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.