Radish Masala Gravy

Ingredients :

• Radish - 1 cup [ peeled and chopped ]
• Potato - 2 [ peeled and chopped ]
• Onion - 2 [ sliced ]
• Salt - as required 
• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Cinnamon - 1 small piece
• Curry leaves - few

Grind masala :

• Fresh coriander leaves - 2 tbsp
• Ginger - small piece
• Green chillies - 2 to 3
• Cashew nut  - 6 to 8

 [ grind all together  to a smooth paste and keep aside.

Method :

Take one small cooker, add oil. When it's becomes hot, add seasoning and then onion. Cook till it change in to translucent, then add salt, radish and potato and mix well. Add ground masala along with 1/2 glass of water to the subji. Close the cooker and wait for 2 whistle to come. Remove from the gas. After the pressure leaves open the cooker and garnish with curry leaves. Your tasty radish masala is  ready serve with roti as a side dish.

Hommade Mango Shrikhand

Ingredients :

Green cardamom powder - a pinch
Ripe mango plup - 1 cup
Hung yogurt* - 3 cups
Powdered sugar - 1/2 cup
Guts chopped - 2 tsp

Method :

For Hung Yogurt*

Take a fresh curd and tie the same in a cotton towel & hang in a tap (see the pic) for 45 mins till the time all the water goes out.

For Shrikhand

Take a bowl. Add the hung yogurt, powder sugar, half nuts and mango pulp and wib in a mixer and blend nicely [ smoothly ]. Then refrigerate for 1 hour. Then transfer into a small bowl [ serving ] garnished with remaining nuts. Serve chilled.  

Senai (Yam) Kozhambu

Ingredients :

• Senai kezangu [ yam ] - 1/4 kg
• Small onion - 6 to 8 [ peel and chopped ]
• Tamarind paste - 1 tsp
• Sambhar powder - 21/2 tsp
• Red chilli powder - 1 tsp
• Pepper powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Jaggery - 1/2 tsp [ powder ]
• Salt - as required
• Seasame oil - 1 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few

Method :

First peel the yam and cut into small pieces. Then take one deep bottom vessel, add oil. When the oil becomes hot, add the seasoning then chopped yam. Mix well, then add tamarind paste and other dry masalas along with required water. Allow to boil till the yam gets completely cooked. Meantime, take a small pan, add the remaining oil and fry the chopped onion for 2 minutes in medium flame. Then add it to the boiling kuzhambu. When the kuzhambu gets reduced slightly, remove from the gas and garnish with curry leaves. Serve with hot rice and dosas.

Mango Kulfi [ easy method ]

Ingredients :

• Mango pieces - 1 cup
• Milk - 1 cup
• Cream - 1 cup
• Milk maid - 1 cup
• Cardamom powder - 1/4 tsp
• Safron - a pinch [ soaked in a 2 tbsp of milk ]

Method :

Put all this in a mixer and blend smoothly. [ for 5 minutes]  Then pour it in a matka [ pot ]  and cover with a plastic cover and freeze it for 8 hours. Then enjoy you kulfi. Before keeping in fridge add chopped pistas and kesar on top.

Lapsi Tamarind Pongal (South Indian Breakfast)

Ingredients :

• Lapsi medium rawa - 1 cup (wash & soak with little water)
• Tamarind paste - 1 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Sambhar powder - 1 tsp
• Jaggery - 1/2 tsp [ powder ]
• Seasame oil- 2 tbsp
• Ghee - 1 tsp
• Curry leaves - few
• Dry red chilli - 2 [ broken ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Channa dal - 1/2 tsp
• Peanuts - 10 to 12
• Asafoetida - 1/4 tsp

Method : -

Take one kadai & add 2 tsp of seasame oil. When it becomes hot, add the seasoning (all the items given above). When the mustard seeds pop & the dal becomes golden, add the tamarind paste along with required water. Add salt, asafoetida, turmeric, red chilli, sambhar powder, jaggery & mix well. When it starts boiling, add lapsi to that. Mix well & shift it immediately to a small cooker. Close the lid & wait for 3 whistles to come. After the pressure leaves, open the cooker & add a tsp of ghee, mix well & garnish with curry leaves. Serve along with papad. Your Lapsi Tamarind Pongal is ready.

Jack Fruit easy ice cream

Ingredients :

• Jack fruit pieces - 8 to 10
• Sugar - 5  tbsp
• Ice cream essence  2 drops
• Milk maid tin - 1
• Amul fresh cream - 200 ml

Method :

Take a mixer grinder, put jack fruit, sugar, essence, milk maid and fresh cream and grind to a smooth paste. Then take a tupperware or air tight container and pour the mixer and deep freeze for 6 to 8 hours. After 8 hours enjoy your yummy soft ice cream.

Lapsi [ Wheat jada rawa ] kheer/payasam.

Ingredients :

• Lapsi rawa - 1 small cup
• Jaggery - 1/2 cup [ powder ]
• Sugar - 2 tbsp
• Coconut milk - 11/2  cup
• Normal cold milk - 1 cup [ boiled and make it cool ]
• Cardamom powder - 1/4 tsp
• Cashewnuts - 5 to 6
• Kismis (Resins) - 5 to 6
• Ghee - 2 tbsp

Method :

First wash the lapsi 2 to 3 times in the water. Then take one small cooker, add lapsi to that, along with required water and milk. [ if you r using 1 cup rawa add 21/2  cups water ] in  21/2 cup of water take 1/2 cup of milk. Mix well, close the cooker and wait for 3 whistles to come. After the pressure leaves, open the cooker. Meantime, take one deep bottom vessel, add powder jaggery along with little water. When the jaggery completely dissolved, add boiled rawa to that. Mix well and allow to boil for 5 minutes in low flame. Then add the coconut milk to that. Add cardamom powder & wait for 5 minutes till the kheer becomes thick. Remove from the gas. Then take a small pan & add ghee to that. When the ghee becomes hot, add cashews and kismis to that. When it changes into golden colour, add the same to the payasam. When the payasam gets completely cold, add normal cold milk to that and mix well. Serve immediately or serve chilled.