Poha

Ingredients:

Thick poha - 250 gm (Aval)
Potato - 1 (boil with salt, peel, cut into cubes)
Green peas - 25 gms
Peanuts - 2 tsp
Green chilly - 3 (slit vertically)
Onion - 1 (cut into small pieces)
Ginger - 1 inch (grated)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt
Oil

Method:
In a strainer wash poha in running water. Do not let it soak too long. Keep poha aside in the strainer.
Kadai, oil, heat, .....
Add mustard seeds, cumin seeds in the oil.
When mustard cracks, add peanuts and fry.
Add onion, ginger, green chilly, and fry.
Add potato and peas and fry for 2 minutes.
Add the poha, salt and turmeric.
Mix gently (light-aa oru kalakku kalakkunga)
After 3 minutes turn off the burner. (Handle poha carefully and do not let it burn at the bottom of kadai)






p.s. I did not include the garnishing part to save preparing time. You have to add coriander leaves, and use lime.

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Kondakadalai Masala

Ingredients:

Vellai Konda kadalai - 250 gms (Also called Channa, garbanzo beans)
Onion - 1 (big-diced)
Garlic - 2 cloves (grated)
Ginger - 2 inch (grated)
Tomato (medium) - 2 (cut into pieces)
Cumin seeds - 1/4 tsp
Red chilli powder - 1 1/2tsp
Coriander powder - 3 tsp
Turmeric - 1 pinch
Garam masala - 2 pinch
Salt
Oil

Method:
Soak the channa 6-8 hours.
Boil the channa in the pressure cooker with salt.
Heat oil in a kadai, add cumin seeds.
Add onion and stir till fried.
Add ginger, garlic.
Add tomato and little salt.
Stir till tomato is cooked.
Add chilli, coriander, and turmeric powders. Stir again.
Take 1/8 portion of boiled channa and mash.
Add boiled channa and mashed channa in the kadai.
Stir for some time.
Add water to the consistency you like.
Add garam masala.
Let it boil for 3 minutes.
Garnish ??

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Poori

Ingredients:

Wheat flour - 2 cups
Salt
Oil for deep frying


Method:

Mix wheat flour with water and salt and make the dough. The consistency should be similar to play dough.
Take a small ball (about key lime size) from the dough and flatten it using roller. After flattenning it should look like a thick DVD without hole.
In heated oil in medium flame slowly immerse the disc. It should puff.
Flip the poori to other side.
Remove when golden brown.

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Medhu vada

Ingredients:
Urad dhal - 2 cups
Rice - 2 tsps
Ginger - 1 inch (cut in pieces)
Green chilli - 3 ( cut in to pieces)
Curry leaves- 7-10 (chop)
Coriander leaves (chop)
Salt
Oil for deep frying

Method:
Soak the urad for 2 hrs. Rice in hot water for 2 hours.
Drain the water from urad dhal, rice and grind them coarsely along with ginger and chilli pieces.
To the batter, add curry leaves, coriander leaves, salt, and mix.
Make a ball (about golf ball size) of the batter.
Flatten it on your palm (about 1 inch thick)
Make a hole at the center.
Drop it in heating oil carefully.
Remove when golden brown.
p.s. To prevent the batter from sticking, wet the hands with water and then work on the batter.

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Pudalangai Masala

Ingredients:
Snake gourd -2
Green chilli (big) - 1
Cumin seeds - 1/4 tsp
Grated coconut - 2 tsp
Curry leaves - 10
Cut onion - 1 tsp
Red chilli powder - 1/4 tsp (optional)

Mustard seeds
Channa dhal
Urad dhal
Oil
Salt


Method:

Cut the snake gourd (pudalangai) into small pieces. Take a kadai and add oil.
To the oil, add channa dhal, urad dhal.
Fry till dals become golden colour.
Then add mustard seeds, when it starts to crackle add the pudalangai pieces and stir.
Add 1/4 tsp red chilli (optional) and salt. Let it cook.
Add required quantity of water if needed.
Meanwhile in a blender add grated coconut, cumin seeds, green chilli, onion pieces, curry leaves and grind into a paste.
Once the vegetable is cooked add the paste and stir for 2 minutes.
Remove from fire.

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Mor Kozhambu

Ingredients:
White pumpkin - 2 cups (cut into cubes)
Yogurt - 1 1/2 cup
Turmeric - 2 pinch
Salt

Grind into paste:
Rice - 3 tsp
Grated coconut - 4 tsp
Cumin seeds - 1 tsp
Green chilli - 2 (big)
Ginger -1 inch (peel the skin)

Seasoning:
Mustard seeds
Curry leaves
Asafoetida
Whole dried red chilli - 1 (optional)

Method:
Soak rice, cumin seeds in a small bowl for 1 hour.
Cook the white pumpkin with salt and turmeric powder (seperately).
Whisk the curd with little salt in blender.
Grind the soaked rice, cumin seeds withgrated coconut, ginger and green chilli into nice paste.
In a pan add the whisked curd, cooked white pumpkin, and the paste.
Stir and Keep it in low heat.
When foam comes up remove from stove.
In a small kadai add oil, mustard seeds, curry leaves, and asfoetida .
When mustard seeds starts to crackle add the whole red chilli (optional).
Mix this with mor kozhambu.

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