MAIDA BISCUIT /MAIDA BISCUITS RECIPE

INGREDIENTS:
1.  Maida - 2 cups
2.  Sugar - 2-1/2 cups
3.  Ghee - 8 teaspoon
4.  Cooking oil - 1/4 kg
5.  Salt a pinch
6.  Cooking soda a pinch

METHOD:
1.  Powder the sugar in mixer and keep it aside.

2.  Mix the powdered sugar with maida.

3.  Add cooking soda, ghee and salt little and make a dough with little water.

4.  Now roll them like chappathi and make slices like this with a knife.

5.  In a low flame keep a pan on flame and pour some oil , when they gets hot drop the pieces one by one and fry them till light golden brown.

6.  After they have been fried well take out the maida biscuit and remove the excess oil and serve after 10 mins

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SWEET BOONDHI/ SWEET BOONDI RECIPE

INGREDIENTS:
1.  Besan flour ( kadalai maavu) - 1 cup
2.  Sugar - 1 cup
3.  Cashews and pistachios - 3- 4
4.  Cardamom powder - 1/2 teaspoon
5.  Cooking oil/ ghee - 1/4 kg
6.  Water - 1/2 cup

METHOD:
1.  Mix besan flour and water together like a idly batter.

2.  Boil the sugar and water in a pan. When they become thick and sticky the sugar syrup is ready.Switch off the flame and keep it aside.

3.  Fry the cashews and pistachios in ghee and keep them aside.

4.  Now take a pan pour the ghee and when they gets hot pour the batter in a large perforated spoon like this.

5.  Fry them in oil till crispy in a low flame.

6.  Take out the boondi and remove the excess oil.

7.  Spread the boondhis is a wide plate and add the cardomom powder,cashews, pistachios and mix them gently till each droplets seperates.

8.  Now put the boondi in a sugar syrup mix well and serve after 1/2 an hour.

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COCONUT BURFI / NARIYAL BURFI

INGREDIENTS:
1.  Coconut grated - 1 cup
2.  Sugar - 3/4 cup
3.  Water - 1/4 cup
4.  Cashews broken - 1 tablespoon
5.  Ghee - 2 teaspoon
6.  Cardamom powder - 1/2 teaspoon

METHOD:
1.  Take a pan heat the ghee and roast the cashews and keep it aside. Grease a plate with ghee and keep it ready.

2.  Take another pan add the sugar and water and boil it by stirring when the sugar dissolves and becomes like a syrup stage add the grated coconut and stir them well.

3.  When they form thick add the ghee, cashews and cardomom powder and stir them well and transfer the mixture to the tray and cut them into squares still it is warm.

4.  Cool down the burfi and store in a airtight container.

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PORI URUNDAI / PUFFED RICE BALLS

INGREDIENTS:

1.  Puffed rice/Pori - 4 1/4 cup makes 6 to 7 rice balls

2.  Jaggery/paagu vellam - 1 cup

3.  Water - 1/2 cup

4.  Cardamom powder - 1/2 teaspoon

5.  Ghee - 1 teaspoon

METHOD:

1.  Boil the jaggery in water and drain the impurities

2.  Now add a pinch of cardamom powder, a tsp of ghee to the jaggery and pour it into another pan. Boil the jaggery water,till it reaches a hard ball consistency.Keep stirring it.

3.  When you pour a tsp of jaggery syrup to a cup of water, it should not dissolve, you must be able to make a hard ball out of it.  This is called hard ball consistency.

4.  Add the puffed rice to the jaggery and mix well.

5. Grease your hands with ghee and make shapes out of it.  Wait till it cools down and serve them 

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CARROT HALWA/ GAJAR KA HALWA

INGREDIENTS:
1.  Carrot - 2
2.  Boiled milk - 2 cups
3.  Sugar - 1/4 cup
4.  Cardamom powder - 1 pinch
5.  Cashew nuts - 10
6.  Unsalted butter - 3 tablespoon

METHOD: 
1.  Keep the kadai on flame pour the butter when it melts add the grated carrot and stir for 5 mins.

2.  Now roast the cashews and keep it aside.

3.  After the carrot gets cooked add the milk and stir till they gets thick.

4.  When they get dry add sugar and mix them well and add the cardamom powder and stir them well for 8 mins.

Delicious carrot halwa is ready to eat.

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SUNNUNDALU /URAD DAL LADOO RECIPES

INGREDIENTS:
1.  Splited urad dal (ulutham paruppu) - 2 cups
2.  Sugar - 1 cup
3.  Ghee - 1 cup

METHOD:
1.  Roast the dal in pan till golden brown.

2.  Powder the dal and the sugar separately in mixer.

3.  Mix the dal and sugar with ghee and make shapes.

Sunundalu is ready to eat now

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MYSORE PAK/ MYSORE PAK RECIPE

INGREDIENTS:
1.  kadalai mavu (besan flour) - 1 cup
2.  Milk - 1 cup
3.  Sugar - 2 cup
4.  Ghee - 1 cup
5.  Water - 1 cup

METHOD:
1.  Fry the sieved besan flour with 1 tablespoon of ghee in kadai in simmer position. When they become light brown col our switch off the flame and keep it aside.

2.   Now keep a pan on flame pour some water and add boiled cooled milk, sugar and stir them till they gets  a syrup stage.

3.  When foam comes from the sugar syrup again sieve the besan flour and add them little by little by stirring and add 1 tablespoon of ghee.

4.  After stirring for 2 mins add again 1 tablespoon of ghee and stir them well.

5. To know how the sweet is ready you can see the sides of the mysore pak will get white foams. When you see this pour the mysore pak in a ghee spread-ed plate.  Let them cool for some time and cut them.

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RASMALAI/ RASMALAI RECIPE

RASAGULLA PATTIES:

INGREDIENTS:

1.  Milk – 1 litre
2.  Lemon juice – 3 tablespoon
3.  Sugar - 2-1/2 cups
4. Water - 4 cups

METHOD:

1.  First boil the milk when the foam comes from the milk add little by little the lemon juice by stirring the milk within 15 mins you can see the paneer and the water gets separated.

2.  Now take a clean white cloth and filter the paneer.

3.  Wait till the water gets filtered from the cloth and after some time tie the cloth and keep a weight on it  for 30 mins so the paneer can stick together to get a shape.

4.  Knead the paneer until you get a soft dough to roll them.

5.  Within 30 mins your paneer is  ready. You can use this for 1-1/2 weeks by refrigerating.

6.  Divide the paneer into 8 portions  and keep it aside.

7.  Now take a cooker pour little water and some sugar and boil them in low flame.

8.  Add the paneer balls to the syrup. When the steam comes out of the cooker cook them for 7 mins and off the flame  Transfer the paneer patties to the bowl and wait for 15 mins to cool down.

PREPARATION OF RASMALAI:

INGREDIENTS:

1.  Milk - 3 cups

2.  Sugar - 2-1/2 tablespoon

3.  Cardamom powder - 1 tablespoon

4.  Almonds and pistachios to garnish

METHOD:

1.  Boil the milk for 20-25 mins by stirring.

2.  Add the cardamom powder and sugar.

3. Now squeeze the rasagullas and add them with milk and boil for 3- 4 mins.

Rasamalai is ready to eat.

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