Custard Apple Milkshake

Ingredients

1 custard apple

1tbsp condensed milk

1 cup chilled milk

a few saffron strands for garnish

Method

1. Peel, deseed the custard apple.

2. In a blender add the pulp of the custard apple, chilled milk, condensed milk and blend.

3. Serve immediately garnished with saffron strands.

My entry for Srilekha's event of Ice creams and milk shakes.

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Tamarind Rice

A tangy rice and can be prepared easily... My entry for the SWC-Karnataka Ingredients
3 tbsp Tamarind concentrate
2tsp sugar
salt as per taste
2tbsp peanuts roasted
1tbsp desicated coconut
2tbsp jaggery
1tsp black pepper powder
few curry leaves
1tsp sesame seeds
1tsp fenugreek powder
1tsp turmeric powder
2tsp chick peas
1tsp blackgram
1tsp mustard seeds
2tsp oil
1tsp asafoetida
1tsp cumin powder
2cups rice

Method
1. Wash and cook rice in a cooker. Keep aside.
2. Heat oil in a pan and add mustard seeds. Once they crackle add blackgram, chick peas, peanuts, turmeric powder & asafoetida.
3. Fry all this for about a few minutes. (till the nuts start to change colour)
4. Then add desiccated coconut, coriander powder, red chilli powder, curry leaves, seasame seeds, jaggery, black pepper powder, fenugreek powder & cumin powder. Mix and fry for another minute.
5. Then add cooked rice, sugar, salt and tamarind concentrate. Mix all and serve hot.



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Maledi Undi

We prepare these Laddus on one of the Shravani Somwar (Mondays that come in the Shravan month according to Hindu calendar)... those who are basically from Karnataka might know this variety of Laddu... so this recipe goes for the SWC-Karnataka event and the Sweet Series Chikki and laddu event of TOI.

Ingredients

2 cups atta

grated jaggery according the sweetness

1tsp green cardamom powder

2tsp poppy seeds (khus khus)

1tbsp roasted chickpeas

1tbsp grated dry coconut

2tbsp ghee

Method

1. Make a dough from the atta using enough water and make chappatis (roti) from the dough.

2. Once the chappatis are a bit cool, grind them in a food processor or just mash them with hand.( do not grind to powder)

3. Heat ghee in a thick bottomed pan and add the grated jaggery to it and just melt the jaggery into it.

4. Remove from gas and add poppy seeds, cardamom powder, grated dry coconut, roasted chickpea and mix.

5. Then add the mashed chappatis. Make big size ladoos from it.

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