Cashewnut cake/kaju kathli

Ingredients

         1.cashew nut-1 cup
         2.sugar-1 cup
         3.water-1/4 cup
         4.ghee-2 tsp
         5.pistachos-5 to 6 pcs(for garnishing)
 

Method        

        1.First grind the sugar in the mixer.
        2.In a dry pan add cashew and keep it in a low flame and stir it until the heat is passed to the cashew ,so that cashew will become a fine powder while grinding.
        3.Then switch off the flame and transfer the heated cashew into a bowl.
       4.In a dry pan add the grinded sugar and water ,in a low flame.
       5.stir it continously till the sugar is dissolved and bubbles starts coming.
       6.Meanwhile grind the heated cashew into a fine mixture.
       7.Now add 2tsp of ghee to the pan.
       8.Now slowly add the grinded cashew and make sure no lumps are formed while adding(while adding continously stir in a low flame).
         9.switch of the flame and stir till it becomes like a thick paste.
         10.Now in a tray add ghee and spread it to the sides too so that it will not stick.
         11.Now transfer the pan content to the tray and leave it aside for an hour or 2 hours
         12.Now divide the cashew nut cake into any desired shape you want(diamond oor rectangle or square).
13.Insert the pistachoos on each piece to decorate(we can use badam also instead of pistachos).
14.cashewnut cake is ready.
This sweet is loved by everyone. My favourite Diwali receipe every year.

  

Milagu Vadai/ Anjenayar Vadai

Ingredients

1.Urad dal-1 Cup
2.water-1/4 cup
3.Semolina-1 tsp
4.Black pepper-1 tsp

5.Salt-as per your taste
6.Oil-for frying

Method

1.Wash the Urad dal in water and Soak it for 30 mins.

2.After 30 mins drain the water from the soaked urad dal completely using strainer.

3.Now add Urad dal,Black peper,Salt to the mixer and grind it coarsely(if needed sprinkle small amount of water).

4.Now Transfer it to the dry vessel.

 5.Now add Semonila to the grinded mixer and mix it well.
6.In a dry pan add oil and allow it to get heated.
7.Now apply oil in your palms and take a small amount of vada mixture and pat it in your palms,so that it becomes flat and make a hole in the middle and drop it into the oil to the oil and wait until it is fried and cooked completely.
8.Milagu Vadai/ Anjenayar Vadai is ready  for Nyveidhiyam.

Horsegram Kootu/Kollu Kootu

Ingredients

1.Horsegram/Kollu-1 Cup

2.Tomato-1/4 cup

3.Turmeric Powder-1tsp
4.Red Chilly Powder-1/2 tsp
5.Salt-as per your taste
6.Onion-1 Medium Sized
7.oil-1 tsp
8.Mustard Seeds-1/2 tsp
9.Water-1/2 cup
10.Green chilly-1 medium sized
11.Curry leaves-1 tsp
12.Coriander Leaves-1 tsp
13.Split Urad dal-1 tsp
14.Channa dal-1 tsp

Method

1.Wash the Horse gram/Kollu in water and soak it for 4 hrs.

2.After 4 hrs pressure cook the soaked Horse gram/Kollu for about 5 whistles.

3.In the meanwhile in the dryPan add oil and wait till the oil gets heated then add mustard seeds  ,Split Urad dal,Channa dal,Curry leaves,Chopped Green chilly .

4.Chop Onions and Tomatoes.When channa dal and split urad dal changes to golden brown add the Chopped Onions,turmeric powder, red chilly powder and add pinch of Salt to the pan and stir it well till onion is shallow fried.

5.Now add Chopped tomatoes,salt to the pan and add 1/4 cup of water,allow it to cook for 3 to 5 mins.

6.Once the Pressure subsides in the pressure Cooker ,open the pressure cooker and add the cooked Horse gram/Kollu to the pan(don't remove cooked kollu water while adding this to the pan),then allow it to cook completely.

7.Now chop the coriander leaves.

8.Garnish the Horsegram Kootu/Kollu Kootu with Coriander Leaves.

9.Horsegram Kootu/Kollu Kootu is ready to serve

 It can be served as a side dish for Chappathi`s.It also helps in weight reduction process.

Eggless Carrot Cake

Ingredients

1.Milk Powder-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Milk-1 cup

6.Butter-2 tbsp

7.Vanilla Powder- 3 tbsp

8.Powdered Sugar-1 cup

9.Chochip- 4 to 5 Pieces
10.Chopped Nuts-1/4 Cup
11.Grated Carrots-3/4 Cup
12.Grated Coconut-2 tsp
13.Creamy Cheese-1/4 cup(For Frosting)
14.Powdered Sugar-1/4 Cup(For Frosting)
15.Butter-1 tbsp(Frosting)
16.Coloured Sugar Sprinkles-1tsp
17.Flower shaped Candies-4 nos

Method

1.In a empty large bowl add Milk powder,1 cup of sugar,baking soda ,Baking powder,Vanilla powder and mix it well.

2.Pre heat the oven to 180 degree Celsius for  10 mins

3.Then add milk and 2tbsp of butter  and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.Then add the chopped nuts and 1/2 cup of Grated carrot to the cake mixture and mix it well.

6.In a baking tray spread the baking sheet and grease the tray(in which your going to prepare the cake) with oil or butter on all the 3 sides.

7.Using ladle pour the batter into cake tray.

8.Then place it into the oven and allow it to cook in 200 degree celsius.

9.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

10.Allow the cake to cool down for an hour.

11.Mix the Creamy Cheese,1/4 Cup of powdered Sugar,1tbsp of butter in a bowl.Make sure there is no lumps.

12.After cake has cooled down apply the frosting mixture over the cake using knife and make sure it spreads completely on the cake.

13.Then Decorate the Cake with a layer of Chopped Nuts,Grated Carrot,Choco chips,flower shaped candies.

14.slice the Eggless Carrot cake and serve it.

Eggless Carrot Cake can be served as a dessert.

Peas Pilaf

Ingredients

1.Basmati Rice-1 cup

2.Ghee-1 tbsp

3.Bay leaves-2 Medium Sized

4.Cashew-4 to 5 Pieces

5.Peas-1/2 Cup

6.Onion-1 Medium Sized

7.Briyani Masala Powder-1 tsp

 8.Water-3 Cups

9.Cinnomon stick-1 to 2 pieces

10.Clove-3 to 4 pieces

11.dry grapes-4 to 5 pieces

12.Salt-as per your taste 

13.Jeera-1tbsp

 

Method

1. Wash the peas and add it to the dry pan and add 1 cup of water and allow it to cook Completely.

2.Wash the Basmati rice,in a heavy bottomed vessel add the basmati rice and add 2cups of water and allow it to cook completely in a Medium flame(make sure the rice is not burnt /half cooked).

3.In a mean while in a dry pan add Ghee and allow it to get heated,add Cashews,dry grapes roast it till it turns brown.

4.Chop the Onions into small sized pieces

5.Then add cloves,Bay leaves,Jeera,Cloves,Cinnomon stick to pan containing roasted Cashews,dry grapes and stir it for a minute and add Chopped Onions,pinch of Salt to the pan and stir it well till onion is shallow fried.

6.Now add Cooked peas,Briyani Masala and salt to the Pan Containing fried onions and roasted spices.

7.Wait for 15 to 30 mins till the rice is cooled down.Then add the Pan Contents to the heavy bottomed vessel containing cooked briyani rice and mix it well(If the Rice is not Cooled ,while mixing the rice will get broken down).

8.Peas Pilaf is ready to serve.

It can be served with Raita/daal

 

Payathamparupu Payasam/Mung dal Payasam

Ingredients

1.Mung dal-1 cup

2.Ghee-1 tbsp

3.Jaggery-1 cup

4.Cashew-4 to 5 Pieces

5.Coconut-1 tsp

6.Cardomom powder-1 tsp

7.Milk-1/4 cup
8.Water-1/4 Cup

Method

1.Wash and pressure cook Mung dal for  3 whistles.

2.In a dry pan add jaggery and 2 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

3.Then add coconut,Mungdal ,Cardomom Powder to the pan containing Jaggery and allow it to cook for 5 to 7 mins in the medium flame.

4.Meanwhile  add ghee in a dry pan and allow it to get heated,and then add cashews and roast it till it turns brown,then transfer it to a dry bowl.

5.Now Boil the milk in a separate vessel.

6.Before you serve Add the milk to the Pan containing Payasam(Payasam will become thick a time progresses,to loosen it add milk).

7.Now garnish the Payasam with Cashews.

8.Payathamparupu Payasam/Mung dal Payasam is ready to serve.

Vegetable Poha Cutlet

Ingredients

1.Beans-2 to 3 medium sized

2.Carrot-1/2 Medium sized

3.oil-for shallow frying
4.Red chilly Powder-1 tsp
 5.Salt-as per your taste
6.Onion-1 Medium Sized
7.Tomato-1/2 Medium Sized
8.Jeera-1/2 tsp
9.Water-1 Cup
10. Green chilly-2 Medium Sized
11.Coriander Leaves-1 tsp
12.Curry Leaves-1 tsp
13.Paprika-1/4 Medium Sized
14.Peas-8 to 10 pieces
15.Potato-2 Medium Sized
16.Poha-1 1/2 Cups
17.Turmeric Powder-1/2 tsp
18.Hing- a pinch

Method

 1.Soak the Poha in water for about 15 mins.

2.In the Meanwhile Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).

3.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.
4.Smash the potatoes and keep it in a bowl.

5.Now Chop beans,Carrot,Paprika,Onion,Tomatoes,Coriander Leaves into medium Sized pieces.

6.After 15 mins drain the water from poha completely and then smash it well.

7.Now add smashed potatoes,Chopped Vegetables,Peas,Curry leaves,Coriander leaves,Turmeric Powder,Red chilly Powder,hing,salt,Jeera to the drained and smashed poha and mix it well.

8.Now make it into a small round shape balls and flatten it,so as to make patties

9. In a dry pan add oil for shallow frying and allow it to get heated.

10.Then add the patties to the pan and shallow fry it on both the sides.

11.Vegetable Poha Cutlet is ready to serve.