Cinnamon Rolls

Ingredients

To make dough
All purpose flour - 4 cups
Yeast - 1/2tsp
Milk - 1/2 cup
Sugar - 1/4 cup
Butter - 1/3 cup
Salt - pinch
Egg - 1
Warm water - to make dough

Filling 
Melted butter - 1/2 cup
Sugar - 3/4 cup
Cinnamon - 2 tsp
Raisin, walnuts - 1/2 cup

Glaze 
 Butter - 4tsp
Powdered Sugar - 2 cup
Vanilla Extract - 1tsp
Hot water - 3tsp

To make Cinnamon Rolls

• Heat oven to 350 degrees F. 
• In a small bowl, dissolve yeast in warm water and set aside.
•  In a large bowl mix milk, sugar, melted butter, salt and egg. 
• Add 2 cups of flour and mix until smooth. 
• Add yeast mixture. 
• Mix in remaining flour until dough is easy to handle.
• Knead dough on lightly floured surface for 5 to 10 minutes. 
• Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
• When doubled in size, punch down dough.
•  Roll out on a floured surface in to circle. 
• Spread melted butter all over dough. 
• Mix sugar, cinnamon and walnuts raisins and sprinkle over buttered dough. 
• Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

• Coat the bottom of baking pan with butter and sprinkle with sugar. 
• Place cinnamon roll slices close together in the pan and let rise until dough is doubled.
• Bake for about 30 minutes or until nicely browned.
• Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time
• Until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Pathir Pheni

Ingredients
Fine Semolina (Rava) - 1 cup
Ghee - 2 tsp
Rice flour - 1 tsp
Salt - pinch
Water - to make dough
Oil - for deep fry

To Make Pathir Pheni

• Combine Rava, ghee 1 tsp salt and make a crumble mixture
• Add water little by little and make a very soft dough 
• The dough must be softner then chapati dough
• Cover it with wet cloth for 1 hr
• In a small bowl add 1 tsp rice flour to 1 tsp ghee 
• Use ghee as solid
• After 1hr make a small lemon size balls and flatten it like chapati 
• Take flatten rava apply ghee mixture then keep 2nd flatten rava on top apply ghee mixture
• Like that keep all flatten rava with  ghee mixture
• Then roll the flatten circles tightly and cut in to small log
• Then flatten the disc and roll out in to small rounds
• Heat oil for deep frying 
• Deep fry the poori's one at a time 
• Remove it before it turns brown color
• Drain the oil and cool it 
• Store it in airtight container until serving

Ingredients to make Badam Milk

Milk - 3 cups
Raw Almonds - 20
Saffron - pinch
Cardamom powder - 1/4 tsp

• Soak the saffron in Hot milk
• Soak the almonds in warm water for 30 minutes 
• Grind it as smooth paste using milk
• Heat the milk in medium heat 
• Once come to boil add Almonds and mix it well 
• Cook for 10 minutes add saffron milk and cook for 10 minutes again
• Make sure milk should not get burn 
• keep stirring and switch it off 
• Add cardamom powder
• Serve the milk with pheni 

While serving sprinkle some Nuts and powdered sugar on top of pheni and add badam milk. serve it after
15 minutes

  

Badhusha

 Ingredients
All purpose flour - 1 cup
Baking powder - 5 pinch
Baking soda -  2 pinch
Butter - 2 tsp
Curd - 3 to 4 tsp (to make it as dough)
Oil - 3 tsp
Oil - to deep fry

For syrup
Sugar - 1/2 cup
Water - To immerse sugar
Lemon juice - 1tsp

To Make Badhusha

• Melt the Butter in room temperature add oil 
• Mix well together 
• Add Baking soda and baking powder in All purpose flour
• Mix it well with spoon 
• Add butter mix to the all purpose flour mix it well with your hand
• Make it as crumble and add curd  slowly
• And make it as soft dough with out lumps
• Leave it for 15 minutes 
• And make it as small round balls 
• Simply make the shapes like doughnut
• Once you made all the balls 
• Heat the oil, Keep the flame in low medium fire
• And deep fry it in the oil
• Mean while prepare the sugar syrup 
• In kadai mix sugar and water 
• Boil until one stiring consistency 
• Switch it off immediately and remove from stove 
• Add 1 tsp of lemon juice ( to avoid crystals in sugar syrup )
• Immediately add to the hot sugar syrup 
• To cover badhusha turn upside down to the sugar syrup 
• Do it 2 - 3 times and then leave it for a minute 
• Drain the badhushas in greased surface 
• After it cools down sugar syrup serve it and enjoy your day  

Note : In 1cup can make 8 to 9 baadhusha ,
while frying dont hurry up do as mentioned,
finish it off in a week, dont refrigerate it will get hard
After a day or second day taste will be even better

Rasamalai

Ingredients
Rasgullas
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups

To make Rasgulla

• Boil the milk in thick bottom pan
• Keep the flame in medium to high 
• Once start coming up add vinegar or lime juice
• Allow the milk to curdle and stir gently
• When milk is curdled completely 
• Strain it with thick cotton cloth 
• Squeeze out the water completely from the curdle mixture
• And place heavy weight vessel on it to remove all moisture 
• Or can hang it in one place for 1/2 hour
• After 1/2hr  cheese will be ready to make balls
• In the pressure cooker add sugar and water 
• Keep the flame in medium
• Mix it well 
• After 1/2 hr cheese will be smooth
• Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
• After become a dough with out crack 
• Make it as small flat shape with out crack(once the balls ready should add it immediately in to the sugar syrup)
• Once sugar syrup start boiling add the cheese balls and close it with lid
• After 1 whistle Switch it off 
• After 5 minutes show the pressure cooker in water  (to release the pressure)
• To cool down 

To Make Milk Rasam for Ras malai's
Ingredients
Milk - 2 cups
Sugar - 2 tsp
Cardamom powder - 1/2 tsp
Badam, Pistas - 2 tsp sliced

• Boil the milk in thick bottom pan 
•  In medium high flame
• Milk should be reduced as 1 cup
• It will take 20 minutes
• Make sure milk should not get burn in bottom of the pan
• Squeeze the Rasgullas from sugar water  lightly
• Once milk has reduced add sugar and cardamom powder
• Mix it well
• Now add the rasgulla's in milk
• Boil the rasgullas for 3 minutes and switch it off 
• Rasgulla's will absorb the milk
• And transfer it to bowl
• Keep this Ras malai in refrigerator to chill it and then serve

Note: Can make 6 ras malai's in 2 cups of milk

Black Magic cake with Icecream

Ingredients
All Purpose Flour - 1 3/4 cup
Sugar - 2 cup
Cocoa Powder - 3/4 cup
Baking Powder - 1 tsp
Baking soda - 2 tsp
Salt - 1 tsp
Eggs - 2
Butter milk or sour milk - 1 cup
1 cup Strong black coffee  or Instant coffee powder -  2 tsp with 1 cup boiling water
Vegetable oil - 1/2 cup
Vanilla extract - 1 tsp

To Make Black Magic cake

• PreHeat oven 350 degree F with greased baking pan
• Take one bowl add eggs, buttermilk, coffee, oil and vanilla extract beat on medium speed of mixer
• Stir together Sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
• Add the flour mixer slowly to the liquid mixer and mix it properly with out lumps
• Batter will be thin
• Pour batter evenly in to preheated baking pan
• Bake it 35 to 40 minutes for rectangular pan 30 to 35 minutes for round pan
• Bake until wooden pick inserted in center comes out clean
• Cool 10 minutes, serve it with Vanilla Ice cream on top 

Notes : In this measurement can serve 10 to 12 pieces,
To make sour milk use 1tsp white vinegar in 1 cup milk 

Mango Cheese Cake

Ingredients

Cream cheese - 250gm, Philadelphia Cream Cheese
Cream - 170 gm
Sugar - Half a cup
Mango puree - 3/4 of a cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups
Unsalted butter, melted - about 1/3 of a cup

To Make Mango Cheese cake

• Grind graham crackers coarsely.  Add melted butter and whiz again until the mixture comes together.
• Press into the bottom individual glasses. Refrigerate while preparing the rest of the cheesecake.
• Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand. An electric beater is optional.
• Add the gelatine to the hot water and stir till it completely dissolves. 
• Add the mango puree and stir well. 
• Keep half of this mixture aside and add the rest to the cream cheese mixture. 
• Stir gently until well combined.
• Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.
• Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. 
• Refrigerate overnight and get ready to surprise your guests with an awesome dessert. 

Note: in this measurement can serve to 6 to 7 members

Rava Laddu

Ingredients

Rava -2 cups
Sugar - 1 1/2 cup
Shreded Coconut - 3/4
Badam - 10 chopped
Dry grapes - 1 tsp chopped
Cardamom - 3 chopped
Ghee - to fry
Warm Milk - 1/4 cup

To Make Rava laddu

• Heat a 1tsp ghee in kadai add chopped badam, dry grapes, cardamom fry it for 1minute
• Fry the shreded coconut for 2 seconds in 1 tsp ghee and keep it separate 
• Fry the Rava in 2 tsp ghee for 1 minute and keep it separate
• Switch it off and mix all together and finally add sugar 
• Mix everything together in hand 
• Add warm milk little by little mix it and make it as round shape 

Notes : In this measurement can make 25 Rava laddu's

Mysore Pak

Ingredients
Basan flour - 1 cup
Ghee or Butter - 1 1/2 cup
Oil - 1/2 cup
Sugar - 2 cup
Water - 1 cup

To Make Mysore Pak

• Melt the ghee, in Room tempareture and keep it aside
• Grease a tray evenly with ghee and keep it aside
• In a big kadai add sugar and water and bring them to boil until string consistency
• Reduce the flame in to low
• Heat the oil and ghee in low flame and mix it well
• Fry the Besan flour in kadai for 2 to 3 minutes color should not change
• Now add besan flour in to the sugar syrup and mix them well  
• And slowly add by using one by one big spoon of oil and ghee mixture 
• Mix it continuously and throughly stirring
• Cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken
• And the mixture turns to become light golden color 
• when the mixture is hot pour in to the greased tray 
• And level it out evenly with spatula
• when it is in medium hot cut in to shape as you required and serve it.

Vinayaga chathurthi Kozhukattai(Mothagam)

Ingredients
Raw rice (Pacha arisi) - 1 cup
Powdered Jaggery - 3/4 cup
Water - 2 1/2 cups
Cashew - 5
Cardamom - 1
Grated Coconut - 1/4 cup

To Make Rice

• Wash the Rice and dry it in Cotton cloth for 4 to 5 hours
• And grind it in the mixi like Rice upma 
• Should not make it as powder

To Make Kozhukattai

• Take the powdered jaggery mix it with 1 cup of water
• And heat it slightly for 3 to 4 minutes(should not make it as pagu)
• It should be watery consistency and keep it aside
• Heat the ghee in kadai 
• Fry the Cashew 
• After it came brown color, add the broken rice and fry it for 3 to 4 minutes 
• Add 1 1/2 cup of water mix it well 
• Cook it as like upma
• And add the jaggery water to rice, mix it well 
• Cook until becomes thick like upma again for 10 minutes
• Finally add the coconut and cardamom and mix it 
• Switch it off  and leave it for 10 minutes to cool down
• After that make it as round balls and boil it in the Idly cooker or rice cooker

Rasgulla

Ingredients
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups
Rose water - 1 1/2 tsp

To make Rasgulla

• Boil the milk in thick bottom pan
• Keep the flame in medium to high 
• Once start coming up add vinegar or lime juice
• Allow the milk to curdle and stir gently
• When milk is curdled completely 
• Strain it with thick cotton cloth 
• Squeeze out the water completely from the curdle mixture
• And place heavy weight vessel on it to remove all moisture 
• Or can hang it in one place for 1/2 hour
• After 1/2hr  cheese will be ready to make balls
• In the mean time can make syrup for rasgullas
• In the pressure cooker add sugar and water 
• Keep the flame in medium
• Mix it well 
• After 1/2 hr cheese will be smooth
• Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
• After become a dough with out crack 
• Make it as small round shape balls with out crack(once the balls ready should add it immediately in to the sugar syrup)
• Once sugar syrup start boiling add the cheese balls and close it with lid
• After 1 whistle keep the flame in low
• Switch it off after 15 minutes
• Let it cool down 
• Add Rose water and mix it well
• Put this Rasgullas in the refrigerator to chill it and then serve it

Note : if we serve this next day, Rasgullas will be very tasty

Kulfi Ice

Ingredients
Sweetened Condensed Milk : 200 ml
Milk : 1/2 litre (500 ml)
Sugar : 4 tsp
Corn flour : 3 tsp
Badam : 12
Cashew : 6

To Make Kulfi Ice

• Grind the Badam, Cashew, Sugar, Cardamom coarsely 
• Take 5 tsp of milk and mix corn flour to it, with out lumps and keep it aside
• Mix the Condensed milk to 400 ml of milk pour them on to a wide pan
• Heat this mixture till it boils 
• Keep the flame in low
• Add corn flour mix little by little and mix it well with milk in the pan 
• Make sure to mix again before adding to the pan, corn flour may settled in the bottom
• Now add the cordomom, sugar, badam, cashew mix to the pan and stir well
• The milk in the pan starts to thicken in a minute
• Let the milk get thicken for 2 minutes 
• Remove the pan from flame and cool it down
• Pour the cooled down mixture to the Kulfi moulds 
• Freeze them over night
• When you want to serve carefully remove the lid of mould and serve it

If yo don't have a kulfi moulds, can use box an freeze it

Chakkarai Pongal

Ingredients

Raw Rice : 1 cup
Toor dal : 1/4 cup
Jaggery : 1 1/4 cup(Powder)
Milk : 2 cups
Water : 2 cups
Ghee : 6 tsp
Cashew : 8
Dry grapes : 10
Cardamom : 2(Powder)

To Make Chakkarai Pongal

• Wash the rice and soak it for 10 minutes
• In Pressure cooker add Rice, Toor dal, Jaggery, Water, Milk
• Switch off after 1 sound and 15 minutes
• Keep the flame in low to medium
• Heat the ghee in small fry pan 
• Add cashew, cardamom and fry it 
• Add dry grapes finally
• When we add dry grapes in ghee it will bulges, Should take it out immediately from fire 
• Mix it well with rice 
• And serve it hot

Chettinad Karupatti Paniyaram

Ingredients

Jasmine rice(Raw rice, Pacha arisi)  : 2 cups

Karupatti (Palm Sugar) : 2 cup (powdered)

Jaggery : 1cup (powdered)

Water : 1/4 cup

To Make Rice flour

• Soak the rice for 1 hour 
• Then make it dry by spreading the rice in cloth for 10 minutes
• Grind it in the mixi
• Filter the grinded flour using flour mesh (Challadai)

To Make Karupatti mix

• Take a pan 
• Add 1/4 cup water in karupatti and jaggery
• Mix it well using big spoon
• Switch it off once bubbles start coming up

To Make Karuppatti paniyaram

• Take a rice flour in big bowl 
• Add little by little karuppati mix 
• Make it as chapatti dough (big ball)
• Keep it in fridge Using air tight container

Next day 

• Take the karupatti dough in bowl 
• Add little water and mix it like idly batter
• Keep the flame in medium
• Heat the oil in pan
• Take the batter in medium size spoon and pour it in oil
• If one side is cooked turn it to other side
• Fry it for 1 minute and remove it from oil and serve it 
• The paniyaram will be brown, soft and fluffy inside

Thirattu pal

Ingredients
Milk : 5cup
Karupatti (Palm Sugar) : 1 1/2 cup (1/4kg)

To Make Thirattu pal

• Keep the flame in medium
• Boil the milk in heavy bottom pan
• Once the milk start coming up add Palm sugar 
• Keep on stirring until it comes together
• As u stir, the milk will be thicken
• Switch off and leave it for cool down

Note : If we stir the thiratti pal for 1 to 2  hours in low to medium flame, will get a good taste

Kandarppam

Ingredients
Raw rice : 1 cup
Boiled rice : 1/4 cup
Urud dal : 1/4 cup
Methi seeds : 1/2 tsp
Cardamom : 2
Coconut : 1 cup
Jaggery : 2 cup
Oil : 3 cups

To make kandarppam

• Soak the boiled rice, Raw rice, Urud dal, methi seeds for 3 hours
• Grind it in the mixi an make it as idly batter
• Once it become as idly batter add powdered jaggery and grind it well
• Add  cardamom and coconut in to the batter and grind it 2 rounds
• Keep it in the fridge for one day 

Next day

• Make the kandarppa paniyaram next day 
• If we are using the batter, 1 hour before keep it out from fridge and mix it well
• Heat the oil in pan 
• Keep the flame in medium 
• Take the batter in medium size spoon and pour it in oil
• If one side is cooked, slightly turn it to other side 
• Fry it for 1 minute and remove it from oil and serve it hot

Note : when you add jaggery while grinding it will become more watery, so should not add more water when grinding the rice

Bread Sweet

Ingredients
Bread : 6 slices
Cashew : 5
Sugar : 5 tsp
Ghee : 2 tsp

To make Bread sweet

• Cut the bread corners and keep it aside
• Take the center piece of the bread and grind it in the mixie 
• Make it as powder
• Keep the flame in low to medium
• Heat the ghee in pan and add the bread powder in to the ghee
• Fry it for 2 minutes 
• Add cashew and mix it
• Switch it of after bread becomes dry
• Add sugar
• Make it as round balls and serve it

Coconut Burfi

Ingredients
Coconut : 3 cups
Sugar : 2 cups
Milk : 200 ml
Ghee: 6 tsp
Cordamom
Raisins : 1 tsp

To make Coconut burfi

• Warm the 100ml milk in pan
• Keep the flame in medium
• Add Coconut in to the milk 
• Mix it well for 5 minutes
• Coconut should not stick in to the vessel
• Add sugar and mix it well with coconut 
• Add 3 tsp ghee in coconut
• Mix it well for 10 minutes,  later add the rest of the milk and ghee
• Stir well and cook till soft lump has formed
• Coconut smell should not come till that have to cook 
• Add cardamom, raisins and mix it well
• Take one tray and apply ghee 
• Pour that coconut mixture in to that 
• After it cool down cut in to the square shape
• Store in airtight container 

Athirasam

Ingredients
Raw rice : 1 cup (Jasmine rice, Pacha arisi)
Jaggery (Vellam) : 1/2 cup
Water : 1/4 cup
Ghee : 1 tsp
Cardamom : 2

To make Athirasam flour

• Soak the rice for 4 hours 
• Then make it dry by spreading the rice in cloth

• Grind it in the mixi
• Filter the grinded flour using flour mesh( challadai)

To make jaggery mix

• Heat the water in container or vessel.
• Mix the powdered jaggery in hot water.

• Stir it until it is proper proportionate. The proportionate can be checked using below method.
• To find the jaggery mix is ready take 2 tsp water in plate.
• Take one drop of hot jaggery mix and add in to the water 
• If the drop becomes as soft ball and does not mix with water, then the jaggery mix is ready.

To make athirasam

• Cook in low heat.
• Once the jaggery mix is ready, the rice flour should be added little at a time and mix it while adding.
• After all the rice flour is added mix it well for 5 minutes and then switch it off
• Without changing the mix to another vessel, apply ghee on the surface of the mix and close it with a cloth for the heat to escape without water-vapour.
• Leave it in the vessel for a day with cloth covered.

Next day

• Heat the oil in a pan.
• Take the mix as a small round ball (like the ball for Chappathi). Flat the ball with hand.
• Fry it in the oil at low-medium heat, by turning both the sides.
• Take out the athirasam after it turns to brown.

Paal paniyaram

   Ingredients
Raw rice (jasmine rice or pacha arisi) : 1 cup
Urud dal : 3/4 cup
Coconut : 1 full coconut  (can make it in coconut powder, cow milk also)
Sugar : 1 cup
Cardamom : 1

To make Coconut milk

• Cut the coconut in to small pieces 
• Grind it in the mixi with 4 to 5 cups of water
• Filter the coconut milk in separate bowl 
• Add sugar and cardamom mix it well and keep it aside

                      or

To make coconut milk from Coconut powder

• Mix the 1/2 cup of coconut powder in 1 1/2 cup of warm water
•  Add sugar and cardamom mix it well and keep it aside

                      or
To make from Cow milk 

• Boil the milk, add sugar and cardamom  

To make paal paniyaaram

• Soak the rice and urud dal for 3 hours
• Grind it in mixi or grinder like Idly batter

• Heat the oil in kadai
• Keep the flame in low to medium
• Make sure oil should not get over heated
• Take the batter in hand and put in the oil like small round balls
• Once the paniyaram balls has cooked, take it out of the oil and place it immediately in the warm water.
• Filter it warm water and take the paniyaram out. 
• Add the paniyaram to the coconut milk and serve it

Note : If paal paniyaram is made with coconut milk, complete it soon as it may get spoiled quickly.

Aval Payasam

   Ingredients
Aval (Flattened rice flakes or Poha) : 1 cup
Ghee : 1 tsp
Milk : 2  to 2 1/2 cup
Milk maid : 1/4 cup
Sugar : 7 to 10 tsp
Cashew : 6
Cardamom : 2
Vanila essence : 1 tsp

To make Aval Payasam

• Heat the pan and fry the Aval in 1 tsp ghee for 4 to 5 minutes
• Add 2 cups of milk  and heat it until it until little bubble appears
• Add mik maid and sugar, mix it well
• Add cardamom, vanila essence
• Add cashew for better taste
• And serve it hot or cold