PICNIC THUVAIYAL

INGREDIENTS :


Grated Coconut;               4 cups

Green chilli                       12-15 nos

Tamarind                           Amla size Balll

Salt                                    To taste

Urid Dhal                         2 Table spoon

Channa Dhal                     2Table spoon

Mustard                             2 Teaspoon

Curryleaves                        15 leaves

Oil                                       1 1/2 Tablespoon

Asafoedita                           1 Teaspoon

ginger                                   1/2 " piece

coriander leaves                    optional


PROCEDURE:    

Heat 11/2 Tablespoon oil and season mustard,channadhal,uriddha land Asafoedita. When the mustard splutters and the dhals change to golden colour,add curry leaves.Transfer them to a cup..Now again keep the same pan on the stove and saute the chilli and ginger for 3 minutes. Remove and add the coconut scrappings to the pan and saute that for 5 minutes at low heat.Now add chilli,Tmarind ginger
and salt with 3 table spoon of water. After 3 minutes of grinding  add the sauted coconut scrapings with 4 tablespoon of waterand grind coarsely.Then add all fried seasonings and allow the mixie to run for 3 minutes. Now remove the mixture from the grinder and is ready to use with iddli,Dosa  and uthappam.Eve you can mix with hot rice and a teaspoon of oil and eat along with fried  pappads.or fried rice vadams.                                

LEMON RICE

Ingredients:

Rice                                    4cups

Water                                  3cups
Peanut                                 1/4 cup
Channadhal                         1/4 cup
Uriddhal                              3Tablespoon
Mustard                               2Tablespoon
Redchilli(split)                    10 nos
Greenchilli(spilit)               4nos
Ginger                                 2"bit(finely chopped)
Asafoedita                           1 1/2 teaspoon
Curryleaf                             20 nos-chopped
Gingeley oil or cookingoil  6tablespoon
Turmeric powder                 3teaspoon
Lemonjuice                          3/4 cup
Salt                                       to taste
Sugar                                    1/2 teaspoon

Taste Enhancing Powder:

Dry roast 10 nos Redchilli ,2tablespoon coriander seed,
1tablespoon Uriddhal,1/2 teaspoon fenugreek.Dry grind coarsely and Keep it aside

Procedure:

Cook the rice in the given amount of water.Keep it in a tray and spread well.Heat the oil in a pan and do the seasoning with Mustard,Redchiili,Channadhal,Uriddhal,asafoedita,ginger,greenchilli Curryleaf and switchoff the stove.Now add  turmericpowder,salt, Lemonjuice and sugar and mix well.Transfer the seasoning to the spreaded rice and add the taste enhancingpowder.Mix uniformlywell without smashing the rice.Garnish with chopped corianderleaf and serve withfried Vathal,Vadam and pappad.

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.