Raw Papaya Poriyal/Thoran/Fry

Ingredients :

Raw Papaya - 1
Turmeric powder - 1/2 tsp
grated coconut - 4 tbsp
green chilies - 2 to 3
mustard, urad dal each 1/2 tsp
oil for seasoning
salt as per taste

Method :

1. Peel the raw papaya skin and cut them into small cubes.
2. Add turmeric powder and boil them with little water, until they are cooked.
3.In a kadai add oil, urad dal, mustard dal, green chilies for seasoning and add the cooked papayas, add salt as per taste and stir well for 2 min.
4.Finally add coconut gratings and switch of the stove
5.Simple and easy. Tastes great.

Chaka Varatti (jackfruit halwa)

Ingredients :-

Jackfruit purée - 80 jackfruit bulbs
Jaggery - 1 kg
Coconut big size 1
Elachi powder -1 tsp

Method :

1. Cook the jackfruit in cooker for a whistle and make a puree out of it.

2. Grind coconut (half the quantity of jackfruit).

3. Boil the jaggery with water and let it come to thick/one string consistency.

4. Once the jaggery is ready add grinded coconut and jackfruit puree.

5. Keep stirring until the water in it 

6. Add 1 or 2 tbsp ghee and continue stirring.

7. Once it becomes thick switch of the stove.I stopped in halwa consistency , usually it is much thicker than this

Mango Kulfi

Ingredients:-

Mango Puree of 2 mangoes. (I used banganapalli)
Sugar -1/4 cup
cardomom powder - 1/2 tsp
Pinch of saffron
Rice flour / Corn flour paste - 21/2 tblsp mixed in 3 tblsp milk
2 to 3 tbsp almond paste
Milk - 3 cups

Method:-

1.Take saffron and milk in a pan.Heat on a low flame.
2.When the milk comes to a gentle heat,add sugar.Stir till the sugar has dissolved.
3.Then add the rice flour paste and keep on stirring so that no lumps are formed.
4.Cook on a low flame,continue to cook till the mixture thickens.switch off the flame.
5.Add the almond paste,stir and let the mixture cool.Add the mango puree and mix well.
6.Pour into serving bowls or kulfi moulds. Freeze for 8-10 hours and serve cold.

Thani Kozhukatai

Ingredients :-

Brown rice / Idly rice - 1 cup  ( I have used brown rice)
salt to taste
Coconut - 3/4 cup

Method :-

1.Soak rice for 4 hrs and grind it into smooth paste. Dont use much water for grinding
2.Add coconut and salt and grind it.
3.Take the grinded mixture in a kadai along with 2 tblspn oil and stir until you are able to round them into balls.
4.Switch of the stove and make small balls out of it.
5.Take water in a vessel and boil the water. Once the water boils add the balls to it.
6.Cook until the balls float up. Approximately 15 to 20 min.
7.Thani Kozhukatai is ready to serve along with pickle.

Note: - 

Very important that you shd add the balls to boiling water or the balls will get separated and disturbed.