SAAGU

Ingredients:

Finely chopped mixed vegetables like Beans,Carrot ,Potato,Peas,cauliflower.etc.
Onion 2
Tomato 2
Lemon -1
Asafoetida powder 1 tsp
Coriander leaves - to garnish ; chopped
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For The Masala:

Grated Coconut - 1 cup
Roasted chana dal  - 2 tbsp
Soaked Poppy seeds / Khus khus- 2 tsp
Coriander seeds  - 1 tsp
Cumin seeds - 1/2 tsp
Cinnamon sticks - 1" stick 3 pieces
Cloves - 3 -4 nos
Morathi Moggu 1
Cardamom / Elaichi -2 no
Ginger - a small piece
Garlic - 3-4 pods
Onion - 2 -3 slice
Green Chillies - 4-6
Pudina /  - a handful
salt and oil as required
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For Tempering :
Oil - 2-4 tsp
Mustard Seeds - 1tsp
Split black gram / urad dal - 1 tsp
Curry leaves - few
Turmeric / Haldi -1/4 tsp
Red chillies -1 ; broken
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Method:
Cook the veggies with some salt and water till done. Ensure that they are cooked just right - neither crunchy nor too mushy.

For the masala, grind all the ingredients mentioned under masala to a smooth paste adding some  water.

Heat oil in a kadai or pan.Temper with mustard seeds and urad dal .When they splutter add broken red chillies,curry leaves and asafoetida powder..Add finely chopped onion .Fry till  brown.Add chopped tomatoes. Fry till mushy
Add cooked veggies and masala paste.Add salt and water.Mix well and allow it to boil well.
When it boils,it thickens a bit. If requied add some more water to get the desired consistency. Switch off. Add chopped coriander leaves and squeeze lemon juice.

Serve hot  with poori,chapathi,dosa,rava idly.

Masal Vadai

Ingredients:

Channa Dal 1 cup
Raw rice 1 tblsp
Fennel 1 tsp
Cinnammon 1 piece
Clove 2 (lavangam)
Ginger 1 inch piece
Green chillies 2
Garlic 2 cloves
Hing 1 tsp
Onion 1
Curry leaves few
Coriander leaves few
salt and oil as required
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Method:

Wash and soak the dal and rice for 3 hours.
Drain the water and set aside.

In a mixie jar take the cinnammon,clove,ginger,green chillies,clove,fennel seeds,slat and grind it well.
Add 3/4 of the drained dal and grind coarsely to a paste.

Take a bowl.
Add the ground paste,remaining channa dal,finely chopped onion,curry leaves,coriander leaves,
Mix well.

Heat oil in a kadai.
Take small balls of vada dough and press it in the centre .
Gently drop it in the oil and fry on both sides till it becomes brown and crispy
Drain on paper towel.

Enjoy with a pipping cup of tea.

Kambu (Pearl Millet ) Idli

Ingredients:

Kambu 3 cups
Urad dal 1 cup
Fenugreek seeds 1 tblsp
salt as required
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Method:

Wash and soak urad dal,Kambu and fenugreek seeds separately for six hours.

Drain water and grind to a nice batter.

Transfer the batter to a container and then add salt and leave it for fermentation for 8 hours.

In a idli cooker fill the idli batter and steam for 15 minutes.

Serve hot with coconut chutney and idli powder.

Colourful Bean Salad

Ingredients:

For Salad:

Kidney Beans (Rajma) 2 cup
Black bean (karamani) 1 cup
coriander leaves 1 bunch
Corn 1 cup
tomatoes 3
avocado 1

For Dressing:

Lime 2
cumin 1 tsp
olive oil 1 tblsp
pepper 1 tblsp
salt as required

Method:
To prepare salad:
Soak kidney beans and black beans overnight in water.
Put it in the cooker with the soaked water and allow 3 whistles.
Drain and keep aside.
Boil corn for five minutes till it becomes tender.
Drain and keep aside.
Take a large deep bowl.Put the drained kidney beans,black beans and corn.
Add chopped tomatoes and chopped coriander leaves.Mix well.

To prepare dressing:
Squeez the lime essence in the bowl.
Add cumin,olive oil,pepper and salt.
Stir well.
Cut the avocado into half inch pieces and add to the salad just before serving.
Serve chilled

Asparagus Salad

Ingredients:

Asparagus 1 cup (cut into pieces)
Black eyed bean 1 cup (cooked)
Ginger 1"piece
1 clove garlic chopped finely
Ground pepper 1/2 tsp
Chopped cilantro 1/4 cup
Lime juice 1 tblsp
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Method:

Boil asparagus in a large pot of salted water for 5 minutes.
Drain and rinse with cold water.
In a medium bowl combine boiled asparagua,boiled black eyed  bean ,ginger.chopped garlic,cilantro
and lime juice.Gently stir until evenly coated.
Season with salt and pepper.

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.

Black Urad dal Idli

Ingredients:

Idli Rava 2 cups
Whole black urad dal 1 cup
Fenugreek seeds 1 tblsp
salt to taste
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Method:

Soak whole black urad dal for 24 hours and fenugreek seeds overnight.
Drain the urad dal but don't throw the water,reserve the water.

In a grinder add black urad dal and fenugreek seeds.
Add reserved water and grind well until the batter should be light and fluffy (grind for about 30 to 40 miutes)
Soak idli rava at the time of grinding the urad dal.
Add the ground dal with the soaked idli rava.
Add salt in the batter and mix it well.
Cover and allow the batter to ferment for 8 hours.
Steam the idlis for 10 to 12 minutes.
Serve soft idlis with chutney,sambar and chutney podi.

Home made Face Packs

1.Peel and cut cucumber into pieces.With this add one cup of oatmeal.
Grind it into a smooth paste.Add one tsp of yogurt.Mix well.
Apply this mixture on the face and wait for 15 minutes and then rinse.

2.Take one tsp of cornflakes with one tsp of almond oil.
Grind it into a smooth paste.Apply this on the face fully.
Wash it off after 20 minutes.

3.Mash the inner portion of Avocado into a smooth paste.
Apply.Leave for 20 minutes.Rinse with warm water,then with cold water.

4.Take one tsp of Papaya pulp.Apply this on the face.Allow it to dry for
sometime.Wash it off with lukewarm water.

5.Mix sandalwood powder with mashed banana and honey into a thick paste.
While applying it works as a deep cleanser and gives natural glow to
dry skin.

6.Soak one tsp of urad dal and 4 almonds in water overnight.
Grind it into a smooth paste.Apply this protein paste all over the face
and wash it off after half an hour.

Vazhaithandu (Plaintain stem) Kootu

Ingredients:

Vazhaithandu 1
Buttermilk (thick) 1 cup
Asafoetida little

To grind:
Grated coconut 1/2 cup
cumin seeds 1 tsp
green chillies 4

Seasoning:

Mustard 1 tsp
Urad dhal 1 tsp
Curry leaves few

Method:
Remove fibre from Vazhaithandu.Finely chop them and put it in a bowl
of water containing one tblsp of butter milk.
Grind grated coconut,cumin and greenchillies into a fine paste.
Drain the vazhaithandu.
Take a kadai.Add vazhaithandu with little water,salt and asafoetida.
Allow to boil for few minutes.
When the vazhaithandu becomes tender add the ground paste.
Allow to boil for sometime.
Reduce the flame and add the buttermilk.
Switch off the flame after two minutes.
Season it with mustard,urad dhal and curry leaves.

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

Baked Samai (little millet) Seedai

Ingredients:

Samai  flour 1 cup
Urad dal flour 1 tblsp
Butter 1 tblsp
Asafoetida powder 1 tsp
Seasame seeds 1 tblsp
Grated coconut 1 tblsp
Baking soda  1/4 tsp
salt and oil as required
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Method:

Fry Samai flour till brown in a kadai without oil.
Fry urad dal flour till brown without oil.
Fry grated coconut also.
Take a bowl.
Add fried samai flour,urad dal flour,butter,asafoetida powder,seasame seeds,grated coconut,baking soda and salt.Sprinkle little water and knead them into a soft dough,
Make small balls and spread it in a kitchen towel.
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Pre heat Ovan to 200°.Line a silver sheet on the tray.
Arrane the balls in the sheet.
Bake on the preheated ovan for 30 minutes
Nice little millet seedai is ready.

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
-----
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
----------------

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.