INDIAN PENNYWORT (VALLARAI) SOUP.:-

INDIAN PENNYWORT (VALLARAI) SOUP.:-

NEEDED:-

INDIAN PENNY WORT - 1 HANDFUL

ONION - 1 MEDIUM CHOPPED

TOMATO - 1 LARGE CHOPPED

GREEN CHILLY - 1 SLIT OPEN

BOILED THUVAR DHAL - 1 TBLSPN

TURMERIC POWDER - 1 PINCH.

SALT - 1 TSP

OIL - 2 TSP

ORID DHAL - 1/2 TSP

JEERA - 1/2 TSP

SOMPH - 1/2 TSP

PEPPER - 10 CORNS

CINNAMON - 1 INCH PIECE

CARDAMOM - 1 NO

BAY LEAF - 1 INCH PIECE

KALPASIP PUU - 1 INCH PIECE

CURRY AND CORRIANDER LEAVES - 1 TSP CHOPPED.

MILK - 1 TBL SPN ( OPTIONAL)

MAGGI MASALA POWDER - 1 TSP ( OPTIONAL)

METHOD:-

WASH THE INDIN PENNYWORT AND KEEP ASIDE. HEAT OIL IN A PAN ADD ORID DHAL., JEERA., SOMPH., PEPPER CORNS., CINNAMON., BAY LEAF., CARDAMOM., KALPASIPPUU. THEN ADD THE ONION., TOMATO., CHILLY., CURRY AND CORRIANDER LEAVES., AND INDIAN PENNYWORT LEAVES. SAUTE FOR 1 MIN ADD THE SMASHED THUVAR DHAL ., TURMERIC POWDER., SALT. THEN ADD 3 CUPS OF WATER. BRING TO BOIL. SIMMER FOR 5 MINUTES.

IF DESIRES ADD MILK AND MAGGI MASALA POWDER.. IT ADDS THICKNESS AND AROMA. SERVE HOT WITH POTATO CHIPS.

PEOPLE OF CHETTINADU HAVE THIS SOUP AT 11 AM BEFORE MEALS.. THIS IS AN APPETISER TOO.. IT GIVES GOOD MEMORY POWER. ITS GOOD FOR CHILDREN., SICK PEOPLE AND AGED PEOPLE TOO.

BREAD VEG UPMA

BREAD VEG UPMA.:-

NEEDED :-

BREAD - HALF LOAF

MIXED VEGETABLES ( CARROT., BEANS., CAULIFLOWER., PEAS ) - 1 CUP CHOPPED.

BIG ONION - 1 CHOPPED

OIL - 2 TSP

AMUL BUTTER - 1 GALLOP

PEPER JEERA POWDER - 1/4 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

SALT - 1/4 TSP

METHOD :-

SHRED THE BREAD LOAF. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD CHOPPED ONION., SAUTE WELL. THEN ADD THE MIXED VEGETABLES AND SAUTE WELL. THEN ADD THE BREAD CRUMBLES WITH BUTTER AND PEPPER JEERA POWDER. FRY FOR 10 MINUTES IN SIM. SERVE HOT WITH MAAGI HOT AND SWEET TOMATO CHILLI SAUCE.

IT CAN BE SERVED IN THE EVENING.

CAPSICUM RICE

CAPSICUM RICE :-

COOKED RICE - 2 CUPS

CAPSICUM - 4 NOS (MEDIUM) CUT INTO THIN STRANDS.

BIG ONION - 3 NOS CUT INTO STRANDS.

ORID DHAL - 2 TSP

CHANNA DHAL - 2 TSP

RED CHILLIES - 4 NOS.

OIL - 1 TBLSPN. ( OR GHEE)

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

SALT - 1 TSP.

METHOD:-

HEAT OIL OR GHEE IN A PAN . ADD MUSTARD WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION AND CAPSICUM AND SAUTE WELL. IN A SEPERATE PAN FRY CHILLIES., ORD DHAL., AND CHANNA DHAL. WHEN IT BECOMES A GOLDEN BROWN OFF THE GAS . , COOL AND GRIND IT TO A POWDER. ADD RICE., SALT AND THE POWDER IN THE PAN AND SITRR WELL TO MIX WITH ONION & CAPSICUM.

SERVE HOT WITH PAPADS., SALADS., AND RAITHAS.

COCONUT CHUTNEY(RED)

COCONUT CHUTNEY.:-

NEEDED:-

SCRAPPED COCONUT - 1 CUP
RED CHILLIES - 3 NOS.
FRIED CHANNA DAL - 1/ 8 CUP
GARLIC - 2 PODS (OPTIONAL)
SALT - 1/2 TSP

FOR FRYING:-
MUSTARD - 1/4 TSP
URAD DAL - 1/4 TSP
CURRY LEAVES - 1 ARK
ASAFOETIDA POWDR - 1 PINCH
OIL - 1 TSP

PREPARATION :-

ADD ALL THE INGREDIENTS (NEEDED) AND GRIND WELL IN A MIXIE ..
ADD SOME WATER TO MAKE A LIQUID CONSISTENCY.
FRY MUSTARD., URAD DAL., CURRY LEAVES AND ASAFOETIDA IN OIL AND ADD IT IN THE CHUTNEY. HAVE IT WITH HOT IDDLIES..

BETEL LEAF RASAM

BETEL LEAF RASAM:-

NEEDED:-

BETEL LEAF - 4 NOS.
BOILED THUVAR DHAL WATER - 1 CUP.
TOMATO - 1 NO
TAMARIND - 1 AMLA SIZE BALL
SALT - 2 TSP
RED CHILLIES - 2 NOS
GARLIC - 4 PODS
TURMERIC - 1 TSP
JEERA PEPPER POWDER - 2 TSP
DHANIA POWDER - 1 TSP
OIL - 2 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
JEERA - 1 TSP
FENUGREEK 1/4 TSP
CURRY LEAVES - 1 ARK
ASAFOETIDA - 1 / 8 INCH PIECE
CORRIANDER LEAVES - 1 TSP CHOPPED

METHOD:-

SOAK TAMARIND IN 4 CUPS OF WATER AND TAKE THE PULP OUT OF IT . ADD SALT AND THUVAR DHAL WATER IN IT . ADD THE SMASHED GARLIC AND TOMATO . ADD THE TURMERIC POWDER., PEPPER JEERA POWDER., DHANIYA POWDER IN IT. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD JEERA AND FENUGREEK AND ASAFOETIDA. THEN ADD THE HALVED CHILLIES AND HALVED BETEL LEAVES. SAUTE FOR A MINUTE THEN ADD THE TAMARIND PULP IN IT. BRING TO PREBOIL STAGE AND SWITCH OFF THE GAS. SERVE IT AS A SOUP OR WITH PLAIN RICE. ITS GOOD FOR SOAR THROAT AND FOR COLD.