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.
