Ginger Chai

Cardamom - 3 pods

Ginger - a small piece

Tea leaves - 2 tsp

Milk - 1 cup

Sugar - to taste

Place cardamom and ginger in a mortar. Use the pestle to crush them and set aside.

In a pot, bring 1 cup of water to a boil. Add the crushed mixture and let it boil for approximately 5 minutes.

Next, add the tea leaves to the boiling mixture and continue boiling for another 5 minutes.

Add milk, allowing it to reach a rolling boil.

Stir in sugar and lower the heat. Let the milk simmer for about 5 minutes.

Take off the heat and strain the tea into individual cups.

Enjoy hot ginger chai with deep-fried pakodas on leisurely evenings.

Paruppu Urundai Kuzhambu

Toor Dal - 1/2 cup

Chana Dal - 1 cup

Fennel Seeds - 1 tsp

Red Chilies - 6

Onion - 1 cup + 1 cup, diced

Green Chilies - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chili Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Asafoetida - 1 tsp

Fenugreek Seeds - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Toor Dal, Chana Dal, and Red Chilies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dal with Onion, Green Chilies, Curry Leaves, Turmeric, Chili Powder, Fennel Powder, Sambar Powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard Seeds, Urad Dal, Asafoetida, Fenugreek Seeds, Fennel Seeds, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomato and cook covered until they soften.

Season the mixture with Turmeric, Chili Powder, Fennel Powder, Sambar Powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.

Gun Powder

Red Chilli - 12

Rice - 1/4 cup

Chana Dal - 1/4 cup

Peppercorns - 1/4 cup

Urad Dal - 1/2 cup

Hing - a small piece

Curry Leaves

Salt

On medium heat, dry roast red chillies, rice, chana dal, peppercorns, urad dal, hing, and curry leaves until the mixture starts to brown.

Let the mixture cool completely, then transfer it to a blender with the necessary amount of salt. Grind it into a coarse powder.