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