Ingredients.

Milk (or mixture of milk and water)
Semolina Flour
Sugar
Apples
Jaggery ( i guess you can use brown sugar)
Cinnamon stick

Pot 1
Boil milk.
Add Sugar
When Boiling slowly add suji while stirring. It should still be pretty liquidly as the grains will swell while they cook and firm up as they sit.

Pot 2
In separate pan boil a little water with brown sugar until it is a little syrupy.
Add cut up apples and let cook for about 5 min. or until cooked.

Mix pot 1 and pot 2. Finito.

Ingredients:

1/4 ghee or oil
1 Tablespoon minced fresh ginger
2 hot green chilies, seeded and minced
1 teaspoons cumin seeds
1/2 teaspoon black mustard seeds
10 curry leaves
1/4 teaspoon asafoetida powder (hing)
1 medium eggplant cut into 1/2 inch cubes
4 medium tomatos peeled and cut into 1/2 inch cubes
1 pound fresh spinach chopped
1 teaspoon turmeric
1 1/2 teaspoon salt
2 cups cooked chickpeas
1 1/2 teaspoon brown sugar or jaggery
1 teaspoon fresh lemon juice

1. Heat the ghee or oil over moderate heat. When the ghee or oil is hot, add mustard seeds until they start to pop, then add the ginger, chilies and cumin seeds. After the cumin seeds darken a few shades add the curry leaves and asafoetida powder followed by the eggplant. Stir-fry for 8-10 minutes until the eggplant is softened.

2. Stir in the tomatos, spinach, turmeric and salt. Partially cover and reduce the heat to low. Cook until the eggplant is soft and the spinach is reduced in size, stirring when required. Add the cooked chickpeas and cook for another five minutes. Add the sugar and lemon juice and cook a few more minutes. Remove from heat and serve hot.

Ingredients:

Potatoes
Water for boiling
1/2 teaspoon turmeric
Oil for deep frying (coconut oil or ghee is preferred)
Salt and pepper to taste

1. Start to heat a big pot with water. Peel all potatoes and cut into 1/2 thick strips the length of the potato's. Add turmeric to the boiling water mix and add cut potato's. Cook for just about 5 minutes. With a knife the outside should be slightly soft but the inside still firm. Drain potato's in colander.
2. Heat oil to moderately high temperature. Carefully slip in the potato pieces being careful not to crowd the pot to much. When the fries are golden and yield easily at knife point they are ready. Remove them from the oil shaking of as much excesses oil as possible. While hot sprinkle the fries with salt and pepper. Fry all the potato's in the same way until finished. Serve hot.

Ingredients:

3 Tablespoons grated ginger
handful of mint leaves
6 small lemon's
3/4 cup sugar
1 jug cold water

1. Bring 2 cups of water and the grated ginger to a boil. Turn down the heat, add the mint leaves, cover, and boil gently for 10 minutes. In the mean time juice the lemons and add to the cold water. Add the sugar to the hot ginger-mint water and mix until dissolved. Strain the ginger-mint water and add to the cold lemon juice. Can be taken hot or cold as one likes.

Ingredients:

2 cups raw peanuts
1-1 1/2 cups grated jaggery or brown sugar
grated coconut, dry fruit pieces (optional)

1. Roast the peanuts in a heavy bottom pot until dark down in color and the skin peals off easily. Pour the roasted nuts onto a plate to cool. In the mean time prepare the jaggery or brown sugar and other optional ingredients. When the peanuts are cool enough to handle take a handful between your hands and rub them to remove as much of the skins as possible. After the skins have been removed grind to a power in a grinder. Mix all ingredients the sweetener should be moist enough to bind the peanuts and other optional ingredients. Roll into to walnut side balls and serve.

Ingredients:

3 tablespoons ghee or coconut oil
1 tablespoon grated ginger
2-3 hot green chilies, seeded and chopped
1 1-inch cinnamon stick
10 fresh curry leaves
1/2 teaspoon asafetida powder
9 cups mixed vegetable such as green beans, potato's, pumpkin, zucchini, cauliflower, carrots, and pea's
1 teaspoon turmeric
1 teaspoon coriander powder
1 1/2 - 2 teaspoons of salt
1 teaspoon jaggery or sugar
1 cup coconut milk
1/2 cup water
1/4 cup chopped fresh coriander leaves

1. Place the ghee or oil in a heavy 5-litre saucepan over moderate heat. When hot add the ginger and chilies and saute for 1-2 minutes. Add cinnamon stick and curry leaves, and saute for another minute. Sprinkle in the asafetida power. Stir briefly, then add all the vegetable, the turmeric, coriander powder, salt and sugar. Stir the vegetables in the flavored ghee until well coated.

2. Pour in the coconut milk and water. Reduce the heat and simmer slowly, well covered, for 30-40 minutes or until the vegetables are tender. The quantities suggested yield a fairly dry curry cooked slowly for 30-40 minutes. If a moist curry is desired, increase the quantity of coconut milk to 1 1/2 cups and the water to 1 cup, and cook over a higher heat for less time. Fold in chopped fresh coriander leaves and serve hot.