Simple mint pulav or pudhina sadham

Simple mint pulav or pudhina sadham - preparation time 25 mins
I tried this rice when my mixy was not working properly and left with pudhina to make rice. My idea of making pudhina thogayal went of and tried making pudhina rice in my simple briyani style. It came out well and everyone liked this easy and tasy pudhina rice.

Ingredients:-
Fresh pudhina - 1 bunch or leaves 1.5 cup (cleaned and washed)
Ghee - 1 tbsp
Sesame oil - 3 tsp
Green chili -  2 (slit and keep)
Onion - 2 (chopped to thin strips)
Salt - to taste
Rice - 1 cup (i used ponni raw rice so 1:2.5 ration water)
Water - 2.5 cup
Cinnamon stick - 1/2 inch
Bay leaf -2
Clove - 2

Preparation method:-
In a tawa add ghee & oil to heat. Add cloves, bay leaf and roast till flavor comes (do it in medium or slow flame).
Now add onion, green chili and fry sligthly, add washed rice and fry for few mins,
Add water, salt and mix well pressure cook for 4 whistle and leave it to cool.
Transfer the pudhina rice to serving bowl and garnish with fresh pudhina leaves and roasted cashew (optional).
When i tried my husband liked this dish very much. You can serve with onion raitha or cucumber raitha & deep  fried pappads.

Fresh fig Milkshake (Athipazha juice )

Fresh fig Milkshake - Preparation time 5 to 10 mins
Fig is rich in vitamins, minerals,soluble dietary fiber and calcium. This fruit brings down the blood sugar level. Reduce cholestrol, I tried this milkshake when my husband bought some fresh figs. First tried without milk but it tasted good with milk. Good source of calorie and carbohydrate.

Ingredients:-
Fresh fig  (Athipazham) - 3 or 4 medium size, peel off the skin.
Milk - 100 ml or 150 (according to your taste and thickness required)
Sugar - 3 or 4 tbsp (according to your taste level)

Preparation method :-
Add sugar, cut figs, milk in mixer and blend.
This will be a smooth and with milk foam.
Serve fresh fig milkshake chill. Preparation method is easy and quick.

Thalicha dosai (Garnished dosai)

Thalicha dosai (Garnished dosai) - preparation time 20 mins
When you take plain dosa daily it will be boring to eat so with the existing dosa flour itself you can change the taste and serve. All will love the changed version of dosai. 

Ingredients:-
Dosa flour - 1 cup
Onion - 1 (chopped to small cubes)
Ginger - 1 inch (chopped finely)
Chili - 1 (chopped finely)
Curry leaves - 1 string chopped finely
Oil - 2 tbsp
Salt - little
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp

Prepartion method:-
Heat a tawa with oil. Add mustard to splutter, urad dhal, onion, chili, little salt and fry till the onion is slightly cooked.
Transfer the cooked ingredients to a vessel. Now add the dosa flour mix well along with ginger, curry leaves.
Heat dosai tawa and pour the batter in the circle form. 
This will be taste little spicy and crunchy because of onion. Taste good when compared to plain dosa. This goes well with idli podi or even without any side dish.

Split rice/ Rice rava upma kozhukattai (Aarisi rava upma cakes)

Split rice/ Rice rava upma kozhukattai (Aarisi rava upma cakes) - preparation time 30 mins
I tasted this dish in one of my relatives home. My husband is very choosy he likes rice upma but he didn't like this dish very much but, I liked it. This can be served as a dish in some occassion. Easy to eat when made as kozhukattai.

Ingredients:-
Rice rava - 1 cup (this rava should little big than normal sooji rava)
Water - 3 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Peas - 25 gms
Boiled corn - 10 gms
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Asafoetida - ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Grated coconut - 3 tbsp

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add asafetoida, curry leaves, chili, ginger, onion, carrot, peas, salt and fry till the color changes slightly
Boil water in another vessel and add to vegetable.
When vegetables are half cooked add the rice rava and stir till water is absorbed and comes to kozhukattai dough consistency (i.e. tight dough from which you can shape it).
Leave it to cool and make to small kozhukattai.
In a idli cooker boil water. Apply sesame oil on the idli plate or cloth (the method which you use to cook idli). Keep the kozhuttai in the idli plate and cook like idli.
When cooked it will be glossy and changes colour. Cool it remove from idli plate and keep in serving bowl.