Instant poricha kozhambu

Ingredients

1. Green gram dhal - 1/2 cup (paasi paruppu or moong dhal)
2. Turmeric powder - pinch
3. salt to taste 
4. Vegetable: Brinjal or Ribber gourd or Drumsti
5. Use the instant powder (recipe can be found under Instant poricha kozhambu powder) for making this recipe

Procedure

1. Roast 1/2 cup of green gram dhal and cook it with turmeric powder (simmer in hot water)
2. Now add any one of the vegetables ribbed gourd or brinjal or drumstick
3. When it is cooked add salt and the instant powder
4. Allow it to simmer for 5 minutes
5. Remove the gravy and season with mustard and cumin seed 
6. Serve with rice. Very soothing dish when you have cough or cold.

Instant poricha kozhambu powder

Ingredients

1. Red chilly  - 21 nos
2. Black pepper - 3/4 cups
3. Cumin seeds - 1 cup
4. Moong dhal - 3/4 cup
5. Coconut scraping - 2 cups
6. Ghee - 1 teaspoon

Procedure

1. Heat the ghee and add the black pepper
2. When it gets roasted  add all other spices and roast uniformly
3. When it cools, dry grind the ingredients in a mixer to a powder form
4. Store it in an airtight container and deep freeze it

Pakora Kurma - Fat or non-fat version

Ingredients for Pakora:

1. Channa dhal powder - 3/4 cups
2. Rice flour - 1/2 cup
3. Asafoetida - 1/2 tea spoon
4. Salt to taste
5. Chilly powder - 1 teaspoon
6. Chopped coriander leaves - 3 tablespoons
7. Grated ginger - 1 teaspoon
8. Ghee - 1 tablespoon
9. Oil for frying (Option to steam for non-fat recipe)

Ingredients for Kurma:

1. Cashewnut - 2 tablespoons
2. Coconut scrapings - 3 tablespoons
3. Fried gram (pottu kadalai) -2 tablespoon
4. Green chilly - 4 nos
5. Ginger and garlic paste - 1 tablespoon
6. Cloves - 6 nos
7. Cardamom - 4 nos
8. Bay leaf - 3 nos
9. Cinnamon - 1 inch  bit
10. Chopped onion - 1 cup
11. Chopped tomato - 1 cup

Procedure for Pakoras:

1. Mix channa dhal powder, rice flour, grated ginger, salt, asafoetida, coriander leaves, ghee, chiily powder well.
2. Now sprinkle 4 tablespoons of water and mix well and make small pakoras
3. Heat the oil to a moderate frying temperature 
4. Fry the pakoras till golden color and keep aside on a paper
5. To avoid oil, steam the pakoras like idly for 15 minutes without the pressure cooker weight.

Procedure for Kurma

1. Grind the chilly, cashewnut, coconut scrapings and pottu kadalai to a fine paste
2. Heat 2 tablespoons of oil and add the spices, ginger garlic paste and stir for 5 minutes
3. Now add the chopped onions and stir for 5 minutes till the onion becomes transparent
4. Add the tomatoes chopped and allow it to cook for 5 more minutes
5. Add the ground paste, salt and half tea spoon turmeric powder with 4 cups of water. When this starts simmering drop the pakoras in the boiling gravy. 
6. Keep it on the fire for 5 minutes. 
7. Remove and serve with hot biryani, tomato rice or chappathi or dosai

 

Maida Kara Tukda (Spicy diamond shaped biscuit used in mixture)

Ingredients

1. Maida flour - 8 tablespoons
2. Rice flour - 4 tablespoons
3. Channa dhal powder - 2 tablespoons
4. Ajwain (omam) - 1 teaspoon
5. Chilly powder -  2 teaspoons
6. Salt to taste
7. oil for frying
8. Cooking soda - 1/4 teaspoon
9. Ghee or butter - 25 grams

Procedure

1. Mix all the ingredients well except oil
2. Now sprinkle water little by little and mix thoroughly to get the poori dough consistency (like play dough)
3. Make the dough into 4 equal parts
4. Make each one like a ball
5. Now roll each ball like a roti (tortilla, pizza base, chappati) about 1/8 inch thick
6. Cut into small (1 inch) diamond shapes and keep it aside for 30 minutes spread on a paper
7. Heat the oil to moderate frying temperature
8. Fry the cut diamonds to a golden color 
9. When it is cooked, it floats on the top of the oil
10. Remove from oil and spread on a paper towel
11. Store in an air tight container after it cools

Baadusha sweet

Ingredients

1. Maida flour -  1 cup
2. Ghee - 7 teaspoons
3. Salt - a pinch
4. Sugar - 1 cup
5. Cooking soda - 1/4 teaspoon
6. Oil for frying
7. Cardamom powder for garnish
8. Almond pieces for garnish

Procedure:

1. Mix all the ingredients except oil and sugar. Add 3 to 4 teaspoons of water to make it a poori dough (not watery like playdough) consistency.
2. Leave the dough aside for 10 minutes
3. Make a syrup with the sugar by adding 3/4 cup of water
4. When the syrup gets the double thread consistency (stringy), remove from the stove
5. Make the dough to lemon size balls.
6. Slowly make a depression in the center with the thumb (like a donut but without the hole like the vadai)
7. Heat the oil to moderate temperature for frying
8. Fry the badhushas / donut shaped balls like a donut on both sides to a light golden color
9. Remove and drop them one by one in the sugar syrup.
10. Allow it to be immersed for 10 minutes
11. Remove and arrange in a plate to get the sugar spread evenly
12. Garnish with cardamom powder and badam pieces (almond) on the top

Dahi Vadai or Thayir Vadai

Ingredients:

1. Ulundu Vadai
2. Ginger - 1/2 inch
3. Green chilly - 1
4. Yogurt cups - 3 
5. Butter milk or yogurt drink (Diluted yogurt) to soak the vadais briefly
6. Coconut scrapings - 2 teaspoons
7. Salt to taste
8. Pinch of sugar

Seasoning:

1. Mustard seeds
2. Coriander leaves
3. Asafoetida (perungayam powder)
4. carrot scrapings or karaboondhi for sprinkling

Procedure:

1. Refer to the Ulundu vadai procedure from my blog. 
2. After making vadai, transfer them one by one in a a pan having yogurt drink and remove it.
3. Arrange the vadais in a shallow bowl. 
4. Now grind 1 green chilly, 2 teaspoons coconut scrapings and 1/2 ginger bit coarsely.
5. Mix the ground items with 3 cups of yogurt, a bit of salt and a pinch of sugar.
6. Pour the mixture into the vadai in the shallow bowl and sprinkle coriander leaves. 
7. Season with mustard and little asaefoetida (perungayam). 
8. Add the carrot scrapings or 4 spoons of karaboondhi to the top for decoration

Ulundu Vadai

Ingredients

1. Urad dhal - 1 cup
2. Ginger - 1/2 inch bit
3. Green chilli - 1 
4. Pepper - 1/2 teaspoon
5. Cumin seeds - 1/2 teaspoon
6. Salt to taste
7. Rice flour - 1 tablespoon
8. Asaefoetida - 1/4 teaspoon
9. Curry leaves - 10 nos
10. Required oil - 3 cups
11. Chopped coriander leaves - 1 tablespoon

Procedure

• Wash and soak dhal for 2 hours
• Without adding more water grind to a soft dough for about 20 minutes.
• Add chilli, ginger, asafoetida and grind it for 3 minutes
• Add salt, pepper, cumin seed, curry leaves, coriander leaves and rice flour and mix well.
• If the vadai dough if not very lose you need not add water
• Heat the oil in deep frying pan.
• When it is hot make the dough to small orange size ball.
• Transfer the vadai to the oil slowly.
• Fry 4 to 5 vadais at one time in the oil.
• Turn them on both sides to make it golden yellow color
• Remove them from the oil and spread it on the paper towel to absord excess oil.
• Eat the vadai with coconut chutney or tomato ketchup

Sambar vadai: Add the required amount of vadai to the boiling sambar and allow it to be soaked for 5 minutes. Sambar vadai is ready to use.