Vegetable Bonda

Ingredients:

FOR FILLING

A.      Beans                                20 nos

B.      Carrot                                1 Big

C.      Greenpeas                        1 cup

D.     Cabbage(shredded)          2cup

E.      Potato                                2 medium size

F.       Greenchili                         3 nos

G.     Ginger                               1”bit

H.     Curryleaves                       15 nos

I.        Onion chpped                    2cups

J.        Salt                                    Totaste

K.      Turmeric powder             ½ teasppon

L.       Dhania powder                1 teaspoon

M.   Chillipowder                      1 teaspoon(only if you need spicy)

N.     Garam masalapowder      1/2 teaspoon

O.     Oil                                       1table spoon

         Item  F&g Grind to paste

For dipping

1.      Channa dhal                2 cups

2.      Maida Flour                3/4 cup

3.      Rice flour                    1/2 cup

4.      Turmeric powderOr

5.      yellow coloringKesari Powder            1 teaspoon

6.      Asafoedita                   ½ teaspoon

7.      Geeen chili                  2 nos

8.      Ginger Bit                    1”

9.      Garlicpod                    2 nos

10.  Salt                              Totaste

11.  Oil                               For frying

12.  Coriander chopped     1 cup

Item 7,8 &9 Grind together

Procedure:

·         Cut all the Vegetables to fine pieces

·         Steam for 15 minutes

·         Heat oil and add cut onions with ground ginger chili paste

·         Add curry leaves

·         Add steamed vegetables with salt,chillipowder,garam masalapowder and

·         Dhaniapowder.

·         Saute for 15 minutes at low flame

·         Remove from fire and allow it to cool

·         Mix well and make lime size balls

·         Keep aside

·         For Dipping:

·         Mix channapowder,Riceflour,maida,salt,chillipaste

·         Colour powder should be mixed with enough water to get idly batter consistency

·         Add chopped coriander and mix well.

·         Heat oil for frying

·         Dip Vegetable ball in the batter one by one and fry at a moderate temperature till it becomes golden colour

·         Serve with coconut chutney or tomato sauce

Application:

Good for  snack and can go with a full meal or  for High Tea.

Drumstick Poriyal

Ingredients:

1. 3” length Drumstick                              15 pcs
2. Water                                                   3 cups
3. Turmeric Powder                                  ½ Teaspoon
4. Salt                                                      To taste
5. Red chilli Powder                                 1 Teaspoon
6. Sugar                                                   ½ Tea spoon
7. Finely chopped Onion                           2 Table soon
8. Mustard                                               ½ Teaspoon
9. Oil                                                        2 Teaspoon
10. Curry Leaf                                            10 nos
11. Milk                                                     ½ to 1 cup
12. Coconut substitute Powder                   1 Tablespoon

(See coconut substite powder under Remedies)

 13     Urad dhall                                        1 Teaspoon

Procedure:

• Boil the waterwith salt,Turmeric Powder,chillipowderand sugar.
• Drop in the cut Drumsick and allow it to cook.
• When cooked well, Remove from stove.
• Heat a pan with the oil
• Seas it with mustard,Uraddhall,curryleaves.
• Add the cut onion
• Saute to glossy texture.
• Add cooked drumstick and 1Table spoon of Coconut substitute powder.
• Mix well and add Milk.
• Allow it to simmer for 3-5 minutes.
• Serve hot.

Application

Good as a side dish to all rice  varieties.

The gravy is tasteful for curd rice.

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