PAPAYA HALWA

PAPAYA HALWA

INGREDIENTS:- (use the same cup for measuring all the ingredients)

Smashed Papaya/Papaya puree  - 2&1/2 cups
Wheat Flour - 1/4 cup
Dry Roasted Broken wheat rava - 1/4 cup
Sugar - 1&1/2 cup
Ghee - 1/2 cup
Cashews & Almonds  sliced - as required




METHOD:-

Heat a tsp of ghee in a pan, add cashews and almonds. Fry  it and replace it in a container, in which we will use for halwa. In the same pan, add 2 tsp of ghee and fry the wheat flour, till a nice aroma arises. Restore the same along with cahews.
 

Add the papaya puree in the pan, (I used non-stick utensil), and cover with the lid and cook for 5 minutes in low flame. Water starts to ooze out. Now, add the dry roasted broken wheat rava. Mix well. Cover with lid and cook for 5 minutes in low flame.
  

Then, add the wheatflour along with cashews and mix well, so that no lumps formed. Cover with lid and cook for 5 minutes in low flame. The flour helps to bind.


Now add sugar, and mix well till the sugar dissolves.


Hereafter, the flame should be in high. Stir continuously. Add a tsp of ghee, for every 5 minutes. Total time for cooking in high flame is 20 minutes. So, 4 tsp of ghee will be used. While adding ghee, keep the flame in low/sim, to avoid burnt.

After the stipulated time, (adjust the time accordingly),  the halwa will leave the sides and it will be  dough. Switch off the flame and restore it in a container.


Drop a tsp of ghee over the top, and smear evenly using spoon, to give a texture to the halwa.
Delicious Papaya Halwa is ready...

Note:-
Increase the time from 20 minutes to 30 minutes (no need to add ghee further), to cut the halwa into pieces.

INSTANT PULI SADHAM, using leftover rice

 INSTANT PULI SADHAM

Usually, we prepare Puli saadham, using Pulikachal rice mix. But here i made it simple, by using the leftover rice.

INGREDIENTS:- 
Tamarind as required (depending upon the quantity of rice)
Salt to taste
Turmeric Powder 1/4 tsp (or as required)
Leftover rice

For Seasoning:-
Mustard seeds, Urid dal, Fenugreek seeds ,Curry leaves, Dry Red chillies (broken), Asafoetida, Roasted Groundnuts, Oil for seasoning

METHOD:-
Extract tamarind juice, add salt and turmeric powder. Add this to the leftover rice. Let it sit for 2 hrs.

Heat oil in a kadai, add mustard seeds, allow it to splutter. Then add all the ingredients given under seasoning.

Now add the rice and mix well. Check for salt, if required add (we already added the salt with rice along with tamarind ).

Cover with lid for 5 minutes in sim flame.
Instant Puli Saadham is ready...

Note:-
While mixing the rice with tamarind extract, check for sour (Pulippu) taste.

APPLE CAKE, using wheat flour and without egg, microwave oven.

APPLE CAKE

INGREDIENTS:-
Sugar - 1/4 cup + 2 tsp
Wheat flour - 1/4 cup + 1 tsp
Salt - a pinch
Milk - 1`/4 cup
Ghee - 2 tbsp
Apple - 1
Fruit salt - 1/2 tsp

METHOD:-
Preheat an aluminium kadai or cooker with a separator, for 5 minutes in high and 15 minutes in sim, by covering with lid/plate.



Peel the apple and cut it into 8 pieces. Grind the 7 pieces to a fine paste. Finely chop the remaining 1 piece of apple and toss it with 1 tsp wheat flour. Set aside. Sieve the wheat flour and set aside.
In a bowl, add sugar, apple paste, milk, salt, Ghee and mix well.



Add the flour to this mixture and mix well, so that no lumps formed. Now add the finely chopped apple to the above batter.
Grease a plate with ghee.

Add fruit salt to the batter and mix gently. Once the fruit salt is added, the batter/mixture is ready for baking.


Pour the mixture on the greased plate. Tap it to release air. Place the plate inside the kadai and above the separator. Cover it with lid/plate.



Bake in High flame for 5 minutes and in sim flame for 25 minutes. After 25 minutes, insert a fork/knife/toothpick into the cake, to check whether the cake is baked or not. Adjust the timings accordingly.

Remove the cake plate and allow it to cool to room temperature.

Tilt the cake plate over a plate.

 

Delicious Apple Cake is ready...

Note:-

Use the same cup for measuring all the ingredients.

I used regular sugar, not the powdered sugar.

ALOO-PANEER-PEAS GRAVY, using Pressure Cooker (Restaurant Style)

ALOO PANEER PEAS GRAVY

INGREDIENTS:-

Potato - 100 gms, cut into cubes
Paneer - 100 gms, cut into cubes
Fresh Peas - 100 gms
Onion - 1
Tomato - 1
Green Chilly - 1
Garlic cloves - 7
Ginger - 1/2 inch
Sambhar powder/All purpose powder - 1 and 1/2 tsp
Asafoetida - 1/4 tsp
Garam Masala Powder - 2 tsp
Oil - 3 tsp
Ghee - 3 tsp
Cumin seeds - 1 tsp
Whole Cashews - 7
Kasuri Methi - 1 tsp
Salt to taste


METHOD:-

1. In a mixer jar add cahews, and powder it. Now add little water and make a fine paste. Remove and restore it in a bowl. Heat 1 tsp of oil in dosa tawa or non-stick tawa, add the paneer cubes, roast it. Flip the panner cubes carefully, so that all sides gets slightly roasted.
2. In a medium sized mixer jar add  add roughly chopped onions, tomato, green chilly, ginger and garlic, grind it to make a coarse paste. Sprinkle water for grinding.
3. Heat oil and ghee in a pressure cooker, add cumin seeds. Allow it to splutter. Now add the Onion-tomato grinded past,  add little water to wash the jar and pour it in.Now saute for while till there is no moisture contents. Add cubed Potatoes and mix well
4. Add sambhar powder, 1 tsp garam masala, asafoetida and required salt. Mix it well and saute till the raw smell goes.  Add 1 cup of water,  cover it with lid, cook it in low flame, for 10 minutes.
5. Uncover the lid, add fresh peas, check for salt and spice. Add the remaining 1tsp garam masala. Cook for 3 whitles high and 5 minutes in sim mode. Allow the pressure to release.
6.  Finally, add the roasted paneer cubes, cashew paste and kasuri methi, gently mix, so that the paneer cubes doesn't break. Cover with lid and cook for 5 minutes in sim.
7.  Aromatic Restaurant style Aloo Paneer Peas Gravy is ready....
8. Tastes well with Chola Poori, Poori, Chappati, Naan etc.