WHAT DO I MAKE...

Inspired by Kaju Katli - No Bake Cashew Bars By Madhuram @ Eggless Cooking

Here's Anusha's recipe for ribbon pakoda Ingredients: Besan (kadalai maavu) - 2 cups Rice flour (arisi maavu) - 1 cup Salt - 2 tsp Chili powder - 1 tsp Heeng (perungayam) - 1/4 tsp Unsalted butter - 1/4 cup (1/2 a stick) at room temperature Water - enough to make a smooth dough Sift rice flour and besan together. Add salt, chilli powder and heeng.  Now add the butter and mix well. Slowly add water and knead the dough. The dough should not be too hard. It should be soft enough to form soft oval balls. Place the ball inside a press (known as murukku nazhi) with the ribbon pakoda attachment in it. Press over hot oil and cook till crisp and light brown color (ribbon gets darker when cooled). If the dough is too tight to press through the nazhi, add more water to make it easier. Store in air-tight container.

Ingredients 2 cups Besan (Gram flour) 2 cups sugar 4 cups water pinch of saffron 1 tbsp cardamom 2 tbsp cashew nuts 2 tbsp raisins 3 tbs kalkandu (rock candy crystals) a pinch of cooking camphor (pachai karpuram in tamil) 2 tbsp ghee (clarified butter) oil for deep frying Optional ingredient: kesar food color Preparation 1) For boondi - sift the flour and add 2 cups of water to it. The batter should be of dosa batter consistency (not too watery). Set aside. 2) Simultaneously, prepare the sugar syrup by adding 2 cups of water to 2 cups of sugar. On medium heat prepare the sugar syrup. The consistency of syrup should be of single string. If you are adding food color, add it to the syrup along with saffron strands. Cover the syrup with a lid so that the it does not crystallize. 3) In a pan heat ghee and fry the cashew nuts and raisins till golden brown. To this add crushed cardamom powder and cooking camphor (mesmerizing aroma spreads all over your house). 4) In a deep bottomed pa

This recipe is a combination of my mom's recipe and Shilpa's quick mixture recipe. Thanks to both! Ingredients 1) Omapodi (sev) Besan - 1cup Rice flour - 1/2 cup Salt - 2 tsp Mix all ingredients to form a loose dough (sticky). Heat oil to good temperature. Fill the press (murukku nazhi) with the omapodi plate inserted in and press over hot oil. Flip over after one side is done and remove after the noise settles down and place on a paper towel. After about 5 minutes, crumble to small 1/2" pieces (like sev). 2) Boondi - click HERE for the boondi recipe Alternatively, you can buy readymade sev and boondi. 3) Shoestring potatoes - 1, 9oz can ( I used the Pik-Nik brand available in your local grocery store) 4) Unsweetened toasted corn flakes - 1, 12oz box (I did not find one that said "unsweetened", I just picked up the regular variety, the one that did not say "frosted". FYI, Indian grocery stores usually carry corn flakes that are packed specially for mi

I am kinda going on a rava spree, after the rava laddoos it's time for rava cake - my pre diwali adventure! Here's my mom's recipe for "rava cake". Ingredients Ghee - 1 cup Rava - 1 cup Coconut - 1 cup Milk - 3 cups Sugar - 5 cups (I did about 2.5-3 cups, you can always add later according to taste) Cardamom - 10, peeled and coarsely powdered Saffron - 2 pinches Roasted cashews - you can either slice them into two and place one on each barfi (or) break them into small piece and mix it in the kadhai Heat kadhai on medium heat and add the ghee, rava, coconut, milk and sugar. Mix well and let it boil, stirring occasionally. Keep mixing till the sugar has dissolved and the entire mix comes together and leaves the sides of the kadhai. In the meantime, prepare your dish ( see note) - make sure its dry and then lightly brush some ghee on the base and on the sides as well. When the mixture is well done take it out and pour it in your dish. After about 5-10

Here's something I tried for the first time this navratri, my mom's recipe for rava laddoo! Ingredients: Rava (sooji) - 1 cup Sugar - 1-1.25 cups Cardamom - 6 Roasted cashews - 10 (I used the jumbo size) chopped into small pieces Roasted raisins - 1/4 cup Warm ghee - 1 cup Dry roast the rava till it turns golden brown (you can't miss the nice hot/roasted smell!). Add the cardamom and powder it in the blender. When it's almost done, add the sugar and run the blender a couple times. Take it out in a plate, mix in cashews and raisins. Now pour over the ghee, 2 tbsp at a time and make the even-sized balls. Notes: You don't have to use up the entire cup of ghee. I used only 1/2 a cup. So, stop when you think you have enough to make the balls (laddoos). You don't want to make the mixture gooey! You could use powdered sugar if you want to avoid running the sugar in the blender. But if you decide to use granulated sugar, do not grind it too much, over grinding burns the

This dosai is quick to make, doesn't require any fermenting and is high on nutrition! Ingredients Oats - 1 cup (I used the quick oats variety) Besan - 1/4 cup Rice flour - 1/4 cup Onion - finely chopped, 1/4 cup Green chilis - 2 medium, thinly sliced Fresh curry leaves - 10 leaves Heeng - 1/2 tsp Red chili powder - 1.5 tsp Salt to taste Mustard - 1/2 tsp, spluttered Water - 2 cups Grind the oats in a blender to a coarse powder. Add this to a bowl and mix in the remaining ingredients. You can add more water (can add at least another 1/2 cup) if you want your dosai to look and taste crispy like rava dosai . Pour over a hot pan and cook according to your preference!