Corn Rolls

Ingredients:




 2 cup boiled Corn Seeds  ½ cup All-Purpose Flour  4 Green Chilies  3 tbsp Coriander Leaves (chopped)  Salt and Pepper (to taste)  ½ tsp Sugar  1 tbsp Lemon Juice  1/3 tsp Baking Soda  Bread Crumbs (to coat)  Ghee or Oil (for frying)

For Batter:



 ¼ cup Rice Flour  ¼ Gram Flour  ¼ tsp Baking Soda 

1.  Salt (to taste) 

 2 cups Water




Method:

Combine all the batter ingredients to obtain a thin batter. Keep aside.

	Grind corn seeds with green chilies, until smooth, adding little water.
	Transfer into a bowl and add flour, coriander leaves, baking soda, lemon juice, sugar, salt and pepper.
	Add some water and mix to make smooth dough.
	Divide into balls and shape into cylinders.
	Dip each roll into the batter and then roll into bread crumbs.
	Heat oil/ghee in a frying pan.
	Fry the corn rolls, until golden brown on all sides.
	Remove and transfer on tissue paper to absorb excess oil.
	Serve hot with your favorite sauce.

Rice jaggery Payasam

Ingredients:




Rice: 1cup
Jaggery: 2 cups
Grated coconut: 1/2 cup
Ghee: 2 tbsp
Cardamom powder: 1 tsp
Cashew nuts ( splits ): 1 tbsp
Raisins: 1 tbsp 




Method:




Wash the rice and cook well in a pressure cooker.
Dissolve the jaggery in one cup of water and strain it.

Heat ghee in a pan. Add cashew nuts and kismis / raisins. Fry for 2 minutes. Remove from the ghee and keep aside. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee. Add cooked rice. Mix well. Add grated coconut and mix well.Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Add cashewnuts and raisins. Mix well. Serve warm or cold. 

Red rice pal payasam

Ingredients:




1 cup red rice soaked for 2 hours
1/2 cup condensed milk
2 cups milk
1/4 cup sugar (adjust according to taste)
1/2 tsp cardamom powder
2 tsp ghee
Few cashews and raisins.


Method:

Pressure cook the rice till soft. Heat ghee and add the cashews and raisins. When golden brown, add the cooked rice and milk and cook for 5 minutes. Add the sugar and mix well. Finally add the condensed milk and cardamom powder.

Serve hot or cold. 

Aval Payasam

Ingredients:


1/2 cup beaten rice/poha/aval
1/2 cup sugar (add more as per taste)
2 cups milk
1/2 tsp cardamom powder
Few roasted cashews
2 tsp ghee.



Method:

Fry the beaten rice in ghee till it starts changing colour. Add some water to it and cook on low flame for five minutes. Add sugar and mix well. When the sugar dissolves well, add cardamom powder, cashews and let it cool for five minutes. Add milk, mix well and serve hot or cold as desired.

Ghee Rice

Ingredients:

1 cup rice(for basmati, water is 2 cups and for normal sona masuri rice, 2.25 cups of water)

Salt to taste

2 tbsp ghee

1/2 tsp black pepper

1 cardamom

Few roasted cashews

2 cloves

Finely chopped coriander leaves.

Method:

Soak the rice for about 15 to 20 minutes. Drain out the water

Heat ghee, add black pepper, cloves and cardamom. Add the rice and roast well in ghee. Add water and salt to it and pressure cook it.

Garnish with roasted cashews and coriander leaves.

Kaju Katli

Ingredients:



250 gms. cashews
125 gms powdered sugar
2 tbsp. ghee
1/4 tsp. cardamom powder




Method:





Soak the cashew in warm water for at least 2 hours. Grind it to get a smooth paste with very less water.

Heat a nonstick pan and add the paste, powdered sugar and cardamom powder. Keep stirring it on low flame to get a soft ball. Add the ghee and mix well.

Keep a tray ready greased with little bit of ghee. Transfer the contents from pan to the tray and pat well with a flat spoon to get a smooth surface with desired thickness.

Allow it to cool for a while and then cut into desired shape.

Oats kesari

Ingredients:

1 cup oats 

1/2 cup sugar

1/2 tsp cardamom powder

3 tbsp ghee

Few cashews and raisins

Pinch of red orange colour.

Method:

Heat 2 tbsp of ghee and roast the oats well. Keep aside and heat the rest of the ghee. Add cashews and roast till golden brown. Add 2 1/2 cups of water and allow it to boil. Add the roasted oats and cook well. Add sugar and mix well. When it starts getting thick add the cardamom powder and the red orange colour. Mix well..Add raisins and mix again.

Serve hot.

Mysurpak

Ingredients:


1 cup chickpea/gram flour (besan)
1 1/2 cups of sugar
3/4 cup water
1 1/2 cups of ghee
1/2 cup oil.



Method:

Heat about 2 tbsp of ghee and add the flour to it. Roast till you get nice aroma of it and it is in the stages of changing colour.

Boil sugar and water in a thick bottom vessel to get one string consistency. Add 5 tsp of ghee to it and slowly add the roasted flour to it. Keep stirring it well and adding ghee in between. Ensure that there are no lumps in the mixture. When it starts frothing and leaving the sides of the vessel, transfer it to a greased plate and leave for a few minutes. Cut into pieces.

Moong Dal Halwa

Ingredients:


1 cup moong dal
1 cup sugar
1/2 cup water
3/4 cup ghee
Finely chopped nuts



Method:

Soak the dal in sufficient water for atleast two hours. Make a fine paste of it with very less water.

Cook the moong dal paste with ghee till a nice smell comes. Keep stirring it else it will stick to the vessel. In another pan melt the sugar with the water and add the cooked moong dal. Mix well and cook till the mixture starts leaving the sides of the pan. Add nuts and mix well.

Coconut Ladoo

Ingredients:


1 cup grated coconut (can use dry coconut pd also)
1/2 cup milk powder
1/2 cup sugar
1/2 tsp cardamom powder
2 tsp ghee.


Method:

Heat the sugar with little water till it starts boiling. Add the coconut, milk powder and mix well till it becomes one big lump.

Cool for 10 minutes and make balls of it. If required, dust a bit with milk powder to get the shapes.

P.S. If using dry coconut powder, slightly dry roasting it will give it a nice flavour.