Paal Poori (Sweet Poori)

INGREDIENTS:
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying

METHOD:
- Soak saffron in little cold milk, and keep it aside.
- Soak rava in little water for 10 minutes.
- Soak almonds in hot water for 1 hour.
- Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.
- Boil evaporated milk, condensed milk, and almond paste for 10-15 minutes.
- Add saffron, and kesar color to above and let it cool
- Knead maida, soked rava, and sugar into a nice dough, using somecold after.
- Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.
- Serve it cold/hot.

Badam Kheer

INGREDIENTS:
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

METHOD:
- Soak saffron in little cold milk, and keep it aside.
- Soak almonds in hot water for 1 hour.
- Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
- Measure the amount of almond paste, and keep the same amount of sugar aside.
- Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
- Now add sugar and keep stirring.
- Add the remaining milk, and boil for 10-15 minutes. - Add the soaked saffron and serve it cold.

Potato Podimas

INGREDIENTS:
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

METHOD:
- Boil potatoes with turmeric and salt.
- Peel skin and mash them and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add the mashed potatoes.
- Let this cook for a few minutes and then garnish with cilantro.

Vazai Thandu Curry

INGREDIENTS:
Vazai Thandu Washed and finely chopped
Moong dhall 2 t.spoon
Urad dhall 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon

METHOD:
- Soak vazai thandu, moong dhall, butter milk and salt togetherfor 15 minutes.
- Fry mustard, urad dhall, red chilli, hing, green chilli, and ginger in oil.
- Squeeze the butter milk out the soaked vazai thandu, and addthe vazai thundu to the above pan.
- Let it cook for 10 minutes, and then add the grated coconut to the above.

Plantain Curry

INGREDIENTS:
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon

METHOD:
- Boil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.
- Fry mustard, hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. - Sprinkle water and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.

Plantain Podimas

INGREDIENTS:
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

METHOD:
- Boil plantains with turmeric and salt.
- Peel skin and grate them and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add the grated plantains.

Plantain Podimas

INGREDIENTS:
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

METHOD:
- Boil plantains with turmeric and salt.
- Peel skin and grate them and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add the grated plantains.