Microwave Til Burfi

Ingredients:
1 cup white sesame seed (whole)
1 cup milk powder
1/2 stick unsalted butter
1 can condensed milk

Method:
1. Dry roast the sesame seeds and grind coarsely in a grinder or blender.
2. In a corning dish or glass dish add all the ingredients including the ground sesame seeds.
3. Microwave for 3 minutes.
4. Grease a thali with butter and set aside.
5. Stir the mixture well and put it back in the microwave for another 3 minutes
6. Now keep watching as it tends to bubble and come out.
7. Stop it and keep stirring.
8. It will turn nice and thick.
9. Spread on thali, cool and cut in squares. Enjoy!!
10. This is using a 900 watt microwave, you may need upto 5 minutes each time if the wattage is less. It will stay in the fridge for a month if it is not eaten up by then.

Til Poli

Ingredients:
2 cups cleaned white sesame
2 cups grated jaggery
1/4 teaspoon ginger powder
1 1/2 teaspoon powder of cardamoms
1/4 teaspoon nutmeg powder
1 1/2 cups maida (refined flour)
oil as required.

Method :
1. Rub in 1 1/2 tablespoons oil and a pinch of salt to the flour and knead into a soft dough. Cover it with a wet cloth.
2. Heat sesame on low fire, stirring continuously so that they do not splutter and fall out of the pan. When cooled, pound them.
3. Add the greated jaggery and pound once more to make the mixture even and smooth.
4. Mix powders of Cardamoms, Sonth and nutmeg.
5. Shape small balls from the ready dough.
6. Place one ball in the left hand palm and make an indentation in the middle. Put in this hollow a lump from the mixture. Pull up the sides, gather at the top and press down.
7. Smear a wooden board with oil, place the stuffed ball on it and roll out into as thin a round as possible.
8. Using enough oil fry it on griddle to deep golden colour till it is crisp.
9. Thus make all the Til Polis.
10. These can last for quite a number of days and are very tasty.

Til Burfi

Ingredients:
• 1 Cup sesame seed
• 1 Can condensed milk
• 1/2 Stick butter
• 1 Cup milk powder

Mehod:
• Roast the sesame seeds. Grind them coarsely in a blender.
• Mix all the ingredients along with ground sesame seeds in a glass dish.
• Microwave the mixture for about 3 minutes.
• Grease a tray with butter and leave aside.
• Stir the mixture properly and microwave again for 3 minutes.
• Remove it when bubbling starts. Stir till it becomes thick.
• Spread the mixture on greased tray.
• Cut in squares when cool.
• Til Burfi is ready.

Til Ladoo

Ingredients:
• 1 Cup til
• 2 Cups jaggery
• 1/2 Cup peanuts
• 4 tsp Ghee

Method:
• Roast the til dry till it turns slightly brown. Also dry roast the peanuts.
• Make powder of both ingredients.
• Heat the kadhai for 5 minutes.
• Put jaggery in hot kadhai and mix well till it melts.
• Now add ghee and the powder. Mix well.
• Make laddus from it immediately.
• Til laddus are ready.

Til Papdi

Ingredients:
• 200 gms White sesame seeds
• 5 Pistachios, thinly sliced
• 150 gms Sugar

Method:
• Roast sesame seeds lightly and leave aside.
• Melt sugar in a small pan.
• Add roasted sesame seeds and mix well.
• Keep this pan in a large bowl of hot water.
• Take small portion of this mixture at a time.
• Make it flat with the help of a rolling pin.
• Sprinkle with few slices of pista on top.
• Roll quickly. You can smear rolling pin, palms and work surface slightly.
• Transfer the role to a clean plastic sheet. Allow it to cool.
• Separate the papdis with squares of plastic.
• Cool and place in an airtight container.

Khichuri (Bengali Khichadi)

Ingredients:
• 1/2 cup basmati rice
• 1/2 cup yellow moong dal
• 2 bay leaves
• 1 tsp cumin seeds
• 3/4 tsp ginger paste
• salt to taste
• ghee

Spices -
• 1/4 tsp turmeric powder
• 1 tsp chilli powder (adjust to taste)
• 1 1/2 tsp coriander powder

Vegetables -
• 1/4 cauliflower (about 6-8 flowerettes)
• 4 baby potatoes, peeled and cut into large cubes
• 1/2 cup peas(or carrots, beans, bell peppers etc.)

Paste -
• 3 green cardamoms, peeled
• 1 small piece of cinnamon
• 2 cloves

Procedure:
1. Roast moong dal on low heat until golden. It will take about 5-6 minutes and the aroma is hard to miss. Let cool.
2. Grind the ingredients for the paste with half to one teaspoon of water.
3. Wash dal and drain in a colander. Wash rice till water runs clear then drain in a colander.
4. Heat oil in a deep saucepan till hot. Add bay leaves and cumin seeds. When they sizzle, add ginger garlic paste. Stir.
5. Add dal, rice, vegetables and spice powders. Mix well. Season to taste.
6. Add 2 1/2 cups of water and stir once. Bring to a boil on high heat. Cover with lid, lower heat and cook until done. Add more water if necessary.
7. When rice and dal are cooked (not mushy), add the paste and 1-2 teaspoons of ghee.
8. Mix well and serve hot with fried (coated) eggplant, cauliflower, pumpkin, potato slices or any fry (bhaja).

Sweet Pongal

Ingredients:
• 1 Cup rice
• 1/3 Cup green gram dal
• 1 1/2 Cups powdered jaggery
• 1/2 Cup water
• 1 tbsp Cashewnuts
• 1/4 Cup pure ghee
• 1 tbsp Raisins
• 1/4 tsp Cardamom powder

Method:
1. Roast gram dhal in a pan till it turns light brown.
2. Wash roasted dhal along with rice.
3. Put it into a container for pressure-cooking with 4'/2 cups of water for about 10 mins.
4. Completely dissolve jaggery in half cup of water in a shallow pan.
5. Remove the dirt by straining it and heat once again until you achieve one string consistency. 6. Now mix cooked pongal into it and keep on a medium flame for few minutes.
7. Remove the mixture from the flame.
8.Fry cashewnuts and raisins separately in ghee.
9. Mix it to the pongal and add cardamom powder.

Groundnut Chikki

Ingredients:
Groundnuts (Moongfali) - 1 cup skinned, roasted
Jaggery (Gud) - 3/4 cup
Clarified butter (Ghee) - 2 tablespoon

Method:
1. Take a pan and heat it on the medium flame.
2. Put water and add jaggery to it. Boil till the syrup becomes thick.
3. Now add groundnuts and mix it well.
4. Take a flat plate and grease it. Spread the mixture on it and let it cool.
5. Cut it into square pieces and store.

Murmura Ladoo

Ingredients:
5 cup Murmura (puffed rice{chawal})
1 cup Jaggery(gur)
1 cup Ghee(oil)

Method:
1. Take a pan and boil water.
2. Add jaggery and make syrup.
3. When the syrup is make remove from the fire and add kurmura. Mix ghee.
4. Make small balls and serve.

Appam

Ingredients:
1 cup Rice (chawal)
2/3 cup Coconut (nariyal) (scraped)
2/3 cup Pressed Rice (poha)
1 1/3 cup Jaggery (gud) (grated)
1/3 cup Coconut (nariyal) Milk
A pinch Salt (namak)
1 drop Yellow Colour
Ghee to fry

Method :
1. Take rice and soak them in water for a few hours. Drain the water.
2. Add scraped coconut and pressed rice and grind it with rice to make a thick paste.
3. To the mixture add coconut milk, jaggery, salt and yellow colour.
4. Mix them well and leave it for atleast 10 hours so that it is fermented.
5. Take the appam griddle on high flame and then lower down the flame.
6. Put a spoonful of ghee and drop batter in each dent.
7. When it is golden brown remove from the heat and serve.