326. Vazai Thandu Curry
IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t.spoonUrad dhall 1/4 t.spoonRed chilli
2Mustard 1/4 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoonsButter
milk 1/4 cupCooking oil 2 t.spoonSalt 1/2 t.spoon
MethodSoak 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.
327. Potato Podimas
IngredientsPotatoes 1 poundTurmeric 1/4 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece
minced/grattedUrad dhall 1/2 t.spoonChanna dhall 1 t.spoonMustard 1/4 t.spoonCurry leavesCilantro a small
bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonSalt 1 t.spoon (or to taste)
MethodBoil 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. Letthis cook for a few minutes and then garnish with
cilantro.
328. Venn Pongal
IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2
t.spoonCumin seeds 1/2 t.spoonGinger a small piece finely choppedGhee 1/2 t.spoonSalt 1 t.spoon
MethodCook rice, moong dhall and turmeric powder with extra water andkeep it aside.Fry pepper,
cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal.Fry
cashews in 1 t.spoon ghee and add to the above.Add salt and remaining ghee and mix everything well.
329. Badam Kheer
IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron
1/2 t.spoonKesari powder (color) a small pinch (optional)
MethodSoak 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 ofsugar 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.
330. Paal Poori (Sweet Poori)
IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2
t.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.spoonsSaffron 1/4 t.spoonEdible camphor (Pacha
kalpooram) optionalKesar color a small pinchCooking oil for frying
MethodSoak 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.