Rasgulla

Ingredients
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups
Rose water - 1 1/2 tsp

To make Rasgulla

• Boil the milk in thick bottom pan
• Keep the flame in medium to high 
• Once start coming up add vinegar or lime juice
• Allow the milk to curdle and stir gently
• When milk is curdled completely 
• Strain it with thick cotton cloth 
• Squeeze out the water completely from the curdle mixture
• And place heavy weight vessel on it to remove all moisture 
• Or can hang it in one place for 1/2 hour
• After 1/2hr  cheese will be ready to make balls
• In the mean time can make syrup for rasgullas
• In the pressure cooker add sugar and water 
• Keep the flame in medium
• Mix it well 
• After 1/2 hr cheese will be smooth
• Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
• After become a dough with out crack 
• Make it as small round shape balls with out crack(once the balls ready should add it immediately in to the sugar syrup)
• Once sugar syrup start boiling add the cheese balls and close it with lid
• After 1 whistle keep the flame in low
• Switch it off after 15 minutes
• Let it cool down 
• Add Rose water and mix it well
• Put this Rasgullas in the refrigerator to chill it and then serve it

Note : if we serve this next day, Rasgullas will be very tasty

Kozhi Rasam( Chicken bone Rasam)

Ingredients
Chicken Bone pieces - 200gms
Big Onion : 1/2 (chopped) or Pearl onion - 15 to 20
Tomato - 1
Chili Powder - 1/2 tsp
Turmeric Powder - 2 Pinch
Thick Tamarind water - 1/4 cup
Blcok pepper Powder : 2 tsp
Jeera powder  - 1 tsp (Cumin powder)
Coriander Powder - 1/2 tsp
Garlic - 3
Red chili - 3

To Make Kozhi Rasam

• Wash the chicken pieces and add chopped onion, tomato, turmeric powder, Chili powder, Garlic
• And add 3 cups of water. 
• Add all together in Pressure cooker 
• After 1 whistle and slow it down and switch it off after 10 minutes
• Take the chicken pieces separately from the Pressure cooker and keep it aside
• Heat the oil in pan add Jeera, curry leaves, Chopped Onion 2tsp and fry it
• Add Red chili,Tomato 2tsp and fry it
• Add the chicken pieces in the pan and fry it for 2 minutes 
• Pour the rasam ( chicken rasam  kept in pressure cooker) in to the pan
• Add tamarind water, and add water 1 cup
• Add Block pepper powder, Jeera powder, Coriander powder, Salt (can use rasam powder also)
• Mix it well
• Switch it off once start boiling like Rasam
• Finally add chopped coriander
• And serve it hot with Rice

Vazhaipoo Vadai

Ingredients
Banana Flower(vazhai poo) - 1 1/2 cup (Chopped)
Toor dal - 1/2 cup
Red chili - 4
Fennel seeds - 1 tsp
Salt - 1 tsp

To Make Vazhaipoo Vadai

• Soak the Toor dal, Red chili, Fennel seeds for 2 hours 
• Grind it to Coarse (little roughly)
• Don't add much water while grinding (can add 3 tsp of water) 
• Add chopped banana flower in to the Toor dal mix
• Add salt and mix it well the banana flower and toor dal mix
• And make it as shape you required 
• Fry it in the Oil and serve it.

Idly Podi

Ingredients
Red chili : 1 cup
Urud dal : 1/2 cup
Chana dal : 1/4 cup
Thoor dal : 4 tsp
Cumin Seeds : 3 tsp
Salt : 2 tsp
Asafetida : 1 small piece(powder : 4 pinch) Perungayam
Garlic Pods : 3
Curry leaves : 1 hand full
Block sesame : 1/2 tsp (optional)
Coriander leaves : 1 hand full
Sesame oil : 2 tsp

To Make Idly Podi

• Heat the sesame oil in Big flat pan
• Keep the flame in medium
• Add the urud dal, chana dal, Thoor dal roast it 
• Add  the coriander leaves, curry leaves, Perungayam roast it
• Finally add Red chili
• Add the ingredients one by one and roast it in the oil
• Leave it for 5 minutes to cool down 
• Grind it in the mixi 
• Grind it coarse (Little roughly)
• Store it in air tight container

Aappam

Ingredients
Raw rice : 1/2 cup
Boiled rice : 1/2 cup
Urud dal : 1/4 cup
Coconut milk : 3 cups
Sugar : 5 to 8 tsp
Salt : 1 tsp

To Make Coconut milk

• Take 1/2 moodi of Coconut
• Grind it in the mixi with 2 1/2 cups of water
• Filter the coconut milk 
• Mix the sugar in coconut milk

To Make Dosa Batter 

• Soak the Boiled rice, Raw rice, Urud dal, Fenugreek seeds all together in water for 6 hours
• Grind the soaked ingredients in mixi to very fine paste with adding water little by little
• Add salt and mix it in hand, bring it as like dosa batter 
• Let it ferment for 12 hours (Over night)
• When using this batter next day add little water 
• And mix it well

To Make Aappam

• Heat the dosa pan or Aappam pan 
• Add 2 drops of oil 
• Spread the oil in pan
• Pour 1 big spoon of batter in center of the pan 
• Spread and expand along the edges 
• Center should be slightly thicker than sides
• Cover the pan and cook in medium flame
• Should cook one side only(should not turn it)

• It should not be crispy
• Add this dosa in coconut milk 
• Serve it after 1 minute

Instant Mini Burger

Ingredients
Potato : 2 medium size
Carrot : 1 chopped
Onion : 1/2 medium size
Red chili powder : 3 tsp
Salt : 1 tsp
Corn flour : 5 tsp
Bread gums : 5 tsp
Mini Bun : 4

To Make Instant Mini Burger for Break fast

• Heat the oil in pan add little mustard, onion 
• Add tomato and fry it, add all the vegetables fry it for 5 minutes 
• Add salt 
• Add red chili powder, garam masala powder  and cook it well
• Add boiled potato and mix it well 
• Masala should not be watery 
• Once it become masala switch it off and leave it 5 minutes
• After it cool down take little masala in hand and make it as shape flat round shape
• And roll over the corn flour powder and Rusk powder
• Heat the oil in pan and fry the cutlets
• Keep the flame in medium
• If one side has fryed slightly turn it to other side
• And Cut the bun in to 2 pieces 
• Keep the cutlet in between the bun 
• And cut the tomato as round shape an keep it in center of the bun 
• And add cheese in the center and close it with other piece of bun
• And serve it with Tomato sauce

Potato, Mushroom Poriyal (Fry)

Ingredients 
Mushroom : 200 gms
Potato : 200 gms
Onion : 1 medium size full
Ginger garlic paste : 1 tsp
Green chili : 4
Coriander powder : 1 tsp
Block pepper : 1 tsp
Oil : 5 tsp
Salt : 1 tsp
Bay leaves, lavangam, pattai : 2
Coriander leaves : 1 hand full

To Make Potato Mushroom Poriyal

• Heat the oil in pan 
• Add Bay leaves, Lavangam, pattai 
• Keep the flame in medium
• Add Onion, ginger garlic paste
• Fry it well
• Add Potato, Mushroom fry it well
• Add salt, coriander leaves and fry it
• Add little water and mix it
• Add coriander powder, Block pepper, Green chili
• Fry it well
• Add little water and fry it well until raw smell goes off 
• And close it with lid for 5 minutes 
• Switch it off after 5 minutes and garnish it with coriander leaves 
• And serve it hot with Chapati, Dosa and Curd Rice