Coconut Laddu
Ingredients
½ kg rawa
2 cups grated coconut
¾ cup sugar
1 tbsp cashew
2 tbsp raisin
¼ tsp
cardamom powder
½ cup ghee
Method:
Heat one table spoon ghee in a pan and roast cashew and raisin. Keep them aside. Add remaining ghee in the pan and roast the rawa on low heat till light brown. Add coconut powder to it and roast for two more minutes.
Powder the sugar and add it to the mixture. Heat till it thickens. Add cardamom powder, nuts mix well and remove from the fire. Make small laddus when the mixture cools down.
Ven pongal
Ven pongal
Ingredients
½ cup moong dal
½ cup rice
10-12 black pepper
2 small pieces of ginger, chopped
1 tbsp ghee
1 green chilly, sliced
8 to 10 curry leaves
Coriander to garnish
Salt to taste
Method:
Wash the rice and dal and keep them aside. Heat ghee in a pan and add black pepper, ginger, five to six curry leaves and green chilly, and let them splutter.
Now add dal, rice and adequate water and cook till it is done. Add salt and let it remain on the stove for a few minutes.
To prepare the tadka, heat ghee in a vessel and add the remaining curry leaves. Pour it on the pongal as soon as the leaves start to splutter. Garnish with coriander.
Arisalu
Arisalu
Ingredients
1 kg rice
750 gm jaggery, grated
1 tbsp til
¼ tsp cardamom powder
Oil for frying
Method:
Soak rice overnight, drain the water and make fine powder of the rice. It should be slightly damp.
Add one cup of water to the grated jaggery and heat it in a pan till it becomes a thick syrup. Remove from fire and add the rice flour to it slowly until it becomes thick.
Add cardamom powder to it. When it cools down, make a big lime-sized ball, pat it into a thin flat disk on a plastic sheet and dab it with til and fry them in oil on a low heat till golden brown. Once cooled down remove the excess oil by pressing it over and serve it.
Sweet pongal
Ingredients
60 gm rice
20 gm moong dal
110 gm jaggery
2 tbsp ghee
1 tsp cardamom powder
½ cup cashew and raisins, chopped
Method:
Wash dal and rice and sauté them in ghee in a pressure cooker. Add water and allow to cook till the dal is done. In a bowl add water and jaggery to make a thick syrup. Add this to the rice.
Continue to cook the rice on simmer. Now add cardamom powder. In another vessel sauté the dry fruits till they change colour. Garnish pongal with cashew and raisins, and serve hot.
Butter muruku
Ingredients
150 gm rice flour
1 tbsp putani dal,
grounded
2 tbsp besan
2 tbsp butter
½ tsp jeera
½ tsp hing
Oil for deep frying
Salt and red chilli
powder to taste
Method:
In a bowl add all the ingredients and mix properly. Slowly add water and
make a dough.
Use the star nozzle-plate in the muruku maker and put the dough in it. In a kadai heat oil and press the dough in it. Fry evenly on medium flame till the muruku is golden brown. Cool it and store in airtight container.
Khorak
Khorak
Ingredients
½ cup wheat flour
½ cup + 2 tbsp ghee
¾ cup sugar
¼ cup mixed dry fruits, chopped
2 tbsp khas khas
2 tbsp desicatted coconut
2 tsp cardamom powder
2 tbsp edible gum
Method:
Heat pan add water and sugar and let it boil to make sugar syrup (one string consistency). When done switch off the flame and keep it aside. Heat two table spoon ghee and sauté edible gum till it changes to a pinkinsh colour. Remove and cool a bit and then grind it. Meanwhile, grease a plate and keep aside. Heat remaining ghee in a heavy bottom pan and sauté wheat flour on medium flame stirring continuously until it turns golden brown. Add all other ingredients like dry fruits, khas khas, coconut, cardamom seeds, and mix properly on low flame. Add sugar syrup and edible gum, Cook on high flame and stir quickly to absorb all water. Cook till it leave sides of pan. Pour the mixture in a greased plate and let it cool. Cut in diagonal pieces and let it cool. Store in air tight container for two to three weeks.
Makke ki roti
Ingredients
250 gm corn flour
3 tbsp wheat flour
Salt to taste
Method:
In a bowl add wheat flour, corn flour and salt, and knead properly. Divide the dough in equal portion. With the rolling pin make roti. Heat a tawa and place the roti on it. Cook the roti on both sides. Once the roti is cooked apply ghee or butter on it before serving.
Kaju katli
Kaju katli
Ingredients
250 gm cashews
110 gm sugar
½ cup water
1 tbsp ghee
Silver varakh (optional)
Method:
Grind the cashews to powder. Take care that the powder does not leave oil and become granulated. In a thick pan add sugar and water and bring it to boil until you get one string consistency of a sugar syrup. Now add cashews powder and ghee. Switch off the flame and keep stiring until the mixture forms in a dough or is pliable. Grease a surface with ghee, take mixture and roll it until it thickens. Decorate with silver varakh and cut into diamond shaped pieces.
Undhiyu
Undhiyu
Ingredients
2 cup diced potatoes
½ cup diced raw banana
½ cup diced carrots
½ cup fresh green peas
½ cup flat beans, broken into 2
1 cup cauliflower florets
½ cup brinjal, diced
½ cup ivy gourd
½ cup yam, diced
1cup tomatoes, chopped
1 tsp turmeric powder
1 tsp red chilli powder
4 tsp coriander leaves, chopped
for seasoning
2 tbsp dhaniya-jeera powder
2 tbsp chilli powder
other ingredients
Salt to taste
1 tbsp sugar
1 tsp garam masala
Method:
Heat oil in a pan and add the ingredients for seasoning. Now add all the vegetables except tomatoes, cauliflower and brinjal. Add salt and turmeric powder. Add ½ glass water and let the vegetable cook. Once the vegetables are half cooked add cauliflower and brinjal.
Let it simmer again till all the vegetables are cooked. Now add tomatoes, chilli powder, garam masala and sugar. Cook until the tomatoes are tender. There should be some water content in the curry it should not be dry, if it is dry add some water while adding tomatoes and simmer for five to eight minutes. Garnish with chopped coriander leaves.
Sarson ka saag
Ingredients
6 bunches of mustard leaves, chopped
6 bunches of spinach, chopped
6 bunches of fenugreek leaves, chopped
6 bunches of bathua, chopped
2 tbsp mashed garlic
1 bunch of coriander, chopped
4 tbsp ghee
100 gm butter
1 cup onion paste
1 tbsp gree chilly finely chopped
5 to 6 dry red chilly
5 to 6 slit green chilly
2 tbsp red chilli powder
1 tsp turmeric powder
1 tsp jeera
1 tbsp corn flour
2 tbsp oil
Salt to taste
Method:
Add mustard leaves, spinach, bathua (pappukura), fenugreek leaf and ½ cup of water in a pressure cooker and cook for three to four whistles. Keep the cooker aside. Once the pressure is out, mash the green with the help of a smasher.
Heat oil in a pan and add butter, jeera, mashed garlic and cook till it changes colour. Now add the onion paste and cook for two minutes. Add all other ingredients, except the greens, and cook till oil get separated.
Add the boiled and mashed greens and add salt to taste. Cook till water from the greens get absorbed and the oil gets separated. Now add corn flour and cook for another five minutes on low flame. Finally add slit green chillies and finely chopped green coriander. Mix and cook for two minutes and serve with makke ki roti.
