Rice Flour - 1cup
Jaggery - 1/2cup (as required)
Banana - 2nos
Banking soda - a pinch
Cardmom powder - 1tsp
Preparation:
1)Melt the jaggery and grind the bananas
2)In another bowl, add rice flour, melted jaggery,cardamom powder and banana paste and make a batter
3)Keep the batter for 5-6hours
4)Then heat a unniappam pan and add oil to each hole...when it boils, pour the batter into the holes and cook till it becomes brown both the sides
Milk - 4 cups
Rice Ada - 1cup
Sugar - 1 1/2cup
Condensed milk - 3tsp
Cashewnets -5-6nos
Ghee - 1tsp
Preparation:
1)Heat ghee in a pan and add cashewnets, fry them till brown and keep aside
2)Heat a heavy bottomed vessel, add milk and ada..boil them till it becomes soft
3)Then add sugar and keep in flow flame and keep stirring
4)when it become thick, add condensed milk and cashewnets
Ada prathaman is ready to serve.
Idly batter - 1cup
Onion - 1no
Gratted coconut - 2tsp
Mustard seeds - 1/2tsp
Cumin seeds - 1tsp
Curry leaves - few
Coriander leaves - few
Ginger - small piece
Green chilly - 2nos
Salt - to taste
Preparation:
1)Heat a kadai, add mustard seeds, cumin, ginger,chilly,coconut, and onion fry them for few mins and finally add curry and coriander leaves
2)Then add the mixture to the idly batter and mix and adjust salt
3)Heat a unniappam pan, add very little oil into each section..then pour the batter in it. Cook both the sides for 2-3mins.
Karaappam is ready to serve with tomato chutney
Apple - 2nos
Milk - 1/4glass
Water - 1/2glass
Sugar - as required
Ice cream - 2tsp
Preparation:
1)Cut the apple into small pieces and put them in blender or mixer
2)Add milk, sugar and blend them finely and serve with icecream
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Ingredients:
Coconut gratted - 1cup
Sugar - 1 cup
Ghee - 2tsp
Cardamom - 1no
Cashwnuts - for garnishing
Preparation:
1)Heat a kadai, add ghee and coconut fry for 3-4mins and keep aside
2)Heat a heavy bottom vessel,add sugar and 1/2 a cup of water make a thick syrup
3)Then add coconut and keep stirring till it becomes thick and finally add cardamom
4)In a plate spread little ghee and pour the coconut and after it cools, cut them into shapes
Black Channa Dal - 1 cup (soak them for 8 hours in water)
Cinnamon - small piece
Cumin seeds - 1/2tsp
Coconut gratted- 3-4 tsp
Chilli powder - 1 Tsp
Coriander powder - 1 1/2 Tsp
Salt - to taste
Preparation:
1)Boil the soaked channa dal till becomes soft and keep aside
2)Grind the gratted coconut with cumin seeds into fine paste
3)Heat oil in a pan, add onions, cloves and Cinnamon fry them for few mins
6)Add channa dal and 1/2 cup of water allow them to boil, then add chilli powder,coriander powder 5-10mins
7)Finally add the coconut paste and cook till it becomes thick gravy and garnish with coriander leaves
Ingredients:
Paneer cubes - 12-15nos
Capsicum - 1no
Onion - 2nos
Tomato - 2nos
Red chilly powder - 1tsp
Coriander powder -1 1/2tsp
Garam masala - 1/2tsp
Cloves - 2nos
Patta - medium size
Cardamom - 2nos
Cumin seeds - 1tsp
Ginger&garlic paste - 1tsp
Butter/oil - 2tsp
Chilly sauce - 1tsp
Salt - to taste
Preparation:
1)Heat a kadai, add oil..fry paneer cubes till it turns light brown and put them into water for few mins... take them out and keep aside
2)In the same kadai, add oil/butter, cumin seeds,patta,cloves,onion,ginger & garlic paste saute them till raw smell goes well
3)Then add red chilly powder, coriander powder, garam masala and chilly sauce saute for 5-7mins
4)Add tomatoes/tomato puree with salt...cook them till oil separtes
5)Add capsicum and cook for few mins and finally add panneer cubes.
Kadai paneer is ready to serve with chapathi,naan and fried rice.
