Choclate Burfi

Ingredients:

Sugar : 1cup
Water : 1/3cup
Milk powder : 1cup
Coco powder : 4tbs
Butter : 1tbs

Method:

1. Sieve milk powder and cocoa powder together. If possible sieve twice.
2. Take sugar in a kadai & water into. 

3. Make a sugar syrup of 1string consistency
4. Remove from the stove
5. Sprinkle the sieved powders as fast as possible.
6. Add butter, when it is hot.
7. Mix thoroughly to make a dough.
8. Spread it on a greased plate.
9. Cut into squares or diamonds or any desired shape, when it is warm.

 Choclate burfi is ready to serve.

Badhusha

Badhusha

Ingredients: 

All purpose flour/Maida : cups
Ghee : 1/2 cup (melted)
Butter : 50 grms + 1 tsp
Cooking soda : 1 pinch
Baking soda : 1 pinch
Curd : 1-2 Tsp 
Salt : 1 pinch 
Oil for frying
Sugar : 3 cups to make a syrup

Method:


1. In a kadai first put ghee, butter, baking soda & cooking soda ..
2. Mix well and beat it well for 2 min.
3. Now add maida salt and curd & mix everything well. While mixing add water slowly and make a tight dough.
Ps: I have added jus 1/4 cup + water. Pls be careful while adding water.

4. After making dough cover it with a wet cloth for half an hour.
5. In the meantime, take a kadai & start preparing the sugar syrup. 
6. For preparing syrup, take sugar and add little water into it.. Once the sugar dissolved completely, then switch of the flame and add a tsp of lime juice to avoid crystallization. 
7. After half an hour, knead the dough again and make flat shape & press in the middle with the thumb finger.
8. Heat the oil in the medium flame & slowly place the badhushas inside it.
9. Fry them very carefully on both the sides nearly for 3 to 4 min & keep it aside..
Repeat the same for the remaining badhusas. 
10. Once all are done, then place slowly one by one into the sugar syrup & leave it for half an hr
11. See that both top and bottom portion well sqeezing the syrup.
12. Remove n place the sugar coated Badhusas on a plate carefully. 

Paneer Milk Sweet

Ingredients:

Sweetened Condensed Milk ( I used Nestle condensed milk ) : 1/2 cup
Paneer grated : 250gms
Powdered Sugar : 4tbsp
Yellow Food Color : 2 or 3 drops
Cardamom Powder : a Pinch

Method:

1. Mash paneer by blending in a mixie.
2. In a kadai mix the paneer and Condensed Milk and Sugar powder well and cook on slow fire stirring constantly.
3. Cook till the mixture thickens and starts leaving the sides of the kadai.
4. Remove from fire and add colour and cardamom powder
5. Allow it to cool. Make laddoos or any other shape of your choice .

Badam Burfi / Almond Burfi:

Ingredients:

Almonds : 1 cup
Sugar : 11/4 cup
Milk : 1/4 cup
Ghee : 1/2 cup
Cardamom powder : 1 tsp (Optional - actually this gives nice aroma to the burfi)

Method

Soak almonds for one hour and remove its skin.

Then blend it coarsely by adding very little milk (just to grind).
Take a heavy bottomed non stick pan, then add grounded almond paste and sugar and cook in a medium flame.

Stir continuously & while stirring add ghee little by little.
Keep stirring untill the mixture becomes thick & also it should not stick on the sides of the pan.
At this stage, sprinkle cardamom powder and turn off the heat.
Immediately, pour this mixture into a greased plate & cut into desired shape when still it is warm.

Lemon Cheese Cake

Ingredients:

Digestive Biscuits: 6-8

Melted Butter: 2 Tsp

Creamy Cheese: 1 Tsp

Fresh Cream: 2 Tsp

Vanilla essence: 1 tsp

Gelatin: 1 tsp

Zest Lemon

For garnishing :

Sugar: ¼ cup

Lemon skin

Method:

Put the digestive biscuits into a blender & blend.

Transfer the biscuits into a bowl & mix it with melted butter.

Take a butter greased cake pan & transfer the butter mixed biscuit into it.

Press it uniformly & keep it in a refrigerator for 30 mins. This is the base of the cake.

In the mean time, take a blender & put all the remaining ingredients like cheese, fresh cream, vanilla essence, gelatin & zest lemon & Blend.

Now pour this mixture over the biscuit & butter mixture into the cake pan & refrigerate for 3-4 hours.

Lemon cheese cake is ready to serve.

And for garnishing, heat a pan & then add sugar and melt.

Then add little bit of water & caramelize the sugar.

Take a Lemon & then peel the skin like spring using a knife & then dip it into the caramelized sugar syrup.

Decorate this over the cake & Serve.

Sprouted Pachai Payaru salad (Sprouted Green Moong dal salad)

Sprouted Green Moong dal /mulai kattiya pachai payaru : 1 cup
Tomato : 1 (finely chopped)
Potato : 1 (cooked & roughly chopped)
Garlic : 2
Onion :1 (finely chopped)
Green chillies : 2 (finely chopped)
Red chilly Powder : 1/2 tsp
Lemon juice: 1 tsp
Salt : to taste
Oil
Coriander leaves

Method:

Heat a kadai, then add chopped garlic & onion and fry for a min.
Then add tomato & saute well..
Add sprouted green moong dal, Potato, greenchillies, redchilly powder and salt into it and mix well.
Saute all the ingredients well & turn off the stove.
Transfer it into a salad bowl, and squeeze the lemon juice over it.
Also garnish with coriander leaves & serve it.

PS:
If u want, u can stuff this in a paper roast dosa or chappathi/phulka.

Rawa Pongal

Ingredients:

Rawa : 1 cup
Green Gram Dhal : 1/2 cup
Green Chilly : 1
Black Pepper : 1 tsp (coarsely powdered)
Cumin sseds/Jeera : 1 tsp (coarsely powdered)
Asafotida powder : a pinch
Fresh Ginger : a small 1" piece (finely chopped)
Cashew nuts : few
Ghee : 2 tablespoon
Curry leaves: few strands
Salt :as per taste

Method:

Put rawa in a kadai and dry roast it untill it turn into light golden brown.
In the same kadai put the dhal and  roast slightly.
Pressure cook the dal with enough water and keep it aside.
Boil two cups of water and chopped ginger and salt to the boiling water.
Now slowly add the rawa into it and reduce the flame.
When rawa is cooked well and then add the cooked dhal and mix gently. Add one or two teaspoon ghee and mix it nicely.
In a kadai put the remaining ghee and when it is hot, add cashew nuts, asafotida powder, green
chillies, curry leaves and coarsely powdered pepper and jeera and fry just for a
second. Add this seasoning to the rawa-dhal mixture and mix well.

Suvaiyana rawa pongal is ready to serve.

This goes well with Coconut Chutney or sambar along with vadai.

Maida Dosa

Ingredients:

Maida : 2 cup
Rice flour : ½ cup
Red Chilli flakes : 1 tsp
Asafotida Powder : a pinch
Onion – 1 (finely chopped)
Green Chillies – 3 to 4 (finely chopped)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Cumin seeds :  1tsp
Curry leaves
Salt

Method:

Mix maida flour and rice flour along with salt and add enough water to make a thin batter. Keep this aside..
Heat oil in a kadai, then  add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add cumin seeds, red chilli flakes, hing, chopped onion, curry leaves and green chillies into the batter and saute well.
Mix this seasoning into the batter and mix gently.
Heat a tawa and wipe it with a tsp of gingelly oil.
Pour one big ladle of batter in the tawa and spread it.
Put 1 teaspoon of gingelly oil around the corners of the dosa.
Once it is cooked oneside, flip it over and cook on the other side as well.
Remove it from the tawa and serve.

Buttermilk Oats

Ingredients:

Quick Cooking Oats : 1 cup
Milk : 3 cups (optional - can be replaced by water)
Buttermilk : 1 cup
Fresh ginger : 1 " piece
Green Chillies : 2
Mustard  seeds : 1/4 tsp
urad dal : 1/4 tsp
Asafotida Powder : a pinch
Oil
Salt

Method:

Mix milk/water with oats and cook for 3 to 4 minutes stirring now and then.
Alternatively, you can also cook oats in microwave oven.
Remove from stove and keep it aside.Allow it to cool down.
When it is cooled down,  add buttermilk into the oats along with salt. Mix well.
Heat oil in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add ginger and green chillies and saute for a min.
Add this seasoning to the Oats buttermilk mixture.
Garnish with grated carrot, coriander leaves and grapes or pomegranate pearls.

PS:

I normally use low fat buttermilk to prepare this.. u can even replace it with curd as well.
This is very gud breakfast for the weight watchers..

Mor kulambu/ Mor Kuzhambu (Buttermilk kulambu)

Ingredients:

Rice : 1 tsp
Bengal gram dal : 1 tsp
Cumin seeds : 1 tsp
Garlic : 2
Small Onion : 2
Greenchillies :2
Scrapped coconut : 2 tsp
Turmeric powder : 1/2 tsp
Hing : 1/2 tsp
Buttermilk : 1 cup

Method :

Soak the rice, bengal gram dal, cumin seeds for 30 mins.
Grind the soaked ingredients along with garlic, onion, greenchillies and scrapped coconut.
In a bowl, mix the grinded paste into the buttermilk and also add turmeric powder and hing into it.
Now heat oil in a kadai, and then add mustard seeds, urad dal.
Once the mustard seeds starts spluttering, then add redchillies/more milagai into it and then add the grinded ingredients along with buttermilk.
Heat for few seconds and then turn off the stove.

his goes well with rice...

PS:

If u rinterested, then add paruppu vadai into this kulambu or even u can veg. like poosanikkai/vendaikkai etc..