SEEDAI / SEEDAI RECIPE

INGREDIENTS:
1.  Maida - 1 cup
2.  Curd - 1 teaspoon
3.  Cumin seeds - 1 teaspoon
4.  Asafoetida / perungayam a pinch
5.  Sesame seeds / ellu - 1 teaspoon
6.  Butter - 2 tablespoon
7.  Chilli powder - 1 teaspoon
8.  Turmeric powder - 1/2 teaspoon
9.  Salt to taste

METHOD:
1.  Add all the ingredients together with a little water and make a dough.

2.  Now take a small amount of dough and make a small round balls like a grape.

3.  Keep a pan on flame pour some oil and add the seedai and fry them in oil till golden brown.

Now the seedai is ready take out the seedai from oil and serve after 10 mins.

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MAIDA BISCUIT /MAIDA BISCUITS RECIPE

INGREDIENTS:
1.  Maida - 2 cups
2.  Sugar - 2-1/2 cups
3.  Ghee - 8 teaspoon
4.  Cooking oil - 1/4 kg
5.  Salt a pinch
6.  Cooking soda a pinch

METHOD:
1.  Powder the sugar in mixer and keep it aside.

2.  Mix the powdered sugar with maida.

3.  Add cooking soda, ghee and salt little and make a dough with little water.

4.  Now roll them like chappathi and make slices like this with a knife.

5.  In a low flame keep a pan on flame and pour some oil , when they gets hot drop the pieces one by one and fry them till light golden brown.

6.  After they have been fried well take out the maida biscuit and remove the excess oil and serve after 10 mins

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KARA SEV / KARASEV RECIPE

INGREDIENTS:
1.  Besan flour / kadalaimaavu - 1 cup
2.  Rice flour - 1 cup
3.  Ghee - 1 tablespoon
4.  Pepper powder - 1 teaspoon
5.  Salt to taste
6.  Water - 1/2 cup
7.  Turmeric powder - 1/2 teaspoon
8.  Chilli powder - 1 teaspoon
9.  Cooking oil to fry - 1/4 kg

METHOD:
1.  Mix all the ingredients together by adding little water and make a dough like chappathi.

2.  Now take sev press and insert the dough like this.

3.  Keep a pan on flame pour some oil when they gets hot press the sev press and make shapes as you like and when the karasev is cooked switch off the flame.

4.  Place them in a plate and serve after 10 mins. Now the karasev is ready to eat

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KARA BOONDI / KARA BOONDHI RECIPE

INGREDIENTS:
1.  Besan flour / kadalaimaavu - 1 cup
2.  Rice flour - 1 cup
3.  Cashews - 3- 4
4.  Pistachios - 3- 4
5.  Peanuts - 2 tablespoon
6.  Curry leaves
7.  Asafoetida / perungayam a pinch
8.  Food colour a pinch
9.  Turmeric powder a pinch
10.Chilli powder - 1 teaspoon
11.Salt to taste
12.Cooking oil - 1 cup
13.Ghee - 1 tablespoon

METHOD: 
1.  Take a bowl and mix the besan flour, rice flour. ghee, asafoetida, salt, food colour, turmeric powder and chilli powder with little water like a idly batter.

2.   Now take a pan keep on a flame when it gets hot pour the oil and pour the batter in the perforated laddle and fry them in oil.

3.  Take out the boondi's and drain the excess oil.

4.  Fry the peanuts, cashews, pistachios and curry leaves in the oil and mix them with  boondi.

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SWEET BOONDHI/ SWEET BOONDI RECIPE

INGREDIENTS:
1.  Besan flour ( kadalai maavu) - 1 cup
2.  Sugar - 1 cup
3.  Cashews and pistachios - 3- 4
4.  Cardamom powder - 1/2 teaspoon
5.  Cooking oil/ ghee - 1/4 kg
6.  Water - 1/2 cup

METHOD:
1.  Mix besan flour and water together like a idly batter.

2.  Boil the sugar and water in a pan. When they become thick and sticky the sugar syrup is ready.Switch off the flame and keep it aside.

3.  Fry the cashews and pistachios in ghee and keep them aside.

4.  Now take a pan pour the ghee and when they gets hot pour the batter in a large perforated spoon like this.

5.  Fry them in oil till crispy in a low flame.

6.  Take out the boondi and remove the excess oil.

7.  Spread the boondhis is a wide plate and add the cardomom powder,cashews, pistachios and mix them gently till each droplets seperates.

8.  Now put the boondi in a sugar syrup mix well and serve after 1/2 an hour.

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COCONUT BURFI / NARIYAL BURFI

INGREDIENTS:
1.  Coconut grated - 1 cup
2.  Sugar - 3/4 cup
3.  Water - 1/4 cup
4.  Cashews broken - 1 tablespoon
5.  Ghee - 2 teaspoon
6.  Cardamom powder - 1/2 teaspoon

METHOD:
1.  Take a pan heat the ghee and roast the cashews and keep it aside. Grease a plate with ghee and keep it ready.

2.  Take another pan add the sugar and water and boil it by stirring when the sugar dissolves and becomes like a syrup stage add the grated coconut and stir them well.

3.  When they form thick add the ghee, cashews and cardomom powder and stir them well and transfer the mixture to the tray and cut them into squares still it is warm.

4.  Cool down the burfi and store in a airtight container.

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AVAL KESARI / POHA KESARI

INGREDIENTS:
1.  Aval (poha) - 1/2 cup
2.  Ghee - 3 tablespoon
3.  Sugar - 1/2 cup
4.  Cashews and raisins - 2- 3
5.  Water - 1/2 cup
6.  Food colour a small pinch
7.  Milk - 1 cup

METHOD:
1.  Rinse poha in water and dry them for 2 mins and coarse grind a mixer.

2.  Heat a teaspoon of ghee and fry the cashews and raisins and keep it aside.

3.  Now fry the poha in a same pan and keep it aside.

4.  Boil water in the same pan and add the poha, and when the poha gets soft add sugar and food colour and stir them well.

5.  When they gets thick add the ghee, milk, cashews and raisins and switch off the flame.

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AVAL PAYASAM RECIPE / POHA PAYASAM

INGREDIENTS:
1.  Poha / aval - 1 cup
2.  jaggery - 1/2 cup
3.  Coconut scraped - 4 tablespoon
4.  Cashew - nuts - 5- 6
5.  Cardamom powder - 1/4 teaspoon
6.  Milk - 2 cups
7.  Ghee - 2 tablespoon
8.  Khus khus - 1 teaspoon
9.  Almonds - 2

TO GRIND:
1.  Coconut - 4 tablespoon
2.  Khus khus - 1 teaspoon
3.  Cashews - 3
4.  Almonds - 2

METHOD:
1.  Wash the aval in water drain them  fry the aval in 1 teaspoon of ghee and keep it aside.

2.  Now boil the milk and add the jaggery and stir them till it dissolves.

3.  Add the roasted aval to the jaggery and stir them till the aval blends and add some cardomom powder.

4.  Now add the ground paste to the paysam and stir till they gets thick and garnish with cashews.

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FRUIT SALAD / FRESH FRUIT SALAD RECIPE

INGREDIENTS:
1.  Apple
2.  Dates
3.  Cherry
4.  Orange
5.  Cherry
6.  Guava
7.  Green grapes
8.  Black grapes
9.  Almond -2
10.Pistachios - 4
11.Lemon juice - 1/2 teaspoon

METHOD:
1.  Cut and mix all the fruits.
2.  Add the crushed and toasted almonds and pistachios and lemon juice and mix well.

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HALEEM /HALEEM RECIPE

INGREDIENTS:
1.  Mutton - 1/4 kg
2.  Onion - 2
3.  Tomatoes - 3

5.  Ginger garlic paste - 1 teaspoon
6.  Spices like cinnamon (IIlavanga pattai), cloves (Krambu), saunf (sombu), elaichi (yellakai) - each little
7.  Green chilly - 1
8.  Turmeric powder - 1/2 teaspoon
9.  Chilly powder - 2 teaspoon

10.Garam masala - 1 teaspoon
11.Salt to taste
12.Cooking oil - 5-6 tablespoons
13.Pepper powder - 1 teaspoon
14.Curry leaves
15.Wheat - 1/2 cup

METHOD:
1.  Pressure cook the mutton with some water and turmeric powder for 5 whistles and after removing the lid of cooker grind the mutton in a mixer and keep them aside.

2.  Wheat should be soaked in water till they become soft and to be mashed and keep them asid

3.  Heat oil and  in a pan when they gets hot add the spices, ginger garlic paste, green chilly, onion and fry them till golden brown.

3.  Add the mashed wheat, ground meat, turmeric powder, chilly powder, coriander powder,  pepper powder, garam masala and some salt to taste.

4.  Now add the ground tomatoes and cup of water. Let them cook till they become thick

and stir them well.

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