VERKKADALAI URUNDAI (PEANUTS BALLS)

Ingredients

Dried Verkkadalai without oil 3 cup
Jaggery ½ cup
Rice flour 2 table spoon
Cardamom Powder ½ tea spoon

Clean the jaggery and make thick paagu (liquid paste) with 3 string consistency. Add the skin removed verkkadalai, cardamom powder to that paagu and stir it well. With the help of rice flour, make balls from the verkkadalai mixture and allow it to cool.

SPECIAL VEGETABLE CUTLET

Ingredients

For this vegetable cutlet we can use keerai (green leaves).

Carrot, beans, cauliflower sliced 1 cup
Green peas ¼ cup
Potato 1
Bengal gram flour ½ cup
Roasted gram flour ½ cup
Garlic ginger and chili paste 2 tea spoons
Coriander leaves (cut into pieces) 1 table spoon
Turmeric powder ½ tea spoon
Bread powder ¼ cup
Oil
Salt to taste

Boil all vegetables individually. Add Bengal gram flour, roasted gram flour, vegetables, garlic ginger chili paste, salt coriander leaves and turmeric powder. Mix it well. Make desired shape of cutlets and deep fry it in a non stick pan with oil. Boil it till deep brown colour comes. Serve with sauce.

POTATO THATTAI

Ingredients

Potato 250 Gms
Rice flour 400 Gms
Peeled broken green gram 50 Gms
Roasted gram 50 Gms
Verkkadalai (Pea nut) 50 Gms
Green chili 10
Coconut scrapped 1 cup
Oil
Salt to taste

Soak the green gram, pea nut and roasted gram in water. Add salt, green chili and scrapped coconut. Grind it well. Boil the potatoes, peel and smash it well.
In the rice flour, add smashed potatoes and the ground mixture. Prepare thick dough. Make small balls. Prepare small round size thattai from the balls, with the help of oil touch. Deep fry the thattais in oil. Make it in slight brown colour. The thattais will be crispy.

RASAM PODI

Ingredients

Red chili 5 cups
Coriander seeds 3 cups
Red gram dhal (Tuar dhal) 2 cups
Pepper seeds 1 cup
Jeera 50 gms
Dry coriander leaves
Turmeric pieces 4

Dry all the ingredients except jeera for a few minutes. Allow it to cool. Powder it along with jeera coarsely (i.e. not 100% nice powder). To prepare any rasam make use of this powder.

STEAMED RICE CUTLET

Ingredients

Boiled Rice 2 cups
Red chili 3
Asafetida 1 small pinch
Mustard seeds 1 tea spoon
Black gram 1 tea spoon
Cabbage 1 cup (sliced nicely)
Carrot 1 cup (sliced nicely)
Coconut scrapped 1 cup
Green peas ½ cup
Curry leaves
Salt to taste
Oil

Soak boiled rice in water for 2 hours. Then grind rice salt, asafetida, red chili into medium coarse mix (like sooji). In a pan put oil and add mustard seeds, black gram. Roast well. Then add green peas and other vegetables with scrapped coconut. Add curry leaves and keep it for 3 to 4 minutes. Boil water and add the rice mix and cook it without oil. Let it cool. Add all the baked vegetable mix in it. Steam cook the entire thing like idlis and after that cut the cooked idlis into pieces. Serve with tomato sauce or pudina (mint) chutney.