KOZHUKKATTAI..:-

KOZHUKKATTAI..:-

NEEDED:-
IDLY RICE - 2 CUP
CRATED COCONUT - 1 CUP
CHOPPED ONION - 1/2 CUP
RED CHILLIES - 4 MAKE INTO TITBITS WITHOUT SEEDS.
CURRY LEAVES - 1 ARK
SALT - 1 TSP
ORID DHAL - 1 TSP
JEERA - 1/2 TSP
OIL - 3 TSP.

METHOD :-
WASH AND SOAK IDLY RICE FOR 2 HOURS. GRIND COARSLY. HEAT OIL IN A PAN ADD ORID DHAL., JEERA., RED CHILLIES., CURRY LEAVES. THEN ADD ONION AND SAUTE WELL. ADD THE BATTER WITH SALT . STIRR WELL FOR 5 MINUTES. WHEN IT BECOMES THICK AND NON STICKY ADD CRATED COCONUT . OFF THE GAS AND MIX WELL . MAKE KOZHUKKATTAIS IN LEMON SIZE AND HOLD THEM TIGHTLY IN HAND TO MAKE OVAL KOZHUKKATTAIS. STEAM THEM IN IDLY COOKER FOR 20 MINUTES. SERVE HOT WITH VENGKAAYA CHUTNEY OR MILAKAAY CHUTNEY OR PORICHUKOTITH THUVAIYAL.

TURKEY BERRY PACHADI :-

TURKEY BERRY PACHADI :-

NEEDED :-
SUNDAIKKAI - 1 CUP ( HALVED)
PARA BOIED THUVAR DHAL - 1/2 CUP
BIG ONION - 1 CHOPPED
TOMATO - 1 SQUARED
RED CHILL POWDER - 1 TSP
CORRIANDER POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
ASAFOETIDA - 1 PINCH
MUSTARD - 1 TSP
URAD DHAL - 1/2 TSP
JEERA - 1/2 TSP
CURRY LEAVES - 1 ARK
OIL - 10 ML

METHOD :-
HEAT OIL IN A PAN. ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL AND JEERA. WHEN IT BECOMES BROWN ADD ASAFOETIDA., CURRY LEAVES ., CHOPPED ONION AND TOMATO. THEN ADD SUNDAIKKAI AND SAUTE WELL. IMMERSE TAMARIND IN ONE CUP WATER AND TAKE THE PULP. ADD IT TO THE ABOVE WITH SALT. ADD TURMERIC POWDER., CHILLI POWDER AND CORRIANDER POWDER.. BRING TO BOIL ., ADD THUVAR DHALL AND SIMMER FOR 10 MINUTES. COOK TILL SUNDAIKKAIS ARE TENDER. SERVE IT WITH PLAIN RICE WITH PEPPER PAPADS OR WITH CURD RICE AS A SIDE DISH .

SUNDAIKKAAY HAS RICH  IRON CONTENT.

TAMARIND RICE:-

TAMARIND RICE:-

PULIKKAAYCHAL - 1 CUP (60TH RECEIPE - IN 11.2010)

COOKED RICE - 2 CUPS

TIL OIL - 1 TABLESPN

MUSTARD - 1 TSP

FRIED GROUNDNUT - 1 HANDFUL.(DE SKINED)

CURRY LEAVES - 1 ARK

TURMERIC POWDER - 1 PINCH

FOR POWDER:-

FENUGREEK - 1/4 TSP

ASAFOETIDA - 1/4 INCH

PEPPER CORN - 10 NOS.( FRY THE 3 IN A DRY PAN AND POWDER THEM. )

METHOD:-

PLACE THE HOT RICE IN A LARGE BOWL. ADD TURMERIC POWDER., CURRY LEAVES., AND TIL OIL. ADD THE SEASONED MUSTARD AND GROUNDNUT. ADD THE POWDERED MASALAS WITH PULIKKAAYCHAL. STIRR WELL AND SERVE IT WITH PAPADS AND COCONUT THUVAIYAL.