RAW SALAD.

RAW SALAD:-

NEEDED :- ONION - 1 NO, TOMATO - SMALL - 1 NO, GREEN CHILLY - 1 NO, DHANIYA LEAVES - 1 TSP CHOPPED, TURMERIC PWDR - 1/4 TSP, SALT - 1/4 TSP, PEPPER JEERA PWDR - 1 PINCH ( OPTIONAL)

METHOD:- PEEL AND CHOP THE ONION. CHOP THE GREEN CHILLI AND TOMATO. MIX ALL THE INGREDIENTS IN A BOWL. KEEP ASIDE FOR 10 MINUTES. THEN SERVE IT WITH ROTI, BAROTTA, CHAPPATHI.

PLANTAIN STEM KOOTU :-

PLANTAIN STEM KOOTU :-

NEEDED :-  TENDER PLANTAIN STEM  6 INCH PIECE – 2,  REMOVE THE FIBRES AND CUT INTO THIN PIECES, MOONG DHAL – 1 HANDFUL, SMALL ONIONS ( SHALLOTS ) – 6 NOS, JEERA – HALF TSPN, GREEN CHILLY – 1 NO, CURRY LEAVES – 1 ARK, SALT -1/3 TSP. GHEE – 2 TSP .

METHOD :- POUR HALF CUP WATER IN A COOKER. ADD THE MOONG DHAL, JEERA, CHOPPED ONION, SPLITED GREEN CHILLY & SPREAD THE CHOPPED PLANTAIN STEM. KEEP THE COOKER IN STOVE FOR ONE WHISTLE. AFTER COOLING ADD SALT, CURRY LEAVES AND SMASH PARTLY. ADD MELTED GHEE AND SERVE WITH RICE AND VATHAK KUZHAMBU , PULIKKUZHAMBU, POONDU KUZHAMBU. YOU CAN ADD A PINCH OF SALT AND A TSP OF MILK TO THE KOOTU TO ADD TASTE .

5 MINUTES TOMATO GRAVY :-

TOMATO GRAVY :-

NEEDED :-

TOMATO - 4 NOS.

ONION - 2 NOS

RED CHILLI POWDER - 1 TSP

SALT - 1/2 TSP

OIL - 2 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

METHOD :-

WASH ., PEEL AND GROUND ONION AND TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLITTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD THE GROUND PASTE ., CHILLI POWDER AND SALT. ADD 2 CUPS OF WATER. BRING TO BOIL AND SIMMER FOR 3 MINUTES. SERVE HOT WITH HOT IDDLIES OR DOSAS OR UPPMA OR WITH KICHADI.