Besan Ladoo

Ingredients:

1. 2 cups besan
2. 1 cup ghee
3. 2 cups powdered sugar
4. Some chopped cashew
5. Some raisins

Procedure:

1. Take the besan in a heavy-bot tomed pan, add ghee.
2. Keep over low flame, and stir continuously until you get the typical aroma.
3. Take off the stove and cool.
4. Add sugar and cashew nuts.
5. Mix well and shape into ladoos.
   Ladoo ready!

Tips

1. Store them in clossed container.

Halwa - Moong Dal

Ingredients:

1. 3 cups moong dal
2. 1 1/2 cups kowa
3. 1 litre milk
4. 1 cup sugar
5. Powdered cardamom
6. 8 tbsp ghee

Procedure:

1. Soak moong for an hour and grind it.
2. Fry the moong in a pan to which ghee has been added till the mix turns golden brown.
3. Add milk and cook.
4. Now add kowa and cook on a low flame, stirring all the while.
5. When the mix is a smooth blend, take off the fire. Keep aside.
6. Now get the sugar syrup ready, add saffron and powdered cardamom.
7. Add the fried dal to this andmix thoroughly.

Tips:

1. Serve hot Moong Dal Halwa.
2. Hot halwa with ice cream is good combination.

Payasam - Bengal Gram Dal

Ingredients:

1. 1 cup bengal gram dal
2. 2 cups jaggery powdered
3. a few pods cardamom, powdered
4. 1/2 cup ghee
5. 2-3 cups milk
6. A few cashew nuts and raisins

Procedure:

1. Soak the bengal gram for an hour. Cook in cooker.
2. Keep a kadai on the fire, add half a cup of water, add jaggery, mix thoroughly until it melts.
3. To this add the cooked bengal gram dal, ghee, cardamom powder.
4. Mix well, add a quarter-half cup water, continue to cook, stirring all the while.
5. Add the milk, stir, and take off fire.
6. Fry raisins and cashew in a little ghee and add to the payasam.

Tips:

1. Serve hot

Tomato Soup

Ingredients:
4 large tomatoes
Mint leaves
salt & pepper

Method:

• Keep tomatoes in a heavy pan.
• Put water and allow it to boil.
• Put salt, mint and continue boiling for 10 minutes.
• When cool, blend the tomatoes in a mixer.
• Sieve to separate seeds and skin.
• If mixer is not available use a soup strainer for 2 minutes.
• Ready to serve hot.