Peas Masala Recipe Ingredients: 3 onions, 3 cloves, 1 piece of cinnamon, a small amount of roasted gram (pottukadalai) or 8 cashew nuts, 1 spoon chili powder, 1 spoon coriander powder, 1/2 tsp garam masala, oil, fennel seeds (soumbu), ginger-garlic paste, 1 cup green peas, salt, 1 cup water, and 1 ladle of curd. Step 1 (Grinding): Sauté 3 chopped onions in a pan with a little oil until soft. Let it cool. In a mixer, add the cooled onions, 3 cloves, 1 piece of cinnamon, roasted gram (or 8 cashews), 1 spoon chili powder, 1 spoon coriander powder, and 1/2 tsp garam masala. Grind into a very smooth paste. Step 2 (Cooking): Heat oil in a pressure cooker. Add a few fennel seeds. Add ginger-garlic paste and sauté well until the raw smell disappears. Add 1 cup of green peas and sauté for a minute. Step 3 (Pressure Cook): Add the ground gravy paste, required salt, and 1 glass of water. Close the cooker and cook for 3 whistles. Step 4 (Finishing): Once the pressure releases, open the cooke...
1. Rava Kesari (Classic Semolina Pudding)
Ingredients:
Main: Rava (Semolina) – 1 cup, Sugar (Seeni) – 2 cups, Water – 3 cups
Richness & Aroma: Ghee – 100g, Cashew nuts – a handful, Cardamom powder – 10g, Kesari food color – a pinch
Instructions:
Heat a pan and lightly dry-roast 1 cup of rava until fragrant (do not let it change color). Set aside.
In a deep pan or kadai, pour 3 cups of water and bring it to a rolling boil.
Gradually add the roasted rava to the boiling water, stirring continuously to prevent lumps. Cover with a lid and let the rava cook completely on low/simmer flame.
Once the rava is fully cooked and soft, add 2 cups of sugar along with a pinch of Kesari food color. Stir quickly to dissolve the sugar without forming any lumps.
In a small pan, heat 100g of ghee and fry the cashew nuts until golden brown.
Pour the fried cashews along with the hot ghee and 10g of cardamom powder into the kesari mixture.
Mix everything together thoroughly on low heat. Once the mixture thickens and the ghee begins to separate cleanly from the sides, turn off the stove. Soft Rava Kesari is ready!
2. Crispy Cashew Pakoda (Munthiri Pakoda)
Ingredients:
Flour Base: Gram flour (Besan / Kadalai maavu) – 2 cups, Rice flour (Arisi maavu) – 1 cup
The Crunch: Cashew nuts (Munthiri) – 100g (finely chopped)
Aromatics: Green chilies – 3 (finely chopped), Ginger – 1-inch piece (finely chopped), Salt – to taste
Frying: Cooking oil – as required for deep frying
Instructions:
In a mixing bowl, combine 2 cups of gram flour, 1 cup of rice flour, and required salt.
Add the finely chopped cashew nuts, green chilies, and ginger to the flour mixture. Mix well while dry.
Sprinkle water gradually in small amounts and mix the flour. The consistency should be tight and crumbly (not like a batter)—just enough moisture to hold the ingredients together so you can drop them loosely into the oil.
Heat oil for deep frying in a deep frying pan (kadai).
Once the oil is hot, gently drop the flour mixture into the oil by crumbling it through your fingers (உதிர்த்து போடவும்).
Fry on medium heat, turning them occasionally, until the pakodas turn beautifully golden-brown and crispy. Drain on paper towels. Crunchy Cashew Pakoda is ready!
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