Vidhu's kitchen

Ericha Kuzhambu / எரிச்ச குழம்பு




Ingredients

Leftover Sambar                               : 1 cup Leftover Rasam                                : 1/2 cup
Chopped onion                                 : 3/4 cup
Oil
Mustard seeds
Curry leaves
Salt




Method

Heat 1 tbsp oil in a pan , add mustard seeds & curry leaves.
Add chopped onion and fry.
Add leftover sambar , rasam to it , reduce the flame and mix well.
Add little salt and let it boil until thick.
Serve with Curd rice / dosa.
Enjoy..:) 

Sambar Recipe - http://www.vidhuskitchen.in/2013/10/murungakkai-sambar-drumstick-sambhar.html 

Rasam Recipes  -  http://www.vidhuskitchen.in/search/label/Rasam%20varieties 






Mixed Nuts & Rice Payasam / Mixed Nuts & Rice Kheer



Ingredients

Basmati rice                       : 2 tbsps
Cashewnuts                        : 2 tbsps
Almonds                             : 2 tbsps
Cardamom                          : 4 nos
Milk                                    : 3 cups
Saffron                                : a pinch
Sugar                                   : 10 tbsps
Ghee                                    : 1 tbsp


Method


Heat 1 tbsp ghee in a pan ,roast the basmati rice for few minutes , let it cool & powder it coarsely.
Pressure cook the powdered basmati rice with 1/4 cup milk for 4 whistles.
Remove from cooker and mix well.
Soak cashew, almond, cardamom in 1/2 cup hot milk for 1/2 an hour.
Take out the skin of the almonds and grind the nuts into a smooth paste.
Mix the nuts paste with the remaining 2 1/4  cups milk , add saffron and let it boil on low flame.
Add the cooked rice now and mix well.
Keep stirring in between .
Add sugar , mix well and boil for few more minutes.
Switch off the flame and serve hot or chilled.
Enjoy....:) 



Semiya Kesari / Vermicelli kesari / சேமியா கேசரி



Ingredients

Semiya                   : 1 cup ( Thin quality)
Sugar                      : 3/4 cup
Water                      : 1& 1/4 cup
Ghee                       : 2 tbsps
Cardamom powder : 1/2 tsp
Cashewnuts             : few
Food colour             ; a pinch




Method

Heat 1/2 tsp ghee in a pan , roast the semiya in low flame .
Add water to it and cook till done.
Add kesari colour powder,sugar to it and cook till thick.
Switch off the flame and add cardamom powder and mix.
Again heat the remaining ghee,add cashews and fry.

Add it to the kesari ,mix well.
Serve hot.



Mini Badusha ( Without Curd) / Balushahi



Ingredients

Maida                                : 2 cups
Ghee                                  : 1/4 cup
Baking soda                      : a pinch
Salt                                    : a pinch
Sugar                                 : 1 cup
Water                                 : 3/4 cup
Cardamom powder            : 1/4 tsp
Oil


Method

Mix the flour , soda, salt and ghee well.
Add 1 tbsp water and knead well until you get a smooth & soft dough .
Keep aside for 30 minutes.
Divide the dough into 8 to 10 equal portions and shape into small balls.
Make a slight dent in the center of the ball .
Heat oil ,reduce the flame,deep fry the balls on very low heat.
Allow it to cool.
Mix sugar and water and bring it to boil.
As soon as you get it to a one string consistency, drop the fried badushas into the sugar syrup,leave it for 2 minutes and remove it.
Cool completely and store it in an air tight container.
Serve & Enjoy.