Thenkuzhal

Ingredients

1. Idli Roce - 4 cups
2. Urad dhal - 1.5 cups
3. Asafoetida - 0.5 teaspoon
4. Salt - to taste
5. Cumin seed or Sesame seed - 1 teaspoon
6. ghee or butter - 2 teaspoons
7. Oil for frying
8. Water - sufficient to make dough consistency

Procedure

• Do not wash but wipe dhal and rice with a clean napkin three times
• Dry grind them to a very fine powder
• Sieve and add salt, asafoetida, cumin or seasme seed, butter or ghee with required water to make a soft dough.
• Knead the dough well to make it uniformly mixed
• Now heat the oil in a pan
• Take one orange size ball of the dough and press it to a thenkuzhal in a ladle or small plate and drop them one by one in the hot oil
• Allow them to fry. You can fry 4 pieces at one time
• Turn both sides to get uniform crispy texture.
• Store it in an airtight container when they become warm.

Keerai charu

கீரை சாறு

Ingredients:

• Fresh Greens(Spinach)-1 bundle
• Fenugreek-1/2 teaspoon
• Chopped onion-1 cup
• Asafoeditta-1/2 teaspoon
• Red chilli (broken)-15 nos
• Turmeric powder-1/2 teaspoon
• Tamarind-1 lime size ball
• Uraddhall--2teaspoon
• Oil-for seasoning
• Mustard-1 teaspoon
• Jaggery-1/2 teaspoon

Procedure:

1. Wash and cut the greens to fine pieces and keep aside.
2. Heat one table spoon of oil and add broken chilli ,fenugreek and asafoeditta.
3. When roasted add the chopped onion and saute for 5 minutes.
4. When onion is glossy add the washed greens and salt.
5. Take the extract from the tamarind for about 3 to 4 cups.
6. Add to the sauted onion mixture
7. Allow it to boil by adding very little  jaggery till the greens are cooked thoroughly.
8. Remove from the stove
9. Season with mustard and urad dhall by heating oil in a pan
10. Add this to the gravy 

Application:
This will go well with rice and puri

Cutlet ( Easy method with left over vegetables)

Ingredients:

1. Left over cabbage, carrot poriyal cooked for lunch or dinner
2. Boied potato-2nos
3. Chopped onion-1 cup
4. Green chilli- 4
5. Garlic pod-4
6. Ginger- one bit
7. Garam masala powder-1/2 teaspoon
8. Turmeric powder-1/2 teaspoon
9. Leftover Bread( any variety)-3slice 
10. Channadhal powder-1 tablespoon
11. Rice or corn flour-2 tablespoon
12. Coriander leaves-For garnishing
13. Salt-to taste
14. Oil- for shallow frying

Procedure:

• Grind chiili,Garlic pod,ginger,garam masala powder together.
• Saute onion with little oil
• Add the ground mixture ,boile potato,salt,turmeric powder,left over vegetables.
• Mix well 
• Add bread,channadhal powder.rice or corn flour and mix well to form solidness.
• Take one lime size mass and press it to 3/4 " thickness and shallow fry in apan
• urn both sides to get a uniform golden color
•  Garnish with coriander leaves and serve with chilli orTomato sauce

Bajji

Ingredients

• Potato - 1 Big
• Onion - 1 medium
• Bell pepper / Capsicum - 1 
• Green banana / Vazhakai - 1 
• Channa powder - 3 cups
• Rice powder - 3/4 cup
• Maida powder - 1/2 cup
• Ginger - 1 inch bit
• Green chilli - 4 to 5 nos
• Salt - to taste
• Asafoetida - 3/4 teaspoon
• Oil for frying
• Chopped coriander leaves - 1 cup
• Turmeric powder - 1.5 teaspoons

Procedure:

1. Grind chilli, ginger to a fine paste 
2. Add salt,chennadhal powder,rice flour ,asafoeditta and turmeric powder.
3. Add water to make to Idly batter consistancy.
4. Add coriander leaves and keep aside.
5. Peel and slice all vegetables to 1/4" thickness.
6. Heat oil in apan.
7. When it is hot dip the vegetable slices in the mixed batter and drop them into the oil.
8. Fry them till it becomes golden colour.
9. Drop 6 to 7 pieces at a time.
10. Remove and spread over paper napkin before serving.

Application:

This is a snack and can be served at any time. Also go well with even Lunch and Dinner.

Multi-nutrient Kanji powder

Ingredients:

• Sago -20 gms
• Fried grams - 200 gms
• Almonds - 50 gms
• Pista - 50 gms
• Ragi - 100 gms
• Saffron - 1 teaspoon
• Roasted Peanut - 1 Tablespoon

Procedure:

1. Heat a pan, add sago and roast till it become puffy.
2. Now add ragi and dry roast till it becomes crunchy
3. Switch off the flame and add all the other nuts to the warm pan for 5 minutes.
4. Now grind this mixture to a fine powder with saffron.
5. Store it in an air tight container 
6. Take 1 tablespoon and mix it in one cup of water and boil this in a low flame till it gets cooked
7. This procedure may take 5 to 10 minutes - keep stirring to avoid lump formations. 
8. Remove from the stove and add the required sugar and milk and serve.

Dahi Vada

Ingredients:

• Urad dhal washed and soaked for 2 hours - 2 cups
• Green chillies - 3 nos
• Ginger - 1/2 "bit
• Asafoetida - 1/2 teaspoon
• Coconut Scrapings - 1 tablespoon
• Curryleaves-10 nos
• Mustard-1/2 teaspoon
• Yogurt(curd)-4 cups
• Sugar-1pinch
• Cumin seeds-1 teaspoon
• Broken pepper-1/2 teaspoon
• coriander leaves-for garnishing
• Oil-2 cups

Procedure:

1.  Grind the given dhall to a puffy mass in the grinder by adding water in small quantity with 5 minutes interval.
2. Grind urad dhall for 25 minutes.
3. Add salt,broken pepperand cumin seed and mix well.
4. Heat oil in a pan.
5. Take Dhal mass of big lime size and press it on a greased plastic sheet or Bananaleaf to 1/2 " thick pieces.
6. Slowly drop one by one and allow it to fry for one minute.
7. When the vada becomes golden brown turn to the next side till it becomes golden color. 
8. Now remove from the fire and place it on a tissue paper on a plate to remove excess oil.
9. Now grind ginger, chilli, sugar, coconut and salt to taste coarsely.
10. Beat the curd and add the ground mixture and mix well.
11. Heat 1 teaspoon of oil in a pan and season with mustard, curry leaves, asafoetida and transfer it into the curd mixture.
12. Now boil 3 cups of water in a vessel and drop all the vadas in the water. Switch off the stove.
13. After one minute remove the vadas and slowly drop in the curd mixture and keep them in the bowl.
14. Pour the rest of the mixture over the vadas. Garnish with chopped coriander leaves.