For Filling
1 coconut (grated)
1 cup jaggery (powdered)
1 tbsp ghee

Method:
Mix grated coconut, jaggery and ghee in a heavy pan. Cook on a medium flame, stirring continuously till thick. Allow to cool. Form small balls and set aside. Heat 2 cups of water in a pan. Add salt, oil and flour, then stir continuously till dough leaves the sides of the pan. Allow to cool and knead well. Take a small ball of dough and with greased palms pat into a disc. Put some filling in the middle and seal it. Make all Kozhakattais and steam till done.

Method:
Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves.

Method :
Fry channa dal, red chillies, methi, hing and green chillies in little oil.
Grind this mixture with coconut and little salt in buttermilk.
Heat some coconut oil and put the mustard in it.
When they crackle, put curry leaves, little hing, salt, haldi and the vegetables and fry this for a few minutes.
Now put the ground paste and the remaining butter milk to the above and allow it to boil.
Boil this just for a few minutes and garnish with cilantro.

Method:
Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then take it out from flame and add cardamom powder. Garnish the cooked dal payasam with cashew nuts (preferably roasted in ghee) and serve hot or cold.

2″ Dalchini
6-8 cloves, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp garam masala powder
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf
2 tsp ginger paste
1 egg
4 tbsp rice flour

Method :

Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.

For Filling
1 cup white sesame seeds
1 cup jaggery (powdered)
1 tbsp ghee

Method:
Prepare a dough as for Vella Kozhakattai, and set aside. Roast sesame seeds till pink. Grind to a fine powder along with jaggery. Add ghee and mix well. Now take a small portion of dough and with greased palms, pat into a disc. Put a small portion of filling in the centre. Fold over the edges and make a half circle. Press the edges well. Similarly make all Kozhakattais and steam.

Method:
Peel and cut the potatoes and pumpkin into medium-sized pieces.
Heat the oil and add the dry red chillies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender.
Mix in the garam masala and stir gently.
This preparation will be with little gravy.

Method :
Wash the rice and boil in the water over medium heat for about 5 minutes, until the rice is ¼ th done.
Drain it and set aside. In a heavy based pan, boil the milk with cardamom pods over medium heat.
Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Keep on stirring constantly to prevent sticking.
Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar gets dissolves.
Sprinkle rose water & take out from heat.
Remove the cardamom pods.
Ready to serve.

Method :
Cook rice with less water as you would cook for pulav.
Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon stick and keep it aside.
Add mustard in oil till it crackles, and add the ground masala, salt and keep stiring for a few minutes until the flavour oozes.
Now add the cooked rice, peas, and mix it gently.

Method :
Cut off stalk and cut lengthwise slits in lady’s finger.
Apply salt and keep aside for some time.
Powder asafoetida, coriander and jeera separately.
Sieve besan. Drop the flour in a vessel and add juice of lime.
Combine 1 tsp salt, chilli powder, powdered coriander, half the quantities of asafoetida and jeera powders.
Stuff lady’s finger bits with the powder mix.
Drop the bits gently into frying pan.
Spread excess besan, if any, all over the bits.
Cook under cover. Open lid once or twice and turn over.
Roast the bits till it becomes brown. Take out from flame.