THIDAKKANJI/NUTRITIONAL PORRIDGE

This semi solid porridge is prepared with the equal proportions of the broken boiled rice, dry roasted whole green dal, dry roasted deskinned urad dal, any vegetable like carrot, beans, green peas, bottle gourd and ridge gourd cubes. Addition of one spoon of cuminseeds gives the mild flavour to the porridge.

Pressure cook the rice and dals with two whistles. Keep aside to cool. Cook the veggies with turmeric, salt and cumin seeds.
Mash the cooked vegetables or blend in mixer.
Add the veggies and mix with the porridge.
Add half spoon of pepper.
Check the salt. Add if needed.
Serve in cups.

It is good for the sick members of the family. It nourishes and it is easily digestable and serves as a complete diet for them. Quick and simple breakfast.. any side fish like thuvayal or spicy pickles pair up with this yummy food.

MANJAL MASAL MILK/TURMERIC MILK

This hot drink is recommended to their beloved ones who suffered from common cold, continuous Cough with phlegm, sore throat or respiratory problems by elders of every home in Tamilnadu.

Medical treatment with tablets and injections might be a temporary cure, but the allopathy treatment does not eradicate the chances of sicking again. Thatswhy our elders always advise us to consume the turmeric milk to treat ourselves during the onset of winter.

This milk boosts our immunity; relieves us from common cold and cough; detoxifies our body; It cures joint and muscle pain due to the cold climate.; Cures sinus congestion. 

  

Turmeric is a miraculous rhizome for curing the ulcers, respiratory problems. It is dried in sunlight and powdered. This turmeric powder is restored and used for cooking, bathing and in home remedies.

Ingredients:

Cow milk 200 ml
Turmeric powder one spoon
Cane-sugar or jaggery powder one tablespoon
Cinnamon sticks two
Coarse pepper powder one spoon
Cardamom pods four-crushed seeds

Procedure:

Bring to boil the milk.
Add all the ingredients and blend well.
Serve hot

This milk is so delicious and all of our beloved peoples love to have. We can add almond milk extract from soaked almonds (25 gms). Almonds enhance the taste and nutrition. This yellow milk serves as the best care taker and nurse the sick people of cold and cough related diseases.

Miraculous, in deed...!

MURUNGAI KEERAI ADAI

This is an authentic main dish , tasting amazingly with butter, karumbucharkarai or cane sugar and cauliflower curry. It is highly nutritious because of its ingredients of high protein and minerals.

Ingredients:

Drumstick tender leaves two cups
Idli rice 200 gm
Toor dal (traditionally treated with red soil)
Bellari onion chopped one cup
Curry leaves ten
Red chillies four
Salt to taste
Asafoetida one pinch
Cumin seeds one spoon
Fenugreek seeds one spoon

Procedure:

Wash and soak rice, toor dal, red chillies and fenugreek seeds for one hour.
Grind all the ingredients i.e., rice,toor dal, onions, curry leaves, asafoetida, red chillies, drumstick leaves, cumin seeds, fenugreek seeds and salt into a coarse batter.

Keep aside for three to for four hours.
Heat the tawa and pour the batter on the tawa to a thick circle.
Sprinkle oil all around the adai.
Flip over and wait for golden brown colour and crispy on both sides.
Remove from tawa.
Collect in a dry plate.

Ready to serve.

Murungai keerai adai can be have with butter and cane sugar.
Coconut chutny or any kuruma may be the wonderful combinations.

RIDGEGOURD CURD PACHADI

Ridge gourd curd pachadi is a coolant and refreshment side dish. It is going very well with steamed rice.

We never miss ridge gourd in our vegetable basket. We always maintain the availabilty of this soft vegetable.

There are so many versions of cooking this vegetable. This is very delicious to eat with rice.

Lets move to make this quick fix veg pachadi.

Ingredients:

Ridge gourd one.
Curd one cup
Mustard seeds one spoon
Cumin seeds one spoon
Ginger grates one spoon
Cilantro leaves half cup
Curry leaves few
Shallots finely chopped half cup
Green chillies two
Turmeric half spoon
Asafoetida half pinch
Two spoons of sesame oil.
Salt to taste.

Procedure:

Peel the ridges and cut the ridgegourd into cubes.

Heat the pan with oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies, curry leaves.
Add turmeric.
Tranfer the vegetable cubes and add salt.
Sprinkle one tablespoon of water.
Allow to cook in low flame for five minutes.
Switch off the flame and set asideto cool.
Mix the asafoetida, ginger grates coriander leaves and little salt.
Combine the cooked ridge gourd ground paste with curd.

Green ridge gourd curd pachadi is readi to serve.

KARUPATTY ULUNTHANGALI

This is an authentic and traditional dessert known by everyone in Tamilnadu. This wonderful sweet is made up with urad dal and palm jaggery. You can enjoy this delicious kali or halwa cool or hot or warm. It tastes excellent.

How to make?

Ingredients:

Palm jaggery 1 and
3/4 cups
Split urad dal one cup
Sesame oil half cup
Cow ghee half cup
Cashews one tablespoon
Cardamom seven pods (seeds crushed)
Milk one cup

Procedure:

Dry roast urad dal and set aside to cool.
Grind into coarse powder.
Heat the wok with two cups of water with one spoon of oil/ghee
Bring water to boil.
Mix the urad dal coarse powder with boiling water rapidly.
Don't bother about the crumps.
It will settle soon.
Allow to cook for a minute.
Add palm jaggery and mix well.
Observe the melting of palm jaggery and incorporate with cooking urad dal.
Mix well using a spatula.
Add ghee fried cashews.
Pour sesame oil and ghee.
When the urad dal kali or halwa ooze out oil/ghee on all sides, you switch off the flame.
Sprinkle cardamom seed powder and mix softly.

Glossy ulunthangali is now ready to serve. It is highly nutritious and medicinal especially good for women,  adults and children.
High protein dessert, loved by all.
Do try...and enjoy..

SUNDAL GRAVY/Garbanzo gravy

Sundal gravy is a fantastic side dish for hot steamed rice, chapathies and roties. It is a perfect blend of spices with garbanzos which come out with a delicious gravy for any main dish. as far as health concerned, it is of high protein value. 

Here is the recipe you want..!

Ingredients:

Sundal/Garbanzo 200 gm

grated coconut one cup

cinnamon five sticks

cloves five to six

Fennel seeds one spoon

mustard seeds one spoon

fried grams one tablespoon

salt to taste

Ginger and garlic paste one tablespoon

green chillies two

tomato chopped

shallots chopped half cup

Curry leaves seven to eight

Cilantro leaves chopped half cup

Coriander powder two spoon

Turmeric one spoon

Red chilly powder one spoon

Curry masal powder one tablespoon

Sesame oil two tablespoons

Procedure:

Soak the sundal/garbanzos for overnight or more than 12 hours.

Blend ginger garlic pods into a paste.

keep aside.

Blend coconut, fried gram into a fine paste.

Heat the pressure pan or small pressure cooker with sesame oil over a medium flame.

Add mustard seeds to splutter.

Add cinnamon, cloves, shallots, green chillies and curry leaves.

Saute well until the onions turn translucent.

Add the coriander powder, chilli powder and turmeric.

Add tomato chops, and curry masal powder.

Saute again to mash the cooked tomato dices.

Then add sundal/garbanzos and saute well to cmbine all the ingredients together.

Add the coconut paste with an adequate water.

Add salt.

Close the cooker with its lid and place weight on the top.

Cook with three whistles.

Wait till the entire pressure releases out.

Open the lid and add chopped coriander leaves.

Yummy Sundal gravy is pairing up with the hot steamed rice very well. Enjoy with any main dishes like chapathies, idlies, dosais, poories, or any variety rice and so on. It goes very well with roties also. Enjoy..!