Badam Kheer

Ingredients:
Almonds (Badam)- 1 cup
Milk - 4-6 cups
Sugar - same amount as almond paste (about 1 cup)
Saffron - 1/2 t.spoon

Method:

Soak saffron in little cold milk, and keep it aside.Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste, and keep the same amount ofsugar aside.Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.

Brinjal Curry

Ingredients:

Medium size brinjals -8(not round ones)
Ginger -2inches
coriander-equal to ginger
tamarind juice( thick) -1 t.sp.
turmuric powder-1/2 t.sp.
chana dal--1 t.sp
Urud dal-1 t.sp
mustard seeds-1/2 t.sp
cumin seeds-1/2 t.sp
oil-4 t.sp.s
green chiilies 5
red chillies -3(cut into pieces)
salt to taste

Preparation Method:

1.First make a paste of green chillies, ginger, coriander leaves nicely.
2.Cut the brinjals into 2 inch pieces.
3.Heat oil in a thick bottom pan. Put chana dal, urud dal, cumin seeds,
mustard seeds. Allow to splutter. Add red chillies and fry nicely.
4.Put the brinjal pieces, salt and turmuric.
5.Fry them for a while and cover the pan, with a plate. Put some water
in the plate.
6.After the brinjals are half cooked, put the tamarind juice,
ginger-coriander paste in the brinjal pieces and mix well.
7.Close the pan again, but stir it frequently.
8.After 5 or 6 minutes, the curry is ready.
9.Sprinkle the coriander leaves and serve.
10.Tastes good with white rice and ghee.

Milagu Kuzhambu / Black Pepper Gravy

Ingredients:

coriander seeds - 2 spoons(fry first)
toor dal - 2 spoons
whole black peppers - 2 spoons
whole red peppers - 3-4
asafoetida and curry leaves -little

Preparation:

Fry the above ingredients in a little amount of oil and grind
it.Mix this paste with tamarind juice, add water and heat
until the raw smell is gone.
Side dish - This can be mixed with rice and served along with
paruppu thogaiyal, or as a side dish to curd rice.

Morkulambu/ Buttermilk gravy

Ingredients:

Yogurt/Butter milk -2 cup
Coriander seeds - 2 tsp.(optional)
Cumin seeds - 2 tsp.
Chana Daal 1 tsp.
Rice or rice powder 1 tsp.
Coconut (grated) - 2 tsp.
Salt - as needed
Mustard - 1 tsp.
Turmeric - pinch
Red Chili - 1-2 (u can add green chilli and quantitiy is based on u)

Preparation:

Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil.
Grind the mixture with the coconut and add to the beaten yogurt(buttermilk). Add turmeric and bring to a boil.
Stir the rice powder, and heat on low until consistent texture is achieved.
Heat oil and mustard seeds and add to the mixture.

if u want some vegetable fry or boil those and add with this morkulambu before boiling this.

u can put some vegetables like vendaikai(okra),katrikai(eggplant),poosanikai(white pumpkin),chuv-chuv(chayote squash),Drumstick...