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Photo: S. Siva Saravanan

Sweet treat Halwas and kheers are all time favourites

Potatoes- 250 gm

Milk- 250 ml

Sugar- 250 gm

Ghee- 200 gm

Boil, peel and mash potatoes well. Mix ghee and mashed potatoes in a heavy bottomed vessel. Keep on slow fire and stir continuously till the ghee leaves the side of the vessel. Add boiled milk and stir. When it thickens add sugar. Stir till the sugar is dissolved. Keep stirring till the halwa becomes thick and leaves the sides of the vessel. Remove from fire.

Basmati rice- Quarter cup

Water- 1 cup

Milk- 500ml

Sugar- 3 tbsp

Cardamom- 1 crushed

Almond blanched-3

Rose water- 1 tsp

Pick and wash the rice. Soak the rice in one cup of water for half an hour. Boil the rice with water and milk in a heavy bottomed vessel. Stir frequently for 20 minutes. When it is creamy consistency, add the sugar and cook till the sugar dissolves and the mixture becomes creamy again. Stir constantly. Remove from fire; add crushed cardamom, rose water. Serve hot or cold decorated with sliced almonds.

Large potato – 1

Pumpkin - 1 big chunk

Green chillies- 2

Ginger- 1" piece

Coriander - 1/2cup finely chopped

Kootu flour- 1 cup

Singhara flour- 1/2cup

Curds- 1/4cup

Salt- To taste

Oil - To shallow fry

Finely crush ginger and chillies in a mixie. Grate potato and pumpkin into a bowl of cold salted water. Take flours in a deep bowl. Make a well in centre, put coriander. Press out water from grated veggies completely. Add in centre, with chilli-ginger. Add salt, mix everything into an even batter. Add some water if required. Batter must be thick enough to spread on non-stick pan. Keep aside for 30 minutes. Heat 1 tbsp. oil, add to batter, and mix well. Heat non-stick tawa or flat pan. Pour one ladleful batter in centre. Spread to form a pancake, thin as possible. Allow to cook, drizzle with some oil. Roast further till crisp. Serve hot with pumpkin chutney or coconut chutney.

Sweet potato- 1 boiled, chopped

Potato- 1 boiled, chopped

Cucumber- 1 chopped

Fresh thick curds- 1 cup

Coriander - 1 tbsp. finely chopped

Green chilli - 1 small finely chopped

Peanuts- 1 tbsp. whole roasted

Cumin seed powder- Half tsp

Cumin seeds whole- Half tsp

Salt - To taste

Sugar - To taste

Oil- 1 tsp

Beat curds in a deep salad bowl. Add cumin powder, salt, sugar, chilli and mix well. Add all prepared vegetables, peanuts, mix to blend. Chill well till required. Before serving, Heat oil in a small crucible, or tempering spoon. Add cumin seeds, allow to splutter. Pour sizzling tempering over raita. Garnish with chopped coriander.

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