Ingredients:

Cashew nuts – 1 cup
Sugar – 1 1/2 cup
water – 3/4 cup
Milk – 2 tsp
Ghee – 2 tsp

Method:

1. Grind the cashew and make a fine powder. ( Do not grind continuously as cashew oil will come out. So grind by giving few breaks)
2. Dissolve sugar in water and keep it on the stove.
3. Once the sugar solution starts boiling, add the milk as this separates all the impurities in sugar. The impurities will suspend on the top which can removed using a spoon.
4. Reduce the flame and start adding the cashew powder and stir continuously.
5. Once the cashew sugar mixture loses its stickiness (wont stick to the bowl), remove it from flame and add ghee and spread it over a ghee greased plate and slice it.

Cashew Burfi

Remove the cashew cakes after it cools.

Ingredients:

Fried gram(pottu kadalai/udacha kadalai) – 1 cup
Sugar – 1 cup
Dry grapes – 10
Cashew – 3(cut into pieces)

Method:

1. Add the sugar into a dry pan and prepare a thick sugar syrup.
2. Turn off stove and slowly add the fried gram and mix well.
3. Add the dry grapes and cashews.
4. Now spread the mixture on a plate and flatten it and cut it into pieces.
5. Allow it to cool and serve the burfies.

Ingredients:

Coconut milk:

Thick Milk – 1 cup(grind the grated coconut with out adding water and extract milk)
Thin milk – 1 cup(After removing thick milk, add 1 cup water and grind the residual coconut and extract the milk)

Small onion – 10-15
Red chilli – 15-20
ginger – a small piece
garlic – 5-6 pods
Cauliflower, beans, carrot, baby corn, paneer, mushroom – 2 cup(can add any of the 3 vegetables)
Oil – 2 tsp
Salt – to taste
Finely chopped spring onion -1/4 cup to garnish

Method:

Preparation of Red curry:

• Half Cook the onion in hot water.
• Soak red chillies, ginger and garlic in hot water for sometime.
• Remove the water and grind along with onion and pinch of salt into a fine paste.
• Red curry is ready. Immediately transfer it to a air tight container and can store for a week max.

1. Take a pan, add oil and 2 tsp of red curry and cook it for 5-7 mins until the raw flavour fades.
2. Add beans, cauliflower and carrot.
3. Add salt and allow the vegetables to cook by adding the thin coconut milk.
4. Make sure the vegetables are not over cooked. (vegetables should be little crisp)
5. Once vegetables are cooked add the thick coconut milk and stir well and turn off the stove.
6. Garnish with spring onions and partially broken groundnut(groundnut- if interested)

Note: Do not add capsicum and peas as taste changes.

Ingredients:

Urad dhal – 1 cup
Channa dhal – 1/4 cup
Red chilli – 1/2 cup
Sesame seeds – 2 tsp
Salt – to taste

Method:

1. Take a pan, fry urad dhal, channa dhal,

Idli Molaga Podi

sesame seeds and red chilli separately.
2. Allow it to cool down.
3. Grind all the roasted ingredients along with salt to a fine powder.

Ingredients:

Par boiled rice – 1 cup
Raw rice – 1 cup
Toor dhal- 1/4 cup
Channa dhal – 1/4 cup
Urad dhal -1/4 cup
Fenugreek – 1 tsp
Red chilli- 10
Tomato – 3 (riped tomotoes)
Salt- to taste

Method:

1. Soak the par boiled, raw rice, toor, channa, urad dhal and fenugreek for 1 hour.
2. Now grind the soaked material along with chopped tomato, red chillies and salt to a fine paste.
(Dont add too much water since tomato is added.)
3. Allow the batter to ferment for 2 hrs.
4. Make thin, roast dosa by adding little oil and serve hot.

Tomato Dhal Dosai