Lady'sfinger fry(okra)

Ingredients:

Okra (Lady's finger) - 250 gms

Onion - 1no

Green chilly - 1no

Oil - 2tsp

Curry leaves

To grind:

Red chilly powder - 1tsp

Coriander powder - 1tsp

Coconut gratted - 2tsp

Odachu kadalai - 1tsp

Tumarind - very small piece

Salt - to taste

Garlic flakes - 2nos ( if required)

Grind the above ingredients and powder finely

Preparation:

1) Cut the okra into small pieces and heat oil in a pan, fry the okra for 10min and keep aside

2)Heat oil in a pan, add onion, green chilly and curry leaves fry them untill it turns light brown

3)Then add the grinded powder to it and fry them till the raw smell goes

4)Finally add the okra and heat for 5mins

Goes well with: Rice

Health Tips: Okra helps to stabilize blood sugar and it contains vitamin C. 

Mango milkshake with ice cream

Ingredients:

Mango - 1no medium

Milk - 1 cup

Sugar - 3tsp

Vanilla Ice cream - 3 tsp

Preparation:

1) Remove the skin of the mango and cut the mango into small piece

2) In a mixture jar add the mango, milk, 2 Tsp ice cream and sugar, grind them finely

3) Then transfer the juice to the glass and serve with 1 tsp ice cream

Beetroot Halwa

Ingredients:

Gratted beetroot - 2 Cups

Milk - 1 Cup

Sugar 1 1/2 Cup

Ghee - 2 tsp 

Cardamom Powder - 1/2 tsp 

Chopped Cashewnuts - 2tsp

Preparation

1. Add milk in a pan and heat it till the milk gets thicker

2. To this, add grated beetroot and boil it till the beetroot absorbs all the moisture from milk. Add sugar and keep stirring in a medium heat.

3. When complete moisture is absorbed, add 2 spoons of ghee. Fry for two more minutes and remove from heat.

4. Fry the cashewnuts in the remaining ghee and add it to the halwa with the cardamom powder. Mix well.

Yellow pumpkin kuttu

Ingredients:

Yellow pumpkin - 250 grams

Bengalgram dal - 1/2cup

Coconut gratted - 1/2cup

Cumin seeds - 1tsp

Mustard seeds - 1tsp

Onion - 1no

Tomato - 1no

Garlic flakes - 2nos

Green chilly - 3nos

Red chilly - 1no

Coriander & curry leaves

Oil - 2tsp

Salt - to taste

Preparation:

1)Pressure cook the yellow pumkin, bengalgram dal, onion, tomato, curry leaves, green chillies,  garlic flakes and keep aside

2)Grind the gratted coconut and cumin into fine paste then add the coconut paste into the pressure cooked ingredients and heat them for 10mins.

3)For seasoning, heat oil in a pan splutter mustard seeds and red chilly and add to the pumpkin gravy

4) Garnish with coriander leaves

Goes well with: Rice and chapathi

Bengalgram vadai (kadalaimavu vadai)

Ingredients:

Bengalgram (kadalaimavu) - 1 cup

Onion copped - 1no

Green chilly - 3nos

Sombu - 1/2tsp

Cumin(jeeragam) - 1/2tsp

Hing - 1/2tsp

Curry & coriander leaves

Ginger & garlic copped - 1/2tsp

Oil - to fry

Salt - to taste

Water - 1/4cup

Preparation:

1)In a pan put all the ingredients except water and oil

2)Add water slow make a thick paste

3)Then make it in a round shape then flattern it 

4)Heat oil in a pan and put the flatten paste to it

Brinjal fry

Ingredients:

Brinjal - 250 grms

Onion - 1no

Garlic flakes - 3 to 4 nos

Curry leaves

Oil - 3tsp

Red chilly powder - 1tsp

Tumeric powder - a pinch

Salt - to taste

Preparation:

1) Heat oil in a pan, temper mustard seeds 

2) Add curry leaves, onion and garlic flakes fry till it turns brown

3)Then add brinjal and salt saute them and allow it to cook 

4)After it becomes soft then add red chilly powder and fry for 15mins

Goes well with: Rice and chapathi

Mango Rice

Ingredients:

Raw mango (gratted)- 1 medium size

Boiled rice - 2 cups

Green chilly - 3nos

Ginger - small piece

Curry leaves 

Mustard seeds - 1 tsp

Urad dal - 1tsp

Tumeric powder - a pinch

Salt - to taste

Oil - 2tsp

Preparation:

1) Heat oil in a pan, splutter mustard seeds and urad dal.

2)Add curry leaves, ginger and green chillies saute them for 5mins mins

3)Then add gratted mango, salt and turmeric powder fry till the raw smell goes

4)Then add boiled rice into the recipe and mix well

Lemon Rasam

Ingredients:

Lemon -  1 medium size

Tomato - 2nos

Toor dal - 3 Tspoon

Cumin seeds - 1Tspoon

Pepper corns - 1Tspoon

Ghee - 2Tspoon

Tumeric powder - a pinch

Salt - to taste

Water - 2 cups

Preparation:

1)Pressure cook the toor dal and tomatoes with water 

2)Then mash the pressure cooked ingredients and add salt and tumeric powder. Keep aside

3) Grind the pepper corns and cumin into fine powder and fry them in ghee. Then add the grinded powder in the pressure cooked ingredients

4)Heat the pressure cooked ingredients for 5mins and keep aside

5)Heat ghee in a pan,add fennel seeds and saute them for 2mins and add it to the boiled rasam

6)Garnish with coriander leaves

Rice Vadai

Ingredients:, 

1)Raw Rice(pacha aarasi) - 1/2 cup

2)Bengal dal(kadalai parupu) - 1/2cup

3)onion - 1no

4)Green chilly - 4 nos

5)Cumin seeds - 1Tspoon

6)Ginger - small piece

7)Coriander and curry leaves

8)Salt - to taste

9)Oil - to fry

Soak the rice and bengal dal for 2-3 hrs in water. Grind them into fine paste and keep aside

Preparation:

1)Add the finely chopped onion, ginger,salt,coriander,curry leaves,cumin seeds and green chillies into batter.

2)Mix them well. Heat oil in a pan

3)Pour a tspoon of batter in the heated oil and allow it to cook for few mins untill it turns golden brown

Aadai

Ingredients:

1)Urad dal - 1/2cup

2)Bengal dal - 1/2cup

3)Thuvar dal - 1/2cup

4) Moog dal - 1/2cup

5)Raw rice - 1/2cup

6)Sombu - 1Tspoon

7)Cumin - 1Tspoon

8) Red chilly - 4 nos

9)Salt - to taste

10)Oil - as required

11)Asafoetida (Hing) - 1 pinch

12)Chopped Onions - 2no

13)Curry leaves

14)Fenugreek seeds - 1/2 tsp

Preparation:

1)Soak all the above dals and rice in water for 1/2 hour

2)Then add the sombu, Asafoetida, fenugreek seeds, red chillies, cumin seeds into the soaked items and grind them coarsely

3) Add the onions, curry leaves and salt in to the batter

4)Now place a pan and when it is hot place spread the batter into a round shape.

5)Pour oil on the sides and center and cook both sides until crisp