Wheat Halwa


1 lb maida
17 OZ sugar
2 coconuts, ground coarsely, extract thick and thin milk about one and a half litres
1 stick unsalted butter
chopped nuts can be added as desired
Pinch of salt


Soak flour overnight. In the morning gently strain the water out. Blend the drained flour along with the sugar and coconut milk and stir it well. Keep on low fire and keep stirring till it thickens. Add the butter and when the mixture starts to leave the sides of the pan, pour it into a greased stainless steel flat dish. Decorate with chopped nuts

Thali peeth

This is a North Indian Dish.


1 cup jwari/Milo-in English/Cholam-in malayalam Flour
1/2 cup Gram-Flour(besan)
1 Onion chopped finely
1/2 cup Coriander leaves
3 Green Chillies
1 tsp Red Chilli Powder
1 tsp Turmeric powder
Salt to taste
2 tbsp Oil


Mix all the above ingredients properly and knead dough. Make small balls of the dough(as in chapati).

Take a damp cloth and put on the wooden/plastic/any platform. Take one ball at a time and spread it with palm hitting slowly in round shape of about 2-3 inch in radius.

Now make about 5 holes in the flattened dough, widely spread. Heat the tava(griddle)at medium flame.

Put the flattened dough on the tava upside down(upper portion down). Pour little oil through the holes. Turn it upside down when cooked.

When both sides are cooked, serve it hot with ghee or white butter or curd/yoghurt or pickle.


1 cup Raw rice
1 tbsp Thoor dhal
1 tbsp urad dhal
1 tbsp Bengal gram
tbsp dhal 1
1 tsp mustard
1 tsp methi seeds
salt to taste
1/4 cup coconut, grated, optional
buttermilk (optional)
oil 1 cup


Mix rice and all dhals, in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture coarsely with salt, without adding much water.

Ferment the mixture for about 3 - 4 hours.
Add spluttered mustard and grated coconut and mix to a smooth dough and add buttermilk and mix well.

In a non-stick tawa spread the above batter evenly with little oil and turn to
the other side.

Goes well with pickles or chutneys.