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

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.