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

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