Friday, 31 March 2017



White Rava 50gms
Sugar 100 gms
Cow ghee three tablespoon
Cow milk 200 ml
Cardamom four crushed
Edible camphor tiny piece crushed
Raisins and cashews one tablespoon
Kaesar colour powder orange and yellow kaesar powder (one pinch) Half each


Fry the Rava adding two spoons of ghee over a low flame.
Bring to boil the cow milk in a separate pan.
Once it gets boiled, transfer the fried rava slowly by continuous stirring.
Add kaesar powder and stir well.
Allow cooking the rava in a soft texture.
Add sugar and give a continuous stir for few minutes until the sugar and rava combined into a nonsticky mass.
Add the crushed cardamom seeds, edible camphor, fried raisins and cashews.
Switch off the flame.
Transfer the remaining ghee and mix well.

Now the glossy and rich Rava milk halwa is ready to relish!



Raddish one
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 12 nos peeled off and chopped
Red chilly powder one spoon
Coriander powder one tablespoon
Tamarind gooseberry size soaked in water.
Curry leaves one sprig
Cumin powder one spoon roasted 
Toor dal roasted one spoon
Fenugreek powder one pinch
Turmeric powder one spoon
Coriander leaves chopped one tablespoon
Tomato one chopped
Jaggery one piece
Asafoetida one pinch
Salt to taste
Adequate water approximately three cups.


Heat the frying pan or cooking vessel with sesame oil.
Pour sesame oil.
Add mustard seeds
Once it starts to splutter, add shallots, curry leaves.
Saute until the shallots turn translucent.
Add radish and tomato.
Saute for a while.
Add turmeric, chilly powder, coriander powder, cumin powder, asafoetida and fenugreek powder.
Let the flame be in simmer level.
Pour tamarind extract and adequate water.
Add salt and jaggery
Allow to cook for fifteen minutes until radish becomes soft and gravy texture.
Add coriander leaves.

Your tempting radish tamarind curry is ready to have with ghee and hot steamed rice.


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