oil in a pan. Add the gram flour mixture and saute for 20 mins on medium heat till dry.

Remove from heat and set aside. Grease a rectangular 1-inch deep plate with 1 tsp.

oil and press the gram flour mixture evenly into it, to about half-inch thickness. Allow to cool for about 30 mins.

Cut into 2-inch squares. Deep fry in hot oil till golden brown, and serve hot with green chutney or tomato ketchup.

RELATED RECIPES Makkai vadi Tiruvadirai kali Spicy kaju chicken Paneer kaju masala Akkaravadisal (Jaggery Milk Pudding) Ingredients: 200 gms gram flour 30 cashewnuts, chopped tsp turmeric powder 1 tsp chilli powder 1 green chilli, chopped 1 tbsp tamarind pulp 4 tbsp chopped coriander leaves Salt to taste 300 ml water 5 tbsp oil + 1 tsp extra 200 ml oil for deep frying (less)

Take them out after 10 mins (7 mins +3 mins standing time) Now take out the bowl, add cream and microwave it for 8 minutes at high, stir in between once. Now take it out and add all the dry fruits and again microwave for 10 mins at 60% temperature ie 540.

Let it be there for standing time. Delicious Gajar Halwa is ready for serving.

You can decorate it with silver vark. RELATED RECIPES Sri Lankan dry pumpkin curry Hyderbadi Mirchi Ka Salan Kapsa rice Microwave beetroot halwa Kaju kothimbir vadi Ingredients: 300 g - cream (malai) 1 kg - red carrots, grated 125 g - sugar 2 - green cardamoms 1 - black cardamom 50 g - raisins 20 - almonds (broken) 20 - cashew nuts (broken) 20 - pistachio (broken) (less)

Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafetida and salt to the mixture. Add water and make a batter of thick consistency.

Mix well and remove the lumps. Grease a flat vessel.

Pour the batter into the vessel. Steam for about 25 mins.

in a pressure cooker or grease a microwaveable container and pour the batter into it. Cook the batter for 5-7 mins.

Remove and insert a needle into it to check if it is done. Allow it to cool for a while, then cut into triangle-shaped pieces.

Heat oil in a deep frying pan. Deep fry the pieces in hot oil until golden brown and crisp.

Remove from heat and serve hot with green chutney or tomato sauce. RELATED RECIPES Kaju kothimbir vadi Tiruvadirai kali Akkaravadisal (Jaggery Milk Pudding) Makkai and gajjar ki roti Thiruvadirai Kali Ingredients: 1 cup coriander leaves 1 cup yellow corn kernels (crushed) 1 cup gram flour 1 tbsp.

rice flour 1 tbsp. ginger-chilli paste 1 tsp.

garam masala 1 tsp. sesame seeds (roasted) 1 tsp.

lemon juice 1 tsp. turmeric powder 1/4 tsp asafeotida 1/4 tsp sodium bicarbonate (soda) Salt to taste Oil for frying (less)

Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafetida and salt to the mixture. Add water and make a batter of thick consistency.

Mix well and remove the lumps. Grease a flat vessel.

Pour the batter into the vessel. Steam for about 25 mins.

in a pressure cooker or grease a microwaveable container and pour the batter into it. Cook the batter for 5-7 mins.

Remove and insert a needle into it to check if it is done. Allow it to cool for a while, then cut into triangle-shaped pieces.

Heat oil in a deep frying pan. Deep fry the pieces in hot oil until golden brown and crisp.

Remove from heat and serve hot with green chutney or tomato sauce. RELATED RECIPES Kaju kothimbir vadi Tiruvadirai kali Akkaravadisal (Jaggery Milk Pudding) Makkai and gajjar ki roti Thiruvadirai Kali Ingredients: 1 cup coriander leaves 1 cup yellow corn kernels (crushed) 1 cup gram flour 1 tbsp.

rice flour 1 tbsp. ginger-chilli paste 1 tsp.

garam masala 1 tsp. sesame seeds (roasted) 1 tsp.

lemon juice 1 tsp. turmeric powder 1/4 tsp asafeotida 1/4 tsp sodium bicarbonate (soda) Salt to taste Oil for frying (less)

Lightly roast the til, chironji and grated coconut. Grind to a paste.

Add the coriander, chilli and turmeric powder to the above paste. Heat oil in a vessel and add the cumin seeds.

Mix the masala and the ginger-garlic paste and fry till the oil separates. Add the boiled green chillies and curry.

Stir fry for two mins. Add the tamarind water and simmer till they gravy thickens.

Remove from heat and serve hot with biryani. RELATED RECIPES Kapsa rice Kaju kothimbir vadi Kalya vatanyachi amti Khamang kakdi Makkai vadi Ingredients: 250 gms bhavnagiri chillies 1 onion, finely grated 1 tbsp coconut, grated 2 tsp sesame seeds (til) 1 tsp coriander powder 1 tsp cumin powder 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tsp ginger-garlic paste 1 tbsp chironji (melon seeds) 1 tamarind, lime-sized and soaked in hot water Salt to taste A few curry leaves (less)

Lightly roast the til, chironji and grated coconut. Grind to a paste.

Add the coriander, chilli and turmeric powder to the above paste. Heat oil in a vessel and add the cumin seeds.

Mix the masala and the ginger-garlic paste and fry till the oil separates. Add the boiled green chillies and curry.

Stir fry for two mins. Add the tamarind water and simmer till they gravy thickens.

Remove from heat and serve hot with biryani. RELATED RECIPES Kapsa rice Kaju kothimbir vadi Kalya vatanyachi amti Khamang kakdi Makkai vadi Ingredients: 250 gms bhavnagiri chillies 1 onion, finely grated 1 tbsp coconut, grated 2 tsp sesame seeds (til) 1 tsp coriander powder 1 tsp cumin powder 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tsp ginger-garlic paste 1 tbsp chironji (melon seeds) 1 tamarind, lime-sized and soaked in hot water Salt to taste A few curry leaves (less)

cover and cook on high for four minutes. Add the masala paste.

cover and cook on high for five minutes. stir once in-between.

Add tomatoes, curd, chili powder, turmeric powder and salt. stir well.

Cook on high for five minutes. add cream style sweet corn and enough water to obtain a curry like consistency.

Mix well and cook on high for five minutes, stirring frequently until bubbling hot. Sprinkle coriander leaves and serve hot.

Serves: Four Time Required : 22 Minutes. RELATED RECIPES Khasta Kachori Sri Lankan dry pumpkin curry Hyderbadi Mirchi Ka Salan Kapsa rice Kaju kothimbir vadi Ingredients: 4 teaspoon oil 2 cardamom, slightly opened cup onions, chopped 1 tomato, chopped cup curd 1/4 teaspoon chili powder a pinch of turmeric powder salt to taste 200 gm (tinned) cream style corn 1 tablespoon coriander leaves, chopped Grind for the Masala Paste 20 gm grated coconut 10 gm poppy seeds 4 cashewnuts 2 green chilies (less)

Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain. In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.

Pat the nuts dry with more paper towels, bolt off any excess oil. Transfer all the nuts to a bowl.

Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp. Lift out the sieve and transfer the chilies to the paper towels to drain.

Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp. Drain on paper towels.

Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats. It should not brown only turn golden yellow.

Fry the remaining flat rice dry on paper towel, blot all the excess oil. Add the flat rice to the nuts bowl and toss to mix.

Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in another bowl. Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.

Finally, combine all the ingredients and toss to mix. Cool to room temperature and store in an air tight container.

Keeps well upto 2 months (less)

Then add salt,Ginger,Green chilli, Corriender, Lemon, Sugar And Little Corn flour to it.Make an ovel dough and Deep fry it.

Boil Peas. Cut Kaju Finely.

Fry dry masala & make fine powder. Heat 2 Table spoon oil & add kaju,dry masala,Garam masala, Let it cook for 2 minutes.

Add Tomato Juice in it. Then add Milk & haldi.

After Kadhi is ready add Fried dough of potatoes in it & sprinkle Corriender on it. Serve hot with meal.

RELATED RECIPES Masala puri Paneer tikka masala Meat masala grill Cauliflower Masala Curry Masala Pori (puffed rice snack) Ingredients: 1/2 kg Potato 1/2 lt Milk 50gms Kaju Ginger Green Chilli Corriender 1 Lemon 1Table spoon Sugar 1/2 kg Tomato 200gms Peas (less)