Rava Kesari

INGREDIENTS:

Rava- 1 cup
Sugar- 1 1/4
water- 1 1/2 cups
milk- 1/2 cup
ghee- 4 tbsp
cashews- 6
Raisins- 2 tbsp
Pista- 3
cardomom powder-1/4 tsp
kesari colour/orange food colour-a pinch

METHOD:

1) Heat 3 tbsp of ghee in a pan and fry the rava for a few minutes till a nice aroma comes out. keep aside.
2) Boil water and milk,add the food colour and add rava to it slowly by stirring continuously.
3) Add sugar and mix well. By this time the rava would have been almost cooked and so reduce the flame and keep stirring in between.
In another pan heat 1 tbsp of ghee and add cashews,pista and raisins. Fry till golden brown and add to rava mixture. Sprinkle cardamom powder and mix well.
Kesari ready!

Poorna kozhukatai

INGREDIENTS:

Riceflour-1 cup
Coconut grated -2cups
Jaggery- slightly less than ½ cup
Milk- ½ cup
Ghee- 1tsp
Cardomom powder- ½ tsp
Salt – a pinch
Oil- 4 tsp

START:

Mix ½ cup of milk , 1 ½ cups of water to the rice flour, ghee and a pinch of salt together. Heat the batter in a pan (preferably non stick) and keep stirring without any lumps, till it forms a dough consistency.
When it is cooled add 4 tsp oil to that and knead it into a soft dough.Make small balls out of this.
Now for the filling, mix the jaggery, coconut and cardomom powder in a pan and heat it. After 6 to 8 minutes if u take some in ur hands u will be able to roll out balls. Remove from heat now and when cooled make small balls(smaller than the rice flour balls).
For flat shaped: Place a plastic sheet on top and bottom of the riceflour ball and press with a small plate or bowl(round and flat). Place the filling and close it. Seal the edges and mark lines with a fork.
Steam the kozhukattais in pressure cooker using idli plates.

Pongal (Spicy)

INGREDIENTS:

1 Cup Moong Dal- soaked in warm water for 1 hour
2 Cup Long Grain Rice
4 Green chillies slit into halves
8 Pepper Corns- crushed lightly
1 t.sp turmeric powder
1 inch- Ginger
8 to 10 Curry Leaves
2 Tb.Sp of Jeera seeds
1 t.sp.Mustard Seeds
2 Tb.Sp. of Ghee
Coriander Leaves for garnishing
Lemon juice

Start:

Heat ghee in a pan and roast the moong dal nicly untill it turns into light brown in colour.
To this add rice and roast rice as well for 2 mins
now add 8 cups of water and 3 green chillies, ginger , turmeric powder,salt and cook uncovered untill the water fully evaporates
Now take some oil/ghee and season it with mustart seeds+ jeera seeds+ curry leaves+ 1 green chilli+ pepper corns until the mustart seeds start sputtering
Add it in to the rice mix well and garnish with corriander leaves and lemon juice.
Serve steaming hot.