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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
- Urad Dhal - ½ cup
- Rajma (kidney beans) - 1 tbsp
- Low fat milk - 1 cup
- Cumin seeds - ½ tsp
- Onions - ½ cup (finely chopped)
- Ginger garlic paste - 1 tsp
- Chilli powder - 1 tsp
- Turmeric powder - ¼ tsp
- Coriander powder - 2 tsp
- Tomato paste - ¾ cup
- Salt
- Oil - 1 tsp
- Coriander leaves
Preparation
- Soak the whole urad and rajma overnight. Drain and keep aside.
- Pressure cook both of them by adding little bit of salt for 5-6 whistles and once done, mash them well.
- Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
- Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
- Add the chilli powder, turmeric powder, coriander powder and tomato paste with little water and saute for 5 mins.
- Add this to cooked dhal and cook for 10 more mins to make it soft and creamy.
- Garnish with corriander an serve hot.
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
- Garlic - 2 (full, peeled).
- Small onions - 15 to 20
- Methi Seeds / Fenugreek - 1 tsp
- Puli kulambu masala (or Sambar powder) - 2 tsp
- Tamarind paste - 2 tsp
- Gingelly oil - 6tsp
- Salt
Preparation
- Take gingelly oil in a pan and when the oil is hot, add methi seeds, small onions, garlic pods and saute them.
- When the onions and garlic are fried in oil and when they lose their raw smell, add the puli kulambu masala and stir well.
- Now add the tamarind paste and little water and salt and let it boil.
- Keep cooking until the curry comes to a gravy consistency.(It should not be watery)
- Poondu kulambu is ready and it can be served with rice, omlette and papad.
Courtesy: Hema Alex
Ingredients
- Horse gram - 1 cup
- Red chilli - 3 (add more for your spice level)
- Grated coconut 2 tbsp
- Cumin seeds - 1 tsp
- Garlic - 4 pods
- Tamarind - 1 tsp
- Curry leaves
- Salt
Preparation
- Fry horse gram, chilli, cumin seeds, garlic, grated coconut, curry leaves in a pan without oil for 5 mins.
- After the garlic's raw smell goes away, grind everything with the tamarind paste and salt.
- Make a soft paste and the chutney is ready.
- This can be served with idli.
Courtesy: Hema Alex
