Vazhaipazha paniyaram

Ripe banana 2
Jaggery 1 cup, grated
Atta 1and 1/2 cup
Rice flour 1/2cup
Coconut grated 1/2 cup(optional)
Cardamom powder 1/4tsp
A pinch of salt
Two tsp ghee
Oil to fry

Method
Mash the peeled ripe bananas.
Mix the jaggery and mash till it dissolves.
Add the salt and cardamom. Mix.
Rub in two tsp of ghee in the flours.
Add the flours and coconut to the banana  and mix well. It should be of dropping consistency. Adjust the flour by adding or reducing the flour to get the right consistency.
Heat oil till hot (not smoking hot, just hot) and drop balls of dough gently in the oil.
Deep fry on medium heat, turning gently now and again, to avoid burning. (Any sweet burns easily in oil)
Take off heat when golden.

Pirandai drumstick kozhambu

Sauté quarter cup each of drumstick leaves, curry leaves and pirandai one after the other in 2 tsp oil. Grind all together to a fine paste. Keep aside.
Grind 1 inch piece of ginger, 6 cloves of garlic and keep aside.
Grind 1tsp each of pepper, cumin seeds and aniseeds with a handful of sambar onions separately and keep aside.
Peel 12 garlic cloves, 12 sambar onions and keep them whole.
Chop three tomatoes.
Method:
Heat 3tbsp of sesame  oil in a kadai.
Put in 1tsp each of mustard and methi seeds.
When they splutter add the whole sambar onions and garlic along with 12curry leaves.
Sauté till transparent and add the ground pastes.
Stir and add the tomatoes.
Ad salt and saute till it is cooked in the oil.
Add 4tsp of chilli powder and 1/2tsp of turmeric powder.
Saute and add 3 cups of tamarind water made with a lemon sized ball of tamarind.
When it starts boiling add two drumsticks cut into two inch pieces.
Simmer till drumsticks are soft.
If you can't get pirandai or drumstick leaves make it with curry leaves and drumsticks only. The medicinal masala is good for relieving cold symptoms.