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

INSTANT CABBAGE CAPSICUM DOSA:



Ingredients:

Maida                     2 cups
Rice Flour               3/4 cup
Salt                           1 tsp
Curd (sour)              1 cup
Grated Cabbage       1 small cup
Chopped Capsicum  1 small cup
Green chillies cut      2-3  Nos
Water                         As required
Oil                             As required

Prepartion:

Take a bowl and add all the ingredients given above one by one.
Mix well by adding water to form a dosa batter
Let it soak for 10 to 15 mts.

Late take a tawa, grease oil and pour the dosa batter into dosa
Cook both sides.  Can add more oil to get crispy dosa.    
Goes well with cocunut chutney or tomato chutney

Suitable for night dinner or morning breakfast instantly.  

INSTANT BEETROOT & CABBAGE DOSA:

Ingredients:

Maida                                  1 cup
Besan Flour                          1/2 cup
Rice Flour                             1 cup
Salt                                       To taste
Beetroot                                1/4 piece
Green chillies (finely cut)         2-3
Nicely cut cabbage                1/2 cup
Oil                                         As required
Water                                    As required

Preparation:
Put all the ingredients except cabbage and oil in a bowl and mix well with water to form a
dosa batter.   (To avoid lumps, can put all the ingredients into a mixer and and grind to
get a dosa batter).

Take a Non-stick tawa and  coat with oil.    Pour the batter on the tawa and make
dosa by frying both sides.

Goes well with Tomato Chutney or Karam Podi.

RICE BALL AND MOONG SPROUT SUNDAL:

Ingredients:

Rice Flour                              2 cups
Water                                    As required
Salt                                        As required
Red Chilli powder                  1 ts[
Moong Dal Sprout                   cup
Mustard                                 1 tsp
Urad Dal                                1 tsp
Hing Powder                          1/2 tsp
Oil                                          2 tbsp

Preparation:
Pour the rice flour, salt, chilli powder in a bowl and mix well.  Add little water and make a thich
dough.  
Then make small balls out of it and steam it in a cooker or Idli vessel.  Cool it.

Take a kadai, add oil, once oil is heater, add mustard, urad dal and hing powder.  mix well.
Then add the steamed rice balls, moong dal sprouts and little salt and fry well.for 3-4 minutes.

HEALTHY SUNDAL IS READY

URAD DAL CRISPY VADAI:

Ingredients:

Urad dal                         2 cups
Tooor Dal                       2 tsp
Salt                                 to taste
Green Chillies                  2 nos.
Ginger                             small piece
Oil                                   For frying

Preparation:

First soak the urada dal for 2 hours alongwith toor dal.   Then grind in mixer alongwith green chillies,
ginger piece and salt.  Add only little water so that the dough is thick..

Heat Oil in a kadai.   Take a beetel leaf , smear with water.  Take the dough into round balls
and flatten it on the bettel leaf and put in oil.  Make a hole in the centre so that all portions are
fried equally.  Fry both sides and remove from fire.    Can serve with cocounut chutney or Ginger
chutney.

Tasty and crispy Vadai is ready

MAKKA (CORN) FLAKES UPMA:

Ingredients:

Makka corn flakes               3 cups
Oninon cut into small
pieces                                  1 cup

Tomatoes  cut                      2 cups
Mustard                                1 tsp
Urad dal                               1 tsp
Chilli powder                       1 tsp
Oil                                        4 tbps
Salt                                       1 tps (as required)
Water                                    To soak the flakes


Preparation:

First soak the corn flakes in water for 5- 10 mts and remove and keep side.  let it dry

Take a kadai, add oil.  Once oil hot,  add mustard, urad dal, let is splutter.  Then add onion and fry till golden brown.  Later add tomatoes and fry well by mashing it.   Add salt and chilli powder and saute it.   Once mixed well, add the corn flakes and mix well so that salt and chilli powder mixes well
with all the flakes.

Remove from fire and serve hot.

Good dish for night tiffin or on a rainy day.

THENGHULAL:

Ingredients:

Rice flour              4 cups
Urad Dal Powder  1 cup
Hing Powder         1 tsp
Jeera                      2 tbsp
Butter                    1-2 tsps
Salt                        1 tbps
Water                     As required to make dough
Oil                          2 cups for frying


Preparation:

Take a bowl and add all the above ingredients, add water little by little to make a smooth
dough.

Butter if solid, can be heated and poured to the flours.

Take a deep kadai, pour oil and heat it in medium flame.

Take the MURUKKU Maker,  select the round holed plate.  Fill small quantity of dough into it
and press it into the oil directly.   Beginners can press the same in a plaintain leaf and then
leave the leaf into oil so that it does not break.

Turn both sides in medium flame and once it starts turning golden brown, remove from fire
drain the oil and keep aside.

Tasty Thengulal is ready.

This is one important snack made by tamilians for Krishna Ashtami festival.

NUTIRIOUS AALO PARATHA



Ingredients for dough:

Wheat Flour                 2 cups
Jowar Flour                 2 tbsp
Flax seeds                  2 tbps
Salt                        1/2 tsp
water                       as required to make dough

Ingreidents for stuffing:

Boiled Mashed Potato        3-4
Jeera  Powder               1/2 tbps
Hing Powder                 1 tbps
Finely chopped green chillie 1 tbsp
Salt                         1/4 tsp



Preparation:

Take a bowl and add all the ingredients for dough making, add water and make a thick dough.

In an other bowl add mashed potatoes, and ingredients for stuffing and mix well to such consistency to form
small balls.

Now roll on the dough into small roti , stuff the ball into it, close the roti on all sides and
then re-roll it into small parathas.   Put in a tawa, add oil (optinal ghee also) on both sides
and remove and serve hot with mango pickle and thick curd.

TOMATO KUZHU VADAM:

Ingredients:

Rice Flour        2 cups (medium sized bowl)
Water                8 cups
Ripen Tomatoes          4-5 (Big size)
Salt                     1 tbsp
Green Chillies   5-6
Lemon Juice - 2-3 tbsp

Preparation:

1.  Bring the 8 cups of water to boil in a big & hard based vessel.

2.  Meanwhile, add the tomatoes, chillies, salt in a mixer jar, grind into fine paste

3.  Mix the Rice flour with water into a thin batter

4.  Once the water starts boiling, add the grounded paste, and slowly add the rice flour batter
      into it continuously stirring it.

5.  Keep stirring till the contents become little thick and shiny.

6.  Remove from fire, add the lemon juice.

7.  Spread plastic sheet or a clean cloth and pour this KUZHU with small spoon into
     on the cloth circle type.

8.  Let it dry for 1 day.  Then remove the half dried vadam from the cloth and dry
     it in sun the next day till the vadam appears totally dried. (probably keep these half dried vadams
     in plates)

FRY in oil and use it whenever required.

AVAL VADAAM:

Ingredients:
Aval  (rice poha)          3 cups
Green Chilli   4-5
Salt   to taste
Lemon   1 No.

Preparation:

1.  Wash the Poha/Aval in water and then keep aside for aval to get soft.  If required sprinkle little water to it.

2.   Grind green chilli and salt in a mixer jar to a paste.

3.  Now add the soaked poha/aval , and Lime Juice to the mixer jar and run into 2-3 times so that it gets mixed with the chilli and salt and lemon juice.

4.  Remove the thick dough and take small quantities into a MURUKU MAKER (preferably star shaped)  and press into a plate or plastic sheet.

5.  Dry it in sun or if no facility can dry inhouse under a ceiling fan also.

Once dried store in tight containers and can fry whenever required in oil.

TASTY & CRISPY AVAL VADAM READY.

WHEAT CHEEDAI

WHEAT CHEEDAI:

Ingredients:

Wheat Flour (steamed )   2-3 cups
Salt    as required
Cocounut Grated 1 cup
Hing Powder  1 tsp
Water:   As required
Channa dal (soaked for 20 mts)   1/4 cup
Oil  for frying


Preparation:

1.  Place the wheat flour in a steel bowl and steam it for 5- 10 mts in an Idli Pot (so that the stickiness
     goes away)

2.  Remove from fire, after cooling,  add all other ingredients to this and mix well with water to form      thick dough

3.  Now roll these dough into small balls  and then fry it in oil till golden brown.

TASTY & HEALTHY WHEAT CHEEDAI is Ready.

RECIPIES: ORANGE SKIN PULI MILAGAI:Ingredients:Orange sk...

RECIPIES:
ORANGE SKIN PULI MILAGAI:

Ingredients:
Orange sk...: ORANGE SKIN PULI MILAGAI: Ingredients: Orange skin (Nagpur Santra)   4-5 skins Green Chillies                          15-20 Tamrin...

ORANGE SKIN PULI MILAGAI:

Ingredients:
Orange skin (Nagpur Santra)   4-5 skins
Green Chillies                          15-20
Tamrind Juice                           2 cups
Mustard Seeds                          1 tbps
Methi seeds                               1/2 tbps
Channa Dal                               1 tbps
Hing pieces                               5-6 (if powder 1 tbsp)
Oil                                            5-6 tbsp

Preparation:
Wash the skin and cut orange skin into small pieces.
Soak tamrind and extract required juice.
Take a deep kadai -  pour 2-3 tbsp oil and heat it.  Once hot, add mustard seeds, methi seeds, channa dal and keep aside.

In the same oil, add the orange skin and fry till golden brown.  Later add green chilli and fry for 2-3 minutes.

Then add the fried mustard etc, pour tamrind juice add the balance 3 tbsp oil and bring it to boil tll the oil starts separating.    Remove from fire.

This is a good side dish for Dosa, Idli, Rotis etc.

Optional:  If required we can add cut ginger pieces also to make it more healthy side dish.

INSTANT WHEAT DOSA:

Ingredients:

Wheat flour                     3 cups
Rice Flour                       3/4 cup
Jeera                                1 tbsp
Green Chillies                 3-4
Salt                                  1 tbsp (as required)
Cocount cut into pieces   2-3 tbsp
Water                               6 cups   (as per requirement)
Oil                                    1 small cup (as per requirement)

Preparation:

Take a Mixer Jar.  Add wheat flour, rice flour, salt and water and run the mixer to form
a dosa batter.  (We can mix with hand also, but small lumps are inevitable, hence to have a smooth batter, running in mixer is better)

Add, the jeera, coconut pieces, cut green chillies to the batter and leave for 5 to 10 minutes.

Take a Non Stick Dosa Tawa.  Grease with oil.  Pour the batter into dosa, cook both sides till golden brown.

INSTANT WHEAT DOSA IS READY.  As  we added coconut pieces, it will crunchy.  Optionally to  make it rich, can add, even cut pieces of cashews to it.

CARROT CAPSICUM RICE

CARROT CAPSICUM RICE:

Ingredients:

Rice                         2 cups
Carrot                      1
Capsicum                2 
Mustard                   1 tsp
Jeera                        1 tsp
Channa dal               1 tbsp
Water                       4 cups
Oil                            6 tbps (2 for roasting)
Salt                           As required

For Powder:

Dhania                     3 tbps
Channa Dal              2 tbps
R. Chillies                4-5
Grated Cocount        3 tbsp
Hing                         3-4 pieces

Preparation:

take a Kadai, add 2 tsp oil,  once hot, add all the  items given for powder and roast it.  Keep aside.  After cooling, grind into a coarse powder.

Take Pressure Pan - add oil, Once hot, add mustard seeds.  let it cracle.  Add Jeera and channa dal.
Later add the ground powder and just fry for 1 minute.  Add 4 cups of water, required qty of salt.

Once water boils,  wash the rice and add to the boiling water and pressure cook for 3-4 whistles.

TASTY CARROT CAPSICUM RICE READY


                        

RECIPIES: The traditional form of Uppu Seedai is a little l...

RECIPIES:
The traditional form of Uppu Seedai is a little l...:

The traditional form of Uppu Seedai is a little long process of soaking raw rice, semi drying it, then powdering, seiving, then roast th...

RECIPIES: INSTANT MOONG SPROUT UTTAPPAM

RECIPIES: INSTANT MOONG SPROUT UTTAPPAM: INSTANT MOONG SPROUT UTTAPPAM Ingredients: Maida                              2 cups Jowar Flour                     1 cup Rice...

RECIPIES: THENGULALIngredients:Rice Flour 3cu...

RECIPIES:


THENGULAL

Ingredients:
Rice Flour          3cu...: THENGULAL Ingredients: Rice Flour          3cups Urad Dal Flour   3/4 cups (Dry roast urad dal and grind into soft flour) Hi...

RECIPIES: MAIZE CORN FLAKES UPMAIngredients:Maize corn ...

RECIPIES:
MAIZE CORN FLAKES UPMA

Ingredients:

Maize corn ...: MAIZE CORN FLAKES UPMA Ingredients: Maize corn flakes           3cups Onion                              2 Nos. Tomatoes          ...

MAIZE CORN FLAKES UPMA

Ingredients:

Maize corn flakes           3cups
Onion                              2 Nos.
Tomatoes                         3 Nos.
Mustard                           1 tsp
Urad Dal                          1 tsp
Channa Dal                      1 tsp
Chilli Powder                   1 tsp
Salt                                   1 tsp
Oil                                     3 tbsp
Tamrind Juice                   1/2 cup
Water                                As required

Preparation:
Soak the corn flakes in water for 10 minutes and drain water and keep aside

Heat  a Kadai, add oil.  Once hot, add mustard seeds, urad dal, channa dal, Once turn brown, add onion, fry.  Add cut tomatoes and fry nicely.  Later add the tamrind juice, chilli powder, salt and bring it into 1 boil.

Then lastly add the corn flakes and mix well so that the gravy gets mixed well.  Keep for 2-3 minutes
and remove from fire.

Tasty and HEALTHY CORN FLAKES UPMA READY.

This is a good food for diabetic patients.  Bored with eating chappaties, can try this recipe

THENGULAL

Ingredients:
Rice Flour          3cups
Urad Dal Flour   3/4 cups (Dry roast urad dal and grind into soft flour)
Hing Powder      1 tsp
Jeera                   2 tbsp
Salt                     1 tsp (as per requirement)
Water                  As per requirement
Refined Oil        2 large cups  (as required for frying)

Preparation:

Take a large bowl and add all the above ingredients into it.  Mix well.

Add water little by little and make a thick dough.

Heat oil in a deep kadai.

Take small quantity of the dough and put into a Muruku Maker and press into the oil directly.  (Beginners can press the muruku in a small plate and then leave into the oil)

Fry both sides on medium heat and the thengulal turns golden brown.

CRISPY THENGULAL IS READY TO EAT.

Can be stored in steel or plastic container and will taste good for 10-12 days.

INSTANT MOONG SPROUT UTTAPPAM

INSTANT MOONG SPROUT UTTAPPAM

Ingredients:

Maida                              2 cups
Jowar Flour                     1 cup
Rice Flour                       1/2 cup
Tomatoes (riped)             2 or 3
Grated Cabbage              1/2 cup (can add more or less qty as per ones requirement)
Moong Dal Sprout          1/2 cup
Green Chillies                 2
Salt                                  1/2 tbsp
Water                               As required
Oil                                    As required

Preparation:

Take a mixer jar -  add all the 3 flours, 2 tomatoes, green chillies, salt,water and grind
into a thick batter.

Pour into a vessel, add cabbage, the sprouts and keep aside for 15- 20 mts. (so that the batter ferments)

Then take a dosa tawa, grease with oil and pour this batter into small uttappa.   Cook both
sides on medium flame (as we have used raw cabbage and sprouts ).   INSTANT, NUTRITIOUS AND HEALTHY UTTAPPAM is ready.

Serve with Mint or Coriander Chutney.  Else can be eaten with Idli kara podi also.

Optional:   Can add finely chopped onions also. (As it was thursday yesterday, avoided onion and used cabbage).

TRY THIS DISH prepared by be y'day night for dinner and put your comments and suggestions if any.

The traditional form of Uppu Seedai is a little long process of soaking raw rice, semi drying it, then powdering, seiving, then roast the seived flour and then go for the actual process of making cheedai In today's fast time, where time is a constraint,  The following method can be followed for having YUMMY SEEDAI. made quickly, yet tasty.  I also slightly varied the ingredient by adding jowar flour also to make it a little healthy dish/    Tried this today afternoon and really come out very tasty.

INSTANT UPPU SEEDAI

Ingredients:

Rice Flour                     2 cups
Jowar Flour                   1 cup
Urad Dal Powder          2 tbps
Jeera                              2 tbps 
Coconut                         1 cup
Oil                                  Required qty for frying.
Salt                                 1 tbsp  (can be varied according one's requirement and taste)


Preparation:

Take a bowl and add all the 3 flour i.e., (rice, jowar and urad dal).   Add salt, hing powder and jeera
and mix well.   Grate the fresh coconut and run in a mixer adding water.    Strain the coconut milk
into this mixture, Add the butter or ghee and mix well.   Keep adding water as required to make a thick dough.

Then take small quantity of the dough, roll into small balls and keep aside.

Heat oil in a kadai,  once oil is hot, add these balls and fry till golden brown.

CRISPY & TASTY SEEDAI IS READY.

Note:

1.   While adding these balls in the oil,  put more quantity till the entire oil is covered without gaps.           This is because,  if there is more oil and little balls in kadai, possibility of the  balls bursting can          happen.  Also instead of making balls perfectly round shape, uneven balls can reduce the risk of          bursting.

2.   Once the seedai is fried, you can see the entire balls coming to the centre of the kadai and the               bubbles sound completely stopped.  This is the right time to remove the balls from oil.

3.   Instead of Jeera, we can add, white Til or soaked channa dal also while making the dough.

4.   As my family people suffer from cholestrol, I used coconut milk instead of directly mixing grated       coconut.
\  
       The coconut residue left can be used while grinding chutney later.

ARAI KEERAI KOOTU:

Ingredients:

Leafy vegetable (washed and cut into small pieces)  2 cups
Toor Dal     1/4 cup
Grated Coconut     3-4  tbsp
Jeera                      1/2 tsp
Green Chillies       3
Water
Salt

For Seasoning:

1 to 2 tps oil and 1 tsp urad dal


Preparation:

1.   Take a mixer jar, add grated  fresh cocounut, jeera, chillies and make into a paste.
2.  Meanwhile boil the leafy vegetables for 5-6 minutes with water  Once cooked, drain any
     excess way and mash the same.
3.  Pressure cook toor dal.
3.  Pour the mashed leafy content into a vessel, add the ground paste, cooked toor dal, little salt  and
     boil it  for 3-4 minutes.

Remove from fire.   Heat oil in a pan, once hot, add urad dal fry brown.  Then add to the
Kootu  and serve it.

Tastes good with VENDHYA KOZHAMBU OR VATTHA KOZHAMBU rice.

TOMATO CHUTNEY (THOKU)

Ingriedients

Tomato                     10  (Cut into small pieces)
Tamrind                    1 lemon size  (Soak in 1 cup water)
Oil                             1 cup
Hing Powder             1 tbsp
Chilli Powder            4-5 tbsp
Turmeric                   1/2 tsp
Mustard Seeds          1 tsp for seasoning.
                                  2 tbsp  powder it
Urad Dal                    2  tbps
Channa Dal                2 tbsp
Salt   (rock)                2 tbps  (can add or lessen according to taste)

PREPARATION:

Take a Deep pan, add some oil after heating, add the cut tomotoes and fry it.
As the tomotoes starts shrinking, sqeeze the tamrind juice and let it boil till the
tomotoes are cooked and becoming thick.

Remove from fire, after cooling, pour this into a mixer jar, add salt, the tarmind, turmeric, hing powder and run it to make a puree.

Take a Kadai, pour the balance oil.  Once hot, add the mustard seeds, urad dal, channa dal and
pour this puree and keep mixing well till the oil separates.   Remove from fire, add the red chilli powder and ground mustard powder and mix well.  COOL IT.

YUMMY TOMATO THOKU READY.

Good to eat with Chapati, Idli, Dosa.  Can also mix with white rice.

Remains good for 10-15 days stored in fridge.

WHEAT RAWA VEG UPMA

WHEAT RAWA VEG UPMA

Ingredients:
------------

Wheat rawa         2 cups
Water              4 cups
Dhania Powder      1 tsp

Jeera Powder       1 tsp
Amchur powder      1 tsp


Garlic)
Ginger)   Grind into paste          

VEGETABLES:
-------------------
Onion           }
Potato          } Cut into small pieces
Cauliflower     }
Carrot          }
Peas            }

For Seasoning:
------------------
Mustard           1 tsp
Urad Dal          1 tbsp
Channa Dal        1 tbsp
Green  Chillies   3-4
Curry Leaves      8-10 leaves
Oil               2-3 tbsp
salt to taste

Method:
=======
1.  Add oil in a Pressure pan.  Once heated add the seasoning items -
    mustard, urad dal, channa dal, green chillies,ginger garlic
    paste,  curry leaves,one after other and fry it.
                                         
2.  Next add the cut and chopped vegetables and fry it for 1-2 minutes

    Add dhania powder, jeera powder and amchur powder and mix well.

3.  Add water, salt and bring to boil.3-4
4.  Add the wheat rawa and mix well and close the pan and give 3-4
    whistles

Can be served with Coconut chutney or tomato chutney

CURRY LEAVES POWDER:




Ingredients:

1.  CUrry leaves (preferably dried)      2 cups
2.  Urad dal                                           2 tbsp
3.  Channa Dal                                      2 tbsp
4.  Red Chillies                                     8-9
5.  Jeera                                                 1 tsp
6.  Tamarind                                          Small ball size
7.  Salt                                                   1 tsp (according to taste)

Preparation:

Heat a Kadai, add oil.  Once oil is hot,  add urad dal, channa dal and roast.  further add
the red chilllies, jeera and lastly add the curry leaves and roast for few minutes

Remove from fire, cool it.   Later add all the above roasted items, tamrind, salt to a mixer
and powder it.

Note: (wash the curry leaves before use)

1.  Can be mixed with hot rice and ghee
2.  Can also have it with Idli or Dosa
3.  Can use this powder while preparing Potato roast.

BANANNA STEM MUSTARD PACHADI  /
(VAALAI THANDU KADUGU PACHADI)



Ingredients:

1.    Bananna Stem   cut into small pieces
2.    Curd              1-2 cups
3.    Coconut grated    1/2 cup
4.    Green Chilly        2-3
5.    Mustard            1 tsp
6.   Curry Leaves      6-7 leaves
7.   Coconut oil         1 tbsp
8.   Salt                      1 tsp  (can be increased or lessened based on sourness of curd)


Preparation:

1.  Pressure cook the bannana stem in cooker with water and little butter milk added to it.  ( sour
     butter Milk added so that the stem does not change colour or turn black)

2.  Meanwhile grind the coconut, green chillies and mustard and keep aside.

3.  Take a thick based vessel - add the cooked bannana stem,  ground paste, turmeric, salt, curd and mix well.

4.  Keep on low fire  for 4-5 minutes and remove from fire.

5.  Heat Cocanut oil  in seasoning kadai, add curry leaves to it and pour the same in the
pachadi.

This item goes well with rice, or as side dish for dosa, chappati 

RICE VADAAM

RICE VADAAM:

Ingredients:

1.   Cooked Rice              3 cups   ( left over cooked rice)
2.   Curry Leaves             10 leaves
3.   Green Chilly               4-5
5.   Salt                             1 tsp (according to one's requirement)

Preparation:

Take a mixer jar, add the above ingredients and run the same to form a thick paste.

Remove from the jar and make it into small balls (even or randomly sized) and keep it
in a plate and dry it in the sun for 2-3 days.

Once dried, can be fried in oil.  Tastes good with Sambar Rice/Rasam Rice or any variety rice

Note:  Left over cooked rice - instead of wasting it can be re-used in this method.
  

INSTANT WHEAT ADAI

INSTANT WHEAT ADAI

Wheat Rawa         2 cups
Channa Dal           1/2 cup
Rice Flour             1/4 cup
Red Chillies          7-8
Hing pieces           5-6
Tomatoes               2-3 (Big size)
Salt                        1 tbsp
Oil                          As per requirement
Water                     As per requirement

Preparation:

Take a mixer jar - add wheat rawa and channa dal and grind to coarse powder.   Add red chillies,
hing, and further grind.   LAter add Cut tomatoes, salt and water and grind well to form a thick batter.

take a Dosa Tawa and grease it with oil.  Take 1 big spoon of this batter and pour it on the tawa
and spread it lightly.  Cook both sides with little oil

HOT WHEAT ADAI IS READY

Very good diet for a diabetic.
The above makes 7-8 adai based on the thickness.

Can be served with Onion Chutney or Idli Karam Podi also.

OATS RICE RAWA KOZHUKATTAI

OATS RICE RAWA KOZUKATTAI

Ingredients:
------------

Rice rawa         2 cups
Oats                  1 cup
Mustard            1 tsp
Urad Dal           1 tbsp
Channa Dal       1 tbsp
Red Chillies      3-4
Curry Leaves    8-10 leaves
Hing Powder  1 tsp
Oil                     2 tbsp
Water                9 cups (Water quantity can be varied based on rice quality )
Salt to taste

Method:
=======
1.  Dry roast oats for 2-3 minutes
2.  Add oil in a kadai, once heated add the seasoning items -
    mustard, urad dal, channa dal, red chillies, curry leaves,
    hing powder.
3.  Add water, salt and bring to boil.
4.  Add the rice rawa and oats, mix well and close with lid and simmer
    the stove till the item is cooked and all water drains.

5.  After cooling,  make into small balls and steam it in Idli
    Vessel for 4-5 minutes.

HOT HOT OATS RICE KOZHUKATTAI IS READY.

Above makes medium size balls of 20-22 nos.

Can be served with coconut chutney.

E ARTICLES PUBLISHED

1.    Effective Change Management – Indian MBA.com   link                             www.indianmba.com/faculty_column/FC991/fc991.html



2.     Talent management – Scope and Process by Dr. T Thomas, Head (Academics), Prof. Jyothi                Raghavan  www.scribd.com/doc/15499035