MOONG DAL PAYASAM

Ingredients:

Moong Dal 200gms
Coconut 1 1/2
Jaggery 400 gms

Scrape the coconut and remove the first extract of thick milk. put the grating in the mixer and remove the second and third extract of milk (three cups each).

Roast the dal to a golden brown and cook it in the third extract milk . Cook till soft. Add jaggery and the second extract milk and cook till milk thickens. When ready, take off and pour the first thick milk. Mix well.

GREEN PEAS PULAV

Ingredients:

Rice 3 cups green peas 3 cups Onion 2(chop lengthwise) Ghee or oil 100gms, Salt To taste

Grind to a paste: 1 cup grated fresh coconut, 1 little-mint leaves, 1 little-coriander leaves, 4 tbsp-poppy seeds, 6-green chilies, 1 small ginger, 10 flakes-garlic.

Wash the rice and soak in water for 20 minutes, drain and add green peas together into the rice with double volume of the water and cook and keep cool.Heat oil or ghee in a pressure pan, add onions and fry till soft, add ground paste and stir-fry till thick, add salt and cooked rice. Stir, keep covered lid and keep under slow fire for 5 minutes. Stir.

Open and garnish with coriander leaves and serve hot with curd raitha.

KEERAI (GREENS) SOUP

Ingredients:

Finely cut Keerai (greens) 1 cup
Finely cut onion 1 table spoon
Bar lie 1 table spoon
Butter 1 tea spoon
Salt and pepper powder to taste
Lemon Juice ½ tea spoon

Wash keerai and cook it with salt and a little water. Cook barlie with half cup of water and filter the water alone. Put the cooked keerai in a mixer and make it a fine paste. In a pan add butter and onion and fry it nicely. Then add keerai mix, barlie water and allow it to boil. Add pepper powder and lemon juice.

TANJORE MOREKUZHAMBU (BUTTERMILK KUZHAMBU)

Ingredients:

White pumpkin 1 small bar
Green Chili 4
Red Chili 2 Asafotetida 1 pinch
Coconut scrapped 3 table spoons
Curd 1 big cup
Fenugreek 1 tea spoon
Mustard seeds 2 tea spoons
Cumin seeds 1 table spoon
Curry leaves for garnishing
Salt and oil to taste

Cut pumpkin into small square pieces. Cook it with salt. Grind coconut, cumin seeds, fenugreek, red chili, green chili and asafotetida into a coarse paste. Prepare buttermilk from the curd with 2 cups of water. Add salt and ground paste and cooked pumpkin. Stir it well. Boil it for 5 – 7 minutes. Season with mustard seeds and curry leaves. If the coconut oil is used for seasoning, the flavor will be more.

BEAUTY TIPS

CUCUMBER BLEACH

Ingredients:

Cucumber seed powder 100 Gms
Barley powder 100 Gms
Sandalwood powder 10 Gms.
Pachai Kalpooram 5 Gms

Make powder all the above ingredients. Take one spoon of this powder and add one tea spoon of milk. Apply in face and other parts of neck also.
Allow it to dry for 10 minutes. Then wash with warm water. The effective herbal bleach is ready