Reposting for an Event .

Sending these entries to EFM - SWEETS AND SAVORIES FOR DIWALI SERIES hosted by Srilekha.

Sweets :

1. Kaju Katli
2. Badam - Cashew Cake
3. Gulab Jamun
4. Rasagula
5. Maladu
6. Panasa Thonalu

Savories :

1. Murukku
2. Thattai
3. Karasev
4. Chegodilu
5. Poha Chiwda
6. Sago Murukku

Kaju Katli

Ingredients needed :

• Cashews - 1 cup
• Sugar - 3/4 cup
• Ghee - 1 tbsp.
• Water - 1/4 cup
• Elachi powder - little (opt.)

Method : 

Heat a kadai and fry the cashews slightly and powder it ....(Use the whipper / pulser button ..) in the same kadai add sugar and 1/4 cup of water and allow it to boil well , to make the sugar syrup ...

The right consistency can be checked by : take a spoon of sugar syrup and drop it in a cup of little water ... , if the syrup is able to be rolled like a small ball ...then it is the right consistency ...at this point switch off the stove ..

to the sugar syrup now add the cashew powder + elachi powder (opt.) and keep mixing it well to form nice thick dough .... then transfer it to a ghee greased plate and spread it out evenly ...once it is cooled , cut it into desired shape ....

Kaju Katli is ready ....

Note :

If u feel the cashew powder is bit less to form thick dough , once add to the sugar syrup ..u can add little more ...or if the cashew + sugar syrup mixture is not forming a dough ...then sprinkle little water , it helps to bind easily ....

Got this recipe from here. Twice I have tried this ...it came out perfect but had to opt for both the points, I have given in Note, taste was excellent ...we all loved it.

Raagi Koolu

Ingredients:

• Raagi flour - 1 cup
• Raw Rice - 1 cup
• Water - as req
• salt - as req

Procedure:

To 1 cup raagi maavu (flour) add water such that you get a dosa batter consistency. Make sure that there is no lumps in the raagi batter. Do this overnight and then the next day evening it should be ready to make koolu.

Next day evening, cook raw rice (1 cup) with almost half of pressure cooker filled with water. Even if there is excess water there is no issue. Just make sure that you do not add less water. Once the rice is well cooked (kinda mashed consistency), on a low flame, add the raagi batter to the rice and keep stiring well. To check if the koolu is ready, soak your palm in water and just touch the koolu with ur palm. It should not stick. Then add req amount of salt to this. Healthy and easy Raagi Koolu is ready. This is very good at summer and is excellent with pickle and mango.

Note: Will add the pic soon to the post.....

Kara Sev ~ Icc

Kara sev, is the recipe chosen for this month challenge in Indian Cooking Challenge by Srivalli . Thanks a lot Srivalli for chosing this recp. Loved making it and we all enjoyed it ...It came out so well ...I did not have the special ladle used for making this and not in murukku press ...I have only for omapodi , mullu murukku ...so had used the method of rolling the dough inbetween both the palms....believe me this was very easy in making it and it came out so well.....

Ingredients used :

• Gram flour - 2 1/2 cups
• Rice flour - 1 cup
• Chilli powder - 1/4 tsp
• Ghee - 2 tsp.
• Pepper coarsely powdered - 1/4 tsp.
• Crushed garlic - (optional) - 2 pods
• Oil to deep fry .
• Salt

Method :

Seive gram flour and rice flour seperately in a bowl ... then add reqd. amount of salt + chilli powder + ghee + pepper powder and mix it well ...then add little by little water and mix it well and make dough ... heat oil in a kadai , by then grease little oil in a plate ...and take a small pinch of dough and rub it in between both of your palms and keep it seperated in the plate ...once the oil is hot , drop in one by one of the karasev ...If using the karasev ladle , then rub the dough through the holes , directly in hot oil ...and deep fry it till done and once cooled transfer it to airtight box.

Cabbage Kofta curry - II

Ingredients needed :

• Cabbage
• Channa dhal - 1 cup
• Gram flour - 2 tsp.
• Onions - 2
• Tomato - 2
• Jeera - 1/4 tsp.
• Turmeric powder - 1/4 tsp.
• Dhaniya Powder - 1/4 tsp.
• Chilli powder - 1/2 tsp.
• Salt
• Oil

Method :

Soak Channa dhall for 3-4 hours and cook it in a saucepan by adding little water, see to it is not over cooked...Clean and chop cabbage , Onions and Tomatoes finely ... In a kadai add little water + salt cook cabbage till done ...then strain the water if excess any ...In a bowl add cooked channa dhall + cabbage + gramflour , bind them together and make like a small size balls ...and keep it ready ...in a kadai add little oil + jeera + onions + req. salt and fry well then add tomatoes + turmeric powder + dhaniya powder + chilli powder + little water and allow it to cook well ...meanwhile , either u can deep fry the koftas or in a paniyaram pan fry these koftas well and keep it ready . once the onion - tomato gravy is ready , if needed u can also add chopped corriander leaves ...and few mins before serving add these koftas to the gravy and mix it gently so that koftas don't get breaked ...

Goes excellent with chapathis. Saw this here . I have tried the other method , ... but I liked this one and it is a healthy version too..

Pomegranate Icecream

Ingredients needed :

• Pomegranate - 1
• Ripe Banana - 1
• Pear - 1
• Sugar - little
• Milk - little

Method : 

Remove the seeds from pomegrante and keep it ready . Roughly cut banana and pear big pieces .In a blender add the pomegrante seeds + ripe banana + pear and blend it smoothly ...finally add sugar + milk little and blend it again ..
transfer the juice in a freezer container and freeze it for few hours , 

once it sets well , remove and blend it again ....and refreeze it for few more hours ....repeat the above step for 3 or 4 times ...untill you get frothy texture ....and finally transfer it to the serving bowl and keep it in fridge if u want it like a smoothie or freeze it for a ice cream ...

I am sure Kids will love it ...My son loved this a lot ...