Parupu Urundai Kaara Kulambu-1

Ingredients:

Toor Dhal-1cup
Dried Red chilly-4
Tamarind-Lemon Size
Sambar Powder-2teaspoon
Salt to taste
Mustard,Methi Seeds- 1/2 teaspoon each
Asafoetida-1/2 teaspoon
Oil-2teaspoon
Chopped garlic pod-4
Ginger-Few
Coriander leaves-Few
sombu-1/2 teaspoon


Procedure:

Soak the tamarind for 20mins in water and take tamarind water from it and filter the residues.Keep it aside

Take a vessel and soak the toor dhal for one hour in water and filter the water completely from it

Grind the toor dhal after one hour along with red chilly,garlic ,sombu,salt and ginger to get a vada batter paste

Note if you need water means add lightly otherwise not necessary during grinding

Now take a kadai and add oil and add the grinded paste.Stirrer well for 2 mins and Off the stove.

Start to make small ball and keep it in idly cooker for 3 mins.its optional only and keep it aside

Now take a kadai add the tamarind water,sambar powder,salt.When it boiled and started to become thick add the cooked balls or uncooked balls

In another kadai fry mustard,methi seeds,asafoetida with little oil and add this in urundai kulambu

Appalam is a best side dish for it

Sweet Cashew Burfi

Ingredients

 2 cups Cashew Nuts (soaked in water for 2 hours)

1 cup Powdered Sugar

1 tbsp Ghee

1/2 tsp Cardamom Powder

Silver Foil (optional)



Procedure

 Grind and blend the cashews to a fine paste. Use as little water as possible when blending.
 
Now in a saucepan make syrup with sugar and water and Cook on slow to medium heat.

Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well

 Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin.

 Cut into squares/diamond shapes.

Sweet Boonthi(Instant Recipe)

Ingredients:     
             
4 tsp Cardamom Powder
 6-8 Almonds (chopped)
1 cup Gram Flour(kadalai maavu)
 1/2 cups Sugar
 1 cup Water
 Ghee or Oil to deep fry

Procedure

 To make sugar syrup, first boil the sugar and water together in a vessel. Once sugar is 
 dissolved completely and the syrup becomes a little sticky, put off the flame and keep aside.its half stick patham

 Take gram flour in a vessel and occasionally add water to it. Make sure that the batter doesn't get too thin.so only its possible to prepare boonthi

 Now heat ghee or oil in a pan, hold a perforated spoon(dotted spoon or kannu karandi) a little above the hot ghee and pour some batter on the spoon.

 Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. Pour back remaining batter and wipe spoon.


Stir the boondis in the ghee gently and fry till crisp but not brown.

Now take out the boondi and drain off the excess oil.

 Now put the boondi in the sugar syrup. Keep it for 3-4 minutes before taking out from the syrup.

Now spread the boondis on a wide plate; add cardamom powder, almonds and mix gently.

Allow to cool completely and loosen the boondi with finger till each droplet separates.

Boondi can be eaten fresh, or can be stored in an airtight container.