Ingredients to be powdered
Whole pepper - 1 tsp ( heaped)
Jeera/Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
( Powder these ingredients to a semi smooth powder) Tempering
Oil - 1 tbsp
Cinnamon - 1 small stick
Red chillies - 4 Other ingredients
Button mushrooms - 20
( cut into cubes)
Chopped onion - a handful
Ginger/Garlic paste - 1 tsp
Cubed coloured capsicum - 1/2 cup
Curry and coriander leaves few
Salt to taste
Turmeric powder - 1/2 tsp
Method
Heat oil in a kadai add cinnamon stick and red chillies saute.
Add onions and few curry leaves fry till raw small has disappeared,add ginger/garlic paste and fry for few more minutes.Add coloured capsicum and toss well.
Increase the flame to high and add the mushrooms and mix well.
Add salt,turmeric powder and the powdered masala toss well till mushrooms are cooked and dry.
Switch off the stove garnish with curry & coriander leaves.
Best served as a side dish for Roti or Rice.
Ingredients
Sona masoori rice / Raw rice - 1 cup
Salt to taste
Fresh grated coconut - 1 tbsp
Neer Dosa
Method
Wash rice 2 times,pour fresh water and soak it for 4 hours.I soaked it overnight as i was making it in the morning for breakfast.
Add the soaked rice and coconut in a blender pour water and grind it to a fine smooth batter.
Add salt and water as needed to dilute.The batter must look like a thin rawa dosa consistency.
Heat a iron tawa, grease it slightly pour the batter and swirl to spread the batter.Cover it with a lid and cook.Fold and remove,do not stack the dosas as they will stick together.
Enjoy these hot dosas with chutney or any side dish you like.
Note:
a) Always use an iron tawa and must be hot each time you pour the batter.
b) Make sure your batter is very thin for best result.
c) Cook only one side do not flip like the regular dosa.
d) Pour the batter like you make the rawa dosa from outer to inside,these will not have a perfect round shaped dosa.
e) Some add a teaspoon of onion while grinding the batter for extra taste.
f) Fermentation is not needed for this dosa.
g) Each time mix the batter and pour the dosa,the rice particles tend to settle at the bottom.
Ingredients
Spinach - 1 small bunch
( I have used baby spinach )
Salt to taste
Sugar - 1/2 tsp
Red chillies - 2
Sesame seeds - 1 tsp
Chopped garlic - 2
Oil to deep fry
Method
Dry roast sesame seeds till they change colour and keep it aside.
Put the red chillies and sugar into a mortar and crush,keep it aside.
Wash the spinach remove stems use only the leaves, pat dry well to remove water and shred it to thin strips.
Heat oil in a pan and deep fry shredded spinach in batches in medium high flame till crisp.Mix in between for even frying.Remove it on a kitchen paper.
In the same oil add the chopped garlic fry till light brown and remove it on a kitchen paper.
Take a wide bowl add the fried spinach,garlic,salt,toasted sesame seeds,crushed red chillies and sugar,gently mix or toss till well combined.
Serve this immediately as a starter or as a side to any Chinese/Indo Chinese main dish.
Ingredients
Thinai / Foxtail Millet - 1/2 cup
Water 3 & 1/2 cups
Thick Coconut milk - 1/2 cup
Salt to taste
Crushed garlic - 3
Methi seeds / Vendayam - 1/4 tsp
Thinai Thengai Paal Kanji
Method
Heat a pressure cooker add the millets and dry roast till just hot.
Pour water add salt ,garlic and methi seeds,pressure cook till done.
Cool and open the lid and mash it well, pour the coconut milk and give a mix.
Serve hot with Paruppu thogayal
Note:
a) This recipe can be made with raw rice too,just replace rice and follow the same procedure.
b) Have this as a breakfast with any spicy thogayal/chutney you like.
c) Add water according to the consistency you want.
Ingredients
Poha / Flattened rice - 2 cups
( use semi thick variety)
Sugar - 1/8 tsp ( optional)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Hing - a generous pinch
Chopped onion - a handful
Chopped tomato - 1 small
Chopped Curry and coriander leaves
Chopped ginger - 1/8 tsp
Lemon juice - 3 tsp
Green gram sprouts - 1/2 cup Tempering
Oil - 5 tsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Jeera - 1/2 tsp
Method
Sprinkle some water on poha mix well and keep it for 2 to 3 minutes.
Heat oil in a pan add mustard,channa dal ,urad dal and jeera fry till they crack.
Add onion,ginger and curry leaves fry till onions are light brown.
Add tomato and mix for a minute.Add salt,turmeric powder,red chilly powder and hing give a mix and add the green gram sprouts.Mix till everything is combined.
Add the poha and toss them well,if the poha is dry sprinkle some water and toss again.
Lastly add the sugar,lemon juice and coriander leaves,mix well and switch off the stove.
Serve hot as a breakfast or at tea time.
Note:
a) Green chillies can be added instead of red chilly powder.
b) You can add peanuts or cashew nuts to the tempering.
c) Do not add thin poha they will get mushy when you sprinkle water.Try to use thick or semi thick variety.
d) You can also add vegetables to make it more interesting.
Ingredients
Kuthiraivali / Barnyard millet - 1/2 cup
Water - 3 & 1/2 cups
Salt to taste
Sesame oil - 2 tsp
Jeera - 1/2 tsp
Ajwain - 1/4 tsp
Whole black pepper - 8
Hing - a pinch
Methi powder - a pinch
Crushed garlic - 4
Yellow moongh dal - 1 tsp
Sundakkai vathal / Sun dried turkey berry - 1 tsp
Ghee - 2 tsp
Method
Heat oil in a pressure cooker add jeera,ajwain,pepper,hing,methi powder and crushed garlic,saute.
Add the yellow moongh dal and saute for a minute,add the millet and mix.
Pour water add salt and pressure cook till done.
Cool and open the lid, if you want your kanji to be more watery then add a cup of boiling water and mix to get the right consistency you want.
Heat ghee in a pan add the sundakkai vathal and fry till light brown.
Pour the tempering into the kanji,mix well and serve hot.
Ingredients
Jeera /Cumin seeds - 2 tbsp
Dry mango powder / Amchur powder - 2 tbsp
Powdered sugar - 3 tbsp
Powdered sugar for dusting - as needed
Black salt / Kala namak - 1 tsp
Salt - 1/4 tsp
Pepper powder - 1/8 tsp
Lime juice - as needed
Method
Take a pan add jeera and in low flame roast till colour changes and nice smell comes out.Do not over fry and burn them.Remove it to a plate and let it cool completely.
Put it into a mixi jar and dry grind to a fine powder.transfer into a bowl.
To this powdered jeera add the remaining ingredients except the lime juice.
Mix it well or put in the mixi jar and pulse once to combine well.
Now slowly add lime juice little by little and start mixing till you form a tight dough.
Make small balls out of the dough,spread some powdered sugar in a plate and dust each ball till well coated.Place all the balls in a plate and let it dry for 2 to 3 hours under the fan or in sunlight.Store it in a clean bottle.
Take 1 ball after meals for digestion.
Ingredients
Butter - 2 tbsp
Olive oil - 2 tsp
Chopped garlic - 10
Chopped fresh parsley - a handful
Salt and pepper to taste
Mixed herb seasoning - 1 tsp
Red chilly flakes - 1 tsp
Medium size raw shrimp - 15
( clean,wash and pat it dry with a paper towel)
Paprika ( optional) - 1/4 tsp
( I add it to give a nice colour)
Lemon juice - 1 tsp
Method
Heat butter and oil in a pan add the chopped garlic and saute.
Add chopped parsley add red chilly flakes,mix well,
Add the shrimp toss till it is well coated with the mixture.
Cook shrimp in high flame,they cook very fast.
Add salt and pepper,mixed herb seasoning gently mix.
Switch off the stove garnish with chopped parsley and sprinkle lemon juice.
Serve hot as a starter.
Tempering
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp each
Cashew nuts - 6 Other ingredients
Kodo millet/Varagu arisi - 1/2 cup
Boiling water - 2 & 1/2 cups
Mixed vegetables - 1/2 cup
( I have used peas,carrots,beans)
Sliced onions - a handful
Chopped ginger - 1 tsp
Chopped green chillies - 1
Coriander & Curry leaves few
Salt to taste
Method Add kodo/Varagu arisi into a pan and dry roast till its hot,keep it aside. Heat oil in a pan and temper it with above ingredients. Add onion.ginger,green chillies and few curry leaves fry till onions are light brown. Now add the vegetables and salt saute for a minute and add the kodo millet and mix. Reduce the flame and add the boiling water, check for salt and cover it with a lid. In low flame cook till upma is done. Garnish with coriander and curry leaves and serve hot. For more Millet recipes clickHERE
Ingredients
Raw rice/Pacharisi - 1/2 cup
Jaggery - 1 cup
Yellow moongh dal - 1/8 cup
Channa dal - 1/8 cup
Cardamom - 2
Cloves - 2
Nutmeg powder - a generous pinch
Water - 4 &1/2 cups
Ghee - 1 tbsp
Cashew nuts broken - 15
Thiruvadirai Kali
Method
Dry roast rice,moongh dal,channa dal seperately till light brown.Do not over fry and burn them.Cool completely add cardamom,cloves and nutmeg and pulse or dry grind to a coarse rava consistency.
Dissolve jaggery in water filter to remove impurities.transfer it to a heavy bottom pan and bring it to a boil.Lower the flame and slowly add the broken rice/dal and mix well to avoid lumps.
Cover it with a lid and in low flame cook till they are well cooked.Mix it well in between.
You can also make this in a pressure cooker to save time.
Heat ghee in a pan add the cashew nuts and fry till light brown.
Pour this into the cooked kali and mix it well.
Serve hot or warm.
Tempering ingredients
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 1
Green chillies - 2
Chopped ginger - 1/2 tsp
Curry leaves few Ingredients pressure cooked till soft
Elephant yam/Senai Kilangu chopped - 1 cup
( I used frozen)
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Thur dal/Toor dal - 1 tbsp
( Cook above ingredients till soft and mash it well.Do not add too much water it must be a semi thick paste.Add water if you want it a bit pouring consistency) Other ingredients
Coriander and Curry leaves for garnish
Lemon juice few drops
Salt to taste
Senai Masiyal
Method
Pressure cook yam and dal with turmeric powder,hing and little water till soft.Mash it well add water according to the consistency you want and keep it aside.
Heat oil in a pan and temper it with above ingredients.
Now pour the cooked and mashed yam mixture add salt and give a boil.Switch off the stove add coriander leaves and lemon juice.mix it well.
Best served with plain rice.
Ingredients for the dough
Spelt flour - 1 & 1/2 cups
Salt to taste
Sugar - 1 tsp
Curd - 1/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Oil -1 &1/2 tsp
Water as needed Ingredients to sprinkle and brush on top
Onion seeds/Kalonji as needed
Crushed coriander leaves or kastoori methi leaves - as needed
Butter to brush on top Method
Take a wide bowl combine all above mentioned dough ingredients.
Mix it well add water little by little to make a soft non sticky dough.
Apple some oil on top and cover it with a damp towel.
I left it to ferment for 2 hours,now divide the dough into equal size balls.
Dust for flour on a clean surface and roll out the dough to a semi thick disc.
Sprinkle some crushed coriander leaves or kastoori methi leaves and onion seeds,gently roll.
Heat a tawa place the naan with topping side facing up,cook till the bottom is slightly brown,lift the naan using a metal tong and show it in direct flame.
When its lightly charred remove it and brush some butter on the hot naan.
Serve the naan hot with any side dish you like.
This is a popular sweet dish made in Asian countries as they grow lots of tapioca.
Baked Cassava Cake
Ingredients
Grated Tapioca/Yuca/cassava - 2 cups
Coconut cream or coconut milk - 1 cup
( I used coconut cream)
Sugar - 1/4 cup
( today i have used brown sugar )
Cardamom powder - 3/4 tsp
Salt a pinch
Yellow food colour ( optional) - few drops
( I used a generous pinch of saffron today to give colour to my dish)
Ghee for greasing the pan
Banana leaf to line the baking tray/pan
Method
Peel off the brown skin from the tapioca,wash it and then grate it finely.
Put the grated tapioca in a bowl to this add the sugar or brown sugar, cardamom powder,salt and add the coconut cream or coconut milk.
Mix everything well add food colour if using or the saffron.
Line a baking tray with a banana leaf and grease it with butter or ghee pour the prepared mixture and spread it evenly.
Bake this in oven for around 20 minutes at 375 deg.F when its slightly brown on top then remove and brush it up with ghee or butter and put it back in the oven and bake for another 20 minutes or till the cake is cooked and top is light brown in colour.
Insert a tooth pick in the middle of the cake if it comes out clean then your cake is done.
Cool completely and then using a knife loosen the sides,invert it on to a plate and remove the banana leaf.Then cut into desired shape.
I kept it in fridge for 4 hours and then cut the cake.
Note:
a) I have modified the recipe in actual recipe they add eggs,cinnamon powder or vanilla essence.
b) I have used brown sugar here instead of white sugar.
c) Don't worry if you don't have banana leaf to line your tray,just grease the pan and pour the mixture.
d) Each oven is different so cooking time may vary.
Ingredients
Prawns - 30 medium size
( cleaned and washed)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Powdered fennel/Somph - 1/4 tsp
Powdered poppy seeds - 1/2 tsp
Powdered pottukadalai/roasted gram dal - 1/3 cup
Chopped onion - a handful
Chopped mint and coriander leaves - a handful
Ginger/Garlic paste - 1 tsp
Chopped or crushed Green chillies -2
Oil to deep fry Method
Marinate the prawns with chilly,coriander,turmeric powders,garam masala and salt for 10 minutes.
Grind to a coarse paste,do not add water while grinding,transfer to a bowl.
Now add all the other ingredients and mix it well.If your mixture is watery add some more pottukadalai powder to get the right consistency.
Wet your fingers with water take small portion flatten it.
Heat oil in a pan slowly drop the patty into the oil .
Deep fry in medium low flame till cooked and golden brown colour on all sides.
Remove it on a kitchen paper and serve with hot with any dip you like. Note:
a) I have used roasted gram dal for binding you can also use corn flour or ground channa dal paste.
b) Do not add water while grinding.
Ingredients
Vazhaipoo/ Banana Blossom chopped - 1& 1/2 cups
Salt to taste
Urad dal - 2 tsp
Channa dal - 1 tsp
Sesame seeds - 1 tsp
Red chillies - 4
Curry leaves few
Tamarind - a small piece
Grated coconut - 2 tsp
Hing - 1/8 tsp
Oil - 1 tsp Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few Method
Heat oil in a pan add urad dal,channa dal,sesame seeds,hing and red chillies.fry till its light brown.
Add the banana blossom and few curry leaves saute till raw smell has disappeared.Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Heat oil and temper it with mustard seeds and curry leaves,pour the hot tempering into the thogayal/chutney and mix it well.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.
Ingredients
Garlic cloves - 10
Chopped onion - 1/2 ( around 1/2 cup)
Chopped baby potato - 4 to 5
Salt and pepper to taste
Chopped fresh parsley - 1 tbsp
Italian seasonings - 1/4 tsp ( optional)
Vegetable stock - 5 to 6 cups
( add according to the thickness of the soup you want )
Olive oil or butter - 1 tbsp
Garlic soup
Method
Heat a pressure cooker add oil / butter add chopped garlic and roast it till light golden brown.
Add the chopped onion and saute for few minutes.
Add the chopped potato and parsley saute,add salt /pepper and 2 cups of the stock.
Pressure cook till potatoes are soft.Cool and blend it to a smooth mixture.
Transfer it to a pan and add remaining stock and just give a boil.
Lastly sprinkle the Italian seasonings and switch off the stove.
Garnish with some shredded cheese ( optional ) and serve hot.
Ingredients
Pani varagu arisi / Proso millet - 1/2 cup
Water - 1 & 1/4 cups
Method
Heat a pressure cooker add the proso millet and dry roast till its just hot.
Do not fry till it changes colour.
Pour water and pressure cook till done,cool and open the cooker lid.
Using a fork fluff up the rice and enjoy with any gravy of your choice! Note:
a) If you are cooking it on a stove top method then add an extra 1/4 cup of water and cook it in very low flame till cooked.
b) If you want it too soft then add extra water as needed.
Ingredients Basmati rice -2 cups ( wash and soak the rice in some water for 10 minutes)
Salt to taste
Onion sliced-1
Tomato chopped -1
Garlic sliced - 6
Slit Green chilies - 4
Mint leaves - a handful
Semi thick coconut milk -1 cup
Water - 2 & 1/2 cups Tempering
Oil - 6 tsp
Ghee - 1tsp
Cashew nuts -8
Bay leaf -2
Cloves - 4
Cardamom - 1
Cinnamon - 1 stick
Fennel seeds - 1tsp
Kalpasi - a small piece.
Star anise - 1 small
Ingredients Rava / Semolina - 1/2 cup ( do not roast the rava)
Rice flour - 1/2 cup
Maida / All purpose flour -1/4 cup
Sour curd-1tbsp ( optional)
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry and coriander leaves - 1 tsp each
Water - as needed ( about 3 cups)
Oil as needed to cook the dosa
Rava Dosa
Method Take a bowl add all the above ingredients. Pour water and make a thin/pouring/buttermilk consistency,make sure there are no lumps.Rest the batter for 10 minutes. Heat an iron dosa tawa and grease it with some oil,take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa ( see picture).The dosa should give you a lace / netted effect. Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown.Do not flip the otherwise. Enjoy these hot dosa with chutney or Idli Podi. Note: a) You can also make this dosa plain without adding onion. b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom.After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.
Rava Dosa using Idli Batter
-------------------------------------
Rava Dosa With Idli Batter
Ingredients
Rava / Semolina - 4 tbsp ( do not roast the rava) Idli batter - 1 tbsp Salt to taste Crushed pepper - 1/2 tsp Cumin seeds/Jeera - 1/2 tsp Chopped onion - 1 tbsp Chopped green chillies - 1 Chopped ginger - 1/8 tsp Chopped curry leaves - few Water - as needed Oil as needed to cook the dosa
Method
Mix above ingredients together,rest for 20 minutes and make the same way as regular Rava dosa.
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - together 1 tsp
Mor milagai or red chillies - 2
Peanuts - 2 tsp
Hing - 1/8 tsp
Curry leaves few Other ingredients
Cooked cauliflower rice - 1 cup
( boil cauliflower florets in hot water for a minute,strain it out and let it cool.Pulse or grate the cooked cauliflower,they should resemble like coarse bread crumbs.Do not grind it to a paste,your cauliflower rice is ready to use)
Salt to taste
Turmeric powder - 1/8 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)
How to make cauliflower rice
Method
Heat oil in a pan temper it with above ingredients.
Add the lemon juice and salt immediately switch off the stove.
Now add the cauliflower rice and gently mix till everything is well combined.
Ready to serve with papad and pickle.
Yields: 20 balls Ingredients
Boiled potato - 1 large
( remove skin mash or grate the potatoes,make sure there are no lumps)
Shredded cheese - little less than 1/2 cup
( I used mexican style 4 cheese shredded)
Sweet corn - 1/2 cup
( I used canned)
Salt & pepper powder to taste
Chilly flakes - 1 tsp
Chopped fresh parsley or Coriander leaves - 3 tsp
Mixed herb Italian seasoning - 1/2 tsp
Corn flour - 2 tsp Other ingredients
Maida/All purpose flour - 1 tbsp
( dilute it with some water to a semi thick paste)
Bread crumbs as needed
Oil to deep fry
Method
Empty the canned corn into a strainer to remove water.Put the sweet corn in a mixi jar and pulse it once.Make sure there is no water while pulsing.
Take a bowl add the mashed potato,cheese,parsley,seasonings,corn and corn flour.
Gently mix till everything is well combined.Mixture must be a thick dough.
Grease your palm with oil and take small portion of the dough and roll it into a smooth ball.
Dip each ball into the maida paste and coat all sides of the ball.
Now roll it into the bread crumbs making sure its evenly coated.
Repeat the same with all the cheese balls.If you want a thick crust then give a double coating.
Heat oil in a pan gently slide the balls into the hot oil,deep fry these balls in medium high flame till all the sides are light brown and crisp.If you don't want to deep fry then fry these with little oil using a Appe pan/paniyaram pan.
Remove it on a kitchen paper,best served with ketchup,
Note:
a) Sometime the balls will burst while frying if whole corn is used.So i always pulse once and then make, just a precaution.Never happened to me but i have heard.
b) Double coating will give a nice crust to the cheese balls.
c) Do not add too much corn flour to the mixture for binding.Bread crumbs can be used for binding instead of corn flour.
d) Before frying keep it in fridge for 10 minutes ( optional).
Ingredients
Cauliflower florets - 6 to 7 medium size
Salt to taste
Beaten curd as needed ( around 2 cups)
Chopped ginger - 1/8 tsp
Coriander leaves for garnish Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Hing a generous pinch
Chopped green chillies - 1
Chopped curry leaves few
Method
Boil water in a pan add the washed cauliflower florets and give a nice boil ( may be for a minute) and switch off the stove.
Strain out the water and let it cool.
Add these to a chopper or food processor and finely grate,do not over grind and make it a paste.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the cauliflower rice,add salt,chopped ginger,chopped coriander leaves and the curd.Mix till everything is well combined.
Enjoy this Cauliflower Curd Rice with pickle!
Tempering
Sesame oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chillies - 2
Mor milagai - 4 small variety
Slit green chillies - 2
Pea nuts - 1 tbsp
Hing - 1/4 tsp
Curry leaves few Other ingredients
Raw rice - 1 cup
( put it in a mixi jar and dry grind to a rava consistency or wash the rice once then put it in a strainer and leave it for 10 minutes and then dry grind to a rava /coarse consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind - a small gooseberry size
( soak it in hot water,strain and remove the pulp)
Water 3 & 1/2 cups
( pour this water into the tamarind pulp and keep it aside)
Sesame oil - 1 tsp
(pour it on top of the cooked pongal)
Curry leaves and peanuts few for garnish
Method
Heat oil in a pressure cooker temper it with above ingredients.
Pour the tamarind juice and water mixed together,add salt.
Add the broken rice/rava and mix.Close with a lid and pressure cook till done.
Cool and open the lid add 1 tsp of sesame oil and mix.
Garnish with curry leaves and fried peanuts.
Best served with papad and raita.
Method
Dry roast all the ingredients separately till light brown.Switch off the stove add ginger,salt and hing to the hot pan and just give a mix and transfer to a plate.Do not burn them.
Cool completely and dry grind everything to a fine powder.Store it in a clean dry jar.
Take a tsp of this powder add some ghee mix it with hot rice and enjoy.
Health Benefits:
a) Good for digestion
b) This podi is given to new mothers after their child birth.
c) Many more benefits,you can read it online.
Ingredients to be pressure cooked
Pasi Payaru/ Pachai Payaru/ Green Gram dal - 1 cup
( wash and soak it in water overnight or dry roast the dal and pressure cook)
Chopped coriander leaves - 1 tsp
Chopped onion - a handful
Chopped tomato - 1
Green chillies - 2
Castor oil - few drops
Turmeric powder - 1/2 tsp Tempering
Sesame oil - 2 tsp
Mustard and urad dal - each 1 tsp
Jeera - 1/2 tsp
Red chillies - 3 Other ingredients
Chopped onion - 1/4 cup
Chopped garlic - 6
Curry leaves few
Coriander powder - 1/2 tsp
Salt to taste
Method
Wash and soak moongh dal overnight in water.
Next day add the moongh dal,tomato,coriander leaves,green chillies and tomato,Castor oil and turmeric powder in a pressure cooker.Close it and pressure cook till dal is soft.
Cool and open the lid mash it well using a masher till soft.
Heat oil in a pan temper it with mustard,urad dal,jeera and red chilies.
Add the chopped onion,garlic few curry leaves and saute till light brown.Add needed salt ,coriander powder and mix it well,pour the mashed dal.Add enough water and give a boil.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice or roti.
