chutney 3

Ingredients:

Onion	2
Tomato	1
Red Chilli	2
Roasted Split  Gram / Pottuk kadalai	2 tbsp
Salt	to taste
To Temper
Oil	1 tbsp
Mustard Seeds	½ tesp
Curry Leaves	1 spring

Procedure:

1. Heat the oil in a pan, add red chilly  and fry for a minute.

2. Then add the chopped onion and saute till they becomes brown color.

3. Now add the chopped tomatoes and saute till they becomes mushy.

4. Add little water and salt, and cook till they become soft.

5. Allow it to cool down. Then, add roasted split gram/ pottuk kadali and salt.

6. Grind them into a fine paste with little water.

7. Heat the oil in a pan, add mustard seeds and curry leaves. Allow it to pop. Mix this with chutney.

     Yummy Chutney is ready to serve. This goes well with especially with millet dosai or normal dosai.

chutney

Procedure:

1. Wash the green chillies and ginger.

2. Grind the grated coconut, roasted split gram dal, ginger, green chillies, garlic, coriander leaves and salt in a blender with little water.

3. Do not grind the mix into very fine paste.

4. Heat the oil, add mustard seeds and urad dal,.

5. When the mustard seeds start popping , pour this tempering over the chutney.

6. Mix well and add water if necessary. 

       Serve with Idly, Pongal, Upma and Dosas.

rice

Procedure:

1. Dry roast the moong dal and foxtail millets separately till nice aroma comes out.

2. Spread them on the plate and allow them to cool down.

3. Then wash them together and soak with 4 cups of water for 10-15 mins.

4. Pressure cook them for 4 whistles in medium flame.

5. Heat the jaggery in a  pan with ¼ cup of water. When the jaggery dissolves completely, then switch off the stove.

6. Filter the syrup with steel filter and keep it aside.

7. Heat the ghee in a pan, then fry cashew nuts and raisins till they become golden color.

8. When the pressure has gone, then add the jaggery syrup and cardamom powder. Mix them well and cook for 5 mins. Stir occasionally.

 9. Now add the fried nuts with ghee into the mixture and mix well, then switch off the stove.

10. Then add the grated coconut and mix it well. Allow it to cool down.

11. After cool down completely then add the boiled cold milk, mix it well and serve.

       Tasty and healthy payasam is ready to serve.

Kolam #3 - Star Kolam

 

7 - 4 Interlay Dots

7 - 4 Idai Pulli

7  - 4 இடை புள்ளி

rice

Procedure:

1. Wash and soak the rice for 5 mins. Then add 4 cups of water and pressure cook for 4 whistles in high flame.

2. After pressure has gone allow it into cool down.

3. Grind the green chillies and ginger into a coarse or fine paste without adding water.

4. Heat the oil in a pan, add mustard seeds and wait for popping. Then add channa dal, curry leaves and cashew nuts. Fry till they becomes golden color.

5.  Now add the ground paste and fry for a minute. Allow it to cool down completely.

6. Then mix this mixture with cooked varagu rice. Add curd, milk and salt. Mix them gently and garnish with coriander leaves.

Kolam #2 - Lamp / Vilakku / Deepam Kolam

 

7 - 1 Colinear Dots

7 - 1 Neer Pulli

 

Kolam #1 - Lamp / Vilakku / Deepam Kolam

puffed rice

Ingredients:

Puffed Rice / Pori	1 cup
Jaggery	2 tbs
Ghee	1 tbs
Drumstick Leaves	1 tbs
Curry Leaves	1 spring

Procedure:

1. Heat the ghee in a pan, add drumstick leaves and curry leaves.

2. After few seconds add the puffed rice and mix them well.

3. Now switch off the stove, and then add the powdered jaggery. Mix them well and serve it immediately.

I am sending this to my own event  HRH - Puffed Rice

kesari

Ingredients:

White Rava / Semolina	1 cup
Sugar	¾ Cup
Ripe Banana (Medium Size)	1
Cardamom Powder	1 tes
Ghee	1/4  cup
Cashew nuts	10
Dry Grapes	10

Procedure:

1. Peel and mash the banana and keep it aside.

2. Heat 1 tbs of ghee in a heavy bottomed pan. Fry the rava till it gives out good aroma. Keep it aside for cool down.

3. In the same pan, add 1 tbs of ghee and fry the cashew nuts and dry grapes till they turn into golden color. Keep it aside.

4. In the same pan, add 2 cups of water and heat it to boil. Add cardamom powder. 

 5. Then  add the roasted rava slowly. Stir continuously till the water evaporates.

6. Add sugar and stir continuously. When the sugar is fully dissolved, add the remaining ghee and mashed banana. Stir continuously till it leaves the sides of the pan.

7. Garnish with fried cashews and dry grapes.