poha kheer (avil payasam)

Ingredients

thick poha - 1/2 cup

milk - 2 cup

sugar - 1/2 cup

elachi powder- 1/2 tsp

kesar colour (optional) a pinch

ghee- 1 tsp

boil milk and keep aside. in a kadai add ghee and fry the poha flakes(preferably the red ones which are processed in hand)then add milk and stir well add sugar and let it boil . let the qty reduce to 3/4th of the amount. u need to simmer and boil it for abt 15-20mts. then add a pinch of kesar colour and elachi powder.

ur poha kheer is ready.. !!

cabbage with moong dhal

Ingredients

grated cabbage - 1 cup

moong dhal (split)-1 cup

coconut - 1/2 cup

jeera - 1 tsp

curry leaves - 1 tsp

urudh dhal - 1tsp

ghee- 1/2 tsp

hing - 1/2 tsp

salt to taste

red chillies- 1or 2

pressure cook moong dhal with cabbage for 2-3 whistle.

make a paste of coconut and jeera and add this to the dhal ,mix well and bring to boil add curry leaves,hing and salt. tadka with red chillies and urudh dhal in ghee and mix well.

karivepillai thuvayal

Ingredients

curry leaves - 1 bunch

urudh dhal - 1 tsp

mustard seeds- 1 tsp

imly - lemon size

salt to taste

hing - 1 tsp

red chillies- 5 to 6

oil - 1 tsp

jaggery grated- 1 - 2 tsp

In a kadi add oil, add mustard seed,urudh dhal,red chillies. when it turns golden brown add the curry leaves saute for 1-2 mts .

switch off the stove and add salt ,hing and imly ,jaggery . grind to a thick coarse paste and ur karivepilai thuvayal is ready. eat itwith piping hot rice.

coconut dosai

Ingredients

raw rice - 1 cup

coconut grated - 1/2 cup

salt to taste.

soak the rice for abt 2 hrs and grind to a fine paste.

take a spoon full of this batter and keep it on astove and keep stirring it will form a lump mass(just like how we prepare starch of Saree) mix this with the remaining batter add grated coconut and grind to fine paste .add water to get the dosa consistancy .

i\now heat a pan . pour a cup full of batter from outside to inside( u cant spread it from inside to outside )and cook on both side.

ur thengai dosai (coconut dosai) is ready!!

mango raitha

INgridents

ripe mango - 1 (finely cut into small pieces)

curd -1 cup

salt tot taste.

grind together

1 tsp mustard seed

1/2 cup grated coconut

mix curd,salt and mango pieces, mix well add the ground paste and mix well ur mago raitha is ready.

methi moong

Ingredients

onion -1

tomato - 2

garam masala- 1 tsp

ginger garlic paste - 1/2 tsp

whole moong (green gram)- 1 cup

kassori methi - 1/2 cup

salt to taste.

oil - 2 tsp

dhaniya powder,chillipe powder and jeera powder- 1 tsp each.

blanch the onion and tomato (boil it in water for 5mts)and make a puree f it. in a cooker add oil, then add the onion-tomato puree and saute for 5 mts.add ginger garlic paste and saute again. add dhaniya powder,chillipe powder and jeera powder,add the green gram and kassori methi and saute .add salt and water 1 cup and pressure cook for 3 -5 whistle.garnish with coriander leaves.

serve hot with chappti or roti

palak shorba (spinach soup)

Ingredients

palak - 2 bunches

maida- 1 tsp

butter - 1 tsp

milk - 1 cup

water- 1 cup

salt to taste

Pressure cook the palak for 2 whistle and make a puree of it .

in a kadai add butter and fry the maida then simmer and add milk and keep stirring so that no lumps are formed. it will thicken and then add water and palak puree ,bring to boil and switch off the stove. add salt and pepper powder ,u can also add fried onion(optional) .

jeera pepperand curry leaves rasam

Ingredients

lemon sized imly soaked in a cup of water

salt to taste

and hing 1/2 tsp

to grind:

1 tsp thuvar dhal

1 tsp jeera

1 tsp pepper

a big bunch of curry leaves

For seasoning

ghee- 1/2tsp

mustard seeds-1/2 tsp

boil the imly ka pani along with salt and hing, let it boil for 5 mts then add the ground powder and again let it boil for another 5mts. now add another cup of water and switch of the stove when it starts boiling.

add the sesoning of mustard seed and serve hot with rice.

garlic rasam

Ingredients

tamarind - imly size soaked in a cup of water

green chillies- 4

red chillies- 4

garlic pods - 5-6 crushed

tomato - 2 (squeezed )

curry leaves- 1 tsp

coriander leaves- 1/2 tsp

jeera- 1/2 tsp

mustard seeds- 1/2 tsp

ghee- 1 tsp

Ina kadia dd ghee,add musturd seeds and jeera ,let it splatter,then add the crushed garlic and saute for a minute.then add curry leaves,green chillies and red chillie and saute again. now add tomato and mix well,add salt and hing and imly ka pani and let it boil for 5-10mts and ur garlic rasam is ready....

tomato raitha

Ingredients

ripe tomato - 2

curd - 1 cup

green chillies- 1 or 2

salt to taste

mustard seeds- 1/2 tsp

methi seeds - 1/4 tsp

coriander leaves-finely chopped- 1 tsp

cut the tomato into small pieces and squeeze them add to curd and add green chillies and coriander leaves,mix well add salt .

in a kadai add very lil oil tamper some mustard seeds and methi seeds, add this tampering to raitha and mix well

it goes very well with sambhar rice,chapatti ...

instant mango pickle

Ingredients

raw mango - 1

red chillie powder- 1 tsp

hing - 1/2 tsp

mustard seeds- 1/2 tsp

methi sees-1/4tsp

gingely oil - 1 tbsp

salt - 1/2 tsp

cut the mango into small pieces .

in a kadai add gingely oil tamper with some mustard and methi seeds, then add hing salt and red chillie powder,simmer the stove and mix the mango pieces and saute for 1 mt. switch off the stove and ur instant mango pickle is ready.

stuffed cacpicum

Ingredients

small capsicum - 5-6

corn flour/maida - 1 tsp each

For stuffing:

boiled and smashed potato - 1 cup

green chillies- 2

coriander leaves finely chopped- 2 tsp

grated ginger- /2tsp

lemon juice- 1 tsp

salt to taste

mustard seeds-1/2 tsp

Oil of deep frying

In a kadai add lil oil tamper some mustard seeds, then add the green chillies,salt and ginger,saute for a mt add lemon juice and mashed potato and mix well. keep aside for the stuffing.

cut along the cap .U need to make a groove just like a lid and store that part)of the capsicum and de seed them. now fill 3/4th of the stuffing and dip the lid (the one u had cut ) in a maida cornflour paste and tightly press and close the capsicum. get all the 5-6 capsicum stuffed and roll them in cornflour/maida paste and

deep fry them in oil or u can bake it for 15mts or grill in microwave.

coconut -khas khas kheer

Ingredients:

grated coconut -1/2 cup

khas -khas - 1 tbsp

jaggery powdered - 1 cup

rice - 1 tsp

elachi powder- 1/2 tsp

soak the khas -khas seed for abt 30mts in water ,grind it into a fine paste along with coconut and rice.

in the mean time ,add 1/4th cup water to jaggery and bring to boil(filter it to remove any particles) then add the ground paste and cookfor abt 5mts . to adjust the consistency u can add milk. add elachi powder and serve.

SEV (ompodi)

Ingredients:

gram flour (sieved)- 1 cup

butter - 1 tsp

ajwain - 1 tsp

salt - to taste

oil for deep frying.

soak the ajwain for abt 1 hr and grind it with lil water ,strain and add this to gram flour ,mix well ,add salt and butter and make a dough in the consistency of chapatti .in the mean time ,heat oil in a kadia . take a small ball of this dough and press it in chakli presser(use the the plate with maximum holes) directly on the kadai, fry till golden brown and u r sev is ready!!!!!!!