Rava Kesari recipe

Ingredients:

Rava - 1 cup

Sugar - 2 cups

Water - 3 cups

Cardomom powder - 1 tsp

Ghee - 3 tbsp

Cashew nuts - 8 cut in to pieces

Raisins - 10

Food colour ( Orange ) - 1 pinch

Method:

• In a vessel boil 3 cups of water.

• In a heavy bottomed pan, heat 1 tbsp ghee and roast cashew nuts and raisins. Remove and keep aside.

• In the same pan, add another tbsp of ghee and roast rava till it becomes golden brown. After roasted,  add the boiling water which we got from step 1 little by little. Take care no lumps are formed.

• Keep the flame low and keep stirring till it cooks well.

• After it cooks well, add sugar and mix well.

• Take 1 pinch of food colour in a cup and add 2 tsp of milk. Mix well and pour it in the rava mixture.

• Mix well till it doesn't stick on to the vessel. If needed add some ghee. ( when it comes with the spatula when you stir with out sticking, turn off the flame ).

• Add cardamom powder and cashews and raisins to it.

• Rava kesari is now ready to serve.

Note:

Add sugar only after rava cooks well. Later it'll not cook.

Onion Raita

Ingredients:

Onion - 2 

Ginger - 1 tsp finely chopped or grated

Green Chilly - 1 medium, finely chopped

Salt - as per required

Curd - 1 cup

Coriander leaves - few

Method:

• Finely chop the onion in to small pieces.

• Peel the outer skin of ginger and grate it or you can chop it in to pieces.

• Add onion, green chilly, salt and ginger in 1 cup of curd. Mix well.

• Dress it with few coriander leaves. 

• Cool it in the refrigerator for few hours and serve.

Vermicelli kheer

Ingredients:

Vermicelli - 75 grams

Milk - 1 liter

Sugar - 1/2 cup or as per required

Cardomom powder - 1/2 tsp

Cashew nuts - 8 or 10

Raisins - 10 

Ghee - 2 tbsp

Method:

1. In a heavy bottomed pan heat 1 tbsp ghee and roast vermicelli till brown. Remove and keep aside.
2. In the same pan add 1 tbsp ghee and fry nuts and raisins separately. Remove and keep aside.
3. Boil milk in the same pan in very low flame for a few minutes. Then add the roasted vermicelli to it and cook till it becomes soft. Keep stirring to prevent it from getting burnt.
4. Add sugar and mix till it dissolves.
5. Add cardomom powder and nuts and raisins to it.
6. Now the vermicelli payasam or kheer is ready to serve hot. If desired you can serve it chill by keeping it in refrigerator for 1 or 2 hours.

Note:

If the payasam or kheer becomes thick after few hours, you can add milk to reach your desired consistency.