Kuthiraivali (Banyard Millet) Pongal

Millets are highly nutritious,non-glutinous and non-acid forming foods.

Ingredients:

Kutiraivaali 1 cup
Moong dal 1/4 cup
Pepper corns 10
Cumin seeds 1 tblsp
Ginger 1" piece (CHOPPED )
cashewnuts 10
Ghee 2 tblsp
Water 3 1/2 cups
Asafoetida powder 1 tsp
Curry leaves few
salt and oil as required
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Method:

Wash the moong dal.Pour 1/2 cup water.Pressure cook until you hear  three whistles.Keep aside.

Wash the Kuthiraivaali (Banyard millet ).In a deep bottomed vessel, pour three cups of water.When the water starts boiling add the millet.Allow it to boil stirring constantly till it cooks well. (or Pressure cook for 4  to  5 whistles)
Mix it with the boiled mong dal and add salt.
Heat ghee in a pan.
Add cumin seeds,pepper,asafoetida powder and curry leaves.
Add broken cashewnuts  and fry till golden brown.
Add this tempering to the pongal and mix well.

Kadala Curry

Ingredients:
Black channa  1 cup
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To Grind:
Onion 1 (cut into small pieces)
Tomato 1 (cut into small pieces)
Grated coconut 1/4 cup
Garlic 2 pieces
Ginger 1 piece
Roasted gram 1 tsp
Coriander seeds 1 tsp
Cumin 1 tsp
Red chillies 3
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Cilantro leaves few
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For seasoning:
Onion 1 (cut into small pieces)
Cloves 2
Cinnammom stick 2 (1/2 " size)
Curry leaves few
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Method:

Pressure cook channa with little salt.
Saute the cumin,coriander seeds,roasted gram,red chillies,ginger,garlic,onion,tomatoes and coconut.
Grind the mixture into a fine paste.
Take a kadai.Add oil.Add the seasonings.
Add the ground masala and saute for 2 minutes.
Add the cooked channa with salt and water.
Allow to boil for five minutes
Garnish with cilantro leaves and serve hot.

Kutiraivaali (Banyard Millet ) Pongal

Millets are highly nutritious,non-glutinous and non-acid forming foods.

Ingredients:

Kutiraivaali 1 cup
Moong dal 1/4 cup
Pepper corns 10
Cumin seeds 1 tblsp
Ginger 1" piece (CHOPPED )
cashewnuts 10
Ghee 2 tblsp
Water 3 1/2 cups
Asafoetida powder 1 tsp
Curry leaves few
salt and oil as required
--------
Method:

Wash the moong dal.Pour 1/2 cup water.Pressure cook until you hear  three whistles.Keep aside.

Wash the Kuthiraivaali (Banyard millet ).In a deep bottomed vessel, pour three cups of water.When the water starts boiling add the millet.Allow it to boil stirring constantly till it cooks well. (or Pressure cook for 4  to  5 whistles)
Mix it with the boiled mong dal and add salt.
Heat ghee in a pan.
Add cumin seeds,pepper,asafoetida powder and curry leaves.
Add broken cashewnuts  and fry till golden brown.
Add this tempering to the pongal and mix well.

Paruppu Thogayal

Ingredients:

Toor dal      1/2 cup
Bengalgram dal 1/2 cup
Red chilli           2
Grated coconut  1 tblsp
Pepper               1 tsp
salt and oil          as required

Method:

Take a kadai and add one tblsp of oil.
Fry the dals with red cillies.
Grind adding salt,grated coconut and pepper corn with little water to make a paste.
Add little more wate if required.
Serve it with hot rice topped with ghee or sesame oil.
This thogayal goes well with Jeera Miagu rasam.

Puli Inji

Ingredients:

Ginger 2" piece
Tamarind a small ball size
Red chilli 4
Green chilli 2
Fenugreek 2tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Jaggery 1 tblsp (powdered)
Salt and oil as required

Method:

* Fry cumin seeds,red chilli and one tsp fenugreek with little oil and grind it
into a fine paste.
* Cut ginger and green chillies into small pieces.
* Soak the tamarind in hot water and extract the juice.

* In a kadai heat oil (sesame oil preferable) and add mustard seeds and one tsp
fenugreek seeds, When the mustard crackles add the ground masala.
Stir well.Add chopped ginger and green chillies.
Add tamarind water and salt
Bring to a boil.
Add some more water and allow to boil till the gravy is thick.
Puli Inji is a very good side dish for Pongal,idli and dosa.

Wheat Flour Dosai

Ingredients:
Wheat flour 1 cup
Rice flour 1 tblsp
Cumin seeds 1 tsp
Green chillies 2 (chopped)
Mustard seeds 1 tsp
Red chillies 2 (make it into 4 pieces)
Curry leaves few
oil and salt as required
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Method:

Take a bowl.
Mix wheat  flour,rice flour,salt and water.
Make it quite watery.
In a tblsp of oil tamper mustard seeds.
When it starts popping add cumin seeds,chopped green chillies,red chillies and curry leaves.
Add this to the batter
Heat a pan in a medium flame.
Pour the flour.Apply oil and cover the pan.
After a moment turn the dosa to other side to get cooked.
Serve hot with peanut chutney or coconut chutney.


Serve hot with peanut chutney or with coconut chutney.

Kodo Millet (varagu)Lemon Rice

Ingredients:

Kodo Millet     1 cup
Lime               2
Turmeric Powder   1 tsp
Sesame oil              1 tblsp
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To Temper:
Mustard seeds   1 tsp
Red chillies        2
urad dal              1 tsp
Channa dal         1 tsp
Peanuts              2 tblsp
Cashew nuts       1 tblsp
Asafoetida          1 pinch
Curry leaves       few
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Method:

Cook Kodo Millet rice with water ration 1:2 for 3 whistles.
Spread it on a plate.Mix sesame oil and turmeric powder.
Allow it to cool for sometime.

Heat oil in a kadai and splutter mustard seeds.
Then add urad dal,channa dal,asafoetida.
Add fried peanuts ,cashew nuts and curry leaves.
Saute for a minute.
Mix the cooked kodo millet with enough salt.
When the kodo millet rice is mixed well add the squeezed lemon.