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