Rava Kesari

Cook time - 30 mins

Serves - 3 to 4

Ingredients:

• Coarse rava - 1 cup
• Sugar - 1 cup or as per taste
• Ghee - 1/2 cup
• Cardamom powder - 1 tsp
• Cashewnut - 7 to 8
• Raisins - 7 to 8
• Water - 2 1/2 cups
• Orange food color - 1/4 tsp

Method:

1. Heat the non-stick pan. Add 1 tsp ghee and fry the cashewnut till golden brown. Add raisins and once it puffs up remove and keep aside.
2. In the same pan, add rava and fry till light brown. Remove from the pan.
3. Add water to the same pan and give it a boil.
4. Once it comes to a rolling boil, add the food color and the rava little by little and continue mixing to avoid lumps.
5. Once the rava absorb all the water and gets cooked, add the cardamom powder and sugar.
6. Add the remaining ghee and mix well.
7. Finally add the roasted cashewnut and raisins.

Muruku

This is my first time trying muruku at home and it was a great hit. My hubby tasted it and says it's so crispy and equal to his mom's muruku and i was so happy to hear that. Good reward for the hardwork :) My muruku looks dark bcz of the bad light and also my chili powder is really hot and red.

Ingredients:

• Rice flour - 2 cups
• Roasted chana dhal powder/Pottukadalai podi - 1 cup
• Butter - 1 tbsp or oil - 2 tbsp
• Ajwain - tsp
• Sesame seeds - 1 tbsp
• Chili powder - 1 tsp
• Salt - to taste
• Oil - for deep frying

Method:

1. Seive rice flour and roasted chana dhal powder.
2. Combine the flour, roasted chana dhal powder, salt, butter, chili powder, ajwain and sesame seeds.
3. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the muruku press. Test the dough for salt and chilli pwd before deep-frying.
4. Heat a wide heavy bottomed vessel with enough oil for deep frying.
5. Take the muruku press with 3 holes and fill half of the press with the dough.
6. Press the muruku press to make concentric layers of the dough.
7. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
8. When the muruku turn a golden color, turn over to the other side and let it also cook to a golden brown.
9. Use a laddle with the holes to remove the muruku from the oil and transfer it to the paper towel to remove excess oil.
10. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Note:

You can also replace roasted chana dhal powder with the urad dhal powder for variations.

Tomato Rice/Thakali Sadham

Cook time - 1 hr

Serves - 2 to 3
Ingredients:

• Rice - 1 1/2 cups
• Tomatoes - 4 medium (chopped)
• Green chilies - 4 (chopped)
• Onion - 1 medium (chopped)
• Mustard seeds - 1/2 tsp
• Urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp

Grind to a paste:

• Ginger - 1" piece
• Garlic - 4 cloves
• Green chilies - 2
• Red chilies - 3
• Cinnamon - 1" piece
• Cloves - 5
• Cardamom - 1
• Fennel seeds - 1/2 tsp
• Pepper seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Coriander seeds - 1/2 tsp
• Onion - 1/4 small size

Method:

1. Soak the rice for 15 mins and drain the water.
2. Grind the items given under "grind to a paste" to a smooth paste.
3. Add oil to the pressure cooker. Once the oil is hot, splutter mustard seeds. Add urad dhal, chana dhal and fry for 30 secs.
4. Add turmeric powder, green chilies, onions and saute till golden brown.
5. Add the ground paste and saute for 5 to 10 mins.
6. Add the chopped onions and cook till the tomatoes become soft and the oil starts to separate from the mixture.
7. Add salt, water and once the water comes to a rolling boil, add the drained rice and pressure cook it for 2 whistles.
8. Serve with raita.

Samosa

Cook time - 1 hr

Serves - 3 to 4(Makes 8 samosas)

Ingredients:

For the Dough:

• All purpose flour - 1 cup
• Water - 1/4 cup or as needed
• Ajwain - 1/4 tsp
• Oil - 2 tsp
• Salt - to taste

For the filling:

• Potato - 2 medium (boiled, peeled and cubed into small pieces)
• Frozen peas - 1/2 cup
• Cumin seeds - 1/2 tsp
• Green chilies - 2 (finely chopped)
• Ginger - 1 tsp (finely chopped)
• Coriander powder - 1 tsp
• Chili powder - 1/2 tsp
• turmeric powder - 1/4 tsp
• Garam masala - 1/4 tsp
• Asafoetida - a pinch
• Mango powder(Amchur) - 1/2 tsp
• Coriander leaves - 4 to 5 sprigs
• Salt - to taste
• Oil - 1 tbsp

Method:

1. Mix the flour, salt, ajwain, oil and water to make a soft dough.
2. Knead the dough for about 5 minutes and set aside and cover it with the damp cloth for minimum 15 to 20 mins.
3. Heat the oil in the frying pan. Splutter cumin seeds.
4. Add green chilies, ginger and asafoetida and fry for 30 secs.
5. Add the turmeric powder, coriander powder, garam masala, amchur powder, chili powder and fry for a minute or two.
6. Add the frozen peas, salt and cook till the peas becomes soft.
7. Add the cubed potatoes, coriander leaves and mix everything well.
8. Cool the fillings to room temperature.
9. Knead the dough again for a minute and divide into 8 equal parts.
10. Roll each ball into 6-inch diameter circles and cut each circle in half.
11. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
12. Stuff the Potato mixture into the cone. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
13. Heat about 1-1/2 inch of the oil in a frying pan on medium heat and deep fry until golden brown.
14. Serve hot with the ketchup, mint chutney or tamarind chutney.

Khala Chana Curry/Black Chana Curry

Cooking time - 1 hr

Serves - 2 to 3

Ingredients:

• Khala chana - 1 cup
• Onion - 1 small (chopped)
• Tomato Puree - 1 cup
• Ginger garlic paste - 1 1/2 tsp
• Green chili - 1 (chopped)
• Turmeric powder - 1/4 tsp
• Chili powder - 1 tsp
• Coriander powder - 2 tsp
• Garam masala - 1/4 tsp
• Fenugreek leaves - 1 tsp
• Cinnamon - 1/2"
• Cloves - 1
• Cardamom - 1
• Bay leaf - 1
• Cumin seeds - 1/2 tsp
• Salt - to taste
• Oil - 1 tbsp
• Coriander leaves - for garnishing

Method:

1. Soak chana overnight and pressure cook it for 3 whistles.
2. Heat the pan. Add oil. Once the oil is hot, splutter cumin seeds.
3. Add bay leaf, cinnamon, cardamom, cloves and fry for 30 secs.
4. Add green chilies, chopped onions and saute till golden brown.
5. Add ginger garlic paste and tomato puree with turmeric powder, chili powder, coriander powder, garam masala, salt and cook till the oil separates from the tomato.
6. Add fenugreek leaves crushed fine by rubbing between the fingers.
7. Take out 3 serving spoons-full of channa in a plate and crush them with the back of a ladle.
8. Add it to the tomato mixture and mix well. Add the remaining chana and cook for 5 mins.
9. Add 1 cup water and cook uncovered for 15 mins till the gravy becomes thick.
10. Garnish with coriander leaves.
11. Serve hot with chapathi or naan.
12. 
    

Thatta Payir Sorakai Kozhambu/Red Chori Bean Curry

Cook time - 1 hr

Serves - 2 to 3

Ingredients:

• Thata Payir/Red chori beans - 1 cup
• Bottle Gourd - 1/2 medium (chopped)
• Onions - 1 small
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Tamarind - 1/2 lemon size
• Salt - to taste
• Oil - 1 tbsp
• Coriander leaves - for garnishing

Grind to a paste:

• Onion - 1/2 medium
• Red chilies - 6
• Curry leaves - few
• Coconut - 1/2 cup
• Coriander powder - 1 tbsp

Method:

1. Pressure cook the red chori beans for upto 5 whistles and keep aside.
2. Soak the tamarind in 1/2 cup warm water and extract its juice.
3. Fry the items given under "Grind to a paste" in 1 tsp oil and grind to a smooth paste.
4. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
5. Add chana dhal, urad dhal and fry for 30 secs.
6. Add curry leaves, turmeric powder, chopped onion and saute till golden brown.
7. Add chopped bottle gourd and fry for a minute or two.
8. Add the ground paste, salt, 1 cup water and give it a rolling boil.
9. Add the tamarind juice and cook for 7 to 10 mins until the raw smell goes away and the gravy becomes thick.
10. Add the cooked beans and cook for another 5 mins and garnish with coriander leaves.
11. Serve with hot plain rice.

Kovakaai(Tindora) fry - Method 2

Cook time - 15 mins

Serves - 2

Ingredients:

• Tindora - 1 lbs
• Turmeric powder - 1/2 tsp
• Chili powder - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Shredded coconut - 2 tbsp
• Curry leaves - few
• Oil - 1 tbsp

Method:

1. Cut tindora lengthwise and microwave it for 5 to 6 mins until its cooked completely.
2. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds. Add chana dhal, urad dhal and fry for 30 secs.
3. Add curry leaves. Add cooked tindora pieces, chili powder, turmeric powder and salt.
4. Add shredded coconut and mix everything well and cook for 3 to 4 mins.
5. Serve with curd rice or sambar.

Bread Upma

Cook time - 20 mins

Serves - 2

Ingredients:

• White bread - 8 slices
• Onion - 1 medium (chopped)
• Tomato - 2 medium (chopped)
• Green chilies - 4 (chopped)
• Ginger garlic paste - 1/2 tsp
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Urad dhal - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 1 tbsp

Method:

1. Toast the bread on the dosa tawa without adding butter or ghee. Tear the bread into pieces.
2. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds. Add chana dhal, urad dhal and fry for 30 secs.
3. Add curry leaves, green chilies, turmeric powder, onions and saute till the onions become translucent.
4. Add ginger garlic paste, chopped tomatoes and cook till the tomatoes becomes soft.
5. Add salt, bread pieces and mix everything well.
6. Garnish with coriander leaves.

Carrot Rice

Cooking time - 20 mins

Serves - 2

Ingredients:

• Rice - 1 cup
• Shredded carrot - 2 cups
• Green chilies - 3 (finely chopped)
• Onion - 1 medium (finely chopped)
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Urad dhal - 1/2 tsp
• Curry leaves - few
• Garam masala powder - 1/4 tsp
• Salt - to taste
• Oil - 1 tbsp
• Ghee - 1 tsp
• Coriander leaves - for garnishing

Method:

1. Cook the rice and keep aside.
2. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
3. Add chana dhal, urad dhal and fry for 30 secs.
4. Add curry leaves, chilies chilies and onions. Cook till onions turn translucent.
5. Add shredded carrot, salt, garam masala powder and saute till carrots are cooked.
6. Add cooked rice and mix everything throughly. In the end add ghee and serve.
7. Garnish with coriander leaves.

Aval Payasam/Beaten rice Payasam

Cook time - 1 hr

Serves - 3 to 4
Ingredients:

• Aval/Beaten rice - 3/4 cup
• Whole milk - 2 cups
• Water - 1 cup
• Sugar - 1/2 cup or according to ur taste
• Cardamom powder - 1/2 tsp
• Cashewnuts - 8
• Raisins - 1tbsp
• Ghee - 1 tbsp

Method:

1. Heat the vessel and add the ghee. Once it becomes hot, add the cashewnuts and raisins and fry till golden brown. Remove from the pan.
2. In the same pan, add the aval and fry till it becomes reddish brown. Remove it to a plate.
3. Bring the water to boil and add the fried aval. Stir occasionally.
4. Once the aval is cooked completely, add the sugar and the boiled milk and simmer to lower heat till it becomes semi-thick.
5. Add the cardamom powder, roasted cashewnut and raisins.
6. Keep aside for 15 mins and serve.

Tip:

You can also add saffron soaked in warm milk for extra flavor.

Moong dhal Pakoda

Prep time and cook time - 1 1/2hrs

Serves - 2

Ingredients:

• Split moong dhal with skin - 1 cup
• Onion - 1 cup (chopped)
• Green chilies - 4 (chopped)
• Coriander leaves - 1/2 cup (chopped)
• Cumin seeds - 1 tsp
• Ginger - 2 tsp (chopped)
• Curry leaves - few
• Salt - to taste
• Oil - for deep frying

Method:

1. Soak moong dhal for 1 hr and drain the water completely.
2. Grind the dhal to a coarse batter without adding water.
3. Add chopped onions, green chilies, cumin seeds, ginger, coriander leaves, curry leaves, salt and mix everything well.
4. Heat the kadai. Add oil. Once the oil is hot, take a small ball out of the batter flatten it little and deep fry it.
5. Serve as an evening snack.

Vegetable Kurma - Method 2

Cook time - 30 mins

Serves - 3 to 4

Ingredients:

• Mixed vegetables - 1 cup(carrots, beans, cauliflower, potato, green peas)
• Onions - 1 medium (finely chopped)
• Tomato - 1 medium (finely chopped)
• Ginger garlic paste - 2 tsp
• Cinnamon - 1" piece
• Cloves - 2
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Oil - 1 tbsp

To grind to a paste:

• Green chillies-4 to 5 or acc to taste
• Coriander seeds- 1tsp
• Jeera - 1tsp
• Saunf or Aniseed - 1tsp
• Cashews -6
• Khus khus-1tsp
• Coconut - 2 tbsp
• Coriander leaves- 2 sprigs

Method:

1. Heat oil in a pressure cooker. Add cinnamon and cloves. Saute for 30 secs.
2. Add chopped onions and saute till golden brown.
3. Add ginger garlic paste, fry for sometime and add the tomatoes.
4. Cook the tomatoes till it becomes soft.
5. Add all the vegetables, turmeric powder and garam masala powder.
6. Then add the ground paste and fry for 5 minutes.
7. Add 1 cup water, salt and pressure cook for 2 whistles.
8. Garnish with coriander leaves.
9. Serve with chapthi, roti or poori.