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