Surul Poli

 Ingredients

For Puri :

All purpose flour/Maida - 1 cup

Salt 

Oil for frying

For filling:

Fried Gram/Potukadalai powder - 1/2 cup

Shredded Coconut - 1/2 cup

Jaggery Power - 1/2 cup - 3/4 cup

Chopped Almonds/Cashews - 2 tablespoons

Raisins - 2 tablespoons

Cardamom powder - 1/4 tsp

Ghee - 1/2 tsp

Mix all ingredients given under Puri and make a chapati kind of dough adding water little at a time.

In a kadai dry roast the shredded coconut.  Remove it from the kadai.  Now add little ghee and roast almonds/cashews and raisins till the raisins puffs up.  Now mix all the ingredients given under stuffing and keep it aside.

Make a small round and roll the dough to a round shape and fry it in oil.  

In a plate plate one puri and spread the stuffing on the puri and roll it.  

Enjoy it.

Ripe Banana Jaggery Payasam

 Ingredients

Ripe Banana - 2 (large)

Jaggery - 1/4 cup

Cardamon Powder - 1/4 tsp

Ghee - 1 tsp

Cashews/almonds - few

Raisisg - 1 tsp

Coconut milk - 1/4 cup

Rice flour - 1 tsp (slury)

Cut the banana in round slices.  In a kadai prepare the jaggery syrup with 1/4 cup of water.

In a kadai add ghee, chopped cashews/almonds and raisins and saute till the raisins puffs up.  Remove it from the kadai and keep it aside.  In the left over ghee add the banana slices and saute for a while.  Then add the Jaggery syrup, cardamon powder, rice flour slury.  Bring it to a rolling boil.  Now add coconut milk and switch off the stove.  Add the cashews/almonds and raisins.   

Tofu, Potato Paratha

Ingredients:

For Stuffing:

Potato - 2 nos. (Big size) (Boiled and shredded)

Tofu - 1/2 pack (well drained and mashed)

Coriander leaves - 2 tablespoon (chopped)

Kasuri Methi - 3/4th tsp

Chaat Masala Powder - 1/4 tsp

Garam Masala Powder - 1/2 tsp

Amchur Powder - 1/4 tsp

Ajwain - 3 pinches

For Dough:

Atta flour - 2 cups

Oil as required

Sugar - 1/2 tsp

Salt to taste

Mix all the ingredients under dough and make a tight chapati dough.  Cover it and keep it aside.

Mix all the ingredients under stuffing and add the salt only when you start making the parathas.

Take a small portion of the dough and spread it into a small size chapathi.   Mix salt in the filling and keep a portion of the filling in the middle of the small chapathi and close it and roll it.   Keep the flame high and when the tawa is hot add the paratha and roast it both the sides by adding oil on both the sides.  When it is done enjoy with boondi raita.  

Fruit Kesari

 Ingredients:

Rava - 1 cup

Sugar - 2 cups

Banana - 1

Pineapple - few pieces

Apple - 1/2

Ghee - 4 tablespoons

Cardamom powder

Chopped almonds/Cashews - 2 tbsp

Two pinch of yellow kesari colour (optional)

Pineapple essence - few drops

In a kadai roast the rava with 1 tsp of ghee.   Roast till nice aroma is released.  Do not brown the rava. Switch off the stove and remove it to a plate.  In the same kadai add 1 tsp of ghee and roast the almonds/cashews and then add the apple and the banana saute slightly and remove it to a plate.  Add 2 1/2 cups of water to the same kadai and when it starts boiling reduce the heat to medium and slowly add roasted rava to it mixing continuously to avoid any lumps.  When the rava is cooked add the sugar, ghee, roasted fruits, cashews/almonds and keep stiring it  till everything comes together and water is completely absorbed.   Switch off the stove and enjoy when it is hot. 

Semiya Rava Upma

 Ingredients:

Rava - 1 cup

Vermicilli roasted (Semiya) - 1/4 cup

Vegetables - 1/4 cup (chopped - carrot, peas, beans)

Onion - 1

Green Chillies - 2 nos.

Ginger - 1 inch

Mustard Seeds - 1/4 tsp

Oil as required

Salt to taste

Turmeric powder 1/8 tsp

In a kadai add 1 tsp of oil and roast the ravain medium fire.   Roast it till nice aroma is released and do not brown the rava.  Switch off the stove and keep it aside.

In a kadai add two tablespoon of oil and when the oil is hot add the mustard seeds.  When it splutters add the chopped onion, ginger and green chillies.  Saute till the onion becomes translucent.  Now add the chopped vegetables, salt required and saute them till they are well cooked.  Now add 3 cups of water to the kadai and required salt and boil it.  When the water boils add turmeric powder, rava and vermicilli and mix well.   Stir now and then to avoid any lumps.  Keep the stove in medium, cover and cook it till they are done.   Enjoy it with coconut chutney or any pickle of your choice. 

Araichvita Dried Sundakai Morukozhambhu

 Ingredients 

For grinding:

Tur dal - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Black Pepper - 1/2 tsp

Cumin Seeds - 3/4 tsp

Asafoetida - small piece

Coriander Seeds - 1 tsp

Methi seeds - 1/4 tsp

Red Chilli - 1

Green Chilli - 1

Ginger - 1 inch

Shredded Coconut - 3 tsp

For Kuzhambhu :

Curd - 1/2 cup

Salt as required

Turmeric powder - 1/8 tsp

Dried Sundakai - 1 to 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves

Oil for frying (preferably coconut oil)

In a kadai add little coconut oil and add all ingredients under grinding except coconut and green chilli.  Roast it till the dal become golden brown in colour and now add coconut, cumin seeds and green chilli.  Remove from fire and allow it to cool.  Then grind it with some water to a smooth paste.

In a Kadai add little coconut oil and when the oil is hot add mustard seeds and dried Sundakai.  Saute till the mustard seeds splutters.  Now add the curry leaves and then add the ground masala with 1 1/2 cups of water.  Allow it to boil till the raw smell of the ground paste goes.   Switch off the stove and add the churned curd and salt to taste.