Ragi Adai

Ingredients:

• Ragi flour – 1 cup
• Chopped Onion – ½ cup
• Chopped Pieces – 1 tab spoon
• Drum stick greens – ¼ cup
• Salt, anise – ¼ tea spoon
• Chili powder – ¼ spoon

Preparation:

1. Take a bowl. Put ragi flour in it and add salt.
2. Add chopped onion, coconut, greens, salt and anise.
3. Then add chili powder. Add 1 cup water and knead it thoroughly.
4. Put a dosai tawa on stove. Spread the flour in the tawa and pour 1 tea spoon gingili oil
5. Then turn the adai other side.

Channa Sundal

INGREDIENTS:

• Soaked Black Chana (6 hours) – 250 gram
• Chopped Onion – 2 table spoon
• Scraped Coconut – 1 table spoon
• Ginger Garlic paste – 1 tea spoon
• Coriander leaves, Oil, red chili – 4 Nos.

PROCEDURE:

1. Put soaked Chana in a pressure pan.
2. Allow it to cook & filter the water.
3. Put a hot pan on stove.
4. Pour 1 spoon oil & add mustard seeds & then chopped onion, red chili, coriander leaves.
5. Add Boiled Chana in it.
6. Add garlic paste, salt in it.

Green gram sundal

GREEN GRAM SUNDAL

Ingredients:

• Soaked & boiled green gram - 100 gram.
• Chopped onion - 2 table spoon.
• Scraped coconut - 1 table spoon.
• Red chili - 3 nos.
• Salt, Oil, Lemon juice - 1 tea spoon.

Procedure:

1. Put a hot pan on stove.
2. Pour  teaspoon oil in it.
3. Add mustard seeds and curry leaves.
4. Then add chopped onion and fry it thoroughly.
5. Add boiled green gram dhal in it and mix it.
6. Add salt, red chili and coconut.
7. Mix it thoroughly.
8. Then add coriander leaves and  tea spoon lemon juice in it.

Final Prepared image of Green gram sundal:

Tomato chili chutney

TOMATO CHILI CHUTNEY

Ingredients:

• Tomato –  100 gram.
• Green chili – 2 Nos.
• Red chili – 1 no.
• Salt  – As required.

Procedure:

1. Put tomato, green chili, salt, red chili in a mixer jar and grind it until it gets nice paste. 
2. Transfer the paste into a bowl. 
3. Put a hot pan and add 1 teaspoon oil and mustard seeds and off the stove. 
4. Add tomato paste in it. 
5. Do not boil the paste.

Final Prepared image of Tomato chili chutney:

Mini soya ball fry

MINI SOYA BALL FRY

INGREDIENTS:

• Mini soya balls -  100 gram.
• Turmeric powder -  ¼ spoon.
• Red chili powder -  ¼ spoon.
• Salt - As required.
• Ginger garlic paste - 1 teaspoon.

PREPARATION:

1. Dip the soya balls in hot water for 2 minutes. 
2. Then square the water. 
3. Keep it in a bowl. 
4. Add turmeric powder garlic paste, chilli powder and salt in it. Mix it thoroughly.
5. Put a hot pan on stove. Pour 1 table spoon oil and add mustard seeds.
6. Add soya bulb and fry it thoroughly.

Final Prepared image of Mini soya ball fry:

Red rice puttu

RED RICE PUTTU

INGREDIENTS:

• Red rice flour – 1 cup.
• Boiled water – 1 cup.
• Scraped coconut – 2 tablespoon.
• Sugar – 2 tablespoon.
• Ghee – ½ spoon.
• Chopped cashew nut and groundnut – 2 tablespoon.

PREPARATION:

1. Take a bowl and pour red rice powder in it.
2. Add boiled water 1 cup.
3. Mix the flour and keep it separate for 10 minutes.
4. Then add coconut, cashew, cardamom, ghee and sugar in the red rice flour and mix it thoroughly.

Final Prepared image of Red rice puttu:

Senai kizhangu fry

Senai kizhangu fry(Yam fry)

INGREDIENTS:

• Senai kizhangu fry(Yam) - 1/4 Kg.
• Chopped small onion - 2 tablespoon.
• Coconut paste - 1 tablespoon.
• Salt and Oil - As required.
• Ginger garlic paste - 1/2 tablespoon.

PREPARATION:

1. Cut the yam into small pieces. keep it separately.
2. Put a hot pan on stove. Pour 1 spoon oil.
3. Add mustard seeds & small onion.
4. Add water and add yam pieces.
5. Allow it to cook for 5 minutes.
6. Then add ginger garlic paste, coconut paste and salt.
7. Fry it thoroughly.

Final Prepared image of Senai kizhangu fry(Yam fry):

Karuni Kalingu(Yam)

INGREDIENTS:

•  Small onion - 100 grams.
• Coconut scraper - 4 table spoon.
• Red chili - 5 nos.
• Tamarind juice - 1/2 cup.
• Garlic paste - 1 table spoon.
• Boiled & Peeled Karuni Kalingu(Yam) - 100 grams.
• Oil & salt - As required.

PREPARATION:

1. Put a hot pan on stove.
2. Pour 1 teaspoon oil and add small onion, coconut scraper and red chili  in it.
3. Fry it thoroughly and put the ingredients in a mixer jar. Grind it thoroughly.
4. Put a hot pan on stove. Pour 1 tea spoon gingerly oil.
5. Add curry leaves and number seeds.
6. Pour tamarind juice in it. Then add onion, coconut masala in it.
7. Add salt, boiled yam and cook it for 10 minutes.

Final Prepared image of Karuni Kalingu(Yam) kulambu: