Sweet banana thalipith.

Method:  ripe banana jaggery per your taste.  Mix them with your hand.  In a tawa roast quarter cup besan  wheat flour and soji separately.   Add the to the mixture along with one tbs rice nd corn flour.   Kesar with little milk crushed nuts and a sprinkle of design ghee.  Mix all these.  Take a plastic and one ball of mixture with the help of little water sprinkled on plastic form the shape and fry on slow flame by of course sprinkling the design ghee on both the sides while frying.  This might look as if too much work children will love this.  Also while mixing add coconut. 

Madhu Vermicelli payasa:

Vermicelli payasa:

.

100 gms vermicelli, 10-15 cashew nd raisins, 1 tbsp ghee, sugar as per taste, crushed cardamom.

FRy dry fruits keep aside.same ghee fry vermicelli. Add milk nd sugar nd boil fr sometime. Garnish wth fry fruits.

Tenu stuffed Bhindi

Half kg lady finger.

Roast 2tbsp cor seeds,1tsp jeera,6-7 red chillies, groundnuts 3-4tbsp,3-4rbsp coconut.grind with haldi,hing(1/4 tsp) salt nd little tamarind.

Cut off stalk nd cut lenghtwise slits in bhendi( do nt split) apply salt nd keep aside.

Stuff bendi wth d mixture. Coat it wth Bengal gram powder.nd shallow fry on slow flame. Sprinkle chat masala .

Kinni Rava idli

2 cups (approx 100ml cup) rawa. Roast it lightly and keep aside to cool

2 med onions, finely chopped

15-20 cashews chopped

Small bunch coriander leaves finely chopped

2 small katoris sour curd

Heat Approx 2tblsp oil.

Add

1.5tsp each of mustard, urad dal, channa dal, finely chopped curry leaves and finely chopped green chillis Add onion and sautee till transparent Add cashew and fry till light brown Add the above to the rawa along with coriander leaves, curd and salt (to taste).

Mix well, pour into idli maker and viola its ready!!

You can add finely chopped ginger too

To make it look pretty you can first place some finely grated carrot and/or green peas in each of the idli maker and pour the batter on top of it

Sago dosa

3 cups white rice

1 cup sago

Soak seperately and grind fine but keep batter thick.

Add salt, sugar and 1 tsp yeast and ferment till batter rises.

Pour into heated pan and don't spread, let it fry on low flame.

Pathrade curry

Soak 3 cups boiled rice overnight

Grind rice with 1 tblsp jeera, 4 red chillies (add more if you prefer spice), 1 cup coconut, tamarind and salt.

Chop fine palak leaves and mix with finely ground rice batter.

Spread the batter thickly in rectangles on banana leaf and steam.

Cool and cut into pieces.

For the curry:

1 kilo chicken (optional)
2 tsp coriander seeds
1 tsp jeera
1 inch cinnamon
5 cloves
5 garlic cloves
Grated coconut (your preference)
Turmeric powder
5 to 6 long red chillies
2 to 3 short red chillies
5 to 7 pepper corns
1 large onion
Tamarind (optional)

Fry all of the above except coconut in ont tblsp oil and grin with coconut.

Add water and keep curry as thin in consistency, when well boiled add cooled and cut pathrade chunks.

Season with curry leaves.

Tenu Cabbage Bhuggi

Chop cabbage fine... 
chop around 3 onions fine for a medium size cabbage. .. 
take coconut oil... add mustard seeds...then add onions  fry till light brown. .. add cabbage and cook.  
Then make a masala of roasted coriander, coconut red chillies and tamarind. .. just roast the coriander. .) . Add to the cabbage and cook with 5 cloves of crushed raw garlic.