HESARUBELE PAYASA/ MOONGDAL KHEER

INGREDIENTS
1 cup moong dal(split green gram)
1 tbsp ghee( clarified butter)
1 1/2 cups milk
1 cup water
sugar 8-10 tbsp or as per your requirement
cashew nuts and raisins
cardamom powder for flavour

PREPARATION

• Wash the green gram dal and completely drain out the water.
• Heat ghee in a thick bottomed pan and roast the dal till it turns to a golden brown colour
• Add milk and water and cook the dal till it becomes soft.
• Add sugar and mix well and bring to a boil.
• Add milk if required.
• Fry the cashewnuts and then the raisins in a tsp of ghee and add to the kheer.
• Add cardamom powder and serve.

HESARUBELE KOOT

INGREDIENTS
1 cup chopped snake gourd.(remove the seeds and the rind)
1/4 cup moong dal (split green gram)
2 green chillies
1/2 tsp jeera (cumin seeds)
2-3 tbsp grated fresh coconut
1/4 tsp powdered hing( asafoetida)
1/4 tsp haldi (turmeric powder)
salt to taste
FOR TEMPERING
1-2 tsp oil
1/2 tsp mustard
few curry leaves
a pinch of hing

PREPARATION

• Heat oil and add the mustard,curry leaves and hing.
• Add the washed moong dal, snake gourd and turmeric powder.
• Cook till the dal becomes soft. (You can also pressure cook )
• Add salt and boil for a few secs.
• Grind the coconut ,jeera ,green chillies and hing and mix it with the dal.
• Do not boil after adding the coconut mixture. Heat on a low flame.

Serve  with steamed rice or

with  rotis.

  

WHEAT FLOUR HALWA

INGREDIENTS

1 cupwheat flour
1 cup sugar
1/4 cup ghee
1cup water
a few almonds sliced
cardamom powder for flavour


PREPARATION

Heat ghee in a thick bottomed pan and  add cashew nut pieces and wheat flour and fry the wheat flour till it turns brown and gives a nice aroma.

Add sugar and water and mix well without any lumps.

 Cover and cook on a low flame till the mixture leaves the sides of the pan.
(Stir at regular intervals to avoid formation of lumps.)
Garnish with cardamom powder and almonds

CUCUMBER IN TIL GRAVY

INGREDIENTS

1 medium sized cucumber
3 tbsp sesame (til) ground to powder
2 tbsp coriander powder
1/2 tsp chilli powder
1/8 tsp turmeric powder

FOR TEMPERING
2 tsp oil
1/4 tsp cumin (jeera)
1/2 tsp mustard
a pinch oh hing (asafoetida)
1/8 tsp turmeric powder (haldi)

PREPARATION

• Chop the cucumber into cubes.( Do not remove the skin)
• Heat oil in a pan and temper with jeera, mustard and hing.
• Add the chopped cucumber and salt and stir fry for a few secs.
• Add the dry ingredients, mix well and cover a lid and allow to cook on low flame.
• Keep stirring at intervals to avoid the masala from sticking to the bottom of the pan.
• (Add a little water if required.)
• Remove from the stove when the cucumber is cooked and oil starts floating on top.
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