Ingredients:

• 260 g all purpose flour
• 6 g baking powder
• 5 g salt
• 5 g white pepper powder
• 170 g unsalted butter, room temperature
• 125 g sugar
• 1 egg
• 4 kaffir lime leaves, thinly sliced
• 50 g cashew nuts, chopped
• 20 g dried shrimp, chopped
• 1 garlic clove, chopped
• 1 lemongrass, thinly sliced
• 2 dried red pepper, thinly sliced (optional)

Method:

• Sift all dry together and set aside.
• In a mixer on medium speed, beat butter and sugar together until light and creamy.
• Beat in egg.
• At low speed, stir in flour mixture in three additions. Scrape down the side each addition.
• Using a big spoon, stir in the rest of ingredients.
• Chill for 30 minutes, then fill an ice-cream scoop with some of the dough and drop onto a prepared cookie sheet.
• Bake at 350 degrees F for 10-15 minutes or until cookies are puffed.

Ingredients:

• Carrots – 3 nos.
• Milk – 1 cup.
• Sugar – 1 cup.
• Ghee – 3 tsp.
• Cashew nuts for garnishing.
• Raisins for garnishing.

Method:

• Peel the carrots and grate them.
• Soak the grated carrots in the milk and pressure cook.
• Heat sugar and ghee in a non stick pan.
• Add the pressure cooked carrots and milk. Stir well.
• Keep the lid closed in between stirrings, as there maybe some splashes, when the milk and ghee boil together.
• When the milk condenses and the halwa begins to thicken, remove from flame.
• Garnish with cashews and raisins roasted in ghee.

Ingredients:

• Ripe mango pulp 1 cup
• Pineapple peeled and chopped finely 1 cup
• Green grapes seedless and finely chopped 1 cup
• Banana ripe finely chopped 1
• Sugar 1-1/2 cup
• Ghee 1/4 cup

Method:

• Cook all the fruits together on low heat till very soft and pulpy.
• Add sugar and ghee continue to cook till it begins to leave the sides.
• Let it cook.Ready Serve.

Ingredients:

• Plain flour 200gms
• Corn flour 3 tbsp
• Baking powder 2tsp
• Baking soda 1/2tsp
• Eggs 2
• Butter 225 gms
• Sugar 200 gms
• Milk 2 tbsp

Method:

• Combine all the ingredients.
• Beat for 2-4 minutes.
• Pour in a greased baking tin.
• Bake in a 200 degree preheated oven for 60 minutes or until a skewer inserted in the middle comes out clean.
• Ready to serve

Ingredients:

• Rava /Sooji – 11/2 cups,
• Sugar – 2 cups (as per sweetness),
• Water – 3 cups,
• Cashews – 8,
• Raisins – 6,
• Ghee – 1/2 cup,
• Saffron threads- 2 pinch(dissolve in a tsp milk),
• Salt – a pinch.

Method:

• Heat a tsp ghee in kadai, fry the raisins till fluffy(do not brown it), fry the cashew till light golden brown and keep aside.
• In the same kadai, add the rava and fry in slow flame stire continuously careful not to burn) for 5 mins till the raw smell goes, convert to a vessel.
• Now add water in the kadai and bring to boil with a pinch of salt.
• When the water is boiling, add the rava slowly continuously stirring with one hand without forming lumps.
• Now add the saffron dissolve in milk.
• When all the water gets absorbed and the rava is cooked well, start adding the sugar and keep stire by adding ghee occasionally and all while stire.
• Finally, when the kesari comes without sticking in the kadai, add the cashews, raisins and give a stir.
• Add ghee on top and turn off the flame.

Ingredients:

For batter:
• 1/2 cup black gram dal/urad dal
• 1 cup rice salt to taste

For Filling:

• 1 cup bengal gram dal/channa dal
• 1 cup sugar or 1 cup grated jaggery
• 1/4 cup fresh grated coconut
• 3/4 tsp cardamom powder
• 1 tsp Ghee (clarified butter)
• oil for frying

Method:

• Soak rice and black gram dal for about 4 hours. Drain the water from the black gram dal and rice.
• Grind into a thick dosa batter like consistency adding very little water.
• Add little salt and mix well. Set it aside.
• Cook bengal gram with just enough water to cover the dal. The dal should be cooked and should hold its shape.
• Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and blend them together till it folds well.
• In a heavy-bottomed pan add ghee, the dal paste and cook till the extra water from the sugar dries off.
• Stir continuously as the dal tends to stick to the pan. Turn off heat. Add grated coconut, cardamom powder to the paste and fold. Make small balls.
• Heat oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter to coat evenly. Deep fry till golden brown. The shelflife for Poornam is 2-3 days  .