SOOJI UPMA.:-

SOOJI UPMA.:-

NEEDED:-

SOOJI - 1 CUP

BIG ONION - 1 CHOPPED

GREEN CHILLY - 1 SLIT OPEN

CURRY LEAVES - 1 ARK

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

OIL - 10 ML

WATER - 2 CUPS

SALT 1/3 TSP

METHOD:-

FRY THE SOOJI IN A PAN FOR 3 MINUTES. HEAT OIL IN ANOTHER PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION., GREEN CHILLY., CURRY LEAVES. SAUTE FOR 3 MINUTES. POUR 2 CUPS OF WATER AND BRING TO BOIL. WHILE BOILING SIMMER THE GAS ADD THE SOOJI AND SALT AND STIRR WELL. COVER IT FOR 2 MINUTES AND SWITCH OFF THE GAS. OPEN THE LID AFTER 2 MINUTES AND SERVE HOT WITH THAKKALITH THIRAKKAL.

AUBERGINE - POTATO AVIAL..:-

AUBERGINE - POTATO AVIAL..:-

NEEDED :-
POTATO LARGE - 1 NO
BRINJAL./ ( EGG PLANT ..)/( AUBERGINE) - 3 NOS.
BIG ONION - 1 NO
TOMATO - 1 NO
CURRY LEAVES - 1 ARK

TO GRIND :-
GREEN CHILLIES - 4 NOS
CRATED COCONUT - 1 CUP
FRIED CHANNA DHAL - 1 TBLSPN.
SOMPH - 1 TSP
JEERA - /2 TSP
PEPPERCORNS - 5 NOS.
SMALL ONION - 2 NOS
GARLIC - 2 PODS

SALT - 1 TSP
OIL - 3 TSP FOR FRYING.

METHOD:-
GRIND ALL THE INGREDIENTS. WASH PEEL AND DICE ONION., TOMATO., AUBERGINE AND POTATO. HEAT OIL IN A PAN . FRY ALL THE VEGETABLES AND CURRY LEAVES. SAUTE WELL ADD THE GROUND MASLA AND SAUTE FOR 1 MINUTE . ADD SALT AND 4 CUPS OF WATER. BRING TO BOIL AND SIMMER FOR 10 MINUTES . COOK TILL VEGETABLES ARE TENDER AND SERVE HOT WITH IDDLIES OR DOSAS..

ITS A CHETTINADU SPECIAL AND SERVED IT WITH MORNING TIFFINS.