Sudha Ras (A cooling summer drink)

Serves:10 to 15
Time required: 20 minutes
3 cups sugar
1 cup water
a pinch of saffron
1 cup lime juice
Prepare sugar syrup by adding sugar to water and boiling it for 20 minutes over a low heat. Sprinkle the saffron in the mixture and when cool, add lime juice. This mixture serves as a concentrate and will have to be mixed with water and ice as per individual taste. The look is slightly cloudy with strands of saffron floating about. Guaranteed to cool you on a hot day!

Watanyachi Ussal (Green peas ragout)

Serves: Four
Time required: 25 minutes
3 tbsp oil
1/2 tsp hing (asafoetida)
a pinch of mustard
4-5 green chillies, chopped
1/2 kg green peas (preferably fresh), shelled
1 tsp turmeric powder
2 tbsp sugar
100 g desiccated coconut
5-6 black peppercorns.
a few sprigs coriander leaves, chopped
salt to taste
Heat oil in a kadai. Saute the hing and mustard. (This is the spice base that gives the actual flavour of the dish.) When brown, add the green chillies. Sauté for half a minute and then add the green peas, turmeric powder and sugar.

Mix well. Add a cup of water. Cover and cook till the peas are soft. Add salt to taste. Add the desiccated coconut with peppercorns. Sprinkle coriander leaves and serve hot with hot puris or chapatis.