Stuffed Bhendi fry

Ingredients:

Okra /Bhendi - 1/4 kg
Corn flour - 3 tsp
Sambar pdr - 4 tsp
Oil - 4 tsp
Salt - to taste
Lemon juice - few drops

Method:

1.Wash & dry okra. Cut the head & slit open halfway through okra
2. In a bowl mix sambar powder, corn flour, salt, lime juice & few drops of water to make a paste
3. Stuff the mixture in the bhendi and set aside for 10 min
4. Heat oil in a pan and shallow fry the bhendi. Sprinkle little water and saute well till the bhendi is cooked well

Tomato Sevai

Ingredients:

Rice Sevai (Idiyappam) - 2 cups
Green chillies - 2
Onion - 1 chopped
Tomato - 3 chopped
Salt - to taste
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Mustard - 1/4 tsp
Sombu - 1/4 tsp
Oil
Coriander leaves - chopped

Method:

1. In a pan add oil, splutter mustard and sombu
2. Add onion and gr chillilies. Saute well
3. Then add tomato and saute. Add chilli powder, garam masala, salt and saute well
4. Add the Sevai and mix well
5. Garnish with coriander leaves

Mor Kuzhambu

Ingredients:

Thick and sour butter milk - 2 cups

White pumpkin - 1 cup sliced

Turmeric powder -1/2 tsp
Salt- to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Redchillies - 2
Curry leaves
Coriander leaves

Soak in water for 20 mins:
Toor dal - 2 tsp
Raw rice - 2 tsp

Grind:
Grated coconut - 2 tsp
Ginger - 1 small piece
Cumin seeds - 1/2 tsp
Green chillies - 4
Soaked dal and rice

Method:

1. Heat oil in a thick pan, splutter mustards and red chillies. Add curry leaves
2. Immediately add the ground paste and boil for 2 minutes in low flame to avoid any sticking to the bottom. Add turmeric powder and the veg. Add a little water if the paste gets too thick and bring it to a boil
3. Add the butter milk to the boiling paste. Add salt. Do not cook for long time
4. The curry should be semi-thick. Garnish with coriander leaves

Note:

Okra (Bhendi) can be fried and added instead of white pumpkin

Medhu Vadai

Ingredients:

Urad Dal - 1 cup
Green Chillies - 3 chopped finely

Onion - 1  finely chopped
Black pepper - 10
Coriander leaves - finely chopped
coconut (optional)- thin slices
carrot(optional) - finely chopped
Salt to taste
Oil - to fry

Method:

1. Soak urad dal in water for 1-2 hours
2. Grind them coarsely adding very little water
3. Add chopped onion, coriander leaves, black pepper, green chillies, coconut, carrot and salt as required
4. Mix them well together with hands.Make small lime sized balls and make a small hole in the center
5. Deep fry them in hot oil till they turn into golden brown colour

Pudalangai Kootu

Ingredients:

Snake gourd(Pudalangai) - 1
Channa dal - 1/2 cup
Onion - 1/2 chopped
Green chili - 3
Turmeric pdr -  ½ tsp
Mustard -  ½ tsp
Cumin seeds - ½ tsp
Salt - to taste
Oil - 2 tsp
Curry leaves

Method:

1. Wash and scrape the skin off the snake gourd. Slit the gourd open and remove the seeds. Cut it into small pieces
2. Cook the dal with turmeric powder in a cooker for 3 whistles
3. Take a frying pan and heat oil. Splutter mustard and cumin seeds
4. Add the chopped onion, curry leaves and  green chili. Fry till the onions turn light brown. Add the snake gourd and salt
5. Once the veg is cooked, add the cooked dal. cook for 5 mins
6. Garnish with coriander leaves

Rava Kesari

Ingredients:

Rava (semolina) - 1 cup
Sugar - 1 cup
Cardomom pdr - 1/4 tsp
Cashewnuts - 10
Raisins - 10
Ghee - 5 tsp
Food color - a pinch

Method:

1. Heat 2 tsp of ghee in a pan, fry the broken cashews and raisins and keep aside
2. Add a tsp of ghee and fry the rava to a light pink color and keep aside
3. Heat 3 cups of water in a pan, add the coloring when it comes to a boil
4. Add the rava slowly, constantly stirring, and mix well. Allow the rava to be cooked at medium heat. The rava has to cook well
5. When it is fully cooked, add the sugar and stir well. Add the remaining ghee. Keep stirring until the rava starts leaving the sides of the pan
6. Garnish with the fried cashews, raisins and cardamom powder

Brinjal Fry

Ingredients:

Brinjal - 1/2 kg (cut lengthwise)
Onion - 1/2 chopped
Gr.chillies - 2
Sombu - 1/2 tsp
Mustard - 1/4 tsp
Red chilly pdr - 1 tsp
Oil - 4 tsp
Salt - to taste
Coriander leaves

Method:

1. Heat oil in a pan
2. Splutter mustard and sombu
3. Add onions, gr.chillies and fry well
4. Add the brinjal and add the redchilly pdr and salt and fry well till the brinjal is cooked. No need to add water
5. Garnish with coriander leaves