Beet Root and Edamame Pulav

This pulav is colorful and very tasty. My grandkids love this pulav and they take in their lunch box to school
Kids Lunch Box.
Cooking time             30 minute
Serving                       4

Ingredients
Beets with Leaves                       2
Edamame                                   1 cup 
Garam Masala                             2 tsp
Coriander P                                  1tsp
Green Chili Sliced                          2
Onion                                            1
Ginger Garlic paste.                     1 tsp
Jeera                                             1tsp
Basmati Rice                                  2 cups

Method.

Wash and cook the rice in rice cooker.
Wash, remove the skin and grate or cut into small pieces
Wash and cut the leaves into small pieces..
Wash the edamame and cut the onion into small pieces..
Heat a pan with oil add jeera, onion, beets, edamame and beet leaves and fry.
Add masala powder, ginger garlic, coriander powder, salt and chili powder.
When the vegetables become tender add the rice, green chili and mix well.
Add one tsp pure ghee and mix.

Dhal Pasta

Dhal pasta is easy to make and one dish to everyone.

Ingredients

Tur Dhal.............................2 cups
Turmeric Powder................1/4 tsp
Tomato................................1
Green chili............................3
Chopped Ginger...................1 tsp
Chili Powder........................1 tsp
Coriander powder.................2 tsp
Asafoetida.............................1 tsp
Ajwain...................................1 tsp
Peanuts.................................3 tbsp
Salt to Taste.

Dhal Pasta

•  For pasta

Wheat flour..........................2 cups
Besan..................................2 tsp
Oil.......................................3 tsp
Ajwain.................................1/2 tsp
Chili Powder.........................1/2 stp
Salt to Taste

Method

Make a thick dough using flours, oil,salt chili ajwain and salt
Pressure cook the dhal with tomato, ajwain, chili powder, asafoetida and salt..
Roll the chapathi very thin and cut in thin picslike pasta.
Heat  a pan with oil add mustard seeds, cumin seeds and curyy leaves.
When it splutters add to the dhal.
Boil the dhal, add the chapathi pieces and peanuts  into the boiled dhal.
Stir it so that it would not stike  at the bottom
Serve in a bowl hot with rice( optional)
Make this pasta with left over dhal.

• 
  

Venkaya Chutney

Chinna  venkaya chutney
This chutney is like tomato thokku and keep for many days.

Prepare Time           10 minutes
Cook Time               10 minutes
Serve                       6

Ingredients

Small onion                        20
Tomato                               2
Red chili                            5
Methi seeds                      1 tsp
Mustard seeds                  1 tsp
Asafetida (Optional)1/2 tsp
Salt to taste

Method

First fry the red chili methi seeds  and powder with salt.
Remove the skin of the onions and fry with little oil.
When the raw smell of onion goes add the chopped tomato and fry for five minutes
Grind onion, tomato, red chili  asafoetida and salt.
Heat a pan with 2 tsp oil add mustard seeds.
When it splutters, add the ground paste and fry till the oil comes out.
Serve with chapthi/ idli/ dosa/rice.

Payaru Puzhukku /Moong Dhal curry)

This payaru with Kanji ( Congee/ Gruel/ Rice Porridge)goes very well.In Kerala people make this kanji  with side dish (Puzhukku/Payaru). payaru is very good for health.

Payaru puzhukkudd caption

• Prepare Time              5 min

Cook time                         20 min
Serve                                 3

Ingredients

Whole Moong Dhal                  1 cup
Grated Coconut                       1/2 cup
Green chili                               2
Curry leaves                            few
Coconut Oil                             2 tsp
Mustard Seeds                       1 tsp
Salt to taste

Method

Pressure cook the moong dhal with salt.
Remove the water
Heat a pan with oil add mustard seeds.
When it crackles ad the moong dhal and mix well
Grind coconut and green chili coarsely and add to the payaru(Moong dhal).
Add coconut oil and curry leaves.

Cabbage Pokodas

Cabbage Pokodas is very easy to prepare.
Prepare Time           10 min
Cooking Time          15 min
Serve                       5

• 
  
• Ingredients

• 

  Cabbage Pokodas

Chopped Cabbage                 1 cup  
Besan(chick peas flour)           1 cup
Rice Flour                               2 Tbsp.          
Chili Powder                           1 tsp
Asafoetida                              1/2 tsp
Ajwain                                     1/2 tsp
Coriander Leaves                     few
Green Chili(chopped)               1 tsp
Salt to Taste
Method
Mix all ingredients in a bowl.
Add water and make a thick dough.
If you make it thin it absorb more oil.
Heat a pan with oil.
When oil is hot, take little dough drop in the oil and deep fry.
It is very crisp and very tasty.
Serve with any chutney.

Vella Cheedai

I always make this vella cheedai for Krishna Jayanthi. One or two times it didn't come out well. Now I can do nice crispy vella  cheedais 
Ingredients

Rice flour                       1cup
Powdered jaggery         1cup
Cardamom powder       1/4tsp
Coconut Pieces             2tbsp 
Urad Dhal Powder         2tbsp
Water                           1cup
Ghee                            1tsp

Vella Cheedai

•  Method

Roast the raw rice flour into golden brown and let it cool down.
Heat 1cup water and add jaggery and let it boil. Add the flour, mix well. 
First it is little watery but when it cooled down it becomes thick. 
Add roasted urad dhal powder ,cardamom powder, ghee and sesame seeds .
You can prepare the dough and keep the previous day. 
Make small balls with the dough. Heat a pan with oil when it is hot drop all the balls. 
Make the flame low and cook till they become golden .

Diwali Bhakshanams

Diwali Bhakshanams
Thattai (Snack),   
Ribbon Pakodas
Thenkuzhal
South Indian Spicy Mixture( Chivda)
Diwali Special Marundu (Ginger Lehiyum)
Maladu
Kaju Burfi(cashew nut Burfi)
Pal Kova (Milk cake)
Anjir/Dates Burfi (Figs/Dates Burfi)

South Indian Mixture (Chivda)

For Diwali I always make this.

Prepare Time                  10 min
Cook Time                      40 min

South Indian Mixture

Ingredients
Chick Peas Flour (Besan)                 3cups
Rice Flour                                         1cup
Chili Powder                                     2tsp
Asafetida                                          1tsp
Aval (Beaten rice)                             1cup
Ground nuts                                      1cup
Porikadalai                                       1cup
Butter                                                3tbsp
Curry leaves                                      few
Salt to Taste...
To Fry and Powder
Red Chilies                                         7
Asafetida (LG)                                a small piece
Fry these with little oil and powder coarsely.

Method
Mix besan, melted butter chili powder, salt and asafetida with water make a thick dough.
Heat a pan with oil.
Take sev press, fill with dough and press it in oil. Fry it till it becomes crisp.
Prepare all sev and keep. I never add bundhi to this mixture.
Fry the ground nut with curry leaves, aval and porikadai separately into crisp. mix all, add salt and ground chili spices.
Aval fry fast and keep them in paper towels.
(Add salt and spices according to your taste)

Ulundhu Bonda (Navarati Prasadam)

This quick  snack is very easy to prepare
.

Prepare Time............................15 min
Cook Time...............................20 min
Serve......................................4

Ulunthu Bonda

Ingredients
Urad Dhal                    2cups
Pepper Corns              1tsp
Ginger                          small piece
Rice Flour                    1tsp
Coconut Flakes            2 tsp
Curry leaves                   few
Salt to taste
Method
Wash and soak the dhal  for an hour. Remove all the water.
Grind with pepper, salt into thick paste.
Add rice flour, coconut and curry leaves.
Heat a pan with oil.
Take a spoon of dough, wet hands, round it and drop into the oil
Deep fry them into golden
You can make with idli batter too.

Upma Kozhakattai

Upma Kozhakattai is a breakfast dish. It is very convenient to carry this kozhakattai to office(Lunch) and during travel.


 Prepare Time.         10 min
Cook Time              20 min
Serve                        4       

Upma Kozhakattai

Ingredients
Rice rava                           2cups
Mustard Seeds                 1 tsp
Urad Dhal                         2 tsp
Green Chili                       4
Ginger                                2tsp
Grated Coconut                1/2 cup
Curry leaves                     few
Salt to taste
Method
Heat a pan with oil , add mustard seeds, chana dhal, chili, curry leaves and ginger.
When the mustard seeds splutter add 4 cups of water,coconut and salt.
When the water boils add the rice rava and mix well.
Keep the flame in simmer till it cooks well.
Remove from the gas, let it cool. Make small balls with the dough .
Steam these kozhakattai either in idli thattu or vessel with holes.
Serve hot with coconut chutney or mulakai podi.