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:

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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:

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Sooji - 1 cup

Sugar - 1 cup

Banana(ripened) - 1

Nuts (Cashews, Badam) - as required

Oil - for frying

Method:

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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

Coconut Burfi

Ingredients:

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Coconut(shredded) - 1 cup

Sugar - 2 cups

Nuts (Cashews, badam) - as required

Raisins - as required

Elachi powder - 1/4 spoon

Any color powder - a pinch (optional)

Ghee - 1/2 cup

Method:

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1) Boil sugar with little water until you get single kambi paagu. 

2) Add elachi powder

3) Fry Nuts and raisins in 1 spoon ghee separately

4) Heat ghee and keep hot in low flame separately

5) Add coconut and roasted nuts into the boiling sugar syrup little by little along with ghee

6) Keep stirring it until ghee ozses out

7) Pour this in a ghee spreaded tray, cool it and cut into pieces

Thattai

Ingredients:
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Rice (Boiled rice) - 1 cup
Urad dal (full) - 1/4 cup
Red chillies - 3
Pori kadalai / channa dal (Kadalai paruppu) - 2 spoons
Curry leaves - 1 stalk
Asafoetida - 1/4 spoon
Butter - 3 spoons
Oil - for deep fry
Salt  - 1/2 spoon

Method:
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1) Soak rice and dal for 4 hours and grind with less water
2) Grind red chillies or use chilli powder
3) Add chillies, porikadalai or fried channa dal, asafoetida, butter, curry leaves and salt to the mixture and mix well.
4) Put thattai and deep fry in boiling oil
5) Keep the remaining mixture closed to avoid dryness until you use.

Note:
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If water is excess in the mixture. use white cloth, keep the mixture inside the cloth and roll it to drain the excess water.

Thaenkuzhal Murukku

Ingredients:

Rice flour / Rice - 1 cup
Urad dal(whole) - 1/4 cup
Cumin seeds(Jeeragam) - 1/2 spoon
Sesame seeds - 1/2 spoon
Butter - 4 spoons
Salt - 1/2 spoon
Oil - to fry

Method:
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1) Soak rice and dal for 4 hours. Grind well with less water.
2) Add butter, Jeeragam and Sesame seeds to the mixture
3) Mix well. Use Kuzhal and pour murukku in boiling oil.
4) Keep the remaining mixture closed to avoid dryness until you use

Note:
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1. If we use rice, soak for 4 hours, dry and grind it to a dosa batter consistency
2. Dal - dry roast the dal and grind it as a powder