Kale leaf Patra

 Ingredients

Big Kale leaf                              20 nos

Toordhal                                    1/2 cup

Channadhal                                1/2 cup

Green chilli                                 6nos

Ginger                                        A bit

Rice flour                                   1 Tablespoon

Asafoedita                                 1/4 Teaspoon

Salt                                             To taste

Procedure

Kale leaf is to be cleaned,washed and dried in apaper towel. Soak both the dhalls for 2 hours.Wash and drain the water. Grind it to apastewith slt,chilli,ginger and asafedita.Remove and add rice flour.Mix well and spread it on one side of the Kaleleaf.Like this spread the whole paste on all the kale leaves.Now keep one kale leaf on the other.Now slowly roll the kale leaf to a sprng roll .Prick with a tooth pickso that Patra rolls won"t become loose.Now steam all the patra rollsfor 15 minutes.Remove and kee aside.. Cut the patras into  2" pieces. Keep a shallow Pan and heat it. Arrange the patras4 pieces at a time. Spread some olive oil so that it will be fixed uniformly.Turn all the side to get an appealing look.Remove and serve withsome sweet or spicy sauce

Beetroot and Potato Cutlet

Ingredients

Potato                                     1/4 kg

Beetroot                                  1(grated0

Ginger                                     A bit

Garlic                                      4 pods

Coriander powder                   1Teaspoon

Chillipowder                            1 teaspoon

Garammasalapowder               1/2 Teaspoon

Salt                                          To taste

Chopped coriander leaf           3 Tablespoon

Sooji(Rava0                             For dusting the cutlet

Oil For frying

Bread slices                              2Nos

Procedure

Cook the potatos,soft peal and keep  aside.Grind the Beetroot without water.Mash the potatosand add the Beetroot mixture with 2Breadslices,salt, coriander powder ,garammasalapowder,chillipowder and chopped coriander leaves and kneed it to a  ball.Now divide them to lemon  sized balls.Heat the oil in a pan .Dust the balls liberally with Rava and press it to a desired shape and deep fry them by adding 4 to 5 pieces at a time to golden colour.Remove and serve with spicy mintchutney or tomoto ketchup.

This is a good  to use as a Anack.

Urid Chutney

Ingredients:

Small Onion                1/2 cup

Urid Dhal                   1/4 cup

Red Chilli                   8

Tomato                      2

Tamarind                    A bit

Salt                            To taste

Oil for saute               2Tablespoon

Oil for seasoning         2Tablespoon

Mustard seed             1 Teaspoon

Curryleaves                10 leaves

Procedure:

Heat the oil for seasoning,then add ustard to splutter.Add  1teaspon of Uriddhall and roast it adding Asafoeditta and keep aside.Again keep the pan add 2 tablespoon of oil and urid dhall and start stirring by adding redchilli.When the uriddhall becomes   golden colour add onion till it becomes transparent. Now add salt and cut tomotos with a bit of tamarind and stir for 5 minutes.Allow it to cool.Then grind it to paste and transfer it to the seasonings.

This is served with Dosa and Iddli.

Onion Kotsu

Ingredients:

Onion:                     3nos

Tomato:                  2nos

Chilli Powder                      1 1/2 Teaspoon

Garlic:                     6

Salt                        To taste

Poppyseed             1tablespoon

Cashewnut             8 nos

Coconut scrappings1/2 cup

CurryLeaves

Oil                          3 tablespoon

Sombu                   1Teaspoon

Jeera                     1 teaspoon

Procedure : 

Heat the oil and add Sombuand Curryleaves and season it.Add cut onions and garlic with little saltand saute this.Meantime make a paste of chillipowder with waterand keep aside.Add cut Tomatos and mix well adding prepared chillipaste. with salt to taste.Now grind coconut,poopyseed and cashewnut together and extract the juice.Add  to the mixture in the panand allow it to simmer for 5 minutes. Add curryleavesand remove.

This is good for serving with Iddly and Disa.               

Bath Powder for all

Ingredients:

Whole Greengram:          1kg

Fenugreek                      3tablespoon

Kasthuriturmeric:             200gm

Edward Rose:                 50nos

(Rose used for making garland)

Procedure:

Dry all ingredients in the sunlight and drygrind to fine powder. Store in a tight container.

This is good for skin lusture,antiseptic. Hence can be used for Children. Elders also can use this.

 

7 cup burfi by Rama Soundararajan

7cup cake recipe:

1. 1 and half cup-badam (powder it in the mixie. Do not soak or do not peel.)
2. half cup -gramdal flour(kadalai mavu)
3. 1 cup ghee
4. 1cup milk
5. 3 cups sugar (if you want you can add half cup more sugar)

Recipe

In  a thick bottom vessel add ghee and slightly fry the gram flour and cool it.
Then add all the other ingredients and mix well.
Heat it  and stir continuously till it becomes thick consistency like mysore pak consistency.
Remove and spread on a greased tray.
Cool and cut into small pieces.