LEMON RICE

INGREDIENTS:

• Cooke rice – 2 cup
• Lemon juice – 4 table spoon
• Red chili – 5
• Bengal gram dhal – 1 tea spoon
• Ground nut – 2 table spoon
• Salt, Oil, Asafetida powder, Turmeric powder and Curry leaves

PREPARATION:

1. Put a hot pan on stove pour 2 table spoon on gingili oil.
2. Add mustard seeds, red chili and Bengal gram dhal.
3. Add ground nut, curry leaves, turmeric powder and asafetida powder.
4. Fry it thoroughly and add lemon juice in it then keep it separately.
5. Put cooked rice in a bowl then add lemon juice solution and salt in it.
6. Add gingili oil and mix it thoroughly.

KAMBU FLOUR KANJI

Ingredients:

• Kambu flour – 1 cup
• Chopped onion- 1 tab spoon
• Curd- 1cup
• Salt – as per required

Preparation:

1. Boil 2 cup of water.
2. Add salt in it
3. Pour kambu flour in the boiled water.
4. Mix it very well and cool it for 10 minutes.
5. Then transfer it into a vessel.
6. Add chopped onion & curd in it.

GREEN GRAM (MOONG DHAL) SOUP

INGREDIENTS:

• Green gram – 50 gram
• Green chili – 2
• Chopped onion – 1 table spoon
• Ginger garlic paste – ½ tea spoon
• Pepper powder – ¼ tea spoon
• Lemon juice – 1 table spoon
•  Tomato – 1
• Ghee – 1 tea spoon
• Cloves – 2
• Cardamom – 2
• Curry leaves, Coriander leaves

PREPARATION:

1. Put a hot pan & fry green gram dhal for 2 minutes.
2. Pour fried green gram dhal in a pressure pan and cook it then keep it separately.
3. Put a hot pan on stove and add mustard stoves, 2 cloves, 2 cardamom then add chopped onion and green chili.
4. Add boiled green dhal in it.
5. Add ginger garlic paste and boil it for 5 minutes.
6. Then transfer a solution in a bowl.
7. Add pepper powder, coriander leaves in the bowl and mix it thoroughly then add 1 tea spoon ghee.

Flavouring Buttermilk

Ingredients:

• Curd – 1 cup
• Green chili – 1
• Curry leaves, Coriander leaves
• Zinger – small pieces
• Cumin seeds – ¼  table spoon
• Salt, Asafoetida powder – as required

Preparation:

1. Take a mixer jar.
2. Put 1 cup curd and heat it for 1 minute.
3. Transfer the Buttermilk into a vessel.
4. Put a hot pan on stove and pour 1 tea spoon oil.
5. Add mustard seeds, cumin seeds and asafoetida powder.
6. Then add green chili pieces and curry leaves.
7. Then add the flavouring items in the buttermilk.
8. Add salt for taste.

COW GRAM SUNDAL

INGREDIENTS:

• Cow gram – ¼ kilo gram
• Chopped onion – ¼ cup
• Red chili – 5
• Ginger garlic paste – 1 tea spoon
• Coconut scrape – 1 table spoon
• Curry leaves, Salt, Oil – as per required

PREPARATION:

1. Put a hot pan & fry cow gram for 2 minutes.
2. Soak cow gram in water in 3 hours.
3. Pour soaked gram in a pressure pan and cook it.
4. Drain the water and keep it separate.
5. Put a hot pan and pour 1 tea spoon oil.
6. Add mustard seeds & curry leaves then again add red chili, chopped onion, ginger garlic paste, add boiled cow gram.
7. Fry it thoroughly and add coconut scrape then mix it

BITTERGAURD FRY

Ingredients:

• Bitter guard – ¼ kilogram
• Turmeric powder – ¼ tea spoon
• Chili powder – ½ tea spoon
• Salt, Oil – as per required

Preparation:

1. Cut bitter guard into small pieces.
2. Put hot pan on stove
3. Pour 2 table spoon oil & heat it.
4. Add mustard seeds.
5. Add bitter guard pieces.
6. Then add turmeric powder, salt, chili powder.
7. Fry it thoroughly, for 10 minutes
8. Don’t add water
9. Add ½ spoon gingili oil and fry it another 5 minutes.

Curd kulambu(குழம்பு)

Ingredients:

• Curd-1 cup
• Raw rice-1/2 teaspoon
• Toor dhal-1/2 teaspoon
• Coconut scrape-1/2 teaspoon
• Curry leaves, garlic pals-3 no’s
• Asafoetida powder-1 pinch
• Turmeric powder
• Ginger-small pieces
• Green chili-2 no’s
•  Cumin seeds-1/4 teaspoon

Preparation:

1. Soak raw rice and toor dhal in water for ½ an hour.
2. Put soaked rice and dhal in amixture jar.
3. Add coconut scrape,curry leaves,garlic, ginger, turmeric,cumin seeds ,green chili, in the mixer jar
4. Grind it nice paste.
5. Put a hot pan on stove.
6. Pour 1 teaspoon coconut oil in it and heat it.
7. Add mustard seeds in it.
8. Pour the grinded paste in the pan.
9. Add 2 glass of water and boil it for 10 minutes.
10. Then add curd.
11. Don’t heat after adding curd.