pudina chutney

Pudina leaves-1 cup
Mirchi-5 nos
Grind pudina leaves and mirchi. Fry kaduku, meetineem/karivepallai and mix it

ulutham paruppu/ urad dal chutney

ulutham paruppu/urad dal-1cup
inji/athurak/ginger pste-1 spoon
poondu/lessen/garlic paste-1 spoon
mirchi/chilli/milakkai-5 nos
salt totaste
Add oil on a pan. Fry ulutham paruppu/urad dal . Seperately fry poondu/lessen, inji and imli and grind separately. Mix it and add fried kaduku/rai and some amount of jing powder.

onion/pyaj/vengaya chutney

requirements
Onion/vengayam/pyaj-cut-1cup
Mirchi/milakai/chilli-5nos
tamator/thakkali/tomato-1
puli/imli-marble size
salt to taste
Add oil and add mirchi and fry. Add onion and tomato,tamarind and deep fry. Grind in a mixer. Seperately add one spoon of oil. Add rai/kaduku and urad dal/ulutham paruppu 1/2 spoon. Fry and mix it in the paste. Serve it with coraiander leaves/dania and meeta neem/kari vepalai leaves.

nariyal/thengai/coconut chutney

Requirements
nariyal/coconut/Thengai- grinded 1/2
pottukdalai/chutney dal-1 cup
green chillies-two
Put all the ingredients and grind it in a mixer. Dilute with water. Add oil in pan. Add kaduku/rai, add urad dal/ulutham paruppu 1/2 spoon. Now pour this in the chutney and serve hot with chappathi/dosa/idli

mirchi/lal chutney

Requirements
Mirchi-10
imili-1lemon size
Add oil in a pan and fry the mirchi/milakai. Add to this imili/puli/tamarind and grind it in mixer. Add oil in a pan. Add rai/kaduku and urad dal 1/2 spoon and add to this chutney. Dilute it and use it for chappathi/dosa

tomato chutney

Requirements
Tomato/thakkali/tomator-4
onion/vengayam/pyaj-4
chilli/mirchi/milakkai-6
imli/puli/tamarind-lemon size
Salt to taste
put all the ingredients in a mixer and grind it into a paste. Put small amount of oil in a tava add oil,add urad dal/ulutham parruppu 1 spoon, jing/preungayam a pinch and pour it into the chutney. Serve hot with chppathi,dosa, iddly

prawn/era/ZINGA FRY

REQUIREMENTS
Era/Zinga/Prawn-500g Head and tail removed
Rice powder-2 teaspoon
Soya powder-2 teaspoon
Maida powder-2 teaspoon
Mirchi/Chilli/ Milakkai Powder- 1 teasppon
Ginger/ Athurak/Inji-Pate- 1teaspoon
Lesson/Poondu/Garlic pate-1 teaspoon
Dhania/Coraiander powder-2 teaspoon
Oil/salt for taste
Wash the zinga/era/prawn. Add all the powder with ginger paste with salt and mix well. Add water and make it into a paste. Put the prawn and soak it in the mixture for half an hour. Put the kadai and three table spoon of oil. Add one onion pieces and fry. Add the prawn and fry it in the added oil in low flame for 15 minutes. Ensure only small oil is added. After 15 minutes serve prawn hot with sambar rice or rasam rice after adding chopped coriander leaves on the prawn

Thattai

Requirements
Sela/Puzhungal arisi-4 cups
chatini dal/Udaita kadalai-1 cup
Channa dal/Kadalai Parupu-100g
Nariyal-Thengaii -1/2
Mirchi/Milagai/chilli-powder-4 spoon
Hing/Perungai powder-1 spoon
Grind the chaval/arisi/rice in a grinder to thick patse. Soak channa dal /kadalai Paruppu for 1 hour. Powder chattini dal/Udaitha kadalai. Mix all the ingredients. Make into small balls. Roll them to chappathis and fry them in oil. Add salt to tatse in the mixture.

Athirasam

requirements
rice-1kg
jaggery/vellam/goodh-750g
eleichi powder- 1spoon
Soak rice in water for 1 hour and filter the wter and dry. Powder it and seive .
Keep a pan add jaggery and water till the chasni becomes thick. Add powder while stirring. Remove and make it into small balls. make into chapathis and fry. Serve hot

seedai

Kai murruku/hand chakkili

Rice powder-4 cup.
Urad dal/ulutham paruppu-1 cup
Oil to fry. use sun flower oil
salt to taste
butter 100g
Mix rice powder and urad dal powder with the butter. Make chakkilis in hand and fry deep brown

Then kuzhal/chakillis

Rice p mix it owder - 4 cups
Urad dal/ Ulutham paruppu-1 cup
Oil to fry
salt to taste
Fry urad dal and powder this. Mix rice powder and urad dal powder with salt. Now add water and mix it as for chapathi. Keep the dough in dough maker and press this in hot oil in chakkilis. Fry golden brown and remove. If you want you can add two teaspoon of chilli powder when making the dough

soyyam

Outer filling
rice powder-1 cup
Urad dal/ulutham paruppu-1 cup
salt to taste
Inner filling
grated coconut-1 cup
jaggery/udd/vellam-1/4 kg
elaichi-4
ghee -4 spoon
oil for frying
Keep the pan on stove and add coconut, ghee,jaggery anf fry till the mixture is dried. add eleichi powder. make this inti small lemon sized balls.
Grind rice and urad dal in mixy. Dip the lemons in this mixture anf fry brown. Serve hot

kozhukattai

To make the kozhukattai
fried rice powder-2 cup
salt to taste
water -3 glasses
inner filling
Coconut- grated 1cup
jaggery/udd/vellam-1/4 kilo
Ghee-4 teaspoon
eleichi powder-4
Mix grated coconut and jaggery/vellam. Keep in the stove and fry the mixture with ghee. Add elaichi powder. This is for inner filling
Keep 11/2 glass of water and boil. to this add the rice powder and stir. add the powder little by little in stirring condition. Now remove this from flame and make dough. make small balls and keep the inner filling inside this. Keep in the top of idli cooker and cook this for 10 minutes

Rice puttu

rice powder-1 cup
sugar- as per taste.
coconut powder-1/4 cup
elaichi-4
ghee- 2teaspoon
Sprinle water on rice powder and keep it for 2 hours. put this powder on a cloth and keep it on the top of the idli cooker and keep it in the flame till the rice powder is cooked . Cooked rice powder is mixed with sugar, coconut powder and ghee and serve hot.

Ukkarai

Rice powder- 200g
Mungi dal pasi paruppu-200g
Vellam/jaggery-200g
ghee-1/2 cup
elaichi powder-2
Fry the rice powder in ghee on a kadai. Then boil Mungi dal/pasi paruppu without much water. Add vellam/jaggery/udd in water and boil. Add pasi paruppu/mungi dal meshed. Add rice powder. Boil till the mixture is almost dried. Now add elecichi powder. This is ukkarai. Serve hot for newly married boy.

Ukkarai

Puran poli

Channa dal/kadalai paruppu-1cup
Jaggery/Vellam/UDD-3/4 cup
Maida-11/2 cup
Ghee-1/4 cup
Elaichi-4 nos
Coconut powder-1/2 cup
Soak channa dal/kadalai paruppu for 3 hours and boil to cook anf then mesh it into paste.
Keep pan on the stove add ghee and fry coconut/nariyal powder. Add meshed channa dal and add jaggery balls in low flame till all are mixed well. When it is almost dried add elaichi. and switch off the stove. With maida make chappathis. Keep the channa dal mix in between the chapathis close it and again make the chapathis. now in tava you put the boli and keep it till it is cooked golden brown

Puran poli

mungi dal/pasi paruppu laddu

pasi paruppu/mungi dal powder- 1cup.
Sugar- 1.5cup
Ghee -1 cup
cashews-10
DRIED GRAPES/KISMIS-10
Elaichi-4
Color powder-1 teaspoon
Roast mungi dal/pasi paruppu powder cashews and kismiss in ghee separately. add hot ghee and sugar powder/bura in the mungi dal mixture. Mix well and make it into small laddus

coconut/nariyal/thengai burfi

coconut powder - 1 cup
Sugar- 1cup
Ghee -4 teaspoon
cashews-10
DRIED GRAPES/KISMIS-10
Elaichi-4
Color powder-1 teaspoon
Roast cashews and kismiss in ghee. Now in pan add sugar and makke sugar paste. add the cocnut powder and stirr in low heat till the paste almost dries. Add ghee in the sides of the pan. When the mixture is almost dried add cahews, dry grapes and serve hot

Kaju/Mundiri Burfi

cashew - 50. Soak in hot water, and grind to paste
Sugar- 3cup
Ghee -1 cup
badam-10
DRIED GRAPES/KISMIS-10
Elaichi-4
Color powder-1 teaspoon Roast badam and kismiss in ghee. Now in pan add cashew mixture and boil till the fresh smell of the cashew goes off, add sugar and mix it in light flame. add color powder and add ghee in the sides. When the mixture is almost dried add badam, dry grapes and pour in to a greased plate and cut into pieces while hot. cool it and serve

Badam Halwa

badam - 50. Soak in water, remove the skin and grind to paste
Sugar- 3cup
Ghee -1 cup
cashews-10
DRIED GRAPES/KISMIS-10
Elaichi-4
Color powder-1 teaspoon
Roast cashews and kismiss in ghee. Now in pan add badam mixture and boil till the fresh smell of the badam goes off, add sugar and mix it in light flame. add color powder and add ghee in the sides. When the mixture is almost dried add cahews, dry grapes and serve hot

white pusani halwa

Pusani - grinded 1 cup
Sugar- 1cup
cashews-10
DRIED GRAPES/KISMIS-10
Elaichi-4
Color powder-1 teaspoon
boil pusani in cooker for 10 minutes. Roast cashews and kismiss in ghee. Now in pan add pusani and boil till the fresh smell of the carrot goes off, add sugar and mix it in light flame. add color powder and add ghee in the sides. When the mixture is almost dried add cahews, dry grapes and serve hot

Beet root halwa

Beet root- grinded 500g
Sugar-300g
Milk-500ml
cashews-10
DRIED GRAPES/KISMIS-10
Elaichi-4
Color powder-1 teaspoon
First heat milk in pan. Roast cashews and kismiss in ghee. Now in pan add beet root and boil till the fresh smell of the carrot goes off, add sugar and mix it in light flame. add color powder and add ghee in the sides. When the mixture is almost dried add cahews, dry grapes and serve hot

carrot/kajar ki halwa

Carrot- grinded 500g
Sugar-300g
Milk-500ml
cashews-10
dRIED GRAPES/KISMIS-10
Elaichi-4
Color powder-1 teaspoon
First heat milk in pan. Roast cashews and kismiss in ghee. Now in pan carrot and boil till the fresh smell of the carrot goes off, add sugar and mix it in light flame. add color powder and add ghee in the sides. When the mixture is almost dried add cahews, dry grapes and serve hot

Poha/aval-100g

Sugar-50g

cashews-10

dRIED GRAPES/KISMIS-10

Elaichi-4

Color powder-1 teaspoon

First fry aval/poha in ghee. Roast cashews and kismiss in ghee. Soak the aval/poha in hot water for 30 minutes. Now in pan add aval/poha, sugar and mix it in light flame. add color powder and add ghee in the sides. When the mixture is almost dried add cahews, dry grapes and serve hot.

aval/poha kesari or halwa

Kesari/Halwa

Requirements
Rava-100g
Sugar-200g
Water-2.5 cups
Cashews-10 nos
Elaichi-4nos
Kesari powder-1 teaspoon
Essence-2 teaspoon
keep the pan on the stove and boil water. Add the lightly fried rava and mix it thorughly in slow flame. When rava is boiled add sugar and kesari powder and paneer essence. Now add ghee and elaichi. Add also fried cashews. When the mix comes out of the pan without sticking remove and serve hot.

Lemon rice /elumichai rice

Lemon 2 nos
rice-250g
chill red -2 nos
cashew-5 nos
Channa dal/kadali paruppu- 1 teaspoon
meetineem/kariveppilai-5 leaves
Cook rice and keep seperately . pou two teaspoon of oil on the rice and mix thouroghly
In a pan add oil. fry the dal/paruppu and add neem leaves, red chillies. After that add lemon juice without seeds. Add haldi/ manjal/turmeric powder and heat till the solution reduces. Mix with the cooked rice. Add fried cashews/kaju. Serve hot with pappad/achar

Puliyodarai/Imili rice

Rice kalimuch 200g
imili/ Puli- lemon size
red chilli-3 nos
Channa dal or Kadalai paruppu- one spoon
Urad dal/ulutham paruppu-1 teaspoon.
kaduku/rai-1 spoon.
Boil rice and see that it is not overcooked. if possible filter the remaining amount of water after the rice is cooked. Add the imili/puli in water for a hour till it becomes a thick paste. In a kadai add oil and put the rai/kaduku. Then put the urad dal/ulutham paruppu and fry. Then add meeti neem, channa dal and red chilli. Add the paste of imili and boil till it lassens or almost dries. pour this on cooked rice and eat with pappad.

pudina rice

Pudina -150gms
Rice-300gms
green chilli-1
onion-1
rai/kaduku-1 teaspoon
Take pudina leaves and fry them. fry onion and boil the rice separately. fry the rai, onion and pudina and mix the rice. serve hot with pappad

rice pongal

Rice/kalimuch-250g
pasiparupu/mungi dal-200g
cashew-5nos
Inji-athurak/ginger-1piece
pepper-15nos
cumin seeds/Jeera-1 teespoon
Fry pasiparupu/mungidal and boil with rice with 4times water till the rice and dal is half meshed with salt to taste. Fry ginger pieces, cumin seeds, pepper and sweet neem leaves and pour in the mixture of dal and rice and mix thourughly. Eat pongal with chutney

fruit dahi rice

rice-200g
grapes 100g
banana-1
apple-1
anar-1
dahi/curd-1 cup
cashews-5nos
Boil ricetill it is half meshed and pour the curd with apple, banana, grape pieces and garnish with fried cashews

Rice

rice-1/2 kg
tuvar dal/arur dal-100g
carrot-1
poatao-1+ beans -100g
Boil rice and dal. When boiled add carrot, beans and potato and boil further. Add oil in a pan and fry cumin seeds. Mix this with boiled rice and vegetables and serve hot.