గవ్వలు

Ingredients:

• All purpose Flour(Maida) – 1/2 kg( or 1 lb)
• Egg – 1
• Sugar – 120 Grams
• Vanilla Essence – 2 Tea Spoon
• Ghee – 50 grams
• Oil to deep fry

Method:

1. Filter the Maida.
2. In a big bowl, put the maida and ghee  mix it well.
3. Beat the egg and mix it with maida mix along with Sugar and Vanilla Essence.
4. If needed, add some water and knead it and keep it aside.
5. Mold this dough into small gavvalu shape and deep fry them.

Ingredients:

• Maida(All purpose flour)  – 1 Cup
• Ghee(Refined Butter)  – 3/4 Cup.
• Sugar    – 3/4 Cup
• Eggs    – 2
• Milk – 1/4 Cup
• Salt – pinch
• Vanilla essence    – 1.5 Teaspoon
• Baking Powder    – 3/4 Teaspoon
• Baking Soda – 1/4 Teaspoon.
• Tutti Fruity – 1.5 Cups
• Cashew Nuts – 1/2 cup  – Cut into small pieces

Method:

1. Mix Maida, baking powder, Baking soda & salt and sheave and keep it aside.
2. Pre-heat the oven to 350 Degrees.
3. Take a bowl and put Ghee, Eggs, Milk, Vanilla Essence and beat It with the hand mixer on medium Speed. Now add Sugar and mix it again.
4. Add Maida mix slowly and mix it on medium speed and fold in 1/2 cup of Tutti Fruity & Cashews.
5. Grease the 8X8 Baking dish and pour the mix into it.
6. We are trying to avoid all the Tutty Fruity settling on the bottom of the cake. So do the following 2 steps.
7. In a bowl put the 1 cup Tutti Fruity and 1 teaspoon of Flour and mix it well.
8. Now sprinkle this on top  the cake. 
9. Bake this for 30 minutes at 350 degrees and let it cool before cut the Cake into pieces for Serving.

Ingredients:

• Soji – ¼ Cup – dry rosted.
• Skim Milk – 2 Cups
• Ghee – 1 Teaspoon
• Sugar – ½ Cup
• Cashews  – 10
• Dry coconut – 1 tablespoon – grated
• Kuskus – 1 Teaspoon
• Ealachi – ¼ teaspoon 

Method:

1. In a small pan, dry roast the soji, kuskus and dry coconut separately and keep them aside.
2. In a pan put 1 teaspoon ghee and fry the Cashews and then add milk and sugar and bring this to boil and add kuskus, coconut and soji slowly and mix it well.
3. Add elachi.

 Your Soji ka Kheer is ready.

Ingredients:

• Apple – 1 Kg
• Sugar – 1/2 Kg
• Lemon Juice – 2 Table Spoons
• Dry glucose Powder – 1/2 Cup
• Red Color – 1 Pinch

Method:

1. Peel and core the apples and cut into small pieces and cook them in 1 cup of water and lemon juice.
2. Once they cool off, grind it in a grinder and again put this puree in the sauce pan and put the sugar and let it cook on medium heat till it comes close.
3. Now put the glucose and food color and let it cool and then store it in a jar.

మడత కాజా 

Ingredients:

• All purpose Flour(Maida) – 1 Cup
• Baking powder – 1 teaspoon
• Sugar – 1 cup
• Ghee – 2 Tablespoons
• Besan Flour – 1 Tablespoon
• Oil – To Deep Fry
• Salt – 1 Pinch

Method:

1. Sieve the Maida along with salt and baking powder and put 1 tablespoon of ghee and knead this and now add water as needed and make like chapathi dough.
2. Mix the besan in the remaining ghee like a paste and keep it aside.
3. Make four portions in the dough and roll them like chapathi. Once you complete rolling two chapathies, put one chapathi down on a cutting board and spread 1/2 of the besan paste on it. Put the second chapathi on top of the first chapathi and roll it with your hands like cigar.
4. Cut this cigar into 1 inch pieces and roll them into 4 inch long. Repeat the same with other two chapathies.
5. Take a heavy bottom pan and put oil for deep fry and bring it to heat. Mean while put sugar in a pan along with 1/4 cup of water and boil it till it becomes sticky and keep this on the stove.
6. Fry the Kazaas in the hot oil until they turn golden brown and put them in the sugar syrup and dip them well and take this from syrup and put them on a plate. Do the same with rest of the Kaazas.
7. After dipping the kaazas and placing them on a plate, you still will have some syrup left in the pan. Boil this pan to make the syrup thick and drizzle it on top of the Kaazas that are in a plate.

Ingredients:

• Peaches – 2 cut into Half – de-seed
• Sugar – 1 Cup
• Water – 1 Cup
• Lemon Juice – 1 teaspoon
• Vanilla Essence – 1/4 Teaspoon
• Raspberries – 1 Cup
• Iceing Sugar – 1 Teaspoons
• Soften Vanilla Ice-cream – 3 Scoops
• Mint Leaves – to Garnish
• Cinnamon Powder – 1 Pinch

Method:

1. Take a sauce Pan and put Sugar water, lemon juice, vanilla essence and cook it for 5 minutes.
2. Put the cut peaches in the serup(cut side down) and let it cook for 5  minutes and turn peaches gently to another side and cook it for couple more minutes.
3. Take the peaches out and let them cool and take the skin off these peaches once they are cool.
4. In a blender put the raspberries and sugar, then grind it to puree and strain it so that all the seeds will be separated.
5. Take a plate and put 2 pourched peaches and put ice cream on top of the peaches.
6. Drizzle the raspberries sauce over the ice-cream and put mint leaves on top of the ice-cream scoop.

Tip: You also can garnish this with nuts.

రాగి పిట్టు

Ingredients:

• Raagi Flour(రాగి పిండి) – 1 Cup
• Jaggery(బెల్లం – गूड) –  1/4 Cup
• Ghee(నెయ్యి) – 1 teaspoon
• Elachi Powder (इलाची) – 1/4 Teaspoon
• Fresh coconut – 1 Tablespoon – grated.
• Salt – a pinch

Method:

1. Tale a bowl and put the Raagi Flour, salt and mix it well.
2. Now add water little by little and mix it to get the flour wet.
3. Put this in idly maker and cook it for 5 minutes and let it cool.
4. Grate the Jaggery like powder and keep it aside.
5. Put the cooked Raagi mix in a big bowl and make like powder and add jaggery, elachi, coconut and ghee and mix it well.
6. Your Raagi Pittu is ready to eat.

Ingredients:

• Vanilla Ice cream – 3 Scoops
• Ripen sweet Mango Pieces – 1/2 Cup
• Curd – 1/4 Cup

Method:

1. Put the ice cream in fridge so that it will become soft.
2. Put the Mango Pieces, Curd and Vanilla Ice Cream in a mixer and grind it till the mango pieces become juice.
3. Pour this in  a  Glass and Enjoy.

 Ingredients:

• Sabja Seeds(Takamari Seeds)  – 1/2 Teaspoon
• Honey – 2 Teaspoons
• Lemon Juice – 1/4 Teaspoon
• Salt – 1 pinch

Method:

1. In a 8 oz glass of cold water, put all the ingredients and mix them well.
2. Keep this in refrigerator for 5 min before serving.
3. It is very good for hot summer day.