Pineapple rava kesari

The lemonish spots in the kesari are pineapple chunks.

Ingredients:
Rava (or) Sooji - 1 cup
Sugar - 1 cup
Canned pineapple chunks - 1/2 cup
Ghee - 2 tablespoon
Cardamom powder - 1/4 teaspoon
whole cashew nuts - 10
Black raisins - 7 to 9
Hot water - 2cups
Orange Food color
Saffron

Method:
Fry the cashew nuts and raisins in ghee and keep it aside.
Add 1/2 teaspoon of orange food color to the hot water and mix and let it stay aside.
Heat the ghee in kadai and add the rava.
Fry the rava till the raw smell goes off.
Pour the hot water and mix well without any lumps.
Keep mixing till water and rava blends together.
Add sugar, pineapple chunks and mix well.
Remove when it reaches desired consistency
Add fried cashew nuts, black raisins, cardamom powder, and saffron.
Sent off to the 15-Minute event.

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Fenugreek chicken

Ingredients:
Chicken - 1 (cut into desired pieces)
Fenugreek leaves - 1 bunch
Onion - 1( chopped)
Green chilies - 2( slit vertically)
Garlic - 2 cloves( finely grated)
Ginger - 2 inch ( finely grated)
Coriander leaves - 1/2 bunch
Yogurt - 1/2 cup
Garam masala - 1/2 teaspoon
Salt
Cumin powder - 1/2 teaspoon
Turmeric powder - 1/2 tea spoon
Red chili powder - 1 teaspoon
Coriander powder - 1 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Cooking Oil

Method:
Wash the fenugreek leaves, drain the water and keep it in a bowl.
Chop the coriander with tender stalks.Marinate the chicken with grated ginger, garlic, turmeric powder and yogurt.
Heat the oil in a kadai.
Add chopped onion and fry.
When the onion changes color add the green chilies and fry.
Add the fenugreek leaves, chopped coriander leaves and sauté for 2 minutes.
Add the marinated chicken and fry for few minutes.
Add red chili powder, coriander powder, pepper powder, salt, cumin powder and mix well.
After 2 to 3 minutes close the kadai with lid and let the chicken cook in medium flame.
Stir occasionally.
After chicken is boiled add the garam masala and mix.

Note: I didnt chop the fenugreek leaves. This will minimize the bitterness. First I cleaned the chicken and marinated with ginger, yogurt and garlic. I got this recipe from Sanjeev kapoor website and changed with some variations according to our taste.

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Green Coriander Rice

Ingredients:

Rice - 1 cup

Coriander leaves with tender stalks - 1 bunch

Grated coconut - 1 table spoon

Tamarind paste - 1/2 tea spoon

Black gram dal - 1 table spoon
Dry Red chilli -2

Salt as needed

Oil

Mustard seeds -1/4 teaspoon

Channa dal - 1/4 teaspoon

Asafetida - 2 pinch

Method:

Cook the rice and keep aside in a bowl to cool.
Heat the oil in a kadai.
Add the gram dal and fry.
When it changes to golden color add the red chilli and fry for few seconds.
Add the grated coconut and fry.
Add the coriander leaves and fry for 1 minute or till the raw smell fades.
Remove from stove and let it cool.
In a Mixture jar add the fried gram dal,red chilli, coconut, tamarind paste, coriander leaves and salt.
Grind them.
Again heat oil in a kadai.
To the oil add mustard seeds, channa dal, asafetida.
Add this seasoning to the tamarind-dal-red chilli-coconut-leaves paste.
Mix the paste in the rice.
Now the green coriander is ready to serve.

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Cranberry banana loaf

Ingredients:
Granulated sugar - 1 cup
All purpose flour - 1 1/2 cup
Eggs - 2 ( in room temperature)
Butter - 1/4 cup ( softened)
Cranberries - 1 cup (chopped)
Ripe Bananas - 3 (mashed)
Baking powder - 1 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 Teaspoon
Cinnamon powder - 1/2 teaspoon

Method:
In a mixing bowl combine softened butter, sugar and 1 egg.
Beat until smooth.
Add the second egg and beat well.
Stir in the cranberries and mashed bananas.
In another bowl, sieve the flour, baking soda, baking powder, salt, and cinnamon powder.
Stir the flour well.
Transfer the flour to the mixing bowl where cranberry, banana,....etc., are there.
Mix them so that flour gets moistened.
Pour the mix into a 9inch x 5inch loaf pan.
Bake in 350 degree F, for about 1 hour or until the test is done.
After baking let it cool to room temperature.

Source for recipe: http://www.cdkitchen.com/

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Lemon Rasam

Ingredients:

Lemon -1
Tomato -1

Tuvar dal - 4 tablespoons

Green chillies - 3 ( small)

Rasam powder - 1 teaspoon

Asafoetida - 1/4 teaspoon

Oil - 2 teaspoon

Curry leaves - 1sprig

Coriander leaves - 1/4 bunch

Mustard seeds - 1/4 teaspoon

Salt to taste

Water - 4 cups

Turmeric - 1/4 teaspoon

Method:

Boil the tuvar dal in required water.

Take 4 cups of water in a saucepan.

Add turmeric powder, salt, asafoetida and let the water boil.

Add slit green chillies.

In a bowl crush the tomato with hands in little water.

Pour this crushed tomato to the boiling water.

Add the rasam powder.

Add the boiled tuvar dal and mix.

When the rasam starts to bubble add coriander leaves and remove from the fire.

Heat oil in a small kadai. Add the mustard seeds and curry leaves. When it starts to crackle pour this seasoning in to rasam.
Take juice from the lemon and add this juice while serving.

If you add the lemon juice earlier the rasam will taste bitter.

Making the Rasam powder:

Ingredients:

Whole red chillies - 3

Coriander powder - 2 teaspoon

Fenugreek seed - 1/4 tsp

Black Pepper - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Tuvar dal - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Method:

In a small kadai dry roast each ingredients separately in low flame except asafoetida.

When the ingredients are cool, grind them all in a spice grinder.

From this rasam powder add 1 teaspoon powder to the rasam.

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Spiral Poori Doughnuts Without Holes (Surul Poori or Sweet Poori)

Ingredients:
For dough :
Maida - 1 cup
Ghee - 2 tablespoon ( melted )
Baking soda - 2 pinch
Required water to sprinkle.

For paste:
Rice flour - 1 table spoon
Ghee - 1 1/2 table spoon ( melted)

Sugar syrup:
Sugar - 1 cup
Food colour ( yellow or red) - 1/4 teaspoon
Water

Oil for deep frying
Confectioner's sugar for decorating

Method:
Part-1: Preparing the dough
Sieve the maida and baking soda. Even when the maida is clean do ahead with the sieving.
Add ghee to maida and rub till the mix becomes like bread crumbs.
Sprinkle required water and knead into dough.
Knead for 10 minutes to become soft dough.
Cover and keep aside for 30 minutes.

Part-2: Making the rice paste
Mix rice flour and ghee and make a paste.

Part-3: Preparing the base poori
Again knead.
Take key lime size of dough.
Flatten it like chappathi using roller pin.
Make 5 such chappathis.

Part-4: Shaping the surul poori
Apply the paste on top of a chappathi.
Place the next chappathi on top of the paste applied chappathi.
Similarly apply paste and stack all the five chappathis.
Roll the stacked chappathis firmly like a pipe.
Cut them into 5 equal sizes.
Keep the cut surface facing bottom.
Flatten each piece using roller pin till it reaches about 3/4th size of chappathi.

Part-5: Preparing the sugar syrup
Put 1 cup of sugar in a thick bottom vessel.
Pour water till it completely covers the sugar. Do not exceed or fall short.
Heat in a burner till it becomes 1-string consistency.
Add color.
Remove and keep aside.

Part-6: Frying the poori
Heat oil in pan.
Keep the flame between medium and low.
Deep fry the surul poori.
When color changes to lightest brown remove from flame.

Part-7: Finishing
Dip the fried surul poori while it is warm in the sugar syrup.
Leave it inside the syrup for 1/2 minute.
Remove and sprinkle powder sugar.

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