Sooyan/Sukiyan/Suzhiyam / Sweet Balls ( using leftover kozhukattai filling/puranam)

Ingredients 

For the Batter 

Raw Rice     : 1 cup
Urad dal      : 1/4 cup
Salt              : a pinch

For the filling

Grated coconut   : 1 cup
Jaggery               : 1/2 cup
Cardamom powder : 1 tsp

Oil for deep frying

Method

Soak rice and dal together for 2 hours.
Grind to a very smooth paste and add salt to it.
Dissolve jaggery in 1/4 cup of water and drain it.
Mix coconut and jaggery water in a heavy bottomed pan stir on low flame until the mixture comes together.
Switch off the flame and add cardamon powder.
Roll them into small balls and keep aside.
Heat oil in kadai, dip each ball in the prepared batter, put it in oil and fry until golden brown.

Vegetable Puffs with Homemade Pastry Sheets

Ingredients for Pastry sheets

Maida / All purpose flour      : 2 cups
Cold water                           : 3/4 cup
Butter                                   : 1 cup
Lemon juice                          : 1 tsp
Salt

Method

Mix flour and salt in a wide bowl.
Add 2 tsps of butter and mix.
Add lemon juice and water ,knead into a soft dough.
Cover and refrigerate for 1/2 an hour.
Flour the rolling surface, roll out the dough into a  rectangle shape.
Spread butter and fold the four edges and again refrigerate.
Remove the dough from refrigerator and Gently roll the dough into a rectangle.
Fold 3 times like Business letter and repeat the process for 5 to 6 times.
Cover with plastic Wrap and refrigerate.
Now the pastry is ready to use.

Ingredients for the filling

Boiled Mixed vegetables    : 1 cup ( i used carrot, beans, green peas)
Chopped onion       : 1/2 cup
Chopped tomatoes  : 1`/4 cup
Red chilly powder   : 1 tsp
Garam masala powder : 1/2 tsp
Coriander powder  : 1 tsap
Pav Bhaji masala    : 1 tsp
Jeera                     : 1/2 tsp
Salt
Oil
Coriander leaves


Method  

Heat oil in a pan, add jeera , onions and fry.
Add tomatoes and masala powders and saute.
Add salt and mix well.
Put cooked vegetables and mix well .
Garnish with coriander leaves and remove from fire.

Assembling puffs

Preheat oven to 200C for 10 minutes.
Cut the pastry sheets into equal parts.
Stuff each piece with stuffing and close it firm.
Bake for 20 minutes or till the top is golden brown.
Serve hot.

Paneer Peas Pulao

Ingredients 

Cooked Basmati Rice : 2 cups
Frozen green peas       : 1 cup
Ginger - Garlic paste   : 1 tbsp 
Cubed Paneer             : 3/4 cup
Chopped onion          : 1/2 cup
Chopped Tomato        : 2 tbsps
Chopped Green Chilly : 1 tbsp
Garam masala              : 1 tbsp
Pav Bhaji Masala         : 2 tsps
Cumin seeds                 : 1 tsp
Ghee + oil                     : 2 tbsps
Salt
Coriander leaves 

Method 

Heat oil + Ghee in a wide kadai, add cumin seeds and green chillies.
Add chopped onion, ginger - garlic paste and fry for few minutes.
Add tomato, green peas and salt and let it cook. 
Toast paneer with little oil Separately.
Add garam masala powder, pav bhaji masala and saute for 2 minutes on low flame.
Add boiled rice and toasted paneer and  mix gently.
Cover and cook for few minutes .
Garnish with coriander leaves.  

Mango Trifle Pudding

Ingredients 

Mango puree    : 2 cups
Strawberry Custard powder  : 2 tbsps
Sponge cake      : 1 ( cubes)
Chopped nuts    : 3 tbsps


Method 

Prepare custard as per the instructions in the pocket.
Take a Glass cup  start layering the trifle.
Spread cake cubes on the bottom and press it firmly.
Pour strawberry custard over it.
Now add 1 tbsp of chopped nuts.
Then pour the mango puree and finally garnish with fried Almonds.
Refrigerate for 3 hrs  and serve chilled.. 

Sending this to Sharanya's Onam Sadhya Grand Feast