Thayir vadai/ Dahi Vada

Ingredients

Urad dal   : 1 cup
Green chillies : 5
Ginger ( finely chopped) : 1/2 tsp
Curd       : 3 cups
Cashewnuts  : 2 tbsps
coconut        : 1 tbsp
Jeera powder  : 1/2 tsp
Grated carrot   : 1/2 cup
Suger : 1/2 tsp
Coriander leaves
Oil for deep frying.
Salt
Asafotida
Curry leaves

Method

Wash and soak ural dal for an hour.
Soak cashewnuts in warm water for 1/2 an hour.
Drain the water from urad dal completely and grind with 3 green chillies, salt and ginger to a fine paste for atleast 45 mins.
Mix curry leaves and asafotida.
Heat oil in kadai , place a plastic sheet or banana leaf in your palm and wet it with little water.
Take a ball of batter and place it on a sheet/ leaf, flatten it and make a small hole in the middle.
Drop it into the oil, deep fry the vada until it turns golden brown.
Grind soaked cashewnuts, remaining green chillies, coconut to a fine paste.
Beat the curd with little salt, add the cashew paste, salt,sugar and mix well.
Put the vadas in little hot water for few mins, take them out and squeeze out the excess water.
Arrange the vadas on a wide/flat tray, pour the curd mixture over it, while serving garnish with grated carrot, jeera powder and coriander leaves.

Shahi Tukda / Shahi Tukra with leftover Rasmalai Rabri

Ingredients 

Bread         :  4 slices
Milk             : 6 cups
Sugar           : 2 cups
Saffron
Almonds
Cardamom powder
Oil / Ghee

Method

Toast the bread, both sides with little ghee or oil.
Soak saffron strands in 2tbsp of milk.
Boil milk in a heavy bottomed pan , keep heating till it is reduced to a thick consistency.
Add sugar , saffron milk ,cardamom powder and mix well.
Keep boiling until the milk has reduced.
Place the toasted bread slices on a serving plate, pour the milk mixture over the top.
Garnish with almonds and serve chilled.

For Rasmalai Recipe Click Here

Rasmalai

Ingredients 

Paneer          :  3 cups
Milk             : 10 cups
Sugar           : 3cups
Saffron
Almonds
Cardamom powder

Method

Knead Paneer till soft by hand or by a food processor.
Divide into 20 equal portions, roll them into balls and press slightly to flatten them.
In the meantime, soak saffron strands in 2tbsp of milk.
Now in a pressure cooker add about 7 cups of water and 11/2 cups of sugar ,bring to a boil.
Slowly drop the balls into the boiling sugar water ,cover the cooker and put the weight , cook till 1 whistle.
Meanwhile boil milk in a heavy bottomed pan , keep heating till it is reduced to a thick consistency.
Add remaining 11/2 cups sugar , saffron milk ,cardamom powder and mix well.
Keep boiling until the milk has reduced.
Now squeeze the paneer balls and put them into the milk and let it boil on low flame for few mins.
Refrigerate it  and serve cold.

Masala Pori ( Spicy Puffed Rice)

Ingredients

Pori (puffed rice/ Mutta pori)  : 3 cups
Coconut oil                            : 4 tsp 
Roasted peanuts                     : 1 cup
Asafoetida                               : 1/4 tsp
Turmeric powder                    : 1/4 tsp
Salt
Curry leaves

Method

Heat a wide frying pan, add coconut oil.
Add turmeric powder, curry leaves, Asafoetida,Peanuts and fry in low flame for a minute.
Add salt, pori and mix well quickly..
Serve with hot tea...