Cashew nut Chikki

Ingredients:

• Broken cashew nuts - 2 cups
• Sugar - 1 cup
• Ghee - 2 tbl sp
• Cooking soda - a pinch

Method :

Break cashewnuts into big pieces. Dry roast little at a time in a hot pan (in reduced flame) without changing colour. Heat sugar and ghee together in a heavy pan. Reduce the flame and stir till sugar is melted completely. Then remove from the gas and quickly mix nuts and cooking soda. Apply ghee to rolling stick and on top of a thick plastic sheet. Pour the mixture on top of the sheet and quickly roll it with rolling stick. Finely cut into pieces, when it is still warm.

Mixed nut Chikki

Ingredients :

• Mixed,dry roasted nuts - 1 cup
• [musk melon seeds, almonds, pistha, cashews, etc.]
• Sugar - 1 cup
• Ghee - 2 tbl sps
• Cooking soda - a pinch 

Method :

Dry roast melon seeds, almonds, cashewnuts each separately till it becomes little crisp. [ cut almonds, cashewnuts to small pieces. ] Heat sugar and ghee together in a heavy pan. Reduce the flame and stir till sugar is melted completely. Then remove from the gas and quickly mix nuts and cooking soda. Apply ghee to rolling stick and on top of a thick plastic sheet. Pour the mixture on top of the sheet and quickly roll it with rolling stick. Finely cut into pieces, when it is still warm.

Chocolate Fudge

Ingredients :

• Milk - 1 litre
• Sugar - 2 1 / 2 cups
• Coca powder - 2 table spoon
• White butter - 1 cup [ heaped ]

 Method :

Boil milk for 10 minutes. Then add sugar, coco and fresh butter and cook in medium flame. When the mixture becomes thick keep stirring constantly till it leaves the sides of the vessel. Then pour it on a greased tray and cut after it becomes cool. Enjoy your chocolate fudge.

Vegetable Oats Kichidi

Ingredients :

• Oats - 1 cup
• Roasted rawa - 1 / 2 cup
• Roasted vermicelli - 1 cup
• Water - 3 1 / 2 cups
• Sliced green chillies - 2 to 3
• Sliced onions - 1 / 2 cup
• Chopped tomatoes - 1 / 2 cup
• Finely cut carrot - 1 / 4 cup
• Grated cabbage - 1 / 2 cup
• Fresh peas - 1 / 4 cup
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Oil - for frying
• Lemon - 1 or 2
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 / 2 tsp
• Urad dhal - 1 tsp
• Bengal gram dhal - 2 tsps.
• Curry leaves - little

Method :

Dry roast oats separately in medium flame till golden red in colour. Then heat oil in a kadai, add seasonings and then sliced onions, chillies. Saute for few minutes, add vegetables one by one and fry well. Add tomatoes and mix well, till moisture evaporates and pour measured water. Add salt, turmeric to that water. When it starts boiling add rawa, oats and vermicelli. Mix gently without forming lumps. Reduce flame, close with lid and cook for 10 minutes. Stir in between and cook till all the moisture is absorbed and kichidi gets a shine. Last sprinkle lemon juice, coriander leaves and mix well. Serve hot with coconut chuntey. 

Oats Mango Phirni

Ingredients :

• Rolled oats - 2tbl. sps.
• Finely cut ripe mango - 1 cup
• Basmathi rice - 1 cup
• Cashewnuts - 10
• Milk - 6 cups
• Sugar - 1 / 2 cup
• Saffron - few
• [ soaked in hot milk ]

Method :

Soak rice, oats and cashewnuts in 1 / 2 cup of milk. Then grind to a paste and mix with remaining milk. Cook in medium flame srirring constantly till it gets a shine. Add mango pieces, sugar, saffron and allow to cook for few more minutes. Allow to cook for few more minutes. Allow to chill in refrigerator. Serve in small mud cups.

Drumstick Kadi [Sindhi type]

This recipe I learned from my sister-in-laws mother-in-law [Jaya patti]. Recently I was in Chennai [last week] it was very tasty. So I thought I will share with u all.

Ingredients :

• Basan - 1 cup
• Red tomato - 4 [Grind into a smooth paste]
• Turmeric powder - 1/2 tsp
• Dhaniya-jeera powder - 1 tsp
• Red chillie powder - 1 1/2 tsp
• Salt - As per taste
• Water - As required
• Drumstick - 2 [Cut into 1/2 inch pieces]

Method:

Boil the drumstick separately, adding little salt & turmeric powder (make 1 whistle in cooker) & keep aside. Take one deep kadai, fry the basan till it changes into red colour & nice aroma comes. When the basan becomes cool as per room temeperature, add the required water, dhaniya-jeera powder, red chillie powder, salt, little sugar & stir continously till the raw smell goes [10-15 minutes]. Then add the tomoto purie  & allow to boil for 10 minutes more. In the meantime, add the boiled drumstick to that. When the kadi gets ready, garnish with chopped coriander leaves. Serve hot with steamed rice, pongal or roti.

Potato Sambhar

Ingredients:

• Tuvar Dal - 1/2 cup [boiled & smashed]
• Potato - 1 medium size [boiled]
• Fresh Grated Coconut - 1/2 cup
• Tamarind Paste - 1 tsp
• Small Onion [Sambhar Onion] - 1/2 cup [peeled]
• Red Tomato - 1 Big [chopped]
• Brinjal - 1 medium sized [cut into small pieces]
• Turmeric powder - 1/2  tsp
• Salt - As required
• Red Chillie powder - 1 tsp
• Sambhar Powder - 1 1/2 tsp
• Asafoetida - 1/4 tsp
• Sugar - 1/2 tsp

For Seasoning:

• Mustard Seeds - 1 tsp
• Dry Red Chillie - 1 [broken]
• Oil - 2 tsp
• Currey leaves - little
• Chopped Coriander leaves - little

Method:

Take one deep kadai. Add oil, heat it & add the seasoning ingrdients .

When the mustard seeds pops, add onion & fry for 5 minutes till its colour changes. Then add tomatoes, brinjal & fry for a minute. Then add tamarind paste, salt, red chillie powder, sambhar powder, asafoetida, sugar along with required water. In the meantime, grind the boiled potato along with grated coconut & make it into a smooth paste.

When the water starts boiling & the vegetable becomes soft, add the smashed tuvar dal along with grounded masala. Alow it to boil for 5 minutes in slow flame. When the sambhar gets ready, remove from the gas & garnish with currey leaves & chopped coriander leaves. Your potato sambhar is ready. Serve hot with steamed rice, idli or dosa.

This is my Brother Kanna's recipe.