Malpau

Malpau 

Ingredients :

1 kg khoya
250 gm refined flour
50 grm corn flour
10 gm cardamom powder
50 gm chopped pista
1 gm saffron
1 ltr water
50 grm fennel seeds

For sugar syrup :

1 ltr water
2.5 kgs sugar
1 gm saffron.

Method :

Boil the water and add the sugar and cardamom and let it boil for some time till all the sugar disolves and allow it to cool ..

Method :

Boil the water , grate khoya into it , mix with all the dry ingredients and make a smooth mixture.
Put oil in the pan on medium flame for frying , pour some mixture into the heated oil , the oil should not be very hot
Flip the malpau take it out when it becomes little stiff and golden brown in colour.
Drop thiss straight into the sugar syrup..

Gajar ka halwa

Gajar ka halwa

Ingredients :

1 kg grated carrot
1 litre milk
200 gm khoya
300 gm sugar
2 tsp ghee
1/2 cup dry fruits assorted
1/2 tsp cardamom powder.

Method :

Wash , peel and grate the carrots .
In a thick bottomed vessel , add 2 tsp of ghee and grated carrots and stir for five to seven mins , then add  the milk and cook on medium flame till the milk is absorbed totally .
Add the sugar and stir till the ghee leaves the bottom of the vessel , add the khoya and dry fruits and stir..
Add the cardamom powder and 2 tsp of ghee , mix well, cook for few mins and remove from flame
Serve hot garnished with nuts ...

Mulanghi chapathi {Radish chapathi }

Radish chapathi 

Ingredients :

2 radish
1 cup wheat flour
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp omam
1/2 tsp corainder powder
1 tsp oil
1/2 tsp salt

Method :

Wash the radish and grate it .
Add oil in the pan add chilli powder ,turmeric powder , coraiander powder , oman saute it well ..
Then add all the above powder , garated radish ,salt, in the flour and mix well adding little water {Note : add little water because there will be water in the grated radish itself }.
Mix all these well in the form of dough . make small balls and flatten these balls as chapathis.
Heat the pan and cook these by flipping on both sides  by adding little oil...

Stuffed chilli bhajjis

Stuffed chilli bhajjis

Ingredients

Long green chillies- 6

Salt- little

oil for deep frying

For stuffing

Potatoes- 2 medium ,cooked and mashed

Cumin seeds- 1/2 tsp

Coriander leaves- a few chopped finely

Turmeric powder- less than 1/4 tsp

Ginger grated- 1/2 tsp

For the batter

Besan/gram Flour - 1 cup

Rice Flour-2 tsp

salt to taste

chilli powder- 1/4 tsp

water to make a thick paste

Method

Wash the chillies ,make a slit in the center and remove all the seeds. Rub little salt inside the chillies. The chillies I used were very long and so I had to cut them into two.

Mix all the ingredients for stuffing and then stuff the chillies with it.

Mix all the ingredients for the batter( U can use Sakthi masala's bajji bonda mix too) .

Dip the stuffed chillies into the batter and deep fry in hot oil.

Serve hot with ketchep.

Appam

Appam

Ingredients

Raw rice- 1 cup

Jaggery- 3/4 cup

dry coconut(copra)- a few pieces

ghee- 2 tbsp

cardomom powder- 1/2 tsp

Method

Soak raw rice in water for 2 to 4 hrs. Drain it well and grind it in a mixie adding very little water.

When it becomes a fine paste add the jaggery to it and grind .

chop the dry coconut into small bits and fry it in ghee till golden brown.

Add the coconut bits and cardomom powder to rice and jaggery batter. The consistency of the batter should be like the dosa batter.

Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.

Kothu Chappathi

Kothu Chappathi

Ingredients

left over or fresh Chappathis- 4 cut into squares

onion-1 chopped lengthwise

tomatoes -1 medium sized chopped finely

tomato sauce- 1 tsp

capsicum - 1 small chopped into squares or lengthwise

green chillies- 1 slited

ginger- 1 " piece- crushed

garlic- 3 flakes - crushed

saunf- 1/4 tsp

mustard seeds- 1/4 tsp

curry leaves- a few

turmeric powder- 1/4 tsp

chilli powder- 1/2 tsp or acc to taste

oil- 2 tbsp

salt to taste

coriander leaves- a few chopped finely

Method

Heat oil in a pan and add the mustard and saunf seeds.When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces and tomato sauce.Then add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then finally add the chopped chappathi pieces. mix well and garnish with chopped coriander leaves.

Serve hot just like that or with raitha.

U can try this with parottas too to make kothu parotta.

Masal Vadai

Masal Vadai

Ingredients

Channa dal- 1 cup

red chillies- 2-3 or acc to taste

saunf- 1/2 tsp

hing- a pinch

onions- 1 chopped finely

curryleaves- a few,chopped finely

coriander leaves - a few chopped finely

oil for deep frying

salt to taste

Method

Soak channa dal in water for 2 hours. Grind dal along with red chillies, saunf , hing and salt to a very coarse paste.

Add chopped onions,curry leaves and coraiander leaves to the paste and mix well. Make small balls and flatten it with ur palm.

Heat oil and deep fry the vadais. Serve hot with or without coconut chutney.