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  .

Jeera Rice

Ingredients:

Basmati Rice - 1 cup
Onion - 1 finely sliced
Butter - 2 tsp + 1 tsp oil
Jeera/Cumin seeds - 1 tbsp
green chillies - 4

Method:

1. Heat butter + oil or ghee in a pan, add jeera seeds and saute for a few seconds.
2. When jeera splutters, add onion and green chillies and saute till onions become golden brown, then add the drained rice and fry for a few minutes. Add 2 cups of water, needed salt and cook rice till done.
3. Fluff it with a fork and serve it with any gravy side dish of your choice.
4. You can cook rice in a rice cooker or pressure cooker or in a pan with a lid.

Bottle gourd with sesame seeds curry

Ingredients:

Coriander Powder - 1/2 tsp
Water as needed
Coconut Powder - 1tbsp
Oil - 1tbsp
Ginger Garlic Paste - 1/2tsp
Curry Leaves 1Springs
Turmeric pinch
Green Chilies 4
Onion -1
Urad Dal - 1tsp
Sesame Seeds 1tbsp
Bottle Gourd - 1Cup

Method:

1. Take a pan heat it add sesame seed dry roast till golden brown color optional coconut powder grind into a coarse powder.Take a pan heat oil, add urad dal, onions chopped,salt saute it then add  green chilies, turmeric, ginger garlic paste, curry leaves saute it then add small pieces of bottle gourd and mix well add some water and close it with a lid.
2. Cook the bottle gourd till it is 80% done then add the sesame seeds powder, coriander powder saute it again and cook for another 3 -4 min.  

Bottle gourd halwa

Ingredients:

• 2 piece Cardamoms(powdered)
• 5 number cashew nuts
• 3 tsp Ghee
• 1 cup koya
• 500 ml Milk
• 10 piece raisins
• 500 grams seedless white gourd
• 1 cup Sugar

Method:

1. Peel and grate bottle gourd.
2. Take a pan add Ghee,cashew nuts,raisins,mix it well tll they change the colour, then add grated bottle gourd and mix it.
3. Let it cook for 5 to 10 min in slow flame and keep mixing it.
4. Then add Milk stir it.
5. Now add sugar to it and mix then add Koya to it,keep mixing for 5 min your halwa is ready.