garnish with coriander leaves!


Do not forget to check the raw papaya-potato curry here.
You may be interested in raw papaya dalma - Odisha's lentil curry. You will find the recipe of dalma below.
If you love ripe papaya, burfi or sweet fudge may interest you.

Baked Samosa With Wheat Flour


baked samosa
Hubby loves samosa, but I always make sure he never has it. Yes, you may call me devil, but I really do not want him to serve him with any deep-fried stuff merely for his love for samosa.
So I decided to surprise him with a baked samosa instead, that too made of whole wheat flour, little suji, and besan. I must accept that there is a difference between wheat and maida. Maida (all purpose flour) tastes better but it isn't the healthiest option. So I tried with wheat, as I am watching our food intake closely.
Hubby's response "theek hai."
My baked samosa tastes good, though it may not be the best, as we get from the halwai or its fried alternative. But since health comes first, taste can wait!

baked smosa
Baked Samosa Whole Wheat Ingredients

1 cup wheat flour
1/2 cup suji
1/4 cup besan (chickpea/gram flour)
1 tsp- Apple cider vinegar (you may skip)
1/2 tsp baking soda)
Salt as per taste
2 tsp oil
1 tsp Carom seeds
1/4- 1/2 cup of warm water




Procedure

Mix everything well and make a dough (should not be too hard). Keep covered with a wet muslin cloth for 1 hour.




baked samosa filling
Filling ingredients
2 boiled potatoes
1 onion
Few coriander leaves
Salt
Handful of Peas
1 tsp Coriander powder
1 tsp cumin seeds (jeera)

Mash potatoes and chop onion. Mix everything well and keep aside.






Baked Samosa Procedure



baked samosa roti
baked samosa fold 1


baked samosa fold 2



Let's bake samosa now.
Knead the dough once again and make small balls. Take one ball and flatten it like a chapati. Cut into two halves and then fold one side over the other, as shown in the pic.
Add the filling and follow the same process with the rest of the dough.
Preheat oven (microwave convection mode) at 180 degrees for 8 mins.
Meanwhile, brush the samosa with oil as they are preparing to go into the oven.
Grease the tray and place the samosas over it.
Bake for 12 mins.  Then open the oven and turn the side of the samosas and bake for another 12 mins (may take more or less).

Keep an eye on your samosas.
Enjoy baked samosa guilt free with coriander or tamarind chutney.

Healthy Paneer Makhni With Little Oil

paneer makhni
Looking for taste as well as health? Here's a super easy recipe that is a perfect blend of both. 

Though paneer makhni is quite rich and thick gravy, I have omitted the thickness part. But this does not mean it is not tasty.

This healthy paneer makhni is mouth watering and lip smacking.

Recipe:

2 onions
2 tomatoes (may take more), 
2 cloves, 
6-7 garlic cloves, 
1-2 green chillies, 
1 inch cinnamon stick, 
2 green cardamom,
 1 bay leaf (tej pata), 
3-4 black pepper corns
1/2 cup milk (you can take malai/cream as well)
1/2 cup water or more
2 tbsp loose curd
1/2 tsp oil
Paneer- 250 grams
 
paneer makhni masala
Take
2 onions, 2 tomatoes (may take more), 2 cloves, 6-7 garlic cloves, 1-2 green chillies, 1 inch cinnamon stick, 2 green cardamom, 1 bay leaf (tej pata), 3-4 black pepper corns and boil them with 1/2 cup of water in a cooker. Just 2 whistles will do! Let them cool.











healthy paneer makhni recipe
Take out boiled onion, tomato, green chilly, cloves, black peppercorns, 1/2 cinnamon stick, 1 green elaichi. Let them cool and grind them to a paste. Take 1/2 tsp oil in a pan and bay leaf and then add the paste. Stir and fry it for 15-20 minutes. Add salt and garam masala. Stir well. Then add 1/2 cup milk, let it boil. Add 1/2 cup water (you may add cream/ malai here). Mix well. Add kasuri methi. Mix and add 2 tbsp of curd. Mix very well. Then add paneer pieces. Stir and switch off the flame.

Your healthy paneer makhni is ready, Enjoy it with plain roti (Indian flat bread), parantha (fried Indian flat bread), or naan.

I relish it even with rice :)

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