SWEET PADDU / GULI APPA / SWEET APPAM

• For making paddu of any variety, you need to have paddu tawa.
• 
• Grind ripe bananas-3 into a fine paste.
• Add the paste to wheat flour/ chapati-roti flour 1 cup
• Add cardamom powder 1 spoon
• Soak 1/2 cup jaggery in water and let it dissolve well in it. Add this water to the above ingredients and mix well.
• The batter should come to a consistancey of dosa batter.
  • PROCEDURE : Keep the paddu tawa in low flame. Add 1/2 spoon oil to each of the compartment
  • Add the appam batter made above to each of the compartment until it is full.
  • Now add 1/2 spoon oil again and close the tawa
  • Keep the gas in low flame, and let it cook for 2 min
  • Take a spoon and dip it in water. Open the tawa and with help of the spoon, try to turn the paddu in each compartment. If it comes out easily, it is cooked well. Otherwise, keep it for some more time so that it gets cooked well.
  • Let the appam get cooked the other side too.
  • This can be taken as an evening snack. 

KESARI / SHEERA / PINEAPPLE SHEERA

INGREDIENTS : 

1 CUP UPMA RAVA (WHITE RAVA) -Dry roast the rawa with 1 spoon ghee.

1 CUP SUGAR

1 CUP WATER + 1 CUP MILK (This combination can be changed as per our wish)

GHEE ROASTED CASHEWNUT + RAISINS

1 SPOON CARDAMOM POWDER

GHEE 1/2 CUP

1/2 SPOON KESARI POWDER (FOR COLOR – OPTIONAL)

PROCEDURE 

• In a tawa add the water and milk and heat it.
• Once it starts to boil, add the roasted rava, slowly to the water+milk in the tawa. Keep mixing so that rava doesnt form lumps.
• 
• Let the rava get cooked well.
• Now add sugar slowly and keep mixing. IF not mixed properly then lots of lumps will be formed.
• :
• Even if lumps are formed, try to break them immediatly. It will get mixed easily.
• Keep adding 1 spoon ghee gradually while mixing.
• Once the mixing is perfect, let it cook well and solidify a bit.
• Now sheera / kesari is ready. Now add the cardamom powder and cashew-raisins.
• Now it is ready to eat.
  • VARIATION : After kesari is done, add 1/2 cup finely cut pineapple pieces to the kesari, mix well and close and keep it for few minutes. PINEAPPLE kesari is ready.

VADAI SAMBAR / DAHI VADA / VADAI

VADA – SAMBAR &  DAHI VADA

 

VADA PREPARATION :

 

• Soak whole urad dal in water for 1 hour
• 
• Drain out extra water and grind the dal + green chillies-4+Pepper 2-spoons+ginger + salt into thick paste
• Keep sprinkling water while grinding so that the paste is soft and thick
• Add curry leaves to the paste
• Make balls of the paste / required shape for the vada. (Dip your hands in water and then make balls so that the paste does not stick to your hands)
• Deep fry the balls until it is golden brown
• 
• This vada cn be taken plain or with chutney / sambar / dahi

DAHI VADA :

 

• 
• Beat dahi into a consistant thick liquid without adding extra water.
• Add 1 spoon sugar, 1 spoon salt and mix well
• Put vada into it and this makes Dahi vada
• SERVING : While serving, sprinkle cut corrander leaves, grated carrots, kara boondi and pinch of chat masala

SAMBAR VADA :

 

• Prepare Onion+Drumstick sambar which is a perfect combination for vada
• Dip the vada in sambar and serve