Matar(Pachai Pattani) / Gobi (CauliFlower) Masala (Notes from Arusuvai Neram)

Ingredients
Pattani - half cup
Paneer - optional - few cubes
Onion - 2
Tomato - 1
Khus Khus - 1 spoon
Grated coconut - 2 spoons
Ginger Garlic (Green chilli) paste - 1 spoon
Patai, lavang, elakkai, krambu - for seasoning
Chilli Powder - 1/2 spoon
Dhaniya Powder - 1 spoon
Turmeric powder - chittikai
salt - taste
Oil
Butter - a small slice

Preparation
1. Make a wet paste of Khus Khus, Onion, and coconut
2. Add oil, and the seasoning, and then add the above paste and add butter and saute till nice brown colour.
3. Once it is little brown, add the ginger garlic paste and continue to saute.
4. Then add tomato paste, and saute.
5. Add Chilli powder, Dhaniya powder and Turmeric powder and salt and saute till oil gets released in the side.
6. Add the pattani(cooked/ frozen) and the roasted paneer at this stage with some water and let it cook well.
7. Add coriander and remove from heat.

Can add Cauliflower instead of Pattani also for Gobi Masala.

Vadagari (From Arusuvai Neram)

Ingredients
Masala Vadai (Kadalai Paruppu, ginger, garlic, green chill, sauf, salt)
Saunf, Pattai, Lavangam,
Onions - 2
Tomato - 1
Ginger Garlic paste
Khus khus - 1 spoon
Grated Coconut - 2 spoons
Chilli powder - 3/4 spoon
Coriander Powder - 1.5 spoons
Turmeric powder - a pinch
Salt - to taste

Preparation
1. Make Masala Vada (note to coarse grind the Kadalai Paruppu, also it should have soaked only for about 2 hours. Grind with Ginger, Garlic, Saunf, salt and Green Chilli, Curry Leaves)
2. In Oil season with Saunf, Pattai, Lavangam, and add 2 onions and roast till brown with ginger garlic paste.
3. Now add 1 cut tomato and saute.
4. Add salt to taste, turmeric powder, dhaniya powder and chilli powder.
5. Wet Grind Ghasa Ghasa, with coconut and add it to the above
6. Once it is cooked, make pieces of vada and add it, and garnish it th corainder.

Home Made Rice Cereal - For Babies

Ingredients
Ghee (just enogh to roast the rice in)
Rice - Boiled Rice Preferable - 1 Cup
Omam 1/2 -tsp

Preparation
1. Wash the rice thoroughly and soak it in water for 2 hrs. Stain the water and spread the rice on a thin Muslin cloth and allow it to dry for 1/2 a day.
2. Heat ghee on a girdle (tawa). Add rice and roast on low heat till the rice becomes light brown.
3. Grind the rice in the mixer with omam seeds into a very fine powder. Store this in an air-tight jar

This powder can be used to make a nutritious and quick meal by adding milk or water to a few spoons of the powder. Add sugar or salt according to your child's preference.

Venthaya Keerai - Thovayal

Ingredients needed :

* Methi leaves - 1 or 2 bunches
* Urad dhal - 2 tbsp.
* Red chillies - 3 or 4
* Tamarind - little
* Hing powder - 1/4 tsp.
* Salt - to taste

Method :

* Chop methi leaves and keep it ready
* In a kadai add chillies+ hing powder + tamarind and fry well and keep it aside
* then , add methi leaves and fry for few mins , and cool it
* now grind all the ingredients , if needed add water and grind it into a coarse paste.
* Add Salt to Taste
* then in a kadai add oil and temper it with mustard seeds + urid dhal and add this paste and fry well for few mins.

Note : U can also add small onions , and grind it