Basundhi

Basundhi is a rich and delicious dessert of
thickend milk, similar to rabdi.

Ingredients

1 liter fat milk
1/4 cup sugar
2 to 3 tbsp mixed nuts powder (badam, pistachio)
Or chopped mixed nuts
Few strands saffron
1/4 tsp cardamom & nutmeg powder each

Method

Add milk in a heavy bottomed, wide non stick pan bring to boil.
Reduce the flame and cook for 10 minutes.
Crust will form on the top, collect it on sides of the pan each time.
Add sugar, saffron and dry fruit powder.
cook for another 5 minutes in medium flame, stir continuously.
Now mix this crust in the boiling milk, mix gently,
without disturbing it much.
Cook for 4—5 minutes in low flame.
Switch off the gas.
Garnish with dry fruit powder.
Basundhi is ready to serve.
It can be served hot or cold.

Kalyana rasam

Ingredients

1/4 cup toor dhal
Tamarind  (goosebary size)
Tomato 2
Few curry leaves
Coriander leaves and stocks (stems)
Turmeric powder a pinch
Asafoetida

1 tsp ghee / oil
Salt to taste

Ingredients for rasam powder

2 tbsp toor dhal
1 tbsp coriander seeds
1 red chillie
1/4 tsp pepper
Very few jeera & curry leaves

 Heat a pan, add above  all ingredients one by one
dry roast and grind to a coarse powder.

Preparation for Rasam


Pressure cook thoor dhal and tomato in a cooker.
Mash dhal and add  a cup of water set aside.
Mash boiled tomatoes by hand.
Soak tamarind in hot water for 5 minutes, squeeze and extract tamarind water.
Chopped tomatoes half.

Method

In a pan add tamarind water, mashed tomato, turmeric powder and salt boil for 5 minutes.
Add chopped tomato, coriander leaves stocks, rasam powder cook for 2 minute.
Add cooked dhal along with water mix well.
Cook on low flame untile rasam becomes frothy.
(Don't boil it) switch off the gas.

Heat ghee / oil in pan add mustard and curry leaves.
Add to the above rasam.

Ready to serve kalyana rasam.

This can be served as soup also.

Beetroot rice

Ingredients

1 cup Raw rice ( or basmathi rice )

 1/2  cup grated beetroot

2 chopped onions
Few crushed ginger and garlic
2 tbsp green peas
1 Bay leaf
1/4 tsp red chillie powder
1/4 tsp masala powder
1 green chillie

Chopped coriander leaves few

2 tsp oil,1 tsp ghee ( optional)
Salt to taste


Method

In a cooker add oil, ghee, ginger,  garlic, green chillie, bay leaf and onions saute for 2 minutes.
Now add rice, salt masala powder mix well.
Add greated beetroot, green peas.
Add 2 cups of water.
Cover the cooker and cook for 2 whistles.
After 10 minutes open the cooker and
granish with coriander leaves.
Very simple beetroot rice is ready to serve.
Serve hot with any raitha.

I used normal rice only.
If you are using basmathi rice adjust water accordingly.

Mango and Tomato dhal

It's very simple and easy to cook this dhal

Ingredients

1 cup cooked toor dhal
1 cup chopped mango ( raw mango)
1 cup chopped tomato
1 green chillie
1/4 tsp red chillie powder
1/4 tsp turmeric powder
1 tsp oil
1/4 tsp mustard
1/4 tsp jeera
Few curry leaves
Salt to taste

Method

Cook toor dhal with turmeric powder in a pressure cooker
for 3 whistles and set aside.

In a cooker add 1/2 glass of water, mango, tomato,green chillie, red chillie powder, turmeric powder, salt and cook for 2 whistles.

Now coimbine both and mix well.
Cook for another 2 to 3 minutes.
In pan heat oil, add mustard, jeera and curry leaves.

Add this to the above dhal.

Ready to serve mango & tomato dhal.
Goes well with rice / roti.

Aloo poori

Ingredients

1 cup wheat flour
1 boiled, peeled and grated potato
2 tbsp rava(suji)
1/4 tsp red chillie powder
1/4 tsp turmeric powder
1/4 tsp jeera
1/4 tsp ajwain
1 tbsp finely chopped coriander
Oil for deep frying
Salt to taste

Method

In a bowl add all the above ingredients except oil and mix well. Knead into a stiff dough by using water little by little.
Cover the dough with a damp cloth and rest  for 10 to 15 minutes.

Divide the dough into small balls.
Roll each dough into a small circle by using little oil.
Roll all poories and keep in the plate.

Heat oil in pan on medium heat.
Drop the poori in to hot oil, press gently on the top till it puffy.
Turn the poori to other side and cook in the same way.
Ready to serve Aloo poories.