Aachi Samayal

• In a bowl make a dry dough out of wheat flour, water and little oil. Water should be added little by little so to make a dry dough. Let the dough sit for around 15 to 20 mins.
• Heat a pan with oil to fry the poori.
• With the rolling pin, you can roll the small balls like a chapathi. Dont need of dusting the flour, because it may spoil the oil.
• You can drop the poori dough in the oil, just give a gentle press, so that it will puff. Then you can strain the oil and serve it hot

• In a pressure cooker with out vessel inside you should wash the thuvar dhal and add with little water to it. Little turmeric too.
• Keep stirring, let it half cook. Now you can add potatos to it.
• Now we can add all other vegetables with tamarind paste and a cup of water. Let it boil and cook a little.
• Now we can add washed rice to the pressure cooker. Then the chilli powder.
• Now in another pan, you can add little oil and the seasoning to it, with curry leaves, Chilli and small onions. Add to the rice.
• Add the shredded coconut to the rice.
• Close it with the lid. (water add upto 3 cups for 1 cup rice so around 7 cups) Keep stirring with intervals.
• In 25 mins, it will be ready. May be early too. so Keep checking.

• After cooking the rice, you can sprinkle little sesame oil in top to get a light and fluffy rice.
• Then in a pan, you can add oil, then the seasonings and curry leaves
• Now add green chilli, peanuts, cahsew and channa dal.
• Little bit of turmeric and salt to the pan.
• Now to the rice you can add lemon juice and just mix with out breaking the rice. Now add the mix which is in the pan.
• Mix well with a light wooden spoon, give a gentle mix.

• In a pan, add oil. Add vendhayam and then the vendakkai chopped.
• Saute well, and then add water to the pan with tamarind paste. Let it boil till vendakkai is cooked.
• Now you can add Sambhar podi and turmeric.
• Before you start, you have to pressure cook thuvar dhal with turmeric and a drop or oil. Till soft.
• Now to the pan you can add the cooked dhal, mix well. Add salt.
• Seasoning to be added. Garnish with coconut.

AVIAL /

MIXED VEGETABLE CURRY WITH COCONUT OIL

Ingredients :

Preparation :

• First thing you have to do is peel all the vegetables and chop them. Almost all the vegetables cook in the same time. So you can cut them and add them in the pan at the same time. If you want you can add the eggplant at the last because it may cook little more early than potato and plantain.
• In a pan, add all vegetables with 1 cup water. Let it be cooked.(don't pressure cook) It will become to mushy and will not be good. So always cook it with a pan and a lid.
• When the vegetables are cooked you can add the rest of the ingredients. 
• Now you can grind, coconut, cumin, 4 onions, green chili. Make a fine paste.
• Add the paste to the vegetable.(water should be less, till then you can cook).
• Then the salt and coconut oil.
• Now season the dish with mustard ,urad dal, small onions and curry leaves.

• Heat a pan add oil and then seasoning and curry leaves. Then add onion and green chilli. Just let it cook for 1 min. Take of the heat. Then the cashews.
• In another bowl, you can add all dry ingredients. Then to it the onions , green chilli and seasoning with oil.
• Add salt.
• Heat a tava, Spray with oil, then make gothumai dosa.
• Imp - It is not like making usual dosa, it should be poured in the tava from outside to the centre. Dont spread it with your ladle. Only then u get a good texture. Enjoy

PARUPU PAYASAM / MOONG DALPUDDING

Ingredients :

Preparation :

• Pressure cook the Moong dal. It should be cooked well.
• Then in a kadai, Add ghee and saute cashews and coconuts. Keep it aside.
• Then add the cardamom. Now you can add cooked Moon dal to the pan. Add all the jaggery to it. It should be fully incorporated to the parupu.
• Now it is time to add milk to it. Cook it for few mins
• Now garnish with Cashews and coconut.

• First pressure cook chow chow and channa dal. Approx for 15 mins
• Then heat the pan, Add oil then the seasoning and curry leaves.
• Grind Coconut, green chilli, jeera and onion in to fine paste.
• Add the cooked item into the pan, then the ground paste.
• Leave it for 1 min then add salt.

• Grind every thing without roasting. Salt to taste.

• Heat the pan, Add oil.
• Add seasoning and curry leaves to the pan.
• Then the chopped onion and green chilli. Saute well. Let the onion turn into light brown.
• Then add 1 cup of water with Tamarind paste.
• Leave it to boil, till we get a sauce consistency. Then add salt.

• Heat the pan, add oil.
• Add Seasoning, jeera and sombu.
• Then the garlic, ginger, onion, chilli. Saute well.
• When it is done, add tomato and capsicum. Leave it to cook for few mins.
• Add all powders - chilli, malli and turmeric. Saute well.
• Then add peas and carrots.
• After it is done, make the parotta into pieces, then add to the pan.
• Add salt for taste.

• Mix everything in a bowl with the Batter.
• Heat the Paniyaram pan and add some oil in the kuzhi and then pour the batter.
• Leave it for 2 mins and then turn around. Let the heat be medium.
• Serve it hot

• Pressure cook the toor dal, carrots with turmeric and a drop of oil, for 10 mins. Then mast it and keep it aside.
• Heat a pan, add oil add all seasoning , kayam, curry leaves.
• Then add onions, chilli and tomato. Saute well.
• Add water to the pan and turmeric and sambhar powder.
• Leave it to boil for a while. Then add Pressure cooked items.
• Keep the heat in low, boil for few more mins.
• Add salt.

• Pressure cook Rice and Dal with 6 cups of water and 1/2 cup of milk. For about 25 - 30 mins, till the texture is smooth.
• Heat the pan, add 1 tbsp of Ghee, then add jeera, ginger, chilli, black pepper, cashew nut and curry leaves. Saute well.
• After the rice and dal is cooked add the mixture that is in the pan. Mix well.
• Add salt. Add ghee. Serve hot.