Pal Paniyaram

Ingredients :

250 gms - Bengal Gram Dal
500 ml - Milk
25 gms - Sugar
1 tsp - Salt
Oil to fry (Gingelly Oil)

Cooking Instructions :

- Soak the lentils overnight, Grind them to a fine paste adding salt along.
- Boil milk, add sugar and keep aside
- Heat the oil, fry balls of the ground lentils till golden brown.
- Strain the fried lentil balls without oil, soak them in the milk for 30 mins.
- Serve after straining or with the milk

Verkadalai Thuvaiyal

Ingredients :

200 gms - Groundnuts
2 nos - Dry Red Chillies
2 nos - Green Chillies
7 nos - Shallots
1 tsp - Cumin Seeds
1 tsp- Corriander Seeds
3 nos - Garlic Flakes
1 tsp - Tamarind Paste
10 nos - Curry Leaves
2 tsp - Chopped Corriander leaves
Salt to taste
2 tbsp - Oil

Cooking Instructions :

- Dry roast groundnuts, remove skin and keep aside
- Heat oil, saute cumin and corriander seeds till brown , add red chillies , green chillies, garlic, tamaring paste, onions cut into halves and saute
- Add curry leaves, corriander leaves and groundnuts, saute for some time
- Cool the mixture, add salt and grind coarsely
- Groundnut preparation is ready to be served as an accompaniment with idly or dosa

Coconut Chutney

Ingredients :

1 cup - Grated Coconut
5 nos - Green Chillies
2 tbsp - Curd (Yoghurt)
1/2 tsp - Mustard Seeds
1 tsp - Urad Dal
2 nos - Dry Red Chillies
10 nos - Curry Leaves
2 tbsp - Oil
Salt to taste

Cooking Instructions :

- In a mixer (blender) grind together coconut, green chillies and salt coarsely
- Heat oil, splutter mustard seeds and urad dal, add red chillies and saute
- Add the groung mixture with water as per requirement and bring to boil
- Once it boils remove from heat, add curd and its ready to serve

Serve with Dosa or Idly as an accompaniment

Thayir Semiya

Ingredients :

1 cup - Roasted Semiya (Rice Noodles)
2 cups - Sour
Curd (Yoghurt)
1 no - Green Chilly
2 tsp - Chopped Corriander Leaves
10 nos - Seedless Grapes (Green)
2 Tbsp - Pomegranate
Salt to taste

Cooking Instructions :

- Boil and strain the semiya, keep aside
- Add curd once the semiya becomes warm.
- Add salt, corriander, grapes, pomegranate, chopped chilly
- Serve it cold

Keerai Thayir Kari (Spinach Curry)

Ingredients :

250 Gms - Spinach (or any other greens)
1 Cup - Curd (Yoghurt)
3 Nos - Cloves
3 Nos - Garlic Flakes
3 Nos - Dry red Chillies
10 Nos - Curry Leaves
1 tsp - Fenugreek Seeds
2 Nos - Onions
3 Nos - Green Chillies
1 Inch - Ginger
2 Nos - Tomatoes
1 Tsp - Turmeric Powder
4 Tbsp - Oil
2 Tsp - Mustard Seeds
Salt to taste

Cooking Instructions :

- Wash the greens well and keep aside once chopped
- Chop coarsely ginger, garlic, green chillies, onions, tomatoes and keep aside
- Heat oil in a pan, add mustard, garlic, dried chillies, curry leaves and fenugreek and saute on slow fire
- Add chopped onions, ginger, green chillies and saute till golden brown.
- Add to this tomatoes, turmeric powder and salt to taste
- Add spinach to this and saute till cooked, once cooked remove from heat
- Add curd to this and mix well, return to fire
- Bring it to boil and simmer for 5 mins, serve with rice or rice pancakes(Dosa)