STRAWBERRY KESARI
My friend Nammu's Son Shiva decorated her kesari with Strawberry which inspired me in trying strawberry kesari.... my try has given a good result...would like to share my yummy kesari with u all...and method of making is just like pineapple kesari and here it goes........
INGREDIENTS:
Semolina or Rava - 1 cup
Ghee - 1 cup
Strawberry chopped - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 tsp
Raisins - 3 tbsp
Cashew nuts - 5 tbsp
Food color - pink
METHOD:
Heat a tsp of ghee and roast cashews till golden brown then add raisins and let it bubble up remove and set aside.
Add a tsp of ghee and roast rava.set aside
Add the chopped strawberries in a same pan add 1 tbsp of ghee and saute for 4 minutes or until the strawberries gets soften.
Boil water in a separate pan.Add a drop of pink color.
Add the sauted strawberries to the boiling water. then
Add the roasted Rava to boiling water. Keep stirring while adding rawa to avoid lump.
When rava is cooked add sugar and keep stirring continuously.
Add remaining ghee and keep stirring till the mixture comes together leaving the sides of the pan.
Now add the ghee fried cashews and raisins and switch off.
Grease a plate and level the kesari.
Cut it to desired shapes or can be had in cups too...
Yummy Tasty Strawberry Kesari is ready to taste...
SAGO AGAR AGAR
 |
| SAGO AGAR AGAR |
INGREDIENTS:
Agar Agar Powder - 10 gm
Sago - 70 gm
Caster sugar - 200 gm
Thick coconut milk - 300 ml
Water - 1 litre
Food color - as per wish
METHOD:
Cook sago until transparent. Wash drain and dry.
Divide into 3 portions and color one portion with pink, one with blue and other portion with green.
Cook agar agar with water and sugar.
Add thick coconut milk at last. Don't allow to boil after adding coconut milk.
Divide as 3 portions with same food color as sago.
Add each colour sago into same portion.
Pour first portion into a mold. When slightly harden,
Pour second portion in. Let is set a little and followed by third portion.
Do this until all three portions finished.
Keep refrigerated for an hr.
Remove from mould and serve.
Yummy and Tasty Sago Agar agar is ready to taste.
VAZHAKKAI BAJJI
 |
| VAZHAKKAI BAJJI |
INGREDIENTS:
Vazhakkai or Raw plantain - 2
Besan or Gram flour - 2 cups
Rice Flour - 2 tbsp
Baking soda - 1/2 tsp
Asafoetida - 1/2 tsp
Red Chili Powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - for thick batter
Oil - for deep frying
METHOD:
Slice the raw bananas lengthwise long and thin slices.
In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.
Add water to it little by little to make a thick batter.
Heat oil in a frying pan.
Dip the sliced plantain in the batter.
Make sure batter is coated well on all the sides.
Drop them into the oil and after 2 minutes gently turn them over.
Fry them till golden brown.
Yummy Tasty Vazhakkai bajji is ready to taste.
Serve them with coconut chutney and hot ginger Tea.
CARROT KHEER
 |
| CARROT KHEER |
INGREDIENTS:
Carrot - 5
Milk - 1 cup
Evaporated milk - 1/2 can
Sugar - 1/2 cup
Saffron - few strands
Cashews & Raisins - 2 tbsp
Ghee - 1 tbsp
METHOD:
Fry Cashews and raisins in a tsp of ghee and set aside.
Dissolve the saffron strands in a little bit of warm milk.
Peel the carrots and cut them into small slices.
Pressure cook the carrots with about 1 cup of milk until well cooked.
Once cooked let it cool.
Grind it to a smooth puree in blender.
Take a heavy bottom pan.
Add the ground puree and sugar and mix it well.
Now add the evaporated milk and let it to boil.
Add the dissolved saffron strands and remove from flame.
Garnish with the nuts.
Serve cold.....
Yummy Carrot Kheer is ready to taste....
