Ingredients:
Cauliflower - 1flower(disintegrate into small florets)
Corn Flour - 2 tablespoons
Maida - 1tablespoon
RiceFlour - 1tablespoon
Chilli powder - 1tablespoon
ginger garlic paste - 1 teaspoon
lemon juice - 1 teaspoon
salt as per taste
oil for deep frying
coriander and curryleaves for garnish
Tomato ketchup as accompaniment

Method:
1.wash the cauliflower thoroughly and add boiling water with salt and turmeric to it and close with a lid.after 10mins rinse it thoroughly.
2.In a bowl,transfer the cauliflower and add cornflour,salt,chilly powder,maida,riceflour,ginger garlic paste,lemonjuice and mix it thoroughly.Add water if needed only.Marinate it for 1/2 an hour.
3.Heat oil in a pan for deep frying.Once hot add the marinated florets and deep fry till golden brown.
4.serve with tomato ketchup.

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.

Ingredients:
For the Dough:
Maida - 1 cup
Salt - required

For the stuffing:
Potatoes - 3 boiled and mashed.
Onion - 1
Cashews - a handful
Chilly ginger paste - 1tablespoon(green chilli 2 + ginger 1inch piece)
Chilli powder - 1 teaspoon
Salt required
Jeera/cumin - 1 teaspoon
Coriander leaves - a handful
Oil for deep frying.

Method:
1.To prepare the dough,mix maida and salt together add required water and mix it into chappathi dough consistency.keep it aside.
2.To prepare stuffing,Heat oil in a pan,splutter cumin seeds,add chopped onions and fry till transparant,add cashews and greenchilli+ginger paste and chilli powder.fry till  raw smell goes away.
3.Now add mashed potatoes and salt,fry till all comes together and does not stick to the pan.remove from heat and allow it to cool.



4.Now take a lemon sized ball from the Dough.Roll it into a thin round shape like u do for chappati's.
5.Now cut it into 2 semicircles.take one semi circle and fold it into a cone.Stuff it with potato mixture and seal the open end .Samosa is ready to be fried.
6.Heat oil for deep frying in a pan.Drop the samosas and cook till golden brown.serve hot with dates tamarind chutney.

Ingredients:
Yam - 1/2 kilo

To make into a paste:
chilli powder - 2tablespoon
jeera powder - 1teaspoon
Rasam Powder - 1teaspoon
Coriander Powder - 1 teaspoon
Pepper Powder - 1teaspoon
Ginger Garlic Paste - 1 teaspoon
Turmeric Powder - 1 tablespoon
Asafoetida - a pinch
Salt Required

Oil for shallow fry.


Method:
1.Cut the yam into 2 inch square pieces.Wash it thoroughly.
2.In a pan, boil water along with salt and turmeric.Once the water is boiling,add the yam pieces and cook it till halfdone.
3.Strain the contents through strainer and keep it aside.
4.Make a paste with the ingredients given in "to make into a paste".
5.Apply the paste on all the yam pieces and allow it to marinate for 1 hour.
6.Heat oil for shallow frying in a pan.once hot,put in the yam pieces and fry till it gets completely cooked and crisp.

Ingredients:
Almonds – 1/2cup
Pistachi –1/2cup
Cashews – 1/2cup
Walnut – 1/2cup
Dried Cucumber Seed(Optional) - 1/2cup
Sugar – 1/2cup
All purpose Flour/Maida – 1cup
Ghee – 1cup
Elaichi powder – ½ teaspoon
Salt – pinch
Water to knead dough

Method:
Maida Dough:
1.Make Dough(Like chapatti dough) using Maida, salt,1/2 cup ghee and elaichi powder.
2.Keep it aside for 1hour.

Nuts paste:
1.Soak almonds in hot water for an hour and remove the outer skin. Soak all the other dry fruits for 2hours in water. After 2hrs grind all the nuts including almonds into a smooth paste.
2.In a non-stick pan, add sugar,2teaspoon ghee and dry nuts paste and stir it continuously in slow fire till it becomes thick and separates ghee.

To make Royal Roll :

1.Now make small balls from Maida dough. Take1ball and roll it to a medium size chapatti.

2.Now take a teaspoon from the Nuts Paste and keep it in centre and close it.(Just do the same as you do for stuffed chapattis)

3.Again roll it like chapatti but carefully coz the stuff may come out if u give pressure.

4.Now heat a pan. Cook both sides. Add ghee on both sides for richness.

5. Remove from fire and immediately roll it and cut it into pieces.

6.Tasty and Healthy Royal Roll is Ready.

Ingredients:

Ulundhu/Urad Dal – 2cups
cooked Rice-1 handful (Gives a Hotel vadai texture)
Methi seeds – ½ teaspoon
Onion – 1
Green Chillies – 2
Ginger – 1piece
Coriander and curry leaves (Optional)
Salt for taste.
Banana Leaf(2 pieces) – needed to shape vadai.


Method:

1.Wash & soak Ulundhu/Urad Dal with ½ teaspoon of methi seeds for 4hours.
2.After 4hours remove the water and grind the ulundhu/Urad Dal along with cooked rice,green chillies,ginger and salt.
3.Add onions,coriander and curry leaves(for added taste) to the mixture.
4.Heat Oil in a Pan.
5.Take a handful from the mixture and place it on a piece of banana leaf and shape it into a vadai putting hole in the centre.
6.Deep fry in the oil.
7.Hot and spicy vadai is ready to serve.Serve with sambhar or mint chutney.