Rose cookies(Eggless)

Ingredients

1 cup All purpose flour
1/2 cup Sugar or Jaggery
1/2 cup + 1 tbsp rice flour
Cardamom powder for flavour
Oil for deep fry
Required water(1/2 cup)

Method

1.Sieve flour and sugar.
2.Add sugar,cardamom powder and rice flower. Mix without any lumps.
3.Batter should be little bit thick.
4.Heat oil in medium flame and place the rose cookie achu(mould) kambi in the oil.
5.Once oil get heated take the achu and dip half way in the batter and fry in hot oil.
Repeat the same for all.
6.Fry until color turns to light brown. Place into tissue paper to observe excess oil.

Crispy rose cookies/achu murukku.

Notes:

Add 1 egg and a tsp of vanilla essence for egg version.

Chakkarai pongal | sweet pongal

Ingredients

1 cup raw rice
1 cup moong dal
1 cup jaggery
3 tbsp ghee
2 tbsp cashews and raisins
pinch of edible camphor
pinch of salt
2 generous pinch of elachi powder

Method

1. Wash the rice and dal.
2.In a bottomed vessel add required water(2-3 cups) and allow it to boil.
3.Once boiled add the rice and dal. Allow it to cook until its done 100 %.
4.In a sauce pan add 2 tbsp of water and jaggery. After jaggery melts strain and keep aside.
5. Now add the jaggery to cooked rice and stir well and even. Let it cook for 2-3 mins.
6. Add pinch of salt,edible camphor and elachi powder. Mix well/
7.In a sauce pan heat ghee and roast cashews and raisins.
8.Add roasted cashews and raisins along with ghee to the pongal.
9.Mix well until its done. Switch off the flame and serve.

Notes:

1.when rice is 100% done no water should be there. You can also pressure cook rice and dal.
2.Adjust sweetness by increasing jaggery measurements.
3. Cooking rice in vessel gives you nice taste to your pongal.

Coconut ladoo | sweets

Ingredients

1 cup fresh grated coconut
3 tbsp ghee
3 tbsp sugar(1/2 cup nearly)
Generous pinch of elachi powder
1/2 cup milk
Few saffron strands

Method

1.In a pan add ghee and coconut. Roast for 3-4 mins in medium flame.
2.Soak saffron in milk.
3.Add milk,sugar and milk. Allow it to cook  until it gets done.
4.Allow it to cool and make small ladoo shape balls. Refrigerate and enjoy.

Since we are cooking in milk it won't caramelize or become harder.

Note

Shelf life 2 to 3 days in refrigerator

Flan

Ingredients                                                  

                                                                  

1 can Condense milk
1 can evaporated milk
3 eggs
1 tbsp vanilla essence
3/4th cup sugar

Method

1. In a pan add sugar. Let in caramelize in medium flame for 4-5 mins. (Should be in light dark brown in color).
2. Simmer completely and pour the caramelized​ sugar to two 6 inch cake pan / any mould / small steel or aluminum bowls as you wish. Preheat oven to 325°F
3. In a bowl whisk eggs, evaporated milk, condense milk and vanilla essence. Pour onto top of sugar caramelize.
4. Take a big bottom tray and fill 3/4th warm water. Place a filled cake pan into it.
5.Let it bake for 50-60 mins or until knife comes out clean.
6. Refrigerate for four hours.
7.With the help of knife gently poke the edges around. Turn upside on a serving plate. Beautiful caramelized top FLAN ready to be served.

Yummy yummy yummy. We add scoop of whipped cream or ice cream as topping. Good as it too.

Note
Instead of baking we can also steam as same as idly. Steam until knife comes clean.
I used 9 inch pan for water filling and 6 inch pan for making FLAN. Once I used silver utensils like wide bottomed plate and bowl. Same results.

Ela ada | Banana leaf wrapped kozhukattai

Recipe source:MIL

Ingredients                                                    

1 cup raw rice
1/2 cup water
salt

For stuffing

1/4 cup sesame seeds/Ellu
1/4 cup jaggery
2 pinch of cardamom powder

Method

1.Soak rice for 2 hours. Drain the water and spread on dry cloth. Let it become dry under fan. Meanwhile wash and clean banana leaf and cut into medium size rectangle shape.
2.In a bottomed pan roast the grounded rice flour. Add required water,salt and stir continuously. Allow it to cook soft and switch off the  flame.
3.Take the dough out and knead well for an minute.
4.Meanwhile In a pan roast the sesame seeds. Wait until it crackers. Switch off the flame and cool down. Grind into coarse powder.
5.Powder the jaggery(i grated). Mix grounded sesame seeds,cardamon powder and powdered jaggery. Stuffing is ready.
6.Now take medium size balls from the prepared dough and place in the banana leaf. Gently press with your fingers to flatten thin. Place some sesame filing in center and wrap it.(make sure you flatten thin base)

7.Heat the idly pot and steam for 12-15 mins.
8.Take out and transfer to a serving plate. Enjoy hot. It's so soft and melting.

Fruit kesari pudding | Kalyana kesari

Ingredients

1 Apple

1/2 cup pineapple chunks
1/2 cup grapes
Few cashews
Few raisins
Few Sliced almonds
1 tbsp tutty fruity
1 cup Rava
1 cup sugar + 1 tbsp
1 tbsp ghee+ 1 tsp

1 tbsp oil
Few drops Pineapple essence
2 cups hot boiling water

Method

1.Add 1 tbsp of sugar to chopped Apple,pineapple and grapes. Let it sit for 15-30 mins. First start boiling water.
2. In a pan add 1 tbsp of ghee and oil. Roast cashews and raisins. Transfer roasted cashews and raisins to plate.
3.Add Rava and roast nicely in the ghee for 3-4 mins. Add hot boiling water to it. Stir continuously without any lumps and rava gets cooked.
4.Now add sugar and stir. Add yellow food color, pineapple essence and give a nice stir.
5. Now add sugar soaked fruits and mix well.
6.Finally add roasted cashews, raisins and tutty fruity and a tsp of ghee. Mix well and switch off the flame. Garnish with sliced almonds.

Enjoy hot

Notes

1. You can add any fruits additional like pineapple,pear, berries etc. But Apple grapes  and pineapple goes well.
2.Adjust sugar as per your taste buds. 1:1 ratio was perfect for us.
3. Don't use too fine Rava for kesari. Normal Indian Rava gives you perfect texture and taste.

White chocolate cranberry pistachio Fudge

Ingredients                                                 

white chocolate morsels - 1 1/2 cups
condensed milk - 3/4 th cup
dried cranberries - - fistful
pistachio- 2 tbsp (salted and roasted)
vanilla essence - 1 tsp

Method

1.Mix condense milk and white chocolate in a sauce pan. Stir continuously in medium to slow heat until chocolate melts. off the flame
2. Add dried berries and pistachio and vanilla essence too. Mix gently.
3.Line a parchment paper on baking tray and pour the prepared fudge and tap it gently. Refrigerate for minimum 3 hours to max.
4.Remove the parchment paper and cut into desired shapes. Store and feast your tummies.

jalebi | sweets

Ingredients

1 cup minus 2 tbsp Maida
2 tbsp corn flour
2 tbsp hot oil
pinch of baking soda
3/4 th cup curd
yellow edible color

For sugar syrup
1cup sugar
1/2 cup water
1 tbsp lemon juice
yellow edible color
generous pinch of cardamom powder

Oil for deep fry

Method

1. Mix everything under ingredients table. beat well. Allow it to ferment for 12 hours minimum same as idly batter.
2.Prepare sugar syrup with 1 cup sugar and 1/2 cup water. Boil for 15 mins in medium flame. Just wait for one string consistent. Switch off the flame and add lime juice.
3.Heat oil in a wide pan in medium flame.
4.Beat the fermented batter until fluffy. It should be in pouring consistant.Fill the batter in piping bag and draw the shape on hot oil. Draw 2-3 jalebi at a time and wait to cook on both sides. once you see crispy jalebi take out from the oil and immediately transfer to warm sugar syrup.Let it stand for 1-1/2 min in sugar syrup. Transfer to a plate

Enjoy hot jalebi !

Notes

Alternatively ziplock cover can be used for piping.
cook in medium heat.
Transfer immediate from oil to sugar syrup. it will prevent soggy.
Once you draw on hot oil it will be double the size. So watch your jalebi drawing size.

Jangiri | sweets

Ingredients

1 cup Urad dal
1 Tbsp corn flour
1 Tbsp maida
Orange edible color
1 cup sugar
1/2 cup water
1 Tbsp lemon juice
oil for deep fry

Method

1.Soak urad dal for minimum 2 hours. Drain it and grind smooth like vada batter. Add edible color while grinding to mixed evenly.
2.Add corn flour and maida to it. Beat nicely.
3.Prepare sugar syrup with 1 cup sugar and 1/2 cup water. Boil for 15 mins in medium flame. Just wait for one string consistant. Switch off the flame and add lime juice.
4.Heat oil in a wide pan in medium flame.
5.Fill the batter in piping bag and draw the shape on hot oil. Draw 2-3 jangiri at a time and wait to cook on both sides. Take out from the oil when the bubble get stopped and immediately transfer to warm sugar syrup.Let it stand for 1-1/2 min in sugar syrup. Transfer to a plate

Enjoy hot jangiri and store in refrigerator. Crispy hot jangiri coated with sugar syrup is ready to feast your tummies !

Notes

Alternatively ziplock cover can be used for piping.
If the batter is loose keep refrigerated for 1/2 hour.
do not add excess water. Make sure you are doing as same as vada batter.
Adding pinch of baking soda is optional. I did not add here.
cook in medium heat.
Transfer immediate from oil to sugar syrup. it will prevent soggy.

Making of jangiri for your reference

Rava kesari

Ingredients

1/2 cup Rava
1/2 cup + 1 tbsp sugar
Pinch of cardamom powder
Drop of rose essence
Pinch of orange food color
1 1/2 cups of hot water
1 tbsp ghee
Few cashews and raisins

Method

1. In a kadai heat ghee and roast cashews and raisins. Shift to a plate.Meanwhile prepare hot water side by side.
2. In the same hot ghee roast the area for 2-3 mins.
3. Now add hot water to the area And let it cook completely.
4. Add sugar,food color, cardamom powder and rose essence. Stir until sugar dissolves and kesari gets thick.

5. After reaching semi thick stage switch off the flame and add roasted cashews and raisins.

If required add a tsp of ghee on top of it.

Ellu kozhukkati | Ganesh chaturthi recipe

Ellu Kozhukattai has sweet filling prepared with roasted sesame,cardamom powder and jaggery. Every year we make this kozhukattai for ganesh chaturthi. We also make ellu urundai with the same stuffing for both ganesh chaturti and krishna jeyanthi. My aunty and mom prepared rice flour homemade which make our kozhukatti so soft and melting. Since i had no time to make that process i used store bought rice flour. Next ill try to update my MIL style of making kozhukattai. Here is the instant rice flour recipe method

Ingredients                                                                          

1 cup Rice flour(store bought)
1/2 cup water
salt
1/2 Tsp oil
1/4 cup sesame seeds/Ellu
1/4 cup jaggery
2 pinch of cardamom powder

Method

1.Mix rice flour and salt. Add water and make as a soft dough. Apply 1/2 tsp of oil and knead again. Wrap with damp cloth.Let it sit for 10 mins.
2.In a pan roast the sesame seeds. Wait until it crackers. Switch off the flame and cool down. Grind into coarse powder.
3.Powder the jaggery(i grated). Mix grounded sesame seeds,cardamon powder and powdered jaggery. Stuffing is ready.
4.Noe make medium size balls from the prepared dough and place some sesame filing in center. Close it and make the shape as you wish.
5.Heat the idly pot and grease the plates with little oil. Place the modak on the idly plates and steam for 12-15 mins.
6.Take out and transfer to a serving plate. Enjoy hot.

Rava ladoo | sweets

Ingredients

1 cup Rava|Sooji
1 1/2 cup sugar
2 Tbsp Ghee
1/2 Tsp of cardamom powder
10 Cashews
10 Raisins
1/4 cup warm milk

Method

1.In a wide bottomed kadai heat ghee and roast cashews and raisins until golden brown color. Take the cashews and rains out and keep aside.
2.Now add the rava and roast in medium flame for 10-12 mins until nice aroma comes.
3.Transfer the roasted rava to a wide plate. Wait for 5 mins to cool down little bit and add sugar,roasted cashews,raisins and cardamom powder.Mix well.
4.In a small portion pour a spoon of warm milk and make tight balls. Continue the same for making all ladoo.
5.Allow it to dry for 1 hour minimum.

Notes

Do not add sugar while roasting rava. Sugar will melt. 

Paal Kozhukattai | with Coconut milk

Ingredients

Rice flour  1 cup
Coconut milk thick 1 cup
Cardamom 3 crushed
Jaggery       1/2 cup
Salt as required

Hint Procedure

Rice flour-salt-water-mix- Small balls- melt jaggery-add balls- coconut milk and elachi-serve

Detailed Procedure

1.Make thick coconut milk from 1 cup of coconut.

2.Mix the rice flour with salt and water. Make small small balls or any any shape as you like

3.Melt the jaggery with half a cup of water in a large pan. Strain the jaggery water and add the balls.Allow it cook soft for 10 mins.

 4. Now add thick coconut milk and stir well. Let it boil for 5 mins. Add crushed elachi and serve hot or room temp.


If you refrigerate the rice balls will become so hard.

Mallithas| Sweet roti

Mallithas is a sweet roti which falls under sweets category. Yummy filling snack idea. When i was 10 years old my house owner daughter-in-law she makes this often and give to us. I also ask my mom to make for me. Since it is maida based roti we have very rarely. But we love to have this sweet roti.

Ingredients

Maida/All purpose flour	1 cup
Salt
Water
Coconut scraps	½ cup
Sugar	2-3 Tsp

Hint Procedure

Maida-salt-water- Make the dough- boil the water in large pan-make small rotis-add rotis in boiling water-take out-mix coconut scraps and sugar-keep the sugary coconut middle of roti-serve

Detailed Method

1.Add salt and water to the flour and make a dough for roti.

2.Roll the roti and cut into a round shape.

3.Boil the water and plac the rotis into it. Cook until it comes up.

4.Mix the sugar with grated coconut. Place the coconut filling in center of the roti and close tight.

Serve immediately.

Notes

Little bit ghee can also be add with coconut.

Pineapple kesari

Kesari is all time favorite. That too pineapple kesari or any fruit kesari will sure remind us marriage breakfast. This is my style of doing pineapple kesari.Love the flavor.

Ingredients

Pineapple	½ cup diced
Rava/Sooji	½ cup
Sugar	1 cup
Ghee	1 Tbsp
Oil	2 Tbsp
Cardamom	2
Cashew	5
Raisins	5
Tutty fruity	handful
Water	2 1/2 cups
Saffron	Few strands
Yellow food color	pinch

Method

1.In a pan heat oil and ghee. Roast the raisins and cashew. Switch off the flame. Transfer to a bowl

                                           

2.Roast the rava. In a  cup of water add the chopped pineapple and let it to boil for 5 mins in medium flame.

2.Add 1/2 cup sugar in the boiling pineapple. Meanwhile heat the remaining 1 and half cup of water. Heat until reach its boiling point.

4.Transfer the cashews and raisin along with the ghee and oil it. Now add the roasted rava too. Give a stir. Add food coloring at this stage.

5.Add the hot water,pinch of salt and food color. Give a continuous stir. Finally add remaining sugar. Kesari should be loose.

6. Finally add tutty fruity. Garnish with cardamom and saffron.

Pineapple kesari ! :)

Notes

1. I added a Tsp of ghee finally.
2.Can also add few drops of pineapple essence.
3.Sugar can be reduced to 3/4 th cup
4.Adding tutty fruity is optional.
5.Adding extra water will make your kesari loosen and soft.