Diwali Recipe-- Rava Laddoo!

Hi All,

Now we are going to see some easy make sweet recipes for this Diwali. Of Course it is late.  But I have some other work also. So bear with me.  Now we will prepare Rava laddu for this Diwali in two easy ways.

For 20 laddus (lemon size) We require

Rava   one cup

Sugar one cup

grated coconut one cup

Cashewnuts 15 to 20 numbers

Raisins or Kishmish 15 to 20 numbers

Ghee  2 tablespoons

Cardamom powder one full teaspoon

Milk minimum 1/2 cup

Now pour one tablespoon ghee in a heated kadai and fry the rava till it changes colour and you will get a delicious smell also.  Keep it aside.

Grind the sugar in a mixie jar and keep it aside.

Now heat the remained ghee and roast the cashewnuts and raisins till the raisins puff up. Mix them with the rava.  Now fry the grated coconut in the same kadai for two minutes.  Add the fried rava and mix them well.  Slowly add the sugar also and fry for some more minutes.  Add the cardamom powder and switch off the fire and slowly add the milk little by little simultaneously mixing the ingredients well. If you are able to make laddoes then stop the milk. Let it cool for a minute.  After the heat becomes bearable make laddoes out of it.  Store them in a airtight container but you cannot keep it for a week or so because we add milk, so it can be stored for only 3 days and keep it in the refrigerator.

Another method:

Rava one cup (peni rava is suitable one)

Sugar one cup

cardamom powder one full teaspoon

cashewnuts and raisins 20 numbers each

Ghee one full cup.

Fry the rava in a kadai and grind it in a mixie jar to a coarse powder.  Grind the sugar in to a nice powder.  Mix the grinded rava and the sugar powder and add cardamom powder and mix well  with your hands.  Pour one tablespoon ghee in a kadai and roast the cashewnuts and raisins till the raisins puff up.  Now heat the remaining ghee well till the smoke comes from the ghee.  Switch off the fire and pour the hot ghee in the mixture and stir well with a long spatula.  Mix it well for two minutes.  Let it cool for another 5 minutes and make balls out of it. Your rava laddo is ready to it and you can keep it atleast for 15 to 20 days.

All of you Happy Diwali.

Totally different one!

We can see a different type of kuzambu now.  For this preparation the following ingredients are needed.  For four people

Ingredients:

Tamrind  lemon size (extract juice from the tamarind)

Salt to taste

Turmeric powder

Kuambu podi or Sambar powder 4 teaspoons

Onion small 50 grams (if it is small onion well and good. if the small is not available cut one big onion into pieces)

Eggplant  2

Murungai kai  one or two

Tomato  mediyum size 2  cut them into pieces


For tempering:

Mustard seeds,

Thur dhal,

Bengal gram

Urad dhal

Methi seeds

each 1/2 teaspoon

Green chillies 4  cut them into halves

curry leaves

Red chilly  one or two  cut in to halves

Hing or Asafoetida (optional)

Oil for tempering one small cup (gingely oil is good; if not available any cooking oil)

Heat the pan and add oil.  Now add mustrad seeds, the three dhals and methi seeds.  Add green chillies and red chillies, add curry leaves and hing.  Now first add the small onion or the already cut big onion and fry for some time.  Then add the murungkai kai, after frying for a minute add the eggplant. Fry for one or two minutes and now add the tomatoes.  While frying add the kuzambu podi/sambar powder. Fry for a minute and add turmeric powder and tamarind juice.  Now add the required salt.  Let it cook for some time.  When the kuzambu becomes thick add a small piece of jaggery, if necessary. It is optional. Remove it from fire and eat it with Ven pongal, Hot Rice, Arisi Uppuma and Rava Uppuma. It will so delicious.

Fenugreeks/methi kuzambu

Ingredients:

Tamarind  lemon size

salt to taste

Haldi powder 1/4 tea spoon

Tempering:

Eggplant or Murungkai kai

Curry leaves,

Mustard seeds,

urad dhal 1/2teaspoon

Bengal gram 1/2 teaspoon,

Arhar dhal  1/2 teaspoon

Red chillies 2 numbers for tempering,

Hing or Asafoetida

Oil for tempering one small cup

For frying and grinding:

6 Red chillies

one table spoon Thur dhal

one tea spoon Methi seeds

Fry the Thur dhal, methi seeds and red chillies in the kadai. Grind it  coarsely in the mix jar.  Mix the Haldi powder and grind it for a second.  Put it aside.

Heat the kadai or a non stick tawa.  Pour the oil.  Add Mustard seeds, all the three dhals one by one and add hing and curry leaves.  Add red chillies and the vegetables.  Fry for 2 minutes.  Extract juice from tamarind. It should be 4 cups.  Add the tamarind juice  and add salt.  Let it cook for some time or till it become thick.  When the oil begins to come out add the grinded powder according to your taste. Let it boil for a minute and remove from the fire. It will be very tasty with hot rice, and Curd bath.

You can add grated coconut also in the kuzambu while eating. Or add a small quantity of jaggery while boiling.