My Mom's recipe - PART III

RAVA UPMA – three persons

JADA RAVA – 350 gr. – vegetable – carrot – 1 –onion -1, – beans 3 or 4, – Tomato 1 - cabbage 50 gm. – green chilly -3 – Ginger – small piece – curry leaves.

Fry rava for 3 minutes and keep separately – Tampering –Oil (little more oil – 5 spoons)– Kadugu, Urdu Dal, Chana Dal, - add chopped vegetables, Green chilies, Curry leaves. After 2 or 3 minutes frying add water ( four glass ) boil well – add salt – add fried rava – continuously stir well – cook under low flame for 2 minutes – add coconut oil – serve

FOLLOW THE SAME PROCEDURE FOR SEMIYA UPMA,

AVAL UPMA (POHA)

WASH WITH WATER – STRAIN COMPLELY – KEEP IT FOR TEN MINUTES.

Tampering –Oil (little more oil – 5 spoons)– Kadugu, Urdu Dal, Chana Dal, Jeera - Ground nuts – Chopped onion – tomato -potato – Green chilly –Ginger – curry leaves – haldi (turmeric powder) – salt – ADD soaked aval – mix well – cook on low flame for 2 or 3 min. – add grated coconut- serve.

INSTANT RICE SEVAI – COCONUT SEVAI.

MTR rice sevai 250 gm. – desiccated coconut 50 gm. – red chilly 2- curry leaves –

Boil one liter water - add sevai in the boiling water – Off the flame – Keep it closed for 5min. Strain the sevai –

Tampering – Coconut oil - kadugu, Urdu Dal,- red chilly –curry leaves – hing – salt – desiccated coconut – fry a little – add strained sevai – mix well.

LEMON SEVAI

MTR rice sevai 250 gm. – Lemon 2 - green chilly 2- curry leaves – Ginger -

Boil one liter water - add sevai in the boiling water – Off the flame – Keep it closed for 5min. Strain the sevai –

Tampering –oil - kadugu, Urdu Dal,- Chana dal –chopped Green chilly, ginger–curry leaves – hing – salt –haldi- add strained sevai – Off flame – add lemon juice - mix well. Garnish with coriander leaves.

VEGETABLE DAL

Wash moong dal (150 gr) with water and strain

Tampering –Oil – Kadugu, Jeera – Finely chopped Garlic (if required) – chopped onion – Green Chilly 4 – Ginger small piece – carrot , beans, potato, Green peas – cabbage or cauli flower – tomato – After frying – add haldi – Add washed moong dal – add water – mix well – cook well through Pr cooker or directly till all of them are smashed well. Ready for serve – Good side dish for both rice and chappaties.

Good combination with potato Kaara kari and Appalam (deep Fried).

BRINJAL PITLA.

Brinjal 300gr. – Tamarind – big lemon size – . Tur dal – 50GM.

Cook tur dal separately through Pr. Cooker.

Soak the tamarind in water for 15 min. – Cut the Brinjal into square pieces.

Add little oil - add washed brinjal pieces – after frying for a minute or two – add tamarind pulp – haldi – add little chana dal – cook for 5 min – add sambar pdr 2 spoons – add Hing pdr – salt – curry leaves – cook for 5 min – add cooked tur dal –cook further for 2 min.

Tampering – oil –kaduku – curry leaves –desicated coconut – Fry well till the coconut become golden brown.

TOMATO RASAM

Tamarind – SMALL lemon size – Tomato 2 – jeera pdr – pepper pdr – hing – curry leaves – coriander leaves - Turdal – 25 gm

Cook tur dal separately through Pr. Cooker.

Soak the tamarind in water for 15 min – make to pulp – add smashed tomato – haldi – hing – curry leaves –salt – sambar pdr 1 spoon – boil well on low flame – add jeera, pepper pdr - add cooked tur dal by smashing in liquid form. Allow boil for 2 minutes - Add ¼ spoon sugar - chopped coriander leaves.

Tampering – Ghee –kaduku – jeera – Hing -curry leaves-

LEMON RASAM

Two lemons – Green Chilly 1 – Red Chilly 1 - Tomato 2 – jeera pdr – pepper pdr – hing – curry leaves – coriander leaves - Turdal – 25 gm

Smash tomato with 1 ½ glass water– add haldi – hing – curry leaves –salt – Green and Red Chilly boil well on low flame – add jeera, pepper pdr - add cooked tur dal by smashing in liquid form. Allow boil for 2 minutes - Add ¼ spoon sugar - chopped coriander leaves – Remove from the flame - Finally add lemon juice.

Tampering – Ghee –kaduku – jeera – Hing -curry leaves-

CHEANAI (YAM) MASIYAL

Cheanai 250 Gm. – Green Chilly 3 – Ginger small pce. Lemon 2 or three – Curry leaves and coriander leaves – Haldi – salt. Tur dal 50gm.

Cut cheanai to pieces – wash tur dal with water - cook both with sufficient water separately well thro Pr. Cooker - Tampering - Add oil in Frying Pan – kadugu – chopped green chilly, ginger, curry leaves, haldi – After frying, add cooked cheanai , add salt – After boiling for 1 or 2 min. add cooked tur dal –cook for 2 min – Remove from flame – add coriander leaves and lemon juice.

My Mom's recipe - PART II

MOURKOLUMBU FOR THREE PERSONS

FOR GRINDING – DECICATED COCONUT 150 GRAMS, GREEN CHILLI – 3, RED MIRCHI-1, JEERA ¼ SPOON, RICE FLOUR ½ SPOON --- GRIND WELL MAKE GOOD PASTE - CURD -1/2 LT – BEET WELL – MIX WITH THE GRINDED PASTE – ADD SALT – HEAT ON SIM – NOT TO BOIL – PONGI VARANUM –

IF REQUIRED VEG – LADIES FINGER – FRY AND ADD TO THE MIXURE OF PASTE AND CURD BEFORE HEATING

Tampering – COCONUT OIL – kadugu –Methi seeds – Akka Mirchi One –Curry leaves

PODALANKAI KOOTTU

CUT SNAKEGUARD SMALL PIECES – ADD CHANA DAL – CLEAN WITH WATER – ADD SALT, HALDI, ONE OR TWO GREEN CHILLI – COOK THROUGH PRCOOKER – ONE /TWO WHISTLE -

Tampering – oil – kadugu – URAD DAL – Akka Mirchi One – Curry leaves - ADD THE COOKED VEG TO THE TAMPERED ONE – ADD ½ SPOON RICE FLOUR MIXED WITH WATER – READY TO EAT AFER 2 OR 3 MINUTES BOILING

LEMON RICE

COOK RICE THROUGH PR COOKER

First – tampering – oil – kadugu – chana dal – Urad dal – Green Chilli TWO – hing pdr – Curry leaves - HALDI AND SALT - ADD – COOKED RICE – ADD LEMON JUICE ONE OR TWO – ADD CHOPPED DHANIYA LEAVES.

COCONUT RICE

COOK RICE THROUGH PR COOKER

Tampering – COCONUT OIL – kadugu – Urad dal TWO SPOONS –Akka Mirchi TWO – hing pdr – Curry leaves ADD DESICATED COCONUT 100 GR – FRY TO GOLDEN COLOUR ADD SALT ADD COOKED RICE -MIX WELL.

TOMATO THOKKU

TAMPERING – LITTLE MORE OIL – kadugu – chana dal – Urad dal – METHI SEEDS – HING – HALDI – CHILLI POWDER 1 ½ SPOON - Curry leaves - ADD FINELY CHOPPED TOMATO – BOIL WELL – ADD SALT – COOK WELL TILL LET IT BECOME THICK PASTE.

VEGITABLE RICE

COOK RICE THROUGH PR COOKER

CHOP WELL CAULI FLOWER, CARROT, BEANS, POTATO, GREEN PEAS, ONION,

TAMPERING – OIL – JEERA – ONION – GREEN CHILLI - HALDI– AFTER FRYING ADD CHOPPED ALL VEG. – AFTER 2 OR 3 MIN, ADD SALT – COOK FOR 2 MORE MINUTES – ADD COOKED RICE- MIX WELL

My Mom's recipe - PART I

VATTAKOLUMBU

Imli –put in water - THAAN – (VEG) – DRUMSICK OR TOMOTO OR ONION

Tampering – oil – kadugu – chana dal – Urad dal – Methi seeds – Akka Mirchi One – hing pdr – Curry leaves

Pour Imli water – Add Haldi - 1 spoon Sambar pdr - salt -

After BOILING 2 MINUTES add Rice flour ½ spoon with water - FURTHER boil for 5 minutes.

SAMBAR

Boil Tur dal through Pr Cooker – Pour Imli water –add veg – haldi – sambar pdr – salt – curry leaves – BOIL WELL – 5 MINUTES - add Rice flour ½ spoon with water - FURTHER boil for 3 minutes - add boiled Tur dal paste – Boil for 2 minutes

Tampering – oil – kadugu –Methi seeds – Akka Mirchi One – hing pdr – Curry leaves

CABBAGE VEGITABLE

First – tampering – oil – kadugu – chana dal – Urad dal –Akka Mirchi or Green Chilli One – hing pdr – Curry leaves ADD – CHOPPED CABBAGE ALONG WITH SMALL QUANTITY OF MOONG DAL – SALT – MIX WELL AND KEEP CLOSED UNDER LOW FLAME – FINALLY ADD DESICATED COCONUT.

BEANS VEGITABLE

CUT BEANS - tampering – oil – kadugu – chana dal – Urad dal –Akka Mirchi or Green Chilli One – hing pdr – Curry leaves ADD – CHOPPED BEANS ALONG WITH SMALL QUANTITY OF MOONG DAL COOK WITH LITTLE WATER – AFTER HALF BOILING ADD SALT– MIX WELL AND KEEP CLOSED UNDER LOW FLAME – FINALLY ADD DESICATED COCONUT.

POTOTO / BRINJAL KAARA KARI

BOIL POTOTO THROUGH PR COOKER - PEEL SKIN AND MAKE PIECES. – MIX WITH OIL -HALI – CHILLI POWER – HING – SALT – VERY LITTLE QUANTITY OF SAMBAR PDR. THEN TAMPERING – oil – kadugu – chana dal – Urad dal – Curry leaves - KEEP CLOSED UNDER LOW FLAME FOR 5 MINUTES

FOR BRINJAL – CUT BRINJAL - TAMPERING – oil – kadugu – chana dal – Urad dal – Curry leaves -ADD - HALI – CHILLI POWER – DHANYA PDR - HING – SALT – VERY LITTLE QUANTITY OF SAMBAR PDR – SPRINGLE LITTLE WATER AND KEEP CLOSED UNDER LOW FLAME FOR 5 MINUTES

PALAK

CHOP PALAK FINELY – WASH – COOK WITH VERY LITTLE WATER – ADD SALT – AFTER COOKING, BEAT WITH SPOON - Tampering – oil – kadugu –Urad dal– Akka Mirchi One – hing pdr

PORICHHA KOLUMBU

COOK TUR DAL THROUGH PR COOKER

CUT ALL VEGITABLES ( DRUM STICK, CARROT, BRINJAL, SURAN, SAFED BOBPLA, ) IN SMALL PICES - COOK WITH WATER AND HALDI – 3 MTS – ADD VERY LITTLE SAMBAR PDR, HING – CURRY LEAVES, SALT – AFTER COOKING FOR 2 MTS, ADD DESICATED COCONUT, VERY SMALL QTY OF JEERA AND PEPPER POWDER - ADD BOILED TUR DAL – BOIL FOR 2 MTS

Tampering – oil – kadugu

Common provisions needed!

PROVISIONS TO BE BOUGHT

Haldi Powder 50 gm

Sugar 250 gm

Chilli Powder 100 gm

Dhaniya Powder 100 gm

Pepper powder 50gm

Rice flour 100 gm

Besan (for Bujjiee) 100 gm

Jeera 50gm

Urad Dal 100 gm

Tur Dal 250 gm

Moong Dal 100 gm

Rai – (kadugu) 100 gm

Methi seeds (venthayam) 50 gm

Mirchi (Milagai vattal) 50 gm

Chana Dal 100 gm

Hing Powder 50 gm.

Imli –tamrind 100 gm

Tata salt one pocket

Rice 2 kg

Rawa – Jada 250 gm

Maggi 1 pkt

Poha – Jada 250 gm

Sambar Powder MTR 100 gm

Idayam Ginjii oil 500 ml -for Idli, Dosa, Tampering etc, all purpose

Desiccated Coconut 1 pkt – small