Plantain flowers Vadai and cutlet VAZHAIPOO VADAI
For CUTLET ;-1.Plantain flower cut in to small pieces and soaked in butter milk (to avoid blackening) All the centre nerve with the sepal to be removed from the flowers as these will mar the taste. 1 cup
2.Finely chopped onion 1 cup
3.Coriander leaves cut 1/2 cup
4.Finely cut ginger and garlic
5.Green chillies cut 1 cup
6.Chilli powder 1 tsp
7.Channa dhal powder(Kadalai mavu) 2 cups
8.Salt to taste
9.Oil to fry 
  Fry onion, ginger garlic coriander along with chilli powder and coriander in 2 tsp oil.Add salt. When colour changes, add the Channa dhal dough( Dosai Consistency);Mix well in the kadai under low flame.When it is soft solid,spread on deep plate. Divide in to squares when the mix  is cool. Fry the cakes in oil.


VADAI Soak Channa(1 cup) ,Thoor ( 1 cup) and  moong 1/4 cup) dhal in a vessel for 40 to 50 min.Wash.
Add to this 5 to 6 green chillies, ginger and 2 tsp saun ( Garlic Optional) salt and grind to a coarse mix.Add finely cut plantain flower,onion, and coriander.Add salt.
Make vadas and fry in oil.

Fruits and nuts cup by Revathy Shanmugam(JayaTV)

Ingredients 1.wafer cups - 5
2.All fruits cut into small pieces and seeds removed 2 cups
3.Condensed milk 2 cups
4.Custard powder 2 tsp
5.Sugar 2 cups
6.Cashew and dried grapes (Payasa dratchai)
7.Milk 1 cup
Procedure :- Soak all cut fruits in one cup of milk; Boil milk add custard powder mixed in 1/2 cup milk and stir; when thickened, cool the custard. after adding sugar.When cooled , add the fruit mix. Add condensed milk.add nuts.
Fry the wafer cups in oil ( just before serving only).
Serve in the wafer cups with an ice cream spoon.

MOONG DHAL VADAI ( Bombay Gnanam)
1.Soak moong dhal for 15 min in water and cook.
2.Cool this; with this add 2 green chilies ,2 red chillies,ginger,salt,turmeric and asafoetida;grind to a paste
3.Add cut onions,Coriander,curry leaves and mix.
Make vadas and fry in oil.

Chappathi Noodles (Actor Sulakshana)
1.Done 2 to 3Chappathis to be made into lengthwise pieces like noodle threads.
2.Capsicum,Green chillies,Cabbage,Onion,Tomato to be cut length wise.
3.Turmeric,Chilli powder,Garam masala ,Ginger paste,Cut garlick,Salt to taste
Fry onion in butter; add salt and turmeric. Add all vetgetables,ginger,cut garlic pieces and tomato and fry till they are done.Add chilly powder(1tsp),garam masala (1/2 tsp),2tsp water and cook till the chilly smell settles. With this dry mix add Chappathi noodles and fry in low fire.

PANJAMIRTHAM
Ingredients
1.HillPlantains 3 (Sirumalai hills Palam;famous for panjamirtham of Palani temple. Probably Lord Muruga tasted this better than the much sought after Mango after the dispute with lord Vinayaga and settling down in Palani)
2.Mountain Honey 3 tsp
3.Dates (without seeds) 5
4.Diamond Kalkandu or Jaggery( if jaggery is added it should be consumed within a day) 100 gm

5.Cardamom (Powdered) 2 tsp
Mash dates,Plantains and kalkandu with a ladle; Mix with honey.Add cardamom for flavor. Panjamirtham for pooja - ready.

Vegetable Pulao

Ingredients:- Basmathi Rice - 1 measure; Onion,Tomato,Vegetables( Beans,Carrots,Cabbage,knool Khol,Mushroom,Cauliflower,Green peas,etc) Any 2 to 3 vegetables sufficient; Ginger Garlic Paste,Green Chillies - 5 to 6;Bay Leaf -2;Mint and Coriander leaf -2 handful;Garam masala powder 1 tsp; Oil 2 to 3 tablespoons; Ghee 1 tsp; Salt to taste.

1.Soak rice in water for 30 min.
2.Cut onion,tomato and vegetables lengthwise;
3.Cut chillies lengthwise.;
4.In Pressure cooker, add oil,add onion; fry till the smell goes; add vegetables,tomato,chillies,Bay leaf,Mint and coriander leaf and ginger garlis paste; Fry for 10 min.
5.Add salt;
6.Add rice and 2 measure of water.
7.pressure cook till 2 hisses.
8.When the pressure subsides, open lid; add ghee and mix.

Serves 4 people

Bendi masala (north Indian)

Cut ladys finger into 1 to 2" length pieces. Fry in 2  to 3 tablespoons oil.Keep the fried ladys finger aside .In the oil used for frying, add 1to 2tsp jeera; fry; add raw onion and tomato paste, ginger garlic paste,pinch of turmeric,2tsp chilli powder, required salt and 1/2 tsp garam masala powder. Fry till the raw smell subsides.Add the fried pieces of ladys finger and fry till they blend.Garnish with coriander.