Mutton Roast

Coconut Rice / Thenga Saadham

Coconut Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Channa Dhal - 1 tsp

Ground Nut - 1 tbsp.

Cashew

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Coconut - 1 cup, grated

Rice - 1 cup, cooked

Green Chilli - 4

Salt

Heat Coconut Oil in a large pan.

Temper Mustard, Urad Dhal, Channa Dhal, Ground Nut, Cashew, Asafetida, Red Chilli and Curry Leaves. Saute until the Dhals turn golden.

Add the grated Coconut and fry for 30 sec.

Add cooked Rice to this and mix well.

Season with required Salt and keep closed until ready to serve.

Kesari

Ghee - 4 tbsp.

Cashew & Raisins - few

Rawa - 1 cup

Milk - 1/4 cup

Sugar - 1 1/2 cup

Cardamom Powder - 1 tsp

Kesari Color - a pinch

Heat 1 tbsp. Ghee in a medium pan. Temper Cashew and Raisins in Ghee; keep aside.

Roast Rawa in the same pan until you get a good aroma.

Add Milk and 1 3/4 cups Water to the Rawa and bring to boil. Stir continuously making sure there are no lumps.

Now add Sugar, Kesari Color and Cardamom Powder to the cooked Rawa; keep on stirring and cooking.

Add the remaining Ghee and keep stirring until Ghee is well incorporated into the Kesari and starts oozing out.

Remove from heat and transfer to the serving dish.

Garnish with fried Cashew and Raisins.