BEANS PORIAL/BEANS CURRY

Beans are the rich source of calcium and they contain dietary fibers.

Let us have a look on the preparation of this side dish here....

Ingredients:

Beans 200 gms
shallots finely chopped half cup
green chillies two or( three optional)
curry leaves finely chopped half cup
coriander leaves finely chopped.half cup
urid dal one teaspoon
chenna dal one tablespoon
cooking oil
salt as needed
mustard seeds one spoon

Step by step procedure:

Remove the fibre on the both sides of the beans.
Chop the beans into equal small pieces.
Heat the oil in a pan.
Add mustard seeds.
Allow to splutter.
Add urid dal and chenna dal.
followed by onions, curryleaves, green chillies.
Add turmeric.
Saute well and let the onions become transparent.
Wash the cut beans in the water and drain the water completely.
Add the beans.
Add salt and mix it.well.
Add two tablespoon of water and close with the lid.
Cook in medium heat.
After the water completely absorbed, add coconut grates, coriander leaves.
Mix well and remove from the flame.

This side dish, beans porial us ready to serve.

MASAAL VADAI

The crispy and crunchy masaal vadai is served in festival days and parties or feast in any other special occasions. The main ingredient to make this vadai with bellari onions, fennel seeds, coriander leaves gives a very tasty dimension to this snack. It is the best combination to tea and coffee during monsoon season as well.

Ingredients:

Channa dal/vattu paruppu/kadalai paruppu one cup
fennel seeds one teaspoon
Salt as required

cooking refined oil
carom seeds one teaspoon ( for easy digestion)
Bellary onion finely chopped one cup
green chillies one or two (your choice)

Ginger.peeled off and finely chopped one teaspoon
curry leaves finely chopped half a cup
coriander leaves finely chopped one cup

Step by step procedure:

Soak the channa dal for one hour.
Wash the channa dal three times and drain the entire water.
Grind the channa dal, salt, carom seeds, fennel seeds together in a mixie jar and grind them.
Let the batter be coarsely ground.
Add onion, green chillies, curry leaves,
coriander leaves, ginger and mix well into a soft dough in a bowl.
Heat the refined cooking oil in a fry pan.
In the meantime make gooseberry size balls.
Check the heat of oil by the slip of a bit of vada dough into it.
When that bit come on the surface of the oil instantly, it is the perfect time to deep fry vadais.
Grease your palm with a drop of oil and flatten the ball like a disc.
Slip the disc into oil gently and carefully.
Repeat the process to four or six vadais into oil per one batch.
Allow it to deep fry for two seconds and flip the vadas to fry evenly.
Let the vadais become golden brown on both sides evenly.
Take out the vadais and place them in a paper napkin to absorb excess oil.
Repeat the process to fry all the balls into vadais.
You will get 12 to 14 vadais.

Crispy and crunchy masaal vadais are ready to serve.

Note:  you can add karpooravalli leaves finely chopped or mint leaves finely chopped with the dough. This option is yours.

ADAI THOSAI

The ingredients used to prepare adai thosai are various types of dals. So it is highly nutritional.

Ingredients :

Idli rice two cups
Toor dal half cup
Chenna dal half cup
urid dal half cup
Green gram (whole)
Horse gram half cup
Fenugreek one tablespoon
Shallots one cup peeled
Red chillies 7 or 8
Curry leaves one full cup
Ginger 5 gms
Asafoetida two pinches
Cumin seeds one teaspoon
Coriander leaves one cup
Salt as required

Procedure:

Soak all the dals and rice together for two hours.

Wash them three times.

Grind all the ingredients except Asafietida and coriander leaves.

Collect the batter in a vessel .

Add asafoetida and mix well into the batter.

Close the vessel and allow the batter to ferment for six hours.

Make dosa or thick glat round in a dosa maker.

Spray one spoon of oil all over the dosai.

Flip the dosai to other side.

Let the dosai become golden brown and crispy.

Adai dosai is ready to serve with butter, cane sugar. You can have this adai dosai with chutney, Tomato gravy.

PUMPKIN PORIAL

This is a very low-calorie vegetable rich in dietary fiber, anti-oxidants, minerals and vitamins. This vegetable can be included for weight reduction diet. And  its seeds are also very rich in dietary fiber, mono- unsaturated fatty acids. We will remove the seeds when we use to cook a dish using pumpkin and dry out the pumpkin seeds in the sun and keep it for later use.

Try  frying the sun-dried seeds by adding oil and chili powder, asafoetida and salt and have as a snack.

Ingredients :

pumpkin one
mustard seeds one spoon
chenna dal one spoon
urad dal one spoon
shallots peeled and chopped one cup
red chillies slit three
Sambar powder one spoon
turmeric one pinch
asafoetida one pinch
curry leaves one cup
cooking oil one tablespoon
grated coconut half cup
jaggery powder one spoon
salt as needed
coriander leaves finely chopped

Procedure :

Remove the outer rigid skin and cut the pumpkin into even cube shape bits.

Remove the inner part with seeds.

Collect the seeds and dry in sunlight and store them for future use.

Heat the cooking oil in a pan.

Add mustard seeds, urad dal, channa dal.

Allow them to splutter.

Add onions, curry leaves and red chilies

Add turmeric and sambar powder.

Add asafoetida.

Add pumpkin bits and saute a while.

Sprinkle water

Add salt.

followed by jaggery.

Cover it.

Allow to cook for a minute.

It is cooked fast.Let the flame in medium level.

Remove the lid. Notice the water absorbed completely.

Add grated coconut and coriander leaves.

Mix them with a ladle.

pumpkin porial ready to serve as side dish to hot rice. It goes well with curd rice.

BANANA FLOWER OR BANANA BLOSSOM STIR FRY

         

Banana flower is looking awesome when it blossoms in a banana tree. It hosts many medicinal qualities. It is admired by all the people of Tamil Nadu for its wonderful taste and its nutritional and health benefits.

The flower and its florets treat the infections and inhibit the growth of bad bacterias in the body,

It possesses antioxidant properties and so it handle free radicals and treat smartly on some health issues such as premature aging and cancer.

One cup of banana florets cooked will cure the pain and regulate the menstrual bleeding.

so it is useful for ladies, at its best.

Calculated intake of flowers can reduce blood sugar levels and treat diabetes and manage anemia.

Since they are having anti- depressant properties, the regular intake of these flowers as food will boost  the mood of the mind and reduces anxiety without any side effects.

They support to increase the secretion of breast milk of the lactating mothers.

Now let us take on a look on the recipe method of vazhaipoo Porial or banana blossom stir fry.

Ingredients:

Banana flower one

mustard seeds 

chenna split dal one tablespoon

urad dal one tablespoon

curry leaves finely chopped a half cup

shallots chopped one cup

red chilies split four or five

Grated coconut one cup

cumin seeds one spoon

Turmeric one spoon

Salt as needed

Procedure:

Apply a little coconut oil on your hands before you go for cleaning process .

Separate each meroon petal and collect the florets.

Continue collecting the floret bunches. until you reach the bulb like center.

Observe the floret containing stamina, stigma (like a match stick) and translucent petal and petiole or bract.

You have to remove the stigma and petuole as shown in the photo.

Keep discarding the stigma and petiole in each floret.

Chop all the florets into small bits.

You will be patient and careful in cleaning process which takes more time.

Heat cooking oil in a fry pan.

Add mustard seeds, followed by urad dal and gram dal.

let them golden brown.

Add onions and red chillies and curryleaves.

Add turmeric powder.

Add the finely chopped florets.

Stir for a while.

Add Add water required and salt as u needed.

Saute well now and then.

Allow to cook .

Once it is done and water absorbed completely, add coconut grates, and coriander leaves.

Stir well for a while and remove the dish from flame.

your yummy Vazhaipoo porial or Banana blossom stir fry is ready to serve hot with rice ghee and other side dishes.

.

POORI WITH CARROT KURUMA

Ingredients :

Wheat flour one cup
Maida flour one cup
white rava one spoon
Salt required
water 3/4th cup
cooking oil one tablepoon

Step by step procedure:

Mix all the above ingredients with water by adding by little and make a dough.

Knead the dough well into a soft dough.

Keep aside for half an hour.

Meanwhile you can prepare kuruma.

Ingredients:

mustard seeds one spoon

fennel seeds, cloves chinnoman one spoon.

bellari onion. one finely chopped

green chillies two or three.

curryleaves one cup

coriander leaves chopped one cup

chicken masala powder one tablespoon

turmeric one spoon

chopped carrots one cup

Procedure:

Heat the cooking oil in a pan.

Add mustard seeds, fennel seeds,.cinnoman, cloves three.

Allow them to temper.

Add onions green chillies, curry leaves,.

Saute well.

Add turmeric followed by chikken.masala poder.

Add carrots.

Let the flame in low.

Grind the coconut grates and bengal gram, and cumin seeds into a fine paste.

Add to the fried ingredients.

Add salt as needed.

saute and mix well.

Allow to cook.

kuruma ready.

For poori:

Divide the dough into even size round balls.

Make palm size thick flat rounds.

Heat cooking oil to deep fry temperature.

To check the temperature,  put a small piece of dough, it will rise up immediately.  This is the perfect time to make poori.

Slide the ball into the oil.

After a while you press it with a slotted ladle.

It will puff up well evenly.

Flip it carefully.

Let the bubbles cease.

Remove the fried poori and lower the flame till you drop the next poori.

Repeat the same process for making remaining poories.

KARPOORAVALLI BAJJI /COUNTRY BORAGE/INDIAN BORAGE BAJJI

Leaves of karpooravalli /Indian Borage are of medicinal value without any side effect. It cures colds and cough. The leaves are fleshy and soft with an astringent taste.It can be chewed raw or rubbed and inhale the aroma emanated. It relieves nose block immediately. This plant is normally grown in home garden as potted or in soil. The leaves are used for treatment of cold and It eases breathe of the infants and elders.
reduces the nasal congestion and sore throats.
helps in digestion if stomach upset.
used in cooking. Our grand mother suggested that we should grow the plant in our homes either in a pot or soil. 

Ingredients :

Karpooravalli leaves 12 nos.
Besan flour two cups
Raw rice flour half cup
Cooking soda two pinches
Asafoetida one pinch
Salt to taste
Red chilli powder one teaspoon
Cooking oil as required

Step by step procedure:

Mix Basan flour, rice flour, red chilli powder, cooking Soda, salt, Asafoetida together in a bowl.
Add water and make a batter as Idli batter consistency.
Karpooravalli or indian borage or Country borage leaves to be plucked and washed and collected in a dry plate.
Heat the cooking oil in a pan.
Dip each leaf into the batter .
Deep fry all the leaves in three batches.
Let the bajjies turn golden brown evenly.

Ready to serve hot. U can have these bajjies with coconut chutny or mint chutney and without any side dish.

Amazing taste,u will enjoy...!  .I promise...!

Moreover it is a stomach friendly snack...

PANIYARAM

Paniyaram contains all nutritional ingredients. This dish is something different in taste and look crispy outside and soft like idli inside. This dish is a special South Indian breakfast, familiar all over Tamil Nadu. It matches with chutny, sambar, Rasam, onion chutny, brinjal thuvaiyal and Idli podi.
It tastes good even if you eat without side dishes.

INGREDIENTS:

Idli batter or dosa batter three
cups
Onion finely chopped two cups
green chillies finely chopped one cup
cumin seeds one tablespoon
Salt as required
Curry leaves finely chopped one cup
Coriander leaves finely chopped one cup
Mustard seeds one spoon
urid dal one spoon
gram dal one spoon
Asafoetida half pinch.
Cooking oil one tablespoon

STEP BY STEP PROCEDURE:

Heat the oil in a pan
Add mustard seeds to splutter
Add urid dal and gram dal and allow them into golden brown.
Let the flame in low medium
Add onion pieces, green chillies, curry leaves.
Saute for three seconds
Add cumin seeds.
Add asafoetida.
Saute for a while.
Transfer the fried ingredients above mentioned into the batter.
Add coriander leaves.
Mix well

Pour the batter eith a big spoon into the moulds of a nonstick paniaram tawa.
Allow it for cooking for both sides evenly by turning each side with the help of wooden skew

Flip them once or twice to get the paniyarams get cooked into golden brown coloured.
Collect all the cooked paniyarams in a hotpot.

Serve hot with  any  side dish u want or without side dish.

LIME RICE

Lime rice is a recipe of lunch box food usually. A simple and tasty rice with pickle, curd, medu vada, omlette.

Ingredients:

Lime medium size one
cooked rice two cups.
Gingelly oil one tablespoon
mustard seeds one spoon
urid dal one spoon
curry leaves one cup
red chillies four or five broken
asafoetida half pinch
salt as required
turmeric two pinches
coriander leaves one cup

Step by step procedure:

Mix salt required and few drops of gingelly oil with the cooked rice well.

Cut the lemon into two halves and squeeze the lemon through lemon squeezer press.

Heat the gingelly oil.

Add mustard seeds to splutter

Add urid dal

Switch off the flame to avoid burning.

Add red chillies and curry leaves.

Add turmeric and asafoetida.

Saute a while and add mixed rice.

Switch on the flame into low level.

Saute well.

Garnish with coriander leaves.

The yummy lemon rice is ready to serve
with pickle, meduvada, omlette what u preferred. curd will also go well with this rice.

DELICIOUS MURUKKU

This dish is a very favourite snack to everybody in our areas like Erode, Coimbatore, Trichy, Madurai, Dindigul, Palani and almost all areas covered in Tamil Nadu

Ingredients:

Ponni Rice two cups soaked for three hours.
Bengal gram powdered one and a half cup.

Red chillies four or five

Salt as needed

Carom seeds one tablespoon
Butter one spoon
Asafoetida half pinch
Sesame seeds white one tablespoon.

Step by Step Procedure:

1.   Wash the soaked ponni rice thrice.
2  . Grind it into a smooth paste with salt
       required.
3.   Collect the batter in a big size bowl.
4.   Put the Bengal gram, chillies
      together in a mixie and grind them into a
      fine powder and sieve it.
5.   Mix the gram powder into the batter
6.   Add butter.
7.   Add carom seeds and sesame seeds.
8.   Mix well.
9.   The batter will become non-sticky,
      and soft dough now.
10.  Fill the 3/4 th of the press with a portion of dough
11.  Press the equipment gently to 

     squeeze the dough into fairly thick
     strands into round shape over the
     greased ladle
12. Heat the cooking oil. Make sure oil is hot enough by checking a small bit of dough, it should come        up instantly.
13. Flip the round shaped murukku into oil carefully.  We can fry four or five at a time.    
   
14.  Let the murukku become golden
      brown both sides.

15.  Collect fried murukku from the oil carefully out when the oil bubbles become less.

16.  Allow it to cool and transfer the murukkus in the airtight container
       
        
    

CARROT -CAPSICUM PORIAL

This is an amazing side dish to go well with Rasam, Curd, buttermilk.

Ingredients:

Carrots chopped two cups
Capsicum chopped one cup
Mustard seeds one spoon
Splitted chenna dal on
e tablespoon
Curry leaves one cup
Turmeric powder one spoon
Coriander leaves one cup finely chopped
Coconut grates
Cooking oil one tablespoon
Onion finely chopped one tablespoon.

Step by Step Procedure:

Heat the cooking oil.
Add mustard seeds to pop up
Add gram dal.
Add onion pieces, curry leaves.
Add turmeric powder
Mix well.
Add carrot pieces and capsicum pieces
Add salt as needed
Sprinkle little water.
Close the lid.
Wait for three minutes to cook.
Let the vegetables cooked and no water remains
Then add coriander leaves and coconut grates.

Porial is ready now.

SHAKTHI LADDU

😇😊😋The main ingredients in this sweet are various nuts. This sweet contains high protein and iron, calcium, etc. Intake of one or two laddus per day fulfills regular calorie of protein needed for our body.

This sweet will be loved by all and liked by children and elders.

Ingredients :

Cashewnuts 100 gms

Badam nuts 100 gms

Ground nuts 250 gms

Sesame seeds 200gms

Pistachio nuts 50gms

Cardamom 15 nos

Jaggery 500gm smashed

Ghee 200ml

Step by Step Procedure:

Roast all the nuts in a pan separately.

Roast the sesame seeds to pop up.

let them cool.

Peel off the cardamom, separate the seeds and crush the seeds.

Add the cardamom seeds to dry roasted nuts.

Grate the Jaggery

Grind all the nuts and sesame seeds and cardamom seeds in a mixer coarsely.

Mix all the coarse powder of nuts together and Jaggery grates well in a large pan.

Add ghee.

Mix well.

Make round balls.

You will enjoy this simple and quick laddu.

Expecting your valuable comments...😇😊😋

SNAKEGOURD PORIAL

SNAKEGOURD PORIAL

DETAILS OF NUTRITION AND MEDICINAL VALUES OF SNAKEGOURD

Snake guard contains a rich variety of nutrients, including significant levels of dietary fibres, in terms of vitamins, snake gourd possess vitamin A, B, C , manganese magnesium, calcium iron and potassium to a certain extent.

Snake gourd has been used as a traditional medicine for stimulating the liver and increases urination, thereby speeding up the elimination of toxins from the body. It avoids dryness and dehydration and helps the proper functioning of the kidneys and bladder. Snake gourd has been used as a diuretic in traditional medicine for many years, as it stimulates and increases urination, thereby speeding up the elimination of toxins from the body. It also increases the creation of fluids which helps in eliminating dryness in the skin and other parts.
Children with bowel problems have been given snakegourd to ease their discomfort and acts as a mild laxative.Its high fiber content help with bowel disorders, constipation and as a curative for sinus problems and infections of respiratory system.
The snake gourd stimulates the growth of new hair and protect weakening follicles from hair loss.Its high carotenes caring for the skin and hair. It also reduce the frequency of dandruff.
It is containing antibiotic elements to our overall health
The low calory high nutrient composition makes a favourite anti diabetic food source.It is a great dietary option to reduce obesity.
Snake gourd is used as a traditional medicine to reduce the heart palpitions and lower blood pressure.

The snake gourd is moreover very tasty vegetable when cooked with geen gram and chenna dal as kootu. It tastes wonderful when cooked as Porial.


INGREDIENTS:

Onions finely chopped one cup
snake gourd evenly chopped one full cup
Red chillies three or four broken
splited chenna dal one tablespoon
curry leaves finely chopped one handful
coriander leaves finely chopped
mustard seeds one teaspoon
Cooking oil one tablespoon
Turmeric one teaspoon
salt as needed
Coconut grates one cup

Step by step Procedure:

Heat the cooking oil in a pan
Add mustard seeds to pop up
Add chenna dal and allow it to fry.
Add onions . curry leaves and red chillies
Saute for a while.
Add Turmeric powder
Add snake gourd pieces and little water to be sprinkled.
The salt to be added
Close the lid.
The flame level should be in medium.
Wait five minutes to cook .
Add coriander leaves and coconut grates.
Remove from the flame

Serve hot with rice. dal, rasam and butter milk or curd as a side dish.

You will enjoy its amazing taste.

Please let me know your comments.😇

                     

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BEETROOT GRAVY

This is a quick and best combination to chappathies, parottas and pooris.


Ingredients:

Beetroot one finely grated one cup
Bellari onion finely chopped one cup
Green chillies one or two as per your choice
Curry leaves finely chopped
Ginger finely grated one tablespoon
Tomato finely chopped one cup
Garlic four pulses finely grated
Cloves two or three
fennel seeds one teaspoon
Mustard seeds one teaspoon
Cooking oil one tablespoon,
Aginomotto one pinch
Salt as u needed
Cornflour paste one tablespoon
Coriander leaves one cup finely chopped
Turmeric powder one teaspoon
Shakthi chicken masala powder two teaspoon full


Step by Step Procedure:

Heat cooking oil in a pan.
Add mustard seeds and allow it to splutter
Add fennel seeds to fry
Then Onions , Chillies, curry leaves. Saute well.
Add ginger and garlic grates. Allow to fry for a while.
Add Turmeric and shakthi chicken masala powder.
Add beetroot grates and tomato pieces together.
Saute well.
Add one cup of water and salt needed
Allow to cook for five minutes.
Add Aginomotto
Wait for  one minute.
Add cornflour paste.
Mix well and remove from the flame.
Mix well.
Add Coriander leaves.

The gravy becomes thick and tanslucent and rich aroma of masala will be emanated.

This is a very tasty side dish to Wheat Parottas, chappathis and pooris.

Try and let me know your comments.

INSTANT BONDA

INGREDIENTS 

Raw Rice flour sieved one cup
Besan flour sieved two cups
Salt as needed
Cooking oil or sunflower oil or any refined oil 300 ml
Sodium bicarbonate two pinches
Butter one teaspoon
Bellari onion finely chopped two cups
Ginger grated one teaspoon
Green chillies five finely chopped
Curry leaves finely chopped one cup
Coriander leaves finely chopped one cup
Asafoetida one pinch


PROCEDURE:

Mix the flours in a bowl with salt, sodium bicarbonate well.
Add water as required  and mix well into a thick batter without lumps.
Add butter and mix well.
Add onions, green chillies, curry leaves, coriander leaves and ginger.
Heat the oil  in a fry pan.
Check with a drop of water sprinkled in the oil . The sound of droplet go off. That is the level of temperature to make bondas.
Take some batter in the hand and put small ball size shaped portions into oil carefully.
Fry in the medium flame till the bondas became golden brown and crispy.


Bonda ready with tea in the evening especially in the raining season.

DOSAI AND TOMATO KURUMA

This is our favourite, yummy breakfast in all homes two or three times weekly.

Ingredients:

Tomato two
Coconut half grated
Sakthi chichen masala powder
Bengal gram 1 table spoon
Garlic 3 pulses
Cloves 4
Cinnoman 4
Red chillies
Salt 1/2 tsp
Onion pieces 1 tablespoon
Curry leaves 1 tablespoon

PROCEDURE

Heat the cooking oil in a pan, add mustard seeds, cloves 1 cinnoman two, red chillies, onion pieces, curry leaves allow them to fry.
Saute well.
Add turmeric.
Add tomato pieces and saute to cook
well in a medium flame.
Add bengal gram , garlic and coconut grates.
Saute well.
Allow the mixture to cool.
Grind them together with required water in a mixie jar into a smooth paste.
Heat the cooking oil in a separate vessel.
Add mustard seeds.
let them splutter.
Add onion, curry leaves, cloves 3 and cinnoman.
Reduce the flame to low.
Add little turmeric powder
Add Shakthi kuruma masala two tablespoon.
Add the ground mixture into the vessel.
Add salt
Allow to boil and let it thicken to a certain extent.
Remove from the flame.
Garnish with coriander leaves.

This is an another version of tomato kuruma which suits very well with Idli and Dosais.

DOSAI

Ingredients

Idli rice three cups
Urid fal (gelabi ulunthu) 3/4 cup
Fenugreek seeds one tablespoon
Salt required
Allow them to soak well nearly three hours.
Wash them several times.
Grind it in a grinder by putting all ingredients and salt together.
Let them grind into a smooth paste.
Add little water and collect the batter in a vessel with the closure.
Allow more than 8 hours to ferment.
Heat the tava and grease little oil and swioe the heated tawa with onion cut.
Pour the Dosa flour and spread it in a round shape.
Sprinkle little oil.
Cover it with a lid.
Wait a while and remove from the flame.

An exclusive aroma will be emanated when dosa is cooked in an iron tava..

yummy dish..goes well with this kuruma.
Try it.. and tell me how it is....!

TOOR DAL WITH TOMATO GRAVY

Toor dal  has the best protein content already u know.
This dish is going very well with hot rice' Idli'  Dosai and even chappathies too.

INGREDIENTS

Toor dal one cup
Turmeric one spoon
Tomato three medium finely chopped
Onion chopped one tablespoon
Red chillies four broken
Curry leaves
Cooking oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch

PROCEDURE

Cook toor dal with required water and turmeric powder.
Heat cooking oil .
Add mustard seeds to pop
Add onions , red chillies and curry leaves
Add Asafoetida
Add tomato pieces and saute well.
Add turmeric
Add salt as needed
Allow to cook for 5 minutes
Add cooked toor dal and allow to cook well.
Smash them well and add coriander leaves.
Ready to serve with Idlies, dosas, hot rice or chappathies

LADY'S FINGER AND BROAD BEANS PULI KUZHAMBU

Both vegetables used in this dish contain rich dietary fibers and calcium.

INGREDIENTS

Broad Beans and lady's finger chopped two cups
Tomato choped one
onion choped one tablespoon
curry leaves finely chopped
tamarind extract (thick) one cup
Sambar powder 1 tablespoon
turmeric one spoon
mustard seeds one spoon
cooking oil one and half tablespoon
Asafoetida one pinch
Grind toordal one cup dry in the mixie(Store in airtight container so as to use in various dishes)
Salt as needed
Jaggery one tablespoon

PROCEDURE

Heat the cooking oil in a pan.
Add mustard seeds to pop
Add onions and curry leaves.
Saute well.
Add chopped lady's finger and beans
Saute well and allow for 5 minutes to fry well.
Add tomato pieces chopped
Add Turmeric and Sambar powder.
Asafoetida.
Pour the tamarind extract and add toor dal coarse powder.
Add two cups of water and allow it to cook.
Add salt as needed and Jaggery to neutralise tanginess.
When the dish becomes thick, remove from flame.

Serve with hot rice.

SANTHAGAI SWEET AND SANTHAGAI SPICY

This is an authentic South Indian dish normally made as breakfast or dinner. It is a highly special dish in a special feast served to the newly married couples in all of our homes. It acquires lot of work and serves yummy dish to us..

It is having carbohydrates, iron in jaggery we use for sidedish and coconut used in this recipe is helping to reduce obesity, prevent the heart diseases and having dietary fibers.

INGREDIENTS FOR SWEET DISH:

Ponni boiled rice three cups

Jaggery 200 gms

Coconut gratings two cups

Dry ginger one spoon

Cardamom 6

Ghee or gingelly oil optional one spoon

,

INGREDIENTS FOR SPICY DISH:

Onion chopped one tablespoon

curry leaves one cup finely chopped

Red chillies four as needed

Coriander leaves finely chopped

Ginger (peeled off and shredded) one spoon

Tomato finely chopped one medium size

Turmeric one pinch

Cloves three

Mustard seeds one spoon

Urid dal one spoon

Cooking oil one tablespoon

PROCEDURE

Soak the rice for three hours and grind with a little salt to enhance taste into a smooth paste  and the batter will be collected in a vessel.

Pour the batter into Idli moulds and steam it for 7 minutes.

Squeeze the idlies into thin strands through the Press machine  in a fitted vessel 

Keep aside.

Add two cups of water and bring to boil.

Add Jaggery.

Grind the coconut grates , dry ginger, cardamom together with water needed in the mixie jar.

When the consistency of jaggery syrup becomes thick, add coconut mixture into it.

Stir well to mix evenly and allow to boil for a while.

Remove it from flame.

Divide equal halves of rice strands. The one-half strands are used plain for sweet syrup we prepared.

The remaining half of rice strands are used in spicy sevai.

Heat the cooking oil and add mustard seeds and urad dal to splutter

Add onions, red chillies broken, curry leaves and ginger

Add turmeric.

Add tomato pieces.

Add little salt required

Sim the flame and allow to cook the tomatoes to a certain extent. Meanwhile the.

Rice strands should be made short sevai by adding gingelly oil and sprinkling of little water.

Add this Remaining broken strands of rice.

Saute well with coriander leaves.

Spicy tomato Santhagai is ready.

SUNBERRY GREEN AND DALL CURRY (MANATHAKKALI KEERAI PARUPPU KOOTU ) AND RASAM COMBO

These greens are called as manathakkali keerai in Tamil nadu and have many English names i.e., blacknight shade, sunberry, and wonder cherry. The botanical name is Solanum nigrum.

We do love the porials and kootu and many cuisines with these leaves and green raw fruits and inky black berries.

Medicinal values:

The leaves give strength to muscles and improve the vision
They reduce the urinary infections.
They have the best medicinal quality..to cure mouth ulcer and all ulcers of digestive system wonderfully.

Ingredients :

Toor dal one cup cooked with a pinch of turmeric.
Manathakkali keerai chopped two cups
coconut grates one cup
cumin seeds one spoon
garlic three pulses
onion pieces half cup
green chillies two or three
curry leaves one cup chopped
cooking oil one tablespoon
mustard seeds
turmeric one pinch

PROCEDURE

Heat the cooking oil in a vessel.
Add mustard seeds to splutter
Add onions,  gren chillies, curry leaves.
Add a pinch of turmeric.
Add manathakkali keerai pieces.
Allow to cook for a while with little salt.
Add the cooked dal smashed and one cup of water.
Add required salt.
Grind the coconut grates, cumin seeds, and garlic pulses into a paste.
Add into the cooked greens and dal.
Saute to mix well.
Allow it to boil for a second.
Remove from the flame.

Rasam:

The cooked dal will be divided into two portions i.e.,.3:1 proportionately.
Grind the roasted cumin seeds and
pepper seeds into a coarse powder.
Add garlic grates.
Heat a cooking gingelly oil.
Add mustard seeds
Add curry leaves, and red chillies broken
Sim the flame.
Add asafoetida one pinch.
Add the thick extract of tamarind and boiled tomato.
Add salt and jaggery.
Allow it to boil.
Add dal mixed water.
Allow it to boil.

Rasam is also ready.

Serve the Manathakkali kootu and rasam combo with hot rice.