Fruit Salad Method 2

Ingredients
Fruits - Apples, bananas, honeydew melons, cantaloupes, grapes,
         pears, mangoes, etc.,
Walnuts chopped
Cashews chopped
Raisins
Pitted Dates chopped
Honey 3-4 t.spoons
Orange juice 1 cups
Mango juice 1 cup
Sugar


Method
Wash and dice fruits, and mix everything well.

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Fruit Salad Method 1

Ingredients
Fruits - Apples, bananas, honeydew melons, cantaloupes, grapes,
         pears, mangoes, etc.,
Walnuts chopped
Cashews chopped
Raisins
Pitted Dates chopped
Sweetened condensed milk 1 can
Evaporated milk 1 can
Rose water essence a small pinch
Cardamon 1-2 peeled and pounded


Method
Wash and dice fruits, and mix everything well.

Poli

Ingredients
All purpose flour (Maida) 2 cups
Cooking oil 1/4 cup
Turmeric powder a small pinch
Jaggery 3/4 cup
Channa dhall 1 cup
Thuvar dhall 4 t.spoons
Ghee (melted butter) for shallow frying polis
Salt a small pinch
Cardamons 2-4 skin peeled and pounded


Method
Knead maida, cooking oil, and turmeric into a nice dough and keep
it aside for 2 hours.
Pressure cook channa dhall, thuvar dhall and a pinch of salt.
Melt jaggery in a pan, and add the cooked dhall mixture to this,
and mix it well.  Add the pounded cardamons to this and let it
cool.  Make small balls and keep them aside.
Make them similar to stuffed chappatis with the kneaded dough and
the jaggery balls and shallow fry them using ghee.

Paal Poori (Sweet Poori)

Ingredients
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying


Method
Soak saffron in little cold milk, and keep it aside.
Soak rava in little water for 10 minutes.
Soak almonds in hot water for 1 hour.  Peel skin and grind the
almond into a fine paste with 1 cup of milk instead of water.
Boil evaporated milk, condensed milk, and almond paste for 10-15
minutes.  Add saffron, and kesar color to above and let it cool.
Knead maida, soked rava, and sugar into a nice dough, using some
cold after.  Make small puris (roll small balls and flatten them
with a rolling pin and deep fry in oil) and soak the puries in
the boiled milk mixture. Serve it cold/hot.

Rava Laddu

Ingredients
Fine Cream of Wheat (Rava) 1 cup
Powdered Sugar 1 cup
Ghee 1/4 cup
Cashews less than 1/4 cup
Raisins less than 1/4 cup
Cardamom 1-2


Method
Dry roast rava for a few minutes till the flavour comes out.
Mix this rava with powdered sugar.
Fry cashews in ghee and mix it with the above. Peel cardamom
skin, and pound it well and add it to the above mixture and
make small balls.

Moong Dhall Payasam

Ingredients
Moong Dhall 1 cup
Jaggery 1/2 cup
Sugar 2 t.spoons
Milk 3 cup
Water 2 cups
Cardamon 2
Edible Camphor (Paccha Kalpooram) a small Pinch
Cashews 2-3 t.spoons
Ghee 2 t.spoon


Method
Roast moong dhall with ghee.  Boil this with water, till the
moong dhall gets cooked.
Add jaggery and sugar to the above and let it cook for till the
jaggery melts.
Now add milk and let it cook until everything mixes well.
Fry cashews in little ghee and add this to the boiling payasam.
Pound cardamoms, and edible camphor, and add this to the payasam.

Rice and Coconut Payasam

Ingredients
Rice 1 cup
Grated Coconut 1 cup
Jaggery 1/2 cup
Sugar 1/4 cup
Milk 2 cups
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) a small pinch optional


Method
Soak rice for 15 minutes in little water.  Grind this with grated
coconut and boil this till rice gets cooked.  Add jaggery, sugar,
and milk to this and cook till jaggery melts. 
Fry cashews and raisins in little ghee and add this to the
boiling payasam. Pound cardamoms,and edible camphor, and add this
to the payasam.

Rice Payasam

Ingredients
Sweetened condensed milk 1 can
Evaporated milk 1 can
Rice cooked 1/2 cup
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Mash the cooked rice. Mix condensed milk, and evaporated milk,
and boil this with the mashed rice. 
Fry cashews and raisins in little ghee and add this to the
boiling payasam. Pound cardamoms, and edible camphor, and add
this to the payasam.

Kesari

Ingredients
Cream of Rice (Rava) 1 cup
Sugar 1 cup
Ghee (Melted butter) 1/2 cup
Cashews less than 1/4 cup
Golden Raisins less than 1/4 cup
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Roast rava with 1/4 cup of ghee in a pan for 5 minutes.
Add 1.5 cups of water to the above, and keep stirring until the
rava is cooked. Now add sugar, and mix everything well.  Finally
add the remaining ghee and simmer the stove and keep stirring
until everything mixes well.
Fry cashews, raisins and cloves in little ghee and add this to
above. Pound cardamoms, and edible camphor, and add this to above.

Coconut Burfi

Ingredients
Coconut 1 cup grated
Milk 1 cup
Cashews 1/2 cup
Sugar same amount as coconut
Ghee 1/4 cup
Cashews less than 1/4 cup
Cardamoms 2 peeled and pounded
Butter for spreading


Method
Soak cashews in hot water for 1/2 an hour.
Grind grated coconut and soaked cashews coarsely with milk, and
measure the same amount of sugar and keep it aside.
Cook the ground mixture in a pan, and keep stiring it.  Add
sugar, and ghee and keep stiring until it becomes a fine paste.
Fry cashews in ghee and add it to the above.  Pound cardamoms and
mix it with the above.
Now pour it on a buttered plate and spread it evenly.  Let it
cool for sometime, and cut it into small burfi's.

Chakara Pongal

Ingredients
Rice 1 cup
Moong dhall 1/4 cup
Jaggery 1/2 cup
Milk 2 cups
Ghee 1 cup
Cloves 4
Nutmeg powder 1 t.spoon
Cashews 1/4 cup
Golden raisins 1/4 cup
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Roast moong dhall in a pan for 5-10 minutes.
Cook rice, moong dhall, milk and 3 cups of water till the rice
gets cooked. 
Melt jaggery, by boiling it little water, and mix this with the
cooked rice.  Add ghee and keep stirring until everything blends
well. 
Fry cashews, raisins and cloves in little ghee and add this to
the above. Pound cardamoms, and edible camphor, nutmeg, and add
this to the payasam.

Carrot Payasam

Ingredients
Carrot 4 washed, peeled and grated
Milk 2 cups
Sugar same amount as carrot paste
Almonds 1/4 cup
Condensed milk 1 can
Evaporated milk 1 can
Saffron 1 t.spoon
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.  Peel skin and grind it
with grated carrot and milk.
Measure the amount of carrot/almond paste, and keep the same
amount of sugar aside.
Cook the carrot/almond mixture in a pan for 5-10 minutes till the
flavor comes out.  Add the measured sugar, and let it cook for a
few minutes.  Add one can of evaporated milk, and condensed milk
(or) regular milk and bring it a boil. 
Fry cashews, raisins and cloves in little ghee and add this to
the above. Pound cardamoms, and edible camphor, and add this to
the payasam.

Badam Kheer

Ingredients
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)


Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.  Peel skin and grind the
almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount of
sugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till
the flavour comes out.  Now add sugar and keep stirring. 
Add the remaining milk, and boil for 10-15 minutes. Add the
soaked saffron and serve it cold.

Appam

Ingredients
Cream of Wheat (Rava)1 cup
All purpose flour (Maida) 1/2 cup
Wheat flour 3/4 cup
Jaggery 11/2 cup
Milk 1/4 cup
Oil for frying
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Soak rava in little water and milk for 30 minutes.
Mix maida, wheat flour and soaked rava together.
Melt jaggery in boiling water and mix this with the flour
mixture. Pound cardamom and add it to this mixture. Add edible
camphor.
Make small balls and deep fry in oil.