Omapodi (Plain Bhujia)

Ingredients:
Gram Flour(Besan) -2 cups, Rice Flour -1 cup, Omam(Ajwain)-1tbsp,Hing - a pinch, Melted butter -1tsp, Salt to taste, Oil for frying.

Method:
1. Powder the Omam.
2. Mix all the ingredients with water and make it like a chappathi or puri dough.
3. Heat oil in a pan with medium flame.
4. Add small portions of dough in the Omapoddi vessel and press it in the hot oil.

Mullu Murukku

Ingredients:
Rice Flour -2 cups, Urad Flour -1/2 cup, Hing- a pinch, Cumin seeds -1tsp, Butter-1/4 cup, Salt to taste, Oil for frying.

Method:
1. Fry Urad dhal in a pan until it changes to a light brown color.
2. Melt the butter, then add Rice Flour, Urad dhal and add the rest of the ingredients.
3. Mix it well and make it like a Chappathi dough.
4. Heat oil in a medium flame to fry.
5. Put the dough in the murukku presser.
6. Prepare the shape of the murukku in a paper towel and place it carefully in the oil.
7. Deep fry both the sides.

Vegetable Kuruma

Ingredients:
Carrot-1no, Beans-5no, Potato-2small, Cauliflower-100gms, Peas-50gm, Butter Beans-50gm Lima Beans-50gm, Onion-1big,Tomato-2small, cumin seeds-1/4tsp, Chilli powder-1/2tsp, Turmeric powder-small pinch,Oil,Salt to taste.

To Grind:
Shredded Coconut-1cup, Garlic-5no, Ginger-1 inch,Fennel Seeds-3/4tsp,poppy seeds-3/4tsp,Cinnamon-1inch, Bay Leaf-small, Cardamon-2nos.

Method:
1.Pressure cook all the vegetables with little salt in high flame for one vessel.
2.Heat oil in a Kadai and add cumin seeds.
3.Cut the onion into small pieces and fry until it becomes brown in color, add chilli powder and turmeric powder.
4. Add Chopped tomato, mix well and cook for 2 mins.
5. Now add the cooked vegetables and mix well.
6. Mix the ground masala and salt with the vegetables and let it boil for 5 to 10 mins.
7. Once the Kuruma is thick, switch off the stove and garnish with coriander leaves.
Serve with Chappathi, Parotta, Idiyappam, Ghee Rice...

Semiya Payasam

Ingredients:
Semiya/Vermicelli -1cup, Milk -3 cups, Sugar -1.5 cups, Cardomom powder -1tsp, Cashew nut - 15 nos, Raisins -1 tbsp, Ghee -2 tbsp.

Method:
1. Roast the Semiya with ghee till it gets a light brown color and keep it aside.
2. Boil 2 cups of water in a pan and after that add the roasted semiya and let it cook for a few minutes and add sugar and keep that for 5 minutes.
3. Simultaneously boil the milk in another pan with medium heat for 10 to 15 min. Stir the milk so that the milk doesn't boil more.
4. Add the roasted semiya with the milk and let it boil until the payasam is little thick.
5. Add the cardomom powder.
6. Garnish the payasam with fried Cashews and Raisins.

Avial

Ingredients:
Yam-150 gms, Raw bananas-2 nos, Drumstick-2 nos, Carrot-2nos, Beans-100gms, Potato-1 no, Shelled peas-1/2 cup, Sour curds-1 cup, Curry leaves, Coconut oil-2tbsp, Salt to taste.

Coconut Paste:
Coconut-1/2, Green chillies-6 nos, Cummin seeds-1/2 tsp.

Method:
1. Grind together the coconut, green chillies and cummin seeds to make a coarse paste, adding very little water.Mix the curd with the coconut paste.
2. Wash and cut all the vegetables lengthwise into 2" pieces(stick shape). Boil the vegetables by adding salt and don't overcook the vegetables.
3. Add the coconut paste and curry leaves with the vegetables.
4. Don't mash the vegetables when you are mixing with the coconut paste and cook for 5 to 10 min with low flame.
5. Finally add coconut oil, mix well and remove from heat.
6. Serve with rice and sambar.

Sweet and Spicy Idiyappam

Sweet Idiyappam:
Ingredients:
Idly Rice -2 cups, Grated Coconut -1/2 cup, Gingelly Oil -2tbsp, Salt to taste.

Method:
1. Soak idly rice for 4 to 5 hours.
2. Grind it to a smooth paste by adding water and add salt.
3. Add gingelly oil in a nonstick pan. Pour the batter in the pan and mix the batter with the nonstick until it should become dry like a chapathi dough.
4. Take the dough and put it in the Idiyappam vessel.
5. Press the dough in the idly plate like a circle and steam it for 10 min.
6. Remove and serve with grated coconut and sugar.


Spicy Idiyappam
Ingredients:
Idly Rice -2 cups, Gingelly Oil -2tbsp, Cumin seeds -1tsp, Red Chilli -2nos, Curry Leaves, Tamarind juice - 1 tbsp, Turmeric powder-1tsp, Salt to taste.

Method:
1. Soak idly rice for 4 to 5 hours.
2. Grind it to a smooth paste by adding water and add salt.
3. Add gingelly oil in a nonstick pan. Pour the batter in the pan and mix the batter with the nonstick until it should become dry like a chapathi dough.
4. Take the dough and put it in the Idiyappam vessel.
5. Press the dough in the idly plate like a circle and steam it for 10 min.
6. Make the idiyappam into pieces using hand.
7. Add 1tsp of oil in a pan. Add cumin seeds, red chilli, curry leaves, turmeric powder, salt and tamarind juice and let it cook for 2 mins.
8. Finally add the idiyappam and fry it for few minutes in a low flame.

Paruppu Vadai

Ingredients:
Yellow Peas Split - 1 cup, Red Chilli - 2nos, Red Onion -1(Medium Size and cut it into small pieces), Ginger -1 inch piece chopped, Green Chilli -1 no, Curry Leaves- few chopped, Coriander Leaves- few chopped, Oil - For Frying, Salt to Taste.

Method:
1. Soak the yellow peas split dhal for 2 hours.
2. Grind the dhal coarsely with red chilli and salt. Just sprinkle a little bit of water.
3. Keep it in the refrigerator(not in the freezer) for 2 to 3 hours to make the vadai becomes crispy.
4. After that add chopped green chilli, onion, ginger, curry leaves, coriander leaves with the ground mixture.
5. Heat the oil. Take small portions of the dhal mixture and form into small patties. Drop in hot oil and fry on a medium heat until golden. Drain on a paper towel and serve.