poorvitha and

vishruth

Ingredients:
1 cup sugar
cup water
2 and cup powdered milk
1 cup butter
cup cocoa powder
Vanilla Essence
Nutmeg (optional)
Method:
1. Put water in a pan on low heat. Now, slowly add sugar while stirring the water. Let it come to boil
till the mixture thickens and acquires a shiny look.
2. Take the sugar syrup off the heat and slowly add butter.
3. Meanwhile, sieve the cocoa and milk powder together in a bowl.
4. Slowly add the butter and sugar syrup mixture to the bowl of cocoa and milk powder. Thoroughly
mix the two with a spatula.
5. Add the vanilla essence and nutmeg powder.
6. Now pour this mixture into a cake mould thats covered with butter paper.
7. Refrigerate for atleast three hours.
8. Once ready, cut into cubes and indulge the inner chocoholic.

Ingredients :
Chicken legs - 4

poorvitha and

vishruth

Yogurt(curd) - 2tsp
Chilli powder - 2tsp
Pepper powder - 1tsp
Ginger Garlic paste - 1tsp
Lemon Juice - 2tsp
Pinch of turmeric
Pinch of red Color
Onions - 1/2 cut into circles
Salt to taste
Jeera powder - 1tsp
Coriander powder - 1/2 tsp
Oil - 4to5tsp
Curry leaves - 5

Method:

Clean the chicken legs and remove the skin and keep a small slits on each leg piece
(around 4-5 slits for each leg piece).
Now in a small bowl add chilli powder, salt, little turmeric and lemon juice to it and mix well
into a paste.
Now this paste is stuffed into each piece of leg in that slits and apply the paste to the outer
skin of the legs pieces too.

poorvitha and

vishruth

In a bowl add yogurt,ginger garlic paste, pepper powder, salt, jeera powder, coriander pwdr,
1tsp oil, Red color and mix well into a paste.
Now roll the leg pieces in this mixture and refrigerate it around 1-2hrs.
Heat oil in a pan,at medium flame add marinated chicken pieces and fry it.
Turn the pieces at regular intervals for around 5-10 mins to avoid blackening so that its
cooked inside too.
Now garnish fried curry leaves and serve it with onions and a lemon.

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Ingredients (240 ml cup used)

1 cup dry roasted semolina

1 cup fresh pineapple pieces (fully riped and sweet variety, not very sour)(can
reduce if your pineapple is very sour, need to increase equal amount of water)
cup sugar (can reduce if you do not like very sweet)
tsp cardomom pow
gm of pure saffron strands (250 mg) (soak in 1 tbsp hot water)
2 tbsp solid ghee
Nuts for garnishing
2 cups water

Instructions
1.
2.
3.
4.
5.
6.
7.

Dry roast semolina till lightly golden. Do not let it brown

Add pineapple, sugar , cardamom, saffron to a blender and blend to a smooth
puree
Bring 2 cups of water to a boil in a heavy bottom pan. Add ghee to the water
When the water begins to boil rapidly, pour semolina in a stream slowly, stirring
with the other hand to prevent lumps.
When you finish pouring the semolina, simmer the stove. gently mix till all the
water evaporates.
pour the pineapple puree to the cooked semolina. mix everything well. keep
covered and cook further for 5 to 7 minutes, stirring occasionally.
Garnish pineapple kesari with fried nuts..

poorvitha and

vishruth