MOONG DHAL MASIYAL ( FOR GHEE RICE. )

MOONG DHAL MASIYAL ( FOR GHEE RICE.)

NEEDED:- MOONG DHAL - HALF CUP, JEERA = 1 TSP, RED CHILLI - 1, GARLIC - 2 PODS, TUMERIC PWDR - 1/4 TSP, CURRY LEAVES -  2 ARK, SALT - 1/3 TSP. GHEE - 2 TSP.

METHOD :- WASH AND KEEP THE MOONG DHAL IN A PRESSURE COOKER. ADD 1 CUP OF WATER. COOK FOR ONE WHISTLE. AFTER COOLING  OPEN THE LID AND KEEP IT IN FLAME. ADD TUMERIC PWDR, JEERA, AND POUNDED GARLIC, SALT. SMASH WELL . SEASON IT WITH JEERA, HALVED RED CHILLI AND CURRY LEAVES IN GHEE.

SERVE HOT WITH GHEE RICE, AHCAR AND PEPPER PAPPADS.

UPPU PULI RASAM.

UPPU PULI RASAM.

NEEDED:- SHALLOTS – 10 NOS. RED CHILLI – 4 NOS, CURRY LEAVES – 1ARK, WATER – 2 CUPS, TAMARIND – AMLA SIZE BALL, SALT – 1/3 TSP, HING ( ASAFOETIDA ) – A PINCH, CUMIN SEEDS – 1/3 TSP.

METHOD ;- IMMERSE TAMARIND IN HALF CUP OF WATER. SQUEEZE THE PULP. REDONE IT WITH THE LEFT WATER. ADD SALT , HING, CUMIN SEEDS IN THAT TAMARIND WATER. PEEL AND CHOP THE SHALLOTS AND ADD IT. HALVE THE CURRY LEAVES AND SPLIT THE RED CHILLIES. ADD THEM TO THE TAMARIND WATER. MIX THEM ALL WELL WITH HANDS. SERVE IT WITH HOT IDLIES OR DOSAS. 

GARLIC CHUTNEY.

NEEDED :- RED CHILLI PWDR - 1 TBLSPN, GARLIC - 4 PODS. SALT - 1/4 TSP.

METHOD :- PLACE THE INGREDIENTS IN A HEAVEY BOTTOMED VESSEL. POUND THEM COARSLY WITH IRON OR ROCK PESTLE. SERVE IT WITH HOT PIPING  IDLIES.

OPTIONAL - MIX IT WITH HALF TBLSPN OF TIL OIL AND SERVE.

COCONUT RICE.

COCONUT RICE.

INGREDIENTS :- COOKED RICE - 1 CUP, SHREDDED COCONUT - 2 TBLSPN, OIL - 2 TSP, MUSTARD - 1/2 TSP, ORID DHAL - 1 TSP, CHANNA DHAL - 2 TSP, CASHEWS - 10 NOS. RED CHILLI - 1 , GREEN CHILLI - 1, CURRY LEAVES - 1 ARK, SALT - 1/3 TSP, SUGAR - A SPATULA. ( A PINCH )

PREPARATION:- HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL AND CHANNA DHAL. WHEN IT SPLUTTERS ADD CASHEWS, HALVED RED CHILLI AND GREEN CHILLI. & CURRY LEAVES. WHEN CASHEWS BECOMES GOLDEN BROWN ADD SHREDDED COCONUT. SAUTE WELL AND ADD SALT AND A PINCH OF SUGAR. ADD THE COOKED RICE AND MIX WELL. REMOVE FROM HEAT. KEEP ASIDE FOR 2 MINUTES. SERVE IT WITH PEPPER PAPPADAMS, AND TAMATAR CHUTNEY.

NOTE :- FOR OIL YOU CAN USE ANY COOKING MEDIUM LIKE GROUNDNUT OIL, OR COCONUT OIL OR GHEE. DONT USE TIL OIL FOR THIS RICE.

YOU CAN ADD JEERA, CHOPPED GINGER AND GREEN CHILLI ( WHILE SAUTEING ).

IT WILL BE VERY TASTY IF ITS DONE WITH RAW RICE OR BASMATI RICE OR JEERAGASAMBA RICE BY USING PURE GHEE.

HARIMIRCH HOT SALAD.

NEEDED :- BIG OINION - 1 NO. TOMATO - 1 NO, GREEN CHILLIES - 3 NOS. HALDI/TURMERIC PWDR - 1/4 TSP, RED CHILLI PWDR - 1/4 TSP,  SALT - 1/4 TSP/

METHOD :- PEEL AND CHOP ONION, CHOP TOMATOS AND CHILLIES. PLACE THEM IN A BOWL.  ADD HALDI , RED CHILLI PWDR AND SALT , MIX WELL. KEEP ASIDE FOR 5 MINUTES TO MARINATE. IT TASTES GOOD WITH PHULKA, NAN, RUMALI ROTI WITH DHAL.

HEALTHY CHIPS.

HEALTHY CHIPS

NEEDED :- BITTERGOURD - 250 GMS. SALT - 1/3 TSP, RED CHILLI PWDR - 1/3 TSP, OIL - FOR FRYING.

METHOD :- CUT BITTERGOURD INTO THIN SLICES AND DESEED. SMEAR SALT AND CHILLI PWDR , MIX WELL WITH HANDS AND KEEP ASIDE FOR 5 MIN. HEAT OIL IN A SHALLOW PAN & DEEP FRY IN MEDIUM FLAME TILL CRISPY. IT WILL BE IN GOLDEN BROWN COLOUR.  SERVE HOT WITH SAMBAR RICE & CURD RICE.

PEPPER VADA.

PEPPER VADA.

NEEDED :- ORID DHAL - HALF CUP. PEPPER - 1 TSP. SALT - 1/2 TSP OIL FOR FRYING.

METHOD :-WASH AND SOAK ORID DHAL FOR ONE HOUR. DRAIN THE WATER AND GRIND THE ORID DHAL COARSLY. ADD THE POWDERED PEPPER AND SALT. THE DOUGH SHOULD BE TIGHT. HEAT OIL IN A PAN. TAKE A LEMON SIZE BALL OF THE DOUGH MAKE VADA WITH HOLE AT THE CENTRE ( FOR THAT YOU CAN USE A CLOTH OR PLASTIC SHEET, IF YOU ARE AN EXPERT YOU CAN MAKE IT IN YOUR PALM TOO.) DEEP FRY THEM IN THE HOT OIL ( TURN THE OTHER SIDE TOO )  ONE BY ONE AND SERVE HOT.

SABUDHANA KHICHIDI

SABUDANA KICHADI.

 NEEDED :- SABUDANA - 1CUP. JEERA - 1 TSP, OIL - 2TSP, CURRY LEAVES - 1 ARK, FRIED GROUNDNUT - 1 TBLSPN., GREEN CHILLI - 1 NO. GINGER - 1 TSP GRATED. SUGAR - 1/4 TSP, LEMON JUICE - FEW DROPS, SALT - 1/2 TSP. OIL - 2 TSP

PREPARATION:-  SOAK SABUDANA FOR 2 HOURS. HEAT OIL IN A PAN ADD JEERA. WHEN IT CRACLES ADD CURRY LEAVES AND SLITED GREEN CHILLI AND GRATED GINGER.  THEN ADD THE SALT AND THE SUGAR. ALONG WITH ADD COARSLY SPLITTED GROUNDNUT, AND SOAKED SABUDANA. MIX WELL. WHEN IT BECOMES GLASSY SPRAY LEMON JUICE , STIRR WELL AND SERVE HOT.

POHA CHIVDA FOR TRAVEL.

NEEDED:- THIN POHA - 1 CUP , FRIED CASHEWS, GROUNDNUTS, GRAM DHAL - 1 TSP EACH. CURRY LEAVES - 1 ARK, GREEN CHILLI - 2 NOS. FRIED COCONUT PIECES - FEW. OIL - 2 TSP FOR TEMPERING. SALT- 1/3 TSP, POWDERED SUGAR - 1/4 TSP.

PREPARATION :- HEAT ONE TSP OIL IN A  HANDLED FLAT PAN .  ADD POHA SHAKE THE PAN FOR FRYING. ROAST IN A LOW FLAME. TOSS IT OCCASIONALLY.  WHEN ROASTED REMOVE FROM THE STOVE AND KEEP IT IN A BOWL.

HEAT ANOTHER TSP OF OIL ADD CURRY LEAVES AND SLITED GREEN CHILLIES. ADD SALT AND SUGAR. SAUTE WELL. THEN ADD ALL THE INGREDIENTS AND SHAKE WELL. KEEP IT IN THE PAN ITSELF FOR 2 MINUTES TO BECOME MORE CRISPY.  THEN TRANSFER IT IN A AIR TIGHT CONTAINER FOR TRAVEL USE.

HOMEMADE MUTTAI PAROTTA.

Homemade muttai parotta.

Needed ;- leftover parotta - 1 chopped finely, big onion - 1 chopped, tomato 1/2 diced, curry leaves - 1ark, egg - 2 nos, salt & chilli pwdr - 1/2 tsp each, pepper pwdr - 1/4 tsp, oil - 3 tsp.

Ppn ;- Heat tawa add onion & saute for a minute. Then add oil, salt & chilli pwdr. Along with add chopped parotta & eggs. Saute 2 to 3 minutes. Add tomato, curry leaves & pepper pwdr. Mix well and serve hot with tomato sauce or ketchup.

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