Vegetable Pongal

Ingredients

Jasmine Rice (pacha arisi) - 1 cup
Water - 3 cup
Moong daal - 1/2 cup (paasi paruppu)
Ginger - 1/2 inch ( chopped)
Green chilli - 3 small size
Tomato - 1 mediem size
Onion - 1 medium size
Potato - 1 mediem size
Carrot - 1
Jeera - 1/2 tsp
Crushed Pepper - 1/2 tsp
Curry leaves - little

To Make Vegetable Pongal

• Wash the rice and daal together
• Heat the water and add rice in water
• Once start boiling add potato, carrot, ginger, tomato, Onion
• Add salt and close it with Lid
• Leave it for 1 vessel keep the flame in slow
• Switch it off after 10 minutes  
• Heat  2tsp ghee in kadai add cashew, jeera, pepper, curry leaves, coriander leaves 
• Fry it for 1second
• Mix it well with Pongal
• And serve it hot with coconut chutney, drumstick sambar 

Rava Laddu

Ingredients

Rava -2 cups
Sugar - 1 1/2 cup
Shreded Coconut - 3/4
Badam - 10 chopped
Dry grapes - 1 tsp chopped
Cardamom - 3 chopped
Ghee - to fry
Warm Milk - 1/4 cup

To Make Rava laddu

• Heat a 1tsp ghee in kadai add chopped badam, dry grapes, cardamom fry it for 1minute
• Fry the shreded coconut for 2 seconds in 1 tsp ghee and keep it separate 
• Fry the Rava in 2 tsp ghee for 1 minute and keep it separate
• Switch it off and mix all together and finally add sugar 
• Mix everything together in hand 
• Add warm milk little by little mix it and make it as round shape 

Notes : In this measurement can make 25 Rava laddu's

Cauliflower Kurma

Ingredients

Onion  - 1 medium size
Tamota - 1 medium size
Garlic - 6
Cauliflower - 1 small size
Coconut milk - 1 cup thick milk
Shreded Coconut - 1 tsp
Redchilli - 4
Chick pea - 2 tsp(Pottu kadalai)
Fennel seeds - 1 tsp
Jeera -1tsp

To Make Cauliflower Kurma

• Grind the shreded coconut, red chilli, chick pea, sombu, Jeera as masala and keep it aside
• If required more spicy add little redchilli powder extra and grind it 
• Heat oil in kadai add patta, sombu, urud dal 
• Add Onion fry it until becomes golden brown  
• Add Tomato fry it and add grinded masala
• Fry it for 2 minutes and add required water 
• And add cauliflower, Salt
• Change it in to pressure cooker and keep it for 1 vessel and switch it off 
• Finally add coriander leaves
• And serve it hot with Idly, dosa, Chappathi 

Methi seed rice (vendaya satham)

Ingredients
Jasmine Rice - 1cup (pacha arisi)
Methi seeds - 1 tspn
Green chili - 1
Onion - 3/4 cup chopped
Garlic - 6 pods
Oil - 1 big spn
Thick coconut milk - 3/4 cup
Water - 2 cup

To Make Vendayam satham

• Heat the oil in kadai add Bay leaves, crambu and some spices as you like
• Add Methi seeds, garlic, green chili, Onion fry it for 2minutes
• Add Jasmine rice Fry it and add coconut milk, water and salt
• Close it with lid and Pressure cook it for 1 sound
• Keep the flame in slow after 10minutes switch it off
• And serve it hot with Kurma, Potato fries

Banana Fritters

Ingredients
Banana - 2 smashed
Egg - 1
Butter - 2 tsp room temperature
All purpose flour - 1 cup
Salt - 1/3 tsp
Baking powder - Pinch
Sugar - 1/4 cup
Milk - 1/4 cup
Vanilla essence - 3 drops (optional)
Oil - to fry

To make Banana Fritters

• Mix All purpose flour, salt, Baking powder, Sugar together
• Mix Egg, Butter together and combine with All purpose flour
• Add Vanilla essence, milk and mix it well
• Heat the oil in pan 
• And Pour one by one spoon in hot oil
• Once it become brown color from one side turn it to other side
• Fry it and remove it from oil (it will happen very quickly)
• Keep the flame in medium
• Serve hot with Ice cream, frozen Yogurt
• Or drizzle with chocolate syrup or dust it with powdered sugar and serve it

Liver Pepper Fry

Ingredients
Liver - 500 gm
Turmeric Powder - 1 tsp
Red Chili powder - 1 tsp
Block Pepper - 1 tsp
Onion chopped - 1 medium size
Tomato - 1 chopped
Ginger garlic Paste - 1 tsp
Cinnamon powder - 1/4 tsp
Cloves - 3
Curry leaves - Little
Salt - 1/4 tsp

To Make Liver Pepper Fry

• Heat the pan add oil, Add cinnamon, cloves, Chopped onion fry it until onion becomes brown
• Add ginger garlic paste fry it until raw smell goes off
• Add the tomato, salt fry it until tomato becomes soft
• Add curry leaves and washed liver fry it for 5 minutes 
• Finally add the coriander powder, red chili powder fry it with liver 
• Add little water mix it well and close it with lid 
• Reduce the flame and cook 
• Finally add block pepper and mix it well
• Cover it and cook for 15 minutes, don't over cook it liver will become hard  
• Switch it off and garnish with cilantro
• And serve hot with Roti's, Rice, Dosa

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