Mango Pachadi

1. Cut 1 Mango in to small pieces, add turmeric powder, salt and pressure cook for 3 whistles

 2. Take 3/4 cup jaggery, add water, boil and filter the syrup

 3. In a kadai, add oil, mustard seeds, 1/2 of a red chilly and allow to splutter. Add jaggery syrup, cooked mango and allow to boil till raw smell goes off

 4. Add cardomom powder, salt and cook till desired consistency.

 

Masala Peanut - Kaara Kadalai Recipe

Dry roast 1 cup Peanuts. Add 1/2 cup Gram flour, 2 teaspoon rice flour, chilly powder, Garam masala powder, salt, pinch of bakingsoda (optional) . Mix well with peanuts adding less water. Deep fry in medium heat oil.

Puzhungal arisi Muruku - Kaisuthu muruku Recipe

1. Soak 2 cups parboiled rice in water for 4 hours. Drain water completely and grind to very smooth thick batter by adding less water. (If the batter is runny - put it in white cloth. Cover and twist to remove the excess water)

2. Dry roast Urad dhal till you get nice aroma and grind to smooth powder. Add 1 tablespoon of powder to the batter

3. Add salt, butter/ghee, hot oil and mix well

4. Take clean whitecloth or plastic cover greased with oil. Grease hand with oil. Take small quantity of the batter. Make continuous thick thread and twist simultaneously for the required size.

5. Deep fry them in medium hot oil till the bubble ceases.

Gulab Jamun with Amul Mithaimate/condensed milk Recipe

 1. Take 100g Amul Mithaimate in a vessel and add 3/4 cup All purpose flour, a pinch of baking soda, ghee and knead well to get a firm soft dough. Adjust flour,ghee quantity to get dough consistency. 

2. Make small uniform balls out of dough without any cracks. Smear some oil and allow to rest for 1/2 hour. And then deep fry them in medium heat oil.

3. Before frying, start the preparation for sugar syrup. Add 1/2 cup sugar, 1 cup water, cardamom and allow to boil till sugar dissolves Switch off the flame when it becomes slightly sticky.  Add fried balls to the sugar syrup and keep aside till it absorbs  sugar syrup properly. 

Upma Kozhakattai - Pacharisi Kozhakattai Recipe

(Recipe by Lakshmi)

1. Wash 3 cup Raw rice and drain the water. Spread it in towel and allow to dry completely. Grind it to Rava like texture.

2. Take 1 cup coconut, 7-8 red chillies and grind without adding water.

3. Add coconut oil, mustard seed, urad dhal, turmeric powder,  asafoetida in kadai and fry.

4. Add 7.5 cup water (1:2.5 ratio) to it and allow to boil well. Add the powdered rice and allow to cook. Then add the ground coconut-chilly to it and mix well.

5.Now make Oval balls out of the mixture and cook in Idli cooker for 10 minutes

Rava Laadu Recipe

(Recipe by Krithika)

1. Add ghee, 1 cup Rava and roast till it turns aromatic. Allow to cool and grind to coarse powder

2. Take 1 cup sugar, cardamom (optional) and grind to fine powder. Mix it with Rava powder.

3. Fry cashew nuts in ghee and add to the mixture. Slightly heat the remaining ghee and pour to the mixture.

4. Adjust to the right consistency to make small ball.

Simple Groundnut/Peanut Chutney - Verkadalai chutney - Recipe

1. Roast groundnut with oil, salt. Then add roasted gram dal, red chillies and roast.

2. Add tamarind, little amount of coconut and grind.

3. Tempering - mustard seed, urad dhal

Thenkuzhal Muruku - with Instant rice flour

1. Dry roast Urad dal slightly and grind to a fine powder

2. Mix 2 cup instant rice flour, 1 tablespoon Urad dal powder, Asafoetida, salt, chilly powder, Butter, water to make the dough. Add hot oil.

3. Grease the thenkuzhal Press with oil and fill with dough. Make the desired shape with Press and deep fry in medium flame till bubble ceases.

4. For elders and toddlers, take out the thenkuzhal before it turns crispy for easy chewing - known as Vegaatha muruku

Vegaatha murukku

Pattanam Pakoda Recipe

(Recipe by Priya)

1. Gram flour/Kadalai maavu - 1 cup, Rice flour - 1 cup, Roasted Gram flour (grind roasted gram to fine powder) - 1 cup, Onion, Green chilly, Ginger, Coriander leaves, curry leaves, red chilly powder, ghee,fennel, cumin seeds, 1/4 teaspoon baking soda, salt

2. Add little water and mix the above ingredients to make dough. 

3. Make it into small balls and fry in oil.

Thattai - With Instant Rice Flour

1. Dry roast Urad dal slightly and grind to a fine powder.

2. Mix 1 cup instant rice flour, 1 tablespoon Urad dal powder, salt, chilly powder, ghee/butter, asafoetida,  water, roasted gram dal (optional)and add hot oil. The dough should be thick .

3. Take a plastic paper/white cloth and coat with oil. Make small balls of dough and flatten using hand greased with oil. Prick holes using fork or toothpick

4. Fry them in medium heat oil and cook till bubble ceases

Senai Vazhakkai Erissery - Raw Banana Yam Erissery

1. Cut Senai, Vazhaikkai in to small cubes. Cook in Pressure cooker for 5 whistles adding turmeric powder, salt and water

2. Fry 1/2 teaspoon Pepper, redchilly in oil and add coconut in the end and saute for 2 minutes. Grind to coarse mixture. Add it to the cooked vegetables and allow to boil.

3. Tempering - use coconut oil - mustard seed, urad dal, grated coconut (saute till light brown colour). 

Rava Dosai

1. Take 1 cup rava, 1 cup rice flour and 1/2 cup all purpose flour, salt and mix well without lumps adding water. Keep aside for 30 minutes

2. Tempering -with oil- mustard seeds, Jeera, crushed pepper, ginger, green chilly, cashew nut 

3. Add all to the batter. Adjust it to flowing consistency by adding water. Mix well and Pour the batter using cup from edges to center.

Ragi Dosai

1. Add 1 cup ragi flour, 1/2 cup rice flour, 1/2cup rava, 2 teaspoon curd, mix with water and prepare batter with flowing consistency. Keep it aside for 15 minutes 

2. Tempering - mustard seeds, Jeera, ginger, green chilly, coriander leaves

3. Pour the batter in hot tawa