Chocolate Burfi

Butter - 50 grams   
Milkmaid/Condensed milk  - 1 tin/400 g  
Sugar - 1/2 cup   
Cocoa powder - 1/2 cup   
Chopped nuts - 1/2 cup  
Chopped pista - for garnish
  Grease a tray with butter and keep aside.
  Mix together butter, milkmaid, sugar, cocoa powder and chopped nuts in a thick bottomed pan. Keep stirring the mixture continuously on low flame, till the mixture leaves the sides of the pan.
  Pour the mixture into the greased tray and spread it evenly. Sprinkle the chopped pista over the surface of the mixture.
  Set aside and allow the mixture to cool. Refrigerate for about 10 to 15 minutes. Then cut out into desired shapes.

Honey Sponge Cake [Eggless]

All purpose flour - 1cup
Baking Powder - 1tsp
Baking Soda -1tsp
Custard Powder -1tbsp Butter - 3tbsp,at room temp.
Brown sugar - 1cup
Cooking oil - 3tbsp
Vanilla Essence - 1tsp
Honey -2tbsp
Eggs -3 [ I replaced with  butter milk ] 
Check      http://chefinyou.com/egg-substitutes-cooking/

Sift together flour,baking powder,baking soda and custard powder.Keep it aside.
In a bowl add butter and brown sugar.Mix well using a whisk.Add oil and whisk.Add honey and vanilla essence and mix well.
Add the eggs 1 at a time and whisk.
Add the flour mixture ,little by little to this.Whisk well after each addition.Now the batter is ready.
Pour this to a well greased dish and cover it with an aluminum foil.
 Place the dish in a steamer and steam it on low flame for  about 35-40 minutes.After that switch off the stove and allow it to cool.Serve hot with honey or with Vanilla Ice cream

Orginal Recipe Courtesy  Marias menu

Vermicelli/Semiya Kumbil

Semiya-1 cup
Grated coconut-1 cup

Cashewnuts- 5 Nos
Kismis- 10 Nos
Melted Jaggery -500gm

Aval-1 hand
Ghee-3tbsp
Cardamom powder-1tsp
Plavila (jack fruit tree leaf) -10 Or Idanayila

Method

In a hard bottom vessel add ghee fry cashew nuts,kismis and keep aside
Fry semiya  in the remaining ghee and keep aside
Add grated coconut, aval, melted jagerry, cardamom and mix well
Make kumbil (cone shape) with  Idanayila or  plavila
Add the mix in to the cone
Steam  it in iddli cooker until is done
Serve hot without  the leaves

Rava Laddu

• Rava / Semolina - 1 cup
• Sugar - 1 cup
• Ghee - 25 gms
• Milk - 25 ml
• Cardamom powder - a pinch
• Cashew nuts - 10 whole nuts
• Raisins - 10 nos
• Grated fresh coconut - 25 gms

Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
Once the raisins balloon up, remove. Then roast the grated coconut.
Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
In a bowl, take all the roasted Rava, Nuts, raisins ,Coconut and add the Cardamom powder. Then add the sugar. Mix well.
Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.
When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins.[optional]
 Then immediately make balls or laddoos.

BanaNa Coconut FrY

Ingredients

01. Ghee – 2 tbspn 02. Ripen banana  fruit (sliced) - 3 03. Coconut grated – 1 cup 04. Sugar -  ½ cup

Preparation

01. Pour ghee in a heated pan and saute sliced banana in it. 02. Add coconut grated  and sugar and saute well. 03. Serve hot when turn to light brown in colour.

SeMiya/VermiCeLLy KeSaRi

1 cup Vermicelli

  1 cup Sugar 

• 1/2 cup Milk
  1 1/2 cups water
  1/4 cup Ghee
  1 pinch cardamom powder
  10-12 cashew nuts
  1 pinch food colour
  5-10 raisins
  5 badams
   
  Heat 1 tsp Ghee in a Kadai and roast the Vermicelli till golden brown and keep aside. Similarly roast the Cashew nuts and keep aside too. Keep a thick bottomed Pan on the stove and add the water and milk and bring to boil. Once done add food colour and mix thoroughly. Now put the vermicelli into the pan and cook with lid till the vermicelli is tender. Add rest of the ingredients and cook till the water is absorbed well. Pour the contents to a greased pan and allow to cool. 
  
  Once cool cut into pieces of any shape of your choice  and serve as it is or serve chilled.

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