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.