Dhokla

Ingredients:

Bengal gram Dhal/Channa Dhal                    1cup

Raw Rice                                                         ½ cup

Yogurt                                                             1cup

Ginger                                                             ½”Bit

Salt                                                                  To Taste

Greenchilli                                                      2nos

Procedure:

Wash and Soak Dhall and Rice separately for 4 hours.

Grind Rice first and then add channadhall

Grind it to a fine paste

Add yogurt and allow it to ferment for 8 hours.

Add salt,grond ginger and chilli

Add ¾  Teaspoon of cooking soda before steaming.

Mix welland transfer the  batter to a greased plate.

Cook for 15 minutes in a iddli cooker.

Cut into desired shapeto pieces.

Season with ½ Teaspoon cumin and curry leaves.

Decorate with coriander chopping and coconut scrapings if desired.

Applicaton:

Nice evening snacks for  all. Nutrious and Filling.

Can be served with other Meals too

Oil Bath (for babies)

INGREDIENTS:

1.      Coconut or Seasame oil          2Table spoon

2.      Pepper                                     11 nos

3.      Cumin seed                             1Tea spoon

4.      Turmeric Powder                    ½ Teaspoon

5.      Garlic                                      1 Pod

6.      Beetle Leaf                              1

PROCEDURE:

·         Heat the oil in a pan.

·         Drop all the ingredients and allow it to fry for 2 minutes.

·         Switch off the stoveand allow the oil to become warm.

·         Squeeze the fried ingredients by hand,

·         Remove the sediments .

APPLICATION:

A.      Apply the oil from head to toe and Massage well for 10 minutes.

B.      Apply the Bath powder and scrub well.

C.      Rinse well with warm water.

D.     Baby will get relieved from cold.

Onion vadagam

INGREDIENTS:

1.      Red Chilli                                 2 cup

2.      Cumin seed                             ½ cup

3.      Mustard seed                          ½ cup

4.      Garlic                                      5 Pods

5.      Small onion                             6 cups(cut into very small pieces)

6.      Urad Dhal                                2 cups

7.      Fenugreek                               1 Tea spoon

PROCEDURE:

·         Soak Fenu greek, urad Dhal for 2 hours.

·         Wash well and Grind it well with less water till it becomes puffy

·         Grind separately Red chilli  with salt to a fine paste.

·         Add mustard, cumin seed and Garlic and grind coarsely

·         Add Turmeric powder, finely cut onion ,curry leaves and mix well with ground urad dhal paste

·         Make a small gooseberry size balls and place on aplastic sheet.

·         Dry them in a sunlight till it becomes light weight

·         Store them in airtight container

Application:

A.      Heat enough oil and fry the balls as required

B.      Alternatively this can be done in Micro oven,

C.      This will go well with yogurt rice .

Cabbage carrot thuvaran / Curry

Ingredients:

1. Cabbage - 1/4 kg
2. Carrot - 1 nos
3. Green peas - 2 tablespoons
4. Salt to taste
5. Turmeric powder - 1/2 teaspoon
6. Red chilly - 3 nos
7. Mustard - 1 teaspoon
8. Urad dhal - 1.5 teaspoons
9. Oil - 1 tablespoon
10. Curry leaves - 10 leaves
11. Moong dhal - 1 handful
12. Coconut scrapings - 3 tablespoon (Substitute coconut powder can be used - see the substitute recipe)

Procedure:

• Soak moong dhal for 1/2 hour and boil lightly so that the moong dhal pieces stand separately
• Heat oil in a pan and roast urad dhal, mustard, red chilly and curry leaves
• Then add all the finely cut vegetables with salt and turmeric
• Keep the flame low and cover it with a lid
• Allow it to simmer for 15 minutes 
• When the vegetables are cooked, add the boiled coarse dhal
• Add coconut scrapings (3 tablespoons) to the vegetables
• Stir well and remove from fire

Corn Flakes Mixture (Low fat mixture)

Note: This picture has some om podi and tukda biscuits (which are optional for low fat version)

Ingredients:

1. Plain Corn flakes (Kellogg or local brand) - 4 cups
2. Rice Puffs - 5 cups
3. Rice or Corn Chex - 4 cups
4. Raisins - 3 tablespoons
5. Cashewnuts - 2 tablespoons
6. Roasted groundnut / peanuts- 3 to 4 tablespoons
7. Olive oil - 1 tablespoon
8. Red chilly powder - 2 teaspoons
9. Salt - 1.5 teaspoons
10. Asafoetida - 1.5 teaspoons
11. Curry leaves - 20 leaves

Procedure:

• Microwave the curry leaves. Crush and keep it aside
• Heat the olive oil. Add chilly powder, asafoetida, cashewnut and salt. Switch off the flame and add roasted groundnut and crushed curry leaves
• Mix all the corn flakes, chex and rice puffs in the olive oil with the spices. Stir well so that the spices are evenly mixed
• Transfer this mixture to an airtight container

Milk Payasam / Paal Payasam

Ingredients:

1. Basmati rice - 2 tablespoons
2. Milk - 750 ml
3. Sugar - 1 cup
4. Sliced Badams / Almonds - 1 tablespoon
5. Sliced Pista - 1 tablespoon
6. Saffron - 1/4 teaspoon
7. Cardamom powder - 1/2 teaspoon
8. Ghee - 2 teaspoon

Procedure:

• Wash the rice and cook it with 400 ml of milk in the pressure cooker to make it very soft
• Remove it and mash well
• Add sugar, saffron and peeled nuts
• Allow it to boil for 10 minutes by adding the remaining milk (350 ml)
• Remove and add cardamom powder

Bonda recipe

Ingredients:

1. Urad dhal - 1 cup
2. Rava - 2 teaspoons
3. Green chilly - 1 nos
4. Ginger - 1/2 inch bit
5. Pepper - 1 teaspoon
6. Jeera - 1/2 teaspoon
7. Salt to taste
8. Curry leaves - few
9. Coriander leaves - few
10. Coconut bits (optional) - 1 tablespoon

Procedure:

• Soak urad dhal for 2 hours
• Wash and grind with ginger and chilly but without adding much water 
• Grind it to a soft ball consistency
• Add salt, pepper and Jeera at the end and grind for another 2 minutes
• After removing the batter, add rava, curry and coriander leaves (1 tablespoon coconut bits optional)
• Let the rava soak in the urad dhal batter for 15 minutes inside the refrigerator
• Heat 1 cup of oil 
• When the oil is hot, take some batter and roll into small lemon sized balls
• Fry the balls in the hot oil till it becomes golden color

Eriseri

Ingredients:

1. Yam - 1/2 Kg
2. Pepper- 1 tablespoon 
3. Coconut Scrapings - 3 tablespoons
4. Green chilly - 1 nos
5. Curry leaves - 10 nos
6. Coconut oil - 1 tablespoon
7. Mustard - 1/2 teaspoon
8. Urad dhal - 1 teaspoon
9. Salt to taste
10. Turmeric powder - 1/2 teaspoon
11. Ghee - 1/2 teaspoon

Procedure:

• Peel and cut the yam into 1 inch cubes
• Wash and cook in a cooker adding salt and turmeric powder with 1/2 glass of water
• Keep a pan with 1/2 teaspoon of ghee and roast the green chilly, pepper and coconut to golden color 
• Grind the roasted ingredients to a fine paste 
• Add it to the cooked vegetable
• Allow it to simmer for 5 to 7 minutes
• After removing from the heat, add curry leaves and fresh coconut oil
• Season with the given spices (mustard, urad dhal and curry leaves)