Kuthirai valli Adai [ Barnyard Millet ]

Ingredients :

• Kuthirai valli [ barnyard millet ] - 200 gms.
• Channa dal - 1 cup
• Thur dal - 1 cup
• Raw rice - 2 tbsp
• Dry red chili - 5 to 6
• Curry leaves - little
• White seasame seeds - 1 tsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Onion - 2 [ peel  and finely chopped ]
• Mint and coriander -    little [ chopped ]

Method :

Soak all ingredients in enough water for 5 to 6 hours. Then grind in to a smooth paste. Then add finely chopped onion, sea same seeds  to that. [ you can add grated cabbage or finely chopped leafy vegetable also ]. Then keep a non- stick tawa on the gas and make like a dosa. Roast both sides adding little oil to that. Make adai crispy and serve with melagai podi, curd, aviyal or pickle.

Kathrekkai [ brinjal ] thokku

Ingredients :

• Brinjal -  small [ 5 to 6 cut in to 4 
• Onion - 4  to 5  [ sliced thin  same portion ] fry in to brown ]
• Salt -nas required
• Turmeric powder - 1/2 tsp
• Oil - as required [ seasame oil ]
• Tamarind paste - 1/2 tsp
• Jaggery - 1/2 tsp
• Curry leaves - little
• Red chili powder - 1 tsp
• Manglore rasam powder - 2 tsp
• Asafoetida - 1/4 tsp
• Seasame oil= 2 tsp
• Fresh ghee - 1 tsp
• Coriander leaves - little [ chopped ]

Method :

Take one  kadai,  add   sea same  oil. When it's become hot, add sliced onion and fry till it changed in to golden brown, then add curry leaves [ 10 to 12 minutes you have to roast onion ] then add tamarind paste, salt, turmeric, red chilli powder, jaggery and mix well. then add cut brinjals to that and mix nicely. Add 1/2 glass water and close with a lid in a low flame. After 10 minutes open the lid and add 2 tsp  of  seasame  oil. Now add  rasam  powder and asafoetida and mix well. When the raw smell goes  add ghee and chopped coriander leaves on the top. Then remove from the gas. Your  yummy brinjal  thokku  is  ready.  Serve with roti or steamed rice as a side dish.

Moong Sabooth

Ingredients:

• Sprouted green moong - 1 cup
• Potato - 2 [ peel and chopped ]
• Onion - 2 [ peel and finely chopped ]
• Tomato - 2 [ finely chopped ]
• Salt - as required
• Cumin seeds - 1tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Green chili - 1 finely chopped
• Garam masala powder - 1/2 tsp
• Coriander leaves - little
• lemon juice - 1 tsp
• sugar - 1/2 tsp
• Oil - 2 tbsp

Method:

Take a pressure pan, add oil. When its become hot, add cumin seeds. After 2 seconds add chopped onions and  chili fry till its change the colour. Then add chopped tomatoes along with dry masalas. Then add  sprouted moong and potatoes. Mix well and add 1/2 glass of water check salt then add lemon juice. close the cooker and wait for 3 whistle to come. After the pressure leaves open the cooker and garnish with chopped coriander leaves. Serve with roti and steamed rice. 

Vegetable Brinji Rice

Ingredients:

• Ordinary rice - 2 cups
• Mix vegetables - 4 cups
• Onion - 2
• Tomato - 2
• Green chilli - 4 to 5
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Biriyani masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Mint leaves - little
• Coriander leaves - little
• Salt - as required

For Grinding:

• Garlic flakes - 4
• Ginger - small piece
• Fennel seeds - 1 tsp

For seasoning:

• Oil - 2 tbsp
• Ghee - 2 tbsp
• Staranise - 1
• Cinnamon - 1 inch
• Cloves - 2
• Cardamom - 2
• Brinji leaves - 2
• Fennel seeds - 1 tsp

Method:

First wash & soak rice for 20 minutes. Grind the ginger, garlic & fennel seeds into a paste. Add very little water while grinding. Then take a pressure cooker, add ghee and oil. When it becomes hot, add staranise, cinnamon, cardamom, cloves, brinji leaves & fennel seeds. Then add thinly sliced onion, slit green chillies. Fry onion till it changes into transparent. Then add ground masala & stir well till the oil gets separated.

Then add chopped tomatoes, mint, coriander leaves, red chilli, garam masala, biriyani masala, turmeric & salt. Then add the vegetables & cook for 2 minutes in medium flame. Then add soaked rice. Add required water. Close the cooker & wait for 2 whistles to come. Then remove from the gas. After 5 minutes open the cooker. Serve with raitha & papad.

Easy Sheera Prasad

Ingredients :

• Sooji [ rawa ] - 3/4 cup
• Ghee - 1/2 cup
• Wheat flour - 1/4 cup
• Sugar - 3/4 cup
• Water - 2 1/2 cup
• Mix nuts - 2 tbsp
• Cardamom powder  1 tsp

Method :

First  take  one  non- stick  kadai, add ghee to that when its melts add sooji and wheat flour to that and mix well. Keep stir till it change the clour. Then add sugar and water. Stir  continuesly  add  dry fruits and cardamom powder. Cook till ghee spreated. Serve  hot and enjoy. 

Menthaya Puli Kuzambu

Ingredients :

• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Black pepper - 1 tsp
• Methi seeds - 1/2 tsp
• Channa dahl - 3 tsp
• Dry red chilies - 6 to 7
• Garlic flakes - 2
• Grated coconut - 1/4 cup
• Small onion - 1/4 cup  [ here i used papdi and drumstick you can use any village vegetables ]
• Asafoetida - 1/4 tsp
• Salt - as required
• Tamarind - 2 tsp [ paste ] you can use pulp also
• Turmeric powder - 1/2 tsp
• Jaggery - little

For seasoning :

• Seasame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chili - 1 [ broken ]
• Curry leaves - little

Method :

Take a vessel, add oil. When its becomes hot, add mustard seeds along with dry red chili. When the mustard seeds pop, add small onion, garlic flacks. Fry for 5 minutes in low flame. Then add tamarind paste along with required water. Add salt, turmeric, asafoetida, and jaggery. Mix well and allow to boil.  Mean time  dry roast  cumin seeds, pepper, coriander seeds, methi seeds,  channa dal till nice aroma comes.  Then fry dry red chilles and grated coconut in little oil till its change in to light brown. then grind all together adding little water and make a  paste.  Then add this ground masala to the kuzambu. Allow to boil 10 minutes more. When the kuzambu gets ready remove from the gas and add 2 tsp of seasame oil. Garnish with curry leaves.  Serve with hot steamed rice.

Aval Javvarisi Payasam

Ingredients :

• Aval [ poha ] - 1/2 cup [ washed and soaked ]
• Javvarisi [ sago ] - 1/4 cup
• Jaggery - 1/2 cup
• Milk - 1 cup
• Water - 11/2 cup
• Cardamom powder - 1/4 tsp
• Ghee - 1 tsp
• Cashew nuts - 2 tbsp

Method :

First soak jaggery in hot water, mash it well. Then heat till it completely melt. Then strain and keep aside.  Wash sago, add water and cooked well. It should be soft and transparent. Then take wash and soaked poha. Mean time keep a big vessel, add ghee and saute poha for 2 minutes, then add jaggery  allow to boil in low flame for 5 minutes.  Now add cooked sago  to  that,  and  allow to boil till it becomes thick. Fry cashews in ghee till it changes to golden brown and add it to the payasam. Finely add boiled and cool milk to the payasam along with cardamom powder. Serve warm and chilled.