CURD RICE WITH SMALL ONION

CURD RICE WITH SMALL ONION:- 

NEEDED:- RICE - 1 CUP, CURD - HALF CUP, SMALL ONION - 5 NOS. SALT - 1/4 TSP, SALTED WILD LEMON (KADARANGAI) PIKLE - 2 INCH PIECE.

METHOD:- SMASH RICE WITH SALTED KADARANGAI PICKLE. ADD CHOPPED ONION WITH SALT ( IF NEEDED ADD SALT. OTHERWISE THE SALT IN THE PICKLE IS ENOUGH ITSELF). ADD CURD AND MIX WELL. SERVE AFTER 5 MINUTES. 

VENPONGAL:-

VENPONGAL:-

NEEDED:-

RAW RICE - 1 CUP

GREEN GRAM DHAL( MOONG DHAL) - 1/3 CUP

GHEE - 1 TBLSPN

GREEN CHILLY - 1 NO. SLIT OPEN

GINGER - 1 INCH PIECE. CHOPPED

PEPPER - 1 TSP

JEERA - 1 TSP

ORID DHAL - 1 TSP.

CASHEWS - 15 NOS.

CURRY LEAVES - 1 ARK

JEERA PEPPER POWDER - 1/2 TSP

SALT - 1/2 TSP

METHOD:-

MIX RAW RICE AND MOONG DHAL . WASH THRICE AND DRAIN. ADD PEPPER, JEERA, GINGER AND GREEN CHILLY. POUR 4 CUPS OF WATER AND PRESSURE COOK FOR 3 WHISTLES. AFTER 10 MIN. OPEN THE LID ADD SALT AND SMASH WELL WITH LADDLE. HEAT GHEE IN A PAN ADD ORID DHAL , PEPPER , JEERA , CASHEW AND CURRY LEAVES. WHEN SPLUTTERS POUR THIS INTO THE PONGAL. ADD PEPPER JEERA POWDER AND STIRR WELL. IF DESIRED ADD SOME MORE GHEE AND SERVE HOT WITH SMALL ONION SAMBAR AND COCONUT CHUTNEY.

MASALA VEG FRY.

MASALA VEG FRY. 

NEEDED:-
POTATO - 1NO
CARROT -1 NO
BEANS - 4 NOS
AUBERGINE - 1 NO
IVY GOURD - HANDFUL.
CABBAGE - 2 LEAVES.
OIL = 2 TSP
SALT - 1/2 TSP
REDCHILLI POWDER - 1 TSP
GRAM FLOUR - 1/2 TBLSPN

OR  MTR BAJJI BONDA MIX. -  1/2 TBLSPN

METHOD :-

WASH AND DICE ALL THE VEGGIES. HEAT OIL IN A PAN ADD THE VEGGEIS AND SAUTE FOR 2 MINUTES. SPRAY SOME WATER STIRR WELL. KEEP THE STOVE IN SIM AND COVER THE PAN WITH A LID. STIRR OCCASSIONALLY. AFTER HALF COOKED ADD SALT+CHILLI POWDER+GRAM FLOUR OR MTR BAJJI BONDA MIX. STIRR WELL. COOK TILL THE MASALA BECOMES BROWN AND SERVE HOT WITH CURD RICE OR CHAPPATIS.

CARROT ORANGE JUICE.

CARROT ORANGE JUICE

NEEDED:-

CARROT - 1 NO

ORANGE - 2 NOS

SUGAR - 2 TSP

ICE CUBES - 4 NOS.

WATER - 2 CUPS

METHOD:-

PEEL CARROT & CUT INTO CUBES. PEEL ORANGE, REMOVE SKIN AND SEEDS. ADD ALL THE INGREDIENTS AND RUN THE JUICER MIXER UNTIL ALL THE JUICE COMEOUT OF THE MESH. ADD A LITTLE WATER AND EXTRACT THE REST. POUR IT IN A GLASS TUMBLER OR SILVER TUMBLER AND SERVE

APPAM

AAPPAM..:-

RAW RICE - 1 CUP

BOILED RICE (IDDLIE RICE ) - 1 CUP

ORID DHAL - 1/2 CUP

FENUGREEK - 2 TSP

SALT - 1/2 TSP

METHOD :-

WASH AND SOAK ALL TOGETHER FOR 2 HOURS. GRIND WELL. ADD SALT AND KEEP IT ASIDE FOR 10 HOURS TO FERMENTS. RUB THE AAPPAM PAN WITH A OILED CLOTH AND POUR ONE LADDLE OF BATTER . TAKE THE PAN FROM FIRE AND REVOLVE IT OR ROTATE TO SPEAD THE BATTER . THEN KEEP IT IN STOVE COVER IT WITH A LID . AFTER ONE MINUTE REMOVE THE LID AND TAKEOUT THE AAPPAM FROM PAN AND SERVE IT WITH COCONUT MILK OR COCONUT CHUTNEY.

FOR THE PREPARATION OF COCONUT MILK SCRAP ONE FULL COCONUT ., GRIND IT WELL IN A MIXIE . POUR 2 CUPS OF WATER AND FILTER THAT. ADD 2 TBLSPNS OF SUGAR AND ELACHI POWDER.