Rava Kesari...

Ingredients:

1. Rava (Sooji) - 1 Cup
2. Water - 3 Cup
3. Sugar - 2 1/2 Cup
4. Ghee - 1/2 Cup
5. Broken Cashews - 1-2 Tbsp
6. Raisins - 1-2 Tbsp
7. Cardamon Powder - 1/4 Tsp
8. Food Color (Yellow) - 1 Pinch

Method:

• Heat kadai when gets hotter now add 1/2 cup ghee, rava, cashews and raisins fry them till before becoming golden brown.

• Now add 3cups of boiled water with food color into the rava.
• The rava should be completely cooked and you can find it out by touching it. It will be  soft, will not stick to the sides and will come together as one mass.

• At this point add the sugar. Make sure to add sugar only after the rava is well cooked.

• Keep stirring while the sugar melts and comes together into a thick pudding like consistency.
• Now sprinkle cardamon power and remove from kadai and serve it hot. 

Kothu Kozhi (Keema Chicken)

Ingredients:

1. Boiled boneless chicken - 1/4kg
2. Chopped onion - 2
3. Chopped tomato - 2
4. Chopped green chili - 3
5. Ginger-Garlic Paste - 1Tbsp
6. Coriander powder - 1 Tsp
7. Red chilli powder - 1 Tsp
8. Gram masala powder - 1Tsp
9. Coriander leaves 
10. Mustard
11. Curry leaves
12. Chicken gravy
13. Cooking Oil
14. Salt

 

                

Method:

1. Pour oil in a pan add mustard, curry leaves and fry with onion ,tomato and green chilli.
2. Once it is fried add all powder items add chicken gravy now.
3. Now reduce boneless chicken in to small pieces & mash it with the above mixture.
4. Garnish with coriander leaves.

Kothu kozhi is ready.

Vegetable Cutlet

Ingredients:

1. Boiled potatoes - 1/4 kg
2. Mix vegetables (chopped carrot,french beans,beetroot,green peas,green chilli)
3. Ginger garlic paste - 2 tsp
4. Red chilli powder - 1tsp,
5. Coriander powder - 1/2 tsp
6. Gram masala powder - 1 tsp
7. Bread crumbs - 1/2 cup
8. Chopped coriander leaves - 1/4 cup
9. Egg - 1
10. Salt to taste
11. Cooking Oil

Method:

1. Mash the boiled potatoes
2. Heat oil, now add ginger, garlic paste and mix it with onion, green chilli, mix vegetables and salt for 5 minutes.
3. Add all powder items.
4. Finally add potatoes and coriander leaves and mix well.
5. Make them into flat rounds and dip it in egg and in  bread crumbs 
6. Now Put them into the heated oil.
7. When both sides of cutlet are golden brown, 
8. Remove from the oil.

 Super Vegetable Cutlet Ready :)

Vegetable Biriyani

Ingredients:

1. Basmati Rice - 1cup
2. Chopped Carrot - 1(big one)
3. Chopped Beans - 1/2 cup
4. Green Peas - 1/2 cup
5. Sliced Onion - 4
6. Sliced Green Chilly - 4
7. Chopped Tomato - 2
8. Garlic Paste - 1  Tbsp
9. Ginger Paste - 1  Tbsp
10. Garam masala - 1/2 Tbsp
11. Red Chilly Powder - 1 tsp
12. Coriander Powder - 1/2 tsp
13. Turmeric Powder - 1/4 tsp
14. Chopped Coriander Leaves - 1 cup
15. Ghee - 1/4 cup
16. Thick Coconut Milk - 1/2cup
17. Cashew nuts
18. Raisins
19. Sliced Bread - 4 pieces
20. Salt - as reqd
21. Cardamon, Cloves, Pattai

Method:

Stream the chopped vegetables. Boil basmati rice with salt, turmeric powder, Cardamon, Cloves, Pattai separately. (Note: Rice should not become sticky)

Now take a Pan, fry onion in the ghee now add ginger paste  garlic paste, tomato, Garam masala , chilly powder, Coriander Powder and Turmeric Powder. Add salt as reqd. Mix it well. Now add the streamed vegetables, make the flame high and  add thick coconut milk. Then mix boiled basmati rice. Now lower the flame, then add coriander leaves, ghee fried cashews, raisins and bread. This biriyani is very easy to prepare.

Side Dish - Onion Raitha and Tomato Jam

Ghee Mysore Pak

Ingredients:

Gram flour	1cup
Ghee	2cups
Sugar	2cups
Water	1/2cups

Method:

1. Boil water and add the sugar and make a sugar syrup. (Note: keep it going until you get a one thread consistency.)
2. Slowly sprinkle the gram flour in to the pan till you finish the full quantity.
3. In between keep adding the ghee also slowly till you finish the ghee, keep stirring continuously.
4. When it boils and reaches a  lather kind of state then ghee comes out mixture, now pour it in ghee greased plate.
5. After it cools down a bit cut it in to desired shape.

Aloo Bonda

Ingredients for Making Gram Flour Batter:

1. Gram Flour - 1 Cup
2. Red Chilly Power - 1/2 Tsp
3. Salt - To Taste

Ingredients for Making Potato Mixture:

1. Potato -2
2. Onion- chopped- 1
3. Chopped Green Chilly- 2
4. Oil
5. Mustard- 1/2 Tsp
6. Curry leaves
7. Salt
8. Turmeric powder
9. Chopped Coriander leaf - 1 Tbsp
10. Ginger-Garlic Paste - 1Tsp

METHOD

Step 1

Heat the pan; add oil, mustard, curry leaves,chopped onion, green chill, ginger-garlic paste, Coriander leaf, turmeric powder & salt. Don’t make it brown;  Mash boiled potato into the above mixture. Now make into small balls

Potato Mixture

Step 2

Mix kadalai mavu (Gram Flour) and salt and make it into fine paste (bhajji mavu like)

Take the  balls, dip it into the kadalai mavu (Gram Flour) and fry in a pot with required oil

Gram Flour Mixture

Fry till they become light golden brown in colour.

RESULT

YOU GET SUPER BONDA!

Tea Time Snack - Laddu

Laddu is a sweet delicacy prepared not only in Tamilnadu but all over India and South Asia, for festivals and special occasions.

Ingredients:

1. Kadalai Mavu - 300gram
2. Rice Flour - 1 Teaspoon
3. Cooking Soda  - 1 Pinch
4. Salt - 1 Pinch
5. Cooking Oil - 300ml
6. Sugar - 250ml
7. Kesari Colour - 1 Pinch
8. Cardamom: 3
9. Clove - 3
10. Cashew Nut and Raisins - 50Grams
11. Ghee - 1 Tablespoon
12. Water for Sugar  syrup - 100ml

Method:

Mix the  kadalai mavu  with rice flour and cooking soda and add some water to make batter. This batter should be similar to ‘bhaji' batter consistency. Set aside.

Take a thick-bottomed vessel and add both sugar and water(100ml). Heat on medium flame to make sugar syrup. You have to keep stirring often till you reach a certain consistency, which can be tested by taking some syrup between your thumb and index finger and spreading the fingers out. If the syrup is sticky and extends like a thread between the two fingers, it is ready. Set this aside. Powder the cardamom.

Heat oil in a frying pan on high. When the oil is very hot, take a big spoon of flour batter. Place the ”bhoondhi” ladle over the hot oil, pour one spoonful of batter into the bhoondhi ladle and press down.
Small balls of the dhal batter will drop into the oil. Once they are cooked, remove with another spoon, draining the excess oil. Let the fried batter balls (Boondhi) soak in the sugar syrup. Do the same with the rest of the batter. Using a big heavy spoon, pound the cooked mixture to a pulp. Fry the raisins and cashew in ghee and add to the pulp with the remaining ghee. Now you can add the whole cloves, and make round laddus, pressing the pulp into spheres using your hands.

Tips: Before making sugar syrup you have to make flour batter.