Poosanekkai [ ash gourd ] Rasavangi

Ingredients :

• Ash gourd [ poosanikkai  white pumpkin ] - 1/2 k.g. [ cut in to cubes ]
• Turmeric powder - 1/2 tsp
• Salt - as required 
• Tamarind paste - 1/2 tsp
• Grated fresh coconut - 1/4 cup

For grinding masala :

• Coriander seeds - 1 tbsp
• Urad dahl - 2 tbsp
• Dry red chillies - 4 to 5
• Asafoetida - 1/4 tsp

[ roast all ingredients and grind to a coarse powder ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dahl - 1/2 tsp
• Curry leaves - few
• Coconut oil - 2 tsp

Method :

Cook white pumpkin in enough water adding salt, turmeric, and  tamarind paste till it become soft. When it's becomes soft add the ground powder and stir well. After adding the powder allow to boil 5 minutes more. Finely grind the coconut adding little water to a smooth paste. Add this paste to the subji. Then take one small pan, add coconut oil. When the oil becomes hot, add seasoning and add it to the subji. Garnish with curry leaves. Serve with sambhar and rasam rice.

Home made easy pista ice- cream

Ingredients :

• Milk - 1/2 litre [ heat this in a vessel and make it 2 cup  ]
• Fresh cream - 1 cup
• Pistachios powder - 1/3 cup
• Pista essence - 1/4 tsp
• Green color - 2 drop

Method :

Take milk  and mix other ingredients and and  run in the mixer till all combined  together  nicely. Then pour in a  dish tray, finely add some powdered pistas. Cover and freezer. Make sure your ice cream tray covered tightly to avoid ice forming.  Keep 8 to 9 hours. After  scoop ice cream and garnish with tiny pieces of  pistas. Enjoy your ice- cream.

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.