Shrikhand

Ingredients:

1.curd 3 cups
2.sugar 2 cups
3.cardamom powder 1 tsp
4.few strands saffron
5.pista & almond crushed 1 tbsp

Method:
Tie curd in a clean muslin cloth for about 6 to 7 hours.
Take into a bowl,add sugar and mix well.
Keep aside for 30 minutes to allow sugar to dissolve.
Rub saffron into one tbsp milk and keep aside.
Beat the contents in the bowl well till the sugar has fully dissolved into the curd.
Pass through a strainer,pressing with hand.
Mix in cardamom powder,dissolved saffron and crushed nuts.
chill for one to two hours before serving.

Mushroom Rice

Ingredients:

Rice 2 cups
Mushroom 1 cups (finely chopped )
Spring onion 2 (chopped)with leaves
Garlic 2 pieces (chopped)
soya sauce 2 tblsp
oil and salt as required

Method:
Soak the rice for two hours and cook it.
Each grain should be separate.
Take a kadai and add little oil. Heat it
Add the chopped spring onion,mushrooms and garlic.
Fry for few minutes.
Add soya sauce and salt.
Reduce the flame and add rice.
Toss gently.
Serve hot with any raitha.

Tamil NewYear Special-Maanga &Neem Flower Pachadi

MAANGA PACHADI

Ingredients:
1.Maanga 1
2.Jaggery 1 cup (powdered)
3.Salt 1/4 tsp
4.Turmeric powder 1 tsp
5.Rice flour 1 tsp

Seasoning:
Mustard 1 tsp
curry leaves few
red chilli 2
oil 2 tsp

Method:
1.Peel the skin of the mango and cut into pieces.
2.Take a kadai and boil mango pieces with one cup of water,salt and turmeric powder.
3.When the mango pieces becomes soft add jaggery and stir well till it dissolves.
4.Finally add rice flour with little water and allow to boil for five minutes.
Reduce the flame and add seasonings.


NEEM FLOWER PACHADI

Ingredients:

1.Neem flowers 1/4 cup
2.Tamarind one lime size
3.Red chilli 4
4.Asafoetida little
5.Curry leaves few
6.Jaggery 1/2 cup (powdered)
7.Rice flour 1 tsp
8.salt 1/2 tsp

Method:
1.Fry the neem flower with one tsp.oil.Fry till golden brown.
2.Take a kadai.Pour little oil.Season mustard,red chillies,asafoetida and curry
leaves.
3.Add tamarind water and salt.
Add jaggery and allow to boil for five minutes.
Add rice flour with little water to get thick consistency.
4.Switch off the flame and add golden brown neem flowers.

Low Fat Chocolate

Ingredients:

1.Cocoa 2 cups
2.Skimmed milk powder 2 cups
3.Sugar 1 cup
4.Water 1/2 cup
5.Assorted nuts 1 cup
6.Orange peel 1/2 cup
7.Venilla essence 2 tsp
Method:
1.Melt the sugar in the water on a slow fire.
2.Sprinkle milk powder and cocoa.
Stir well.
3.Add the nuts,orange peel and venilla essence.
4.Butter a tray and pour mixture into it to set.

Vellayappam

Ingredients:
1.Raw rice 1/2 kg
2.Sugar 4 tsp
3.Grated coconut 1/2 cup
4.Soda bicarbonate 1/2 tsp
5.cooked boiled rice 5 tsp
6.Dry yeast 1/2 tsp

Method:
1.Soak rice in cold water for four hours.
Wash and add the grated coconut and cooked boiled rice.
Grind it in a mixie into a smooth paste.
cover and keep aside for 12 hours to ferment.
2.Mix yeast and sugar in a little lukewarm water.
Cover and keep aside till it raises.
Add to the rice batter.Beat well with a spoon.
Keep in a warm place for one hour.
By this time the batter would have risen to double the quantity.
3.Place a kadai on the fire.
Grease it lightly with oiled cloth.
Pour about a quarter cup of batter and remove pan from fire
and tilt around to coat the side of the pan with a thin layer of the batter.
Replace on fire and cover with a tight lid.
When cooked remove to a plate.
(the side of the appam will be slightly crisp and the middle puffed up)
Serve hot with veg.kurma or vegetable stew.