Carrot Burfi
Carrots – 1 lb, Milk – 2&1/2 cups(cup-250 ml), Sugar – 1&1/4 cup or alter to taste, cardamom powder – 1/2 tsp, Chopped cashew nuts & almonds – 2 tsp each, Ghee – 1 tsp Method: Grate the carrots.In a … Continue reading →
Monthly Archives: February 2012
Mysore Paku
gram flour – 1 cup, sugar – 2 1/2 cups, water – 1 cup, ghee – 2 1/2 cups, baking soda – 1 pinch Mix gram flour, sugar and water smoothly. Pour this into a pan and cook in low … Continue reading →
Baadhusha
Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. To 100g of ghee add a pinch of salt, a pinch of baking soda and mix until bubbles appear. Add 100g of … Continue reading →
Badam Cake
almonds – 1 cup, very finely powdered sugar – 1 cup, ghee – 2 tsp Soak the almonds for an hour. Drain. Remove the skin and grind into a thick smooth paste adding minimum water. In a thick vessel, mix … Continue reading →
Coconut Burfi
Mix grated coconut – 1 cup and sugar – 1 cup and leave aside for 5 minutes. Heat this in a pan, stirring constantly at low heat. When it about to get over, add 2 spoons of ghee and stir … Continue reading →
Rice Payasam
Basmati Rice & chopped almonds(combined) – 4 tsp, Milk – 2 cups, coconut extract – 1 cup, Evaporated milk – 1 tin, sugar – 1&1/2 cups, cardamom powder – 1/4 tsp Method: Soak rice for 15 minutes.Allow the milk and … Continue reading →
Elephant Yam Masiyal
elephant yam (karna kizhangu) – 1/4 kg, toordal or moong dal – 100g. Cut yam into 1/2 inch cubical pieces and cook thee dal and yam separately in pressure cooker using separators. In a vessel, add the dal, yam and … Continue reading →
Curd Pachidi
Take thick curd in a large bowl. Add any one of the following: 1 cup fresh grated coconut, 1 cup finely grated carrot or 1 cup finely grated cucumber . Add finely chopped green chillies, and 1/4 tsp salt. Season … Continue reading →
Onion curd pachidi
Take thick curd in a large bowl, add finely cut pieces of 1 samall onion, 1 small tomato and 2 green chillies. Add a buch of fresh cilantro and salt to taste
Continue reading →Vermicelli Payasam
Fry 1/2 cup vermicelli in ghee and keep aside. Heat 1 litre of milk in a vessel, . When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli(fried in ghee) and stir well. … Continue reading →