SOOJI HALWA

A simple sweet which do not need any introduction. A very popular prasad for any festival in many homes is sooji halwa.....popularly known as ravva kesari. No much preparation or no much ingredients or no much effort is needed. Use ghee liberally and this one trick makes your dish turn awesome. Never go wrong from now on.

INGREDIENTS

• Ravva/ sooji                1 cup
• Water                          2+1/4 cups
• Sugar                          1 cup
• Ghee                           1/4 cup+ 2 Tsp.
• Cardamom powder     1 tsp.
• Nuts                            2-3 Tsp

PROCEDURE

Heat 2 Tsp of ghee in the pan and fry the nuts and set aside.

In the same ghee Add the ravva and fry on a slow flame.

A nice aroma and a golden brown color are the indications that the ravva is fried.

Now add the water. 

You can also add saffron or a little bit of food color at this point.

Cook till the ravva absorbs all the water. 

Add the sugar. Use less or more sugar to suite your taste.

Cook till the halwa starts to thicken.

Add the ghee, little by little, keep stirring.

The whole procedure must be done on a medium flame.

Now decrease the flame and keep a lid on the halwa.

Cook for 3-4 minutes and now you see the ghee oozing out.

Add the fried nuts and cardamom powder.

Transfer into a platter.

Let it cool a bit before serving.

Can be served with any appetizer or with any breakfast.

VANKAYA ULLIKARAM

Vankaya ullikaram kura is a simple recipe which don't need much preparation. The masala can be used as a stuffing in the baby brinjals or can be fried alone with the brinjal pieces. The old fashion of making brinjal curry demands more oil and the pieces are slow cooked with lid on till the brinjal pieces mashes up. So I preferred the italian brinjal which has more water content( Traditionally white brinjal-tella vankaya- is used). You can use what ever variety suites your taste. 

INGREDIENTS

• Brinjal pieces                1/2 KG
• Onion pieces                 1 large cup
• Dry red chilies               6-7
• Salt                                to taste
• Turmeric                       1/2 tsp.
• Oil                                1/2 cup
• Jeera                             2 Tsp.

PROCEDURE

Grind the onions, dry red chilies, jeera to a corse paste. Don't mash up all the onions. Small chunks makes the curry taster.

Heat oil, add the brinjal pieces, salt and turmeric.

Cover and cook till the curry is half done.

Now add the onion paste. 

Cook for five more minutes.

Now remove the lid and cook till oil oozes out of the curry.

Enjoy with rice and ghee.