Mor kuzhambhu

To grind to a paste

Coconut - 1/4 cup
Coriander seeds - 2 tsp
Ginger - 1 inch piece
Cumin seeds - 2 tsp
Green chili - 4
Rice flour - 1/2 tsp

Sour curd - 1 & 1/2 cup

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Turmeric powder - 3 generous pinches

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Vegetable - of your choice

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Salt - As needed

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Curry leaves - few

Beat the curd smoothly. If not it will break while heating, so make sure to beat smooth.

Grind all the ingredients under the table 'To grind to a paste' with little water. Add the ground paste to curd along with turmeric,salt and mix well.

Add boiled vegetable of your choice. (white pumpkin,chow chow/chayote, ladies finger,colacasia/arbi/sepankizhangu or even urad vadai)

Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)

Temper with mustard,chili and curry leaves.

Enjoy with rice!!

Paneer biriyani

http://ministryofcurry.com/vegetable-paneer-biryani-instant-pot/

Vatha kuxhambu

Ingredients
1 - medium sized Onion sliced
1 tbsp - sesame oil
1 tsp -mustard seeds
1 tsp - Fenugreek seeds
1 tsp - Toor Dal or Channa dal
few Curry leaves
3 tsp -sambar powder
Salt
1/4 tsp - Hing
3.5 cups - Tamarind extract from small Limesized Tamarind
1/2 tsp - Jaggery
1 tsp - Rice flour

How to Make Onion vatha kuzhambu

Heat oil. Add mustard seeds, fenugreek, channa dal or toor dal, curry leaves.

When mustard seeds crackle and dal turns brown, add sliced onion and fry till it turns soft.

Soak tamarind in warm water for 10 minutes and extract 3.5 cups of juice from the same.
Add this juice to the cooked onion.
Add salt, sambar powder, hing and allow the mixture to boil for 20 minutes or until oil starts to float on top.

Add jaggery if you like the gravy to be slightly sweet.

Mix rice flour in 1 tsp water and make a thick paste.Add this paste to the tamarind gravy and stir continuously until the mixture becomes little thick.

Ragi dosa

Pancake

Ingredients

•1 cup all purpose flour

•2 teaspoons Sugar

•2 teaspoons baking powder

•1/4 teaspoon ground cinnamon

pinch of salt

•1 cup milk (I used 1%)

•1 tablespoon vegetable Oil (I used Olive Oil)

•1 tablespoon water

•1 teaspoon vanilla Extract

•2 tablespoons butter

Optional toppings:

Blueberries, Strawberries, Bananas, Whipped Cream and Maple Syrup

Instructions

Whisk together the flour, sugar, cinnamon, baking powder and salt in a large mixing bowl.

Measure 1 cup of milk in a liquid measuring cup and add the oil, water and vanilla extract.

Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine.

Set aside for a couple of minutes.Heat a griddle or frying pan at medium-high heat.

Once the pan is hot add the butter and let it melt.Add the melted butter to the pancake batter and return the pan to the stove.

Mix the butter into the batter.When the pan is hot enough, pour a 1/2 cup of batter on the pan for each pancake.

Cook until bubbles appear on the face of the pancake.Carefully flip the pancake and cook until its golden brown.

Parupu thogayal

http://www.padhuskitchen.com/2013/06/paruppu-thogayal-recipe-thuvaiyal.html?m=1

Ingredients needed 

Tur dal - 1/4 cup (thuvaram paruppu)
Bengal gram/kadalai paruppu - 1/4 cup
Whole black Pepper - 1/2 tsp 
Red chillies - 4-5
Grated coconut - 2 tbsp 
Hing - a pinch
Oil - 1 tsp
Salt as needed

Method 

Heat a tsp of oil, fry red chillies, hing and keep it aside.

In the same pan, add tur dal, bengal gram, whole black pepper and saute in medium flame until dal turns golden brown.

Add grated coconut, saute for 2-3 seconds and switch off the flame.

After it cools, grind it with little water, needed salt to a coarse paste.

Serve it with hot rice topped with ghee.

Variations- You can prepare this thogayal with tur dal alone.

You can add 2 garlic cloves while frying the dal if you like the flavor of garlic.

Adding grated coconut is optional but recommended.

Adai

Raks http://www.rakskitchen.net/2009/08/adai.html?m=1

Ingredients

Raw rice - 1 cup
Idli rice/ parboiled rice - 1 cup 
Channa dal/ Kadalai paruppu - 1/2 cup
Toor dal/ thuvaram paruppu - 1/4 cup
Urad dal/ uluntham paruppu - 1/8 cup
Moong dal/paasi paruppu - 1/8 cup
Small onions/shallots,chopped - 3/4 cup
Coriander leaves chopped - 4 tbsp
curry leaves - 2 sprigs
Asafoetida - 1/4 tsp
Red chillies - 15 
Salt - to taste

Soak rice and dhal separately for 3 hrs minimum or more.

First grind the red chillies with salt, asafoetida and then add rice.Grind it to a coarse paste (little more finer than ceroti rava). Add dal. Use the pulse,inch or juice option to grind this dals coarsely.