CARROT RAWA IDLY

Urad Dal- ¾ cup
Cooked rice- 1/3 cup
Rawa-1cup
Grated carrot- ½ cup
Salt-to taste

1) Soak dal for few hours.
2) Grind dal and cooked rice, adding required quantity of water.
3) Add rawa and mix thoroughly without any lumps.
4) Keep it overnight to ferment.
5) Add salt and grated carrot.
6) Pour the batter to idly molds and steam for about 10 minutes.

BREAD BATTURA

Maida -1cup
Bread crumbs-1cup
Semolina (rawa)-1tbsp
Yeast -1tbsp (dissolved in½ cups of water)
Sugar -1tsp
Salt -to taste
Yoghurt (curd)-1tbsp
Oil –required

PREPARATION
1)In a mixing bowl mix Maida , bread crumbs, semolina, yoghurt, salt and sugar together
2)Add the yeast water in to the mixing bowl and make dough
3)Cover the dough with a wet cloth for an hour for fermentation
4)After 2hours the dough is divided into 10 -12equal parts
5)Roll it out to a dessert plate size
6)Heat oil in a deep frying pan and put battura in it
7)lightly press on the surface with a spoon, the battura will puff up

Palpayasam with Condensed Milk

Raw rice/Unakkalari-1/2 cup
Water-1&1/2 cup
Cardamom-3
Ghee-1 tbsp
Sugar-1/4cup
Milk-1 ½ cups
Condensed milk-1 tin

• Pressure cook rice with cardamom and  water for one whistle then simmer for 10 minutes
•  Heat  ghee and add the cooked rice and sugar.Stir continuously until sugar is completely dissolved.
•  Add  milk and condensed milk .Cook until the consistency become thick.

SAGO-PARIPPU VADA

Thoor dal-1cup
Sago-1/2cup
Onion (chopped)-1small
Green chilly (chopped)-2
Ginger (chopped)-1tsp
Curry leaves-2spring
Asafoetida-1pinch
Salt-as required
Oil-for frying

1) Soak dal and sago separately for 2 hours.
2) Grind dal with out adding water.
3) Add sago, onions, curry leaves, green chilly, asafoetida, ginger, salt and mix well.
4) Shape into patties and deep fry till golden brown.

PANEER-CARROT PURI

Maida-2cups
Paneer-1/2cup (grinded)
Carrot-1/2cup (grinded)
Salt-to taste
Oil-for frying

METHOD
1) Mix paneer, salt and carrot to the flour, add water to make soft dough.
2) Cover the dough with a wet cloth for 15minuts.
3) Divide the dough into small portions, roll into small puris and deep fry in oil.

Ada Pradhaman

Rice ada-200gms
Jaggery -400gms
Sago (cooked)-50gms(optional)
Cardamom powder -1tsp
Dried ginger powder-1tsp
Cashew nut -50gm
Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-3cups
Thin coconut milk -2cups
Thick coconut milk-2cup
Ghee-100gm

METHOD
1. Wash ada and soak it in boiled water for 20 minutes.Drain water and keep it aside
2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
3. In the same pan add melted jaggery and cooked ada
4. Stir continuously
5. It becomes a thick consistency, adds very thin coconut milk and cooked sago
6. When it thickens, add thin coconut milk and stir well
7. Finally add thick coconut milk and stir well
8. When the payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam

BEEF CHILLY & THREE AWARDS

Ingredients

Beef-1/2 kg (thinly sliced)

Onion-3

Capsicum – 1/2 no.

Ginger - small piece

Green chilli-3 no.

Garlic - 8 pieces

Soya sauce - 1 tbsp

Tomato sauce - 1 tbsp

Chilly sauce - 1 tsp

Pepper powder - 1 tsp

Turmeric powder - 1/2 tsp

Corn flour-1tbsp

Refined oil-3tbsp

METHOD
1) Cook beef with, 1/2tsp Soya sauce, 1/2tsp pepper powder, turmeric powder and salt in a pressure cooker without water.
2) Fry it in another pan with oil till it become brown in color.
3) In a pan, heat 3 tbsp refined oil.

4) Stir fry onions, chilly and capsicum.

5) Add ginger, garlic and cooked beef .

6) Add the sauces, turmeric powder, pepper powder and continue frying for a minute.

7) Add the stock and the corn flour water.

8) Cook until gravy concentrated..