Monday, October 5, 2009

Powders and other south indian delicacies



KANNADA RASAM POWDER
Ingredients:-
  1. Cumin seeds – 1 TSP
  2. Coriander seeds – 1TSP
  3. Pepper seeds – ¼ TSP
  4. Mustard seeds – 1TSP
  5. Red Chillies – 5
Preparation:-
Fry them all coarsely and grind them into fine powder.  
MADRAS RASAM POWDER
Ingredients:-
  1. Red Chillies – ¾
  2. Coriander seeds – 3 TSP
  3. Chana dal – ½ TSP
  4. Toor dal – 1 TSP
  5. Urad dal – ¼ TSP
  6. Mustard seeds – ½ TSP
  7. Cumin seeds – ¼ TSP
  8. Fenugreek seeds – ¼ TSP
  9. Pepper seeds – ½ TSP
Preparation:-
Grind them all into a fine powder.

BISI BELA POWDER
Ingredients:-
  1. Cloves – 100g
  2. Cardamom -25g
  3. Dalchini – 2 or 3
  4. Chana dal – ¾
  5. Urad dal – ½ cup
  6. Coriander seeds – 2 or 3 TSP
  7. Tamarind
  8. Dry Coconut powder
  9. Kannada Rasam Powder – 2 or 3 TSP
Preparation:-
All the above ratios are sufficient for 1 Kg BISI BELA BATH.
KANNADA KUTU
Preparation:-
  1. Boil any kind of vegetable along with moong dal
  2. To this add salt, turmeric powder, Kannada Rasam powder
  3. Grind some rice and dry coconut powder
  4. ADD this paste to kutu and boil all the contents on a Low flame for 5 -10 mins season it with Cumin seeds, curry Leaves Asafoetida.
  5. Garnish with cilantro.
DRUMSTICK CURRY

Preparation:-
  1. Soak ½ cup Rice in water for 2 hrs
  2. Grind soaked rice, 1 glass Jaggery, coconut pieces into a paste
  3. Boil 6-7 drumsticks, for 5 to 10 mins, then add the paste and boil it for 10 mins
  4. Season it with ½ TSP urad dal ½ TSP cumin seeds, 12 red Chillies
MYSORE RASAM
Preparation:-
  1. Boil 1 cup chana dal
  2. Take 1 TSP Coriander seeds, ½ TSP Cumin Seeds, 10 pepper seeds, 2 green chillies small piece ginger, 2 TSP grated coconut
  3. Grind all the ingredients along with boiled chana dal into paste
  4. To it add some tamarind juice, salt Turmeric powder.
  5. Boil it on a Low flame
  6. Heat 1 TSP ghee, fry some mustard seeds, Asafoetida
  7. Season it in the Rasam
  8. Garnish with Cilantro
KUTU
  1. Take small quantities of all Kinds of Vegetables and boil them along with moong dal
  2. Prepare Spice Mix: 1 TSP urad dal, 5 to 6 pepper seeds, 1 TSP cumin seeds, 1 TSP dry coconut powder, grind them all
  3. Add the Spice mix to the boiled Vegetables, salt, turmeric powder season it with urad dal, chana dal and cumin seeds.
    • Kutu can also be prepared with Dosakaya alone or Anapakaya using the same Spice mix 

SAMBAR
Ingredients:
                        This Propotions are sufficient for 2 liters Sambar
1.     Toor dal -100g à Boil it and it aside
2.     Anapakaya – 15 Pieces
3.     Egg plants – 2
4.      Carrots – 2
5.     Drum Sticks -2
6.     Ladies finger -2
7.     Tomatoes – 3
8.     Green Chilles -4

Sambar powder:
9.     Coriander seeds – 3TSP }
10.  Chana dal  - 3 TSP }
11.  Red Chillies -6 }
12.  Pepper -8 Seeds } Fry them in 1 TSP of oil, in the end some dry coconut powder and grind all of them into powder

Seasoning material:
1.     Mustard seeds – 1 TSP cilantro – ½ bunch à finely chopped
2.     Thick Tamarind Juice – 4 TSP
3.     Oil – 2 tsp

Preparation:
1.     Except ladies finger, boil all the Vegetables in 4 Glasses water
2.     In the middle of boiling add ladies finger
3.     Add boiled Toor dal in the Vegtables and mix it well
4.     Add SakBar Powder, turmeric powder, Tarmarind juice and mix it well
5.     Boil all the contents for 10 mins on a low  flame

AVIAL

 Ingredients:
1.     Curd – 1Ltr
2.     Anapakaya – 1
3.     Aratikaya – 1
4.     Egg plants -2
5.     Drum sticks – 2
6.     Grated coconut – 5 TSP
7.     Green chillies – 8
8.     Cumin seeds – 1 TSP
9.     Ghee (oil) – 1 TSP
10.  Cilantro – 1 TSP
11.  Turmeric powder – ¼ TSP
12.  Salt.
Preparation:
1.     Boil all the vegetables in salt and Haldi mixed water
2.     Take Coconut, Cumin seeds and green chillies grind them into a paste
3.     Add the paste in boiled Vegetables and stir it well
4.     Heat 1 TSP of oil, fry mustard seeds and mix it in avial
5.     Add butter milk in the above mixture, stir it well and switch off the stove.
6.     Finally garnish with cilantro  

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Pickle Corner


1.AVAKAYA
Ingredients:-
Mustard seeds- 1 Kg
Salt – 1kg
Red chilly powder – 1kg
Mangoes – 20 to 25
Fenugreek seeds – 150g
Preparation:-
Grind mustard seeds into fine powder
Mix mustard seeds powder salt and red chilly powder and keep it aside
Clean all the mangoes with a dry cloth and them  into  small pieces
Take a big container and mix mango pieces, fenugreek  seeds, all the three powders oil and stir it well
Empty the contents into an air tight container
On the third day again mix all the contents thoroughly
Pour oil if necessary
* For ULLI AVAKAYA:  Mix 100g garlic pieces in ordinary AVAKAYA

2. MAGAYA
Ingredients:-
mangoes big size – 50
Fenugreek seeds { Roasted & powder } – 200g
Mustard seeds { roasted & powdered } – ¼ kg
Red chilly powder –  ½ kg
Asafoetida – pinch
Turmeric powder – 1 TSP
Oil – ½ kg 

Preparation:-
clean all the mangoes with a dry cloth and them into thin slices
Mix all the mango slices with ½ kg salt, 1 TSP turmeric powder and keep them in a dry jar 3 days
on the fourth day squeeze all the slices and spread them on a plastic sheet
Sun dry the mango slices for 3 days and juice for one day
On the fourth day, mix fenugreek powder, mustard powder red chilly powder dried salt.
Heat ½ kg oil, cool it and add 1 TSP asafoetida
Mix the above powders, oil with dried mango slices
Mix all the contents thoroughly and store it in a ceramic jar.

3. BELLAM AVAKAYA
Ingredients:-
1. Mustard seeds Powder - 1 Kg
2. Salt – ¼ kg
3. Red chilly powder – ¼ kg
4. Jaggery powder – 2kg
5. Mangoes – 25
Preparation:-
  1. Clean all the mangoes with a dry cloth and them into small pieces
  2. Take a dry container, mix the mango pieces, salt, red chilly powder mustard powder and mix them thoroughly and leave it for 3 days
  3. on the 4th day, squeeze all the mango pieces, separate it from the juice.
  4. Sundry the juice for 9 days and mango pieces for 4 days
  5. on the 10th day mix the mango pieces with juice and store it in a ceramic jar

4. MENTHI AVAKAYA
Ingredients:-
  1. mangoes – 50
  2. Salt ½ kg
  3. Red chilly powder -1 kg
  4. Musterd seeds -1/4 kg (Powdered)
  5. Fenugreek seeds – 200g (Powdered)
  6. oil – 1kg
  7. Asafoetida – 1 TSP

Preparation:-
Clean all the mangoes with a dry cloth and them into small pieces
Mix all the mango pieces with ½ kg salt in a jar and leave it for 3days
on the fourth day, squeeze all the pieces and separate the salt juice
Sundry the pieces for 4 days and juice for one day
on the 5th day heat 1 kg oil, when the oil is warm, add red chilly powder, mustard seeds powder, fenugreek powder and mix it well
Finally add all the mango pieces, salt juice to the above mix and store it in ceramic jar.

5. LIME PICKLE
Ingredients:-
Lemon – 100
Salt – ½ kg
Oil – ½ kg
Red chilly powder – ½ kg
Mustard seeds – ¼ kg ( roasted and powdered )
Fenugreek seeds – 100g (roasted and powdered)
Asafoetida – 2 TSP
Preparation:-
clear all the lemon with a dry cloth, take 70 lime, cut each lemon into four pieces, squeeze juice from the remaining 30 lime
Mix all the lime pieces, lime juice with salt and leave it for 3 days
on the 4th day squeeze all the lemon pieces, separate the salt juice
Sun dry the lemon pieces for 3 days and juice for one day
on 4th day, heat oil, when the oil is warm add chilly powder, fenugreek powder, mustard seeds powder 2 TSP asfoetida and mix it well 
finally add all the lemon pieces and salt juice to the above mix and store it in a ceramic jar.

6. USIRIKAYA PACHHADI
Ingredients:-
  1. Goose berries – 50
  2. Salt – 2 Glasses
Preparation:-
  1. Clean all the goose berries with a dry cloth, cut them into small pieces and remove the seed.
  2. Store all the pieces in a ceramic jar for 4 nights, then the piece becomes soft
  3. on 5th day mix all the pieces with 2 glasses salt, and store it in a ceramic jar, it will be fresh for 2yrs.
  4. Whenever we want to eat the pickle can be prepared in 2 ways.

Method I:              Take small quantity of pickle grind 5 green chillies and cilantro and add the paste, lime juice to the pickle

Method II             Heat 2 TSP oil, fry 3 TSP mustard seeds, 1 TSP frnugreek seeds, 10 red chillies and pinch of asafeotida, grind the spices and mix it with pickle

7. TOMATO PICKLE
Ingredients:-
  1. Tomatoes – 10
  2. cilantro – ¼ bunch
  3. Red chillies – 3
  4. urad dal – 1 TSP
  5. Mustard seeds – ½ TSP
  6. Asafoetida – ¼ TSP
  7. Coriander seeds – 1TSP
  8. oil – 3 TSp
  9. Jaggery – Small piece

Preparation:-
  1. Heat oil and fry mustard seeds, urad dal pinch of asfoetida, coriander seeds, Keep the fried spices asides
  2. In the remaining oil, boil tomatoes, jaggery for about 15mins
  3. Now Grind the boiled tomatoes and fried spices into a thick paste.


8. USIRI AVAKAYA
Preparation:-
  1. Clean 1kg goose berries with a dry cloth and make small holes to each goose berry
  2. Mix ¼ kg red chilly powder, 200g mustard seeds powder, 200g salt, 1 TSP turmeric Powder and kept it aside
  3. Heat 1 kg oil in a Kadai and add all the goose berry becomes soft
  4. Now switch off the stove and let it cool for sometime
  5. Add a pinch of asafetida to the oil
  6. Add all the powders to the goose berries, mix it thoroughly and store it in a ceramic jar

9. CHINTAKAYA PACHADI
Preparation:-
  1. Boil 1 kg green tamarind in salt and turmeric water
  2. After the water cools, grind the tamarind and  separate the juice
  3. Sundry the tamarind juice for 3 days
  4. on the 4th day, heat 4 TSP oil and fry 100g mustard seeds, 200g fenugreek seeds, ¼ kg red chilly powder 2 TSP asafetida
  5. Grind all the spices into powder and mix it in sundried tamarind juice

10.GINGER CHUTNEY
Preparation:-
1. wash 100gms ginger5 and peel off skin
2.Boil ginger, jaggery; tamarind pulp in water for 5mins
3. Heat 1 TSP oil and fry mustard seeds fenugreek seeds, asfoetida, red chillies
4. Now grind the above ginger together with tamarind pulp into a paste
5. Add salt to taste.

11. CAULIFLOWER AVAKAYA
Ingredients:
Cauli flower – 1
Mustard seeds powder – 1 Glass
Red chilly powder – 1 Glass
Salt – less than – 1 glass
Lime – 3
oil – ½ glass

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Sunday, October 4, 2009

Pindi Vantalu (Sweets)


APPALU
 Preparation:-
1.     In 1 ½ glass water melt 1 ½ glass Jaggery ,
2.     To it add some grated coconut, 1 TSP oil, Elaichi powder, 1 ½ glass rice flour and boil  all the contents for 10mins
3.     Let the contents cool for sometime
4.     then make them into small discs on a plastic cover
5.     Fry all of them in ½ kg oil.

PARAMANNNAM
Preparation:-
1.     For 1 cup Rice add 3 cups water and 1 cup Jaggery and boil the contents in a cooker
2.     Take out hot add some Elaichi powder and 1 TSP ghee



COCONUT PAYASAM


Ingredients:-
1.     coconut -1
2.     Rice – 1 Glass ( Soak it in water for 4-5hrs)
3.     Milk – 1/2 ltr
4.     Jaggery (or sugar) – 2 ½ glasses
5.     water – 2 glasses
6.     Ghee – 2 TSP

Preparation:-
1.     Grind soaked rice and coconut, after grinding it separate the milk from rice, repeat the processes of grinding till we are left with dry powder
2.     Boil 2 glass water, add coconut – rice powder along with ghee and stir it continuously so that no doughs are formed
3.     Then add Jagger ( sugar) , Elaichi powder
4.     For taste garnish with fried cashew nuts

RASAGULA
Preparation:-
1.     Heat 2Ltrs milk, add 2 full lime juice to curdle the milk
2.     Tie the Curdled milk in a cloth tightly for atleast a day to squeeze all the water
3.     Kneed the dried curdled milk continuously till becomes soft without any doughs.
4.     Then add 1 TSP bSooji, mix it well.
5.     Make small balls stuffing with sugar chips
6.     For 1 cup sugar add 2 cups water, while sugar is boiling, dip the ballsw
7.     Let them boil completely and then switch off the stove
8.     After few minutes add some Elaichi powder
9.     Allow it cool, server chilli 

BURFI
 Preparation :-
1.     Fry ½ kg mida coarself till it turns to gold colours.
2.     Prepare sugar syrup with medium consistency
3.     Now add fried maida to the boiling sugar syrup by stiring it continuously
4.     Keep on adding ghee, so that no doughs are formed, till the ghee oozes from boiled maida.
5.     For taste garnish with cashew nuts, Raisins and dry coconut powder
6.     Apply ghee to a plate and pour maida halwa on it
7.     Once it is cooled, cut it into diamond shapes

4. SEVEN CUP BURFI
Ingredients:-
1.     Besan – 1 cup
2.     Sugar – 3 cups
3.     Grated coconut – 1 cup
4.     Milk – 1 cup
5.     Ghee – 1cup
6.     Elaichi powder – ½ TSP
Preparation:-
1.     Heat ghee in a kadai, add all the ingredients and stir them continuously
2.     Mix and cook all the ingredients until besan does not stick to the kadai
3.     Finally add elaichi powder and empty the contents into a plate, cut them into small pieces

 PALA PURI
Preparation:-
  1. Mix ½ kg maida in sufficient water and prepare like a puri batter
  2. Make round shoped puri’s with maida batter and fry them in oil till they into golden colour.
  3. Boil 1Ltr milk and add 50g sugar and ½ TSP Elaichi powder
  4. Dip all the fried puri’s in sugar mixed boiled milk 

RAVA LADDU
Ingredients:-
  1. Sooji – ½ kg
  2. Sugar – ½ kg
  3. Granted coconut – 1 cup à Slightly fried
  4. Elaichi powder – 1 TSP
  5. Cashew nuts – 20 à Fried in ghee
  6. Raisins – 50 g
  7. ghee – 100g
  8. Boiled milk -1 cup

Preparation:-
1. Heat a pan and fry Sooji till it turns to brown colour
2. Mix fried sooji, sugar, grated coconut, milk, cashew nuts & Rasins, Elaichi Powder.
3. Make them into small balls.


GODHUMA HALWA
Ingredients: -
1.     Wheat – 1 glass à Soak it in water for 12hrs
2.     Sugar – 1 glass
3.     Ghee – 1 cup
4.     Milk – ½Ltr
5.     Water – 2 cups
6.     Cardamom (or) Elaichi powder – 1 TSP 
7.     Cashew nuts – 15 àfried

Preparation:-
1.     Grind wheat adding some water and extract milk
2.     Filter the milk and allow the milk to settle for 30mins
3.     Drain the water which is collected above the milk, we will be left with some flour
4.     add milk to the flour and keep it aside
5.     Prepare sugar syrup with medium consistency
6.     Add wheat flour with milk, ghee and keep stirring continuously so that no lumps are formed
7.     Grease a plate with ghee and empty the Halwa into the plate
8.     garnish with cashew nuts and cut them into desired shapes after it is cooled
    • optionally add colour for look while preparing sugar syrup.

 JAHANGHEER
Ingredients:-
1.     Urad dal – ½ kg
2.     Sugar – 1Kg
3.     orange colour
4.     oil – 1 ¼ kg
Preparation:-
1.     Soak urad dal in water for 4 -5hrs
2.     Grind urad dal into smooth paste by adding very Little water
3.     Prepare sugar syrup and keep it aside
4.     Add a pinch of orange colour to the batter.
5.     Heat oil in a kadai
6.     Take a ladle fill of batter into a cloth bag which has a small button hole (so that when pressed the batter comes that out of the hole )
7.     Then press the batter directly into hot oil in the shape of concentric circles
8.     Fry them until they are crisp and dip them in sugar syrup, & Remove them after they absorbed sufficient sugar syrup.


JILEBI
Ingredients:-
  1. Rice – ½ kg
  2. Urad flour – ½ glass
  3. curd – 1 cup
  4. Baking soda
  5. Sugar – 4 Glasses
  6. oil – 5 glasses
  7. Plastic Paper

Preparation:-
  1. Soak rice in water whole night
  2. Grind soaked rice into flour and dry it for sometime
  3. For 4 glasses rice flour add ½ glass urad flour and mix it with curd
  4. Add water mix necessary, prepare the batter with loose consistency
  5. Leave the prepared batter for a day
  6. Prepare sugar syrup with one thread consistency and keep it aside
  7. Heat oil in a pan
  8. Then put the jalebi batter in a plastic bag or piping nozzle and pipe 7cm rings in hot oil
  9. Fry them till golden brown and place them on a tissue paper
  10. Then dip them in sugar syrup for 5-7mins 

CHAKRA PONGALI
Ingredients:-
1.     Rice – 1 cup
2.     Moong dal – 1 cup
3.     Sugar or brown sugar – 3 cups
4.     Grated coconuts – 1 cup
5.     Ghee – 1 cup
6.     Elaichi powder – 2 TSP
7.     cashew nuts – 15 to 20 à fried

Preparation:-
  1. Fry moong dal coarsely, boil rice and fried moong dal
  2. Prepare sugar syrup with medium consistency
  3. Then add boiled rice and moong dal, ghee and stir them
  4. Add grated coconut, stir the mixture continuously by pouring ghee till pongal does not stick to the  edges
  5. switch off  thee stove, add fried cashew nuts

MYSORE PAK
Ingredients:-
  1. Besan – 1 Glass
  2. Ghee – 2 Glasses
  3. Sugar – 2 Glasses
Preparation:-
  1. For 2 glasses sugar add ½ glass water and prepare sugar syrup with one thread consistency
  2. Simultaneously heat ghee
  3. Add hot ghee to the sugar syrup and keep on stirring
  4. While stirring add besan and stir it continuously
  5. Keep on adding ghee and stir it till the besan mixture does not stick to the vessel
  6. Grease a plate with ghee and empty the mixture into the plate
  7. Cut them into sugar or diamond shape  


BANDAR LADDU
Ingredients: -
  1. Besan – ½ kg
  2. Sugar – ½ kg
  3. Ghee – 75g
  4. Elaichi powder – 2 TSP
  5. Cashew nuts- 20 à fried
  6. Kissmiss – 25g à fried

Preparation:- 
  1. Fry besan on a low flame till colour changes
  2. Prepare sugar syrup with thick consistency
  3. Add fried besan, ghee in the sugar syrup and sugar and stir continuously till the besan does not touch the edges
  4. then add cashew nuts, Kissmiss, Elaichi powder
  5. Make them into small balls

BOBBATLU
Ingredients:-
  1. Chana dal  - ½ kg
  2. Sugar – ½ kg
  3. Maida – 700g
  4. oil – ½ kg
  5. Elaichi powder – 2 TSP
  6. Sooji – 1 TSP

Preparation:-
  1. Boil chana dal, drain the water and mast it well with a blender
  2. Mix sugar, Elaichi powder, heat the mixture on a low flame, cool it and make equal size balls
  3. Mix maida, Sooji by adding water and prepare a hard dough
  4. Knead it thoroughly by adding 4 TSP oil till the dough becomes very soft and Leave it for 2hrs
  5. Take a plastic sheet and put few drops of oil and spread the maida ball on it with hand, thin at edges and thick in middle
  6. Put the sweet ball in the middle and cover it by  bringing the edges together Repeat it for all the balls
  7. Flatten each ball on the plastic sheet carefully and heat them on the pan like chapathis

PURANAM BURELU
Ingredients:-
  1. Chana dal
  2. Rice flour – 1/2kg
  3. urad dal – 3/4 kg à soak it in water for 2hrs
  4. Jaggery – 4 Cups
  5. Elaichi Powder

Preparation:-
  1. Boil Chana dal, drain water and mash it
  2. Add jaggery, Elaichi powder, mix it well and make equal size balls
  3. Grind urad dal and it with rice flour and prepare batter with loose consistency.
  4. Heat oil in a kadai, dip each sweet ball in urad and rice flour batter and fry them in oil

POLI PURNAM BURELU
Ingredients:-
  1. Moong dal – ¼ cup
  2. Sugar – 1 ½ cup
  3. Elaichi Powder – 1 TSP
  4. Urad dal -   1 cup                                                                                                                                                                                                                                                                         
  5. Rice – 2 cup

Preparation: -
  1. Soak moong dal in water for 1hrs, remove water, grind it into paste and steam it like idli
  2. Add sugar, Elaichi powder to it and make it into equal size balls
  3. Soak rice and urad dal  in water for 2hrs remove water and grind it into smooth paste like dosa batter
  4. Heat oil in a pan
  5. Dip each sweet ball in the batter and fry them in oil

BADUSHAH
Ingredients:-
  1. maida – ½ kg
  2. Dalda – ½ cup
  3. Curd – ½ cup
  4. Baking soda
  5. Sugar – 2 cups
Preparation;-
  1. Prepare sugar syrup with loose consistency and keep it aside
  2. Mix madia, curd and dalda without pouring any water, make a hard dough
  3. Heat oil in a kadai
  4. Make small discs with maida batter and fry them in oil till they turn brown
  5. Dip them in sugar syrup for 5-10mins and remove them.

17. PEANUT CARAMEL
Ingredients:-
  1. Groundnuts – 1 cup
  2. Sugar – 1 ½
  3. Vanilla essence – 4 drops
  4. Baking soda – ¼ TSP
Preparation:-
1. Fry groundnuts coarsely and grind them into powder
2. Fry sugar till it turns golden brown
3. Grease a plate with ghee, pour groundnut powder and fried sugar in the plate.

CUSTARD
Ingredients:-
  1. Milk – 1Ltr
  2. Custard powder (get it in indian stores)
  3. Sugar – 1 glass
Preparation:-
  1. Mix 2 or 3 TSP of custard powder in cold milk and keep it aside
  2. Boil 1ltr milk, while it is boiling add custard powder  mixed with cold milk and sugar,
  3. Stir it continuously so there will not be any lumps, switch off the stove
  4. Cool it for sometime
  5. Add ferrits of your choice { Banana, apple mango, grapes, cashew nuts,..}

BADAM KHEER
 Preparation:-
  1. Soak some cashew nuts, and Badam in water over night
  2. In the morning, grind it into a paste
  3. Boil 1ltr milk, while it is boiling add badam- cashew nut paste and stir it well, so that no lumps are formed, cook for 10min & switch off the stove
  4. Add sugar, some saffron for colour and 1 TSP badam essence
  5. Refrigirate badam milk for sometime serve chill.  

MINAPASUNNI
Preparation:-
  1. Fry 1 glass urad dal coarsely without any oil and grind it into fine powder
  2. Mix  ½ glass Jaggery and ½ glass sugar and grind into a powder
  3. Heat ½ glass ghee
  4. Mix urad powder, sugar and Jaggery powder and add sufficient ghee
  5. Make them into small balls


ATUKULA UNDALU
Preparation:-
  1. Grind 2 Glass poha into a fine powder
  2. To it add 1 glass Jaggery powder and 2 to 3 TSP grated coconut
  3. Mix all 3 ingredients thoroughly and make small balls


KESARI
Preparation;-
  1. Fry ¼ kg Sooji in 1 TSP oil and keep it aside
  2. Fry cashew nuts and kissmiss (Rasisins) and keep it aside
  3. Prepare sugar syrup by adding 3 glasses water to 1 ½ glass sugar 
  4. while sugar syrup is boiling add fried Sooji by stirring sugar syrup continuously so that no lumps are formed
  5. keep stirring the mixture till sooji does not touch the edges of the vessel
  6.  At the end add some orange colour and off the stove.

CARROT HALWA
    1. Fry ½ kg grated coconut in 1 or 2 TSP ghee
    2. Add 1/4 LTR milk and boil fried carrot and keep it for 10 – 15mins
    3. Then add 1 ½  glass sugar and mix it thoroughly
    4. After everything cooked, add 1 or 2 TSP ghee, Elaichi powder and some fried cashew nuts and switch off stove
    5. optionally add some kova for taste.

    CHIMILI
    Preparation:-
    1. Grind ½ glass sesame seeds and mix it ½ glass jaggery powder Make them into small balls

    CHANIVIDI
    Preparation:-
    1. Soak ½ kg rice in water for 2hrs
    2. Then remove water and make it dry
    3. Then grind the dry rice into powder
    4. mix the rice powder with 1 glass sugar and grated coconut, Elaichi powder
    5. Make them into small balls

    ARISELU
    1. Soak 1 kg rice in water for 2hrs, then drain all the water and spread it on a clean cloth,
    2. Grind the rice into powder 
    3. Sieve the dry rice to be left with smooth powder
    4.Prepar a syrup with ½ kg jaggery with one thread consistency, add 1 TSP oil
    5. Add rice powder to the syrup by stirring the syrup continuously,
    6. Knead the above mixture into a soft dough, and make small balls
    7. Heat ½ kg of oil in a kadai
    8. spread each ball on a plastic sheets like a puri and fry it in oil
    9. Repeat the process for all balls
    CHANDARAKANTHALU
    Preparation:-
    1. Soak 1 glass green moong dal in water for 2hrs
    2. Drain all water n, grind it into a paste without any water
    3. Prepare sugar syrup with one thread consistency
    4. Add moong dal paste, elaichi powder to the sugar syrup & some grated coconut and mix it well
    5. Grease a steel plate with ghee
    6. Empty all the mixture into the greased plate
    7. Then cut it into square pieces and fry each piece in hot oil. Till they turn to brown colour. 

    SOJJIAPPALU
    Preparation:
    1. Prepare a sugar syrup by adding 2 glass water to 1 ½ glass sugar
    2. Then add 1 glass Sooji and some Elaichi powder and stir it well till sooji does not touch the edges of vessel
    3. Mean while mix madia in water with loose consistency
    4. Make small balls with sweet mixture already cooked
    5. Grease a plastic sheet with oil
    6. Spread each ball on the plastic sheet and dip it in maida batter and fry it in hot oil
    7. Repeat the process for the remaining mixture. 


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