1. Fry the aval in the oil until it turns brown.
2. Powder it in the blender (mixie).
3. Take 2 cups of water, add a pinch of salt, and turmeric powder and boil the water.
4. Sprinkle the hot water on the powdered aval.
5. Boil the jaggery in one cup of water until it completely dissolves.
6. To ensure proper consistency, take a little sample of the boiled jaggery and pour it in cold water.
7. Now, take the jaggery syrup and drop it on the counter top.
8. It should make a “thud” sound.
9. Now add the moist aval to the jaggery syrup.
10. Fry coconuts and cashews in ghee and add it to the aval with cardamom powder.
11. Grated coconut can also be sprinkled on the top of it.

Making Time: 20 minutes.

Serves: 3 persons.

Shelflife: 1 day (best fresh).

Note: Add the water when its hot to get a soft puttu. Dont cook the jaggery beyond dissolving level.

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1. Dissolve a little salt in water. Mix enough salt water in the flour till it looks like breadcrumbs.
2. Add the coconut, jaggery and sesame seeds. Mix well.
3. Using your hands, work mixture till it breaks into small round pieces.
4. Now fill some grated coconut in to the putter steamer to form a thin layer at bottom. Then fill the breadcrumbs like flour which is prepared till half the cylindrical steamer. Then again make a small thin layer of coconut layer . Repeat the process. Finish the cylindrical steamer with a coconut layer.
5. Boil some water in the Putter steamer pot for 10 minutes. Then place the cylinderical upper part above it. Close the lid. Cook for 10-15 minutes.
6. Steam cook the puttu. When done, remove from the fire and cool.
7. Break up nicely, add the cardamom powder and fried cashewnuts.
8. Serve hot with melted ghee.

Making Time: 25 minutes

Serves: 3 persons.

Shelflife: 1 day.

Note: Dont water more water to the flour. Add just enough to make it look like breadcrumbs and it gets pebble like texture.

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1. Take a puttu vessel add sufficient water in it and heat it for some 10-12 minutes.
2. In the meanwhile, in a large bowl, mix flour and salt with boiling water with a wooden spoon. As mixture cools mix flour with your hands to form a pebble-like texture.
3. In a kulal or puttu steamer, layer the flour mixture with a handful of grated coconut.
4. spread it at the bottom of the cylindrical portion of the puttu vessel.
5. Then fill this container to half its capacity with wet rice powder which is kneeded in the large vessel.
6. Again spread some cocunut grating and add wet rice powder.
7. Repeat the process till the kulal is almost filled. Finish with a layer of coconut.
8. Finally steam cook this mixture with a covered lid for 5 to 8 minutes.
9. Remove the contents to a plate.
10. Serve it with bananas and papad as a complete meal for breakfast.

Making Time : 30 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note:

• Make the sure the kneeded mixture is like pebble like mixture , so dont make plenty of water while preparing it.
• Just sprinkle some water n kneed it into pebble like rough type preparation. This Puttu is served along with Bananas.
• Sugar can be sprinkled on the top of it to make it taste different.

1. Heat a pan and roast all the ingredients for spice mix till it the aroma starts to fill the room.
2. Grind them into a fine powder.
3. Heat 3 tbsp of oil and add the tempering ingredients.
4. Fry slightly till chana dhal turns golden brown.
5. Add the tamarind paste to the tempering.
6. Add the turmeric, jaggery, water and salt. Cook on high flame for some time.
7. Bring to boil until the mixture becomes thick .
8. Now add the ground spice mix, simmer and stir constantly until oil starts to separate.
9. Stir and cook till it gets a honey like texture and is reduced to more than half and thick.
10. Remove from fire, cool for a while. It can be mixed with boiled rice and taken for meals.

1. Soak rice and lentils separately for 6 to 7 hours.
2. Clean and grind rice coarsely.
3. Clean all lentils and grind together with all other ingredients(except coconut, coriander leaves, onions and curry leaves) to a coarse consistency.
4. Mix the batter thoroughly.
5. Add coconut , chopped onions , chopped coriander leaves and curry leaves an mix thoroughly.
6. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly.
7. Heat a Tava , smear with oil and pour the batter and spread to a round shape, using the spatula.
8. Add a spoonful of oil on the edges and also on the adai.
9. Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges.
10. Remove and serve hot with coconut chutney.

Making Time: 30 minutes (excluding soaking time).
Serves: 12 adais (serves 5-6 persons)

Shelflife: 1 day (best fresh).

Note: The dough should not be watery. It should be thicker than a normal 'DOSAI' dough.

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1. Wash the rices and dal together.
2. Add plenty of water and methi seeds.
3. Allow to soak for 7-8 hours or overnight.
4. Rewash the rice by draining the water 2-3 times.
5. Grind to a paste. Rawa-like grains should be felt in the batter.
6. Add soda bicarb and salt and mix well.
7. Keep aside in a warm place for 8-10 hours.
8. Beat the curds well.
9. Add to the batter, add more water if required.
10. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
11. Heat the iron griddle or non-stick tawa well.
12. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
13. Pour a tsp. of ghee or oil over it.
14. Remove with spatula when crisp.
15. Serve hot with chutney and / or sambar .

Making Time: 20-30 minutes (excluding the soaking time).

Serves: 6 persons (makes 12-14 dosas).

Shelflife: Best fresh .

Note: Soda Bicarb is just optional. for those who want cery crispy dosas. It can avoided and still the dosas would be crisp.

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To Make Chenna:

1. Boil 2 liters of cow's milk. Let it cool for about 10 minutes.
2. (The temperature of the milk should be around 80degrees C).
3. Add 2 tbsp of synthetic white vinegar or ¼ tsp citric acid crystals dissolved in ½ cup of hot water.
4. Stir the milk gently and keep covered till it separates into cheese and clear whey.
5. Strain the cheese into a colander, lined with thin muslin.
6. Pour 3-4 cups of cold water over it.
7. Press the cheese with the back of a wooden spoon to drain away all the liquid.

1. Knead chhenna till smooth.
2. Add corn flour mixed with baking powder.
3. Add milk little at a time mixing well, to get a batter of stiff dropping consistency.
4. Heat oil in a kadai (moderately hot).
5. Hold a perforated ladle above the oil and pour some batter on it.
6. It will drop in tiny drops, into the oil.
7. Fry till they puff and become crisp.
8. Drain on kitchen paper. Use all the batter thus.

For Kheeri:

1. Boil the milk and simmer till it is reduced to 1 litre.
2. Add sugar and stir till dissolved.
3. Add cardamom powder. Add boondis.
4. Simmer gently for 5 minutes.

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1. Make a batter using rice flour, besan or chana dal atta, baking soda, kesar powder with water to a thick pouring consistency.
2. The batter should be slightly thicker than dosa batter.
3. Heat a kadhai with cooking oil or ghee and make boondis with a boondi maker or preforated spatula.
4. Fry till boondis are golden brown.
5. In a separate vessel which should be wide mouthed, heat 3 cups sugar with 1 cup water till sugar is dissolved and u achieve a single string consistency.
6. Remove from fire and add the fried boondis to the sugar syrup and keep mixing.
7. Repeat this procedure till all the batter is exhausted.leave the mix for 4 to 5 hours.
8. Heat 1tbsp ghee in a pan.
9. Fry kishmish(raisins) ,kaju and cloves.add this to boondis.
10. Fry the cloves separately and powder them and add if you don't like it whole.
11. Add 1tsp of elaichi powder,and sugar cubes(small).
12. Make ladoos of desired size and store in an airtight box.
13. Keeps for 1month without refrigerating.

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1. Boil the sugar and water together.
2. Add enough water to the sugar to prepare syrup of one thread consistency. Add saffron paste.
3. Add a tbsp. of milk to bring up the scum.
4. Remove scum and boil liquid till the syrup is sticky between the fingers.
5. Keep aide, but keep warm for use.
6. Make batter with gram flour, which should not be too thin.
7. Add about ½ cup water o the flour. Prepare a semi thick batter. Ensure that no lumps are formed. Keep aside for about half an hour.
8. Add 1 tbsp. of oil to the batter.
9. The batter should evenly coat the back of a spoon when dipped in it.
10. Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
11. Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
12. Pour back remaining batter and wipe spoon.
13. Stir the boondis in the ghee gently and fry till crisp but not brown.
14. Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
15. Spread on a wide plate, add cardamom powder, almonds and mix gently.
16. Cool completely and loosen the boondi with finger till each droplet separates.
17. Store in airtight container.

To make saffron paste:

1. Soak a few strands of saffron in a tbsp. of water or milk for about 5 minutes.
2. Grind with a metal or stone pestle.
3. If milk is used for preparing the paste then it has to be used up and cannot be kept for later use.

Making Time: 30-45 minutes.

Serves: makes 3 bowls.

Shelflife: 2 weeks.

Note:

• Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.
• The proportion of water required in the preparation of batter is dependent on the fineness of the besan.
• If while dropping bundi its shape is long it indicates that the batter is thick and a little more water needs to be added.
• If the bundi drops are too flat it could be wither due to too much water or due to the ghee for frying not being sufficiently hot.

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1. Wash and soak dal and rice together in plenty of water overnight.
2. Drain, grind to a soft batter, a fine grain should be felt in it.
3. Do not make the batter thin. It should be thick enough to shape vadas.
4. Add all ingredients and beat well with hand to incorporate air.
5. Heat oil, wet palm and take an idli sized lump on fingers palm side up.
6. Make a hole in the middle with thumb.
7. Slip gently into hot oil, repeat for more.
8. Or use a medhu vada press.
9. Fry 5-6 at a time on medium flame.
10. Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)

Makes: 35-40 vadas.

Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

Note:

• If you find it difficult to make the shape, you can use a piece of plantain leaf to make the shape and then invert it into the hot oil.
• Substitute red chillies for green chillies for a different taste.
• Add one onion while grinding the dal to get a very crisp and tasty vadas.

1. Take the curry leaves, jeera, peppercorns and some of the tamarind pulp and grind to a smooth paste.
2. Add some water to the remaining tamarind pulp (about 1- 1 1/2 cup water to 1 cup of tamarind pulp). The result should be a soup like consistency, not too watery, not too thick.
3. Take a heavy bottomed vessel or kachitti if you own one. Add the sesame oil to it and heat it on a low flame. After the oil gets hot, add the asafoetida first.
4. Wait till it starts to smoke a little (make sure it doesn’t burn just enough to get an aroma), then add the jeera or cumin seeds.
5. After about 2 minutes, add the tamarind water, then add the jeera-peppercorn paste. Add salt to taste.
6. Turn the flame to low and cook for about 10 minutes. The mixture will start to boil and thicken a little.
7. Add the piece of jaggery and boil for another 5 minutes. The kuzhambu should now resemble a thickened soup.

Making Time: 30 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: For best taste add few coriander leaves along with curry leaves while grinding them.

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1. Wash, peel & chop the ginger into small pieces.
2. Soak tamarind in water, boil if necessary and extract the puree.
3. Fry the red chilli, coriander seeds, red gram dal, black pepper and half the quantity of ginger in oil.
4. Grind the fried ingredients to a fine paste.
5. Place a heavy bottomed pan on the range and add oil.
6. When oil is heated, add mustard, asafoetida , curry leaves and the remaining ginger and fry well.
7. Add tamarind puree, turmeric powder, salt and mix well.
8. When the mixture starts boiling, add the prepared paste and mix well.
9. Allow to simmer till the mixture attains a thick - gravy consistency or till it reduces to one-third its original quantity.
10. Remove from fire, add 2 tbsp of oil and serve with rice.

Making Time : 35 minutes.

Serves : 4 persons.

Shelflife : 1 day.

Note: To avoid some spiceness, a small piece of jaggery or little sugar can be added to this recipe.

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1. In a vessel, heat oil and toss in mustard seeds, fenugreek seeds, cumin seeds and coriander seeds.
2. After seasoning, add cut onions and fry them till the onions appear light brown.
3. Add tomatoes and red chillies, pour 4-5 cups of water and allow the mixture to boil for 10 - 15 minutes.
4. Add ginger, asafoetida and grated coconut into the mixture and leave it on low flame for about 5 minutes.
5. After removing the pan from the flame, add curry and coriander leaves.

1. Soak some handful of tamarind in water. Keep it aside.
2. Fry mustard, dhania, tuar dal, urad dal, pepper, zeera, red chillies and asafoetida in little oil.
3. After it cools down, grind itwith a little water into a paste.
4. Heat 1 tablespoon oil and fry mustard seeds in them.
5. When they begin to pop, add tamarind water (earlier kept aside) and heat.
6. When it boils, add the paste and salt.
7. Remove from fire when it becomes thick.
8. Serve hot with rice.

Making Time: 25 minutes

Serves: 3 persons.

Shelflife : 1 day (if refrigerated, then can be used for 2 days).

Note:

• Mix with rice and eat! It can be preserved for a week if a little more oil is used.
• This Milagu Kozhambu tastes best with Parappu Thogayal.

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1. Dry roast the methi seeds until they turn golden brown and add it to the soaked chana dal.
2. Grind together the jeera, coconut, green chillies, soaked chanadal, methi seeds and tamarind paste.
3. Whip the curds well with water and add the rice flour and turmeric powder to it till it dissolves well.
4. Heat oil in a pan and add a few mustard seeds - when they crackle add the whipped mixture continuously stirring till it thickens.
5. Once it thickens add the ground paste and fresh curry leaves and let it simmer for about 5 minutes.
6. Remove from fire and its ready to serve . Serve with plain steamed rice along with pickles and papads.

Making Time: 25 minutes

Serves: 4 persons.

Shelflife : 1 day.

Note: You could do away with the tamarind paste if the curd is really sour - in case the curd is really fresh then use the tamarind.

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1. In a kadai, heat oil, add the mustard seeds and when they splutter , add the curry leaves and the urad dal.
2. When the urad dal turns brown, add the onions, red chillies, green chillies and fry until onion becomes transparent.
3. Add the semolina (rava/ sooji) and fry thoroughly.
4. Then pour hot water , salt, sugar and cook on low flame till dry.
5. Add the grated coconut. Mix well.
6. Remove and serve hot.

Making Time: 20 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note: Keep stiring the Rava upma till it becomes dry to avoid lumps.

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Set Dosa is a variety in dosa. Its thick as uttapa and can be taken as breakfast or as snack with chutney of choice.

Ingredients:

Par boiled rice - 2 cups.

Raw rice - 2 cups.

Black gram - 1 cup.

Kesar colour - 3 pinches.

Cooking soda - 1/4 tsp.

Oil for frying - as required.

Salt - 4tsps.

Method:

1. Soak rice and dal together in water for 4 hours.
2. Then grind them together to make a smooth paste.
3. Add salt just before taking out from grinder.
4. Allow to ferment for 15 hours.
5. Next day in the morning , add colour and soda to the batter.
6. Mix well and pour on the hot tava, but the dosa should be thicker (Like uttapa).
7. Fry both sides with oil .
8. Serve hot.

Making time: 15 minutes (excluding the soaking, grinding and fermenting time).

Serves: 5 persons.

Shelflife : Best fresh.

Note: Do check the batter time to time, while left for fermenting. If possible pour the batter is a large vessel to ferment, since it expands whiles fermenting.

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1. Wash and sock the rice and dal in water for 6 hours.
2. Then drain the water.
3. Grind the rice and dal together to a smooth paste.
4. Add the coconut and tamarind and grind once again.
5. Mix the rest of the ingredients. Add enough water to make a thick batter.
6. Lightly greese the idli cups and fill the cups with with batter.
7. Put water in the idli cooker , place the idli stands and close the lids.
8. Steam on a slow flame and the idlis will be ready in 5-10 minutes.
9. Serve hot with any type of chutney.

1. Soak the rice and dal in water for some time.
2. Grind it to a smooth paste. Add salt to it. Keep aside for 6-8 hours.
3. The consistency should be quiet thick.
4. Pour one large spoon of batter to a non-stick pan. Spread it out using the spoon.
5. Sprinkle onions, tomatoes, green chillies and coriander leaves. Increase the flame.
6. Pour oil on all sides.
7. Once the uttapa is fried on one side, flip it over.
8. Pour oil again on all the sides.
9. Cook till the uttapa is crisp.
10. Serve hot with coconut chutney or sambhar.

1. Soak the dal in water for 30-40 minutes and drain off the water.
2. Put the dal in a mixer and grind for 30 seconds.
3. Stop, stir and run for 30 seconds until it forms to a thick paste.
4. Remove the paste and stir in the chopped coconut , ginger, green chillies, coriander leaves and salt.
5. Shape into small balls and deep fry in oil till golden brown.
6. Serve hot with coconut chutney or sambhar.

Making time: 30 minutes (excluding the soaking time).

Serves: 5 persons.

Shelflife: 1 day (best when hot and fresh).

Note: Dont grind the dal for long time since it will be difficult then to fry them in oil.

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Rice forms a basic staple of Indians. There are variety of rice in India. People's choice differ with these varieties which is now widely available world over.

Ingredients:

Rice - 250 grams.

Water - as required.

Salt - to taste.

Method:

1. Wash and soak the rice in water for few hours or minutes.
2. Next add the salt, cover and put the covered bowl of rice in a pan of water.
3. Cook till the rice is done.
4. Serve hot with any gravy.

Making time: 25 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: This is steamed version of rice. There are other methods of cooking them too.

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1. Grind all the ingredients (except those for seasoning) together.
2. Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
3. Stone ground chutneys will always give a better flavour and texture.
4. Grind till smooth.
5. Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
6. Mix gently.
7. Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.

Making time : 20 minutes (excluding grinding time)

Makes : 1 1/2 cups

Shelf life : Best used same day.

Note: Always use freshly grated coconut for this chutney.

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1. Peel and grate the mangoes.
2. Broil the methi seeds till dark brown in a hot pan, add 1tbsp oil and asafoetida.
3. Cool and grind it to make a powder.
4. Heat the rest of the oil and temper with mustard seeds, add the grated mangoes, turmeric powder and salt.
5. Cook on medium heat, stirring continuously, until all the moisture evaporates or the mangoes are cooked and the oil starts separating.
6. Add the red chilli powder and mix well and cook for few minutes.
7. Cool and store in sterilised bottles.

Making Time: 25 minutes (excluding the time of grating).

Serves: many persons.

Shelflife: 3 months.

Note: Adjust the quantity of red chilli powder and salt as per the size and sourness of the mangoes. Select medium to large and hard mangoes. Increase the quantity of oil if you want to store for long.

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1. Place the milk in a heavy saucepan and, stirring constantly, bring to a boil.
2. Keep stirring and simmer until the milk is reduced to three-quaters its original quantity. Do not remove from heat.
3. In the meantime, heat the ghee in a heavy frying pan or skilet.
4. Saute the cashewnuts and raisins for 2-3 minutes. Remove and set aside.
5. In the same ghee, saute the vercimelli until it turns reddish in colour.
6. Add to the reduced milk, which should be still boiling.
7. Continue cooking till the vercimelli is well done.
8. Lastly add the sugar, crushed cardamoms and saffron. Stir thoroughly.
9. Garnish with sauted cashewnuts and raisins.
10. Serve hot or chilled.

Making Time: 30 minutes

Serves: 5-6 persons.

Shelflife: 1 day.

Note: Dont fry the vercimelli too much, fry only till its reddish. keep stirring the payasam , since its chances to avoid lumps of vercimelli.

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