BeetRoot Rice

Ingredient:
1 cup cooked rice
1 no beetroot (shredded)
2 tbsp shredded coconut
1/4 tsp mustard seed
1 no green chillies
curry leaves
oil
salt

Method:
1.Heat a kadai, add oil, add mustard seed, greenchilli, curry leaves, beetroot, salt. Cover the lid cook until beetroot cooks well.
2.Add coconut, fry for sometime, swith off the stove,in the same kadai, add rice mix well .

Veg Stew

Ingredient:
1  Carrot sliced vertically
1/4 Cup Shreeded Cabbage
1/2 Green BellPepper(cut lengthwise)
few Green peas
1/4 Cup Beans(cut lengthwise)
1 Onion(sliced)
4 Garlic pods
1/4 tsp Ginger
1/2 cup Coconut milk 
3 Green Chillies
Curry leves
Salt
Turmeric powder
1/4 tsp Cumin seed
Coconut oil

Method:
1.Boil water,add turmeric powder,salt,carrot,cabbage,beans,peas.Cook until done.
2.Heat oil in a kadai,add cumin seed,onion saute for some time,add garlic,bell pepper,green chillies and curryleaves.Stir fry them.
3.Add this into boiled vegetables,then add coconut milk.Boil for some time.

Kara Sev

Ingredient:

1 cup Rice Flour
2 1/2 cup Besan Flour
1/2 tsp Chilli powder
1/4 tsp pepper powder
1 tbsp butter
hing pinch
baking soda pinch
salt
oil for frying

Method:
1.In a bowl mix all the ingredient ,add water to make a soft dough.
2.Heat oil in a kadai,when it is hot.
3.Take karaboondi laddle, put some batter into the karaboondi laddle, rub the batter fastly into the hot oil.
4.Fry the sev and remove from oil.

Fried Rice

Ingredient:
1 cup Basmathi Rice
oil
ghee
salt

Vegetables:
1 potato
1 carrot
1 capsicum
6 french beans
5 garlic pods
1 green chilli

Masala:
1/2 tsp pepper
1/2 tsp jeera
2 cloves
1/4 cinammon
1 cardamom

Method:
1.Cut the vegetables in length wise.
2.Crush the masala item .
3.Soak rice for 10 to 15 minutes in water.
4.Heat a pressure cooker, add oil and ghee.Add masala item, garlic and green chilli, saute for sometime, add vegetables saute it, rice and then add 2 cup of water.when it starts boiling(dancing rice), close the lid and put weight, simmer the stove for 7 minutes without any whistle.Switch of the stove.
5.Open the cooker, when it is completely cool.

Ven Pongal

Ingredient:

1 cup rice

1/4 cup moong dal

1/4 tsp black pepper corn or powder

1 tsp cumin seed

8 no finely chopped cashewnut

7 no curry leaves

1/4 tsp finely chopped ginger

1 cup milk

5 cup water

ghee

salt

Method:

1.Heat a kadai and dry roast moong dal and keep aside.
2.Rinse the rice for 2 times and remove the water. Take a pressure cooker, add rice, moong dal, salt, water and milk. Cook until 5 whistle.

3.Heat ghee in a kadai,add cumin seed,pepper powder,when they starts splutter,add cashew nut and curry leaves,ginger ,saute for sometime.

4.Add this into rice and mix well.

5.Serve with sambar and coconut chutney.

Rasagula

   This dessert made for my elder sister's birthday and for new year .She born on new year.

Ingredient:
1 litre Milk 
1 1/2 cup sugar
2 cup water
1 tbsp maida
few drops lime juice or curd
pinch safron strands (soak this safron strands with 2 tbsp milk)

Method:
1.Boil milk,add few drops of lime juice on it,so it started curdling,when the whole milk completely curdle ,we get paneer and clear water.Now,switch of the stove.
2.Take a muslin cloth pour the paneer ,along with cold water and tie the cloth and hang it for 1/2 hour.
3.After 1/2 hour take paneer into a bowl,add 1 table spoon maida,knead it well.
4.Make a small ball,don't press too hard and keep rest this ball for 10 min.
5.Take a wide bowl ,add water and sugar,when it started boil,add this ball into it one by one.Boil for 5 minutes.Add safron strands.
6.Simmer the stove and boil it for 10 minutes.
7.Rasagula is ready.