Semiya payasam

Ingredients:

Semiya/Vermicille  - 1 cup
Milk - 4 cups
Water - 1 cup
Sugar - 1/2 cup
Cashew - 2 tbsp
Raisins - 2 tbsp
Ghee - 2 tbsp
Condensed Milk - 1/2 cup

Method:

1. Heat ghee in a heavy bottom vessel.  Add cashew and raisins and fry till golden brown. Remove from fire and keep aside.
2. Add semiya to the same ghee and fry until it slightly changes the colour.
3. Now add 2 cups of milk and 1 cup of water to the semiya and cook till semiya is tender and soft.
4. When semiya is done, add the remaining 2 cups of milk , sugar and condensed milk. Mix well and remove from heat.
5. Garnish it with cashew and raisins.Serve hot.

Dates Cake (Eggless)

Source: Sharmis Passion

Ingredients:

Dates - 18
All purpose flour - 1 cup
Sugar - 3/4 cup
Milk - 3/4 cup + 3 tbsp for soaking
Oil  - 1/2 cup
Baking soda - 1/2 tsp
Walnut + Cashew - 1/2 tbsp , chopped

Method:

1. Preheat oven to 350 F .
2. Soak dates in  warm milk for 5 - 10 minutes. (You can even microwave it for 30 sec). Then grind it to a smooth paste.
3. In a mixing bowl , add sugar, milk and oil and stir until sugar dissolves completely.Keep aside.
4. Sieve all purpose flour with baking soda.
5. Add the dates paste to the sugar-milk mixture and mix well. Now add the all purpose flour and mix well.
6. Fold in the nuts and mix well.
7. Grease the pan with oil and little flour and pour the batter into it.
8. Bake the cake for 35 - 40 minutes. Start checking in after 30 minutes. Bake until a tooth pick or fork inserted in the center comes out clean.
9. Allow it to cool down and enjoy!

Aloo Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Potato - 2 medium
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Green chillies - 2 chopped
Coriander leaves - 1 tbsp, chopped
Salt - To taste


Method:

1. Boil the potatoes in a pressure cooker for 3-4 whistles. Remove the skin and mash it with a potato masher.
2. Add turmeric powder, red chilly powder ,garam masala, green chillies and salt to the mashed potato.
3. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
4. Now divide the chapathi dough and filling into equal portions.
5. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
6. Flatten the stuffed ball into a small round with your fingertips and then gently roll it into bigger paratha  without letting the stuffing to ooze out. Dust flour when ever required.
7. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
8. Flip the paratha till both the sides are cooked completely. Drizzle ghee on both sides.
9. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.

Rajma Masala

Ingredients:

Rajma - 1 cup
Onion - 1 big,thinly sliced
Tomato - 2 medium chopped
Ginger garlic paste - 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Cumin - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilly powder  - 1/2 tsp
Garam masala  - 1/2 tsp
Cream - 2 tblsp
Salt - to taste
Oil - 3 tsp


Method:

1. Soak rajma overnight or for atleast 6-7 hrs. Wash it thoroughly and pressure cook for 6 whistles or until rajma is cooked.
2. Heat oil in a non stick pan and add cinnamon, cloves and cumin and fry for a minute. Then add onion and fry till golden brown.
3. Add ginger garlic paste and saute for 1-2 minutes. Then add tomatoes and fry till the tomatoes are mushy and soft.
4. Add turmeric powder, chilly powder , garam masala and salt. Fry for another 2 minutes .
5. Allow the mixture to cool down and grind it to a smooth paste.
6. Heat oil in a pan and add the tomato - onion paste . Saute for 2 minutes and add the drained water from the cooked rajma.
7. Allow it to boil for few minutes and then add cooked rajma and boil for 5 minutes till the gravy becomes thick.
8. Finally add cream and stir for another minute or so.
9. Serve hot with chapathi.

Homemade ginger garlic paste

Ingredients:

Ginger - 1 cup, chopped
Garlic - 1 cup , chopped
Oil - 2 tsp

Method:

1. Combine ginger and garlic in a blender.
2. Add oil in between till the ginger and garlic grinds and make a smooth paste.
3. Store it in an air tight container in refrigerator.


Note:

- Always use dry spoon while taking ginger garlic paste .