Peas Pulao

Take a cooker add 1 tablespoon ghee and 1 tablespoon oil and heat it.
Add cloves, cinnamon and cardamom and allow it to sizzle.
Then add sliced onions and green chillies and saute for  5 min.
Add Ginger garlic paste and saute for 3 min.
Add Fresh green peas and basmati rice along with required amount of water, salt , mint leaves, coriander leaves and cook for 2 whistles.
Serve hot with Gravy dishes....

Ridge gourd thuvaiyal

wash and remove only the ridges on the gourd and cut it along with the skin into medium size pieces.

Put a tea spoon of oil in a kadai and fry asafoetida, urad dal, red chillies along with tamarind. then remove it. Again add one more teaspoon oil and add the peerkankai pieces and fry on a medium flame for about 5 to 6 min. Remove and cool it for 10 min.

Add  fried dal, chilli, asafoetida, tamarind along with salt in a mixie and powder it. then add the fried peerkankai  and grind it for 2 min.

add fried mustard seeds and curry leaves

Crispy bhindi Fry

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• Wash Bhindi and dry them 
• In a bowl mix salt,garam masala, turmeric powder, gram flour,chilly powder,coriander powder and cumin powder.
• Finally add bhindi and coriander leaves and toss well.
• Heat oil in  a pan
• Add bhindi tossed with all powders and saute for 2 mins
• Close the lid and cook until bhindi turns crispy
• Finally add grated coconut if u wish.
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Bhindi masala

Take a Pan Saute bhindi in oil till they are cooked and remove them.
Add oil fry onions till they are translucent
Add ginger garlic paste and chilli powder, salt.
Finally add the fried bhindi and cook for 10 min.

Cabbage pakoda

Combine 1/2 cup rice flour and 1 1/2 cup besan flour(Kadalai mavu) with salt, ginger garlic paste, red chilli powder, green chillies, sliced onions and cabbage. 

Add oil and mix well with fingers.

Add few water so that the  batter should coat the cabbage and onion well.

Heat enough oil in a vessel. reduce the flame to medium and use fingers to drop the batter in the vessel to form fritters.

One they turn golden brown remove them from oil. Serve hot with tea....

Spicy Cabbage Curry

Wash Cabbage and Potatoes.

Take a pan add oil fry ginger garlic paste

Add Tomato onion paste, little coconut grinded 

Add Chilli powder, coriander powder, garam masala and salt.

Now add cabbage and potatoes and add coriander leaves and allow it to cook for 2- 3 whistles.

Sweet Aval ( sugar)

Wash aval and drain it in a bowl
Add grated coconut, sugar, cardamom powder, nuts and mix them well along with aval.
Optionally add banana and can  be served as breakfast.

sweet poha

Wash and soak poha in water for 5 min.

Add jaggery and a little water in a pan and bring it to a boil. when jaggery dissolves, filter the impurities.

Fry cashew nut with a little ghee until golden brown.

When jaggery syrup becomes thick add powdered cardamom, fried cashew and poha. mix well and add grated coconut. mix well and serve.

Aval Laddu

Dry roast the poha until golden in color and cool down.
Grind along with sugar and cardamom to a fine powder/flour
Heat ghee and add tiny pieces of cashews and fry until golden brown then add raisin and fry till fluffy.
Take the powdered ingredients in a bowl and mix it with heated ghee and make laddus out of it.

fish curry

Add 1 spoon oil in a pan
fry tomatoes, small onions and 1 tea spoon cumin seeds and fenugreek seeds and green chilli
Grind them in a mixer.
Take a thick bottomed  vessel, Add oil fry some onions, curry leaves
Now add the grinded mixture.
Add red chilli powder, coriander powder, turmeric powder and salt then cook it for 10 min
Now Add tamarind pulp after which add fish pieces.
cook for 10-15 min in medium flame.
Finally add coriander leaves and serve hot with rice.

traditional Fish fry

Wash the fish pieces.
take garlic 5-8 numbers
1 tea spoon of pepper, cumin seeds
Now grind garlic, pepper and cumin seeds.
Add chilli powder, turmeric powder and salt
Now mix them by adding water,
Finally apply the masala to each piece of fish and refrigerate it for 2 hrs (not freezing)
Fry the fish in a non stick pan with little oil.
Serve hot

fish fry

wash the fish pieces

Prepare masala

take 1 spoon ginger garlic paste, chilli powder, salt, turmeric powder,1 table spoon chilli chicken powder

Mix the ingredients with ample water now Apply the masala to each piece of fish and keep it in fridge(not in freezer) for about 2 hrs.

Now fry them in a non stick pan with little oil.

Serve with hot rice and sambar.

Ada Pradhaman

Boil Milk for 15-20 min
Now Add Ada(Rice) to the milk and boil for 10 min
Add Jaggery
Finally add ghee in small pan, fry, cashews, cardamom, raisins,badam.
Add this mixture to the milk container.
Serve Hot

Matar Paneer

Heat oil in a pan add onions and saute
Add ginger, green chilli paste, coriander powder, Turmeric powder,red chilli powder and saute for 2 min and add water.
Add green peas and cook them
Add Paneer and malai and cook in low flame for 10 min
Add salt, garam masala, kasur methi and kitchen king masala.
Finally add milk(OPtional)
Serve with Roti/ Naan

Zeera rice

Cook the Basmati rice.
In another pan heat oil/ghee and add onions fry till light brown. then add cumin seeds Now add the rice and stir well. Finally add coriander leaves.

kollu rasam

Take boiled horse gram water add tamarind pulp, tomato, garlic, chilli powder, pepper, salt and cook it for 10 min finally add coriander leaves.

Kulthi ki dal

In a cooker add Horse gram , cumin seeds, green chillies and water  & cook it for 5-7 whistles

After cooling down smash the dal by adding salt

Then cook it in medium flame along with coriander leaves.

Finally add oil in a pan and splutter mustard seeds,roast  cumin  seeds, red chillies, curry leaves, onion.
and mix it with dal.

Serve it with coconut oil for hot rice

Phalli ki chutney

Peanuts (Roasted)  
After cooling peel it
Now roast garlic, red chillies, a small piece of tamarind, 
Now grind all the above ingredients along with salt coarsely in a mixer .
Add some water, and grind again.
Put it in  a bowl add sliced onions and mix well.
Serve it with Khichdi (Rice and lentils dish)

Adai

Soak Rice and toor dal seperately for 5 hrs
Grind it coarsely along with red chillies, salt and cumin seeds.
After grinding add chopped onions, curry leaves, coriander leaves.
Heat the tawa and pour a ladle of batter and spread it in circular motion.
Add a tsp of oil and allow it to cook.
Then flip over the other side and let it get cooked.
Serve it with chutney.......

idiyappam with coconut milk

Dry roast the rice flour for 2 min
Add salt and oil to the boiling water and little by little to the roasted rice flour
Make a dough where it should be soft and sticky
Make a cylindrical shape of the dough and place it into the idiyappam maker
Press the sev maker into swirls onto the idli plates.
steam cook for 15 min
Serve with coconut milk and sugar.

Egg Khurma

Take a kadai
Add oil fry 1 spoon ginger garlic paste
Now add grinded tomatoes, 1 onion, and required amount of coconut.
Add chilli powder, coriander powder, turmeric powder, garam masala and salt
Cook until it is prepared.
Now add egg by pouring small portion of yolk in the gravy spaciously
add upto 2 eggs. close the lid and cook it for 5 min in medium flame.
Finally add coriander leaves and serve hot with parathas.

Paruppu rasam

Heat oil in a pan
Grind cumin seeds, garlic, green chilli, pepper and saute for 1 min.
Now add chopped tomatoes and saute for 2 min
Then add 1 cup of  water, salt, chilli powder, then add dal lentils and coriander powder and cook for 3 min.
add coriander leaves before closing.

Dry fish gravy

Wash the dry fish in water for 5 to 6 times
The take a pan add oil 2 tbsp
Fry 1 cup of shallots,2  green chillies in oil
Then add 1 spoon ginger garlic paste, tomato and roast it.
Now add dry fish, little salt, red chilli powder, turmeric powder and fry them till oil oozes out.
Finally add coriander leaves.

tomato rasam

Soak tamarind in water.
Grind garlic, cumin seeds, shallots, pepper in a mixer.
Prepare tomato paste
Add oil in a pan
splutter mustard seeds, roast the garlic mix
Add tomato paste and tamarind pulp
Finally add salt, chilli powder, asafoetida. curry leaves and coriander leaves.
heat the mixture for 5 min and serve with rice....

keerai masiyal

cook spinach in a pan with 1tbsp oil, garlic, red chillies. add boiled dhal (optional)
Now transfer it to a mixer and grind them by adding salt.
Finally add fried cumin seeds to the mixture.

spinach fry

Wash the spinach 4 - 5 times i water.
Now heat oil in a pan
add shallots, red chillies, garlic and roast them well
Now add spinach and close lid for 5 - 8 min.
Add grated coconut ans salt to them and cook for 3 min.
serve hot with dhal rice

Ground nut rice

Heat the pan add oil
Roast onion, garlic, red chillies, curry leaves, ground nuts, salt.
Now add cooked rice to the pan and mix well.

Kara Paniyaram

Heat a pan with 2 tbsp oil.
Add mustard seeds when they splutter, add urad dal and asafeotida .
Now add shallots, green chillies, curry leaves and pinch of salt.
Take idli batter in a bowl and mix the contents in the pan to the bowl.
Heat the paniyaram pan and add oil in each mould now pour the batter and cook for 2-3 min Turn the paniyaram upside down in each mould.
Finally serve hot with any chutney of your choice.

sweet paniyaram

Add coconut and Powdered jaggery  to the idli batter.
Mix well and avoid it becoming too liquid.
Heat the paniyaram  chatti and add oil in the mould Pour the mixture and cook until it becomes golden  brown.

Curry leaves rice

Heat oil in a pan add mustard seeds, peanuts,urad dal and roast till golden brown. add this to the plain rice.
Fry one hand full of curry leaves and grind it without adding water. Mix this masala with the rice and serve hot.

Veg noodles

Boil noodles in water
Then add oil in a pan and heat it.
Fry chopped onions, green chillies, vegetables, peas, 1 spoon ginger garlic paste, salt.
Now add boiled noodles to the pan cook for 10 min.

Mosambi Juice

Mosambi - 2
Sugar  - 2 tbsp
water - 1 cup

Extract  juice using juice squeezer
Add sugar and water to the juice in a glass
Stir well  and serve it chill........

Parathas

Take 2 cups of wheat flour, add salt to taste, water to make dough
The dough for parathas is made in the same way as it is done for chapathi's

Ivy gourd fry

Add oil in a pan
Add slices of ivy gourd and add ginger garlic paste, chilli powder, salt and close lid and cook for 15 min....

chana masala

Soak chana in water for 5 to 8 hrs
Fry onion, dry coconut and grind them as paste
Add oil in a cooker
roast 1 spoon ginger garlic paste
Add the coconut, onion and tomato paste.
Put chana into the mixture add chilli powder, coriander powder, salt,garam masala and water.
Now allow it to cook for 4-6 whistles.
Finally add coriander leaves.

Oats Upma

§  Roast oats for 3 min on medium flame.

§  Heat a pan with oil and splutter mustard seeds and channa dal.

§  Fry onion, ginger, green chillies, curry leaves in medium flame.

§  Add water and boil for 10 min.

§  Add oats and Cook the mixture for 10

§  Serve hot with chutney.

Oats Idli

§  Roast oats for 3 min on medium flame.

§  Powder it coarsely after it cools down.

§  Heat a pan with oil.

§  Fry ginger, green chillies, coriander leaves in medium flame.

§  Add oats, salt, curd, water and make a thick batter in a mixing bowl.

§  Cook the mixture for 10 to 15 min in a idly cooker.

§  Serve hot with chutney.

Mujafer

Boil milk in a utensil
Now boil rice(briyani rice)  in a cooker.
To the hot milk add the boiled rice and sugar.
Cook for 10 min.
Finally add fried cashews, dried grapes and badam to the rice milk mixture.