Sundal

Ingredients:

• 2 cup Chana
• 2 tbsp Oil
• 2 tsp Mustard Seeds
• 2 Red Chilies (into pieces)
• 3 -4 Curry Leaves
• 1/4 tsp Asafoetida
• 2 Green Chilies (into pieces)
• 1/2 cup Coconut (grated)
• Salt to taste

How to make Sundal:

• Soak chana in water overnight. Drain, add fresh water and cook chana until soft but not mushy.
• Drain excess water from cooked chana, retaining about 3-4 tablespoons.
• Heat oil in a pan, add mustard and allow it to splutter. Then, add red chili, curry leaves and asafetida to it.
• Now add chana, green chilies and salt to the above. Simmer for 3-4 minutes.
• Add grated coconut to the above and mix it well. Turn off the flame.
• Sundal is ready to serve.

Spinach Appam

Ingredients:

• 1¾ cups Raw Rice
• ½ tbsp Tomato Puree
• ½ tbsp Spinach Puree
• ½ cup Cooked Rice
• 1 Coconut
• ½ tsp Yeast
• Oil (for cooking)
• Salt (to taste)
• Sugar
• Water

How to make Spinach Appam:

• In a large bowl, wash and soak the raw rice for around 2 to 3 hours and then drain the water.
• Using a grater, grate the coconut and add 2 cups of water in it. Now, squeeze the coconut, to take out the milk and strain well.
• Grind both the raw and the cooked rice in a little coconut milk. Add sugar to the paste and mix well.
• To the above paste, add the remaining coconut milk and add some salt to taste.
• In a separate bowl, mix the yeast and a little warm water. To this, add the rice paste and blend well. Check for the thickness of the paste, as the batter should have a dropping consistency.
• Cover the bowl and keep it aside for a period of about 3 to 4 hours. After this, add the spinach puree and the tomato puree to the batter.
• For making the appam, heat a non-stick tava over a medium flame and grease it.
• Using a big spoon, pour some of the batter over the tava and slowly rotate it, till a thin layer is formed on the sides, with the middle portion thick.
• Cover the appam and allow it to cook for sometime or till the middle portion becomes fluffy.
• In this way, make appam from the remaining batter and serve hot.

Yogirathna

Ingredients:

• 250g Ridge Gourd
• 250g Sweet Potato
• 250g Gherkins
• 250g Pumpkin
• 250g Cow Peas, long beans
• 250g Ash Gourd
• 1 tsp Sugar
• 2 Coconuts, to extract milk
• 8 to 10 Green Chilies
• Salt to taste

For Seasoning

• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 2 tbsp Ghee or Oil
• Few Curry Leaves

How to make Yogirathna:

• Chop vegetable into thick strips.
• Slit green chilies and extract thin milk from the coconuts.
• Cook vegetables in green chilies and coconut milk.
• Add salt to the mixture and heat for 2 minutes.
• Mix in the vegetables.
• Just before the coconut milk begins to boil, remove from flame.
• In a small saucepan, put ghee or oil and let it get hot.
• Prepare seasoning by adding cumin, mustard and curry leaves to the hot oil.
• Once they start crackling, add the seasoning to the coconut milk mixture.
• You can add sugar, if desired.
• Yogirathna is ready to be served.

Til Poli

Ingredients:

• 2 cups White Sesame Seeds (til), cleaned
• 2 cups Jaggery (gur), grated
• 1 ½ tsp Cardamom (elaychi) Powder
• ¼ tsp Nutmeg (jayphal) Powder
• 1 ½ cups Flour (maida)
• Salt, to taste
• Oil, for shallow frying
How to make Til Poli:

• Rub in oil and salt to the flour and knead it to form dough.
• Cover the dough with a moist cloth, to keep it soft.
• Dry roast the sesame seeds, till they turn golden brown.
• When they cool down, pound them coarsely.
• Add in the grated jaggery and pound once again, to make the mixture even and smooth.
• Mix in the cardamom and nutmeg powders.
• Form small balls from the kneaded dough.
• Make a hole in the ball and fill it with a teaspoon of sesame seed mixture.
• Pull up the sides and seal the ball. Repeat with other balls.
• Oil a rolling board and place a stuffed ball on it.
• Roll out the ball into a thin round disk. Repeat with other balls.
• Shallow fry the disks, till they turn golden brown and become crisp.
• Serve hot.

Theeyal

Ingredients:

• 1/2 Cup grated coconut
• 1 Cup baby onions
• 5-6 Curry leaves
• 2 tbsp Tamarind paste
• 1/2 tsp Sugar
• 1/2 tsp Mustard seeds
• 1 Pinch asafoetida
• 7 Red chillies
• 1/4 tsp Cumin seeds
• 7-8 Black peppercorns
• 1 tbsp Coriander seeds
• Salt to taste
• 1/4 tsp Turmeric powder
• Water as needed
• 3 tbsp Oil

How to make Theeyal:

• Heat 1 tbsp oil in a small pan and fry coconut until light brown.
• Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry until it produce an aroma.
• Combine the turmeric powder with it and stir-fry for about 2-3 seconds.
• Let it cool and then grind it to make a coarse powder, set aside.
• Heat 2 tbsp oil and add the mustard seeds, curry leaves and rest of the red chillies.
• When the seeds start spluttering, add asafoetida and onions to it and cook for about 5 minutes over medium heat.
• Combine the ground masala powder with it and cook for few seconds.
• Add water, tamarind paste, salt and sugar to it and bring to a boil.
• Reduce the heat and Simmer for about 5-7 minutes.
• Serve theeyal with steamed rice.

Sweet Potato Kheer

Ingredients:

• 1 Medium sweet potato
• 1 Litre milk
• 1/3 Cup sugar
• 1/4 tsp Cardamom powder
• 1 tsp Raisins
• 1 tsp Almonds, slivered
• 1 tsp Pista (pistachios), slivered
• 1 tbsp Fine vermicelli
• 1 tsp Refined oil

How to make Sweet Potato Kheer:

• Steam the potato in a pressure cooker till 3 to 4 whistles.
• Peel off the skin of steamed potato and grate with a grater.
• Take oil in a thick bottomed pan and warm it.
• Add vermicelli and stir-fry until light golden.
• Drain the fried vermicelli and keep it aside.
• Pour milk in a deep pan and boil well for 7 to 8 minutes.
• Now add sweet grated potato, cardamom powder and sugar.
• Stir well until sugar gets dissolved.
• Then add remaining ingredients and simmer for 2 minutes.
• Take off heat and serve it hot.

Suggestions:

Be sure to add potatoes in milk just few minutes before serving.

Sweet Coconut Stuffed Dosa

Ingredients:

• 2 cups Coconut (shredded)
• 1 cup All-purpose Flour (Maida)
• 1 cup Milk
• 1 Egg
• 3 Cardamom Pods (crushed)
• 3 tbsp Sugar
• A pinch of Salt
• Oil as needed

How to make Sweet Coconut Stuffed Dosa:

• Mix coconut with sugar and cardamom.
• Make a batter of flour, egg and milk. Add salt into the batter and mix it properly. Keep for 15 minutes.
• If necessary, add a little more milk to make the batter thinner.
• Heat a shallow pan, grease with oil and then pour a ladle of batter on it. Spread it into a round shape.
• Cook until both sides become brown.
• Fill the coconut filling into the dosa and fold it into a triangle.
• Refrigerate it and serve cold.

Sweet Saffron Rice

Ingredients:

• 3/4 Cup rice
• 1/2 tsp Saffron strands
• 2 tbsp Hot milk
• 45 gm Clarified butter or margarine
• 2/3 Cup cold milk
• 3 Cardamom seeds
• 1 Inch stick cinnamon
• 4 tbsp Sugar
• 2 tbsp Cream
• 30 gm Chopped walnuts
• 1/2 Cup raisins

How to make Sweet Saffron Rice:

Soak saffron strands in hot milk.
Boil rice for 5 minutes, then drain.
Melt butter in a pan.
Fry the boiled rice, cardamom seeds and cinnamon stick for 3 minutes.
Mix cold milk and sugar, stir gently.
Cover the pan with a lid and cook the rice over low heat until done.
Add cream and saffron milk.
Cover it and put on low heat for a minute. Place into a serving dish.
Sprinkle with nuts and raisins.

Apple Brownies

Ingredients:

• ½ cup Butter (melted)
• 3 medium Apples (cored, peeled and thinly sliced)
• ¾ cup Baking Cocoa
• ½ cup Walnuts (chopped)
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• 1 cup Flour
• 1 Egg
• 1 cups White Sugar
• ¼ tsp Salt

How to make Apple Brownies:

• Prepare oven by preheating to 350 deg F (175 deg C)
• Grease a 9 x 9-inch baking pan.
• Mix melted butter, egg and sugar in a large bowl, until fluffy.
• Add in walnuts and apples and fold.
• Take another bowl and sift baking soda, baking powder, flour and salt.
• Combine the wet and dry mixture together and stir until well blended.
• Spread the dough onto the prepared baking dish.
• Place in oven and bake for 35 minutes.
• Apple brownies are ready when a toothpick inserted in the center comes out clean.

Apple Banana Salad

Ingredients:

• 2 medium red Apples (diced)
• 1 large Banana (halved lengthwise and sliced)
• 1 cup Celery (thinly sliced)
• 1/2 cup Mayonnaise
• 4 tsp granulated Sugar
• 1 tbsp Milk
• Lettuce leaves

How to make Apple Banana Salad:

• Mix the mayonnaise, sugar and milk until smooth.
• In a bowl take the apples, banana and celery.
• Pour the milk mixture over the apple mixture and toss until well coated.
• Serve on lettuce leaves.

Therattipal

Ingredients:

• ½ ltr Milk
• 1 cup Jaggery
• Elachi Powder (for flavoring)
• 1 tsp Ghee

How to make Therattipal:

• Pour milk in a heavy bottom vessel, to prevent the contents from burning.
• Bring the milk to a boil.
• Once the milk starts boiling, reduce flame and stir continuously, to reduce the quantity of milk by half.
• Add the jaggery and continue stirring.
• Now, add ghee and stir to prevent it from sticking to the vessel.
• Add elaichi powder to flavor.
• Stir until the milk and jaggery start solidifying.
• When the ghee separates form the milk, stir for another 5 minutes, before removing from fire.
• Serve hot.

Rice Puttu

Ingredients:

• 1/2 kg Rice
• Water to sprinkle
• 1/2 Grated coconut
• Salt to taste

How to make Rice Puttu:

• Soak rice in water for about 4 hours, drain and grind it to make powder.
• Cook the powder for about 5 minutes, while heating stir it.
• Let it cool.
• Combine salt with little water and sprinkle this to the powdered rice just to make the powder wet.
• Place a handful of grated coconut in the puttukutty (special utensil) and then put rice powder till half, now add another handful of grated coconut.
• Close the lid and steam Puttu for about 2 minutes.

Apple and Honey Sorbet

Ingredients:

• 1¼ pounds Granny Smith apples (cored and thinly sliced)
• 1½ cups Water
• 1½ cups Sugar
• 1½ Lemons (juiced)
• 1 tbsp Honey

How to make Apple and Honey Sorbet:

• Take a large plastic container and mix apples with the juice of half a lemon.
• Cover the container with a lid and freeze it for several hours or overnight.
• Pour water and sugar in a small saucepan and place it on fire. Let the mixture boil.
• When the mixture comes to a boil, reduce heat and cook for 5 minutes.
• Remove the saucepan from heat and add in honey. Stir well and cool completely.
• Pour the apple mixture in a blender and liquidize it.
• Add juice of 1 lemon and the cooled sugar syrup. Blend it well, until smooth.
• Pour the mixture into an ice cream machine and freeze as per the instructions.
• Remove the sorbet 10 minutes before serving, to soften out a little.

Angel Peach Delight:

Ingredients:

• 1 Angel Food Cake
• 15 Fresh Peaches (sliced)
• 1/4 cup Peach Brandy

How to make Angel Peach Delight:

• Cut 1/4 inch from each side of food cake with a knife.
• Make it 3 inches deep and then put peach slices in the hollowed portion.
• Sprinkle brandy and garnish with sliced peaches to serve.

Ambrosia Salad

Ingredients:

• 1/4 cup Red Seedless Grapes
• 1/2 cup Pineapple Tidbits
• 1/2 cup Marshmallows
• 3/4 cup Sour Cream
• 1 cup Mixed Fruit Chunks
• 1/2 cup Mandarin Orange Sections
• 1/4 cup Maraschino Cherries
• Lettuce leaves

How to make Ambrosia Salad:

• Wash and drain fruits well.
• Mix all ingredients keeping apart lettuce leaves.
• Mix gently and gradually.
• Chill it.
• Serve on lettuce leaves.

Salt Cheedai

Ingredients:

• 2 Cups raw rice
• 1/4 Cup urad dal
• 2 tsp Cumin seeds
• 2 tsp Pepper powder
• 1/4 Cup butter
• A pinch asafoetida
• Oil for deep frying
• Salt to taste

How to make Salt Cheedai:

• Soak rice in water for an hour and drain it.
• Now spread it over a piece of cloth or paper.
• After 2-3 hrs grind it in a mixie.
• Fry the rice flour on low heat until brown.
• Sift through a coarse sieve so that there are no lumps.
• Take a pan and fry the urad dal until it is light brown.
• Grind it in the mixie properly.
• Mix it with the rice flour.
• Add butter, asafoetida, cumin seeds, pepper powder, and salt to taste.
• Add water to make thick dough.
• Make small balls of the dough and spread them on a wet towel.
• Heat the oil and fry cheedai until golden colour.
• Put 10-15 cheedai at a time in the oil.

Rice Rotis

Ingredients:

• 1-1/2 cup Rice Flour
• 1 tbsp Coriander (chopped)
• 2 tsp Oil
• 1/2 cup Onion (chopped)
• 1-1/2 cup Water
• 1 tsp Green Chilies (grounded)
• Salt to taste

How to make Rice Rotis:

• Heat the oil in frying pan.
• Fry chopped onions, coriander leaves and green chilies in oil, for five minutes.
• To this mixture, add one cup of water.
• When water starts boiling, add one cup of rice flour and stir continuously.
• Let this mixture cook for ten minutes on low flame.
• Add another half cup of rice flour to the cooked mixture.
• Knead the mixture into soft dough.
• Roll out rotis using dry flour
• Roast the rotis on tava, adding a little ghee/ oil on both sides.
• Your rice roti is ready!
Suggestions:
Serve hot with coconut chutney or butter.

Sungta Humman

Ingredients:

• 500 gms Prawns (shelled, cleaned and headless)
• 2 tbsp Coconut oil
• 1 tsp Asafoetida powder
• Salt to taste

For Paste:

• 1 Coconut (grated)
• 8 Red chillies roasted in coconut oil
• 1 tbsp Tamarind paste
• Water as required

How to make Sungta Humman:

• Grind all the ingredients of the paste in a grinder.
• Mix it with prawns, asafoetida powder and salt in a pan.
• Add some water and mix well. Bring it to boil on low heat.
• Add in the coconut oil and keep on medium heat till the prawns are cooked and the gravy is thick.

Amber Jelly

Ingredients:
• 3 Egg yolks
• 30 gms Gelatine
• 140 ml Lemon juice
• Thin rind of 1 lemon
• 175 gms Sugar
• 400 ml Water

How to make Amber Jelly:

• Put the above ingredients in a pan and allow the mixture to soak for about 5 minutes.
• Whisk it over the flame till it reaches near boiling point.
• Avoid boiling because it may lead to the curdling of the eggs.
• Allow to cool , decorates with lemon rind and serve.

Suji Idli

Ingredients:
• For the batter:
• 1 cup Sooji (semolina)
• 1/4 cup Curd
• 1 cup Water
• 1 tbsp Coriander Leaves (chopped)
• Salt to taste
For the tempering:

• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A pinch Asafetida
• 1 tsp Urad Dal (split black lentils)
• 1 tbsp Broken Cashew nuts
• 4 to 6 Curry Leaves
• 2 Green Chilies (chopped)
• 1-1/2 tsp Oil

How to make Suji Idli:

• Combine all ingredients of the batter together in a bowl and leave aside for 10 minutes.
• Now heat oil in a pan and add oil in it.
• Add in mustard seeds, cumin seeds, allow spluttering.
• Add dal, asafetida, cashew nuts, curry leaves, green chilies, fry a little and then add the sooji.
• Fry stirring continuously till it gives off a distinct smell. Put off the flame and allow cooling.
• Grease the idli moulds using little oil.
• Add the tempering to the batter and mix well.
• Pour 2 tablespoons of batter into each greased cavity of the idli moulds and steam for 5-7 minutes.
• Repeat with the remaining batter to make more idlis.
Suggestions:
Serve hot with coconut chutney and sambhar.

Set Dosa

Ingredients:

• 2 Cups rice
• 1 Cup poha
• 1 Cup butter milk or yogurt
• 1 tsp Fenugreek seeds
• Salt to taste
• Oil as needed

How to make Set Dosa:

• Wash and soak rice and fenugreek seeds in warm water for about 2 hours.
• Wet poha with little water and then grind the rice and methi seeds along with poha and salt into a very soft thick batter.
• Put it in a warm place for fermentation for 8 to 12 hours.
• Combine the yogurt or buttermilk with the batter, mix well.
• Pour the batter into the griddle.
• The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle.
• Cook both sides over medium heat, use little oil.
• Set Dosa is ready to serve.

Sprouted Green Gram Dish

Ingredients:

• ½ cup Cabbage
• ½ cup Sprouted Green Gram
• 1 cup Rice
• 1 Green Capsicum
• 1 Onion
• 1 Carrot
• 2 tsp Soy Sauce
• 2 tsp Oil
• Salt to taste
• Ajinomoto, optional

For Grinding

• Ginger
• 3 Green Chilies

How to make Sprouted Green Gram Pulav:

• Take a large pan and heat oil.
• Chop vegetables and add to pan along with chili paste.
• Stir fry for 5 to 10 minutes and add cup of sprouted green gram
• Add rice and salt and mix properly.
• Add soya sauce and ajinomoto (if required).
• Mix all the ingredients thoroughly.
• Keep on heat for 2 minutes and serve hot.

Sambar

Ingredients:

• 1 cup Toovar Dal
• 1/ 4 cup Coconut (grated)
• 3 Red chilies
• 1 Green Pepper (cut into pieces)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1 tsp Mustard Seeds
• 1 tsp Tamarind Paste
• 1 Pinch hing
• 2 tsp Channa dal
• 3 tsp Dhania seeds
• Pinch of turmeric Powder
• Coriander leaves
• 3 tsp Salt

How to make Sambar:

• Wash toovar dal and boil it with 3 cups of water.
• Fry chana dal, hing, dhania seeds and red chilies for few minutes.
• Add grated coconut and fry again.
• Grind the mixture with sufficient water.
• Heat oil in a frying pan and fry green peppers.
• Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.
• Add to it the mixture of third step and cook again for 5 minutes.
• Add boiled dal to it and again boil it.
• Meanwhile fry the mustard seeds and onions.
• Add the above contents along with coriander leaves to the mixture and mix well.
• Sambar is ready to serve.

Sakkarai Pongal

Ingredients:
• 1 cup Raw Rice
• 1 tsp Moong Dal
• 1 cup Milk
• 4-1/2 cups Water
• 2-1/2 cups Jaggery (grated)
• 10 Cashews
• 10-15 Raisins
• 3 tbsp Ghee
• 1 tsp Cardamom Powder

How to make Sakkarai Pongal:
• Take rice and moong dal in a pressure cooker.
• Add milk with 4 cups of water in it. Cook it.
• Now add 1/2 cup of water to the jaggery and heat it.
• When the jaggery melts completely in water , remove from fire.
• Filter it and add to the cooked rice.
• Stir for 3 mins so that the rice and the jaggery blend together.
• Heat ghee in a pan and add cashews and raisins to it.
• Fry till it becomes golden brown and add to the pongal.
• Finally sprinkle cardamom powder all over and serve.

Rava Urad Dosa

Ingredients:

• 1/4 tsp Fenugreek Seeds
• 1/2 cup split & dehusked Black Gram
• 1-1/2 cups Rice
• Salt
• Oil for frying

How to make Rava Urad Dosa:

• Soak rice, black gram, and fenugreek seeds for about 3 hours.
• Then, wash and grind to thick paste and allow it to ferment overnight .
• Next morning, add salt and enough water to make it a medium thick batter.
• Take a pan and heat it. Pour a laddle full of batter in the center of the hot pan.
• Lift the pan from fire and tilt it in circular motion to form a dosa.
• When the one side of the dosa is cooked, add 1/2 a tsp of oil and turn over and cook on a medium flame till golden.
• Serve hot with coconut chutney.

Raw Banana Thoran

Ingredients:

• 2 cups Raw Banana (cut into small pieces)
• ½ cup Grated Coconut
• 2 Green Chilies
• 1 Small Onion
• 1 Garlic
• 1 tsp Mustard Seeds
• 2 Dry Red Chilies
• ¼ tsp Turmeric Powder
• Salt (to taste)
• 2 stalks Curry Leaves
• 2 tbsp Coconut Oil

How to make Raw Banana Thoran:

• Place the raw banana pieces in a pressure cooker, with enough water, turmeric powder and salt and cook.
• In a grinder, place the grated coconut, green chilies, onion and garlic and grind them well.
• Place a pan on fire and heat coconut oil in it.
• Splutter mustard seeds and add red chilies and curry leaves.
• Add the cooked bananas and coconut mixture.
• Stir well and cook on low flame, for 2 to 3 minutes.
• Serve hot.

Pulihore

Ingredients:

• 2 Cups boiled rice
• 1 Onion, finely chopped
• 2 Green chillies
• 1/4 tsp Mustard seeds
• 1/4 tsp Urad dal
• 1/4 tsp Cumin seed
• 1/4 Cup peanuts, coarsely pounded
• 1/4 tsp Turmeric powder
• 1 Stalk curry leaves
• 1/2 tbsp Coriander, finely chopped
• 1 tbsp Fresh coconut, grated
• 2-3 Pinches asafoetida
• Juice of half lemon
• 1 tbsp Oil
• Salt to taste

How to make Pulihore:

• Heat 1 tbsp oil in a non-stick pan.
• Add mustard seeds, cumin seeds, and urad dal. Allow them to splutter.
• Add peanuts and fry for two minutes.
• Add finely chopped onions, curry leaves, green chillies, and asafoetida.
• Fry until onions become light brown.
• Add boiled rice, coconut, turmeric, coriander, lemon, and salt.
• Stir to mix well.
• Put a lid and cook till steaming hot.
• Pulihore is ready to serve.

Rava Payasam

Ingredients:

• 1 litre Milk
• 100 gms Wheat Rava
• 200 gms Sugar
• 1 tbsp Cashew Nut
• 1/4 tsp Cardamom Powder
• 2 tbsp Ghee
• 1 cup Water
• 1 tbsp Raisins

How to make Rava Payasam:

• Heat little ghee in a frying pan.
• Fry cashew nuts and raisins in ghee.
• Fry wheat rava in the remaining ghee until the raw flavor gets lost.
• Boil 2 measures of water in a thick vessel.
• Add fried wheat rava and cook. Add sugar.
• Allow the mixture to boil for about 2 to 3 minutes. Remove from the flame.
• Boil and add the milk to payasam.
• Mix cashewnuts, raisins and cardamom powder.
• Rava Payasam is ready to serve.

Raw Jackfruit Curry

Ingredients:

• 1 raw Jackfruit /Panasa (fresh or canned)
• 3 tsp Tamarind Pulp
• 4 Green Chilies
• 1 tsp Turmeric Powder
• 2 tsp Oil
• Salt (to taste)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1 tsp Mustard Seeds
• 4 to 5 Curry Leaves
• 2 Dry Red Chilies
• 2 tsp Groundnuts

How to make Raw Jackfruit Curry:

• Slice and cut the jackfruit into small pieces.
• Place the pieces in water and add turmeric powder. Boil for 15 minutes, till they turn soft.
• Heat oil in a large pan and add chana dal, urad dal, mustard seeds, curry leaves, red chilies and ground nuts.
• When the mustard seeds start spluttering, add green chilies, tamarind pulp, jackfruit pieces and salt and stir well.
• Let the mixture cook for 5 minutes.
• Serve hot with rice.

Rava Kesari

Ingredients:

• 1 cup Rava (roasted)
• 1 cup Sugar
• 2 cups Whole Milk
• 1/2 tsp Cardamom powder
• Cashews and raisins to garnish
• 3 tbsp Ghee
• 2-3 Drops of Kesari Color

How to make Rava Kesari:

• Heat ghee in a skillet and fry cashews and raisins, set aside.
• Add whole milk in the same skillet and bring it to a boil.
• Add rava and mix slowly.
• Add sugar when rava is half cooked in the hot milk.
• Stir well, add cardamom powder and Kesari color, mix well.
• Garnish with nuts and raisins and serve hot or chilled.

Ragi Roti

Ingredients:

• Ragi flour
• 4 Onions, finely chopped
• 1 Bunch coriander
• 1 Cup grated coconut
• Finely chopped green chilies
• Finely chopped curry leaves
• Salt to taste
• Little sugar

How to make Ragi Roti:

• Combine onions, coconut, curry leaves, coriander leaves, green chilies and salt with little water.
• Add ragi flour and some more water.
• Mix well and knead to make dough. Set the dough aside for some time.
• Apply little oil on a griddle.
• Roll out chapattis from small portions of the dough.
• Smear with oil and bake the roti at low heat till well done.
• Serve the ragi roti with pudina chutney.

Puliyogare Rice

Ingredients:

• 2 cups Cooked Rice
• 1 cup Tamarind Juice
• 1 tbsp Sugar
• 4 tsp Coriander Seeds
• 2 tsp Mustard Seeds
• 2 tsp Cumin Seeds
• 4 tsp Seasme Seeds
• 1 cup Grated Coconut
• 1 tsp Hing
• 2 tsp Urad Dal
• 1 tsp Channa Dal
• Jaggery (1 small piece)
• 5 Red Chillies
• 1/2 cup Oil
• Few Curry Leaves

How to make Puliyogare Rice:

• Roast 1 tsp mustard seeds, 4 tsp coriander seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp channa dal, 1 tsp urad dal one by one.
• Grind it to make a fine powder.
• Roast the coconut.
• Mix the roasted coconut and powder.
• Heat oil and add the remaining mustard seeds, sesame seeds, red chillies, urad dal and chana dal.
• Add the tamarind juice and jaggery.
• Mix salt and allow it to boil.
• Add the powdered masala and boil till it turns thick.
• Mix it with the cooked rice.
• Serve hot.