CARROT RICE

BOMBAY KARACHI HALWA

Cardomom Powder                                   1tsp
Cashewnuts                                               1/2cup
Cornflour                                                   50gms
Ghee                                                         100gms
limejuice                                                     1sp
Sugar                                                       200gms
Water                                                       125ml




Method:


1.Take a bowl and add sugar,water and lemonjuice
 2.In a bowl add water to cornflour and mix well so,that it doesn't form any lumps.
3.In a nonstick pan add ghee donot switch on the flame.Now switch onthe flame and add cornflour mixture to it and mix well.Now switch on the flame very low.
4.When the mixture is thicking switch off the flame and add sugar syrup little by little and keep mixing to avoid lumps and repeat the same till the syrup is completed.
5.Now switch on the flame and keep mixing now add ghee very slowly and repeat the process till the ghee is completed.
6.Now add colour as u wish and add cardomom powder and cook till the ghee is oozing out.
7.Now add the broken cashews and mix well onceitis done
8.Grease the plate with ghee and pour the mixture into it and keep aside for 1hour.
9.Now cut your halwa into pieces.
                   NOW  DELICIOUS KARACHI HALWA IS READY TO TASTE. 

vendaya kozhambu

Tamarind-lemon size 

Tomatoes-2no.s

small onions-10 nos 

Sambar Powder-2tablespoon 

Turmeric powder-1/4teaspoon 

            Salt         -2teaspoons    

Gingelly oil     -2tablespoons 

Mustard seeds-1teaspoon 

Urad daal-1teaspoon 

chana daal-1teaspoon 

Fenugreek seeds-1teaspoon 

Curry leaves      -few leaves 

Method: 

Soak tamarind in water and squeeze out the juice completely by adding little by little. 

Tamarind juice should be thick and it should be atleast 2cups. 

   Heat kadai  and  add some gingelly oil when it is hot 

   Add some mustard seeds,when it pops up add 

   Some urad daal,chana daal,fenugreek seeds,red chillies 2, 

  Curry leaves,{when the daal and fenugreek seeds  turns light brown} 

  Add first onions and stir for a while .When the onion turns transparent 

  Add tomatoes and stir for a while then add pinch of turmeric powder, 

 Sambar powder,some curry leaves and stir it.Then add tamarind juice 

Allow it to boil till it becomes thick. 

            Now your vendhaya kozhambu is ready to taste. 

Tips:If the kozhambu looks watery u can add little bit of rice flour/gram flour 

in a water and add this mixture to kozhambu heat for 2 minutes. Now your kozhambu is ready.

     we can eat vendhaya kozhambu with sutta appalam 

                       MY MOUTH IS WATERING TO TASTE 

                                                    

                                                                                                                                 

Rava Kesari

Ingredients:

• Rava / Sooji - 1 cup
• Cheeni / Sugar / Sakkari - 2 cups
• Cashewnuts / Mundiri / Kaju - 10-12 pcs
• Raisins / Dratchai / Kishmish -10-15 pcs
• Ghee - 5tbsp
• Orange food colour - one pinch
• Saffron / Kunguma Poo - optional
• Roja Moggu - 1 (it's normally available along with other 'masala' items)
• Water - 4 cups
• Elaichi / Elakkai - 3 pcs

Method

• Heat 2tbsp of ghee in a pan and in that pan fry broken cashews, raisins and keep them aside
• Add another 2 tbsp of ghee in a pan and fry rava till it becomes light pink colour and keep aside
• Add 4 cups of water in a pan and bring it to boil, then add orange color and saffron in it
• Add rava slowly and stir well and mix well, and pour some ghee intermittently. This will give it a nice flavour
• When the rava is cooked well, add sugar and mix well
• Keep stirring until the rava starts leaving the sides of the pan
• Garnish with cashews,raisins and cardomon powder which was done in the first step

Here it is the mouth watering 'Rava Kesari' ready and waiting for you. Enjoy it!

Tip

Add the cashews at the very last, just before eating it, this will keep them crisp

Do let me know your feedback on the recipe. My mail id is srirammailmegayu 'at' gmail 'dot'com

Coconut milk pulav

Ingredients:

• Rice / Basmamati rice -  2 cups
• Diced Onion - 2 cups
• Green Peas - 1 cup
• Potato - 2 nos 
• Green chillies - 3
• Ginger and garlic paste - 2 tbsp
• Ghee - 2 tbsp
• Coconut milk - 2 cups
• Masala stick-1
• Bayleaf - 2
• Cardomon - 2
• Cashews - 5-6 broken

Method
Add 2 table spoons of ghee in a pan and fry masala stick,cardomon,bay leaf
After frying ginger garlic paste till the smell goes out then add peas and stir for 2minutes,
then add onions,boiled potato and fry for 5minutes,after all the vegetables are cooked,now
add coconut milk and stir it,allow it to oil for 5minutes till the bubbles come.
Then add 2cups of rice and stir for 2minutes and add salt after that add 2cups of water
then close the pressure cooker till the 3 vistle comes.
After a while open te cooker and add some mint and corriander leaves for garnishing.
atlast your coconut pulao is ready to eat.