ADA PRADHAMAN

Ingredients

Ada 200gm

Ghee 50gm

Jaggery 500gm

Grated coconut 1 cup

Cashewnuts 10

Raisins 10

Cardamom powder 1 tbsp

Preparation

1. Grind coconut finely with little water and then extract the first thick coconut milk. Keep aside.

2. Extract second coconut milk by adding water to the same ground coconut.

3. To a pan, add water and boil it. To the water, add ada and cook it.

4. Strain the water and wash the ada in cold water and keep aside.

5. To a pan, add 2 tbsp of ghee and fry cashewnuts and raisins.

6. Heat the reamining ghee in a pan, add powdered jaggery and 1 cup of water to it and boil it.

7. Then add cooked ada and stir occasionally in a low flame.

8. Add second coconut milk and low the flame till the pradhaman thickens.

9. Now add the first thick coconut milk. Turn off the flame in 3 mts.

10. Add cardamom powder, fried cashewnut and raisins.

11. Serve it hot.

MYSORE PAK

Ingredients

Besan flour 1/2 cup

Sugar 1 cup

Ghee 1 cup

Water 1/2 cup

Preparation

1. To a non stick pan, add water and sugar and make sugar syrup (one string consistency).

2. Now add besan to the syrup and mix well so that the lumps will dissolve.

3. Quickly add ghee and keep on stirring.

4. Turn off the flame once the ghee starts seperating from the pak.

5. Transfer the pak quickly into a greased plate.

6. Allow it to cool.

7. Cut the pak into any shape as you wish.

JACKFRUIT PANIYARAM

Ingredients

Jackfruit 20 to 25 pieces

Powdered jaggery 250 gm

Rice flour 200 gm

Cardamom powder 1/2 tbsp

Banana leaf

Grated coconut 2 cups

Sugar

Preparation

1. Grind jackfruit, and jaggery finely.

2. Transfer the grinded mixture into a bowl, add rice flour and cardamom powder. Mix well.

3. The batter must not be too thick or too thin consistency.

4. Cut banana leaves into medium square pieces.

5. Take a spoonful of the batter and spread evenly on top of the banana leaf.

6. Mix coconut and sugar.

7. Sprinkle this coconut, sugar mixture on the top of the batter.

8. Fold the banana leaf and steam cook in a idli pan.

9. Now the paniyaram is ready to serve.

TOMATO JAM

Ingredients

Red tomatoes 5

Sugar 1 cup

Ghee 5 tbsp

Cashew nut 10

Raisins 10

Cardamom 3

Saffron colour optional

Preparation

1. Boil tomatoes and remove the skin.

2. Grind them finely in a blender.

3. Heat a pan, add ghee and fry cashew nuts and raisins.

4. Heat another pan, add grinded tomatoes, sugar and 3 tbsp of ghee. Stir continuously till it gets thicken.

5. Finally add cardamom and nuts.

6. Serve it with any biryani.

APPLE HALWA

Ingredients

Peel and grated apple 2 cups

Sugar 1 cup

Ghee 3 tbsp

Milk 1/4 cup

Cardamom powder 1 tbsp

Powdered almond and cashew nuts 1/2 cup

Sliced almond 2 tbsp


Preparation


1. Heat a pan, add ghee and grated apple. Mix well.

2. Add milk and sugar and cook apple.

3. After it gets thicken, add powdered nuts and cardamom powder. Mix well.

4. Put this halwa in a greased plate.

5. Garnish with sliced almonds.

RASGULLA

Ingredients

Milk 1 litre

lemon juice 3 tbsp

Sugar 1.5 cups

Preparation

1. To a pan, add milk and bring it to boil.

2. Add lemon juice and mix gently until paneer seperates.

3. Filter in a cloth and wash the paneer with cold water.

4. Then dry the paneer by twisting the cloth.

5. Knead the paneer and make it into a smooth dough.

6. Make small equal balls and keep aside.

7. To a cooker, add sugar and 3 cups of water and bring it to boil.

8. Add the small balls into the boiling syrup and cover it.

9. After 2 whistle turn off the flame.

10. Refrigerate and serve chilled.

KAJA (SWEET MAIDA ROLLS)

Ingredients

Maida 1 cup

Sugar 1 cup

Butter 2 tbsp

Rice flour 3 tbsp

Ghee 5 tbsp

oil for fry

Preparation

1. To a bowl, add maida, butter and water and make it into a thick dough.

2. Mix rice flour and ghee and keep aside.

3. To a pan, add sugar and water and make into one string consistency.

4. Divide the dough into 8 parts.

5. Roll it to 1" thickness disc and apply rice flour, ghee mixture on the top and repeat the same for the remaining balls.

6. Take the first disc, and place it on the second disc. (Rice flour, ghee mixture of the first disc is on the top side)

7. Fold it like a mat.

8. Cut into small pieces and again roll them.

9. Fry in oil and drop them in sugar syrup and take them after 2 minutes.

SOOJI HALWA ( RAVA KESARI)

Ingredients

Sooji (rava) 1 cup

Sugar 1.5 cups

Water 4 cups

Cardamom powder 1/2 tbsp

Cashew nuts 10

Raisins 10

Saffron colour

Ghee or butter 3 tbsp

Preparation

1. Heat a pan, add ghee and fry cashew nuts and raisins and keep aside.

2. To the same pan add sooji and roast it and keep aside.

3. To the pan, add water, sugar and saffron colour and mix well.

4. When the water starts boiling, add sooji little by little and keep stirring.

5. Add cardamom powder and mix well.

6. Turn off the flame when all the water gets evaporated.

7. Transfer the halwa into a ghee coated plate.

8. Garnish with fried cashew nuts and raisins.

MILK KESARI

Ingredients

Sooji 1/2 cup

Sugar 2 cups

Milk 4 cups

Ghee 3 tbsp

Sliced almond 1/4 cup

Preparation

1. To a pan, add ghee and fry sooji.

2. To another pan, add milk, sooji, almond and sugar.

3. Heat the pan and stir continuously till the water evaporates.

4. Garnish with almond.