BEETROOT HALWA

PALGOVA

Palgova is a sweet dish which is loved by people of all ages..As the name itself suggest pal, its prepared fully with milk.

INGREDIENT

Milk  1.5 litres
Sugar 3/4th cup
Butter 3 tsp

METHOD

Boil milk till its reduced to 1/4th consistency.Keep it aside.Take sugar in another kadai add water till the sugar is immersed fully.Bring sugar to boil.Add a tsp of milk.Some black substance will be formed on top of it which is the dust in sugar .Remove it and boil till sugar reaches one string consistency.Pour this in the condensed milk and boil continuously till the milk becomes a mass and starts leaving the sides.Remove from fire.Add butter and stir till it becomes luke warm

CARROT HALWA

INGREDIENT

Carrot 3 cups or 3/4 kg grated
Sugar 1/4 kg
Milk 500 ml
Cardamom 3 nos
Ghee 3 tbspn
Almonds sliced 25 gms

Method


Take a kadai and add 1 tbspn ghee and fry the grated carrot till good aroma comes. Add milk and boil till the entire milk gets absorbed and the carrots are well cooked. Add sugar cardamom almond slices to the halwa and cook till the sugar syrup gets completely absorbed to the carrot . At this stage remove from stove and add the remaining ghee and mix well.

RAGI VELLA ADAI

Ingredient

Ragi flour 1 cup
Jaggery powder half cup
Water 3/4 cup
Cardamom 1 tsp
Coconut grated 4 tbsp
Coconut oil 2 tsp
Ghee 25 gms
Raisins a hand full

Method

Boil water with jaggery.
Strain to remove dirt.
Add a tsp of ghee and put raisins, coconut and when good aroma comes out of it add the jaggery water.Let it come to a boil.
Add the ragi flour and mix well without forming any lumps with the stove kept in simmer
Remove from fire and let it cool. Add a tsp of coconut oil and make a dough of the mixture.
When it cools , take a plastic sheet apply water on the base and take a ball of the dough and pat it thin. steam cook for 2 minutes.
Take a tava and in medium flame bake both sides applying little ghee on both the sides.

KOZAKATTAI

KOZAKATTAI

Dough  making

Rice flour 1 cup
water 1 1/4 cup
gingelly oil 2 tsp

Take a heavy bottomed kadai and heat water to boil adding the oil in it. When it starts boiling reduce the flame to sim add the rice flour and mix well . The mixture will thicken immediately and roll like a ball. Close with the lid and keep it in sim for 5 minutes.Switch off the stove.

When the dough becomes warm knead it to a soft dough and make goosebery shaped balls of it and keep aside.

Prepare puranam for filling


Salt puranam

Urid dal 1 cup [pre soaked]
salt as per taste.
red chilli 2 nos.
asofeotida half tsp

For seasoning

Oil 4 tsp
Mustard seed 1 tsp

Sweet puranam.

Coconut one cup freshly grated and finely grated for evenness.
jaggery 1 cup grated.
Cardomom 2 nos.

Method for making both puranams.

Salt puranam

Grind the dal adding very less water along with other ingredients.
Steam the batter for five minutes.
Take a kadai and add oil and mustard seed. When it splutters add the steam cooked batter and let it cook till it comes as a powder.Add curry leaves and coriander .Keep this aside.

Sweet puranam
Add coconut and jaggery in a heavy bottomed kadai and cook till jaggery melts.Add a tsp of roasted gram dal powder .Now the mixture will become like a ball. When it cools make small balls of it and keep aside.

Take a ball of the dough and roll it like a chappati using the roller , by applying oil on the surface, roller pin and also the dough. Fill the puranam and close it like the fig shown in the photo graph.
http://www.youtube.com/watch?v=IvnmMZ2BvRM

Similarly make small puri shape of the dough and fill the salt puranam and close as shown in the photo.

Steam cook all the above kozakatai's for 10 minutes.

MODAKAM MAKING

Maida half cup
water for making the dough
salt a pinch
oil for deep frying
Take half cup of maida flour, add a pinch of salt and add little water to make it a smooth dough .Fill the sweet and salt puranam and deep fry it in oil.

BANANA MILK SHAKE

Banana is supposed to be  the cheapest fruit ever got and can be eaten by all.When this is beaten to make a milk shake it adds additional taste to it.Some childern do not like to eat banana but when these bananas are transformed to milk shake there is always a yummy liking for this recipe.. It gives strength to the growing child. This shake can be given as a evening drink after school.. It boosts their energy level

INGREDIENT

Karpoora valli banana 3
Sugar 3 tbspns
Water 2 glasses
Milk 1 glass
Cardomon 1

Method

Grind all the above ingredient . Three glasses of milk shake will be got from the above ingredient.

JACKFRUIT HALWA

JACK FRUIT HALWA


INGREDIENT



Jack fruit pieces 2 cups or 20 - 25 pieces

Jaggery 100 grams

Ghee 3 tsp

Milk 1 cup

Cardamom 3 to 4 nos



Method:



Grind jack fruit along with jaggery, cardamom, and milk to a fine paste

Transfer this paste in a kadai and keep stirring till it reaches halwa consistency.

Finally add ghee so that it does not stick to the sides..

15 MINUTES MYSORE PA

INGREDIENT:

Ground roasted gram daal - 1
Sugar - 2 cup
Ghee - 1 cup
Water just to immerse the sugar
METHOD:

1.Sieve the roasted gram daal powder .
2.Mix it with ghee without any lump using a laddle.
3.Put the sugar in a kadai and add water just enough to immerse the sugar level.
4.Heat the kadai and bring the sugar solution to ONE STRING consistency.
5.Immediately pour the gram, ghee mixture to the sugar syrup.
6.Within 5 minutes the mixture starts boiling and bubbles erupt and the mixture changes to half white colour from yellow colour.
7.At this stage pour the mixture to pre greased plate.
8.After 2 to 3 minutes , cut it into diamond shaped mysore pa.
9.Tasty mysore pa is ready within 15 minutes.

PAAL PAYASAM

Here is the receipe of pal payasam

Ingredients:
1 liter - milk
half cup equal to 75 g - sugar, approx
1 hand full - raw rice
1/2 tbsp - ghee

Method

1. Take a kadai. Put the ghee and the rice.
2. Fry till good aroma comes out of it and the rice turns a little red in colour.
3. Powder it coarsly in the mixie.
4. Heat the milk, when it comes to boil add the rice powder.
5. Close it with lid and keep the container inside the pressure cooker.
6. Close the cooker and put the weight when steam comes out.
7. Turn off gas after a whistle and keep the cooker for about 1 hour.
8. After the release of excess pressure from the cooker,
9. remove the container from the cooker.
10. Add sugar and boil for 5 minutes
11. No need to add cardomom

CARROT KHEER

INGREDIENT

CARROT 1 BIG
SUGAR 5 TSP
MILK 2 GLASSES


METHOD

COOK CARROT TILL DONE TO SOFT.
GRIND IT IN MIXI TO A SMOOTH PASTE . ADD SUGAR HALF GLASS WATER AND BLEND WELL. NOW ADD THE BOILED AND COOLED MILK AND MIX WELL. REFRIGERATE AND SERVE CHILL. IT MAKES 3 GLASSES OF CARROT KHEER.

VELLA SEEDAI

VELLA SEEDAI

VELLA SEEDAI

RICE FLOUR 1 CUP
URID DAL POWDER 1 TSP
BUTTER 3 TSP
PINCH OF SALT
COCONUT 3 TSP
SESAME SEED 3 TSP
JAGGERY HAF CUP
WATER 1 CUP
FOR SPICE

GRIND :

ELAICHI 3NOS
CLOVE 2 NOS
DRY GINGER POWDER 2 PINCH


METHOD
SOAK THE RICE FOR HALF AN HOUR . DRY IT AND GRIND TO A FINE FLOUR. SIEVE
ROAST THE DAL TO GOLDEN BROWN AND GRIND . SIEVE IT
POWDER THE JAGGERY AND ADD WATER TILL THE LEVEL OF JAGERY AND HEAT IT TO REMOVE THE DIRT FROM IT.STRAIN IT
HEAT THE JAGGERY AGAIN BY ADDING THE POWDERED MASALA. THE MEASURE OF THE JAGERY WATER MUST BE 1 CUP NOW.ADD SESAME SEED, A PINCH OF SALT, ADD THE COCONUT AND LET IT BOIL FOR 1 MINUTE.
NOW SLOWLY ADD THE RICE FLOUR SLOWLY TO THE WATER AND MIX WELL . REMOVE FROM STOVE AND KEEP STIRRING TILL IT BECOMES THICK.ADD THE DAL POWDER , BUTTER AND MIX WELL
WHEN THE MIXTURE IS COOL KNEAD IT TO A SMOOTH DOUGH BY SPRINKLING WATER IF NECESSARY
MAKE MEDIUM SIZED BALLS AND DEEP FRY TILL DARK BROWN IN MEDIUM FLAME.

DIWALI LEGIAM

DIWALI LEGIAM

INGREDIENT:

SUKHU -50 G
SITHARATHAI -25G
OMAM -10G
JEERAGAM - 25G
MILAGU -10G
KANDATHIPILI - 25G
ARISI THIPILI - 25G
TURMERIC - 2 PIECE
GHEE -100G
GINGELLY OIL -100G
HONEY - 100G
JAGGERY - 1/2 KG
WATER 2 GLASS.

METHOD:

1.Dry in hot sun all the above ingredient and make powder of these in mixi.{but before that break ingredient 1 and 2 using stone.]Sieve the powder.
2. Take 2 glasses of water and mix the powder in the water thoroughly and keep it aside.
3. Take the kadai and add jaggery and add water just to the level of jaggery. When jaggery melts strain to remove dirt from syrup. Then again heat the syrup and pour the ingredient mixture to the syrup and let it boil in simmer for exactly half an hour.
4. At this stage add gingelly oil and mix well.Let it boil in simmer till excess oil comes out of the mixture.
5. Now add ghee to the mixture and let it boil in simmer for another 15 minutes.
6.Now add the honey to the mixture and boil for last 15 minutes in simmer . Oil,ghee will come out of the mixture and the content will start to bubble.
7.Switch of the stove and wait till it becomes cold. The mixture will thicken when it becomes cold.
8. Tasty diwali legiam is ready.

COCUNUT POLI

COCUNUT POLI

COCUNUT POLI

INGREDIENT:

[For preparing the dough]

Maida flour 1/4 kg
Wheat flour 1/4kg
pinch of turmeric powder.
water as required
sesame oil 100ml

Preparation of dough:

Mix the above ingredients and knead to a very soft dough.
Add half of the oil and knead till all the oil gets absorbed.
Close it and let it be for 1 hour.
After half hour pour half of the remaining oil and knead until very soft and keep it closed aside for 4 hours.

INGREDIENT FOR THE FILLING:

Coconut grated 1 full
Roasted gram dal 1 cup [150ml]
Elaichi 3 to4
Jaggery 1/4kg

Method:

Break the jaggery to pieces
Mix the coconut and elaichi and grind it in the mixi to a fine paste without adding water because jaggery will become watery while grinding.
Grind the dal to a fine powder and sieve it.
Mix the powder to the ground paste and heat it in the tawa till excess water is absorbed.
After it cools make lemon sized ball of the fillings.
Take a plantain leaf [EADU] grease it will oil .
Take a lemon sized ball from the dough and pat it to 4 inches diameter.
Take one lemon sized ball of the filling and fil it in the dough and close the dough and pat it again upto 10 to 15 inches diameter on the leaf seeing that the filling does not come out of the dough.
Preheat the tawa to medium and invert the plantain leaf over the tawa and immediately slowly remove the leaf and let the poli stick to the tawa.
Apply little ghee on both sides and remove before it becomes golden brown.