Paneer Butter Masala

Wheat Dosa

Paruppu Rasam

White Kozhukattai

Ingredients:
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Rice Flour - 2 cups
salt - 1/4 tsp
water - 2 1/2 cups

Puranam (Stuffing)
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Grated Coconut - 1 cup
Jaggery - 3/4 cup


1. Blend Coconut, Jaggery.
2. In a pan, add the above mixture and cook for 5 mins.
3. Make small balls and keep aside.
4. In a saucepan, add water, salt and bring water to boil.
5. Stir in the rice flour, simmer and cook for 10 mins.
6. Remove from heat and combine quickly making sure there are no lumps.
7. Once the rice mixture is warm, add oil to the dough and knead well.
8. Make dumplings and keep aside.
9. Take each rice dumpling, place in between greased ziploc cover and
flatten by pressing with a heavy plate.
10. Once the dumpling is flattened, keep the coconut filling in the center and fold to seal well.
11. Press with a fork along the edges.
12. Steam it for 10 mins.
13. Can use peanut-jaggery, sesameseeds-jaggery filling too.

Urad Pepper Bonda

Ingredients:
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Urad dhal - 1 cup
Rice - 2 tbsp
Salt
Crushed Pepper - 2 tbsp

1. Soak Urad dhal and rice for 4 hrs.
2. Grind, add crushed pepper, salt and refrigerate for ~ 4-5 hrs.
3. Take small balls and deep fry in oil.

Chickpeas Sundal

Ingredients:
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Chickpeas (Soaked overnight and cooked ) - 1 cup
Onion - 1 finely chopped
Curry leaves
Ginger - 1/2 inch finely chopped
Oil
Mustard, urad dhal - 1 tsp each
Red chili - 1
Hing
Grated coconut - 4 tbsp
Salt
Cilantro

1. Heat oil in pan and fry mustard, urad dhal, curry leaves, hing, red chili.
2. Add onion, ginger and saute for 2 mins.
3. Add Chickpeas, salt, coconut and cook for 2 mins.
4. Garnish with cilantro.

Creamy Vegetable Soup

Ingredients:
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Potato (cubed) -1
Sweet Potato (cubed) - 1
Carrot (diced) - 1
Peas - 1/2 cup
Sweet Corn - 1/4 cup
Kidney Beans(Soaked Overnight) - 1/4 cup
Pasta/Croutons (Optional)
Garlic (finely chopped) - 1 clove
Pepper - 1 tsp
Salt
Butter - 1 tbsp

1. Bring water to a rapid boil.
2. Add garlic, Potato, Sweet Potato, Carrots, Peas, Sweet Corn, Kidney Beans.
3. Cover with lid and let simmer for 20 mins.
4. Now Remove from heat and take 3/4th of the Vegetables and grind to a puree.
5. Stir in the pureed vegetables to remaining quarter portion and place on heat.
6. Add salt, Pepper and let cook for 10 mins.
7. Finally add butter.
8. Can add cooked pasta or Croutons to make the soup a balanced meal.

Murunga Keerai Poriyal

Ingredients:
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Murunga keerai (chopped) - 1 cup
Onion - 1/2 chopped
Oil
Mustard - 1 tsp
Red chili - 1
Roasted Peanuts (crushed) - 1/2 cup
Salt

1. In a pan, add oil and fry mustard, red chili.
2. Add onion and saute till translucent.
3. Add Moringa leaves and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the leaves are half cooked add salt and crushed peanuts.
6. Mix well and let cook uncovered for 15 mins.

Avarakkai Poriyal

Ingredients:
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Avarakkai (Broad beans) - 1 cup
Onion - 1/2 chopped
Oil
Mustard, Cumin seeds - 1 tsp each
Red chili powder - 1 tsp
Turmeric - pinch
Salt

1. In a pan, add oil and fry mustard, cumin.
2. Add onion and saute till translucent.
3. Add avarakkai and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the beans are half cooked add salt, turmeric, red chili powder.
6. Mix well and let cook covered until the beans are well cooked and tender.