Ingredients:

1. Ponni rice -1 cup
2. Sugar-1/2 cup
3. Milk -1/2 cup
4. Ghee-2 spoon
5. Nuts for garnish

Steps:

1. Soak and wash the rice.
2. Boil for 25 mts, then the rice becomes soft.
3. After rice cooked add ½ cup of milk, cook for 5 mts.
4. Then smash the rice gently, now add sugar for taste.
5. Other side fry the nuts with ghee , mix with the rice.
6. Then serve.

Ingredients:

1. Rigelspices millet convert into flour
2. (ragi, little millet, pearl millet)-3/4 cup
3. 20 seedless dates
4. Badam, cashew
5. Wheat flour-3/4 cup
6. Oil-1/3 cup
7. Brown sugar-1/4 cup
8. Honey-1/4 cup
9. Vanilla essence-1 spoon
10. Baking soda, baking powder-1 tsp
11. Butter for grease the mould

Steps:

1. Take a large bowl add 20 seedless chopped dates, add 1 and half cup of milk soak with dates for 3 hrs.
2. After 3 hrs blend the soaked dates.
3. Transfer the dates paste to the bowl.
4. Add 1tsp vanilla essence to the dates paste.
5. Add 1/3 cup of oil, add ¼ cup + I tsp of brown sugar, and also ¼ cup of honey and mix well.
6. Now add ¾ cup of Rigelspices multi millet flour, add ¾ cup of wheat flour together.
7. Now add 1 tsp of baking powder& 1 tsp of baking soda.
8. Mix well by using cut & fold method.
9. Now grease, dust the mould of your choice.
10. Add the batter to the mould and top it with nuts of your choice.
11. Now bake at 180 degrees for 30 mins.
12. After do the knife test, and your healthy cake is ready.

Idly Ingredients :

1. Idly rice -2cup
2. Kullakar rice-2 cup
3. Urad dal-1 cup
4. Fenugreek-2 spoon
5. Chicken curry ingredients
6. Chicken -1/2 kg
7. Oil-3 spoon
8. wholespices
9. Onion, tomato, chilli, ginger garlic paste for taste

Steps for Idly:

1. Soak all the rice together atleast for 2-3 hrs, soak urad dal separately.
2. Then grind the rice and also urad dal nicely for idly batter.
3. Keep it one side for fermentation.
4. Steps for Chicken curry:
5. Take a cooker add oil, add wholespices, saute lightly, then add onion fry for 2 mts.
6. Onion colour will change add ginger garlic paste and then tomato, chillies and curry leaves for taste.
7. Mix everything well once all caramelized, now add chicken into the cooker cook for 2 mts.
8. Now add the chicken masala, turmeric and salt.
9. Add little water, allow to boil the chicken into tender.
10. Close with lid leave for 2 whistle , then open the pan check the consistency.
11. Then Serve.

1. Karuppu Kavuni rice-3/4 cup
2. Moong dal-1/4 cup
3. Nattu sakkarai -2 cup
4. Coconut milk-2 cup
5. Cardamom powder
6. Cashew, raisin, ghee
   
   

Steps:

1. Wash & soak the black rice for 30 mts.
2. Remove water, and dry roast the rice low flame for 15 to 20 mts.
3. Rice will pop up then off the flame.
4. Rest for 10 mts then break the rice gently in a mixer(not like powder).
5. In a pressure cooker add the broken rice & moong dal, for 4-5 whistle.
6. Once the pressure release, slightly mash the rice with ladle, boil it again in medium flame.
7. Add Nattu sakkarai, cardamom for taste.

1. Poongar rice flour – 2 cup
2. Nattu sakkarai- ½ cup
3. Ghee, salt, cardamom powder
4. Grated coconut-1 cup

Steps:

1. Take a bowl add a 2 cup of Poongar rice flour & add pinch of salt for taste and mix well with little water and make a crumbly flour.
2. Take a puttu maker, layer the grated coconut and flour next by next.
3. And steam for 7 to 10 mts in a Steamer, After steam, release from a puttu maker .
4. Now serve with sugar or country sugar.

1. Mapillai Samba rice-3/4 cup
2. Moong dal -1/4 cup
3. Jaggery – 2cup
4. Milk – ½ ltr
5. Ghee
6. Cardamom powder
7. Pinch of salt
8. Cashew & Dry grapes
   
   

1. Rinse & Soak Mapillai Samba Rice overnight.
2. Next morning remove & keep the water separately.
3. While doing this process, soak moong dal separately for 15 mts.
4. Now add broker Mapillai Samba rice & moong dal in the cooker,
5. Pour the soaked water as per the measurement.
6. Allow it to cook for 8 to 9 whistle.
7. Now add jaggery to it and cook for 10 mts.
8. Then add boiled milk, pinch of cardamom powder & Pinch of salt.
9. As a last step, saute cashews & dry grapes & pour it on the sweet Pongal and mix it well.
10. Now serve the Pongal.

1. Kattuyanam rice-2 cup
2. Jaggery-1 cup
3. Grated coconut-1 cup
4. Cardamom powder
5. Salt one pinch
6. Ghee

Steps:

1. Wash & Soak rice for 4 hrs.
2. Spread it on clean white cloth, dry it under fan for 15-20 min.
3. In a pan add Jaggery 1 cup pour water, still well till the jaggery get dissolves, stain it to a clean bowl.
4. Grind the coarse powder, then add jaggery water into the flour mix with hand.
5. Add grated coconut & cardamom powder.
6. Then the dough is ready, mould to shape as per your wish.
7. And place it in the streamer for 10 mins.
8. Then serve hot kollukattai.