Method
Take the Yoghurt in a container and add small 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 small 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.
Excellent for Rotis as well as Rice. Brilliant to go with Paruppu Usli. Don’t reheat it.

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.

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 simple and tasty.

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.

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

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 small 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.

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.

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. Place 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 place 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.

Method
Place 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 excellent.
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.

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.