BEETROOT CHUTNEY

INGREDIENTS:

• BEETROOT SCRAPE-1 CUP
• COCONUT SCRAPE-1/2 CUP
• RED CHIILI-5
• TAMARIND JUICE-1 TAB SPOON
• SALT
• ORID DHAL - 1 TAB SPOON

PREPARATION:

1. PUT A HOT PAN ON STOVE.
2. POUR ORID DHAL IN IT AND FRY IT UNTIL IT TURNS IN TO BROWNISH COLOUR.
3. THEN FRY BEETROOT SCRAPE UNTIL IT GETS CRISPY.
4. GRIND ALL THE INGREDIENTS IN AMIXER JAR WITH RED CHIILI,TAMARIND JUICE &SALT.

Valaipoo vadai(plaintain flower vada)

Ingredients:

• Valaipoo-cleaned and chopped 1 cup.
• Gramdhall-100 grams.
• Redchillies 5nos.
• Anise ½ teaspoon.
• Ginger –small piece.
• Garlic pieces 5 nos.
• Coconut scarpe-one table spoon.

Preparation method:

1. Soak gram dhall in water for 2 hours and grind it crispy paste and keep it separate.
2. Then put valaipoo pieces in mixie jar and grind it for one minute.
3. Then take red chili, garlic, ginger, anise, in a mixie jar and grind it until it turn into nice powder.
4. Then put the gramdhall paste,valaipoo,and ginger garlic powder into one bowl and add coconut scarpe.
5. Add salt as you need.
6. Make the mixture into small round pieces.
7. Deep fry the valaipoo kolas in oil.

Tips :

If you want more crispy add 1 spoon cornflour powder in the mixture.

MUDAKATHAN KEERAI DOSAI(BALLON WINE GREENS)

Ingredients:

• Mudakathankeerai - 1 cup
• Rice-1 cup
• Raw rice -1 cup
• Urid dhal -1/2 cup
• Red chili - 5
• Cumin seeds -1/2 sp
• Pepper - 1/4 sp
• Salt

Preparation:

1. Soak rice and urid dhal for 3 hours.
2. Grind it with red chili, cumin seeds, pepper,and ballon wine greens.
3. Add salt with dosai flour and keep idle for 2 hours till it gets sour.
4. Put dosai tawa on stove. 
5. Take dosai flour and make small dosais.

 

Red chili chutney

Ingredients :

• 100 grams sambar onion (small onion)
• 7 no’s red chilies
• Tamarind –small piece
• Salt as you need, garlic 5 pals

Preparing method :

1. Put onion, red chili, tamarind, salt
2. & garlic in a mixer jar and grind it thoroughly.
3. Then transfer it in to a cup.
4. Put a hot pan and pour 2 spoon gingili oil,.
5. Add mustard seed, curry leaves and mix it to red chili chutney.

Parupukeerai masial (Dhall greens pulp)

Incredients:

• 1 cup of paruppukeerai
• 100 grams of moongdhall
• 2 green chillies, 1cup of chopped onion, 1tomato,
• few drops of  custard oil

Preparation method:

1. Take a pressure pan and put Moongdhall in it and fry it till it gets light brownish color and then wash the Moongdhall and add paruppukeerai, tomato, greenchillies, chopped onion and custard oil.
2. Then add a cup of water.
3. Then cook it for 10 minutes
4. Then open the pan and churn the mixture with a paruppu mathu (a wooden churning instrument) and keep separately.
5. Then put a pan on stove and pour 1tab.spoon.gingellyoil and heat it
6. Then take ¼ spoon mustard ,little bit of jeeragam(cumin) and add them with the pulp.
7. It is ready to eat.

GINGER GARLIC THOKKU

Ingredients:

• Garlic -1/4 kilogram
• Ginger pieces-100 grams
• Tamarind juice-1/2 cup
• Salt as you need
• Gingili oil-100 ml
• Red chillis-10  no’s

Preparation method:

1. Put a pan on a stove. Fry ginger pieces with few drops oil.
2. Then fry red chilies.
3. Put fried ginger pieces, red chilies, & garlic, salt in a mixer  jar .
4. Grind it until the mixture turns in to paste.
5. Put a pan on the stove and pour gingili oil.
6. Add mustard seeds
7. Then add ginger garlic paste and tamarind juice in it.
8. Mix all ingredients. pour gingelly oil in it and roast the mixture for 10 minutes
9. Allow it to cool and transfer it to a glass container.

Pulichakeerai thokku

Ingredients :

• Pulichakeerai-1 cup
• Garlic-10 pals
• Ginger-small piece
• Salt- as you need.

Preparation method :

1. Put a pan on a stove.
2. Pour 3 tea spoon oil in it.
3. Add pulicha keerai, garlic, cumin seeds, ginger and salt.
4. Do not add water.
5. Mix all ingredients and roast it for 10 minutes
6. Put the roasted ingredients in a mixture jar and grind it crispy paste.
7. Put a pan on the stove and pour 2 table sp gingili oil
8. Add small pinch asafetida powder.  Then put the crispy paste into the pan and roast it for 2 minutes.
9. Allow it to cool and transfer it in to a glass container.