Mayavaram Mor Rasam

Ingredients :

• Sour butter milk - 1 cup [ thick ]
• Rice flour - 1 tsp
• Coconut oil - 1 tsp
• Green chili - 1 [ chopped ]
• Ajvain - 1/2 tsp
• Curry leaves - few
• Asafoetida - 1/4 tsp
• Salt - as required

Method :

First take curd in a vessel, mix rice flour in little water without lumps and add it to the butter milk and keep aside. Then take a kadai, add coconut oil. When the oil becomes hot add ajvain, chopped green chili, and  wait for a second. Then pour the butter milk mixer and stir well. Add salt , asafoetida and curry leaves. When the kuzambu  just starts boiling   remove from the gas.  Have it with hot rice along with dry curry.  Enjoy this rasam in winter o rainy season.

Milk Burfi (10 mins sweet)

Ingredients:

• Milk - 1/2 cup
• Ghee - 1 tbsp
• Milk powder - 2 cups
• Sugar - 1/4 cup
• Grated nuts - 1 tsp

Method:

• First take on kadai & add ghee.
• When it melts, pour 1/2 cup milk & mix well.
• Then add milk powder & stir nicely.
• Make sure there is no lumps.
• When the mixture becomes thick, add sugar & stir till the sugar gets completely dissolved.
• Do not over cook.
• Grease the tray with ghee & immediately transfer the mixture to the tray.
• Tap it nicely & garnish it with nuts by pressing it gently.
• Then make pieces.
• Enjoy your milk burfi.

Pineapple Pachidi

Ingredients:

• Pineapple - 1 cup (finely chopped)
• Dry red chilli - 2-3
• Coconut - 1/4 cup
• Mustard seeds - 1 tsp
• Jaggery - 1 tsp
• Salt - 1/4 tsp

Method:

• Grind together to a coarse paste in a mixer & then mix pineapple to that. 
• Ready to serve.

Arapuli Kozhambu

Ingredients:

• Vegetables (Brinjal, Red pumpkin & vazhakkai) - 1 cup
• Tamarind paste - 2 tsp
• Sambhar powder - 1 1/2 tsp
• Salt - As required
• Asafoetida - 1/4 tsp
• Jaggery - little
• Seasame oil - 2 tbsp
• Curry leaves - little

Boil either channa or rajma or moong dal.


For grinding:

• Urad dal - 2 tsp (Fry till nice aroma comes)
• Dry red chilli - 4-5
• Grated coconut - 1/2 cup

Fry the above 3 in a seasame oil to golden brown. Grind to a smooth paste in a mixer & keep aside.


For seasoning:

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Dry red chilli - 1 (broken)

Method:

• Take a vessel & add tamarind paste, sambhar powder, jaggery, salt, turmeric, vegetables, required water & allow them to boil till the vegetables are completely boiled.
• Then add boiled pulses, ground masala, mix well & allow to boil for 10 mins.
• Before removing from the gas, add the seasoning to that.
• Garnish with curry leaves.

Murugal Dosai

Ingredients:

• Idli rice - 1 cup (boiled rice)
• Raw rice - 1 cup
• Urad dal - 1/2 cup
• Tuvar dal - 2 tbsp
• Poha - 1/4 cup
• Methi seeds - 1/4 tsp
• Salt - As required
• Ghee & oil together - As required

Method:

• Wash rice & dal 2-3 times & soak all the ingredients together for 4 hours.
• Then grind in mixer adding little water to a fine paste.
• If the same is grinded in mixer, it will take time & you need to grind in 2-3 batches.
• Add salt to the batter & mix well.
• Keep it for fermentation for 10 hours.
• The batter would have almost doubled after fermentation.
• If the batter is too thick, add 1/2 cup of water. 
• Keep the tawa on the gas, pour the batter & make the dosa.
• Your tasty & crispy dosa is ready.
• Serve with chutney & sambhar.

Lachha Paratha

Ingredients:

• Wheat flour - 1 cup
• Maida - 1 tbsp
• Salt - As required
• Baking soda - A pinch (Optional)
• Oil - 2 tbsp
• Water - Enough for kneading

Method:

• First take a bowl, add flour, maida, salt, oil & mix well.
• Now add required water to knead a smooth & soft dough.
• Cover & keep aside.
• After half an hour, take a large size ball, roll & flatten it.
• Dust some wheat flour.
• Roll it into thin circle like a chapathi.
• Grease the chapathi with oil & sprinkle wheat flour over it.
• Now start creating pleats by folding with the help of the fingers. Stretch the pleated dough as much as possible. 
• Secure the end by pressing gently.
• Take the rolled ball & dust with some flour & start making thin circle.
• Heat tawa & place the paratha.
• After a minute, flip off & cook the other side.
• Once you witness brown spots on both the sides, pour some oil on both the sides.
• Your yummy paratha is ready.
• Serve with any subji.

Aaloo Paneer Kofta Biryani

Ingredients:

• Basmati rice - 2 glasses (Soaked in water for 20 mins)
• Grated Paneer - 1 cup
• Aaloo (Boiled) - 2 to 3 (peel & mashed)
• Salt - As required
• Cashew & Resins - 1 tbsp
• Turmeric - 1/4 tsp
• Red chilli powder - 1 1/2 tsp
• Sugar - 1/2 tsp
• Fresh cream - 2 tbsp
• Oil - As required
• Carrot - 1 (peel & cut into very thin lengthy pieces)
• Onion - 1 big (cut into thin lengthy pieces)
• Fried onion - 1 tbsp
• Methi leaves - 1/4 cup.

Method:

• First take one plate, add grated paneer, mashed aaloo, cashew, resins & salt & mix gently.
• Then make square or round shape & keep aside.
• Then take a kadai & add enough oil.
• When the oil becomes hot, deep fry the paneer, boiled aaloo, till they turn into golden brown & keep aside.
• Then take a pressure pan & add oil.
• When the oil becomes hot, add the seasoning (Cinnamon, cloves, cardamom & bay leaf).
• The add onion, carrot, methi leaves, salt & stir well.
• Till the methi leaves shrink nicely, now add other dry masalas & mix well.
• Then add soaked rice, fresh cream, fried onion along with 1/2 glass of water.
• Close the cooker.
• Wait for 2 whistles to come.
• Then remove from the gas.
• After the pressure goes, open & add the fried koftas to that.
• Enjoy the biryani.
• Serve with raitha.