OATS RAGI KOOZH

INGREDIENTS:

Oats              1/2 cup

Ragi flour       1/2 cup

Water           2 cups

Curd             1/2 cup

Small onions   1/2 cup chopped

Salt                to taste.

Method:

Mix ragi flour to a cup of water.Boil the rest of the water.

Add  ragi to the boiling water and stir continously and cook in medium flame.

When the ragi is cooked , switch off the gas.

Leave this overnight to get fermented.

Next morning add curd, cooked oats, small onions, salt and required amount of water. Mix well.

Serve this delicious and multi healthy drink to your family members.

Note: Oats have to be cooked separately. Both oats and ragi and rich in vital minerals and fiber.

   

PASIPARUPPU KADASAL

INGREDIENTS:
Pasiparuppu (whole moong dal)   1 cup
Small onion      1/2 cup
Green chillies   3-4 no
Coriander seeds   1 tbsp
Turmeric powder    1/4 tsp
Salt                   to taste
Temper:
Oil             2 tbsp
Mustard     1 tsp
Jeera         1 tsp
Curry leaves    few
Method:
Wash the moong dal and pressure cook till soft.When cooked mash  roughly.
Heat oil in kadai and temper with the items give.
Add small onions,green chillies, crushed coriander seeds and turmeric powder.Saute till onions are soft.
Add mashed dal and 2 cups of water. Cover and cook for 5 mins.
Serve for steamed rice with appalam and a dash of ghee.

PARRUPU THOGAIYAL

INGREDIENTS :
Toor dal    1/4 cup
Red chillies   4-5 no
Garlic          4 cloves
Tamarind     small gooseberry size
Coconut        1/4 cup (grated)
Oil              1 tbsp
Salt            to taste
METHOD :
Heat oil in kadai and fry the chillies for few seconds and keep separately.
In the same oil fry dal, tamarind and garlic till the dal changes to golden colour.
Cool the fried items.Grind with coconut and salt by adding very little water.
Serve with hot rice.Perfect combination for kattu sadams and rasam.

SNAKEGUARD USILI

Traditionally prepared usili will consume more oil. But today many of us are health concious.This method will consume only little oil.Just give a try... perfect for rasam sadam.
INGREDIENTS :
Snakeguard   1/2 kg
Onion          1 no (chopped)
Curry leaves   few
Red chillies   2 no
For tempering:
Oil      6 tbsp
Mustard    1 tsp
Urad dal    1 tsp
Hing          1/4 tsp
For usili:
Channa dal   1/2 cup
Toot dal        1/2 cup
Saunf            2 tsp
Red chilllies   2 no
Salt  to taste.
METHOD :
Soak all the items given for usili except salt. Grind coarsely. Add salt and mix well.Do not add too much of water. The batter should be like  masal vada batter.
Apply oil in idli plates and steam cook the dal batter.When cools completely cut each idli into 4 pieces and put in the mixie and scramble only once.Use 1st speed alone.
Chop the snake guard and add 1 tsp of table salt and mix well. Keep aside for 15mins.Then rinse well and drain.
Heat 2 tbsp oil ina nonstick  kadai and add the items for tempering. Then add red chillies and onions and saute well.
Add snake guard and saute well. Cove and cook for about 5-7 mins.
Add the scrambled dal to the vegetable and saute well.
Add oil at intervals and cook till the dal is crunchy.This process make take about 15- 20 mins.Check for salt.
Serve for any type of south indian lunch items.

RAGI IDLI

INGREDIENTS :
Ragi            1 cup
Idli rice       1 cup
Urad dal     1/2 cup
Methi seeds  1 tsp
Rock salt      1 tbsp
METHOD :
Wash rice and ragi separately and soak together for 5 hrs. Wash urad dal and methi seeds and soak  together for 5 hrs.
Grind  (rice, ragi) and (urad dal, methi) separately. Add salt and mix well.
Ferment for 8 - 10  hrs and steam idlis as usual.
Note: Ragi idli goes well with tomato gojju  or coconut chutney. The idlies will be super soft in this method. There is no difference in taste as compared to ordinary idlis.

KOTHAMALLI (CORIANDER) THOGAIYAL

INGREDIENTS :
Fresh coriander   1  cup (cleaned and roughly chopped)
Coconut              1/4 shell (grated)
Green chillies       4 no
Onion                 1 no
Tamarind            small gooseberry size
Salt                    to taste
Oil                     2 tbsp
METHOD :
Heat oil in kadai add green chillies and saute for a minute.Then add chopped onion and tamarind and fry till cooked.
Add the coriander leaves and saute in medium flame for about 2 to 3 mins and switch off the gas.

Add coconut and mix well in that heat itself.

Cool completely, add salt and grind to thick paste by adding very little water.

Note:  This thogaiyal has less ingredients and can be prepared in a jiffy. It tastes great when mixed with rice and accompanied by appalam.This doesnt suit for tiffin items.Donot saute for longer duration after adding the coriander leaves.

MORKULAMBU

Just luv morkulambu for its simplicity in preperation and greatness in taste.We can prepare this using any vegetable  like ash guard,cucumber,arbi etc or even use masal vadas.Here I have used ash guard.I'll post the other versions in the near future.
INGREDIENTS :
Ash guard    1 cup chopped into big pieces
Butter milk    1 cup
Turmeric powder    1 pinch
Salt  to taste
For wet masala:
Coconut    2 tbsp
Red chillies   3
Jeera          1 tbsp
Toor dal     1 tbsp
Raw rice    1 tbsp
Ginger        1/4" piece
For Seasoning :
Coconut oil    1 tbsp
Mustard        1 tsp
Hing             1/4 tsp
Curry leaves   few
METHOD :
Marinate rice, toordal, jeera and red chillies in little water and then grind to smooth paste with coconut.
Cook the ash guard separately.
Mix the wet masala with buttermilk,cooked ash guard, turmeric and salt.Add about one cup of water.
Simmer in low flame stirring in between.When the raw smell goed switch off the stove.
Heat another kadai and start seasoning.Add this to the kulambu.Mix well.
Serve for steamed rice.
Note: Morkulambu tastes better if the buttermilk is one day old.Always use coconut oil and fresh curry leaves.

YELLOW PUMPKIN PORIYAL

INGREDIENTS :
Yellow pumpkin  1/4 kg
Onion                  1 chopped
Sambar powder   1 tbsp
Turmeric  powder 1/4 tsp
Coconut  grated   1 tbsp (opt)
Oil                        2tbsp
Salt                       to taste
Seasoning:
Mustard       1 tsp
Urad dal       1 tsp
Channa dal    1tsp
Hing              1/4 tsp
Curry leaves   few
METHOD :
Heat kadai  with oil and add the seasoning items one by one in the given order.
Add chopped onions and saute for 2 mins.Add the chopped pumpkin along with turmeric powder, sambar powder and salt.Mix and saute for 2 mins.
Cover  and cook.Do not add water.
Garnish with grated coconut.
Serve for rice.

PUDINA (MINT) THOGAIYAL

INGREDIENTS :
Mint          1 bunch
Garlic        1 no
Ginger       1/2" piece
Onion       1 sliced
Urad dal   1 tbsp
Tamarind   small gooseberry size
Red chillies 4 No
Coconut      1/2 cup
Oil             1 tbsp
Salt            to taste
METHOD :
Clean the mint leaves.Chop the ginger.
Heat oil in kadai and add red chillies saute only for FEW SECONDS. Remove and keep aside.
Add urad dal to the same kadai and fry till it changes to light golden colour.
Then add onion, garlic,tamarind and ginger and saute till the onion is soft.
Put the mint leaves and fry for about 2 to 3 mins only. Over frying may discolour the mint and will taste bitter.
Off gas and add coconut to the kadai and mix in that heat itself.
Add salt and grind to thick paste.
Serve for chittranas, chappathi or for plain white rice with appallam.
NOTE : For any dish, while frying red chillies it should retain its red colour. Discolouring will affect the taste of the dish.

CABBAGE DHAL

INGREDIENTS :
Cabbage       1/4kg
Onion            1 chopped
Tomato(country)          2 chopped
Garlic            8 cloves chopped
Toor dal        1/2 cup (cooked)
Greenchillies   2 chopped
Sambar powder   3 tsp
Turmeric powder  1/4 tsp
Salt   to taste
Coriander leaves     to garnish
Oil                 1 tbsp
For Seasoning :
Mustard seeds   1 tsp
Urad dal             1/2 tsp
 Jeera                 2 tsp
Curry leaves       few
METHOD :
Heat pressure pan with oil and add the items for seasoning one by one.
Add onion, garlic and green chillies and saute for about 3 mins.Add tomatoes and saute till they are cooked.
Add turmeric powder, sambar powder and salt and mix well. Add chopped cabbage and saute for few mins.
Add enough water and cook for one whistle.Then add the cooked dal and check for salt.
Cook for about 5 to10 mins.Garnish with coriander leaves.
Serve for rice  and chappathi.
NOTE : This dish can be prepared in a jiffy and tastes simply superb.This can be given to toddlers by adding little ghee.Tamarind  should not be added to this dish.
This is my second entry to the event 

APPAM

INGREDIENTS :
Raw rice   2 cups
Idli rice     2 cups
Urad dal   1/2 cup
Methi seeds  1 tsp
Cooked rice   1 cup( pazlya saddam)
Coconut       1/2 shell
Sago             1/2 cup
Rock salt       31/2 tsp
Sugar            4 tsp
Oil                 little
METHOD :
Soak  rice, dhal and methi seeds for 5 hrs. Grate the coconut.
Grind  to smooth paste. Add coconut  to the grinding  when rice 3/4th grinded.
Add cooked rice at the end of grinding. Grind for about 5 mins add salt pour into a separate bowl.
Batter must not be thick. Sprinkle the sago on top of the batter. Do not stir and allow to ferment.
Next day add sugar and mix well.
Heat the appam kadai and pour a laddle full of batter in the center. Lift the pan and tilt in circular motion so that the center part is thick and the sides are thin. Drizzle little oil, cover and cook.
When cooked carefully lift the appam without breaking the sides.
Serve with coconut milk or stew.

PARUPPU(DAL) RASAM

INGREDIENTS:
Dal water        1 cup( from cooked toor dal)
Tomato           2 chopped
Tamarind         gooseberry size
Garlic             3 pods
Turmeric powder   1/4 tsp
Salt                to taste
Rasam Powder   3 tsp
Coriander leaves    few
For Seasoning :
Oil          1 tbsp
Mustard, urad dal, hing and curry leaves.
METHOD :
Boil tomato and tamarind in one cup of water for about 3 mins.When cool mix well and discard the skin of tomatoes and tamarind seed(if any).
Mix dal water, turmeric powder, rasam powder, salt to the above mixture.
Chop the coriander and crush the garlic with the skin.
 Heat oil and start seasoning. Add the rasam water and  leave to cook in medium flame.
Switch off the gas as soon as  forth comes in rasam.Boiling the rasam for longer time  will spoil the taste.
Add coriander and garlic at last.
Serve  hot for white rice.
Note: Rasams loose its taste and aroma if boiled. Always add garlic with skin after switching off the gas.Rasam helps to ease digestion and keeps away cold.

MURUNGAIKEERAI (DRUMSTICK LEAVES) KADAYAL

INGREDIENTS :
Drumstick leaves     1 cup
Toor dal                  1/4 cup
Urad dal                  2 spoons
Big onion                 1 chopped
Tomato                   1 chopped
 Green chillies          2 -3 no
Garlic                      1 No
Turmeric powder     1/4 tsp
Pepper                    1 tsp
 Jeera                      2 tsp
Oil                          2 tbsp
Salt to taste          
METHOD :
Heat 1 tsp of oil and fry both toor dal and urad dal lightly.Saute onion, tomato, garlic, turmeric powder  and green chiilies. Add to the dal and cook in pressure cooker. Add the cleaned drumstick leaves and cook till the leaves are soft.
Mash well with a masher (mathu).
Dry fry both pepper and jeera and crush lightly. Add to the dal.Check for salt.
Season with mustard seeds, urad dal and curry leaves with 1 tbsp oil.
Serve with white rice.
Note: Pepper and jeera gives a unique aroma to the dish. This dish consumes very little oil.