Kaju Katli

source: Vegrecipesofindia

Ingredients:

Cashews - 1 cup
Sugar - 1/4 cup
Water - 5 tbsp
Ghee - 1 tbsp

Method:

1. Powder cashews in a mixer. Do not grind it for too long, otherwise you will get start getting cashew butter.
2. Boil sugar and water over low heat till sugar dissolves completely.
3. Then add powdered cashew and mix well. Cover over low heat , stirring continuously.
4. Stir and cook till the mixture starts coming together. It will take around 10 minutes. Switch off the heat and transfer the mixture on to a plate.
5. When the mixture is warm enough to handle with hands, knead it to a soft dough. If the dough is dry , you can add 1- 2 tsp of milk.
6. Flatten the dough with a rolling pin to thickness of about 3-5 mm. You can use a parchment paper over the dough while rolling it.
7. Using a knife , cut it into diamonds.  Store it in air tight containers.

Enjoy!!

Gobi manchurian

Ingredients:

Cauliflower/Gobi - 1 medium, cut into florets
Onion - 1 medium , chopped
Green chilly  - 2 -3 , slit length wise or chopped
Garlic - 2 cloves
Turmeric powder - a pinch
Corn flour - 2 tbsp
All purpose flour - 4 tbsp
Tomato sauce - 2 tbsp
Soy sauce - 1/8 tsp
Green chilly sauce - 1/2 tsp
Salt to taste
Oil for deep frying

Method:

1. Boil water and add salt and turmeric and cauliflower florets. Keep it aside for 10 min.
2. Make a batter with corn flour, all purpose flour , salt and water . The consistency of the batter should be semi thick . Add all the florets to the batter. Mix well so that each floret gets can be coated with the batter. Deep fry these florets and keep aside.
3. Heat a tbsp of oil in a pan. Add chopped onion and garlic and fry till onions turns light brown. Now add green chillies and fry for few seconds.
4. Then add tomato sauce, soy sauce, green chilly sauce and salt and mix well for a minute. You can add a tbsp of water if the consistency too thick.
5. Add the fried cauliflower florets to this and toss well till the florets get well coated with the manchurian mixture.
6. Finally you can garnish it with green part of spring onion. I didnt have spring onion, so I didnt use it.

Serve hot! Enjoy!!

Sharkara Payasam / Nei payasam

Ingredients:

Payasam rice /Raw rice - 1/4 cup
Jaggery - 1/3 cup
Water - 1 and 1/2  cup
Ghee - 2 tbsp + 1 tsp
Raisins - 1 tbsp
Coconut  - 2 tsp (grated / sliced)
Cardamom powder - a pinch

Method:

1. Wash and cook rice in enough water till the rice is cooked , but separated. I used around 1 and 1/2 cups of water.
2. Once the rice is cooked, add 2 tbsp of ghee and cooked for 1-2 minutes.
3. Then add grated jaggery to the rice and mix till the jaggery is dissolved completely. Cook for another 1-2 minutes till the mixture starts leaving the sides of the pan. Remove from fire.
4 In another pan, heat the remaining 1 tsp of ghee and fry raisins and coconuts separately till they are golden brown. Add it to the mixture.
5. Add cardamom powder also to the payasam.

Serve hot!!

Banana bread

Ingredients:

Banana               - 4  ripe (mashed)
All purpose flour - 2 cups
Eggs                   - 2
Baking powder   - 1 tsp
Baking soda        - 1/4 tsp
Sugar                  - 3/4 cup
Butter                  - 1/2 cup (at room temp)
Salt                     - 1/4 tsp

Method:

1. Preheat oven to 350 degree F. Lightly grease a 9x5 loaf pan with butter.
2. In a large bowl, combine flour, baking soda and salt.Keep aside
3. Take another mixing bowl, cream together sugar and butter. Add eggs and beat until well blended.
4. Now add the mashed banana and stir well combined. Add in the flour mixture and stir until moistened. Do not over mix.Pour the batter into the loaf pan.
5. Bake in the preheated oven for about 60 - 65 minutes, until a toothpick inserted comes out clean. Allow the bread to cool for 10-15 minutes


Source - allreceipes.com

Parippu vada

Ingredients:

Toor Dal / Channa Dal - 1 cup
Shallots - 4-5, chopped
Green chilly - 2-3 , chopped
Curry leaves-  1 sprig, chopped
Asafoetida - a pinch
Red chilly powder - 1/4 tsp
Salt to taste
Oil for deep frying

Method:

1. Wash and soak dal for 2-3 hours. Drain the dal completely and grind it in a mixie for few seconds or for 2-3 pulses. Make sure you do not add any water and also do not make a smooth paste of it.
2. In a mixing bowl, add the grinded dal, chopped shallots, green chilly, curry leaves, asafoetida, chilly powder and salt . Mix it well and make small balls of it.
3. Heat oil in a deep bottom pan.  Once the oil it hot, slightly flatten the ball with your palms and add it to the oil. Fry it till both sides turns golden brown. Drain the vadas into a paper towel.

Serve hot along with hot tea!!

Notes:
-  Using coconut oil enhances the taste of parippu vada.
-  Wet your hands before flattening the balls. Also flatten the balls just before adding it to the oil.

Bread Upma

Ingredients:

Bread - 6 slices
Onion  - 1 medium, chopped
Tomato - 1 , chopped
Green chilly - 1-2 chopped
Ginger garlic paste - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Dried Red chilly - 1 cut into 2-3 pieces
Oil - 1 tbsp
Salt to taste

Method

1. Cut the bread pieces into small squares.
2. Heat oil in a pan and add mustard seeds and red chilly. When the mustard seeds splutter , add curry leaves followed by chopped onion. Fry till onion turns transparent.
3. Now add ginger garlic paste and fry for a minute. Then add green chillies and tomatoes. Fry till tomatoes turn soft and mushy.
4. Add turmeric powder, red chilly powder and salt and mix well. Sprinkle some water.
5. Add the bread pieces and mix well.

Dal tadka

Ingredients:

Dal - 1 cup
Onion  - 1 medium chopped
Tomatoes - 2 , chopped
Green chilly - 2-3, slit lengthwise
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Jeera - 1 tsp
Oil - 2 tsp
Ghee- 1 tsp
Salt to taste

Method:

1. Rinse and wash dal. Add it to the pressure cook it with enough water, little salt and turmeric for about      3-4 whistles in medium heat.
2. Take a pan, add oil. When hot add 1/2 tsp jeera. When jeera splutters , add chopped onion. Fry it till translucent. Then add green chillies and ginger garlic paste and fry for a minute.
3.  Now add the tomatoes and fry till tomatoes turns soft and mushy. Then add turmeric powder, 1/2 tsp chilly powder and salt . Fry for 1-2 minutes.
4.  Add the cooked dal to this and mix well. Add little water if the consistency is very thick.
5. Boil it for 2-3 minutes and turn off the heat.
6. For tempering, heat ghee in a kadai, and add the remaining 1/2 tsp jeera. When it splutters , turn off the heat and add the remaining 1/2 tsp red chilly powder. Add this to the dal curry.
7. Enjoy it with hot rice or chappatis!

Jalapeno pickle

Ingredients:

Jalapeno - 15
Garlic - 1 clove, peeled and smashed
Water - 1 cup
Vinegar - 1 cup
Salt - 1 tbsp

Method:

1. Thinly slice the jalapenos into small rings.
2. In a large sauce pan, add water, vinegar, garlic and salt. Bring it to boil .
3. Then add the sliced jalapeno and turn off the stove.Slightly press the jalapenos down so that all the pieces are immersed in the liquid. Let it sit there for about 15 minutes.
4. Transfer the jalapenos to a clean jar and then pour the liquid over it. Allow it to cool to room temperature before covering it with the lid.
5.  You can refrigerate and use for a long time.