Khichdi

Rice - 2 cup

Whole Green Moong Dhal - 1 cup

Ghee + Oil - 3 tbsp.

Asafetida - 1/8 tsp

Cumin - 1 tsp

Turmeric - 1 tsp

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Salt

Cilantro

In a large bowl add the Rice and Dhal; wash thoroughly and let soak for about 30 min.

Heat Ghee and Oil in a pressure cooker.

Temper Asafetida, Cumin seeds and Turmeric; sauté for 30 sec.

Add Onion and Green Chilli; cook until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft.

Add the soaked Rice and Dhal and give a good stir until Oil coats all the Rice. Season with required Salt.

Add 5 cups Water and bring to boil. Add in handful of Cilantro and pressure cook for 1 whistle followed by 12 min in simmer.

Idly

Urad Dal - 1 cup, washed and soaked with 1 tsp of fenugreek in water for at least 4 hours

Idli Rice - 4 cups, washed and soaked in water for at least 4 hours

Salt

In a wet grinder, grind the soaked Urad Dal until it becomes smooth and fluffy. Transfer this batter to a large bowl and set it aside.

Then, grind the soaked Idli Rice until smooth and pour it over the Urad batter.

Combine both batters until they form a single smooth mixture.

Allow the batter to ferment overnight.

When ready to prepare idlis, add the necessary amount of salt to the batter and mix until well combined.

Pour some water into the idli cooker and heat it until steam starts to emerge from the vents.

Grease the idli plates with oil and fill each mold with a ladle of batter. Place the idli plates inside the idli cooker and steam the idlis for about 12 minutes, then remove from heat.

Sprinkle water on the idli plates and let the idlis cool down.

After cooling, remove the idlis from the plates and transfer them to an insulated container.

Serve the warm idlis with chutney, sambhar, and vadai.

Falooda

Basil Seed – ½ tbsp.

Falooda Sev – 1/3 cup

Milk – 4 cup

Condensed Milk - 1/4 cup

Cardamom Powder – 1 tsp

Sugar – 1 ½ tbsp.

Rose Syrup – 6 tbsp.

Vanilla Ice Cream – 4 scoop

Pistachio, Cashew, Raisin, Almond – 1 tsp. each, for garnish, sliced

Mixed fruits - 1 ½ cup (Apple, Mango, Banana, Kiwi, Grapes, Dates)

Tutti Fruity - 3 tbsp.

Jell-O

Soak the Basil Seeds in water for a minimum of 30 minutes, longer is better. Drain and keep aside.

Heat 2 cups of Water in a pan and bring to boil. Add the Falooda Sev and cook for 3 minutes. Remove from heat and rinse the Sev in cold water, drain and keep aside.

Bring Milk and Condensed Milk to boil and allow cooling down. Add Cardamom Powder, Sugar and Rose Syrup; mix well; keep aside.

In a long glass add 1½ tbsp. Rose Syrup, 1½ tbsp. soaked Basil Seeds, 1½ tbsp. Falooda Sev, 1 tbsp. Mixed fruits,1 tsp Tutti Fruity, Jell-O and 1 cup prepared Milk. Top with a scoop of Vanilla Ice Cream and garnish with Dry Fruits.

Substitute Mango Puree for Rose Syrup to make Mango Falooda.