¾ cup split green gram (dhuli moong dal)
6 tbsps pure ghee
1 cup milk
15 cashewnuts
½ cup scraped coconut
2 green cardamoms
2 tbsps sugar
2 tbsps poppy seeds (khuskhus)
1 ½ cups grated jaggery

Method:
Heat four tbsps ghee and roast moong dal lightly. Pressure-cook with milk for two whistles or till soft.
Heat two tbsps ghee in a pan and fry ten cashewnuts to golden brown. Drain and set aside.
Grind coconut with cardamom seeds, sugar, poppy seeds and the remaining cashewnuts to a fine paste. 
Melt jaggery in a thick-bottomed pan with one fourth cup water. Add the cooked dal and bring to a boil.
Add the coconut paste and continue to simmer till it thickens to required consistency.
Garnish with fried cashewnuts and serve warm. Chef’s Tip: Coconut milk can also be used instead of using scraped coconut to get a richer and creamier payasam.
You can experiment with combinations of different dals in proportions of your choice. You can also use a little rice rawa with the dals.

6 medium potatoes
Salt to taste
¼ tsp turmeric powder
20 curry leaves, finely chopped 
3 tbsps rice flour
1½ tsps red chilli powder
2 tsps coriander powder
2 tbsps oil + to shallow fry

Method:
Peel and slice potatoes thickly. Parboil in salted water with turmeric powder and salt. Drain and set aside.
Take chopped curry leaves, rice flour, red chilli powder, coriander powder, two tbsps of oil and a little water in a bowl and mix to make a paste.
Apply the paste to parboiled potatoes covering all slices evenly. Set aside for about fifteen minutes.
Heat a griddle plate and apply oil. Place the potato slices on the hot griddle plate and shallow fry on medium heat for about five minutes.
Turn and continue to fry on medium heat till both the sides are evenly golden brown. Serve hot.

Ingredients:
500 gms white kidney beans (small size)
100 gms cashew nuts (unsalted)
100 gms white sesame seeds
1 kg onions (sliced)
100 gms brown fried onion
250 gms tomato (chopped)
1 tbsp ginger garlic paste
1 tsp green chilli paste
1 tsp red chilli paste  
1 tsp turmeric powder
1 tsp black pepper (crushed)
1 tsp red chilli flakes
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp fenugreek powder
½ cup yogurt
½ cup cream
1 cup desi ghee

For the white puree:

Boil sliced onions, unsalted cashew nuts and white sesame seeds together until soft. Cool it and then make a puree of it.

Method:

Boil the beans till they are tender. Strain and keep it aside. Heat the ghee in a kadai and sauté the ginger garlic paste. Add the white puree, tomato and all the spices together and cook till the ghee comes to the top. Add the beans into the mixture and mix well together. Cover with lid for a few minutes and serve hot. 

Ingredients:
150 gms vermicelli (sewai)
1 ltr milk
50 gms condensed milk
50 gms dry dates
20 gms almond (sliced thinly)
200 gms sugar

Method:

Boil the milk and add the vermicelli.  Continue to boil and then add the dry dates and sugar. When the vermicelli is cooked, add the condensed milk. Allow to boil until it reaches the required consistency. To garnish, sprinkle almond flakes while serving.  

Tip:
Sher Khourma is usually prepared to a light consistency and is not too thick.

Ingredients for the white sauce:
1 kg boneless chicken (cubed)
1 tbsp ginger garlic paste
100 gms onions (sliced)
100 gms sesame seeds
100 gms cashew nuts (unsalted)
200 gms yogurt
500 ml milk
100 gms desi ghee

Method:
Boil sliced onions, sesame seeds and cashew nuts for 30 minutes or till they become very soft. Strain them after boiling and cool them to room temperature. Mix the three of them with yogurt and make a paste.
Heat the desi ghee, add ginger garlic paste and cook till it becomes slightly golden. Add the white cashew paste, milk and cook it for 20 minutes.

Ingredients for the green sauce:
½ bunch spring onions
2 capsicums
½ bunch fresh coriander leaves
1 bunch fresh mint leaves
I tbsp ginger garlic paste
100 gms desi ghee
1 bay leaf
5 green cardamoms
50 gms green chillies
Salt to taste

Method:
Mix all the green herbs and make a puree. Heat the desi ghee and sauté ginger garlic paste until golden brown. Add cardamom, bay leaf and the white sauce. Add salt to taste and cook the sauce for 20 minutes. Dredge the chicken cubes in the sauce for an hour. Cook them until half done in the sauce. Add milk in the final stage of cooking and bring to required consistency.

1 kg mutton (cut in cubes)
500 gms onions (sliced)
500 gms tomatoes (chopped)
500 gms yogurt
2 tbsp ginger garlic paste
1 tbsp green chilli paste
1 tsp cumin seeds
1 tbsp chilli flakes
1 tsp turmeric powder
1 tbsp black pepper (crushed)
1 tsp coriander seeds (crushed)
½ tsp anis seeds
½ tsp cardamom powder
2 bay leaves
1 cinnamon stick
2 star anise
1 cup desi ghee
salt to taste

Method:

Heat the ghee in a kadai and add ginger garlic paste. Sauté till slightly golden and add mutton into it. Sear the meat. Add sliced onions, sauté them till golden brown and then add all the spices.
Add tomato and yogurt into the meat. Add salt to taste. Lower the flame and cover the meat with a lid for about half an hour or till the meat is tender.  Serve hot.