Aam Papad (Mango Jelly)

Ingredients:

• Ripe mangoes - 4 (Peel & Chopped)
• Sugar - 3/4 cup or 1 cup
• Ghee - little
• Cardamom powder - 1/4 cup

Method:

• First peel & chop the mangoes.
• Then grind them in a mixer to a smooth paste (without lumps).
• Then take a non-stick pan, pour the puree & sugar together & stir nicely for about 15-20 mins.
• When it becomes thick, replace it in a greased plate (grease the plate with ghee before pouring).
• Immediately spread it evenly & keep it in the sun for 2-3 days.
• Then remove the sides & remove from the plate & make it into pieces in a square shape.

Madurai Azagar Kovil dosai

Ingredients :

• Raw rice - 21/2 glass
• Black whole urad dahl - 1 glass
• Salt - as required
• Sukku powder [ dry ginger powder ] - 1 tsp
• Asafoetida powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Black pepper powder - 1 tsp
• Curry leaves - little
• Ghee - enough for deep frying

Method :

Soak both rice and dahl separately on  previous night.  Next day morning grind  dahl first and then rice smoothly like  thick batter.  Add salt and mix well. Then  keep  aside for 3 hours. Then mix other dry powders and mix well.  Meantime, keep kadai on the gas.  Add enough ghee , when the ghee becomes hot pour one ladle of batter to that, and wait for downside to be roasted. Then flip other side when both sides change into golden  in colour  remove it. You can keep it for 2 days it  looks like paniyaram  only.
If you want you can make it like dosa on  tawa  also. 

Parappu Thogayal

Ingredients:

• Tuvar dal - 1/2 cup
• Dry red chilli - 1 (broken)
• Black pepper - 4-5
• Salt - As required
• Asafoetida - little
• Fresh grated coconut - 2 tbsp

Method:

• Fry them in 1/2 tsp of oil till it changes into golden brown.
• Add asafoetida, salt & little fresh coconut & grind to a smooth paste.
• Serve with hot rice & jeera rasam.

Spice Gun Powder for idli and dosa [ dry roast ]

Ingredients :

• Dry red chilli - 9 to 10
• Channa dhal - 2 hand ful
• Urad dahl - 2 handful
• Black pepper - 5 to 6 [  melagu ]
• White seasame seeds - 1/2 tsp
• Curry leaves - little
• Daliya [ pottu kadalai ] - 2 tbsp
• Desicatted coconut powder - 2 tbsp
• Raw rice - 1 tbsp
• Hing [ asafoetida ] - 1/2 tsp
• Salt - as required

Method :

Dry roast all ingredients in low flame till it change into golden in colour. Then grind it in a mixer to a smooth powder. Your spice gun powder is ready.  Store it in a container and keep it in  the fridge you can use it for 15 days.

Hydrabad street spice powder Dosa

Ingredients :

• Dosa batter - 1 bowl
• Onion chopped - 1 [ finely ]
• Tomato chopped - 1 [ finely ]
• Amul butter - 2 tbsp
• Gun powder - 2 tbsp
• Thin upma - 2 tbsp [ make normal upma add more water 1isto 3 ]
• Corinder leaves - little
• Green chili - 1 finely chopped 

Method :

Heat tawa, put the dosa batter and spread it evenly  thin and put the butter on the top and add thin upma on it.   Then add gun powder and mix well, spread it  all over dosa and seprikle finely  chopped onion, tomato and coriander leaves. Close with the lid and wait fot 2 minutes till the dosa becomes crisp and transfer it into a plate. Serve with coconut chutney.

Cooker Chutney

Ingredients:

• Onion - 2 (chopped)
• Tomato - 2 (chopped)
• Green chilli - 2 or Capsicum - 1
• Brinjal - 1 (chopped)
• Coriander leaves - little
• Curry leaves - little
• Tamarind - 1/4 tsp
• Jaggery - 1 tbsp
• Salt - As required
• Red chilli powder - 1 tsp

Method:

• Take one small cooker, add all the ingredients & close the cooker.
• Wait for 2 whistles to come.
• Then add it to the mixer & grind smoothly.
• Then take a kadai, add tsp of seasame oil.
• When it becomes hot, add tsp of mustard seeds & a pinch of asafoetida.
• Then add the ground chutney & stir nicely till the water becomes dry & the chutney becomes thick.
• Once this is done, remove from the gas.
• Have it with rice, idli & dosa. 

You can keep this in the fridge for 3-4 days. 

Banana Vermicelli Custard

Ingredients:

• Ghee - 2 tbsp
• Cashew, Resins (Kismis), Pista & Badam - 1/4 cup (broken)
• Vermicelli - 1/3 cup
• Milk - 1/2 litre
• Milk maid - 1/4 cup
• Custard powder - 1 tbsp (Mix with milk)
• Cardamom powder - 1/4 tsp
• Banana ripe (chopped) - 1/4 cup

Method:

• Take one kadai & add ghee.
• When it becomes hot, add nuts & fry.
• When it changes into golden colour, add vermicelli & fry till it changes into golden brown colour.
• Then add milk & stir.
• When it starts boiling, add milk maid & mix well.
• Allow it to boil for 5 mins.
• Then add custard powder, cardamom powder( which mix in the cold milk  without lumps. )
• Allow to boil for 10 mins.
• When it becomes thick, remove from the gas.
• When it becomes completely cool, keep it in the fridge for an hour.
• Before serving, add chopped bananas.

P.S: If you need more sweet, add little sugar when its boiling.