CURRY LEAVES POWDER

Ingredients:
1. Urad dal half cup
2. Channa dal and toor dal mix half cup
3. Red chillies (Dried) 8 to 10
4. Small lemon size tamarind
5. Curry leaves 1 cup. (Cleaned and dried)
6. Pepper 1/2 Tsp.
7. Jeera 1 Tsp.
8. Dry ginger - a pinch (available as such in shops, it is not ginger that is dried by us at home!)
8. Salt to taste.

Method:
-Dry roast above ingredients till good flavour emanates.
-Cool it and powder it .
-Store in a airtight container.
-While grinding add little hing to enhance its taste.

You can enjoy this powder with hot rice with melting ghee or gingely oil.

You can substitute curry leaves with pudina leaves. But pudina leaves are to be dry roasted before powdering.

RAVA LADDU

Ingredients: (for 15 laddoos)
1. Rawa - 1 cup
2. Sugar - 1 cup
3. Ghee - 1/4cup + 3 tsps.
4. Elaichi Powder
5. Cashew nuts - broken - handful
6. Badam pieces (Optional).

Method:-
1. Roast Rawa till good smell comes, cool it and make a fine powder in mixer.
2. Powder sugar in a mixer or use readymade sugar powder (Pura Sarkkarai).
3. Melt 3 tsps of ghee and fry cashews and keep it aside.
4. Mix Rawa, Sugar powder, Elaichi Powder, Fried Cashews.
5. Melt Remaining Ghee and Pour over this mixture and mix well.
6. When it is still hot make balls.

Note:
1. Ghee should be hot so that making laddoos will be easy.
2. Increase the proportion of Sugar, if you want this Sweeter.
3. Rawa powder and Sugar powder can be made and stored for future use to make Ladoos in a hurry.

CURD VADA

Ingredients for Vada:
1. Urad Dal - 3/4 cup
2. Green Chillies - 4
3. Small Piece of Ginger
4. Salt to taste
5. Oil to Deep Fry
6. Warm Water - 5 cups ( To soak vada)

Ingredients for Curd Mixture:
1. Grated Coconut - 1 tablespoon
2. Green Chillies - 4
3. Salt to taste
4. Grated Carrot - 3 tablespoons
5. Boondhi (Optional) - 5 tsps.
6. Coriander Leaves
7. Water - 1/4 cup
8. Thick whipped curds - 3 cups + 1/4 cup milk

Method:
1. Soak Urad dal for an hour and Grind it along with Chillies, Ginger and Salt.
2. Add one spoon ghee to the ground Mixture and mix well.
3. Make vadas without hole in centre and deep fry in oil.
This measure makes 16 to 18 vadas.
4.Grind grated Coconut, Chillies and Salt and add to the whipped curds.
5. If it is too thick add 1/4 cup of water and Milk.(Milk to avoid sour smell in the curds) Make this into 2 portions. (In One portion mix grated Carrot and chopped Coriander leaves)
6. Temper Mustard Seeds and Curry leaves in 1 tsp of oil and pour over curd mixture.
7. Soak these Vadas in warm water for 5 minutes and remove excess water and put these Vadas in plain Curd mixture.
8. Pour remaining Curds and chill in fridge till use.

MULLU MURUKKU (CHAKLI)

It is the spiky murukku made of rice flour and dhall flour. Use the Star Nostle of the murukku maker to get a fine shape.
Ingredients:
1. Rice flour (packed flour can be used too) Alternatively, wash the rice, Dry and owder it. - 2 Cups
2. Dal flour 1 cup. (Fry one cup Channa dal and Moong dal on empty tawa till red, Cool and Powder it ) (alternatively gram flour clone can be used if grinding is not possible) -1 cup
3. Butter 2 tsp
4. Jeerakam (cummin seeds) 1/4 tsp
5. Salt to taste
6. Hing
7. Oil to deep fry.

Method:
1. Sieve Rice and Dal flour together - 2 times.
2. Add Salt, Butter and Sesame seeds and mix well.
3. Take a small portion, Mix with water like Puri dough.
4. Put some of this dough in the Murukku maker (Apply little Oil in the murukku maker beforehand) and make small size Murukku on a plastic sheet/paper.
5. Deep fry these Murukkus till golden brown.
6. Cool and store in air tight containers.

Please note that:
- When more Butter is added, while making, Murukku will break. So add flour to compensate.
- If Butter is less, Murukku will be harder.
- Sieving is important to remove the air content.
- When Oil is clear and Murukku floats on top then we can know that Murukkus are fried properly.