Mavina hannu sasive

Servings: 3

Ingredients:

Content	Quantity	Comment
Mangoes(Shakarkanji)	3-4	Small and sweet variety
Coconut	½ cup
Salt	¼ tsp
Jaggery	1 cup
Turmeric	¼ tsp
Curd	½ cup	Whisked
Mustard seeds	1 tsp
Green chilli	1 medium
Oil	½ tsp
Water	To grind

Method:

Peel the mangoes and squeeze them well in a bowl. Retain the seeds in the bowl.

Roast green chilli in oil and grind it with coconut, mustard seeds and turmeric powder to a smooth paste. Add this ground paste to the mangoes. Add salt, jaggery, curd and mix well. (Adjust sweetness as per your taste but the dish is meant to be sweet).

Serve with rice.

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Sabudana Idli's

Servings: 25-30 idlis

Ingredients:

Content	Quantity	Comment
For Batter
Sago / Sabudana / Sabakki	2 cups
Urad whole	1 cup
Water	To grind
Salt	To taste
For Idli
Coriander leaves	1-2 tbsp
Batter	A portion
Onion	1 small	Chopped

Method:

Wash and soak urad dal in water for 2 hours. Wash and drain sago and keep it covered for 2 hours. Grind the urad dal to a smooth paste, mix the sago and add water so that it is very thin(this is because sago absorbs water and the dough becomes very stiff and fermentation becomes difficult if less water is added like normal idli batter). Allow it to ferment overnight.

Mix the coriander leaves and chopped onion (You can choose not to add onion as it leaves water when added to the batter and takes more time to cook. You can add grated carrots instead) with a portion of the batter. Grease the idli plates, pour the batter and steam it for 10-15 minutes. Once done, remove the plates and allow it to cool for 5minutes. Scoop out the idli’s.

Serve with spicy coconut chutney.

Tip:

You can also cook plain sago idli’s if you do not wish to add vegetables.

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Carrot Halwa

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Carrots	7-8 big	Peeled and grated
Sugar	1 cup	More if required
Unsweetened Khoya / Mawa	100 grams
Pista	1-2 tbsp	Blanched, peeled and chopped
Cashewnuts	5-6	Broken
Raisins	1-2 tbsp
Ghee	2 tbsp
Milk	½ cup
Cardamom powder	½ tsp

Method:

Take the grated carrots in a heavy bottom pan with milk and mix well. Cook covered on low flame till the carrots are soft. (You will know when you start getting the raw smell of carrots when cooked). Add sugar and allow it to dissolve completely while stirring occasionally. Add the khoya and mix well. Cook covered for a minute more. Take it off the stove.

Heat ghee in a small pan. Add the cashewnuts and raisins and roast till the cashewnuts change to light brown and the raisins are fluffy. Add this to the halwa along with chopped pista. Mix well.

Serve hot / cold.

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Badam Milk

Servings: 2 glasses

Ingredients:

Content	Quantity	Comment
Almonds	8-10	Soaked in water overnight
Whole Milk	2 glasses	Full cream
Safforn	8-10 strands
Red Rock sugar / Kempu kalsakkare	To taste
Pista	1-2 tbsp

Method:

Soak the safforn in a tbsp of warm milk. Set aside. Drain the water from almonds and peel them. Grind it to a smooth paste with some milk. Mix the ground paste with the rest of milk and bring it to a boil. Simmer for 2-3 minutes. Take it off the stove.

Blanch the pista in water for a minute. Drain, run through cold water, peel and chop. Add the soaked safforn, rock sugar and keep it covered for 2minutes. The sugar would have dissolved. Garnish with pista.

Serve hot/cold/chilled.

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Nimbe Panaka

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Lemon	2 medium	Halved
Sugar	1 cup	Or to taste
Cardamom powder	½ tsp
Water	5 cups

Method:

Dissolve sugar in water. Add cardamom powder, squeeze lime. Serve cold/chilled.

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Sweet corn palya

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Sweet corn pellets	1 cup
Green chillies	2 small
Coconut	½ cup	Desiccated
Salt	To taste
Sugar	A pinch
Water	To cook
Coriander leaves	1-2 tbsp
Oil	2 tbsp
Jeera	½ tsp
Mustard	½ tsp
Curry leaves	3-4
Lime juice	1 tsp

Method:

Steam the corn or pressure cook to one whistle. Set aside to cool. Heat oil in a pan. Add mustard. Once it starts popping, add jeera, curry leaves and saute once. Add the corn, salt, sugar and saute for a minute. Add the coconut, mix well and cook covered for a minute. Take it off the flame. Add lime juice, coriander leaves and mix well.

Serve hot / cold with rice, roti, chapati…..

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