1. Sweetpumpkin-250 gms.
2. Cardamom powder-1 tsp.
3. Jaggery-1/2 cup.
4. Coconut grated-1/4 cup.
5. Cashews-15 to 20 Coarsely powdered.
6. Maida-1 cup.
7. Oil for frying.
8. Ghee.
9. Salt-a pinch.

Method

• Wash and peel the outer skin of sweet pumpkin.
• Grate it and keep it aside.Fry it with little ghee.
• In a kadai add jaggery little water and bring to boil.
• Remove the dirt from jaggery by using a stainer.
• Bring the jaggery to boil.
• Let it boil.
• To this add fried sweet pumpkin,cardamom powder,powdered cashews,coconut.
• Mix maida with little salt and water.
• Now make the sweet pumpkin like balls and once all balls are ready dip the balls one by one in maida batter and deep fry them in oil.
• A very different sweet balls are ready to serve.

• Rajma White-1 cup.
  Onions-3.
  Tomato-2.
  Garam masala-1/2 tsp.
  Jeera powder-1/4 tsp.
  Turmeric powder-1/4 tsp.
  Cumin seeds-1/4 tsp.
  Chilli powder-1 tsp.
  Oil.
  Salt to taste.
  Coriander leaves.
  Garlic flakes-3 to 4.
  Coriander seeds-1 tsp.
• Cinnamon stick-3.

Method

1. Soak rajma over night in water.
2. Clean and add rajma in a cooker and whistle the cooker for 6 to 7 times.
3. Cook rajma until it becomes soft.
4. In a mixer add chopped onions,tomatoes,cinnamon sticks,coriander seeds,garlic and grind it nicely.
5. In a thick bottomed pan add oil and cumin seeds,fry the grined masalas.
6. Fry till raw smell goes.
7. Add garam masala,turmeric powder,chilli powder,jeera powder and fry it well.
8. Add salt and check for consistency.
9. If it is too thick add water and bring to boil.
10. A healthy side dish rajma masala is ready to serve with rotis,chappathis and rice.

1. Thick fatty milk-11/2 cup.
2. Rice-1/4 cup.
3. Water-1/2 cup.
4. Sugar-100 gms.
5. Cashews-10 to 15.
6. Cardamom-3.
7. Ghee-2 tsp.
8. Saffron-a little.

Method.

1. Boil 11/2 cup milk to 3/4 cup.
2. In a mixer powder rice and keep it aside.
3. In a cooker add rice,1/4 cup water and 1/2 cup milk and cover the cooker and let it boil.
4. Then open the cooker and add the remaining milk and stir it.
5. Check for consistency.
6. If it is too thick add another cup milk.
7. Add ghee in a separate pan and fry cashews.
8. Add sugar,cashews.
9. Finally add cardamom powder and stir it gently.
10. Add saffron strands on top and serve the milk payasam hot or even cold.
11. Creamy milk payasam is ready to serve.

1. Groundnuts-1 cup.
2. Jaggery-1 cup.
3. Water-1/4cup.

Method

1. Clean the ground nuts and coarsely powder it.
2. Add water in a thick bottomed kadai and add jaggery to it.
3. Let the jaggery boil and becomes thick.
4. To this add groundnuts and turn off the stove.
5. In a plate add the mixture and flatten it.
6. Cut it to a diamond shape and groundnut burfi is ready to serve.

• Malai Paneer-200gms.
• Soy Chunks-1/2 cup.
• For Grinding:
• Onions-3.
• Tomato-2.
• Cashews-10 to 15.
• Ginger and garlic flakes-little.
• For Seasoning:
• Star anise-2 to 3.
• Cinnamon stick-2.
• Cardamom-2.
• Oil.
• Ghee.
• Masalas:
• Garam masala-2 tsp.
• Chilli powder-2 tsp.
• Salt to taste.

Method

1. In a vessel boil water and add soya chuncks and let it boil for awhile.
2. In a stainer separate the chuncks and allo it to cool.
3. Mean while peel the onions and boil and peel the outer skin of tomatoes.
4. In a mixer add onions and grind it nicely with ginger,garlic flakes.
5. Add tomatoes and grind it.
6. In a small mixie jar add cashews and grind them.
7. In a kadai add oil and season it with star anise,cinnamon,cardamom.
8. To this add onions,ginger,garlic paste and fry till the raw smell goes off.
9. Add tomatoes and fry well.
10. To this add grinded cashews and make it as a paste.
11. Let them boil together.
12. In a kadai add ghee and fry the paneer cubes.
13. Add fried paneer cubes to the gravy and add soya chunks.
14. Add garam masala,chilli powder,salt to the gravy.
15. Let the gravy boil together and turn off the stove.
16. A very protein rich gravy is ready for roti,naan,rice,chappathis.

1. Rice flour-2 cups.
2. Gingelly oil-2 tsp.
3. Salt-desired quantity.

For Poornam

1. Grated coconut-2 cups.
2. Jaggery-2 cups.
3. Cardamom powder-2 tsp.

Method

• In a large heavy bottomed vessel add two and half cups of water and boil it.
• Add salt,gingelly oil.
• When water boils add rice flour and continously stir it.
• When rice flour becomes thick turn off stove.
• Add powdered jaggery in water and bring it to boil.
• Filter the unwanted sand and other things using filter.
• Bring the jaggery to thick consistency add coconut gratings,cardamom powder and stir it.
• When it becomes thick the poornam or inner fillings are ready.
• Now  take the prepared rice flour and make it as a cup like structure and stuff the poornam and cook it in idly plates.
• Steam it.
• A delicious traditional modakam is ready for neivaidyam for Lord ganesha.

Ingredients

1. Rava-1 cup.
2. Raw rice powder-1/2 cup.
3. Sugar-1/4 cup.
4. Coconut gratings-1/4 cup.
5. Cardamom powder-1/4 tsp.
6. Cashews-10 to 14.
7. Dates-10.

Method

• In a large and heavy bottomed vessel mix rava,rice flour,sugar,cardamom powder,dates,cashews with little hot water.
• Make into small balls and keep the balls in idly plates and steam it.

1. Aval-1 cup.
2. Sugar-1 cup.
3. Roasted cashews-100 gms.
4. Ghee-1/4 cup(melted)
5. Cardamom powder-a pinch.

Method

• In a kadai add poha or aval and dry fry it.
• In a mixer powder the sugar and poha.
• In a mixing bowl add powdered poha or aval and add powdered sugar,cardamom powder,roasted cashews and add melted ghee and make it as a laddoo.
• Aval is very favourite to Lord Krishna and one can get their desires fulfilled by keeping poha for Lord Krishna.

• Rava-2 cups.
• Sugar-1 1/2 cups.ardamom powder-a pinch.
• Roasted cashews-100 gms.
• Cardamom powder-1/2 tsp.
• Ghee-1/2 cup.

Method

1. Roast rava.
2. Powder sugar.
3. Powder rava also.Melt ghee.
4. In a mixing bowl add powdered rava,sugar,cardamom powder and roasted cashews.
5. Add melted ghee and make it as a ball.