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