Curd Rice

Ingredients:

1. Well cooked rice-1 bowl
2. Curd-1/2 bowl
3.salt

For Seasonings:

Mustard seeds- 1/2 teaspoon
Curry leaf
Green chilli- 2
Ginger small piece
Carrot chopped for garnishing


Method:
  
1. Heat oil, add seasonings curry leaf, chopped green chilli, chopped ginger fry it.
2. Pour the curd into the pan and allow to heat.
3. Then add the well cooked rice into it and mix well add salt for taste.
4. Add garnishing with chopped carrot and serve hot.

Kaju Katli

Ingredients:



250 gms. cashews
125 gms powdered sugar
2 tbsp. ghee
1/4 tsp. cardamom powder




Method:





Soak the cashew in warm water for at least 2 hours. Grind it to get a smooth paste with very less water.

Heat a nonstick pan and add the paste, powdered sugar and cardamom powder. Keep stirring it on low flame to get a soft ball. Add the ghee and mix well.

Keep a tray ready greased with little bit of ghee. Transfer the contents from pan to the tray and pat well with a flat spoon to get a smooth surface with desired thickness.

Allow it to cool for a while and then cut into desired shape.

Manoharam

Ingredients:



2 cups rice flour
1/2 cup blackgram dal flour
1 ladle greengram dal flour
Pinch of salt
Oil to fry
1 cup grated jaggery
1/2 tsp cardamom powder




Method:

Make a soft dough of the flours and salt with water. Divide into four pieces and one by one put them in the pressing machine used for making idiappam, but with bigger holes. Press directly on hot oil and cook till the hissing sound stops. Ensure that both sides are cooked. Drain the excess oil on a tissue paper. Repeat for all the rest of the dough. Break them into smaller pieces.

Heat the jaggery with little water. To check the required consistency, drop a bit of jaggery syrup in plain water in a cup and try to form a soft ball of it. If you can do that, the consistency is perfect. Immediately add the cardamom powder and the fried item and mix well.

Grease hands with little ghee and rice flour. Make balls of the mixture while hot.

Oats kesari

Ingredients:

1 cup oats 

1/2 cup sugar

1/2 tsp cardamom powder

3 tbsp ghee

Few cashews and raisins

Pinch of red orange colour.

Method:

Heat 2 tbsp of ghee and roast the oats well. Keep aside and heat the rest of the ghee. Add cashews and roast till golden brown. Add 2 1/2 cups of water and allow it to boil. Add the roasted oats and cook well. Add sugar and mix well. When it starts getting thick add the cardamom powder and the red orange colour. Mix well..Add raisins and mix again.

Serve hot.

Chocolate Biscuit Cake

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Ingredients:

250 grams tea biscuits (I used biscuits with nuts)

125 grams unsalted butter

125 grams sugar

250 grams dark chocolate

2 tsp milk.

Method:

Break the biscuits into small bite size pieces. Beat the sugar and butter and keep aside. Melt the dark chocolate with the milk using double boiler method and when it cools down a bit, add it to the butter mixture and mix well. Add in the biscuit pieces and coat well with the chocolate mix.

If you want individual servings, use small cupcake liners and for a big cake, use a greased pan/bowl according to requirements. Gently put in the biscuit mixture into the bowl and fill tightly without gaps.

 For a smoother finish, powder in the biscuit in the mixture towards the end and give it a smooth finish by covering the gaps.

Garnish with either more dark chocolate or sugar balls or dust with icing sugar and refrigerate for atleast 3 hours and serve.

Adirasam

Ingredients:


1 cup Raw rice
1 cup Jaggery
1 tsp cardamom powder
Oil to fry


Method:

Soak the raw rice for 1 1/2 hours and drain out the water completely. Grind the slightly wet rice to a smooth powder in the mixer and sieve it twice to remove unfine particles.

Add a little water to the jaggery and allow it to boil. The required consistency is such that when a drop of the jaggery syrup is put into a plate of water, it should be easily formed into a soft ball with fingers. At this stage, add the cardamom powder and the rice flour slowly into the syrup. Mix well and allow it to cool for 10 minutes.

Make equal medium sized balls of the mixture and pat it on a greased plastic sheet to form a thick poori.

Slowly put it into hot oil and cook till it turns dark brown on both sides in medium flame. Use two big spoons with holes to remove the excess oil. Repeat for rest of the balls.

Cool and store in an air-tight containter. Stays good for 5-6 days.

Panasa Thonalu

Ingredients:


2 cups all purpose flour/maida
Pinch of salt
2 tbsp ghee
Oil to fry
1 cup sugar
1/2 tsp cardamom powder.



Method:

Make a soft dough of maida, salt, ghee and water. Keep covered for 1/2 hour. Make small balls of it and roll it into medium thickness pooris. Make lines using a knife without cutting the edges...

Roll it and twist it a bit. Repeat for the rest of the dough and deep fry the pieces till crisp and golden brown.

Heat the sugar with 1/2 cup water and allow it to come to soft ball consistency. (When you put a drop of the syrup in a small cup of water, you should be able to gather it into a soft ball)Add the cardamom powder and then the fried pieces to it and mix well. Transfer immediately to a greased plate and seperate the pieces.

Bread Gulab jamun

Ingredients:

6 milk/sweet bread slices

1/2 cup milk

1/2 tsp cardamom powder

3/4 cup sugar

1 cup water

Oil/Ghee to fry

Method:

Dip the bread slices in milk and squeeze it out completely. You can either cut out the corners of the bread or let it remain. Knead it into a dough and make balls of it. Add milk if required to make the dough. I opted for the less fat version by frying it in the paniyaram pan with few drops of oil. If you are not calorie conscious you can deep fry the balls in oil/ghee.

                        Heat the sugar and water to a sticky consistency. Add cardamom powder to the syrup and soak the bread balls in it for about 1/2 hr. Serve