Parupu Payasam

Materials Required

1. Pasi Parupu - 1/2 Cup
2. Chana dal - 1/4 Cup
3. Cocunut milk - 1Cup
4. Jaggery - As per taste
5. Milk - 1 Cup
6. Water - As per needed (1/2 cup)
7. Ghee - 1 tbsp
8. Elachi - 1 (Powdered)
9. Cashew - 6 

Method

•  Fry both the dal's seperately slightly brown.
• Take coconut milk in 3 steps.
• Pressure cook them for 3 whistles with water, milk and add the last 3rd set of coconut milk also(Can replace water with milk to get more rich taste)
• Meanwhile dissolve the jaggery in hot water and strain it to remove the impurities if any.
• Add the dissolved jagggery to the above pressure - cooked dal.
• Add the 2nt set of cocnut milk let it for 5 min and then add the 1st set of thick cocnut milk and mix in simmer.
• Add elachi powder and mix well.
• Add the chashew's and resin's which were roasted in Ghee.
• After 5 min remove from flame and now is ready to be served.

Mushroom Biriyani

Ingredients

Sliced Mushrooms (500 gms)

Basmati rice – 1 ½ cups

Onion – 1 (sliced)

Tomatoes – 3 medium, chopped

Cinnamon – 1 one inch piece

Cloves – 3-4 no

Small cardamom – 3, crushed

Ghee – 2 tsp

Saffron strands – a pinch

Ginger-garlic paste – 1 tsp

Green chillies – 3 chopped

Red chilli powder – 1 tsp

Salt to taste

For garnishing

            2 onions sliced and deep fried

Method

1.      Wash & soak the rice for 30 min.

2.      Melt 1 spoon of the ghee, add cinnamon, cloves, cardamons & sauté for 2 minutes.

3.      Add drained rice & fry for 2 min.

4.      Add 2 ½ cups of hot water, saffron strands and salt to taste.

5.      Cover & cook till almost done. (Grains should separate).

6.      Heat oil, add sliced onion and fry till golden brown.

7.      Add tomatoes & all the remaining ingredients.

8.      Sauté, stiring often till ghee seperates.

9.      Add mushrooms & fry till cooked. (can also half cook mushrooms separately in microwave).

10.  Mix rice & cooked mushrooms in a pan.

Yummy... Vendikai Puzhi Kulambu

Ingredients
500 gms Lady’s finger (cut into medium size pieces)
1 Large Onion
2 Medium size Tomato
1 ½ tsp Fenugreek seeds
2 tsps Coriander powder
2 ½ tsps Chilli powder
1 ½ tsp Turmeric powder
2 tbsps Tarmarind concentrate
3 tbsps Coconut paste
Oil for marinating
Salt for taste
Method:
1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter. Add the onion & fry until golden brown.
2. Add the tomato & cook it well.
3. Fry the Lady’s finger pieces (half cooked) with coriander powder, turmeric powder and salt.
3. Now, add the half cooked lady’s finger to the cooked tomato curry prepared earlier and add 1 ½  cups of water & close the kadai & cook the gravy till Lady’s finger gets cooked in high flame. Add concentrated tamarind paste & leave upto 3 mins.
4. Add the coconut paste & cook the garvy for 5 mins in medium heat.
Lady’s finger Pulikulambu is ready.

Aloo Bonda

Ingredients:

Large Aloo (Potatoes)  - 2

Green Chilies (chopped) - 1-2

Coriander leaves - 1 tbsp
gram flour - 1 cup
Salt to taste
Red chili powder to taste
Garam Masala powder - 1/4th tsp
turmeric powder - 1/4th tsp
Oil for frying

Method:

• Boil and smash the potatoes well.
• Add salt per taste, chili powder, garam masala, coriander, and green chilies to the above and mix well.
• Take a bowl with a cup of gram flour;
• Add turmeric powder, little salt and chili powder to it. Add little water and mix with hand to make a batter (make sure its neither too thick nor too lose).
• Make small balls of potato mixture.
• Dip each ball in the flour batter and deep fry them till golden brown
• Use paper towel to get rid of excess of oil

Murukku

Ingredients
Rice flour - 2 cups
Urad dal - 1/2 cup
Unsalted butter - 3 tsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Aesofotida - 1 pinch
Refined oil as required
Salt to taste
Method :
1. Fry the urad dal to light brown and let it cool
2. Grind the fried dal and sieve both Urad and Rice flour
3. Melt the butter slightly and mix it with the flour along with asefotida, salt, cumin seeds and water
4. Make it into a soft dough.
5. Using the muruku presser / mould fry it in heated oil, till they are golden brown.
6. Drain the excess oil by usinf paper towel and store them in air tight container.