YAM GRAVY - KARUNAIKIZHANGU KULAMBU

YAM GRAVY - KARUNAIKIZHANGU KULAMBU.

NEEDED:- YAM - 2 NOS. SMALL ONION/SHALLOTS - 8 NOS, GARLIC - 6 PODS. TOMATO - 1 NO. TAMARIND - 1 LEMON SIZE, SALT - 1 TSP, CHILLI PWDR - 2 TSP , DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 PINCH, ASAFOETIDA - 1/4 INCH PIECE, OIL - 1 TBLSPN, MUSTARD, ORID DHAL , JEERA, FENUGREEK - HALF TSP EACH. CURRY LEAVES - 1 ARK. 

METHOD :- WASH COOK AND PEEL THE SKIN OF YAM AND CUT INTO ONE INCH PIECES. PEEL SMALL  ONION AND GARLIC. DICE THE TOMATO. SOAK TAMARIND IN TWO CUPS OF WATER WITH SALT. SQUEEZE THE PULP. 

HEAT OIL IN A PAN. ADD MUSTARD, ORID DHAL, JEERA, FENUGREEK AND ASAFOETIDA. WHEN THEY SPLUTTERS ADD THE SHALLOTS, GARLIC, TOMATO WITH YAM PIECES. SAUTE FOR TWO MINUTES ADD THE CHILLI PWDR, DHANIYA PWDR, TURMERIC PWDR AND THE TAMARIND PULP. BRING TO BOIL. WHEN BOILING FOR SOMETIME KEEP IT IN SIM FOR 10 MINUTES. IF DESIRED ADD HALF TSP JAGGERY. WHEN THE OIL SEPERATES AT THE TOP REMOVE FROM FIRE AND SERVE HOT WITH RICE. 

THIS KUZHAMBU AND MASIYAL MADE WITH THIS YAM IS A MEDICINAL FOOD FOR PILES .

MAIDA DOSAI

MAIDA  DOSAI. 

NEEDED:- SOUR IDLI FLOUR - 1 CUP, MAIDA - 2 TBLSPN, SALT - 1/4 TSP, CHOPPED ONION - 1 TBLSPN, GREEN CHILI - 1 NO, CHOPPED, HING ( ASAFOETIDA  ) PWDR - 1 PINCH, JEERA -  HALF TSP, OIL - 20 ML.

METHOD :- MIX MAIDA WITH SOUR IDLI FLOUR. ADD THE CHOPPED ONION, GREEN CHILI,  HING, JEERA AND SALT. MIX WELL.  ADD ENOUGH WATER TO MAKE THE MIX AS DOSA BATTER. HALF CUP WILL BE ENOUGH. POUR A LADLE OF BATTER IN DOSA PAN. SPREAD WELL. SPRAY OIL.FLIP THE OTHER SIDE AND COOK IT WELL. SERVE IT WITH ANY CHUTNEYS OR KOSAMALLI. 

PULIYOTHARAI MIX - PULIKAYCHAL.

PULIYOTHARAI MIX.

PULIKAYCHAL

NEEDED:- TAMARIND - ONE BIG LEMON SIZE BALL. SALT - 2 TSP, RED CHILLIES - 6 NOS, ASAFOETIDA - ONE INCH PIECE, TIL OIL - 2 TBLSPN, MUSTARD, ORID DHAL - 2 TSP EACH, CHANNA DHAL - 1 TBLSPN, GROUNDNUT - 1TBLSPN, CURRY LEAVES - 2 ARK, TURMERIC PWDR - HALF TSP, DHANIYA PWDR - HALF TSP.  FENUGREEK + ASAFOETIDA + PEPPER + RAW RICE - 1 TSP   EACH TO BE FRIED &  POWDERED. 

METHOD :- SOAK TAMARIND IN ONE CUP WATER. ADD SALT AND SQUEEZE THE PULP OUT OF IT. ADD SOME MORE WATER AND SQUEEZE THE REST OF THE PULP ALSO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL, CHANNA DHAL AND GROUNDNUT. WHEN THEY BECOME RED ADD THE SLITED RED CHILLIES WITHOUT SEEDS. ADD CURRY LEAVES AND HING I. E. ASAFOETIDA. THEN ADD THE TAMARIND PULP WITH TURMERIC PWDR AND DHANIYA PWDR. STIRR WELL AND BRING  TO BOIL. WHEN BOILS SIMMER THE STOVE AND COOK FOR 5 MORE MINUTES. WHEN THE OIL SEPERATES AT THE SIDES ADD THE POUNDED PWDR MIX WELL & AND REMOVE IT FROM THE HEAT. 

MIX IT WITH COOKED RAW RICE AND SERVE IT WITH PAPPADS AND RICE VADAGAMS. 

DHAL BOLI &COCONUT BOLI

DHAL BOLI &COCONUT BOLI. 

INGREDIENTS :- ALL PURPOSE FLOUR - 2 CUP. GRATED COCONUT -1 CUP, CHANNA DHAL - 1 CUP, JAGGERY - ONE AND HALF CUP, CARDAMOM - 6 NOS, GHEE - 2 TBLSPN, TIL OIL -200 GMS, TURMERIC PWDR - ONE PINCH, SALT - 1 PINCH.

METHOD :- ADD TURMERIC PWDR AND SALT IN MAIDA. MIX WELL AND ADD 3/4 TH CUP OF WATER INTO IT. MAKE IT INTO A THICK DOUGH. POUR THE TIL OIL UPON IT AND IMMERSE IT FOR FOUR HOURS. 

CRUSH THE JAGGERY INTO POWDER.  IN A KADAI WITH  GRATED COCONUT ADD HALF OF THE JAGGERY AND SAUTE WELL. WHEN IT BECOMES THICK ADD LITTLE GHEE AND HALF OF THE ELACHI PWDR. THIS IS CALLED THENGAI POORANAM

HALF COOK THE CHANNA DHAL  IN A COOKER. ADD THE REST OF THE JAGGERY AND ALLOW IT TO MELT. KEEP ASIDE FOR COOLING. THEN GROUND IT AND ADD LITTLE GHEE AND REST OF THE ELACHI PWDR. THIS IS CALLED PARUPPU POORANAM 

DIVIDE THE MAIDA DOUGH INTO TWO. TAKE LEMON SIZE BALL OF PARUPPU POORANAM . TAKE  TOMATO SIZE BALL OF DOUGH AND MAKE IT AS A CUP . PUT THE PARUPPU POORANAM IN IT AND COVER IT FULLY. DUST THE CHAPPATI SPREADER WITH SOME MAIDA OR RICE FLOUR AND ROLL THIS INTO LIKE A THICK CHAPPATHI. 

LIKE WISE MADE THE CHAPPATHIS WITH THAT THENGAI POORANAM ALSO. 

HEAT DOSA PAN . MIX THE GHEE AND TIL OIL TOGETHER. PUT THE BOLIS IN DOSA PAN AND TOAST BOTH THE SIDES WITH GHEE AND TIL OIL. SERVE HOT. ITS DELICIOUS ONE AND PREPARED FOR THE ONAM SATHYA AND FOR THE NEW YEAR CELEBRATIONS OF TELUGU AND KANNDA PEOPLE. 

RIDGE GOURD KOOTU

RIDGE GOURD KOOTU.

NEEDED:- RIDGE GOURD - 1, MOONG DHAL - ONE HANDFUL, SMALL ONION/SHALLOTS - 6 NOS, JEERA - 1 TSP, GREEN CHILI - 1 NO, SALT - 1/4 TSP, OIL - 1 TSP, ORID DHAL - HALF TSP. CURRY LEAVES - 1 ARK

METHOD :- CLEAN AND PEEL AND CUT THE RIDGE GOURD INTO ONE INCH PIECES. PUT MOONG DHAL IN A COOKER WITH RIDGE GOURD, HALF TSP JEERA, SLITED GREEN CHILLI, AND CHOPPED ONION. ADD HALF CUP WATER.  KEEP FOR ONE WHISTLE. AFTER COOLING OPEN THE COOKER ADD SALT AND SEASON IT WITH ORID DHAL, HALF TSP JEERA AND CURRY LEAVES. ITS GOOD WITH GHEE AND RICE.