Ginger-Peanut chutney

Ingredients:
Ginger- 2inch,grated
Peanut- 1/2cup
Urad dal- 1tbsp
Dry red chili- 7-8
Jaggery- 2tbsp,grated
Tamarind- 1limesize
Turmeric powder- 1/2tsp
Salt to taste
Panch poochon- 1 tbsp
Curry leaves- 1 handful

Method:
1. Soak tamarind in warm water and make it soft. Grind tamarind to smooth paste.
2. In a wok, pour 1 tbsp oil, add peanut,red chili,Urad dal,panch poochon,turmeric,curry leaves and fry lightly on low heat.

3. When it cool down then transfer it to Grinder with ginger,jaggery,tamarind paste,salt and grind to semi-smooth paste.

4. Ginger-peanut chutney goes well with dosa.

Palak Sabji Curry

Ingredients:
Spinach- 1bunch
Onion- 1Small
Oil- 1tbsp
Ginger- small piece
Garlic pods- 2-3
Garam Masala- 1tsp
Turmeric powder- 1/2tsp
Coriander powder- 1tsp
Cumin powder- 1tsp
Salt- As per taste
Red chilli powder- 1/2tsp
Drumstick- 5-6pieces
Egg plant- 2Small
Potato- 1
Tomato- 1
Plantain- 1
Ridge Gourd- 1Small
Panch poochon- 1tsp
fried Badi- 2-3

Method:
1.Wash and cut spinach fine.

2.Chop the plantain,Potato,Eggplant,drumstick,Ridge Gourd to fine small pieces.

2.Grate Ginger,Garlic and Tomato.Chop onion in small size

3.Pour oil in wok,after oil is heated put panch poochon. When it pops up then add onion,grated ginger garlic tomato. Fry until it turns to golden brown in colour.
4.Add coriander & cumin powder,red chilli powder,Turmeric and fry.
5.Now add all cut vegetable,salt and cook in slow flame until it is done.

6.In cooked vegetable add chopped spinach,Garam masala and cook futher for 4-5min.

7.Lastly add fried crushed badi to Palak veg curry.
8.Serve hot

Cheese Cake(Chenna Poda)

Ingredients:
Ricotta Cheese- 30oz/850g
Sooji- 2tbsp
sugar- 1/2cup
Jaggery- 1/2cup(using jaggery to give caramelized effect)
Cardamom- 6-7(powdered)
Raisin- 1 1/2tbsp
Broken Roasted cashew- 1tbsp
Butter- 2tbsp
Method:
1. Melt the Jaggery and butter in microwave.
2. Pre-heat the oven to 350F
3. In a bowl mix Ricotta cheese,sugar,sooji,cardomom powder.Mix till to a smooth batter.
4. Then add melted jaggery and butter into the mixture.Also add roasted cashew and
   Raisins.Mix well.

5.Grease the baking tray with butter. Then spread the cheese mixture in it.
6.Put in the preheated for30-35min or until the cake is done.

7.Remove from the oven and cool it for 2-3hours.

8.Cut into pieces.It can stay fresh for 7-8days in fridge.

Besan Ladoo

Ingredients:
Gram Flour- 4cups
Pure Ghee- 1cup
Sugar- 2cups
Cardamom- 4-5

Method:
1.Heat the ghee in a heavy bottomed pan.
2.Add the gram flour and roast it in a medium low flame till you can smell nice aroma and the colour of besan changed to brown. This will hardly take 20-25min
3.Transfer the roasted besan to a bowl.Add the powdered cardamon and sugar.Mix well.
4.If want add chopped almonds but its optional.
5.Put some oil in your palm and take 2tbsp of warm besan mixture and shape into ladoos,
6.Can be stored when completely cool in airtight container upto 3weeks.

Kalakand

Ingredients:

Ricotta Cheese – 15oz
Condensed Milk – 14oz
Rose Essence – 3drops
Cardamom – 3powdered
Crushed almond+cashew+Pistachios – 2tbsp
Ghee- 1tbsp

Methods:

1. In bowl mix Ricotta Cheese and Condensed milk properly.
2. Transfer the mixture in heavy bottom pan. Cook the mixture in medium fire. Stir constantly.
3. The mixture will begin to thick and starts leaving the sides of pan.
4. In between add Rose Essence and cardamom powder and mix well.
5. Grease a plate with ghee and tranfer whole mixture.
6. Add crushed almond+cashew+Pistachios.Flatten the mixture
7. Refrigerate the mixture for 2-3hrs.
8. Cut into diamond or square shape.