Wheat Dosa

Ingredients :
Wheat flour -1 cup
Rice flour - 3/4 cup
Finely chopped curry leaves - 5
Finely chopped onion - 1
Finely chopped coriander leaves - few
Cumin seeds - 1/2 tsp
Water - 4 cup
Salt - 1/4 tsp

Method:
1. Mix all the ingredients and make dosa batter.
2. Heat dosa tawa and pour a spoonful of batter in the center, spread with back of the spoon to a thin round.
3. Once this side is cooked , flip over and cook until the dosa is cooked on the other side.
4. You serve this with coconut chutney.

Milk Khoa ( Using Jaggery balls )

Ingredients:
Milk Khoa
Coconut - 2 cups ( Shredded )
Jaggery - 11/2 cup
Cardamom powder - A pinch
Ghee - 1/4 cup

Toppings :
1. Crushed pistah , almonds, raisins

Method:
1. Take a heavy bottom pan , combine coconut and jaggery. Heat and stir well and allow the jaggery to melt.
2. Stir continuously and cook them until we get a thick mixture.
3. Add cardamom powder and ghee into the mixture.
4. Make small balls out of this mixture and keep them aside.
5. Now coat the coconut jaggery balls with the khoa mixture. It should be stuffed inside the khoa mixture.

Sweet bonda

Ingredients:
All purpose flour - 1 cup
Banana - 1
Soar Idli batter - 1/2 cup
Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Salt - 1/2 tsp
Oil - to deep fry

Method :
1. Grind all purpose flour , cardamom powder, salt , banana, soar idli batter into a thick batter.
2. In a pan heat oil, now take a batter in a ladle and drop them in oil.
3. Lower the heat, deep fry them to golden brown and serve.

Sakarai Pongal

Ingredients:

Moong dal - 100 gms 

Rice - 400 gms 

Milk - 250ml

Shredded coconut - 1 cup

Jaggery - 1kg

Cashews - 10

Raisins - 10

Ghee - 200 gms 

Cardamom powder - 1/4 tbsp

Method:
1. Add 1/4 cup of water and cardamom powder to jaggery. Heat and melt until it becomes a thick syrup and keep it aside.
2. In a pan fry the moong dal for 4-5 minutes.
3. Cook the rice to paste by adding moong dal , milk and salt. ( milk + water should be 8 cups )
4. In a pan melt ghee , add cashews , raisins and shredded coconut until coconut turns golden brown.
5. Now add melted jaggery, fried items to rice and mix them well and serve.

Ven Pongal

Ingredients:
Moong Dal ( Pasi paruppu ) - 200 gms
Rice - 1 cup
Ghee - 50 gms
Black pepper - 2 tbsp
Cumin seeds - 1 tbspV
Curry leaves - 5
Ginger - 1 inch
Salt - to taste

Method:
1. In a pan fry the moong dal for 4-5 mins.
2. Cook the rice to paste by adding moong dal and salt to taste with 3-4 cups of water.
3. In a pan melt ghee , add ginger, cumin seeds, black pepper, curry leaves.
4. Now add the fried items to the cooked rice and mix well and serve.

Uzhundhu vadai

Ingredients:
Black Gram - 1 cup
Shallot - 1 cup
Cumin seeds - 3/4 tsp
Green chilli - 4
Curry leaves - 5
Oil - to fry
Salt - to taste

Method :
1. Soak black gram in 2-3 cups of water for 3 hrs and remove the water from the DSL.
2. Grind the soaked black gram to fine coarse. Add water if necessary.
Note: add little water as possible or vadai will observe lot of oil.
3. Now add chopped onions, chopped curry leaves , chopped green chillies, salt and mix them well.
4. Now heat oil in a deep pan. Take a small amount of mixed dough and flatten it by making a hole in center and deep fry them.

Gulab Jamun - Homemade

Ingredients:
All purpose flour - 1/2 kg
Condensed milk - 1 tin
Ghee - 100 gms
Sugar - 1 kg
Baking soda - 1/2 tsp
Cardamom - 6
Oil - to fry
Salt - 1/4 tsp

Method:

Making Sugar Syrup
1. In a pan heat a litre of water, sugar , crushed cardamom and boil until the sugar is dissolved.
2. Remove from heat and keep it aside.

For Dough
1. Sift the all purpose flour. Melt ghee and add the flour.
2. Now add the condensed milk and make a soft dough.
3. Keep this aside for 30 minutes.
4. Make small balls and deep fry them in oil until it turns golden brown.
5. Add the fried gulab jamun to sugar syrup. Soak them for atleast 2 hours and serve.

Spicy Vadagam

Ingredients:
Dry red chilli - 1 kg
Flatten rice - 200 gms
Curd or yogurt - 1/4 litre
Cumin seeds - 2 tbsp
Fenugreek seeds - 2 tbsp
Mustard seeds - 1 tbsp
Salt - 2 tbsp

Method:
1. Powder the fenugreek seed coarsely.
2. Grind green chilli coarsely with salt in a blender.
3. Add ground chilli, fenugreek seeds powder, mustard seeds , cumin seeds to curd or yogurt mix well. Keep this soaked for a day.
4. Soak flatten rice in water for an hour. Drain the water and add this to the yogurt or curd mixture. Mix well.
5. Spread a plastic sheet under sun. Make lemon size balls from the flatten rice and place them on the plastic sheet and press them flat. Dry this for 3 days or until its dehydrated of water.
6. Shallow fry them and serve when you need them.

Tapioca Sago Vadagam

Ingredients:
Tapioca Sago ( Javvarisi ) - 1 cup
Curd or yogurt - 1/4 cup
Green chilli - 3
Salt - 3 tsp or as needed

Method :
1. Heat 6 cups of water until the small bubble form at the bottom and floats up.
2. Now add the tapioca sago boil and cook until the sago changes color about 25 minutes.
3. Remove from stove and keep it aside.
4. Grind green chilli and salt in a blender. Add to the ground chilli to curd or yogurt and mix well.
5. Now add the yogurt to the cooked tapioca sago , mix well and keep it aside.
6. Cool the cooked tapioca sago by stirring time to time.
7. Place a big plastic sheet under sun. Take a tablespoon of tapioca sago and place them all over the sheet.
8. Collect them that evening.
9. Next day dry them in sun again and store in a air tight container.
10. Shallow fry them and serve when you need them.

Curry Masala Powder

Ingredients:
Cumin seeds - 250 gms
Black pepper - 100 gms
Fennel seeds - 100 gms
Cardamom - 10 gms
Cloves - 15 gms
Cinnamon stick - 25 gms

Method :
1. Dry them in the sun to remove excess moisture.
2. Grind them all into fine powder.

Garam Masala Powder

Ingredients:

Cardamom - 10 gms 

Cloves - 10 gms 

Cinnamon stick - 10 gms 

Black pepper - 1 tsp

Cumin seeds - 1 tsp

Fennel seeds - 1 tsp

Fenugreek seeds- 1/2 tsp

Method :

1. Dry roast all the above ingredients.

2.  Now grind all these ingredients into a powder with pestle or blender.

Quick Sambar Podi

Ingredients:
Dry chilli - 25
Coriander seeds - 1 cup
Fenugreek seed - 1 tbsp
Asafoetida - a small piece

Preparation :
1. Dry roast chilli , coriander seeds , fenugreek seeds, asafoetida.
2. Cool them and dry grind into fine powder.

Sambar Podi

Ingredients:
Hot dry chilli - 1 kg
Coriander seeds - 2 kg
Black pepper - 100 gms
Cumin seeds - 100 gms
Pigeon peas - 100 gms
Fenugreek seeds - 100 gms
Turmeric root - 100 gms

Method:
1. Dry them all in the hot sun or dry roast each on the ingredients separately.
2. Now grind all these ingredients into a powder with pestle or blender.

Idli Podi

Ingredients :
Pigeon pea - 50 gms
Black gram - 100 gms
Bengal gram - 100 gms
Dry chilli - 10
Garlic - 5 cloves
Asafoetida- 2 tsp
Dry curry leaves - 1/4 cup
Salt - 1 tsp

Method:
1. Roast all the ingredients one by one in a pan except salt.
2. Once all the ingredients are cool down, grind them with salt coarsely.

Onion Pakoda

Onion Pakoda

Ingredients:
Onion - 4
Gram Flour - 1 cup
Rice flour - 1/4 Cup
Fennel Seeds - 1/2 tbsp
Garlic ( Chopped ) - 7
Turmeric Powder - 1/2 tsp
Curry leaves - few
Chilli Powder - 3/4 tbsp
Garam Masala Powder - 1 tsp
Salt - 1 tsp
Oil - to deep fry

Method :
1. In a bowl add gram flour , rice flour , chilli powder , turmeric powder , salt , garlic , fennel seeds, garam masala powder and mix them well.
2. Now add sliced onion, curry leaves . Now sprinkle water and mix all together till it gets into a knid of thick crumbly dough ( wet loose mixture )
3. Heat Oil in a pan. Now drop the pakoda mixture into small pieces in Oil. 
4. Fry until golden brown, stirring in between. Remove it from the oil and drain excess oil paper towel and serve.

Mutton Sukka Varuval

This is our favorite dish at home when we think about mutton dishes. My husband loves this a lot. I have learnt this recipe from my mother in law. Below are very simple steps to be followed to have such a delicious mutton sukka.

Ingredients :
Mutton ( Boneless ) - 500 gms
Ginger paste - 1 tsp
Garlic Paste - 1 tsp
Onion - 1
Fennel Seeds - 1 tsp
Cumin powder - 1 tsp
Black pepper powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Hot chilli powder - 1 tsp
Curry leaves - few
Oil - 2 tbsp
Salt - To Taste

Method:
1. Pressure cook mutton with 1/4 cup of water , fennel seeds and turmeric powder for 6-8 whistles.
2. Heat Oil in a pan , add chopped onions until they are golden brown.
3. Now add curry leaves , ginger garlic paste and saute until the raw smell disappears.
4. Add pepper powder , cumin powder , coriander powder , garam masala , salt and the cooked mutton.
5.Cook until all the water is gone until its dry ( oil separated from meat ).

Kuzhi Panniyaram

Ingredients :

For Idly Batter :

Rice – 2 Cups

Urad Dal – 1 1/4 Cup

Fenugreek – 1 tbsp

Salt – To Taste

For Tempering :

Shallot – 1/2 Cup

Carrot – 1 Grated

Ginger – 1 tbsp ( Minced )

Green Chilies – 1 or 2 ( Chopped )

Curry Leaves – Few

Coconut ( Grated / Chopped ) – 3 tbsp

Mustard Seeds –  1 tbsp

Urad Dal – 1 tbsp

Asafoetida – a pinch

Coriander Leaves – 2 tbsp

Oil – For making Paniyaram

Method :

1. Soak all ingredients for Idly batter for 6 to 8 hrs and grind them into a smooth batter. Allow it to ferment.

2. In a pan add oil and sputter mustard seeds , followed by urad dal till it turns golden.

3. Add shallots , minced ginger and sauté till soft.

4. Add grated carrot , green chillies , curry leaves. Finally add grated coconut , asafetida , stir for 1 min and turn off the flame.

5. Add chopped coriander leaves and mix to the batter. Add salt as required.

6. Make paniyaram using the paniyaram utensil.

7. Serve this with Coconut Chutney. ( Check for Chutney varieties )

Carrot Halwa

Ingredients :
Shredded Carrot - 1 cup
Milk - 2 cup
Sugar – 1/2 cup
Ghee – 4 tbsp
Cashew – 1 tbsp
Crushed cardamom – 4

Method :
1. Melt ghee and add carrot. Roast the carrot until they start to change color and keep it aside.
2. Bring milk to boil, add sugar and mix until the sugar is completely dissolved. 
3.Now add the roasted carrot and mix well.
4.Now add crushed cardamom, simmer and cook for few minutes or thickness of your preference and serve.