INSTANT PORICHA KULAMBU

INGREDIENTS:


FOR KULAMBU POWDER;

 Red chili                           12 noos

Black pepper                      1 cup

Cumin seed                        1 1/2 cup

Moong dhal                        3/4 cup

coconut scrpings                2 cup

Ghee                                    1 tea spoon


PROCEDURE:

Heat the ghee and put the Blackpepper and when it stars roasting add all other spices  and roast.uniformly.When it becomes cold dry grind in a mixer to the powder form.Store this in an air tight container.and deep freeze .

FOR MAKING PORICHA KULAMBU:

Roast 1/2 cup of green gram dhaland cook any one of  Ribbed gourdor Brinjal or Drumstick.When it is cooked add salt and instant powder. Allow it to simmer for 5 minutes.Remove the gravy and season with mustard and cumin seed.Serve with rice

SWEET RICE APPAM

INGREDIENTS:


Raw Rice                            1 cup

coconut scrapings                1 cup

Jaggery powder                   1/2 cup

Banana                                 2 nos

cardamom powder               1 Tea spoon

Baking soda                         a pinch

Ghee                                     For making appam

PROCEDURE:

Soak the rice for 3 hours.Wash and grind with all ingredients to a soft batter and keep it aside for 4 hours.Heat 2 tea spoon of ghee in each part of kuzhi paniyaram pan and pour the batter in each pit .Cover with a lid and allow it to cook for 2 minutes..When the colour changes to golden colour turn it till it reaches golden brown colour.Remove and keep it a container. This can be served as Snack.

Note: Instead of Banana 1 piece of jackfruit alo can be used for grinding

INSTANT VADAI

INGREDIENTS:


Rice flour                                1/4 cup

Maida                                      1/4 cup

Sooji or Rava                          1/4 cup

Finely chopped Onion             1/4 cup

Finely chopped green chili      2 Tea soppn

Finely chopped ginger             1 Tea spoon

Red chili powder                      1 Tea spoon

Chopped coriander leaves        5 Tea spoon

Peanut                                       4 Table spoon

Sesame seeds                            1 1/2 Tea spoon

Cumin seeds                              1 Tea spoon

Asafoetida                                  1/2 Tea spoon

Heated ghee                                2 Table spoon

Baking soda                                 a pinch

Salt                                                To Taste

Oil                                                 for frying


PROCEDURE:

Mix all the ingredients with a  little water to make it a dough..Keep it aside for 30 minutes.Heat the oilin afrying pan.Take the dough to make a small lemon size balls.and press it in the palmto 1/2 " yhickeness to bring it to round vada shape..Then fry the vadas in the oil to it becomes golden colour.Remove and serve hot with coconut chutney or tomato chutney,

WHOLE CHANNA SUNDAL

INGREDIENTS:

Whole chana or Kabuli chana  1 cup

Red chili                                    2 nos

Coconut scrapings                     2 Teable spoon

Mustard                                      1/2 Teaspoon

Urad dhal                                    1 1/2 Tea spoon

Asafoetida                                   1/2 Teaspoon

Oil                                                1 Tablespoon

Curryleaves                                  7 nos

Salt                                                to taste


PROCEDURE:

Wash and soak chana overnight.Pressure cook for 15 minutes with salt and 1 teaspoon of Turmeric powder. When the cooking is done drain the water and keep it aside. Keep a pan with 1 table spoon of oil on the pan and make the seasoning with mustard,urad dhal,asafoetida and red chili.Put the cooked chana with coconut scrapings and curry leaves and mix well.Remove it after 3 minutes from the stove and garnish with chopped coriander leaves,This can be served as a tea time snack

SPROUTED GREENGRAM SUNDAL

INGREDIENTS:


Greengram                            1 cup

coconut scrapings                 2 Table spoon

Chopped onions                    1 Table spoon

Chopped green chili              1 tea spoon

Amchoor powder                   1/2 Tea spoon

or Lemon juice                       1/2 Tea spoon

Garam masala powder            1/4 Teaspoon

Oil                                            1 Table spoon

Salt                                           to taste

Chopped coriander leaves       1 Table spoon


PROCEDURE;

Was and soah greengram for  6 hours,Remove the water and cover the greengram in a tight container or tie that in a clothfor sprouting for 8 hours.Pressure cook with salt and water for about 10 minutes or for 2 whistles.Drain the water and keep aside,Heat the oil and saute the onion,green chiliwith garam masala powder. Add te cooked greengram,lemonjuice or amchoor powder and curry  leaves.
Mix well and serve hot

DRIED PEAS SUNDAL

INGREDIENTS:


Dried Peas                            1 cup

water                                     3 cups

Tamarind Powder                  1/2 Tea spoon

Asafoetida                              1/2 Tea spoon

Salt                                         To Taste

Oil                                          1 Table spoon

Green chili                              3 nos

Ginger                                     1/2 " Bit

Coconut scrapings

Raw Mango cut into small pieces- 2 Table spoon

Mustard                                 1/2 Tea spoon

Urad dhal                               1 1/2 Tea spoon

Curry leaves                           7 nos


PROCEDURE:

  Wash and soak the Peas for 10 hours.Add water,salt,Tamarind Powdre  and pressure cook for 15 minutes.or for 4 whistles.When it is cooked,drai the water and keep aside.Heat the oil and fry the mustard ,urad dhal,ginger,green chili, mango,curryleaves and Asafoetida. Now add the cooke peas and coconut scrapings and mix well.Now it is ready to serve.

PINEAPPLE PACHADI

INGREDIENTS:


Chopped Pineapple              1 cup

Curd                                      1 cup

Fried Red chili                      1no

Green chili                            4 nos

Mustard                                 1/2 Tea spoon

Oil                                          1 Tea spoon

Salt                                         To Taste



PROCEDURE:


Steam the chopped Pine apple  and keep it aside to bring it to Room temperature.Heat the oiland season it with Mustard,red chili and chopped green chili and curry leaves.Mix this to the yogurt with salt and stir well.. Now add the steamed pine apple pieces and serve with mixed rices,Puris and chapathis.