Corn Flakes Mixture

Ingredients:
Cornflakes (Plain) - 4 cups
Peanuts -1/4 cup
Cashews  - 1/3 cup
Raisins - 1/4 cup (optional)
Fried gram (Pottukadalai) - 2 tbspns 
Curry leaves - few
Salt and Chili powder - according to taste
Oil - for deep frying

Method:

Wash curry leaves and dry it well.

Dry roast fried gram and keep it aside.
Heat oil in a kadai and fry cornflakes in batches (Do not fry for more than 5 secs. The corn flakes may turn brown). Remove from the kadai and drain excess oil on a paper towel. Alternatively you can take some cornflakes in a strainer and immerse it gently into the heated oil and fry it.

Fry peanuts, raisins, cashew nuts and curry leaves separately.

Now add everything including the roasted fried gram to the cornflakes. Add salt and chili powder to taste.

Recipe Courtesy: Padhu's Kitchen

Basundhi

Ingredients:

Milk (full fat) - 1 1/2 liters full fat milk 

Sugar - 3/4 cup sugar

Cardamom Powder - 1/ 2 tsp 

Saffron - a few strands

Lemon Juice - 1 tsp

For garnishing - almond and pistachio slivers

Method: 

Soak the saffron strands in a tbspn of warm milk.

Bring the milk to a boil in a broad bottomed non-stick pan. 

Reduce the flame and cook on a slow flame till the volume is reduced to half, for approximately 1 1/2 hour, while stirring occasionally. 

Note: Do not break the cream layers formed.

Add the sugar and the soaked saffron to the milk and cook on a slow flame for approximately 25 minutes, stirring continuously and scraping the sides of the pan. 
Add the cardamom powder and cook on a slow flame for another 5 minutes.

Now add 1/2 tsp of lemon juice and continue stirring for 2 - 3 minutes so that it becomes granular in consistency. Switch off the stove.

Note: Do not add more than 1 tsp of lemon juice. Lemon juice is added to get milk granules and look like cream layers.

Mix well and refrigerate for at least 1 hour. Serve chilled. 

Serve warm or chilled, garnished with pistachio and almond slivers. 

Find my recipe on Tarladalal.com

Sending this recipe to Let's Celebrate Indian Sweets hosted by Nupur

Sending this recipe to Shama's Easy to Cook Recipes and Jagruti's Know Your Dairy - Milk Event

Ompodi/Plain Sev

Ingredients:

Gram flour/Kadalai mavu - 1 cup

Rice flour - 1/2 cup

Butter (at room temperature) - 1 tbspn

Ajwain/Omam - 1/8 cup

Salt - according to taste

Oil - for deep frying

Method:

Dry roast omam, just till warm and powder it in the mixer. Then add 1/4 cup water and grind again. Filter this and keep aside.

Sieve gram flour and rice flour together and add salt, butter and the omam extract and mix well. Then add water as needed (careful, needs very less) and mix well to form a sticky dough.

Press through the ompodi/idiyappam press in heated oil (oil should be heated just right ,i.e; if you add a pinch of dough it should raise up immediately, dont heat till oil fuming)

Form a circle in the oil and make sure you don’t overlap. Turn carefully immediately and cook till the bubbles ceases(takes very less time, less than a minute). Drain in paper towel and repeat the process for rest of the dough. Keep in an air tight container after cooling down.

Recipe Courtesy: Rak's Kitchen

Sending this recipe to "Tried and Tasted - Rak's Kitchen" event hosted by Sowmya of Nivedhanam and Lakshmi of Kitchen Chronicles.

Rasmalai

Ingredients:

Rasgullas (Pls refer to my earlier post) - 1o Nos
Milk - 2 & 1/2 cups and 2 tbspns

Evaporated milk - 1/4 cup

Sugar - 1/4 cup (add more if you want)

Saffron - A pinch

Pistachios - 5-6 nos

Elachi powder - 2 pinches

Ghee - 1 tsp

Method:
Warm 2 tablespoons of milk and crush the saffron to it and keep it soaked till needed (adding too much of saffron will spoil the taste, make sure you add just a few strands).
Take an heavy bottomed/non-stick  vessel, grease the bottom of the pan with few drops of ghee to prevent burning  of milk at the bottom. Boil milk for 20-30 minutes in very low flame. Keep stirring now and then. 

When the volume reduces almost half, add the saffron soaked in the milk, evaporated milk and boil for 2 more minutes. Chop the nuts and fry it in ghee till golden brown and add it to the milk. Then add the sugar and simmer for few minutes. Squeeze the sugar syrup from the rasgullas, take care you don't squeeze the rasgullas hardly(this will make the rasgulla break), just squeeze it gently.  Add it to the milk when it is still hot. Let it get soaked. Cool them completely and refrigerate. Serve cold. 

Recipe Courtesy: Rak's Kitchen

Sending this recipe to Let's Celebrate Indian Sweets hosted by Nupur

Sending this recipe to Shama's Easy to Cook Recipes and Jagruti's Know Your Dairy - Milk Event

Sending this recipe to "Tried and Tasted - Rak's Kitchen" event hosted by Sowmya of Nivedhanam and Lakshmi of Kitchen Chronicles.

Broccoli Kurma

Ingredients:

Broccoli florets* - 1 cup

Onions - 1 medium, chopped

Capsicum - 1 medium, chopped

Carrot - 1, chopped

Potatoes - 2 medium, chopped

Turmeric - 1/4 tsp

Salt - according to taste

Coriander Leaves - 1 tbspn, chopped

Oil - 2 tbspns

To grind to a paste;

Cashews (broken) - 20

Coconut - 3/4 cup

Cloves - 4

Cinnamon - 1 inch stick

Elaichi -1 

Green Chilies - 1 or 2

*You can replace Paneer pieces for Paneer Kurma.

Method:

Heat 1 tbspn oil in a kadai and fry the broccoli for few minutes. Keep aside.

Now heat 1 tbspn of oil in the same kadai and fry the onions till translucent. Add capsicum, potatoes, carrot and fry the veggies for 10 minutes. Grind the above ingredients to a thick paste. Add the paste, turmeric and salt to the veggies and add enough water to get a gravy consistency. Close the lid and let it cook till the veggies are fully cooked and oil starts to float on top (about 30 minutes).

Now add the fried broccoli to this gravy. Garnish with coriander leaves.

Goes well with roti and poori.