Kesari

Kesari is south indians traditional sweet..For every occation this will surely take place.So today we will learn how to prepare kesari in very simple way..

Ingredients:

Rava- 100g
Sugar- 75g
Cashew nut- 5
Kesari powder- a pinch
Ghee- 5 tsp
Elachi powder- 1 tsp

Preparation:

1. Fry rava in a empty pan and keep it aside..Note it should not over fry..Fry it in low flame.

2. The add 2 glass of water..After it start to boil add the sugar..

3. After sugar dissolved in water add rava and stir continously.

4. Now add kesari powder and fried cashewnut(fry it in ghee),elachi powder,dry graph..

5. At last add a remaining ghee in kesari and serve hot..

Kathirikai/brinjal Chutney

Brinjal chutney well go with Idly and dosa..I love idly and kathirikai chutney combination..Recipe is below try it and tell me your feedback..

Ingredients:

Brinajal - 1/4 k
Onion- 2
Tomato- 2
Green chilli- 3
Mustard seed-1
Sambar powder-1 tsp(For sambar powder click here Sambar Powder)
Red chilli-1
Curry leaves

Preparation:

1. Take a pressure cooker and add a tsp of oil.

2. Now add the onion,green chilli and saute it well.

3. Add tomato and  brinjal and saute well for 5 mins.

4. Now add two glass of water and add sambar powder and salt.

5 Leave for 3 mins then pressure cook it..(upto 5 to 6 vessels).

6. Later for seasoning add oil and add mustard seed,red chilli and curry leaf.Add it to pressure cooker.

7.Now kathirikai chutney is ready..Server it with Idly and Dosa..

Mint Chutney

Ingredients:

Mint leaves(pudina) - 1 bunch
Green chillies - 2
Ginger - 1/4 inch piece
Salt - for taste

Preparation:

Clean and wash the mint leaves. Grind mint leaves, green chillies, ginger and salt together to make the mint chutney. 

You can store this for upto ten days in the refrigerator and use them. 

Sweet Chutney

Ingredients:

Dates - 10
Tamarind paste - 1/2 cup
Jaggery - 1 tblsp
Cumin seeds - 1 tsp
Salt - a pinch
Asafoetida - a pinch

Preparation:

Soak the dates in warm water for one hour. 

Grind the dates, tamarind paste and jaggery together in the mixie until smooth. 

Take a pan and add just a spoon of oil and crackle cumin seeds. Add the ground paste and a little water and cook this on medium flame for a while. Add a pinch of salt and asafoetida and mix well. Switch off once the chutney is slightly thick and sticky. 

Transfer to a bowl and refrigerate.