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.