Pacha payar dosai (Pesarattu)

Ingredients 
Green gram - 1 cup
Idly rice - 1/4 cup
Onion - 1 medium big
Dry Red chili - 3
Coriander leaves - 1/4 cup
Salt - 1 tsp

To Make Pacha payar dosai

• Wash and soak the green gram, rice, red chili over night
• Next day morning grind it in the mixi by adding little water
• Make it as dosa batter
• Add Chopped onion, coriander leaves, salt to the batter 
• Mix it well, Heat the dosa tawa
• Spread the batter to the dosa tawa to round shape 
• If one side is cooked turn it to other side 
• If other side also cooked, remove from tawa 
• Serve it hot with Kara chutney, coconut chutney

Note : In this measurement can make 12 to 14 dosas  

Ribbon pakoda

Ingredients
Rice flour - 1 cup
Besan gram flour - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt - 1 tsp
Butter - 1 tsp
Water - 1/2 cup
Oil - to fry

To make Ribbon pakoda

• Mix all the ingredients of above mentioned and make it as dough
• Heat the oil in kadai, take a small portion of dough and place it in murukku mold and close it

• Squeeze the murukku mold in separate plastic sheet.
• Once the oil is hot enough, take the squeezed one and add in oil, fry it deeply
• You can see the bubbles immediately, once these bubbles are almost stopped
• Remove the ribbon pakodas from oil and drain it in papper towel
• Let them cool and store it in air tight container

Chicken Kola urundai

Ingredients
Grounded chicken - 1/2 kg (1 LB)
Fennel seeds - 1 tsp
Jeera - 1 tsp
Garlic - 3
Ginger - 1 inch
Green chili - 4 or 5
Kasa Kasa (poppy seeds) - 1/2 tsp
Cashew - 5
Salt - 1/2 tsp
Egg - 1
Bread gums - 5 tsp
Oil - for fry

To Make Chicken Kola Urundai

• Heat the 1 tsp oil in kadai add fennel seeds, cumin seeds, ginger, garlic..
• Green chili, kasa kasa, cashew fry all these ingredients for 5 minutes
• Boil the grounded chicken in water with 1/4 tsp of turmeric powder and salt
• And grind it as powder with 2 tsp of grounded chicken
• Beat the egg and keep it ready
• Filter the water and smash the chicken in hand 
• And  mix the grinded powder with boiled chicken and make it as dough

• And make small small balls 
• Dip the balls in egg 
• And roll over the bread gums 
• Fry the balls in Oil 
• Serve it hot with tomato sauce 

Vinayaga chathurthi Kozhukattai(Mothagam)

Ingredients
Raw rice (Pacha arisi) - 1 cup
Powdered Jaggery - 3/4 cup
Water - 2 1/2 cups
Cashew - 5
Cardamom - 1
Grated Coconut - 1/4 cup

To Make Rice

• Wash the Rice and dry it in Cotton cloth for 4 to 5 hours
• And grind it in the mixi like Rice upma 
• Should not make it as powder

To Make Kozhukattai

• Take the powdered jaggery mix it with 1 cup of water
• And heat it slightly for 3 to 4 minutes(should not make it as pagu)
• It should be watery consistency and keep it aside
• Heat the ghee in kadai 
• Fry the Cashew 
• After it came brown color, add the broken rice and fry it for 3 to 4 minutes 
• Add 1 1/2 cup of water mix it well 
• Cook it as like upma
• And add the jaggery water to rice, mix it well 
• Cook until becomes thick like upma again for 10 minutes
• Finally add the coconut and cardamom and mix it 
• Switch it off  and leave it for 10 minutes to cool down
• After that make it as round balls and boil it in the Idly cooker or rice cooker

Rava Dosai

Ingredients
Fermented Dosa Batter - 1 Cup
Fried Rava - 1/2 cup
Cumin seeds (Jeera) - 1 tsp
Green chili - 1
Fried cashew - 5 chopped
Salt - 1/2 tsp
Curd - 1/4 cup
Coriander leaves - little chopped

To Make Rava Dosa

• Mix all the ingredients in the dosa batter with 1 to 1 1/2 cup of water
• Mix it well
• Batter should be Little watery consistency(not too much)
• Pre heat the Dosa tawa
• Take 1 spatula full of batter and pour it in to the dosa tawa
• Rotate the dosa tawa to make thin dosa
• Don't use spatula to get thin dosa.
• Pour oil in the dosa
• Once it become little brown
• Turn it in to the other side
• Once it become crispy and brown color 
• Remove it from tawa and serve it hot with chutney sambar

Vegetable Aviyal (Malayala Aviyal)

Ingredients
Carrot - 1
Potato - 1 medium size
Beans - 4
Grated Coconut - 1/4 cup
Drumstick - 1/2
Curd - 1/4 cup
Green chili - 5
Cumin seeds (jeera) - 1/2 tsp
Chana dal - 1 tsp
Salt - 1/2 tsp

To Make Aviyal

• Heat the 2 tsp oil in kadai 
• Add jeera, chana dal, green chili and fry it 
• And finally add the grated coconut 
• Grind it in the mixi and make it as paste 
• Cut all the vegetables lengthy wise
• Add little turmeric powder, salt and water with full of vegetables 
• Cook it as half boiled vegetables
• Mix this paste in to the vegetables
• Close it with lid and cook for 5 to 10 minutes 
• Finally add 2 to 3 tsp of coconut oil, curry leaves and curd
• Mix it well and close it and cook for 3 minutes
• Switch it off and serve it hot with Rice.

Note : Raw banana (vazhakai), mango also can use. if we are using mango means reduce the curd quantity in the mixture

Kathirikai Ketti Kuzhambu

Ingredients
Brinjal - 4 (cut in to half and then slice it half )
Garlic - 5 nos
Tomato - 3
Red chili powder - 2 tsp
Coriander powder - 1 tsp
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp
kasa kasa - 1/2 tsp
Cumin seeds (jeera) - 1 tsp
Block pepper powder - 1/2 tsp
Cashew - 5
Tamarind paste - 2 tsp (or lemon size)
Salt - 1/2 tsp
Asafoetida powder (perungayam) - little

To Make Kathirikai Ketti Kuzhambu

• Take garlic, kasa kasa, fennel seeds, cumin seeds...
• Cashew, pepper and Coconut gind it as paste
• Heat the oil in kadai add mustard, urud dal, perungayam, fennel seeds fry it 
• Add Curry leaves, Onion fry it after becomes little brown
• Add Brinjal, fry it for 2 minutes and add tomatoes
• Fry it for 5 to 10 minutes in medium flame
• Add Red chili powder, coriander powder, Salt, tamarind paste
• Mix it well
• And add Grinded paste 
• Mix it well and close it with lid and cook for 5 minutes 
• Cook until Oil comes up and thick gravy 
• Switch it off and serve it hot with Rice, Idly, Dosa

Arisi Puttu

Ingredients
Boiled rice - 2 cups (Pulungal arisi)
Cashew - 5
Ghee - 1 tsp
Coconut - 5tsp
Sugar - 5 to 6 tsp

To Make Arisi Puttu flour

• Soak the rice for 3 hours 
• Dry it for 15 minutes in cloth should not dry fully
• And grind it in the mixi and make it as powder
• Leave it for 12 hours  in news paper
•  After that filter the grinded flour by using flour mesh (challadai)
• Fry it in pan to dry the rice flour for 2 minutes 
• while frying should not become brown color
• Keep it in air tight container in fridge 
• When ever its required can make puttu in that flour 

To Make Puttu

• Fry the cashew in ghee and keep it aside 
• Take 1 cup of fried rice flour add 3 to 5 tsp of warm water 
• Pinch of salt Mix it well
• Heat the water in idly cooker or rice cooker 
• Take one cotton small size towel 
• Dip in that hot water and squeeze it out 
• Put the towel on the top of the pan 
• Pour the Rice flour in the towel pan 

Boiling in Rice cooker

• And boil it for 10 to 15 minute in medium flame
• After that add sugar, coconut, cashew and ghee mix it well

After boiling

• And make it as round balls and serve it

Raw Mango Pachadi

Ingredients
Medium size Raw mango - Peeled & Chopped
Ginger - 1/2 inch chopped
Cumin seeds - 1/4 tsp
Curry leaves - little
Red chili - 2  or 3
Jaggery powder - 5 to 6 tsp

To Make Raw Mango Pachadi

• Heat the oil in kadai add mustard seeds, cumin seeds, red chili, ginger, curry leaves
• Fry it for 5 minutes 
• And add chopped mango pieces and saute
• Add 1/2 cup of water, salt, pinch of turmeric powder mix it well
• Cover it an cook until mango becomes soften 
• Add Jaggery, mix it well and switch it off after it becomes thick consistency
• Serve it hot 

Thakkali Thokku

Ingredients
Tomato - 4 medium size
Big Onion - 1/4 sliced
Garlic - 4 chopped
Ginger - 1 inch chopped
Chili Powder - 1 1/2 tsp
Asafoetida powder - little
Salt - 1/2 tsp
Gingily oil - 4 tsp
Jaggery - 1 tsp
Curry leaves - little
fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp

To Make Thakkali Thokku

• Grind the Tomatoes and make it as paste(or boil the tomatoes and make it as paste also)
• Heat the gingly oil in kadai add Mustard seeds, fenugreek seeds, Curry leaves fry it 
• Add Onion, Ginger, Garlic and fry it for 5 minutes
• Add tomato paste, chili powder, salt, Asafoetida powder and jaggery mix it well 
• And cook it for 10 minutes with out closing the kadai 
• Mix it well and Make it as dry 
• And cover it with lid and cook it for 5 minutes 
• Switch it off and serve it hot with Curd rice, Dosa, Chapatti 

Bhel Poori

For 2 persons
Ingredients

Liquid Coriander Chutney - 1/4 cup
Potato masala - 1 cup
Puffed Rice (Pori) - 1 1/2 cup
Poori - 10
Tomato - 1/4 cup chopped
Curd - 1/4 cup
Tomato sauce - 1/4 cup
Coriander leaves - little
Sev Omapodi - 1/2 cup
Garam Masala powder - 1/2 tsp
Chat Masala powder - 1/2 tsp

To Make Bhel Poori

• Prepare and keep it ready for Potato Masala & Coriander Chutney (click this for recipe)
• Take one Big bowl add potato masala, pori and mix it 
• Break the poori and mix it with Potato masala
• Add coriander chutney little mix it 
• And little sauce and curd mix it 
• And Garam masala powder and Chat masala powder and mix it well
• And put it in separate plate 
• Garnish it with pori
• And little tomato sauce, coriander chutney, curd 
• And Omapodi, Tomato, Coriander leaves and serve it 

Note : while doing potato masala can ignore adding vegetables

Thenga Manga Pattani Sundal

Ingredients
Dried White peas (pattani) - 1 cup
Mango - 3 tsp
Mustard - 1/2 tsp
Urud dal - 1 tsp
Asafotida - pinch
Red chili - 1
Curry leaves - little
Salt - 2 pinch
To grind 
Green Chili - 1
Ginger - 1 inch
Grated coconut - 2 tsp


To Make Thenga Manga Pattani Sundal

• Soak the Peas for 8 hours 
• Boil the peas in pressure cooker for 2 whistles 
• Drain the excess water and keep aside 
• Grind coconut, green chili, and Ginger to a fine paste
• Heat the oil in kadai 
• Add mustard, urud dal, red chili broken in to pieces, asafotida powder, curry leaves         
• Fry for a while
• Add cooked peas and mix it well 
• Add pinch of salt and coconut paste 
• Mix it well and remove from flame
• Before serving garnish it with grated mango and grated coconut   

Dhaba Dal

Ingredients
Toor dal - 1/2 cup
Chana dal - 1/4 cup
Onion - 1 Chopped
Tomatoes - 2 Chopped
Garlic - 2 tsp Chopped
Garam masala powder - 1/4 tsp
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida powder - pinch
Salt - 1 tsp
Ghee - 1/2 tsp
Water - 4 cups

To Make Dhaba Dal

• Clean and wash the dals and soak it for 30 to 45 minutes
• Boil the dals with garam masala powder, chili powder, tumeric powder and salt in pressure cooker
• Switch it off after 1 whistle 
• In the meantime heat the ghee in pan 
• Add Cumin seeds, asafoetida powder and chopped onions, garlic
• Fry them till they become transparant
• Add tomatoes and fry it well
• Now transfer the onion and tomato mixture to the Pressure cooker
• Check if water required can add little extra water 
• And mix all together with dal keep it again for 2 to 3 whistles 
• If you cook in the pan it will take 15 to 20 minutes
• Garnish it with coriander leaves and Serve it hot with Chapatti, Jeera rice

Kozhukattai

Ingredients
Boiled rice (Pulungal arisi) - 1 cup
Chana dal - 1 tsp
Coriander leaves - chopped 2 tsp
Curry leaves - little
Grated coconut - 3 tsp
Water - 2 or 3 cups
Green chili - 2
Salt - 1 tsp

To Make Kozhukattai

• Soak the rice for 2 hours and grind it coarsely in mixi with little water
• Heat the oil add mustard, green chili, urud dal, chana dal, curry leaves fry it
• Finally add grated coconut, and coriander leaves 
• Add 2 cups of water and salt
• Let it boil for 5 minutes
• Add coarsely grined rice in to the water 
• Mix it and bring it as upma 
• Switch it off after 6 to 7 minutes
• Let it cool down
• Then make it as round shape balls
• And boil it in the Idly cooker
• Serve it hot with Kara chutney or Idly Podi  

Dhokla

Ingredients

Besan flour - 1 cup
Water - 3/4 cup
Turmeric powder - 2 pinch
Ginger paste - 1 tsp
Green chili paste - 1 tsp
Oil - 1 tsp
Lime juice 1 tsp
Eno fruit Salt - 1/2 tsp or (salt)
Baking soda - 1/4 tsp

For Temparing
Mustard seeds - 1 tsp
Water - 2 tsp
White vinegar - 5 tsp
Green chili - 1

To Make Dhokla

• Grease the Baking tray with oil
• And Pre heat the oven in 350*d F
• In a bowl add Besan flour, water, ginger, green chili, salt, lime juice, oil and mix it well
• Finally add the Baking soda and mix well
• And pour in to the baking tray and keep it inside the oven
• If you dont have oven can steam it in the Idly cooker
• Switch it off after 15minutes
• Let it cool down 10 minutes
• heat the oil in pan add mustard seeds, green chili fry it
• Switch it off an add water, white vinegar immediately 
• Mix it well with mustar seeds
• Sprinkle the mixture all over the prepared dhokla
• And finally garnish it with coriander leaves and serve it.

Chettinad Chicken Kuzhambu

Ingredients
Chicken - 250 gms
Big Onion - 1 chopped
Cumin Seeds / Jeera - 1 tsp
Salt - 1 tsp

To Make Paste
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 4
Turmeric Powder - 2 pinch
Red chili powder - 3 tsp
Coriander Powder - 1 tsp
Tamarind - Little (like using for sambar)

To Make Chettinad Chicken Kuzhambu

• Make it as paste the above mentioned ingredients
• Heat the oil in pan add Cumin seeds, Onion
• Fry until becomes golden brown
• Add Chicken and fry it for 5 minutes
• Add Paste to the chicken
• Add Salt and Mix it well 
• Add 2 cups of water and mix it 
• Cover it and cook until the chicken becomes tender and soft
•  Switch it off and serve it hot with Idly, Dosa and Rice 

Brinjal Rice( Vangibath)

Ingredients
Rice - 2 cup
Water - 4 cup
Salt - 2 tsp
Onion - 5 big medium size
Cashew - 3tsp
Brinjal - 500gms

Vangibath Powder
Chana dal - 8 tsp
Black gram - 5tsp or Urud dal
Dry Red chili - 8
Dry Coconut powder - 8 tsp
Ground nuts - 6
Sesame seeds - 1tsp
Coriander seeds - 4tsp
Cumin seeds - 2tsp
Asafoetida - Pinch
Turmeric Powder - 1/4 tsp

To Make Vangibath Powder

• Dry roast all above mentioned items in Low flame (add one by one)
• Finally add coconut
• Let it cool down for 5 minutes
• Grind it in the mixi and make it as powder
• While grinding add turmeric powder and Asadoetida 

To Make Vangibath Rice 

• Cook the rice for 1 whistle, slow it down  
• Switch it off after 10 minutes and keep it aside
• Fry the Cashew nuts and keep it aside
• Heat the oil in pan add Cumin seeds 
• Add Sliced Onions fry until becomes golden brown 
• Add Brinjal, salt and fry it for 5 to 7 minutes 
• Add Vangibath powder and mix it well with Brinjal for 5 minutes 
• After the brinjal has cooked add cooked rice 
• Mix the rice well with cooked brinjal in low flame 
• Cover and cook for 1 minute 
• Add cashew nuts and mix it well with vangibath
• Serve it hot with Raita 

Steamed Vegetable Dumplings

Ingredients
All Purpose Flour - 1 cup
Sesame oil - 3 tsp
Salt - 1/2 tsp
Water - to make dough

For Stuffing
Vegetables - 1 cup
Cabbage
Carrot
Beans
Onion - 1/2 medium size chopped
Green chili - 1 chopped
Ginger, Garlic paste - 1 tsp
Block ground pepper - 1 tsp
Soya sauce - 1 tsp
Salt - 1/2 tsp

To Make Steamed Vegetable Dumplings

• In a bowl mix all the ingredients to make dough
• Add water little by little and make smooth dough
• Cover and keep it aside for 15 minutes
• In the mean time we can make filling 
• Heat the oil in a pan add ginger garlic paste 
• Add Onion and fry until becomes golden brown 
• Add green chili fry it 
• Add All the vegetables and stir for a minute
• Finally cabbage mix well and cook for 2 minutes 
• And add Salt, Pepper and soya sauce and stir for a minute 
• Mix well and switch it off 
• Vegetables should be crunchy and not over cooked 
• Vegetables should be dry and leave it for cool down
• Take a lemon size of dough 
• Make it as small round shape Flatten the dough in round shape with chapatti roller 
• Use some round shape cutter or small steal bowl cap cut in to round puri

• The size depends on how big you want your momos to be
• Add the filling in center of the rounds close the puri filling 
• Heat the water in idly maker 
• Brush the plates with oil and place the momos in idly plates 

• And steam it for 8 to 10 minutes

I made Soya sauce for Dipping

To make soya sauce

Soya sauce - 2 tsp

Water - 3 tsp

Green chili - 2 chopped

Salt - pinch

• Mix it all together and serve it with hot vegetable momos 

Note : In this measurement ca make 8 momo,  and can add Chicken also, while adding chicken, should cook it properly with vegetables

Bisi Bela Bath

Ingredients
Rice - 1 cup
Toor dal - 1/4 cup
Moong dal - 2 tsp
Vegetables - 2 cups
Carrot
Beans
Potato
Tamarind paste - 1/4 cup
Red chili powder - 2 tsp
Salt - 1 tsp
Small onion - 10(Pearl onion) or Big onion - 1/2
Tomato - 1

To Make Bisi Bela Masala powder
Chana dal - 2 tsp
Red chili - 2
Fenugreek seeds - 1/4 tsp
Coriander seeds - 2 tsp
Dry Coconut - 3 tsp
Asafoetida - 1/2 tsp ( Perungayam)

To Make Bisi Bela Bath

• Dry roast the above ingredients except the coconut
• Let it cool, add the coconut and make fine powder 
• Cook the rice with moong dal
• Pour the rice in wide basin to cool down
• In a pressure cooker add toor dal and vegetables 
• Add tamarind paste and 4 to 5 cups of water 
• Add Red chili powder and salt
• Leave it for 4 whistles and switch it off 
• Heat the ghee in a pan add Onion fry it until becomes golden brown 
• Add tomato fry it and reduce the flame 
• And add the sambar in to the pan, mix it well and switch it off
• And mix the sambar with rice 
• And add the Bisi bela bath masala powder 
• And Mix it well
• Serve with some ghee on top and some pappad 

Tofu Scramble

Ingredients
Soft tofu - 1 cup
Big onion - 1/2  finely chopped
Ginger & Green chili paste - 1 1/2 tsp
Tomatoes - 1/2 finely chopped
Coriander powder - 1tsp
Cumin powder - 1/2 tsp
Turmeric powder - pinch
Block pepper - 1/2 tsp
Coriander leaves - Finely chopped
Salt - 1/2 tsp

To Make Tofu Scramble

• Heat the Oil in fry pan 
• Add Chopped Onion and Ginger green chili paste fry it until becomes golden brown
• Add Cumin powder and Coriander powder, Turmeric powder and mix it well 2 minutes
• Add Tomatoes and saute for a minute
• Add crumbled Tofu and salt 
• Mix well and saute for 5 to 6 minutes to let the tofu absorb all the flavors
• When the mixture is dry add the coriander leaves 
• Season with freshly ground block pepper
• Serve it warm with bread and Sambar rice

Kuzhi Paniyaram

Ingredients
Boiled rice - 1 cup (Pulungal arisi
Jasmine rice - 1 cup (Raw rice, Pacha arisi)
Urud dal - 1/2 cup
Methi seeds - 2 tsp
Onion - 1 medium size chopped
Green chili - 2 chopped
Coconut - shredded 6 tsp

To Make Kuzhi Paniyaram

• Soak the Rice and urud dal separately for 3 hours
• And grind it as like Idly batter 
• While mixing the batter add 1 tsp of salt and mix it well
• And leave it over night for fermentation
• Next day heat the oil in pan add mustard seeds, Onion, Green chili 
• Fry it until onion becomes golden brown
• And add in to the batter 
• Add Coriander leaves, Coconut and mix it well with batter
• If required can add little salt
• Pour in to the paniyaram pan 
• Wait for 2 minute and using the small stick turn upside and down 
• And allow it to cook for 2 minutes and take it out
• And serve it hot with Kara chutney 

Banana Muffins

Ingredients

All Purpose Flour - 1 1/2 cup
Baking soda - 1/4 tsp
Baking powder - 1/4 tsp
Brown sugar - 1/2 cup
Bananas - 2 (smashed)
Vegetable Oil - 1/4 cup
Milk - 1/4 cup
Egg - 2
Salt - Pinch
Vanilla extract - 1/2 tsp
Chopped walnuts - 1/2 cup

To Make Banana Muffins

• Pre heat the oven for 425 degree F. 
• Brush the muffin tray with butter and set aside
• Whisk the All purpose flour, Baking soda
• Brown sugar in a medium bowl and set aside ( dry ingredients together)
• In  another bowl whisk the Eggs for 2 minutes
• Add smashed banana mix it for 2 minutes
• Add Milk, Salt, Oil and vanilla extract and mix it well
• Make a small well in the dry ingredients (all purpose flour)
• Pour the wet ingredients in the center 
• And mix it with hand mixer machine 
• Mix until dry ingredients become moisture and lumpy(mix it for 5 minutes)
• Add the baking powder and mix it 
• Do not over mix the batter
• And gently stir in the nuts
• Divide the batter evenly in to the muffin tray
• Put the muffins in to the oven
• And immediately reduce the oven temperature in to 350 degree F
• Bake until golden brown for 25 minutes
• Insert a toothpick in to the center of the muffin to check if it is done 
• If toothpick come out clean means muffins are ready
• Cool down the muffins for 10 minutes and serve it

Note : Once the Batter is ready should keep it immediately in to the Oven, And in this measurement can make 10 muffins

Green gravy Chicken

Ingredients
Chicken - 1/4 kg
Onion - 1 1/2 medium size cut in to pieces
Pistachio Nuts , Cashew Nuts - 1/4 cup
Milk - 1/2 cup

To Make Paste
Green chili - 4 Chopped (how spicy required can add that much)
Coriander - 1/4 cup
Ginger Pieces - 1
Garlic - 5 flakes
Coriander Powder(dhania) - 1 tsp
Salt - 1/4 tsp

To Make Green gravy chicken

• In a Kadai put onion and Nuts in 1 cup of water, Cover it and cook it for 5 minutes 
• Cool slightly and grind the boiled onion pieces and Nuts along with water 
• And all the ingredients written under paste  make it as a fine green paste 
• In a pan add 1 tsp of oil and fry the chicken. Cook until becomes tender
• Add prepared green paste and onion paste and cook it for 5 minutes
• And add a pinch of sugar and salt
• Add milk and Mix well and 
• Switch it off and serve it hot with Chapatti 

Poli

Ingredients
All Purpose flour (Maida) - 1 cup
Channa dal - 1 cup
Jaggery - 1 1/2 cup
Shreded Coconut - 1 tsp
Rice flour - 2 tsp
Rava (suji)- 1/4 cup
Cardamom Powder - 1/2 tsp
Salt - 1 pinch
Yellow color - Pinch

To Make Dough

• Mix the All purpose flour, salt, oil 
• Add water little by little 
• Make it as soft dough but not sticky
• And close it with lid for 1 hour
• In the mean time can make puran

To Make Filling (Puran)

• Soak the Chana dal for 1/2hour and boil it in the pressure cooker 
• After boiling the chana dal smash it and keep it aside
• Heat the ghee in pan fry the Coconut, Rava, Rice flour in the low flame for 2 minutes separately and keep it aside 
• Heat the ghee in pan add cardamom smashed chana dal and mix it well
• Add jaggery and mix it 
• Keep the flame in medium heat
• Cook the dal until jaggery melts and become moisture
• And add fried Rava, Coconut, Rice flour in to the jaggery mix 
• And mix it well for 10 minutes 
• Switch it off after becomes dry mixture 
• Let it Cool down 

To make Poli

• Take a small lemon size dough 
• Flat it as small round shape
• And stuff the puran and seal the dough 
• And again sprinkle some oil
• And bring  it as round shape with chapati roller

• Keep the flame in medium 
• Heat the chapati maker and place the puran poli 
• Cook it on both the sides by applying ghee or oil
• Cook until becomes golden brown 
• And serve it hot

Rasgulla

Ingredients
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups
Rose water - 1 1/2 tsp

To make Rasgulla

• Boil the milk in thick bottom pan
• Keep the flame in medium to high 
• Once start coming up add vinegar or lime juice
• Allow the milk to curdle and stir gently
• When milk is curdled completely 
• Strain it with thick cotton cloth 
• Squeeze out the water completely from the curdle mixture
• And place heavy weight vessel on it to remove all moisture 
• Or can hang it in one place for 1/2 hour
• After 1/2hr  cheese will be ready to make balls
• In the mean time can make syrup for rasgullas
• In the pressure cooker add sugar and water 
• Keep the flame in medium
• Mix it well 
• After 1/2 hr cheese will be smooth
• Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
• After become a dough with out crack 
• Make it as small round shape balls with out crack(once the balls ready should add it immediately in to the sugar syrup)
• Once sugar syrup start boiling add the cheese balls and close it with lid
• After 1 whistle keep the flame in low
• Switch it off after 15 minutes
• Let it cool down 
• Add Rose water and mix it well
• Put this Rasgullas in the refrigerator to chill it and then serve it

Note : if we serve this next day, Rasgullas will be very tasty

Kozhi Rasam( Chicken bone Rasam)

Ingredients
Chicken Bone pieces - 200gms
Big Onion : 1/2 (chopped) or Pearl onion - 15 to 20
Tomato - 1
Chili Powder - 1/2 tsp
Turmeric Powder - 2 Pinch
Thick Tamarind water - 1/4 cup
Blcok pepper Powder : 2 tsp
Jeera powder  - 1 tsp (Cumin powder)
Coriander Powder - 1/2 tsp
Garlic - 3
Red chili - 3

To Make Kozhi Rasam

• Wash the chicken pieces and add chopped onion, tomato, turmeric powder, Chili powder, Garlic
• And add 3 cups of water. 
• Add all together in Pressure cooker 
• After 1 whistle and slow it down and switch it off after 10 minutes
• Take the chicken pieces separately from the Pressure cooker and keep it aside
• Heat the oil in pan add Jeera, curry leaves, Chopped Onion 2tsp and fry it
• Add Red chili,Tomato 2tsp and fry it
• Add the chicken pieces in the pan and fry it for 2 minutes 
• Pour the rasam ( chicken rasam  kept in pressure cooker) in to the pan
• Add tamarind water, and add water 1 cup
• Add Block pepper powder, Jeera powder, Coriander powder, Salt (can use rasam powder also)
• Mix it well
• Switch it off once start boiling like Rasam
• Finally add chopped coriander
• And serve it hot with Rice

Vazhaipoo Vadai

Ingredients
Banana Flower(vazhai poo) - 1 1/2 cup (Chopped)
Toor dal - 1/2 cup
Red chili - 4
Fennel seeds - 1 tsp
Salt - 1 tsp

To Make Vazhaipoo Vadai

• Soak the Toor dal, Red chili, Fennel seeds for 2 hours 
• Grind it to Coarse (little roughly)
• Don't add much water while grinding (can add 3 tsp of water) 
• Add chopped banana flower in to the Toor dal mix
• Add salt and mix it well the banana flower and toor dal mix
• And make it as shape you required 
• Fry it in the Oil and serve it.

Idly Podi

Ingredients
Red chili : 1 cup
Urud dal : 1/2 cup
Chana dal : 1/4 cup
Thoor dal : 4 tsp
Cumin Seeds : 3 tsp
Salt : 2 tsp
Asafetida : 1 small piece(powder : 4 pinch) Perungayam
Garlic Pods : 3
Curry leaves : 1 hand full
Block sesame : 1/2 tsp (optional)
Coriander leaves : 1 hand full
Sesame oil : 2 tsp

To Make Idly Podi

• Heat the sesame oil in Big flat pan
• Keep the flame in medium
• Add the urud dal, chana dal, Thoor dal roast it 
• Add  the coriander leaves, curry leaves, Perungayam roast it
• Finally add Red chili
• Add the ingredients one by one and roast it in the oil
• Leave it for 5 minutes to cool down 
• Grind it in the mixi 
• Grind it coarse (Little roughly)
• Store it in air tight container

Aappam

Ingredients
Raw rice : 1/2 cup
Boiled rice : 1/2 cup
Urud dal : 1/4 cup
Coconut milk : 3 cups
Sugar : 5 to 8 tsp
Salt : 1 tsp

To Make Coconut milk

• Take 1/2 moodi of Coconut
• Grind it in the mixi with 2 1/2 cups of water
• Filter the coconut milk 
• Mix the sugar in coconut milk

To Make Dosa Batter 

• Soak the Boiled rice, Raw rice, Urud dal, Fenugreek seeds all together in water for 6 hours
• Grind the soaked ingredients in mixi to very fine paste with adding water little by little
• Add salt and mix it in hand, bring it as like dosa batter 
• Let it ferment for 12 hours (Over night)
• When using this batter next day add little water 
• And mix it well

To Make Aappam

• Heat the dosa pan or Aappam pan 
• Add 2 drops of oil 
• Spread the oil in pan
• Pour 1 big spoon of batter in center of the pan 
• Spread and expand along the edges 
• Center should be slightly thicker than sides
• Cover the pan and cook in medium flame
• Should cook one side only(should not turn it)

• It should not be crispy
• Add this dosa in coconut milk 
• Serve it after 1 minute

Instant Mini Burger

Ingredients
Potato : 2 medium size
Carrot : 1 chopped
Onion : 1/2 medium size
Red chili powder : 3 tsp
Salt : 1 tsp
Corn flour : 5 tsp
Bread gums : 5 tsp
Mini Bun : 4

To Make Instant Mini Burger for Break fast

• Heat the oil in pan add little mustard, onion 
• Add tomato and fry it, add all the vegetables fry it for 5 minutes 
• Add salt 
• Add red chili powder, garam masala powder  and cook it well
• Add boiled potato and mix it well 
• Masala should not be watery 
• Once it become masala switch it off and leave it 5 minutes
• After it cool down take little masala in hand and make it as shape flat round shape
• And roll over the corn flour powder and Rusk powder
• Heat the oil in pan and fry the cutlets
• Keep the flame in medium
• If one side has fryed slightly turn it to other side
• And Cut the bun in to 2 pieces 
• Keep the cutlet in between the bun 
• And cut the tomato as round shape an keep it in center of the bun 
• And add cheese in the center and close it with other piece of bun
• And serve it with Tomato sauce

Potato, Mushroom Poriyal (Fry)

Ingredients 
Mushroom : 200 gms
Potato : 200 gms
Onion : 1 medium size full
Ginger garlic paste : 1 tsp
Green chili : 4
Coriander powder : 1 tsp
Block pepper : 1 tsp
Oil : 5 tsp
Salt : 1 tsp
Bay leaves, lavangam, pattai : 2
Coriander leaves : 1 hand full

To Make Potato Mushroom Poriyal

• Heat the oil in pan 
• Add Bay leaves, Lavangam, pattai 
• Keep the flame in medium
• Add Onion, ginger garlic paste
• Fry it well
• Add Potato, Mushroom fry it well
• Add salt, coriander leaves and fry it
• Add little water and mix it
• Add coriander powder, Block pepper, Green chili
• Fry it well
• Add little water and fry it well until raw smell goes off 
• And close it with lid for 5 minutes 
• Switch it off after 5 minutes and garnish it with coriander leaves 
• And serve it hot with Chapati, Dosa and Curd Rice 

Tomato Soup

Ingredients
Tomato : 2 medium size
Block pepper : 3 tsp
Salt : 1 tsp
Cumin powder : 1 tsp
Corn flour : 1 tsp
Water : 2 1/2 cups

To Make Tomato Soup

• Boil the tomato and remove the skin 
• Grind it in the mixi and make it as tomato puree
• Take 5 tsp of water and mix corn flour to it, with out lumps an keep it aside 
• Boil the 2 1/2 cups of water in flat pan 
• Add tomato puree in to the water 
• Add salt, Cumin powder, Block pepper 
• Add corn flour mix little by little 
• Mix it well
• Switch it off after 5 to 10 minutes
• Serve it hot
• If spicy required more can add little block pepper extra before serving 

Chili Fish

Ingredients
Boneless fish : 1/2 kg (Cut in to small square or thin length)
Big Onion :1 medium size (chopped)

Red chili : 6 (flakes)broken

Garlic : 3 (chopped)
Capsicum : 1/2
Corn flour powder : 3 tsp
All purpose flour : 6 tsp (Maida)
Rice flour : 2 tsp
Soya sauce : 1 tsp
Sugar :1/2 tsp
Block pepper powder : 1 tsp
Salt : 1 tsp
Spring onion : 1 hand full
Tomato sauce : 1/2 tsp
Oil : to fry fish

To Make Chili Fish

• In bowl add corn flour, rice flour, all purpose flour, soya sauce, sugar, salt, block pepper 
• Mix all together an make it as thick paste with little water
• Add fish in to the flour mixture
• Fry the fish in oil an keep at aside
• Heat the oil in pan add garlic, Red chili  and onion fry until becomes golden brown
• Add  capsicum and fry it well
• Add fried fish and mix it 
• Add soya sauce, salt, tomato sauce, sugar, block pepper 
• Finally add spring onion greens
• Mix it well with fish and make it as dry
• Switch it off after 5 minutes 
• Serve it hot with chapati, Fried rice  

Kulfi Ice

Ingredients
Sweetened Condensed Milk : 200 ml
Milk : 1/2 litre (500 ml)
Sugar : 4 tsp
Corn flour : 3 tsp
Badam : 12
Cashew : 6

To Make Kulfi Ice

• Grind the Badam, Cashew, Sugar, Cardamom coarsely 
• Take 5 tsp of milk and mix corn flour to it, with out lumps and keep it aside
• Mix the Condensed milk to 400 ml of milk pour them on to a wide pan
• Heat this mixture till it boils 
• Keep the flame in low
• Add corn flour mix little by little and mix it well with milk in the pan 
• Make sure to mix again before adding to the pan, corn flour may settled in the bottom
• Now add the cordomom, sugar, badam, cashew mix to the pan and stir well
• The milk in the pan starts to thicken in a minute
• Let the milk get thicken for 2 minutes 
• Remove the pan from flame and cool it down
• Pour the cooled down mixture to the Kulfi moulds 
• Freeze them over night
• When you want to serve carefully remove the lid of mould and serve it

If yo don't have a kulfi moulds, can use box an freeze it

Vendhaya Kuzhambu

Ingredients
Big Onion : 1/2 (Small peices) or Pearl Onion : 12
Tomato :1/2
Fenugreek seeds (Vendayam) : 1/2 tsp
Tamarind : 1 lemon size
Red chili powder : 1 tsp
Sesame oil : 3 tsp
Mustard : 1/2 tsp
Curry Leaves : 10

To Make Dry Roasted Powder
Chana dal : 3 tsp
Coriander seeds : 2 tsp
Cumin seeds : 1/2 tsp
Dry Red chili : 4
Fenugreek seeds : 1/4 tsp

To Make Vendhaya Kuzhambu

• Heat the oil in pan and fry the ingredients mentioned for dry roasted powder till they turn golden brown
• After roasting cool them down an make it as powder
• Add 2 tsp onion and half tomato with grinded powder and make it as fine paste
• If required can add little water to bring it to fine paste
• Heat the sesame oil in pan and add mustard, curry leaves
• Add onion and fry till they turn translucent 
• Add grinded paste to the onion and fry them for a minute by stirring
• Add 1 cup of tamarind water and salt to taste and stir well
• Add red chili powder and 1 cup of water
• Let it boil for few minutes 
• Switch it off after 5 minutes 
• Serve it hot with Rice, Idly, Dosa

Baby Aloo Curry

Ingredients 

Baby Aloo's : 7( Boiled, Cut in 2 pieces)
Capsicum : 1/2 (Cut in to square shape)
Big Onion : 1 medium size (Cut in to Square shape)
Tomato : 1 (Cut in to square shape)
Curd : 5 tsp
Red chili powder : 1 tsp
Block pepper : 1 tsp
Cumin Powder : 1 tsp
Cumin seeds (jeera) : 1/2 tsp

To Make Baby Aloo curry

• Marinate the boiled Aloo's with Curd, red chili powder, cumin powder, block pepper, salt for 1/2hr
• Heat the oil add jeera and Onion fry it until becomes golden brown
• Add tomato and capsicum and fry it for 5 minutes
• Add little cumin powder and little water
• Mix it well, Add little salt
• Add marinated Aloo's with this and mix it well
• Switch it off after raw smell went off (10 minutes)

Paani Poori

Ingredients
Poori
To Make Paani
Mint leaves paste : 2 tsp
Coriander leaves paste  : 2tsp
Tamarind paste : 1 tsp
Jaggery powder : 2 tsp
Salt : 1/2 tsp
Garam masala : 1/2 tsp
Red chili powder : 1/4 tsp
Chat masala : 1 tsp
Water : 2 Cups (Cold water)

To Make Potato Masala

Boiled Potato : 2

Carrot : 1/2

Beans : 5

Red chilli powder : 2 tsp

Salt : 1/4 tsp

To Make Paani Poori

• Mix all the ingredients as i mentioned for Paani  in  cold water an keep it aside

Paani

• Boil the potato and smash it and keep it aside
• Heat the oil in kadai add mustard seeds and urud dal, then add onion and fry it
• After onion turned to golden brown add tomato and fry it.
• Add carrot and beans and fry it for 5 minutes
• Add boiled potato to it
• Add Red chilli powder, salt and mix it well. If required add little water
• Once everything is ready switch off an keep it aside.  



Potato Masala

• Take one puri, make little hole on the top 
• Stuff the potato masala 
• Add 2 to 3 tsp of paani in poori and serve it
• Can serve this measurement of paani to 15 to 20 poori's