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>Wheat: 1/2 kg
> Red Rice 1/2 kg
> Horse gram: 200gm
> Green gram: 200 gm
> Almonds: 200 gm
> Ragi: 200gm
> soya 100 gm (optional)
> Corn(makkai) : cholam in malayalam: 100 gm
To Make Kanji
Ingredients:
1. Rice 1 cup
2. Urad Dal(Uzhunnuparippu) ½ cup
3. Channa Dal(Pottu Kadala) 1 tbsp
4. Sesame(Ellu) 1 tsp
5. Dry Red Chillies 10 nos.
6. Small Onion 4 nos.
7. Curry Leaves 2 stalks
8. Salt to taste ½ tsp
Description:
1. Heat a wok over medium heat and fry the rice,channa dal,ellu
and red chillies separately.
2. Fry together the urad dal,small onion and curry leaves.
3. Grind all roasted ingredients separately into fine powder.
4. Mix together all the powder with salt.
5. Keep it in an airtight container.
6. Use prepared powder adding 2 or 3 drops of oil.
7. Serve with Dosa or Idly.
Veppilai katti and naarathai eleai podi are same; naarathai leaves 6
litres; elumichai elai 2 litres; salt 200 grams; red chilli 100 grams;
omam50 grams; and asafoetida 50 grams; is required for 5 persons
for 30 days; I have given this in pickle items for 100 persons
column;
Preparation:
Dry roast all the ingredients and keep aside to cool down.
When the mixture cools down, dry grind it into a fine powder
along with salt. It?s ok if it is little coarse, still tastes great. This
powder can be stored in an airtight container up to a month.
1 cup Onion vadagam (This is used for seasoning and its also
known as talimpu/thallipu
vadagam available in Indian super markets)
10 red chillies,slightly roasted in a tsp of oil
Salt
Break the onion vadams in small pieces and roast them in 2-3 tsps
of oil .
Grind the roasted vadam,chillies and salt together to a
powder.Cool and store in a air tight container. When you roast
these vadagams ,the whole home smells good.It can be served as a
chutney for dosa/idli or can be mixed with rice and served..
INGREDIENTS:
PREPERATION:
• On a very low flame dry roast peanuts till they
change color and start to break open little.
• Once they are roasted take them out on a plate
and before they get cool, rub and remove the
skin.
• In a heavy bottom cooking vessel or kadai dry
roast dry red chillies and cumin till light brown.
Cool and set aside.
• Grind and make a coarse powder by mixing
roasted peanuts, dry red chillies, cumin and salt.
• Store in a clean, dry air tight container.
Preparation :
INGREDIENTS:
PREPARATION:
Dry roast peanuts and flax seeds under low flame until they turn to
a slight brown color. (If ground flaxseeds are used, they can be
roasted separately for a few minutes and added to the powder in
the end). Now roast the red chilies, cumin seeds, and curry leaves
separately. The curry leaves turn crispy. Let everything cool and
once cooled blend all the ingredients (both roasted and the other)
into a smooth powder. To serve, mix in a tablespoon of powder
with some rice and ghee or sesame oil and enjoy.
INGREDIENTS:
Tamarind - ½ Cup
Oil
Mustard - 1/2 tsp. mustard
Hing - 3 pinches
Curry leaves - 5
Red chillies - 1
Urad dal - 1 tsp
Chana dal - 2 tsp, 9. p
Peanuts - 2 tsp.,10.a
Turmeric powder - pinch of tumeric powder
Methi-Til Powder:
Red Chillies -3
Methi(Fenugreek seeds) - 1/4 tsp
Sesame seeds - 1/2 tsp
( Roast all these in a kadai and powderand keep aside.)
METHOD:
• Fry mustard seeds and dals separately and keep aside. Roast
turmeric powder and curry leaves and tamarind on a low fire.
• Powder coarsely tamarind , red chillies and add dals and salt. Mix
all the ingredients including methi and til powder.
This powder can be mixed with rice when required. Warm sesame
oil
may be added to the rice if preferred or warm ghee can be mixed.
DHANIA POWDER
INGREDIENTS:
Dhania - 1 cup
Red chillies - 4
Hing - 1 pinch
Urad and chana dal- ½ cup(more of urad dal)
Salt to taste,7. imli
Tamarind - the size of a marble.
VALLARAI POWDER
Ingredients
Method
• How to use:
o Mix ½ tea spoon powder and ½ tea spoon of sesame oil
with steamed rice and eat twice a day.
o Or mix ½ tea spoon powder with buttermilk and drink
twice a day
Ingredients
Method
• Cut copra into small pieces; put it in a mixer, pulse it for few
seconds and powder it; dry roast red chilli in a pan till crisp.
• In a blender add red chilli, salt and grind for few seconds.
MILAGU PODI
Ingredients Needed :
Method Of Preparation :
1) Dry roast all the ingredients (Note: Roast all the ingredients
slightly without oil)
2) Grind the ingredients and make a fine powder
This podi can be mixed with hot rice and ghee. This is milagu
sadham/Milagu rice
Ingredients:
Method:
Now place the pan and heat it when it gets heat add the toor dal
and fry it until it changes the colour.
Now in the same pan add the dry ginger and heat it.It changes the
colour immediately
now we get nice aroma.
Mix this podi with hot rice and add little ghee.