Ingredients:
- Mawa (Unsweetened Koya) - 1/4 kg
- Paneer - 1/4 kg
- Powdered sugar - 450 gms
- Milk - 2 tbsp
- Baking powder - 1/2 tsp
- Cocoa powder - 2 tbsp
- Ghee - 2 tbsp
- Grated nuts - little
Method:
- First take one kadai & add ghee.
- When it melts, add mawa & stir nicely.
- Then add grated paneer & mix well.
- Pour milk so that both will mix well nicely.
- Then add baking powder & stir nicely (non-stop) so that it will raise nicely.
- When it becomes normal, add sugar & mix well till the barfi becomes thick.
- Ensure that barfi doesn't stick to the pan.
- Then add cocoa powder & mix well.
- Place the aluminium foil paper (without pressing the paper) on the tray & finely pour the mixture.
- Garnish with grated nuts.
- When it becomes cool, cut it into pieces.
Coriander seeds_ 1 tbsp
- Methi seeds - 1/4 tsp
- Red chilli - 4-5
- Urad dal - 1 tbsp
- Cumin seeds - 1/4 tsp
- Oil - 1/2 tsp
Fry all the ingredients along with coconut & grind into a course powder. Fry the coconut into light brown without oil & grind together).
Ingredients:
- Cooked tuvar dal - 1 cup (mashed)
- Tamarind paste - 1/2 tsp
- Salt - As required
- Jaggery - Little
- Brinjal - 2-3 (Cut into pieces)
- Curry leaves - little
- Turmeric - 1/2 tsp
Method:
- Take a vessel & add 2 cups of water, green chilli (slit), brinjal, turmeric, salt, tamarind, jaggery & allow them to boil.
- When the brinjal becomes soft, add the cooked dal, ground masala & required level of water.
- Adjust salt & allow to boil for 5 more mins.
- Then season with mustard seeds, dry red chillies & curry leaves in oil.
- Add it to the sambhar.
- Serve with rice along with roasted papad & curry.
Ingredients:
- Red tomato - 4 (Chopped)
- Ginger - Small piece
- Dry red chillies - 3-4
- Cumin seeds - 1/2 tsp
- Rice flour - 1 cup
- Rawa - 1 cup
- Wheat flour - 1/4 cup
- Salt - As required
- Onion (finely chopped) - 1 big
- Black pepper - 1/2 tsp (crushed)
- Green chilli - 2 (finely chopped)
- Coriander leaves - 2 tbsp (finely chopped)
- Oil - Enough for frying
Method:
- First grind tomato, ginger & red chillies, smoothly in a mixer.
- Pour the paste in a bowl.
- Add all the flours, onion, salt, pepper, jeera, coriander leaves, along with required water. Keep the batter watery.
- Mix well & keep aside for 1/2 an hour.
- Then heat the tawa greased with oil. (Tawa should be hot).
- Then pour 1 cup of batter & leave it.
- Pour oil on the edge till it becomes crispy.
- Serve with chutney.
Ingredients:
- Arbi leaves - 2-3 (cleaned & finely chopped)
- Channa dal - 1 cup
- Tuvar dal - 2 hand full
- Green chilli - 2-3
- Dry red chilli - 2
- Onion - 2 (finely chopped)
- Curry leaves - little
- Rice flour - 2 tbsp
- Salt - As required
- Turmeric - 1/2 tsp
- Asafoetida - 1/4 tsp
- Oil - Enough for frying
Method:
- Soak all the dals together for 4 hours.
- Then drain the water & grind in a mixer along with salt, chilli, asafoetida & turmeric. (Don't grind smoothly but grind coarsely).
- Then add chopped onions, arbi leaves, curry leaves & rice flour. (While grinding, don't add more water).
- In the meantime, keep oil in a kadai.
- When it becomes hot, make small flat vadas & deep fry in the oil till it becomes crispy.
- Serve with tomato ketchup or chutney.
Ingredients:
- Tender coconut - 1 full fresh tender coconut pieces
- Coconut water - 1 glass
- Sugar powder - 1/4 cup
- Milk maid - 1/2 cup
- Fresh cream - 1 cup
- Coconut milk - 1/4 cup.
Method:
- Take a mixer & add fresh cream, sugar powder, milk maid, coconut milk & coconut paste. (For coconut paste, grind coconut pieces along with coconut water in a mixer to a smooth paste).
- Beat nicely all together & pour it in an air-tight container. (You can also add little tiny coconut pieces also, which is optional).
- Freeze it for 12 hours.
- Your smoothy tender coconut ice cream is ready.
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.
