Elladai

INGREDIENTS:

• Rice Flour - 250 grams
• Fried Gram Powder - 100 gram
• Soaked Gram Dhal - 1 Table spoon
• Groundnut – 1 Table spoon
• Black Gingili – ¼ Tea spoon
• Asafetida Powder – ¼ Tea spoon
• Butter – 1 Table spoon
• Salt & Oil – as per required

PREPARATION:

1. Take a bowl
2. Pour Rice flour, fried gram powder, soaked gram dhal, groundnut, Black gingili, asafetida powder in it.
3. Add Butter, Salt and water and then smash it like chapatti flour.
4. Take lemon size flour and then spread it in a plastic sheet.
5. Then deep fry the flour.

Itz ready to eat...

Athirasam

INGREDIENTS:

• Rice Flour - 250 gram
• Jaggery (வெல்லம்) – 200 gram
• Cardamom – powder – 1 tea spoon

PREPARATION:

1. Take a hot pan then put Jaggery & a table spoon of water in it.
2. Allow it to boil until jaggery turns to thick (like Jeera ) solution.
3. Filter Jaggery juice & remove the dust.
4. Pour the Jeera in a bowl & add Rice flour, cardamom powder in it.
5. Mix it with a wooden ladle until it turns like chapatti flour.
6. Take lemon size flour & spread it.
7. Deep fry the Athirasam. 

Black Night Shade Plant (மணத்தக்காளி) Curd

INGREDIENTS:

• Black Night Shade Plant (மணத்தக்காளி) Curd - 1 Cup
• Green Chili - 1 No
• Curd - 2 Cup
• Salt, Asafoetida, mustard Seed - As Required

PREPARATION:

1. Place a hot pan on a stove.
2. Pour 1 tea spoon oil in it.
3. Add Asafoetida powder, Green chilli, Black Night Shade Plant and fry it thoroughly.
4. Put the fried items & a cup of curd in a mixer jar.
5. Add salt & Grind it for a minute.

TIPS :

    Its is good for the Mouth & Stomach ULCER Patients 

GINGER CHUTNEY

INGREDIENTS:

• Scraped ginger – ¼ cup
• Scraped Coconut – ¼ cup
• Red Chili – 5
• Tamarind Juice – 1 table spoon
• Garlic – 5 pieces
• Salt – as per required

PREPARATION:

1. Place a hot pan and fry ginger, red chili, Coconut, Garlic and put inside the mixer jar.
2. Add tamarind juice and salt.
3. Grind it thoroughly.
4. Transfer Chutney into a bowl.

GROUNDNUT CHUTNEY

INGREDIENTS:

• Ground nut – ½ cup
• Coconut Scrape – ½ cup
• Red Chili – 5
• Tamarind Juice – 1 table spoon
• Garlic – 5 pieces
• Salt – as per required

PREPARATION:

1. Place a hot pan.
2. Fry Coconut Scrape, red chili, Garlic and put it into a mixer jar.
3. Then add tamarind juice, salt and ground nut.
4. Mix it thoroughly.

CAULIFLOWER KURUMA

INGREDIENTS:

• Chopped Cauliflower – 1 Cup
• Chopped Tomato – 2
• Coconut Scrape – 2 table spoon
• Small Onion – 100 gram
• Green Chili – 5
• Anise – ¼ tea spoon
• Cinnamon – 2
• Garlic, Ginger paste – 1 table spoon
• Salt, Turmeric powder, Oil

PREPARATION:

1. Put a hot pan on stove. Put small onion, coconut, green chili, anise, cinnamon & turmeric powder in it.
2. Fri it thoroughly and grind it in a mixer jar.
3. Keep it separate and put another pan on stove.
4. Put chopped cauliflower, tomato, ginger garlic paste, salt, turmeric powder.
5. Then add grinned spices in it.
6. Boil the curry for 10 minutes.

BOTTLE GOURD KOOTU

INGREDIENTS:

• Scraped Bottle Gourd – 1 cup
• Green gram dhal Chopped – 50 gram
• Green chili – 2
• Chopped onion – 1 table spoon
• Chopped Tomato – 1 table spoon
• Grinded Coconut & Cumin paste – 1 table spoon
• Salt, Turmeric powder, Coriander leaves
• Ghee – 1 tea spoon

PREPARATION:

1. Place a hot pan on stove.
2. Pour green gram dhal, green chili, onion, tomato & bottle gourd in it.
3. Then add salt & turmeric powder in the pan.
4. Cook it by boiling.
5. Transfer the mixer in a bowl.
6. Add coconut paste and ghee.
7. Mix it with a ladle.
8. Add coriander leaves.