Ingredients
1 container Yoghurt (big one)
4-5 Green Chillies
1/2 cup Grated Coconut (desiccated can be used)
1/4 tsp Cumin seeds
1/2 tsp Turmeric powder
1/4 tsp Methi seeds
Curry leaves
Salt to taste
Mustard seeds, Cumin seeds and Coriander Leaves for seasoning

Method
Take the Yoghurt in a container and add little water and make it like like a uniform paste.
Add methi seeds, turmeric powder, salt and keep it aside.
Grind coconut, cumin seeds and green chillies in a blender and make a paste.
Add the paste to the yoghurt.
Keep it in the stove for a little while until nice foam comes up on the surface.
Switch the stove off. (if you over cook it yoghurt will get denaturated in to water) then season it with mustard seeds, cumin seeds, curry leaves and coriander leaves.
Good for Rotis as well as Rice. Excellent to go with Paruppu Usli. Don’t reheat it.

Ingredients
1 cup chickpeas brown soaked overnight
4-5 green chillies sliced fine
1/2 cup fresh coconut scraped
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
2 tsp. lemon juice
2-3 pinches asafoetida
salt to taste
1 tbsp. oil

Method
Pressure cook peas till tender (5-6 whistles).
Drain and keep aside.
Heat oil, add seeds allow to splutter.
Add chillies, curry leaves and stir.
Add peas, coconut and other Ingredients, except coriander.
Stir cook till the water is evaporated.
Serve hot or cold.

Ingredients
250 gms Maida
2 spoons of Salt
1 table spoon of Til.
200 gms Oil to fry

Method
Take maida in a dry vessel and add salt and cook without water and a lid in pressure cooker for about 20 minutes.
After the maida gets cooled add required quantity of water and make paste.
Then take muruku gottam and make murukus and fry in the oil. They will be very easy and tasty.

Ingredients
1/2 kg urad dhal, soaked 1-2 hrs
Red chillies 2, cut
Ginger small piece
Green chillies 3, cut
Salt to taste
Spring curry leaves few, broken
Oil for deep frying

Method
Wash and grind the urad dhal to a thick paste.
While grinding add green, red chillies & ginger remove.
Mix with curry leaves, salt.
Next, keep kadai with enough oil to deep fry vadas.
Once the oil is heated, form small balls of the made paste and drop into the kadai, fry on medium fire until light brown.
Drain and remove them on the paper (so the excess oil is absorbed).
Serve hot with chutney or any available sauce.

Ingredients
Ripe banana pieces – 1 cup
Maida – cup
Fine rava – cup
Jaggery – 3 tbsp
Salt – a pinch
Oil – to deep fry

Method
Mash the bananas, add jaggery, mix till jaggery is dissolved.
Add maida, rava and salt.
Take small portions of the mixture, shape like a thick disc and deep fry in moderately hot oil.

Ingredients
Wheat flour – 1 cup
Rice flour – cup
Maida – cup
Besan (chick peas flour) – cup
Salt – to taste
Chilli powder – tsp
White sesame seeds – 2 tsp
Cumin seeds – 2 tsp
Butter – 3 tbsp
Oil – to fry

Method
Mix all the four flours. Place in a muslin cloth and tie with a string.
Place in a steamer and steam for 20 minutes.
Remove the string and beat the ball of flours with a wooden spoon to powder it.
Sift to remove any lumps, powder the lumps and sift again.
Add rest of the Ingredients except the oil. Add water little at a time and knead into a soft but not sticky dough.
Place some dough in the chakli press and make discs of concentric circles, on a piece of butter paper or plastic sheet.
Transfer the discs carefully into moderately hot oil and fry till crisp.
Use all the dough thus.
Cool and store in in tight container.

Ingredients
Maida – 2 cups
Melted hot ghee – cup
Salt – 1 tsp
Sugar – 2 tsp
Cooking soda – tsp
Oil – to fry

Method
Combine all the Ingredients except the oil and.
Add enough water and make a dough as for chapathis.
Divide the dough into orange size balls. Keep them covered with a wet cloth.
Roll out each ball to 1/8″ thickness and cut into small diamond shapes.
Deep fry them in moderately hot oil till they puff and become crisp.
Cool and store in air tight container.

Ingredients
3 cups gram flour
2 cups of Grated fresh coconut
2 cups of jaggery
1 tsp of cardamom powder
2 tsps of poppy seeds (make grind to paste)
2 cups of maida
1/2 cup of oil
water (approximately 1/4 cup).

Method
Make a dough by taking maida(all purpose flour), and oil. Add water bit by bit until it forms into a soft dough. It should be soft and a bit oily. keep aside for 2 hours.
Take a non-stick pan and place it on a medium set stove top. Put jaggery and coconut in pan. Allow it cook thoroughly.
Add cardamom and poppy seeds in that and mix it well. Keep stirring in between. The consistency should be thick like chana puran.
Once it gets thickened allow it to cool. Make small balls out of it.
Heat the griddle or tava(pan) on the stove top. Take a small ball size dough and roll it.
Take coconut ball and stuff it in the dough. Dust with rice flour and start rolling it.
Roll it nicely and put it on a pan. Pour 1 tsp of oil onto it. Flip it over and allow it to get cooked thoroughly.
While serving apply a tsp of ghee.

Ingredients
3 cups gram flour
1/2 cup semolina (rava)
1/2 cup milk
2 cups sugar, powdered
1 cup ghee
1 tsp. cardamom powder
2 drops kewra or rose essence (optional)

Method
Put ghee to warm in a heavy pan.
Add flour, rava, stir fry on low flame, stirring continuously with a spatula.
This step takes time, so do not roast on high flame, end result will not be good.
When flour is golden brown and aroma exudes, take off fire.
Add milk, run in a mixie for a few seconds till well mixed.
Cool, add sugar, cardamom, essence , mix well.
Shape into laddoos of desired shape.
Cool completely, before storing in airtight container.
Note: Besan laddoos will turn out better, if the gram dal is first lightly roasted before
grinding to a flour.

Ingredients
1 cup desiccated coconut, powdered
1/2 cup almonds, powdered
1/2 cup raisins, wiped clean
3/4 cup sugar, powdered
1 tsp. cardamom powder
2 pinches cinnamon powder
1 cup plain flour (maida)
1 tbsp. ghee
water to knead
For Filling
Mix all Ingredients together, press lightly into a container.
Keep aside till required.
For Cover
Mix flour and ghee well.
Add enough water to make soft pliable dough.
Keep aside.

Method
Make small (4 “) rounds, not too thin not too thick of the dough.
Place 1 tsp. filling in one half of round .
Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together .
Make all in t he same way.
Dry on clean cloth for 30 minutes.
Deep fry in hot ghee on low till light brown on both sides.
Drain and cool completely before storing.