Masala Katharikai

Ingredients:
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Brinjal - 5
White Ellu(Sesame seeds) - 1 1/2 spoons
Garlic - 3
Peanuts - 2 spoons
Chilli powder - 1 spoon
Turmeric powder - 1/4 spoon
Oil
Mustard - 1/4 spoon
Asafoetida - 1/4 spoon
Tamarind pulp - 1/4 spoon
Curry leaves
Salt

Method:
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1) Make rough powder of Peanut, garlic, Sesame seeds, Turmeric powder and Chilli powder
2) Stuff the powdered masala into brinjal
3) Add oil in a pan. Put Mustard, Asafoetida and Curry leaves
4) Put the brinjal in the pan and fry
5) Put the remaining powdered masala in Tamarind juice.
6) Pour this mixture and salt into the pan
7) Boil well until brinjal gets cooked.

Macaroon

Ingredients:
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Egg White - 3
Sugar - 100g (Powdered)
Cashew Nuts - 50g

Method:
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1) Beat Egg White little till you get little foam
2) Add powdered sugar little by little aling with beating the Egg
3) When completing the sugar, the mixture will be in Foam form
4) Add Cashew nut powder in this mixture and mix very softly
5) Apply butter to the baking plate and spray the maida
6) Make a cone using a paper or cover
7) Put the mix into the Cone and pour as a small cone in the baking plate
8) Pre-heat oven to 200F(80-110C) and bake for 1-11/2 hour
9) Important step is Egg beating with sugar.

Katharikai Kutta Kuzhambu

Ingredients:
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Katharikai - 4 (Small pieces)
Tamarind paste - 1/2 spoon
Sambar powder - 1 spoon
Coriander powder - 1/2 spoon
Turmeric powder - 1/2 spoon
Channa dal - 2 handful (Cooked)
Shredded Coconut - 3 spoons
Mustard - 1/2 spoon
Vendhyam - 1/4 spoon
Gingelly Oil - 2 spoons
Red Chilly - 1
Asafoetida - 1/4 spoon
Salt

Method:
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1) Add Gingelly oil to a pan. Add mustard and make it to splutter.
2) Add Vendhyam and Red chilly to this pan
3) Add Sambar powder, Coriander powder and Turmeric powder to this pan and roast well
4) Add Brinjal pieces and fry well
5) Add Cooked Channa dal, water and mix well
6) Add Tamarind juice, Salt, Asafoetida and boil well
7) In a Separate pan, fry shredded coconut in Gingelly oil until coconut turns red colour
8) Add this roasted coconut to the Kuzhambu

Erupuli Kuzhambu

Ingredients:

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Any Vegetables - Beans, Carrot, Potato, Brinjal, Drumstick

shredded Coconut - 4 spoons

Tamarind - little

Turmeric powder - 1/4 spoon

Red Chillies - 3

Coconut oil - 1 spoon

Mustard - 1/2 spoon

Urad dal - 1/2 spoon

Vendhyam - 1/4 spoon

Curry leaves -  few

Toor dal - 1 spoon

Rice - 1/4 spoon

Sour Curd - 1 spoon

Salt

Method:

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1) Boil all required vegetables with salt and Turmeric powder

2) Add Tamarind juice to this boiled vegetables and cook

3) In separate pan, fry Vendhyam, Toor dal, rice, red chillies and grind them with coconut (3 spoons)

4) Add this ground paste into the boiling vegetables and boil well

5) Add 1 spoon curd to this boiling mixture  

6) In another pan, fry Mustard, Vendhyam, Urad dal, Curry leaves, Coconut (1 spoon) and add it to the boiling mixture

Sambar powder

Ingredients:

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Coriander seeds - 3 spoons

Cumin seeds (Jeeragam) - 1 spoon

Channa dal - 2 spoons

Raw rice - 1 spoon

Red chillies - 12 

Fenugreek seeds (vendhayam) - 1 spoon

Urad dal - 2 spoons

Toor dal - 2 spoons

Method: 

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1) Without Oil, fry each item separately

2) Grind all roasted items and mix well

3) Store in a dry bottle

Poricha Kulambu

Ingredients:

----------------

Asafoetida - 1/4 spoon

Urad dal - 2 spoons

Red chillies - 3

vegetables - Brinjal, Carrot, Chow-chow, 

                  Beans, Potato, Radish

Toor dal - 2 handfull

Tamarind pulp - as required

Mustard - 1/2 spoon

Oil - 2 spoons

Coconut shredded - 3 spoons

Method:

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1) Fry Urad dal, Red chillies and grind with coconut

2) Pressure cook Toor dal along with vegetable pieces until 3 whistles

3) Boil 2 spoons oil in a pan. Add mustard, asafoedita and tamarind pulp.

4) Add water after mustard splutters.

5) Add cooked dal with vegetables.

6) Add salt and boil

7) Add groud mix to this kulambu and boil

Banana Paniyaram

Ingredients:

----------------

Sooji - 1 cup

Sugar - 1 cup

Banana(ripened) - 1

Nuts (Cashews, Badam) - as required

Oil - for frying

Method:

-----------

1) Soak sooji and sugar with 2 table spoons of water for 1 hour

2) Roast the nuts with 1 spoon of ghee separately

3) Add Banana and roasted nuts to the saoked mixture

4) Pour this mix as small balls into the boiling oil and deep fry it