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Ingredients:
Puffed rice – 5 cups
Sugar m1/2 cup
Ghee – 1 tbl.sp

Ingredients:
Boiled potatoes – ¼ kg
Cooked White Kabuli Channa – ½ Cup
Onion – 1 Diced
Salt – As required
Oil – For deep frying
Mustard seeds – ½ tsp

Grind Together:
Grated Coconut – ½ cup
Cinnamon – ½ cup
Cloves – 2
Ginger – 1 inch piece
Garlic – 6 flakes
Onion – 1
Tomato – 1
Coriander seeds – 2 tsps
Pepper – ¼ tsp
Poppy seeds – 1 tsp
Green chillies – 2 (fried)
Red chillies – 4

Ingredients:
Maida – 1 cup
Powdered sugar – 2 tbs
Rawa – 1 tsp
Carrot – 100 gms
Butter or Ghee – 1 tsp
Milk – As required
Oil – For deep frying

Ingredients:
Rice flour – 1 cup
Bengal gram flour -1 cup
Salt – required amt
Red chilli powder – 1 tsp
Coocking soda – ¼ tsp
Oil – req for deep fry
FOR STUFFING
Boiled – potato, carrot, beans, coocked peas
Finely cut onions – ½ cup
Ginger , greenchilli paste -1½ tsp
Turmeric powder – ¼ tsp
Lemon – 1
FOR SEASONING
Mustard seeds – ½ tsp
Black gram dual – 1 tsp
Bengal gram dual – 1 ½ tsp
Asafetida – 2 pinches

Ingredients:
Rawa – 1 cup
Maida – 1 cup
Butter – 1 tsp
Milk – Enough to knead
Salt – To taste
Oil – For deep frying

INGREDIENTS
Small SAGO – 1 CUP
SUGAR – 1¼ CUP
KESARI COLOR – 2 PINCHES
SAFFRON – 2 STRANDS
MILK KHOA – 100 GMS
GHEE – AS REQUIRED

METHOD:
1. SOAK SAGO IN ENOUGH WATER OVERNIGHT (8HRS)
2. HEAT A PAN WITH SUGAR, WATER, SAFFROM, KERASI COLOR.
3. ALLOW TO BOIL WELL, ADD SOAKED SAGO AND COOK TILL IT TURNS THICK AND MASS
4. ADD GHEE, MIX WELL AND POUR ON A GREASED BURFI PLATE. SPREAD CRUMBLED KHOA ON TOP.
5. DECORATE WITH FRIED ALMONDS OR PISTA. CUT INTO SQUARES

Ingredients :
1. MAIDA – 1 CUP
2. CHIROTI RAWA -1/4 CUP
3. SALT – 2 PINCHES
4. OIL FOR FRY

FOR POORANAM
1. ROASTED GRAM – 1/2 CUP
2. DRY COCONUT
3. CARDAMOM POWDER
4. GRATED JAGGERY – 1/2 CUP

CASHEW NUTS POORANAM
1. CASHEW NUTS – 1/4 CUP
2. MELON SEEDS – 1/4 CUP
3. SUGAR – 1/2 CUP
4. CARDAMOM POWDER 2 PINCHES
(POWDER TOGETHER)

PAL POLI
1.MILK – 1/2 LITER
2. BADAM CRUSHED – 1 1/2 TBL SP
3.SAFFRON – 2 PINCHES
4. CONDENCED MILK – 2 TBL SP

Method :
1. Mix Rawa, Maida, salt together in a bowl.
2. Add enough water and knead to a thick dough.
3. Keep closed for half an hour.
4. For Pooranam 1 – Powder roasted gram. Add jaggery, dry coconut grated cardamom powder and mix together.
5. Prepare Pooranam 2 seperately and keep aside.
6. Prepare small balls, roll out as thin as possible, place on a samosa maker, keep stuffing. Wet the edges close and seal well.
7. Deep fry in medium flame until crisp and golden.

Ingredients :
processed rice flour – 1½ cups
Cashewnuts – 100 grams
ghee – 1 tbl.sp
Salt – ½ tsp
OIL – for Deep frying

Method :
processed rice flour – 1½ cups
Cashewnuts – 100 grams
ghee – 1 tbl.sp
Salt – ½ tsp
OIL – for Deep frying

Ingredients :
Raw rice – 2 cups
Maida – 1 tbl.sp
Salt – ½ tsp
Red chili powder – ½tsp
Sour thick curd – as required
Sesame seeds – 1½ tsp
Butter – 25 gms
Oil – for deep frying

Method:
1. Whip sour curd and take it in a bowl.
2. Add Salt, Chilli powder, butter and blend well using finger tips.
3. Mix sesame seeds, rice flour to that until proper dough is formed.
4. Use three eyed disc in murukku press, fill the dough, squeeze directly in hot oil.
5. Deep dry until crisp.

Ingredients :
1.SUKKU – 15 GRMS
2. MILAGU – 10 GRMS
3.SEERAGAM – 10 GRMS
4. OMOM – 10 GRMS
5. LAVANGAM – 3 PIECIES
6.ARISI THIPPILI – 1 PIECES
7. PARANGI CHKKAI – 2 GRMS
8. SITHARATHAI – 2 GRAMS
9. KANDANTHIPPILI – 2 GRAMS
10. CHPPED DRY DATES – 2 PIECES
11.KISMIS – 50 GRMS
12. JAGGERY – 50 GRMS
13. GHEE – AS REQUIRED

Procedure :
1. Dry roast all the ingredients seperately, ground with nestle and then powder it in a mixture. Sift it.
2. Heat ghee, add dates and kismis. Take out from stove, add sifted powder.
3. Heat a pan with jaggery & water, until half string consistency.
4. Add powder, mix well. Add ghee and switch off the stove.