Oats Payasam

Ingredients:

Oats 1 cup
Milk 2 cups
cashew nuts 5
Almond 5
Cardamon powder 1 tsp
Powdered jaggery 1 cup
Thin coconut milk 1/2 cup
Thick coconut milk 1/2 cup
Ghee 1 tblsp
water as required


Method:

Dry roast the oats in a pan on medium flame'

Add the jaggery to water and heat it so that the jaggery gets melted. Switch off the flame.

Now filter the melted jaggery to remove any impurities.

Transfer the filtered jaggery to the roasted oats.
Add the thin coconut milk and mix well Allow to boil on medium flame and cook  for 2-3 minutes till oats become soft and gets well combined with the jaggery.

Finally add the thick coconut milk and sprinkle cardamom powder. Stir for a minute and switch off the flame.

Heat 2 tsp ghee in a small pan. Add cashew nuts and fry till they turn golden brown.
Garnish the oats payasam with the fried cashew nuts..

Beetroot Halwa

Ingredients:-

1.Beetroot 1/2 kg
2.Milk 3/4 lit.
3.Sugar 250gm.
4.Cardamom powder 1 tsp
5.Ghee 1 tbsp
6.Saffron few flakes

Method:-
Peel and grate beetroot.
Take a heavy saucepan.Put milk and beetroot.
Boil till thick.
Stir continuously once it starts thickening.
Add sugar and cook.
Add ghee,cardamom powder and saffron
Stir on low flame till the ghee oozes out.
Decorate with chopped almonds
Serve hot.

Watermelon Popsicles

Ingredients:

Seedless Watermelon 4 cups (cut into 1" dice)
Sugar 1/2 cup
Lemon juice 2 tblsp

Method:

Combine the watermelon,sugar and lime juice in a blender
and process until smooth.
Pour the mixture into popsicle moulds.Insert the woodden sticks.
Freeze for atleast 10 hours.
To unfreeze the ice pops insert the moulds in hot water for 5 to 10 seconds.
Serve immediately.

Fruity Muffins

Ingredients:
Maida 1cup
Butter 1/2 cup
Pine-apple squash 1 tblsp
Sugar 1/2 cup
Condensed milk 1/2 cup
Raisins 15
Cream 1/4 cup
Soda bicarbonate little

Method:
Sieve the maida flour.Add soda bicarbonate. Mix well.Keep aside.
Take a kadai.Cream the butter.
Add pine apple squash and sugar.Stir well.
Add the condensed milk,raisins,cream and maida.Mix well.
Fill the mixture in 10 muffin moulds.
Bake in a pre-heated oven at 180 degree C for 15 minutes.
Cool slightly and remove from mould.

Mango Kulfi

Ingredients:

Milk    5 cups
Sugar  1 cup
Mango 1 (finely chopped)
Mango Puree 1/2 cup
Fresh cream  1 cup
Cardamom powder 1 tsp

Method:
Take a deep bottomed pan.
Pour the milk.
Allow to boil till it reduces to half the quantity.
Add sugar and boil for another 5 minutes.
Allow it to cool.
Add the mango puree,fresh cream  chopped mangoes and cardamom powder in this.
Mix well.
Fill this mixture in Kulfi moulds.
Leave it to set in a freezer.

Crispy Dates

Ingredients:
Dates             10
Almond         10 (crushed)
Rawa            1 cup
Maida           3/4 cup
Baking powder 1/2 tsp
Ghee                1 tblsp
Oil                   2 tblsp
Coca  powder    1 tblsp
Sugar                 1/4 cup
Oil                    for frying
------
Method:
Sieve maida with baking powder.
Take a bowl.
Add maida,rawa,sugar,cocoa powder.
Add one tblsp ghee and 2 tblsp oil and mix well.
Add enough water to make a batter.
Deseed dates and  put 1-1 almond in dates.
Dip in the batter and fry.
Serve with sauce.

Apple Malpuas

Ingredients:
Apple                      2 (peeled and cut into small pieces)
Maida                     1/2 cup
Milk                       1 cup
Sugar                     1 cup
Grated nutmeg        1/2 tsp
Cinnammon powder   1 tsp
Ghee                        as required
Method:
Take a bowl and mix the maida with milk.
The batter should be of a smooth flowing consistency.Keep aside.

Take a pan.Mix sugar with one cup water and keep on  a medium flame.
The syrup should be of one sting consistency.

Dip the  apple pieces in the maida milk batter and fry in hot ghee till brown.
After that dip the same in the sugar syrup.
Sprinkle nutmeg and cinnammon powder over it.
Serve topped with icecream.

Mango Rabdi

Ingredients:

Milk                      4 cups
Sugar                    1/4 cup
Mangoes               2
Mango Puree         2 tblsp
Cardamom powder 1 tsp

Method:
Take a heavy bottomed pan and boil milk.
Cook on a low flame until reduced to half the quantity.
Add sugar and allow to cook for sometime.
Add the mango puree and mix well.
Cut the mangoes into small cubes and add it to the mixture.
Sprinkle cardamom poweder.
Mix well
Serve chilled.

Couscous (Poppy seeds) Laddoo

Ingredients:
Poppy seeds           2 cups
Powdered sugar     1 cup
Ghee                      1 cup
Broken cashewnuts 1/4 cup
Cardamom powder 1 tsp
Method:
Heat one tblsp ghee in a kadai.
Fry poppy seeds till golden colour.
Grind it along with powdered sugar to make a fine powder.
Take a bowl
Add the ground powder and the remaining ghee,cardamom powder and the broken cashews.Mix well.
While still warm make small small balls out of it.
Couscous laddoo is ready.

Mango Bread Pudding

Ingredients:
Bread 10 slices
Mango 10 thin slices
Almonds 10
Cheese 1/2 cup
Raisins 1/2 cup
Baking powder 1 tsp
----
For Mango sauce:
Mangoes 2 big ripe fruits (chopped)
Corn flour 2 tblp (dissolved in 1/4 cup water)
sugar 3 tblsp
Buttter 2 tblsp
Cashew nut paste 1 tblsp
Cinnammon Powder 1/2 tsp
-----
Method:
To prepare sauce:
Mix half a cup of water and sugar in a deep bottomed vessel.
Keep it on a low flame.
Add corn flour dissolved in water,cinammon powder,and cashew nut paste.
Finally add chopped mangoes.
Stir well till it becomes smooth and thick.
Allow it to cool.
----
Remove the sides of the bread and soak it in water.
Squeeze and crumble well.Keep aside.
Mix crumbled bread with the prepared sauce.
Add baking powder,cheese.raisins and mix well.
Pour this mixture into a deep tray.
Bake in a preheated oven at 350 degreeF.for 10 minutes
Serve cold and decorated with mango slices and almonds.

Badhusha

Ingredients:
Maida flour 2 cups
Sugar 2 cups
Curd 1 1/2 cups
Ghee 1/2 cup
Baking soda 1/2 tsp
Elachi powder 1 tsp
salt a pinch
Oil for deep frying
Method:
Mix maida,ghee,baking soda,salt and curd like a chappati dough.No water.
Cover it with a wet cloth for 15 minutes.
Divide the dough into small balls.
Flatten slightly and make a hole in the centre.
Boil water in a pan and add sugar.
Allow to boil till it becomes a thick syrup.
Add elachi powder.
Heat oil.Deep fry the prepared badhushas until golden brown.
Put them immediately into the sugar syrup for about five minutes.
Place them on a plate and serve.

Pumpkin Sweet Kootu

Ingredients:

Pumpkin pieces 2 cups (peeled and diced)
Grated jaggery 2 tblsp
Grated coconut 2 tblsp
Milk 1/4 cup

Seasoning:
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves few

Method:

Heat oil in a Pan.
Add seasonings. Add diced pumpkins with little water.
Cover the pan and allow to cook until the pumpkins are tender.
Add jaggery and grated coconut.Stir well.
Finally add milk.

Strawberry Sandesh

Ingredients:

Milk 2 litres
Powdered sugar 6 tblsp
Lemon 2
Pink colour 2 drops
Fresh Strawberries 2 cups (sliced finely)
Fresh Strawberries 10
Sugar 1 cup (to mix with strawberry)
Paneer cubes 1 cup
Silver foil as required

Method:

Take a deep bottomed vessel.Pour the milk and allow to boil.
When the milk begins to boil add the lemon juice.
The milk will curdle.
Strain and allow it to cool.
Mix the sugar and sliced strawberries.Keep it aside for 4 hours.
Mix the powdered sugar and paneer.Knead well.
Add a few drops of pink colour and mix well.
Take a flat dish of about 1 1/2" thickness and spread half the mixture on it.
Arrange the strawberries on top.
Spread the remaining mixture over it evenly.
Cover with silver foil.
Cut into squares and serve chill.

Banana Carrot Payasam

Ingredients:

Banana 2
Carrot 2
Ghee 2 tblsp
Raisins 10
Cardamom Powder 1 tsp
Milk 3 cup
Sugar 1 1/2 cup
Almond 10

Method:

Wash,peel and grate the carrots.
Fry raisins in ghee.

Take a deep bottomed vessel.Pour milk into it.
Allow to boil until it reduces to half the original quantity.
Add carrots and fried raisins.
stir constantly until the carrot turns tender.
Switch off the flame.
Add the remaining ghee and cardamom powder.
Allow it to cool at room temperature.
Puree the banana in a blender and mix well into the payasam.
Keep it in the fridge for one hour.
Serve garnished with chopped almonds.

Moongdal Halwa

Ingredients:

Moongdal 1 cup
Sugar 1 cup
Water 1/2 cup
Ghee 1/2 cup
Khoya 1/2 cup
Milk 1/2 cup
Cashewnut 5
Raisins 5

Method:

Soak moongdal for 4 to 5 hours.Drain it and grind to a paste.
Prepare one string sugar syrup by using one cup sugar with 1/4 cup water.
Heat ghee in a kadai.
Add moongdal paste.Add the remaining 1/4 cup water.
Stir constantly until the dal turns brown.Add milk.
Add sugar syrup and khoya.
Stir well and cook for ten minutes until all the water is absorbed.
Garnish with roasted cashews and raisins.

Moongdhal Payasam

Ingredients:

Moongdhal 1/2 cup
Milk 1/2 cup
Powdered jaggery 1/4 cup
grated coconut 1 tblsp
Broken cashewnut 1 tblsp
Cardamom powder 1 tsp

Method:
* Fry moongdhal in a deep saucepan without oil for few seconds.
* Pressure cook with one cup of water.Alow three whistles.
*Add jaggery,grated coconut,cardamom powder to the mashed dhal.
Cook for few minutes till the jaggery dissolves and the mixture thickens.
*Add milk, stir well and reduce the flame.
*Add broken cashewnuts and serve warm.

Kesar Beda

Ingredients:
Milk 5 cups
Gova 50 gm(sugar less)
Sugar 100 gm
Cardamom powder 1 tsp
Nutmeg powder 1 tsp
Saffron a few strands
Chopped pista 1/4 cup

Method:
1.Mix milk,gova and sugar in a deep bottom vessel.
2.Heat first on "high" for ten minutes.Stir continuously.
Then reduce the flame and stir well for another ten minutes.
3.Mix well till the mixture stop sticking to the sides of the vessel.
4,Soak saffron in a tablespoon of milk for five minutes and then add into the
mixture.
5.Add cardamom powde,nutmeg powder.
6.Make small pedas like balls and flatten them.
Keep them on a tray.
Decorate with chopped pistas.

Elaneer (coconut water ) payasam

Ingredients:

1.Condesnsed milk 2 cups
2.Coconut water 1 cup
3.Tender grated coconut 1/4 cup
4.Jaggery syrup 1/2 cup (pour one cup water in half cup grated jaggery.
Allow to dissolve and filter it)
5.Cardamom powder 1 tsp
6.Saffron few strands
7.sliced pista for garnishing

Method:
1.Mix the condesnsed milk,grated coconut and coconut water in a bowl.
Add the jaggery syrup and cardamom powder
Sprinkle saffron strands and sliced pistas.
Serve chill.