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.

TOMATO PACHADI

INGREDIENTS:

Yogurt                                 1 cup

Tomato                                1 Big size

Onion                                  1 small

Green chili                          1 Big

Salt                                      To Taste

Mustard seed                       1/2 Tea sppon

Urad dhal                             1 Tea spoon

Oil                                        For seasoning

Chopped coriander leaves    2 Tea spoon


PROCEDURE:


Cut the onion Tomato,green chili to fine strips.Add tis mixture to the yougurt with salt and fried sesoning.Garnish with chopped coriander leaves. This will go wellany pulao.Briyani.Roti and Naan

BRINJAL PACHADI( EGGPLANTPACHADI)

INGREDIENTS:


Yogurt                                 1 1/2 cup

Egg plant                             1 medium

salt                                       To taste

Fried Red chili                     5 nos

Mustard seed                       1/2 Tea spoon

Urad dhal                             1 Tea spoon

Curry Leaves                       8nos

Asafoetida                            1/4 Tea spoon

Oil                                       for seasoning


PROCEDURE:

Smear 1 tea spoon of oil all over the Brinjal and toast it on the flame till skin can be peeled off..Now smash it well with salt and the fried chiliand add this churned yougurt. Add the fried seasoning ti the pachadi and mix well and serve.

KARA BOONDHI PACHADI

INGREDIENTS:

Kara Boondhi                       1/2 cup

Yogurt                                   1 cup

Salt                                        To taste

Red chile Powder                  1/2 Tea spoon

cumin seeds                           1/4 Tea spoon

Mustard                                  1/4 Tea spoon

Red chili                                  1 nos

Curry leaves                            6 nos

Sugar                                       a pinch

Oil                                           For seasoning


PROCEDURE:

Churn the yogurt without adding water.Add salt,chili powder,sugar and fried seasoning to it and mix well.Just before serving add Kara boondhi so that Boondhi is crunchy tastewill enhance the origionality. This will go well with any rice and pulao

MANGO PACHADI

INGREDIENTS:


Mango                                   1 Medium size

Chili                                       3 nos

Cumin seed                            1/2 Tea spoon

Coconut scrapings                  1 Table spoon

Jaggery                                   4 Table spoon

Salt                                          To Taste

Turmeric Powder                    1/2 Tea spoon

Mustard                                   1/2 Tea spoon

Urad dhal                                 1 Tea spoon

oil                                             For seasoning

Curry Leaves                           8 Nos


PROCEDURE:

Peel off the skinand cut themangoninto thin slices.Grind chilli,cumin seeds and coconut scrapings and add this mixture to the cut mango,salt,turmeric powder and jaggery..Wash the mixier grinder with 1/2 cup of water and add this to the mango and pressure cook for 3 whistles.Add the fried seasoning with curry leaves to the cooked mango pachadi,This will go well with Roties.Puries and sambar rice.

OKRA PACHADI

INGREDIENTS:


Okra                                      200 gms

Yogurt                                   1 1/2 cup

Salt                                        To Taste

Green chili                             3 nos

Curry leaves                           8 nos

Mustard seed                          1/2 Tea spoon

Oil                                           1 Tea spoon


PROCEDURE:


Cut the okras to thin round slices and deep fry them to golden colour. Add finely chopped chili,salt and fried okras to the yogurt and mix thoroughly, Add seasoning and serve with vatha kulambu rice.

(WINTER MELON PACHADI) WHITE PUMPKIN PACHADI

INGREDIENTS:


White pumpkin                   1/4 kg

Yogurt                                 1 1/2 cup

Green chili                          2 nos

Ginger                                 1/2 " piece

Coconut scrapings               1 Table spoon

Mustard seeds                      1/2 Tea spoon

Oil                                         1 Tea spoon

Curry leaves                          6 nos

Salt                                         To Taste



PROCEDURE:

Peel the skin and cut the pumpkin n  by removing the seed to 1/4" cubes. Pressur cook for 2 whistles without adding water to the vegetables.Grind chili.coconut and ginger coarsely and add the mixture to the yogurt.Add cooked pumpkin,salt and seasoning  and mix well.Serve with any variety rice,Puri and chapathi                      

GINGER PACHADI

INGREDIENTS:


Ginger ( cut into small pieces)  50 gm

Red or Green chili                     3 nos

Coconut scrapings                     1 1/2 Table spoon

Tamarind                                    1 small lemon sized ball

Salt                                             To Taste

Jaggery                                       1 Tea spoon

Oil                                              1 Table spoon -approx

Mustard                                      1/2 Tea spoon

Urad dhal                                    1 Tea spoon

Curry Leaves                              6 nos

Asafoetida                                   1/4 Tea spoon


PROCEDURE:



Heat half of oil and season with mustard and urad dhal with asafoetida and curry leaves and Keep aside. In the same pan roast the chili,coconut scraping and ginger and remove. Grind with tamarind ,jaggery and salt coarsely.Wash the mixer with 1/2 cup of water and add to the chutney and allow it to boil for 5 minutes. Remove and add the seasonings. Serve with Idli,Dosa or yogurt rice.




                                   

CUCUMBER PACHADI

INGREDIENTS:

shredded or scraped Cucumber    1 cup

Ginger                                           1/2" bit

Green Chili                                    1

Coconut Scraping                          1 Table spoon

Salt                                                 To Taste

Sugar                                               1/4 Tea spoon

Oil                                                   1Tea spoon

Coriander chopped                          2 Tea spoon

Mustard                                            1/2 Tea spoon

Curry Leaves                                    5 nos


PROCEDURE: 


Grind green chili,ginger and coconut coarsely and mix this well with salt and sugar. Stir well with cucumber and onion.. Heat oil and fry the mustard and currynleaves.Add this with chopped corianer leaves .Serve with Tomato rice,Biryani,puris and chapatis.                                               

CARROT PACHADI

INGREDIENTS:

Plain Yogurt                         1 cup

coconut scrapings                 1Tea spoon

Green chili                            1

Ginger                                   1/2" piece

Chopped Onion                     1 Table spoon

Carrot Scrapings                    2 Table spoon

Salt                                         To Taste

Chopped Coriander Leaves     2 Tea spoon

Sugar                                       a pinch


PROCEDURE:


Grind chili,ginger and coconut scrapings ,coarse and add to the curd  and mix well. Add chopped onion,,carrot scrapings,salt and sugar.Season with 1/2 Tea spoon of Mustard seeds with 1/2 spoon of oil. Garnish with chopped coriander leaves.

HIGH PROTEIN PULAV

INGREDIENTS:

Sprouted Greengram             1/2 cup

Basmati Rice                         1 cup

Ginger garlic paste                1 Teaspoon

Split Green chili                    4 nos

Coconut milk                         1 cup+1/2 cup water

Bayleaf                                   2 pieces

Cinnamon                              a bit

Cardamom                             3 nos

Cloves                                    3 nos

Onion- length wise cut           4 Table spoon

Mint leaf                                  10 nos

Oil                                           1/4 cup

Salt                                         To Taste




PROCEDURE:

Wash and soak greengram for 10 hours.Remove water and tie that loosein a wet cloth.Next dayyou will get sprouted gram.Cook this greengram with 1/2 cupof water and ittle salt in a pressure cooker for 2 whistle and keep aside. Now wash and soak Basmatirice for 30 minutes. Drain the water and keep aside.Keep the pan on the stove  add the given oil and add spices one by one.After 2 minutes of fryingthe spices,add gingergarlic paste,split chili,sliced onionand saute for 5 minutes.Add the coconut milk,water and salt to taste.When it starts boiling add the Basmatiriceand pressur cook for 2 whistles and keep the temperture low for 3 minutes and switch of the stove.After 15 minutes open the cooker,add the cooked sprouts and chopped corianderleaves and mix well. Now high protein Pulav is readyto serve this with carrot and coocumber Raita