Kadalai Paruppu Adai

Ingredients:

Bengal Gram Dhall - 1 cup

Rice - 1 cup

Water - 1/2 Cup

Red Chillies - 3

Salt to taste

Ginger - 1 spoon chopped

Curry leaves - 5

Mustard - 1 spoon

Cashew - 5 - cut into small pieces

Urad Dhall - 1 spoon

Cooking Oil - as required

Procedure:

Soak Rice and Bengal Gram Dhall for 2 hours. Grind the following ingredients.

Red Chillies + Salt + Ginger + Rice + Bengal Gram Dhall.Do not grind it too much and do not add too much of water. Granules should be seen in the mixture. Heat oil in a pan and then add the following:-

Mustard + Urad Dhall + Cashew + Curry leaves. Wait until the cashew becomes golden brown. Do not make it black. Add these along with oil to the Ground mixture.

Now heat a Non-stick cook ware (Kadai) with 1 spoon of oil. Take the mixture in a ladle and pour it into the Kadai and spread it as much as possible. Pour oil on the sides. Close it with a lid and simmer after 30 seconds. When the mixture is cooked, use a flat ladle to turn it. Cook the other side for 1 minute and then place it in a plate. Tasty Adai is ready. It can be eaten without any side dish like Chutley or Sambhar unlike idli and dosa.

Kaju Katli - Cashew Sweet Recipe

Ingredients:
Cashew Nuts: 1 Cup
Sugar: 1/2 Cup
Ghee : For greasing

Procedure:

Grind the cashew nuts in a mixer until it becomes powdery without granules.Heat water and sugar in a non-stick pan. Wait until the right consistency is reached. Take a spoon of the mixture and pour it in a small bowl of water. The mixture should not dissolve in water, instead it should form a thin thread inside water. This is the right consistency to simmer the flame and then add the powdered cashew nuts.Keep stirring for 3 minutes with low flame. The mixture would reach a consistency that would resemble a chapathi dough. Now place the dough in a clean bowl and keep kneading when it is still warm.Now spread it using a rolling pin in a greased board and then cut it into required shapes. It would look sticky when it is hot. Later it would turn into soft and tasty Kaju Katlis :)

Appala koottu

1. Cook bengal gram dhall and one or two potatoes in a cooker.
2. Mash potatoes and mix it with the cooked dhall.
3. Add turmeric, chilly powder and salt and start cooking the mixture in a kadai.
4. Add some water as it cooks
5. When it comes to boil, add grated coconut 
6. Turn off the flame when the mixture is a bit watery and not too thick.
7. Fry mustard, black gram dhall and curry leaves with oil and add them to the mixture.
8. Fry a few puppets and break them.
9. Add the puppets to the mixture.
10. serve hot with boiled rice:)

Palasarakku kuzhambu

This is one of my favorite recipes. It is spicy and is very good for health especially when we are sick with common cold.

Ingredients

• Mustard
• Onion
• Curry leaves
• Garlic
• Oil
• Chilly powder
• Tamarind juice
• Turmeric powder
• Tomato puree
• salt
• Pepper
• Methi seeds
• Jeera

Step 1. Fry mustard, chopped onion, curry leaves and a few garlics  with oil.
Step 2. Add tamarind juice, chilly powder, turmeric powder, tomato paste and salt to it.
Step 3. Allow it to boil until it becomes thick in consistency and then turn off the flame.
Step 4. In a kadai fry mustard, pepper, jeeragam(jeera), and vendhayam (methi seeds) without oil and grind it.
Step 5. Add this powder to the already prepared kuzhambu.

Tasty palasarakku kuzhambu is ready :)