AVAL KESARI / POHA KESARI

INGREDIENTS:
1.  Aval (poha) - 1/2 cup
2.  Ghee - 3 tablespoon
3.  Sugar - 1/2 cup
4.  Cashews and raisins - 2- 3
5.  Water - 1/2 cup
6.  Food colour a small pinch
7.  Milk - 1 cup

METHOD:
1.  Rinse poha in water and dry them for 2 mins and coarse grind a mixer.

2.  Heat a teaspoon of ghee and fry the cashews and raisins and keep it aside.

3.  Now fry the poha in a same pan and keep it aside.

4.  Boil water in the same pan and add the poha, and when the poha gets soft add sugar and food colour and stir them well.

5.  When they gets thick add the ghee, milk, cashews and raisins and switch off the flame.

More to come from Grace Dishes

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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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BADHUSHA / BADUSHA RECIPE

INGREDIENTS:

1.  Maida - 1 cup

2.  Baking powder - 1/2 teaspoon

3.  Cooking soda - 1/2 teaspoon

4.  Milk - 1 cup

5.  Butter - 2 teaspoon

6.  Sugar - 3/4 cup

7.  Water - 1/4 cup

8.  Lemon - 1/4 teaspoon

METHOD:

1.  Mix maida, baking powder, cooking soda, butter and add milk little by little like chapatti flour.

2.  Boil sugar in a pan,  when it comes to a syrup stage mix the lemon juice and keep the syrup aside.

3.  Make badhusha like this and the hole in the middle should be big.

3.  Make badhusha like this and the hole in the middle should be big.

4.  Keep the flame in sim and fry them and transfer them to the syrup.

5.  Serve the badhusha after half an hour.

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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.

More to come from Grace Dishes

Happy cooking!