INGREDIENTS
- Sooji/ Rava : 1 cup
- Sugar : 3/4 cup (+/- according to taste)
- Ghee : 1/4 cup
- Cardamom powder : 1 tsp
- Cashew nuts : 1.5 tsp (broken)
PROCEDURE
- Heat ghee in pan and roast cashews till golden brown, keep aside.
- Then add rava and roast it in the remaining ghee in the same tawa/pan till nice aroma comes. Do not over roast the rava, as they will burn turn brown. Keep aside and allow it to cool.
- Powder the sugar in dry mixer. Transform them to a dry mixing bowl.
- Then grind the roasted rava to a fine powder.
- Now add powdered rava to powdered sugar and mix well till sugar is even on all sides.
- Then add the fried cashews, cardamom powder.
- Now heat up ghee and add it.
- Mix everything together with a ladle, by this time it will look like bread crumbs. Quickly with your hands form them into rounds balls by pressing tight.
TIPS:
- Do not add milk or water as it will reduce the self life of the ladoos. The ghee version keeps well even for a week. Hence all the vessels used in the procedure must be dry.
- Instead of adding the ghee fully before forming the balls, ghee can be added in small quantity while forming the balls
INGREDIENTS
- Mutton Bones : 250 grams
- Cloves (‘Lavang’ in Hindi & ‘Kirambu’ in Tamil) : 3 nos
- Cinnamon (‘Dalchini’ in Hindi & ‘Pattai’ in Tamil) : 1 inch
- Bay leaf : 1 no
- Onion : 2 nos (Chopped)
- Curry leaves : 2 strings
- Tomatoes : 1 no, chopped
- Ginger Garlic Paste : 3 tsp
- Chilli powder : 1 1/2 tsp (+/- according to taste)
- Coriander powder : 1 tsp (+/- according to taste)
- Turmeric powder : 1/4 tsp
- Oil : 3 tsp
- Water : as required
- Salt : as required
TO GRIND
- Coconut pieces : 1/4 cup (+/- according to taste)
- Cumin seeds (‘Jeera’ in Hindi & ‘Seeragam’ in Tamil ): 1/4 tsp
- Fennel seeds (‘Saunf’ in Hindi & ‘Soombhu’ in Tamil) : 1/4 tsp
- Cinnamon stick (‘Dalchini’ in Hindi & ‘Pattai’ in Tamil) : 1/2 inch
- Water : as required
PROCEDURE
- Clean and wash the mutton bones with water and turmeric powder.
- Heat oil in a pressure cooker.
- Add cloves,cinnamon and bay leaf and saute for 30 seconds.
- Add the chopped onions and curry leaves. Cook till onion turns light golden brown.
- Add the ginger garlic paste to it and saute for 1 or 2 mins.
- Now add chopped tomato. Let it cook till the tomatoes loses shape.
- Add turmeric powder and mutton bones. Saute for 3-5 mins.
- Add salt, coriander powder and chili powder and saute well.
- Add the finely grounded coconut paste, water. Saute and bring it to a boil.
- Taste occasionally and add the required powders or salt.
- Pressure cook the contents. After the first whistle, cook in simmer (cook in low flame)for 10 mins.
- Serve hot with Rotis, Chappathi, Parota, Rice, Idly, Dosa or Idyappam
TIPS:
- Instead of step 3, 1/4 tsp Garam masala can be used.
- If the mixture becomes thick after pressure cooking, dilute with water.
- The amount of coconut can be increased or decreased according to your taste. I like the salna with less coconut flavor
