KARUNAI KIZHANGU LEGIYAM

KARUNAI KIZHANGU LEGIYAM

INGREDIENTS:

Karunai Kizhangu    1/4 kg (4 to 5 pieces)

Tamrind Juice      1/4 cup

Turmeric               1/4 tsp

Salt                         To taste

Green Chillies       6-7

Onion                    2-3 pieces

Mustard                  1tsp

Urad Dal                 1tsp

Channa Dal             1 tsp

Oil                            7- 8 Table spoon

PREPARATION:

1.    Wash the Karunai Kizhangu with water nicely so that all mud sticking to the same is cleaned.

2.     Cut the Kizhangu into 2 pieces each and put in cooker and cook for 4 whistles.

3.     After cool, remove the Kizhangu, peel of the skin and mash it in a  bowl.

4.     Add turmeric, salt, tamrind juice into the mashed kizhangu, mix well  and keep aside

5.    Take a  heavy kadai,  heat oil.  Than add, mustard, u.dal, channa dal, green chillies and onion

       and fry it till golden brown.

6.    Once the onion turns golden colour, add the mashed items into it and keep stirring till oil

       spills out and the entire items becomes golden brown.

7.   Remove from fire and serve with Rice, Chappati.

VERY GOOD FOR CONTROLLING PILES, VATHAM, KAPA ETC.

SPROUTED KABULI CHANNA AND OATS BULLETS

INGREDIENTS:

SPROUTED KABULI CHANNA       1 CUP

OATS                                                    1 CUP

RICE POHA                                          1 CUP

GREEN CHILLIES                               2-3  (CAN ADD ACCO. TO REQUIREMENT)

SALT                                                      1 TSP

CORIANDER LEAVES                        A BUNCH

PREPARATION:

1.  Take a mixer jar and add the sprouted channa, oats and poha, green chillies and salt and

      grind to a paste.

2.  IF required add little water to blend to a dough.

3.  Remove grounded item, add bunch of coriander leaves and mix well to form a thick dough.

4.  Make it into small balls or make to bullets and steam in the idli pot or cooker for 5 minutes

5.   Remove from steam after 5 minutes and serve with tomato or cocount chutney 

6.  Good for health and it will be soft even when it is cool.

INSTANT OATS ADAI:

Ingredients:

Oats                                     2 cups
Rice Flour                             3 tbsp
Moongdal sprount                 1 cup
BrownChanna dal sprout       1 cup
Red Chillies                            2-3 (As per requirement)
Hing                                       1 small piece
Salt Rock                               1 tsp
Water                                     As required
Oil                                          As required

Preparation:

1.   Take a bowl and add the oats and rice flour.
2.   Take a mixer jar, add the moong dal sprout, channa dal sprout, red chillies, salt, and hing
       and grind to as coarse batter
3.    Pour the batter into the bowl of oats and rice flour and mix well by adding required water
       to make a thick batter.
4.    Grease the Tawa with oil and Pour the batter and cook both sides and serve.

INSTANT AND HEALTHY OATS ADAI IS READY.  Can serve with tomato or mint chutney 

RECIPIES: IDLI FINGER CHIPS:Ingredients:Idli ...

RECIPIES: IDLI FINGER CHIPS:



Ingredients:

Idli          ...: IDLI FINGER CHIPS: Ingredients: Idli                              3-4 Maida                          3 tbsp Rice flour           ...

RECIPIES: IDLI FINGER CHIPS:Ingredients:Idli ...

RECIPIES: IDLI FINGER CHIPS:



Ingredients:

Idli          ...: IDLI FINGER CHIPS: Ingredients: Idli                              3-4 Maida                          3 tbsp Rice flour           ...

IDLI FINGER CHIPS:

Ingredients:

Idli                              3-4
Maida                          3 tbsp
Rice flour                    1 tbsp
Chilli powder              1/2 tsp
Salt                              1/2 tsp
Hing powder                1/4 tsp
Water                         As required
Oil                             As required for frying

Prepartion:

Take the 4 idlis (either fresh or left over) and cut into lenghtwise  pieces.
Take a bowl, add the maida, rice flour, chilli powder, hing powder and salt
and mix well.  Add little water and make a batter (like a bajji batter)
Soak the cut idlies into this batter and allow for 5 to 10 minutes.

Meanwhile heat oil in a pan, and once hot, add each piece of this idli
into the oil and deep fry till it becomes crispy.  Remove from fire and
serve with tomato sauce and  Ginger chutney.

Another variation:  in the batter, you can grind coriander leaves, green chillies
and mix with batter instead of red chilli powder and hing.

SOYA MEAL MAKER KURUMA

Ingredients:

Soya chunks                    2 cups
Onion                               2 Nos.
Tomatoes                         3  Nos
Elaichi, lavang & patta    2 nos each
Chilli Powder                   1 tbsp
Salt                                    1 tbsp
Aamchur powder               1 tsp
Mustard seeds                    1 tsp
Water                         As required
Oil                             As required

Prepartion:

Boil water in a pan and soak the soya chunks for 5-to 10 mts.  Later wash
it in running water, squeeze out water and keep aside
Meanwhile Grind the onion and tomatoes separately into paste
Take a kadai, add oil.  once hot, add mustard seeds, elaichi, lavang
and patta and fry.
Then add onion paste and fry for 2-3 mts
Then add tomato paste and fry for 2 -3 mts.
Pour water, mix well.  Add, soya chunks, chilli powder, aamchur powder, salt
and allow it to boil for 5 minutes so that the chunks observes the taste into it.

Remove from fire and serve hot with jeera rice or chappati.

Healthy and fibre rich food