- Take 1 cup of maida and 1/2 cup of bengal gram and salt to taste
- Add chilli powder and masala powder
- Add water and make papads
- Fry in oil and keep aside
- decorate it with chopped onions green chillies,pudina leaves and carrot pieces
Masala papad
Soya Vadai
- Take 1 cup of Soya beans and soak it for 10 minutes
- Boil it for 10 minutes and after filtering the water grind it finely in a mixi
- Add 2 pieces of bread pieces soaked in milk
- Add this to grinded soya
- To the above add chopped onions,green chillies cumin seeds curry leaves and ginger-garlic paste
- Add salt to taste.Mix everything and make vadais
- Fry the vadais in oil till they becomes golden brown
- Serve hot with any chutney
Strawberry ice cream
- Take 5oo ml of thick milk ,boil and cool
- To it add 1 spoon of gelatin 250 grams of sugar and 50 grams of raw cream
- Add few drops of strawberry essence
- Take this and whip and stir continously
- Freeze this for 1/2 hour
- Repeat this till the required consistency is attained
- Serve the ice cream with strawberry bits
Curd vadai
- Take 200 grams of urad dhall and soak it in water for 1 hour
- Grind it finely at required consistency after adding 3 green chillies
- Make vadais of round shapes d drop it in to boiled oil till they becomes golden brown
- Whisk the curd and salt
- To it add fried vadais
- Add chopped coriander leaves,chopped carrots and kaaraboondhi
- Serve hot
Vathakulambu
- Take tamarind of a lemon size make solution of thick consistency
- Add any cooked vegetable and a pinch of turmeric powder
- To it add 3 spoons of red chilli powder and salt to taste
- Allow it to boil for 10 minutes
- Then take a kadai and add 100 ml of oil
- When the oil pops up add mustard seeds ,urad dhall, curry leaves,bengal gram and coriander leaves
- Serve hot
Sarawana payasam
- Take 200 grams of raw rice wash it and boil it with 5 glasses of water
- When it becomes cooked add 500 grams of jaggery
- Mix it well in low flame for 10 minutes or till the required consistency comes
- To the above add cut pieces of coconut and cut pieces of bananas
- Add a pinch of cardamom powder and 1 tablespoon ghee
- Add little kesar powder and decorate it with cashewnuts
- Serve hot
Parangikai kottu
- Take 150 grams of parangikai cut in to small pieces
- Wash them with water and boil with 100 grams of bengal gram after adding a pinch of turmeric powder
- ADD salt to taste
- Take grated coconutes grind it in a mixer grinder
- Add the coconut in to the boiled dhall and parangikai after add 2 spoons of red chilli powder
- Boil everything for 10 minutes
- Take a kadai and add 2 spoons of oil when it pops add mustard seeds,urad dhall and curry leaves
- Add this to the above content
- After decorating it with coriander leaves serve hot
Papaya-Orange mix
- Take 2cups of papaya and make papaya jucie
- Mix it with 2 cups of orange juice
- Add 3 tablespoon of Lemon juice and 2 to 3 tablespoon of sugar
- Add a pinch of salt and mix everything
- Decorate it with papaya pieces after adding ice cubes
Milkmaid-Laddus
- Take 1/2 tin of Milk maid and mix it with finely crushed coconuts of 2 cups
- Take the above in a heavy bottomed vessel and heat it for 5 to 10 seconds
- After it gets cooled make small laddus
- Decorate them with crushed coconuts
Cucumber-buttermilk
- Take 4 cups of butter-Milk and 150 grams of fresh cucumber
- Crush the cucumber after peeling the outer skin
- Mix the crushed cucumber with the butter-milk
- Add 2 tablespoon of Lemon juice and 1/4 cup of coconut milk
- Add salt to taste and decorate it with Mango-Ginger bits ,cucumber bits and coriander leaves
- Add ice cubes and serve cold
Rasamalai
- Take 1 litre milk in a heavy bottomed vessel heat the milk till it becomes half of the quanity
- Then add some drops vinger and the milk to turn in to paneer
- Take this in a musline cloth dry it make ball like shapes
- Take another 1 litre milk and heat it for 15 to 20 minutes
- Add 4 cups of sugar , vannila essence
- Mix it well and it add paneer balls boil for 10 minutes
- Serve after decorating it with safforon
Chocolate-Burbi
- Take 2 cups of Maida and 2 cups of gova
- Prepare sugar syrup at one thick consistency and it to the above
- Mix well by heating in a low flame
Separate this in to two parts - To one part add coco powder and leaves the other plainly
- By mixing pour the plain layer in to the greased plate and then the coco mixed layer above
- Allow it to cool for 15 minutes cut in to pieces
Marzipan Sweet
- Take 1 cup cashewnuts and powder it finely
- Put it in a pan and fry it in a low flame
- Add 2 cups of sugar in to it and mix them well till it becomes semi-solid stage
- Now add the required essense say if you want to make orange shape add orange essence or mango shape then add mango essence
- Make the required shape
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Fruit-pachadi
- Take cut pieces of riped mango,Apple,Banana,Pine-apple Watermelon
- Mix the above fruits with 175 grams of powdered sugar and few drops honey
- Add ice cubes and serve cool and if needed add chilled orange juice
Valai poo vadai
- Take Valai poo and wash it with water and after peeling the purple layer take the tender flowers
- Cut them in to pieces
- Mix the pieces with 400 grams of cooked toor dhall
- Mix the above with few anni seeds, 5 green chillies inion pieces and coriander leaves
- Grind everything and make vadais
- Allow them to dry for 10 minutes
- Fry them in oil and serve hot
Mattha
- Take 1 green chilli and small piece of ginger
- Crush both of them in a mixie and filter it
- Take 4 cups of thick curd and add half tea spoon of powdered sugar and pieces of corrider leaves.
- Add salt to taste
- Add ice cubes and serve cold
Idly
- Take 3 cups of boiled rice and 1 cup of urad dhall and soak them in water for 4 to 5 hours
- Grind them finely mix salt to it and allow to ferment for 6 hours
- Using idly plates steam the idlies
- Serve hot with sambar
Grape Surbath
- Take 1/4 kg black Grapes and make juice after removing seeds
- Take 1/4 kg green grapes and make juice
- Mix both of them and add 5 spoons of sugar in to it
- Add 2 spoons of lemon juice and 1 spoon of honey
- Mix everything and add few ice cubes
- Serve cold
Orange-Vennila juice
- Take 250 grams of crushed coconuts and take thick extract
- To this add three cups of orange juice and mix both
- Take some orange pieces and make thick paste and in to the above juice
- Add 5 spoons of sugar and a cup of Vannila ice cream
- Add few ice cubes and serve cool
Valakkai Poriyal
- Take two Valakkai and peel off the outer skin and cut in to small pieces
- steam them by adding salt,a pinch off turmeric powder and two spoons of red chilli powder
- take vanali and add 100 gms of oil.when the oil heats up,add mustard seeds,oil pieces,1 tea spoon of urad dhall and curry leaves
- add the cooked valakki in to it and mix them and serve it hot.
Green-Chilli-Thokku
- Take 250 grams of green chillies
- After removing the calyx from them cut them in to pieces
- Fry them in oil for 5 to 10 minutes
- Take this fried chillies in a mixer grinder and add small amount of tamrid
- Add salt to taste and grind them finely
- Take a kadaai and add 100 grams of oil
- When the oil pops up add a spoon of mustard seeds and a pinch of asafoetida
- Add the grinded green chillies in to the oil
- Heat it for 5 to 10 minutes till the mixture becomes thick mass
- Store this this thokku in a dry jar
Brinjal Tamarid-Kotsu
- Take big size Brinjal and apply oil on the outer surface
- Heat them and smash them after removing the outer skin
- Take 100 grams of gingly oil in a pan
- After the oil pops up add some inion pieces,a spoon of mustard seeds,urad dhall,Tamoto pieces and curry leaves
- Mix every thing well and the pan in low flame
- To the mixture add 1/2 cup of tamarid solution, a pinch of asafoetida
- Add smashed brinjal in to it boil well and add salt to taste
- Serve hot
- Garnish it with coorinder leaves
Mathoor Thattai
- Take 1 cup of Rava and 2 cups of Maida
- Fry them in low flame and mix them with1 cup of rice flour
- Add 2 spoons of butter or oil
- Add powdered cumin seeds ,pepper seeds,and salt to taste
- Mix every thing with minimum amount of water
- Make small balls and press it with fingure and make flat
- Fry them in oil and store in air tight containers
Kaju Burfi
- Take 250 grams of Cashew nuts and powder it using mixer grinder
- Take 500 grams of sugar and make syrup of one thread consistency
- Mix them and take the mixture in a heavy bottomed pan
- Heat the mixture in a mediem flame
- Stir the contents by adding ghee
- Continue this till the mixture leaves the pan a thick mass
- Garnish it with chopped pista and allow it to cool
- Cut them in to pieces
Badam Alwa
- Take 100 grams of Badam Nuts and soak them in hot water for one hour
- Remove the outer skin and crush them in to powder
- Make a paste using one glass of boiled Milk
- Take 200 grams of sugar and prepare syrup in one thread consistency
- Mix the sugar syrup with the crushed Badam mixture and add few drops of food colour and heat the mixture for 10 mintutes
- Add 100 grams of ghee and a pinch of cardamom powder
- Garnish it with Saffron
Angoor Boondhi
- Take 250 grams of Maida and mix it with 100 ml of water
- Keep it for 12 hours and then add 1 table spoon of Rice flour and a pinch of Sodium Bi Carbonate
- Divide the above mixture in to 3 or 4 parts and required colours
- Using Boondhi Karandi prepare Boondhis using Sun flower oil
- Prepare Sugar Syrup in thick i.e oru kambi patham
- Add sugar syrup and Boondhis
- Add dry grapes cashewnuts
Malabar Aviyal
- Take Carrots,Beans,Potatoes,Brinjals,Saenai and Valakkai all measuring about 1/2 Kg
- Cut them in to small pieces and wash them
- Using Pressure Cooker steam cook for 10 to15 minutes
- Drain the water and allow them to cool
- Take crushed coconut measuring about 150 grams,6 green Chillies and 1 teaspoon of Cumin seeds
- Grind them in a Mixer Grinder
- Mix this coconut-chilli paste with the Boiled Vegetables
- Add 2 cups of fresh Curd to the mixture
- Heat them for about 5 to 10 minutes
- Add few drops coconut oil and garnish it with curry leaves
- Serve hot
Tomato Pachadi
- Take 1 Cup Of Tomato Pieces
- After washing and drying,Fry Then In a frying pan with low flame
- Take some oil then add mustard seeds,ginger pieces and 4 green chillies.fry them
- Add salt to taste.mix everything after adding 2 cups of fresh curd
- Add curry leaves & green corrider leaves
- Thats all !!!!!!!!
Ven pongal
- Take 2 cups of Raw rice and 1 (1/2) cups of Moorg Dhall
- After cleaning and washing cook them in a pressure cooker
- Add salt to taste and a pinch of Asfordia for flavering
- Take a vanal and pour 1/4 cup of Vanaspathi and 3/4 of Ghee
- Heat this in a low flame and add some pepper seeds Cumin seeds curry leaves and Cashewnuts
- Add this contents to cooked rice and Dhall
- Mix everything and serve hot with coconut chutney and sambar
Karasev
- Take 3 table spoon of Vanaspathi and mix it with a pinch of Sodium bi Carbonate
- Mix the above with 200 grams of Rice flour and 200 grams of Bengal gram flour
- Add 2 spoons of Red chilli powder and 1 spoon of Cumin seeds
- Add salt to taste
- Mix everything with Water and make paste
- Using the karasev karandi make karasev
- Store it a air tight container
Ukkarai
- Take 100 grams of Bengal gram and soak it in water for 30 minutes
- Drain the water and stream it in Idly Cooker for 15 minutes
- Crush it in Mixer Grinder
- Prepare Vella Pagu and add the above Mixture
- Add Cashunuts,Roasted Coconut ,Ghee and Powered Cardamom
- Mix everything and serve hot
Pineapple Rasam
- Take five to six pieces of Pineapple and crush them
- Replace it in a veesel and add three to four glasses of water
- Add some corrider leaves and curry leaves
- Add a table spoon of Red chilli powder and salt to taste
- Add pinnaple essence if needed
- Heat them in a thick bottomed vessel
- Add a spoon of Pepper and jeera seeds powder in to it when it raises up
- Take some oil in a pan and add 3 red chillies,curry leaves and mustard seed in to the heated oil
- Add this in to the Rasam mixure
- Garnish with green corrider leaves and serve hot
Mango Coconut Burfi
- Take a cup of ripped Mango fruit and half cup of chopped coconut.
- Grind them in a Mixer Grinder
- Add 2 cups of sugar and 1/4 cup of Gova
- Mix everything and pour it in a Dry pan
- Heat the mixture in low heat till it becomes semisolid
- Replace the mixture in a ghee applied plate
- Allow it to cool
- Cut in to pieces and serve.
Carrot vadai or Carrot Cutlet
- Take five pieces of fresh carrots.Wash with water and dry.
- Cut and crush.Take fried grams measuring about 1oo grams and crush it using mixer grinder.
- Take few anni seeds with 1 chopped onions and 3 green chillies
- Mix everything in a dry vessel and add salt to taste.
- Make small vadais or cutlets in required shapes
- Allow them to dry for about 30 minutes
- Take a pan or a vaanali and pour 250 ml of sun flower oil or any oil
- Heat the oil till fumes
- Take five or six pieces and fry them till it becomes golden brown in colour
- Decorate with cashewnuts
- Serve Hot...
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