Milk Rava Halwa

           Milk Rava Halwa, the name may have been christened by me.But this sweet was introduced by our relative, a highly adorable lady and the spouse of a leading Cardiologist in Chennai.She is an expert in preparing this Halwa in those days,when it was common to have guests and visitors without prior intimation.

           During such an occasion,two decades back,it was my privilege to taste that delicious sweet during a visit to their house.It is a kind of Rava Kesari in which milk is added for the Rava to get cooked instead of water.The milk enriches the dessert.

          As milk is added, it is better to consume it within a few hours or to refrigerate and take the next day.

Milk Rava Halwa

Ingredients :

Rava    1/2 cup
Sugar     1 cup
Milk    1.5 cup
Ghee    4 tbsp.
Cashew, Raisins, Cardamom Powder.


Method :

1. Heat 2 tsp. of Ghee, roast the nuts and keep aside.

2. Heat 2 tsp. of Ghee in the same thick bottomed Kadai and roast the Rava.
     till it starts changing colour, giving an aroma.Set aside.

3. Boil the milk, if there is less milk, half cup of water and 1 cup of milk can be
    boiled.To the boiling milk, slowly add the roasted Rava, stirring with one 
    hand, constantly.A few lumps may form. Crush them with the ladle.

4. No colouring is required as it may look like Kesari.Slowly add the Ghee.The
    flame can be reduced.When the sweet leaves the sides of the vessel, add the
   Cardamom Powder and roasted nuts. Mix well and switch off. The rich and
   tasty dessert is ready.

Mini Dosai

                          This is mainly posted for the picture of the non stick mini Uthappam pan and as a kids item.

                          This mini non stick pan seems to be one of the most useful kitchen items bought by me in recent times. I was excited using the pan as it is very easy. The Dosais slip easily for flipping to the other side. Then there is no need for removing the Dosais one by one from the pan using the spatula.Once both sides are cooked and as the pan is of a very light weight, remove from the stove and turn it upside on any plate. The Dosais fall gently on the plate immediately.Holding the pan is also easy as there is a long handle.

                        Not only for the kids, this Mini Dosais can be prepared very fast as as additional item when we have guests. It can also be enjoyed by us.


                       I bought only an ordinary make for about Rs. 185 as we are using it only occasionally.A branded one costs above Rs. 600.


                        We normally use the same batter for Idli and Dosai.We make Idlis the next day after grinding.The Idlis turn out very soft. Then once or twice  the batter is O.K. for Idlis.

                       For making Dosais, little water is added to the batter to make it loose.

Ingredients :

Idli / Dosai Batter
Oil

Method :

Heat the pan, smear with little oil and prepare the Dosais as we normally prepare the regular Dosais.

Even if it is a non stick pan, I use a little oil.

Radish / Mullangi Vadai

                            This Radish Vadai is one of the few types of Paruppu Vadai.The taste is also good and not the one done for a variety or name sake. It is also a dish, other than the Sambar, Fry or Chutney in which we can include Radish.

                         The Vadai has also a fibre content.

Radish Vadai

The ingredients:

The same as Paruppu Vadai  plus 1/3 cup of grated white or red Radish.


Method :

In step 1 in Paruppu Vadai, add the grated Radish, squeezing the water to the ground dhal in the end.Grind for a minute. All the other steps are the same.

Carrot Kheer

                           Carrot Kheer is an easy to make dessert but very rich in taste.It tastes perfect, only when taken cold.


                          This Kheer was prepared by me during the visit of my brother's family from Detroit to our place, Overland park in the state of Kansas.

Carrot Kheer

Ingredients :

Peeled and cubed  Carrot     1/2  cup
Sugar     3/4 cup
Milk       1.5 cup
Whole Cashew    12   or   Broken Cashew  1/4   cup
Cardamom Powder    1 pinch

Optional:

Ghee   1 tsp.
Cashew / Badam-  for decoration.


Method :

1. Cook the Carrot for 3 whistles in a small cooker with little water.It can be cooked in milk but care has to be taken that the milk doesn't get burnt.It is better to mix water and milk.If you want the taste to be perfect, only using milk, cook the sliced carrot with 2 tbsp.of milk in  a container in the cooker for 4 -6 whistles.Cool.

2. Powder the cashew finely in a mixer and the add the cooked carrot and blend to a fine paste with 2 tbsp.of milk.Soaking the Cashew is done by all but it is not necessary.

3. Transfer the mixture to a thick bottomed vessel, keep on the stove by adding 1/2 cup of milk. Stir for 3-5 mins. till the raw smell of the Carrot leaves.

4. Add sugar, simmer for 3 mins.Add the rest of the milk and simmer for 10 mins. Add a pinch of Cardamom powder.For an enriched taste, add the nuts, roasted in Ghee.

5. Refrigerate and serve.A very tasty and rich dessert is ready.