Kayi Halwa(Coconut Burfi)

INGREDIENTS:
1/2 coconut shreded
1 cup sugar
½ lt milk
½ tsp Cardamom/clove powder or pinch kesar
10 Badams grated
1 tbsp ghee

PREPARATION 1:

• Grind the coconut in a mixer grinder add milk if needed. 
• In a kadai pour the rest milk and bring to boil. Add coconut paste and Sugar. 
• Start stirring on a low flame.It takes time. 
• When the mixture is getting thick add cardamom powder. 
• Finally the mixture will be thik enough.leaves the sides of the kadai. Remove from the flame. 
• Take a plate and put the ghee and spread it properly.Transfer the mixture to the plate and spread eveny with ghee applied spoon. 
• Keep it to sttle down. Then cut it into square or dimond shape and serve. 

PREPARATION 2:

• Grate the coconut.keep aside. 
• Now in a heavy bottomed kadayi fry (only for 3-4 mins)the grated cocnut with a tsp of ghee and Kesar or clove or cardomom powder. 
• If u have kept grated badam you can add it now. 
• Now add the sugar to the coconut and the milk. 
• Keep stirring as it takes a while to thicken the paste. 
• Once its done the edges will come out by itself. 
• Now transfer the mixture to a greased plate and refrigerate it for settling. 
• After an hour or two take a butter knife and cut them into square or diamond shape and refrigerate it again for couple of hours. 
• Serve chilled as desert to any meals.

Sambhar Powder 1

INGREDIENTS:
2 tsp Coriander seeds
½ tsp sesame seeds
1 tsp Jeera
2-4 Red chillies
1 tsp Oil
½ tsp mustard seeds ( mainly for sambhar)

PREPARATION:

• Roast all above ingredients and make nice powder. 
• Use while preparing Sambhar or Saaru

Green chilli chutney

INGREDIENTS :
1/2 cup grated tender Coconut
1 tsp lime juice / Tamerind
1cup Coriander leaves (Optional)
2 Green Chillies
1 tsp sesame
Salt to taste

PREPARATION:

• Cut the chillies into small pieces. 
• Fry this with sesame till sesame splutters. 
• Now mix together the grated coconut, green chillies, sesame seeds (and the chopped coriander leaves)and tamarind. 
• Grind it all ina mixer ( add little water if required).Now add salt to the paste and pour itin a bowl. 
• Put the lime juice into it and mix properly.( Only if tamarind is not added in previous step). 
• Thus the green chutney isready.This chutney can be eaten with sandwiches or pakodas or anything spicy.

Modaka

INGREDIENTS:
Maida 1 cup
Grated coconut 1/2 cup
Jaggary 1/2 cup
Sesame 1/4 cup
Cardomom 1
Oil to deep fry
Ghee 3 tsp
salt to taste
water

PREPARATION:

• Mix the grated cocnut and jaggery and fry in a pan. 
• when all jaggery is melted and mixed with coconut add seame and cardomom to it. keep aside. 
• Now In a big bowl take the maida , ghee mix it well so no lumps should be there. Then add salt to tase and water to make the dough.It should not be too hard or too soft. 
• Then make small balls from the dough and roll it to small pappad size. 
• Take small amount of coconut mixtuer and put on the chapati and lock it from all the side. 
• Now deep fry them in Oil and serve.

Aloo Sandige

INGREDIENTS:

1 kg Aloo
Salt to taste
Chilly powder if you wish.

PREPARATION:

• Wash the Potatoes make thin slices. 
• Boil the water. add salt and chilli powder. 
• Now add all the slices in the water. Keep it for some time. 
• Remove a slice and check it is soft. if your nail easily cuts the slice then it is done. 
• Remove all the water and spread the potato slices on a cloth each seperately and dry in hot sun. 
• Store when crispy dried. Use low flame for deep frying while needed.

kumbalakai sandige(Ash gaurd)

INGREDIENTS:
1 cup Urad daal
250 gr ash guard
4- 6 green chillis
1 cup puffed rice ( mandakki/ pori)
salt to taste


PREPARATION:

• Soak the urad daal for 2-3 hours.Grind the urad daal with chillis and salt to a fine paste. 
• Peel the skin and grate the ash guard.Mix this to paste without adding water to it.as ash guard itself will contain sufficient water. 
• The mixture will be watery. so add the puffed rice to adjust thickness of the mixture. 
• Keep it overnight 
• In the morning as shown in photo dry in the hot sunlight. 
• After 3-4 days dried store in a container and use deep fried when required.