Varalakshmi Vratham -Kalakandu Pongal

I hope every one celebrated varalakshmi vratham very well, me too BUT this year I  have celebrated Varalakshmi Vratham at Hyderabad only, I have not been to my mom's place for this pooja as I have to travel to my home town next week for my cousins wedding.  I really enjoyed this pooja at hyd. also, as many of my friends and neighbours came to my place to have Pasupu &;Bottu and have seen all of them in the latest collection of Saree's. It was fun and tradition filled evening. These are some of pics taken at my mom's place.............................. 

We make Prasadam on all Fridays of Sravana masam. Last week I have made kalakandu pongal as prasadam.......Here comes the recipe for this tasty pongal.

INGREDIENTS:

• 1cup Rice
• 3cups Milk 
• 2cups Water
• 21/2 cups of Sugar crystals/Kalakandu
• 2tbs. Ghee
• 1/2tsp. Cardamom powder
• A pinch of Edible camphor(optional)
• 10nos.Cashew nuts
• 2tsp.Raisins

Method:
Wash the rice, roast it in a tsp of ghee in a pressure cooker.
 Add milk and water and cook the rice for 4 to 5whistles( if cooking in a thick bottom pan cook till the rice is  very soft).
Once the pressure is released add powdered kalkandu/sugar crystal and cook on a very low flame until it becomes thick.
Add cardamom powder,edible camphor and fried cashew nuts and raisins, mix well.  yummy sweet rice is ready!!!!

Bisibele Bath

This is one of most popular Rice variety of Karnataka, which need no introduction. This particular dish is a frequent visitor to my home, this time got a change to click the picture( I mean I'm given chance to click). Recently I have tried this version of bath, which tasted much better than the regular one. I like to relish this dish on a rainy or cold winter days......Here comes the recipe.....................

Ingredients:-

Rice-1 cup, Tur Dal-1/2 cup, Turmeric powder- 1/4tsp, Tamarind pulp-3tsp, Cashew - fist full
Onions-1cup(cut length wise), Vegetables-1cup(carrot, beans, peas, cut length wise), Ghee-3tsp, Salt To taste.

Powder:-

Coriander seeds- 1tbs, Channa Dal-1tbs, Red chillies-10, Coconut-2tbs, Cardamom-2, Cloves-4 Saunf-1tbs, Poppy seeds-1tbs, Cinnamon stick-Small piece.

For Seasoning:-
Oil 1tbs
Mustard seeds 1tbs .

Method:-

Cook the rice and Dal together in a cooker.
Roast all the ingredients(given in the column above for powder) in 1tsp.ghee, let it cool and powder it.
Heat oil in a pan add mustard seeds, allow them to crackle, then add onions and fry them till crisp.
Add the other vegetables and saute for few minutes, add the tamarind water,salt,turmeric powder and allow it to boil until the vegetables are cooked.
Now add the powdered masala, mash the rice and add to the vegetables.
Mix well, boil it to required consistency.
Garnish with chopped coriander leaves and cashew nuts(roasted).




Recipe Courtesty: Jaya's Recipes

Ultimate Comfort Food - Fruit Curd Rice

"Love the Curd Rice!!!!!" This is what I'm hearing around the compound. This is the best comfort food to beat the soaring hot summers, that too with crunchy, juicy fruits.....Yummm what can make summer more comfort than this!!!!!! This is my lunch today....wanted to share with you all..............


Things Required:

• 2cups Cooked rice


• 2&1/2cups Curd


• 1/2cup Pomegranate seeds


• 1/4cup Pineapple Chunks


• Salt to taste


• 1/2tsp.oil


• 1/8tsp.urad dal


• 1whole red chilli


• 1/8tsp.mustard seeds


• A pinch of hing/Asafoetida


• a spring of Curry Leaves

Method:

• Generously mash the rice, add curd, salt, mix well and keep it aside.


• In a pan heat oil add urad dal, whole red chilli, mustard seeds, curry leaves, hing/asafoetida, once they get light golden color, remove from the heat and let them cool for a min or so. Then add the seasoning and fruit to the curd rice, mix well (can be served chilled, so can refrigerate for an hour but not too long) and enjoy the most comforting food.

Pecking style BabyCorn&Chicken fried Rice

Pecking??????????????
This particular post was sitting in the doc for a long time, it has slipped my sight with no reason. We were frequent visitors to Pecking(a small restaurant in VA), the only thing we would have there was their Chicken fried rice. Wow...........even while writing this post, me drooling here with tickling taste. I tried to prepare this particular dish for many times, but never got the restaurant taste, after many failures, finally got it!!!!!! Wow............now tough I'm staying in home land I don't miss Pecking:-)

Things Required to Make:

• 2cups long grain rice/Basmathi.
• 1chicken breast.
• 2eggs.
• 1onion(roughly chopped).
• 1Green pepper(roughly chopped).
• 1bunch spring onions(cut them int3''pieces, lol:-) they make difference).
• 1Small tin of baby corn
• 2tsp.dark Soy Sauce.
• 2tsp.Oyster Sauce.
• 1tsp.Pepper Powder.
• 4tsp.Oil.
• Salt to taste.

Preparation:

• *Cook the rice and keep it aside(many cook it 3/4only, but I prefer to cook it little grainy).
• Take the chicken breast, keep it in a zip lock bag, pound this, add little salt, crushed garlic(4-5pods), little pepper powder and marinate for 1/2 an hour, then cut them to thin strips.
• In a pan add 2tsp.oil fry these chicken strips and keep them aside.
• In the same pan, add little more oil if required, then add egg, pepper, mix well and keep stirring to make scrambled egg, and keep it aside.
• In the same pan add remaining oil and keep it on high flame, once it gets to smoking point, add onions, spring onions, green peppers and fry till they are 1/4done.
• Then add soy sauce, salt, pepper powder, fried chicken, scrambled egg and rice, mix well, take care not to break the rice.
• Keep it on high flame, till the rice is hot enough and flavourful.
• Serve it hot with Chili Garlic sauce. I think we need no gravy with this dish because it has all the flavours needed.

*Note:

• After cooking the rice, let it cool, drizzle1tsp. Sesame Oil and refrigerate it for about 1/2 an hour. This helps not to mash the rice and the consistency will be perfect.

Nuvvula Annam/Ellu Sadam/Til Rice

The light and nutty flavour makes this rice so special....................................


Ingredients:
Rice-2cups
Sesame seeds/nuvvulu-4tbsp.
Red chillies-5no.
Asafoetida-pinch
BengalGram-1tbsp.
Sesame Oil/Nuvvula nune-5tsp.
Salt to Taste

Method:
Cook rice and keep it aside. Heat the pan and dry roast the sesame seeds til they get nutty flavour(appx.3-4min. on medium flame)or til they get light brown color, do not over fry the seeds and keep them aside.
In the same pan add 1tsp. of oil and fry red chillies, bengalgram, asafoetida, allow them to cool, add them and salt to the roasted til seeds and powder them. Add the powder, 2tsp.sesame oil to the cooked rice and mix well and serve it.

Mushroom Biryani

Mushroom Biryani............yummmmmmm.......I know many out there are also big fans of Mushrooms, their flavor and texture are unique........any thing made of mushrooms taste yummm to me. Here is the recipe for delicious Mushroom Biryani, that I have experimented years back and mastered it now, this simple yet tasty recipe is so simple that even novice can't go wrong with it.........

Ingredients:

• 2cups Basmathi Rice. Soak it for 1/2 an hour. Cook rice with 2tsp.mint, 1/2tsp.oil/ghee, and salt to a grainy consistency, but totally cooked.
• 3cups mushrooms, cleaned and chopped.
• 1medium sized onion roughly chopped. In a pan heat 1tsp.oil, add the chopped onion and fry til translucent, let it cool and grind it to a fine paste.
• 1/4cup cashews, soak for 15mins., grind them to a very fine paste.
• 2medium sized tomatoes, microwave or boil them till very soft, cool them, peel the skin out and puree the tomatoes.
• 2&1/2tsp.ginger garlic paste.
• 1/2cup cilantro leaves
• 1/4cup mint leaves
• 1/2tsp.garam masala powder
• 1&1/2tsp.red chilli powder
• 1/2tsp.coriander powder
• Salt to taste
• 4Tbsp.oil
• Whole garam masala:
• 2cloves
• 2''cinnamon stick
• 3cardamom
• 2bay leaves
• 1/4tsp.shajeera
• 1star aniseed

Method:

In a thick bottomed pan add oil, once hot enough add all the whole garam masala ingredients and fry till light golden color. Now add onion paste, ginger garlic paste, coriander leaves, mint leaves and fry for 5mins., on medium high heat. Then add cashew paste, tomato puree, salt, red chilli powder, coriander powder, garam masala and salt, mix well and fry on medium heat for 5-7min. Add the chopped mushrooms and 1/2cup of water, cover with lid and cook for about 10min., until the gravy leaves oil and the mushrooms are cooked.

Baking:

In a bake ware, smear 1/4tsp. ghee and add the mushroom gravy to it, later cover the gravy with cooked rice( if interested can add little orange food color mixed with milk to the rice, this is totally optional) and tightly cover the pan with aluminium foil, bake at 350F for about 20mins., remove from the oven, mix it well and serve it with rita or chicken curry.

Rajma Pulao

Rajma Pulao...........it's yummy, I indeed don't know that it tastes yummy till today morning, when I was just thinking about JFI:Rajma Event, this idea tickled my mind, so just gave it a try, but believe me it's not totally like pulao....but can be said yummy rajma rice........(but felt like giving it a grand name:)Lol :p Pulao) it's a perfect rice dish that one can cook on a lazy day or when feel like having a simple and light meal.......doesn't it sound comfort:)....... we all know that the tanginess of Tomato compliments Rajma very well, so I have made Tomato Raita as a side for it......

Ingredients:

• 11/2cup rice( soak, cooked), 1/2cup Rajma(soaked over night, cooked), 1tsp.Ginger&Garlic Paste, 1Tomato(pureed), 1 Green Chilli(diced), 1/2Onion(roughly chopped), 1tsp.jeera, 11/2tsp.oil, a pinch turmeric powder, 1/2tsp.dhania powder, 1/4tsp.jeera powder, 1/4tsp.Garam Masala, 1/4tsp.red chilli powder, 2Bay Leaves, 2Cloves, 1''Cinnamon stick, 1 spring curry leaves,1/2cup coriander leaves(chopped), salt to taste.

Method:

• In a wide pan add oil, once it's hot add bay leaves, cloves, jeera, Cinnamon, curry leaves, once they start to spread the aroma add onions and saute until they are light pink in color, now add ginger garlic past and fry for 2min. on medium heat now add the pureed tomato, salt, turmeric, red chilli powder, dhania powder, jeera powder, garam masala and fry until this masala leaves the oil, then add 2cups of water and rajma to the masala and cook on medium heat until the gravy is very thick. Now add the cooked rice, chopped coriander leaves and toss them well that the gravy coats all the rice, now close it with lid and keep on a low heat for about5-7min.....Serve it warm with Tomato Raita.

This is going to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi.

Kobbari Annam/Coconut Rice

This is one simple and delicious recipe of Southern India..........

Ingredients:

1cup fresh shredded coconut, 1&1/2cups rice, 2''piece ginger, 3-4green chillies(adjust as per spice levels), 1spring curry leaves, 2tsp.ghee, 1/2tsp.shajeera, 2cloves, 1''Cinnamon stick, 2tsp.peanuts, 2tsp.cashews, 2whole dry red chillies, salt to taste.

Method:

Cook the rice and keep it aside. Grind ginger and green chillies into coarse paste(do not add any water). In a pan heat ghee, once it hot add whole garam masala and whole red chillies, once they start to spread the aroma, add curry leaves, peanuts and cashews and fry till they are light golden in color, then add coconut, ground ginger chilli paste and salt, mix well and fry for 2min. Add the fried mixture to the cooked rice and mix well, that the rice is well coated with coconut, serve it with VegKurma. Even lazy traits like me enjoy it plane.

Vegetable Biryani

I have already posted another variety of vegetable biryani......that's a quick fix recipe, this is the biryani recipe that I have grown up eating..........this is my mom's style of biryani....yummy...yum..Coconut is used for this recipe............which makes the biryani rich in texture and taste............this is a little time taking procedure, but Worth's it.......

1st set: 1/4cup coconut(shredded), 6cloves, 2''Cinnamon stick, 4green cardamom and 2tsp.coriander powder.........grind all these ingredients into fine paste by adding little water.

2nd Set: 5green chillies(adjust as per spice levels), 2''ginger root(peeled and chopped), 12cloves of garlic(cleaned and chopped), 1/2onion (roughly chopped)........add 2tsp. of oil in a pan, once it is hot add all the set2 ingredients and fry them until they turn golden in color and let them cool and grind them to find paste.

2cups rice(wash and soak for 15min), 1/2onion(thinly sliced), 1/4cup of mint leaves, 1/2cup coriander leaves, 1cup mixed vegetables(carrots, peas potato and beans, cut into small pieces). In a pan add 4-5tbsp.oil once it is hot add onions and fry until they are soft, then add coriander leaves and mint leaves and the set2 ground paste and fry for 3min. and then add the set1 ground paste, salt and fry for about 15-20min. on medium heat until the masala turns light brown in color, then add the vegetables and washed, soaked rice with 3cups of water(this is the ratio for basmathi rice) and cook on medium high heat until it starts bubbling, then reduce the heat to medium and cover it with lid and cook until the rice is done........serve it hot or warm with onion ritha.

Ragi Sangati (Millet flour rice) and Ambali

Today It's raining very heavily here......so the thought of sangati came into my mind.............having sangati on a rainy day is really a superb thing.............Ragi Sangati is a staple food in most of the rural areas of Andhra, it's very tasty,nutritious and healthy. This tastes great with Chicken Pulusu...., it even tastes better with Pappu Endumirapakayalu..... even it can be taken with curd and lemon pickle......it tastes heavenly.......here is the recipe of Sangati........

Soak rice for 30 mins., for 1 cup of rice take 3 cups of water and cook the rice very soft. Now add the ragi/millet flour(11/2cups of millet flour) to cooked rice and mix it well until the rice is totally coated with flour, making sure that there are no lumps of flour, then cover and keep it on low heat for 5 mins................yep that's it sangati is done...now make the rice into round shapes( if you make them in to round shapes they seal the heat for a long time) and serve it hot with chicken/kodi pulusu or any vegetable curry.....( all puppu curries and masala curries go well with it).

Ambali

Even we can make energy drink with sangati, it is called ambali, this ambali is easy to make...........take 1/2 cup of sangatin,2cups of buttermilk and salt to taste and blend them together in a blender and enjoy this tasty drink............ for variation we can add little lemon pickle while blending ...........

Mango Rice, mamidikaya Pulihora

I have used only a little piece of mango to make Ugadi Pachadi, so I used the rest to make this rice......this is simple to make, it aslo comes under the family of pulihora......but the flavour and tangy taste of raw mango make this a special dish............

Ingredients:
3 cups cooked white rice,2 cups grated raw mango,(skin peeled)

Seasoning:
2 tbsp. oil
1 tsp. mustard seeds
1 tbsp. channa dal
1 tbsp. urad dal

3 whole red chillies
6-8 slit green chillies
1/4 tsp asafoetida
1/4 tsp turmeric

2 springs curry leaves

Heat oil in a pan, add the seasoning ingredients and fry then until they turn golden brown on medium heat. Now add the red chillies, green chillies, curry leaves, turmeric pwd. and asafoetida, and fry them for a min., then add the grated mango and stir fry it for about 2 min.( do not fry it for long time ,it may loose its unique flavour), now add the mango mixture and salt to the cooked rice and toss them well until the salt and seasoning is properly blended with rice......

Methi Rice

Pulihora (Tamarind Rice)

Pulihora, a traditional dish of Southern Indians, flavored with aromatic spices and curry leaves.

Ingredients: 2 cups raw rice (cook such that each grain is separate, spread to cool)
1/2 tsp turmeric,15-20 fresh curry leaves,salt to taste,large lemon sized tamarind (soak in a cup of hot water and extract pulp), 1 tsp jaggery, 1 tbsp channa dal, 1 tbsp urad dal, 1 tsp teaspoon mustard seeds, 1 tsp cumin seeds, 3-4 medium dry red chilli, 4-5 green chillis slit length wise,
1/4 tsp asafoetida, 2fistfuls roasted peanuts, 3tbps.oil,

Powder: 1 1/2 tbsp sesame seeds, 1/2tsp. mustard seeds, 2whole dry red chilli, 1/2 tsp.methi seeds, heat a pan and dry roast these ingredients and make them into a fine powder.

Heat the oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds. Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 15 min. It will be a like a thick flowing paste. Remove from heat, Now add the tamarind mix to the rice and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds powder and roasted peanuts and combine well and serve it..................it's the true delicacy of the southern house hold.

Curd Rice

Curd rice or Yogurt rice is a comfort food made in South India. Cooked rice is combined with curd and then seasoned with chilly, curry leaves, ginger, urad dal, mustard seeds, channa dal and hing.

Ingredients:1 cup curd (yogurt),1/2 cup cooked rice,1 tsp Salt to taste,1 green chilly (de-seed and finely chop)

For Seasoning:1/2 tsp channa dal,1/2 tsp urad dal, 1/4 tsp mustard seeds,2 red chilly,7 curry leaves,Pinch of asafoetida,1/8 tsp grated ginger, 1tsp. ghee.

Method:
Mash the cooked rice with your hands (just little). Combine the rice, yogurt and salt. If required add little milk and mix.
Saute the green chilly in a pan until soft. Add it to the rice mixture. Heat a teaspoon of ghee in a pan. Add the channa dal, mustard seeds, urad dal, red chilly, curry leaves, hing and ginger. Stir it for few seconds and finally mix with rice. Serve with pickle or vegetable side dish.

Lemon rice

Ingredients

1 1/2 cups of rice
salt to taste,
2 tablespoons cooking oil,
A pinch of asafoetida,
2 dried red chilies,
1 tablespoon urad dal,
1 tablespoon chana dal,
1/2 cup peanuts,
1/2 teaspoon mustard seeds,
curry leaves,
1/2 teaspoon turmeric powder,
3 tablespoons lemon juice.

Cook the plain rice in the rice cooker,Heat some oil in a nonstick pan and add in the asafoetida. Break the red chilies into large pieces and toss them in the pan along with the urad dal, chana dal, and mustard and jeera seeds. Fry for about thirty seconds till the lentils turn light brown.- Toss in the peanuts and green chillies. When you hear the mustard seeds crackle, add the curry leaves and stir in the turmeric powder. Stir-fry for another thirty seconds. Now toss the rice in the pan so that the spices mix evenly in the rice. Ensure that the rice is evenly yellow. Now add salt and lemon juice and toss the rice again.

Green Pepper Rice

Ingredients

1Green capsicum(cut into cubes), 2cup Basmati rice, 2tsp.oil.

For Seasoning:

1/2 tsp. mustard seeds, 1tsp. black gram, 2tsp.Bengal gram, 2 red chilies,2 springs of curry leaves, few cashew, 1tbsp. peanuts

For Masala powder:

6 red chilies, 1" piece cinnamon, 2 tsp coriander seeds, 1/2 tsp cumin seeds, 11/2 tsp black gram, 11/2 tsp Bengal gram, 2 tbs. dry grated coconut, 11/2tsp.peanuts.

Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder. Cook rice , spread, cool and mix a 1tsp. of oil to it and keep aside. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft, reduce the heat and add grated coconut. Fry until light brown, then add salt and the cooked rice. Fry until the rice is hot, then add powdered masala and mix well and serve hot with raita.

Fried Rice

This is simple and delicious fried rice recipe that I have been cooking for a long time........

Ingredients:
1 cup rice,
1/4tsp.garlic(finely chopped),
1cup chopped celery,
1/2 cup chopped carrot(length wise),
1/4 cup chopped cabbage(length wise),
1 cup spring onions(finely chopped),
1/4 cup green bell peppers(optional).
2tsp. soy sauce,
4tbsp. chilli garlic sauce,
2tsp. oil,
salt to taste.
1/4tsp.black pepper powder.

Cook the rice and keep it aside. In a pan add oil, once it is hot add garlic,1/2cup spring onions, celery and all the chopped vegetables and fry them on high flame until the veggies are half done(do not fry until soft) then add soy sauce, chilli garlic sauce,salt and pepper and now allow the vegetables to boil in the sauces for about a min. then add the cook rice and toss until it is mixed with the sauces and finally garnish it with remaining 1/2 cup of spring onions and serve it hot with garlic sauce or Manchurian.

Chicken Dum Biryani

Chicken Dum Biryani is a popular non-vegetarian variety of Biryani. It is a traditional celebration meal made using lamb or chicken and rice and is the staple of a die-hard Hyderabadi.It is loaded with flavours and aroma.Good flavor and consistency makes perfect biryani...................This recipe has already created tremors in my friends circle........so friends and my fellow bloggers I'm sharing this wonderful recipe with you all..........which I also believe it's perfect .............

In this recipe there is a fascinating thing ..........that's the rice and chicken gravy are cooked fully and then they are given good dum ..................isn't it cooooooooool.....no need to worry about proper cooking of rice and chicken in dum................

• Rice

For 2 cups of rice(basmati) add 3 cups of water, salt to taste,2tsps.mint leaves, 3cloves, 3green elachi, 2''piece of cinnamon , 2 anistar and 2tsps. of ghee and cook rice until it is totally cooked.

• Marinate

Take 2lbs. chicken, cut them in desired size and marinated them with 5tbs. curd, salt, 1tsp. red pepper powder and 1tsp. ginger,garlic paste.Marinate them for 2 hrs.

• Garnishing

For garnishing cut 1/2 onion in light wise and fry them in oil until they are golden brown.and drain the excess oil.

In 3tbs.milk soak a pinch of saffron.

• Chicken Curry

6tsps.Oil. salt to taste. 2tsps.red pepper powder. 1tsp. coriander powder. 5no. cloves. 2''piece cinnamon. 3no. green elachi. 3no. staraniseeds. 2tsps. shajeera. 1/4 tsp. mace. 1/4 tsp. garam masala. 1tsp. coriander powder. Tomatoes boiled and pureed. 1/2 cup of chopped mint. 1/2 cup coriander leaves. 3tsps. ginger,garlic paste. 1 big onion chopped. 10no.cashews.(soaked for 15min.)

• In a heavy bottomed pan take oil, once it's hot add all whole garam masala, mint and coriander leaves, fry for a while, then add onion paste,ginger,garlic paste and fry for 10 min. then add pureed tomatoes, cashew pate,marinated chicken,salt and red pepper powder and cover it with lid until the chicken is cooked, then remove the lid, add coriander powder and garam masala and cook until the gravy is thick.
• Dum(oven)

Ghee the oven proof pan or aluminium tray, layer the curry and rice (start with curry on the bottom)then add few drops of saffron milk and fried onions on the top layer of the rice and cover the tray tight with aluminium foil and bake at 350F for 20 min.

• Dum(stove top)
• Keep the heavy bottomed pan or cooker on medium low heat, add little ghee and layer the curry and rice(start with curry on the bottom)then add few drops of saffron milk and fried onions on the top layer of the rice and cover the pan or cooker with clean and damp kitchen cloth and put the lid on it....for 30min. as shown in the pic. , then remove from the flame and mix it well ...............and serve it hot with raita or kurma.

Spinach Rice

• Ingredients:
• 2cups rice.
• 4cups finely chopped spinach.
• 1 cup of chopped onion.
• 5 green chillies.
• 1tsp. ginger garlic paste.
• 2tsps.biryani masala.
• 1tsp.dania powder.
• salt to taste.
• 4tsps.oil
• 1tsp.jeera.

In a pressure cooker take 4tsps. oil, once it is hot add jeera, onions and green chillies, fry until they are light brown,then add ginger garlic paste and fry for a while, then add spinach and fry until it's raw smell is gone(appx.7min.),then add 2tsps.biriyani masala,1tsp.dhaniya powder,salt and soaked rice and pressure cook for 3 whistles.

Chakkara Pongali(Rice Cooked in Jaggery)

This is South Indian delicacy made for festivals...........this is also call paramannam.This is incredibly tasty loaded with flavors of ghee and edible camphor (paccha karpooram).

Ingredients:

1/2 cup rice,

(soak for 15min.),

1cup jaggery,

1 cup milk,

2cups water,

5 cardamom,

2tbsp. cashews,

3tbsp.ghee(clarified butter).

In a thick bottom pan bring water and milk to boil and add the soaked rice and cook until soft and thick ,then add the jaggery, ghee ,cardamom powder, fried cashews and a pinch of edible camphor(optional) and keep it on medium flame until the jaggery is completely melted .....serve it hot or cold with mudda pappu and ghee.....