GREEN PEAS WHEAT RAVA KITCHADI

Ingredients:

Wheat rava 200 gms
Green peas 50 gms
Shallots chopped half cup
Curry leaves one sprig
Ginger gratings one tablespoon
Garlic gratings one spoon
Sesame oil one tablespoon
Mustard seeds one spoon
Green chilies two
Mint leaves few
Tomato half
Turmeric half spoon

Procedure:

All the ingredients should be ready on the table.
Heat the pressure pan with sesame oil.
Add mustard seeds to crackle.
Followed by shallots, Green chilies, curry leaves, mint leaves and turmeric.
Saute for one minute until the shallots tur transparent.
Add ginger and garlic gratings.
Saute for a while.
Add green peas and diced tomato.
Saute for few seconds.
Add salt and one cup of water. 
Pressure cook for two whistles.
Set aside until the entire pressure releases.
Open the lid and add three cups of water amd add adequate salt.
Allow to boil.
Transfer the wheat rava and stir well.
Close the lid and pressure cook again for one whistle.
Simmer it for five seconds and switch off the flame.
Set aside to cool down.

Green peas wheat rava kitchadi is now ready to have. Raita/ coconut chutney are best accompaniments. 

BAMBOO RICE KANJI/MOONGIL ARISI KANJI

Bamboo rice is packed with medicinal values. It treats epilepsy pains, Rheumatism, joint and back pains excellently if it is consumed frequently.

It is a natural gift from bamboos that attain more than forty years of age. The rice-derived from the flowers of the bamboos. So it is collected from the forest by tribals. The rice is the traditional food for tribes. So they have the strong stamina and sound health.

This rice is available at all grocery stores and departmental stores. Its cost is high. But the nutrients and medicinal qualities are also high.

We are going to make delicious kanji now.

Ingredients :

Bamboo rice 200 gms.
Adequate water
Salt to taste
Cumin seeds roasted
Shallots finely chopped one tablespoon
Green chilies thin sliced two nos
Asafoetida half pinch
Cucumber round slices optional

Procedure:

Clean the bamboo rice and check.
Blend them coarsely.
Wash two times and soak for one hour.
Add three cups of water and pressure cook the rice.
Allow one whistle and simmer for 10 seconds
Note:
Cook the rice directly in the cooker.
After three minutes, switch off the flame.
Set aside to cool down.
Take one scoop of cooked bamboo meal in a serving bowl.
Add salt and mix well.
Incorporate shallot pieces, green chilly slices and cucumber cubes.
Sprinkle asafoetida.
Add a half cup of hot water.
Stir gently.
Serve hot or warm.


You may add buttermilk or milk to make it more delicious as per your choice.
Enjoy! 

DRUMSTICK FRY

The drumstick pods are the extremely popular veggies with very very special nutritional values.

It supports the healthy and strong bones.

It contains antibacterial qualities that treat excellently on the throat, skin and chest. It is also be used in dealing with fungal skin ailment. 

It treats digestive disorders.

It prevents impotence and treats sexual debility and enables the proper function of sexual organs.

It treats anemia.

Let us make drumstick fry!

Ingredients: 

Tender Drumstick pods two inches size cut one bowl 

Coriander powder one tablespoon

Roasted cumin seeds powder one spoon

Pepper powder one spoon

Red chilly powder one spoon

Asafoetida one pinch

1turmeric one spoon

Tomato one chopped

Mustard seeds one spoon

Curry leaves one sprig

Shallots finely chopped half cup

Coriander leaves finely chopped

Water adequate quantity

Sesame oil one tablespoon

Salt to taste

Procedure:

Heat a frying pan with sesame oil

Add mustard seeds to splutter

followed by shallots, curry leaves and turmeric powder.

Saute until the shallots turn translucent

Add coriander powder, cumin seeds powder, chilly powder, 

.Add tomato diced and saute for a while until it gets mushy.

Add drumstick pods and salt.

Pour an adequate water to cook the drumsticks.

Cover with a lid and allow to cook over a low flame for eight minutes.

Open the lid and check the water absorbed and salt.

Sprinkle pepper powder and coriander leaves.

Sprinkle asafoetida.

Switch off the flame and transfer the fried drumstick pods in a serving bowl.

Relish with hot steamed rice and other meal.

NENDRAN PAZHA PAYASAM

Ingredients:

Nendran pazham two no
Jaggery powder 200 gms
Cow milk 200 ml 
Coconut milk 100 ml
Cardamom pods four nos crushed
cashews and raisins one tablespoon each chopped or grated
Ghee two tablespoons

Procedure:

Peel off the nendran banana and chop them into thick slices.
Blend them into a fine paste.
Heat a  frying pan with one tablespoon of ghee.
Add banana paste and fry for a while.
Add jaggery powder and stir well over a low flame.
Add boiled cow milk and stir again to combine all the ingredients.
Shred the coconut and extract the milk from the coconut gratings with adequate water.
Strain it and pour over the boiling payasam
Fry the cashew gratings and raisins in ghee remaining in a tempering pan.
Transfer the fried items to the boiling payasam.
Stir well over a medium flame until the payasam gets thickened.


Delicious dessert is ready to relish.

Highly nutritious drink!
Everyone will love to have more and more!😋😋

THATTIAPAYIRU SATHAM (KONGU EXCLUSIVE)/COWPEAS RICE

The cow peas are used to make Arisiyum paruppum one-pot meal. This is much appreciated by the kongu folks because of its high nutritional values. It is the rich source of iron and potassium.

It is a special and quick fix meal in our homes. Easy to make and simple and delicious too.

We can make this meal with dal lentils such as green whole gram, Cowpeas, toor dal and pea nuts.

how to make arisiyum paruppum saatham using cow peas?

Ingredients:

Par-boiled ponni rice two cups

cow peas 150 gms

shallots chopped half a cup

garlic pulses four

green chilies two cut

curry leaves one sprig

tomato one medium size

peanut oil 10 ml

mustard seeds one spoon

cloves five

Turmeric powder one spoon

Sambar powder one tablespoon

cinnamon sticks two broken

cumin seeds one spoon

mint leaves one sprig
Salt to taste

Procedure:

Mix the cow peas with rice and wash several times.

Soak for half an hour.

Heat the pressure pan or pressure cooker with peanut oil.

When the oil gets heated, add mustard seeds.

Allow to crackle.

Add shallots and saute well until it becomes translucent.

Add green chilies, curry leaves and mint leaves.

Add cinnamon, cloves to fry.

Add turmeric and sambar powder.

Add tomato diced and saute well.

Transfer the washed rice and pour adequate water.

Add salt and cumin seeds.

Check the salt and if needed, add little amount of salt.

Close the cooker and allow one whistle.

Reduce the flame to simmer level.

Switch off the flame after few minutes.

Pour fresh ghee or sesame oil over this rice cooked.

You can match this meal with any pickle, cucumber salad.

CUCUMBER CURD SALAD/VELLARI THAYIR PACHADI

Vellari thayir pachadi is perfect coolant during summer.
Cucumber is combined with cow curd and served with any meal in our native. It is very simple to make this yummy pachadi.

How to make?

Ingredients:

Fresh Curd one cup
Cucumber (organic) medium size one
Salt to taste
Pepper powder one spoon
Asafoetida half pinch
Coriander leaves finely chopped one spoon

Procedure:

Take fresh curd in a bowl.
Sprinkle salt and pepper
Wash organic baby cucumber and chop into small cubes.
Chop the fresh coriander leaves.
Add cucumber and coriander leaves.
Mix gently.
Add asafietida less.
Check the salt.
Less salt is enough.

This cucumber salad/ pachadi can be served with any meal / chapathies /veg or non veg biriyani.
It serves its purpose amazingly.