Ingredients:

Dosa Batter - 2cups(Thick consistency)
Onion - 1 finely chopped.
Green chillies - 1 finely chopped.
Idly milagai podi - one tablespoon
Oil - required.

Method:

1. Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
2. Sprinkle onions,green chillies, and podi.Pour a teaspoon of oil cover it and steam for a minute.
3. Then turnover the other side.Let it cook.
4. Remove and serve hot with chutney and sambar.

Ingredients:


Dosa Batter - 2cups(Thick consistency)
Mint/pudhina leaves - 1handful finely chopped.
Coriander - 1handful finely chopped
Green chillies - 1 finely chopped.
Oil - required.



Method:

1. Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
2. Sprinkle mint ,coriander leaves and green chillies.Pour a teaspoon of oil cover it and steam for a minute.
3. Then turnover the other side.Let it cook.
4. Remove and serve hot with chutney and sambar.

Ingredients:


Dosa Batter - 2cups(Thick consistency)

Tomato - 1 finely chopped.

Green chillies - 1 finely chopped.

Oil - required.

Method:

1. Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
2. Sprinkle chopped Tomatoes and green chillies.Pour a teaspoon of oil cover it and steam for a minute.
3. Then turnover the other side.Let it cook.
4. Remove and serve hot with chutney and sambar.



Ingredients:
Dosa Batter - 2cups(Thick consistency)
Onion - 1 finely chopped.
Green chillies - 1 finely chopped.
Oil - required.



Method:

1. Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
2. Sprinkle onions and green chillies.Pour a teaspoon of oil cover it and steam for a minute.
3. Then turnover the other side.Let it cook.
4. Remove and serve hot with chutney and sambar.

This dessert is one of my all time favorite.I am not a lover of sweets or desserts.But i go drooling over pal payasam.Very easy dish which can be prepared in a jiffy.This is one of my signature dish.I love instant cooking.This is not a traditional paal payasam.Traditionally,They cook the rice in milk but here i m using cooked rice/leftover rice.I dint find any big differences.It tasted similar.



Servings:2

Ingredients

Milk - 1/2 litre
Cooked Rice - 1cup.
Sugar - 1cup
milkmaid - 1/4 cup
ghee - 1/2teaspoon
cashews & raisins - as per preferences.


Method:

1. Boil milk in a non-stick pan.once it is boiling,keep in medium flame and keep stirring till it reduces to 1/2 the quantity.
2. Add sugar,keep stirring.
3. Mash cooked rice and add it to the milk.Keep stirring and wait for it to thicken and boil.
4. Add milkmaid and stir.once it boils,switch off the stove.
5. Fry cashew and raisins in ghee and garnish.chill and serve.

Palkova is one of my all time favourites.Everybody's favourite.Though it is a time consuming dish,the end result is always delectable.There are various methods of making palkova.Some people use lemon juice for giving thread like texture,some use condensed milk,some use cardamom,some use maida or cornflour again for texture,some use nuts,some use ghee and some use silver paper also.My question is "Do we need all these stuff to make palkova?".All weeee need is Milk and Sugar.No measurements bla bla nothing Everything is as per taste.Preparing paalkova is not rocket science.Patience and timing is the only key to get a perfect palkova.Here goes my simple version with just two ingredients.My job is to stir and everything happened on its own.

                                                

Believe me this recipe never goes wrong.I have given you a foolproof dish.

I did palkova in induction stove with a nonstick pan.I felt that it reduced my stirring job,consumed less time.

Ingredients
Milk - 1 and 1/2 litres
Sugar - i dont have any measurement.It was completely upon tasting.may be 1 and 1/2 cups.u can reduce or increase.

Method

1. Boil 1 and 1/2 litres of milk in nonstick pan.once it comes to a boil,increase the heat and keep stirring.
2. As i did it in induction stove,when i kept the temperature high i dint feel the milk raising too much and getting burnt at bottom .when you r doing in gas stove kindly be cautious.
3. After some time the milk will reduce to less than half of the orginal amount and colour will be slightly changed to very light yellow or pink(depends.for me it turned light yellow.some say light pink).At this time add sugar.keep stirring for sometime.
4. At one stage the mixture will form thread like structures and the entire content will reduce to quater of the original amount,it will be thick but in running consistency(i.e.at this stage only u can see the bottom of the pan when u stir the content)
5. Immediately remove to cup or plate orelse it will turn hard.
6. Serve it hot or cold in a small bowl.Tasty and simple palkova is ready to eat.Yummmm!!!

Karela or Pavakkai or Bittermelon,however sweet names we give it,it tastes only bitter.My dad always say that vegetables which are good for health always taste bad. We dont like the taste of pavakkai and we never consider it when it is prepared.One fine day,My dad came up with his own idea of making spicy chips with pavakkai.Voila,now it is one of the common and preferred dish at home.However still my brother runs away when he sees pavakkai.

                                                 
My hubby darling is jus like my dad in his preferences and thoughts.Though i m a hardcore
non-vegetarian,i prefer to be vegetarian nowadays coz my hubby is a die-hard fan of almost all vegetables.The first two things he picks up in grocery shop is potato and pavakkai.I did my version of pavakkai with a little addition of ingredients from my dad's recipe.My hubby happily finished the whole bowl and was praising me like anything.

My Only suggestion to my viewers is that kindly never try to remove the bitterness from the pavakkai.If u try to remove it then you are removing almost all nutrients from it.

Ingredients
Pavakkai - 2 long ones
Chilly powder - 1 tablespoon
Coriander Powder -1/2 tablespoon
Rasam powder - 1 teaspoon(coz rasam powder contains mix of spices)
Corn Flour/besan flour - a handful(i used corn flour)
Salt as per taste
Oil for deep frying

Method

1. Wash and cut pavakkai/karela/bittermelon into thin rounds.If u give a press in the centre of each rounds the seeds will fall out.Now put all the pavakkai rounds in a bowl.To it add all the powder,salt and marinate in fridge for 1hr(this step is optional).Remove the bowl from fridge and add corn flour to it and give a mix. 
2. Heat oil for deep frying.once hot,put pavakkai pieces in the oil and wait till it turns crisp and golden brown.Remove when sizzling sound stops.
3. Remove it to a tissue paper and serve hot as a snack with ketchup.

               Vellai Paniyaram is a traditional dish from chettinad.You can never see a chettinad feast without vellai paniyaram.It is such an authentic dish that makes it fetch a place in chettinad cuisine.This is served as evening snack with its best accompaniment 'Kaara Chutney'.     
                               

                                           
               Here,I have given the measurements in cups but traditionaly the measurements are like for one 'aalaku'(measuing cup) of raw rice ,the urad dal is heaped on top of the rice in the aalaku(approximately 1 handful or 1/4 cup).I always wanted to try this recipe and it came out really well on my first attempt.My dear hubby really loved it.

VELLAI PANIYARAM
Ingredients
Raw Rice - 1cup
Urad Dal - 1/4 cup
Boiled Milk - To Grind the batter
sugar - 1 teaspoon
salt as per taste
Oil for Frying


Method:

1. Wash the rice and dal and soak it in water for 2hrs.Then grind both dal and rice together to a consistency slightly thinner than that of dosa batter.
2. The battery should not be too watery.Do not add water while grinding.Only milk must be used.
3. Add sugar and salt.give it a nice mix.
4. It is advised that vellai paniyaram tastes good,when it is made immediately after grinding.It loses its taste when the batter sits in fridge.
5. To make vellai Paniyaram,Heat oil for deep frying preferably in non-stick kadai.when the oil is medium hot.Pour a ladle full of batter to the centre of the kadai and wait for it spread on its own.Kindly dont spread it manually.We can say that the batter is in right consistency only when it can spread on its own.
6. With another ladle,keep pouring the hot oil in the same kadai on top of the paniyaram.It helps the paniyaram to puff up.
7. Turn the other side and wait for the other side to be cooked.The paniyarm should be white in colour and soft.so dont overcook.Remove the paniyaram when sizzling sound stops.You should cook only one paniyaram at a time.
8. Serve it Hot with Kaara chutney.

                                                          

KAARA CHUTNEY

Ingredients

Small Onions or shallots -20

Dry Red chilli -  8 to 10

Tomato - 1

Garlic - 4 to 5

Sea Salt - as per taste

Sesame Oil required

Mustard seeds - 1 teaspoon
Curry leaves - 4 to 5

Method

Heat a teaspoon of oil in kadai,add red chilli,small onion,garlic and fry till onion turns transparant.then add tomato and wait till it turns mushy.switch off the stove and allow it to cool.Once the contents cool down tranfer it to mixer,add sea salt and grind it to a coarse paste.Heat some oil in the kadai,add mustard seeds and wait for it to crackle and add curry leaves.At this stage if you want to add Hing u can add it,Then pour in the coarse paste and mix it nicely and give it a boil.Remove from heat and serve with vellai paniyaram.
Note:Red chilly can be adjusted according to ur spice level.You can use big onion also but small onion gives flavour and taste.Try to use sesame oil(nallenai),Groundnut Oil(Kadalennai) and olive oil in cooking as they are very good for health compared to refined oil.