Motta Sev - Traditional

Ingredients
Rice Flour - 1 cup
Kadalai Maavu - 2 cups
Butter - 1/3 piece
Omam Podi - Thool - 2 spoons
Jeeragam - 2 spoons
Molagu / Pepper - Coarse powder - 2 spoons
Poondu (10 pods) paste / 2 spoons
Molaga thool - 1/4 spoon
Salt - 2 spoons /to taste

Preparation

1. Mix all the above ingredients well, and add water and make a thick mix.
2. Put in Murukku (smooth) Achu and press in Oil.
3. Deep fry, till brown.
4. Store in a air tight container.
5. Tasty Motta Sev is ready to enjoy.

Omapodi - Traditional

Ingredients
Rice Flour - 1 cup
Kadalai Maavu - 2 cups
Butter - 1/3 piece
Omam Podi - Thool - 2 spoons
Salt - 2 spoons /to taste

Preparation

1. Mix all the above ingredients well, and add water and make a thick mix.
2. Put in Omapodi Achu and press in Oil.
3. Deep fry, till brown.
4. Store in a air tight container.
5. Tasty Omapodi is ready to enjoy.

Elladai - Traditional

Ingredients
Rice Flour - 2 cups
Puzhungal Arisi - 1/2 cups - Roast, cool, powder - Not too brown, so that Elladai also remains less brown
Kadalai Paruppu - 1/4 cup Soaked in water for 1 hour
Verkadalai - 1/4 cup - Powder to be just broken (Paatti used to say Onnum-paathiya :) - Not too brown, so that Elladai also remains less brown.
Pottu Kadalai - 1/4 cup - powder
Urad Dal Four - 2 spoons
Ellu - 2 spoons
Perungayam - 1/4 spoon
Butter - 1/3 piece
Poondu 10 pods + 10 Pachai Molaga - paste
Salt - 3/4 spoons /to taste

Preparation

1. Mix all the above ingredients well, and add water and make a thick mix.
2. Make small balls of the size of a small lime.
3. Take a thick plastic cover / milk packet cover - and apply oil.
4. Keep one ball made above, and make a thin circle with fingers from the ball.
5. Remove carefully from the plastic cover and deep fry.
6. Store in a air tight container.
7. Tasty Elladai is ready to enjoy.

Tip : Oil should not be over heated, then they could turn black, or very low heated, so they are not crisp.  So first test one or two and then maintain the heat in the required setting.

Murukku - Traditional

Ingredients
Rice Flour - 2 cups
Urad Flour - 1/4 Cup
Pottu Kadalai Podi - 1/4 cup
Jeeragam - 2 Spoons
Perugayam Podi - 1/4 spoon
Ellu - 2 Spoons
Butter - 1/3 piece
Salt - 2 spoons

For Seedai - Add 2 Spoons coconut

Prepartion

1. Mix all the above ingredients well, and add water and make a thick mix.
2. Put in Murukku achu and press in Oil.
3. Deep fry, till brown.
4. Store in a air tight container.
5. Tasty Murukku is ready to enjoy.

Dosa Molagai Podi

Ingredients:

Urad Dhal - 3/4 cup
Channa Dhal (Kadalai paruppu) - 1/2 cup
Long red chilli - 12
Perugayam - 1/4 spoon
Salt - 1/2 spoon
Sugar - 1/2 spoon
Desicated coconut - 1/4 cup (optional)

Preparation
1. Dry Roast Urad Dhal, Channa Dhal and Red Chilli in low flame till the Dhalls get light brown tinge.
2. Cool the roasted ingredients.
3. Mix with the other items and grind in a mixie, till they are slightly coarse.
4. Store in a air tight container.
5. Server mixed with Til Oil(Nalla ennai), or ghee(for kids)


Tip: The desicated coconut version gives a different flavour.

Wheat Halwa - Godumai Halwa

Ingredients
Wheat Flour - 1 Cup
Brown Sugar - 1 cup
Water - 2 cups
Cardamom Powder - a pinch
Cashew - 5 - broken to pieces
Almost - 5 - grated
Ghee - about 5 spoons

Preparation
1.In a thick bottomed vessel roast the cashews in a spoon of ghee and keep aside.
2. Roast Wheat flour in the same vessel, wit a spoon f ghee till it turns brown and gives a nice aroma in low heat. Keep it aside.
3. In the same vessel, add water and dissolve the sugar, and bring to a boil.
4. Add the flour slowly and keep stirring so that it does not form lumps.
5. Let it cook in low heat till the water absorbs. Add a spoon or two of ghee while it is cooking and keep stirring. Add the grated almonds at this stage.
6. Roast the Cashews in a spoon of ghee and add to this. Remove from heat when the halwa comes from the vessel as a lump.
7. Tasty halwa is ready. Good for Pooja Prasadam, or an instant sweet for guests or any occasion to have a sweet.

Samosa

Ingredients
For the covering
Maida - 1 cup
Fine Rava - 1 spoon
Salt - a pinch to taste
Oil - 1 spoon

For the Pooran
Potato - 1
Frozen Peas - 3-4 spoons
Onion
Tomato
Ginger - a small slice
Garlic - 4 pods
Saunf - 1 spoon
Salt to taste
CHilli powder - 1/4 spoon
Dhaniya powder - 1 spoon
Garam Masala powder - a pinch
Oil - 3 spoons

Oil - To fry

Preparation
1. Knead the ingredients for covering with water and leave it for about half an hour.
2. Prepare the pooran, in the meanwhile. Boil the potatoes. Cut into small cubes.
3. Add 3 spoons oil in a kadai, and saute the finely choppoed onions once it golden brown, then add the tomatoes . Add salt and turmeric powder at this stage and allow it to get juicy.
4. In the meanwhile, preapare a paste of ginger, garlic, saunf, and garam masala.
5. Add the ground masala, chilli powder and dhaniya powder and saute well, till the oil separates.
6. Now add the cut potatoes and the peas and little water, and x well, till it gets into a dry consistency. Let this cool down.
7. Now make small balls and roll the dough like a chapathi in a circle, cut into half. We can make 2 samosas in one circle.
8. Place a spoon or a little more of the pooran in the corner of one half, and fold like a triangle, and then fold again, till the end, and then seal the edges, with water if required.
9. Likewise preapre with all the flour, and get the oil heated in the meanwhile.
10. Deep fry the samosas in hot oil, and tasty samosas are ready.

Tips:
The spoon of rava gives a good texture to the outer covering like what we get in shops.

Kal Dosai

Ingredients

Puzhungal Arisi - புழுங்கல் அரிசி - 3 cups
Pachai Arisi -பச்சரிசி - 1/2 cup
Ulunthu -உளுந்து - 3/4 cup
Vendhayam -வெந்தயம் - 2 spoons
Salt -உப்பு - to taste
Oil - எண்ணெய்- as required

Preparation
Soak puzhungal arisi, pachai arisi and ulunthu with Venthayam for about 5 hours,.
Grind it well till it forms a nice paste adding water.
Let in raise overnight.

Heat dosa pan, and make a dosa a little thinck, add a spoon of oil around.
Close with a lid.
R after after about 1/2 minute, when the top looks cooked, and make sure the dosa is in medium heat.
Note : Do not turn the dosa. It should be in low heat because the top layer also should get cooked.
Tasty kal dosa is ready, to be best served with Vadagari.

Tips
Make in a thick bottom iron or indlayam pan. heat spreads well. If only non stick is available it is still fine.