• 1/4 Cup Moong dal
• 1 Cup rice
• 1 tsp Ginger paste
• 1 tbsp Dry ginger
• 1 tsp Heeng
• 1 tbsp Zeera powder
• Few Cashews
• 2 tbsp Ghee
• Salt to taste
• Black pepper powder to taste
• 6 Cups water

How to make Ven Pongal:
• Wash and drain rice and dal together.
• Heat 1 tbsp of ghee in the rice cooker.
• Now mix rice and dal.
• Fry until the ghee forms a coat over the mixture.
• Add the remaining ingredients except cashew nuts.
• Add water and cook it covered.
• Stir occasionally till the rice gets fully mashed.
• Garnish the dish with cashews.
• Venn Pongal is ready to serve.

• 2 Cups all purpose flour
• 1 Cup vanaspathi ghee
• 2-3 Cups sugar
• 2 Cups water
• Pinch of baking soda
• Oil for deep frying
• Sliced pista and almonds
• Grated dry coconuts

How to make Badhusha:
• Heat little ghee in a pan.
• Add pista and almonds. Fry until light golden colour.
• Pour this ghee into the flour.
• Add soda and little water. Make soft dough.
• Cover it with a wet cloth for 15 minutes.
• Take water and sugar in a saucepan and boil it to make thick syrup.
• If the syrup becomes thick, add water and heat it again.
• Divide the dough and make small sized balls.
• Flatten slightly and make a hole in the center.
• Prepare all the badhushas.
• Heat oil over medium flame.
• Deep fry the badhushas until golden brown.
• Put them immediately into the sugar syrup for about 5 to 8 minutes.
• Place them on a plate.
• Sprinkle fried nuts and grated dry coconut.
• baadusha is ready to serve.

• 1/4 Cup poha (flattened rice)
• 1 Litre whole cream milk
• 5 Almonds, thinly slivered
• 5 Pistachios thinly slivered
• 5 Pinches cardamom powder
• 1 Cup sugar
• 4 Cashews, broken
• 15 Raisins

How to make Aval Payasam:
• Wash and drain the poha. Leave it aside for 10 minutes.
• Separate poha grains with your finger.
• Boil the milk in a large vessel.
• When milk starts boiling, add poha and stir gently.
• Bring to boil again.
• Simmer till milk volume reduces to half. Stir occasionally.
• Now add sugar and cardamom. Stir to dissolve.
• Add raisins and cashews. Simmer for 2 more minutes.
• Garnish with chopped almonds and pistachios.
• Aval Payasam is ready.

• 1/2 kg Rice
• 300 gm Jaggery
• Oil for frying

How to make Adhirasam:
• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• Dissolve jaggery in minimum water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides.