Jack fruit seed - rice Payasa

Ingredients :
Jaggery          : According to taste
Basmathi rice : 1 cup
Jack fruit seeds (Crushed) : 1 cup
Coconut milk : 2 cups
Ghee : 2 spoons
Dry fruits of your choice (Optional)
Pinch of salt
Sugar : if required to adjust the sweetness.

Method:

1. Roast basmathi rice with little ghee till golden brown.
2. Remove the skin of jack fruit seeds & crush it into small pieces.
3. Mix jaggery, rice ,jack fruit seeds & pinch of salt.
4. Pressure cook above mixture with required amount of water.
5. Add coconut milk & adjust the thickness. Add more sugar/ jaggery if required.
6. Roast dry fruits with ghee & add to the cooked mixture.
7. Bring to boil & serve hot.

Sapota dessert

Ingredients :
Sapotas : 3 nos
Sugar - According to taste
Dryfruits (optional)

Method:

1. Grind sapota (without skin & seed) &sugar till fine paste.
2. Freeze for about 5-6 hours.
3. Garnish with dry fruits & serve.

Grapes dessert

Ingredients :

Seedless grapes - 2 cups
Sugar - According to taste

Method:

1. Grind gapes & sugar till smooth paste.
2. Freeze the paste around 5-6 hours.
3. Serve.

Pine-apple dessert

Ingradients 
Pineapple slices - 2 cups
Sugar - according to taste

Method:

1. Grind pineapple slices & sugar in a mixer till fine paste.
2. Freeze the paste for around 6-7 hours.
3. Serve.

Tamarind Gojju

Ingredients :
2 Lemon sized  tamarind
Salt - according to taste
Pepper Powder - adjust as per your taste
Turmeric powder - 1/2 spoon
asafoetida - 1/4 spoon
Jaggery - adjust as according to  your taste
Mustard seeds - 1 spoon for tempering
Chilli Byadagi - 1-2 Nos spoon for tempering
Garlic cloves(crushed) - 8-10 Nos
Coriander leaves
Mint leaves  (or you can use curry leaves)

Method :

1. Soak tamarind in water & extract tamarind juice. Adjust the thickness by adding water.
2. Boil the tamarind juice, add salt & jaggery according to your taste.
3.Heat oil in a pan, add mustard seeds, let it splutter; add garlic cloves ,chilli byadagi (cut into pieces). Heat till garlic changes its colour. Now add turmeric powder, pepper powder, asafoetida & mint leaves . Saute. Add this tempering to the boiled tamarind juice.
4. Garnish with coriander leaves & serve hot with rice.