Ingredients:

Channa dhal – 1 cup

Jaggery – 1 cup

Milk – 1/2 litre

Ghee – 1 table spoon

Water – 3 cups

Grated coconut – 3 tsp

Cashew – to garnish

Method:

1. Boil the milk and keep separately.

2. Take a pan, add ghee and roast the channa dhal.

3. Now prepare jaggery syrup by adding water.(remove the impurities that settles down)

4. Take a bowl add jaggery syrup and boil it for few seconds and add cooked channa dhal.

5. Once the mixture starts boiling add milk and turn off the stove.

6. Roast the coconut and cashew in ghee and garnish over the payasam.

Ingredients:

Small fish – 4

Turmeric powder – 1/4 tsp

Tamarind – a small ball size

Chilli powder – 2 tsp

Ginger garlic paste – 1 tsp

Garam masala – 1/2 tsp

Jeera powder – 1/4 tsp

Salt – to taste

Method:

1. Clean the fish. Prepare a thick tamarind paste and add salt, turmeric powder, chilli powder, ginger garlic paste, garam masala, jeera powder and mix well.

2. Now apply this masala paste on to either side of the fish and allow it for sometime.

3. Now heat little oil and apply over the dried masala coated fish.

4. Pressure cook it for some time by rolling it inside plantain leaves.

Tasty steamed fish curry is ready. This is an alternative for those who are diet conscious. Usage of oil is very less  and hence is good for everyone.

Ingredients:

Wheat flour – 2 cup

Powdered sugar – 2 tsp

Butter – 3 tablespoon

Honey – 3 tablespoon

Badam and cashew chopped – 2 tablespoon

Oil – as required

Method:

1. Take a bowl, add wheat flour, powdered sugar, butter and make it into a dough by adding little water.

Note: Dough should be tight enough to be made into balls.

2. Now make small balls and spread them into small flat poories.

3. Now fry the small poories in oil.

4. Spread honey over these small poories and garnish with grated cashews and badams.

Note: Make small poories with even shapes or you can use moulds to get proper shapes.(biscuit cutter)

Ingredients:

White sesame seeds – 200g
Jaggery – 100g

Method:

1. Roast the sesame seeds in a dry pan until they start to burst.

2. In a separate vessel, make syrup out of jaggery, by heating it.

Note: The syrup should become thick enough, so that when you add a drop of it in a vessel of water, it should solidify immediately. When the syrup reaches this stage remove from the stove and add it to the sesame seeds.

3. When the temperature cools down to a state where the hand can withstand the heat. Grease the hand with either rice flour or ghee. Make the sesame into small even sized balls using the hand.

Ingredients:

Beans, Carrot, Plantain, potato, drumstick, madras onion(small onion), Feild beans(mocha kottai) – 2 cups

Basmati rice – 1 1/2 cup

Toor dhal – 1/2 cup

Tamarind extract – 1/2 cup

Salt – to taste

Water – as required

Curry leaves and cashew  – to garnish

Turmeric Powder – a pinch

Mustard – 1 tsp

Oil – 1 tsp

Ghee – 2 tsp

For Masala Powdering:

Channa dhal – 3 tsp

Fenugreek – 1 tsp

Corriander seed – 2 tsp

Red chilli – 5-6

Grated coconut – 3 tsp

Asafoetida -a pinch

Oil – 1 tsp for frying

For Spicy powder:

Cardamoms – 4

Cloves – 3

Poppy seeds – 1 tsp

Cinnamon – small piece

Oil – 1 tsp for frying

Method:

1. Cook all the vegetables and keep them separately.

2. Cook rice along with toor dhal and keep separately.

3. Fry the ingredients for masala powder and keep them grinded by adding little water.

4. Prepare spicy powder with the ingredients for masala after frying them.

5. Take a pan, add little oil and ghee, add mustard and add the tamarind extract.

6. Add the masala powder, spicy powder, salt, asafoetida, turmeric and allow it to boil.

7. Now add all the cooked vegetables and the rice and dhal and allow it to set for sometime.

8. Now garnish with curry leaves and roasted cashews.