Ingredients :
Vermicilli - 1/2 cup (thin variety)
Milk - 4 cups
Sugar - 1/2 - 3/4 cup
Cream - 1/4 cup
Ghee - 4 tabs
Almonds - 2 tabs
Cinnamon powder - 1 level tsp
Bananas - 3 (small)

Method

Fry vermicilli in 2 tabs of ghee,till light gold in colour.let it gets cold.Skin almonds-chop them into small pieces.Fry in 2 tabs of ghee,tillwell toasted.

Boil the milk,add the vermicilli and keep on stirring over low heat tillthe vermicilli is just cooked and the milk is thick.(Do not over cook the vermicilli).Reduce heat and add sugar little by little-stirring all the time till the sugar dissolves.

Remove from heat,when cold,mix in the cream,almonds,cinnamon powder and chopped bananas.Serve chilled with a little silver varg on top for decoration.

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Ingredients :
Rice - 1/2 cup
Milk - 6 cups
Sugar - 3/4 cup
Camphor - pinch
or nutmeg - pinch
Method

Wash rice well, and cook it with milk till semi thick(stirring all the time so that the rice does not stick to the bottom of the vessel and the rice is well cooked.
Reduce heat,add the sugar,little by little when sugar is well incorporated remove from fire.
Fry in ghee the cashewnuts and raisins,till golden in colour.When cold add to kheer.Powder camphor or nutmeg and add that too.Serve hot or cold.
You could add 1/4 cup of beaten cream when the kheer is cold.Instead of sugar you could heat 1-1/4 cup of palm jaggery(or ordinary jaggery) with a 1/4 cup of water-when jaggery completely dissolves-strain and when cold,add to the cold thickened kheer.Add powdered camphor or nutmeg.

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Ingredients :
Carrots -1/2 kg
(preferably Red Delhi Carrots)
Milk -1 litre
Cardamom -4 to 5
Sugar -1/4 kg
Charmagz -1 tbsp
(dried melon seeds)
Ghee or cashew nuts -100 gms
Almonds -a few

Method

Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan.Add grated carrots.Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and melon seeds,mix well till everything becomes semi solid dry. Then add ghee and fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and serve after getting cold.

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Ingredients :
Ghee - 225 gms Besan - 225 gms Castor sugar - 350 gms Cashewnuts chopped - 1 tsp Almonds chopped - 1 tsp Pistachio - 1 tsp

Method

Place the ghee and besan in a pan over a low heat.
Keep stirring the mixture to avoid the formation of lumps.
When the mixture is cooked, it will release an aromatic flavour.
Remove the pan from the heat and let it cool.
Add the sugar and chopped cashewnuts to the besan mixture and stir in thoroughly.
Now mould small balls of appropriate size, from the mixture
Serve hot or cold

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Ingredients :

Chilled curds - 4 cups
Idlis - 24
Carrots - 1 cup
Oil - 1 1/2 tabs
Coriander leaves- 1 tabs
Mustard - 1/4 tsp
Salt - 1/2 tsp
Hing Powder - pinch
Dried curds chilli- 4
(mor milagai)

Method

Make idlis and let it get cold. Beat curds adding a cup of water, add salt to it. If preferred 1/2 tsp of sugar can be added. Grate carrots and chop coriander leaves. Heat 1/2 tabs oil, add mustard. When mustard splutters add hing, pour on to the curds. Keep half the curds mixture aside. Soak the idlis in the other half of the curd mixture and keep both in the fridge to chill well.

To serve break the dried curds chilli into little pieces. Fry them in the remaining oil till brown. Place the soaked idlis in an attractive platter, cover them with the remaining curd mixture - scatter the fried chillies over them, and decorate with grated carrots and coriander leaves. This is refreshing in hot weather.

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Ingredients :

Split green gram -
(without skin) 1/4 cup
Gram dhal - 1/4 cup
Coconut - 1/2 cup
Cucumber - 1 cup
Green chillies - 2
Ginger - 1 cm
Lime - 1/2
Oil - 1 tabs
Salt - 1/2 tsp
Mustard - 1/4 tsp
Urrad dhal - 1/4 tsp
Red chillies - 1
Hing powder - pinch

Method

Clean and soak both the dhals overnight in water. Next morning wash well, and drain off all the liquid. Chop green chillies and ginger. Grate the cucumber and squeeze out the juice.

Just before serving, mix the dhals, green chillies, ginger, cucumber, salt and coconut. Heat oil, add mustard, urrad dhal, red chillies and hing. When mustard splutters pour into the salad, squueze lime juice into it and if liked, add chopped coriander leaves to it. This is a traditional salad and is very nutritious.

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Ingredients :

Gram dhal - 2 cups
(channa dhal)
Coriander leaves - 1/4 cups
Salt - 3/4 cups
Curry leaves - little
Red chillies - 4
Green chillies - 3
Ginger - 1 cm
Onion - 2

Method

Soak gram dhal in water for 2 hours. Wash with water and drain off water. Chop onion, gren chillies, curry leaves and coriander leaves. Grind the dhal coarsely with red chillies. Add all the other ingredients - make into wadas, deep fry in oil till golden in colour. Can be served hot or cold - very tasty with dahi-bath.

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