Mango Semya Halwa

Ingredients:

Roasted Vermicelli (Semya)-1cup (Should not use too thin semya)
Sugar-1/2cup
Mango pulp-1/2cup
kova- 3tbsp
Almond powder-3Tbsp
Milk-1cup
Ghee-1-2Tbsp
Raisins-Few
Cashew nuts-few
Cardamom powder-1/4tsp

Method:

Fry cashews and raisins in 1Tbsp of ghee and set aside. Place semya in a pot add remaining ghee and re roast for couple of minutes and add milk and mix well. Reduce the heat to low and cover the pot and cook the semya for 10 minutes or until soft but, still firm. Mix every 3-4 minutes, so all semya will cook evenly. Add sugar and mango pulp and cook for 4-5 minutes more. (If mango pup is sour add 1/4 cup sugar extra). Add almond powder and kova, cook another 5 minutes or until thickens. At the end add cardamom powder,and garnish with cashews and raisins. Serve hot or chilled.

Green Mango Pulusu

Ingredients:

Green mango-1 or 2
Diced Onions-1/2 cup
Chana dal-1 tsp
Urad dal - 1 tsp
mustard seeds-1/2 tsp
Cumin- 1/2 tsp
Dry red peppers-2
Roasted Methi (Fenugreek) seed powder-1/2 tsp
Roasted Coriander Powder -1 tsp
Green chillies-2
Crushed garlic-1 large clove
Roasted sesame powder-1 Tbsp
Turmeric- little
Tamarind Pulp-1 tsp
Salt- 3/4 tsp or to taste
Oil- 2 tsp

Method:

Boil  the mangoes until they become soft, and squeeze out all the juice from them. Add sesame powder, coriander powder, methi powder, salt and jaggery, mix very well. Heat oil in a sauce pan add chana dal, urad dal, mustard seeds, cumin, crushed garlic and curry leaves fry them little add onions and until they clarify. Add tamarind pulp and mango juice mixture, boil for 2-3 minutes and serve hot Rice.

Chettinaadu Potato

Ingredients:

Peeled, diced boiled potatoes-4 cups
whole black peppers- 1/2 tsp
Somph (fennel seeds)-1 tsp
Cumin seeds-1 tsp
Coriander seeds-1 tsp
Cinnamon stick-1" piece
Cloves-3
Cardamom -2
Dry red peppers-2
Poppy seeds (Khus khus)-2 tsp
Grated fresh coconut - 1/2 cup
Turmeric-few pinches
Diced Onions- 1/2 cup
Diced Tomatoes-1/2 cup
Chopped green chillies - 1 tsp
Curry leaves - few
Oil 11/2 Tbsp
Salt -3/4 tsp or to taste

Method:
Dry roast Black pepper, fennel seeds, cumin, coriander seeds, poppy seeds, cinnamon, cloves, cardamom and red peppers and add grated fresh coconut and grind into a paste and set aside.
Heat oil in a pan add diced onions, green chillies and curry leaves and fry until onions turn light brown and add diced tomatoes and cook for 2-3 minutes, add ground masala, mix and add little water and make a gravy, add diced potatoes and mix well, cover and cook for 4-5 minutes. Serve hot with Rice.

Vadava

Ingredient:

Rice Rava - 2 cups
Chana dal Rava- 1 cup
Urad dal Rava - 1 cup
Garlic-2 cloves
Green chilli paste - 1 1/2 tsp
Turmeric -2 pinches
Sesame seeds-2 Tbsp
Mustard seeds-1 tsp
Cumin seeds-1/2  tsp
Curry leaves- few
Baking soda-1/4 tsp
Salt-1/2 tsp or to taste
Oil- 2 Tbsp
Yogurt- 1 cup

Method:

Mix Rice rava, Chana dal rava, Urad dal rava and salt in a bowl add water and soak over night.
Next day add baking soda, green chilli paste, turmeric and yogurt and mix well, if needed add little more water. Consistency should be uthappam dough. 
Heat oil in a Pan add mustard seeds, cumin seeds, crushed garlic, 1 Tbsp sesame seeds and curry leaves fry and spread the seasoning in a pan and pour the dough and spread all the way and sprinkle remaining Tbsp sesame seeds. Cover the pan and lower the heat and cook for 12-15 minutes or until done. Lift vadava from the pan add 1 tsp oil flip other side cook for 2-3 minutes and transfer to plate, Cut into pieces serve hot with coconut chutney,

Choyoto Squash Masala Curry

Ingredients:

Diced Choyoto Squash-2 lbs
Peanuts -1/4 cup
Sesame seeds -1 Tbsp
Dry Red Peppers-2
Coriander seeds-2 tsp
Cinnamon -1" stick
Cloves - 2
Cardamom-2
Dry coconut powder-1 Tbsp
Diced Onions-1/2 cup
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Curry leaves-few
Chopped cilantro-1Tbsp
Oil-1 Tbsp

Method:

Dry roast Peanuts, sesame seeds, cloves, cinnamon, cardamom, red peppers, coriander seeds, Dry coconut and add water and grind into a paste. Heat oil a Pan place mustard seeds, cumin seeds and curry leaves and add diced onions and saute until clear and add the diced choyoto squash and salt, saute for 2-3 minutes, lower the heat, cover and cook for 5-6 minutes or until almost done. Add ground paste to the cooked squash mix well cook for 3-4 minutes or until oil comes out. At the end add chopped cilantro and serve hot with Rice or Chapati.

Note:

Beera Kaya (Turia), Sora Kaya (Lauki), Bell Pepper, Zucchini, Yellow squash, Eggplant and Pumpkin can be made in same manner.

Vankaya with Kobbari kaaram (Eggplant with Coconut)

Ingredients:

 Diced Eggplants- 1 lb
Dry coconut powder-3 Tbsp
Coriander seeds-1 Tbsp
Dry red peppers - 2
Garlic - 2-3 cloves
Cumin seeds-1/2 tsp
Turmeric-2 pinches
Salt-1/3 tsp or to taste
Oil- 2 tsp
Chopped Cilantro- 1 Tbsp

Method:

Dry Roast Red peppers, coriander seeds, garlic, cumin seeds and coconut and grind into coarse powder and set aside. Heat oil in a pan place diced eggplants, sprinkle salt and turmeric cook until done and oil comes out. Sprinkle ground coconut masaala powder fry for 2 -3 more minutes, add chopped cilantro at the end and serve hot with Rice.

Note:

Potato, Bell Pepper, Zucchini, can be cooked in the same manner.

Potato with Cilantro Masaala

Ingredients:

Potatoes- 1Lb

Diced tomatoes- 1/2 cup

Chopped cilantro - 1 cup

Diced Onions-1/2 cup

Dry red peppers-2

Coriander seed powder-1 Tbsp

Cumin seed powder-1/2 tsp

Ginger, garlic paste-1 Tbsp

Red pepper powder -1/4 tsp

Curry leaves-few

Oil-1 Tbsp

Salt- 1/2 tsp or to taste

Method:

Boil potatoes and peel the skin and cut into medium size cubes. Grind tomatoes and cilantro together into a paste and set aside. Heat oil in a pan, add cumin seeds, red pepper pieces and curry leaves. Add diced onions and fry until they clarify and add coriander powder, turmeric and saute for 2 minutes. Add boiled potato pieces, salt and mix well and saute for 2 minutes and add cilantro, coriander paste mix well and cook until almost dry. Serve hot with Roti or Rice.