Fried Rice

Ingredients
Basmatirice - 1 cup
Water - 2
Capsicum  - cut it as straight
Cabbage - cut it as straight
Onion 1/2 big onion cut it as straight
Frozen Peas -1/4 cup
Green chili - 2

To Make Fried Rice

• Heat the oil in kadai add crambu, bay leaves, cordamom, green chili
• Add rice and fry it for 3 to 4 minutes 
• Add salt and Cook it in the rice cooker with 2 cups of water
• Again heat 1tsp oil in kadai add onion fry it 2seconds
• Add cabbage, and add capsicum fry it 2 to 3 seconds
• Add 3 pinch of salt
• Color should not change, close it with lid and cook it
• And Mix the vegetables with rice
• Close it with lid with heat
• Serve it hot with cauliflower kurma

Note - if you are cooking in pressure cooker leave it for 3vessels and switch it off and 

for green peas, soak it and cook it with rice

Chicken Keema(Podimas)

Ingredients
Grounded Chicken - 1/2 kg
Chana dal (kadala paruppu) - 1/4 cup
Onion - 3/4 big onion (chopped)
Green chilli - 6
Red chili powder - 1 tsp
Salt - 1/2 tsp
Egg - 1
Shreded Coconut - 1/4 cup

To Make Chicken Podimas

• Soak the chana dal for 1hr
• Heat the oil in kadai add Jeera, Urud dal
• Add Onion, Green chilli fry it for 3 to 4 minutes
• Add grounded chicken fry it,  add salt
• Close it with lid and cook it for 5 minutes 
• Add chana dal mix it and close it with lid 
• Mix the egg and keep it ready in bowl
• After chicken and chana dal has cooked 
• Add egg in chicken mix it well
• And add shreded coconut and switch it off 
• Serve it hot with Rice

Mango Cheese Cake

Ingredients

Cream cheese - 250gm, Philadelphia Cream Cheese
Cream - 170 gm
Sugar - Half a cup
Mango puree - 3/4 of a cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups
Unsalted butter, melted - about 1/3 of a cup

To Make Mango Cheese cake

• Grind graham crackers coarsely.  Add melted butter and whiz again until the mixture comes together.
• Press into the bottom individual glasses. Refrigerate while preparing the rest of the cheesecake.
• Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand. An electric beater is optional.
• Add the gelatine to the hot water and stir till it completely dissolves. 
• Add the mango puree and stir well. 
• Keep half of this mixture aside and add the rest to the cream cheese mixture. 
• Stir gently until well combined.
• Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.
• Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. 
• Refrigerate overnight and get ready to surprise your guests with an awesome dessert. 

Note: in this measurement can serve to 6 to 7 members

Vatral Kozhambu

Ingredients

Oil - 1 Big spn
Mangai vathal - 4
Kathiri vathal - 4
Sunda vathal - 2 tspn
Tamarind - lemon size
Perungayam powder - 1/2 tspn
Toor dal  - 1 tspn
Red chili  - 4
Red chilli powder - 1 1/2 tspn
Salt - 1/2 tspn
Jaggery - 1/4 tspn

To Make Vatral Kuzhambu

• Soak the tamarind and salt together
• Heat the oil in kadai add red chili,  asafoetida powder, mustard seeds, urud dal, toor dal
• Add curry leaves and all vathal fry it for 5 minutes
• Add red chili powder and tamarind water, salt
• Add 1 or 1 1/2 cup of water 
• Let cook on the medium flame for 10 minutes until oil separates from gravy
• And add jaggery finally and switch it off
• Serve hot with steamed rice.   

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