Wheat Halva (Goduma Halva)

Ingredients:

1. Chamba wheat - 1 cup
2. Sugar - 2.5 cups
3. Ghee - 2 cups
4. Saffron - 2 pinches
5. Almonds - 7 nos

Procedure:

• Wash and soak chemba wheat overnight
• Next day after soaking, put 1/2 cup of water and grind the wheat. Extract the milk and strain it. Take this extract 4 times by using 1 cup of water each time (Total is 4.5 cups of wheat milk)
• Cover and keep it aside
• Allow this mixture to ferment for another 12 hours
• The wheat flour sediments/settles down at the bottom.
• Strain the top layer of the water alone and boil in a pan
• Allow it to simmer. Now add the sugar and make it to a single thread consistency
• Lower the flame. Now add the wheat milk sediment and stir quickly to avoid lumps
• Now keep stirring at a medium temperature for 30 minutes
• When the wheat milk is cooked to a glossy and thick consistency, add 1/2 cup of ghee and keep stirring
• Now add 1/2 teaspoon of halva coloring (optional) and stir
• Keep adding the remainder ghee in 1/2 cup measurements every 10 minutes. Keep stirring through the process of adding ghee (Total time of halva preperation is 1.5 hours)
• Now add saffron, almond scrapings and stir
• Remove from fire and transfer to a vessel
• If the halva is cooked to the correct consistency, 1 cup ghee will float on top of halva

Paruppu podi

Ingredients:

1. Channa dhal - 1 tablespoon
2. Moong dhal - 1 tablespoon
3. Urad dhal - 1/2 tablespoon 
4. Toor dhal - 1 tablespoon
5. Red chilly - 10 nos
6. Asafoetida - 1 teaspoon
7. Garlic pods with the skin (optional) - 4 nos
8. Salt to taste

Procedure:

• Dry roast all the dhal ingredients separately and keep aside
• Roast red chilly and switch off the fire
• Add the garlic,asafoetida and salt to the pan which has the red chilly
• Now grind red chilly, salt, asafoetida finely. Then add all the dhals and grind to a fine powder
• Before removing from the mixer, add garlic pods and grind for only 1 minute
• Mix thoroughly and transfer to an air tight container

Ellu Molagapodi (Sesame / Gingelly seeds)

Ingredients:

1. Red chillies - 12 nos
2. Sesame / Ellu - 3/4 cup
3. Urad dhal - 1 tablespoon
4. Jaggery (optional) - 1/4 teaspoon
5. Oil - 1/2 teaspoon
6. Salt to taste

Procedure:

• Dry roast sesame seeds/Ellu in a pan and keep aside
• Add oil to the pan and roast the red chillies to brown color and remove the chillies
• Add urad dhal to pan and roast to golden brown
• Now grind red chillies and salt together finely. Add sesame seeds, urad dhal and jaggery to grind coarsely
• Mix thoroughly and transfer to an air tight container

Vegetable pickle

Ingredients:

1. Carrot - 1 nos
2. Beans - 4 nos
3. Bittergourd - 1 nos
4. Small brinjal - 1 nos
5. Drumstick - 1/2 nos
6. Mango - 1/2 nos
7. Cluster beans (Kothavarangai) - 5 nos
8. Lime - 1 nos
9. Lemon juice - 1/2 cup
10. Salt to taste
11. Chilly powder - 2 tablespoons
12. Asafoetida - 3/4 teaspoon
13. Mustard seeds - 1 teaspoon
14. Fenugreek powder - 1/2 teaspoon
15. Vinegar - 1 tablespoon
16. Turmeric powder - 1 teaspoon
17. Garlic (optional) - 10 pods
18. Oil - 4 tablespoons

Procedure:

• Wash, wipe(has to be dry) and Cut all vegetable ingredients into 1/2 inch pieces
• Now heat the oil and season with mustard seeds, fenugreek powder and asafoetida and add to the vegetables. Stir well
• Add all of the remaining dry powder spices to the vegetables
• Now add vinegar, lemon juice and salt to the mixture
• Mix well uniformly and transfer to a dry glass container or ceramic jar
• Cover it with a thin muslin cloth
• Stir well daily from the bottom and use it after two to three days
• This can be refrigerated for 1 to 2 months (avoid using wet spoons to prevent fungus formation)

Curd Rice

Ingredients:

1. Rice - 1 cup cooked in 4 cups of water
2. Milk - 1 cup
3. Curd / Yogurt - 2 cups
4. Green chilly - 2 nos
5. Salt to taste
6. Ginger - 2 inches piece
7. Mustard - 1.5 teaspoons
8. Asafoetida - 0.5 teaspoons
9. Curry leaves - 3 teaspoons
10. Oil - 1 teaspoon
11. Chopped Cucumber and coriander for decoration
12. Raisin - 1 tablespoon

Procedure:

• Cook the rice in 4 cups of water and mash with a ladle
• Add salt, milk, curd to the rice
• Heat oil and season with mustard, asafoetida, green chillies, ginger and curry leaves and transfer to the mixed rice
• Mix thoroughly
• To enhance taste, you can add 2 fried  more-molagai's
• Garnish with coriander and cucumber (carrot scrapings can also be used instead of cucumber)

Potato Puttu

Ingredients:

1. Potato - 1/4 kg
2. Green chilly - 2 nos
3. Finely chopped onion - 3 tablespoons
4. Ginger finely cut - 1 teaspoon
5. Coconut scrapings - 3 tablespoons
6. Curry leaves - 7 nos
7. Mustard - 1 teaspoon
8. Urad dhal - 2 teaspoon
9. Oil - 2 teaspoons
10. Salt to taste

Procedure:

• Boil potatoes and peel the skins
• Mash the potatoes and add coconut scrapings, salt and mix well
• Heat oil and season with mustard, urad dhal and curry leaves
• Add onion, chilly, ginger and sautee till onion becomes glossy
• Add the mashed potato to the onion pan and mix uniformly
• Remove from fire 

Sundal (Green gram sundal)

Ingredients:

1. Whole green gram - 1 cup
2. Salt to taste
3. Coconut scraping - 1 tablespoon
4. Finely cut green chilly - 1 nos
5. Red chillies - 2 nos
6. Ginger paste - 1/2 teaspoon
7. Curry leaves - 5 nos
8. Urad dhal - 1 teaspoon
9. Mustard seeds - 1/2 teaspoon

Procedure:

• Wash and soak green gram overnight
• Drain the water and place the green gram in a covered vessel
• It will start sprouting by evening
• Steam the green gram with salt and turmeric powder in a pressure cooker with weight for 2 whistles only
• Now heat oil and season with ginger paste, green chilly, red chilly, urad dhal and mustard seeds
• Add curry leaves and the boiled sprouted grain
• Stir it slowly for 2 minutes and switch off the flame
• Add coconut scraping, mix well and serve
• Optionally 1 teaspoon of lemon juice can be added