Custard Kesar Suji Halwa

We have cooked plain kesari bath, kesari bath using banana or kesari bath using pine apple, have we ever tried using custard powder? So here I prepared Custard Kesar Suji halwa, when my husband tasted he felt something like a new sweet with good taste so I thought why can’t even my friends try it and here is the recipe.

Preparation time: 10mins

Cooking time: 20mins

Serves: 6

  

Ingredients:

1 cup Chiroti rava

2 cups Milk

¾ cup Sugar

4tsp Ghee

1 tsp vanilla Custard Powder

15 half piece Cashew

15 Dry grapes

10 Saffron threads

5 Badam (Cut each into 4 small pieces)

Water

Procedure:

1.     Add custard powder to little milk and mix well without any lumps (consistency should be same as milk). Keep aside.

2.     Keep a frying pan to heat, add ghee followed by badam, cashew and dry grapes fry till they turn light brown.

3.     Add chiroti rava and continuously fry in low flame till it gives good aroma with slight change in color.

4.     Now add milk, saffron, sugar and prepared custard powder liquid, mix well and let it cook for 3 mins(add little water if milk is not sufficient).

5.     Keep on stirring as the mixture becomes thick then remove kadhai from stove.

6.     Yummy Custard Kesar Suji halwa ready to eat.

Coriander Cabbage Rice

I have prepared cabbage bath, tomato bath but here I made small changes using coriander leaves and it is Coriander Cabbage Rice, it’s really yummy try it.

Preparation time: 15mins

Cooking time: 25mins

Serves: 6

Ingredients:

250gms chopped Cabbage

1 cup coarsely chopped Coriander leaves

2 cups basmati or other long-grain white Rice

½  cup fresh Green peas or frozen baby peas (optional)

5 Green chillies

1 big Tomato

2 Bay leaves

20 Mint (Pudina) leaves

1 inch Ginger

3 tsp vegetable oil

2 tsp Ghee

1 tsp Fennel seeds

½ tsp Asafoetida (Hing)

½ cup grated fresh Coconut

Salt

Water

Procedure:

1.     Wash rice and half boil it.

2. Grind coriander leaves, ginger, coconut, green chillies and tomato into fine paste.
3. Keep a kadhai add oil and ghee followed by fennel seeds, bay leaves and sauté.
4. Then add pudina leaves, cabbage and asafoetida and fry for 2 mins.
5. Later add green peas and ground paste and fry for 2 mins.
6. Now add salt and half cooked rice with water, stir well and let it cook in low flame and close a lid.
7. As all the water absorbed and rice cooked completely, mix well and transfer the kadhai down from stove.
8. Tasty  Coriander Cabbage Rice is ready to serve.

Samosa

I love chats very much, if we go out surely I will taste samosa masala which is my all time favourite. Sunday evening but no mood to go out so I thought why can’t prepare samosa at home and hence the samosa here.

Preparation time: 25mins

Cooking time: 25mins

Number of medium sized Samosa’s: 15

Ingredients: 

Samosa Crust:

1 ½ cup all purpose flour (Maida)

½ cup Chiroti Rava

2 tsp vegetable Oil

Salt

Water

Samosa Stuffing:

3-4 big Potatoes (Boiled, peeled and mashed)

½ cup Green Peas (Boiled)

3 Green chillies (finely chopped)

1 tsp Coriander Powder

2 tsp Garam Masala Powder

3 tsp Jeera powder

½ tsp red Chilli powder

2 tsp Lemon Juice

5 tsp finely chopped Coriander leaves

Vegetable Oil for deep fry

Salt

Water

Procedure:

For Crust:

1. Take a bowl add Maida, chiroti rava, salt and oil, mix well.
2. By adding little water at a time, pat and knead well and make semi stiff dough.
3. Cover the dough with a polythene cover or cloth and keep aside for 15 mins.

For Stuffing:

·         Take a bowl add mashed potatoes, boiled green peas, green chillies, coriander powder, garam masala powder, jeera powder, red chilli powder, lemon juice and coriander leaves, mix well and keep aside.

To Prepare Samosa:

1.     Divide dough into lemon sized balls and keep aside.

2.     Roll each of the dough balls into oval shape and then cut it horizontally into 2 pieces.

3.     Take each piece and fold it like a cone.

4.     Stuff a spoon of filling into cone and seal it by using drop of water.

5.     Repeat the same procedure with remaining dough balls and the filling to get more samosas.

6.     Heat the oil in a kadhai and for deep fry the samosa, remember that  fry the samosa’s in medium flame till they turns golden brown.

7.     That’s it hot and mouth watering samosa’s are ready to eat.

Kumbalakai Palya

Kumbalakai (Sweet pumpkin) is a tasty vegetable as the name itself shows it’s sweet and yummy to taste. This is my mother’s recipe, I am sure you love to eat this with akki rotti or with chapatti. Try it.

Preparation time: 15mins

Cooking time: 15mins

Serves: 6

Ingredients:

3cups Kumbalakai (sweet pumpkin) cubes (Don’t Peel the skin)

½ cup boiled Avarekalu (Optional)

1tsp Bengal Gram dal

1tsp Black Gram dal

3tsp vegetable oil

1tsp Mustard seeds

1tsp red chilli powder

1tsp Coriander powder

2tsp Jaggery

2tsp fried Ground nut powder

3tsp coarsely chopped Coriander leaves

4 finely chopped Green chillies

10 Curry leaves

Salt

Water

  

Procedure:

1. Keep a kadai to heat, add oil followed by mustard seeds as it splutters add Bengal gram, black gram and sauté till they turns golden brown.
2. Later add green chillies and curry leaves, fry.
3. Add boiled Avarekalu and Sweet pumpkin cubes and let it cook in low flame (if required add little water to cook).
4. As they turns tender add red chilli powder, Jaggery, coriander powder, ground nut powder and salt.
5. Mix well and cook for 3mins, finally add coriander leaves.
6. Kumbalakai Palya is ready to serve.

Rava Idli

It was Sunday morning, I asked my husband what did he likes to have for breakfast, he said to try Rava idli, but I never prepared so I thought why can’t I try this, really it was very tasty and I felt it was not so difficult to prepare. Serve them hot with coconut chutney, he liked it very much and the day started with compliments. Don’t wait even your loved ones are waiting to praise your cooking.

  

Preparation time: 20mins

Cooking time: 25mins

Number of Rava idli’s: 15

Ingredients:

300gms fine rava (chiroti rava)

2 cups Yogurt/Curds

½ cup finely chopped Coriander leaves

½ cup finely grated Carrot

¼ cup finely grated fresh Coconut

¼ cup finely chopped Curry leaves

6 Green chillies

1 tsp Mustard

3 tsp Channa dal

2 tsp Urad dal

1 inch Ginger

20 cashew half pieces

1 tsp Ghee

Vegetable Oil

Salt

Water

Procedure:

1.     Grind green chillies and ginger into fine paste and keep aside.

2.     Fry cashew pieces in ghee and keep aside.

3.     Take a bowl, add 3tsp oil followed by mustard as it splutters add channa dal and urad dal and sauté.

4. As they turns golden brown add ground paste and chiroti rava, fry continuously till it gives a fine aroma, later keep the bowl aside, let the mixture cool.
5. Now in to the mixture add curds (sour curd is preferably better), carrot, coconut, curry leaves, coriander leaves, salt and mix well, if required add little more curds or water to make a thick idli batter consistency.
6. Grease the idli stand, keep half piece cashew and then put the idli batter on top so that when idlis are removed, cashews can be seen on top.
7. Steam the rava idlis for 15 mins.
8. Hot Hot tasty Rava idli’s are ready to taste.

Avarekalina Rotti

As this is the season for avarekalu, we will see lot of items prepared using this seasonal bean. So here I am preparing the very basic dish using avarekalu that is Avarekalina rotti, it's very simple and yummy to taste, prepare and serve with coconut chutney.

Preparation time: 10mins

Cooking time: 20mins

Number of Rotti’s: 5 to 6

Ingredients:

2 cup Rice flour

1 cup Avarekalu (Hyacinth Beans)

1cup of finely chopped Coriander leaves

½ cup finely grated Carrot

¼ cup finely chopped Coconut

¼ cup finely chopped Curry leaves

8 Green chillies

1 tsp Jeera

1 inch Ginger

Ghee or Vegetable Oil

Salt

Water

Procedure:

1.     Take a vessel with water and add avarekalu, cook them later strain and keep aside.

2.     Grind green chillies and ginger, make a fine paste.

3.     Take a bowl add rice flour, carrot, coriander leaves, curry leaves, jeera, cooked avarekalu, coconut, ground paste, salt and required amount of water as per Rotti consistency mix well and keep the dough aside.

4.     Take a tava and smear with oil or ghee, take a big orange sized ball of dough and spread on the tava evenly in all directions with your fingers. Spread as thin as possible.

5.     Add a tsp of oil or ghee around and cook the rotti on both the sides till it turns light brown colour.

6.     No need to wait, it’s done. Hot and tasty Avarekalina Rotti is ready to eat.

Methi Peas Bath

Methi (Fenugreek) leaves is very much good for health that too doctors prefer to have methi more for diabetic patients, anyway it’s not only healthier but also very tasty too I am sure you will say yes if you taste this Methi peas Bath.

Preparation time: 10mins

Cooking time: 15mins

Serves: 6

Ingredients:

1 cup fresh Green peas or frozen baby peas

2 cups cleaned Methi leaves

2 cups basmati or other long-grain white Rice
½ cup grated fresh Coconut

6 Green chillies

2 Tomatoes

4 Cloves

1 inch Cinnamon stick

1 tsp Fennel seeds (Saunf)

1 tsp Ginger

1 tsp Poppy seeds (Gasa gase)

3 tsp vegetable oil

2 tsp Ghee

3 Bay leaves

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Wash rice strain and keep aside.

2.     Grind coconut, green chillies, cloves, cinnamon stick, ginger, poppy seeds, coriander leaves in to fine paste.

3.     Keep a pressure cooker to heat, add oil and ghee followed by bay leaves and fennel seeds, sauté it.

4.     Add methi leaves, 2 chopped tomatoes, green peas and ground paste, fry for 2 mins, later add cleaned rice and required amount of salt and water.

5.     Close the lid and wait for 2 whistles and then let it cool.

6.     That’s it spicy mouth watering Methi Peas Bath is ready to eat.