PULI IDLIIngredients:1 tbs oil½ tsp mustard seeds1 tsp urad dal1 tsp channa dal½ tsp cumin seeds1 big onion chopped4 green chillies chopped1 sprig curry leaves¼ tsp asafetida powder¼ tsp turmeric powder1 tsp red chillie powder¾ cup tamarind juice from lime sized tamarind½ tsp sugarSalt to taste8 idly, cut into 6 cubes eachLittle cut coriander leaves.Method:Heat oil in a non – stick wok, add in the spices.Let them crackle, add in the onions, green chillies.Let the onions turn little limp, add in the curry leaves.Add also all the powders and stir fry once.Now add in the tamarind juice, sugar and salt.Cook on slow flame till the raw smell goes and the gravy thickens.Add in the cut idli pieces, toss well so that the pieces are well coated with the gravy.Remove, garnish and serve .
Beetroot Halwa(serves 2):K, I remember you putting carrot halwa recipe 
I generally like beetroot for halwa alone. Mathappadi enakku thengaai pota dry curry pudiikkum...yesterday I had a beetroot so prepared this halwa. Just thought of sharing it.Ingredients:Beetroot - 1Milk - 1 cupButter - 1 tbspRaisins - 5Cashews Sugar - 3/4 cupwater - 1/2 cupMethod:Grate the beetroot. In a pan, melt the butter, add raisins, cashews. Add grated beetroot and saute well for 5 minutes.Add water, cover and cook for 10 minutes, u can add some more if the beetroot turns dry. After 10 minutes try to mash the beetroot with the spoon. If it gets mashed thts the consistency.Add sugar and mix well for 2 minutes. Now pour the milk and mix well.Stir often, until you get a thick beetroot mixture in halwa consistency. Thats it...!!!!!!!! Tasty beetroot halwa is ready 
Will post the pic tommorrow.
OKRA WITH GROUNDNUTSIngredients:Oil to fry the okra500 grms okra cut into ¼ inches with a slant2 tbs ground nuts2 tsp oil1 tsp cumin seeds1 big onion sliced1 sprig curry leaves1 tsp red chillie powderA pinch of garam masala powderSalt to taste2 tbs of grated coconutMethod:Heat oil in a wok, add in the cut okra, fry till crispy.Remove to a paper towel to absorb the excess oil.In the same oil, fry the ground nuts till crispy and remove.Heat another wok with 2 tsp of oil. Add in the cumin seeds.Add in the onions and sauté till they turn limp.Add in the curry leaves, red chillie powder, garam masala powder.Add in the fried okra and the ground nuts. Add enough salt.Give a good stir, add in the grated coconut.On high flame, toss them well , so that all are mixed well, and dry.Remove and serve as a side dish.
Daangar pachchadi...!!! This is a simple recipe. My mom use to prepare this. Naan kooda helping mattum thaan...Innikku hubber scorpio sonnappodhu thaan gnabagam vandhudhu... apdiye recipe post pannitten enjoy...Ingredients:Urad dhal - 2 or 3 tbspCurd or yogurt - 1 cupMustard seeds - 1/4 tspAsafoetida powder - a pinchGreen chillies - 1Salt to tasteOil-1/4 tspMethod:In a pan, fry urad dhal till golden brown, turn off the stove after a nice aroma comes out from urad dhal. After keep it aside for a while, grind it into a fine powder. In a small pan, heat oil, add mustard seeds, when it splutters add green chillies and asafoetida powder to it.Take the cup of curd, add ural dal powder, then add the mustard seeds+green chillies+asofoetida mixture, salt and mix well. Tasty Daangar pachchadi is ready. We can replace red chillies instead of green chillies.
CHINESE INDIAN SPICY RICEINGREDIENTS:2 tbs oil1 onion cut into slices1 sprig curry leaves3 green chillies, sliced2 tsp ginger garlic paste2 tsp soy sauce11/2 tsp vinegarA pinch of aji no motto (optional )3 medium red tomatos chopped fineSalt to taste1 tsp red chillie powder¼ tsp garam masal powder1 cup raw rice cooked , strained and cold.1 tbs chopped spring onionsMethod:Heat oil in a wok, add in the onions and sauté till limp.Add in the curry leaves, and green chillies, stir fry.Now add in the ginger garlic paste, stir fry till raw smell goes.Add in the soy sauce, vinegar and aji no motto.Now add in the chopped tomatos and cook till mushy.Add in the salt to taste, red chillie powder and garam masala.Stir every thing till they are like a goju.Now add in the cooked cold rice, stir gently till the rice is coated with the goju.Give a final stir and remove, garnish with the spring onions.Serve with a raitha.NOTE: I added little green peas for color
Rava Uppuma
Ingredients:
1 cup rava roasted nicely with 1 tbs of ghee
1 inch ginger chopped
1 onion chopped
3 green chillies chopped
Salt to taste
3 cups of water
To temper:
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 sprig curry leaves
2 tbs ghee or oil
Lemon juice to taste optional
Method:
Heat a wok with ghee or oil. Add in the mustard seeds
Urad dal, channa dal, and curry leaves.
Saut nicely. Now add in the onions , ginger and green chillies.
Stir nicely , when the onions are a little brown add in 3 cups
Of water and salt. Let the mixture boil.
When it boils, slow the fire and add the rava little by little
Stirring all the time. See that no lumps are formed.
Stir nicely and see that the rava is cooked.
Remove from stove, sprinkle little lime juice if you like.
Serve with kara chutney
NOTE: If you want uthir- uthir uppuma, use only 1 cup of water for1 cup of rava
As soon as you mix everything, keep the flame very very small.
Cover the wok and let it cook in its steam for a while. Then remove
the cover and break up the lumps.
Another way is to add chopped carrot, capsicum, green peas and any
Vege of your choice to make vegetable uppuma. You can garnish with coriander leaves.
VERMICELLI BIRYANIIngredients:2 cups roasted vermecillie1 tbs oil1 inch cinnamon stick4 cloves5 cardamom pods3 medium onions cut into slicesLittle salt¼ tsp tumeric powder100 grms carrot cut into sticks100 grms beans, cut into 1 inch in length100 grms cauliflower cut into florets1 tsp ginger paste1 tsp garlic paste¼ cup curds2 medium tomatoes chopped1 tbs chillie powder1 tsp biryani masala2 green chillies, chopped1 tbs mint leaves1 tbs coriander leavesSalt to taste3 cups waterEnough lime juiceLittle cut coriander leavesMethod:Heat oil in a non stick wok, add in the cardamom pods, cinnamon stick and cloves.Let them splutter, add in the sliced onions and little salt.Saute well , add in the tumeric powder and saute well till lightly brown.Add in the carrots, beans and cauliflower. Stir fry well.Now add in the ginger garlic paste, stir fry, add in the curds.Now add in the cut tomatoes, chillie powder , biryani masala and green chillies.Add also the mint and coriander leaves, add enough salt.Stir fry and cook for a minute.Now add 3 cups of water and allow the mixture to come to a boil.Slow the flame very , very low , add in the lime juice, add the roasted vermicelliStir nicely, without forming any lumps. Cover and cook on it’s own steam for 10 minutes.Remove the cover and fluff up the cooked vermicelli.
