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

Kola Vadai

Ingredients:
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Chopped Mutton - 100 gram
Red chillies - 3
Pori Kadalai - 2 spoons
Ginger paste - 1/2 spoon
Garlic paste - 1/2 spoon
Turmeric powder - 1/4 spoon
Salt - as required
Oil - as required
Egg -1
Onion - 1/2
Curry leaves - 1 stalk

Preparation:
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1) Pressure cook all ingredients except oil till 3 whistles
2) Cook it and grind well
3) Mix ground paste with onion and curry leaves pieces
4) Beat egg and keep aside
5) Make small oval balls with the mixture, dip it in beaten egg and deep fry in hot oil

Pori kadalai thuvaiyal

Ingredients:
----------------

1) Pori kadalai - 1/2 cup
2) Chillies - 2
3) Garlic - 2 pods
4) Salt - as required

Preparation:
-----------------

1) Mix everything, add required water and grind it.

Keerai Charu

Ingredients:

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

1) Red leaf Spinach (Thandu keerai) - 2 bunches

2) Red chillies - 3

3) urad dal - 1/2 spoon

4) Fenugreek seeds (Vendhayam) - 1 spoon

5) Asafoetida - 1/4 spoon

6) Curry leaves - 1 stalk

7) Turmeric powder - 1/4 spoon

8) Tamarind pulp - 3/4 spoon

9) Salt - as required

10) Oil - 2 spoons

Preparation:

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1) Add oil to a pan. Add mustard and make it pop up.

2) Add urad dal, red chillies, fenugreek seeds, asafoetida, turmeric powder and curry leaves. fry well

3) Add tamarind pulp, required water and boil well

4) Add washed thandu keerai and boil until it cooks

5) Add salt to taste

Tips:

===

Pori kadalai thuvaiyal is the best side dish.

Ennai katharikai kulambu

Ingredients:
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1) Brinjal (Katharikai) - 6 small same size brinjal split from 4 sides
2) Red chillies - 3
3) Cumin seeds - 1 spoon
4) Pepper (Milagu) - 1/2 spoon
5) Channa dal (Kadalai paruppu) - 2 spoons
6) Curry leaves (karuvaepilai) - 1 stalk
7) Mustard (Kadugu) - 1/2 spoon
8) Fenugreek seeds(Vendhayam) - 1/2 spoon
9) Pearl onion - 5
10) Garlic - 4 pods
11) Tamarind pulp - 1/2 spoon
12) Coconut - 5 spoons
13) Oil - 5 spoons
14) Salt - as required
15) Cumin seeds (Jeeragam) - 1/2 spoon

Preparation:
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1) Fry red chillies, Jeeragam, pepper, channa dal and curry leaves with 1/2 spoon oil. Cool and grind it.
2) Add oil to a pan. Add mustard and fenugreek seeds.
3) Add brinjal, onions, garlic pods and curry leaves. fry well.
4) Add the ground powder, salt and fry well. Add oil if required
5) Add the tamarind pulp, water and bring to boil
6) Grind coconut with cumin seeds and add to the mixture
7) Boil well. Ennai katharikai kulambu is ready to serve