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

Arisi Upma in Pressure cooker

1. Grind 1cup Raw rice to coarse powder like Rava and rinse

2. In Pressure cooker, add oil, mustard seeds, urad dal, channa dal, asfoetida, red chillies and saute

3. Add the coarse powder , salt and 3 cups of water. Cook for 3 whistles 

4. Add coconut and mix

Lemon Rice

1. Fry seperately in oil- Cashew nut, Groundnut, Roasted gram

2. Saute Mustard seeds, Urad dal,Channa dal with oil and then add turmeric powder. Add the already fried nuts.

3. Add the above to precooked Rice, salt , lemon juice , a teaspoon of ghee and mix well. 

Bourbon Biscuit Cake - With Kadai

1. Grind a packet of Bourbon biscuit with sugar to fine powder.

2. Add 1/2 cup boiled milk slowly and mix well without lumps. Add a pinch of Eno/baking soda/ baking powder and mix.

3. Coat a vessel with generous amount of oil/butter and pour the mixture to the vessel. Add any desired nuts/ dry fruits.

4.Place a seperator in heavy bottom kadai, add little amount of water and preheat for 5 min closing with lid.

5. Place the vessel having the mixture on the seperator. Cover and cook in low flame for 30 minutes. Check by inserting a toothpick or knife  and it should come out clean.

6. Take the vessel out and allow to cool completely before unmolding.

Onion Samosa

Filling  - Saute chopped onions adding oil, salt, ndturmeric powder, chilly powder, garam masala ( of your choice),  small quantity of rice flour 

Samosa Pastry -  all purpose flour, salt, water, hot oil and knead to smooth dough. Leave aside for 15 minutes.

• Make very thin circular roti using the dough. Cut it to two halves.
• Take a half , keep the filling at the center and bring one end covering the filling. The other  side  will end in the middle forming triangular shape.
• Seal the ends well. You can also use water + all purpose flour paste to seal. Cut excess dough if any
• Deep fry in oil with low heat

Vathakuzhambu Podi

Dry Roast Seperately - 3/4 cup Urad dal, 1 cup chana dal, 2 teaspoon pepper, 15-20 red chilies ( adjust as per your spice level)

Allow them to cool and grind to fine powder

Parupu Usili with Chana dal

1. Soak Chana dal in hot water for 2-3 hours. Grind soaked chana dal with red chilly, asafoetida and salt

2. Steam the ground mixture in idli plate and let it cool. crumble the mixture.

3. Add oil,mustard seeds, crumbled mixture and roast well.

4. Add the cooked vegetable (Beans/ cluster beans) , salt and fry

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Milagai Podi - Idli Podi Recipe

Dry roast seperately - 1 cup Urad dal, 1 cup Channa dal, 1/4 cup sesame seeds

Roast 1 cup red chilies with a teaspoon of oil

Add a teaspoon of asafoetida and salt.

Allow to cool and then grind to powder