Sheebz Kitchen

This is the traditional south indian recipe made for Pongal (festival of harvest).


Ingredients

• Raw Rice - 1 cup
• Moong Dal - ½ cup
• Milk - 1 cup
• Jaggery - 3 cups (powdered)
• Ghee - 4 tbsp
• Cashewnuts - 20
• Raisins - 20
• Cardamoms - 5 (powdered)

Preparation

• Roast dry the moong dal for a couple of minutes.
• Cook the rice and moong dal with 2 ½ cups of water and 1 cup milk in the microwave and set aside.
• Dissolve the jaggery in ¾ cup water and cook on a low heat till the jaggery melts.
• Strain the jaggery to remove the dirt.
• Put the syrup once more on the heat and stir till it becomes slightly sticky.
• Add the cooked rice and dhal.
• Fry the cashewnuts and raisins in ghee and add to the mixture.
• Add the powdered cardamoms.
• Mix well and serve hot.

This is considered to be the easiest payasam (kheer) of all made with just milk and vermicelli. Rose essence added to it at last gives a very good flavour.


Ingredients

• Milk - 1 litre
• Cashews and raisins - ¼ cup
• Ghee - 2 tbsp
• Sugar - 2 cups
• Vermicelli - 100g
• Rose essence - 1 tsp

Preparation

• Heat ghee in a pan. Add vermicelli and fry well until it turns golden brown.
• Don't allow it to be burnt.
• Now add ½ cup of water and let the vermicelli be cooked.
• Remove from fire and keep aside.
• Now add milk once the vermicelli is cooked well.
• Keep stirring.When milk reduces to half, add sugar.
• Cook until all the sugar melts.
• Take ghee in another pan and fry the cashews and raisins.
• Add the fried cashews and raisins with the milk mixture.
• Stir well and add rose essence. Cool and serve.

Ingredients

• Bread - 10 slices
• Sugar - 1 cup
• Milk - 2 cups
• Egg - 1
• Tutti frutti - ½ cup
• Vanilla essence - 1 tsp
• Butter - 3 tbsp

Preparation

• Soak the bread slices in milk and mash till it is like paste.
• Add in the sugar, egg and vanilla essence to it and mix well.
• Then add the tutti frutti and mix.
• Put into a covered greased dish and steam in pressure cooker for 20 mins.
• When cool, turn it upside down on a plate.

Ingredients

• Rava - 1 cup
• Sugar - 2 cups
• Cashewnuts - 10
• Raisins - 15
• Ghee - 6 tsp
• Kesari powder - a pinch
• Crushed cardamom - 4 nos

Preparation

• Heat 2 tbsp of ghee in a pan, fry the broken cashews and raisins and cardamom and keep aside.
• Add 2 tbsp of ghee and fry the rava to a light pink color and keep aside.
• Heat 3 cups of water in the same pan, add the coloring powder, when it comes to a boil.
• Add the rava slowly and keep stirring .
• Allow the rava to be cooked well at medium heat.
• When it is fully cooked, add the sugar and stir well.
• When the sugar is fully dissolved, add the remaining ghee.
• Keep stirring until the rava starts leaving the sides of the pan.
• Garnish with the fried cashews and raisins and cardamom powder.

Ingredients

• Cashew Nuts - 25g
• Almonds - 50g
• Pistachio Nuts - 50g
• Pistachio Nuts(sliced) - 10g
• Milk - 1 litre
• Sugar - ½ Kg
• Yellow Food Color - 1 drop
• Cardamom powder - ½ tsp
• Saffron - a pinch

Preparation

• Soak Cashew nuts, almonds and pista nuts in water for 4 hours.
• Boil milk in a pan over medium heat.
• Grind cashew,almond,pista and make a paste and add the paste to milk.
• Stir the milk constantly and cook for 15 minutes.
• Add sugar and mix well and then add food color.
• Add saffron and cardomom powder and remove from heat.
• Mix with sliced pistachio nuts and allow it to cool.

Ingredients

• Whole milk - 4 cups
• Sugar - 2 cups
• Lemon juice - 1 tbsp
• Ghee - 2 tbsp
• Mixed nuts - ½ cup

Preparation

• Take milk in a pan and boil it.Add lemon juice and keep mixing until water separates out.
• Drain water leaving half of water in pan and add sugar and ghee .
• Cook on low flame for 20 to 30 minutes by stirring continuosly .
• Turn off the stove when milk comes to kova consistency.
• Allow it to cool , it will become hard after cooling.
• Saute sliced nuts in ghee and garnish kova with the fried nuts.

Ingredients

• Besan flour - 250g (especially Ladoo Besan, this would be coarse than ordinary besan)
• Cashew nuts - 15
• Cardomam powder - 1 tsp
• Ghee - 100g
• Sugar - 250g (grinded)

Preparation

• Fry cashewnuts in ghee and keep it aside.
• In a kadhai add ghee bring it to boil then reduce the flame and add besan mix well till changes its colour.
• Once the besan is done then add sugar mix well, cardomam powder mix well.
• Immediately, switch off the flame and let it cool down then make into small ladoos.

Sweet ladoos are ready

Ingredients

• Full fat milk - ½ gallon
• Cooked rice - 2 cups
• Raisins - 1 cup
• Sugar - ½ cup

Preparation

• Boil milk in a heavy bottomed saucepan until it reduces to half.
• Keep stirring to make sure the contents do not stick to the bottom.
• Add cooked rice, raisins, sugar and mix well until it forms a thick and sticky consistency.

Ingredients

• Butter 1 stick
• Condensed milk 14 oz
• Ricotta cheese 15oz
• Nuts for garnishing

Preparation

• Heat butter in microwave.
• Add condenced milk and cheese to the butter and mix it well.
• Cook it in microwave for 15-17 minutes.
• Pour this mixture on tray and let it cool for some time.
• Cut it into pieces and decorate with almonds or cashew nuts.

It is a traditional sweet that has coconut as the main ingredient. So, when you have excess grated coconut in hand, you can try this recipe. My mom used to make it since I was very small and I used to love it.

Ingredients

• Grated coconut - 2 cups
• Sugar - 2 cups
• Cardamom powder - 1tsp
• Cashews, Pista (grated) - 2 tbsp
• Water - 2 cups
• Ghee - 3 tbsp

Preparation

• The first step in preparing the coconut burfi is to make the sugar syrup.
• Take 1 cups of water in a pan and add sugar to it.
• When it boils and comes to a syrup consistency, keep aside.
• Fry the nuts in a pan with some ghee and keep aside.
• Now take a pan and add the grated coconut and keep stirring for 5 mins (make sure it doesn't become black) and now add the sugar syrup, when the coconut turns translucent, remove it.
• Take a plate and grease some ghee and pour the coconut mixture on top of it and sprinkle the nuts on top and cut into small pieces allow it to cool.

Yummy coconut burfi is ready

This is a very special dish in Tamil Nadu's Kanyakumari district and the state of Kerala. It could be made during festivals or any occasions. As is it made with moong dhal, it is considered as very light compared with all other dals . Definitely a very tasty dish. Try it...!!!

Ingredients

• Moong dal - 2 cups
• Coconut milk - 1 tin
• Jaggery powdered - 1 cup
• Ghee - 4 tbsp
• Cashews, raisins - half hand full
• Cardamom powder - 1 tsp

Preparation

• Fry the moong dal in a pan without oil until a sweet smell comes.
• Don't allow it to be burnt or becomes black color.It will loose the taste.
• Now, take the moong dal in a cooker and add 3 cups of water and pressure cook for 2 whistles.
• Meantime take the jaggery powder in a pan and add little water and allow it to boil.
• When it comes to syrup consistency, remove the syrup and keep aside.
• Take 2 tbsp ghee in a frying pan and add cashews, raisins and fry them.
• When cashews become golden brown keep aside.
• When moong dal is cooked,mash it well to make it a smooth paste consistency.
• Now add the coconut milk and let it not boil. Simmer for 2 mins and add jaggery and fried cashews and remaining ghee.
• Mix well and sprinkle the cardamom mixture and add little more milk if u want it to be little thin.

Tasty payasam is ready. Sprinkle sweet bhoondi on it to add extra taste.

Ingredients

• Rice flour - 2cups
• Sugar - 1cup
• Milk - 2cups
• Water - 1cup
• Cardamom powder

Preparation

• Mix the rice flour with ½ cup sugar with little amount of water to make a dough consistency.
• Make sure it is not too watery as it might break while being cooked.
• Make them into small balls out of the dough.
• Boil the milk with water .When its boiling, add the remaining ½ cup of sugar.
• Mix well and when sugar dissolves, add the balls to milk.Add cardamom powder.
• Simmer till the balls are cooked well.

Yummy paal (milk) kolukattai is ready.