Instant Moong Dal Halwa

Ingredients:

• Moong dal - 1/2 cup
• Sugar - 1/2 cup
• Cashew - 1/4 cup
• Milk - 1 cup
• Cardamom powder - 1/2 tsp
• Dry fruits - 1 tsp

Method:

• First take one kadai, add the moong dal & fry till nice aroma comes (Do not burn).
• Then grind in a mixer to rawa, consistently, & keep aside.
• Then take one non-stick vessel & add ghee to that.
• When the ghee becomes hot, add dry fruits & fry till it changes into golden brown colour.
• Remove & keep aside.
• In the same ghee, add moong dal rawa & fry till all the ghee is absorbed. 
• Then add hot milk to that & stir well.
• Finely add sugar & mix nicely.
• When the halwa becomes thick & the ghee comes out, add cardamom powder & fried dry fruits.
• Your halwa is ready.

Dum Aaloo (Type 2)

Ingredients:

• Big / Baby Potato - 1 (big) or 1/2 kg (baby) [Boiled & Peeled]
• Onion - 2 (chopped)
• Tomato - 2 (chopped)

Fry them in a little oil & grind to a smooth paste.


For ground masala:

• Coriander seeds - 1 tsp
• Dry red chilli - 4-5 
• Peanuts (fried) - 1 tbsp
• Garlic - 2 flakes
• Ginger - small piece
• Green chilli - 1
• Jeera - 1/2 tsp
• Mustard seeds - 1/4 tsp

Fry all ingredients in oil & grind to a smooth paste.


Method:

• First take one deep bottom kadai & add oil to that.
• When the oil becomes hot, add both ground masalas & stir well till the oil comes out.
• Then add fried potatoes to that. (Fry the potatoes to light brown colour).
• Add water if required.
• Allow to boil for around 5-10 mins.
• Check salt & add little sugar.
• Garnish with coriander leaves.
• Serve with puri or roti.

Betel [ vetrilai ] Thogayal

Ingredients :

• Betel leaf - 4 to 5
• Curry leaves - little
• Coriander leaves - little
• Tamarind paste - 1/2 tsp
• jaggery - little
• Green chili - 1
• Dry red chillies - 5 to 6
• Urad dahl - 2 tbsp
• Salt - as required
• Grated coconut - 2 tbsp
• Oil - 2 tbsp

Method :

First take a kadai, add oil when it's becomes hot add dry red chillies, urad dhal, green chili. Fry till it change in colour then add leaves,  tamarind paste and salt finely add coconut , jaggery  and mix well switch off the gas and let it become cool. Then grind in a mixer adding little water. Yout thogayal is ready serve with idli, dosa and cooked rice.

Ginger Lemon Squash

Ingredients :

• Lemon - 20 [ remove juice and keep aside ]
• Tender ginger - 100 gms [ wash twice peel and grind in mixer to smooth paste and stain the juice
• Sugar - 1 k. g.
• Water - same mesure as lemon juice

Method :

Take a heavy bottom vessel, and put  water and sugar. Stir continuously till sugar melts cook for 5 minutes [ if you touch with your finger it should sticky ] remove from the gas after 5 minutes add the ginger juice to that and mix well. [ just add top portion of ginger juice don't take bottom white portion ]  when the sugar syrup completely become cool, add the lemon juice to that mix well and transfer to a glass bottle and keep it in the fridge. While serving mix  1/4 glass lemon squash  and 3/4 glass of cold water or soda to that. Enjoy your tasty drink.

Instant Rawa Halwa

Ingredients:

• Rawa - 1 cup
• Sugar - 1 1/2 cup
• Ghee - 6 tbsp
• Food colour - few drops
• Cardamom powder - 1/4 tsp
• Cashews - little

Method:

• First soak rawa for 3 hours.
• After 3 hours, stir it.
• Soak the rawa nicely & remove milk from that.
• If the quantity of its (rawa's) milk is 3 cups, take 1 1/2 cup of sugar.
• Keep 1 non-stick vessel on the gas, add sugar with little water & stir nicely till the sugar is completely dissolved.
• Add the milk, food colour to that & stir well.
• Then add cardamom & fried cashews (fried in ghee) to that.
• When it becomes thick, add ghee to that & stir again.
• Slowly add ghee to that.
• When the halwa becomes thick & leaves its side, remove from the gas.

Instant Wheat Halwa

Ingredients:

• Wheat flour - 1 cup
• Ghee - 3/4 cup
• Sugar - 2 cups
• Hot boiling water - 4 cups
• Broken cashews - 2 tbsp
• Cardamom powder - 1/4 tsp

Method:

• First take one non-stick kadai & add ghee.
• When the ghee becomes hot, add cashews to that.
• When it changes into golden brown colour, remove from the ghee.
• In the same ghee, fry the wheat flour till nice aroma comes.
• Then add 4 cups of boiling water & stir nicely.
• In the meantime, take a sauce pan, add 2 tsp of sugar & heat till it gets converted into caramel. 
• Add the caramel to the wheat halwa & mix well.
• Then add sugar & stir nicely. 
• Later on add the fried cashews to that. 
• When the halwa becomes thick & leaves the side, remove from the gas.