How to make rava (samolina) ladoo?

Ingredients
1 cup Rava/ Suji (samolina)
1 cup powdered sugar
1/4 cup cashews
1/4 cup raisins
1/4 cup ghee
Cardamoms powder 1 tbs

Method
1. Dry roast rava for a few minutes till it is golden colour and flavour comes out. Grind the roasted rava to a smooth powder.
2. Mix the rava with powdered sugar.
3. Mix fried cashews and raisins to the rava and sugar mixture.
4. Peel cardamom skin, pound it and add it to the above mixture.
5. Pour hot ghee to the mixture and make small balls.

How to make tomato rasam?

Ingredients
1/2 cup toor dal
1 cup chopped tomatoes
1 tbsp ghee
1 pinch turmeric powder
2 tsp rasam powder
1 pinch asafoetida
1 tsp mustard
1 tsp cumin seeds
1 tsp chopped garlic
1 tbsp chopped coriander leaves
1/2tsp ground black pepper

Method
1. Soak the toor dal in water for half an hour, pressure cook and mash well.
2. Heat the ghee in a cooking pan. Then add the chopped tomatoes and fry them till they can be mashed.
3. Add the mashed toor dal, 2 cups water, turmeric, asafoetida, rasam powder and salt to taste.
4. When the rasam froths up, season with the given ingredients.
5. Garnish with coriander leaves and ground black pepper.

How to make rava kesari?

Ingredient
1/2 cup Rava
1/2 tbs Kesari powder
1 tbsp milk
1 cup Milk
1 cup Sugar
1/2 cup Ghee
2 tsp Cardamom powder
Cashews-nut

Method

1. Fry the rava in a pan till golden brown (You may add few spoons of ghee while frying).
2. Mix Kesari powder in milk to get the Kesari mix.
3. Boil the milk. Now add the milk to the fried rava little by little stirring continuously.
4. When the mixture softens add the sugar.
5. Add Ghee to the pan and keep stirring till the mixture no longer sticks to the vessel.
6. Sprinkle the Cardamom powder and add the previously prepared Kesari mix to the mixture. Mix well.  Garnish with fried cashews.

How to make mixed vegetables in coconut milk?

Ingredients

2 medium potatoes

12-15 broad beans (kali seim ki phalli)

1/2 cup green peas (matar) (shelled)

1/4 flower cauliflower (phool gobi)

2 medium carrot (gajar)

100 gms red pumpkin (kadhu)

1 1/2 cups coconut (narial) (scraped)

2 tblsp tamarind (imli) pulp

3 tblsp groundnut (moong fali) oil (tel)

4 red chillies whole

1 tsp cumin seeds

1 tblsp coriander seeds

8-10 cloves garlic (lasan)

1 tsp turmeric (haldi) powder

salt (namak) to taste

1 tsp mustard seeds (raai)

1 tsp black gram split (urad dal)

8-10 curry leaves (kari patta)

Method

1. Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.

2. Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.

3. Heat a little oil and saute 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.

4. Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.

5. Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.

6. Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice. 

How to make cucumber pachadi?

Ingredients

2 small sized cucumber (kheera)

1/2 inch ginger (adrak)

2-3 green chillies

2 tblsp coconut (narial) (scraped, optional)

1 1/2 cups yogurt

1 tsp oil (tel)

1/2 tsp mustard seeds (raai)

5-6 curry leaves (kari patta)

2 red chillies whole

salt (namak) to taste

Method

1. Wash and scrub cucumbers thoroughly and then grate with the skin.

2. Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.

3. Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.

4. Grind together scraped coconut, green chillies and ginger to a fine paste.

5. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.

6. Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.

7. Pour it on to the yogurt mixture. Stir it thoroughly.

8. Serve chilled. 

How to make vegetable rava uppuma?

Ingredients

2 cups semolina (sooji, rava)

1 carrot (gajar)

1/4 cup french beans (flas beans)

1 small cauliflower (phool gobi)

1 capsicum (shimla mirch)

1 onion (pyaj)

1 inch ginger (adrak)

4 green chillies

1 lemon

6 tblsp oil (tel)

1/2 tsp mustard seeds (raai)

4 red chillies whole

2 tsp black gram split (urad dal)

10-12 curry leaves (kari patta)

1/4 cup green peas (matar) (shelled)

1/4 tsp asafoetida

salt (namak) to taste

Method

1. Roast the rava in a dry kadai without the color changing, remove and cool.

2. Wash, peel and cut the vegetables to small dices of equal size.

3. Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the

lemon, strain and keep juice.

4. Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain

and reserve.

5. Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the

green chillies and stir.

6. Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas

and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt

to taste.

7. Pour 4 cups water and bring to boil.

8. When the water starts boiling, add the rava in a flow, stirring continuously to prevent

lumps from forming.

9. Cook for a few more minutes stirring all the while.

10. Remove, drizzle lemon juice and serve hot. 

How to make white pumpkin kootu?

Ingredients

750 gms white pumpkin (kadhu)

1/4 tsp turmeric (haldi) powder salt (namak) to taste

for masala

1/2 cup coconut (narial) (scraped)

1 tblsp cumin seeds

4 green chillies

1 tsp peppercorns

11/2 tsps. rice (chawal) for tempering

1 tsp mustard seeds (raai)

2 red chillies whole

1 tsp black gram split (urad dal)

10-12 curry leaves (kari patta)

2 tblsp sesame seeds (til)

1/4 tsp asafoetida (hing)

Method

1. Peel, deseed and cut the pumpkin into small cubes.

2. Grind the masala ingredients to a smooth paste.

3. Cook the pumpkin in 2 cups water, salt and turmeric powder.

4. When half done, add the masala and simmer till it thickens. Stir frequently.

5. Heat oil and temper with the above ingredients.