Aachi Samayal

•  Soak green peas overnite and cook in pressure cooker. Or you can use the store bought frozen green peas.
• Now in a kadai, add little oil and add the seasoning t it. With little kayam and curry leaves.
• When the mustard and urud dal splatter add chili. Saute well.
• Now add the cooked green peas with out water. Add salt.
• Let it be in low for few more mins.
• Now take it out of heat and add coconut.

• Cook the dal.
• In a kadai add little oil and kayam.
• Then Mustard & urud dal.
• Now add red chili, saute well and add the cooked channa dal
• Add curryleaves to the pan.
• Then the salt. Its done.

• Boil the milk and then add lime juice in it, so it forms cheese.
• Now filter in a cheese cloth and squeese out the water. Wash it well so that lemon doesnt smell.
• Now make a knot and place a heavy wt over the cheese. So in few hours it hardens and then you can cut into paneer.

• Mix all the ingredients and spread it in the oven pan. Now drizzle little oil on top.
• Turn the oven on 300 Deg F, Cook for like 10 mins
• Check in between.
• You can cook for more if you like to have it crunchy.

DAL FRY AND JEERA RICE

• Put the soaked rice in the Electric rice cooker.
• Now with little ghee add jeera, cinnamon  and bay leaves saute well.
• Then add it with rice. Add little salt and butter.
• Cook it.

CHANNA (CHICKPEA)- KADALAI CURRY

Ingredients :

Preparation :

• In a pan add little oil and Mustard and split black gram with curry leaves,when they start to crack, add the cooked chickpea with the water in it.
• Now in another pan, saute Coriander seed and onion, till the aroma is comes and then cool them aside for a while 
• Now the coriander and the onion must be nice and coll so you can grind adding little coconut with water. Into a nice fine paste.
• Now pour them in the pan with chickpea. Cook well with little salt. Should not be boiling because you have added coconut, so you can leave it for a while and when it starts to boil turn the heat off.
• Yummy recipe ready

CHAYOTE / CHOW CHOW PORIYAL

Ingredients :

Preparation :

• The first thing you have to make is peel the vegetable really well and the cut into half and take the seed out. The seed will be kind of big. 
• Then chop the vegetable into small pieces and keep them in a bowl. Now place the bowl in the pressure cooker and cook the chow chow in a pressure cooker. Keep in aside
• In a pan, add oil then kaduku and urud dal, curry leaves and chili.
• Now add chow chow. Saute well. Add salt to taste
• Atlast add coconut to the the chow chow.
• Serve it hot with rice or chapathi

• Make sugar syrup out of sugar and water with little color and cardamom. Wait till you get the string consistency. Dont allow to cool.
• In another pan, add oil and heat it. 
• Now add water to the besan flour to make a batter, Batter should be in a consistency, so that it should go through the holes of the poondhi karandi.
• Now u can pour the batter through the poondhi karandi and fry.
• Directly you can take out the pondhi and put it in the sugar syrup.
• Now you can finish it like wise and fry cashew and cloves put it with poondhi and mix well.
• If you leave it for half an hour you can have poondhi.

• Mix all the ingredients and spread it in the oven pan. Now drizzle little oil on top.
• Turn the oven on 300 Deg F, Cook for like 15 mins
• Check in between.
• You can cook for more if you like to have it crunchy.

• Mix all the ingredients in a bowl with little more oil and spread it in the oven pan. 
• Turn the oven on 300 Deg F, Cook for like 10 mins
• Check in between.
• You can cook for more if you like to have it crunchy.

CABBAGE RICE

• In a kadai add oil and then some ghee, now add all spices , onion, garlic, ginger, chili, jeera, cinamon stick.
• Saute for a while and keep it aside to cool down.
• In the rice cooker, wash rice and soak it for like 30 mins.
• Now in a kadai add cabbage with little oil. Saute well till it is cooked.
• Again in a kadai add oil, the seasoning and add with rice. 
• Add req salt.
• Mix it and start cooking
• Garnish with cilantro or curry leaves.