Sakkari pongal/Sweet pongal

• Raw rice – 1 cup
• Moong dal – ½ cup
• Jaggery – ½ -1 cup
• Dry grapes – few
• Cashew nuts – few
• Cardamom – 3 pods
• Sugar – 3 tsp
• Ghee – 3 tsp
• Milk – 1 cup

1. Soak the rice and dal for 10 min.
2. In the pressure cooker add rice and the dal with milk, 4 cup water and ¼ tsp salt. After 4 whistle and keep in sim for 5 min and switch off the stove.
3. In a mixer add the sugar and cardamom and powder it nicely.
4. When the steam is released add the jaggery according to your taste and the sugar powder also. Mix it well.
5. In another kadai add ghee, when it become hot add dry grapes fry it till it puffs up and remove it and then add the cashew nuts, when it starts to become light brown add this to the rice.
6. Now it is ready to have it with vada.

 

NOTE:

1. If you want you can reduce the quaintly of dal.
2. If you want  add eating camphor a pinch.

AMANDE CRÈME BRÛLÉE

Don't be afraid! Its written in french i.e. Almond Creme Brulee or Almond burnt cream, which mean a baked custard dessert, topped with caramelized sugar crust. Actually brulee is made of egg yolk but I don't like egg in chilled form, so I tried this one in which they had used custard powder.

•  China grass - 10 gms
• Custard powder - 2 tbsp
• Milk - 6 cups
• Sugar - 6 tbsp or 100 gms
• Vanilla essence - 1 tsp
• Sugar - to caramelizing
• Almond - Few (finely chopped)

1. Soak the china grass in a cup of water for 5 - 10 min. Heat the pan, add the mixture and stir it continuesly till the grass dissolves completely. Keep aside
2. In the deep bowl, combine the custard powder in cold milk. mix it well and keep it aside.
3. In another pan, boil the remaining milk and sugar. When the milk starts to boil add the custard mix and the china grass mixture and stir it continually until it boil and cook well. 
4. Keep this mixture aside till it cools. 
5. Now add the almond and mix well. Divide it into different bowl and refrigerate it till it sets.
6. Now in a pan heat a teaspoon of sugar till it caramelize and the colour changes to light brown.
7. Now pour this over the set custard and sprinkle some almonds on top and serve it immediatly. 

NOTE: If you want to reduce the calories, you can use low fat milk.

Khoya paratha

• Unsweetened khoya - 1 cup
  
  
• Sugar - 4 tsp
• Cardamom powder - ½ tsp
• Wheat flour - 1 cup
• Water - ½cup (Approximately)
• Salt -  to taste
• Oil - to fry

1. In a bowl mix khoya, sugar and cardamom powder. Keep aside.
   
2. In another bowl add wheat flour and salt, mix well. Now add  water little by little and make a dough.
3. Take small ball size dough and make little flat and keep the khoya mixture in the center and close the dough and role it flat.
4. Heat the tava and put this paratha. Let it brown from one side then turn the other side.
5. Now apply oil on both the side, when cooked nicely, remove from the tava. Now ready to serve.

• TIPS:
• The dough should not be very hard.
• Khoya mixture should not be watery.

Badhusha

• Maida - 300gm
• Sugar - ½ kg
• Cardamom powder - ½tsp
  
• Vanaspathi - 100gm
• Bakking soda - a pinch
• Curd - 1 Tbsp
• Oil - deep fry

1. First we will make sugar syrup by adding sugar and water in 2:1 ratio and also add cardamom powder, it should be sticky.
2. Now in a big bowl add maida, vanaspahti, bakking soda and curd, mix all together with hand.
3. Now add water as little as possible and make a dough.
4. In a wok add oil to heat. Take a small portion of dough and make a ball and give a dispersion in the center.
5. Now deep fry it batch by batch till light brown and soak in the sugar syrup for 45- 1 hr and take it out.

Note:

1. To conform that your dough is ready, take a portion and role it, it should role with out crack.
2. Don't keep the dough for long time, other wise it will ferment.
3. Don't make the ball and keep, do it at the time of  frying.
4. You can also decorate it with colored desicated coconut by mixing the coconut with different food colors.

Vermicelli kheer or Payasam

• Vermicelli - 1cup
• Ghee - 2tbsp
• Milk - 4cup
• Water - 2cup
• Sugar - 1 or 1/2 cup
• Sabudhana or Jawarisi or sago - 1/4 to 1/2cup
• Cardamom Powder - 1/4 tsp
• Cashew nut - 10
• Raisins - 10

1. In a kadai put the vermicelli in the ghee until golden brown colour. Keep it aside.
2. In the same kadai fry the sago till it pop up. Keep this also a side.
3. Fry the cashew and raisins. Keep aside.
4. In a vessel boil the water. To this add the sago and cook it well. Till it become transparent.
5. In another vessel boil the milk. Add the fried vermicelli and cook for 10 - 15 minutes.
6. Now add the boiled sago, sugar,raisins,cashew and cardamom powder.
7. Mix  well, boil for at least 5 minutes.
8. Now it is ready to serve.