Gasa gase payasa / Poppy seeds Pudding

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Rice	4 tbsp
Poppy seeds (Gasa gase)	2 tbsp
Coconut	4 tbsp	Dessicated
Red rock sugar (kallusakkare)	A big lemon size
Jaggery	To taste
Saffron	2-3 strands	optional
Cardamom powder	¼ tsp
Almonds	4-5
Cashews	4-5
Raisins	A handful
Ghee	1 tsp
Milk	1 cup

Method:

Wash and drain rice and set aside for 10 minutes. Dry roast poppy seeds and rice separately until fragrant and golden brown. Set aside. 

Dry roast almonds and cashews together until light brown and set aside. 

Grind the roasted ingredients with coconut to a smooth paste. Add milk. Add water to required consistency (more if you want to drink it and less if you want it thick). Add saffron, rock sugar and jaggery. 

Bring it to a boil with continuous stirring on medium flame and adjust sweetness and consistency. Lower the flame, add cardamom powder and mix well. Simmer on low flame until you get a nice aroma. Heat ghee in a small pan and roast the raisins as shown. Pour this over the prepared pudding and serve.

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Homemade Chocolates

Servings: 25-30 chocolates

Ingredients:

Content	Quantity	Comment
Dark chocolate compound	½ of compound	Grated or sliced
White chocolate compound	½ of compound	Grated or sliced
Raisins/Gems/Nuts	As stuffing
Water	For melting

Method:

Combine both the compounds in a bowl. Heat water in a thick bottom pan. Bring it to a boil. Reduce the heat. Place the bowl with chocolate compound in the hot water. Mix using a spatula until it melts.

      

      

Let it cool a bit. Place the stuffing in the chocolate mould, one each. Pour the molten chocolate using a spoon. Place the moulds in freezer for 10 minutes. Remove after 10 minutes and demould the chocolate.

       

       

               

Serve.

Tip:

1. You can alternatively microwave at 100% for 30-50 seconds depending on your microwave.
2. You can use milk chocolate instead of white chocolate compound.
3. You can vary the proportion of dark and white/milk chocolate compound based on the amount of sweetness you wish to serve.
4. If the molten chocolate hardens, you can reheat it in the double boiler a bit and scoop out the rest of it.

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Mixed Fruit Jam

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Apple	2 big	Peeled and cubed
Papaya	1 medium sized	Peeled and cubed
Black seedless grapes	2 handfuls	Washed and tapped dry
Sugar	2-3 cups	Powdered
Lime juice	1 tbsp
Clove	1-2
Elaichi powder	½ tsp

Method:

Grind together all fruits to juice in a juicer. Combine the juice, 2 cups of sugar, clove, elaichi powder and mix well. Cook on low flame. Once the sugar dissolves, add lime juice and mix well. Cook until the mixture thickens to a jam consistency.

       

       

Cool and store in a cool and dry place or in refrigerator. Serve with the dish of your choice.

Tip:

1. Add more sugar if required after you are halfway through if you feel the sweetness is less.

2. You can make pineapple jam similarly. Save some pineapple pieces to get enhanced flavor.

3. You can use fruits of your choice. Also you can add more fruits if you wish to.

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Apple Jam

Servings: 200grams

Ingredients:

Content	Quantity	Comment
Apples	2 big	Peeled and grated
Sugar	1 cup powdered	More if needed based on the sweetness of the apple
Clove	1
Lime juice	1 tsp
Salt	A pinch

Method:

Take the grated apple and powdered sugar in a large heavy bottom pan, mix well. Allow the sugar to dissolve. Add just a nominal pinch of salt and the clove and mix well. Let the apple cook on low flame. Continue cooking till you get the jam consistency.

       

       

Cool and enjoy with the dish of your choice. Store in a cool and dry place or refrigerate.

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Halasu hannina dosa

Servings: 15-20 dosa’s

Ingredients:

Content	Quantity	Comment
Thick Dosa Batter	2 cups	Take the dosa batter which is just prepared before adding water
Jackfruit units(ripe)	1 cup
Jaggery / Sugar	½ cup
Cardamom powder	½ tsp
Salt	A pinch	If using rock salt, just one small piece would do
Oil	¼ cup	To grease

Method:

Grind the jackfruit, jaggery, cardamom powder, salt together to a smooth paste. Mix the dosa batter to this paste.

Grease a tawa with oil and heat it on medium flame. When ready, pour a ladle of batter and spread it very thinly on the tawa. Cook covered for a minute or two. Flip and cook the other side for a minute.

Serve hot with spicy chutney or pickle.

Note:

You can also make idli’s with the same batter by steaming it.

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