Ingredients:
Rava -------------------------------1cup
Sugar-------------------------------1cup
Ghee--------------------------------1/4 cup
Cardamom powder-------------1/4tsp
Cashews---------------------------10 nos(use as need)
Kishmish/dry grapes/raisins----15-20 nos(use as need)
Water------------------------------2 1/2cups
Milk--------------------------------1cup
Kesari color----------------------a pinch
Salt----------------------------------a pinch
Method:
Heat 2 tbsp ghee
in a pan and fry cashews until light golden,
then add raisins & fry until they swell
up.
Remove to a plate & set aside.
In the same pan
fry the rava in the ghee on a low flame
until it s turn
aromatic. Do not discolor the rava.
In a kadai, boil the
water and milk together with pinch
of salt and color.
Keep the flame on low, add roasted rava stir
continuously
till the rava absorbs
water, milk and no lumps are formed.
Add sugar, keeping the flame on low, stir well
till the
sugar dissolves .
The mixture is combined well and no lumps
are present.
Once the kesari becomes thick add cardamom
powder,
4-5 tbsp ghee and mix well
till the rava kesari separates
from pan.
Remove to a bowl , add fried cashew nuts,
kishmish and
some ghee on the top.
Sweet carrot chapathi is liked by sweet lovers. I like sweets. So this is my
favorite dish in the evening.I have used to prepared for my son also at his younger age. This is a simple, easy and quick sweet recipe that you can try for your kids.
Ingredients:
Carrot………………..1no medium size
Wheat flower………...1cup
Sugar…………………4tbsp (as needed)
Oil or Ghee ..………….as needed
Water…………………as needed ( to knead)
Cardamom powder …. optional)
Salt…………………….a pinch
Method:
Mix wheat flour with water, salt and kept as side
Wash and grate (thuruvuthal) carrot .
Take a ball of mixed wheat flour,spread it like small chapathi.
Put 2tbsp of grated carrot, 1-2 tbsp
(as your taste) of sugar in the center.
Join together the outline of the small chapathi.
Now spread it like chapathi with the help of dry wheat flour.
Heat a dosa pan in medium flame, roast it with 1 tbsp ghee
or oil in both sides.
Ingredients:
Cooked rice (not mushy-------------4
cups
Lemon juice---------------------------4tbsp
Oil (Sesame oil) ----------------------3tbsp
Mustard seeds------------------------1tsp
Turmeric powder--------------------1/4tsp
Red chilli-----------------------------2-3 nos
Fenugreek seeds---------------------1/4tsp
Urad dal------------------------------1tbsp
Chana dal----------------------------1tbsp
Curry leaves-------------------------few
Asafoetida---------------------------1/4tsp
Salt-----------------------------------as needed
Peanuts & cashews----------------(optional)
Method
Heat a pan with oil on a medium flame.
Add red chilli, chana dal, and urad
dal.
When dal turns golden color, add mustard seeds and curry leaves.
Allow to crackle, add fenugreek seeds, turmeric powder and asafoetida.
Now add lemon juice with little water (2tbsp) and salt.
Remove from flame, pour this on rice and mix well.
Serve lemon rice with papad (appalam), any pickle or thuvayal. (coconut
chutney)
Ingredients:
Beetroot---------------2
nos(1/4kg
Onion-----------------1
cup finely cut
Tomato---------------1
small size
Grated coconut------3tbsp
Fennel seeds---------1tbsp
Red chilli powd-----1tbsp
Coriander powd-----1tbsp
Oil(sesame oil)------3tbsp
Salt-------------------use
as needed
Coriander leaves----few
Method:
1. First grind
coconut, fennel seeds with some water, add 2tbsp
finely cut onion ,grind to a paste and kept
aside.
2. Cook the whole
beetroot with 2 cups water in the press cooker .
3. Once cool
down, peel the beetroot skin, cut into thin slice.
4.Take a kadai, add
this beetroot, finely cut onion, chilli powder,
coriander
powder, finely cut tomato, salt and 1 cup of water.
5. Cook this on
medium flame till all the content cook well.
6. Then add, coconut
paste and cook for 1-2 minutes.
7. After water evaporates,
add sesame oil and sauté for1 minute.
8. Garinsh with
coriander leaves.
