In a pan heat ghee then add cashew nuts and raisins and fry till golden then add vermicelli in the ghee and fry till pink color.
Boil milk and add fried vermicelli to it. Cook on a low fire stirring once in a while. When vermicelli is cooked add sugar and cook till well blended. Then add cardamom powder, almonds, fried cashew nuts and raisins. Serve the payasam hot or cool.
1 cup adai pieces (available ready made) 3 litres of full cream milk 3 cups of sugar
Heat milk in a heavy bottomed vessel. Wash adai pieces thoroughly in warmwater and add to boiling milk. Cook on a medium flame stirring once in a while till adai pieces become very soft. Add sugar and cook for another 15 minutes. Serve hot
1 cup rice (cleaned and soaked for 4 hours) 1 cup ukda chawal (cleaned and soaked for 4 hours) 1 cup jack fruit segments 2 cups jaggery (Powdered) 2 coconuts (grated) 2 tbsp ghee 20 fesh banana leaves (cut into 16 cms squares) A large pinch of salt
Slice jack-furit segements into small pieces. Cook jack fruit pieces, jaggery grated coconut and ghee in a heavy bottomed pan on a low flame stirring continuously till mixture is thick. Grind rice into a very fine paste adding enough water to make a thick batter. Take a banana leave and pur a ladleful of batter. Spread it a little and put 1 spoon of jack fruit mixture. Fold twice (lengthwise ) and the endges (breadthwise) Smilarly make all Adais. Steam till done and serve
chana dal, soaked in water for 2 hours - 1 cup jaggery, grated - 2 cups cashew nuts broken 1/2 cup 1/2 cup ghee 1 tsp. cardamom powder 1/3 cup raisins 1 liter Milk
First Cook the chana dal in 3 cups of water in a pressure cooker soft. Add jaggery and milk. Cook till thick and a sweet smell comes out. . Fry cashew nuts and raisins separately . Add fried nuts and cardamom powder if you desire add coconut milk at the end to payasam and serve . Your delicious Chana Dal Payasam is ready to serve.
4 cups whole wheat flour Salt to taste 1/2 cup ghee for frying
For the filling: 1 tsp aniseed, coarsely ground 1 tsp garam masala powder 1 cup black gram dal (Urad dal) Salt to tase.
Fry roast the black gram dal till golden. Grind. Add water, salt, aniseed and garam masala to make a stiff dough. Reserve.
Make a dough of the whole wheat flour with ghee and water, adding salt. Make equal number of lemon sized balls from both. Roll out a flour ball to a disc. Place a filling ball in the center. Cover from all sides . Flatten and roll out again to 10 cms. circles. Fry in hot ghee till both sides are golden. Drain and remove. Repeat till all kachoris are made.
1 cup moon dal without skins, soaked in water for two hours 1 cup shredded jaggery 1 tsp. cardamom powder 1/2 cup coconut milk 2 tbsp. ghee 2 tbsp. chopped almonds, cashews, pistachios
Heat the ghee and stir fry drained dal till it is pink and aromatic. Add three cups water and pressure-cook it till very soft. Add jaggery and cook till creamy. Add nuts, cardamom powder and simmer for a few minutes Remove from fire and add coconut milk. Your taste Moong Dal Kheer/ Payatham Parupu Payasam is ready to eat.
1 1/2 kg chicken, skinned, cut into serving pieces 1 1/2 cup ghee 5 cardamoms 1/2 cup almonds, halved 8 sprigs mint, leaves only 3 tsbp ginger garlic paste 2 cups curd 10 peppercorns 8 cloves 1 cup coriander leaves 3 1/2 cups long grain rice,soaked in water, washed 1 tsp mixed cummin seeds and shahjeera 1/2 tsp. saffron 2tsp. chilli power 1 ci[ ,o;l 4 onions, sliced 1 tsp. turmeric powder 1 tsp. garam masala powder salt to taste.
Marinate chicken in ginger-garlic paste and curd. Add salt to this. Heat 1 cup ghee to hot. Add cloves, cardamoms and peppercorns. Add cummin seeds, shahjeera and almonds. Add chicken, turmeric, chilli, garam masala powders and 1 1/2 cups hot water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.
Heat 1/4 cup ghee to hot, and fry the rice to golden. Add double the quantity of hot water (7 cups) and pressure cook the rice till it is done but not soft. Fry onions in the remaining 1/4 cup ghee. Drain and keep crisp. In a large pan, pu a layer of rice. Top with a few fried onions and saffron strands. Add a layer of chicken. Repeat till rice and chicken are over. Sprinkle milk over. Cover tightly and finish cooking in a overn or by placing the pan on a hot griddle till each grain of rice is fluffy and the briyani is aromatic.