Tendli (Little-gourd) Pulav

Ingredients:

• Cooked rice - 1 bowl
• Tendli (little-gourd) - 1/2 kg (Cut it length-wise & boil)
• Onion - 1 (Cut it thinly length-wise)
• Tomato - 2 (chopped)
• Salt - As required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp
• Oil + ghee - 2 tbsp each
• Coriander leaves - little

For grinding masala:

• 1 chopped onion
• 1 chopped tomato 
• 1 green chilli
• Goda masala
• Little coriander leaves
• Grated fresh coconut - 2 tbsp

Grind all together in a mixer to a smooth paste & keep aside.


Method:

• First take a deep bottom kadai & add oil.
• When the oil becomes hot, add onion, tomato, boiled tendli & mix well.
• Then add salt, turmeric, red chilli powder, little sugar & mix well.
• Then add 1 tbsp fresh cream & stir nicely.
• Finally add cooked rice & mix well.
• Garnish with coriander leaves on the top.
• Add fresh ghee & serve with raitha & wafers.

Brinjal Drumstick Thokku

Ingredients :

• Drumstick  - 3 to 4 [ cut in to 1/2 inch pieces ]
• Brinjals - 2 to 3 [ cut into small pieces ]
• Onion  - 2 [ peel and chopped ]
• Tomatoes - 2 [ chopped ]
• Ginger garlic paste - 1/2 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt - as required
• Oil - 2 tbsp
• Sugar - 1/2 tsp
• Tamarind paste  1/2 tsp

For seasoning :

• Musted seeds - 1 tsp
• Curry leaves - few

Method :

Boil drumstick pieces and remove the plup and keep aside.  Then take a kadai, add oil. When the oil becomes hot, add seasoning wait for a second and add chopped onion fry for a minute and add ginger garlic paste stir nicely. Then add chopped  tomatoes, brinjals and  tamarind paste. Mix well and add salt, turmeric, red chili powder and sugar.  Add little water and close with the lid, After 5 minutes open the lid and stir well then add the drumstick plup and mix well check the salt keep the flame low in between stir when the oil comes out add curry leaves and remove from the gas. Serve with  rice , roti, and  dosa.

Roasted Gram Chakli

Ingredients :

• Roasted gram dahl powder - 1/2 cup [ pottu kadalai ]
• Rice flour - 1 cup
• Ajwan or jeera - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - as required
• Oil - enough for frying

Method :

Mix all ingredients and make a soft dough. Mean time keep oil in the kadai, when it's becomes hot [ keep the flame medium ]  while kneeding  dough add little hot oil [ 1 tbsp ]. Put the dough in chakli maker, and make chakli and drop it  in the  oil.  Fry the chakli  till it's change in to gloden brown. Remove and place them on a obsorbed  paper to  get rid  of excess oil. When  it's become cool store it air- tight  container.

Dodha Barfi

Ingredients:

• Mawa (Unsweetened Koya) - 1/4 kg
• Paneer - 1/4 kg
• Powdered sugar - 450 gms
• Milk - 2 tbsp
• Baking powder - 1/2 tsp
• Cocoa powder - 2 tbsp
• Ghee - 2 tbsp
• Grated nuts - little

Method:

• First take one kadai & add ghee.
• When it melts, add mawa & stir nicely.
• Then add grated paneer & mix well.
• Pour milk so that both will mix well nicely.
• Then add baking powder & stir nicely (non-stop) so that it will raise nicely. 
• When it becomes normal, add sugar & mix well till the barfi becomes thick.
• Ensure that barfi doesn't stick to the pan.
• Then add cocoa powder & mix well.
• Place the aluminium foil paper (without pressing the paper) on the tray & finely pour the mixture. 
• Garnish with grated nuts.
• When it becomes cool, cut it into pieces.

Sambhar (No Onion No Garlic) for Rice

For sambhar masala:

        Coriander seeds_ 1 tbsp

• Methi seeds - 1/4 tsp
• Red chilli - 4-5
• Urad dal - 1 tbsp
• Cumin seeds - 1/4 tsp
• Oil - 1/2 tsp

Fry all the ingredients along with coconut & grind into a course  powder. Fry the coconut into light brown without oil & grind together).


Ingredients:

• Cooked tuvar dal - 1 cup (mashed)
• Tamarind paste - 1/2 tsp
• Salt - As required
• Jaggery - Little
• Brinjal - 2-3 (Cut into pieces)
• Curry leaves - little
• Turmeric - 1/2 tsp

Method:

• Take a vessel & add 2 cups of water, green chilli (slit), brinjal, turmeric, salt, tamarind, jaggery & allow them to boil.
• When the brinjal becomes soft, add the cooked dal, ground masala & required level of water.
• Adjust salt & allow to boil for 5 more mins.
• Then season with mustard seeds, dry red chillies & curry leaves in oil.
• Add it to the sambhar.
• Serve with rice along with roasted papad & curry. 

Instant Tomato Dosa

Ingredients:

• Red tomato - 4 (Chopped)
• Ginger - Small piece
• Dry red chillies - 3-4
• Cumin seeds - 1/2 tsp
• Rice flour - 1 cup
• Rawa - 1 cup
• Wheat flour - 1/4 cup
• Salt - As required
• Onion (finely chopped) - 1 big
• Black pepper - 1/2 tsp (crushed)
• Green chilli - 2 (finely chopped)
• Coriander leaves - 2 tbsp (finely chopped)
• Oil - Enough for frying

Method:

• First grind tomato, ginger & red chillies, smoothly in a mixer.
• Pour the paste in a bowl.
• Add all the flours, onion, salt, pepper, jeera, coriander leaves, along with required water. Keep the batter watery.
• Mix well & keep aside for 1/2 an hour.
• Then heat the tawa greased with oil. (Tawa should be hot).
• Then pour 1 cup of batter & leave it.
• Pour oil on the edge till it becomes crispy. 
• Serve with chutney.

Arbi Leaves Dal Vada

Ingredients:

• Arbi leaves - 2-3 (cleaned & finely chopped)
• Channa dal - 1 cup
• Tuvar dal - 2 hand full
• Green chilli - 2-3
• Dry red chilli - 2
• Onion - 2 (finely chopped)
• Curry leaves - little
• Rice flour - 2 tbsp
• Salt - As required
• Turmeric - 1/2 tsp
• Asafoetida - 1/4 tsp
• Oil - Enough for frying

Method:

• Soak all the dals together for 4 hours.
• Then drain the water & grind in a mixer along with salt, chilli, asafoetida & turmeric. (Don't grind smoothly but grind coarsely).
• Then add chopped onions, arbi leaves, curry leaves & rice flour. (While grinding, don't add more water).
• In the meantime, keep oil in a kadai.
• When it becomes hot, make small flat vadas & deep fry in the oil till it becomes crispy.
• Serve with tomato ketchup or chutney.