Rice Murukku

Ingredients
Rice flour - 1 cup
Urad flour - 1/4 cup
Split chick peas powder - 2 tsp
Butter - 2 to 3 tsp (room temperature)
Sesame seeds - 1 tsp
Hing (Asafoetida powder) - 1/4 tsp
Cumin powder - 1 tsp
Water - as need for consistency
Salt - 1/2 tsp
Oil - to fry

To Make Murukku

• Take a Big bowl add rice flour, urad flour, split chick peas, Butter, Sesame seeds, Hing, Cumin powder, salt
• Mix all the ingredients together 
• Make it as soft dough by adding little by little water

• Heat the oil in big kadai to fry murukku
• Take 1 star shape attachment and fix to the murukku maker 
• Take 1 plastic sheet brushed with oil lightly
• Take a small amount of dough place it inside the murukku maker
• Close the maker with top and press it as round shape in the plastic sheet 

• Remove it from the plastic sheet and drop it in the hot oil
• Fry it until becomes golden brown
• Once finish making the murukku
• Let them cool and store it in the air tight container

Note - If Murukku becomes little hard, can add little hot oil in the dough and press it as round shape

Methi Mushroom Mutter Masala

Ingredients
Methi Leaves - 1 bunch
Boiled green Peas - 3/4th cup
Mushroom buttons - 3/4th cup
Cashew - 8 to 10
Garlic cloves - 6
Green chillies - 6 to 8
Big Onion - 1 medium size chopped

To Make Methi Mushroom Mutter Masala

• Make a paste of Green chillies, Garlic, Cashew
• Heat the oil in pan add Onion and fry it until becomes brown color 
• Add a paste to the onion and saute it until raw garlic smell goes
• Add Mushroom saute it until give out water
• Add methi leaves and saute it for 5 minutes
• Add half cup of water and bring to boil
• Mushroom will cook and the gravy will thicken
• Keep the flame in medium 
• Add the green peas and cook it 3 minutes
• Switch it off and serve it hot with Rice 

Mysore Pak

Ingredients
Basan flour - 1 cup
Ghee or Butter - 1 1/2 cup
Oil - 1/2 cup
Sugar - 2 cup
Water - 1 cup

To Make Mysore Pak

• Melt the ghee, in Room tempareture and keep it aside
• Grease a tray evenly with ghee and keep it aside
• In a big kadai add sugar and water and bring them to boil until string consistency
• Reduce the flame in to low
• Heat the oil and ghee in low flame and mix it well
• Fry the Besan flour in kadai for 2 to 3 minutes color should not change
• Now add besan flour in to the sugar syrup and mix them well  
• And slowly add by using one by one big spoon of oil and ghee mixture 
• Mix it continuously and throughly stirring
• Cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken
• And the mixture turns to become light golden color 
• when the mixture is hot pour in to the greased tray 
• And level it out evenly with spatula
• when it is in medium hot cut in to shape as you required and serve it.

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