mint rasam easy without parupu

Take extract of tamarind (half lemon size).

Half lemon size tamarind, Tomato 3, fistful mint, some cilantro, 1.5 tsp jeera, 7 or 8 pieces of pepper, jaggery.

Grind all the above.

To a vessel add green chilli half piece, 1.5 tsp rasam powder, turmeric, hing, salt and the ground paste. Add water or tamarind water (if u didnt grind tamarind and using tamarind water instead accordingly). 

Let it boil.

Thalichiko with ghee.

Semiya Payasam

 made with 1 cup semiya for tamil new years 2022. Need 1 cup semiya for 4 of us. Did directly in small cooker. No pip.

1 cup semiya (dry roast if not roasted already)

2 times hot water (2 cups hot water)

2 times milk (2 cups milk)

Add ghee to the mix before pressure cooking

1 whistle

Turn off..

after few minutes - add sugar (around 3/4 cup sugar) , cardamom.. no cooking after that..

in Ghee - saute cashew and raisins

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1/2 cup semiya dry roast (if not roasted already)

2 times hot water (1 cup hot water)

2 times milk (1 cup milk)

Add ghee to the mix before pressure cooking

 pip 1 whistle

Turn off..

after few minutes - add sugar (around 1/2 cup sugar) , cardamom.. no cooking after that..

Ghee - cashew and raisins

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Arisi Payasam

 1/4 cup rice dry roast

2 cup hot water

2 cup milk 

pip

5 whistles

Turn off the stove.

Add sugar, cardomom.. 

Roast cashews in ghee and add it to payasam.

boondhi ladoo

Yogambal used 1 cup sugar for 1 cup besan flour.. Revathy used 1.5 cups of sugar for 1 cup besan.. I used 1.25 sugar for 1 cup besan. Inbetween the two.Used mix of yogambal and revathy shanmugam recipe.

Below measure makes 25 to 28 ladoos:

Besan flour - 2 cups

Baking soda - 1/4 tsp

Turmeric powder - 1/4 tsp

Water - little less than 1 cup. To make batter to dosa batter consistency.

Brown Sugar - 2.5 cup (Besan:Sugar = 1:1.25)

Water for Sugar syrup - 1 cup (Sugar:water = 1: 0.5)

Oil for frying.

K sieved besan flour but it was not mentioned in the recipe. 

Start the Sugar syrup and turn on the oil stove. While the oil heats up prepare batter.

Mix the dry ingredients (besan flour, baking soda and turmeric) together. Add water.

Sugar syrup:

0.5 or 1 string. No more than 1 string for Sugar syrup. After sugar melts keep in low flame and stir occasionally. Add few strands of saffron to sugar syrup. 0.5 tsp of cardamom powder.

Frying:

Keep in medium flame and fry. NO low flame for boondi. Tap the boondi karandi for muthu muthu boondi. Fry it for mukka padham. Take some boondhi and pulse it in mixie. 

Add boondhi to sugar syrup when sugar syrup is warm and not hot. In 2 tbsp of ghee, fry 20 broken cashews, 20 raisins and 8 krambhu. Add it to the boondhi and sugar mixture. Stir them all together.

Let boondhi soak in sugar syrup for an hour. Give it a stir few times. 

When ready to make balls, If it crystalizes, sprinkle some water, put it on the stove, stir it will melt and you can make balls. 

badam burfi almond katli

https://myheartbeets.com/instant-pot-kaju-katli-or-badam-katli-cashew-fudge-or-almond-fudge/

Tried and tested:

• 1 cup sugar approx. 200g
• ▢¼ cup + 2 tablespoons water* approx. 2.7 oz
• ▢1 tablespoon ghee
• ▢2 cups finely ground blanched almond flour or cashew flour approx. 180-190 grams, room temp

• Add the sugar and water to the pot and mix well.
• Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
• Quick release pressure.
• Add ghee and flour to the pot and quickly stir until well combined. The mixture should easily leave the sides of the pot and look like it’s coming together – it should not look runny. If it does look runny, press sauté and stir the dough for 1-2 minutes or until it starts to leave the sides of the pot (if you are using homemade cashew flour, that does tend to have more moisture and so you will need to sauté for 2-3 minutes)

Dump the dough out onto a silicone mat (or a well greased piece of parchment paper). Place parchment paper on top of the fudge and use a rolling pin to roll the dough out to desired thickness (I prefer ¼ inch thickness – this rolling pin makes it easy to roll out the fudge). This is what the dough should look like before you roll it out:

• This fudge will set in 10 minutes! Once the fudge looks firm, use a pizza cutter (or a knife) to cut the fudge into pieces. The fudge will continue to cool down and firm up. You can keep it on the counter for a couple days. After that, I’d suggest storing it in the freezer.

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Badam Burfi... use the Costco almond flour to make this sweet at home.. 

Recipe 👉https://profusioncurry.com/badam-burfi-with-almond-flour/