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

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