• Eythakka Payasam
• Paal Payasam
• Adaprathaman
• Kadala Mittai
• Karutha Aluva
• Eythakka Sukian
• Neyyappam
• Rava Kesari
• Red Halva
• Semiya Payasam
• Pal-payasam
• Ada Prathaman
• Rava Payasam
• Tender coconut Prathaman
• Pal Ada Prathaman
• Ona Payasam
• Chakka Payasam
• Murukku
• Pakkavada with curd
• Vada (soft)
• Parippu vada
• Potato Bonda
• Mysore Pak with Wheat Flour
• Bonda
• Bread vada
• Choclate Milkshake
• Bread Pizza

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Eythakka Payasam 

tsp = table Spoon
dsp = Dessert Spoon

Ingredients- 

1) Ripe banana pieces - 1/2 kg 
2) Molasses (sugar solution) - 3/4 lb 
3) Sago - 5 dsp 
4) Coconuts - 3 
5) Ghee - 2 dsp 

Procedure- 

Peel the bananas and cut lengthwise on all sides, so that the  seeds are left in the middle. Cut into smaller pieces and cook in 1 cup of water. Cook the sago in 2 cups of water. Draw 2 cups of milk first from the grated coconuts and 3 1/2 cups the 2nd time. Melt the molasses in 1 cup of water and strain. Sauté the cooked banana with the ghee and sago in the syrup. After some time add the 2nd milk and allow it to simmer. Add the 1st milk too and remove from fire when it is thick enough.

Paal Payasam 

tsp = table Spoon
dsp = Dessert Spoon

Ingredients- 

1) Table rice broken - 2dsp 
2) Milk - 8 cups 
3) Sugar - 400 gm 
4) Powdered cardamoms - 1 tsp 
5) Rose essence - 8 drops 
6) Almond or cashew nuts - 1/2 cup 

Procedure- 

Cook the rice in 3 cups of milk, stirring all the time. Add the sugar and boil for some time. Pour the rest of the milk and boil till it is reduced to 5 cups. Cut the nuts into long thin slices and put it into the boiling milk. Take it off the fire and stir till it is cold. Add the essence and the cardamom powder. 

Sift the flour, add 1 1/2 dsp Ghee, water and make a smooth batter. Wilt the plantain leaf by holding it over fire or putting them in boiling water. Rub lightly the batter over bits of plantain leaf, roll them and tie with strings. Boil water in a pan, and cook the plantain leaf rolls for ten or fifteen minutes. Separate the cooked "ada" from the leaves and wash in cold water so that it may not be sticky. Take extractions from the grated coconut with little water, about a cup the first time and with five cups of water the second time. Dissolve molasses in water and strain it and make a thick syrup. Put the adas into it with the remaining ghee and stir well. When it is almost dry, pour the second 
extraction of coconut milk and keep on stirring for sometime. When it thickens, add the first extraction of coconut milk, and 1/2 cup of cow's milk, and the powders. Stir and remove from fire. Serve hot.

Kadala Mittai

1) Rava (Semolina) - 1/2 cup 
Bengal gram powder - 1 cup 
Peanut and cashew nut 
Powdered - 1 cup 
Ghee or dalda - 3/4 cup 
Sugar - 4 cups 
Water - 1 cup 
Kesari powder - 1/4 tsp 
Cardamom powdered - 3/4 tsp 
Sultanas - a handful 

Procedure-

Make syrup of water and sugar. Fry the semolina in 3/4 cup ghee without losing its color. Add the bengal gram powder and stir till the powder is free from lumps. Pour the syrup into it and the coloring also mixed in a little water. Add the nuts, sultanas and the spices. Pour the liquid ghee into it. When a drop can be made into a smooth ball, pour it into a greased vessel and cut into pieces. It would till approximately 3/4 of a kilo dalda tin.

Karutha Aluva 

Ingredients - 

Flour - 1 lb 
Molasses - 3 1/2 lbs 
Coconuts - 3 
Nutmeg - 1 1/2 seeds 
Broken cashew nuts - 1/2 cup

Melt the molasses with 3 cups of water and after adding 1 oz of milk, remove the scum that forms on top Clean it by straining it through a piece of cloth . After making a dough of the flour with water, dilute it and strain it through a coarse piece of cloth and remove the ruberish matter you get . Keep it aside for sometime. Extract milk from the 3 coconuts . Pour out, the clear water on top of the flour mixture and mix the sediments with coconut milk and the molasses. The whole thing should be about 8 bottles. Boil the mixture stirring all the time. When it thickens add the ground nutmeg and the cashew nuts. When it can be made into a smooth ball, spread it in a greased dish.

Eythakka Sukian

Procedure -

Boil bananas, peel and remove middle cord. Cut into pieces and take 2 cups full. Put the bananas, two dsp, sugar, quarter cup grated coconut and one spoon ghee, in a pan and place on fire. Stir well for sometime till it is dry. Sift together the rice flour and the flour through a fine sieve and keep in a bowl. Add half cup water to the remaining coconut and take one extraction. Strain and add it to the remaining coconut and take one extraction. Strain and add it to the flour with one dsp. Sugar and salt. Make a thick batter. Add only very little bicarbonate of soda, otherwise the batter will absorb a lot of oil. If the batter is too thick, add a little more water. The banana mixture when cold, should be formed into lime sized balls. Heat oil in a deep frying pan, and when it boils, dip each banana ball in the batter and deep fry golden brown. (20 sukians)

In a vessel mix the rava, flour and soda-bi-carb. Fry the sliced coconuts to a golden brown and add to the mixture. Then fry the sultanas. Add both the sultanas and the rest of the ghee to the above mixture. Finally add hot molasses syrup. Add enough water and mix thoroughly to get a thick but dropping consistency. Now heat dalda in a small frying pan and drop one spoon of batter each (5 or 6 spoons of the mixture at a time) and deep fry till nicely browned. There will be about 25 neyyappams.

Heat ghee and lightly brown semolina. Pour 2 cups of boiling water. Stir constantly and cook over medium fire. When it thickens add sugar and stir again. Add the colour mixed in milk, nuts and raisins. Sprinkle cardamom powder and keep stirring. When the sugar has melted and the kesari is semi-solid remove from the fire. This hardens after cooling.

NOTE: A little saffron warmed and mixed in milk may be added along with the cardamom. The kesari may be spread to any desired shape and roasted nuts and raisins can be stuck ovet it to make it more attractive.

Knead maida loosely and keep for 10 hours. Add more water in the evening and prepare a batter and strain it through cloth. Add more water it necessary to make up to 6 cups and keep it covered for a night and a day. Next evening decant the clear water from above and add 6 cups more of water to the remaining. Mix 1 dsp. of lime juice. Melt sugar in water and add the prepared batter stirring throughout. As it thickens add saffron and jelabi colors mixed in 1 dsp. of water. Add one- third of the ghee and continue to stir. Again add the ghee in two lots and lastly add cashew nuts. When it thickens add the cardamom powder and when ghee comes out of the halva transfer into a greased plate. Can be sliced long and added to the halva

Fry vermicelli in ghee and cook in 11/2 cups of boiling water. When it is cooked add milk and keep stirring constantly. When the milk boils add sugar and the remaining ingredients. Continue stirring until the payasam is of the desired thickness. Take off from fire and stir for a little while more.

Cook the rice well and add all ingredients of the second item. Keep stirring while cooking. When t is almost done add cardamom powder. Stir and remove the fire. This payasam is better after cooling

Mix the flour adding water gradually and prepare a soft batter. Add ghee to this and stir well. The batter should be in the consistency of the hopper batter. Wilt plantain leaves and cut into handkerchief size bits . Pour 3/4 dsp. of the batter on each piece of the leaf. Tilt the leaf to spread the batter uniformly, role and tie and steam cook. ?When done remove the rolls and drop them in a cold water, drain and cut into small pieces. Instead of steam cooking the rolls can be dropped into boiling water in a big pan. When done, separate the ada from the leaves. Drain the water and pour the into the pan. Drain again and cut the ada into small pieces. Prepare the Prathaman as soon as the ada is ready.

Procedure

Sauté the prepare ada in the molasses syrup. When quarter of the syrup is absorbed blend ghee and stir constantly. When the syrup is half done pour the second coconut ilk. Add sugar and keep stirring till the payasam gets thick. While it thickens add the first extraction of coconut milk inn which the three spice powders are mixed. Bring to boil again and remove from fire.

Boil milk and water together and cooked the washed rava (semolina) in it. Stir often to avoid lumps. When the rava is well done, keep it aside.

Mix all the ingredients of the third item and bring to boil. Stir the cooked rava and keep stirring on the fire. When the payasam is very hot remove and add rose water and salt and mix well .

Before serving sprinkle fried cashew nuts. It is better to serve it after chilling. The payasam should not be too thick or too thin.

Melt butter in a pan. When it is melts add sultanas. As the sultanas swell up add cashew nuts and tender coconut and sauté. Lower the heat and pour milk which the flour is mixed along with sugar. Let the mixture simmer for some time. Keep stirring. Lastly mix the ingredients for flavor and remove.

Make a soft batter with the milk and Maida of the first item. Drop small quantities of the batter over pieces of plantain leaf, till them to spread the batter, roll and drop them in boiling water and cook. Unroll the leaves and let the ada fall into another vessel. Chop the bigger pieces of ada and keep aside.

Keep a large shallow, heavy bottomed vessel on fire and add 11/2 dsp. butter and sauté the ada for a little while. (If it is over done the ada gets hard). Then add gradually milk, water and sugar mixed together and stir constantly. When it thickens add the cardamom powder, nuts and raisins. Stir well and remove from fire. Keep stirring until the milk cools. This is better when chilled

Boil the third extraction of coconut milk and add the gram dhal. When it is three fourth cooked add the washed and cleaned rice When both dhal and rice are cooked properly add the molasses syrup. Stir continuously and as the syrup begins to thicken add the second coconut milk. Keep stirring till the payasam is fairly thick and of the desired consistency. Now add the powdered ingredients mixed in the first coconut milk. Let the payasam become very hot but before it boils again remove from fire.

Fry the grated coconut pieces in ghee in a hot skillet. When it browns fry the gingerly seeds. When it is done add them to the payasam and mix well.

Peel the Chakka and cut into smaller pieces and cook in 1 cup of water. Cook the sago in 2 cups of water. Draw 2 cups of milk first from the coconuts and 3 1/2 cups the 2nd time. Melt the molasses in 1 cup of water and strain. Saute the cooked chakka with the ghee and sago in the syrup. After some time add the 2nd milk and allow it to simmer. Add the 1st milk too and remove from fire when it is thick enough.

Boil the gingelly oil and ghee and pour it into the mixed rice and kadalai powder and rub it well. Pour enough salt into the water and add enough of it to the flour to make a smooth dough. Knead well, adding the jeera and coarsely powdered pepper. Press through the muruk press, into hot oil and fry well.

Mix gram flour, the chopped green chillies, onions, ginger, water and salt to taste, and mix to a soft and thick, dough. Keep it for four or five hours, and then add soda-bi-carb dissolved in one tsp. water. Mix well, adding curry leaves and coriander leaves. Heat oil in a frying pan, fry one tsp full each of the batter. Turn over and lightly brown the othe side also. Drain and serve hot.

Soak the rice and the two dals in water. Drain and grind well adding the green chillies, curry leaves and asafoetida. Put salt to taste and mix well. Make small balls of it, the size of a marble. Dip your hands in water and flatten each ball wih the fingers, fry to a golden brown colour.

Soak the dhal for 3 hours and grind in a mixy. The onion, green chillies and ginger into small pieces. Mix all the ingredients together, shape into vada and deep fry.

Fry the ingredients of the third item in hot oil. Add the mashed potato and remove from fire. Add the ingredients of the fourth item and mix well. When cool shape into balls. Mix gram flour in water and add asafoetida powder, chilli powder and salt. Stir in 1/2 tsp. of hot oil. Mix immediately and add soda bicarbonate. Dip the balls in the batter and fry in oil. Serve with chutney.

Prepare sugar syrup of one-thread stage. As soon as the syrup is ready take it off from fire. Keep 1 cup of ghee on fire and when it is hot lower the heat and fry the flour in it stirring till flavour comes out. Meanwhile keep the remaining ghee on a low fire and keep it hot. When the flour is fried remove it for a minute and pour the sugar syrup into it. Return to fire and keep stirring constantly. Add the hot ghee gradually . After a few minutes of stirring, ghee comes out of the mixture. This is the stage when it is ready. Just before removing mix soda bicarbonate and quickly transfer into a flat plate. Do not smoothen the surface as for halva. Cut into desired shape while it is still hot. Separate the pieces after cooling.

Prepare the molasses boil with 11/2 cup of water and mix the wheat flour and plantain together with the molasses. Add the cashew nuts and soda bicarbonate. Then made it small balls of it and fry to golden brown colour. Serve hot.

Chop the onions finely. Cut chillies into round pieces. Mix bread slices onions, chillies and salt. Add a little water and make into pliable dough. Then add flour and again mix well. Make small balls and give them the shape of Uzhunnuvada. Deep fry in oil. Serve hot with chutney or tomato sauce.

Put all ingredients in a blender and mix well. Serve in tall glasses.

Cut the bread slices into desired shape.Deep fry in oil till golden brown. Remove from oil and keep aside. Chop the onion and coriander leaves finely.Grate the cheese. Arrange the fried bread on a baking tray.Put chopped onion and coriander leaves on top.Sprinkle the grated cheese and bake in a pre heated oven till the cheese melts and is golden brown. Serve hot with salad or tomato sauce.