NIMMAKAI KARAM // LEMON CHUTNEY

Nimmakai Karam would definitely bring loads of taste to tongue. Especially when we are fed up of our regular food . It is definitely spicy but brings lot of taste .

INGREDIENTS

Lemon - 10 nos any size.

Mustard - 2 tbsp

Fenugreek - 1 1/2 tbsp

Redchillies - hand full of them

Asfoetida - 1 tsp

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Turmeric - a pinch

Oil - 2 tbsp

Ginger - 1 tsp

Garlic - 3 pods

Salt - 3 tbsp

Red Chilli powder - as required in the end

PREPARATION

Heat oil in a pan and add mustard seeds once they pop up add fenugreek seeds once they are fried into red add urad dal and chana dal . Fry them to red and add red chillies add asfoetida and ginger pieces and garlic pods . Put off the flame and allow it to cool . Cut the lemon into two pieces and remove juice from it . Repeat the process and cut all the lemon in the same way and take only the juice . Add salt to it and set aside. Grind all the ingredients fried into fine powder. Add this powder to the juice and mix it properly . If you feel the juice is more and it is sour add a red chilli powder and salt in equal ratio so as to supress the sourness. It depends on the juice so the recipe is base . Using this base you need to taste and add the required red chilli powder and salt depending on the need.

PERUGANNAM OR DADDOJANAM

Daddojanam and Pulihora are like sisters if they are made together and the combination is awesome . It is believed that Goddess Saraswathi loves Daddojanam .




INGREDIENTS

Rice- 4 cups
Curd - 8 cups
Milk - 1 cup
Urad dal - 1 tbsp
Chana dal - 1tbsp
Pepper - 1 tbsp
Ginger - 2 tbsp Salt - 2 tbsp
Green chillies - 10 nos
Red chillies - 4 nos
Cashew nuts - 1 tbsp
Water - 8 cups
Oil - 2 tbsp
Curry leaves - hand full of them
Salt - 1 tbsp

PREPARATION

Cook rice in a rice cooker . Parallely heat 2tbsp of oil and add mustard seeds once they pop up add ural dal , chana dal , pepper green chilli pieces , red chillies , pepper balls , sliced ginger pieces and fry till all the ingredients are well fried and the add cashews and fry till they are red.
Add curry leaves and set a side. Transfer the cooked rice into a container andsmash it to make it soft while cooling it . Rice tends to absorb curds so curd must be added in excess . Milk will not allow it tirn sour so do not forget to add milk .Add curds to the rice and mix well then add milk and salt and mix thoroughly . Transfer the contents fried in oil into the rice and mix well . It can be served along with pulihora or any pickle . Milk and Curd can be added more in quantity if desired ....

PULIHORA

A very common rice item made for almost every festival of the people of Andhra. Easy to prepare and also tasty of course.

INGREDIENTS

Rice - 4 - 6 cups

Turmeric - 1tsp

Tamarind Puree - 2 tbsp

Oil - 6 tbsp

Salt - 3 tbsp

Asfoetida (hing ) - 1/2 tbsp

Redchillies - a hand full of them

Urad dal - 2 tbsp

Chana dal - 2 tbsp

Mustard - 1 tbsp

Ground nuts - 1 cup

Greenchillies - 25 nos

Curry leaves - 1 small bunch

Water - 10 - 12 cups

PREPARATION

Cook rice in a rice cooker with sufficient quantity of water .Parallely heat 3tbsp oil in a pan and add mustard seeds once they pop add urad dal , chana dal and fry them till red and add asfoetida to it and saute for a while. Then add groundnuts and fry till red . Add red chillies and curry leaves and green chillies let the flame be on medium once the chillies are all fried well simmer and put off the flame.

Once the rice is cooked transfer into a vessel which you can mix the rice freely and allow rice to cool. Then add 1 tsp of turmeric to it and 3tbsp of oil and mix well till rice turns yellow and there are no pellets of rice anywhere. Now add tamarind puree and mix properly in such a way that it adheres to all the rice . Add salt and mix well . Transfer the contents in the pan and mix so as to distribute the ingredients all over the rice. It tastes good served hot or cold whatever. It is believed that it tastes really good on the next day too and doesnt get spolied if stored in hygenic condition.

PERU GARELU OR DAHI VADA

We had seen how to prepare garelu . We jus need to dip them in curd and allow it to set and absorn curd .

INGREDIENTS

Urad dal - 3 cups

Curd - 6 - 8 cups

Salt - 1 tsp

Mustard - 1 /2 tsp

Jeera - 1/2 tbsp

Urad dal - 1 tbsp

Green chillies - 4 - 5 nos

Oil for deep frying and seasoning

Curry leaves - 4 -5 nos

Red chillies - 3 nos

PREPARATION

Make garelu as told in the earlier post . Now take curd beat it properly into fine liquid with salt added to it. Add water to break the thickness. Season it with mustard , jeera , urad dal and green chillies , red chillies as well as curry leaves.In a vessel of water dip the gare / vada for a second and put it in the curds. After repeating the process leave it to set. It takes an hour to set . The hot gare taken out of oil must be dipped in water to get a soft dahi vada or perugu gare . It should be delicious..

BENDAKAI PULUSU

Pulusu is a famous item which can be made with ease with some vegetables . For bendakai pulusu we require bendakai and onions.

INGREDIENTS

Bendakai / bhendi - 1/4 kg

Onions - 2 nos

Besan - 1 tbsp

Water - 5 cups

Tamarind paste - 1tbsp

Salt - 2 tsp

Redchilli powder - 1 tsp

Turmeric - pinch of it

Asfoetida - pinch of it

Oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Jeera - 1 tsp

Curry leaves - 6 leaves

PREPARATION

Cut bhendi into small pieces also the onions.

Take a pan and heat oil and add mustard , jeera and fenugreek seeds with asfoetida ( hing )till they sizzle and add curry leaves , bhendi pieces and onion slices and fry for some time.Keep a lid and let the vegetables get soft .Then add salt , turmeric and red chilli powder and fry for a minute .

Now take 5 cups of water and add tamarind puree to it mix it well and add to the bhendi and onion fried in the pan.

Boil the pulusu for some time in a high flame . Once u test the bhendi pieces and onions are cooked , simmer and add 1 tbsp of besan in a 4 tbsp of water making it into fine paste stirring well. Add a small piece of jaggery if desired . And decorate with coriander. Ready to serve hot with rice.

GARELU

GARELU as some one great said vinte bharatam vinali tinte neti garelu tinali . That meant if one has to listen to an epic it should be Mahabharata and if one has to eat garelu made of ghee. Now adays we rarely find people crave for food to that extent but since we have certain traditions which make us cook all the traditional food . We make some varities of food during festivals and garelu is definitely one of them .






INGREDIENTS


Urad dal - 4 cups
Salt - 1 tsp
Oil - frying

PREPARATION

Soak four cups of urad dal in enough quantity of water for about 6 - 7 hours . Prefarably soak it early in the morning so that it can be made in the last after cooking all the items. Drain it .

Grind the urad dal into fine batter adding water little by little in small quantities.

Take small quantity of water in a vessel . Heat oil for frying , once it is hot enough , dip ur hand in water and take a small amount of batter and roll it as a ball spread it on your fingers in the form of a gare and leave it in hot oil . Let it fry till red . Repeat the process till the batter is all done. Can be served with allam chutney .

PURNAM BOORELU

POORNAM BOORELU / Boorelu is one of the main sweet which is offered to God in any pooja performed . Though it is a bit difficult to make them it is worth it as the result would be great.

INGREDIENTS

Urad dal - 3 cups

Chana dal - 3 cups

Jaggery - 3 cups

Rice - 1 cup

Cardamom - 6 nos

Oil - for frying

PREPARATION

Soak urad dal and rice together the previous night if we were to prepare them today . Early the next day morning grind it into fine batter addding water and add little salt and set a side. Parallely in a cooker cook chana dal with water . Once it is cooked strain away extra water . Cool it . Take a pan and transfer the chanadal and add powdered jaggery to it along with cardamom powder and keep mixing it till it comes closer as a thick mass.Allow it to cool once you confirm the jaggery is completly mixed with the dal and is seen as a thick mass. Now make small balls with the jaggery chana dal mix which we call poornam . Heat oil in a fry pan so as to deep fry the poornam dipped in the urad dal and rice batter . Now take one small ball of poornam approximately of the size of a small lemon and dip it in the batter . Note that the batter is hard enough to adhere to the poornam . If it is watery the poornam will come out of the batter and spoil the oil . For the proportions mentioned here poornam adheres to batter so keep a close note of it . Carefully leave the poornam properly dipped in the batter into the hot oil. Fry till the balls are well fried into red colour . Poornam boorelu now all set to be served as offering . Generally a small hole is made in the center of the pooram boore and little melted ghee is poured in it which makes it more delicious...

ANNAM PARAVANNAM

Annam paravannam as I hear the very name I remember the good olden days when my mother used to prepare it every friday as naivedyam for her favourite Goddess. But eventually I began preparing it for every auspicious day. As we know Radhasaptami a very auspicious day on which we boil milk and prepare paravannam and eat it in chikkudu leaves a traditional custom after offering it to SUN GOD.

Beyond all this we have a custom of making it on GURNADHA PONGALI which is performed on the day after the marriage .

RECIPE

Rice - 2 cups

Milk - 1/2 lit

Jaggery - 2 cups

Cardamom - 6 nos

Ghee - 1 tsp

Water - 2 cups

Nuts - decorate

PREPARATION

Boil the milk in a vessel at medium heat and add rice and cook till rice is soft . Cook till the rice is cooked well adding water when ever the milk boils more . Add powdered cardamom and once finally rice is cooked put off the flame . Add ghee and jaggery mix well and leave it till the jaggery melts and decorate with fried cashews and dry grapes. Ready to offer as naivedyam .

STUFFED KARELA

Karela or kakarkai or bitter gourd is my favourite vegetable. I love it in which ever form it is cooked . I generally make stuffed karela . My mom used to fry it for me every other day when I was in India whenever I was in my mothers place . In my mother in laws place we used to make it on our disposal ....

STUFFED KARELA // STUFFED BITTER GOURD

Karela - 6 - 8 nos

Onion - 2 nos medium sized

Salt- 1 tbsp

Mirchi - 2 tbsp

Turmeric- a pinch

Jeera - 1 tsp

Tamarind puree - 1 tsp

Oil - 2 tbsp

PREPARATION

Cut karela or bitter gourd into two pieces and cut in the center length wise.

Take onions and cut them into small pieces and add salt , mirchi powder ,tamarind puree , jeera and turmeric powder .

Grind it fine paste or coarse as desired.

Stuff the karela with the onion puree .

Now cook them in microwave for about 18 minutes. Heat about 2 tbsp of oil in a pan add jeera and fry the stuffed karela for 10 minutes. Stuffed karela is now ready to serve. Best with rice..

Serving size

4 persons

SUNNUNDALU

SUNNUNDALU

INGREDIENTS

Urad dal - 4 cups

Sugar - 4 cups

Ghee - 6 - 8 tbsp

PREPARATION

Roast the four cups of urad dal in a medium flame and cool it and grind it into fine powder it can be course need not be too soft .

Heat 6 - 8 tbsp of ghee and keep aside. Take the powdered urad dal add sugar and mix well .

Now pour ghee all over the powder sparingly and slowly make round balls mixing the ghee and the powder . Do not apply too much pressure on the balls . Just take enough powder with ghee and make a ball and then roll it in perfect shape . As you do it you will find it easy in making the round balls.

VARA LAKSHMI VRATAM

This was the first time I ever performed the pooja with out my mother in law in these seven years of my wedding. Every year we used to perform this pooja but it was supported by her .She would decorate the Goddess and I would cook and make ready the various items required for the Maha naivedyam . It is a strange feeling that I was now the lead and my sisters would help me in performing the pooja . I felt I am ageing now . Suddenly a sense of resposibilty increased in me . I had to take the hot seat and do everything alone with their help. I had decorate the Goddess and make things ready for pooja and also cook . I had to make nine varities of food to offer along with the regular course of food . Though it would be hectic I was prepared for it .

We decorated the Goddess and kept ready everything for pooja . I had prepared nine varities of food pulihora , garelu , boorelu , payasam , annam paravannam , doddojanam , avadalu , aratikaya bajji and pulagam along with mamidikai pappu , vankai koora, mukkala pulusu with allam pacchadi . It was 12 in the noon and we started the pooja . We were very happy as the three of us my sisters and me performed the pooja . It felt great and a feeling of self satisfaction .

ONION PAKORA

It was raining very heavily which reminded me of the good olden days when my mother used to prepare onion pakora . That very thought made me work towards it.

INGREDIENTS

Onions - 4 -5 medium sized

Besan - 6 - 8 tbsp

Green chillies - 3- 4 nos

salt - 1 tsp

Mirchi powder - 1 tsp

Turmeric - a pinch

oil - 1/2 l

Spices - grounded dalchini , cloves

water - 1 cup

ginger garlic paste - 1 tsp each

PREPARATION

Chop onions into fine slices . Cut green chillies into small pieces. In a vessel take these chopped onions , green chillies, and add besan, salt , turmeric, chilli powder, grounded spices, ginger garlic paste and mix well with a cup of water .Besan should be minimum to be able to bind the sliced onions . The besan mix should be not be too hard nor too soft. Heat the oil in a pan . Once it is hot put the besan mix in small quantities spreading it properly . It should not be rolled into a ball . Once they are a little fried simmer and fry till they are red and remove.Repeat the process till all the besan mix is done.

Serve hot with ketchup . It should be de ..li ...ci ...ou... so...

GONGURA CHUTNEY

Gongura Chutney






INGREDIENTS
Gongura - separated leaves from steps equal to 500gms
Redchillies - a hand full big sized
Mustard seeds - 11/2 tbsp
Fenugreek seeds - 1 tbsp
Urad dal - 1 tbsp
Chanadal - 1 tbsp
Garlic pods - 5 /6 nos
Oil - 4 tbsp



PREPARATION

Heat 1tbsp oil in apan and add mustard seeds , fenugreek seeds , urad dal , and chana dal till red and add redchillies and garlic pods and fry till the chillies are fried properly . Fry gongura in 2 tbsp oil till it changes colour . Indication is that the leaves turn colour.

Grind the fried mustard seeds , fenugreek seeds , urad dal , chanadal along with red chillies into fine powder . Add garlic pods and grind once again . Now add fried gongura little by little and grind till the leaves become a fine paste. Transfer the contents into a storage and now heat one tbsp oil and add mustard seeds , red chillies and sliced garlic pieces fry them and season the chutney .

AND AGAIN WE REMEMBER SWEET CHAPATHI'S ( BOBBATLU)

Ever since his childhood my son has been fond of these so called sweet chapathi's or bobbatlu.His granny used to buy him those whenever he asked for as they were always available at Swagruha foods in hyderabad. Now this time when he asked me he wanted to eat I had no other option but to prepare them. This was the first time i ever attempted to prepare the tough ones.



BOBBATLU

INGREDIENTS

Chana Dal - 4 cups

Jaggery - 4 cups

Cardamom - 6 nos

Maida - 400 gms

Salt - 1 tsp

Oil - for roasting the bobbatlu

Water - for making maida dough

Coconut powder - 1/2 cup

PREPARATION

Cook chana dal in a cooker . Strain away extra water if any and grind it along with jaggery powder. Now add powdered cardamom to it . The paste must be semi solid kind . Note that it is not made too soft so be cautious. Mix coconut powder and make small balls of the size of a lemon and set them aside. Take maida add the salt and knead it into dough pouring water sparingly . Just as we make chapathi dough. Apply little oil if you have difficulty in kneading it . Now make small balls roughly about the size of a small lemon and set aside. Take one ball and apply maida and roll it into a small chapathi and put the sweet ball into it and fold the corners of the dough onto the ball apply oil and start making it in the form of a chapathi with your hand see that the sweet is uniformly distributed all around the sides . The dough will break off so be careful while making the chapathi . You need to apply enough oil so as to avoid the splitting . Heat the tawa or pan and heat the chapathi . Add oil inorder to make it red . Heat it on both the sides and make sure it is cooked red . Its ready to serve along with ghee applied on it with milk . Best tasted that way ... If not you can have it with out milk too.

At last they came out well and my son had relished it ... Now he has a wish again and I need a break .........

ZEERA RICE

ZEERA RICE






This is my sisi 's favorite item . Eversince I started cooking as it is not that spicy and is tolerant without much mirchi in it. I am sure people who dont eat much of mirchi and spicy food are sure to love it ....
Here it goes.....

INGREDIENTS
Shahjeera or black jeera - 4 tbsp
Onions - 4 - 5 big in size
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Oil / ghee - 2tbsp
Basmathi rice / plain rice - 4 - 6 cups (cup size - 160 g )
Salt - 2 tbsp
Water - 8-10 cups


SERVING SIZE
FOR 8 People

RECIPE

Take about 2 tbsp of shah jeera and roast it and grind it to powder and set aside . Now wash basmathi rice and soak it in water and leave it aside. Finely chop onions lengthwise. Take a pan and add 2 tbsp of ghee / oil to it on a medium flame heat it for a while and add ginger and garlic paste to it and fry till golden and now add the left over shah jeera (2 tbsp) and allow it to fry well . Add onions and as usual fry them till red. Now add Basmathi rice strained of water and mix for a while adding 2 tbsp of salt to it. Simmer the flame and leave for 5 min.Now transfer the contents into the microwave and add water about 8 - 10cups . It takes 20 minutes to cook . Transfer the cooked Zeera rice into a serving dish and add the grounded shahjeera powder to it .

If desired decorate with fried nuts ....

NATURE AND ME

I have been a nature lover since my childhood. Always deeply engrossed in the beautiful skies enjoying the sunrises and sunsets..... I can never forget the moon lit nights on our open terrace with my best friend humming the songs of old movies.. The small bed of chrysanthemums and few pots of roses which i loved the most.. My world where almost everybody could find me in all my free time... I used to be lost to the extents...

As i saw the two pots of roses my sis had brought for me i rembered how much she remembered those good olden days. That she took pains to get me those.But now my priorities have changed the rosepots have been replaced by my two lovely kids who are with me all the day . I can see the skies in their faces and the blooming rose buds in their smiles.


As soon as they saw the pots they divided them among themselves. I felt happy that they were having the love for nature which I had in my youth .... They were planning as to how to water them and when to water them with their aunt....They eagerly wait to see the buds open and compare whose pot has the maximum number of roses each day .....

MARRIAGE

It is very strange how God makes two people fall in a love and strengthens the bond through marriage . There are not many people who keep up their promises and continue their love . As my father says love happens between two hearts , two people , but marriage ends with two families becoming one... His words are flawless ... It takes a while for the bride and the groom to win the hearts of the two families . It feels on the top of the world if one succeeds in doing so......

The strange feelings in the girls heart as the famous writer Sarojini Naidu mentioned in a poem
Bangle Sellers ...The bride in her beautiful attire has a mixed feeling about her status. She has tears of happiness of joining her husband as well as sorrow of leaving her parents. These feelings are felt once in every girls life time. The most precious feelings to be treasured.

The bride is fully decorated with the gold which her parents kept storing for the wedding . Its a custom to give the bride away in marriage along with gold , sarees , and minimum things as required by her after the wedding .

The bride now feels the new home as her home henceforth and the in laws as her parents. On the other hand the parents start missing their daughter. In a fraction of second the most pampered doll brought up by the parents becomes the pride of another family.It does pain all the people in the family while it takes a moment for them to get adjusted with the facts and our customs.

TOMATO CHUTNEY

Tomato Chutney

Ingredients :

Plum Tomatoes - 15 nos

Coriander - 1/2 bunch

Turmeric - 1/2 tsp

Garlic - 4 pods

Urad dal - 1 tbsp

Chana dal -1 tbsp

Red chillies - 4 - 5 nos

Green chillies - 4 - 5 nos

Mustard seeds - 1/2 tbsp

Fenu greek seeds - 1/2 tbsp

Coriander seeds - 1 tbsp

Oil - 2 tbsp

Green chillies - 4 - 5 nos

Salt - 1 1/2 tbsp

Heat 1 tbsp oil and add mustard seeds , fenugreek seeds fry till golden then add urad dal , chana dal ,coriander seeds , red chillies , garlic pods and salt and fry till golden brown . And set a side to cool. Once they are cool , grind them into soft powder.Cut the tomatoes in to pieces .Now take the left over oil and heat it in a pan for a while . Add the tomatoes and grren chillies and cook till they are soft. Cool it and add it to the grounded powder and grind for a min . Transfer into container and decorate with coriander . Season it if you wish . It is other wise ready to be served. Desired serving with rice or idli or dosa...

SOUTH INDIAN SAMBAR

Sambar is a very important food item with out which the feast is not complete.....


Ingredients:

Toor Dal - 3 - 4 cups
Bottle gourd - 1 cup
Tomato - 1
Onion - 1
Curry leaves - as per wish
Coconut powder - 2 tbsp
Sambar Powder - 3 tbsp
Coriander Powder - 1tbsp
Oil - 1 tbsp
asfoetida - 1 tsp
Tamarind paste - 2 tbsp
Garlic - 2 pods
Garlic paste - 1/2 tbsp
Mustard seeds, cumin seeds , methi seeds- 1tsp each
Red chillies - 4-5 no
Water- 1/2 l
Turmeric powder - 2 tsp
Salt- 3 tbsp
Coriander - 1/2 bunch

Preparation

Cook toor dal pouring enough water in a pressure cooker along with the vegetables.
In a pan put oil and heat it. Add mustard seeds , cumin seeds and methi till they are burst and add asfoetida to it . Then add garlic paste and fry for some time along with garlic pieces. Once they are red add red chillies too .Here the flame should be moderate not too low nor too high. Then add the cooked vegetables and cook for a while. Now take the tamarind paste and mix it in about 1/2 l water . Add this to the vegetables. and increase the flame and bring it to boil. Simmer the flame.Now add sambar powder and coriander powder and bring it 2 boil increasing the flame. Add salt , turmeric powder , curry leaves and dry coconut powder. Now lower the flame and add dal well mashed made into a nice paste .
Mix well leave it in high flame for a few seconds. Now lower the flame and leave it for about 10 to 15 min. Now add coriander and curry leaves to serve with rice or idli as desired...
Serving size is for 20 people . So reduce the ingredients as per the requirement.

MASALA BAINGAN

Baingan / Brinjal / Vankai as we all know supposed to be a special vegetable which is used my most of the Indians . U rarely find some one doesnt like it either....

Baingan masala

Ingredients :
Brinjal - 20 in number
Chana dal - 3 tbsp
Urad dal - 3 tbsp
gingelly seeds - 3 tbsp
coriander seeds - 4 tbsp
ginger garlic paste -2tbsp each
ginger - 6 pieces must be same as garlic
garlic - 6 cloves
dry coconut powder - 1/2 cup
garam masala - 2 tbsp
corriander - to decorate
onions - 3 big
chillies - 10
red chilli powder - 3 tbsp
oil - 5tbsp
cumin seeds - 2 tbsp
salt - 2tbsp

Roast chana dal,urad dal ,gingelly seeds, coriander seeds,ginger garlic pieces,coconut powder,garam masala ,cumin seeds and salt in little oil.grind it into powder and then add water and grind it in to paste .Make sure that it is soft .Set aside.

Take a pan add little oil heat it and add jeera till it is fried golden brown.Add the ginger garlic patse and fry till golden.Add onions sliced into small pieces and green chillies and fry them till golden . Add brinjal cut in the center along with the stem to the oil and add salt . Keep a lid on the pan and keep checking till they are soft. Now add the paste to the brinjals and cook for 10 minutes. Now decorate with coriander . Serve with pulav or plain rice or chapathi or puri .... It should be tasty...

AND THE COUNT DOWN BEGAN....

We wanted to invite a couple of his friends for dinner and it has been two months that it was jus postponing and finally the day had come and i had to be all set for the perfect dinner which i had been looking for..... It being thursday it looked as if BABA had given me a chance to serve ...So keeping him in heart i planned up .. a menu which included Pulav , Vankai masala , dondakai fry ,sambar, tomato chutney ,payasam ,rice n last but not the least double ka meetha...
I started off at 9.30 in the morning as a chef ...My first item was DOUBLE KA MEETHA


Ingredients :

Aloaf of bread
cardamom 6 pieces
sugar 6 - 7 cups
water 8-9 cups
Ghee
food colour a pinch of it
milk about 3/4 cup
raisins and cashews for topping .


Take water and put it on the stove. Add sugar stirring continuosly till all the sugar is dissolved. Add the powder of the grounded cardamom simmer it .


Parallely , take the bread slices and cut the brown part of it on the four sides into a square and make two triangular pieces of it. In this way make sure u cut all the loaf and keep it a side.

Since many of us r calorie specific its upto our choice as to whether we want to fry the bread slices or just apply ghee and roast them. So keeping that in mind i took a pan and applied ghee on both the sides of the slice and roasted them. Now set them aside and by now the sugar syrup wud have thickened as required , if u dont like it to be thick dilute it but it gives the same taste.Take a little milk and add food colour to it . mind that the milk needs 2 be fresh no need 2 boil it , 3table spoons of it shud be fine to mix it up.Take 3/4 cup of milk and add the coloured milk to it and then mix it to the syrup and pour it sparingly all over the slices .see that the syrup is not in excess . Now finely chop cashews and along with raisins using little ghee fry them and use as topping .. Can be served hot or cold depending on the choice.