Thenga Pudi.

Thenga Podi/pudi

Ingredients

Grated/dessicated coconut  1 cup.

Urad dal  2 tablespoons.

Channa dal  2 table spoons.

Red chillies  3-4 nos.

Hing   1 small piece.

Oil  2 teaspoons.

Tamarind  2 inches. 

Salt to taste.

Method

In a pan  add a tsp of oil,fry red chillies and hing on a medium flame, remove and  dry roast  the dals. Stir continously until golden brown. Add the coconut and fry on a low flame for 2 minutes in a low flame. Put off the flame.

Add salt and tamarind and grind to a powder when cool. Store in an airtight container. Stays fresh for 2-3 weeks in the fridge. 

Serve mixed with rice or as a side dish.

Karivapale Powder/Curryleaves powder.

Ingredients required:

Curry Leaves - 2 bunches(washed and dried)
Urad Dhal - half cup
Coriander seeds - half cup
Chanadhal -1 tbsp
Cumin - 1 tsp
10 dry red chillies
small piece of tamarind
1 tsp of Oil
Salt to taste

Method:
Roast all the ingredients with 1 tsp of oil.Add the curry leaves and roast until dry and crunchy
add tamarind'and  salt to taste, roast for 2-3 mins.
Allow it to cool.
Powder it in the mixer.
It is very delicious to eat with hot rice and ghee.

Rawa Kesa/sajjige(Microwave)

Ingredients Needed:

1 Cup - Roasted Rawa
1 Cup - Sugar
2-3 tbs - Ghee
1 pinch -Saffron or food colour
1.5 cups boiling water.
Pinch of cardamom powder
2 spoons-Fried cashews and raisins for garnish

Method:

Mix all the ingredients in a microwave safe big bowl with lid.( except Cashews and Raisins)
Microwave high for 2 mins, take it out mix well.
Microwave again for 2.3 mins.
Add Cardamom powder and the garnishing ingredients and mix well.
Close the lid and allow it to sit for 5 mins.
Serve the delicious and easy to make Sajjige or Kesari made in minutes.

Vegetable Sagu.

                                         

Ingredients: 

• 100 g Potatoes 
• 100 g Carrots
• 100 g Beans
• 100 g Peas
• 100 g mixed peppers 
• 2 tbsp Coriander seeds 
• 1 tsp Poppy seeds
• 3-4 Red Chillies
• 3-4 Cloves
• 3-4 Cardamom
• 1tsp roasted Channa dhal
• 1 inch Cinamon stick
• 2 tbsp Fresh Coconut.
• Pinch of asafoetida
• 0.5 tsp Turmeric powder
• 2 tsp oil
• 8-10 curry leaves.

                                                                               

Preparation Method:

1. Wash and chop all the vegetables.
2. Boil them slightly with water.
3. In a non stick pan, heat oil and fry coriander seeds, cinnamon, cardamom, poppy seeds, roasted channa, red chillies,cloves and coconut until golden in colour.
4. Add them to the half cooked vegetables.
5. The vegetables should be crunchy, do not over cook it.
6. Add turmeric powder,curry leaves and salt. 
7. Cook for 5 more minutes.
8. Serve hot with Puris, Rotis, Rice and Dosas.
9. You can garnish it with chopped coriander seeds.

Bon Appétit.

Roasted Aloo.

                          

 Preperation time :20-25 minutes.







Ingredients:
500 gms - Potatoes
1 tsp Mustard
1 tsp Cumin 2-3 tbsp oil
 8-10- Curry leaves
Pinch of asafoetida
0.5 tsp Turmeric powder
0.5 tsp chilli powder or paprika powder.
1 tsp of chopped corriander leaves
2.5 tsp lemon juice.

Preperation Method:

1. Wash and cut potatoes into big chunks.
2. Heat oil in a pan and add the mustard seeds, cumin, turmeric and asfoetida.
3. wait until the spices crackle.
4. Add curry leaves fry for 1 minute.
5. Now add the potatoes, mix well.
6. close and cook it for 10- 12 minutes.
7. Keep mixing it from time to time, so that it does not get butnt.
8. Add salt and chilli powder and mix well.
9. Add lemon juice. mix well
10. cook for another 8-10 minutes until golden.
11. Garnish with chopped coriander leaves.
12. Serve ot with Rotis or Puris.

Puris.

                                                   




      
      Preperation Time: 20-25 minutes.











Ingredients:
!.5 cups of wheat flour
 salt to taste
water to mix the dough.
Oil for frying

Method:

1. In a bowl add the wheat flour and salt and mix well
2. Add water little at a time and mix the flour to a tight dough.
3. Knead well.
4. Make it into small balls
5. In the mean time heat the oil in a pan.
6. With a rolling pin roll each ball into flat puris and fry them until golden.
7. When you put the puri in the oil press it down softly with a spoon so that it fluffs up.
8. Drain it well.
9. Keep it on a kitchen paper  so the oil is absorbed by the paper.
10. Serve hot with roasted aloo or Vegetable Sagu.

Healthy Salad

  Preparation time: 20 mins

                                                                                 

Ingredients: 

• 1 cup sprouted moong.
• 2 tomatoes
• 1 cucumber
• half red pepper
• half green pepper
• 4 tbsp of pomogrenate fruit
• salt and pepper /paprika to taste
• 1.5 tsp of lemon juice.
• 2 tsp of corriander chopped
• optional 2-3 tsp of dil leaves chopped.

                                                                               

Preparation Method:

1. Soak the whole mung in water for 4-6 hours, drain the water and tie it in a cloth tightly and keep something heavy on top of it.
2. It might take 1 or 2 days for the mung to sprout.
3. wash and cut the cucumber finely.
4. wash and cut the tomatoes finely
5. wash and cut the peppers finely.
6. Put all the cut vegetables in a big bowl and add salt and pepper and lemon juice .
7. Mix well.
8. Garnish with coriander leaves and dil leaves. 

Bon Appétit.