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.

vermicelli payasam

Boil milk in utensil.
Heat ghee in a thick bottom utensil. Fry cashews and dry grapes till it turn golden brown and keep aside.
In the same utensil fry vermicelli till it turns brown.
Add 2 cups of boiled milk and 1 cup of water and cook the semiya till it becomes soft.
add remaining milk and sugar, cook for 5 min.
Finally add fried cashew mixture and cardamom  powder.

Sooji halwa

Roast the sooji/semolina in a pan

Now add ghee, fry cardamom, cinnamon and cloves.

Add water and boil it.

Now add sooji in low flame and then add sugar.

Finally fry cashews and raisins the add to the sooji halwa.

Aval Poha

wash aval in water and dry it for few min
Later add oil in a kadai splutter mustard seeds, urad dhal.
Fry onion, green chillies, curry leaves and nuts. now add salt and turmeric powder.
finally add aval and cook for 10 min.

Drumstick Curry

Boil drumstick and add oil in  pan then fry onion, tomato paste then add coriander powder, chilli powder, salt, garam masala, coriander leaves.

finally add coconut paste.

after preparing the gravy add the boiled drumstick and cook for 5 min.

Badam halwa

Preparation

§  Soak almond for 3-4 hours. Once almonds have soaked, remove their skins.

§  Put the skinless almonds into a blender and add milk to them. Blend the mixture to form a coarse paste.

§  Set up a deep, heavy-bottomed pan on medium heat. When it is hot,add 3 tbsps of ghee to it. When ghee melts, add the almond –milk mixture to it. Stir well.

§  Now add the sugar to the mixture and stir to mix well.

§  Now add the saffron strands and mix well.

§  Cook the mixture on medium heat, stirring constantly to prevent it from scorching or burning.

§  As the liquid in the mixture begins to dry up, it will bubble and splash.

§  Once the splattering stops add the remaining ghee and the food coloring and stir well.

§  Keep   cooking the mixture until most of the moisture in it dries up.

§  Now the halwa is ready when it no longer sticks to the pan at all.

Cabbage Poriyal

Add oil in a Pan
Splutter mustard seeds and fry onion, curry leaves, green chillies.
Add cabbage, moong dhal, salt and water. then allow it to cook for 15 min.
Finally when water gets absorbed add coconut and cook for 3 min.
Serve hot with Sambar rice.

kolakkattai

Take Rice flour
Boil water. Add the rice flour,salt  in hot water and make the dough.
In a kadai add oil fry, mustard seeds, onion, red chillies, curry leaves, grated coconut.
Now add the fried mixture in the dough and take fistful of mixture and roll them into cylindrical dumpling.
Steam the dumplings for 10 min.