Ingredients:

• 1 cup - Bengal gram flour / besan -
• 1 cup - Ghee / clarified butter (melted)
• 1 cup - Grated coconut 
• 1 cup - Cashew nuts 
• 1 cup - Milk
• 2 cup - Sugar (powdered)
• ½ tsp - Cardamom powder

Method:

1. Preparation - In a blender, make course powder of cashew nuts, Grease a plate/tray with ghee and keep it aside. Sieve besan and keep it ready.
2. In a thick bottom pad or non-stick pan, with 1/2 tsp of ghee, roast besan. Make sure not to let it over roast to change color. Better to keep in medium heat. Once sweet aroma comes, turn off the heat. Cashew powder may also be added midway and roasted along with besan.
3. Mix in sugar, and milk so that there are no lumps.
4. Add  grated coconut and cashew powder (if it was not already roasted with besan). Mix all well with  1/2 cup of ghee.
5. Place the mixture on medium-high heat/flame and keep stirring continuously. Make sure no lumps are formed or burnt at the bottom. 
6. When the mixture starts to bubble, add the rest of the ghee and keep stirring continuously. Scrap the sides of the pan as you stir.
   
   
7. Has the mixture thickens and starts leaving the sides of the pan, pour it into a greased plate or tray. Spread the mixture evenly using a flat spatula.
8. If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the burfi as it starts to set immediately.
9. Cut into square or diamond shapes with a knife when it is half-set and still warm. Don't remove yet.
10. Once fully set, remove the Burfi and enjoy, share and store. 

Ingredients:

• 14 oz - Paneer bar
• 1/3 cup - corn flour 
• 1/4 cup - rice flour
• 2 tbsp - Chickpea Flour /Besan (optional - will have thick coat)
• 1 tsp - Kasoori Methi
• 1/2 tsp - Garam Masala
• 1/2 tsp - red chilli powder (or to taste)
• 1/4 tsp - jeera (cumin) or ajwain (carom/caraway) seeds - Optional
• Salt and Pepper to taste
• Pinch of Baking Soda (optional)
• Oil for frying

Ingredients:

• 2 cup - thick plain curds / yogurt  - Greek yogurt may be used
• ¼ cup - powdered sugar
• Pistachios 8-10 blanched, peeled and sliced 
• Almonds 8-10 blanched, peeled and sliced 
• Cashew 8-10 chopped 
• Raisins 8 - 10 (optional)
• Green cardamom powder 1/4 teaspoon
• Warm milk 2 tablespoons
• Saffron (kesar) large pinch

Method:

1. Place a strainer over a bowl, layer a piece of muslin/cheese cloth over the strainer. Pour the curds and let the liquid drain. Tie the cloth with the curds in it  and let it  hang overnight (or 4 to 5 hours) over the bowl, in a refrigerator, to drain. 
2. Meanwhile, blench and peel the almonds, remove the pistachio from the its shells. Since almond is moist, I roast it slightly.... and then roast the cashews too.
3. Chop the nuts into small pieces |or| In a blender, pulse the nuts couple of times 
4. In warm milk, soak Saffron. 
5. Transfer the drained curds into a bowl. 
6. Add the sugar and mix well. 
7. Now add chopped nuts, milk with Saffron and cardamom powder.  
8. Mix all together. Serve cold after meal. 

• 1 cup rice flour
• 1&1/2 cup water 
• Salt as per your taste
• 1/2 tsp cooking oil

Note: You can not make the dough and keep. The dough needs to roll into roti when it is still warm. And need to cooked immediately after rolling. You can start rolling the other roti while cooking the previous one.

Ingredients:

• 5 - 6 small tender purple brinjals / eggplants
• 1 big onion (optional)
• 2 tsp jaggery
• 1/4 tsp turmeric powder
• 4 - 5 curry leaves
• 1/4 tsp mustard seeds
• 4 tbsp cooking oil (6 tbsp if not using nonstick pan)
• Salt as per your taste
• 1 tbsp finely chopped coriander leaves
• For Masala:
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 3 - 6 red chillies
• 4-5 - garlic cloves
• 1 pc - cinnamon
• 3 - cloves 
• 1/2 cup grated coconut
• 2 tsp sesame seeds (optional)
• 2 tsp ground nuts or peanuts (optional)
• 1 gooseberry sized tamarind / 2 tsp tamarind paste

1. Wash and slit half way through the eggplants in '+' sign,  as shown the picture below. 
2. Now immerse the slit eggplants in water and keep it aside.

3. Meanwhile start roasting the ingredients for Masala. Take a frying pan and dry roast starting with sesame seeds and then peanuts (if using), remove and keep aside.
4. Next in the same pan dry roast rest of the ingredients listed (except tamarind) adding grated coconut at the end. 
5. Transfer all the roasted ingredients and tamarind paste into a blender.  By adding required water, grind it into a thick smooth paste. Keep it aside.
6. In a thick bottom kadai/pan, take 4 tbsp of oil and heat it. Add in mustard seeds. When the mustard seeds splutters, add curry leaves, garlic, and chopped onions.
7. Fry the onions until soft. 
8. Drain eggplants and add to the kadai. 
9. Add the ground Masala to the kadai. Stir. Make sure the masala get into the eggplant's slits. 
10. Mix in turmeric powder salt and jaggery.





If required, add bit of water, cover and let it cook in medium-low flame.
Stir the curry while cooking.
Once the eggplants is soft and raw masala smell is gone. Switch off the stove. Also when the curry is done you will see bit of oil floating on top.
Garnish with chopped coriander leaves. 
Serve hot with rice-flour roti or jowar roti or chapathi.

• 2 cups - Rice
• 3 cups - thin Poha / avalakki/ flatten rice 
• 1 cup - grated coconut
• 1 tbsp - Methi/ Fenugreek seeds
• Salt – as per taste.

Rava uppittu (aka Sajjige in south-canara)
Sihi avalakki (sweet poha) aka Bajil
Khara avalakki (spicy poha)
Chewda (dry savory poha)

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Ingredients:

• 2 cups - poha (medium thickness)
• 2 tbsp - peanuts
• 1 medium - tomato - finely chopped
• 1 medium - onion - finely chopped
• 1/2 cup - grated coconut (optional)
• 1/4 tsp - Turmeric 
• 3-4 tbsp - oil
• 2-3 - Green chillies - slit cut
• 1/2 tsp - mustard seeds
• 1 tsp - urad dal / black-gram
• 1 tsp - chana dal / bengal-gram 
• 4-5 - curry leaves
• 1/2 tsp - sugar
• 2 tbsp - chopped coriander leaves
• Oil - 3 to 4 spoons
• Salt as per taste

Method:

1. Rinse and soak poha for about 5 minutes.  After rinsing, drain the water completely and set it aside. 
2. Heat oil in a kadai /pan, add urad dal and chana dal and fry it. Once its color changes lightly, add mustard. Once it splutters, add onion, green chillies, curry leaves and fry well.
3. When onion is half cooked, add chopped tomato, salt, sugar and turmeric powder. Stir it all well and cook for about 2 minutes or until tomatoes are cooked 
4. Now add poha and mix well. If needed, sprinkle bit of water. 
5. Turn of the stove, add chopped Coriander leaves and grated coconut, 
6. Mix and serve warm, with Sev or curds.

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• 1 cup - medium rava / sooji / semolina 
• 2 cups - water 
• 1/4 tsp - turmeric powder 
• 1 - Tomato (optional)
• 4-5 tsp - cooking oil 
• Salt - as per  taste 
• Seasoning:
• 1/2 tsp - mustard seeds 
• 1 tsp - urad dal 
• 1 tsp - bengal gram dal / chana dal 
• 1 big - onion (optional) 
• 1-2 - green chillies 
• 5-6 - curry leaves
• For garnish:
• 2 tbsp - chopped coriander leaves 
• 1/2 cup - fresh grated coconut 
• 1 tsp - lemon juice (optional)