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.

Home made Pav bhaji powder

Ingredients :

• Coriander seeds - 1 cup
• Cumin seeds - 1 cup
• Bay leaf - 3 to 4
• Cinnamon - 1 big stick
• Pepper - 1/4 tsp
• Cardamom - 2
• Cloves - 10 to 12
• Fennel seeds -  1/4 tsp
• Dry mango powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Dry red chillies - 10 to 15

Method :

Dry roast all in low flame and grind into a smooth powder.

Bay leaf,  cardamom, cloves, cinnamon, fennel seeds, pepper, and dry red chillies  [ dry roast all these to gether ]  and add dry mango powder, turmeric and mix well and store it in a tight air tight container.

Paneer Butter Masala [ no onion and garlic ]

Ingredients :

• Paneer cubes - 1 cup
• Tomatoes  -  2 
• Cashew nuts - 10 to 12
• Milk - 1/2 cup
• Curd - 2 tbsp
• Red chilli powder - 1 tsp
• Dhaneya jeera powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Kasoori methi - pinch
• Salt - as required
• Fresh cream - 2 tbsp
• Chopped coriander leaves - little
• Oil - 2 tbsp
• Butter - 1 tbsp

Method :

First grind tomatoes into purie. Then soak cashews in 1/4 cup of milk and soak paneer [2 cubes] in warm water for 10 minutes. Then grind both [ paneer and cashews together ] into a fine paste. Use milk. While grinding, add the remaining milk also. Mean time take a bowl add curd and mix all dry masalas and stir well and keep aside. Take a small cooker, add oil and butter. keep the flame low and add the tomato puree then curd masala and mix well. Finely add paneer cubes along with 1/2 cup water and cashews mixture. Close the cooker and wait for 2 whistles to come. After the pressure goes , open the cooker and add kasoori methi leaves [ rub with the hand ]. Before serving garnish with coriander leaves and fresh cream.

Kashmiri dum aloo

Ingredients :

•  Baby potatoes - 1/4 k.g. [ deep fry in oil to slight gloden brown ]
• Red tomatoes - 4 to 5 [ grind to a purie ]
• Onion - 2 [ peel and cut in to cubes and grind to a smooth paste ]
• Ginger garlic paste - 1/2 tsp
• Curd - 1/4 cup [ beaten ]
• Fresh cream - 2 tbsp
• Salt - as required ]
• Turmeric powder - 1/2 tsp
• Daneya jeera powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
•  Oil - enough for frying
• Chopped coriander leaves - little

For seasoning :

• Cumin seeds - 1/2 tsp
• Tej patha - 1 [broken ]
• Shai jeera - 1/4 tsp

Method :

First take one kadai, add seasoning and then add onion paste, mix  well. Then add ginger garlic paste along with tomato purie. Stir well and  then add all dry masalas.  Add 1/2 glass of water. Allow to boil for 5 minutes. Then add beaten  curd. Mix well and add fried  potatoes. If the gravy is  thick  add little more water. Finely add fresh cream and chopped coriander leaves. Serve with puri or roti.  

Thakkali Kuzambu

Ingredients :

• Tomatos -  4 to 5 [ red medium ]
• Small onions - 10  to 12 [ peeled and chopped ]
• Green chilli - 3  [ cut into pieces ]
• Turmeric powder  1/2 tsp
• Red chilli powder  1 tsp [ this gives nice colour ]
• Sambhar powder - 2 tsp
• Jaggery  little
• Grated coconut - 11/2 cup
• Salt - as required
• Curry leaves - few

For season :

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - few

Method :

Boil enough water in a vessel and add the tomatoes keep immersed for 20 seconds  then take it out peel the skin. Grate coconut and grind it with 1/4 cup of water and squeeze to get first milk using a broad metal strainer. Again add 1/4 cup luke warm water to the coconut remain and grind again to extract second milk. Keep the both milk separately. Mash the peeled tomatoes well with your hand or grind in a mixer. Peel the onions and chop them. Then take a deep bottom vessel, add oil. When it becomes hot , add seasoning items. Add curry leaves, green chilli, and chopped onions. Fry till it change in to golden, add second extracted thin coconut  milk and 11/4 cup of water, ground tomato [ purie ] sambhar powder,  turmeric powder, jaggery  and red chilli powder.  Allow to boil for 10 minutes in low flame. Finely add first extracted coconut milk and salt . Boil for 5 minutes till it becomes thick. Your kuzambu is ready serve with rice, idli and dosa.