Ingredients:

• Topica(Saggu Biyyam)    – 1 Cup
• Chana Dal    – 3/4 Cup
• Jaggory(gud – Bellum)
• Ghee    – 3-4 Spoons
• Cashew Nuts, Rasin 10-15 each
• Elachi
• Milk    – 1 Cup
• Grated Coconut    – 2 Spoons 

Method:

1. Wash the Topica and Chana Dal and put 2 cups or 1.5 cups of water and pressure cook that for 2 wistles.
2. After cooling it down, put the sabudana & Chana Dal bowl on stove and put the Jaggrey in the Stuff after two to three boils.
3. Put coconut, Elachi and Switch off the stove
4. In a pan put the ghee and fry Cashews, Rasins and fry it till it is brown and put that in Sabudana Bowl.
5. Boil the milk and cool it down and then you can put in the bowl.

Ingredients:

• Mango Pulp    – 1 can or 3 cups
• Cool Whip    – 12 Ozs
• Milk    – 1 Cup
• Sugar    – 1 Cup
• Water    – 1 Cup
• Knox unflavoured gelatin 3 spoons or 3 small envelops 

Method:

1. Mix mango pulp, milk, sugar, cool whip
2. Boil 1 cup water and dissolve the gelatin in it
3. Pour the dissolved gelatin mixture over the mango pulp mix
4. Mix well and blend it in the mixer
5. Set it in a baking tray and refrigerate it for 4 hours
6. Serve it with fruits or whipped cream

Tip:  Do not keep this in frozen section. Just in refrigerator. 

Ingredients:

• Almonds – 1 Cup
• Sugar – 3/4 Cup
• Elachi – 1/4 Tea Spoon
• Half & Half Milk – 1 Cup
• Heavy Cream – 1 Cup
• Saffron – 1/8 Tea Spoon

Method:

1. Soak the almonds and take the skin out and keep it aside.
2. In a sauce pan, put the Half & Half Milk, Sugar and cook it slowly.
3. Meanwhile grind the almonds with little bit of milk if needed.
4. Once the milk mix cooks down to half of the total, put almond paste, elachi and Saffron and cook it until it comes close.
5. Let it cool for some time.
6. Stir in the heavy cream and pour them in desired molds and freeze them.
7. Freeze them for at least 5 hours.

Tip: Beat the heavy cream till it forms soft peaks.

Ingredients:

• Vanilla Ice Cream    – 1 Liter or 1/4 or Gallon
• Saffron    – 50 strands
• Heavy Whipping Cream    – 1/2 cup
• Yellow Food Color    – 6 Drops
• Pistachios    – 25 Roughly chopped

1. Thaw ice cream for couple of hours
2. Mean while heat cream in a small pot and add Saffron
3. Mix and simmer saffron in cream for about 5 minutes
4. Cool the mixture and add food color
5. Mix in with ice cream along with Pistachios and Freeze it
6. Serve 2 Scoops in cocktail glass, garnish it with Pistachios.

Ingredients:

• Sugar Cookie Dough    – 1 thaw
• Roast the following for 10 minutes in Oven at 350 Degrees:       Walnuts    – 1/4 Cup    Almonds – 1/4 Cup
•  Orange Marmalade    – room Temperature
• Chocolate    – Melted

1. Bring Cookie Dough to room temperature and then put it on a Baking sheet(Spread it evenly) and bake it for 25 minutes at 350 degree
2. While baking this you can bake the nuts along side for 10 minutes and then chop the nuts and keep it aside
3. Mean while melt the chocolate on double dish(hot water in bottom pan, keep the other pan and put chocolate and let it melt till it looks like silk)
4. Now on the baked cookie sheet slather the marmalade(orange) and then sprinkle the nuts and now drizzle the chocolate in(free style) and now you can cut it into squares.
5. Your Cookies are ready!

Ingredients:

• Whole Wheat    – 1 Cup soak it over night
• Sugar    – 1 Cup
• Raisins & Cashews    – 1 Handful
• Ghee    – 5 to 6 spoons

Method:

1. Grind the wheat with 1 cup of water to fine(Now strain and take one cup of wheat milk, not so thick or thin)
2. In a sauce pan put the 1 cup sugar and 1/4 cup of water and a teega pakam out of it and now put the wheat milk slowly and mix it very well(Keep moving the spoon all the time, otherwise it will become stiff or burn)
3. After everything comes close put the 5 spoon ghee and mix it.
4. In other pan fry the raisins & Cashew(Kaju) and put that in Halwa and mix.

Ingredients:

• Tomato    – 1 cut it into small pieces
• onion –        1/2 cut into small piecss
• Green Chillies    – 2 cut into small pieces
• Zeera    – a pinch
• Salt to taste
• Rice Flour    – 3 spoons
• Basen Flour – 3 Spoons
• Maida Flour – 3 Spoons
• Cilantro    – Cut it into small pieces
• Oil

Method:

1. Mix all the ingredients well.
2. Use this mix to make your utappa. Add oil as needed.

Ingredients: 

• Thin Poha    – 4 Cups
• Puffed Rice    – 2 Cups
• Putnalu    – 1 Cup
• Peanuts    – 1 Cup
• Garlic Paste    – 2 cloves
• Curry Leaves    – 15 to 20 
• Curry Powder, Turmeric Powder
• Salt & Oil
• Coriander Powder     1/2 Spoon 

Method: 

1. Put oil in a non-stick pan and then put garlic paste in it.
2. After it is fried little bit, put Putnalu, peanuts in it, then curry leaves, Coriander Powder then Curry Powder, Turmeric and salt.
3. Fry it for 2-3 minutes and then put poha & puffed rice, little by little & mix with all the ingredients.
4. And everything should look in one color

Ingredients:

• Plain bread    – Cut it in small pieces 15 slices
• Medium Size Potato – Boil and keep it aside
• Onion    – 1 large
• Green chillies    10-12(Cut it in long length)
• Curry leaves –10 leaves
• Coriander leaves – Cut it in small 1/4 cup
• Turmeric powder – 1/4 spoon
• Lemon Juice -1 spoon
• Bagardane (Pop Seeds) 1 spoon
• Salt
• Oil
• Cashew nuts  -15

Method:

1. Cut the bread pieces into small pieces and put the oil in a pan and put the bread pieces and fry them till it becomes brown and keep it aside
2. Mean while cut the Onion & green Chillies and cut the Potato in small pieces and keep it aside. 
3. In a pan put some oil, then Fry the bagardane and the onion, green chillies, curry leaves and put the turmeric, salt and put Potato in mix it slowly.(Don’t make it as paste)
4. Then put the fried pieces and Put the lemon juice
5. Then put the Coriander Leaves.