Kulfi

Ingredients:
Heavy Whipping Cream - 12 0z
Cool Whip - 8 0z
Sweetened Condensed Milk -12 oz
Evaporated Milk - 14 oz
Almonds
Pistachios

Method:
1.Blend all these for a sec.
2.Pour these into the ice moulds.
3.Keep it in the refrigerator for 1 hour.
thats it your kulfi is ready.

Corn Garelu

Corn VADA

Ingredients:

Corn flour: 1 cup
Green chilli :3(chopped)
Small onion: 1(chopped finely)
Ginder:1/2 inch(chopped finely)
Curry leaves: 4(chopped)
Ginger garlic paste: ½ tsp
Salt to taste

Method:
1. Mix all these ingredients and make the dough.
2. Take the small balls and flatten it on your palm and make hole in the middle
3. Now fry them in the hot oil on medium heat.

Corn Salad

Ingredients:
Sweet Corn : 3 Cups
Chat Masala : 2 tsp
Onion : ½ chopped
Salt to taste
Cilantro : ½ cup
Red Chilli Powder : ½ tsp
Cucumber : ½ cup
Tomatoes : ½ cup
Lemon Juice: 1 tbsp
Method:
1. Boil Corn with enough water until they are cooked. After they are cooked, drain them.
2. In a bowl add boiled corn , onion, Cucumber, Tomatoes and Cilantro add salt according to your taste, add masala powder , red chilli powder and lime juice.
You can eat this without adding masala powder and red chilli powder

Kadu Kheer

Ingredients:
Kadu:2 cups
Milk: ½ liter
Sugar:1 cup
Kaju Powder: ½ cup
Ristful of rice: Soak for 10 min and after that make a paste of it
Kaju: 1tbsp
Almonds:1 tbsp
Raisins:1 tbsp
Ghee:3tbsp
Elachi: ½ tsp
Method:
1. Take a nonstick pan, add ghee and fry all the nuts and the raisins.
2. Take a kadai, add ghee and stir fry the kadu until raw smell leaves and slightly the color should change.
3. Add boiled milk and let it cook for 5 minutes. Add Sugar, Kaju powder, Paste of the soaked rice and cook for another 5 to 8 minutes.
4. Add Elachi powder, and fried nuts and raisins. stir well and turn off the heat. Serve cold or hot.

Murukulu with pesarpappu

Ingredients:

Rice flour:4 cups
Pesarpappu: 1 cup
salt to taste
Ginger Garlic paste:1 tbsp
Red chilli powder:1tbsp

Method:
1.First pressure cook the pesarpappu.And make it to a smooth paste by adding little water.
2.Now add salt,red chilli powder,sesame seeds,ginger garlic paste in the rice flour and mix well.Add the pesarppau paste and make a dough with it by adding little water.
3.Now take the muruku press,keep small amount of dough in the press.
4.press the muruku in the hot oil deep fry them and place them in a paper towel.

Lemon Juice Sharbat

Ingredients:

1 cup :lemon juice(extracted from lemons(fresh))
3 cups :water
3 cups:sugar

Method:
First we should prepare sugar syrup.And we shuld keep it aside until it cools.
For preparing sugar syrup:
1.Add 3 cups of water and 3 cups of sugar in a deep vessel and heat until sugar is dissolved in water(same like gulab jammon syrup we should make)
2.Now add the lemon juice to this warm syrup.
3.NOw pour this lemon juice in a bottle and keep it in a refrigerator.
4.whenever you want to drink add 3/4 cup of this lemon jucie and a glass full of water n drink.

Masala wada

1 cup soaked channa dal
1 cup pesarpappu
1 tsp raw rice
1/2 tsp cumin seeds
1/2tsp ginger garlic paste
5-6 curry leaves
5 chopped green chillis
1 large chopped onion
pinch of Daniya powder(optional)
salt
oil for frying
Method:
1.Soak channa dal,pesarpappu and rice in water for 3 hours.
2.Grind them coarsely without adding water.
3.Add chopped green chillis,chopped onions,curry leaves,salt ,cumin seeds,ginger garlic paste,Daniya powder to this coarse mixture.
4.Heat the oil, while oil is heating make small round balls of coarse. Flatten the coarse balls with your palm using a plastic sheet. Deep fry the flattenned coarse balls until they turn golden brown.