Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, November 17, 2010

Maduraseva/ Sweet Sev

Recipe No: 125
Madhuraseva is another one of my favorite Kerala snack item, another taste that I became familiar with, from my Mother’s kitchen. This is very easy to make and requires only a very few no. of ingredients.
Ingredients
To make the Seva
  • Chick Pea Flour/ Besan/ Kadala Mavu…..2 Cups
  • Salt…………………………………………………….A pinch
  • Cumin Seeds………………………………….……1/4 teaspoon (Optional)
  • Water…………………………………………….…..1/3 – ½ Cup
To make the Sugar Syrup
  • Sugar………………………………………………….3/4 Cup
  • Water…………………………………………..…….1/4 Cup
Others
    • Powdered Sugar for dusting in the end
    • Oil for deep frying
    • Idiyappam Maker with big hole attachment


    Method of Preparation
    1. Mix Besan/ Kadalamavu with Salt and Cumin Seeds (if using) and make a soft dough using water. Start with 1/3 cup and use more as needed.
    2. Heat at least 2 inches of Oil in a frying pan on medium high heat.
    3. Fill the Idiyappam maker, fitted with the big hole attachment, with the Besan dough.
    4. Once the Oil is hot, press the dough into the hot Oil as one big Sev and fry on both sides. This will not take much time and when fried, the sizzling will reduce tremendously.
    5. Drain the excess Oil on a paper towel and gently crush it into small pieces with your hands; keep it aside till ready to be used.
    6. Melt Sugar in ¼ cup of water and boil it till it reaches a one thread consistency or 230˚F/110˚C on a  Candy Thermometer.
    7. Add the fried Sev into the Syrup and mix thoroughly until the Sev is evenly coated with the Syrup.
    8. Once the syrup is all absorbed switch off the stove; let it cool down a bit and dust the powdered sugar on top. Gently mix to incorporate.
    9. Store in air tight containers and serve at room temperature.
    Notes:
    • One thread consistency can be checked by pressing and pulling apart the sugar syrup between your index finger and thumb. If the syrup forms one thread between your fingers, then it is ready.
    • Dusting of powdered sugar on top when slightly cooled gives  Maduraseva its classic look.






    Make it, enjoy the deliciousness and
    serve it to your family with love...

    2 comments:

    Pushpa said...

    Yummy sweet sev looks lovely.

    An Open Book said...

    you know what i have faint memories of having this back in india sometime and this pic brought back memories

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