Lemon Rice Preparation:
Cook rice in pressure cooker. Rice should not become too soft.
Heat oil in a pan and add ground nuts, mustard seeds and urad daal.
When they start popping, add cashew nuts, onion, turmeric, green chilli, curry leaves.
fry till the onions turn slightly brownish. Add salt, coconut and sugar.
Now Add the rice, mix well. Turn off the heat and add the lemon juice. Mix well.
Lemon Rice or Chitranna is now ready to serve.
Rice Kheer Preparation:
Mix rice and milk together and heat till it starts boiling.
Reduce the heat and let it simmer till rice is cooked and the mixture is thick.
Keep stirring once in a while to prevent rice sticking to the bottom and the sides.
When it is thick and creamy, add sugar, cardamom powder, raisins and chopped nuts.
Cook for 10 min more. Rice Kheer Ready.
(Remember it will thicken still further when cool)
Banana Appam Preparation:
Grind the coconut,Banana,Jaggery and Salt in a blender until paste.
Add All purpose flour and make it to a thick batter consistency.
Drop spoons of batter in hot oil and Deep fry.
Potato Pakodas Preparation:
Make a thick batter with the above ingredients adding water as required.
Dip each piece of potato in batter.
Fry these potato piece one by one till they turn golden brown.
Heat the ghee in a kadai. Roast the Rava until it becomes slightly brown in color.
Boil milk in another pan.
Add Rava, stir continuously so no lumps form.
Cook till the kheer is semi-solid (or preferred consistency is reached).
Add sugar and stir till sugar dissolves.
Add remaining ingredients.
Rava Halwa Preparation:
Heat a deep thick bottomed pan, add ghee, semolina, pinch of salt.
Roast till semolina starts giving a nice aroma.
It will take about 7-8 minutes. But do not let it become brown.
Add 1 1/2 cup boild water and food color/saffron, Stir and let cook covered on low fire for a few
Remove lid add sugar and ghee. Mix well and let cook some more.
Then Add cashew nuts and Raisins.( You may fry cashew nuts and Raisins in ghee)
Ksheera is ready to serve.
Add banana, mango or pineapple as a variation.
Gulaab Jamun preparation:
Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
Mix Whole dried milk, ghee, All purpose flour, baking soda, salt and water and make soft, smooth dough.
(Water should be just sufficient for kneading a smooth dough).
Make small balls of equal size. Be sure that the balls are smooth and no crack develops. Keep aside.
Heat ghee in a deep frying pan.
Deep fry the balls over medium heat until golden brown.
Put the balls in hot syrup and keep aside for 10-12 minutes.
Gulab Jamuns are ready.
Banana Wafers Preparation:
Peel raw bananas. Heat sufficient coconut oil in a kadai.
Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry.
Take some water in a bowl, add salt and mix.
Sprinkle this mixture over the oil and wait till the water evaporates.
Drain the wafers and place them on a tissue paper.
When the excess oil has been absorbed transfer the wafers into another plate and serve.
1. Potatoes (large) - 5
2. Red chilli powder-1 tsp
3. Salt to taste (Mix salt in a little water)
4. Oil to deep fry
Potato Chips preparation:
Peel and soak potatoes in water for fifteen minutes. Slice them using a slicer.
Soak these slices in chilled water for fifteen minutes. Drain them thoroughly.
Heat sufficient oil in a kadai (pan) when the oil is very hot gently slide in a few slices and deep fry.
When the potatoes are almost done sprinkle a little salt water over the oil and stir.
Drain the potato chips and place them on an absorbent paper so that excess oil is absorbed. Sprinkle a
little red chilli powder. (Store in an airtight container)
1. Samosa pad - 6
1. Oil - 1 tbsp
2. Cumin seeds - 1 tsp
3. Onion chopped - 1 medium
4. Ginger grated - 1 inch piece
5. Green chillies chopped - 3
6. Potatoes - 2 (boiled, peeled and diced)
7. Green peas frozen - 1/2 cup
8. Salt to taste
9. Chat masala powder - 1 tsp
10. Garam masala powder - 1/2 tsp
Triangular Samosa preparation:
Heat 1 tbsp of oil in a pan. Add cumin seeds. When they change color add onion, ginger and green chillies
and sauté till the onions are golden brown.
Add diced potatoes and mix. Mash peas slightly and add to the potato mixture.
Add salt, chat masala, garam masala. Cook for two to three minutes. Remove into a bowl and mash a
little. Let it cool.
Heat sufficient oil in a kadai. Take one samosa pad, rub it with water. Place the mixture on one end and
fold it in triangular shape. Seal the edges properly.
Deep-fry in hot oil till golden. Triangular Samosa ready.