800 th post

Dharwad peda 

Ingredients

Full cream milk                    :  1 ltre
Lemon juice                          : 1 tsp
Sugar                                     : 1/2 cup
Ghee                                      : 2 tsp
Milk                                       : 1 tsp
Powdered sugar                    : 3 tsps for dusting the peda
Cardamom powder               : a pinch

Method

Boil milk & simmer for few minutes.
Add lemon juice to it and keep stirring until the whey completely separates.
Switch off the fire.
Place a fine cloth over a container and strain it.
Tie the cloth & hang it to a sink tap for 1 hour to let the whey completely drain out.Heat a non stick pan,  add the khoya & 1 tsp ghee to it and mix well & let it cook on medium flame until golden brown.
Add sugar , 1 tsp milk & mix well & cook until golden brown on low flame.
Keep stirring continuously.
Add cardamom powder , remaining 1 tsp ghee and mix well.
Let it cook for few more minutes.
Now remove from flame & let the mixture cool down.
Knead into lemon sized balls.
Finally take powdered sugar in a plate , roll the peda balls in the sugar , coating them on all the sides  .
Transfer it to a air tight container. 
Serve & Enjoy :) 

Ghee Podi Idli

Ingredients

Idli Milagai Podi         : 3 tbsps ( for recipe Click here ) 

Idli                               : 6 nos ( for recipe Click here )

Ghee                            : 2 tsps ( for recipe Click here ) 

Method

Take a plate , add idlies , idli milagai podi and ghee.

Toss well to coat and set aside for 10 minutes.

Serve & enjoy..

Classic Combo

Paruppu Podi + Potato curry + Thengai aracha kuzhambu 


Paruppu Podi recipe   - Click here 
Thenga Aracha Kuzhambu Recipe  - Click here 

Potato Fry Recipe    - Click here 

Moong dal & Sabudana Payasam

Ingredients

Yellow Moong daal                                 : 1/2 cup
Sabudana                                                 : 1/4 cup
Jaggery                                                    : 1/2 cup
Ghee                                                        : 1 tbsp
Cashewnuts                                             : 10 nos
Cardamom powder                                  : 1/4 tsp
Milk                                                         : 1/4 cup

Method

Wash & soak moong dal & sabudana in water for 1/2 an hour.
Pressure cook for 2 whistles with 1/2 cup water.
Remove and mix well.
Heat the mixture , add grated jaggery to it and mix.
Keep stirring and cook on low flame.
Switch off the flame and add boiled milk and mix well.
Heat a pan with  ghee fry cashewnuts till they turn slightly brown and add it to the payasam.
Mix well & serve...
Enjoy :)