Suji Ka Halwa / Semolina Fudge

Ingredients:-

Semolina-1 cup
Sugar-1 cup
Milk-1 cup
Pure Ghee/ Butter-1 cup
Chopped Almonds-2 tbsp (optional)
Raisins -2 tbsp (optional)
Cardamom powder-1/2 tsp (optional)



Method:-

Dry roast semolina for few seconds till it gets slightly heated.

Add half a cup of ghee(butter) mix well.Roast semolina in ghee till it's dark brown on medium heat. Halwa tastes better if semolina is really dark brown.Keep stirring it constantly otherwise it will burn.

Now add sugar and  hot milk stir mix everything.Milk will be absorbed by suji.Be careful,sometimes semolina and milk lumps pop up a little.

Simmer and cook for about 10 minutes.(mix frequently to avoid lumps)

Once the semolina is cooked , add the half a cup of ghee mix together.

cook till the semolina leaves ghee the side of the pan .

Now add the roasted almonds,raisins and cardamom powder mix well.

Serve hot . 

Andhra Style Pongal / Ven Pngal

Ingredients:-


Rice -1 cup
Yellow Moong Dal -1 cup(pesara Pappu)
Water - 6 to 7 cups
Bay leaves-3 nos
Ghee-3 tbsp
Oil-2 tbsp (optional)
Cumin Seeds-1 tsp
Black Pepper Corns-20 nos
Curry Leaves-few
Cashew nuts- 10 to 15 broken
Salt to taste



Method:-

Wash and soak rice and dal for 30 minutes.

Meanwhile in a pressure cooker heat ghee.Add cumin seeds.let them splutter,then add bay leaves,when its turn slight brown.Add pepper corns fry for few minutes.

Now add the cashew nuts fry light golden brown color ,then add the rice and dal stir with the rest of the ingredients for a minute.

Add the 6 cups of water  mix well and close the lid of the cooker and cook for 4 to 5 whistle .

Open the lid  and  add the salt  and little water mix well  and cook it  for 10 minutes.( mine is thicker because  i added water , if u want more liquid u can  add water ) .

Serve it as a meal by itself with a pickle of your choice,curd ,chutney or sambar etc...

 

Keema Aloo Methi / Lamb with Potatoes and Fenugreek

Ingredients:-

Minced Lamb / Keema / Qimah -1 lb
Onions-3 nos(chopped)
Green Chillies-4 nos(slit in half lengthwise)
Methi leaves-1 bunch(chopped)
Potato- 2 nos big size (peel and cut into medium size cubes)
Green peas-1 cup (optional)
Ginger-garlic paste-2 tbsp
Turmeric powder-1 tsp
Chilli powder-2 tbsp
Salt to taste
Lime juice- 2 tsp (optional)
Oil-3 tbsp
Coriander leaves-2 tbsp


Method:-

Wash the minced meat well in a fine strainer so that the blood drains off.

In a large pan add the chopped onions,minced lamb,ginger-garlic paste,chilli powder,turmeric powder , salt and oil and using a spoon break the minced meat mixing it up thoroughly with the masala well.

Now place the pan on stove and switch on the flame in high heat for 5 minutes.

Keep mixing it and  you see the color of the meat has changed from red to brown.

Now cover the lid cook for 20 minutes on low heat ,until the water come out from the meat.keep stirring it frequently.

Now  add the methi leaves,green chillies and coriander leaves mix well and cover the lid , cook for 5 more minutes.

Now add the potatoes , peas and add little water  combine well and let it cook covered at simmer.Kep stirring it frequently.

Once the water has all dried up and the potatoes and peas are done,add the lime juice mix well,remove from heat .

Serve with rice or rotis.