Karthigai Pori Urundai

Ingredients: 
Aval Pori (Puffed rice flakes) – 8 cups
Jaggery powdered – 2 cups
Coconut (cut into small pieces) – 1 c
Cardamom Powder – 1 teaspoon
Dry ginger powder (Sukku podi) – 1/2 teaspoon


Method:
Put the cleaned Pori in a large plate.

Dry roast the coconut pieces slightly and keep aside.

In a kadai put the jaggery and add 1/2 cup water and make a thick syrup. (If you pour little syrup in a bowl of water, it should form a ball shape when you roll it with your fingers. That is the right consistency). Add cardamom powder, dry ginger powder and fried coconut pieces and stir well. 

Remove from stove and add the Pori and mix it thoroughly using a big flat spoon.

When it is warm enough to hold by hand, take the mixture and make orange size balls dusting your hands with rice flour or with little ghee.

Easy Cheese Rolls

Ingredients:

Bread slices-6 nos

Shredded cheese-1 cup

Pepper powder as needed

Salt to taster

Oil for frying

Method:

Mix the cheese with salt and pepper powder.

Take a bread slice and press it with a roller.

Spread the cheese mix over the bread.

Fold the bread and press the edges tight so that the cheese doesnt come out while frying

Fry the prepared bread in oil at medium heat.

Serve it with tomato ketchup.

Kuzhi Paniyaram

Ingredients:

Raw rice - 1 

cup Idly rice - 1 cup 

Urad dhal - 1 handful 

Fenugreek - 1 tsp 

Salt to taste 

Cooking Soda - a pinch 

Oil

Method:

Soak rice, dhal and fenugreek for 4-5 hrs and grind to the consistency of dosa batter. 

Add salt and ferment overnight. 

Add the soda to the batter and mix thoroughly.

Heat the kuzhipaniyarm kadai and wipe the moulds with oil.

 Pour spoonfuls of batter into each round and add oil along the sides. (If it a non-stick kadai can use less oil. Else use more oil so that the paniyarams get released easily) Allow it to cook on a medium heat.

 Turn the paniyarams upside down and apply a little oil. Allow to cook. The total cooking time will not exceed 4 min. per set of 7 paniyarams.

 Serve hot with chutney.

Vathal Pulikulambu

Ingredients

• 25g dry  vegetable vathal 
• Onion-1,medium sized,chopped
• Tomato: 1 medium ( chopped)
• 2 tsp coriander seeds
• 2 tsp methi seeds
• 2 tsp pepper
• 1 tsp mustard seeds
• 2- 4 red chillies
• small piece asafoetida
• lime sized tamarind ball
• curry leaf
• Grated Coconut-2 tbsp
• Salt to taste

Method:

Fry  coriander seeds,pepper, asafetida,red chillies and methi seeds in a tsp of oil. Grind to a paste.  In a hard-bottomed pan, saute mustard and 25g dry  vegetable vathal  in a 2 tsp of oil. Add onions and let them turn a golden brown. Add thick tamarind and coconut with cooked  vathal.  Add the ground paste and let it boil for a few minutes. Salt to taste and boil well.Garnish with coriander leaves.Now tasty Vathal Pulikulambu is ready to serve.

Keerai Bonda

Ingredients

Pasalai keerai    :    4 bunches
Onion    :    3
Gigner    :    a small piece
Green chilli    :    3
Bengal gram dal    :    2 spoon
Gram flour    :    3 big spoons
Oil    :    a little

Method

Clean pasalai keerai.
Grind keerai, onion, ginger, green chilli into a paste.
Add salt, gram flour, bengal gram dal, and knead well.
Make small bondas.
Heat oil in a frying pan.
Fry the bondas in oil and set aside.

Ladies Finger poriyal

Ingredients

Ladies fingers/okra-1/4 kg

Onion-1,medium sized,chopped

Green chillies-4,chopped

Jeera-1 tsp

Grated Coconut-1 tbsp

Salt-1/4 tsp

For Seasoning:

Cooking oil-1/2 tsp

Mustard seeds-1/4 tsp

Urad dhal-1/4 tsp

Curry leaves-few

Dried red chilli-1

Preparation:

Wash the okra/ladies fingers well in running water....Cut them up in to small round pieces....Now in a non stick pan,add the cookingoil,followed by the mustard,ural dhal,red chilly and curry leaves...once they crack,add the okra with the chooped onion...Cook these in low flame....Once they are done...Add the grated coconut and jeera....Serve with rice...Enjoy cooking!!

CABBAGE PORIYAL

  

Ingredients:

      2 Cups cabbage, shredded 

     1/2 tsp Urad dal

     1 tsp Mustard seed

     2 Dry red chillies, broken

     1 Green chilli, slit

     8 to 10 Curry leaves

     1/4 Cup fresh coconut, grated

     A pinch turmeric powder

     2 tsp Oil

     Salt to taste 

Method:

•	Take a frying pan and heat oil.
•	Add mustard seeds and urad dal. Let the seeds crackle.
•	Add green chilli, dry red chillies, curry leaves and turmeric powder.
•	Stir the mixture for few seconds.
•	Add cabbage, salt and 1/4 cup of water.
•	Cook over medium heat until the cabbage is tender.
•	Mix grated coconut with it and serve hot.