Ingredients:

• Sweet Corn  kernals- 1 1/2 cups
• Maida - 1/4 cup
• Rice flour - 1 tspn (optional)
• Ginger garlic paste - 1 tspn
• Green Chili sauce - 1 tspn (optional)
• Coriander leaves - 4 to 5 sprigs(finely chopped)
• Salt and Pepper - to taste
• Water - 1 or 2 tspn
• Oil - to deep fry

Recipe:

1. Take a fistful of corn kernals and keep aside. Pulse the remaining sweet corn kernels once or twice. Mix this with the fistful of kernels and the remaining ingredients(except Oil).
2. Heat Oil in a pan.  Make little vadas out of the mix and deep fry them in hot oil till golden brown.

Ingredients:

• Raw rice- 1/2 cup
• Split moong dal(pasi paruppu)- 1tbs
• Water- 1 ½ cups
• Rock Sugar powder(kalkandu powder)- 1/2 to 3/4 cup
• Milk- 1 cup
• Salt- a pinch
• Pachai karpooram(raw camphor)-a pinch
• Cardamom(Crushd)-2 nos

To Fry:

• Ghee- 3tbsp
• Raisins-10 nos
• Cashew nuts-6 nos
• Badham- 3 nos

Recipe:

1. Pressure cook Raw rice,Moong dal with Water in a low flame for 3 whistles.
2. Once the pressure is released, add the Rock sugar powder, Milk, Salt, Pachai karpooram, Cardamom and heat again.
3. Keep stirring till the Sugar dissolve completely.
4. Cook till it becomes semi solid. Once it cools, it becomes thick.
5. Fry Cashew nuts, Badam and Raisins in ghee and add it to the pongal.

Ingredients:

• Rava - 1/2 cup
• Wheat flour - 1 cup
• Sugar - 1/2 to 1 cup (adjust to your taste)
• Cardamom powder - a pinch
• Oil

Recipe:

1. Mix all the ingredients except oil in a bowl. Add water and make batter without any lumps. The consistency of the batter should be litter thinner than the  idli batter.
2. Let this batter rest for 1 hour. After that start making paniyarams.
3. Heat paniyaram pan. Once its hot enough, leave little oil in each impression.
   
4. Pour a spoonful of batter in each impression. Once it is cooked, turn it to the other side to cook.
   
5. Remove from pan once the both sides are golden brown and cooked.

Ingredients:

• Channa- 1 cup
• Onion- 1
• Tomato- 1
• Garlic- 3
• Ginger- a small pieces
• Cumin seeds- 1/2tsp
• Fennal seeds- 1/4tsp
• Masala pwd- 1Tbs
• Turmeric pwd- 1/4tsp
• Salt- to taste
• Oil- as required

Recipe:

1. Cut the Onion and Tomato.
2. Cook Channa in a pressure cooker.Leave 3 to 5 whistles.
3. Heat Oil in pan add Cumin seeds and Fennel seeds once it splutters add Onion fry still transparent.
4. Add Tomato fry still turns soft.Then put Masala pwd,Turmeric pwd, little Salt and saute for a min.
5. Grind fried items (once it cools down) along with Garlic and Ginger .
6. Again heat the Oil, add the ground items and fry till the raw smell goes.
7. Pour cooked Channa along with water, and cook still it becomes like gravy.

Goes Well With: Chapatti, Paratha, Fulka etc.

Ingredients:

• Beetroot - 3 cups (peeled and grated)
• Milk - 3 cups
• Sugar - 3/4 cup
• Cashew or any nuts - 10
• Ghee - 2 tspn
• Cardamom powder(optional)

Recipe:

1. Heat a tspn of Ghee in a wide pan. Add grated Beetroot and milk.
2. Allow the milk to boil once then reduce the heat to medium. Stir it once in a while.
3. Once the grated Beetroot is cooked, add Sugar and stir it.
4. Cook till the ghee oozes out and milk evaporates. At end of this cooking, stir it continuously to avoid burning the bottom. Once it is thickened remove from heat.
5. Heat a tspn of Ghee in another pan and fry Cashew nuts till they are golden brown.
6. Pour this mix to the Beetroot halwa and serve.

Variation: You can also use Carrot in place of Beetroot.

Ingredients:

• Sesame seeds - 1/2 cup
• red chilies - 4 to 5
• Garlic - 3 to 4
• Hing - 2 to 3 pinches
• Curry leaves - 2 to 3 sprigs
• Salt - to taste

Recipe:

1. Roast Sesame seeds, Red chilies, Garlic and Curry leaves separately.
2. Add Salt and Hing to the roasted ingredients.
3. Grind Red chilies, Garlic and Curry leaves.Then add Sesame seeds and grind again.
4. Mix with gingelly oil and serve.

Goes well with: Idly, Dosa and Plain rice

Ingredients:

• Sesame seeds - 1 cup (roasted)
• Groundnut - 1 cup (roasted)
• Palm sugar or Jaggery - 3/4 cup (grated)

Recipe:

1. Roast Sesame seeds till it starts popping.
2. Roast Groundnuts till light brown and remove the skin.
3. Grind Sesame seed, Groundnut and Palm sugar separately in mixer.
4. Mix all the three ingredients and grind it together.
5. Make small balls out of this mix and store it in a container.

Ingredients:

• Ragi flour - 1 cup
• Onion -1
• Red Chili - 2
• Drumstick leaves - a fistful
• Salt - to taste
• Oil - 1 tspn
• Mustard seeds and Urad dal - 1 tspn
• Curry leaves - a sprig

Recipe:

1. Take Ragi flour in a bowl. Add salted water little by little and mix till you get crumbled texture.
2. Steam cook the wet Ragi flour mix in a idy cooker for 7 to 10 minutes.
3. Heat Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves, Onion and Red chili.
4. Fry Onion till golden brown. Add Drumstick leaves and fry for 2 minutes.
5. Add the steam cooked ragi and mix well. Remove from heat and serve.

Ingredients:

• Chana Dal (kadalai paruppu) - 1 cup
• Jaggery - 1/4 to 1/2 cup powdered (adjust to your taste)
• Ghee - 1 tspn
• Cashew nuts - 10
• Kismis - 10

Recipe:

1. Roast chana dal till golden brown.
2. Boil water in a pan. Add chana dal and cook.
3. After the dal is 3/4th cooked, let this cool.
4. Then pulse a few times in a mixi and grind it coarsely.
5. Heat ghee in a pan. Add Cashew nuts, Kismis and fry till golden brown.
6. Remove from heat. Mix the ground dal and jaggery in the same pan.
   

 Ingredients:

• Ragi - 1/2 kg

Recipe:

Ragi Powder:

1. Wash and soak the Ragi for 12 hours or overnight.
2. Then strain the water, tie the soaked ragi in a moist cloth and hang to sprout.
3. Once it is sprouted, dry in shade.
4. Once it is dried, roast the ragi in a pan till it pops. Do this in a low flame.
5. Once the roasted ragi cools, grind it into fine powder. Sift the powder and store it in a airtight container.

Ragi Kali:

1. Dissolve 1 tbpsn of ragi powder in water without any lumps.
2. Heat 1/2 cup of water and salt in a pan.
3. Once the water starts boiling, add the dissolved in ragi mix and start stirring in a low flame.
4. Stir till ragi gets cooked.
5. Instead of salt, you can add jaggery too.

Tips: You can use this ragi powder to make idly, dosa, puttu, idiyappam.