ALMOND RAVA KAESARI

Ingredients:

Semolina/Rava half a cup
Almond powder with skin  half a cup
Sugar 3/4 a cup
Fried cashew four
Ghee half a cup
Crushed cardamom two
water three cups
Kaesar color orange one pinch
Edible camphor quarter pinch


Procedure:

Heat the frying pan with one spoon of ghee over a low flame.
Add cashews and fry for a while until the cashews turn golden brown.
Take away the fried cashews and roast rava in the same ghee with the addition of half a spoon of ghee for a few seconds.
Heat the separate pan with one spoon of ghee, kaesar color powder and water up to boiling.
Add rava little by little to avoid lumps.
Allow cooking until the rava absorbed water and turned to a semi-mass consistency.
Transfer the almond powder, and sugar.
Stir well until all the ingredients incorporated well.
Stir well constantly to avoid burning at the bottom of the pan.
Add ghee little by little.
Stir well in low flame until the glossy consistency reached.
Remove from the flame and set aside to get warm temperature.

Serve warm kaesari in a banana leaf and enjoy its unique aroma and the supreme taste.😍😊

BARNYARD CURD MEAL

The barnyard millet is a wholesome grain like rice, wheat, maize, finger millet etc. 

This millet is low in calories, at the same time rich in dietary fibre. 

Wonderfully it is the best low glycemic index meal. 

It is a good source of iron. 

Gluten-free millet.

Now Let us view the procedure of making barnyard millet curd meal. This meal is easy to make, quick fix food. It combines excellently with any thokku and pickle.

Ingredients:

Barnyard millet one cup

Water three cups

Fresh Curd three cups

Salt to taste

Asafoetida one pinch

Cumin seeds one spoon

Curry leaves 10 nos

Mustard seeds one spoon

Red chillies two 

Coriander leaves chopped one tablespoon optional

Sesame oil two spoons

onion (Bellary) bits one tablespoon

Procedure:

Wash the millet three times and add the above-mentioned quantity of water and pressure cook with one whistle and simmer the flame until the next whistle starts.

Switch off the flame and set aside.

Cut the onion and collect every tempering ingredients such as mustard seeds, red chillies, curry leaves and asafoetida in a plate.

Now heat the wok with oil over a medium flame.

Add mustard seeds to crackle.

Once it starts to crackle, add onion, red chillies, curry leaves.

Saute for a while.

Sprinkle asafoetida.

Add the barnyard millet cooked.

Mix well until the tempered ingredients incorporate with the barnyard millet.

Switch off the flame. 

Add the curd and mix well.

Sprinkle salt to taste.

The Millet curd meal is done.

Enjoy with vallarai pickle.😊😍

LADYS FINGER SAMBAR/VENDAIKKAI SAMBAR

Ingredients:

Mysore Dal 100 gms
Tamarind one gooseberry size
Lady's finger 12 nos
Shallots 10 nos/Bellary onion half
Curry leaves 10 nos
Mustard seeds one spoon
Asafoetida one pinch
Sambar powder one tablespoon
Turmeric one spoon
Castor oil four drops
Tomato one
Coriander leaves chopped half a cup
Sesame oil one tablespoon

Procedure:


Soak the tamarind in two cups of water for 15 minutes.
Cook the Mysore dal with required water, one spoon of turmeric and four drops of castor oil.
I use Mysore dal because it is cooked fast without the pressure cooker.
Wash the lady's fingers and wipe them.
Cut the veggie into bit long pieces.
Chop the onion and tomato.
Heat the wok with sesame oil over a medium flame.
Add mustard seeds. once it starts to crackle, add onion, curry leaves and the veggie pieces.
Saute them constantly until the veggie fried well and shrink.
Add asafoetida, sambar powder, half spoon turmeric.
Saute again.
Pour the tamarind extract over the fried veggie.
Add salt.
Allow boiling for ten minutes until the veggie cooked soft.
Now transfer the cooked dal contents with water.
Allow boiling for few minutes
Check the salt.
Add corianderleaves and remove from the flame.


Lady;s finger sambar is ready to have with hot rice or idlies.!

VALLARAI GREENS THOKKU

So delicious and nutritious thokku You will like it!

Ingredients:

Brahmi leaves two cups
Garlic pods five
Tamarind gooseberry size
Jaggery one (achu vellam)
Salt to taste
Red chilly powder one spoon
Sesame oil half cup
Mustard seeds one spoon
Asafoetida one pinch
Fenugreek powder half spoon
Turmeric powder one spoon
Fennel powder one spoon
water as required

Procedure:

Wash the leaves several times to remove the mud.
Blend all the leaves, tamarind, garlic with water to form a fine paste.
Heat the sesame oil and add mustard seeds to crackle.
Switch off the flame to avoid burning.
Add red chilly powder, turmeric powder, asafoetida, fennel powder, fenugreek powder and add the blended paste. 
Add jaggery and salt.
Switch on the flame and bring to boil.
Allow boiling for getting a thick paste consistency.
Stir often to avoid the burning at the bottom of the pan.

Now the vallarai/brahmi leaves thokku is ready.
Pour one tablespoon of sesame oil over the thokku and serve.

You can have it with idlies, dosas or hot steamed rice.
It tastes supreme. You will love it. 

DRUMSTICK PULP URUGAI/THOKKU

Murungai/Drumstick tree is called as miracle tree because its entire parts are of high nutritional values and medicinal uses. Moringa/murungai /drumstick pulps of pods and seeds are packed with vitamin C, Vitamin B complex, Oleic acid, a healthy mono-saturated fat, Thiamin, Vitamin B1, B6 and Folates and other minerals.

We are going to learn the Drumstick pulp urugai/thokku here.

Ingredients:

Drumstick pods six nos
Garlic pods five
Tamarind gooseberry size
Curry leaves 10 nos
Jaggery one piece
Fenugreek roasted powder half a spoon
Asafoetida half a pinch
Red chilly powder one spoon
Sesame oil one tablespoon
Mustard seeds one spoon

Procedure:

Wash the drumstick pods and cut them into two. 
Scoop out the pulp with seeds from drumstick pods and collect them in a plate.
Blend the pulp, tamarind, garlic with required water to a bit coarse paste.
Heat the frying pan with one tablespoon of sesame oil.
Add mustard seeds to crackle and simmer the flame.
Add curry leaves, red chilly powder, fenugreek powder, turmeric, asafoetida  and tomato cubes.
Saute them in a medium flame.
Transfer the drumstick pulp mixture.
Saute them for a few minutes.
Add salt and jaggery.
Add half a cup of water and allow to cook well.
Pour one tablespoon of sesame oil and let the mixture cook until the oil separates along the sides.

Drumstick pulp urugai is ready.
Tasting yummy!

You can have it with hot steamed rice or use it as side dish for curd rice, arisiyum paruppum or any meal.