Mango Rice (Mangai Sadam)
Cook 1 cup of Rice. Cut a small piece of ginger and 2 green chilies (chillies) into very small pieces. Peel and grate a raw mango. Fry 1/4 Cup of Peanuts(ground nuts) for about one minute, by using 2 tsp Oil,1 tsp Mustard seeds and fresh Curry leaves. Add ginger, green chilies and grated mangoes. Stir, till the mango gets cooked. Remove from flame. Mix with rice and Salt to taste. Serve hot or cold.
Coconut Rice (Tengai Sadam)
Fry 1 Cup of grated coconut, by using 2 tsp coconut oil, 1/4 tsp each of mustard seeds, black gram(ulundam paruppu,urad dal), Bengal gram(kadalai paruppu,channa dal), some peanuts (ground nuts), cashew nuts, fresh Curry leaves and 2 green chilies. Continue frying on a medium heat till the appearance of golden color. Mix this well with 2 cups of cooked rice and salt to taste.
Potato chips
Slice potatoes thin and round. Add some salt in a bowl of water, soak the slices for 5 minutes and dry. Deep fry them in oil. Mix with red chilly powder.
Mixed fruit salad
Cut required quantity of fruits like grapes, banana, papaya, orange, apple, pineapple, and dates. Boil some jaggery in a little milk and filter. Mix every thing slowly with pre boiled cold milk and keep in refrigerator. Serve cold.
Idli Podi
Roast and grind 100 gm each of Black gram (ulundam paruppu,urad dal), Bengal gram (kadalai paruppu,channa dal ), 50 gm each of red chilly, white sesame and a few curry leaves, separately. Mix all with a little asafoetida (perungayam,hing) and required amount of salt. Store in air tight container.
Sambar Vadai
Soak 1 cup of urad dal (husked black gram, ulundham paruppu) for ½ an hour. Grind to a smooth paste and mix well with a tbsp of rice flour (arisi mavu) , 1/2 chopped onion, 1 chopped green chilli, 2 coarsely broken blackpepper, a handful of mixture of chopped coriander leaves and curry leaves and salt to taste. Shape into vadais of preferable size and deep fry.Put them in hot sambar. They float,absorb sambar, and become smooth and tasty Sambar vadais.
Quick Pal Payasam (Kheer).
Take 1 litre of milk, ½ Kg of sugar, a handful of washed rice of your preference & a pinch of cardamom in a pressure cooker. Cook for one whistle and then for about 5 minutes.
Sweet Porridge
Boil 100 gms of broken wheat with 100 ml of milk, a tablespoonful of coconut turnings and a little water, till the broken wheat becomes soft. Add 50 gms of jaggery and a pinch of cardamom powder. Boil further for 5 minutes. Serve for 5.
Rava Laddu
Roast 1 cup of rava slowly until it gives an aroma. Allow it to cool. Grind it soft. Grind 1 cup of sugar into powder. Mix them with ½ tsp of cardamom powder. Fry qty 6 cashew nuts and qty 10 raisins (kismis) in ¼ cup of ghee and mix well with the powdered mixture of rava, sugar and cardamom. Make laddus (round balls). Add hot ghee if required to make laddus conveniently.
Carrot Halwa
Boil 500 gm of grated carrots in 750 ml of milk. Stir intermittently at the beginning and continuously when it starts thickening. Reduce flame; add 200gm of sugar, a tsp of ghee and a pinch of cardamom powder. Stir until the ghee comes out. Serve hot with decoration of your choice.
Nellikkai (Amla) Chutney
Take 100 gms of nellikkai. Remove seeds. Grind with a green chili, a little ginger, garlic, salt and jaggery (optional).Season with mustard seed, jeeragam (jeera or cumin seed) and oil.
Ginger Tea
Boil 500 ml of water. Add some slices of fresh ginger root. Reduce flame. Cook for 10 minutes and strain. Add honey and/or lemon juice of your choice. Drink hot. (Good remedy for sore throat, cold, etc.)
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