Thayir Semia:(Rice Vermicelli in yogurt)

Heat 2 tsp ghee, add 1 cup rice Semia broken into 2" bits, fry until reddish,add 1 cup to 1 1/2 cups of water and cook until soft and drain the excess water if any left or cook until all the water evaporates. Cool the Semia, separate the noodles and keep aside in a big bowl.

Beat 1 cup plain yogurt and 1/2 cup milk with salt. Heat 1 tsp oil, add 1/2 tsp Mustard seeds,1 tsp Chana dal, few curry leaves,2 chopped green chillies, 1 tsp grated ginger,1 tbsp minced cilantro until reddish.Add to the rice bowl and mix in the yogurt. Adjust the salt and serve at room temperature

Navadanya Sundal

oak 2 tbsp each of Chickpeas, Peanuts, Brown Chana, dry White Peas, Kidney beans, Blackeyed Peas, Field beans(Lilva), and cook all these until soft, drain water. Soak 2 tbsp each of Moong dal and split Chana dal for 1/2 an hr and drain the water. Don't cook these two, use raw. Mix all these with little salt, 1 tsbp grated coconut, 1 tbsp Lemon juice, minced cilantro. Heat 1 tbsp oil, add 1/2 tsp mustard seeds,Curry leaves,pinch of Hing, 1-2 chopped chillies,fry until reddish and mix with Sundal, adjust the seasoning.

Boondi

Ingredients:

Besan-250gms
A pinch of bicarbonate of soda 
Powdered rice- 50gms 
Water-1 and half cup 
Oil for deep frying 
Sugar- 4 cups 
Water- 4 cups for making syrup

1. In a pan heat together 4 cups of sugar and water. 2. Let it boil and simmer until the syrup is of medium consistency. 3. Remove from fire and allow it to cool. 4. Blend together besan and 1 and half cup of water. 5. Mix the powdered rice and bicarbonate of soda. 6. Heat oil in a deep pan and pour the besan mixture on the hot oil through a slotted vessel. 7. Fry until crisp. 8. Remove from oil with a slotted spoon. Drain out the oil in a paper. 9. While still hot pour in the prepared syrup. Continue this until the besan mixture is over. 10. After the Bondi is soaked in the syrup remove with a slotted spoon and spread out on a flat dish.

Malpuas: 

Ingredients:

Wheat flour -3 cups 
Semolina (Suji) 1 cup
Jaggery (gur) 2 cups (grated)
Ghee 2 Tbsps
Peppercorns 1 Tbsp
Milk 2 cups 
Lime juice of 1 full lime
Curd 1 Tbsp 
Salt and Baking Soda A pinch each

Put flour, semolina, milk, curds, jaggery and salt in a deep pan. Beat the mix for about 7 minutes to make it light and fluffy. Grind the peppercorns to make coarse powder and add it in the pan. Pour 2 tablespoons of heated ghee on the mix. Cover the dekchi and keep it in a warm place for about 8 hours. When at the end of 8 hours, the mixture rises, stir it well to make an easy to spread batter. Add baking soda and lime juice to the mix. Spread ghee in a frying pan and heat it on a low flame. Put 1 tablespoon of batter and spread it to make a small pancake. Splash it well to make it porous. Your malpaus are ready to eat. 

Malai Peda 

Ingredients:

Milk 1 liter
Sugar 100 grams
Citric acid 2 tsps 
Milk 4 teaspoons
Cornflour 1 level teaspoon
Cardamoms 4 to 5 (powdered)
Almond 10 pieces (chopped finely) 

Boil milk in a vessel until it becomes half its quantity. Add sugar and boil for another 5 minutes. To this mixture, add citric acid mixed in 3 tsps of water. Add the acid gradually to the boiling milk and stir continuously until the milk curdles slightly. Mix the corn flour in 2 teaspoons of milk, mix the saffron in warm water and add 2 teaspoons of milk to it. Now add the flour and saffron to the boiling milk. Keep cooking and stirring until the mix becomes condensed and thick. Add cardamom at the end and allow the mix to be cooled. Once cool, make small balls and serve cold. 

Ingredients: 500 gms maida(fine white flour) 200 gms thick fresh curd(yogurt) 1 pinch baking soda � tsp baking powder 500 gms sugar Vanaspati ghee for deep frying Method: Sift the flour, baking powder and the baking soda through a sieve.Keep aside. In a bowl, beat the curd or yogurt and add the flour to it.Gently and lightly, knead in the flour mixture to the yogurt mixture. Do not do it vigourously. Put the dough aside for an hour and allow it to rise. Make a sugar syrup using the sugar in 6 cups water. Boil it till it has a two string consistency. Knead dough lightly, once again. Divide it into small three inch diameter balls. Flatten the ball by pressing lightly. Make a depression in the centre with your thumb. In a karhai , heat the vanaspati ghee. Lower the heat and deep fry the balushais, two or three at a time allowing room for them to expand. Ladle ghee over the balushais as you fry. They will puff out and almost double in size. Fry them till they are a light brown colour. Remove and slip the balushais into the sugar syrup. When well soaked, remove and keep aside to cool. As they cool they will have a thin sugar-coat on each balushai.

Sundal 

Ingredients 

Kondai Kadalai / Karamani (Channa / Lobia)
250 gms 
Salt to taste
Mustard seeds - 1tsp
Oil- 1 tablespoon
Curry leaves 
Grated coconut -1 tbs
Asafetida - a pinch 

Soak the pulse for 3 hours. After it is well soaked, drain the pulse, add salt and little water in a vessel and keep on the stove. Once the dal is cooked, heat the oil in a kadai and add mustard seeds, curry leaves, asafetida and once the seeds splutter, drop the pulses and mix well. Add grated coconut. To garnish, you could also add coriander leaves or squeeze a slice of lemon for a tangy flavour.

COCONUT SWEET BALL 

Ingredients :

o Grated Coconut - 2cups
o Jaggery - 2cups
o Cardamoms- 5nos
o Refined flour - 1/2cup
o Oil- 250gms

Put the jaggery and 1/4cup of water into a pan. Keep on a low fire and let the jaggery melt. Then add the coconut and cardamom. Stir as it thickens. Remove from fire and allow to cool for 5 minutes. Then make it into small balls. Mix the flour with 1/2cup of water and make into a paste. Dip the balls into the flour paste and deep fry.

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