Pongal

INGREDIENTS:
1 cup Rice
2/3 cup Moong dal
2-3 tbsp Ghee
1-2 green chillis
10-15 pepper
2 tsp jeera
1 tsp ginger garlic Paste
1 tsp pepper powder.
1 cup milk
salt to taste

PREPARATION:

• Heat a tbsp of ghee in cooker. add jeera and ginger garlic paste. 
• Add cut green chillis and pepper corns 
• Now add washed dal and rice to it. Pour milk on it. 
• strill prperly. add pepper powder to it. 
• Now add about 4 cups of water. add salt. cover the lid. 
• wait for 3-4 whistles from the cooker then remove from the fire. 
• when u serve add rest ghee mix well and serve hot.

Dosa

INGREDIENTS:
1 cup Rice(Dosa/Idli rice)
1/4 cup Urad dal
1 tsp fenugreek seeds
1 tsp channa dal
salt to taste
oil/ ghee

PREPARATION:

• wash the rice, dal, channa dal and fenugreek seeds together in a vessel and soak 4-6 hours. 
• in the night grind it to a fine paste not adding much water. 
• keep over night for fermenting. 
• In the morning add salt to taste add water if the batter is too thick. mix well 
• Now heat the tawa , pour a ladle full of batter , spread it to thin and almost round in shape. 
• cover with a lid. keep a minute. remove the lid. 
• put some oil or ghee on the dosa(only option). if u want turn it upside down cook for around 30 seconds. 
• Remove from tawa serve hot with chutney/ sambhar/ Idli podi

Cabbage Dosa

INGREDIENTS:
1 big bowl Dosa batter
1/2 cabbage chopped, pressure cooked
1 Onion cut length wise
2-3 green chillis cut into 1" length
1 tsp red chilli powder
1 tsp Lime juice/ 1 tsp Amchur powder
1/2 tsp channa dal
1/2 tsp musterd seeds
salt to taste
Oil for tadka

PREPARATION:

• Heat the oil in kadai. add channa dal and musterd seeds. 
• when the mustered seeds splutter add oinion and green chillis. fry for a minute. 
• now add cooked cabbage, red chilli powder, lime juice/ amchur, salt. 
• Stirr with a ladle to mix it properly. 
• cook for another 3-5 mins and remove from the fire 
• Now keep tawa on fire wait for it to be hot. 
• take a ladle full of dosa batter pour on tawa spread it round shaped with the help of ladle. 
• Take 1-2 tbsp of cabbage masala spread it on the half dosa. 
• Cover the lid for steam effect. remove the lid after a minute put some ghee on it. 
• now remove the dosa from empty half end, properly fold it on the other half where masala there. 
• above step can be delayed if u need the dosa to be bit crisp. 
• Serve the dosa with any chutney if u like. 

please note that you can add chutney powder or Idli Podi above the masala to added taste.

Batoora

INGREDIENTS:
1 cup all purpose floure/ Maida
1/2 cup buttermilk
1 tsp cooking soda or 1 small pouch ENO
salt to taste
Oil to deep fry.

PREPARATION:

• Mix the floure,soda/Eno, and salt. 
• Add buttermilk and knead the dough. if needed add more buttermilk or water. 
• take spoonful of oil and apply on the dough eveny. 
• Keep the dough closed for about 4-6 hours in a warm place or under sun. 
• take lime sized dough roll it to papad size and deep fry. 
• Serve with Channa masala.

Kayi Halwa(Coconut Burfi)

INGREDIENTS:
1/2 coconut shreded
1 cup sugar
½ lt milk
½ tsp Cardamom/clove powder or pinch kesar
10 Badams grated
1 tbsp ghee

PREPARATION 1:

• Grind the coconut in a mixer grinder add milk if needed. 
• In a kadai pour the rest milk and bring to boil. Add coconut paste and Sugar. 
• Start stirring on a low flame.It takes time. 
• When the mixture is getting thick add cardamom powder. 
• Finally the mixture will be thik enough.leaves the sides of the kadai. Remove from the flame. 
• Take a plate and put the ghee and spread it properly.Transfer the mixture to the plate and spread eveny with ghee applied spoon. 
• Keep it to sttle down. Then cut it into square or dimond shape and serve. 

PREPARATION 2:

• Grate the coconut.keep aside. 
• Now in a heavy bottomed kadayi fry (only for 3-4 mins)the grated cocnut with a tsp of ghee and Kesar or clove or cardomom powder. 
• If u have kept grated badam you can add it now. 
• Now add the sugar to the coconut and the milk. 
• Keep stirring as it takes a while to thicken the paste. 
• Once its done the edges will come out by itself. 
• Now transfer the mixture to a greased plate and refrigerate it for settling. 
• After an hour or two take a butter knife and cut them into square or diamond shape and refrigerate it again for couple of hours. 
• Serve chilled as desert to any meals.

Sambhar Powder 1

INGREDIENTS:
2 tsp Coriander seeds
½ tsp sesame seeds
1 tsp Jeera
2-4 Red chillies
1 tsp Oil
½ tsp mustard seeds ( mainly for sambhar)

PREPARATION:

• Roast all above ingredients and make nice powder. 
• Use while preparing Sambhar or Saaru

Green chilli chutney

INGREDIENTS :
1/2 cup grated tender Coconut
1 tsp lime juice / Tamerind
1cup Coriander leaves (Optional)
2 Green Chillies
1 tsp sesame
Salt to taste

PREPARATION:

• Cut the chillies into small pieces. 
• Fry this with sesame till sesame splutters. 
• Now mix together the grated coconut, green chillies, sesame seeds (and the chopped coriander leaves)and tamarind. 
• Grind it all ina mixer ( add little water if required).Now add salt to the paste and pour itin a bowl. 
• Put the lime juice into it and mix properly.( Only if tamarind is not added in previous step). 
• Thus the green chutney isready.This chutney can be eaten with sandwiches or pakodas or anything spicy.

Modaka

INGREDIENTS:
Maida 1 cup
Grated coconut 1/2 cup
Jaggary 1/2 cup
Sesame 1/4 cup
Cardomom 1
Oil to deep fry
Ghee 3 tsp
salt to taste
water

PREPARATION:

• Mix the grated cocnut and jaggery and fry in a pan. 
• when all jaggery is melted and mixed with coconut add seame and cardomom to it. keep aside. 
• Now In a big bowl take the maida , ghee mix it well so no lumps should be there. Then add salt to tase and water to make the dough.It should not be too hard or too soft. 
• Then make small balls from the dough and roll it to small pappad size. 
• Take small amount of coconut mixtuer and put on the chapati and lock it from all the side. 
• Now deep fry them in Oil and serve.

Aloo Sandige

INGREDIENTS:

1 kg Aloo
Salt to taste
Chilly powder if you wish.

PREPARATION:

• Wash the Potatoes make thin slices. 
• Boil the water. add salt and chilli powder. 
• Now add all the slices in the water. Keep it for some time. 
• Remove a slice and check it is soft. if your nail easily cuts the slice then it is done. 
• Remove all the water and spread the potato slices on a cloth each seperately and dry in hot sun. 
• Store when crispy dried. Use low flame for deep frying while needed.

kumbalakai sandige(Ash gaurd)

INGREDIENTS:
1 cup Urad daal
250 gr ash guard
4- 6 green chillis
1 cup puffed rice ( mandakki/ pori)
salt to taste


PREPARATION:

• Soak the urad daal for 2-3 hours.Grind the urad daal with chillis and salt to a fine paste. 
• Peel the skin and grate the ash guard.Mix this to paste without adding water to it.as ash guard itself will contain sufficient water. 
• The mixture will be watery. so add the puffed rice to adjust thickness of the mixture. 
• Keep it overnight 
• In the morning as shown in photo dry in the hot sunlight. 
• After 3-4 days dried store in a container and use deep fried when required.