Rawa Laddo

Things required:


Rawa (fine): 4 cups
Ghee: 2-3 tbspn (optional)
Sugar powder: 2 cups
Fresh grated coconut: 2 cups
Milk: 500ml
Raisins: 20-30 pieces
Almonds: 10 pieces (broken)
Cashew nuts: 10 pieces (broken)

Preparation
Roast rawa with ghee on slow flame for 7-8 minutes till raw smell goes away. Boil milk in heavy bottom pan (kadhai) and add grated coconut. Cook on slow flame for 30 mins stirring in between till it becomes thick. Add rawa and let it cool. Add sugar powder, raisins, almonds, cashewnuts and mix well. Make laddoos. If it is loose and difficult to bind you can add warm milk in required quantity to bind the laddoos.

Gujiya

Things Required:


Maida (Flour): 300 grams
Khoya (Mawa): 200 grams
Sugar powder or Processed sugar(bhura): 1 cup
Cardamom: 3-4 nos (coarsely grounded seeds)
Cashew nuts: 10 nos. (broken into pieces)
Raisins: 2 tbspn (20-25 pieces)
Almonds : 10 pieces (broken into pieces)
Grated dry coconut: ½ cup
Ghee to fry

Preparation:
To make the filling, roast khoya till brown. Cool and break it to make a fine powder. Add sugar, raisins, cashew nuts, almonds, cardamom powder and grated coconut. Mix well.

Add 4-5 tbspn warm ghee (moin) to the flour. Mix well, moin should be enough to bind the flour when held tightly in fist and left open. Knead the dough tight with warm water. Keep the dough tight so that it absorbs less ghee while frying. Make small balls and roll each into a 5” diameter circle. Add 2 tbpsn filling in centre of the circle, wet edge on one half of gujiya, fold the other half over this side to make a semi circle with filling in between. Seal the edges and make the edging with hand. Gujiya maker can also be used.

Deep fry 3-4 gujiyas at a time in ghee on slow flame.

Green Mathri Flowerets

Things Required:

Maida (Flour): 2 cups
Rawa / Suzi (fine): 1 ½ cups
Besan (gram flour): 1 cup
Ajwain: ¼ tspn
Salt to taste
Oil to fry
Fresh coriander: 100gms
Green chilly: 2 nos. medium size
Ginger: 1” piece

Preparation:
Grind coriander, chilly, ginger, cumin seeds in mixer to make a smooth paste.
Roast maida, rawa and besan separately for 5-7 minutes each on slow flame till the raw smell goes away. Mix them, add ajwain, salt and 6-7 spoon warm oil (moin). Mix them well, moin should be enough to bind the flour when held tightly in fist and left open. Add green paste, and knead with warm water. Knead the dough tight so that it absorbs less oil while frying. Make small balls and roll them into a 4” diameter circle, wet four opposite corners with finger and lift them to center to make flowerets.

Deep fry 5-6 flowerets each time. Add mathris in hot oil on high flame, cook them on slow flame turning in between and increase the flame while removing.

The mathris can be sstored for a week.

Mathris tastes very good with curd or imli (tamarind) chutney filling in between.

Coconut Peanut Chutney

Things Required:
Fresh Coconut: 1/4 or 1/2 cup grated
Roasted peanut: 1 1/2 tbspn
green chilly: 1piece
ginger: 1/2 "
garlic: 2-3 cloves
salt: as per taste
cummin seeds: 1/2 tspn
black salt: 1/2 tspn
lemon juice: 1/2 tspn

Preparation: Mix all the ingredients and grind to make chutney. Add lemon juice. Serve with snacks .
Tempering: Heat 1 tbspn oil, add 1/2 tspn mustard seeds, two dry red chillies, 4-5 curry leaves and put the tempering over chutney.

Instant Rawa Idly

Things required:
Rawa (Coarse ): 3 cups
curd: 2 cups
green chilly: 1 finely chopped
chana dal: 1 tspn
curry leaves: 8-10
Mustard seeds (Rai): 1/2 tspn
Fruit salt/ Eno: 1/2 tspn
Oil: 2 tbspn
salt: to taste

Preparation:
Heat oil, add rai to splutter, green chilly, chana dal, curry leaves and rawa. Mix rawa well, and roast for 4-5 minutes on slow flame. Remove from fire, transfer in a bowl, add curd and enough water to make it a dough with pouring consistency. Keep for 5minutes, Rawa may soak water so add more water. Add fruit salt/ eno; salt and mix well. Transfer in greased idly cooker dishes and steam idlys. Serve hot with coconut peanut chutney.

Can also add chopped vegetables- frenchbeans, capsicum, carrot, peas in idlys.