MANGO HALWA

Ingredients:

• Ripe Mango - 2  chopped
• Sugar - 1 cup
• Ghee - 1 tblsp

Method:

•  Heat it in a heavy Pan stirring constantly till moisture is evaporated completely and halwa becomes thick.
•  Mix sugar and chopped mango pieces together.
•   Add ghee at the end and remove from fire.
• Then ready to Serve.

DRYFRUITE HALWA

Ingredients: 

• Raisins – 1 cip
• Walnuts – 1 cup
• Badam – 1 cup
• Cashews – 1 cup
• Dates-1cup
• Sugar – 2 cups
• Bread crumbs – 2 cups
• Ghee – 1 cup
• Elatchi – 3
• Water - 1littr

Method:

• Roast the bread crumbs in ghee and keep aside.
• Wash, peel and cut the dry fruits and nuts as required.
• Walnuts will need extra soaking to be peeled.
• Add everything to 3 cups of water and boil over medium flame making semi-thick paste.
• Add the fried crumbs to make it thick and then the sugar to make it completely dry.
• Mix in more ghee and elatchi, cook till ghee separates.
• Then ready to eat.  

SWEETPOTATO HALWA

Ingrediens:

Sweet potato ( cooked ) - 1 cup
Sugar - 1/2 cup
Ghee - 1 1/2 cups
Milk - 1 cup
Cardamom powder - 1/4 tsp
Cashewnuts - 10

Method:

1.Heat a little ghee in a frying pan.
2. Add cashewnuts, fry and set aside.
3. Mash sweet potato with milk and cook in a thick bottomed pan.
4. When contents start boiling, add ghee and stir well.
5. When contents thicken, add sugar and stir.
6. When contents start leaving the sides of the vessel, add cardamom, cashew, mix well and remove pan from stove.
7.Then searve hot.
 

POTATO HALWA

                                                    

Ingredients:

• Potato    -   3 (big size)
• Sugar      -   1 cup
• Cardamom -  2   
• Cashewnuts- 8  
• Ghee          - 50 gm 

Method:

• Heat ghee in a frying pan.
• Powder cardamom.
• Add cashewnuts, fry and set aside.
• Cook potato, peel the skin and mash.
• Mix sugar with water and prepare syrup of one string consistency. 
• Add mashed potato,  cardamom powder, cashew, ghee and sir well.
• When the ghee separates from the contents, remove from the stove.
• then searve hot.

BABYCORN HALWA

 

Ingredients:

• Baby Corn cubes – 2 cups
• Milk – 2 Cups
• Khova – 1/2gms
• Sugar – 2gms
• Ghee – 50gms
• Cashew nuts – 10
• Kismis – 2tbsp
• Elaichi Powder – 1/2 tsp

Method:

• Boil the sweet corn cubes and grind them.
• Take a 1 inch pan, and heat it.
• Now add the corn paste to it.
• Add milk to it.
• Stir the mixture well until it gets thick.
• Now add ghee to it and stir well.
• Next add khova and sugar to it and stir well again for about  5 minutes.
• Next garnish it with elaichi powder, cashew nuts and kismis to it. 
• Then serve hot & cool.

PAPAYA HALWA

Ingredients:

• Papaya fruit - 2 cup
• Sugar - 1  cup
• Milk - 3/4 cup
• Cashewnut - 8
• Cardamom - 2
• Saffron - a pinch

Method:

• Scrap  papaya using a scraper.
• Heat 1 tbl. sp. pf ghee and fry  papaya scrapings.
• Turn well and fry for 5 minutes.
• Add ghee if necessary.
• Now add 3/4 cup of milk and 1/4 cup of water.
• Cook well.
• When the scrapings get cooked, add sugar, ghee, cardamom powder, saffron and kesari powder.
• When the mixture leaves the sides, fry the cashewnuts in ghee and add.
• Remove from the fire.
• Then ready to eat hot.

BANANA HALWA

Ingredients: 

• Bananas - 2 cups
• Milk - 3/4 cup
• Sugar - 1 1/2 cup
• Coconut(grated) - 1 cup
• Ghee - 1/2 cup

Method: 

 

• Peel off and mash the bananas.
• Heat ghee in a heavy pan.
• Add bananas and cook over low heat, stirring it continuously to prevent the mixture from sticking.
• Cook until the bananas are brown in colour. Add more ghee if required.
• Add sugar after a few minutes and continue stirring until dissolved.
• Add cardamom powder and remove from heat.
• Keep stirring till the mixture becomes thick.
• Spread the mixture on a flat plate and decorate it with ghee roasted cashewnut.
• Allow it to cool and cut into squares.
• Then ready to eat.

PUMPKIN HALWA

Ingredients:

• Grated Pumpkin - 2 1/2 cups
• Milk -1/2 cup
• Sugar - 1/2 cup
• Honey -1 cup
• Cardamom - 3
• Cashew nuts - 8
• Ghee - 1/4 cup

Method:

• Roast the cashews in ghee until it becomes golden brown.
• Heat 1 tsp ghee, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone.
• Add milk and cook till the pumpkin is tender. To this add sugar, honey, stir constantly in low flame.
• Add the roasted cashews and grounded cardamom mix well and leave it for 5 minutes.
• Add 3 tsp ghee to it and stir well, put in low flame till the ghee floats.
• Then searve hot.

MAIDA HALWA

Ingredients:

• Maida:  1 cup Sugar:  1 ½ Cups
• Ghee: 1 Cup
• Water: 1 ½  Cups
• Roasted cashews: 1/4 Cup
• Raisins: 1/4 Cup
• Cardamom powder:1tpl spoon
• Food color: 1 pinch red

Method:

• Mix maida and water in a bowl evenly.
• Fry the cashews and raisins in a pan and keep aside.
• Add one tablespoon ghee in a frying pan and add the maida mixture.
• Stir on a low flame avoiding lumps.
• When the mixture becomes smooth, add sugar and food color.
• On high flame, add more ghee, cardamom and the fried cashews and raisins.
• Remove from heat at the right consistency and add to a ghee-greased tray.
• Cut into cubes. 
• Then ready to eat cool. 

PINEAPPLE HALWA

Ingredients:

Pineapple juice - 2 cups
Maize - 2 cups
Pineapple slice pieces - 2 cups
Ghee - 2 cups
Sugar - 2 cups
Kesari powder - 1 pinch
Cashews - 10
Almond - 10
Elachi -5 pods
Cherrzy - 5


Method: 

1. Heat 1 cup of water, add maize, pineapple juice, sugar.
2. Stir continously in slim heat.
3. When it gets thick add pineapple pieces, ghee little by little and stir continously.
4. When it all mixes well a add kesari powder and stir well.
5. Take a plate and spread evenly one spoon of ghee on that.
6. Spread halwa on that plate.
7. Slice cashews,almond,cherry of your choice and powder elachi.
8. Decorate all the above on top of halwa and cut into pieces when it is warm.
9. Spread halwa on that plate.

RAGI HALWA

             

Ingredients:

•  Ragi -1 cup
•  Grated coconut – 1 cup
•  Jaggery (veelam) – 1 cup
• Cardamom powder – 1/2 Teaspoon
•  Water approximately – 3 cups
•  Pure ghee – 5 Teaspoons
•  Grated dry fruit – A jhandful

Method:

•  Clean and wash ragi  and keep aside. Grate coconut, jaggery  as well. Peal cardamom and powder it also.
• Mix both ragi, grated coconut and grind it in the mixer to a fine consistency adding water in steps.
•  Strain it through a clean muslin cloth and the extract of both ragi and coconut mix is as below.
•  Add chopped jaggery and cardamom powder from step 1 to the extract and is as shown in the image below.
•  Transfer the above mix to a broad based bowl adding 2 teaspoons of pure ghee and grated dry fruits (Cashews and pista etc.) and heat it on medium-low flame
•  Keep stiring with a wooden spatula till it thickens and make sure it doesn’t attach the bottom of the bowl.
•  Grease a cup with a little ghee and pour the above mix.
• Then serve  hot, & cool.

RAVA KESARI

                                                   

                                                              

    Ingredients:                         

• Rava  - 1/2 cup
• Sugar - 1 cup
• Water - 1.5 cup
• Ghee - 1/4 cup
• Cashew nuts - 10
• Saffron - few strands
• Milk  - 1 tsp
• Cardomom powder - 1 tsp
• Food color - a pinch

Method:

• Take 1 tsp of ghee and roast the cahewnuts. 
• Heat 1 tsp of ghee in a pan and roast the rava until it turns pink in low  medium flame (This usually takes about 4 min) and switch off the flame.
• Boil 1.5 cups of water and slowly pour it over the roasted rava. Constantly stir the rava as well so that no lumps are formed.
•  Add food color and mix well and leave it for 5 minut . 
• The rava would be now cooked in the hot water.
•  Switch on the flame and add sugar,remaining ghee, cardomom powder and stir constantly until he kesari comes off the sides. 
• Note that the consistency will get thicker after some time.
• So switch off the flame just before the required consistency is reached.
• Garnish with fried cashew nuts.
• Then serve hot.  

CARROT HALWA

                                                 
Ingredients:

• Carrots - 4 (small size)
•  Milk - 1 cup
•  Sugar - 1 cup
•  Ghee - 3 tsp
•  Cashew nuts for garnishing
•  Raisins(Dry grapes/ munthiri) for garnishing

Method:

•  Peel the carrots and grate them.
•  Soak the grated carrots in the milk and pressure cookr.
•  Heat sugar and ghee in a non stick pan.
•  Add the pressure cooked carrots and milk. 
•  Keep the lid closed in between stirrings, as there maybe some splashes, when the milk and ghee boil .
•  When the milk condenses and the halwa begins to thicken, remove from flame.
• Garnish with cashews and raisins roasted in ghee.
• Then ready to eat.

GULAB JAMUN

Ingredients:

• 1 cup carnation Milk Powder
• 1/2 cup all purpose flour
• 1/2 tsp baking soda
• 2 tablespoons butter -melted
• Whole milk just enough to make the dough

For the Sugar Syrup

• 2 cups Sugar
• 1 cup water
• Oil for frying

Method:

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
•  Then ready to eat.

COCONUTBURFI

                          

 Ingredients:

• Grated coconut - 1 cup
• Sugar - 1 cup
• Ghee - 2 tsp
• Cardamom powder - 1 tsp

 Method:

• Mix together grated coconut and sugar and leave aside for 5 minutes.
• Heat this in a pan, stirring continuously while keeping the stove on a low flame.
• When it`s about to get over, add 2 spoons of ghee and stir well.
• Add cardamom powder to this and mix.
• Take a large plate and rinse its surface with ghee.
• Pour the cooked mixture over the ghee-rinsed plate and allow it to cool for about 3 minutes until the mixture becomes semi-solid. 
• Then cut it into square pieces and serve.

COCONUTLADDU

Ingredients:

• 2 cups desiccated coconut
• 1 cup sweet cond
• 1/2 tbs cardamom powder

Method:

• Add both the ingredients to a thick bottomed pan after the pan is warm.
• Then add cardamom powder.
• Blend the ingredients well, in low heat for about a minute.
• Remove from heat and make small laddus and roll them over dry desiccated coconut to make it look pretty and to avoid stickiness from condensed milk.
• Than ready to eat.

BADAM HALWA

Ingredients:

• Badam  paste       - 1 cup
•  Sugar                   - 3 cups
•  Water                   - 2. 1/2 cups
•  Ghee                     - 2 cups
•  Milk                     - 1/2 cup
•  Badam Flavour     - 2 tsp
•  Saffron                 - Few Strands
•  Orange food color - Few drops
•  Chironji Nuts         - 2tbsp

Method:

•  Soak badam nuts in 2 cups of hot water for one hour and remove the skin. Now grind the nuts using half cup milk to form a coarse paste.
•  Melt the sugar using half cup water in a thick bottomed saucepan.
•  Now add the badam paste to the sugar mixture and stir continuously on a low flame till the mixture thickens.
•  Keep adding ghee to the mixture while stirring to avoid the mixture from sticking to the pan.
• Now add the food colour and saffron mixed in little milk to the mixture.
•  The mixture will turn slightly glossy with a jam like consistency.
• Remove the saucepan from the flame and now add the Badam Flavor to the mixture.
• Then serve hot or cold.

RASGULLA

                                                              

Ingredients:

• water 1.5 liter
• 1 kg cottage cheese
• 2 tablespoon samolina
• 1 liter sugar
• 4 tablespoon ghee/oil
• 2 tablespoon all purpose flour
• Cardamom powder 1/2 tsp

*Sugar Syrup

•  For sugar syrup add the water and the sugar in pan and boil them together for 20 to 25 min. and let them thicken

Method:
 

• Add the cottage cheese, ghee,/oil ,cardamom powder semolina and flour in a big bowl.
• make a soft dough bymixing the mixture gently .
• Knead the doughevenly until and unless your palms become oily.
• Now create small balls of about 1 inch diameter.
• keep aside for about 10 minutes.
• Put these balls in sugar syrup .and
• let them get cooked on slow flamein boiling sugar syrup for about 20 minutes.
• This will convert balls spongy.Remove pan from heat and cool it down you
• can later place it in refrigerator .
• Then serve.

RICE HALWA

            

  Ingredients:

• Rice-1/2 kg
• Coconuts-2
• Ghee-50 gms
• Cashews-100 gms
• Cardamoms-5
• Sugar-1/2 kg

Method:

• Soak the rice well and then grind it.
• Take out the coconut milk from coconut and keep aside.
• After taking out the coconut milk, grind the coconut scraped  with the grinded rice.
• After grinding it smooth , add the grinded mixture in the kadai and keep on stirring.
• Keep on stirring till it comes out easily without sticking to the kadai.
• Then add the coconut milk and continue stirring.
• Then add the sugar and add the ghee little by little. And again continue stirring.
• Then take it out from fire till it reaches halwa consistency [ without sticking to the kadai].
• Grease the plate with ghee and add the above mixture. Decorate cashewnuts.

THIRUNELVELI HALWA

                                          
                   
Ingredients:

•  Quality wheat — 200 gm.
• 
 Sugar — 300gm.
•  
Ghee — 200gm.
• 
 Cardamom powder — 1 tsp
•   Cashewnut pieces — 1 tbsp

Method: 

• Wash and soak the wheat for four to five hours. 
• Grind the wheat well in a grmixer by adding water frequently.
• The soaked water need not be wasted and used for this purpose.
• Now squeeze the milk from the ground wheat (as you do for coconut). 
• You will find initially the wheat milk will be thick and becomes thinner for the second  time. 
• Use a sieve to filter out the clean milk and store in a vessel for 10 minutes.
• Now you will notice that the watery portion of the milk is on top.
• Take out the thin milk and pour the thick one in a heavy-bottomed pan and boil. 
• Once it thickens add sugar and keep mixing for 15 minutes.
• Sugar melts and again the whole mixture thickens.
• Now add in the ghee little by little and keep mixing again for 10 minutes.
• Once the halwa starts leaving the sides of the pan.
•   Then ready to eat.

BEETROOT HALWA

 Ingredients:

• 1/2  kg beetroot
• 1  litre milk
• 400 gm sugar
• Elaichi powder (2)
• Faffron few flakes
• 1 tbsp ghee

Method:

• Peel and grate beetroot.
• Put milk in Nonstik pan.Further till thickens. Add ghee, elaichi, saffron and colour.
• Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook
• Stir on low heat till the mixture collects in a soft ball or the ghee.
• Then ready to eat.

RAVA LADDU

                           

Ingredients :

• Rava - 2 cups
• Grated coconut - 1 cup
• Ghee - 3/4 cup
• Sugar - 2 cups
• Milk - 1/4 cup
• Cashews(halved) - 15 nos
• Raisins( munthiri) - 15 nos
• Elachy - 4 nos

         (powdered finely)

• Cloves(Grambu) - 4 nos

         (powdered finely)

Method:

Heat 3 tbsp of ghee in a nonstick pan. Add rava and stir till the rava is light brown. Allow it to cool. Fry cashews and raisins separately in ghee and keep them aside. Powder rava and sugar in a mixie so that it blends easily. Keep this aside. Powder the dessicated coconut. Add cardamom and cloves along with this coconut to the cool rava mix and mix well. Sprinkle milk over the mix. Make small balls by pouring ghee slowly. When the consistency is little loose, make balls off it. Place one cashew/raisin to each ball. The Rava Ladoo balls will become firm when kept for 15 min. .Then ready to eat.

BADHUSHA RECIPE

                                        
 Ingredients:

• 2 cups maidha
• 1/2 cup ghee
• 2 cups sugar
• 2 cups water
• 2tsp of baking soda
• Oil for deep frying
• Sliced pista and almonds
• Grated dry coconuts

Method:

• Heat little ghee in a pan.
• Add pista and almonds. Fry until light golden colour.
• Fry maidha and  ghee into the flour.
• Add soda and little water. Make soft dough.
• Cover it with a wet cloth for 30 minutes.
• Take water and sugar in a saucepan and boil it to make thick syrup.
• If the syrup becomes thick, add water and heat it again.
• Divide the dough and make small  sized balls.
• Flatten slightly and make a hole in the center.
• Prepare all the badhushas.
• Heat oil over medium flame.
• Deep fry the badhushas until golden brown.
• Put them immediately into the sugar syrup for about 10 minutes.
• Place them on a plate.
• Sprinkle fried nuts and grated dry coconut.

LADDU HALWA RECIPE

Ingredients:

• Laddu : 1
• Gram flour : ¼ cup
• Water : 1 cup
• Sugar : ¼ cup
• Cashew : as needed
• Ghee : as needed
• Ilachi : 2       

Method:

• Heat ghee in a frying pan.
• Add gram flour and fry till smell arises.
• Add water, sugar, crumbled laddu, cashew and stir well.
• Cook the contents on a low flame till the halwa thickens.
• Transfer the contents to greased plate
• .Add ilachi powder to smell
• When cool, cut into pieces.

HYDERABADI MUTTON BIRYANI RECIPE

Ingredients:

• 1 kg Rice
• 1 kg Mutton
• 10 gms Cardamom
• 10 gms Cinnamon
• 10 gms Cumminseed
• 10 gms Cloves
• 40 gms Ginger
• 20 gms Garlic
• 100 gms Green Chillies
• 50 gms Fried Onion
• 1 bunch Coriander Leaves(Kothhamalli)
• 1bunch Pudina
• 2 Lemon
• 1/4 Curd
• 1/4 kg Ghee

Method:

• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Then leave the matirial for 20 mints
• Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Then redy to eat mutton biriyani.

PUDINA RICE RECIPE

Ingredients: 

• Cashew nut little (Fry it in ghee )-Optional
• Rice 1cup
• Turmeric powder 1/4 teaspoon
• Salt need to tast
• Oil
• Curd 1tabspoon

Make a Paste:

• 1 bunch pudina grind it to paste,separately
• Garlic Pods 3
• Ginger 1 inch
• Green Chilies 5
• Grated Coconut 1/4 Cup
• Sombu  1 Tabspoon
• Grind the above ingredients into a paste.

Method:

• Add oil to vessel and add the grinded paste and fry for 2 minutes.
• Add the pudina paste and turmeric powder fry for 3 to 4 minutes.
• Add rice, water 2 cups and salt.
• Add curd to tast and soft rice.
• When rice is cooked garnish it with fried cashew nuts.
• Then ready to eat hot pudina rice.

KARUVAPPILAI RICE RECIPE

Ingredients:

• Cooked Rice – 1 cup
• Red Chillies – 3
• Urad Dal – 1 tsp
• Tamarind – small lemon-size
• Coriander Seeds – 2 tsp
• Turmeric – 1 tsp
• Curry leaves – as required, 
• Onions – 2
• Green chillies – 2
• Beans – 7  finely sliced
• Carrots – 1, finely chopped
• Green peas – a few
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Salt as need.

  Method:

• Cook rice to a consistency so that the grains do not stick.
• Fry red chilies, one onion, curry leaves, coriander, urad dhal and tamarind.
• Grind to a coarse paste.
• Add 1/2tbs curd to tast
• Splutter cumin, mustard and then sauté one onion.
• Cook green chilli, carrot, beans and peas, and add to the ground paste with salt and turmeric.
• Cool and then mix rice with the above mixture.
• Then serve hot

ONION RICE RECIPE

Ingredients:

• 1 cup rice. 
•  Big sized onion. 
• 1/2 cup green peas. 
• 3 minced green chillies.
•  Little garlic. 
• Mustard and cumin seeds for seasoning. 
• Cut coriander leaves.
• Tast to salt

 Method:

• Cut onions into thin long slices.
• Boil the rice separately.
• Heat oil in a pan and season with mustard and cumin seeds.
• Add cut onions and green chillies , fry until onion is light brown in color and add green peas.
• Pour little water and allow the mixture to boil till the mixture is dry.
• Add the boiled rice and coriander leaves into the mixture and mix well.
• Then serve hot.

KOVAKKAI RICE RECIPE

Ingredients:

• Tindora/ Kovakkai sliced - 1 cup
• Potato - 1 chopped
• Onion - 1/2 cup 
• Raw/Sona Masuri Rice - 1/2 cup
• Salt need to tast
• Freshly ground black pepper - 3/4 to 1 tsp
• Hing - 1/4 tsp
• Oil - 5 tsp
• Curry leaves - a few

Method:

• Cook rice in 1 1/4 cup water
• Heat oil in a wide pan.
• When it crackles, add hing, curry leaves and onion.
• When onion turns golden brown, add sliced tindora.
• Fry for 5 minutes.
• Now add chopped potatoes, sprinkle salt and cover the pan with a lid.
• When the veggies are almost cooked,
• Open the lid and fry for 5 minutes until they turn crispy.
• Add cooked rice and ground pepper.
• Toss everything together without mashing the rice.
• Then Serve.

TOMATO RICE RECIPE

Ingredients:

• 2 large tomatoes made into a thick puree.
• 1 cup basmati rice, washed and soaked for ten minutes
• 1 whole black cardamom (bari ilaichi)
• 1 tsp red chili powder 
• Salt to taste
• 1 tsp garam masala powder.
• 1 tblsp ghee
• 2 cup water

Method:

• Heat ghee in a heavy bottom vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.
• Then ready to serve

CURD RICE RECIPE

Ingredients:

• 1 Cup Boiled Rice
• 2 cups of plain  Curd
• 2 Tbsp Oil
• 1/4 cup milk
• Finely chopped coriander leaves
• 1-2 green chilies
• 1 tsp. chana daal
• 1 tsp. urad daal
• 1 tsp. mustard seeds
• 1 1/2 tsp. finely chopped ginger
• 2 Tbsp desiccated coconut
• 1/2 tsp. salt

Method:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Saute them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with curd and milk. 
• Curd rice is ready to be served.

COCONUT RICE RECIPE

Ingredients:

•  2 cups basmathi rice
•  3 tablespoons coconut oil (or vegetable oil)
•  6 dried red chilies, torn into 1/2-inch pieces
•  1 1/2 teaspoons channa dal
•  1 1/2 teaspoons urad dal
•  1 teaspoon brown mustard seed
•  15 fresh curry leaves
•  1 teaspoon salt (more or less, to taste)
•  1/4 teaspoon asafedita powder

Method:

• Wash the rice well and cook until tender in a rice cooker or by the absorption method.
• While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
• Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
• Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
• As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
• Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

VEGETABLE RICE RECIPE

Ingredients:

• Raw rice : 200 gm
• Mixed vegetable : 250 gm 
• Dried red chilli : 5 gm    
• Asafoetida : a small piece of onion
• Turmeric Powder : 2  gm
• Chilli Powder :10 gm
• Oil : as needed
• Salt : as needed
• Mustard : a little 

Method :

  

• Cut vegetables into small pieces.
• Heat oil in a copper bottomed vessel and add mustard.
• When the mustard splutters, add red chilli, asafoetida or finely cut onion.
• Add vegetables and saute.
• Add 350 ml water, chilli Powder,  turmeric Powder and boil.
• Wash rice and add it to the boiling water.
• Add salt and card stir well twice.
• Remove when cooked.

LEMON RICE RECIPE

Ingredients:

• 1 cups of rice
• Salt to taste
• 2 tblspns of oil/ghee
• A pinch of asafoetida
• 2 dried red chillies
• 1 tblspn of split black gram (urad dal)
• 1 tblspn of split gram (chana dal)
• tspn of fenugreek seeds (methi seeds)
• cup of peanuts
• tspn of mustard seeds (optional) 
• 10-12 of curry leaves 
• 3 tblspns of lemon juice
• tspn of turmeric powder
• 1 tblspn of grated fresh coconut (optional)

Method:

• Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
• Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.
• Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
• Garnish with grated coconut.
• You can use roasted or fried peanuts for this recipe.

MYSORE PAK RECIPE

Ingredients:

• 1 cup bengal gram flour
• 1 cup sugar
• 2 1/2 cups ghee
• 1 cup water
• 1/2 tsp cardomom powder

Method:

• Sieve the bengal gram flour (besan).
• Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.
• Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
• Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.
• Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted ghee ready.
• Pour the ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.
• Add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
• Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow cake pan or a thali.
• The mixture sets within a minute.
• With a sharp knife cut into 1 1/2 inch squares at immediately.

ADHIRASAM RECIPE

 

Ingredients:

• Raw rice- 1 kg
• Jaggery- 1/2 kg
• sugar- 3/4th cup

We uses sugar in making adhirasam. But many people do not use it.It is optional to use sugar. u can use jaggery alone too. if so use 3/4 kg of jaggery.

• Cardamom powder- 1 tsp
• khus khus- 3 tsp
• Dry ginger(sukku)- 1/2 tsp powdered
• Oil for deep frying

Method:

Soak the rice in water for 2 hours. Drain the rice and spread it in a clean cloth in a shady area. when it is 3/4 th dried powder it. In india they machinegrind it in a mill. U can also grind it in a mixie and sieve it to get a fine rice powder.
Add 1/4 cup of water in a thick bottom pan and add the jaggery and sugar to it. When the jaggery melts completely filter it in a strainer to get rid of the dirt. keep stirring the filtered jaggery in low heat. When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. This is the right consistency.
Remove from fire and add cardomom powder ,dry ginger powder and khus khus. Stir well and add the rice flour to it . Mix well so that no lumps are formed and till u get a chappathi dough like consistency.Leave it outside overnight.
Heat oil in a pan and make small balls of the dough . Place the balls in a pastic sheet and using little oil shape it to form small patties. Deep fry in hot oil only one at a time until golden brown on both sides and press well with a flat ladle.