BESAN LADDU (Kugan )

BESAN LADDU

Ingredients:

2 cups of sieved besan flour
2 tbs ghee

1 ½ cups of fine castor sugar
2 tbs of finely chopped cashew nuts, roasted in ghee
A pinch of cardamom powder
¼ cup or little more melted ghee

Method:
Mix the besan flour and the 2 tbs of ghee.
Roast the besan flour over low heat, stir constantly, to avoid lumps.
Roast well till a nice aroma comes from the flour, do not burn the flour.

Now remove the flour to a bowl, let it cool a bit.
Add in the caster sugar, roasted cashew nuts and the cardamom powder.
Now add in the melted ghee, little by little, till you can make the flour into small balls.

Do not add in all the ghee, the flour should not be oily.
Now form the mixture into small balls.
Your ladoos are ready now.

SCRAMBLED TOFU (Kugan )

SCRAMBLED TOFU

Ingredients:

2 cups of crumbled soft tofu
1 cup of red onions chopped
½ cup of tomato chopped
2 tbs of green chillies chopped
1 tbs of fresh ginger finely chopped
1 tsp coriander powder
½ tsp cumin powder
¼ tsp tumeric powder
1 tsp freshly ground black pepper
2 tsp oil
1 tbs thinly sliced scallions
1 tbs chopped coriander leaves
Salt to taste

Method:

Heat oil in a wok, add in the onions, sauté till it wilts.
Add in the ginger and green chillies. Stir for a minute.
Add in the tomato pieces, coriander powder, cumin powder,
tumeric powder and stir till the tomatoes are mushy.

Now add in the crumbled tofu and salt and mix well.
Sauté for about 6 minutes to let the tofu absorb all the flavours.
When the mixture is dry, add the scallions, coriander leaves and the pepper powder. Stir and remove.
You can even use this as a sandwich fillings.

Mixed vegetable sabzi (DEV )

Mixed vegetable sabzi: (Geetha Deivasigamani)

Chop 2 carrots,2 s. poatatoes, 1/2 chow chow,1/2 cup beans,1/2 cup cauliflower, 1 cup cabbage and add 2 handfuls of peas to it.
chop 1 b.onion.
Keep ready other ingre as follows:
1 tsp gin-gar paste
chilly pwd to taste
1/4 tsp turmeric
3 tsp cori.powder
salt
oil
pattai, krambu, sombu and yellakkai for seasoning

Heat oil and add in pattai, krambu, sombu and yellakkai.
Add the onions and fry till translucent.
Add the ginger-gar paste and saute till raw flavour is out.
Add the vegs and spice powders,salt and water. don't add too much water. just enough to cook the vegs and still have some gravy left.
cook it in a pressure cooker for 1 or 2 whistles. release the steam and garnish with cori.leaves.
Serve hot with chapathis/pooris. Very healthy and tasty.

U can use the same veg masala to make kaara bonda, bread sandwich. In that case cook further to dry out the water and then use as filling. 
U can also add 1 tomato chopped if making for chapathi/poori.

SPREADS

SPREADS

THE SPREAD

THE  SPREAD

PUDINA RICE (Madhu Sree )

Pudhina rice(serves two):

Pudhina - 1 cup
Onion - 1 medium
Tomato - 1 medium
Jeera - 1/2 tsp
Ginger garlic paste - 1 tbsp
Turmeric powder
chilli powder
coriander powder
Oil
salt to taste

Optional: (To get a masala taste)

Cloves- 2
Cinnamon stick - 1 inch
Bay leaves


Method:

Grind the mint leaves with little water.(Note: Semi grind it, not to a fine paste)
Heat a pan with oil. Add the optional items specified and jeera, fry for 1/2 minute.
Add ginger garlic paste, fry for ten seconds, add onion, fry till it becomes transparent.
Add tomato, salt, turmeric powder, chilli powder, coriander powder. Fry for about 2 mins. 
Add ground mint leaves. Mix and fry till the raw smell goes and till the water drains out completely.

Add this mixture to rice and mix well(if salt is required you can add it and mix again). Pudhina rice is ready. Server with cucumber raitha .