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
-------
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

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
--------
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.
-------
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
--------
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
-------
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
--------
Cilantro leaves few
-----
For seasoning:
Onion 1 (cut into small pieces)
Cloves 2
Cinnammom stick 2 (1/2 " size)
Curry leaves few
-------
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.