MILAGU / PEPPER KUZHAMBU

Ingredients:

Black pepper              -  1/4 cup  (around 30 seeds)
Cumin seeds               - 1 spoon
Fenugreek/vendayam  - 1 spoon
Garlic                         -  1 cup peeled
Drumstick                   -  1
(OR)
Avarakkai
(Broad beans)             -    10
Tamarind                    -     1/2 lime size
Turmeric powder        -     1/2 spoon
Gingelly oil                  -     6 spoons
Mustard seeds            -      1 spoon
Curry leaves                -      1 arch

Procedure:

In a pan dry roast pepper,1,2 spoon cumin,1/2 spoon fenugreek seed
After splutter, remove it from flame , cool and grind it.
Soak tamarind and drain thick extract from it.
Heat the pan , add oil ,cumin seeds,mustard seed,curry leaf and fenu greek seeds.
Add peeled garlic, and avarakkaai or drumstick.
Add tamarind water and mix grinded powder.
Add salt and turmeric powder.
Boil it until thick consistancy.

ONION PAKODA

Ingredients:

Onion              -    1
Rice flour         -    2 cups
Gram flour       -    5 spoons

Curry leaves    -    1 arch

Ginger             -    1 inch                  www.tasteaspoon.blogspot.in

Chilly powder  -    1/2 spoon
Green chilly     -     1
Salt                 -     1 spoon
Oil                  -      150 ml

Procedure:

Cut onion and chilly into small pieces.
In a wide bowl mix all ingredients.
Just drizzle water don't pour .
Heat oil kadai .
Make small dumplings and deep fry  until it turns into golden brown.

RICE PUDDING

Ingredients:

Cooked Rice              -   1 cup
Milk                           -    1 1/2 cups
Sugar                         -    3/4 cup
Ghee                          -    1 spoons
Raisins                        -    5-6
Almonds                     -    2
Cashews                     -    4

Procedure:

Cook rice with enough water and half a cup milk.
Boil milk and mix sugar with it.
Allow it in low flame.
After 5 mins remove it from flame.
In a pan add ghee and nuts and roast and garnish it.
    

APPAM

Ingredients:

Idli rice              -     1 cup

Raw rice            -     1 cup

Cooked rice       -     1/4 cup

Coconut             -      1 cup

Fenugreek seeds -     1 spoon (vendhayam)
Cooking soda     -      1 pinch.

Procedure:

Soak all ingredients for 4 to 6 hours except cooked rice and coconut
Grind  all ingredients like dosa batter.

keep it aside for whole night.

Pour the batter in appam tawa  or dosa tawa cover and cook it.

CHANNA MASALA

Ingredients:

White dried chickpeas   -   1 cup
Onion                            -   1
Tomato                         -    1
Green chilly                   -    2
Ginger garlic paste         -    1 tbsp
Mustard seeds               -    1 tbsp
Oil                                 -    3 tbsp
coriander leaves             -    Garnishing

For grinding:

Grated coconut         -      3/4 or 1 cup
Whole garam masala -    each 2 pieces (patta,kirambu,elakkai,sombu,annaci poo)
Cumin seeds             -  1/2 tbsp
Coriander seeds       -   1/2 tbsp
Dried red chilly         -   2

Procedure:

Soak chick pea for 6 hours.
Heat the oil pan and add mustard seeds after splutter add onion,tomato,green chilly and ginger garlic paste.
Make it as a gravy.
Dry roast all grinding ingredients and grind it with little water.
Pressure cook chickpeas with little salt.Drain excess water.
Add it into the gravy.
Garnish it with coriander leaves.

RAGI DOSA

Ingredients:

Ragi flour            -   1 cup
Onion                 -    1
Green chillies      -    2
Cumin seeds       -    1 spoon
Coriander leaves -  garnishing
Salt                     -  needed

Procedure:

Mix Ragi flour and warm water without lumps.
Add other ingredients.
Heat dosa tawa , pour the batter from outer corners and fill inside tawa just like wheat dosa.
Drizzle oil around dosa. Ragi will take some time to cook.

So wait until it seems to be crispy.

Flip it over the other side of dosa will cook.
serve with chutney or sambar.

YAM / CHENA KILANGU FRY

Ingredients:

Yam  /  chena kilangu  -  1 cup (slices)
Chilly powder             -   1 tbsp
Coriander powder       -   1 tbsp
Turmeric powder        -   1 pinch
Cumin powder            -    1/2 tbsp
Ginger garlic paste      -     1/2 tbsp
Salt                            -     as per taste
Oil                              -     1 cup

Procedure:

Cut yam into 1/2 inch thickness.
Boil yam in a pan with turmeric powder,salt and water.
When it become half-boiled put off the stove and allow it to cool.
Then add, all powders and masala's togther and mix it well with yam.
Heat oil and deep fry these yam pieces.
Flip pieces over and fry both sides.