Sooji rawa upma

Ingredients :

• Sooji rawa - 1 cup [ lightly roasted ]
• Water - 2 1 / 2 to 3 cups
• Oil 3 tbl. sp.
• Salt - as required
• Ghee - 2 sp
• Mustard seeds - 1/ 2 sp
• Urad dal - 1 / 2 sp
• Channa dal - 1 / 2 sp
• Green chilies - 1 [ finely chopped ]
• Curry leaves - chopped
• Red dry chilli - 1 [ broken into pieces ]
• Fried cashewnuts - few [ broken in to pieces ]

Method :

Heat oil in kadai, and add mustard seeds. when it splutters add urad dal, channa dal, green chillies, red chilli, and curry leaves.When dal change in colour, add water and salt. When water starts boiling add rawa little by little in sprinkling type. Stir continuously. Simmer the gas and stir till all the water is absorbed. Then add ghee, mix well and close with a lid keeping the gas in sim. After 5 mints remove from the gas and add fried cashewnuts, mix well and change into a casarolle and serve hot with coconut chutney.

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Thur uppuma

Procedure for making thur rawa:

Mix four cupsof raw rice with 1/ 2 cup of  red gram dal. [ thur ] grind it till fine rawa consistency. Preserve in airtight container. Use wherever required. [ its stays good for 2 to 3 months ]


Ingredients :

• Thur rawa - 2 cups [ heaped ]
• Green chillies - 8 to 10
• Grated fresh coconut - 1 1/ 2 tbl. sp
• Water - 3 1 / 2 cups
• Salt - as required
• Oil - 3 tbl. sp.
• Fresh ghee - 1 sp

For seasoning :

• Mustard seeds - 1 / 2 sp
• Black gram dal - 1 / 2 sp
• Bengal gram dal - 1 / 2 sp
• Broken red chillies - few
• Curry leaves - little

Method :

[ easy method using pressure pan or cooker ]

First heat oil in pressure pan, add seasonings and slit chillies. Then pour measured water with  salt and coconut. Add one teaspoon ghee and mix well. Close the lid and wait for 3 whistle to come. Switch off the gas. After 5 mints open it and garnish with curry leaves. Serve hot with pickle.

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Curd uppuma

Ingredients :

• Raw rice - 2 cups
• Coconut - 1 [ medium sized ]
• Green chillies - 10
• Sour curds - 2 cups
• Salt - as required
• Finely cut onions- 1/ 2 cup [ optional ]
• Curry leaves - few
• Oil - 5 tabl. sps.

For seasoning :

• Mustard seeds - 1 / 2 sp
• Black gram dal - 1 / 2 sp
• Bengal gram dal - 1 / 2 sp

Method :

Soak rice for 2 hours and grind it to coarse rawa consistency with green chillies and grated coconut. Then add sour curd and salt.  Make it thin like dosa batter consistency. Then heat oil in a heavy  curved pan, add seasonings curry leaves and onion. When onion fried add ground paste and stir constantly in medium flame till it is cooked. When oil separates from uppuma remove from the gas. Enjoy your curd uppuma.

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Arasi upma [ rice rawa ]

 Ingredients :

•  Good quality raw rice - 1 cup
•  Toovar dal - a handful
•  Water - 3 to 3 1/ 2 cups
•  Oil - 1 / 2 cup
•  Mustard seeds - 1/ 2 sp
•  Urad dal - 1 / 2 sp
•  Channa dal - 1/ 2 sp
•  Dry red chillies - 2 [ broken ]
•  Curry leaves - few 
•  Salt -  as required
•  Asafoetida - 1/ 4 sp
•  Fried cashewnuts - 1tabl. spoon [ broken ]

Method :

Powder rice and toovar into fine rawa and keep aside. Then heat 1 / 2 cup of   oil  in a pressure cooker, add mustard seeds. When it splutters add urad dal, channa dal and asafoetida. When the dal becomes golden in colour add broken chillies, curry leaves and remove from the gas. When slightly cooled, add 3 to 3 1 / 2 cups water, salt and allow to boil.  When it comes to boil switch off the gas, and add rice rawa in a sprinkling type gently and stir well .[ so that no lumps will be formed ] Then close the lid of pressure cooker and cook as you cook the ordinary rice. When 2 whistle comes keep the flame in sim for 10 mints.And then remove from the gas.Open the cooker and add cashewnuts fried in ghee.Serve hot with vatral kuzambu or venthaya kuzambu etc.You can make wheat rawa uppumma in the same method. Arisi upma can be made without toovar dal also.

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Bread upma

    Ingredients :

•      Bread - 1 family pack
•      Beaten curd - 1 cup
•      Salt - as required

   For seasoning :

•    Oil - 2 table spoon
•    Mustard seeds - 1/ 2 sp
•    Urad dal - 1/ 2 sp
•    Channa dal - 1/ 2 sp
•    Green chillies 3 [ finely chopped ]
•    Onion - 2 [ finely chopped ]

  Method :

Cut the bread into small pieces and keep in a bowl. In the beaten curd add very little salt. [ as bread already has salt in it. ] Put the bread in it and keep for 20 mints. Then heat oil in a frying pan, add mustard seeds. When it crackles add urad dal, channa dal, finely chopped chillies. When dal changes in colour add onion pieces and fry till it transparent. That time add bread pieces, mix well, and fry till it is almost crisp.Add a few more teaspoon oilif necessary. Remove from the fire and serve hot with tomato sauce.

Uppuma varieties [ lapsi pulli uppuma ] [ wheat rawa ]

 Ingredients :

• Lapsi rawa [ wheat rawa mediumsize ] - 1 cup
• Grated fresh coconut - 1 tbl. sp.
• Water - 3 1 / 2 cups
• Salt - as required
• Tamarind paste [ or ] ready vatha kuzambu paste - 1 tsp.
• Till oil - 3 tbl. sp.
• Turmeric powder - 1 / 2 sp
• Sambhar powder - 1 sp

For seasoning:

• Mustard seeds - 1/ 2 sp
• Black gram dal - 1 / 2 sp
• Bengal gram dal - 1 / 2 sp
• Curry leaves - little
• Asafoetida - a pinch
• Broken red chillies - few

Method :

[ Easy method is using pressure pan or cooker ]

Wash and soak the rawa for 5 mints.
Heat oil in pressure cooker, and add seasoning and wait for a second till it changes into gloden brown, and pour water to that along with tamatind paste, salt, turmeric, asafoetida, sambhar powder, fresh coconut, curry leaves. When it starts boiling reduce flame, and mix well. Cover with a lid and keep weight immediately.Cook in completly reduced flame for 5 to 8 mints. Or if 2 sound comes switch off the gas.After  10 mints open the cooker and add a teaspoon of fresh ghee and mix well. Garnish with curry leaves. Serve hot with pickle and fried papad.

Potato rolls

Ingredients :
For the dough :

• Maida - 1 cup [ full ]
• Fine rawa - 1 / 4 cup
• Oil - 3 tsps.
• Salt - 1 / 2 tsp.

For the masala :

• Potatoes - 1 / 2 k. g.
• Finely chopped onions - 2 tbl. sps.
• Finely chopped coriander leaves - 2 tbl. sps.
• Ginger green chilli paste - 1 tsp
• Dry mango powder [ am- chur ] - 1 / 2 sp
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 / 2 sp
• Garam masala powder - 1 / 2 sp
• Salt - as required
• Oil - for frying

Make into paste :

• Maida - 2 tbl. sps.
• Water - 4 tab. sps.

Method :

Take one basin and mix maida, rawa, oil and salt, using enough water to kneed a smooth dough. [ like chappathi dough ] and keep closed. Then boil potatoes in pressure cooker. Peel skin and mash coarsely. Add other raw ingredients and mix well. Make medium size balls from the dough. Sperd like puries. Place filling lengthwise [ spoon full ] on that puri at one corner leaving little gap behind. Gently roll from that corner to other end.Seal with maida paste at the end and sides of the roll. Make all the rolls in same way and deep fry till crisp and golden brown. While serving cut the rolls in to two or three pieces. Serve hot with tomato ketchup or sweet chutney.

Sweet chutney and mint chutney

                                
Ingredients for mint chutney :

• Mint leaves - 2 cups
• Coriander leaves - 1 cup
• Green chillies - 6 to 8
• Grated fresh coconut - 1 / 2 tabl. sp
• Onion - 1 [ cut in to pieces ]
• salt - as per taste
• oil - 1 tsp.

Method :
Heat oil and fry green chillies, mint, and coriander leaves. Then add salt, onion, coconut and grind into a smooth paste. Serve with samosas, and cutlets.


Ingredients for tamarind sweet chutney :

• Tamarind - lemon size
• Jaggery - 8 teaspoon
• Salt - a pinch
• Red chilli powder - 1 1 / 2 tsp
• Roasted cummin [ jeera ] powder - 1 tsp
• seedless dates - 100 gms.

Method :
Extract the  tamarind juice, add salt, red chilli powder, jaggery, dates  and boil well  till it is thickened. When it is cool grind together.Filter it and mix  roasted cummin powder to it. Goes well with samosas,  bhel puries, and cutlets.

King vegetable samosa

                    
Ingredients :
For the dough :

• Maida - 1 cup
• Baking powder - 1 / 4 sp.
• White butter - 50 gms. [ 2 tabl. sps ]
• Salt - 1 / 2 tsp.
• Ice cold water - to mix the dough.
• Oil - enough to deep fry.

For masala :

• Chopped onions - 1 cup
• Potatoes - 3 [ cooked ]
• Cooked peas - 1 / 4 cup
• Aniseed - 1 / 2 tsp
• Dhania powder - 1 tbl. sp
• Am chur 1 tsp. [dry mango powder ]
• Black pepper powder - 1 / 2 tsp
• Ginger, green chilli paste - 2 tsp.
• Salt - as required
• Kala namak [ black salt ] - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Garam masala powder - 1 / 2 tsp

Method :
Dough :
Sieve maida twice with baking powder and salt, blend butter evenly with finger tips to the flour. Then sprinkle ice cold water and kneed to a stiff dough. after that apply little oil to the hands and kneed the dough for nearly20 mints. Then keep closed under a wet cloth for 1 / 2 an hour.

Masala :
First take one kadai, heat oil in that, and add aniseed and little dhania [ optional ] and wait for a second, and add ginger chilli paste, stir and add onions. Fry till crisp and add little sugar, dhania powder, and garam masala powder. Then put peealed and mashed potatoes, and cooked peas. Fry till good smell comes and then sprinkle salt, turmeric, amchur, pepper, and at the end kala namak. Mix well and remove from the gas.

Making samosa :

First make small balls from the dough, and then roll it out into circls of medium thickness. Cut into 2 in the centre. Keep little filling   in  the  centre. Then apply little water around the edges. Fold straight lined edges to the centre to form a cone shape. Then  seal  the  edges with  water. Press  all the edges well. Like this prepare all the samosas and keep under a wet cloth or in the fridge [ gives good results ] for 20 mints. Then heat oil in a deep bottom vessel and fry samosas at a time in medium flame till it becomes golden brown  and crisp. Your mouth watering veg - samosas  is  ready to eat. Serve hot with sweet chuney, mint chutney.

Vendhaya Kuzhambu - Methi Kuzhambu Recipe

Ingredients :

• Small onions - 1 / 2 cup
• Onion curry vadam - 1 / 4 cup
• Tamarind plup - 2 tabl. sps.
• Red chilli powder -1 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Curry leaves - few

For seasoning :

• Till oil - 2 tabl. sps.
• Fenugreek- 1 / 4 sp

Grind together :

• Coriander seeds - 1 tabl. sp.
• Cumin seeds - 1 / 4 tsp
• Red chillies - 6 to 7
• Fenugreek - 1 tsp.
• Grated fresh  coconut -2 tabsps.

Heat oil and fry red chillies, coriander, cumin. Add fenugreek and coconut at the end fry without browning it. Then grind together.

Method :
Mix tamarind plup in required water. Peel small onions and cut finely. Then take one deep bottom vessel pour till oil in that and  haet it, add fenugreek, curry vadam, and fry for few minutes. Add onion, curry leaves and stir till it turns in to golden colour. Then mix ground paste and fry till good smell comes from the masala.Pour tamarind water, and boil along with salt, turmeric powder. When it becomes thick remove from the fire. serve hot with rice or idli.


Onion curry vadam:

Ingredients :

• Dehusked black gram [ urad ] - 1 cup
• Small onions [ peeled ] 1 / 2 k. g.
• Red chillies - 10 to 12
• Salt - as required
• Asafoetida - little
• Chopped curry leaves - little
• Chopped coriander leaves - little
• Mustard seeds - 2 tsps.
• Castor oil - 2 tsps.

Method :
Soak urad dal in enough water for 1 1/ 2 hours. Grind to smooth paste, along with red chillies. Add half of the peeled onions at the end and grind till smooth consistency. Add salt, asafoetida, other half of the finely chopped onions, curry leaves, coriander leaves, mustard seeds and mix well. To prevent in sticking to the hands mix 2 tea spoons of castor oil at the end. Then make small balls using hands and dry on a plastic sheet under hot sun for 4 days. Store in airtight containers and use whenever necessary.

Kathiri kai podi curry [ tamil nadu ]

Ingredients :

• Tender brinjals - 1 / 2 k. g.
• Oil - for frying
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Bengal gram dhal - 2 tbl.sps.
• Coriander seeds - 1 hand full
• Dry red chillies - 4 to 6
• Urad dhal - 1 sp
•  Tamarind paste - 1 / 2 sp
•  Jaggery - 1 / 2 sp
• Fresh grated coconut - 2 tbl. sps.
• Powdered asafoetida - little
• Cut coriander leaves - little

Method :
Slice brinjals lenghwise and soak in water till required. Fry red chillies, coriander seeds, urad dhal, bengal gram dhal in oil till it turns golden brown in  colour. Dry roast coconut separately till golden. Pound every thing together in mixie along with asafoetida. Then heat oil in a pan and fry brinjal, add salt, turmeric powder, tamarind paste, jaggry and close with a lid in lower flame till its change in colour. Then add powdered ingredients and mix well. Remove from the fire. Garnish with cut coriander leaves.