CHOLE DANIYA MASALA

Ingredients:

For soak and cook:

Bengal gram dal-1/4 cup
Chick pea      -3/4 cup

For grind:

Coriander leaf -1/2 cup
Whole Garam masala - each 2

Green chilly  - 2

Onion          - 1
Ginger,garlic paste-1 spoon
Chilly powder - 1 spoon
Coriander powder-1 spoon
Cumin powder    -1 spoon
Turmeric powder   -1/4 spoon
Salt            - taste
Oil            - 2 spoons

Procedure:

Soak the given items for 4 to 6 hours.And cook it for 3 whistles.
Grind corianderleaf,green chilly,and whole garam masala.
In a sauce pan add oil ,onion and ginger,garlic paste saute it for 2 minutes.
Add some water  ,coriander,cumin,turmeric ,chilly powder and salt.
Add cooked chick pea and bengalgram dal.
Add grinded items mix carefully and cover it imedietly.
Allow  it to cook for another 5 mins in medium flame.
Serve it with chapathi.

PASTA

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Ingredients:

Pasta                    -      1 cup

Mixed vegetables  -      1 cup

Green chilly           -      2

Pasta sauce           -      2 spoons

Onion                    -      1

Tomato                 -       1

Oil                        -        2 spoons

Ginger garlic paste -       1 spoon

Garam masala        -       1 spoon

Procedure:

Cook pasta with 1 tbsp of oil and salt in enough water.

Drain the excess water after the pasta is cooked.

In a pan add oil and saute vegetables .

Add garam masala and ginger garlic paste.

Add  pasta sauce and salt.

Mix cooked pasta and let it allow to cook for another 5 mins.

Note:

If you want , you may add 2 eggs .

ELLU KATHIRIKKAI / SESAMESEED BRINJAL CURRY

Ingredients:

Brinjals                       -      6

Sesame seeds             -      4

Roasted ground nuts    -     15

Grated coconut           -     3 spoons
Red chillies                  -     2
Salt                             -      as needed
Whole Garam masala   -      1/4 spoon
Coriander powder       -      1/4 spoon

Cumin powder             -       1/4 spoon

Hing                            -      a pinch
Oil                               -       2 spoons
Mustard seeds             -       1 spoon

Procedure:

Roast sesame seeds,groundnut,coconut,red chilly in oil and coarse powder and keep it aside.
In a pan add oil and whole garam masala and mustard seeds after splutter add coriander powder,cumin powder,hing,salt and coarse powder.
Take brinjal and saute for a minute in oil.
And add this to the pan and spray some water cover the pan and cook it for another 5 minutes.

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.