Lady Finger Pickle / Bendakaya Uruguay / Bendi ka achaar

Ingredients
Lady finger - 25
Lime juice - 1 Cup
Salt - 4 Tea Spoons (Salt and lime juice should be mixed)
Fenu Greek Seeds - 2 Tea Spoons
Turmeric powder - 1 Tea Spoon
Asafoetida - 1/4 Tea Spoon
Cumin Seeds - 2 Tea Spoons
Salt - 8 Tea Spoons
Curry Leaf - 4 Strings
Preparation
1. We have to remove starting and ending of lady finger.
2. Then we have to cut one side of each lady finger slightly.
3. Then add chili powder, Salt, Mustard seeds powder, Turmeric for Lady Finger.
4. Now place a bowl on the stove.
5. Then add oil, Fenu Green Seeds, Cumin Seeds, Asafoetida, Curry Leaf.
6. Let them fry and then add lady finger.
7. Let them fry for 2 minutes.
8. After it get cool then add lemon juice in it.
9. Now place this mixture in a glass bottle and let it be for 3 days.
10. Therefore, Lady Finger Pickle is ready

Bitter Gourd Pickle / Karela ka achaar / Kakara kai uruguay

Ingredients
Biter gourd - 1/4 Kg
Green Chili - 5 (Cut Vertically)
Mustard oil - 1 Cup
Turmeric Powder - 1 Tea Spoon
Fenu Greek Seeds - 1/4 Tea Spoon
Sesame Seeds - 1/4 Tea Spoon
Asafoetida - 1/4 Tea Spoon
Chili Powder - 1 Table Spoon
Salt - According to our taste
Preparation
1. Finely wash Bitter Gourd with water and let them dry.
2. Now chop them like chips.
3. These chips must be bit thick.
4. Then add salt in these pieces and keep aside for 1/2 hour.
5. Then water forms in this mixture.
6. We need to  remove these water
7. Then place a thick bowl on the stove and add 2 tea spoons of oil, turmeric powder, fenu greek seeds, sesame seeds, Asafoetida.
8. Then reduce the flame and fry them for 10 minutes.
9.When the mixture get cool then pour it in glass bottle and then pour remaining oil in it.
10.Then close it with lid.
11. Therefore, Bitter Gourd Pickle is ready

Indian Goose Berry Pickle / Usiri kai uruguay / Amla Achar

Ingredients
Indian Goose Berry - 10 (Big)
Chili powder - 6 Table Spoons
Salt - 6 Table Spoons
Lime Juice - 1Cup
Fenu Greek seeds - 1 Table Spoon
Mustard Seeds - 2 Table Spoons
Turmeric powder - 1 Table Spoon
Preparation
1. Wash Indian Goose Berry with water thoroughly and let them get dry.
2. Now remove the seed in them and chop them finely.
3. Then fry mustard seeds and Fenu Greek seeds Separately.
4. Now powder them finely and separately.
5. Take a wide bowl.
6. Add finely chopped Indian goose berry then add salt,chilli powder, turmeric, mustard seeds powder, Fenu greek powder.
7. Mix them finely and thoroughly.
8. Finally add lime juice in it and  keep it aside for 2 days. But for every 6 hours mix them thoroughly in those 2 days.
9. On third day, the Indian Goose Berry becomes tasty to eat.
10. Therefore, Indian Goose Berry Pickle is ready.

Corn Halwa

Ingredients
Corn flour - 100g
Sugar - 300g
Ghee - 5 Table Spoons
Milk - 3 Table Spoons
Kaju - 10
Badam - 8
Pistha - 20
Elachi powder - 1 Tea Spoon
Food Color - little
Preparation 
1. Mix milk and Ghee in Corn flour.
2. Fry Kaju in ghee.
3. Now make 1 thread sugar syrup.
4. Then add corn flour mixture and desired food color in it.
5. Mix them finely.
6. Let them cook until the mixture does not stick to the bowl.
7. Now add Badam, Kaju, Pista and Elachi powder in it.
8. Mix them finely.
9. Place this mixture into a ghee applied plate.
10. When the mixture gets harden then cut it into pieces.
11. Garnish them with Badam.
12. Therefore, Corn Halwa is ready.

Kesar Burfi

Ingredients
Kova - 1 Cup
Saffron / Kumkuma puvvu - little
Milk - 2 Table Spoons
Elachi powder / Cardamon Powder - 1/2 Tea Spoon
Ghee - 1 Table Spoon
Food Color - 1Pinch
Pista - According to your wish
Preparation
1. Smash kova finely and place in non stick pan.
2. Then add sugar and Then on the flame.
3. Let the sugar melt completely.
4. Add food color and Elachi powder in it.
5. Let them cook for 8 minutes on small flame.
6. Let it get cook until the mixture won't stick to the bowl.
7. Now apply Ghee to a plate and pour the mixture in it.
8. Now Garnish it with pista.
9. In the mean while the mixture gets harden.
10. Then cut the mixture into pieces in your desired shapes.
11. Therefore, Kesar Burfi is ready

Sweet Diamonds

Ingredients
Maida - 2 Cups
Milk - 1/2 Cup
Sugar - 1/2 Cup
Sesame seeds - 2 Table Spoon
Ghee - 4 Tea Spoons
Salt - 1/2 Tea Spoon
Ghee or Oil - According to the need
Preparation
1. Mix ghee and milk in warm water.
2. Now mix this mixture in maida flour.
3. Then add sesame seeds in it.
4. Mix them finely.
5. Make this mixture as small balls.
6. Now press each ball as chapati with thickness of 1 inch.
7. Then cut this chapati as small diamond shapes.
8. Now place a bowl on the stove.
9. Add ghee or oil in it.
10.Then fry these diamond shapes finely.
11. Therefore, sweet diamonds are ready.

BESAN LADDU

Ingredients 
 Besan Powder - 2 Cups
Ghee - 1/2 Cup
Sugar - 1Cup
Badam and Dry Grapes - 1/4 Cup
Cardamon/Elachi powder - 1/2 Tea Sppn
Preparation 
1. Make Sugar powder using mixy.
2. Place a bowl on the stove and add ghee and besan powder in it.
3. Let them get cook until the color changes little.
4. Then off the flame and add sugar powder & Elachi powder.
5. Mix them finely.
6. Now add finely chopped Badam & Dry Grapes.
7. Mix them finely.
8. Therefore, Mold this mixture into ladoo as shown in the picture.
9. Garnish the ladoos with badam
10. Hence Besan Laddu is ready.