DELICIOUS CAKE

INGREDIENTS:

HIDE AND SEEK BISCUITS - 1 Packet

PARLE GLUCOSE BISCUITS - 1 Packet

ENO Regular 1 sachet

SUGAR - 1 tblsp

MILK AS REQUIRED

DARK CHOCOLATE SYRUP

GEMS

METHOD:

Powder the hide and seek biscuits and glucose biscuits in a mixie.  Put it in a bowl and add eno, sugar. Add milk little by little and mix it well and bring it into a idli like consistency.

Put the mixture in a cooker bowl and close it with a plate which is not flat and steam it in a cooker for 25 to 30 mins on  low flame.  After the cake cools down tilt it in a plate and again tilt it into another plate to make it straight.  Now add the chocolate syrup on the cake and spread it evenly.  U can also decorate the cake with gems.  Keep the cake in the fridge for half an hour.  Delicious cake is ready to eat!!!!!!

UDUPI SAMBAR

Turdal -1/2 Cup
Tomatoes- 2
Tamarind - 1 Medium lime sized (Soak in hot water and take extract)
Oil   -2TBLSP
Haldi powder  - 1/2 TSP
Mustard seeds - 1/2 tsp
A pinch of hing powder
Jaggery crumbled - 1 1/2 tsp
Green chillies - 2 slit lengthwise
Coriander leaves little

METHOD:

GRIND TOGETHER:

Coriander seeds - 1 1/2 tsp
Red Chillies - 6
Urad dal - 2 tsp
Chana Dal - 2 tsp
Methi seeds - 1/4 tsp
Jeera - 1/2 tsp
Curry leaves little

Heat 1 tsp of oil, fry the above ingredients till roasted, remove from fire and grind with 1/4 cup of fresh grated coconut.

1)  Wash and cook the dal and mash it well.
2)  Heat 1 tblsp of oil in a pan, add mustard seeds,when they splutter add sambar onions, green chillies, curry leaves (also add drumstick, pumpkin) and fry well. Add the tamarind extract,  tomatoes, salt, hing, haldi powder, jaggery and cook.  After sometime add the ground paste and let it simmer for sometime.  Finally add mashed dal and mix well, add little water if required. Keep simmer for couple of minutes.
3)  Serve hot with rice, garnish with coriander leaves. 

SEMIYA PAYASAM

INGREDIENTS:

Milk 1 litre
Roasted semiya  1/4 glass
Sugar 3/4 glass
Ghee 1 tsp
Kesari powder 1 pinch mixed with little water
Saffron little
Cardamom 3 powdered
Kaju   5 or 6 (broken)
Brown Kismis  7 or 8
Badam (soak it in water and remove the skin) - 4 or 5 (cut it lengthwise)

METHOD:

Boil the milk first then add roasted semiya.  Let the semiya cook in the milk.  Then add sugar and mix it till the sugar dissolves for sometime.  Add the kesari powder, saffron, cardamom and mix well.  Fry the kaju, brown kismis and badam in the ghee and add it to the payasam.  Let the payasam boil for 3 to 4 minutes till it becomes little thick.