Kesar Beda

Ingredients:
Milk 5 cups
Gova 50 gm(sugar less)
Sugar 100 gm
Cardamom powder 1 tsp
Nutmeg powder 1 tsp
Saffron a few strands
Chopped pista 1/4 cup

Method:
1.Mix milk,gova and sugar in a deep bottom vessel.
2.Heat first on "high" for ten minutes.Stir continuously.
Then reduce the flame and stir well for another ten minutes.
3.Mix well till the mixture stop sticking to the sides of the vessel.
4,Soak saffron in a tablespoon of milk for five minutes and then add into the
mixture.
5.Add cardamom powde,nutmeg powder.
6.Make small pedas like balls and flatten them.
Keep them on a tray.
Decorate with chopped pistas.

Kunukku

Ingredients:

Raw rice 1 cup
Thoor dhal 1/2 cup
Urad dhal 1/4 cup
Channa dhal 1/2 cup
Red chillies 4
Green chillies 4
Asafoetida one pinch (hing)
Curry leaves a small bunch (finely cut)
Coriander leaves handfull (chopped)
Onion 1 (chopped)
Oil and salt as per taste

Method:

1.Soak the rice and dhals for one hour.Drain the water.Add red chillies,green chillies,hing and salt with the rice and dhals.Grind to a coarse thick paste.
2.Add curry leaves,chopped coriander leaves and chopped onion in to the ground batter
and mix well.
3.Preheat the oil.Make small balls out of the batter and deep fry it until golden brown.
Enjoy with tomato sauce.

Elaneer (coconut water ) payasam

Ingredients:

1.Condesnsed milk 2 cups
2.Coconut water 1 cup
3.Tender grated coconut 1/4 cup
4.Jaggery syrup 1/2 cup (pour one cup water in half cup grated jaggery.
Allow to dissolve and filter it)
5.Cardamom powder 1 tsp
6.Saffron few strands
7.sliced pista for garnishing

Method:
1.Mix the condesnsed milk,grated coconut and coconut water in a bowl.
Add the jaggery syrup and cardamom powder
Sprinkle saffron strands and sliced pistas.
Serve chill.

Pepper Rasam

Ingredients:

Tomato 2
pepper corns 2 tsp
Tamarind lime size
Jaggery 1 tsp (powdered)
cumin seeds 1 tsp
mustard seeds 1 tsp
curry leaves 1 sprig
asafoetida little
coriander leaves little (chopped)
ghee 1 tblsp
salt to taste
water 6 cups

Method:

Powder the peppercorns.
Add two cups of water in the tamarind and filter it.
Mix chopped tomato,powdered peppercorn,tamarind water,salt ,asafoetida in a kadai.
Bring it to a boil on a low flame.Add jaggery and allow to boil for a second.
Add the remaining water.
Season with mustard,curry leaves and cumin in ghee.
Garnish with chopped coriander
Eat when hot with plain rice.

Vermicelli Pulav

Ingredients:

Vermicelli 2 cups
Onion 2
Tomato 2
Beans 10
Grated carrot 1/2 cup
Ginger garlic paste 1 tblsp
mint leaves few

For Seasoning:

Cardamom 2
cloves 2
Bay leaf 1
cinnammom one inch piece

Method:
Fry vermicelli till brown
Cut onion,beans and tomato into small pieces

Heat oil in a kadai.Fry the seasonings.
Add onion and fry till brown.
Add tomato,beans,and grated carrot.
Sprinkle little water and allow the vegetables to cook till soft.
Add ginger garlic paste.
Pour four cups of water with enough salt.
When it starts boiling add the fried vermicelli and mix well.
Garnish with mint leaves.

Thavalai Adai

Ingredients:

Raw Rice 1/2 cup
Bengal gram dhal 1/2 cup
Thuvar dhal 1/2 cup
urad dhal 1/2 cup
moong dhal 1/4 cup

Red chillies 5
green chillies 5
ginger one inch piece
coconut 3 pieces
asafoetida powder 1 tsp
cut coriander leaves 1/4 cup
cut curry leaves 1/4 cup
mustard seeds 1 tsp
Fortune Refined Sunflower oil  as required
salt as required


Method:

1.Mix rice with bengalgram dhal and thuvar dhal.Soak for one
hour.Grind it with red chillies,salt and asafoetida.Grind
coarsely.Keep aside.
2.Soak urad dhal and moongdhal separately for half an hour.
Grind urad dhal till smooth and frothy.
Drain moongdhal.
3.Cut coconut into small pieces.
4.Cut ginger and green chillies into small pieces.

Take a bowl and mix all four items well.Heat oil,season with mustard
seeds and pour over the batter.Add cut coriander leaves,and curry
leaves.
Heat a Tawa and spread little batter into thick round adai.Add a
teaspoon of oil around and put two or three holes in the centre.Reduce
the flame and wait till crisp on both sides.

Enjoy with tomoto chutney

Pepper Rasam

Ingredients:

Tomato 2
pepper corns 2 tsp
Tamarind lime size
Jaggery 1 tsp (powdered)
cumin seeds 1 tsp
mustard seeds 1 tsp
curry leaves 1 sprig
asafoetida little
coriander leaves little (chopped)
ghee 1 tblsp
salt to taste
water 6 cups

Method:

Powder the peppercorns.
Add two cups of water in the tamarind and filter it.
Mix chopped tomato,powdered peppercorn,tamarind water,salt ,asafoetida in a kadai.
Bring it to a boil on a low flame.Add jaggery and allow to boil for a second.
Add the remaining water.
Season with mustard,curry leaves and cumin in ghee.
Garnish with chopped coriander
Eat when hot with plain rice.