Hai friends! taking a week break from blogging coz got to pay my all my attention to my kid who got badly hurt yesterday. Will miss blogging n will surely be back after a week n will start blogging n visit my friends beautiful blogs(sorry friends couldnt visit ur blogs4 de past 2 days). For now posting a recipe from my draft with the little time I have . Its an easy popsicle to make n will surely please all those who loves the tangy n sweet taste. So friends, Bye!! n c u all back in a week
N friends do send in your entries for my event Twenty-20 which ends by May 31st


You need:
Yoghurt             2cups
Strawberry        6nos
Sugar                3-4tbsp



Preparation:
Blend all the ingredients and pour them in  icecream moulds n freeze overnight.
Remove them out of their moulds n Serve

Sending these delicious pops to Yasmeen's I Scream for Icecream event

Mango season is all over n we tend to make mangoes every other time. We usually make spicy pachidis but this one is sweet almost like a jam. We have it with pulao or biryanis it is sooooo delicious. Raw mango is the best, you can shred them fine, if the mango is little soft then chop them into fine pieces. The mango I chose was little soft so I chopped them into fine pieces. You can have it as side dish or as a sweet.
Being made under 20 minutes this goes directly to my event Twenty-20



You need:
Mango                        1nos( large)
Sugar                          4tbsp(adjust 2 ur taste)
Ghee                           2tbsp
Cashews                     10nos(broken)
Raisins                         10nos
Salt                              a small pinch
Cardamom powder      1/4tsp

Preparation:
Peel the mango and shred them fine.
Heat ghee n add the cashews n raisins n fry for 30seconds, add the shredded mango n fry for a minute.
Add the sugar 1/2cup water, salt n cardamom powder n cook for 10-12 minutes, the mangoes would have cooked well n formed into a thick jam.
Serve/

It  was hot outside n we felt like having something cold, My hubby then gave me this idea of making this yoghurt smoothie with strawberries. I always have a batch of frozen strawberries in my freezer n my hubby gave me the proportions for this smoothie, it was delicious, sweet n tangy too.You can make this smoothie with fresh strawberries too. Sending this delicious smoothie from my hubby to Divya's Show me your- Smoothie n to my own event Twenty-20



You need:
Yoghurt                          2cups
Strawberry                      5nos
Sugar                              3tbsp
Strawberry sauce            1tsp
Ice cubes  

Preparation:
Blend everything together, if you want it more sweeter add little more sugar.
Serve cold

Its truly sinful coz it has gooey condensed milk, luscious mangoes, milk n ice cubes. Mango season is round the corner so wanted to make something utterly delicious mango smoothie. Hence I made this smoothie, I know it is fully loaded with calories but you know this is mango season n I think u can have it during a special occasion. Sending this sinful smoothie to Divya's Show me your Smoothie n to my own event Twenty-20 n to Srivalli's Thanda mela



You need:
Mango ( medium)                  3nos
Condensed milk                     3dsp
Milk                                      2cups
Ice cubes

Preparation:
Blend everything together n Serve cold.
If you want more sweetness add in a little more condensed milk.

We usually know Idli n Sambar but what is "idli sambar". It is a special sambar made specially for idlis. Yes i learnt this recipe after I got married from my MIL.My hubby loves idlis. Give him in all three meals he will never say no. So I specially make this sambar when I make Idlis. This sambar is not that suitable for rice but goes perfect for idlis n tastes good with other tiffin items too. This is very easy to prepare. Using small onions adds flavour to this sambar, but if that is not available you can use regular onions but chop it in large pieces.This special sambar goes to Suma's Delicious Dals n to Think spice think Tamarind
Guest hosted by PJ event by Sunita

updating this recipe with new pics

You need:
Tur Dhal                         1/2cup
Small onions                   200gms
Tomato(chopped)          1nos(medium)
Dry red chilli                   2-3nos+ 2nos to temper

Sambar powder               1/4 tsp
Turmeric powder            3/4tsp
Tamarind                        size of a small gooseberry
Asafoetida                      1/4tsp
Salt
Oil                                  1/2tbsp+ 1/2tsp
Ghee                               1/2tbsp
Mustard  seeds                1tsp

Curry Leaves                   1-2 sprig





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Wanna have something light for dinner then this soup would be more ideal coz this is very easy to preapre n very filling too. With dinner rolls, n simple veg salad you can have a filling yet nutritious dinnner. I use chicken back bones coz it adds more flavour to the soup n has less flesh in it. If you dont wanna to use bones you can use boneless also. This is very easy to prepare within 15 minutes n Im making it in pressure cooker which makes work easier. This is a thick soup f you want a thinner soup then just reduce oats to 1tbsp instead of 4. Sending this easy n healthy soup to my own event Twenty-20



You need:
Chicken Back Bones              1/4cup (diced)
Ginger garlic paste                  1/2tbsp
Onion(sliced)                         1/2nos
Oats                                       4tbsp
Jeera powder                        1/2tsp
Pepper powder                     1tsp
Oil                                         1tsp
Salt

Preparation:
Heat oil in a pressure cooker, fry the onions, add ginger garlic paste, chicken n fry for a minute.
Add jeera n pepper powder n fry for 30 seconds. Pour 3cups water, add in oats, salt.
Cook for 3 whistles. When the pressure is released , check the seasoning.
Garnish with coriander leaves n serve hot.

Very happy today whem making this rasmalai today coz this is the first time I m making it from scratch n it was just perfect, thanks to Srivalli coz we tend to learn new dishes. It just gave me a lot of confidence.
Making Rasmalai was very easy. The rasgollas very extermly soft, never had like that even in shops. N the rasmalai was very very tasty. My hubby told this was the best ever rasmalai he ever had. The whey water can be used by keeping them out for a week to sour and refrigerate. You can use them next time when making paneer or use it when kneading chappati dough, it will give you soft chappatis. You can even use the Paneer for making differnt sweets n curries. Got a lot sugar syrup  remainig from  making rasgollas willl try  to make something sweet with them. Sending this to ICC event by Srivalli



Followed Srivalli's recipe hence I m not writing them again, but I have Few ideas to make this more easier so will post my version the next time with detailed photos.

Adukku Cake does it sound different, yes it is different, you dont need an oven to bake this cake you can make this on the stove top. Adukku in Tamil means Layer. This cake has many layers thus this name. It is so spongy an has many many variations, You can add coco to make chocolate adukku cake, add nuts, tutti frutti etc, etc., You can also use it for making triffle puddings. You can make it within half n hour especially when you have unexpected guests. Perfect for evening snack too. I learnt this cake from my mother who makes innovative dishes. Sending this to Aparna's No- Bake Cake event n to Shabita's Celebrating Mom



You need:
All purpose Flour             1 cup( heaped)
Egg                                  2nos
Sugar                               3/4cup
Vanilla essence                 1/2tbsp
Baking powder                 1tsp
Salt                                  a small pinch
Milk                                 1/2tbsp
Ghee



Preparation:
Beat the egg n sugar together till the eggs are fluffy, mix in the flour, baking powder, vanilla essence, salt, milk.
Heat the tawa, put 1/2tbsp ghee and spread it on all sides. Pour a laddle ful of batter and spread a little to form a pancake. Cook on low heat. when the edges turn golden colour, turn them over.
Spread a l/2 laddle ful of batter on the top. Dot the edges with a little ghee.  When the edges turn golden brown n the batter is cooked Turn them over, spread again 1/2 laddle ful of batter, repeat the process till the batter is over. Dot them well with ghee. Trim the edges Cut them into three parts  and cook them on all sides.



Remove n Slice them into squares.
Serve.

Saw this dish in a cookery show n noted down in my dairy, it was something different dal with Crisp puris. Made today for dinner n it was very tasty. It was like chjps n dip. You have to dip the puris in dal n eat. After I made this It was like the colour of sunshine, yellow coloured dhal surrounded by yellow colured puris. I dont like cooking dal in  pressure cooker coz it makes them very mushy. Cooking  them in a pan gives me the perfect dhals, softly cooked but not mushy. Sending it to Suma's delicious dhals n to CWS- Cumin Seeds event guest hosted by Sara event by Priya



You need:
For Dhal:

Moong Dal               1/2 cup
Turmeric Powder      1/2tsp
Salt

To Temper:
Oil                              1tsp
Ghee                           1tsp
Green Chillies              1nos(sliced)
Mustard seeds             1/2tsp
Cumin seeds                 1tsp

To Garnish:
Coriander leaves

For Puris:

All purpose flour            1cup
Cumin seeds                  1tsp
Ghee                             1/2tsp
Salt
Turmeric powder           1tsp

Oil to fry



Preparation:
Dhal:

Cook Dhal with turmeric, salt n enough water till they are softly cooked n not mushy.
Heat oil n ghee in a kadai, add mustard seeds, cumin seeds fry for 30 seconds. Add the green chilli n fry for a minute. Add the cooked Dhal n mix it well.
Garnish  with coriander leaves

Puri:

Make a soft dough with all purpose flour, cumin seeds, turmeric powder, salt ghee n enough water.
Divide them into 10 equal portions. Roll them out into Puris. Prick them with fork.
Heat oil in a kadai, Fry the puris till they crisp.



Serve hot with Dhal.

Planned to make cookies today n thought why not make choco mint pinwheel from the  cookie cookbook which my uncle brought me from Singapore. I didnt have the courage to make this biscuit because it is little difficult to make, but then build some courage and started making this biscuit n I think I decently pulled it off. It came out pretty well though not prefect round shape.(Will definitely achieve next time). the taste was superb the combo of peppermint n cocoa was yummy. Sending this cookies to Champa's Bake-Off event and Baking From Book-Cookies



You need:
Butter                                   180gms
Light Brown Sugar                1 1/4cups
Vanilla Essence                     1tsp
Egg                                       1nos
Plain Flour                            3cups
Baking Powder                     1 1/2tsp
Cocoa                                  2tbsp
A Dash of Peppermint essence



Preparation:
Beat butter n sugar until light n fluffy, then beat in Vanilla n egg. Shift flour n baking powder, mix well.
Divide mixture in half. Add cocoa to one n peppermint to another.
Roll out each half of dough to form a rectangle 2mm thick.
Place the chocolate layer on a large sheet of parchment paper. Place the Peppermint layer on top. Roll up like a swiss roll. Wrap in plastic film n refrigerate untill firm.
Unwrap and slice thinly using a sharp knife.
Place on greased baking trays. Bake @ 180*C for 10-15 minutes.
Cool n Store.

Was in a mood to cook something different. Had babycorns in fridge n remembered bookmarking Babycorn Pulao from Priya's blog, she really has a wonderful collection of recipes. But wasnt in a mood to make rice, so wanted to try this recipe but with a change instead of rice I made this pulao with vermicelli, n I added cumin seeds( I always love to add Cumin seeds in my dishes) The vermicelli pulao was so tasty n the minute I fried the masala the aroma of the mint n other spices filled my house, really aromatic. This pulao was something different from what I used to make. next time i plan to make this pulao with paneer n mixed vegetables.
Sending this aromatic vermicelli pulao to Nupur's Blog- bites#3- adaptation  and to CWS- cumin seeds guest hosted by Sara event by Priya



You need:
Vermicelli                     11/4cup
Coconut milk                2cups
Babycorns                    7nos
Onion( sliced)               1nos
Green chilli                    1nos( slit)
Cumin seeds                 1/2tsp
Oil                            
Salt
Cardamom                   2nos
Clove                           1nos
Cinnamon                     small piece
Turmeric powder          1/2tsp

To Grind:
Mint leaves                   1/2cup
Coconut                        1 1/2tbsp
Dried Red chilli              2nos
Green Chilli                   1nos
Jeera                             1/2tsp
Garam masala                1/4tsp
Ginger Garlic Paste         1tbsp



Preparation:
Chop the baby corns in medium sized pieces n grind the items given under TO GRIND  to a smooth paste.
Heat oil in a kadai n add the whole spices n jeera, then add the onions , turmeric powder n green chilli and fry till they are translucent. Add the masala paste and fry for a minute or two till the raw smell disappears.  Then add the vermicelli and fry for 30 seconds. Add the coconut milk, salt and cook simmer till the vermicelli has absorbed all the liquid. Cook for 1 more minute. Serve hot.

You can find the original recipe here

My next venture in microwave sweets is aval laddu. I used to roast the aval in the kadai till they are lightly roasted. But sometimes they may get burned.  But not now. Roasting the aval in microwave was soo easy and even too that too the laddo was made in 5 minutes. What a wonder! sending this easy aval laddu to Srilekha's efm-sweets-and-savories-for-diwali



You need:
Aval                             1cup
Powdered sugar           1cup
Ghee                            1/4cup
Cardamom seeds          1/4tsp
Cashew
Salt         a very small pinch



Preparation:
Microwave high the aval in a microwave plate for 2 minutes stirring every minute.
Add the cardamom seeds to the aval and microwave high for 2 minutes stirring every minute.
Grind them to a fine powder.
Meanwhile microwave high the ghee for 30 seconds.
Put the powdered aval, sugar, salt, cashews in a bowl and add in the ghee and mix well.
Shape them into balls while they are hot.
Cool them and store.

 I used to prepare rasam from readymade rasam powders but my  hubby always tells me that rasam needs improvisation. He just loves Rasam. Then I learnt this Simple Rasam from my mother. It is very easy to prepare and the plus point is that the rasam powder used here is freshly prepared with only three ingredients and is very aromatic coz of the use of fresh spices used. Prepare the powder, make the rasam mixture and prepare this rasam fresh when you are about to serve by tempering and cook the rasam till it just boils. My mother always tells me never to over boil the rasam as it spoils the taste. Had this rasam with fish fry and perfect for a saturday lunch. I love adding little chicken or mutton gravy to my rasam when eating, though this combo tastes weird it tastes divine.
Sending this aromatic rasam to CWS- Cumin seeds guest hosted by Sara event by Priya, and to Think Spice- think tamarind guest hosted by PJ event by  Sunita and to my own event Twenty-20.



You need:
Tamarind                  small lemon size
Cumin Seeds            1tsp
Peppercorns             1/2tsp
Red chilli                   2nos
Tomato                     1nos
Garlic                        3pods(sliced)
Coriander leaves        a small handful
Oil                             1tbsp
Mustard seeds            1tsp
Curry leaves               few
Salt



Preparation:
Dry roast the cumin, pepper n red chillies for a minute. Coarsely powder them.( always prepare them fresh)
Meanwhile soak the tamarind in a little water and extract the pulp.
Add 1 3/4cup water to the tamarind pulp, crush the tomato and add to the tamarind water, Add the sliced garlic, coriander leaves, rasam powder and salt.
Whe you want to serve, heat oil add mustard seeds n curry leaves, when the mustard seeds starts to splutter pour the prepared rasam and cook till it just gives a nice boil.
Serve hot with Rice

Quick aloo mutter. Yes this is the quick and easy version of aloo mutter. You can make this dish within 15 minutes. This recipe uses both microwave and stove top. By the time the potatoes and peas get cooked in microwave the gravy is prepared. It is really tasty and perfect for pulao or rotis. this recipe is a sure helper when you have no time. I will post the pulao later. Sending this easy and qiuck aloo muttar to my own event Twenty-20. and to CWS- cumin seeds event guest hosted by Sara event by Priya



You need:
Potato                     1nos( large)
Frozen peas             1 cup
Tomato puree          1/2cup( ready made)
Onion(chopped)      1nos ( medium)
Capsicum                1/4 cup( chopped)
Ginger garlic paste    1tbsp
Chilli powder           1tsp
Turmeric powder      1/2tsp
Jeera powder           1tsp
Kasuri methi             1/2tbsp
Oil                            2tbsp
Salt



Preparation:
Wash the potatoes, wipe dry, prick the with fork, n microwave high for 5 minutes. Cool. peel them and cube them
In a microwave bowl, add in peas and 1/2cup water. microwave high for 2 minutes.
Mean while heat the kadai, add oil, fry the onions n capsicum for 30 seconds, add the ginger garlic paste and fry for 30 seconds.
Add the puree and the spices, salt and  fry for a minute. Add 1 cup water, potatoes n peas. Cook for 10 minutes. Serve hot

What could be better than having a sip of ginger n cardamom tea in a cool evening. Its simply amazing. Usually we make ginger tea or cardamom tea seperately, but I like the combination of ginger n cardamom together. The spice from the ginger and the flavor from the cardamom complements each other. Had this Flavourful n spicy tea with suyyam, that was  prefect for evening.
Sending this tea to Priya's CWS- Cardamom seeds



You need:
Milk                    1 1/2cup
Water                  1/2cup
Tea powder         2tsp
Ginger                  1" piece
Cardamom           3nos
Sugar to taste.



Preparation:
Put the ginger and cardamom seeds in the chutney jar and grind them in pulse mode for 30 seconds.
In a tea pan pour the milk, add water, tea powder, ginger n cardamom mixture n boil for 5-7 minutes.
If you want the tea to be little stronger boil for a few more minutes.
Strain, add sugar
Serve hot

A diwali speciality, A tasty treat, A sweet delicasy, You know what I am talking about. Yes Suyyan. Crispy on the outside and soft and sweet inside. I learnt this from my MIL and its my hubby;s favotite. There are two ways in preparing Suyyan, the outside coating differs, What my MIL used to make is with Maida and the other version uses  Urad dhal and rice( I learnt it after). For Suyyan cardamom plays a vital role, yes the cardamom acts as the main flavoring agent. Without that Suyyan wouldnt taste good. Thats why I thought It would be perfect to send to Priya's CWS- Cardamom seeds and to Srilekha's efm-sweets-and-savories-for-diwali.



You need:
Chana Dhal                      1/2cup
Jaggery                            1/4cup
Coconut( shredded)         2tbsp
Cardamom                       3-4nos
Sugar                               2tbsp
Ghee                                1tbsp
Maida                               1/2cup
Cornflour                          1/4 cup
Baking powder                 a small pinch
Salt
Oil



Preparation:
Cook the chana dal till soft, do not make it mushy. If you are using pressure cooker, cook it carefully.
Mash the softly cooked chana dhal.
Remove the cardamom seeds from the pods and grind it to a powder with sugar.
Grate the jaggery finely.
In a bowl mix in the dhal, jaggery, coconut, cardamom seed powder n a little pinch of salt. If you feel if you need a little more sweetness add a little more sugar.
Heat ghee and add in the dhal mixture. Cook till the mixture thickens a little. Cool.
Make a thick batter with maida, cornflour, baking powder, and little salt.
Heat oil in a kadai. Make small balls, dip them in the batter and fry the till golden colour.
You may find the stuffing getting mixed in oil and  settle down. Strain the oil now and then and fry
Serve hot!

Now its a non-vegetarian wrap. I actually learnt this wrap from a famous Indian Chef Ajit kumar in UAE. He was demonstrating this wrap in a food feista conducted in a hypermarket here. I tried this at home and we really became a fan of this wrap. Yes, it was soooo tasty and filling. I usually pack this for lunch for my hubby. He likes the wrap as it is very convenient to have during his office time. Wrap them in sandwhich paper and pack. You can use use any chicken tikka, Frozen, grilled or microwaved. Im using Microwave chicken Tikka for this wrap.
 Make a crunchy salad with lettuce, onions, coriander leaves lemon juice and salt. Place them on the tortillas, place the chicken, Roll and cook with egg, The wrap is ready. Sending this tasty wrap to Global Kadai guest hosted by Divya event by Cilantro



You need:
Microwave Tandoori Chicken Tikka            1recipe
Homemade Tortillas                                     5nos
Lettuce (chopped)                                       1cup
Onions(chopped)                                         1cup
Coriander leaves( chopped)                         1/4cup
Lemon juice
Salt
Egg                                                              2nos



Preparation:
Beat the eggs with salt.
Mix the lettuce, onions, Coriander leaves, lemon juice and salt.
Heat the tawa. Place a tortilla and add 2tbsp of the beaten egg, and cook till the eggs are half cooked.
Remove the tortilla and place the salad three pieces of chicken. Fold on side to seal the end and roll them . Place them on the tawa again add a little egg just to seal the edges. Cook them for 1-2minutes till they are crispy on the outside and the egg cooked inside.

Serve hot

Microwave chicken tikkas are very easy to prepare  and tasty too. It just needs 2 hours marination but cooks within 6  minutes. Tasty as a side dish and also perfect for a filling in wraps.I prefer using chicken thighs rather than breast as the thigh meat is soft and succulent.



You need:
Chicken thighs(boneless)           300gms
Garlic paste                              1/2tsp
Ginger paste                             1/2tsp
Salt
Chilli powder                            1/2tsp
Jeera powder                            1/4tsp
Thick curd                                1/2cup
Kashmiri chilli powder              1tsp
Kasuri methi                             1/2tsp
Tandoori colour
Maida                                      1tsp
Oil                                              

Preparation:

Clean the chicken thighs and cube them.
Mix the curd, ginger, garlic paste, salt, chilli powder, kashmiri chilli powder, jeera, kasuri methi,tandoori food colour, maida and marinate the chicken thighs in the mixture for 1-2hours.
Apply little oil on a microwave plate,Place the chicken pieces on the plate with the fleshy parts to the outside leaving the extra marinate behind. Dribble some oil.
Micro high for 4 minutes. Turn the pieces and dribble some oil and micro high for 3 minutes. Let it stand for 1-2 minutes and test. If needed micro high for a minute. (this depends on the size and moisture content of the chicken)
Serve hot!

This is one of the tasty and filling Wrap perfect as picnic lunch and kids friendly lunch box favorite. The soft paneer with crunchy lettuce, capsicum and onions gives us the feeling of having a crunchy salad. You can make this wraps on chappati or rumali Roti. Sending this Indian Wrap to Global Kadai guest hosted by Divya Event by Cilantro.



You need:
Tortillas                         5nos
Reshmi Paneer Masala   1recipe
Lettuce                           1cup( chopped)
Coriander leaves              1/4cup(chopped)
Sweet chilli Sauce            5tsp



Preparation:
Mix the paneer masala , lettuce and coriander leaves together.
Spread 1tsp sweet chilli sauce on tortilla. Place the filling on one side fold on one end and roll the tortilla. The sweet chilli sauce will make the ends to stick.
Toast them on tawa. Serve them hot.

Planned to make some wraps today and went to the market to buy tortillas but it was not available. Reached home empty handed, but then remembered I saw homemade tortillas in Priya's blog. Followed her recipe and made tortillas for the first time. It was soft and tasty and perfect for wraps.



You need:
All purpose flour                          2cups
Baking powder                            1tsp
Butter (room temp)                      3tbsp
Salt
Warm water

Preparation:
Combine the flour, salt, baking powder and butter in a large bowl, add enough warm water and knead  a soft dough.
Cover the bowl with a wet towel and leave aside for 15minutes.
Divide the dough into 12 equal parts
Roll each dough on a floured surface to form a very thin circles.
Heat a non stick pan, place the tortillas and cook on both sides until the surface starts to bubble
Cook both sides until the tortillas turns slightly brown or half cooked.
Arrange the cooked tortillas in ziplock bags and these tortillas can be frozen too.\
Serve




                              

I cannot express my happiness when I am typing out this post as its a dream come true for me. Its my 100th post! A special thanks to family members and all my blogger friends for encouraging me with lovely comments. I've always had a raging passion in cooking and always wanted to achieve something. Even when I started blogging I had a doubt whether I would success in blogging. But my hubby only encouraged me in moving forward( A very special thanks to him) and my father encouraged me by giving new ideas in posting recipes( A very special thanks to him once again). I wanted my 100th post to be something special and that’s why I chose Dummadai which is a special sweet for special occasions. This is for my hubby and my father as this sweet is their favorite.



This recipe is from my grandmother. Dummadai is made with rava, eggs sugar and ghee. In my village they used to prepare this in large quantity like 1kg or 2kg during special occasions or while visiting someone special. Its baked in old fashioned clay stove. they place a clay tray on the stove fill it with sand and place the vessel with the rava mixture. Cover it with tray and place hot coal on top and bake for an hour. The top layer gets browned while the inside is soft and sweet. Such a long procedure. My hubby always missed this sweet as we are miles far from our hometown and its not possible to bake with sand and hot coal. I tried baking this in oven with a smaller quantity. With so many trial and error. I finally got the perfect proportion for the perfect Dummadai. For those who wants to try a large quantity, the measurement is 1kg rava, 1kg sugar, 20 eggs, 800-900gms ghee, 25gms cardamom seeds (it gives a special flavour), 400gms condensed milk and 100gms cashews.. This gives you a huge quantity of dummadai.



Im using cardmom powder here as its a small quantity. It tastes very good when baked in oven even though not prepared in conventional method. You can refrigerate them for a month and reheat in a microwave and have it fresh.

Sending this tasty Dummadai to Priya's CWS-Cardamom seeds and to Champa's Bake-off event and finally to Srilekha's efm-sweets-and-savories-for-diwali



You need:
Rava                        125gms
Sugar                       125gms
Ghee                        125gms
Condensed milk        4tbsp
Cardamom powder   1/2tsp
Salt                           a vey small pinch
Cashews                   25gms
Egg                           2(large)
Baking powder          a small pinch

Preparation:
Dry roast the rava till it turns golden brown and the aroma comes. Cool completely.



Beat the egg and sugar in mixie for 30-40seconds. The sugar should have dissolved. Do not beat the eggs too much like we beat for cake. Strain the egg mixture.
Mix in the Rava, condensed milk, baking powder, salt, cashews and cardamom powder to the egg mixture.



Preheat the oven @ 180*C.
Heat the ghee in a kadai and when the ghee is hot add in the rava mixture. Dont get alarmed when you see a little of the mixture getting cooked in the hot ghee. Mix the rava mixture and ghee fast and cook for a minute till the mixture gets hot.
Pour the rava mixture in to a greased baking pan and bake for 30 to 35 minutes.
Check whether it has cooked completely by inserting a skewer. If it comes out clean then, its cooked. Otherwise bake for a few more minutes.


Cool, invert them in to a plate and cut them into pieces.
Serve

Sending them again to Jay's I love My Dad event