Poddukadalai Laadu

Mysoore Rasam

Avaraikai Mochai Poriyal

Microwave Kalakand

Pineapple Kesari

Ingredients

Rawa – 1 cup

Pineapple chopped finely – 1 cup

Sugar - 2 cups

Ghee – 5 tablespoon

Cashewnuts – few

Raisins - few

Cardamom powder – 1 teaspoon

yellow colour – few drops

Preparationd

In a heavy bottom kadai, put two tablespoon ghee and fry the rawa. Remove it.

In the same kadai, put one tablespoon ghee and fry cashew nuts and raisins separately and keep it aside.

In a heavy bottomed vessel pour two cups of water and bring to boil.

When it is boiling add the rawa and stir continuously till the rawa is thick and cooked soft.

Now add sugar and pineapple juices and stir continuously.

Make sure there is no lump.

Add few drops of kesari or colour and mix well.

Add ghee now.

Kesari will leave the sides of the vessel.

Now add cardamom powder, fried cashew nuts and raisins and mix well and remove from stove.

Carrot Halwa

Ennai Katharikai kuzambu

Okra Poriyal

Ingredients:

okra - 1 lb ( cut into small round pieces )

Onion - 1 chopped )

Green chillies - 2 ( split )

Curry leaves - few

shredded coconut - 2 tsp

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

chilli powder - 1 tsp

Turmeric powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

preparation

Wash and wipe the vendaikai with a kitchen towel.

Cut it into small rounds. Heat oil in a pan add mustard.

When the spluttering stops add urad dhal,addd chopped onion,

Green chillies and curry leaves.

Fry till the onion turns brown.

Add okra pieces and stir fry on low flame till its stickiness disappears.

Add chilli powder, turmeric,coconut and salt and stir well.

Keep it on low flame for 5 minutes.

Remove once well done and serve it with rice.

Rotis

Aloo Paratha

Coconut Rice

Coconut Rice

Ingredients

Raw rice - 1 cup
Grated coconut - 1 cup
Oil - 1 tbs
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Red chilli - 1
Green chilli - 2
Ginger - small piece
Asafoetida - 1/4 tsp
Cashews - few (Optional)
Ghee - 1/4 tsp
Curry leaves - few
Salt - taste
Cook rice in Pressure cooker.
Rice grains should be separate.
Heat toil in a pan add mustard, when it splutters add the urad dal,
channa dal, red chilli fry till golden colour.
Add Green chilli,curry leaves , assafoetida and Coconut .
Add Rice, ghee and add salt.
Mix lightly with a spattula.
Decorate with coriander leaves.
Serve with Appalam,Poriyal.

Puthina Thuvayal

Ridge Gourd Kootu

Ingredients

Ridge Gourd 1
Moong dal 1/4 cup
Turmeric Powder 1/4 tsp

For Grind Masala
Grated Cocount - 1/2 cup
Jeera - 1/2 tsp
Green Chilly - 3
Raw Rice - 1/2 tsp

Seasoning
Oil, Mustard seeds, urad dhal, curry leaves.

Method.


Peel and chop the Ridge gourd small cubes.
Cook the Ridge Gourd along with Moond dal, turmeric powder
salt and water. cook till both are soft.
Grind Coconut, green chillies, jeera and raw rice to a smooth paste.
You can also pressure cook for one whistle, transfer them
to a thick vessel and add the ground masala little bit salt.
cook in low frame another 10 minutes.
In a frying pan heat a tbsp of oil and add sesaoning things
when they splutter up add them to the kootu and mix.
Serve with hot rice.

Tomato Rice

Ingredients
- Rice

Lemon Rice

Lemon Rice

Ingredients

--------------

Raw rice - 1 cup

Lemon - 1

Oil - 1 tbs

Mustard - 1 tsp

Urad dal - 1/2 tsp

Channa dal - 1/2 tsp

Red chilli - 1

Green chilli - 2

Ginger - small piece

Asafoetida - 1/4 tsp

Cashews - few (Optional)

Green peas - few (Optional)

Turmeric - 1/2 tsp

salt - taste

Preparation

-------------

Cook rice in Pressure cooker.

Rice should be separate.

Heat toil in a pan add mustard, when it splutters

add the urad dal,channa dal, red chilli fry till golden colour.

Add Green chilli,ginger and assafoetida and Curry leaves.

Squeeze lemon and take its Juice.

One big bowl or the same pan should be fine.

Add Rice Lemon juice and add salt.

Mix lightly with a spattula.

Ganish with coriander leaves.

Serve with chips, poriyal/veggies.