Preparation of Semiya Payasam

3 liters full cream milk
3 cups vermicelli
5 cups sugar
3 tbsp ghee
10 almonds
15 cashew nuts (broken)
30 raisins
5 pods cardamoms (powdered)

In a pan heat ghee then add cashew nuts and raisins and fry till golden then add vermicelli in the ghee and fry till pink color.

Boil milk and add fried vermicelli to it. Cook on a low fire stirring once in a while. When vermicelli is cooked add sugar and cook till well blended. Then add cardamom powder, almonds, fried cashew nuts and raisins. Serve the payasam hot or cool.

Recipe Paal Adai Pradaman

1 cup adai pieces (available ready made)
3 litres of full cream milk
3 cups of sugar

Heat milk in a heavy bottomed vessel. Wash adai pieces thoroughly in warmwater and add to boiling milk. Cook on a medium flame stirring once in a while till adai pieces become very soft. Add sugar and cook for another 15 minutes. Serve hot

Recipe Elai Adai - Jack fruit filling

1 cup rice (cleaned and soaked for 4 hours)
1 cup ukda chawal (cleaned and soaked for 4 hours)
1 cup jack fruit segments
2 cups jaggery (Powdered)
2 coconuts (grated)
2 tbsp ghee
20 fesh banana leaves (cut into 16 cms squares)
A large pinch of salt

Slice jack-furit segements into small pieces. Cook jack fruit pieces, jaggery grated coconut and ghee in a heavy bottomed pan on a low flame stirring continuously till mixture is thick. Grind rice into a very fine paste adding enough water to make a thick batter. Take a banana leave and pur a ladleful of batter. Spread it a little and put 1 spoon of jack fruit mixture. Fold twice (lengthwise ) and the endges (breadthwise) Smilarly make all Adais. Steam till done and serve

Recipe chana dal payasam

chana dal, soaked in water for 2 hours - 1 cup
jaggery, grated - 2 cups
cashew nuts broken 1/2 cup
1/2 cup ghee
1 tsp. cardamom powder
1/3 cup raisins
1 liter Milk

First Cook the chana dal in 3 cups of water in a pressure cooker soft. Add jaggery and milk. Cook till thick and a sweet smell comes out. . Fry cashew nuts and raisins separately . Add fried nuts and cardamom powder if you desire add coconut milk at the end to payasam and serve . Your delicious Chana Dal Payasam is ready to serve.

Recipe Kachori

4 cups whole wheat flour
Salt to taste
1/2 cup ghee for frying

For the filling:
1 tsp aniseed, coarsely ground
1 tsp garam masala powder
1 cup black gram dal (Urad dal)
Salt to tase.

Fry roast the black gram dal till golden. Grind. Add water, salt, aniseed and garam masala to make a stiff dough. Reserve.

Make a dough of the whole wheat flour with ghee and water, adding salt. Make equal number of lemon sized balls from both. Roll out a flour ball to a disc. Place a filling ball in the center. Cover from all sides . Flatten and roll out again to 10 cms. circles. Fry in hot ghee till both sides are golden. Drain and remove. Repeat till all kachoris are made.

Preparation of Moong Dal Kheer

1 cup moon dal without skins, soaked in water for two hours
1 cup shredded jaggery
1 tsp. cardamom powder
1/2 cup coconut milk
2 tbsp. ghee
2 tbsp. chopped almonds, cashews, pistachios

Heat the ghee and stir fry drained dal till it is pink and aromatic. Add three cups water and pressure-cook it till very soft. Add jaggery and cook till creamy. Add nuts, cardamom powder and simmer for a few minutes Remove from fire and add coconut milk. Your taste Moong Dal Kheer/ Payatham Parupu Payasam is ready to eat.

Recipe Hyderabad Briyani

1 1/2 kg chicken, skinned, cut into serving pieces
1 1/2 cup ghee
5 cardamoms
1/2 cup almonds, halved
8 sprigs mint, leaves only
3 tsbp ginger garlic paste
2 cups curd
10 peppercorns
8 cloves
1 cup coriander leaves
3 1/2 cups long grain rice,soaked in water, washed
1 tsp mixed cummin seeds and shahjeera
1/2 tsp. saffron
2tsp. chilli power
1 ci[ ,o;l
4 onions, sliced
1 tsp. turmeric powder
1 tsp. garam masala powder
salt to taste.

Marinate chicken in ginger-garlic paste and curd. Add salt to this. Heat 1 cup ghee to hot. Add cloves, cardamoms and peppercorns. Add cummin seeds, shahjeera and almonds. Add chicken, turmeric, chilli, garam masala powders and 1 1/2 cups hot water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.

Heat 1/4 cup ghee to hot, and fry the rice to golden. Add double the quantity of hot water (7 cups) and pressure cook the rice till it is done but not soft. Fry onions in the remaining 1/4 cup ghee. Drain and keep crisp. In a large pan, pu a layer of rice. Top with a few fried onions and saffron strands. Add a layer of chicken. Repeat till rice and chicken are over. Sprinkle milk over. Cover tightly and finish cooking in a overn or by placing the pan on a hot griddle till each grain of rice is fluffy and the briyani is aromatic.

Preparation of Rosogullas

5 cups of milk
21/2 cups of sugar
1 cup maida
1stp. lemon juice
1 cup milk (separate)
1 tsp. cardamom seeds

Boil one cup milk. Add lemon juice till the milk curdles. Sieve through a fine cloth and preserve whey for four days. Use paneer for any other dish.

On the fifth day, boil five cups milk. Cool and remove the thick cream layer from the top. Heat again and add as much reserved whey as is needed to curdle the milk. Sieve through a piece of muslin and keep under a weight to remove all water. Measure the chchana (curdled mixture by weight) and add 2 tsp. maida for each 500 gms. Knead well.

Add 21/2 cups water to the sugar and boil. Remove top scum. As the syrup is simmering, make small balls of the curdled mixture and push 2 grains of cardamom in the centre of each. Drop the balls in the boiling syrup. Cover. After 2 minutes, remove cover and aprinkle syrup with ice cold water. Repeat the process of covering, exposing and sprinkling with ice water covering, six times. The rosogullas will float o the top. Remove from fire. Cool and chill.

Preparation of Masala Vangi baath

10 small brinjals, stems cut
2 cups grated copra
1 onion, vhopprf
1tbsp. corriander leaves
8 peppercorns
2tsp chilli powder
1/4 cup oil
1/2 cup cashew nuts
8 cloves
1 tsp. turmeric powder
1/4 cup tamarind juice
salt to taste

Heat 2 tbsp. oil. Add cloves, peppercorns and coriander seeds. Add sliced onion till brown. Add copra and grid to a fine paste. and add turmeric and chilli powder, tamarind juice, chopped onion, coriander leaves, cashew nuts and salt.

Slit brinjals into four, keeping stem whole. Fill the mixture into vegetables. Heat oil and add the mixture and add some water and cook it. Then add with rice. your Masala baath is ready to eat

Preparation of Polli/ Cashew Almond Pista Paratha

100 grms each of Cashewnuts, almonds, pistachios

500 gms flour (atta)

1 grated coconut

1/4 cup ghee

1/4 cup oil

1/2 kg. jaggery

1 tsp. cardmom powder

Soak nuts in water and remove peels. Roast all nuts in one tsp. ghee till pink. Remove and grind together with the coconut. Add jaggery and cook on a low flame till dry and manageable. Add cardamom poweder. Sieve whole wheat flour. Add oil and enough water to make a stiff dough. Knead well and divide into small lemon-size balls. Roll out two at a time into 16 cms. discs.

Over one, spread the nut mixute thinly. Cover with the other and seal sides with milk. Cook one at a time on a greased griddle till golden and crisp. Make all parathas smimilarly. Serve with hot ghee.

Preparation of Jalebi

2 cups of Maida
1 tbsp. lemon juice
1 tsp. cardamom powder
3 cups of Ghee
3 cups of sugar
1/2 tsp orange colour
1/2 ts. saffron

First mix flour with water to make a sticky pouring batter. Beat well and covered for 1 day.

Boil 3 cups of water with sugar till the syrup is sticky. Then add lemon juice. Remove the foam on top of the syrup with a wire sieve. Add saffron, color and cardamom powder.

Heat 3 cups of ghee in a wide pan. when it boils, take batter and put it through cloth(with a small hole in it) in the hot ghee in a circular motion. Fry till just crisp and turn over. Remove it draining the ghee. Put it in the sugar syrup. After 10 minutes remove it from the syrup and your favourite jalebi is ready to eat.