BUTTERED SWEET CORN KERNELS

               
Ingredients:
Sweet Corn-1 cup
Chat masala-1/4 tsp
Pepper powder-1/4 tsp
Lemon juice-3-4 drops
Salt-to taste
Butter-to taste

Method:
1. Remove the corn from the cob.
2.Pressure cook them with salt for 2-3 whistles.
              

3.Strain them and transfer to a bowl and add the other ingredients.
                 
4.Mix all of them together so that it blends well.        
                     

     
5.Serve hot.

MIXED MILLET DOSA

Ingredients:
Millet flour(mixed)-1 cup (1:1:1:1)
(Little millet,jowar,ragi,pearl millet)
Onion-1 (cut into cubes)
Green chillies-1-2(cut into small pieces)
Salt-to taste
Jeera-1/2 tsp(optional)
Oil-To sprinkle

Method:
1.Add equal quantity of all the millet flour and add all the other ingredients.
2.Add water to make it a thin dosa batter.
                         

3.In a dosa tawa,pour the batter from outward to inward,like how you pour for the rava dosa.
4.Sprinkle oil.
                       

5.Wait for it to cook and turn the other side to become golden brown.
                       

6.Crispy millet dosa is ready to serve with any chutney of your choice.

ASHOKA HALWA WITH BROWN SUGAR

                                                                 

Ingredients:
Moong dal-1cup
Water-3 cups
Wheat flour-3/4 cup
Ghee-1 1/2 cup
Brown sugar-3 cups
Cashew nuts- To garnish
Salt-1pinch

Method:
1.Pressure cook washed moong dal with water to cook till soft.
2.Mash the dal nicely to make it a creamy consistency.

           

 3.In a kadai,add half of the ghee and fry the cashews to golden brown and keep it aside.

                               
                                                                      4.Now add the wheat flour and cook in sim,till it slightly changes colour and till u get the aroma.
5.Add the cooked dal to it.

6.Keep stirring for 2-3 minutes.

7.Add ghee little by little and keep stirring till all the ghee gets in.

8.Now add the sugar and salt.It will become watery and start to form lumps.

9.Blend the sugar well and keep stirring without any lumps.

10.Cook till the corners doesn't stick and add the fried cashews and cardamom powder.

11.Keep stirring the halwa till it changes slightly in colour and texture.

12.Halwa rounds together in one place and the ghee oozes out.

13.This is the right consistency to switch off.

14.Hot and sweet Ashoka halwa is ready.

Note:
1.Mash the cooked dal nicely to light and creamy consistency and not thick.If water is not sufficient, add little more.
2.If u still have lumps,cool the dal and grind it in a blender.
3.Do not over-cook the wheat flour,as the smell and taste will differ.
4.Sugar and ghee completely depends on your own taste.
5.Given measurements are for medium sweetness and ghee.
6.Since its brown sugar, it needs 3 cups. For white sugar it would need around 2-2.5 cups.
6.If you are using white sugar,add kesari food colour(deep orange)(optional).

CHOCOLATE CAKE DECOR

Chocolate cake

MUTTON BIRIYANI

MUTTON BIRIYANI

Ingredients:
Mutton-1 Kg
Seeraga Samba Rice/Basmati Rice-5 cups
Onion- 5 (thinly sliced)
Tomato-4
Green Chilli-4
Ginger Garlic Paste-5 tbsp
Curd-4 tbsp
Mint&Coriander leaves-2 handful
Chilli Powder-1tbsp
Garam masala powder-3 tsp
Whole Garam Masala-1 or 2 of each(cinnamon,cardamom,cloves)
Lemon juice-4 tsp
Oil-3 kuzhi karandi(Ladle)
Ghee-2 kuzhi karandi(Ladle)

Method:
1.Pressure cook the mutton with little curd,chilli powder,lemon juice,salt,ginger garlic paste and water.
2.Strain the water from the cooked mutton and keep it aside.


           
3.In another vessel,in which you are going to prepare the biriyani,add oil,ghee and whole garam masala.
4.Add half of the onion from the given quantity and saute till golden brown.
5.Add ginger garlic paste and saute till the raw smell goes off.
6.Add the remaining onion and add salt and cook well.


            
7.Add tomato,green chillies and cook till it becomes soft.
8.Add chilli powder,garam masala powder,curd,lemon juice and mix well.
9.Once everything blends and oozes out oil,add mint and coriander leaves and the cooked mutton.Stir and leave for 5 mins.


10.Add 10 cups of  hot water (including the strained mutton stock) and let it boil.
11.Add the washed rice and stir gently.Check for salt.
12.Close the lid and leave for 10 mins.
13.Open and give a quick stir,not damaging the rice.
14.Close the lid and leave in sim for 20 mins.
15.Do not disturb the rice.




16.Off the stove, open the lid and  sprinkle little ghee on top of the rice and don't open for another 5-10 mins.
17.Hot Biriyani is ready to serve. 
        

Note:
1.Mutton should be fully cooked(but not very soft)before adding to the biriyani masala.
2.Water measurement is very important,so keep an eye on the rice if you are a beginner.
3.Add the mutton stock while measuring the water for the rice.
4.The method of cooking requires different amount of water.For pressure cooker add1:1.5,for electric rice cooker add 1:2.5,for open cooking add 1:2.
5.Some rice may require more or less  water depending upon the rice quality. 
6.I usually don't soak the rice.
7.Ginger garlic paste ratio 1 ginger:1.25 garlic.
8.Garam masala ratio:
1cinnamon:1/2 cloves:1/3cardamom
9.Just grind them altogether to a fine powder.
10.Add food colour to the ghee while sprinkling finally on the top.(its completely optional).