Poha Laddu

Ingredients:

Aval/Poha - 1 cup
Sugar- 1/2 cup
Cardamom powder -1/4 tsp
Cashew nuts -3-4 (break it into 3-4 pieces)
Raisins - 10
Hot melted ghee - 3-4 tbsp

Method:

1. Dry roast poha a little or until it is hot to touch. Do not over roast or brown it. After it cools a little, grind it to a fine powder and keep it aside.
2. Grind sugar to a fine powder.
3. Heat a tbsp of ghee and fry cashew nuts first. When it starts changing color, add raisins and fry a little. When it puffs up switch off the flame. 
4. In a bowl, mix together, ground poha, sugar, cardamom powder, cashew nuts and raisins along with that 1 tbsp of ghee.
5. Mix everything first. Then add more ghee little at a time. When you are able to make laddus out of the mixture, stop adding ghee. Grease you hands if required with ghee and make laddus from the mixture.
6. Delicious and healthy Aval laddu is ready

Peanut Chutney (Palli Chutney)

Ingredients:

Peanuts-1 cup
green chilli-3
Garlic -2 cloves
lemon - 1
Salt to taste
Oil-1 tblspn
daniya -1 tsp
senna dal - 1 tsp
Urad dal / 1 tsp
Curry leaves a spring

Method:

1. Heat 1 tblspn oil in a pan and add in peanuts and roast for 3 mins..Remove and let it cool down..
2. In the same pan add oil and add urad dal,senna dal,dhaniya,garlic,green chillies...and fry till they are done
3. Now take the peanuts and fried dals mixture in a blender and add in some salt and lemon juice..
4. Grind this to a smooth paste by adding some water..
5. Remove and pour it in a bowl...

Pour this over the chutney and serve with idli...

Sunundalu

Ingredients:

 1 cup black gram lentil (without husk)
 1 tbsp raw rice
 1 cup granulated sugar
 1/2 cup ghee/clarified butter

Method:

1. Dry roast raw rice in a vessel till red on low to medium flame and remove. Now dry roast black gram on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool. Blend both the raw rice and black gram to a fine powder. Keep aside.
2. Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.
3. Shape into round balls of the size of a big lime. The ghee should be just enough to hold the powders together and not drip while making balls.
4. Stored the sunnundalu in an air tight container. Stay fresh for at least 2 weeks.

Mulakkada Pulusu

Ingredients:

Drumsticks ( mulakkada ) - 1 ( cut into 2-3 inch pieces )
Onions - 2 big size (finely choped)
Green chillies - 2 ( sliced)
Curry leaves - 10 sheets
Coriander - for garnish
Tamarind - 1/2 small lemon
Jaggery - small piece (or to taste , optional)
Salt - to taste
Turmeric powder - 1/ 2 teaspoon
Red chilli powder - 1/ 2 teaspoon (or to taste)
Oil - 1 tablespoon
Mustard seeds - 1 tablespoon
Jeera - 1 table spoon

 Method:

1 . Take a pan and add oil and once the oil is hot add mustard seeds, jeera and once they start spluttering add onions.
2 . Once the onions are fried then add drumsticks and green chillies.
3 . Now add tamarind, salt, turmeric , curry leaves and red chilli powder and cook on the stove for cook for 5-8 min.
4 . Turn off the heat and garnish with cilantro and serve .

 Tip : If you prefer spicy, you can eliminate jaggery . Also, you can fry the garlic ( 4-5 cloves ) in the oil  .