Khaja/ Surul Sweet

Ingredients:

Maida - 125 g
Salt - a pinch
Ghee - 2 tbsp
Sugar - 200 g
Water - 3/4 cup
Lime juice - few drops / 1/4 tsp
Ealichi powder - 1/4 tsp
Oil - As reqd

Method:

• In a bowl add maida and salt.
• Mix it well.
• Add in ghee and little water (app 1/4 cup) and make a soft dough.
• Set this aside for 30 mins.
• Now in other bowl add in sugar and water and cook in medium flame.
• Cook till you get single string consistency.
• Turn off range, add in lime juice and elachi powder and set this aside.

Method 1:

• Now take the dough and divide it into four portions.
• Roll out each dough in circle form.
• Now take a rolled out dough and apply ghee.
• Drizzle little flour and place the second rolled out dough.
• Repeat the same twice.
• Now to the top layer dust with flour and roll out thin.
• Apply ghee and drizzle flour.
• Roll it tight and apply little water and seal the edges.
• Use a knife and 1 inch strips.
• Press with a finger to give it a height.
• Fry them in oil in medium flame.
• Once fried add to syrup.
• Let it be in syrup till next batch cooks.
• Yields 10-15 pieces.

Method 2:

• Take the dough and roll out.
• Cut out the corners such that you get a rectanlge.
• Now start rolling it tight.
• Every time you roll drizzle flour and roll.
• Once done seal the edges and cut it into 1 inch stips.
• Gently roll the strips.
• Fry them and soak in syrup.
• Let it soak till next batch is done.

CreamCheese Icecream / Red Velvette Icecream

Ingredients:

Cream cheese - 55 g
Condensed milk - 3 tbsp
Whipping cream - 125 ml (app)
Vanilla esc - 1/2 tsp
Strawberry Sacue - 1/2 tbsp
Red Food Color - a drop
Chocochips - 2 tbsp (optional)

Method:

• In a bowl add in cream cheese and condensed milk.
• Whisk this for a min.
• Add in whipping cream and whisk for 3-4 mins.
• Like whisk till you get soft peaks.
• Add in esc and fold gently.
• Divide it in two bowls.
• In one bowl add in strawberry sauce and food color and fold gently.
• Now in a freezer safe bowl add dollops of each alternatively.
• Make a swirl pattern.
• You can add in chocochips before adding to bowl.
• Now close it with lid and freeze for 6 hours or overnight.
• Scoop and enjoy.

Note:

• I skipped adding color and used strawberry sauce instead.
• If you want red color you can skip sauce and add red color.
• You can use homemade creamcheese too.

Tiffin Sambar #9

Ingredients:

Moong dal - 1 1/4 cup
Onion - 1
Small onion - 5
Tomato - 3
Green Chilly - 4
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Fennel powder - 1/2 tsp
Hing - a pinch
Mustard seeds - 1 tsp
Dry Red Chilly - 2 (deseed)
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• In a pressure cooker, add in dal.
• Add in roughly chopped onions, tomato, green chilly.
• Add in turmeric powder, red chilly powder and hing.
• Add in salt and water (app 600 ml ) and cover it.
• Pressure cook for 7-8 whistles.
• Once done, mash it well and transfer it to bowl.
• Heat oil in pan, add mustard seeds, dry red chilly and curry leaves.
• Add this to sambar.
• Goes good with idly/dosa.

Carrot Kola

Ingredients:

Carrot - 150 g
Roasted Gram - 100 g
Onion - 1
Garlic - 2
Garam Masala - 1/2 tsp
Chilly powder - 1/2 tsp
Fennel powder - 1/4 tsp
Cashews - 6 (broken)
Curry Leaves - a sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Oil, Water - As reqd

Method:

• In a blender add roasted gram and blend it to fine powder.
• Set this aside.
• Now add onion, garlic and blend it and transfer it to bowl.

1. To the same blender add diced carrot and blend it.

• Add in a tbsp of water and blend it to a paste.
• Transfer this to bowl.
• Add in onion garlic paste, spice powders.
• Add in salt, curry leaves and coriander leaves, broken cashews.
• Mix it and add roasted gram powder and mix well.
• Make small balls and set aside.
• Heat oil in pan, fry these balls in medium flame.
• Serve hot with sauce.
• Yields 15 balls.

Carrot Laddoo

Ingredients:

Carrot - 250 g
Sugar - 100 g
Milk - 62.5 ml
Milk powder - 84 g
Desiccated coconut - 2 tbsp
Elaichi powder - 1/4 tsp
Cashews - 5 (fine chop)
Pistachios - 5 (fine chop)
Badam - 5 (fine chop)
Ghee - 1 tbsp

Method:

• Peel the skin and grate the carrots and set aside.
• In a pan add the grated carrots, ghee.
• Cook in low flame for 2 mins.
• Add in sugar, milk, elaichi powder and mix well.
• Cook for app 10-15 mins, till the water evaporates and mixture is dry.
• Add in chopped nuts, milk powder and mix well.
• Add in desicated coconut and mix it.
• Turn off range and let it cool for 5 mins.
• Shape it like balls and serve.
• Or roll the shaped ladoo in desiccated coconut for extra taste and serve.
• Yields 12-15 laddoos.