VAANGEE BATH

VAANGEE BAATH.

INGREDIENTS:
Rice- ½ cup
Brinjals- 200 gms
Red chillies- 4
Coriander seeds- ½ tsp
Urad dal- ½ tsp
Bengal gram- ½ tsp
Asafetida- 1 piece
Mustard seeds- ½ tsp
Oil for frying
Salt to taste
Lemon juice- 2 tsps
Curry leaves

Method:
Cook the rice. Spread the rice on a plate and allow to cool.

Heat a little oil in a kadai and add coriander seeds, chillies, urad dal, Bengal gram, asafetida to it. Then grind it to a coarse powder. Add little salt to it.

Heat the oil in a kadai, add mustard seeds and chopped brinjals to it. Fry till it is cooked. Then add that powder , salt, turmeric snd mix well.

Mix it with the cooked rice and add the lemon juice and mix well.
Garnish with roasted cashew.

Vaangee bath is ready.

LEMON RICE

LEMON RICE

INGREDIENTS:
Rice- 1 cup
Lemon- 1 or 2
Urad dal- 1 tbsp
Bengal gram- 1 tbsp
Green chillies- 3
Red chillies- 2
Ground nut- 1 tbsp
Mustard seeds- 1 tsp
A pinch of asafetida
A few springs of curry leaves
Gingelly Oil for frying
Turmeric powder- a pinch
salt to taste

Method:
Cook the rice. Spread the rice on a thali and allow to cool.

Chop the chillies.

Heat oil in a frying pan, add mustard seeds. When it crackles, add the chillies, asafetida, urad dal, Bengal gram and ground nut. fry till it turns golden brown. Add the turmeric powder to it.

Add fried ingredients and salt to rice. Squeeze the lemon and add the juice to the rice according to your taste. Mix well with a ladle.

Lemon rice is ready. It goes well with papad.

COCONUT RICE

COCONUT RICE

INGREDIENTS:
Rice- 1 cup
Coconut- 1
Urad dal- 1 tbsp
Bengal gram- 1 tbsp
Green chillies- 3
Red chillies- 2
Chopped cashewnut or ground nut- 1 tbsp
Mustard seeds- 1 tsp
A pinch of asafetida
A few springs of curry leaves
Oil for frying
Salt to taste

Method:
Cook the rice. Spread the rice on a thali and allow to cool.

Grate the coconut. Chop the chillies.

Heat oil in a frying pan, add mustard seeds. When it crackles, add the chillies, asafetida, urad dal, Bengal gram and cashew. fry till it turns golden brown. Fry the coconut separately till it turns light brown.

Add coconut, fried ingredients and salt to rice. Mix well with a ladle.

Coconut rice is ready. It goes well with papad.

PUMPKIN HALWA

PUMPKIN HALWA

Ingredients:
White pumpkin- 1 big piece (1 kg approx.)
Sugar- 1 cup
Cashewnut- 10 gms
Milk- ½ cup
Cardamom powder- ¼ tsp
Ghee- 3 tbsp

Method:
Peel the skin of the pumpkin and grate the pumpkin. Squeeze the excess water from the grated pumpkin.

Heat the kadai and add the grated pumpkin and ghee. Fry for 5 min. then add the milk and boil it for 5 min. then add the sugar and ghee. Stir it well till it leaves the sides of the pan.You can add a little kesari colour at this stage.

Roast the cashew in little ghee and add to it. Finally add the cardamom powder.

BADAM HALWA

BADAM HALWA

Ingredients:
Badam – 100 grams
Sugar- 1 cup
Ghee- 2 tbsp
Saffron- a pinch
Kesari colour (optional)

Method:
Soak the badam for 2 hrs. peel off the skin and grind it to a smooth paste.

Heat a heavy bottomed kadai and add the badam paste, ghee & sugar. Dissolve the saffron in little warm milk and add to it.

Stir it well till it leaves the sides of the pan. Add the remaining ghee to the halwa. Transfer the content immediately to the serving dish.

Your delicious badam halwa is ready.

RASAM POWDER

Rasam powder (rasa podi)

Ingredients:
Red chillies- 3 cups
Coriander seeds- 3 cups
Pepper- 1 cup
Cumin seeds- ¼ cup
Turmeric stick- 6
Tur dal- 1 cup

Method:
Dry all the ingredients in sunlight. Grind it to a coarse powder. Dry the curry leaves and mix it with the rasa podi.

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SAMBAR POWDER

SAMBAR POWDER

INGREDIENTS:

Red chillies- 250 gms
Coriander seeds- 250 gms
Tur dal- 100 gms
Bengal gram dal- 100 gms
Fenu greek seeds- 25 gms
Turmeric stick-6 nos

Method:
Dry all the ingredients in sunlight. Grind it to a fine powder in machine.
Store it a air tight container.

THENGAI PODI

THENGAI PODI

Ingredients:
Grated coconut- 1 cup
Urad dhall- ¼ cup
Bengal gram dal- ¼ cup
Red chillies- 6
Tamarind- small piece
Asafetida- small piece
Oil- ¼ tsp
Salt to taste.

Method:
Heat the oil in a kadai and fry all the items (except coconut) till golden brown.keep it aside.

Fry the grated coconut wiltlhout adding any oil.

First grind the dal items and then add the roasted coconut & salt and powder it.

Store in a dry bottle.

Mix it with hot rice and eat. You can use this podi along with idly, dosai also. Try it out.
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KOTHAMALLI PODI

Kothamalli podi

Ingredients:
Coriander leaves- 1 bunch
Bengal gram- 3 tbsp
Urad dal – 3 tbsp
Red chillies-10 nos
Tamarind- little
Asafetida – a small piece
Salt to taste
Oil- few drops

METHOD:
Wash and clean the coriander leaves and dry in shade for sometime. Cut the leaves into small pieces.

Heat a kadai and fry all the ingredients till golden brown by adding little oil. Finally add the coriander leaves to it. Immediately remove it from flame.

First powder the roasted dal and red chillies. Then add the leaves to it.
Grind it to a coarse powder.

Store it in a clean bottle.

Mix it with hot rice and eat.

KARUVEPPILAI PODI

KARUVEPPILAI PODI

INGREDIENTS:
Curry leaves- 1 bunch
Bengal gram- 3 tbsp
Urad dal – 3 tbsp
Red chillies- 8 nos
Black pepper- ½ tsp
Tamarind- little
Asafetida – a small piece
Salt to taste
Oil- few drops

METHOD:
Wash and clean the curry leaves and dry in shade for sometime.

Heat a kadai and fry all the ingredients till golden brown by adding little oil. Finally add the curry leaves to it.

Grind it to a coarse powder.

Store it in a clean bottle.

Mix it with hot rice and eat.

NOTE : CURRY LEAVES ARE RICH IN VITAMIN A.

IDLY MILAGAI PODI

IDLY MILAGAI PODI

INGREDIENTS:

Urad dal- ½ cup
Bengal gram- ½ cup
Asafetida- 1 small piece
Red chillies- 15 nos
Salt to taste
Oil few drops

Method:
Fry all the ingredients till golden brown (separately) by adding little oil.

Grind it in the mixer to a coarse powder.

Store it in a clean bottle.

You can use this podi for idly, dosai, oothappam, adai, etc.,

BAJJI

BAJJI

Ingredients:
• Bengal gram flour- 5 cups
• Rice flour- 1 cup
• Chilli powder- 3 tsps
• Asafetida powder- ½ tsp
• Cooking soda- ¼ tsp
• Salt to taste

Oil for deep frying

Required vegetables - potato, raw banana, onion, capsicum, brinjals
Cut the vegetables into thin slices.

Method:

Mix all the ingredients by adding water. Make it to a smooth batter ( dosa batter consistency).

Heat the oil in a kadai.

Dip the vegetable slices in the batter and put it in the oil one by one and deep fry it.

Bajji is ready. Serve it hot with coconut chutney.

MILAGU KUZHAMBU

MILAGU KUZHAMBU

INGREDIENTS:
Tamarind- 1 small lemon size
Pepper- 2 tsp
Urad dal- 1 tsp
Red chillies- 2
Asafetida powder- ½ tsp
Gingelly oil- 2 tb.sp
Curry leaves- few
Salt to taste.

Method:
Get the tamarind extract with one cup of water.

Heat a little oil and fry urad dal, pepper, red chillies, asafetida, curry leaves . grind it to a fine paste. Mix it with the tamarind extract.

Heat the oil in a kadai and add mustard seeds. After it splutters, add the mixture to it. Boil it for 10 minutes.

Milagu kuzhambu is ready.

MIX IT WITH HOT RICE AND EAT.

RAVA LADDU

RAVA LADDU

Ingredients:

Roasted Rava ( sooji )- 1 cup
Powdered sugar – 1 cup
Cardamom powder- ½ tsp
Roasted cashew- 10 gms
Ghee- 100 gms approx.

Method:
Grind the roasted rava to a fine powder.

Take a wide vessel and put all the ingredients ( except ghee ) and mix well.

Heat the ghee and pour it on the mixture.

Make small lemon size balls out of the mixture..

Delicious rava laddu is ready.

Maa Laadu

MAA LAADU

Ingredients:
Roasted gram (pottu kadalai ) flour- 1 cup
Powdered sugar – ¾ cup
Cardamom powder- ½ tsp
Roasted cashew- 10 gms
Ghee- 50 gms approx.

Method;
In a wide vessel put all the ingredients ( except ghee ) and mix well.

Heat the ghee and pour it on the mixture.

Make small lemon size balls out of it.

Delicious maa laadu is ready.

MOONG DAL TOAST

Moong dal toast

Ingredients:

Bread slices- 8
Moong dal- ½ cup
Red chillies- 5
Cumin seeds- ½ tsp
Garlic flakes-5
Oil
Salt to taste

Method:

Soak the dal for half an hour.

Grind it along with red chillies, cumin seeds, garlic
and salt to a coarse paste.

Apply the paste on both the sides of the bread.

Toast it on a tava by adding little oil till golden brown.

MOONG DAL TOAST IS READY.

INSTANT TOMATO RASAM MIX

INSTANT TOMATO RASAM MIX
INGREDIENTS:
Tomato- ½ kg
Turmeric powder-1 tsp
Salt to taste
Coriander seeds- 2 tbsp
Red chillies- 8 nos
Tur dal- 1 tbsp
Asafetida- 1 tsp
Fenugreek seeds- ¼ tsp
Ghee – 2 tbsp
Pepper-2 tsp
Cumin seeds- 3 tsp
Mustard seeds- 3 tsp
Curry leaves – few

Method:
Grind the tomato in the mixer. Do not add any water. Add salt and turmeric to it and boil till it becomes thick. Keep it aside.

Fry the coriander seeds, red chillies, tur dal, fenugreek seeds in a little ghee till golden brown and grind it to a coarse powder.
Grind the pepper and cumin seeds without frying.

Add these powders to the tomato pulp.

If you want you can add lemon juice to it (optional).

Season it with mustard seeds and curry leaves.
Store it in a clean bottle and keep refrigerated.

INSTANT TOMATO RASAM MIX IS READY.

Take few spoons of instant mix. Mix it with hot water and add coriander leaves.
Serve hot.

INSTANT PEPPER RASAM MIX

INSTANT Pepper Rasam

Ingredients
Tamarind- 100 gms
Pepper powder- 25 gms
Cumin powder (jeeragam)- 25 gms
Mustard seeds- 2 tsps
Asafoetida powder- 1 tsp
Turmeric powder- ½ tsp
Red chillies-4
Curry leaves-few
Ghee -3 tsps
Salt to taste

Method:

Soak tamarind in water for few minutes.

Boil extracted tamarind water, salt, turmeric powder for a few minutes till it gets thick.

Add pepper and cumin seed powder to the said mixture.

Season it with mustard seeds, red chillies, asafetida powder, curry leaves in little ghee.

Store the mixture in a clean bottle and refrigerated. you can keep this mix for a month.
‘INSTANT PEPPER RASAM MIX IS READY’

Whenever to prepare rasam, add the mixture (1 or 2 spoons, according to your needs), with warm water or dal water. Your instant pepper rasam is ready. SERVE HOT.

RECIPE FOR WORKING WOMEN- SAMBAR PULP

Required items:

For tamarind paste:

Tamarind- ½ kg
Salt- 50 gms or as required
Turmeric powder-2 tb.sp

For grinding:
Coriander seeds- 150 gms
Bengal gram- 100 gms
Red chillies- 50 gms
Asafoetida powder-2 tsp
Fenugreek seeds- 1 tbsp

For seasoning:
Mustard seeds- 6 tsp
Red chillies- 5
Fenugreek seeds- ½ tbsp
Oil- ½ cup

Preparation method:
Soak the tamarind in warm water and get the extract by adding little water. Tamarind pulp should be thick.
Fry the above mentioned ingredients for grinding by adding little oil till golden brown. Powder it in the mixer.
Heat a heavy bottomed kadai and add the tamarind pulp,salt and turmeric powder. Bring it to boil till the paste becomes thick. Remove it from fire.
Add the powdered ingredients to it. Mix it well.
Finally heat the oil in a kadai and add mustard seeds, chillies, fenugreek seeds, curry leaves to it. When it splutters add it to the above mixture.

Transfer this content to a clean bottle and keep refrigerated.
You can keep it for a month.

SAMBAR PULP IS READY.

HOW TO USE IT?
Boil the tur dal and required vegetable in the pressure cooker.
Take 5 tsps of sambar pulp and mix with little hot water. Mix the dal, sambar pulp & veg in required hot water.your sambar is ready now.

This will be useful for working ladies & bachelors. You can prepare this paste when you are free and can use it whenever you need it. try it out.

PUDHINA PURI (MINT PURI)

REQUIRED ITEMS:
Maida- 2 cups
Mint leaves (pudhina) - ½ cup
Cumin seeds- 1 tsp
Green chillies, chopped-2
Lemon juice- 1 tb.sp
Sugar-1 tsp
Salt to taste
Oil for greasing & deep frying.

Method:
Grind the mint leaves, green chillies, lemon juice, sugar and salt together coarsely without adding any water.
Add this mixture with the floor ,add enough water and knead it to a firm dough. make small lemon size balls out of the dough.
Roll out on a lightly greased surface into thin circles.
Deep fry till golden brown.
Serve Hot.

YOUR TASTY PUDHINA POORI READY

PARUPPU URUNDAI KUZHAMBU

¬¬¬PARUPPU URUNDAI KUZHAMBU

Ingredients:
Tur dal- 1 cup
Red chillies- 4 nos
Tamarind- 1 big lemon size
Asafetida- ¼ tsp
Sambar powder-2 tsps
Mustard seeds-1 tsp
Curry leaves
Oil – 2 tsps

Method:
Soak the dal for 1 hr. Grind the dal along with chillies and salt to a smooth paste without adding any water. Make small lemon size balls out of this mixture.
Get the tamarind extract with 3 cups of water.
Heat the kadai and add tamarind extract, sambar powder, salt, asafoetida to it. When it starts boiling, add the balls one by one slowly. Then keep the stove in low flame for at least 15 mins.
Heat the oil in a kadai & add the mustard seeds & curry leaves to it. When it splutters add it to the kuzhambu.

Mix it with hot rice & eat.

KADAPPA SAMBAR (IDLY SAMBAR)

KADAPPA SAMBAR:

INGREDIENTS:
Tamarind- small lemon size
Tur dal & moong dal- ¼ cup
Sambar powder-1 tdp
Green chillies-2
Onion-1
Tomato-1
Mustard seeds- ½ spoon
Fenugreek seeds- ¼ spoon
Oil-3 tsp
Jaggery powder-1 tsp
Curry leaves & coriander leaves
Salt to taste
Asafoetida powder- ¼ tsp

METHOD:
Place the tur dal & moong dal in the pressure cooker and cook it.
Extract the tamarind pulp with 2 cups of water. Add sambar powder and salt to it.
Heat the oil in the kadai & add the mustard seeds. When it splutters, add fenugreek seeds, green chillies, asofoetida, chopped onions. Fry till the onion turns into golden brown.Then add the tomato.
Finally add the tamarind mixture to it.Bring to boil it for 5 min.
Then add the cooked dal & boil it.
Finally add 1 teaspoonful of jaggery to it.
Remove it from fire and garnish with curry leaves and coriander leaves.
Your kadappa sambar is ready now.

NOTE: This sambar should not be very thick. This goes well with idly.
Try it out.

PARUPPU PODI- ANDHRA SPECIAL

Paruppu podi

Ingredients:
Tur dal- 1 cup
Red chillies- 5 nos
Black pepper- ½ tsp
Asafetida powder- ½ tsp
Oil- few drops
Salt to taste.

Method:
Heat a little oil in a frying pan.
Add tur dal, red chillies, pepper, asafoetida & fry until it turns golden brown in colour.
Grind to a fine powder. Store it in a air tight container.

You can mix this with hot rice & eat. It will be more tasty to eat along with a spoon of ghee or gingelly oil.

AVIAL (KERALA SPECIAL)

AVIAL (KERALA SPECIAL)

Ingredients for Avial:

2 brinjals
1 raw banana
2 potatoes
2 carrots
10 beans
2 large pieces of pumpkin
2 drumsticks
1 cup sour curd
A few springs of curry leaves
Coconut oil
Salt to taste
For grinding:-
½ a coconut
5 green chillies
½ tsp cumin seeds

Method:

Wash and cut the vegetables into 2 inches long pieces. Remove the skin if necessary. Put it in the vessel and boil the vegetables by adding one cup of water.

Grind the coconut, chillies & cumin seeds to a smooth paste.
Add this paste to the boiled vegetables. Simmer on a low fire for few minutes
Finally add the curd & remove from the flame.
Add coconut oil. Season with curry leaves.

AVIAL IS READY.

EASY FRUIT SALAD

Required items:
Cut all the fruits into small cubes.
Apple -1 cup
Banana-1 cup
Grapes-1/2 cup
Pineapple-1/2 cup
Papaya-1/2 cup
Pomegranate-1/4 cup
Vannilla essence-1/4 tsp
Condensed milk-1/2 cup

Method :
Put all the fruits in a bowl.
Add vanilla essence & condensed milk to the fruits.
Mix gently with a ladle.
Keep it in the refrigerator & serve it cool.

Your yummie fruit salad is ready now.children enjoy it very much.

SOOJI HALWA (KESARI)

REQUIRED ITEMS:


Roasted rava (sooji)-1 cup
Sugar-1 ½ cups
Kesar orange colour- a pinch
Cashewnut-10 gms
Cardamom powder-a pinch
Ghee -50 gms

METHOD

Roast the cashew in a spoon of ghee & keep it aside.
Take 3 cups of water in a pan. & bring to boil.
When it starts boiling, add the sooji- stir it well till it becomes thick.
Then add sugar to it-stir it well.
Add the colour and ghee.
Mix well with a ladle till all the sugar mix well with the sooji.
Add the cardamom powder & cashew.
Put down the vessel when the halwa stays without sticking in the vessel.
Transfer the content to the bowl.

YOUR DELECIOUS SOOJI HALWA IS READY NOW.
ENJOY !

SOOJI HALWA (KESARI)

REQUIRED ITEMS:


Roasted rava (sooji)-1 cup
Sugar-1 ½ cups
Kesar orange colour- a pinch
Cashewnut-10 gms
Cardamom powder-a pinch
Ghee -50 gms

METHOD

Roast the cashew in a spoon of ghee & keep it aside.
Take 3 cups of water in a pan. & bring to boil.
When it starts boiling, add the sooji- stir it well till it becomes thick.
Then add sugar to it-stir it well.
Add the colour and ghee.
Mix well with a ladle till all the sugar mix well with the sooji.
Add the cardamom powder & cashew.
Put down the vessel when the halwa stays without sticking in the vessel.
Transfer the content to the bowl.

YOUR DELECIOUS SOOJI HALWA IS READY NOW.
ENJOY !