1. Rice - 3/4 cup
  2. Onion - 1/2 cup
  3. Green chillies - 3-4
  4. Lemon juice - 1 1/2 tbsp
  5. Mustard seeds - 1/2 tsp
  6. Urad daal - 1tsp
  7. Curry leaves - 5-6
  8. Ground nuts
  9. Cashew nuts
  10. A pinch of turmeric
  11. Sugar – 1/4 tsp
  12. Grated fresh coconut - 1 tbsp
  13. Oil
  14. Salt

Lemon Rice Preparation:

Cook rice in pressure cooker. Rice should not become too soft.

Heat oil in a pan and add ground nuts, mustard seeds and urad daal.

When they start popping, add cashew nuts, onion, turmeric, green chilli, curry leaves.

fry till the onions turn slightly brownish. Add salt, coconut and sugar.

Now Add the rice, mix well. Turn off the heat and add the lemon juice. Mix well.

Lemon Rice or Chitranna is now ready to serve.


  1. Basmati rice - 1/2 cup
  2. Fresh Milk - 4 cups
  3. Sugar - 4 tbsp (according to taste)
  4. Raisins - 1 tsp
  5. Mixture of nuts chopped - 2 tbsp ( You may fry chopped nuts and Raisins in ghee )
  6. Cardamom powder - ½ tsp

Rice Kheer Preparation:

Wash rice.

Mix rice and milk together and heat till it starts boiling.

Reduce the heat and let it simmer till rice is cooked and the mixture is thick.

Keep stirring once in a while to prevent rice sticking to the bottom and the sides.

When it is thick and creamy, add sugar, cardamom powder, raisins and chopped nuts.

Cook for 10 min more. Rice Kheer Ready.

(Remember it will thicken still further when cool)

  1. Banana small - 10 (mashed)
  2. All purpose flour(Maida) - 1/2 cup
  3. Jaggery - 3 tbsp (according to your spicelevel)
  4. Grated Coconut - 1 cup
  5. Salt - a pinch
  6. Oil

Banana Appam Preparation:

Grind the coconut,Banana,Jaggery and Salt in a blender until paste.

Add  All purpose flour and make it to a thick batter consistency.

Drop spoons of batter in hot oil and Deep fry.

Serve hot.

  1. Potato -2 (cut into thin round slices)
  2. Gram flour (besan) - 4 to 5 tbsp
  3. Red chilli powder - 1/2 tsp ( you may increase it as per your taste)
  4. Asafoetida - 2 pinches
  5. Salt to taste

Potato Pakodas Preparation:

Make a thick batter with the above ingredients adding water as required.

Dip each  piece of potato in batter.

Fry these potato  piece one by one till they turn golden brown.

  1. Milk - 1 litre
  2. Rava - 3/4 cup
  3. Sugar - 1/2 cup
  4. Cardamom powder- 1/2 tsp
  5. Ghee - 1 tsp.
  6. Saffron
  7. Grated Cashews, Raisins- 2tbsp(You may fry in ghee)

Rava(Semolina)-Kheer Preparation:

Heat the ghee in a kadai. Roast the Rava until it becomes slightly brown in color.

Boil milk in another pan.

Add Rava, stir continuously so no lumps form.

Cook till the kheer is semi-solid (or preferred consistency is reached).

Add sugar and stir till sugar dissolves.

Add remaining ingredients.

Serve hot.

  1. Rava(Semolina) – 1 cup
  2. Sugar - 1 cup
  3. boild Water – 1 1/2 cup
  4. Ghee – ¼ cup
  5. Cashew nuts - 4-5 finely chopped
  6. Raisins – 10
  7. Yellow food color/saffron - A pinch
  8. A pinch of salt to taste

Rava Halwa Preparation:

Heat a deep thick bottomed pan, add ghee, semolina, pinch of salt.

Roast till semolina starts giving a nice aroma.

It will take about 7-8 minutes. But do not let it become brown.

Add 1 1/2 cup boild water and food color/saffron, Stir and let cook covered on low fire for a few


Remove lid add sugar and ghee. Mix well and let cook some more.

Then Add cashew nuts and Raisins.( You may fry cashew nuts and Raisins in ghee)

Ksheera is ready to serve.

Add banana, mango or pineapple as a variation.

  1. Whole dried milk(mawa) - 1 cup
  2. All purpose flour (Maida) - 1 cup
  3. Ghee - 2 tbsp
  4. Baking soda - 1/2 tsp
  5. A pinch of salt to taste
  6. Cardamom powder - 1/4 tsp
  7. Sugar - 1 cup
  8. Water - 2 cup
  9. Ghee as required

Gulaab Jamun preparation:

Mix sugar, water and cardamom powder and cook until the syrup becomes thick.

Mix Whole dried milk, ghee, All purpose flour, baking soda, salt and water and make soft, smooth dough.

(Water should be just sufficient for kneading a smooth dough).

Make small balls of equal size. Be sure that the balls are smooth and no crack develops. Keep aside.

Heat ghee in a deep frying pan.

Deep fry the balls over medium heat until golden brown.

Put the balls in hot syrup and keep aside for 10-12 minutes.

Gulab Jamuns are ready.

  1. Nendra Bananas - 4 medium (Nendra bananas are the big Kerala bananas.)
  2. Coconut oil to deep fry
  3. Salt to taste

Banana Wafers Preparation:

Peel raw bananas. Heat sufficient coconut oil in a kadai.

Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry.

Take some water in a bowl, add salt and mix.

Sprinkle this mixture over the oil and wait till the water evaporates.

Drain the wafers and place them on a tissue paper.

When the excess oil has been absorbed transfer the wafers into another plate and serve.




1. Potatoes (large) - 5

2. Red chilli powder-1 tsp

3. Salt to taste (Mix salt in a little water)

4. Oil to deep fry

 Potato Chips  

Potato Chips preparation:


Peel and soak potatoes in water for fifteen minutes. Slice them using a slicer.

Soak these slices in chilled water for fifteen minutes. Drain them thoroughly.

Heat sufficient oil in a kadai (pan) when the oil is very hot gently slide in a few slices and deep fry.

When the potatoes are almost done sprinkle a little salt water over the oil and stir.

Drain the potato chips and place them on an absorbent paper so that excess oil is absorbed. Sprinkle a

little red chilli powder. (Store in an airtight container)




For covering:

1. Samosa pad - 6

For stuffing:

1. Oil - 1 tbsp

2. Cumin seeds - 1 tsp

3. Onion chopped - 1 medium

4. Ginger grated - 1 inch piece

5. Green chillies chopped - 3

6. Potatoes - 2 (boiled, peeled and diced)

7. Green peas frozen - 1/2 cup

8. Salt to taste

9. Chat masala powder - 1 tsp

10. Garam masala powder - 1/2 tsp

 Triangular Samosa  

Triangular Samosa preparation:


Heat 1 tbsp of oil in a pan. Add cumin seeds. When they change color add onion, ginger and green chillies

and sauté till the onions are golden brown.

Add diced potatoes and mix. Mash peas slightly and add to the potato mixture.

Add salt, chat masala, garam masala. Cook for two to three minutes. Remove into a bowl and mash a

little. Let it cool.

Heat sufficient oil in a kadai. Take one samosa pad, rub it with water. Place the mixture on one end and

fold it in triangular shape. Seal the edges properly. 

Deep-fry in hot oil till golden. Triangular Samosa ready.