Ingredients Vazhakai (Raw banana) 1 medium size Nicely chopped onion tea spoon Aniseed tea spoon Red

poon Red chilli powder tea spoon Turmeric powder tea spoon Curry leaves few Asafetida pinch Salt as per taste Cooking oil 1 tea spoon Method Wash and slightly peel the green layer of raw banana and cut raw banana horizontally to inch pieces; put them in the salt water and keep for 5 minutes; wash well and drain water. Heat a pan with oil, add aniseeds, curry leaves, asafetida and fry for few seconds; add chopped onion and fry till soft. Add raw banana pieces, mix gently; add chilli powder, turmeric powder, salt and mix; cover with a lid and cook for 2 minutes. Now remove the lid, turn the raw banana pieces, cover again with the lid and cook for 2 more minutes or till done.
Now crispy raw banana fry is ready. CARROT HALWA

Carrots - 4 nos (200 gm) (very finely grated or grinded) Milk with creme - 250 ml Sugar - 1 cup (125 gm) Cardamom(Elakka) - 1 no (optional) Almonds - 10 nos (grated) Cashews - 10 nos (grated) Ghee - 2 tbsp 1)Finely grate or grind the well cleaned carrots. 2)Heat ghee in a tava (preferably a nonstick tava). 3)Add the grated carrots to it and saute well for 3 mins.

4)Add the milk and keep on stirring on a very low flame till the carrots get mixed well and well cooked(around 4 to 5 minutes). 5)Add the sugar and cardamom if needed. 6)Stir well for 3 - 4 mins. 7)You can see the halwa is cooked well and it gets separated from the ghee. 8)Now add the grated nuts and switch off the flame. 9)Transfer the content into a serving dish and allow it to cool. BADAM HALWA Almonds(Badam) - 1 full cup Ghee - 4 tbsp Sugar - 1 1/2 cups Saffron - A few strands(optional) Water or Milk 1)Soak the badam in milk or water for 4 hours. 2)Peel the badam. 3)Grind the badam into a fine paste, adding just enough milk. 4)Heat a kadai or a thick bottomed vessel. 5)Add the badam paste and the sugar. :- The sugar will dilute the paste and make it runny. 6)Keep stirring for 10 mins on a low-medium flame. 7)Add a tbsp of ghee at a time and keep stirring, until ghee is absorbed. 8)After 8 mins or until the ghee is fully absorbed, switch off the flame. 9)Transfer the contents to a container and mark the shapes.

10)Place a single strand of saffron on each of the cut shapes. :- You can user edible silver wrapper on the halwa instead of saffron. :- To get yellow color, add the saffron(soaked in milk) to the halwa, while cooking it. :- You can also add cardamom for additional flavour. :- Care should be taken to keep on a low-medium flame so as to avoid burning. Recipe of Easy Badam Halwa Ingredient Name badam powder ghee milk sugar as required 1. 2. 3. 4. 5. 6. 7. Unit tsp tsp cup to taste Directions | How to make Easy Badam Halwa Quantity 2 1 1/3

Mix the badam powder with ghee in a small thick bottomed pan. Add little milk and mix. Keep the pan on the stove on medium flame and keep stirring. Add sugar while stirring. When the mixture becomes semi-solid remove from the stove. Allow it to cool andserve. You can garnish it with small pieces of cashew and kismis.

8. It is easy to prepare and makes healthy dish for kids. Enjoy! Recipe of Maida Halwa Ingredient Name Unit Cashwes ghee iIlachi powder Maida Raisins sugar according to your water to taste cup to taste cup to taste to taste cup Directions | How to make Maida Halwa

Quantity 1/2 1 1

Take a pan and pr ghee in the pan. When ghee starts boiling add maida and fry continously. Maida should smell good and should turn to light brownish colour. Note that frying should be continuos. Mean while on the other side boil water. Once the maida is fried properly add water( here u should be careful, with one hand stir maida continuously and other hand pour water into the mixture . When the water and maida is in good shape and ghee starts showing on the top add sugar.When the sugar melts the halwa is ready. Now u can add ilachi powder, Cashwes and Raisins fried in ghee to the sweet.

To add extra taste. Its a very unique and easy way to impress the guests on a sudden visit. Will be fresh for 2 days in an airtight container if refregirated. MAIDA SWEET Ingredients: Refined wheat flour (Maida) 1 cup or 100grams Egg 1 Refined sugar 50 grams Banana (ripe) 1 Soda bi-carb (cooking soda) A pinch Oil - In a pan for deep frying. Method: Sift the flour and cooking soda in a sieve. Beat the egg with sugar till sugar dissolves. Mix the flour and egg-sugar mixture with the mashed banana, adding enough water to make a thick batter. Heat the oil in a deep fryer. Take a spoonful of this batter and drop gently into the hot oil. 5,6 pieces can be fried together. Cook till they are fluffy and evenly cooked to a golden brown color. Drain the excess oil and serve. Tip: Use medium heat for frying as the inside of the paniyarams should be cooked thoroughly. Recipe of Idiyappam Ingredient Name a little oil boiling water, as required rice flour salt Unit to taste to taste grams to taste Directions | How to make Idiyappam Quantity

400

Add the boiling water and salt to the flour and knead to a soft dough.Lightly grease the iddiappam press mould and put in one portion of the dough. Press out the dough to form small circular mounds onto each of the iddiappam stands. Steam for about 10 minutes till the iddappam is cooked. (A pressure cooker, without the weight, can be used for steaming An idli stand is a good substitute for the iddiappam stands Recipe of PARUPPU URUNDAI KULAMBU Ingredient Name Asafoetida Channa dal Cumin seeds Curry leaves Mustard seed Oil Onion Red chili Unit tsp cup tsp to taste tsp to taste number number Quantity 1/4 1 1 1 1 1

salt to taste Sambar powder tsp 2 Tamarind juice cup 1 1/2 Tomato number 2 Directions | How to make PARUPPU URUNDAI KULAMBU Soak the channa dal in the water for 1 hour. Drain the water and add red chili, asafoetida, curry leaves and salt. Grind all these items in the blender (not powdery). with little water. Now take small amount and make small balls. Boil 3 cups of water in the Idli Vessel, drop the balls in the idli pots and steam it for 8 minutes.and keep it aside. Heat the pan with the oil and fry mustard seeds, cumin seeds, curry leaves and then add the chopped onion and fry for 2 min, then fry tomato and add the tamarind juice, sambar powder, salt and mix well. Now add the steamed channa dal balls into it. Cover the pan and let it boil in the medium heat. Remove the cover and let it to boil for 5 min.

APPAM
A good and a very light south indian delight Preparation Time : 8-10 hours Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS Rice 1 cup Parboiled rice (ukda chawal) 1 cup Coconut water 1/4 cup Salt to taste Coconut, scraped 3/4 cup Baking powder 1/4 teaspoon Oil, grated to coat

METHOD Clean, wash and soak both the rice together in four cups of water for two to three hours. Drain and grind to a smooth paste adding coconut water, as required. Add salt, stir well and keep ground rice for at least thirty-six hours in a warm place to ferment. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. Add the coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix in the baking powder and adjust salt.Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter. The edges should be thin and the excess batter should collect at the centre. Cover with a thick heavy lid and cook on medium heat for two to thee minutes. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew. SWEET PONGAL INGREDIENTS : Raw rice Moong dhal Jaggery/ Goondu Vellam Ghee Honey Elaichi / Cardamom Powder Raisins Cashew nuts
DIRECTIONS:

1 cup less than 1/4 cup 1 1/2 cups 3 tbsp 2 tsp 1 tsp 15 nos 15 nos
1.
Step1

Soak rice and Moong dhal together in water for 30 min. Pressure cook rice & Moong dhal with 3 cups of water ( 1:3 ratio ) for 4 whistles. 2. Step2 In a separate pan add 1 cup water and jaggery, allow it to boil till the jaggery melts. Add the cooked rice into this and mix well. In a pan add 1/2 tsp of ghee and fry raisins, when you add the raisins to ghee it bulges and take it out immediately. Care should be taken while frying, if you burn raisins it would taste bitter and spoil pongal. Add Cashews to it and fry for a minute. Add these to th pongal. Add ghee, honey and cardamom powder. Mix well for 2 min on stove and turn off.