MOCHAI PARUPU GRAVY
INGREDIENTS
Mochai parupu -1/4 kg
Onion -3[2 for grinding and 1,sliced]
Tomato -2[1 for grinding and 1,chopped]
Ginger garlic paste - 1tspn
Chilli powder -to taste
Coconut paste - 4 to 5 tbspn[ depends how thick or thin you want the gravy]
Salt - to taste
Cinnamon - 2[one inch bit]
Elachi - 2
Saunf - few[optional]
Curry and corinder leaves - one tbspn[chopped finely]
Turmeric powder -1/4 tspn
Oil - 1tbspn
Curd - 2tbspn


METHOD:
1.Grind 2 onions and tomato to a fine paste.
2.Grind coconut to a fine paste.
3.Heat oil in a pan and season it with cinnamon and elachi.
4.Add the sliced onions and chopped tomatoes.
5. Saute it till it turns to slightly brown.
6.Now add the grounded paste.
7.Fry it for a minute
8.Then add the chilli powder. turmeric powder,salt and ginger garlic paste.
9.Fry it for another one minute.
10,Now add the mochai parupu and curd and required amount of water.
11.Mix everything together and close it with a lid till the mochai parupu is cooked.
12. Finally add the coconut paste ,curry and coriander leaves.
13.Again close it with a lid for a minute and bring the gravy to a boil.
14.Serve this gravy with rice,idly,dosa or chappatis.

MISTHI DOI
INGREDIENTS      

Milk -1/2 l
Jaggery-150 gms
Curd- 1tspn
Pista -few[chopped finely]
Saffron -a pinch
Elachi powder - 1/4 spn
Rose petals -few

METHOD:
1.Heat milk in a heavy bottom vessel until it becomes thick.
2. Melt jaggery with 5ml of water.
3.Now add the jaggery to the boiling milk and stir well[optinal is,you can add elachi powder]
4. Cook for 5 minutes and let it cool,till its slightly warm.
5.Stir it with 1 tspn curd and pour it to a clay or terracotta pot.
6.Close the pot with a cloth and tie it tightly.
7.Keep it out for 5 to 6 hours.
8.Then leave it in the fridge..
9.Garnish it with chopped pista,saffron and rose petals.
10.Serve chill.