BREAD FUNFILLED SECRET

Ingredients:
Wheat bread/ White sweet Bread/ Oat Meal Bread - 5-6 (any kind of bread can be used)
Mutter/Peas/Patani - 200gms
American Sweet Corn - 100gms
Onion - 1
Green Chillies - 2
Pudina - 2 arc
Carrot -1 grated
Green Coriander - 10 arc
Kadala Mav/Besan/ Gram flour - 1 cup
Rice Flour/Arici mav -1 cup
Water-2 cups
Olive oil / Butter - 5tbs
Salt
Kashmiri chilly powder -3tbs
Amchoor powder - 1tbs
Garam Masala powder - 1tbs
Tomato Ketchup - 2tbs
Jeera powder - 1tps

Method/Vidhiee:
1.Grate the carrot, dice the green chilly, coriander leaves and mint leaves.
2. In a bowl add the besan, rice flour, red chilli powder, jeera powder, amchoor powder, garam masala, salt, tomato ketchup and mix well.
3. To it add the mutter,corn, pudina, coriander and carrot.
4. Add water and mix well into a semi-liquid consistency.
5. Heat the tawa and sim it. Add butter or ghee on tawa.
6. Take a bread slice and pour the mixture on top of it.
7. Now place the bread on the tawa. Make sure that the unfilled part of bread is placed on tawa.
8. Add butter / oil on sides and cook it.
9. Turn carefully the other side and press gently and add 2 more spoons of oil.
10. Again turn the filled side and make grill markes with the spoon.

Serve hot yummy yummy bread sceret.. i must say taste buds would ask for more..

ARICI UPMA / RICE UPMA

Ingredients:
White Rice - 1 cup
Moong dhal - 1/4cup
Black pepper - 10gms
Jeera - 3tbs
Asafatida - 2tps
Til oil - 3tbs
Dry Red chillies - 2
Curry Leaves - 2 arc
Water 3 1/2cups
Salt - 1tbs

Method/Vidhiee:
1. In a pan dry roast rice, Moong dhal,Jeera, Pepper, Asafatida seperately and let them cool down.

2. As soon as they cool grind them in a mixer and break them. Caution do not powder them.
3. Advice is to grind the pepper and jeera seperately so that they get broken well.
4. In a pressure cooker add til oil . Once the oil gets heated well add jeera asafatida.
5. Add red chilly and curry leaves saute well.
6. Lower the flame and add the broken rice, moong dhal pepper, jeera broken on to it.
7. Add salt and mix well. Add water to it and close the cooker.
8. Wait for 3 whitsles and switch off.
9. Once the pressure is off open it and mix well.
10. Do not worry if there is much of water on top of the upma it would get absorbed once you mix.
11. Serve hot with brinjal gothsu / sambhar or can be eaten with curd/yougurt...

Note: If you do not have pressure cooker. You can make in pan it self. Keep stirring and adding water till rice and dhal is done.

CARROT HALWA

Ingredients:
Carrot - 6
Sugar - 2 cups
Ghee - 3tbs
Milk - 1/2ltr
Raisins, Pista,Kaju - As desired.

Method/Vidhiee:
1. Clean the carrots well and grate them.
2. In a heavy bottom pan boil the milk.
3. Once they start boiling add the carrots and cook them.
4. Keep stirring occasionaly.
5. Make sure the milk evaporates fully and gels well with the carrot.
6. Now add the sugar and stir well.
7. Once the sugar melts on to carrot keep stirring.
8. Add elaichi powder.
9. Make sure it doesnt catch to the pan so add ghee at proper intervals.
10. Keep stirring once you find the sugar mixed well with carrot and the halwa starts seperating the ghee from itself.
11. Its the correct time to pour it on to the container.
12. Decorate with nuts and serve hot or cold.

BADAM HALWA

Ingredients:
Badam/Almonds - 200gms
Sugar free substitute - 3tbs
Elaichi/Elakai/Cardamom powder - 1/2tps
Badam Essence - 2 drops (Optional)
Ghee - 6tbs
Water - 4 cups

Method/Vidhiee:
1. Before starting to prepare for the halwa. Boil 2 cups of water and soak the badams for 2hr.
2. After 1hr peel off the skin and dry grind them into semi solid paste.
3. In a heavy bottom pan add the remaining 2 cups of water and add sugar substitute.
4. Bring the syrup to boil till it has the pasty consistency. Beware of not bringing it to string consistency.
5. Now add the Badam paste and stir well.
6. Keep stirring. Add Badam essence and elaichi powder.
7. You can add colour to it. I have added lemon yellow colour for a pleasent look.
8. Keep stirring as the mixture starts thickening keep adding ghee.
9. Be careful as they spill outside while boiling.
10. Keep on stiring and add ghee whenever it gets stuck on to the pan.
11. Grease a plate with ghee.
12. When the Badam mixture comes to a ball consistency. When the whole mixture doesnt stick the pan it means ite done to pour on to the plate.
13. Now pour the same to the plate and spread fast.
14. Decorate with your prefered nuts.
Keep it in a cool dry place to get set.