Thattai

Ingredients:

Raw rice – 200 grm
Urad dal – 50 grm
Asafetida powder – ½ tsp
chilli Powder - 1½  tsp
Gram dal - 2 tsp

Garlic (crushed)– 4 cloves

Coconut – 4 tsp(cut into small pieces)

Curry leaves - few

Sesame – 1 tsp
Salt - to taste
Butter – 2 tsp

Oil - for frying

Method:

Wash and clean the rice well and soak for 3 hrs. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal and powder it and keep it aside. Let the gram soak in water for one hour.

Take the rice flour, urad dal flour, soaked gram dal, asafetida powder, chilli powder,garlic,Curry leaves,sesame,salt, butter and mix well. Sprinkle water and mix all these ingredients to make it a thick dough.

Heat oil in a kadai.Take a small sized ball of the dough and flatten it in plastic sheet and make it into a circular shape. Drop it gently into the hot oil and fry golden brown.

Keep flipping the sides till the thattai is done.

Store in an air tight container.

Murukku

Ingredients:

Raw rice – 400 grms

Urud dhal – 100 grms

Omam – 1 tsp

(Dry roast and powder it)

Sesame – 20 grm

Hing – ½ tsp

Butter – 4 tsp

Salt - required

Method:

1)Wash and clean the rice well and soak for 3 hrs. Then leave it to dry. 2)Once it has dried completely, powder it nicely. 3)Fry the urud dhal and powder it.. 4)Mix together the powdered rice, powdered dhal, sesame seeds, omam powder,   asafoetida powder, butter and salt.  5)Add enough water to bring this mixture to dough-like consistency.  6)Make circular shapes of the Murukku by rolling the dough. 7)Deep fry these in heated oil to golden color and crispy.         Store in an air tight container.

OMAPODI

Ingredients:

Gram four/kadalai mavu	1 cup
Rice flour	1/2 cup
Butter(at room temperature)	1 tblsp
Hot oil	2-3 tblsp
Ajwain/Omam	1/8 cup
Salt	As needed
Oil	for deep frying

Method:

1. Dry roast omam,just till warm and powder it in the mixer.Then add 1/4 cup water and grind again. Filter this and keep aside.
2. Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.
3. Then add water as needed(careful,needs very less) and mix well,form a sticky dough.
4. Press through the ompodi/idiyappam press in heated oil(oil should be heated just right,i.e; if you add a pinch of dough it should raise up immediately,dont heat till oil fuming)
5. Form a circle in the oil and make sure you don’t overlap.
6. Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)
7. Drain in paper towel and repeat the process for rest of the dough.

   8. Keep in an air tight container after cooling down.

Vegetable cutlets

Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped coriander
• 2 finely chopped green chilies (adjust to your taste)
• 1 teaspoon chopped ginger
• 1 teaspoon salt (adjust to your taste)
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (plain flour or maida)
• 1 cup breadcrumbs
• 1/2 tablespoon chat masala
• Oil to fry

Method:

1. Boiled the potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down.
3. Peel the skin off and mash the potatoes.
4. Steam the chopped mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6. Mix all the ingredients togather; adjust salt and pepper to your taste.
7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8. With oiled hands, divide the mixture into 10 equal parts.
9. Shape into flat round patties about 1/2 inch thick.
10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat in a frying pan.
12. Fry a few cutlets at a time until they are golden-brown on both sides. 
13. Repeat this until all the cutlets are done. Serve hot.

SWEET PANIYARAM

Idly rice	1 cup
Thoor dhal/Thuvaram paruppu	2 tblsp
Fenugreek seeds/Vendhayam	3/4 tsp
Urad dal	1 tblsp
Jaggery	1/2 cup
Salt	As needed
Water	As needed for grinding
Elachi	1 no.
Cooking soda(optional)	1 pinch
Coconut grated(optional)	2 tblsp
Ghee/oil	As needed

METHOD:

1. Soak rice,thoor dal,urad dal and fenugreek seeds for minimum 3 hours and grind to a smooth paste.(consistency like idly dosa batter)
2. Set aside for Minimum 2-3 hours.
3. At the moment you are going to make,add powdered jaggery,elachi,salt and coconut gratings(if desired) and mix well.
4. Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix apparently)
5. Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
6. Pour the batter careful in each hollow and cook covered in medium low flame.
7. Then turn and cook for another 2 minutes or till golden brown.
8. Serve hot as evening snack!!

Handmade murukku (Kai murukku)

Ingredients:

Rice Flour – 200 grm
Urad dal flour – 50 grm

Butter – 1/2 cup

 Sesame seed – 1 tbsp
Salt
Oil for deep frying

Method:

1. Combine rice flour and urad dal flour , add salt,butter, sesame seeds and mix   together with water   . 

2. Take a small lemon size dough and use your index and thumb fingers and sprial in circular motion.

3. Heat enough oil for deep frying in a frying pan.

4. Place carefullly the murukku in the oil and deep fry both the sides and enjoy.

   Store in air container box.