Adhirasam

Ingredients :
Raw rice- 1 kg
Jaggery- 1/2 kg
sugar- 3/4 thcup
My mother uses sugar in making adhirasam. But many people do not use it.It is optional to use sugar. u can use jaggery alone too. if so use 3/4 kg of jaggery.
Cardamom powder- 1 tsp
khus khus- 3 tsp
Dry ginger(sukku)- 1/2 tsp powdered
Oil for deep frying

Instructions :
Soak the rice in water for 2 hours. Drain the rice and spread it in a clean cloth in a shady area. when it is 3/4 th dried powder it. In india they machinegrind it in a mill. U can also grind it in a mixie and sieve it to get a fine rice powder.
Add 1/4 cup of water in a thick bottom pan and add the jaggery and sugar to it. When the jaggery melts completely filter it in a strainer to get rid of the dirt. keep stirring the filtered jaggery in low heat. When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. This is the right consistency.
Remove from fire and add cardomom powder ,dry ginger powder and khus khus. Stir well and add the rice flour to it . Mix well so that no lumps are formed and till u get a chappathi dough like consistency.Leave it outside overnight. 
Heat oil in a pan and make small balls of the dough . Place the balls in a pastic sheet and using little oil shape it to form small patties. Deep fry in hot oil only one at a time until golden brown on both sides and press well with a flat ladle.
Note
Making Adhirasams is a tough job and the most IMPORTANT part in making the adirasams is the SOFT BALL CONSISTENCY. If the syrup reaches more than soft ball consistency, the adhirasams will become hard. If the syrup is taken before the soft ball consistency, the adhirasams will break while frying in oil. 

You can use readymade rice flour too to make Adhirasam.If so slightly roast it. (I have never tried this ....so Iam not sure if the adhirasams would turn out good using storebought riceflour,but my mom said u can do it)
You can store the dough in the refrigerator for 3 to 6 months. My mom prepared this dough for me, during my trip to India in January. I had stored it since then and whenever I want I make delicious Adhirasams.

Corn Laddu

• Prep Time:0 minutes | Cooking Time:1 hour

• INGREDIENTS:

  1. Corn flour - 1 cup
  2. Brown Sugar - 1/2 cup
  3. Ghee - 2 tablespoon (tbsp.)
  4. Cardamom powder - 1/4 teaspoon (tsp.)
  5. Milk - a needed.

  PREPARATION:

  1. Melt ghee in a flat wide pan, add corn flour and roast them for 10 minutes or until they are roasted in low heat.
  2. Now add the brown sugar, switch the stove and mix them well until they blend together.
  3. Now transfer this to a flat wide pan, add cardamom powder and mix well.
  4. Now add little by little milk and make laddu (round balls) with them and serve.

  NOTES:

  1. Take about 15 minutes to make.

Ladies Finger / Okra Soup

A simple and an easy recipe to prepare a healthy vegetarian soup using Ladies Finger/ Okra and dal.

Ingredients

• Ladies Finger  / Okra  – 1/4 Kg
• Tomato – 1 No ( finely chopped)
• Big Onion  –  1 No( finely chopped)
• Peppercorns – 6 Nos
• Green Chilli – 1 No ( slit it to two halves)
• Turmeric Powder – 1/2 Tspn
• Thoor dal / Moong  dal – 50 gms
• Cinnamon, Cloves ,Bay leaf – each one or two
• Cooriander leaves (finely chopped ) – about a table spoon
• Salt  –  to taste
• Water
• Oil

Recipe

1. Cut Ladies finger /Okra into one and half
   inch  pieces.
2. Cook dal well  seperately , mash it  and keep aside.
3. Heat oil in a pan and fry Cinnamon, Cloves ,Bay leaf, pepper corns,green chilli and onions for two minutes.
4. Add the cut Ladies finger / Okra into the above and fry it well till the stickyness goes off.
5. Add enough water to the above and allow ladies finger / okra to cook well.
6. To the above add turmeric powder, chopped tomatoes,salt and allow it to cook well.
7. When ladies finger/okra  gets cooked well add the mashed (cooked) dal to it and allow it to cook for another five minutes.
8. Then garnish the soup with cooriander leaves and it is ready to be served.

Tips

Inorder to reduce the stickyness of Okra while frying add a tspn of lemon extract to it. Okra will get fried soon.

Oats upma

Ingredients:
Oats - 1 cupOnion - vengayam - 1 no.
Tomato - Thakkali - 1 no.
Green chillies - Pachai milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Black gram dal - Udaitha ulutham paruppu - 1 tea spoon
Bengal gram dal - Kadalai paruppu - 1 tea spoon
Ginger garlic - Inji poondu - little quantity
Curry leaves - karuvepilai - Handful
Turmeric powder - Manjal thul - 1 tea spoon
Oil - Ennai - For tempering
Salt - Uppu for taste
Lemon - elumichai pazham - for taste

Method:
Heat 1 tea spoon of oil in a pan and fry oats for some 3 minutes. Keep it aside. Peel off skin and chopp onions. Wash and slice tomatoes. Wash and peel off skin and keep ginger ready. Peel off skin and keep garlic ready. Now heat oil in a pan, temper mustard seeds, black gram dal, bengal gram dal, green chillies, ginger, garlic and curry leaves. Now add turmeric powder, salt. Stirr well. Add 2 cups of water to it. Once it boils add fried oats to it. Keep stirring. Once it is cooked turn off stove. Now squeeze lemon on top of it. Upma is ready to be served. It can be served for 2 people. Requires hardly 15 minutes to cook.

Note: Any type of oats can be used. Oats is very good for health. Serve with any kind of chutny.

Optional: Red chillies can be added instead of green chillies. Coconut gratings, cashew nuts, coriander leaves can be added. Ingredients can be added/removed.

Murukku

Prep time : 10 min
Cook time : 15 min\
serves : 2-4

Murukku - South Indian crispy savory snack of Tamil cuisine. Traditionally Murukku is a treat of Hindu festival Diwali. Murukku is usually made of a flour and curd batter mixed with seasoning.

Ingredients

• Wheat flour 500 gm
• Curd 1 cup
• Sugar 1 tbsp
• Soda bi-carb 1/4 tsp
• Sesame seeds 1 tsp
• Cumin seeds 1 tsp
• Salt a pinch
• Oil for frying
• 
  

• Cooking Directions

  1. Tie sifted flour into a muslin cloth and steam for half an hour on a low flame.
  2. Sift once again while still warm.
  3. Mix ground roasted cumin seed and sesame seeds with the flour and add curd, salt, sugar and soda bi-carb.
  4. Make stiff dough with water and knead till very pliable.
  5. Press through a murukku mold and fry murukkus in hot oil.

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Ven Pongal

Prep Time  : 10 min

Cook Time : 30 min

Serves         : 2-4

Ven Pongal is a South Indian dish of Tamil cuisine. It is usually served at breakfast. Ven Pongal is made of rice and yellow lentils, nicely flavored with cumin seeds and cashew nuts.

Ingredients

• Rice 450 gm
• Yellow lentils (Moong daal) 225 gm
• Cashew nuts 1/2 cup
• Pepper 1/2 tsp
• Ginger 1" piece
• Ghee 1/2 cup
• Cumin seeds 1/2 tsp
• Salt to taste
• Curry leaves a few

Cooking Directions

1. Heat ghee, fry cashew nuts till golden brown and reserve.
2. Fry whole pepper and cumin seeds.
3. Add lentils and curry leaves, fry and remove.
4. Boil 1 liter water and add washed rice and fried lentils.
5. When half cooked add salt and chopped ginger.
6. When done, add cashew nuts and remaining ghee.
7. Serve with coconut chutney.