IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.spoonsAll
purpose flour (Maida) 2 cupsSugar 4 t.spoonsSaffron 1/4 t.spoonEdible camphor (Pacha kalpooram) optionalKesar color a
small pinchCooking oil for frying
METHODSoak saffron in small cold milk, and keep it aside.Soak rava in small water for 10 minutes.Soak almonds in hot water
for 1 hour. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Boil evaporated milk,
condensed milk, and almond paste for 10-15 minutes. Add saffron, and kesar color to above and let it cool.Knead maida,
soked rava, and sugar into a nice dough, using somecold after. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture. Serve it cold/hot.

IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2
t.spoonKesari powder (color) a small pinch (optional)
METHODSoak saffron in small cold milk, and keep it aside.Soak almonds in hot water for 1 hour. Peel skin and grind the
almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste, and keep the same
amount ofsugar aside.Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar
and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.

IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.spoonCumin seeds 1/2
t.spoonGinger a small piece finely choppedGhee 1/2 t.spoonSalt 1 t.spoon
METHODCook rice, moong dhall and turmeric powder with extra water andkeep it aside.Fry pepper, cumin seeds, hing,
curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal.Fry cashews in 1 t.spoon ghee and add to the
above.Add salt and remaining ghee and mix everything well.

IngredientsPotatoes 1 poundTurmeric 1/4 t.spoonHing a small pinchGreen Chilies 6Ginger a small piece
minced/grattedUrad dhall 1/2 t.spoonChanna dhall 1 t.spoonMustard 1/4 t.spoonCurry leavesCilantro a small bunch
washed and finely choppedLemon 1Cooking Oil 2 t.spoonSalt 1 t.spoon (or to taste)
METHODBoil potatoes with turmeric and salt.Peel skin and mash them and keep it aside.Fry mustard, urad dhall, channa
dhall, hing, turmeric, curry leaves, red chilies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add
the mashed potatoes. Letthis cook for a few minutes and then garnish with cilantro.

IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoonUrad dhall 1/4 t.spoonRed chili 2Mustard 1/4
t.spoonHing a small pinchGinger a small pinchGreen chili 1Grated coconut 2 t.spoonsButter milk 1/4 cupCooking oil 2
t.spoonSalt 1/2 t.spoon
METHODSoak vazai thandu, moong dhall, butter milk and salt togetherfor 15 minutes.Fry mustard, urad dhall, red chili, hing,
green chili, and ginger in oil.Squeeze the butter milk out the soaked vazai thandu, and addthe vazai thundu to the above
pan. Let it cook for 10 minutes,and then add the grated coconut to the above.

IngredientsPlantain 2-3 washed, peeled and dicedCumin seeds 1/2 t.spoonGrated Coconut 1/4 cupRed chilies 2-3Urad
dhall 1/2 t.spoon Mustard 1/4 t.s poonHing a small pinchTurmeric 1/4 t.spoonCurry leaves a few Cooking oil 3 t.spoonSalt
1/2 t.spoon
METHODBoil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.Fry mustard,
hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. Sprinkle water and let it cook for 5minutes, and
now add the ground masala, and let it cook for another 5-10 minutes.

IngredientsPlantain 2-3 Turmeric 1/4 t.spoonHing a small pinchGreen Chilies 6Ginger a small piece minced/grattedUrad
dhall 1/2 t.spoonChanna dhall 1 t.spoonMustard 1/4 t.spoonCurry leavesCilantro a small bunch was hed and finely
choppedLemon 1Cooking Oil 2 t.spoonSalt 1 t.spoon (or to taste)
METHODBoil plantains with turmeric and salt.Peel skin and grate them and keep it aside.Fry mustard, urad dhall, channa
dhall, hing, turmeric, curry leaves, red chilies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add
the grated plantains.

IngredientsPlantain 2-3 washed, peeled, and dicedUrad dhall 1/2 t.spoonMustard 1/4 t.spoonHing a small pinchTurmeric
1/4 t.spoonTamarind paste/extract 1/4 t.spoonRed chili 2Curry powder 1 t.spoonCurry leaves a fewOil 3-4 t.spoonsSalt 1
t.spoon
METHODFry mustard, hing, urad dhall, curry leaves, turmeric, red chiliand diced plantain in oil in a wok. Sprinkle water and
let it cook for 10 minutes. Now add salt, curry powder and mix it well. Add small water to tamarind paste, and sprinkle this
on the plantain curry, and let it cook for a few more minutes.

IngredientsEggplant 250 grams, washed & cut 1″ lenght wiseUrad dhall 1 t.spoonChanna dhall 1 t.spoonCorriander seeds
1.5 t.spoonRed chili 4-5Mustard 1/4 t.spoonCooking oil 4 t.spoonsHing a small pinchTurmeric 1/4 t.spoonTamarind paste
1/4 t.spoonSalt 3/4 t.spoon
METHODDry roast urad dhall, channa dhall, corriander seeds, red chilies and hing. Dry grind the above with 1/4 t.spoon
salt.Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this. Sprinkle small water, and cover it
slightlyuntil the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and the ground masala powder. Mix it
well andadd a few t.spoons of cooking oil.

IngredientsEggplant 1 largeTamarind 1/2 t.spoonRed chilies 3Green chilies 2Hing a small pinchMustard 1/2 t.spoonUrad
dhall 1 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t.spoonSalt
METHODCoat eggplant with small oil, and either bake it in an oven, orgrill it on the stove. Peel the skin, mash the eggplant
and keep it aside.Fry mustard, hing, urad dhall, red chilies, green chilies, andcurry leaves in oil.Bring 1 cup of water to a
boil, and add tamarind paste and salt to this. Mix mashed eggplant, fried Ingredients to the tamarindwater. Garnish with
finely chopped cilantro.