Sambar vadai

• Soak 1 cup of urad dal (husked black gram, ulundham paruppu) for ½ an hour.
• Grind to a smooth paste and mix well with a tbsp of rice flour (arisi mavu) , 1/2 chopped onion, 1 chopped green chilli, 2 coarsely broken blackpepper, a handful of mixture of chopped coriander leaves and curry leaves and salt to taste.
• Shape into vadais of preferable size and deep fry.
• Put them in hot sambar.
• They float,absorb sambar, and become smooth and tasty Sambar vadais.

PAL PAYASAM MADE EASY (KHEER), A GOOD DESSERT

• Take 1 litre of milk, ½ Kg of sugar & a handful of washed rice of your preference in a pressure cooker.
• Cook for one whistle and then for about 5 minutes.
• Add a pinch of cardamom powder and stir.
• Serve for 4.

POTATO CHIPS

• Slice potatoes thin and round.
• Add some salt in a bowl of water, soak the slices for 5 minutes and dry.
• Deep fry them in oil.
• Mix with red chilli (chili) powder.

RAVA LADDU (SUJI LADDO) ( SEMOLINA ROUND BALL)

• Roast 1 cup of rava slowly until it gives an aroma.
• Allow it to cool.
• Grind it soft.
• Grind 1 cup of sugar into powder.
• Mix them with ½ tsp of cardamom powder.
• Fry qty 6 cashew nuts and qty 10 raisins (kismis) in ¼ cup of ghee and mix well with the powdered mixture of rava, sugar and cardamom.
• Make laddus (round balls).
• Add hot ghee if required to make laddus conveniently.

MIXED FRUIT SALAD

• Cut required quantity of fruits like grapes, banana, papaya, orange, apple, pineapple, and dates.
• Boil some jaggery in a little milk and filter.
• Mix every thing slowly with preboiled cold milk and keep in refrigerator.
• Serve cold.

IDLI PODI (POWDER TO TAKE WITH IDLY)

• Roast and grind 100 gm each of Black gram (ulundam paruppu,urad dal), Bengal gram (kadalai paruppu,channa dal), 50 gm each of red chilli, white sesame and a few curry leaves, separately.
• Mix all with a little asafoetida (perungayam,hing) and required amount of salt.
• Store in air tight container.

NELLIKKAI (AMLA / GOOSEBERRY)CHUTNEY

• Take 100 gms of nellikkai. (Also called peru nelli).
• Remove seeds.
• Grind with a green chilli, a little ginger (inji), garlic (poondu), salt and jaggery (vellam)(optional).
• Season with mustard seed (kaduku), jeeragam (jeera or cumin seed) and oil.