Rawa Pongal

Ingredients:

Rawa : 1 cup
Green Gram Dhal : 1/2 cup
Green Chilly : 1
Black Pepper : 1 tsp (coarsely powdered)
Cumin sseds/Jeera : 1 tsp (coarsely powdered)
Asafotida powder : a pinch
Fresh Ginger : a small 1" piece (finely chopped)
Cashew nuts : few
Ghee : 2 tablespoon
Curry leaves: few strands
Salt :as per taste

Method:

Put rawa in a kadai and dry roast it untill it turn into light golden brown.
In the same kadai put the dhal and  roast slightly.
Pressure cook the dal with enough water and keep it aside.
Boil two cups of water and chopped ginger and salt to the boiling water.
Now slowly add the rawa into it and reduce the flame.
When rawa is cooked well and then add the cooked dhal and mix gently. Add one or two teaspoon ghee and mix it nicely.
In a kadai put the remaining ghee and when it is hot, add cashew nuts, asafotida powder, green
chillies, curry leaves and coarsely powdered pepper and jeera and fry just for a
second. Add this seasoning to the rawa-dhal mixture and mix well.

Suvaiyana rawa pongal is ready to serve.

This goes well with Coconut Chutney or sambar along with vadai.

Maida Dosa

Ingredients:

Maida : 2 cup
Rice flour : ½ cup
Red Chilli flakes : 1 tsp
Asafotida Powder : a pinch
Onion – 1 (finely chopped)
Green Chillies – 3 to 4 (finely chopped)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Cumin seeds :  1tsp
Curry leaves
Salt

Method:

Mix maida flour and rice flour along with salt and add enough water to make a thin batter. Keep this aside..
Heat oil in a kadai, then  add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add cumin seeds, red chilli flakes, hing, chopped onion, curry leaves and green chillies into the batter and saute well.
Mix this seasoning into the batter and mix gently.
Heat a tawa and wipe it with a tsp of gingelly oil.
Pour one big ladle of batter in the tawa and spread it.
Put 1 teaspoon of gingelly oil around the corners of the dosa.
Once it is cooked oneside, flip it over and cook on the other side as well.
Remove it from the tawa and serve.

Buttermilk Oats

Ingredients:

Quick Cooking Oats : 1 cup
Milk : 3 cups (optional - can be replaced by water)
Buttermilk : 1 cup
Fresh ginger : 1 " piece
Green Chillies : 2
Mustard  seeds : 1/4 tsp
urad dal : 1/4 tsp
Asafotida Powder : a pinch
Oil
Salt

Method:

Mix milk/water with oats and cook for 3 to 4 minutes stirring now and then.
Alternatively, you can also cook oats in microwave oven.
Remove from stove and keep it aside.Allow it to cool down.
When it is cooled down,  add buttermilk into the oats along with salt. Mix well.
Heat oil in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add ginger and green chillies and saute for a min.
Add this seasoning to the Oats buttermilk mixture.
Garnish with grated carrot, coriander leaves and grapes or pomegranate pearls.

PS:

I normally use low fat buttermilk to prepare this.. u can even replace it with curd as well.
This is very gud breakfast for the weight watchers..

Mor kulambu/ Mor Kuzhambu (Buttermilk kulambu)

Ingredients:

Rice : 1 tsp
Bengal gram dal : 1 tsp
Cumin seeds : 1 tsp
Garlic : 2
Small Onion : 2
Greenchillies :2
Scrapped coconut : 2 tsp
Turmeric powder : 1/2 tsp
Hing : 1/2 tsp
Buttermilk : 1 cup

Method :

Soak the rice, bengal gram dal, cumin seeds for 30 mins.
Grind the soaked ingredients along with garlic, onion, greenchillies and scrapped coconut.
In a bowl, mix the grinded paste into the buttermilk and also add turmeric powder and hing into it.
Now heat oil in a kadai, and then add mustard seeds, urad dal.
Once the mustard seeds starts spluttering, then add redchillies/more milagai into it and then add the grinded ingredients along with buttermilk.
Heat for few seconds and then turn off the stove.

his goes well with rice...

PS:

If u rinterested, then add paruppu vadai into this kulambu or even u can veg. like poosanikkai/vendaikkai etc..

Gongura Pachidi/Pickle/Chutney

Ingredients:

Gongura leaves : 1 cup (chopped)
Small onions : 1 cup
Big brown Onions : 1 (roughly chopped)
Coriander seeds : 1 Table spoon
Cumin seeds : 1/2 -3/4 tsp
Urad dhal : 1 tsp
Tamarind :  1small lemon size
Sesame seeds : 1 - 11/2 tsp
Red chillies : 10-12 (adjust to ur spice level)
Salt : to taste
Oil
Method:

Heat oil in a pan, then add Dhaniya seeds (1tablespoon) and fry for a min.
Then add 1 tsp urad dhal, 1/2-3/4 tsp cumin seeds, lemon size tamarind, 1-11/2 tsp white sesame seeds, 10-12 red chillies and saute well..
Keep this aside and allow it to cool.
Heat oil in a pan add roughly chopped onion and fry until it becomes transparent & then add the gongura leaves and saute well..keep this aside and allow it to cool down to room temp.
Then first grind all the dry ingredients first and then add the onion gongura mixture and grind it into a slightly coarse paste.

Note: Pls don't add water while grinding so that u can store it for a week..

Heat oil in a pan, then add a cup of small onions and fry for a min until it turns into light pink..
Then add the gongura paste and mix it well.
Gongura chutney is ready to serve..

Vendaikkai gotsu / Bhindi Gotsu

Ingredients:

Vendaikkai : 150 -200 gms (cut into 2"pieces)
Onion :1 (finely chopped)
Tamarind juice : 1/2 cup
Turmeric powder : 1/2 tsp
Jaggery : 1-2 tsp (powdered & optional)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Oil
Salt
Roast & Grind

Dhaniya/coriander seeds : 2 tsp
Jeera/cumin seeds : 1 tsp
Pepper : 1/2 tsp

Method:

Dry roast all the roast & grind ingredients in a kadai and grind it into fine powder.
Heat oil in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add onion and saute for a min.
once the onions become transparent, then add the ladys finger/vendaikkai and saute well.
When the lady's finger is half cooked, then add tamarind juice into it.
Also add turmeric powder and jaggery powder into it and mix it well.
Then add salt & grinded powder into it and mix gently.
And finally garnish with coriander and serve it hot.

This gotsu goes well with Rice...

Rice kichadi ( a slightly different version of Pongal)

Ingredients:


Rice : 1 cup
Moong dal : 1/2 cup
Potato : 1 (finely chopped)
Cauliflower : 1/2 cup (finely chopped)
Grean peas :1/2 cup
Turmeric powder : 1/2 tsp
Red chilly powder :1-2 tsp
Ginger : 1" piece (finely chopped)
Green chillies : 2 (finely chopped)
Cumin seeds : 1 tsp
Ghee: 2 tsp

Method:

Heat ghee in a pressure cooker, then add cumin seeds and fry for a min.
Then add ginger,green chillies, potato,green peas, cauliflower and saute well.
Then add turmeric powder, red chilly powder and mix well.
At this stage add rice and moong dal and fry a min.
Then add 3.5 cups of water and close the lid.
After 3-4 whistles and then turn off the stove.
Delicious kichadi/pongal with vegetables is ready to serve.

Karuveppilai Kulambu / Curry leaves gravy

Curry Leaves kuzhambu

Ingredients:

Curry leaves : 1 cup (fresh)
Pepper : 1 tsp
Cumin seeds : ¾ tsp
Red chillies : 5,6 (adjust to ur spice level)
Hing : 1 tsp
Tamarind paste : 1 tbsp (adjust to ur taste)
Mustard seeds : 1 tsp
Urad dhal : 1 tsp (optional)
Oil
Salt

Method:

Heat a tsp of oil and roast red chilies, pepper, cumin seeds and hing and allow it to cool.
Once it's cooled down, then grind the above roasted ingredients along with the fresh curry leaves and tamarind paste.
Heat oil in a kadai, then add mustard seeds and urad dal & allow it to splutter.
Once it's spluttering, then add the above paste along with a cup of water.
Allow it to boil in low fire & wait until the gravy thickens.
Once it's thickened, then turn off the fire.
Delicious Karuveppilai kulambu is ready to serve.

This goes well with White rice along with ghee and roasted pappad...

Milagu Kulambu / Pepper gravy

Milagu kulambu /pepper kulambu

 

 

Ingredients: 

Roast & Grind:

Red chillies : 3, 4 ( adjust to ur taste)
Pepper : 1 tsp
Urad dal : 1 tsp
Bengal Gram dal : 1 tsp
Cumin seeds : ½ tsp
Hing : ½ tsp
Cuury leaves
Tamarind Paste: 3-4 tsp
Salt

For Seasoning/Tadka:

Gingelly oil : 2 tbsp (use this oil only for this kulambu)
Mustard seeds : 1 tsp
Urad dal : 1 tsp

Method:

Roast the above roast & grind ingredients (except tamarind) and then grind all the dry ingredients along with the tamarind paste.
Grind this into a fine paste and keep it aside.
Heat gingelly oil in a kadai, the nadd mustards seeds & allow it to splutter.
Once it started spluttering, then add urad dal and fry for a min.
Now add the above grinded paste along with 2 cups of water and allow it to boil in a low flame.
When the gravy reduces to nearly half of the volume, then remove it from the fire.
Spicy milagu kulambu is ready to serve.

This goes well with White rice...
Also u can keep this gravy for 2-3 days...

Beans Kootu

Ingredients:

Fresh and tender french beans : 1 cup (chopped into 1/2" pieces)
Moong dhal : ¼ cup (lightly roasted)
Green chillies :3 (slitted into 2)
Onion : 1 (finely chopped)
Turmeric powder : 1 tsp
Salt :  to taste

For Seasoning/Tadka:

Ghee/Oil : 1 tsp
Mustard seeds : 1/2 tsp
Urad dhal : 1 tsp
Cumin seeds : ½ tsp
Curry leaves

Method:

Wash & soak moong dal for an hour & cook it with neccesary water with turmeric powder.
When the dal is half cooked, then add chopped beans, onion & green chillies.
When the vegetable becomes soft and cooked , then add salt to this mixture.
Mix well and turn off the stove.
Heat oil in a kadai, then add mustard seeds and allow it to splutter.
Once it's started spluttering, then add urad dal, cumin seeds and curry leaves.
Add this seasoning into the vegetable mixture.
Beans kootu is ready to serve.

This goes well with Rice/Rotis.

PS:
Instead of Beans, we can also use vegetables like cabbage, banana stem, chow chow & snake gourd etc and prepare the kootu in a same way..

Chilli Idli

Ingredients:

Lfet over Idlies : 5-8 nos (Cut into small pieces/cubes)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Bengal gram dal : 1 tsp (optional)
Red chilli powder - 1 tsp
Oil
Salt to taste
Method:

Heat oil in a kadai, then add mustard seeds and allow it to splutter.
Once it started spluttering, then add urad dal & gram dal and wait until the dals turn into light brown color.
Then add the idli pieces, red chilli powder & salt and mix gently.
Saute the above mixture for 2-4 mins.
Chilli Idli is ready to serve.

Poosanikai kootu /Yellow Pumkin Kootu

Ingredients:

Yellow Pumkin : 1 cup (chopped into cubes)
Onions: 1 (chopped finely)
Toor dal : 1/4 cup
Moong dal : 1/4 cup
Green chillies : 3-4 (slitted length wise)
Turmeric powder : 1/2 tsp/pinch
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Channa dal/Bengal gram dal : 1-2 tsp
Red chillies: 1-2
Curry leaves
Oil
Salt

Method:

Cook toor dal and moong dal in a pressure cooker for 2-3 whistles and keep it aside.
PS: Don't overcook the dals, becos if u overcook it ,then it will become mashy.
In a heavy bottomed kadai, cook the yellow pumkin along with green chillies, onions ,turmeric powder and little salt.
Once the pumkin is cooked, turn off the stove and keep it aside.
Now heat oil in a kadai, add mustard seeds and wait until it splutters.
Once it started splutering add urad dal and channa dal and fry for a min.
Then add red chillies and curry leaves into and then add the dal mixture & pumkin into it.
Mix it gently & yellow pumkin kootu is ready to serve.

This goes well with Rice/Roti/Chappathi

Carrot Poriyal

Ingredients:

Carrots : 2-3 shredded
Onion : 1/2 (Finely chopped)
Green chillies : 4 (slitted length wise)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Channa dal : 1 tsp
Oil
Curry leaves
Coriander leaves
Lemon juice : 1 tsp (optional)
Salt to taste

Method:

Heat oil in a kadai and then add the mustard seeds and allow it to splutter.
Then, add the urad dal and channa dal.
Wait until the dals become light brown coloue and then add the green chillies and curry
leaves.
Then add the chopped onion and salt and fry until the onion become transparent.
Then finally add the shredded carrots and saute until the carrot is cooked.
Once it's cooked well & then turn off the stove.
Sprinkle the lemon juice and chopped coriander leaves.

This goes well with sambar rice..

PS: Do not cover the pan, while preparing this. if u did so, then the carrots will turn mushy.

Brocolli chutney

Ingredients:

Brocolli : 1 cup (brocolli flowerets)
Tomato : 1 or 1/2 (finely chopped)
Onion : 1 (finely chopped)
Green chillies : 2 (finely chopped)
Bengal gram dal : 1 tsp
Moong dal : 1  tsp
Coriander leaves
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Red chilly : 1-2
Oil
Salt
Lemon juice : 1 tsp
Method:

Heat oil in a kadai, then add chopped onions and saute until the onions become transparent.
Add tomato and saute well and then add brocolli and chopped coriander leaves and fry.
Also add chopped green chillies into it and cook well.
Keep this mixture aside & let it cool.
Heat oil in a kadai and fry moong dal & bengal gram dal in it.
Now transfer the sauted brocolli along with the fried dals into blender & grind it coarsely.
After that, add a tsp of lemon juice and mix gently.
Now again heat oil a kadai, add mustard seeds , urad dal, red chillies and cumin seeds.
Add this tadka/seasoning into the chutney.

This goes well with Idly/Dosa/Rice/Chappathi etc..

Aval Kesari/Puffed Rice Kesari

Ingredients :

Aval : 1 cup
Jaggery : 1 cup (1:1 ratio)
Ghee : 2-3 tsp
Cashew nuts : 5-8nos
Scrapped coconut : 2 tsp
Water
Method:

Heat a tsp of ghee and roast the cashew nuts and coconut and keep this aside.
Heat one tsp of ghee and raost the aval/puffed rice until it turns into light golden brown
colour.
PS: Dont over fry the aval.
Heat water in a bowl and once it's hot, then turn off the stove and add the roasted puffed rice.
Immediately within 2 mins, strain the water.
Heat little water and then add powdered jaggery into it and make a syrup.
At this stage, add the soaked puffed rice into it and mix gently.
At the end of the stage, add the fried cashew nuts and coconut into tht.
Yummy aval kesari is ready to serve.

Wheat flour Dosa

Ingredients:

Wheat flour : 1 cup
Salt : to taste
Water

For seasoning/Tadka:

Mustard seeds : 1 tsp
Urad dal : 1/2 tsp
Jeera/Cumin seeds : 2 tsp
Red Chillies : 2-3 (adjust to ur taste)
crushed Pepper : 1 tsp (Optional)
Onion : 1 (Finely chopped)
Oil

Method:

Mix wheat flour with salt and water in a bowl and make a batter like normal dosa batter consistency.
PS: Lumps should be avoided while preparing the batter.
Heat one tsp of oil in a kadai, add mustard seeds, urad dal.
Once the mustard seeds starts spluttering, add jeera, red chillies, pepper and chopped onions one by one.
Once the onion becomes transparent, turn off the stove & add this seasoning to the wheat flour batter. Mix gently.
Heat tawa and then spread this batter and cook the dosa on both the sides.
Wheat flour dosa is ready to serve.

This goes well with coconut chutney or green chutney along with sambar.

PS:

If u r not so much health consicious, then u can add a tsp of ghee while cooking the dosa, which gives nice arome and tastes better :-)

Semiya Idly/Vermicelli Idly

Ingredients

Semiya : 1 Cup
Ghee : 2 table spoon
Cashew nuts: 12 nos
Mustard Seeds : 1 teaspoon
Urad dal : 1 tsp
Bengal gram Dal : 1 tsp (optional)
Green Chillies :  2
Sour Curd : 3/4 cup
Salt : To Taste


Method:

Heat a tsp of Ghee in kadai,and fry the cashew nuts. Keep it aside.
Heat oil/ghee in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds started spluttering add the Bengal gram dal and chopped green chillies into it and fry for a min. Keep this aside.
Now heat a tsp of ghee and fry the vermicelli until it turns into light golden brown color.
Remove the vermicelli from the fire and add sour curd, salt and water into it. Mix it well and make a thick consistancy batter.
Then add the fried cashew nuts and seasoning to the vermicelli mixture.
Cook this mixture in an Idly cooker like normal idlies. But it takes a little longer time than the normal rice idly.
Semiya/Vermicelli Idly is ready to serve.

Serve it along with Coconut chutney or Sambar.

Semiya Pakoda/Vermicelli Pakora

Ingredients:

Semiya(Vermicelli) : 1 Cup (slightly dry roast semiya in a kadai and keep this aside)
Gram flour/Besan flour: 1/2 Cup
Rice Flour: 2 tablespoon
Onion : 1 (Finely chopped)
Green Chillies : 2 (adjust to ur taste - Also cut it into vertically)
Chopped Ginger : 1" piece (optional)
Hing :1/4 tsp 
Salt To Taste
Oil for deep frying

Method:

Mix semiya with  besan flour, rice flour along with salt, hing, chopped ginger and green chillies & onion in a pan/bowl.
Heat oil in a pan and wait until the oil is hot.
Take a small ball size of the pakoda batter and drop it in oil. Repeat the same for all the remaining batter.
Deep fry the pakodas till it turns golden brown color and crisp.
Remove the pakodas from oil and keep it in a tissue to obsorb excess oil.
The crispy semiya pakoda /Vermicelli pakora is ready to serve.

If u want u can have this pakoda with coconut chutney..

This is a very gud evening time snack during winter /rainy season....

Oats Dosa

Ingredients:

Powdered Oats : 3/4 cup (Grind the oats in a mixie)
Wheat Flour : 1/2 cup
Rava  : 1/4 cup
Curd : 2-3 tsp
Pepper : 1 tsp
Salt - to taste
For seasoning:
Mustard seeds: 1 tsp
Urad dal :1/2 tsp
Channa dal : 1 tsp
Jeera/Cumin seeds : 1 tsp
Green chillies : 2-3 (finely chopped)
Curry leaves : 10-15 ( finely chopped)
Ginger : 1"piece (finely chopped)
Onion : 1 (Finely chopped)

Method:

Mix Powdered oats, wheat flour and rava with required amount of water and curd to dosa batter consistency.
Heat oil in a pan,add mustard seeds, jeera, channa dal, urud dal, green chillies, curry leaves, ginger , onion , little salt and saute nicely till everything is mixed..
Add this mixture in the batter and leave it for an hour.
PS: If you are really in a hurry, you can use it as soon as mixed.
Prepare like normal dosas.. 

Oats dosa is ready to serve...

Ven Pongal / Kara Pongal

Ingredients:

Rice - 1 cup
Moong dal/Green gram dal(split & unskinned) - 1/2 cup
Ghee and Oil - 2 to 3 teaspoons
Cashew nuts - 10 -12
Ginger : 1" piece (finely chopped & optional)
Asafoetida/Hing - 1/4 teaspoon
Cumin seeds - 2 teaspoon
Peppercorns - 1 ½ teaspoon (crushed)
Curry leaves
Salt - to taste

Method:

Heat very little ghee in a pan. Add split green gram dal and fry till it turns into light brown. Remove from heat and keep it aside.
Wash rice and roasted dal in water.
Cook Rice and dal together with salt in a pressure cooker.
PS: Add 3 ½ to 4 cups of water to cook in pressure cooker.
Heat ghee in a pan and then add cashew nuts and fry till it turns into light brown. Then add cumin seeds, ginger, peppercorns, hing and curry leaves and saute for 1 or 2 minutes.
Pour this seasoning into the cooked pongal and mix gently.

Serve it hot with coconut chutney and/or sambar.

Sweet Pongal

Ingredients:

Rice :  11/2cups
Moong dhal : 1/2 cup
Milk :21/2 cups
Water 11/2 cup
Grated jaggery :2 cups
Cashew nuts & kismis
Elachi powder
Ghee
Scrapped coconut

Method:

Boil milk in a vessel & add water and bring it toboil
Add rice into it & boil
In another pan dry the moong dhal & wash it and it to rice milk mixture.
Mix well & boil
Heat ghee in a pan , fry the cashew nuts and kismis & keep it aside.
Heat little ghee in a pan, fry the scrapped coconut & keep it aside.
pour the remaining ghee into rice,milk & dhal mixture & mix gently.
At this stage, add grated jaggery and well.
Once it's done, then add the fried cashew nuts, kismiss and coconut & mix.
Also add elachi powder, which gives a nice aroma to the pongal.
Sweet pongal is ready to serve.

Dal mixed Green Subji

Ingredients:

Masoor Dal :11/2 cups ( can also use moong dal / toor dal)
Greens ( mixed greens like pasalai keerai, mulai keerai & methi leaves etc) :2 cups - finely chopped
Onion :1 ( finely chopped)
Jeera :1 tsp
Ghee : 2 tsp
Red chilly powder :1/2 tsp
Turmeric powder :1/4 tsp
Amchur powder :1/2 tsp
Tomato :1( finely chopped)
Salt

To grind:
Green chillies: 2
Ginger :1" piece
Garlic :6

Method:

Put the green chillies, ginger & garlic into a blender & grind it ino a coarse paste with very little water. Keep it aside.
Heat ghee in a kadai, then add cumin seeds and fry for a min.
Then add chopped onions & saute until it turns into transparent.
Now add the grinded paste into it & saute until the raw smell goes.
Then add chopped tomato and fry. (Add little salt at this stage in order to cook the tomato)
Then add turmeric powder,red chilly powder & amchur powder and mix well.
Then add all the greens and saute well.
Then add cooked dal into this & fry for 2 mins.
Dal green subji is ready to serve.

This goes well with rice/chappahi/roti...

Tricolour Poriyal

Ingredients:

Cabbage : 1 cup finely chopped
Beans :  1 cup finely chopped
Carrot: 1 cup finely chopped
Onion : 1/2 finely chopped
Green chillies : 2-3 roughly chopped (Adjust to ur taste)
Cumin seeds : 1 tsp
Scrapped coconut : 1/2 cup
Garlic -1
Mustard seeds: 1 tsp
Urad dal  : 1/2 tbs
Oil
Salt to taste
Curry leaves

Method:

Wash the cabbage,beans and carrot & cut it into small thin slices.
Cook the vegetables in microwave with very little water fr 3-4 mins.
(In case microwave is not available, then pressure cook it for 2-3 whistles & not much).
In a blender, take scrapped coconut,1 small onion, cumin seeds,garlic and greenchillies and grind it coarsely. Keep this aside.
Heat oil in a pan and then add mustard seeds,urad dal.
Once mustard seeds splutters, then add cumin seeds, curry leaves and onion.
Cook until the onion become transparent.
At this stage, add cooked vegetables and then sprinkle salt to it.
Saute well and then add the grinded coconut mixture and mix gently.
Turn off the stove and garnish with chopped coriander leaves.
Tricolour poriyal is ready to serve.

Serve hot with sambar rice.

Carrot Payasam/Kheer

Ingredients:

Grated Carrot:1cup
Milk:2cups
Sugar:1-11/2cup (adjust to ur taste level)
Ghee:2tsp
Cashew nuts:5-10
Elachi powder:1tsp

Method:

Steam cook the carrot in a steamer and grind it along with 4-5 cashew nuts.
Keep tis aside
Heat milk in a pan/kadai until it's boiled.
Once it started boiling, then add the grinded carrot into the milk.
In the mean time, heat 2 tsp ghee in another kadai, and fry the remaining cashew nuts and keep it aside.
Once the carrot and milk mixture is cooked, then add fried cashew nuts into itand mix well.
Then add suger into it and mix well.
At the end, add a pinch of elachi powder and turn off the stove.
Serve hot or cold.

Ukkarai

Ingredients:

Raw rice rawa : 1 cup
Jaggery : 2 cup (1:2 ratio - 1 cup rice: 2 cup jaggery - adjust to ur taste)
soaked & Half Cooked Moong dal : 1/2 cup
scrapped coconut : 1 cup
Ghee : 3
Cashew nuts: 1-2 tsp (5- 8 nos)
Raisins : 1 tsp
Elachi powder : 1 tsp
Water :2 cups (1:2 - 1cup rice rawa : 2 cups water)

Method:
Heat ghee in a kadai, then fry the cashewnuts & after a min, add raisins and fry.
Then add rice rawa, and fry until it reaches light brown color & a nice arome will come.
At this stage, add 2 cups of water & cook the rice rawa.
Once rice is cooked, then add half cooked moong dal and then immediately add jaggery powder.
Mix well.
Then add scrapped coconut, then add elachi powder.
Turn off the stove & serve it as hot.
Sweet Ukkarai is ready to serve.

Coconut Rice (Thengai sadam)

This is again a very authentic south indian recipe. It's very easy to prepare & it's one of the best lunch box recipe.
This goes well the mashed potato fry.

Ingredients:

Cooked rice : 2 cups (use 10% less water than you normally do to cook the rice)
Fresh grated coconut : 1/2 cup
Dry red chillies : 5nos
Gram daal (Kadalai Parruppu) : 1 tsp
Hing - pinch
Mustard seeds : 1 tsp 
Urad dal  : 1 tsp
Gingelly oil : 4 tsp
Curry leaves -5nos
Salt

Method:

Heat oil in a pan , add mustard seeds + urad dal and saute until the mustard seeds starts spluttering.
Then add curry leaves, gram dal , hing, red chillies, grated coconut  salt in the same order and saute well.
Once the coconut scrappings turns into light brown (at this stage nice aroma also comes from the coconut), then add cooked rice and mix gently.
Coconut rice is ready to serve.

PS: The rice should be non- sticky.

Lemon Rice

Ingredients:

Ponni rice - 1 1/2 cup
Lemon - 1 no (Wash, Cut and sqeeze the juice)
Red chilli - 3 nos
Gram daal (Kadalai Paruppu) - 1 tbs
Peanuts (Dry and roasted) : 1 tsp (Optional)
Turmeric powder - 1/2 tsp
Hing : 1/2 tsp
Mustard seeds - 1 tsp
Urad daal - 1 tsp
Oil - 1 tbs
Gingelly oil (nalla ennai) - 2 tbs
Salt to taste
Coriander leaves - washed and chopped - one handful (optional)
Curry leaves - 4 nos

Method:

Wash and cook the rice with 3 1/2 cups of water in a rice cooker. Once the rice is done remove the cover and let it cool.
Heat cooking oil and gingelly oil together in a pan.
Then add mustard seeds + urad daal + gram daal +Peanuts.
Once the mustard seeds starts spluttering,add curry leaves and red chillies.
Then add the turmeric powder and hing.
At this stage add the cooked rice to this and mix well.
Turn off the stove & then add the lemon juice and mix gently.
Garnish with finely chopped coriander leaves.
Lemon rice is ready to serve.

Cabbage Poriyal

Ingredients:

Cabbage : 1 cup finely chopped
Onion : 1/2 finely chopped
Green chillies : 1 roughly chopped
Cumin seeds : 1 tsp
Scrapped coconut : 1/2 cup
Mustard seeds: 1 tsp
Urad dal  : 1/2 tbs
Oil
Salt to taste
Curry leaves

Method:

Wash the cabbage & cut it into small thin slices & cook it in microwave with little water.
(In case microwave is not available, then pressure cook it for 2-3 whistles & not much).
Heat oil in a pan and then add mustard seeds,urad dal.
Once mustard seeds splutters, then add cumin seeds,chopped green chillies and onion.
Cook until the onion become transparent.
At this stage, add cooked cabbage and then sprinkle salt to it.
Saute well and then add the scrapped coconut and remove from fire.

Serve hot with sambar rice.

Chow chow kootu

Ingredients:

Chow chow  - 1 no
Moong daal/ Paasi paruppu : 1/2 cup (washed & soaked for 10 -15 mins)
Onion : 1
Green chillies : 2
Grated coconut : 1/2 cup
Hing : 1 tsp
Mustard Seeds : 1 tsp
Urad daal : 1/2 tsp
cumin seeds : 1 tsp
curry leaves
Corinader leaves
Coconut Oil
Salt

Method :

Peel the outer skin of the chow chow & Cut it into small 1" pieces and keep it aside.
Cook the soaked moong dal along with chow chow in the pressure cooker fro 3 whistles.
Take the grated coconut and then add 2 small onions + 2 green chillies + 1tsp cumin seeds & grind
it very coarsely without water. Keep this aside.
Heat coconut oil in pan, then add mustard seeds and urad dal.
wait until the mustard seeds spluttering, then add the chopped onions and saute until it become
transparent.
Then add the cooked chow chow & moong daal mixture, grinded coconut mixture and salt.
Mix well and cook for few mins. Turn off the stove.
Garnish with chopped coriander leaves & chow chow kootu is ready to serve.

Vendaikkai Poriyal (Ladys finger/Bhindhi poriyal)

This is the simplest method and authentic way to cook vendaikai.
very easy to cook vendaikkai for the beginners.

Ingredients:

Onion - 1/2 (chopped)
Green chillies - 1 (cutted straight)
Ladys finger / vendaikkai - 1 cup (finely chopped)
Scrapped Coconut - 1 cup
Mustard seeds : 1 tsp
urad dal- 1/2 tbs
Oil
Curry leaves - 3 nos
Salt to taste

Method:

Heat 1 tbs oil in a pan and add mustard seeds, urad daal. Once it started spluttering add
curry leaves. Add green chillies immediately after curry leaves.
Then add chopped onion into it & saute until the onion become transparent.
Add okra and fry.
Slowly add the remaining oil after every 5 secs, so that the sticky gel in the ladys finger will go off and in the same time it's cooked.
Add salt and grated coconut to the ladys finger mixture & turn off the stove.
Easy Ladys finger poriyal is ready to serve.
This goes well with the sambar rice.

Semiya Kesari/Vermicelli kesari/Halwa

Ingredients:
Vermicelli - 200 grams (11/2 cups)
Powdered sugar - 150 grams (1 1/4 cup)
Yellow/saffron food color - 1 pinch
Ghee - 4 tbs
Cashew nuts - 10 nos
Raisins - 10 nos
Roughlt crushed Cardamom - 2 nos
Water
Salt - pinch (optional)

Method:

Heat 1 tbs of ghee in a pan in low flame. Add vermicelli and stir fry till golden brown and keep
it aside.
Heat 1 tbs ghee in the same pan and fry cashew nuts, raisin in it. Keep this aside.
Dissolve the yellow /saffron food colour in little water & keep it aside.
In a kadai, heat 3 cups of water and wait until the water boils.
Then add vermicelli, fried cashews, raisins, cardamom mix. Stir well.
When the vermicelli is cooked (ie)it starts bubbling),then add sugar/sugar powder to it and add the remaining ghee. Mix thoroughly.
Cook the vermicilli until the water content goes off. Stir consiously and continously for every 2 mins.
Turn off the stove & vermicelli kesari is ready to serve.
Serve this kesari either hot or cold.

Rava Dosa

Ingredients:

Rava / Semolina : 1 cup
Cumin seeds : ½ tbs
Pepper corns : ½ tbs
Onion (finely chopped) : 1/2
Water
Salt

Method:

Soak rava in equal quantiy of water for 30-45m ins.
After 45 mins, grind the rava in a blender/mixie with water & prepare a very thin batter.
Add the chopped onions, crushed pepper corns ,cumin seeds into the batter.
Heat tawa & splash the batter & then sprinkle oil on the sides of the dosa.
Cook on both sides till golden brown.
Repeat the same process for the remaining batter to prepare more dosas.
Serve hot with coconut chutney.

PS: Even you can add curd to this rava dosa batter. But this is optional.

Peanut Chutney

Ingredients:


For tadka:
Mustard seeds :1 tsp
Urad dal :1/2 tsp
Red chilly : 1 (optional)
Curry leaves
Oil

Method:

Take a blender & then add all the above mentioned  ingredients into it.
Grind all the ingredients into fine paste with very little water.
Heat oil in a kdai, then add mustard seeds and urad dal.
wait until the mustards seeds splutter, then add red chilly & curry leaves.
Add this tadka to the grinded chutney & serve.
This goes well with  Idly/dosa/Rice/ Variety rice...Fresh coconut - 1 cup
Dry Roasted  peanuts - 1 handful
Dried red chillies - 4 nos
Fresh tamarind - 1 small piece
Salt to taste

Ulundu vadai (Urad daal vada)

This is a traditional recipe from south india which is usually served along with Idly/Pongal in the morning.

Ingredients:

Ulundhu / Urad daal - 1 cup
Onion - 3/4 finely chopped
Green chillies - 3 nos finely chopped
Pepper : 1 tsp
Cumin seeds : 2 tsp
Coriander leaves - 1/2 handful finely chopped
Asafeotida / hing - pinch
Salt to taste
Curry leaves - 6 nos finely chopped

Method:

Wash and soak the urad daal for 1 1/2 - 2 hours and strain water completely.
Grind the urad daal with salt & hing into a thick batter with very little or no water.
To this batter, add onion, green chillies, coriander leaves, pepper , cumin seeds and mix well.
Heat oil in a pan for deep frying.
Take small balls & flaten that batter using your palm & then drop the same into the oil.
Stir fry the vadas until it became golden brown color. Then take out the vada and keep it on a
tissue paper for few seconds to strain the oil.
Serve hot with coconut chutney or ketch up or sambhar.

PS:
Even though the traditional method is to flatten the vadas, we can also make the vadas without flattening. ie) just stir fry in the shape of balls...

Paal Kolukkattai (Steamed rice balls in coconut milk )

Ingredients:

Rice flour : 1 cup
Jaggery : 1 cup
Elachi powder: 1 tsp
Coconut milk : 1 cup

Method:

Mix rice flour with hot water & knead the dough like chappathi dough.
Make small balls out of this dough and keep this aside.
Boil the water in a pan/kadai and then add these rice balls and cook until the outer layer of the balls turns into transparent.
In anathor pan heat water and add powdered jaggery to it.
Wait untill the jaggery will be dissolved in the water.
Drain all the impurities in the jaggery & then add the cooked rice balls into the jaggery.
At this stage, add the coconut milk/even plain milk & elachi powder and cook for a min.
Turn off the stove & Paal kolukkatai is ready to serve.

Murungai keerai Adai

Ingredients:

Raw rice :1 cup
Boiled rice :1 cup
Urad dal :1/4 cup
Toor dal :1/2 cup
Gram dal : 1/2 cup
Green chillies :2
Red chillies: 4-5
Murungai keerai : 1 cup
Curry leaves
Cumin seeds : 2 tsp
asafoetida (hing) : 1 tsp
Ginger :1" piece
Gingelly oil
salt to taste

Method:

Wash and soak the dals and rice together for 3-4 hours.
Drain the water and keep it aside
In a blender, put the dal & rice mixture, then add green chillies, red chillies, ginger piece and grind it coarsely without adding water.
Then add salt & mix the murungai keerai to the grinded mixture.
Heat a tawa and spread the batter like dosa.(but since the batter is slightly thick, the adai will also be thicker than the regular dosa)
Sprinkle the gingelly oil over the adai & cook on both sides till golden brown.
Repeat the same process for the remaining batter to prepare more adais.
Serve it hot with avial or with coconut chutney or even with powdered jaggery/sugar.

Yellow Pumkin Halwa

This is very easy to make & not much stirring...yet delicious halwa..

Ingredients:

Yellow pumpkin:  ( grated) : 1 kg
Sugar : 3 tsp
Elachi powder - 1 tsp
Ghee: 3 tsp
khoa: 1/2 cup
Finely chopped Badam & cashew nuts - for garnishing

Method:

Heat 2 tsp Ghee in a non stick tawa.
Once it's melted, add grated yellow pumkin into it & saute for 3-4 mins.
Once it's done, then add khoa & sugar. Mix well.
Then add elachi powder and mix well...
Heat 1/2 tsp ghee in another kadai and fry the chopped nuts until it turns golden brown color.
Mix the nuts into the halwa & serve it hot...

Yellow pumkin halwa is ready to serve..

PS:
Since the pumkin itself is sweet, we don't have to add much sugar for this halwa.

Venthaiya Kulambu (Methi kulambu)

Ingredients:

Venthaiyam/Methi seeds : 1 -1 1/2 tsp
Raw rice : 2 tsp
Red chilly : 3
Tamarind pulp : 1 lemon size
Jaggery : 1 TSP (optional)
Onions :1 chopped
Mustard seeds : 1 tsp
turmeric powder : 1/2 tsp
salt
Oil
Curry leaves

Method:

Heat tawa, then dry roast methi seeds for 1-2 mins.
Then add raw rice & red chillies and fry for 4-5 mins.
Once it's done, allow it to cool.
Grind the above mixture using a blender & keep it aside.
Heat oil in a tawa,then add mustard seeds.
Once the mustard seeds started spluttering, then add curry leaves & saute.
Then add tamarind pulp & saute until the raw smell is gone.
Then add little water, grinded mixture, chopped onions, turmeric powder and little jaggery.
Mix it well & allow it to boil.

Vendaiya kulambu is ready to serve.

This goes well with Rice.

Soya Upma

Ingredients:

Soya (soaked in water) : 3/4 cup
Carrot : 1/2 (Cut into length wise)
Cabbage : 3/4 cup
Onion : 1/2 (finely chopped)
Green chillies :2
Mustard Seeds :1/2 tsp
Urad dal :2 tsp
Ginger (finely chopped) :1/2 tsp
cumin seeds :1/2 tsp
salt : to taste
oil :1 tsp
Lemon juice : 1 tsp
Coriander leaves - for garnishing

Method:

Heat oil in a pan, then add mustard seeds & cumin seeds. Let them crackle.
Then add ginger & urad dal. Wait until the dal turns into light brown.
Then add onion & fry.
Add carrot, cabbage, green chillies & salt and saute well.
At this stage add the soaked soya & saute for few minutes.
While serving, squeese a lemon & garnish with coriander leaves.
Soya upma is ready..

Raagi Chilla (Raagi dosa)

Ingredients:

Ragi flour :4 tsp
Soya flour : 1 tsp
Onion : 1/2 finely chopped
ginger : 1/2 tsp finely chopped
sesame seeds :1 tsp
Green chillies : 1 finely chopped
Onion : 1/2 finely chopped
corainder leaves : 2 tsp finely chopped
salt
oil

Method :

In a bowl mix raagi flour, soya flour , onion, green chillies, sesame seeds, salt & mix well.
Add coriander leaves & water into it and mix well. Make sure there is no lumps in the batter.
The batter should be thin enough to pour it on a griddle.
Heat tawa & put 1 tsp of oil into it & then pour 1 ladder full of raagi batter.
Once it's cooked into light brown color & then flip on the other side and cook.
ie) Cook both the sides of the dosa.
raagi dosa is ready to serve.

Oats oothappam

Ingredients:

Oats : 4 Tsp
Curd :1 cup
Tomato : 1/2 finely chopped
Onion : 1/4 chopped
cabbage : 1 tsp finely chopped
Panner : 2 tsp (grated)
Green peas : 1 tsp
green chillies (slitted):
3-4 curry leaves

Method:

Soak oats with curd and little water for 1 -1.5 hours.
Then add curry leaves , salt and mix well in the form of dosa batter.
Also add green chilly, corainder leaves into the batter and mix well.
Heat tawa & spread the batter in the tawa.
Then sprinkle onion, cabbage,peas,tomato,paneer etc over the dosa.
Once it's cooked into light brown color & then flip the dosa on the other side and cook.
ie) Cook both the sides of the dosa.

Oats oothappam is ready to serve.

Yellow Pumpkin kootu

Ingredients:

Yellow pumpkin : 1 piece (cut into 1" cubes)
karamani (Cow peas/Black eyed beans) : 1 cup (boiled along with little salt)
Turmeric powder : 1/4 tsp
Red chilly powder : 1 tsp (adjust to ur taste)
Scrapped coconut : 2 tsp
Salt
Coconut oil -1 tsp
Curry leaves


Method :

In a kadai put the yellow pumkin pieces & then add turmeric powder, red chilly powder, salt &
little water.
Allow the pumkin to be cooked.
Once it's cooked ,then mash the pumkin uniformly.
Then add the already cooked karamani to this and cook it for 4-5 mins.
Then add 2 tsp scrapped coconut to this & mix.
Then add 1 tsp of coconut oil & curry leaves in the centre of the pan & close the lid for 5 mins. No seperate tadka for this kootu.
Turn off the stove.
Pumkin karamani kottu is ready to serve.
This goes well with Rice/Roti/Phulka/Chappathi..

Cabbage Chutney

Ingredients:

Cabbage: 1 cup
Tomato : 1 (medium size - roughly chopped)
Onion : 1 (medium size - roughly chopped)
Scrapped coconut : 2 tsp (optional)
Tamarind pulp : 1 -2 tsp
Green chillies : 2 (adjust to ur taste)
Mustard: 1 tsp
Red chillies : 1-2
curry leaves
Oil
Salt


Method:

Heat oil in a kadai, then add onion and saute well for few mins.
Then add chopped tomato & saute.
Then add cabbage to this & saute well.
Also add chopped green chillies, salt and mix well.
Once the cabbage is cooked, then add coconut & tamarind pulp to this mixture & mix well.
Turn off the stove & allow this mixture to cool.
Then put the above into a blender/mixie & grind into a coarse paste.
Heat 1/2 tsp oil & add mustard seeds into.
Once they started splutter, then add red chilly & curry leaves.
Add this tadka into the grinded cabagge chutney and mix gently.
Cabbage chutney is ready to serve.

This goes well with rice/roti/chappathi/idly/dosa.

Idli Mulagai podi

Ingredients:

Urad dal-3 Table spoon
Channa Dal - 2 Table spoon
Red chillies - 5-8
Garlic - 2-3
Hing -1 tsp
Rice - 1tsp (optional)
Salt - as required

Method:

Dry roast the Dals , rice to golden colour along with hing & keep it aside.
Heat ½  tsp oil and fry red chilli to dark brown reddish colour.
At the end add garlic flakes as well & fry.
Once it came to room temparature, the add salt and grind to a coarse dry mixture.
Idly mulagai podi is ready to serve.

Mix this dried podi with Gingelly oil &have it.
This is the best side dish for Idly/dosa.

Ellu chutney (Sesame seeds chutney)

Ingredients:

Ellu or Sesame seeds - 3/4 cup
Red chillies - 06- 08 nos (adjust to ur spice level)
Tamarind - 1 lemon size ball
Jaggery - 1/2 tsp optional
Salt to taste
Urad dhal - 1 tsp
Gingelly oil - 1 tsp

Method:

Heat a kadai and dry roast the sesame seeds or ellu
When it splutters, remove the same from fire.(Be little consicious while roasting the sesame seeds, because it'll become smooky & dark if u over roast the seeds)
Heat oil in a kadai and fry the red chillies & keep it aside.
Then in the same kadai fry the urad dhal & tamarind.
Now first grind red chillies, tamarind, salt to a very fine paste with optional jaggery
Add sesame seeds and urad dhal to the above mixture and then grind this
coarsely with minimum water.
Sesame seeds chutney is ready to serve.

This  is the best and most commonly used side dish for Urad dal rice.

Onion Tomato Chutney

Ingredients:

Small onion - 10-15
Tomato - 1 (cut into pieces)
Red chillies - 5-8 nos (adjust to ur spice level)
Tamarind- 1 small lemon size
Mustard seeds = 1 tsp
Urad dal - 1 tsp
Oil
Salt to taste

Method:

Heat oil in a pan and then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add red chillies and saute for a min.
Then add onions and the tomato pieces. Saute well for few mins until the onion become transparent & the tomato pieces became mushy.
Now turn off the stove & add tamarind to this mixture and gently mix well.
Allow it to cool to room temp.
Then transfer the above mixture along with the salt into a mixie jar/blender & grind it with no or very little water.
Transfer it into a serving bowl & garnish with chopped coriander leaves.
Onion tomato chutney is ready to serve.

This is a good combination for Idly or dosa.

Urad Dal Rice - Ulunthan Paruppu Sadam

Ingredients:
Rice-1cup
Urad dal(preferably with the skin) - 1/4 cup
Fresh coconut (scraped) - 1cup
Fenugreek seeds- 1 tsp
Garlic - 2-3
Salt to taste
Gingely oil- 1 tsp
water - as required

Method:

Roast urad dal in a kadai without the oil until it turns into golden colour.
Remove and mix the dal with the rice and wash well for 2-3 times.
Add 3½  cups of water (adjust to ur choice of rice used)salt,fenugreek and garlic.
Cook it in a pressure cooker normally.
Once the rice and urad dal is cooked, then add a tsp of gingelly oil & scrapped coconut into the rice & mix gently.

This goes well with Avial and sesame seeds chutney, or Appalam/papadam or onion Vadagam or even
with the coarsely powdered Jaggery.

This is too gud for health especially for the girls & ladies.

Banana Milk shake

Ingredients:

Ripe Banana : 11/2
Honey :1-11/2 tsp
Milk :3/4 cup
Curd :4 tsp

Method:

Cut the banana into small pieces & put it into a blender/juicer.
Then add milk, curd & honey to it & blend it.
Transfer this to a glass tumbler & decorate with a small piece of banana.
Banana milk shake is ready to serve.

Paavakkai Varuval (Bittergourd Varuval)

Ingredients:

Bittergourd (Paavakkai) : 2 (cut into small round pieces)
Red chilly powder : 1 tsp
Tamarind paste: 1 tsp
Turmeric powder : 1/2 tsp
Salt
Oil

Method:

Cut the bitter gourd in to small round pieces & put it into a bowl/plate.
Sprinkle salt & turmeric powder into it & mix well.
Keep this mixture for ten mins & then wash this in the running water.
Then using a paper towel, obsorb the excess water from the bittergourd & place it in a plate.
Then sprinkle red chilly powder & add tamarind paste to this.
Heat oil in a kadai & once it's ready, deep fry the bitter gourd pieces.
Once the bitter gourd becomes crisp, then take the bitter gourd pieces from the oil and place it on a paper towel to remove the excess oil.
Then transfer this varuval into a serving plate & sprinkle little salt into it.
Pavakkai varuval is ready to serve.

This goes well with Rice.

Corn Mutter Bhel

Ingredients:

Corn kernels : 1 cup
Green peas :3/4
Boiled & Peeled Potato : 1 (optional)
Onion :1/2 (roughly chopped)
Tomato :1 (roughly chopped)
Cumin seeds : 1 tsp
Chat masala : 1 tsp
Red chilly powder : 1/2 tsp (optional)
Lemon juice : 1 tsp
Oil
Salt
Corainder leaves
Pomogranate seeds

Method:

Heat oil in a pan, then add jeera & wait till it turns into brown color.
Once it's done, then add chopped onions & saute.
Then add corn kernels & green peas and slightly toss.
And then add potato & toss it well & turn off the stove.
Now transfer this mixture to a bowl & then add fresh tomato to this.
Then add chat masala, red chilly powder, lemon juice & mix well.
Now garnish with finely chopped coraiander leaves & pomogrante seeds.
Corn - Mutter bhel is ready to serve..

Apple Rabdi

Ingredients:

Milk :4-5 cup
Grated apple :1/2 cup /1 apple
Sugar :4-5 tsp
Nutmug powder :1/2 tsp
Cardmom powder :1/2 tsp
Chopped nuts ( badam/pista/raisins) for garnishing

Method:

Heat 4-5 cup milk in a kadai. Once it reaches the boiling stage, then add 1/2 cup grated apple into it and mix well..
Stir frequently, until the apple is cooked.
Add 4 tsp sugar to this & mix well.
At the end, add 1/2 tsp nutmug powder & 1/2 tsp cardamom powder.
Then turn off the stove & garnish with chopped nuts of ur choices.
Apple rabdi is ready to serve.

Note:
It tastes good, if you keep this in the fridge & serve.

Besan Laddu

Ingredients:

Gram Dal Powder/Besan/Kadalai Maavu - 2 1/2 cup
Sugar powder - 2 1/2 cup
Ghee - 1 cup 
Powdered cardamom - 2 tsp
Cashewnuts - 5-10, roughly chopped

Method:

Heat the Ghee in a kadai/heavy bottomed vessel, & then slowly add Besan.
Fry the besan until the raw smell disappears & turn it into golden brown. (one important note is you have to stir the besan continously, otherwise the besan in the bottom of the kadai will be burnt and it'll become dark brown in color. To avoid that you have to stir the besan continously).
Once the besan is fried, then nice aroma will come from that.
At this stage turn off the stove & after one min. add the sugar powder into the besan.
Also add cardamom powder & broken cashew nuts into the mixture.
Now let it cool for few mins.
When it's warm enough to handle, make small lime size balls/laddus and let them cool.
Besan laddu is ready & store it in an air tight container in the room temperature.

Note:
You can use Badam/Pista instead of Cashew nuts.

Maaladu/Pottukadalai urundai/Porikadalai urundai

Ingredients:

Pottukadalai/Pori Kadalai/Split Roast Gram Dal - 1 cup
Sugar powder - 1 cup
Cashewnuts - 5-10, roughly chopped
Ghee - 1 cup  (you may not need it all)
Powdered cardamom - 2 tsp

Method:

Grind the roasted gram dal and sugar into a fine powder separately using a blender.
Heat little ghee and roast the cashewnuts until golden brown.
Mix well the dal & sugar powders, cashewnuts and cardamom powder in a bowl.
Heat the remaining ghee and slowly add little by little hot ghee to the above mixture till you get the right consistency.
When the mixture is slightly warm, then take a small portion of the mixture and make lime-sized balls & let them cool.

Healthy and easy Maladu / Pottu kadalai urundai is ready.
You can store it in an air tight container & store it for 4-5 days.

Yellow Pumpkin Subji (Kaddu ki subji)

Ingredients:

Yellow Pumpkin : 2 cups (roughly chopped)
Methi seeds : 1 tsp
Cumin seeds : 1 tsp
red chilly : 1
Red chilly powder :1/2 tsp
Turmeric powder : 1/2 tsp
Jaggery : 1 tsp
Oil :1 tsp
Salt : to taste
Corainder leaves : for Ganishing

Method:

Heat oil in a pan,put methi seeds, cumin seeds, red chilly & saute.
Then add roughly chopped pumpkin & saute.
Then add red chilly powder, turmeric powder & salt.Mix well with the pumpkin.
When the pumpkin is half cooked, then add little water & close the kadai with a lid.
Also add jaggery at this stage.
Once the pumpkin is cooked & dried, then turn off the stove.
Garnish this with chopped coriander leaves & it's ready to serve.

This goes well with Rice/Roti.

Corn Paneer burji

Ingredients:

Corn kernels -1 cup
Paneer -1 cup
Milk -1/2 cup
Ginger -1 inch piece (finely chopped)
Green chillies 2
Hing -1/4 tsp
Jeera -1/2 tsp
Red chilly powder -1/2 tsp
Turmeric powder -1/4 tsp
oil
Salt
Coriander leaves

Method:

Take the corn kernels add 1/4 cup milk,then put it in a blender and  blend it coarsely.
Keep it aside.
Heat oil in a pan, then add finely chopped ginger & saute well.
Add green chillies and saute.
Then add jeera and saute untill it turns into light brown color.
 Add grinded corn to it & saute for 2-4 mins.
At this stage, add red chilly powder, hing ,turmeric powder & salt and mix well.
Then finally add grated paneer to this mixture.
At this stage, add the remaining 1/4 cup milk and allow it to blend it well.
Turn off the stove.
Garnish with coriander leaves.

This goes well with chappathi/paratha.

Bhindhi masala / vendaikai poriyal

Ingredients:

Ladies finger (slitted length wise): 1 cup
Tomato :1/2( roughly chopped)
Onion :1
Green chillies (slitted length wise):2
Turmeric powder :1/4 tsp
Red chilly powder :1/2 tsp
Jeera : 1tsp
Mustard seeds 
Urad dal 
Oil
Salt
Finely chopped coriander leaves for garnishing.

Method:

Heat oil in a kadai, then add mustard seeds, urad dal & cumin seeds.
Once the mustard seeds starts spluttering, then add chopped onions& saute well.
Then add bhindhi to this mixture & saute well.
Add green chillies, turmeric powder, red chilly powder & saute.
At this stage, add roughly chopped tomatoes & mix well.
Once the bindhi is cooked 50% , then add little water to this.
Wait, until it's dried (no water), then turn off the stove.
Garnish with coriander leaves.
Bhindhi masala is ready to serve.

It goes well with roti/rice.

Suseiyam/Seiyam using Idly batter

Ingredients:

Bengal gram dal - 1 cup
Jaggery - 1 cup
Cardamom - 4 or 1 tsp
Idly Batter - 1 cup
Oil - for Deep fry

Method:

Soak the channa dal for 1-2 hours.
Cook the dal in pressure cooker. Drain all the excess water.Keep it aside & allow it to cool.
Then add the powdered jaggery & cardamom to this dal.
Grind the dal + jaggery + cardamom mixture without adding water in the blender/mixie.
Heat this mixture for few min. and let it cool to room temperature.
Make this misture into small lemon size balls.
In a bowl, take idly batter (not fermented for more than 8 hrs).
Heat oil in a non-stick kadai.
Once the oil is ready for frying, then take a ball of channa dal mixture and then dip it into the idly batter & put the same into the oil & deep fry.
Once it's deep fried, then suseiyam is ready to serve.

Note:
We always use maida/all purpose flour & sometimes use wheat flour.
But I have tried with Idly batter & it comes out well...
One important point is the idly batter should not be sour one.

Cauliflower Rice

Ingredients:
Cooked rice 1 1 cup
Cauliflower - 1
Onion - 1
Green chillies - 2 (adjust to ur spice level)
Scrapped coconut - 2 tsp
red chillies -2
Mustard Seeds - 1tsp
Urad dhal - 2 tsp
Bengal gram dal - 4 tsp
Toor dal - 4 tsp
Curry leaves
Coriander leaves

Method:

Heat oil in a kadai, then add mustard seeds & allow them to splutter.
Then add red chillies, curry leaves,  urad dal, bengal gram dal & toor dal.
Saute until the dals become light brown color.
Then add onion, green chilies & saute.
Once the onions become tranparent, then add chopped cauliflower , scrapped coconut to this & saute.
Once the cauliflower is cooked then nice aroma will come.
At that stage, add cooked rice and salt.
Mix well & fry for few mins.
Garnish with finely chopped coriander leaves.
Cauliflower rice is ready to serve.

Idly fry/ Fried Idly

Ingredients:

Left over idly - 2
Chopped capsicum -1
Finely chopped onions -1
Finely chopped spring onions -1
Turmeric powder -1/2 tsp
Garam masal -1 tsp
Red chily powder - 1-2 tsp (adjust to ur spice level)
Chopped spring onion
Ginger garlic paste
Tomato sauce
Soya sauce - optional
oil
salt

Method:

Cut the idly in lengthwise cubes.
Heat oil in a pan, & then deep fry the idlies in the oil. It should be golden brown color. It should resemble the french fries..
Heat oil/ghee in a kadai, then add onions, capsicum, red chilly powder,turmeric powder,ginger garlic paste, spring onions, garam masala & salt.
Saute this mixture for 2-3 mins.
Then add little tomato sauce & saute.
At this stage, if u want u can add soya sauce.this is optional...
Then finally add the fried idlies to this & mix well gently.
Garnish with coriander.
Idly fry is ready to serve...

Ribbon Pakoda /Nada Pakoda

Ingredients:

Rice Flour   - 2 Cups
Bengal Gram Flour/Besan - 1 Cup
Red Chilli powder - 1 Tsp (adjust to ur spice level)
Butter - 1/2 Cup (if u r health consicious, then use little butter)
Hing A Pinch
Salt To Taste
Oil For Deep Frying

Method:

Mix all the ingredients in a bowl..ie) mix rice flour, gram flour, red chilli powder, salt, butter and hing in a bowl.
And then add water and make the flour into a dough. It should be somewhat similar to chapati dough.
Heat oil in a heavy bottomed pan/non-stick kadai.
Once the oil is hot, then take one hand full of dough in a ribbon pakoda mould.
Squeeze the dough into the oil directly. If you are a beginner, then you can squeeze the dough in a plate & then transfer it into the hot oil.
Deep fry the ribbon padoka in low flame until it turns into golden brown color.
Take the pakodas from the oil and place it in a plate with tissue paper in order to remove excess oil and allow it to cool.
Store it in a air tight container and serve.
The delicious ribbon padoka/Nada is ready to serve.

Note:
To check whether the oil is ready for frying, take a small piece of dough and put the same into the  oil.
When the dough raises immediately means, the oil is ready for frying.

Cauliflower masala

Cauliflower masala

Ingredients:
Cauliflower : 1
Tomato : 2
Ginger : 2 inch piece (finely chopped - length wise)
Green chilies : 2-3
Ginger paste : 1tsp
Red chilly powder : 2 tsp
Turmeric powder: 1tsp
Jeera : 1-2tsp
Lemon juice : 1 tsp
Coriander leaves
Salt
Oil

Method:
Cut the florets into small pieces.
Take a bowl of hot water and add the florets into it.also add 1/2 tsp turmeric powder & salt.
Heat oil in a kadai, then add jeera & saute.
Then add slitted green chillies & ginger paste and sprinkle 1 tsp of water. Saute them for a few mins.
Add cauliflower, 1 tsp turmeric powder, 1 tsp red chilly powder & salt.mix them weel & saute.
Close the kadai with a lid & cook the cauliflower...in between stir themixture.
Once it's half cooked, then add roughly chopped tomato to this mixture andsaute well.
Add little water & close the lid of the kadai & cook.
At the end of the stage, add chopped & vinegar soaked ginger to this & mix well.
Turn off the stove and 1/2 lemon juice to this.
Garnish with finely chopped coriander...
Cauliflower masala is ready to. Serve with rice..

Patta matter

Ingredients:

Roughly chopped cabbage : 1 cup
Mutter :1/2 cup
Finely chopped ginger : 1 tsp
Finely chopped garlic:2 tp
Green chillies:1K
Red chilly powder:1 tsp
Garam masala:1 tsp
Turmeric powder :1 tsp
Mustard seeds :1 tsp
Salt
Oil

Method:

Heat oil in a pan, add mustard seeds. Once it started sputtering, then add finely chopped ginger, garlic & saute for few secs.
Then add roughly chopped cabbage (1 cup) & green peas & toss well.
Once it's semi cooked, then add chopped green chillies, red chilli powder, turmeric powder, garam masala & salt and fry for few secs.
Add very little water in order to mix the masala well..
Fry/saute the ingredients untill all the water is obserbed.
Turn off the stove & garnish with chopped coriander leaves..
Ur patta mutter is ready to serve.
This goes well with rice/roti...

Cucumber raitha

Ingredients:

Grated cucumber - 1
Curd withou water -1 cup
Crushed pepper -2tsp
Salt

In a bowl mix the grated cucumber, then add crushed pepper, salt & curd..mix well..
Garnish with finely chopped coriander
Cucmber raitha is ready to serve.

This goes well with fried rice/ fried idlies etc...

Poori sagu with Potato

Ingredients:

Potatoes- 3 (boiled, peeled and cut into small pieces)
Onions - 1 (finely chopped)
Finely chopped tomato - 1
Finely chopped ginger -1 small piece
Turmeric powder -1/2 tsp
Salt to taste
Coriander leaves

For seasoning/tadka:

Oil - 1 1/2 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Hing - 1/4 tsp
Slitted green chillies - 2-3 (adjust to ur spice level)
Curry leaves -10 -12

Method:
Heat oil in a cooking vessel, add mustard seeds and let it splutter.Add urad dal and fry for a min.
Then add asafeotida and saute for a few secs. Add fresh curry leaves, slitted green chillies, ginger and saute for a few secs.
Add the sliced onions and saute on medium heat until the onions turn transparent.
Then add turmeric powder and mix well.
Add chopped tomatoes and saute for 5 mins.
Then add the crumbled boiled potatoes and add salt.
Mix well & fry for a minute. At this stage,add 1/2 cup of water and cook until the curry is almost dry. Turn off stove.
Garnish with coriander leaves and serve with pooris..

Idly Upma

Ingredients:
Left over idlis - 5-6 (crumbled)
Finely chopped onion -1
Chopped green chillies - 1-2 (adjust to ur spice level)
Turmeric powder - 1/2 tsp
Asafoetida -1/2 tsp
salt to taste
Finely chopped coriander leaves
Oil -1 tbsp
For tempering/tadka:
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Few strings curry leaves

Method:

Heat oil in a kadai, add mustard seeds and let them splutter.
then add urad dal and let it turn red. Add curry leaves, asafoetida and turmeric powder.
Add the chopped onions and saute till they turn transparent.
At this stage,add the crumbled idlis and mix well.
Saute/Cook for 2 mts.
Adjust the salt and turn off the stove.
Garnish with coriander leaves.

Simple Coconut Chutney

Ingredients:

Grated coconut -1 cup
Roasted gram dal -1/2 cup
Green chillies -2 -3 (adjust to ur spice level)
Tamarind juice - 2 tsp
Salt

For seasoning/Tadka:

Oil - 1 tsp
Mustard seeds - 1tsp
Urad dal -1 tsp
Finely chopped onions - 1 tsp
Cumin seeds - 1 tsp (optional)
curry leaves

Method:

In a blender add grated coconut, raosted gram dhal(Pottu kadalai in tamil), green chillies, tamarind juice, salt & little water and then grind to paste.
remove the ground chutney from the blender & keep it aside.
Heat oil in a pan, add mustard seeds.
Once the mustard seeds splutter, add urad dhal, cumin seeds & onions.
Saute until the onions become transparent.
Finally add curry leaves & turn off the stove.
Put this tadka into the ground chutney & it is ready to serve with hot idlies/dosas.

Aval Dosa (Poha Dosa)

Ingredients:

Aval/Poha - 3/4 cup
Rice -2 cups
Urad dal -1 tsp
salt
Oil

Method:

Soak rice, aval, urad dal in water for almost 1 -2 hour.
Grind the above mixture in a blender/wet grinder to a fine batter.
Keep the batter at room temperature for 8-12 hours for fermentation.
Heat a tawa & spread 1 tsp of oil in it.
Spread a big spoon of fermented batter on the tawa & put 1 tsp of oil around it.
Cook the dosa, until it becomes slightly brown color & then turn the dosa & cook.
Once it'cooked, it's ready to serve with coconut chutney/sambar.

Capsicum Rice

Ingredients:

Cooked Rice - 2 cups (each grain should be seperate.add a tsp of ghee to the rice and mix)
Butter - 1 tsp
Ghee -1/2 tsp (optional)
Green chilli paste - 1 tsp
Green capsicum - 1
Curry leaves
Pepper powder
Salt

For seasoning / tadka:
Mustard seeds - 1/2 tsp
Urad dal -1/2 tsp
Cumin seeds - 1 tsp
Roasted broken cashew nuts - 5 nos
Cinnamon stick -1"
Grated coconut - 2 tsps (optional)

Method:

Heat Ghee & butter in a pan, add mustard seeds, cumin seeds & urad dal.
Once the musterd seeds splutter, add cinnamon stick and saute till the dal turns light brown color.
Add curry leaves & green chilli paste and then fry for a min.
Then add chopped capsicums and fry them for 7-8 mins. (don't over cook capsicums. it should maintain the crunchy texture)
At this stage add salt & pepper powder and mix well.
Minimise the heat and then add the cooked rice, roasted broken cashew nuts to this mixture and cook for 2 mins.
Then add grated coconut to the rice mixture, if u r using.
Turn off the heat & serve it hot with sabji/curry/pickle.

Note:
if u want, you can replace capsicums with vegetables like carrot, potatoes, egg plants, bitter gourd etc..

Carrot Methi Pachadi (Carrot Methi Chutney)

Ingredients:

Grated carrot - 2 cups
Methi leaves - 1 cup
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Cumin seeds - 1 tsp
Red chillies - 1-2 (adjust to suit ur spice levels)
Green chillies - 1-2 (adjust to suit ur spice levels)
Garlic flakes - 4-5
Gratted Jaggery - 1 tsp (Optional)
Lemon juice/Tamarind juice - 1 tsp
Oil - 1 and 1/2 tsp
Curry leaves
Salt

Method:

Heat 1/2 tsp of oil in a pan, add the garlic, cumin, bengal gram, red chillies, mustard seeds and urad dal and fry on a medium heat till the dals turn slightly red and a nice aroma emanates.Keep this aside & let it cool.
In a pan add 1/2 tsp oil, add the spilled greenchillies and grated carrot on a medium flame & saute till the raw smell of the carrot disappears. Remove & keep it aside.
In a pan add 1/2 tsp of oil and saute the methi leaves for nearly 3-4 mins.Remove & keep it aside.
Grind the roasted dal mixture, then followed by sauted carrot and methi leaves, jaggery along with salt without adding any water.
If ur using tamarind, then add tamarind while grinding to this mixture, otherwise add the lemon juice to the grounded pachadi  before serving.
Don't grind it softly, it should be a coarse paste.
For tadka (optional)
Heat oil in a pan, add the mustard seeds, wait until it pops, then add urad dal, curry leaves.
Add this seasoning to the ground pachadi.

Serve it with White rice/Idlies/dosas/chappathi.

Wheat flour Halwa (Atta ka Halwa)

cipeIngredients:

Wheat flour - 1cup
Sugar - 1 cup (if u want more sweetness, then add 1 and 1/4 cup sugar)
Ghee - 1 cup
powdered Elachi - 1-2 tsp (optional)
cahshew nuts /Badam/Pista - 1 Tsp
Water - 3 cups

Method:

Heat 1/2 cup ghee in a pan, then add the wheat flour & fry.
Fry the wheat flour untill it becomes light brown color & nice aroma will come.(it looks like a puttu - uthir uthiriya irukkum)
Keep it aside & let it cool for some time.
Heat the pan, then add 1 cup of sugar & 3 cups of water.
Once the sugar got diluted, then add the fried wheat flour into it very slowly.
Mix it thoroughly and add the remaining 1/2 cup ghee to this & saute well..
Once the ghee started coming out of the halwa & the halwa should not stick in the pan, then switch off the stove.
At this stage add the elachi powder, fried nuts into the halwa & put the same in a greased plate.
Once it's cooled down,then cut into small pieces using a knife.
Now wheat flour halwa is ready to serve.

Cauliflower Poriyal or Cauliflower fry

Ingredients:

Cauliflower-1 (small size)
Finely chopped onion -1
Oil - 1tsp
Turmeric powder - 1/2tsp
Mustard seeds - 1tsp
Urad dal - 1tsp
Channa dhal- 1tsp (optional)
Coriander powder- 1tsp
Red chilly powder- 1tsp
Garam masala- 1/2 tsp
Curry leaves
Coriander leaves
Salt to taste

Method:
Cut the Cauliflower florets and dip it in the boiling water, along with little salt and turmeric powder.
Heat oil in a pan , then add mustard seeds,urad dal,channa dhal and fry.
Wait till the mustard seeds splutter and add curry leaves and onions.
Saute the onions till it become little transparent.
Now add the half cooked cauliflower to the kadai and then add coriander powder, red chilli powder,garam masala and salt to the kadai.
Mix and saute well until the cauliflower florets become soft.
Now swith off the stove & garnish with coriander leaves.

Enjoy the Cauliflower fry with chappathi or with white rice.

Note:
While saute the cauliflower, no need to add water, because the cauliflower will give out liquid. 

Oats Upma

Ingredients:

Oats – 1 Cup
Finely chopped onion – 1
Chopped green chillies – 1
Finely chopped ginger - 1 small piece
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Turmeric powder – 1/4 tsp
Lemon juice – 1 tsp
Curry Leaves
Coriander leaves
Salt
water

Method:

Heat oil in the pan, then add mustard seeds and urad dal.
Wait till the mustard seeds splutter and add curry Leaves and chopped ginger, green ghillies and fry for a minute.
Then add chopped onions and turmeric powder and fry.
Once the onions become little transparent, then add Salt to the the above mixture and fry for a minute.
At this stage, add Oats to the pan and fry for 2-3 minutes and  a nice aroma will come and the colour of the Oats wll turn into light brown.
Now sprinkle about 1/2 to 3/4 cup of water to the above fried Oats mixture in the pan and mix well all the ingredients with a spatulla and cook till the Oats turn soft.
Once the oats become soft, then switch off the stove & add Lemon Juice to the upma and mix well & finally garnish with Coriander leaves.

Now the Oats Upma is ready to serve.

Note: Make sure not to add excess water to the Oats Upma, as the whole mixture can become too soggy.

Pooran Poli

Ingredients:
Bengal gram dal - 1 cup
Jaggery - 1 cup
Maida - 1 1/2 cups
Turmeric powder - a pinch (optional)
Cardamom - 4 or 1 tsp
Oil - to knead the dough soft
Ghee for frying

Method:
Soak the channa dal for 1-2 hours.
Cook the dal in pressure cooker. Drain all the excess water.Keep it aside & allow it to cool.
Then add the powdered jaggery & cardamom to this dal.
Grind the dal + jaggery + cardamom mixture without adding water in the blender/mixie.
Heat this mixture for few min. and make small lemon size balls.
In a bowl, mix maida, oil, water, salt and turmeric powder. Make very soft & sticky dough. Knead very well. Use oil to knead.
Cover the dough and keep this aside for 1hr, so that the dough will be very soft.
Take a ball of dough and spread with hand & make a cheppu. Keep a ball of channa mixture and cover with the dough and seal all the ends completely.
Roll this using palms or even you can roll it like chappathi. But do it very carefully, because the inner mixture shouldnot come out.
Heat a tawa & roast this with ghee.
Delicious Pooran Poli is ready to serve.

Thengai Podi / Coconut Powder

Ingredients:

Chenna dhal/chick peas : 1/4 cup
Urad dhal  : 1/4 cup
Tamarind : small lime size
Red chillies : 5
Garlic cloves: 4
Dried coconut (Kopparai) : 1 cup
Asafoetida : 1tsp
Oil & Salt: as required

Method:

Heat Oil in pan & then add channa dhal & fry for 2-3 min.
Once it's fried add Urad dhal & fry.
Then add tamarind & fry
Once tamarind is fried, then add Red chillies ,Crushed Garlic cloves, Salt & asafoetida.
At the end add Kopparai into it & fry.
Grind the above fried ingredients using a blender.

PS: Don't grind it finely..It should be coarsly grinded powder.

It suits well with Rice, Idly & dosai.

Simple Rasam

,Hi Friends,

This is almost like an instant Rasam & I have learnt this from my Grany.
This is famous rasam in Tirunelveli region.

Ingredients:

Thaniya/Coriander seeds : 2-3 tsp
Cumin seeds : 1-11/2 tsp
Black Pepper: 2 tsp
Garlic cloves :2 (cut this into small pieces)
Tamarind : small lemon size
turmeric powder : 1/2 tsp
Currry leaves
salt - to taste

For seasoning:

Oil : 2 tsp
Mustard seeds : 2 tsp
Urad dhal : 2 tsp
Cumin seeds : 1 tsp
Asafoetida : 1/4 tsp
Currry leaves & Corainder leaves 

Method:

Grind corainder seeds, cumin seeds, pepper, garlic & few curry leaves using a blender.
Do not grind it as a fine powder...
Extract the pulp from the tamarind & add the grinded mixture into the tamarind juice.
Also add turmeric powder & salt to this.
In a sauce pan, heat oil & then add the seasoning ingredients.
Once the mustard seeds are spluttered, then add the above mixture.
Boil it for 5 min.
At the end add the finely chopped coriander leaves &  turn off the stove.

Rasam is ready to serve either as a starter or with the rice.

Ada Prathaman

Hi Friends,

 Today I'm posting the recipe for Adai Prathaman. This is a very famous prathaman in Kerala.Keralites prepare this prathamn during festivals like Vishu,Onam...

Ingredients:

Ada :1 pack (readily available in all grocey stores)
Jaggery : 500gms
Water : 1 cup
Coconut milk (very thin - 2nd milk) : 1-11/2cup
Coconut milk (Thick -1st milk) : 1cup
Ghee: 2-3 Tsp
Cashew nuts & Raisins : 5-8 nos

Steps:

1. First soak the ada in plain water for 5 min.
2. Add this ada to the boiled water & cook until the ada becomes soft.
3.Then drain the water & wash the cooked ada in cold water , so that the ada will not stick to each other.
4.Add 1cup of water to the Jaggery & boil. Remove the mud from the Jaggery using a filter/strainer.
5. Heat the pan & put one tsp of ghee and then add the cooked ada as well as the jaggery water.
6. Cook for 10-15 min in low fire. Ada should get mixed with the jaggery.
7. At this stage add the 2nd coconut milk to the mixture & continue stirring for another 5 min..
8. Then add the first coconut milk & then turn off the stove within a min.
9.Heat another pan & put 2 tsp of ghee in it. Once the ghee is melted add raisins & cashew nuts to that & fry the same. Add this fried raisins and cashews into the prathaman.

Ada Prathaman