Vendakai Kuzhambu

Ingredients:

Onion

Tomato
Red Chillies
Turmeric
Salt
Tamarind water
Coriander powder
Sambar powder
Vendakai

To temper:

Mustard

Urad Dal

Kadalai Parupu
Vendhayam

To Pressure cook:

Toor Dal

Method:
Pressure cook Toor dal and keep it aside.

In a kadai season with mustard,urad dal,kadalai parupu,vendhayam. Add Onion, Tomato,Red chilies and fry. Add turmeric and salt. Add Tamarind water. Bring it to boil. Add Corianger powder and sambar powder. Add Sliced Vendakai.

Once it is cooked, add  the cooked toor dal.

Thakali kuzhambu for idli,dosa

Ingredients:

Onion

Tomato
Green Chillies
Turmeric
Salt

To temper:

Mustard

Urad Dal

Kadalai Parupu

To grind:

Coconut

Pottu Kadalai

Sombu

Method:

In a kadai, season with mustard,urad dal. Add Onion, Tomato,green chilies and fry. Add turmeric and salt. 

Grind the to grind items and mix. Add some water.
Cook until the raw smell leaves.
Serve it with idli, dosa.

Potato Bonda

Ingredients:

Potato
Onion

Ginger

Green chilli
Corainder leaves
Turmeric
Salt

To temper:

Mustard

Urad dal

For the batter:

Besan Flour

Rice Flour
Chilli powder
Pepper
Asafoetida
Salt

Method:

Pressure cook potatoes, peel off the skin and mash it well.

In a kadai, season with mustard,urad dal.Add finely chopped ginger,green chilli and Onion and fry till transparent. Add corainder leaves.Add turmeric and salt. Add mashed potatoes and mix well.

Transfer it to a plate and cool down. Make equal sized balls.

In a mixing bowl, mix for the batter with a little water, it should be thich enough to coat the potato balls.

Heat oil in a kadai and deep fry the potato balls coated with the batter. Turn over in a minute to cook evenly on both sides. Cook in medium Flame.

When it is evenly fried, drain it over a kitchen tisssue

Carrot Halwa

Ingredients:

Carrot

Milk

Ghee

Sugar 

Orange food colouring 

Method:

Heat 1 spoon of the ghee in a kadai. Add in grated carrot and fry for 5 mins.

Pour in milk and bring that to boil.Simmer the flame and cover it with a lid.Let this cook until the carrot is cooked through and milk is evaporated.

Now add in sugar and a pinch of Orange food colouring and mix well.Let this cook untill the halwa gets thickened.

Now add in remaining ghee and mix well.Cook this until the halwa leaves the sides of the pan.

Switch off the flame and serve hot.