Rava Laddu with Condensed milk

Ingredients

Sooji/Rava (Semolina) - 1 cup
Condensed milk - 1/2 cup
Cardamom powder - 1/2 tsp
Milk - 2-3 tbsp
Cashew - chopped 1 tbsp
Raisins - 1 tbsp
Ghee (Clarified butter)- 2 tbsp


Method
    Heat ghee in a pan fry the cashew, drain with a slotted spoon and set aside. In the same pan fry raisins until they puff up, drain and set aside.
    In the same pan with the remaining ghee under medium-low flame roast the sooji (semolina )for 8 minutes till they change color on light golden.
    Now add the cardamom powder, cashew, raisins, milk and add the condensed milk. Mix well such that everything combine well.
Switch off the gas.When the mixture is warm enough to handle take a little portion of it and roll into balls.

Note; You can use butter instead of ghee!

Besan Laddu

 Ingredients

Gram Flour/Besan  - 1 & 1/2 cup
Sooji/Rawa/Semolina - 3 tbsp
Powderd Sugar - 3/4 cup
Ghee/Butter - 1/2 cup melted
Cashews - 1/4 cup chopped
Cardamom Powder - 1 tsp





Method


Take a pan, Add in besan, sooji, ghee and mix well.

Start roasting on a medium heat for 10 to 15 minutes till they turn golden color.

Remove them to a bowl and leave them to cool enough

Add in powdered sugar, cardamom, cashews and  mix well.

Take a little portion of it and roll into balls.

Lime Pickle

                                                       

Ingredients
      
Lime - 4
Black Mustard - 1 Tsp
Fenugreek - 1/4 Tsp
Dried red Chilli(prefer Byadagi)- 8-10
Turmeric powder- 1/2 Tsp
Hing(Asafoetida) powder- 1/2 Tsp
Salt


Method

Cut the lime into small pieces, add salt and boil this using less amount of water.
After the boiling let it cool down at room temperature.
Fry all the spices mentioned above and make a smooth powder by grinding in mixer without using water.
Finally add the powder into lime and mix well.


Note: Keep it in fridge for long periods.Store pickle in non metal container like glass or plastic.

Veg Pulao

Ingredients
 
    2 Table spoon ghee
    1 bay leaf
    4 cloves
    1/2 tea spoon  Garam masala powder
    A small piece of cinnamon
    1 cup of Cilantro
    4 Small green chili pepper
    4 Garlic cloves
    1/2 cup of onions(chopped)
    2 cups of chopped vegetables ( carrot, beans, peas,Green bell pepper)
    1 cup of basmati or Sona masoori rice
    2 cup of water
    1/4 tea spoon of sugar
    Salt





   Method

    Make a fine paste of cilantro,green chili,cloves,cinnamon,garlic with little water on Mixer Grinder.
    Heat a pressure cooker 
    Add the ghee and bay leaf.
    Add the onions and saute until the onions turn light brown.
    Add the vegetables and mix well
    Add cilantro and green chili paste that we prepared
    Add the washed rice and garam masala powder and mix well
    Finally add water,salt and sugar mix all and Cover the pressure cooker and wait and set the heat to      medium low. Wait until steam leaves the vent and then add the pressure valve.
    Let the veg pulao cook for 2 whistles.
    Let the steam escape completely by leaving the pressure cooker along and then open.
    Serve with tomato,onion,cucumber raita.

Pani Puri

Puris – Ready made puris,Jaggery,Tamrind extract,Green gram and Sev(Indian snacks) all these are available at Indian store!!!

For Pani

Ingredients:

Cilantro  3/4 cup
Green chillies 3
Cumin seeds 1 tea spn
Jaggery 1 tbl spn
Dates 7-8
Tamarind extract(thick) 1 and 1/2 tea spn
Salt

Method:
Grind all the ingredients together with water in  thick paste.While serving, dilute it with water to required consistency(do not make it too watery)


For Stuffing

Green gram 1 cup(Soak the green gram with water overnight..In morning remove the water from green gram and wash well. Cook with little water in Microwave Oven 5 mins)
Onion (finely chopped) 1/2 cup
Sev 1/2 cup
Serve puris with pani, onions, sev and cooked green gram.

Buns(Banana Puri)

Ingredients

1 or 2  riped mashed bananas
2 tbl spn sugar
1 tbl spn Besan
2 tbl spn yogurt
1/2 tea spn baking soda
2 cups of All purpose flour(Maida)
Oil for deep fry


Method

Add sugar, soda and yogurt to mashed bananas. Mix well.
Add All purpose flour, Besan and mix to make dough.
The amount of flour specified is approximate, add enough to make a stiff dough.
Cover it and leave for about 2-3 hrs or keep it overnight..
Heat oil. Take small balls of dough and roll into small puris. Deep fry.

Vermicilli Upma

Ingredients
Vermicilli 2 cups
Green chillies 3
Curry leaves
Mustard seeds 1/2 tea spn
Urad dal 1/2 tea spn
Sugar 1 tbl spn
Oil 1 tea spn
Ghee 1 tbsp
Salt



Method
 Heat ghee and fry the vermicilli till it turns out slight brown in colour, keep it aside.
 In the same pan pour oil add mustard seeds allow to splutter, add green chillies curry leaves, urad
 dal. To this add the vermicilli, sugar and salt stir together.
 Add 1 cup hot water and stir, till the vermicilli cooks.