Dosa Podi

 Ingredients:

Channa Dal - 1/4 cup

Urad dal - 1/4 cup

Peanuts - 1/4 cup

Flax seed - 1/4 cup

Kashimri red chilly - 4

Red chilly - 4

Curry leaves - 5-6

Hing - 2 tsp

Salt - 1 tsp

Method:

1. Dry roast the red chilles and curry leaves and keep aside. Then dry roast channa dal, urad dal, peanuts and flax seeds separately till its color changes slightly. 

2. Then grind all the ingredients to a fine powder. First grind the red chilies and curry leaves, followed by channa dal, urad dal  and flax seeds. Grind the peanuts separately making sure not to grind too much and make the oil from peanuts ooze out. 

3. Add hind and salt to the fine powder.

Parippu Pradhaman Payasam

Ingredients:

Cherupayar parippu/Moong Dal - 1 cup

Water - 1.5 cups + 3/4 cup

Jaggery - 1and half cups

Cardamom powder - 1 tsp

Ghee - 2 tbsp

Cashew - 10 no

Small Coconut slices - 2tbsp

Thin Coconut milk - 1.5 cups

Thick Coconut milk - 1 cup

Method:

1. Dry roast moong dal in medium flame for 4-5 minutes or till the color turns golden .

2.  Allow it to cool down. Then wash it and add it to pressure cooker along with 1.5 cups of water and 1.5 think coconut milk. Pressure cook for 1 whistle on high flame and then 2 whistles on medium -low flame.

3.  Meanwhile make jaggery syrup. Add the jaggery and 3/4 cup water to a pan. Bring it to boil till all the jaggery pieces are dissolves. Strain it and keep it aside.

4. Once the moong dal is fully cooked, add the jaggery syrup to the it and mix well and bring to boil.

5. Boil it for 2 minutes. Then, turn off the stove and add thick coconut milk and cardamom powder and mix well. 

6. Take a small kadai and heat 2 tbsp of ghee. Fry the coconut slices till golden brown and keep it aside. Then fry cashews in the same ghee till golden brown.

7. Add the coconut slices, cashews and the remaining ghee to the payasam and mix well.

Serve hot.

Vegetable masala curry

 Ingredients:

Onion -1
Tomato - 1
Carrot - 2
Potato - 2
Capsicum - 1
Beans - 6-7
Ginger-garlic paste - 1.5tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1tsp
Garam masala - 1tsp
Milk - 1 cup(optional)
Coconut oil - 2 tbsp
Ghee - 1tsp
Cloves - 3-4
Cinnamon - 1/2 inch
Cardamom- 2
Coriander leaves - to garnish
Salt to taste

Sugar - 1 tsp

To grind
Coconut - 1/2 cup
Fennel seeds - 1 tsp
Green chilly - 1
Cashew - 7
White sesame seeds - 1tsp 

Method:

1. Soak white sesame seeds in 1/4 cup water for 20 minutes.

2. Heat oil and ghee in a pan . Add cloves, cinnamon and cardamom to it followed by thinly sliced onion and ginger garlic paste.

3. Saute for 2 min and add tomato.  Saute for another 5 minutes or till the tomatoes are mushy.

4. Now add turmeric powder, red chilly powder, coriander powder and garam masala. Cook till the raw smell of the masalas are gone.

5. Next add the cubed vegetable pieces, salt and 1 cup of water. Cook in medium-low flame for about 10 minutes.

6. Meanwhile grind together the soaked white sesame seeds, coconut, green chilly, cashew and fennel seeds to a smooth paste.

7. Once the vegetables are cooked, add the coconut paste, milk and sugar to it.

8. Garnish it with coriander leaves and cover and cook for another 10 minutes.