Ingredients:

• Chowchow grated -1 cup
• Sugar- 3/4 cup
• Milk-1/4 cup
• Ghee- 2 Tsp
• Cardamom crushed – 4 no
• Cashew nuts and dry grapes – each 6 no

Procedure:

1. Remove skin and central seed pod of Chowchow and grate it.
2. Pressure cook Chowchow gratings with milk – 0ne whistle
3. Heat further in open vessel/cooker till milk gets absorbed.
4. Add sugar and stir continually till you get the desired consistency.
5. Roast cashew nuts and dry grapes in ghee and add to the halwa.
6. When done transfer it to a plate coated with ghee and flatten the mix.
7. Use as halwa.

Category: Appetizer (V), Dessert, Vegetarian Tags: Dessert, Sweets

Ingredients:

• Raw Rice 1 cup
• Milk half cup
• Curd 1 cup
• Asafetida – 2 pinch – fry in oil a small piece and crush to powder
• Green chilli – 2 no- thinly sliced
• Ginger 1 cm – thinly sliced
• Asafetida – 2 pinch-Fry in oil and crush a small piece
• Curry leaves 10 no
• Coriander leaves – thin slices – 2 Tsp
• Mustard seeds half tsp
• Urad dhal – 1 Tsp
• Cashew nuts 10 no – broken into two
• Dry grapes – 10 no
• Gingelly oil – 1 Tsp
• Salt to taste

Proceedure:

1. Wash rice, add 3.5 cups of water and pressure cook for 3 m/ whistles
   Pour the rice on a plate, add milk and crush well.
2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add Urad dhal, cashew nut pieces and dry grapes, fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice.
3. Add curd, salt to taste, coriander leaves, asafetida. Add additional salt, if needed.

Ingredients:

• Raw rice – 1 cup
• Lemon 1 no – cut and extract juice
• Turmeric powder 1 tsp
• Asafetida – 2 pinch – fry in oil a small piece and crush to powder
• Green chilli – 2 no- thinly sliced
• Ginger 1 cm – thinly sliced
• Curry leaves 10 no
• Coriander leaves – thin slices – 2 Tps
• Mustard seeds 1 tsp
• Chana dhal – 1 Tsp
• Cashews nuts 10 no – broken into two
• Dry grapes – 10 no
• Gingelly oil – 3 Tsp
• Salt to taste

Proceedure:

1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ whistles
   Pour the rice on a plate, sprinkle salt, turmeric powder and 1 Tsp of gingelly oil on hot rice and mix well.
2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice. Add lemon juice and mix well
3. Add coriander leaves, asafetida and sprinkle 1 Tsp of gingelly oil. Fry cashew nut pieces and dry grapes in gingelly oil and mix it well with the rice. Add additional lemon juice or salt, if needed.

Ingredients:

• Very ripe banana 4 no
• Jaggery. 250g
• Wheat flour 3 Tbs
• All purpose flour (Maida) 2 Tbs
• Rice flour/ Suji(Rava) 1 Tbs
• Grated coconut 3 Tbsecure:
• Ghee 3 Tbs
• Cooking soda
• Cardamom 4 no -crushed
• oil for deep frying

Procedure:

1. Pour 2 Tsb of ghee in a kadai, add grated and heat until it turns golden brown and keep aside.
2. Put jaggery in a kadai, add 50 ml of water and boil for 3m. Filter the syrup to remove dust and keep aside
3. Peel and mash the ripe bananas without any lumps, add cardamom, roasted coconut, cooking soda, jaggery syrup, 1 Tbs ghee and mix well.
4. Add required quantity of wheat flour, maida and rice flour to banana paste to get vada consistency.
5. Heat oil in a kadai in medium flame, take a handful of banana batter and drop it in oil as small balls. Fry in medium flame till they turn dark golden brown. Drain the oil and serve.