Coconut Boli

Ingredients:

Grated Coconut – 1 cup
Jaggery – 2 cups
Cardamom – 1/2 tsp
Maida – 1 cup
Turmeric – a pinch
Salt – a pinch
Water – little
Oil – as required

Method:

1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Mix coconut and jaggery and fry them in ghee to thicken.
3.Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.
6. Take a clean plastic sheet and grease it with oil.
7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.
8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)
9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(like chappathi)

Coconut boli is ready.

Basanthi Sweet

Ingredients:

Cashew Nuts - 25 gm
Almonds - 50 gm
Pistachio Nuts -40 gm
Pistachio Nuts(sliced)- 10 gm
Milk - 1 litre
Sugar - 1/2 kg
Yellow Food Color - 1 drop
Cardamom powder - 1/2 tsp
Saffron - a pinch


Instructions:

Soak Cashew nuts,almonds,pista nuts in water for 4 hours.
Boil milk in a pan over medium heat.
Grind cashew,almond,pista paste.Add the paste to milk.
Stir the milk constantly and cook for 15 minutes.
Add sugar then add food colour.
Add saffron and cardomom powder.
Remove from heat.
Mix with sliced pistachio nuts.
Allow it to cool.Serve it.

Pal Paniyaram

Pal Paniyaram is one of the famous South Indian Dishes.


Ingredients:


Urad Dal - 1 cup

Raw Rice - 1 cup

Coconut - 1

Sugar - As per ur need

Cardamom - 4

Oil to fry

Salt a pinch




Instructions:


Soak urad dal and rice for about 1/2 an hour.

Grind to make paste.Add little salt.

Extract coconut milk ,add cardamom and sugar.

Take the paste with round spoon,to make small round balls.

Heat oil, put balls slowly in low flame.Don't heat too much.

Add them to the coconut milk.Soak it for 10 minutes.

Mix well and serve.

Moong Dhal Laddu

Maavu urundai is a type of laddu. Made out of Pasi paruppu(Moong Dhal) or roast gram powder with sugar and ghee.This is very easy to make and good for health.


Ingredients:

1/2 kg Moong dhal powder
or
roast gram(Buna channa) powder

1/2 kg powdered sugar

1/4 kg Ghee (increase or decrease accordingly)

1/4 tsp Elachi powder (optional)

Roasted cashew nuts - 100 gms



Instructions:

Roast moong dhal in a pan with out oil. until they turns golden brown.keep aside n let them cool.Grind moong dhal in to fine powder and sieve it.
(or)
Take roastgram(buna channa)powder (no need to roast seperately).

Grind sugar into powder.

In a bowl add powdered sugar,add elachi powder and moong dhal powder (or)roasted gram powder.

Heat 1/4 kg of ghee.Add ghee to the moong dhal powder and sugar powder little by little and mix everything well.

Make them as balls immediately otherwise it will be hard and it is very difficult to make balls. If it is difficult u can touch ghee or oil in ur hand n try making balls.

Make soft balls out of it and store it in air tight container.You can use it for one month.

Maavu urundai is ready to taste.

Rava (Sooji) Halwa

Suji halwa can be made very quickly withgout any preparation in advance.

Preparation time: 20 minute
Ingredients:

1 cup Sooji (semolina)
1 cup Sugar
2.5 cup water
2 teaspoon Ghee
1 tablespoon lowfat butter (heart foundation recommended) or canola oil
Almonds (grated)/Raisins
2-3 Cardamom, coarsely powdered


Preparation :

Add sugar to water and mix well. Keep aside.
In a skillet (kadai) take ghee and sooji and cook for 3 minutes. Add oil/butter and cook for 20 minutes on medium heat, till the sooji turns light brown. With the skillet on the stove, add cardamom powder and raisins, grated almonds, then add water-sugar solution slowly, stirring with a spoon and allow the water to evaporate (it would take about 5-7 minute).

Garnish with a few grated almond pieces.

Serve sooji halwa warm.

Note: This sooji halwa recipe uses only 2 tsp ghee and use butter or oil. This saves a lot of calories from saturated fat in ghee. Don't be surprised for the use of oil. No body can notice any difference in the taste. Just try it. We have used it several times and all have relished our sooji halwa made according to this recipe.