Urundai Kolambu

Preparation For 2 People :-
Channa dal - 50 gms (Soaked)
Dhoor dal - 50 gms (Soaked)
Red Chilli, Salt, Zeera, Saunf, garlic
Make paste(coarse) of above, add chopped onion, curry leave and grated coconut to the mix
Make small balls out of these mix & steam it

Now we are ready to go for the main dish....

Put oil in pan for datka, add saunf, chopped oninon, curry leave, cinnamon(pattai) and leaves
one it is splattered, add sambar powder, thick tamarind paste and salt(as per need)
When it boils well, add the steamed balls and coconut paste(little), let it boil for 2 mins and then remove from stove

Its ready to eat now :-)

Modhagam

Non boiled(Pacharisi) rice - 1 Cup
Moong dal - 1 Katchi(karandi)
Jaggeri - 200 gms

Fry rice in dry pan, powder it like rava
Boil moong dal(Consistency had to be quite thick)

Add 1/2 litter water to jaggery, heat it till it gets melted, fileter it out to remove dirts
Keep the jaggery water on gas, add rice+moong dhal to it. cook it till it turns like upma(also rice should get half boiled)

Add Elaichi, Grated coconut, Dill(Ellu) to the dough

Make balls like modhag, steam it till they get boiled

Paal Kolukattai

Boiled rice (Puzhunkal Arisi)- 1 Cup
Coconut - 1
Moong Dal - 1 Katchi(Karandi)
Jaggery - 200 gms
Elaichy

Soak the rice for 2 hours.
Grind it to thick consistency (Add half grated cocounut and very very little salt while grinding. Dough should be thick enough to make balls kind)

Make fine ball of dough.

Boil moong dal
Add 3/4 litter water to jaggery, heat it till it gets melted, fileter it out to remove dirts

Keep a big vessel on gas, add this jaggery
When it boils well, add the rice balls and let it cooked well in jaggery water

Note: Dont add all the balls together, add little and add further little once previously added get cooked

Once everything is cooked well, add boiled moong dal, remaining 1/2 grated coconut and elaichi
Stir it well and remove it from flame

Kollaanam

Kollu - 1/2 glass
Urad dal - 1 tsp
Vegetables can be used: Podalankai(Snake gaurd)/bottle guard/Raw mango/Brinjal
Tamarind paste

2 Spoon oil - Zeera and chopped small onion - Fry it little
Add tamarind water, sambar powder, vegetable(any one of the above listed) and salt

Let it boil till vegetable get cooked

Mean time, fry Kollu and urad dal on dry pan and make powder of it and make paste by adding water

Once the vegetable is cooked well, pour this dal paste
Remvoe it once its boiled well

Ennai Kathirikai Kolambu

Brinjal - 1/2 Kg
Onion small - 20 Pieces
Garlic - 10 pieces
Tamarind - 1 Lemon size
Sambar powder - 1 Katchi(Karandi)
Coconut - 1/2 (Take milk two times from grated coconut, First one-Thick, second-little wately)

Slit a brinjal in vertical to have 8 pieces (should not cut into seperate pieces, slits should still stick to the brinjal's base, will look like a flower)

Keep enough oil in pan, fry the brinjal till they get cooked well

Once its done, keep 2 sppons of oil in pan, make datka of mustard, methi, asafoedita(Perungayam/Hing)
Add onion, green chilly and garlic => Fry it well

Add tamarind paste(Watery), sambar powder, salt and fried brinjals => Let it boil for 5 mins

Finally add coconut milk and keep in gas for 1 more min

Paal Paniyaram

non boiled rice - 200 Gms
Boiled rice - 1 Katchi
Urad Dal - 50 Gms
Methi - 1 Spoon

Soak all the above for 2 hours. Grind it to fine paste (Consistency should be thicker than dosa)

Add very very little salt

Deep fry it till it turn to golden brown

Take coconut milk, heat it till it gets little warmness (should heat for very few secs, it should not get boiled, else coconut milk will turn watery)

Take the milk out of gas, add sugar and elaichi
Add the fried balls to milk, serve it once they get soaked little

Urundai (Fried)

non boiled rice - 200 Gms
Boiled rice - 1 Katchi
Urad Dal - 50 Gms
Methi - 1 Spoon

Soak all the above for 2 hours. Grind it to fine paste (Consistency should be thicker than dosa)

Add finely chopped onion, green chilly, curry leave, Pepper+Zeera powder and Salt, mix it well

Deep fry it till it turn to golden brown