1.CASHEW BALLS
Ingredients
Cashewnuts-20
Coconut scrapped-1 cup
Black sesame-2 tsp
Moongdal-1 cup
Ghee-2 tsp
Elaichi-10
Jaggery-1 cup
Rice flour or maida-1 cup
Oil or ghee-to fry
Method
In ghee roast cashew nuts till golden brown and keep aside.
In remaining ghee roast moongdal till smell comes.
Dry roast sesame till it splutters.
Dry roast coconut till smell comes.
Powder cashew, moongdal, sesame, coconut, elaichi coarsely.
Make the jaggery to little thick syrup. Add in the powder and do balls.
With the rice flour or maida add water and do batter.
Dip the balls in batter and fry in oil or ghee till golden brown.
2. MILK KOLUKATTAI
Ingredients
Rice-1 cup
Sugar-1/2 cup (as per you need)
Salt-a pinch
Coconut milk-2 cup
Milk-1 cup
Elaichi-7
Method
Soak and grind rice to batter.
Add salt.
Pour on a cloth little by little (to make little dry)
Do tiny balls.
Steam cooks it.
Boil coconut milk lightly, add sugar and elaichi powder.
Soak the cooked balls in it.
Add needed milk and serve.
3. JAGGERY MURUKKU
Ingredients
Jaggery-1 cup
Fresh rice flour-1 cup
Coconut milk-2 stages
Thick coconut milk-1 cup
Dilute coconut milk-2 ½ cups
Elaichi-1 tsp of powder
Salt-1 pinch
Ghee-1 tsp
Method
Sieve the rice flour and salt together.
Boil water; add in the flour to do soft dough (without lumps)
Dilute jaggery with thin coconut milk and strain it.
Then allow it to boil in elongated vessel, while boiling squeeze the dough with squeezer (murukku squeezer) to a wide round or do small circles using dough and put all the circles in boiling jaggery.
Allow it to cook. (2 -4 mts)
Pour thick coconut milk, elaichi, ghee.
Boil it once.
4. PANEER CASHEW BALLS
Ingredients
Cashewnut(powdered)-1 cup
Fresh paneer-1 cup
Maida-2 tbsp
Milk-2 tbsp
Milkpowder or khoya-1/2 cup
Sugar-3/4 cup
Cherry fruits
Method
Dry roast maida till smell comes.
Mix maida,sugar(powdered),cashewnuts,khoya,paneer,milk to a soft dough without lumps.
Do small balls and press lightly in centre .Keep cherry on centre.
5.COCONUT PIRNI
Ingredients
Rava – 1cup
Milk-2 cup
Sugar – 1 cup
Coconut scrapped -1 cup
Ghee-1/4 cup
Elaichi-3
Method
Roast rava with ghee and keep aside.
Dry roast coconut lightly.
Boil milk ,add rava and cook in low flame.
Add sugar and mix.
Add coconut,elaichi powder and mix .
Fry raisins and cashew nut in ghee ,add it and mix evenly.
Serve as it is or do balls.
6.RAGI BONDA
Ingredients
Ragi flour-1 cup
Rice flour-1/2 cup
Sugar-1 cup
Coconut scrapped -1/4 cup
Elaichi powder -1/4 tsp
Raisins-10
Soda salt-a pinch
Method
Mix all the ingredients together without lumps.
Add water and do batter.
Using spoon take the batter and fry in oil.
7. SOYA JAMUN
Ingredients
Soya-1/2 cup
Urad dal-1/4 cup
Sugar-1 cup
Cardamom powder-1/4 tsp
Colour powder
Rose essence (option)
Method
Soak soya for 6 hrs,
Soak urad dhal for 15 mts.
Grind both together to fluffy and thick batter.
Fry in oil as small balls.
Do sugar syrup (as for jamun).add cardamom powder, colour powder, rose essence.
Allow the balls to soak in syrup.
8. STUFFED BREAD ROLLS
Ingredients
Bread slices-10
Khoya-1/4 kg
Raisins, cashew nuts, pista, badam-(chopped)-2 tbsp
Sugar-3/4 cup
Elaichi powder-1/4 tsp
Method
Mix chopped nuts with khoya and do balls.
Cut the edges of the bread.
Dip the bread in water and squeeze it.
Keep the balls in edge of bread and roll it.
Fry in oil or ghee till golden brown.
Do sugar syrup.
Allow the rolls to soak in syrup for 10 mts.
Arrange the rolls in a tray, sprinkle sliced pista on it.
9. APPAM
Ingredients
Rawrice-2 cup
Uraddal-1/2 cup
Kopra-1 tbsp (option)
Coconut scrapped-1/4 cup
Sugar-2 cup
Raisins, cashewnuts
Soda salt-a pinch
Oil
Elaichi powder-1/2 tsp
Method
Soak and grind rice and dhal to thick batter.
Take thick milk from coconut.
Add kopra, sugar, elaichi, raisins, cashew nuts, coconutmilk, and sodasalt to the batter and mix to bajjiflour (batter) consistency.
Heats oil in a kadai, take a laddle of batter and pour in oil. Fry till cooked not till crispy.
Note: make the same batter to idly batter consistency and do small sweet idly.
Can use jaggery instead of sugar.
10. CASHEWNUT JAMUN
Ingredients
Cashew nut powder-1/4 cup
Maida-1/2 cup
Elaichi-3
Milk-1/4 cup
Sugar-1/2 cup
Water-1/4 cup
Method
Mix Maida, cashew nut powder, milk to soft dough.
Do small balls and fry in oil.
Do sugar syrup. Add elaichi powder.
Allow the fried jamuns to soak in syrup.
While serving garnish with sliced pista or cherry.
11. JACKFRUIT CAKE
Ingredients
Jackfruit-20
Jaggery-1/2 cup
Elaichi-4
Rice-2 tbsp
Ghee
Raisins, cashewnuts
Method
Grind jackfruit, jaggery, elaichi, soaked rice to batter.
Add ghee fried raisins and nuts.
Pour in a ghee greased tray, close with lid and steam cook it or in pressure cooker leave 5-6 whistles.
Cut the cooked cake to required shape and serve.
Garnish each piece with cashew nut.
12.RAVA PAN CAKE
Ingredients
Rava-1 cup
Sugar-1 cup
Nuts
Curd-1 cup
Ghee-1 tbsp
Method
Mix all the ingredients together.
Put this mix in pressure pan and close the lid.
Cook in simmer for ½ hour.(no need of whistle)
Cool it ,cut it and serve.
13. MOONGDAL APPAM
Ingredients
Moongdal-1/2 cup
Jaggery-1 ½ cups
Raw rice-4 cup
Elaichi-4
Ghee, oil-to fry
Method
Soak rice, strain and dry the water.
Do powder.
Semi cooks the moongdal and mashes it.
Do jaggery syrup, add mashed dal and mix well.
Allow it to cool.
Add rice flour, elaichi powder and mix to batter.
Heat ghee and oil.
Pour a ladle of batter in oil, fry till golden brown.
14. MOONGDAL SOMAS
Ingredients
Raw rice flour-200 Gms
Sugar-500 Gms
Butter-200 gm
Moong dal-200 Gms
Oil-to fry
Method
Dry roast the moongdal lightly and steam cook it and powder it.
Powder the sugar.
Mix rice flour and butter evenly, add moong dal powder and make soft dough.
Do small balls of same size.
Flat the balls on a leaf by applying little ghee or oil.(press in hand)
Keep 1 tsp sugar powder in centre and fold like somas and join the ends.
Fry in oil or dalda in medium flame.
Arrange the fried somas and sprinkle sugar powder when it is hot.
15.URAD JAMUN IN COCONUT MILK
Ingredients
Urad dal-1 cup
Coconut shredded from ½ coconut
Sugar-2 cup
Elaichi-3
Cashewnut-1/4 cup
Oil-to fry
Method
Soak urad dal and grind to thick batter.add little salt.
Soak cashew nuts and grind to paste.
Add batter and paste together.
Take milk from coconut and make it as ½ litre.
Boil it .
Add sugar ,dissolve and boil once.
Add elaichi powder and off stove.
Fry the batter as small balls in oil till golden brown.
Soak in coconut milk for 5 mts and serve.
16. RAVA COCONUT CAKE
Ingredients
Rava-250 Gms
Coconut-1/2
Ghee-100 gm
Sugar-400 gms
Elaichi-3
Raisins and cashew nuts
Method
Roast rava in little ghee lightly.
Dry roast the coconut till golden brown.
Do sugar syrup.
Add rava and coconut and mix evenly.
Add ghee, raisins, cashew nuts and elaichi powder.
Mix all till rolling consistency.
Set in ghee greased tray and cut to shapes after it gets cool.
17. SWEET POORI
Ingredients
Maida-3 cup
Milk-1 litre
Sugar-2 cup
Elaichi-4
Oil
Salt-1/4 tsp
Method
Make maida and salt to soft dough.
Boil milk till it reduces to ½ litre.
Add sugar and elaichi powder and mix evenly.
Do tiny pooris from the dough.
The fried pooris are dipped in sweet milk and arrange in tray.
Serve it hot.
Note:
Do the pooris in bottle cap size.
Fry in oil and soak in milk.
Serve with milk like jamun.
18.JACKFRUIT CAKE
Ingredients
Raw rice-1/2 kg
Boiled rice-1/2 kg
Sugar-3/4 kg
Jackfruit -30 pieces
Coconut milk-1 cup
Butter-50 gm
Elaichi-10
Method
Make the rices to powder.
Do jackfruit to paste.
Do sugar syrup.
Mix coconut milk,sugar syrup,butter,rice flours,cardamom powder to batter.
Put this mixture in ghee greased tray and steam cook it.
Cut and serve.
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