Cut chocolates:

Besan flour 1 cup

sugar 4 cups
ghee 1 cup
cocoa powder 1/2 cup
milk 1 cup

Add besan flour, cocoa, sugar to a vessel and mix well with hand. Pour milk and
melted ghee and now, switch on the stove. Stir them evenly.

Grease ghee on a tray and when it comes like a mysore pak i.e. moving away from
the edges and forms like a ball, remove and pour it on the tray. When cold, cut into
pieces.

Some tips:

Before adding ghee to the mixture, stir by laddle well to make sure that the sugar
dissolves atleast 3/4th. Becoz, when I made this sweet, just followed what they said
and finally, felt some sugar in mouth.

You will find a different brown color and that is the sign of final stage.

You can give a break while stirring, but after bubbles has started coming, keep on
stirring without any break.

The right consistency to find out is at the sides and on the center, lots of kind of
white bubbles will come. And, if you stir on the sides, it will come without sticking to
the vessel(similar to mysore pak) and so many bubbles will start coming than the
initial stage.

Or, simply follow what I told for making mysore pak. Try to make a ball from the
gravy and when it forms like a ball, wait for 2 to 3 mts and switch off the gas.

================

will post couple of more chocolates recipes shortly.

Garbanzo beans(a snack):

chick peas 1 cup

onion 4 small in size
tomato 1 cup
pine apple 1 cup
carrot 1/2 cup
cucumber 1/4 cup
capsicum 1/4 cup
sugar 1 tsp
vinegar 1 tbsp
pepper powder 1 tsp
oil & salt.

Heat oil, add cut garlic(1 flake), saute for a min. Meanwhile, cut onion & tomato into
small pieces and the other vegetables into the finger size.

Saute half of the onion to the heated oil well till it is transparent. Put tomato fry for a
couple of mts. Add chick peas with enough of water. Pressure cook.

At the same time, heat oil in a different vessel; add the veggies with remaining onion
& vinegar, marinate for 5 mts. Add pepper powder, salt & sugar mix well and keep
aside.

Now, take the cooked channa out, transfer to some different vessel. Add enough amt
of salt, pepper powder, mix well. Pour pine apple pieces and the marinated
vegetables to the mixture without vinegar, mix well and serve.

Points:

What I did was completely omitted vinegar. Instead, can squeeze lemon juice. If you
dont have pine apple, ignore and proceed. Same with sugar.
Mysore vegetable curry:

Onion 3
vegetables mixed 1/2 kilo
beaten curd 3/4 cup
coconut paste 1/2 cup
ginger garlic paste 1 tsp
saunf 1/2 tsp
cinnamon, cardamom a little
chilli powder 2 tsp
cloves 1
haldi 1/2 tsp & green chillies 1
salt

Heat oil, add all the raw spices saute for a mt. Put onion, ginger garlic paste and stir
till the raw smell disappears. Add chilli powder with curd, green chillies & coconut
paste. Boil for some time.

Once it boils well, add cooked vegetables with enough of salt and water. Boil for
some more time and garnish with as usual leaves.

My variation:

Instead of coconut paste, obviously, added 2 tbsp of coconut milk; And, though you
have coconut & curd, the gravy is not becoming thick easily; so, added 1 tsp of
besan flour which makes it very thick and the taste is also quite different. Otherwise,
it will be like a different version of avial!!

TIFFIN

Appam,Adai, Aval Uppuma, Cabbage Vadai, Chana Masala, Chola Puri, Dosai, Idli,
Kancheepuram Idli, Kuzhi Paniaram, masala Dosai, Milagai Bajji, Masala Vada, Onion
Pakoda, Rava Dosai, rava Kitchadi, Rava Idli, Thayir vadai, Uthappam, Vegetable Bonda,
Vermicelli Uppuma.

 Kuzhi Paniaram
 Ingredients

Boiled Rice...............500 gms

Raw Rice...................250 gms
Urad dhal..................250 gms
Methi..........................1 table spoon
Cumin........................1/2 tsp
Mustard.....................1/2 tsp
Bengal gram.............to temper
Green chillies...........2 nos.
Oil................................to shallow fry
Salt..............................to taste

 Method

 Prepare a batter with Rice, dhal and methi.

 Temper cumin mustard gram, green chillies, curry leaves into the batter.
 Add seasoning.
 Add little oil into the depressions of the kuzhi paniaram kadai.
 Pour in batter and cook for 5 minutes.
 Turn the paniaram upside down to cook on the other side.
 Remove and serve with coconut chutney.

 Tips : Use a special kadai/tawa with depressions for cooking the

paniarams.

ROTI

Ajwain Parathas, Aloo Paratha, Cauliflower Paratha, Chappathi, Kulcha,

Makkai-Ki-Roti, Malabar Paratha, Naan, Paratha, Paneer Paratha, Phulka,
Pudina Paratha, Rogni Naan, Sheermal, Tawa Paratha.

 Chappathi
 Ingredients

Wheat Flour...............1/2 Kg.

Water...................as required
Ghee................................to shallow fry
Salt..............................to taste

 Method

 Take wheat flour and add salt. Add minimum water and knead the flour
to make it soft.
 Then make this flour into even sized balls and roll them out with a
rolling pin.

 Heat a tawa. Add the chappathis one by one when the tawa is hot and
dry. Add a tsp of ghee along the edges. The chappathi will pop up. Turn
over once.

 The most regular kind of paratha roti prepared at home.

 Tips : Cook the roti well on both sides before applying ghee.

DHAL & SAMBAR

Coconut Sambar, Dal Fry, Dhal Sambar, Dal Makhani, Greengram Sambar,
Mysore Rasam, Lime Rasam.

 Lime Rasam
 Ingredients

Rasam Powder...............2 Tsp

Asafoetida...................1/4 Tsp
Tomato..................1 Nos
Green Chillies..........................1 Nos
Toor-dal........................100 gms
Lime.....................2 Nos
Salt.............to Taste
Oil................................to Temper
Mustard..............................1 Tsp

 Method

 Add 1 tsp salt, a pinch of asafoetida, chopped tomato, green chillies

(cut lengh-wise), 2 cups water and bring to boil.
 Add 1 cup boiled toor-dal and heat until the ingredients are fully
cooked.
 Add a tsp of rasam powder and heat for 2 minutes.
 Temper splattered mustard and curry leaves.
 Sqeeze out 2 limes after removing and stir well.
 Use the water of the dal as stock.

 Tips : Do not stir the rasam till done.

RICE
Aloo Ki Tahri, Bisi Bele Huli Anna, Coconut Rice, Coorgi Biriyani, Degchi
Biriyani, Melagu Sadam, Mutton Pulao, Peas Pulao, Pongal, Puliyodarai,
Tomato Pulao, Vangi Bhath, Vegetable Biriyani, Vegetable Pulao, Zarda
Pulao.

 Aloo ki Tahri
 Ingredients

Potatoes...............1/2 Kg.
Rice...................1 Kg.
Green Chillies..................4 Nos
Onion..........................2 Nos
Salt........................to taste
Oil.....................2 tsp
Turmeric.............2 pinch
Ginger garlic paste.....1 tsp

 Method

 Heat oil in a vessel, saute sliced onion and green chillies.

 Add ginger garlic paste and saute still slightly cooked.
 Mix turmeric and salt.
 Add cleaned rice and saute.
 Pour double quantity of water and cook.
 Finish on dum.

GRAVY & MASALA POWDER

Basic Gravy, Brown Gravy, Curd Gravy, Green Gravy, Red Tomato Gravy,
White Gravy, Chat Masala, Sesame Powder, Curry Leaves Powder, Dhal
Powder, Garam Masala(Fresh), Idli-Dosa Miligai Powder, Rasam Powder,
sambar Powder.

 Chat Masala
 Ingredients

Coriander seeds...............1 tbsp

Dry red chillies...................1 tbsp
cumin seeds..................1 tbsp
Amchur powder (dry mango).....1 tbsps
Black pepper................2 tbsp
Black salt (rock form).......1 tsp

 Method
 Slight roast dhania and cumin seeds separately. Grind all ingredients
together. Store as general.

VEGETARIAN

Aam Ka Sasam, Aloo Dum Kashmiri, Aloo Palak, Aloo Simal Mirch, Avial,
Avaraikai Masala, Baingan Ka Bhurta, Bagara Baingan, Baingan Dahiwala,
Brinjal chutney, Brinjal Masala, Beans Poriyal, Brinjal & Potato Curry,
Bhindi Pepper Fry, Carrot Kootu, Cauliflower Varuval, Fried Bhindi, Kathal
Ki Sabzi, Kathirikai Kozhalambu, Kathirikai Chops, Karamani Kathirikai
Varuval, Kadambam, Kitchadi, Mirchi-Ka-Salan, Moru Kozhalambu,
Murungakai Paal Curry, Onion Kachumbar, Onion Sambar, Pakoda Kadi,
Peas and Potato Masala, Paruppu Urundai Kozhalambu, Paneer Cutlet,
Pineapple Rasam, Tindli Fry, Tomato Kachumbar, Tomato Paneer, Rajma,
Vadakari, Vegetable Kurma, Vegetable Stew, Vendaikai Masala, Vegetable
Cutlet, Yam Dry Fry.

 Aam ka Sasam
 Ingredients

Ripe mangoes...............2
Grated coconut............2 cups
Red chillies..................3
Jaggery...............1 tbs
Coriander seeds.......1/2 tsp
Salt ..........to taste

 Method

 Grind coconut, chillies, jaggery, salt and coriander seeds to a fine

paste.
 Mix this with fruit pieces and chill.

 In case of mixed fruit sasam, add pine-apple chunks, orange segments,

grapes and tomatoes - all cut suitably to the same coconut paste.

 Serve chilled.

NON-VEGETARIAN

Caldeirda, Chennai Yera, Chicken Xacutti, Egg Curry, Goli Kabab, Kadai
Murgh, Kabab Nawabi, Kari Melagu, Kari Kurma, Kerala Prawn Curry, Kola
Urundai Kozhalambu, Kozhi Melagu, Kozhi Vellai Kurma, Kheema with Arai
Keerai, Meen Moili, Meen Varuval, Murgh Methi, Murgh Shahi Khorma,
Murgh Masalewala, Mutton Chilli Masala, Mutton Curry, Mutton
Fry(Coconut/Cashewnut), Mutton Nilagiri Kurma, Mutton Shahi Khorma,
Mutton Vindaloo, Patra Ni Machi, Pork Vindaloo, Prawn Balchao, Prawn
Curry, Prawn Mango Curry, Pulicha Meen, South Indian Fish Curry,
Tandoori Murgh, Uppu Kari, Vepudu-Guntur Kodi.

 Vepudu-Guntur Kodi
 Ingredients

Chicken...............500 gms.
Red chilli powder.....20 gms.
Onion..................2 Nos
Tomato.................1 Nos
Curry leaves ..........1 sprig
Salt.................to taste
Coriander.............1 tsp
Turmeric..............1 pinch
Ginger garlic.........15 gms.
Rice flour............1 tsp pinch
Oil..................deep to fry
Maida .............1 tsp

 Method

 Clean the chicken and marinate in ginger garlic, chilli powder, maida,
rice flour and salt.
 Leave for half an hour.
 Deep fry in oil and keep aside.
 Make a gravy with onion, tomato and ginger garlic.
 Add chilli powder, turmeric, coriander and curry leaves.
 Check salt and toss the fried chicken in the gravy.
 Cook gravy till dry.

SAVOURY

Dhokla, Iddiappam, Kaaraasev, Mixture, Murukku, Omappodi, Pesarattu,

Potato Chips, Salt Paniaram, Salt Lassi, Sweet Lassi, Mango lassi, Boondi.

 Potato Chips
 Ingredients

Potatoes...............1/2 Kg.
Oil....................to fry
Salt..................to taste
Chilli Powder.......1 tsp

 Method
 Take large sized potatoes and remove the skin. Cut into thin roundels
using a chips slicer.
 Heat oil and when it comes to boil, add the slice into the oil.
 Turn over until fully cooked and crisp.
 Sprinkle salt and chilli powder.

VATHAL

Manathakkali Vathal, Lady Figer Vathal, Onion Vadam, Sundakkai Vathal,

Tomato Vathal.

 Tomato Vathal
 Ingredients

Tomatoes...............1 Kg.
Salt..................as required
Sour Curd............1/2 curd

 Method

 Cut the tomatoes into thin slices and dry it in the hot sun for one day.
 Next day spread salt and curd over it and dry it in the sun till it is
completely dried and becomes crisp.

PICKLE & CHUTNEY

Aavakkai, Coconut Chutney, Coriander-Tomato Chutney, Gongura(Pulicha

Keerai), Lime Pickle, Maavadu(Tender Mango Pickle), Maa Inji, Mango
Chutney, Mint Chutney, Onion Chutney, Tomato Pickle, Naartahngai Dry
Pickle.

 Aavakkai
 Ingredients

Sour mango pieces..............5 Nos.

Mustard seed powder............100 gms.
Red Chilli Powder.......100 gms.
Salt..................100 gms.
Turmeric Powder.......a pinch
Fenugreek.............2 tsp.
Sesame oil............250 gms.

 Method

 Mix the above ingredients and add the mangoes and mix well.
 Add in the oil.
 For the next 4 days, stir it with a dry ladle once everyday.
 The most famous Andhra Pickle prepared in every home.

 Tips : Use the longer variety of red chillies for good color.

DESSERT

Adhirsam, Basundhi, Beetroot Halwa, Badusha, Carrot Halwa, Coconut

Barfi, Galagala, Gulab Jamun, Jangri, Paanagam, Laddu, Moong Dal Halwa,
Milk Payasam, Mysore Paak, Paal Guava, Sesame Balls(Ellurundai), Poli,
Paruppu Payasam, Rava Kesari, Rava Laddu(Raavalaadu), Sago Payasam,
Sakkarai Pongal, Semiya Payasam, Wheat Halwa, Wheat Dalia.

 Wheat Dalia
 Ingredients

Wheat..............200 gms.
Milk...............1 lit.
Sugar..............250 gms.
Green Cardamom.....2 Nos.

 Method

 Coarsely pound wheat.

 Heat milk and when it boils add the wheat.
 Cook slowly without burning (keep stirring).
 Add more milk if required.
 Cook till wheat is done.
 Add sugar and cardamom powder off-flame.
 Serve garnish with dry nuts and fruits.

 Tips : Use a thick bottomed vessel when preparing milk based desserts.