BOONDI LADDU

Ingredients:

Bengal gram flour/ kadala maavu  -   3 cups
Sugar                                           -   5 cups
Cooking soda                              -    1 pinch
Yellow food colour                      -    1 pinch
Cashews,dry grapes,kalkand       -     1/4 cup
Ghee                                           -     2 spoons
Clove (krambu)                           -     6 spoons

Procedure:

In a wide bowl ,mix kadalamaavu,food colour,cooking soda and make it as thin batter.
Like dosa batter consistancy.
Heat wide kadai with oil and pour a little batter on the boondi laddle and tap it gently.
Tiny droplet of batter fall into the hot oil.
Don't fry it into golden brown. Just take it into 3/4 boiling stage.
If you check boondi in between your fingers the consistency should be soft.
Blend it little in mixie. don't blend more.
Collect boondi's and mix golden fried raisins,cashews and cloves.

For sugar syrup:

Add sugar into a pan and add water.

Make sugar syrup until single string consistency comes out.
Add cardamom powder into sugar syrup.
Add boondi into sugar syrup and make medium size laddu's.

RIBBON PAKODA

Ingredients: 

Bengal gram flour  -    4 cups

Rice flour              -    1 1/2 cups

Chilly powder       -     2 spoons

Butter                   -     5 spoons

Asafotida              -     1/4 spoon

Salt                       -     As needed

Oil                        -     200 ml

Procedure:

Mix all ingredients and make it as dough.

Take murukku maker and select ribbon pakoda disk.

Put the prepared dough into the murukku maker and press it into heat oil directly  in circle shape.

Toss it into both sides until it turns into golden brown.

THATTAI / DIWALI SPECIAL

Ingredients:

Rice flour          -    3 cups
Chilly powder   -    1 1/2 spoon
Salt                   -    1 spoon
Channa dal        -    4 spoons
Butter                -    5 spoons
Asafotida           -    1/4 spoon or 1/2 inch piece
Oil                     -    200 ml

Procedure:

Soak channa dal for 30 minutes.

In a wide bowl mix rice flour,chilly powder,salt,asafotida,butter and soaked channa dal.
Make this mixer just like chappathi dough. make equal size small balls out of it.
Grease the zip lock cover place  small bowl and make it thin flatten with your fingers.
Heat a heavy bottom kadai with oil and deep fry 3 or 4 thattai at a time into golden brown on both sides.

SIMPLE IDLI SAMBAR WITHOUT DAL

Ingredients:

Onion                  -     2 medium size
Tomato               -    2
Chilly powder      -    1 spoon
Oil                      -    1 spoon
Mustard seed      -    1 spoon
Cumin seed         -    1 spoon
Coconut gratings  -    3 spoons
Curry leaves         -   1 arch
Coriander leaves   -   1/4 cup

Procedure:

In a pan add oil and mustard seeds.
After splutter fry onion and tomato together.
Grind half of the fried onion and tomato.
Add water with remaining onion tomato mixer.add chilly powder and salt..
Grind coconut and cumin seeds.Mix this into the pan.
Serve with dosa/idly.
Note:
Here we grind half of the onion and tomato.so we got thickness in sambar.
there is no need for dal.

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.