Cherupayar Parippu Payasam (Moong Dal Sweet)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Moong Dal : 2 cups

Jaggery: 400 gm grated

Sugar : 2 tbsp

Ghee : 2 tbsp

Cumin: 1tsp

Dry Ginger: 1/2 tsp

Cardamom crushed: 2 tsp

Raisins: 2 tsp

Cahewnut: 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Pressure cook the moong dal well and keep it aside to whistle to go off.
2)      Strain it and cook it in a vessel with second coconut milk.
3)      In a kadai, pour 1 cup water and dissolve the jaggery allow it to take a semi thick form.
4)      Strain it straightaway into the cooking dal mix.
5)      Spoon in crushed cardamom and sugar and allow it to cook.
6)      Simmer the flame and allow the mix level to come down.
7)      At the same time fry the cashew and raisins in ghee and keep it aside as such.
8)      When the second coconut milk is also almost absorbed, pour in the first milk too.
9)      Keep on stirring and drop in the fried cashew and raisins with ghee.
10)  Mix it well and switch off the flame when it turns to a semi thick.
11)  Serve hot or chilled

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.

Sharkara Ari Paysam (Jaggery Rice Sweet)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Brown Rice : 2 cups

Jaggery: 350 gm grated

Sugar : 2 tbsp

Ghee : 2 tbsp

Cardamom crushed: 2 tsp

Raisins: 2 tsp

Cahewnut: 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Pressure cook the rice well and keep it aside to whistle to go off.
2)      Strain it and cook it in a vessel with 2 cups water.
3)      In a kadai, pour 1 cup water and dissolve the jaggery allow it to take a semi thick form.
4)      Strain it straightaway into the cooking rice.
5)      Spoon in crushed cardamom and sugar and allow it to cook.
6)      Wait till all the liquids are absorbed and then pour second coconut milk and simmer the flame.
7)      At the same time fry the cashew and raisins in ghee and keep it aside as such.
8)      When the second coconut milk is also almost absorbed, pour in the first milk too.
9)      Keep on stirring and drop in the fried cashew and raisins with ghee.
10)  Mix it well and switch off the flame when it turns to a semi thick.
11)  Serve hot or chilled

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.

Cheese cake(Orange Flavour)

Preparation Time: 40 min

Baking Time: 30 min

Serves: 10

Ingredients measure:-

For Crust:

Arrow Root/ Marie Gold Biscut: 1 pck- 128gm(I used orange flavored one, so the orange color)

Powdered Sugar : 20 gm(take 20gm of normal sugar and pulse it in mixie)

Salted Butter:3/4 stick or 70 gm.

For Filling:

Cream cheese: 360gm (2 pcks 180gm each)

Powdered Sugar : 150gm(medium sweet, you can increase the grams if more sweetness needed)

Beaten Eggs(Room Temp) : 2

Vanilla Essence: 1 tsp

Orange Essence: 1 tsp

Preparation:-

1)      Preheat the oven to 200 degrees.
2)      In a freezer bag, dump in the arrow root biscuits and mash it to fine pieces with a roller(you can also mash it in a mixie).
3)      Mix the mashed biscuits with powdered sugar and melted- salted butter with a spoon.
4)      Take a spring form pan or Apple pie pan and spread the mix into it.
5)      Press it evenly with a spoon or hand to finish the crust levelling.
6)      Keep it in the fridge for 5mins.
7)      At the same time, Whisk the beaten egg and sugar to make the filling.
8)      Whisk it for a good amount of time and spoon in the above essence and whisk.
9)      Pour in the cream cheese and whisk again.
10)  Take the crust out of the fridge and pour in the final filling batter over the crust.
11)  Keep it again in fridge for another 5 mins.
12)  Bake in 180 degrees for 30 mins.
13)  Allow the microwave to stop completely and then only take the cake outside.
14)   Orange flavoured cheese cake is ready.
15)  Take a tin and keep the keep the apple pie tin above to pull down the side tray(if using spring form pan just open the sides to release the side cover of the pan.
16)  Keep it in the fridge and serve to get a better taste.

Note:- You can decorate with different toppings/ sauce for an improved result.

Pazham Appam

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 16 Appams

Ingredients measure:-

For Batter:

Rice powder: 2 cup

Ripe banana (pazham) : 8 medium
Baking Powder:1tsp

Cumin Powder: 2 tsp

Sugar: 3 tbsp

Water: Sufficient to make it a tight batter

Oil : Sufficient for frying

Preparation:-
1)      Mash the ripe bananas into a paste form
2)      In a bowl, mix all the above items to make a tight batter.
3)      Keep it aside for half an hour.
4)      Heat oil in Kuzhi Appam Chatti/Kuzhi paniyaram chatti.
5)      Pour the batter ladle by ladle into each hole of the kadai.
6)      Deep fry in slow flame.
7)      Serve hot.

Kesari Bath

Preparation Time: 5 min

Cooking Time: 3 min

Serves: 8

Ingredients measure:-

Rava Powder : 1 ¼ cup

Permitted Food colour(Sunset Yellow) : 1 tsp.

Sugar: ½ cup

Cardomom powder : 1 tsp

Ghee: 2 tbsp

Cashewnuts : 5

Raisins: 1 handfull

Preparation:-
1)      In a kadai ,pour 1 tbsp ghee and fry cashews and raisins.
2)      Keep it aside.
3)      In the same kadai fry the rava for few mins.
4)      Keep it aside.
5)      Boil water in a kadai, when it boils  mix the food colour, stir and ladle in the rava slowly.
6)      Stir in between so that it won’t form any lumps.
7)      Spoon in the sugar,cardamom powder and remaining ghee and mix well until it leaves the sides.
8)      Garnish with fried cashews and raisins.
9)      Serve hot.

Note:-If the Rava forms lumps don’t worry you can break it up, make sure you make it in medium flame. Also, you can add cut pineapple and apple to make it more fruitier kesari. Again it depends on your taste buds.

Motichoor Ladoo

MotiChoor Ladoo

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 16 ladoos

Ingredients measure:-

For Motichoor Batter:

Besan powder : 2 cup

Rava Powder : 1 tbsp

Permitted food colour(Sunset Yellow) : 2 tsp

Water: Sufficient to make it a not so loose batter

For sugar syrup:

Sugar :  2 cup cut as cubes

Water: 1 ½ cups.

Cardomom powder : 1 tsp

Cashew nut : 5

Preparation:-
1)      In a bowl, mix all the above items to make a not so loose consistency batter.
2)      Keep it aside.
3)      Heat oil in kadai, and place a perforated ladle above the heated oil.
4)      Pour the batter ladle by ladle, one ladle at a time so that it will fall as small rounded balls from the perforated ladle. Fry it(don’t get it deep fried).
5)      Complete the batter likewise and keep it aside.
6)       Make the sugar syrup with sugar and water, bring it to boil and make it to a thread consistency.
7)      Pour the syrup above the fried balls.
8)      Mix it with hand when warm and grind it in a mixer( 2 pulses) for making it even smaller and for easy binding.
9)      Dip hand in ghee and make small lemon sized balls.
10)  Motichoor Ladoo is ready, Garnish it with cashews or almonds and serve.

Note:-Sometimes after grinding in mixer, the mix will be so moist. Don’t worry, keep it fridge after or before making the ladoos. Resize the ladoos again for getting a firm Ladoo.

Ela Ada

Preparation Time: 20min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Filling:

Grated Coconut: 2 cups

Jaggery : 1 cup grated

Sugar :  1 tbsp

For Coating:

Rice Powder (Aripodi): 2 cup

Salt: to taste

Cumin : 1 tsp

Preparation:-
1)      In a bowl ,mix all the items under filling and keep aside.
2)      Mix the items under coating to form a “not so tight” dough
3)      Keep it aside for 5 mins.
4)      Cut plantains into rectangle shapes.
5)      Spread the dough into the plantain with wet hand, so that it fills the plantain completely.
6)      Put the filling in so that it covers half the portion.
7)      Flip the other side into the filling, to make it sealed.
8)      Steam it in a steamer till a knife inserted comes out clean.
9)      Serve hot.

Carrot Halwa

Carrot Halwa

Preparation Time: 8 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Grated carrot: 1.

Sugar: 3 tbsp

Ghee : 2tbsp

Cardomom and cashews: 2 tsp each

Preparation:-
1)      In a kadai, mix grated carrot,ghee, sugar and milk.
2)      Cook till the halwa mix leaves the side.
3)      Garnish with cardamom and cashews.

HONEY DROOLS

HONEY DROOLS

Preparation Time: 10 min

Cooking Time: 3 min

Serves: 4

Ingredients measure:-

Bread: 4 slices

Sugar: to taste

Milk:  ½ cup

Cheese : 1 cube

Cinamon powder: 2 tsp

Honey : 2 tbsp

Oil : Sufficient for deep fry

Preparation:-
1)      Cut the bread pieces as in the image above.
2)      Submerge 4 small pieces in milk and put 1 small ball cheese in each and fold.
3)      Cover each with a  slightly water soaked piece to complete the coating
4)      Deep fry the above pieces and keep aside.
5)      Deep fry the remaing rectangular bread pieces and keep it as shown in image.
6)      Drool honey and serve hot.