Pal Paniyaram

Raw rice            1 C
Urad dal             1 C
Boiled rice          1tbsp
Soak altogether and grind it to fine paste.
Add salt. Fry it like a bonda.

Heat 1/2 Lt milk,add elachi powder,sugar to taste.
Switch off the stove and add 1/2 C coconut milk.
When the milk is luke warm add fried bondas.Keep it for some time then serve.

Beeroot Rasam

1/4 Cup Toor dal
1 beetroot
2tbsp rasam powder
tamirand pulp
1 tomato
few coriander leaves
salt
oil

For rasam powder:
2 tsp jeera
2tsp pepper
1 whole garlic
Grind everything.
Cook toordal and grated beetroot.
heat oil make seasoning with mustard and curryleaves,asofoetida.
add rasam powderand fry well. Add tamirand pulp,water,salt,cooked dal,tomato,coriander leaves.
Boil it,when it started boiling switch off the stove

Green Rice

1 C Rice
1 bunch coriander leaves
1 handful of mint leaves
2 green chilies
1 onion chopped
1 tsp ginger garlic paste
2 cloves
1" cinnamon stick
2 tbsp ghee
2 C water
lemon juice of 1/2 lime
salt


Grind coriander,mint,ginger garlic paste,green chillies,onion.   
heat ghee,add clove and cinnamon stick ,add ground masala fry well.
Add washed rice and fry for 2 minutes.
add salt,lemon juice,water.Cook till done.

Rajma Toast

Cook rajma with amchur powder and salt.
Saute onion,add cooked rajma,salt and pepper.
mash well.
Apply this rajma on one bread slice,close it with the other slice.
Toast it on sandwich toaster or on tawa.

Prasadha Chicken

heat coconut oil in a kadai,fry coconut pieces.
Then add chicken pieces,turmeric,pepper and salt.
Saute well till done.
Keep the chicken wrapped in banana leaf for 10 minutes.
Then serve with rice.
In Northern part of Kearala ,you can see this dish in some temples.
They give this chicken as a prasadham...you can feet  banana leaf's aroma in the chicken.

Dates raita

Add little fresh cream to crud.
Add salt,dates coriander leaves and little  chat masala powder.

Banana Raita

Beat Curd, add sliced banana and salt.