Sweet Puffs

Ingredient:

Grated coconut	2 cup
Grated cashew nut	1 cup
Pistachio	1 cup
Brown sugar	2 cup
Pastry sheet	1

Method:

Dry roast the cashwnut , pistachio.

In a heavy bottom pan combine coconut, dry roasted cashew, pista,brown sugar.

Fry it for 5 min until all mix well .

Now cut the pastry sheet into 4 equal parts.

Fill each sheet with the mixer.

And seal the side with the water.

Preheat the oven 375 degree.

Now arrange it in baking tray .

Bake approximately for 15 min until it turns light golden brown.

Medhu vadai /Ulundhu vadai

INGREDIENTS:

• Ulutham paruppu-3/4 cup
• Big onion –1
• Green chillies-2 nos.
• Ginger-1 inch
• Coriander leaves -few
• Curry leaves-A sprig.
• Asafetida 3-4 pinches.
• Salt-As needed.
• Water- as needed.

METHOD:

• Soak urad dal for 1 hour at least.
• Grind urad dal with only little water till fluffy.
• Now chop onions,ginger,green chillies,coriander and curry leaves.
• Add all these to the batter along with salt and asafetida.
• Now mix well,keep aside and heat enough oil in kadai.
• Now wet your right hand well and make a small ball and use ur thumb to make hole in the middle and drop it in oil.
• Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.
• Serve hot with sambhar/coconut chutney.

Chick Peas Sundal

Ingredients:

• 1 cup chick peas
• 2 red chillies
• 1 tsp mustard seeds
• 1 tsp urad dal
• salt to taste
• oil
• curry leaves

Preparation:

• Soak chick peas overnight.
• Add enough water and salt in pressure cooker and cook for 1 whistle.
• Remove from heat. Let it cool down.
• Strain the water and reserve.
• Heat oil in a pan, add mustard seeds, urad dal.
• Saute for couple of minutes. Add curry leaves.
• Add red chillies and grated ginger.
• Saute for 5 minutes.
• Add chickpeas and stir for 5 more mts.
• Adjust salt.
• Remove from heat and serve hot!!!

Poorna Kolukattai

Ingredients:

• Raw rice flour - 2 cups.
• Coconut(grated or powder)- 2 table spoon.
• Jaggery(brown suger) - 1/2 cup.
• Cardamon - 2 pieces(powder it).
• Ghee - 1/2 cup.

Method:

• Scrap the jaggery add 1/2 cup water and heat it ,when it starts to boil turn it off and then filter it(this is done to remove dust from jaggery).
• Heat a tawa then add 1 table spoon of ghee and pour the raw rice flour into it and without any break stir it untill it rolls down like a ball.When it is done trn of the heat and let it to cool for 15 mins.
• Take a mixing bowl add tha raw rice flour and pinch of salt mix it well ,now add 2 cups of water and mix them well.
• In a tawa add 2 table sppons of ghee when it is hot add the coconut and give three to four stir then add the jaggery syrup.
• Now grease your hand with ghee and take small lemon sized ball of the rice folur and flatten it and take amla sized ball of poornam and then place it in one side of the flat raw rice flour and close it with other end.
• Then place it in Idly steamer for 10 mins

Cauliflower Pakoda

INGREDIENTS:

• Cauliflower- 1/2
• Ginger & Garlic Paste - 3-4 Spoon
• Chilly powder -2 spoon
• Turmeric powder - 1 spoon
• Rice flour - 4-5 spoon
• Corn flour - 3-4 spoon
• food colouring (red) - 1/4 spoon
• Salt - As per taste
• Oil - To fry

PREPARATION :

• Cut the cauliflower into small pieces.
• Then , put it in a vessel of water and add some salt and boil for 15 -20 mins.
• Now add all the above mentioned item to the cauliflower and mix well, sprinkling some water.
• Keep it in fridge for 1/2 hr.
• Then heat oil in a pan and add the cauliflower and fry it.

Masala Vadai

Ingredients:

• Whole black gram dal -1/3cup
• Bengal gram dal -1/3 cup
• Pigeon peas -1/3 cup
• Onion-1 medium(chopped very fine)
• Garam Masala-1 tsp
• Green chillies-2-3 (sliced thinly)
• Dried red chillies-2-3 (as per taste)
• Salt to taste

Preparation:

• Soak the dhal for 1 hour in water.
• Grind coarse mixture with red chilles.
• Add mined onions, green chillies, ginger, cilantro, and curry leaves.
• Add the Perugaham powder & salt -mix well.
• Take a small ball of the mixture, slightly flatten in the palm of hand then place in the hot oil.
• Deep fry on both sides to a godlen bwon.