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Contributor - Angu Aparna
Recipe Name - Kaara Boondhi
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Contributor - Anbu Purush
Recipe Name - Uppittu
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Contributor - Jayanthy Venugopal
Recipe Name - Rava Ladu
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Contributor -Parasakthi
Recipe Name - Boondhi Laddu
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Contributor -Jayanthy Venugopal
Recipe Name - Lavanga Lathiga
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Contributor -Jayanthy Venugopal
Recipe Name - 7 Cup Cake (Burfi)
7 cup cake (barfi)
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Contributor -Jayanthy Venugopal
Recipe Name - Maida Thukkada (Crispy Peda)
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Contributor -Jayanthy Venugopal
Recipe Name - Maida Sweet Thukada (Peda)
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Contributor -Jayanthy Venugopal
Recipe Name - Mysore Paak
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Contributor -Angu Aparna
Recipe Name - Kaaju Kathli
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Contributor -Fatima15
Recipe Name - Kaasur
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Contributor -Jayanthy Venugopal
Recipe Name - Nippet
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Contributor -Jayanthy Venugopal
Recipe Name - Thirattu Paal
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Contributor -Jayanthy Venugopal
Recipe Name - Butter Murukku / Mullu Murukku
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Contributor -Jayanthy Venugopal
Recipe Name - Somaasi
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Contributor -Jayanthy Venugopal
Recipe Name - Deepavali Legiyam
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Contributor -Fatima15
Recipe Name - Ravai Sweet
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Contributor -Kasri66 @ Chithra
Recipe Name - Athirasam
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Contributor -Kasri66 @ Chithra
Recipe Name - Valai Murukku
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Contributor -Kasri66 @ Chithra
Recipe Name - Thattai
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Contributor - Nisha Hameetha
Recipe Name - Carrot Halwa
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Contributor - Nisha Hameetha
Recipe Name - Maida Paniyaram
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Contributor - Nisha Hameetha
Recipe Name - Sweet Paniyaram
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Contributor - Nisha Hameetha
Recipe Name - Paal Paniyaram
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Contributor - Maheswari
Recipe Name - Ribbon Pakoda
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Contributor - Maheswari
Recipe Name - Maida Diamond Cuts
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Contributor - Maheswari
Recipe Name - Rava Kesari
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Contributor - Maheswari
Recipe Name - Rava Laddu
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Contributor - Chithra
Recipe Name - Payathamparuppu Laddu
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Contributor - Chithra
Recipe Name - Ankoori Boondhi Laddu
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Contributor - Chithra
Recipe Name - Carrot Coconut Cake
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Contributor - Karthiga
Recipe Name - Thenkuzhal
Thenkuzhal
Ingredients:
Gram flour - 1/4 kg
Rice flour - 1/4 kg
Chili powder - 6 teaspoonful Asafetida - 1/2 teaspoonful
Till seeds - 1 teaspoonful
Butter - 2 teaspoonfuls
Salt to taste
Oil for frying.
Method:
1. Mix the flours with asafetida, chili powder, butter and salt to taste.
2. Wash the till seeds and add to the flour mixture.3. Make soft dough by adding water. Heat oil in a frying pan!
4. When the oil is smoking hot take a small ball of dough and put it through
Thenkuzhal mould which is held over the frying pan and press the levers of the
mould.
5. The thenkuzhals will drop into the oil. When they are crisp and brown remove
from oil. Drain. These can be stored in air tight tin for a month.
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Contributor - Karthiga
Recipe Name - Athirasam
Athirasam
Ingredients:
2 1/2 cups (1/2 kg) Rice
1 1/2 cup (300 gms) grated Jaggery
1/2 tsp Cardamom powder 1/3 cup white Sesame seeds
2 tbsp Ghee
Oil, for deep frying
Method
1. Soak rice in water for 2 hours.
2. Drain the water through a colander and leave it for 10-15 minutes. Grind half the
portion to a powder in the mixie and do the same with the remaining half. Sieve it
well.
3. Grate jaggery and keep it aside.
4. Take a heavy bottomed thick kadai and add grated jaggery and 1/4 cup of water
and let it melt completely. Strain through a fine strainer to remove the mud and
dirt from it.
5. Now pour it back to the cleaned kadai and boil the jaggery syrup until it reaches
the Soft Ball consistency. In order to test the consistency of soft ball - put little
syrup in cold water, when you roll it with fingers you should be able to make a
ball out of the syrup. This means a correct soft ball consistency which is very
important to get in this recipe.
6. Once you get the soft ball consistency remove the kadai and keep it on a firmsurface.
7. Add cardamom powder to it and mix well.
8. Sprinkle rice flour quickly little by little and stir so that it does not form lumps.
Keep adding the flour until the syrup holds. You need to stop adding the flour
once all the syrup is absorbed and forms like Soft Chapati dough consistency.It
should not become harder than that.
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9. Now take another vessel and slightly grease it and transfer the mixture to it and
pat it nicely with the greased hands all over and pour the remaining ghee on top
of it.
10. Let the mixture sit for a while, you can keep it for 2 hrs or even up to a day before
preparing athirasam.
11. When you prepare athirasam, check the consistency if you think it has become
very hard. You can add a couple of tbsp of milk to the mixture and can be
kneaded to soft dough. When you make balls you should not see cracks in the
edges and it should be soft which means a correct dough consistency.
12. Meanwhile heat oil in a kadai to deep fry the Athirasam.13. Take a small lemon sized ball and pat it on a greased plastic sheet or banana
leaf to round discs.
14. Sprinkle little sesame seeds on top of it and press well.You can even sprinkle
sesame seeds on both the sides and you can even add in the dough itself.
15. Deep fry the athirasam one by one over low-medium flame until they turn brown
in color. They will slightly puff up like poori. Few sesame seeds float up in the oil
but it is fine, you can remove them with the slotted spoon later.
16. Remove it with a slotted spoon and place it on a thick flat colander. Place the
colander on a clean and dry vessel. Now press using a flat wooden press over
the athirasam, this will remove the extra oil from it and make them look flat andeven.
17. Repeat the same process with all the dough and press them nicely to remove the
extra oil.
18. Arrange on a flat plate side by side.This will make sure that they wont stick to
each other.
19. Once they come to room temperature store them in a container.
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Contributor - Pranavid
Recipe Name - Instant Rasamalai
Instant Rasamalai
Ingredients:
1 cup of milk powder
1 egg
1 tbsp madia 1tsp baking powder
1tsp ghee
5 cups of milk
sugar to taste ( how much need sugar for milk add it )
1/2 tsp cardamon powder
2 - 3 tsp badam powder
a pinch saffron
8-9 pista( make into small pieces)
Method:
1. In a vessel add milk &boil for 10 mins
2. Add cardamon ,saffron &let it boil on slow flame.
3. Mix milk powder , maida, baking powder, add lightly beaten egg and ghee. knead
into a dough.( dont add water)
4. Make 20-22 small balls and little flatten it . put these balls into a boiling milk and
cook for 10 -15 mins or till cooks.
5. Remove from heat
6. Garnish it with finely chopped pista & cool it and keep it fridge for 12 hrs .
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Contributor - Prema Barani
Recipe Name - Maida Halwa
Maida Halwa
Ingredients
Maida- 1cup
Sugar -1 .25 cup
Water -1 cup ghee + dalda or oil mix -1/2 cup
Orange colour
Cashews
Method of Preparation
1. In ghee saute the maida in low flame until it turns brown ( means maida well
cooked in ghee)
2. Now add sugar, water with orange colour together & keep stirring until it comes
out as a ball.
3. remove from the fire & garnish with ghee fried cashews.
4. Only Maida frying in ghee takes 10 - 15 mits & the rest takes only 5 mints.
5. Easy & fast to prepare.
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Contributor - Kasri66 @ Chithra
Recipe Name - Coconut Burfi
Coconut Burfi
It is the easiest sweet we can make. The ingredients needed are grated coconut one
measure, sugar one measure, elachi powder, a pinch of kitchen soda. a little ghee.
1. Take grated coconut and sugar in a non stick pan or kadai and heat the same
until sugar melts.
2. Add kitchen soda ( this will purify the mixture and turn it super white in color) to
this mixture and keep stirring.
3. Add cardamom or elachi powder and once the mixture starts leaving the sides
you can transfer the same to a ghee greased plate and let it cool.
4. When it is still hot you can cut them into shapes.
Variations:
Adding milk powder or milk will give good taste but the mixture will be loose in
consistency, so will take a little more time to thicken,
Grinding grated coconut and sugar in the mixer before starting will give a smooth
texture to the burfis. No time variations in this.
Can add coco powder or any food color will please the kids. Adding these colors
will shorten the preparation time. so be careful to transfer to a plate in the correct
consistency.
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Contributor -Prema Barani
Recipe Name - Butter Poori (Sweet)
Butter Poori ( Sweet)
Ingredients
Maida- 2cups
butter-3-4 tsp
milk-1/2 cup salt- a pinch
Sugar powdered- 2 cups
oil- to fry
Method of Preparation
1. Thaw the butter for some time( don't melt) ( or just knead with maida if very lazy)
2. Mix butter & half the quantity of milk together nicely.
3. Add maida & salt to it & make a dough like ordinary Poori dough with additional
milk if needed.
4. Heat oil in a kadai.
5. Keep sugar powder in a tray ready.
6. Make small pooris ( the size of thattai), fry in oil ( low flame), Transfer to tray with
sugar tray, spread the sugar powder when it is hot itself so that the sugar forms a
fine coating all around.
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Contributor -Prema Barani
Recipe Name - Basboosa (Arabic Sweet)
Basboosa-arabic sweet
It is nothing but easy Rava burfi
Ingredients
Rava-2 cups
Sugar-1 cup
Yoghurt ( curd)- 1 cup
Dry coconut ( fresh also no problem|)-1 cup
Ghee-1/2 cup
Baking powder-1 tsp
Sugar syrup:
sugar-1 cup
water1 cup
Lemon juice 1 tsp
Method of Preparation
1. Mix all the above ingredients .
2. Spread in a Baking tray for 1" thickness.
3. Bake in 175'C ( up & down heating in cooking range) for 20 - 30 mints until the
surface is light yellow & inside is little hard .
4. Remove, cut in to squares & put back in to oven for baking further until it turns
pinkish or brownish yellow in colour.
5. Prepare sugar syrup by boiling sugar & water until it boils ( just sticky), addlemon juice, remove from fire & allow to cool.
6. Remove the basboosa from the oven, pour the sugar syrup like spraying over
these & ready to eat. Syrup should be cool over the hot basboosa pieces.
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Contributor -Durgasakthi
Recipe Name - Maida Halwa
Maida Halwa
Ingredients:
Maida-1 cup
Sugar-21/2 cup
Water-11/2 cup S.v.s sun flow oil-1 cup
Ghee-1 cup
Colour powder-red
Cashew,kissmiss-fried,
Method of Preparation
1. First oru bowl-la maida,sugar,water ithu moonum pottu sugar karaira varai nalla
kalanthu vachukonga,aduthu athulaye color powder,and oil mix pannunga.
2. Next intha batter a cooker-la pottu stove medium flame-la vachu kindite irunga.
3. Batter light-a thick aga arambicha udane,stove slow pannitu cooker moodi
podunga(5 mins)-no whistle.
4. After 5 mins ,cooker open pannunga,antha batter innum thick agidum ,stove
medium flame laye vachittu,athula konjam konjama ghee add panni kilarite
irukanum,soorundu halwa padam vara varaikum kindanum.(gee pirinchu
varanum ,thottu patha kaila otta koodathu)
5. Finally fried cashew,kiss miss pottu decorate pannunga,thats all,halwa ready.
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Contributor -PriyagauthamH
Recipe Name - Badhusha
Badhusa
Ingredients
Maida -115 gm
Ghee-45 gm
Curd-15gm Salt-pinch
Elaichi powder
Soda bi carb -Pinch
Oil for deep frying
For sugar syrup
Sugar -1 1/2
Saffron-pinch
Elaichi powder
Method of Preparation
Prepare a one string consistency sugar syrup.
1. Mix the maida ,salt and sodabicarb together ....add the ghee and curd and mix to
crumb consistency.
2. Add coldwater in small amounts and mix to a soft dough consistency.
3. Rest for 15-30 mins.
4. Divide the dough to equal sized balls and press it until top flattens like a
badusha.5. Deep fry in oil using low heat until cooked. Soak in the sugar syrup and when
cold store it.
6. Points to note - first crumb maida with ghee and yoghurt -ensures a layered
badusha.
7. Use only cold water or else gluten will release quickly and badusha will not be of
the right texture.
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8. Low heat to cook or else out side will cook and will be raw inside. Cook in the
same way as for gulab jamoons.
Recipe is from my friend - this is a home science student recipe from her college days.
She makes the best badushahs as far as im concerned.
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Contributor - Kruba
Recipe Name - Instant - Microwave Mug Cake
Instant-Microwave Mug Cake
Ingredients:
All Purpose flour ( Maida) - 3 Table Spoon
Powdered Sugar - 3 Table Spoon
Cooking Oil - 3 Table Spoon Milk - 3 Table Spoon
Cocoa Powder - 1 & 1/2 Table Spoon
Vanilla Essence - 1/4 Teaspoon
Baking Soda - 1/4 Teaspoon
Chocolate Chips - 2 Teaspoon ( Optional )
Salt - A Pinch
Method :
1. In a Microwave safe coffee mug, mix together All purpose flour, Powdered sugar,cocoa powder, baking soda, salt and mix well. Now add, cooking oil, essence,
milk to it and mix well with spoon to form a smooth batter without any lumps.
Finally add the chocolate chips and give a quick stir and microwave (Max Power)
for 2 Minutes ( Mine is 800 Watts Microwave) Check after 1.5 Minutes, if the cake
looks wet then keep for another 30 seconds. The timing depends on the
microwave you use, so increase or decrease accordingly.
2. Instant Eggless chocolate cake is ready :-) Cut in to pieces and serve warm with
some vanilla ice cream on top.
3. I have dusted some Powdered sugar, and topped with some nuts and dry fruit.
Notes :
Please make sure your coffee mug has the microwave safe symbol
Make sure the batter occupies just half of the cup.
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If you don't like chocolate flavor, then skip the cocoa powder, and increase the
baking soda by a pinch. You can just mix some tutti fruity to it, if you don't want it
to be plain.
You can add a Teaspoon of instant coffee powder to make a coffee flavored cake
:-)
Engage your kids during this vacation, by asking them to make their own mug
cake, I'm pretty sure they will enjoy doing this, as its easy and mess free.
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Contributor - Gupta
Recipe Name - Rava Laddu
Rava Laddu
Ingredients
1 kg - rave
250 gm - ghee (nee) any type
around 300 gm chopped dry fruits around 250 gm desiccated coconut
10-12 flake of saffron soaked little milk
500 gm sugar
1 tbs cardamom
Method
1. Take heavy bottomed pan; add in the rava and roast it for 10 min on medium
flame.
2. Now add ghee; roast until you get a roasted aroma and it is turning lightly
golden.. Need continuous stirring to avoid burning.
3. Once roasted add in the dry fruits and saut for a few seconds. Turn off the heat
and keep this aside.
4. Now make 1 tar sugar syrup, by adding cardamom and saffron.
5. Mix hot syrup with rava mixture.
6. Allow it to cool slightly. Once cooled, shape the rava ladoo.