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

Chakkarai Pongal

Ingredients

Raw Rice : 1 cup
Toor dal : 1/4 cup
Jaggery : 1 1/4 cup(Powder)
Milk : 2 cups
Water : 2 cups
Ghee : 6 tsp
Cashew : 8
Dry grapes : 10
Cardamom : 2(Powder)

To Make Chakkarai Pongal

• Wash the rice and soak it for 10 minutes
• In Pressure cooker add Rice, Toor dal, Jaggery, Water, Milk
• Switch off after 1 sound and 15 minutes
• Keep the flame in low to medium
• Heat the ghee in small fry pan 
• Add cashew, cardamom and fry it 
• Add dry grapes finally
• When we add dry grapes in ghee it will bulges, Should take it out immediately from fire 
• Mix it well with rice 
• And serve it hot

Vadakari

     Ingredients

To Make Vadai

Bengal gram : 3/4 cup
Red chili powder : 1 tsp
Fennel seeds : 1 tsp
Turmeric powder : pinch
Salt : 1/2 tsp

To Make curry 
Mustard : 1 tsp
Urud dal : 1 tsp
Fennel seeds : tsp
Onion : 1 big onion (Chopped)
Garlic : 5 pods (Chopped)
Green chili : 3
Tomato : 1 (Chopped)
Red chili powder : 2 tsp
Dhania powder : 1 tsp
Salt : 1 tsp

To Make Vadakari

• Soak the Bengal gram for 2 hours and grind it with red chili powder, salt, fennel seeds 
• Grind it coarse (little roughly). while grinding should not add more water
• Make it as round ball and Steam cook it (like Idly)
• Heat the oil in pan add mustard, urud dal
• Add Onion, green chili, garlic, fennel seeds
• Add tomato fry it until becomes gravy
• Add dhania powder, red chili powder, salt and mix it well
• Add little water and close it with lid for 5 minutes
• After that add boiled vada in the gravy
• Close it with lid 
• Switch it off after 5 minutes and garnish it with coriander leaves
• Serve it hot with Idly, dosa, chapatti and Rice

Nethili Meen(Anchovies) Kuzhambu

Ingredients
Nethili meen (Anchovies) : 1/2 Lb
Big Onion : 1 (Small pieces) Or pearl onion : 25
Tomato : 2 (small pieces)
Garlic : 8
Curry leaves : little
Tamarind water : 1 cup
Red chili powder : 5 tsp
Coriander powder : 1 tsp
Fennel seeds : 1/2 tsp
Methi seeds (vendayam) : 1/2 tsp
Turmeric powder : pinch
Salt : 1 tsp
Lemon juice : 1 tsp

To Make Nethili Meen Kuzhambu

• Wash and clean the fish 
• Marinate the fish with red chili powder, salt, lemon juice, turmeric powder  
• Keep it aside for 30minutes
• Heat the oil in pan add fennel seeds, methi seeds,  curry leaves, Onion 
• Cook the onion until becomes brown
• Add garlic, tomato 
• Fry it for 5 minutes
• Add Tamarind water, red chili powder and mix it
• Add coriander powder, salt, 3 cups of water and mix it well
• Keep the flame in medium 
• Close it with lid and cook it for 10 to 12 minutes 
• Cook until raw smell goes off and water has to reduce an become gravy
• Finally add the fish slowly and just bring it to boil 
• Switch it off after fish has cooked 
• Serve it hot with Idly, Dosa, Rice