Aval Mixture/Poha Chivda

Ingredients
Flatten Rice/Poha/Aval -2 Cups
Oil -2 teaspoon
Peanuts -3 table spoon
Broken bengal gram/pottukadalai-2 tsp
Turmeric powder -1/4 teaspoon
Chilly powder -1/2 teaspoon
Curry leaves -1 sprig
Salt -1/2 teaspoon

Toasting Poha/Aval
In Microwave
Spread the poha/aval in a microwave safe plate and cook for 1 minute then stir the poha,if it is crispy then remove from the microwave else cook for 1 more minute.Mostly they get crispy in 2 minutes.
In Pan
Heat the pan and add the poha/aval and stir it continuously for 3 minutes or until it gets crispy

Method
Heat oil in a pan,add the curry leaves and fry it .Add the broken bengal gram
and roasted peanuts and fry them.
Now add the turmeric powder,chilly powder,salt and stir it,now add the toasted poha/aval and mix well .Remove from heat and enjoy the healthy,crispy and quick snack.

Note
We can also add cashew nuts,it makes the snack more rich in taste.
Cool them and store in a air tight container and they remain good for 10 days.
Don't over fry the poha.

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Dum aloo /Small Potato Curry

Ingredients
Small Potato -6
Onion -1(Big)
Tomato -2
Garlic -6 clove
Ginger -1/2 inch piece
Cloves-3
Cinnamon -1/2 inch piece
Jeera(Cumin seeds) -1/2 teaspoon
Fennel seeds -1/2 teaspoon
Turmeric powder -1/4 teaspoon
Coriander powder -2 teaspoon
Chilly powder -1 teaspoon
Salt -1/2 teaspoon
Oil -3 teaspoon
Method 
Boil the potatoes, peel the skin and make little pores using fork.Heat the tava and toast the potatoes with a teaspoon of oil.
Heat the oil in a pan and add the fennel seeds,chopped ginger and garlic and fry it. Then add chopped onions and cook for a minute. Now add chopped tomatoes and cook them. Remove from heat, allow it to cool and grind to a fine paste.

Heat the pan and add oil. Add the jeera,cloves,cinnamon stick and fry. After sometime, add the ground mixture and stir well. Cook for 2 minute and then add the turmeric powder,coriander power chilly powder,salt and add 1/2 cup of water. Allow the contents to cook for 4 minute and then add beaten yogurt and cook for 1 more minute.

Add the toasted potatoes and cook for 1 min and remove from heat and add the chopped coriander leaves and serve it with pulav or roti

Note
If you don't have the small potatoes you can use the potato pieces.
Don't cook long after adding the yogurt.

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Drumstick Sambhar

Ingredients
Toor dal -1 cup
Onion -1
Tomato -1
Green chilly -2
Garlic -5 cloves
Tamarind juice -1/4 cup
Turmeric powder -1/4 teaspoon
Curry leaves -1 sprig
Mustard -1/4 teaspoon
Jeera(cumin) -1/2 teaspoon
Drumstick -2
Oil -2 teaspoon
Salt -1/2 teaspoon
Method
In a pressure cooked add the washed toor dal,2 cups of water,1/2 cup of chopped onion,chopped tomato,green chilly,3 cloves of garlic,Turmeric powder,1/2 teaspoon of oil and cook for 4 whistles

Heat oil in a pan and add mustard,jeera,curry leaves after it splutters add the chopped onion and garlic,fry them

Then add the cut drum stick and stir well now add the sambhar powder and add 1/4 cup of water and allow them to boil.Then add the tamarind water,salt and boil for 10 min,add the mashed toor dal 

Cook for 10 min and add the chopped coriander leaves.Enjoy the tasty drumstick sambhar with rice or  dosa.

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Potato Murukku

Ingredients
Rice Flour-2cup
Boiled Potato -3/4cup
Salt -1/2 teaspoon
Asafoetida- 1/4 teaspoon
Chilly powder -1/4 tsp
Cumin/sesame seeds-1/2 tsp
Butter -2 teaspoon
Oil-For deep frying
Method
Grind the mashed potato,salt and chilly powder in a blender.In a dry bowl add the rice flour,asafoetida,jeera and butter then add the ground paste and mix together,make a soft dough
(sprinkle little water if required)

Heat the oil in a pan.Fill the dough in a murukku press(i used star plate) and press the murukku in a plastic cover or banana leaf then add the pressed murukku to hot oil and allow them to cook until the bubbles stop.Turn them and cook for 1 min
Remove from the oil and drain in paper towels and store in a air tight container

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Vadai Kuzhambu

Ingredients
Channa Dal -1Cup
Onion -1
Tomato -1
Jeera-1 teaspoon
Turmeric powder -1/4 teaspoon
Sambhar Powder -1 1/2 teaspoon
Fennel Seeds -1 teaspoon
Red chilly -3
Tamarind juice -1/4 cup
Shredded coconut -1/4 cup
Asafoetida -1 pinch
Chopped coriander leaves -3 tsp
Salt -1/2 teaspoon
Oil -2 teaspoon
Method
For vadai
Soak the channa dal for 2 hour and grind channa dal,fennel seeds,red chilly,asafoetida and 1/4 tsp of salt to a  coarse paste.Transfer the mixture to a bowl then add the 1/2 cup of chopped onion and 2 tsp of chopped coriander and mix well and make small balls and pat them with your palm
You can deep fry this vadai or steam cook it like idly(i pressure cooked it).Grease the idly plate and place vadai and cook for 15 min

For Kuzhambu
In a blender add coconut,jeera and 1/4 cup of water and make a fine paste
Heat the oil in pan.Add mustard seeds,after it pops add chopped onion and cook for 1 min now add the chopped tomato and turmeric powder,cook for 10 sec then add Sambhar powder and mix well,add tamarind water and boil for 10 min

 Add coconut paste,1/4 cup of water and cook for 15 min then add the fried/steam cooked vadai to the gravy and cook for 5 min then add coriander leaves for garnishing and off the stove

Tasty vadai kuzhambu is ready to serve.

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Oats Cookies

Ingredients

Oats -1 cup

Wheat flour -1 cup

Butter -1/4 cup

Sugar -3/4 cup

Egg/Banana -1

Baking powder -1 teaspoon

Vanilla essence -1 teaspoon

Salt -1 pinch

Raisin/chocolate chips/shredded coconut -for garnishing

Pre heat the oven to 350 Fahrenheit

Method

In a dry bowl add wheat flour,oats,baking powder,salt and mix well.Beat the egg or mashed banana and add butter,essence and sugar now whisk it and add the mixed dry ingredients

Mix altogether,the batter will be sticky.cover the dough in a plastic wrap and store in refrigerator for 1 hour.

Dust some dry flour in a flat surface,place the dough and knead them

In a baking pan,place the butter paper and make a small balls from the dough place it in the pan

Put your favorite toppings(raisin/chocolate chips/shredded coconut) on the top of the cookie ball and leave atlest 3cm gap between the each balls

Place the pan in pre heated oven and bake for 20 min.cool the cookies and enjoy the crispy and healthy oats cookie.

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Mushroom Briyani wit Cucumber Raita

Ingredients
Mushroom -1 cup
Basmati Rice -2 cups
Oil/Ghee -2 teaspoon
Onion -1
Tomato -1
Ginger -1 inch
Garlic -5 cloves
Cardamom -1
Mint leaves -1/4 cup
Coriander leaves -1/2 cup
Fennel seeds -1 teaspoon
Cloves -3
Cinnamon -1/2 inch
Turmeric powder -1/4 teaspoon
Coriander powder -3 teaspoon
Chilly powder -1 1/2 teaspoon
Salt -1/2 teaspoon
To Grind
1.Ginger and garlic
2.Mint and coriander
Method
Heat the Pressure cooker add oil,add fennel seeds,cloves,cinnamon,cardamom and fry them then add onion,after it turns golden brown add tomato and cook for 2 min then add ginger garlic paste and cook for 1 min.
Add mint and coriander paste then add turmeric powder,coriander powder,chilly powder and add 1/2 cup of water and stir well and cook for 1 min.

Add the chopped mushroom and salt,give a quick stir and add the basmati rice then add 21/2 cup of water then cover the lid and cook for 2 whistles now reduce the flame and cook for 5 min then remove from the stove

Add chopped coriander leaves and gently stir with fork.Serve it hot with raita

 Cucumber Raita
In a bowl add 1/4 cup of yogurt,1/2 teaspoon of jeera powder,1/4 teaspoon of salt and stir well
Peel the cucumber skin and chop them and add to the yogurt mixture.Cool and refreshing cucumber raita is ready

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