Halwa :

1.                                       Ashoka Halwa [Moongdal Halwa]

Ingredients:

• Boiled Moong Dal - 1 cup
• Wheat Flour - 1 cup
• Ghee - 1 1/4 cup
• Sugar - 2 cup
• Cardamom powder - 1 sp
• Food Colour - 2 drops [Green or Red]
• Cashewnuts - 10
• Resins - 10.

Method :

Boil the moong dal in cooker. Make sure that the dal is not over cooked. After removing the dal from the cooker, mix the sugar to that & keep aside. Keep one heavy kadai on the gas & pour the ghee, add cashews, resins along with wheat flour. Fry till the cashews become light brown in colour. Then add the mixture [of moong dal] to that & keep on stirring so that the halwa doesn't stick in the vessel. At this time add food colour, cardamom powder to the halwa. Lower the flame, stir for 5 more mins. Remove from the gas. Enjoy the ashoka halwa.

Variation :

You can also add 1 cup of milk powder along with wheat flour inorder to give you more taste.
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2.                                          Dudhi Halwa [Suraikai]

Ingredients:

• Medium size dudhi [Grated] - 1
• Milk - 1/2 litre
• Sweetless kova [Mawa] - 100 gms
• Sugar - 500 gms
• Ghee - 50 gms
• Cardamom powder - 1 sp
• Broken dry fruits - 2 tbl sp [For Garnising]
• Food colour - 2 drops [Green].

Method:

Keep one non-stick kadai on the gas & put 2 tbl sp of  ghee & add grated dudhi to that & fry for 10 mins. When the raw smell goes, add milk to that. Allow to boil for 15 mins in low flame. In between stir the halwa. When the milk is completely absorbed, add the mawa [or kowa] to that along with sugar. Add 2 drops of food colour [green] to that & mix well. When the halwa becomes thick, non sticking the vessel, [i.e; it should not stick towards the vessel] add cardamom powder & broken dry fruits. Remove from the gas. Enjoy the halwa hot or cool.
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3.                                                   Carrot Halwa

Ingredients:

• Grated carrots - 3 cups
• Milk - 2 cups
• Sugar - 2 cups
• Ghee - 1 1/2 tbl sp
• Cardamom powder - 1/4 sp
• Cashewnuts & Resins - 10.

Method:

Add milk to grated carrots & pressure cook till one whistle. Mix sugar to this & keep stirring in heavy kadai in a medium flame. When the milk is completely absorbed, add half of the ghee & fry for 3 mins & remove from the gas. Then fry cashews & resins in the remaining ghee & mix it with halwa with cardamom powder. Your mouth watering halwa is ready to serve.

Variation:

Add 200 gms crumbled plain mawa [Sweetless Kova] when the halwa is 3/4th cooked. Grind the carrots to smooth paste after cooking & then follow the recipe.

Pooranam Kozhakatai

Ingredients :

Rice flour                                     1 glass

Water                                           1 glass

Fresh grated coconut                     1 cup

Jaggery                                         1/4 cup

Salt                                              A pinch

Cardamom powder                        1 sp

Seasame oil                                   1 sp

Ghee                                            1 sp.

Methods :

1. For flour [See 2nd Photo]:

Soak the rice in the water for an hour & then drain the water, dry the rice in a cloth till the rice becomes separated. [Do not dry in sunlight.] Then grain it smoothly. After graining it, fry the flour for 5 mins. If you draw a line from the flour the line should come straight.

2. For Pooranam [See 1st Photo]:

Take 1 cup of grated coconut & 1/4th cup of jaggery, mix them all together & keep it on the gas. Pour 1 sp of ghee & cardamom powder to that & keep on stirring it till it becomes thick. See to it that the mixture doesn't stick towards the side of the vessel. Remove from the gas & make it cool. Your pooranam is ready.

3. For Dough :

Boil 1 glass of water in a pan & add a pinch of salt & 1 sp of seasame oil. When the water starts boiling, lower the flame & drop the rice flour deftly. Keep stirring briskly to ensure that there are no lumps. Switch off the flame at this stage & keep stirring. In a few seconds you may find it difficult to stir as the batter thickens. At this stage use your palm to knead so that even tiny lumps do not remain. Apply little oil in your palms while kneading so that the dough will not stick your hand. Place the dough in a wet muslin cloth & cover it completely.

4. For making kozhakatais:

Take a small lemon size flour from the dough & spread it like a small puri & keep the pooranam inside, close it & give a shape like a coconut. Then steam the kozhakatais in an idli mould after pre heating in water in the rice cooker. After 7 to 8 mins switch off the gas. Wait for a while & remove the kozhakatais from the mould. Your poornam kozhakatais are ready to serve.

Plum Juice [Welcome Drink ]

Ingredients :

Ripe Plum Fruit
[Dark Meroon colour]                         1/4 kg
Water                                                1 glass
Sugar                                                1 1/2 glass
Salt                                                   1/4 sp
Black pepper powder                          1/4 sp
Suncer [Black Salt]                             1/4 sp
Roasted jeera powder                          1/4 sp.

Method :

First cut the fruit into 4 pieces & remove the seeds. Then take one vessel, put the fruit, sugar & water, mix well & keep it on the gas in high flame. When it starts boiling, remove the vessel from the gas. After it becomes cool, put them in the mixer or in the blender. Then strain the juice. Before serving the juice, add ice cubes, a pinch of blacksalt, jeera powder & pepper powder. Enjoy the plum juice.

Different Types of Masala Powder

1. Goda Masala : [Maharashtrian's Garam Masala]

Coriander seeds                           1 cup heaped
Cumin seeds                                1/4 cup
Grated dry coconut                      1/4 cup
Seaame seeds                              1/4 cup
Black cumin seeds
[shah- jeera]                                1 tsp
Cloves                                        1 tsp
Black cardamoms                        1 1/2 tsp
Cinnamon                                   1 inch barks '10'
Fenu greek seeds                         2 pinches
Black gram dhal                          2 tsp
Tamal patra                                2 tsp
Little oil                                     For frying

Method :

Fry each spice separately in little oil. Cool & powder together. Preserve in air tight, clean container.

2. Vangi [Brinjal ] Bhath Powder :

Coriander seeds                           1/4 cup
Fenu greek                                  1/4 tsp
Red chillies                                  15
Cinnamon                                   3 sticks
Bengal gram                                2 tbl sp
Curry leaves                                1/4 cup
Asafoetida                                   As per taste.

Method :

Fry each spice separately, in little ghee & powder together. Presereve in clean container.

3. Curry Masala Powder :

Red Chillies                              3 cups
Fenu greek                               1/4 cup
Pepper                                     1/4 cup
Cumin seeds                             1/4 cup
Mustard seeds                           2 tbl sp
Coriander seeds                        1/4 cup
Red gram dhal                          1 cup
Rock salt                                 1/2 cup
Dry ginger                               Little
Curry leaves                           1/2 cup
Tamarind                               Lemon sized
Garlic flakes                          1/4 cup with skin [Optional].

Method :
         
Dry roast salt & tamarind separately. Fry other spices separately in little oil. Powder together. Add garlic, salt, tamarind at the end & powder again. Store in clean air tight bottle.

4. Punjabi Masala Powder :

Cumin seeds                            100 gms
Coriander seeds                        1/2 kg
Black Pepper                            50 gms
Cinnamon                                10 gms
Cloves                                     10 gms
Cardamom                               50 gms.

Method :

Dry every thing well under sun & powder together.

Variation :

Omit cardamom, add 10 gms of red chillies & powder well.

5. Tea Masala Powder :

Dry Ginger                          200 gms
Black Pepper                       50 gms
Cinnamon                            50 gms
Cloves                                 50 gms
Cardamom                           75 gms
Nutmeg                                2 [Jadhikkai]
Lemon grass                         1/4 bundle [Make them dry].

Method :

Dry everything well under the sun & then powder together nicely & store it in a clean dry bottle.

Chola Dhal [Bengali]

Ingredients :

Bengal gram                                               1 cup [Soaked in a water & boiled]
Cumin seeds                                              1 sp
Bay leaf                                                    1 or 2
Cardamom                                                1 [Big one]
Cinnamon                                                 1 or 2
Cloves                                                      2
Dry Red chillie                                          1 [cut into 2 to 3 pieces]
Green chillie                                             1 [sliced]
Fresh coconut
cut into small
thin pieces                                               1/4 cup
Turmeric powder                                     1 sp
Salt                                                        As per taste
Ghee                                                      2 sp
Sugar                                                     1/2 sp
Resins                                                   10.

Method :

Take one pressure pan & put the bengal gram dhal & pressure cook. [Don't smash the dhal]. Then have one kadai on the gas pour 2 sp of ghee to that & add cumin seeds, bay leaf, big cardamom, cinnamon,cloves, red chillie, green chillie & pieces of coconut. Fry the coconut for 5 mins. If the coconut turns light brown in colour, add turmeric powder, salt, sugar & boiled bengal gram dhal. Put the resins also. Boil the dhal  for 10 mins.Then remove from the gas. Have it with puri or kachori.

Breakfast Items:

1.                                   Sabudhana (Jevarsi) Vada.

Ingredients:

Soaked Sabudhana                      1/4 kg
Boiled Potatoes                           4
Green Chillies                             3 - 4
Crushed Peanuts                        50 gms
Bread Grums                             25 gms
Salt                                          According to taste
Lemon Juice                             1 tsp
Oil                                           For deep frying.

Method:

Soak Sabhudhana for 6-9 hours. Add 4 boiled potato (smashed). Take 1 big bowl & add all ingredients (mentioned above). Mix the above ingredients well & make vada. Fry in hot oil till it becomes brown. Serve with sauce or green chutney. Ready to eat.
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2.                                                         Kandha Poha (Onion Aval)

Ingredients :

Thick Poha [Getti aval]                                      1/2 kg
Onions                                                               2 to 3 [cut into small pieces]
Green Chillies                                                    3 [cut into small pieces]
Cut coriander leaves                                         1/4 cup
Peanuts                                                              2 tbl sp or 1 hand full
Cumin seeds                                                      1 tbl sp
Tomato                                                               1 [cut into tiny pieces]
Turmeric powder                                                1/4 sp
Salt                                                                     As per taste
Sugar                                                                  1/2 sp
Lemon Juice                                                       2 tbl sp
Curry leaves                                                       Little
Oil                                                                      For seasoning.

Method :

Take one bowl, put the poha & wash it twice. Then add salt, turmeric powder, sugar, lemon juice & mix well. Keep it for 10 mins. Then keep one kadai on the gas, pour 3 sps of oil. Put cumin seeds, peanuts, green chillies & curry leaves to that. When it splutters, add cut onions to that. When it turns light pink colour, add soaked poha to that & fry for 5 mins. Keep the gas in low flame. Before removing from the gas add the coriander leaves & garnish with cut tomatoes. Serve hot.
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3.                                                            Dudhi Ka Mutia

Ingredients :

Dudhi [Grated]                                         1/2 cup
Bengal Gram Flour                                   2 cups
Wheat Flour                                             1 cup
Turmeric Powder                                      1/2 sp
Red Chillie Powder                                  1 sp
Dhania Jeera Powder                               1 sp
Sugar                                                        1/2 sp
Lemon Juice                                             2 sp
Oil                                                            1/4 cup
Seasame Seeds [For Seasoning]              1 sp
Coriander Leaves [For Garnishing]          Little
Salt                                                           As per taste.

Method :

Take 1 bowl, put grated dudhi, bengal gram flour, wheat flour, salt, turmeric powder, red chilllie powder, sugar, lemon juice, dhania jeera powder & 2 tbl sps of oil. Mix them gently along with little water [if required]. Make a thick dough. Before keeping the dough in the vessel, apply little oil to the vessel so that the dough doesn't stick towards the vessel. Now keep the dough in the cooker vessel [without whistle] & allow to steam it for around 15 - 20 mins. Then wait for a while & remove the dough from the vessel. Now make small pieces out of it to make mutias. [See the 1st photo]
Then keep a kadai on the gas & pour some oil. Add little jeera & seasame seeds. When it splutters, put the mutias to that & fry for 5 mins. Remove from the gas & garnish finely with cut coriander leaves. Have it with tea or coffee along with tomato chutney.
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4.                                                                         Tomato Chutney

Ingredients :

Red Tomato [Cut into pieces]                        3 [Big]

Onion [Cut into pieces]                                 1 [Big]

Garlic Flakes                                                  2

Red Chillies                                                   5 - 6

Fresh Grated Coconut                                   2 tbl sp

Salt                                                                As per taste

Sugar                                                             1/2 sp

Oil                                                                 2 sp

Mustard Seeds                                              1 sp.

Method :

Grind all the ingredients together in the mixer. Then take a kadai, keep it on the gas & pour 2 sp of seasame oil to that, & add mustaed seeds  when it splutters, add the graind chutney to that & fry for 5 mins in low flame. When the raw smell goes, remove from the gas & shift it to a  another  bowl. You can also have this chutney with idli, dosa, dudhi ka mutia.

Raw Tomato Pitla [Kuzhambu]

                           

Ingredients :

Raw tomato                          1/4 kg [cut into dices ]
Bengal gram                         2 tbl sp
Broken gram                        1 1/2 tbl sp
Dhania                                 2 1/2 tbl sp
Black pepper                        5
Red chillies
[whole]                                10 to 12
Tamarind paste                     1 1/2 tbl sp
Turmeric powder                  1/4 sp
Salt                                      As per taste
Fresh grated coconut             1/2 cup
Asafoetida [hing]                   A pinch
Jaggery                                 1 small  lemon size
Sambar powder                     1 sp
Mustard seeds                       For seasoning
Coconut oil                           2 tbl sp
Curry leaves                          Little
Red gram dal                         1/2 cup [boiled & smashed].

Grind together :

Take one kadai, pour 1 tsp of oil & fry bengal gram, broken black gram, dhania, black pepper, fenugreek seeds & red chillies. When it turns golden brown, remove from the gas & allow them to become cool & then grind smoothly in the mixer.

Method :

Take one big vessel, put tamarind paste along with 5 glasses of water. Add salt, turmeric powder, sambar powder, hing & jaggery to that. Put the cut tomatoes to the vessel & allow them to boil nicely. When the raw smell goes, add the boiled red gram dal to that. Allow them to boil for 10 mins more & then add the grained masala to that. If you want, add some water to the kozhambu. Boil for 5 mins more before removing from the gas. Fry the grated coconut in coconut oil till it turns to golden brown colour. Add it to the kuzhambu & mix well. Garnish with curry leaves. Your thakkali kaai pitla is ready to eat. Have it with hot steam boiled rice along with papad (appalam).