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.

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