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.

BEAUTY TIPS

1. Cucumber seed powder 100 Gms
Barley Powder 100 Gms
Sandal wood Powder 10 Gms
Pachai Karpooram 5 Gms
Milk 2 Tea spoon


Make a powder with all the ingredients. Take one spoon of this powder and add milk in that. Apply evenly in the face and other parts of the neck. Leave it for 15 minutes and wash with warm water.

Effective natural bleach is ready.

2. Take cucumber juice 2 tea spoons, lemon juice ½ tea spoons, and ½ gram flour ½ tea spoons. Mix it well. Apply it on the fact and other parts of the neck regularly. Wash with warm water. The sun pigmentation (black colour) will go soon.

3. For softness and freshness paste the coriander leaves and applies it on the face and other parts of the neck. Allow it for 10 minutes. Wash with cool water.

GOTTU KUZHAMBHU

Ingredients

Any vegetable like bringal, Ladies finger 100 Gms
Tamarind 1 small lemon size
Mustard seeds ¼ tea spoon
Fenugreek seeds ¼ tea spoon
Bengal gram 1 table spoon
Red chili 1
Asafoetida 1 small pinch
Sambar Podi 1 Table spoon
Curry leaves
Salt

Prepare 250 Gms of tamarind water with enough water. In a pan, pour oil, add mustard seeds, Bengal gram, red chili, and asafetida. Fry it well. Add 150 Gms of tamarind water into it. Add the cut vegetable. Allow it to boil for 5 minutes. Then add the balance 100 Gms of tamarind water, sambar podi and salt. Boil it well for 5 minutes. Add curry leaves.

POTATO SUBJI

Ingredients:

Potato (cut into small pieces) ½ cups
Tur Dhal ¼ cup
Green Dhal ¼ cup
Green chili 3
Onion (cut into pieces) ¼ cups
Tomato (cut into pieces) ¼ cups
Sambar Podi ½ tea spoon
Mustard seeds ¼ tea spoon
Salt To taste
Oil
Coriander leaves

Put oil in a pan season with mustard seeds. Add onion, green chilies and fry it well. After it turns brown colour, add tomato, sambar podi and potato. Fry it for 5 minutes. Add 1 cup of water and boil it well. Then put both the dhal and add enough water and salt. Pressure cooks it and serves hot with coriander leaves.

PARUPPU URNDAI (BALLS) KUZHAMBU

Ingredients:

Tur Dhal (Tuvaram Paruppu) 200 gms
Red Chilies 4
Tamarind 1 Big lemon size
Asafetida 1 small piece
Sambar podi 2 Table spoon
Salt 3 Tea spoon
Mustard seeds 1 tea spoon
Oil
Curry leaves


Soak tur dhal in water for 2 hours. Filter it nicely and add red chilies, asafetida and little salt. Make a nice paste. In a frying pan pour little oil and add the grounded paste. Stir it well for 2 minutes. Make small balls from that.

Soak tamarind in water and prepare 250 Gms of tamarind water. Add sambar podi,
Salt and allow it to boil. While boiling, put three dhal balls. After 5 minutes the balls will come up. After that add 3 more dhal balls into the boiling tamarind water.. Like that all dhal balls should be put into the tamarind water and allow them to boil well and come up. Season it with mustard seeds and curry leaves.

Photo Courtesy: Aayis recipes.com

LEMON RASAM

Ingredients

Tur Dhal 50 gms
Salt To taste
Rasam Powder 1 Table spoon
Tomato 1
Lemon 1 small
Mustard seeds ¼ tea spoon
Asafetida 1 small piece
Coriander seeds ¼ tea spoon
Pepper ¼ tea spoon
Jeera ¼ tea spoon
Curry leaves
Coriander leaves

Cook tur dhal nicely with 100gms of water. Cut tomatoes into pieces and add 200 Gms of water. Add rasam powder, salt, asafetida and boil it for 5 minutes. Then add the cooked tur dhal and enough water. Fry coriander seeds and pepper without oil. Powder the coriander seeds, pepper and jeera. Add the powder into the rasam, we made it ready. Season it with mustard seeds fried in ghee and garnish with curry leaves and coriander leaves. Squeeze the lemon and the juice should be added to the rasam after the boiling was over.

காஞ்சிபுரம் IDLI

Ingredients:

• Raw rice 1/2 cup
• Idly rice 1/2 cup
• Black gram dhal 1/4 cup
• Fenugreek seeds 1/4 tsp
• Curd 1 spoon
• Cumin seeds 1 tsp
• Pepper 2 tsp
• Dry ginger powder (sukku) 1/4 tsp
• Oil, ghee and Salt
•
•
Soak raw rice, idly rice, Fenugreek seeds and Black gram dhal for 4 to 5 hours. Prepare the batter by grinding the soaked ingredients coarsely (to the size of rava). Don’t grind it nicely. Add Salt and Curd to the batter. Allow the idly batter to ferment. Heat Oil in a pan. Add Cumin seeds, Pepper, Ginger powder and fry for a minute. Then mix the fried items to the fermented idly batter. Boil water in a cooker. Pour a spoon full of batter to the idly plates and place the plates in to the cooker. Cover the cooker with a lid. After about 10 to 20 minutes the idlies will be cooked and soft. Insert a knife to the idly and it shouldn’t stick with the batter. Remove the idlies from the plates and serve hot with chutney, sambar and idli podi (idli chili powder).