Vijaya's Cookbook

Milk - 1 litre Vermicelli - 1cup Ghee 1 tbsp Sugar -1 cup + 2 tbsp Cardamom powder- 1/2 tsp Few raisins and cashews for garnish Heat a pan and add the ghee.Roast the raisins and cashews till golden. Remove and keep aside.In the same ghee add the vermicelli and roast till golden. To make the caramel: Take a small pan and put it on low heat.Add 2 tbsp of sugar and about 1 tbsp of water.The sugar will start melting.Stir it till it melts completely and starts turning a golden color.(Do not allow it to turn dark brown as it will taste bitter)Remove from heat and keep aside.In a thick bottomed vessel take the milk and keep it to boil .Once it comes to a boil lower the heat and keep stirring for a while till it thickens slightly.Now add the roasted vermicelli and cook till it softens.Add the caramel and the sugar and keep stirring till it reaches kheer consistency.Finally add the cardamom powder and switch off flame.Garnish with cashews and raisins.

Ragi - 1 cup Grated coconut- 2 tbsp Jaggery - 1 cup Cardamom powder - 1/2 tap Ghee - 1 tbsp Wash ragi well and soak in water for an hour. Drain off the water and grind along with coconut to a smooth paste.Add about 2 cups of water and strain to extract the milk.Add the jaggery and keep it on low heat.Keep stirring the mixture till it thickens.Add the ghee and cardamom powder ,stir and once it becomes glossy switch off flame.Spread evenly on a greased thali. Once cool cut into pieces.

Recipe 1 cup of fine rice rava ( here I have washed raw rice , dried for 1/2 hr and powdered in mixi to rava consistency.) Grind together 11/2cups of jackfruit pieces ,1 tbsp grated coconut and jaggery (adjust acc. to sweetness of jackfruit)to a smooth paste.add the rava to this along with a pinch of salt and mix well.the batter should be  thick.keep aside for 1/2 hr and then make small balls and deep fry on medium heat to golden brown.

RC:Vidya Nayak Shenoy 1 cup atta 1 cup powdered jaggery 1/2 cup ghee Cardamom and nutmeg powder 1/2 tspn Chopped almonds Take ghee in a thick bottomed vessel and fry atta on low flame till golden brown.  Switch off the flame.  Add jaggery cardamom and nutmeg powder. Mix well and transfer it to a greased plate.  Press with a spatula. Add almonds on top and again press well. Cut into desired shape. Once cool, store in an air tight container

1 cup almonds Jaggery 50-60 gms Raisins 10-12 Cardamom 3-4 Heat a pan.when hot add the badam and roast it for just 5 min on low flame till it gives off a nice aroma.Do not roast it more. Switch off the flame and then add the raisins n cardamom and allow to cool.In a mixer add all the ingredient and grind to a smooth powder.the badam will leave oil.bind the mix into laddus.

For the filling Green gram ( moong)- 1 cup Jaggery- 1 cup Grated coconut - 2 tbsp (optional) Cardamom pd-1 tsp For the outer batter 1/2 cup maida 1/2 cup gram flour or besan Pinch of turmeric Pinch of salt Water as needed Wash and soak moong in water for about 2-3 hrs. Drain and then pressure cook till soft but not mushy.In a pan take the jaggery and add a little water.keep it on heat.Once the jaggery dissolves and reaches one string consistency add in the cooked moong and the coconut.Keep stirring till the mixture thickens and leaves the sides of the pan. Add the cardamom pd and remove from heat.Once the mixture cools make small balls and keep aside. In a bowl mix together all the dry ingredients of the batter .Add water little by little till you get a thick batter slightly thicker than the bajji or bonda batter.Heat oil in a deep kadai.Once hot dip the balls in the batter and deep fry on medium heat till it turns golden. Drain out on paper towels.These sukrundos will keep...

1 cup medium rava 1cup sugar(depending on sweetness of mango) 2 cups hot water 1/2 cup mango puree  1/2 cup ghee Cardamom pd.,few saffron strands soaked in milk   In a kadai heat the ghee and fry the rava on medium flame till it gives off a nice aroma . Add hot water to this and allow it to cook .When all the water is absorbed add the sugar ,the puree and the saffron milk. keep stirring so that no lumps are formed.when the sugar dissolves and the mixture leaves the sides of the kadai add the cardamom pd and switch off flame.

Chop 5-6 starfruit into medium sized pieces after deseeding.In a pan take the chopped pieces,a small piece of cinnamom and add enough water to just cover the pieces.cook this till soft .now add 1 cup of pd.jaggery and then cook some more till the syrup thickens and it get a jam like texture.Can be had with puris or chapathi.

1 cup besan 1 cup powdered sugar 1/4 cup ghee 1 tbsp chiroti rava Cardamom pd. In a nonstick pan take half the quantity of ghee and when hot add the chiroti rava and the besan and fry it on a low flame.keep adding the rest of the ghee at intervals and continue frying the besan till it turns golden brown in colour and gives off a nice aroma.this takes abt 20 min. Switch off flame and allow to cool.now add the pd.sugar and cardamom pd. mix well and then bind it into laddus.

1 cup medium rava 11/2 cups sugar 2 cups hot water 3/4 cup fresh strawberry puree 1/2 cup ghee Cardamom pd.   In a kadai heat the ghee and fry the rava on medium flame till it gives off a nice aroma . Add the hot water to this and allow it to cook .When all the water is absorbed add the sugar and the puree and keep stirring so that no lumps are formed.when the sugar dissolves and the mixture leaves the sides of the kadai add the cardamom pd and switch off flame.

2 cups of grated coconut 11/4 cups of sugar 1/2 cup milk Cardamom pd In a pan take the coconut sugar and milk and keep it on a low flame.Keep stirring  till the mixture thickens and start leaving the sides of the pan.add the cardamom pd .switch off flame.pour the mix into a greased thali and when slightly warm cut into desired shapes.

Take 1cup of jaggery and 1/4 cup water in a pan and place on heat.once the jaggery melts and forms a syrup of 1 string consistency switch off flame.To this add abt 1 cup of roasted oats and 1/2cup of roasted and coarsely powdered nuts( I used almonds, pista n cashewnuts) ,a pinch of saunf for added flavour and 1 tsp of ghee.mix well and spread it evenly onto a greased plate.when slightly cool cut into bars.

Chana dal -1 cup Jaggery- 1 cup Maida-1 and 1/2 cup Turmeric 1/2 tsp Oil 4-5 tbsp Cardamom powder-1/2 tsp To the maida add the turmeric powder and water little at a time to made a dough like that of chapathi dough.now add the oil 1 tbsp at a time and knead well.use all the oil and knead well so that the dough becomes very soft and elastic.smear a bit of oil and then keep it covered for 1-2 hours. Cook chana dal in cooker till soft .Drain off all the water from the dal,add the jaggery and cook till it becomes a mass.allow to cool and then grind in mixi till you get a smooth dough(filling).add in the cardamom pd ,mix well and then make small balls of the stuffing. Make the same number of balls with the maida dough.Take each ball of maida, roll out small puries , stuff the filling and then cover and roll out into ubbati. Heat a tava. When hot roast the rolled out ubbati on both sides.Serve with ghee.

For the outer layer 1 cup raw rice ( soaked for 2 hrs) 1/2 cup grated coconut Fistful of soaked poha 2 tbsp of powdered jaggery.,pinch of salt Grind all of the above into a smooth thick batter with just enough water. For the filling 1 cup of powdered jaggery 1and1/2 cup of grated coconut Little cardamom pd. Melt jaggery adding a little water in a pan.when jaggery dissolves and becomes slightly thick add coconut mix well till it becomes dry .finally add cardamom pd. For making patholi Wash and dry the haldi leaves .snip off  both the ends of the leaves.Take a spoonful of batter and spread it on the leaf.keep the filling in the centre along the length and fold the leaf likewise.steam in a steamer for about 1/2 hr.

Take 1 ltr.of toned milk and keep it to boil.when it starts boiling add 4 tsp of lemon juice and keep stirring.The milk will start curdling.when the whey seperates put off flame.take a muslin cloth and strain it.wash the paneer  thoroughly to get rid of the smell of lime.now tie the cloth tightly and hang it for 1/2 hr till all the water drips off.Take the paneer and mash it well with the palm of ur hand till it becomes smooth.Make small balls of this and keep aside.In a pressure pan take 1 cup of sugar and 2 cups water .when the sugar dissolves completely and starts boiling lower the balls slowly into it.close lid and just take 1 whistle.allow to cool.the balls will double in size.u can refrigerate it for an hour before serving. I have added some kesar soaked milk to the paneer for flavour.

1 cup almonds Jaggery 50-60 gms Raisins 10-12 Cardamom 3-4 Heat a pan.when hot add the badam and roast it for just 5 min on low flame till it gives off a nice aroma.Do not roast it more. Switch off the flame and then add the raisins n cardamom and allow to cool.In a mixer add all the ingredient and grind to a smooth powder.the badam will leave oil.bind the mix into laddus.

Ingredients 2 cups sugar 1 cup water 1and half cups of besan 1heaped tsp of cardamom pd. Few strands of kesar ,oil for frying ,2 tsp of ghee. Yellow food coloring ( optional) In a kadai mix together sugar and water.keep on medium flame and allow to boil till u get one string consistency(very important) .put off flame and add the kesar,cardamom pd.and food color and the ghee. simultaneously in another kadai keep enough oil to fry boondis. Mix besan with enough water to make a thick batter of dropping consistency. Now take a big spoonful of the paste and pour it through a boondi making pan into medium hot oil.take out boondis after 2 min.they should not be crisp.put the boondis into the sugar syrup .keep doing this till all the batter is used up. Keep stirring the boondis in the syrup intermittently.the mix will thicken in 30-40 min and then make laddoos.

Soak 1cup badam for 1/2an hour ,peel d skin & grind it to a paste with 1/2 cup milk .when it is smooth add 11/2 cup sugar cardomom & grind agn ..take 2tsp of ghee in a pan & add d ground badam paste& cook on low flame stirring till it becomes thick .I mean it leaves d pan .put off flame & spread on greased plate cut into pieces after its cool ...

Ghee...3 tbsp Milkmaid ....200gms Milkpowder...200gms Cardamom pd,kesar dissolved in milk and pista or kaju to decorate In a nonstick pan heat the ghee and then add the milkmaid.stir it for 5 min then add the milkpd.keep stirring till it thickens and starts leaving the sides of the pan.now add the kesar milk ,cardamom ,mix well and switch off gas.when slightly cooler grease palms with ghee and make pedhas .Decorate with pista or kaju (optional)

1 cup wheat flour 1 cup powdered sugar 1/2 cup ghee 1 tbsp besan Cardamom pd,cashew nuts and raisins fried in little ghee (optional) In a kadai heat about three fourths of the ghee and fry the wheat flour on low heat till it changes color and gives off a nice aroma.this will take abt 20 min.transfer this to a bowl.in the same kadai take the rest of the ghee and fry the besan till it becomes golden.mix this with the roasted flour and allow to cool slightly. when just warm mix in the powdered sugar,cardamom pd and nuts and make laddoos.