KESARI UPMA
Heat Ghee/oil in the pan & cook chopped onions, green chillies, skinned urad dal, cashew nuts & curry leaves, salt & fresh coconut paste till they become brown. Now put one portion of Kesari Dalia & cook for few minutes. Now add three portions of Lukewarm water & a little bit of curd, stir continuously till it boils & cook for till it becomes thick. grease a Katori or steel cup. press golden Upma inside it and unmold it into a plate. garnish with coriander leaves & sharpen with lemon juice & serve hot with rasam & chutney.
KESARI BHAT ( Dessert)
Heat Ghee in the pan & add one portion of Kesari Dalia stir & roast on low flame for a few minutes side by side add two portions of lukewarm water & one portion of milk along with sugar & stir continuously till it boils & cook for till it becomes thick. now put cashew nuts, almonds, pistas, saffron, cardamom & stir well. add yellow colour (if desired) grease a katori or steel cup. press bhat inside it, and unmold onto the plate. garnish with almond & pista & serve hot.
KESARI DALIA IDLIS
Heat oil in a small pan & add mustered seed, cashews, and channa dal & fry till it becomes brown. remove from the fire and mix one portion of Kesari dalia & a little bit of oil, two portions of finely beaten curd & grated fresh coconut, coriander leaves, salt & 1 TSP of soda bicarb mix well but do not make it too thin & do not beat too vigorously. Wait for 15 -20 minutes. put the mixer in the idli cooker & steam for 5 -7 minutes, check by inserting a skewer or matchstick. When cooking is complete garnish with coriander leaves & serve hot with curd chutney & rasam.
