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Baby corn fry
Baby corn packet 1
Chilli powder 2 tsp
Maidha 2 tsp
Corn flour 2 tsp
Salt to taste

Method
Wash and cut Baby corn longitudinally in 2 inch size and marinate it with above said ingredients for 30 minutes.
Deep fry in oil till golden brown .
Now Baby corn fry is ready.
Serve it hot.

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Rasamalai
Ingredients
Full fat Milk 2 litres
Sugar 1 and half cup
Saffron little
Sliced badam and cashews for garnishing

Method
Boil 1 litre of milk ,while boiling squeeze half lime in it ,when it curdles well strain and swift it to a cotton cloth tie it tight to make paneer and keep aside.
Now take the other litre of milk to boil stir it well continuously till the required consistency comes to make rapdi.
Now knead the paneer well for ten minutes and roll it into small balls and flatten them .
Now prepare sugar syrup and when it boils add the flattened paneer into syrup and boil for 8 to 10 minutes .

Strain it add the flattened paneer in rapdi.
Cool it .
Garnish it with sliced badam and pista and serve it.

Now rasamalai is ready.

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Dalmakhani
Ingredients
Rajma 1 cup
Black urad dhall 1 cup
Onions 2 finely chopped
Tomatoes 2 finely chopped
Ginger garlic paste 2 tsp
Green chillies 1 slit
Kasthuri methi little for garnishing
Fresh cream 4 tsp
Jeera powder 1 tsp
Garam masala powder 1 tsp

Method
Soak rajma and black urad dhall together overnight and pressure cook it for 8 to 10 whistles slightly mash up them and keep aside .
Heat a pan add saunf along with Clove, Cinnamon sticks, onions ,along with turmeric powder and salt add tomatoes cook til it becomes mushy add chilli powder ,jeera powder and garam masala powder add the mashed up dhalls ,bring it to a boil add kasthuri methi finally add fresh cream after its cooked well .

Now dalmakhani is ready to serve can serve it with parathas rice rotisserie etc.

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Paruppu thovayal
Ingredients
Toor dhall 4 tsp
Urad dhall 2 tsp
Channa dhall 2tsp
Moong dhall 2tsp
Horse gram dhall 2tsp
Salt to taste
Red chillies 5to 6
Tamarind little

Method
Dry roast red chillies then all the dhall one by one and transfer it to a mixing jar along with salt and tamarind and grind it to a coarse paste adding little water .

Swift it to a seving bowl and season it with hing mustard seeds and urad dhall finally curry leaves .

Now our Paruppu thovayal is ready.

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Sundakkai karakozhambu
Ingredients
Onions 2 crushed
Tomatoes 2 puree
Curry leaves little
Garlic pods 10 to 12
Sundakkai 100 to 150 grams
Tamarind a small lemon size

Methods
Soak the tamarind in 3 cups of water and keep aside .
Wash Sundakkai after crushing them well and removing the seeds and keep aside .
Switch the stove ,heat the mud pan and add 5 tsp of oil temper it with mustard  jeera ,fenugreek and pepper saute well add the garlic,curry leaves then the crushed onions add salt and turmeric powder saute them well add Sundakkai, then tomatoes add cook till it becomes mushy add the tamarind water and allow it boil for 10 minutes .

Now Sundakkai karakozhambu is ready

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Kalavai chutney
Mint a hand full
Coriander leaves a handfull
Green chillies 2
Red chillies 2
Onion 1
Tomatoes 2
Tamarind a small amla size
Salt to taste
Fresh coconut  4 tsp

Method
Heat a pan add oil saute mint ,coriander leaves well swift it to a mixer grinder. Now add 2 tsp of oil to the same pan saute onion ,tomatoes with green chillies and red chillies fry, add ginger and garlic and cook till the tomatoes becomes mushy and transfer it to the mixer grinder along with tamarind ,salt and coconut grind it to a coarse paste . Transfer to a serving bowl.
Season it with hing mustard and urad dhall and curry leaves.

Now kalavai chutney is ready.

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Tricolour rava dhokla
Ingredients
Rava 1 cup
Curd 3 /4 cup
Salt to taste
Baking soda 3/4 tsp
Sugar 1and half spoon

For colours
Carrot puree
Greens puree

Method
Mix rava with curd and salt and keep it aside for 20 minutes .
Meanwhile take a carrot put it in mixer grinder and make a smooth paste .
Do the same with greens don’t forget to wash the jar before adding greens.
Now take the rava mixture divide into 3 portions.
In one portion add carrot puree in one add 1/4 tsp of baking soda,1/2 tsp of sugar and mix it well for the orange colour.
Now the white colour just add sugar and baking soda and mix it well.
Now for the green part mix the greens puree in the 3rd portion add sugar and baking soda .
These must in dosa batter consistency.

Grease  a cup add orange colour and steam it for 5 to 10 minutes confirm its well cooked by pricking with a tooth prick .
Next pour the white colour on top of it repeat the same . After the white colour is cooked add the green mixture and steam it for 5 to 10 more minutes .
Confirm it’s cooked well .
Remove and take it out cool it well .
Release the sides with the help of knife on tap it on a plate .
Now tri colour dhokla is ready .
Cut it in desired shaped and season it with hing mustard green chillies and curry leaves and serve it with green chutney.

For Green chutney add a bunch of Coriander, mint ,1 inch ginger , 6 pods of garlic, 2 green chillies little jeera and pepper and grind it well adding salt .
Now our green chutney is ready.

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Udaichu uthiya muttai kozhambhu
Ingredients
Onions 2 crushed
Tomatoes 3 made into puree
Green chillies 2 slit
Ginger garlic paste 2tsp
Saunf 1tsp
Eggs 5
Fresh coconut 1/4
Cinnamon 2
Clove 2
Bayleaves 1
Star anise 1
Mint a hand full

Method
Heat a pan add 5 tsp of oil season with saunf add onions Green chillies ,ginger garlic paste saute well with turmeric powder salt cook till the raw smell goes add mint leaves and then add tomatoes add chilli powder about 4 tsp and cook till it becomes mushy add water and bring it to a boil .
Meanwhile grind the coconut along with the spices .
Add this grounded paste to the mixture and boil .
Now switch off the stove and wait til the bubbles goes off now break eggs one by one each in different places and switch on the stove cook in low flame for 3 to 5 minutes .

Now Udaichu uthiya muttai kozhambhu is ready .

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For kofta balls
Left over rice 1 cup
Boiled potatoes 2 big
Onions 1 finely chopped
Green chillies 3 finely chopped
Ginger 1 inch finely chopped
Curry leaves little finely chopped
Coriander leaves little finely chopped
Salt to taste
Chilli powder 1tsp
Turmeric powder a pinch
Corn flour 4 tsp

For gravy
Onions 3 grounded
Tomatoes 3 grounded
Chilly powder 3 tsp
Turmeric powder a pinch
Salt to taste
Cumin powder 1 tsp
Garam masala powder 1 tsp
Malai 1/2 cup
Ginger garlic paste 2 tsp

For seasoning
Saunf 1 tsp
Cloves 2
Cinnamon 2
Star anise 1

Method
Mash boiled potatoes and left over rice together well add salt ,turmeric powder ,chilli powder, green chillies , onions,ginger mix them all together with 4 tsp of corn flour and make balls out of it .
Coat the balls in corn flour evenly on all sides and deep fry in oil .

For gravy
Heat a pan add 5 tsp of oil ,season with saunf ,Clove Cinnamon and star anise then add the onion paste fry well till the raw smell goes add salt and turmeric powder then add tomatoes saute it well add 4 tsp of chilli powder, jeera powder and garam masala powder and cook it till it becomes mushy add required amount of water and bring it to a boil . Add half cup of fresh cream to it .

Now both kofta balls and gravy are ready .

Don’t add the balls in the gravy add while serving .

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Vendhiya keerai kozhambhu
Ingredients
Vendhiya keerai 1 bunch
Toor dhal 1 cup
Onions 2 finely chopped
Tomatoes 2 finely chopped
Green chillies 1 slit
Garlic 8 to 10 pods
Curry leaves little
Turmeric powder a pinch
Salt to taste
Chilli powder 2 tsp

Method
Pressure cook dhall with double the amount of water ,strain the water mash it well and keep aside.
Now heat a pan add hing ,mustard seeds ,urad dhall ,jeera each 1 tsp along with green chillies and curry leaves saute well,add onions ,salt, turmeric powder cook till the raw smell of the onions goes then add tomatoes cook till becomes mushy add chilli powder next add the greens saute well add 1n half cups of water boil it till the greens are cooked well.
Once the greens are cooked add the mashed took dhall ,simmer it together for another 1 minute .

Now Vendhiya keerai kozhambhu is ready to serve.

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Nethily 65
Ingredients
Nethili fish 1/2 kg
Corn flour 2 tsp
Maida 2 tsp
Red chillies powder 2 tsp
Ginger garlic paste 2 tsp
Turmeric powder salt to taste

Method
Clean nethily fish remove head and tail wash well with salt n turmeric powder twice and then add the above said ingredients one by one mix well and marinate for 1 hour .Then deep fry in oil .
Now nethily fry is ready .

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Mushroom pepper fry
Ingredients
Mushroom 2 packets
Onions 2 finely chopped
Tomatoes 2 finely chopped
Coriander powder 2 tsp
Salt to taste
Chilli powder 1tsp
Turmeric powder
Jeera 1 tsp
Saunf 1 tsp
Pepper 1 tsp
Curry leaves little
Ginger garlic paste 1tsp

Method
Heat a pan add 4 tsp of oil ,add jeera then onions turmeric powder, salt ,ginger garlic paste saute wellthen add tomatoes, chilli powder and mushrooms cook by closing a lid . When mushrooms are cooked dry roast saunf and pepper ,powder it in a mixie jar and sprinkle it on the dish and saute such that it coats evenly add curry leaves and serve hot .

Now mushroom pepper fry is ready .
This goes well with fried rice, noodles, chappathis and white rice .

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Podi idly
Ingredients

Idly 4 nos.
Idly milagai thool 4 tsp
Hing a pinch
Mustard 1 tsp
Urad dhall 1 tsp
Curry leaves little
Green chillies 1 slit

Method
Heat a pan add oil season with hing ,mustard ,urad dhall,green chillies and curry leaves saute it well add idly milagai podi then cube cut idlies saute it well such that the idly milagai podi coats the idly well.

Now podi idly is ready to serve . ,

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Milk 1 and half litre
Badam 25
Cashews 10
Edible camphor a pinch
Chironji seeds little ghee 1 tsp
Badam  5 sliced
Saffron little
Sugar 1 cup

Method
Soak badam n cashews in hot water for 1 hour .
Peel the outer skin of badam and grind both together adding little milk.
Meanwhile make a sugar syrup and allow it to cool .
Keep a hard bottomed vessel in stove and pour the milk in to it ,when it boils keep in low flame and add the nuts paste to it add little boiled milk to saffron strands and add to the milk .
Simmer it for 10 to 15 minutes till the raw smell of the nuts goes.
Add the sugar syrup to the milk and mix well.
Season chironji seeds and edible camphor with little ghee.

Now badam kheer is ready serve it hot or cold as desired.

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Vazhakkai poriyal (raw banana)
Ingredients
Vazhakkai  1
Onions 1 finely chopped
Curry leaves little
Green chillies 2
Coriander seeds 1 tsp
Coriander leaves little
Jeera 1 tsp
Grated coconut 1 tsp

Method
Heat a pan add 2 tsp of oil season with mustard and urad dhall add onions add salt and turmeric powder to it add raw banana to it saute well close a lid and cook in low flame .
Meanwhile grind jeera, coriander seeds,coriander leaves,grated coconut, green chillies in a mixing jar to a coarse powder .
Add this after the raw banana is cooked well . Cook  for 2 more minutes with closing a lid so that the masala coats well on the raw banana .

Now Vazhakkai (raw banana) fry is ready .

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Hakka wheat noodles 1 packet
Carrot 2
Capsicum 2
Spring onions 1 bunch
Green chillies 2 slit
Salt to taste
Vinegar 1tsp
Soyasauce 1 tsp
Tomato sauce 1tsp
Red chilli sauce 1tsp
Pepper powder little

Method
Cut all the vegetables finely and keep aside . Boil hakka wheat noodles in water by adding little oil to it . Strain the water and show the noodles in flowing water to remove the sticky consistency.

Heat a pan add carrot ,capsicum spring onions and green chillies saute well add a pinch of aji no moto ,salt and allow the vegetables to be half cooked add the noodles add soya sauce ,tomato sauce ,vinegar ,red chilli sauce ,pepper saute well so that it the sauces and vegetables are evenly mixed together and cook for 2 more minutes .

Now vegetable noodles is ready to serve.

Boneless mutton gravy

Boneless mutton 1/2 kg
Onions 3 finely chopped
Green chillies 2 slit
Ginger garlic paste 2 tsp
Salt to taste

Method
Wash the mutton boneless nicely add onions ,ginger garlic paste , green chillies salt, 3 tsp of chillies powder and turmeric powder add a cup of water to it mix it well and pressure cook it for 8 to 10 whistles.
After the mutton is cooked well ,heat a pan add 2 tsp of oil add spices ( Cinnamon, Clove, bay leaves Cardamom)to it and add the cooked mutton and simmer it well .

Now mutton boneless gravy is ready.

Ingredients 
Prawns 3/4 kg
Onions finely chopped 3
Tomatoes finely chopped 3
Garlic 20 pods
Curry leaves

Method 
In a mud pan add 5 tsp of oil ,add garlic curry leaves saute well .Then add onions while frying onions add turmeric powder and salt ,after the onions become tender add tomatoes and cook till it becomes mushy now add prawns no water is needed the water that tomatoes leaves itself is enough to cook the prawns don't overcook the prawns just 4 to 5 minutes is enough for the prawns to become slender .

Add coriander leaves and serve hot .

Nombu kanji

Ingredients 
Basmati rice 1 cup
Green gram dhall 4 tdp
Coriander powder 2 tsp
Ginger garlic paste 1 1/2 tsp
Coriander leaves little 
Mint leaves little 
Grated coconut little 
Grated carrot little
Green chillies 2

For seasoning 
Cinnamon 2
Cardamom 2

Method 
Soak basmati rice atheist for 6 hours . Heat a pan add 2 tsp of oil or ghee add Cinnamon sticks, Cardamom , then one by one onions ,green chillies, ginger garlic paste , tomatoes cook them till it becomes mushy then add Moong dhall saute it well addcoriander powder and turmeric powder finally add rice don't add salt in this stage.
Add 5 cups of water to the rice and pressure cook it for 6 whistles .

Open it after 6 whistles mash them well add salt in this stage and add more water along with grated carrot and coconut and bring it to a boil .

Now nombu kanji is ready to serve.

Muslims prepare this healthy soup during their Ramzan fasting month .

Instead of carrot and coconut minced chicken or mutton can also be added before you pressure cook .

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Kara chutney 

Ingredients 
Tomatoes 3
Onions 1
Garlic 15 pods
Salt to taste 
Chilli powder 3 tsp
Turmeric powder a pinch

Method 
Heat a pan add 2 tsp of oil saute the garlic onions and tomatoes well till the raw smell goes off add turmeric powder salt and Chilli powder.  Allow it to cool and grind it in a mixing jar .Season with 2 tsp of oil add hing ,mustard ,urad dhall and curry leaves add the grounded mixture saute well .

Now Kara chutney is ready to serve .

Peerkankai kootu

Ingredients
Ridge gourd 1 big
Onions 2 finely chopped
Tomatoes 1 big chopped fine
Green chillies 2 slit
Ginger garlic paste 1 tsp
Curry leaves little
Channel dhall a cup

Method
Pressure cook channa dhall for 4 whistles and keep aside .
Heat a pan add 2 tsp of oil add mustard ,urad dhall , jeera, curry leaves saute well add onions ,ginger garlic paste turmeric and salt after the raw smell of the onions goes add tomatoes saute well add ridge gourd add chilli powder saute well add a cup of water , allow it to boil . After the ridge gourd is cooked well add the pressure cooked channa dhall by mashing it little .

Now Peerkankai kootu is ready .