Coconut Rice / Tengai Sadham

This is a well known South Indian recipe as Tenghai Sadham. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves. On special occasions it is also prepared along with lemon rice and curd rice.

Prep time : 5 mins
Cook time : 20 mins
Serves : 4

Ingredients:
Rice (Biyani or Simple) – 1 cup (175 gms)
Coconut - ½ cup (120 gms)
Ghee - 4 tsp
Black gram dhal - 2 tsp
Broken Cashewnuts - 2 tsp
Dry chillies - 2-3 pieces
Curry leaves - 10 leaves
Asafoetida (Hing) powder - 1/4 tsp
Coriander leaves (minced) - 1/8 cup
Salt to taste


Method :
1. Boil rice and keep aside.
2. Fry coconut evenly on a low flame until it reaches a golden colour.
3. Heat 3 spoon of ghee. Fry the cashewnuts and remove.
4. Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
5. Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
6. Serve hot garnished with coriander leaves.

Kesari / Sheera / Suji Halwa

Kesari is associated with a lot of religious functions where it usually served as ‘prasad’ (offering to the Gods). It is so easy to make and so very delicious that it is also a no-brainer sure-hit dessert most of the

Prep time : 5 mins
Cook time : 10 mins
Serves : 2

Ingredients:

Rava – ½ cup (125 gms)

Ghee – 3 tbsp

Broken Cashewnuts- 1 tbsp

Kishmish - 1 tbsp

Sliced Almonds – 1 tbsp

Sugar – ½ cup (100 gms)

Boiled Water / Milk – 1.25 cup (300ml)

Saffron – pinch

Cardamom Powder – 1/4 tsp

Method :
1) Heat a pan on medium heat and fry Kishmish, Cashews in Ghee for 30 secs.
2) Add in the Rava and fry it until you get a pleasant aroma and has a wonderful light-golden color.
3) Get the water /milk up to boil.
4) Add boiled water / milk to the fried Rava and let it cook on a low flame.
5) Add sugar, Saffron and keep stirring till it reaches the desired consistency.
6) Lastly, add in the Cardamom Powder, mix well, cover and allow it to stand for a couple of minutes.
7) Serve hot!