Ribbon Bakoda 3

Ingredients:

• 4 cups channa dal flour
• 1 cup rice flour
• 10 green chilies
• 50 gms ginger
• 1/2 cup coconut milk
• Salt
• Asafetida
• Oil to fry

Method:

• Grind green chilies and ginger.
• Put rice flour and channa dal flour in a bowl and add ginger green chilly paste.
• Add salt, coconut milk and mix well.
• Heat oil in a pan and make ribbon bakodas out of the batter.
• Remove them when they become crispy and golden brown.

Ribbon Bakoda 2

Ingredients:

• 2 Rice flour
• 1 1/2 Channa dal flour
• 2 sp ghee to mix with the dough
• A pinch baking soda
• 1 1/2 Red chilly powder
• Salt
• Oil to fry

Method:

• Put all the dough in a bowl and put salt, baking soda and ghee. Mix well.
• Then add water and mix well & make a thick batter
• Put it in the nada bakoda maker and make ribbon bakodas in hot oil.
• Turn it once or twice when it is in the oil.
• Remove it from the oil when it becomes golden brown.
• This will be very crispy and you can keep this for many days.

Ribbob Bakoda

Ingredients:

• Ingredients:
• 2 Cups Rice
• 1 Cup Channa dal
• 2 sp Thur dal
• 10 - 12 Red chilly
• A pinch baking soda
• 1 Tab sp Ghee / butter
• Salt
• Oil to fry

Method:

• Put all the ingredients in a container and grind them by giving it to a Flour mill
• After grinding, put salt, baking soda and ghee / butter. Mix well.
• Then add water and mix well and make a thick batter
• Put it in the nada bakoda maker and make ribbon bakodas in hot oil.
• Turn it once or twice when it is in the oil.
• Remove it from the oil when it becomes golden brown.
• This will be very crispy and you can keep this for many days.

Images:

Omapodi

Ingredients:

• 2 cups rice flour
• 2 cup besan
• 2 sp Omam seeds / ajwan /thyme seeds
• 2 - 3 sp butter
• Salt to taste
• Oil to fry.

Method:

• Soak Omam in water for 1/2 hour and clean it with out mud or small stones.
• Grind in a mixer grinder with less water and filter it.
• Use only the water to mix the dough.
• (Because the holes in the omapodi disc will be small and if
• you add as it is you will not able to press the thenkuzal achu)
• Mix all the ingredients well and make soft dough.
• Heat oil in a pan. Take Thenkuzhal achu and put the omapodi disc.
• Now put one hand full dough in that.
• Press on the hot oil, and make round omapodi
• Turn it once and wait for 1 min. or till it becomes golden brown.
• Check the crispness by puting one piece on the floor.
• Do all the dough and keep the "Omapodi " in a air tight
• container.

Notes:

• you can use fresh leaves of Omam to do this omapodi
• instead of omam seeds.

Milagu Kootu

Ingredients:

• To prepare Milagu Kuttu we can use snack gourd or french beans. And you have to use thur dal only.
• 250 gms french beans
• 4 tab sp thur dal
• 2 sp tamarind paste
• salt
• oil to make seasoning
• 1 sp mustard seeds
• 1/2 sp turmeric powder
• For masala:
• 1- 2 sp blackpepper
• 2 - 4 red chilly
• 2 - 4 sp coconut
• 2 sp coriander seeds
• asafetida
• curry leaves

Method:

• Cookdal and veg.
• In a pan fry the ingredients for masala except coconut.
• Grind like a paste with coconut. Keep aside.
• In a pan make seasoning with mustard seeds and turmeric powder.
• Add cooked veg. + dal and tamarind paste.
• Add salt and ground paste.
• Mix well. Allow it to boil for a while.
• Stir now and then.
• Remove from the fire when it becomes thick.
• Serve with hot rice and ghee, with tomatorasam.
• You can make any raitha for this as aside dish.

Moor Kuttu

Ingredients:

• "Moor Kuttu" means, we prepare kuttu using fresh thick butter milk or curd.
• You can use the following veg to make this kuttu. Plantain stem, Ash gourd, Chow chow etc.,
• It is almost similar to Avial but you can taste the difference.
• 250 gm ash gourd
• 4 - 5 green chilly
• 2 - 4 sp coconut
• 2 sp cumin seeds
• 1 pieceginger
• Salt
• Coconut oil to make seasoning
• 1 sp Mustard seeds
• 1/2 sp turmeric powder
• 2 cups butter milk (thick)

Method:

• Cut ash gourd and add turmeric powder and cookwell.
• Take green chiliesginger, coconut and cumin seeds and grind them.
• Make seasoning with mustard seeds and add the cooked ash gourd and masala.
• Add salt and mix well.
• Add 2 cups of thick butter milk or 1 cup curd and mix well.
• Let it cooks for a while and remove from the fire and serve with rice and ghee.

Green Kootu

Ingredients:

• We can prepare Kootu by using green leaves like parapu keerai, meathi leaves, mulai keeri, siru keeri and many keeri varities.
• we can prepare three types of Kootu by using greens.
• They are:
• Pooracha Kootu
• Puli Kootu
• Avial

Method:

• Already you know the methods of preparing these types of Kootu.
• So just replace the veg. by greens and make Kootu with green leaves.

Pitlai

Ingredients:

• Bitter Gourd Pitlai- my mother used to do pitlai with bitter gourd only.
• So I am giving the recipe here.
• We use brinjal also like this but we call it as "Rasavanki or brinjal puli kuttu not pitlai.

Method:

• This is also almost like pulli kootu.
• But we have to prepare it in a separate way.
• So generally Bitter gourd pittali is a special dish for us.
• After cutting the bitter gourd put some salt in that and mix it with the veg. well and keep it aside for 15 to 30 minutes.
• During this time you make other preparations for the kootu.
• Put a hand full of chenna and ground nut in water.
• Put the kadai and fry the Shredder Coconut in that and fry it till reddish in color.
• Keep aside.
• Now remove the water from the bitter gourd and
• Suzie them well.
• Keep the bittergourd, dal, soked ground nut and chenna dal together in the cooker.
• After this you can make the pittali as same as pulli kootu.
• After finishing the pittali add the fried coconut in it and mix well.
• That is all.
• Now the delicious Bitter Gourd Pittali is ready.
• You can make Raithas as side dish for this.
• Added to this you can make TomatoRasam also with this.
• Generally we prepare kootu
• Rasam or kootu thuvail for a meal.

Avial

Ingredients:

• In this we add more coconut and Fresh curd but no tamarind.
• This a very good dish.
• You can use this with rice and eat.
• On the other side you can use this as side dish with Adai and Puliyodhari.
• o make this you take the following veg. Carrot, Beans, Potato, chow chow, peas, drum stick,. yam, plantain green and brinjal.
• Take mixed veg. from the above list 250 gms
• 1/2 - 1 coconut
• 2 - 4 sp cumin seeds
• 4 - 6 green chilly
• Salt
• coconut oil for seasoning
• curry leaves
• 1 piece ginger optional
• 2 cups fresh curd

Method:

• Cut all the veg. in length wise.
• That is like a finger.
• Cook them with or without turmeric powder.
• In a mixer grinder put green chilies, cumin seeds and coconut and grind well.
• You can also add ginger in that.
• Add this masala to the cooked veg. and mix well.
• Add salt.
• Put a pan and make seasoning with coconut oil. (mustard seeds and curry leaves)
• Add the cooked veg. and masala in the pan and mix well
• Add 2 cups of curd in that and mix well
• Bring it to a boil and allow it to boil for 2 minutes and stir continuously.
• Remove from fire and serve with rice or use as side dish.

Images:

Puli Kuttu

Ingredients:

• First you must know the name of the veg. from which we usually prepare pulli kootu.
• They are Brinjal, chow chow, Small Ash Gourd.
• You can make pulli kootu by using these veg. separately.
• A.P.P-3 to 4 spoon
• Shredder Coconut-3 spoons
• Any one of the told vegetablefor puli kootu-250Gms.
• Oil for seasoning
• Kari Patha
• Thur Dal-1/2 cup(100Gms. approx.)
• 1 -2 sp Tamarind paste
• Socked Chenna(or ground nut)-A hand full
• Mustard seeds-1/2 spoon
• Powdered Fenugreek-1/2 spoon
• Turmeric powder-1/2 spoon

Method:

• Cook dal, chenna or ground nut, and the vegetablewhich you have chosen, in
• a pressure cooker.
• Pour oil in the kadai and add mustard seeds first.
• After they burst, add turmeric powder and pour the cooked dal vegetable mixture in it.
• Now add a tumbler of water and tamarind paste.
• Add A.P.P, salt, fenugreek powder, kari patha and shredder coconut to that.
• If you want to smash the coconut, put the coconut in the mixer for a minute and then put it in the puli kootu.
• Let us allow the kootu to boil for 4 to 5 minutes.
• But keep a eye on it and it may stick in the bottom of the kadai.
• So stir it occasionally.
• Now the pulli kootu is ready to serve.
• You can have this with plain rice and ghee.
• For side dish fry papped in the oil or vathal.
• Even you can use potato chips as side dish to this kootu.

Poricha Koottu

Ingredients:

• You can use French Beans, Snack Gourd, Chow chow, Ash Gourd, Carrot, Bottle Gourd, Drum stick, Brinjal i.e. Egg plant, Ridge gourd,Cabbbage, paruppu keerai, Green papaya and Drum stick-flowers.
• Any one veg. from the above list.
• 1 cup cooked dal ( moong or thur dal)
• 2 - 3 sp Koottu podi
• 2 - 3 sp coconut
• salt
• oil to make seasoning( coconut oil is best)
• 1 sp mustard seeds
• 1 sp udad dal

Method:

• Take any one of the vegetable and cut in to small pieces and add any one of the dal and keep it in a pressure cooker and cook it.
• Put the pan on the stove and pour one spoon oil and make seasoning with mustard seeds and udath dal.
• Add cooked dal and vegetable in the pan and mix well.
• Add the Kuttu powder in that.Mix well.
• Add fresh coconut and mix well.
• Add salt and let the kuttu cook for some minutes and stir it continuously to avoid sticking.
• Remove it from the fire and add coriander leaves or curry leaves.
• Serve with hot rice.

Notes:

• To make pooracha Kootu we need any one of the above vegetable and cooked moong dal or thur dal.
• I have given here to use moong or thur dal.
• But I personally use moong for poracha kuttu and thur for puli kuttu.
• You can do as per your wish and if you want you can mix both dal and use them.

Sankaranthi Kootu

Ingredients:

• A.P.P-3 to 4 spoons
• Shredder Coconut-3 spoons
• Add 7 veg. or 9 veg (see the names in note) -250Gms.
• Oil for seasoning
• Kari Patha
• Thur Dal-1/2 cup
• Tamarind-A small lemon size
• Soaked Chenna(or ground nut)-A hand full
• Mustard seeds-1/2 spoon
• Powdered Fenugreek-1/2 spoon
• Turmeric powder-1/2 spoon

Method:

• For this kootu we have to cut many vegetables in big pieces.
• As I told you you can use many vegetables for this kootu at a time, and generaly we will add 7,9 veg. for this kootu.
• You have to place all the cut vegetables with dal (Thur dal only) in the cooker with tamarind in a separate cup with water.
• All the other ingredients are same as above and the preparation is also same as above.
• The only difference for "Sambar" and "Kootu" is, Sambar is very watery and the kootu is some what thick.
• Some times by mistake we may pour more tamarind water or more water in dal the kootu may contain more water.
• To make the kootu thick you do one thing.
• Take a small cup and put 1 or 2 spoons of Besan i.e. Channa flour in it and
• add some water in it and make it as a paste.
• Make the gas simmer and add the paste to the boiling kootu and stir it continuously.
• The Channa flour will cook in the excess water and it will make the kootu thicker.
• If you delay starring Channa flour will turn to lumps and it will spoil the kootu.
• So be careful while pouring the flour mixture in the kootu.
• Remove from fire and serve with hot rice and ghee.

Notes:

• You can also use Puli (Tamarind) Paste in replacent for Tamarind / Tamarind Water specified in this recipe.
• You can use, brinjal, yam, chow chow, beans, small ash gourd, sugar potato, SEnai , ground nut, Mochai kottai, avrai kaai etc.,

Vendhaya Keerai (fenugreek) Kootu 2

Ingredients:

• Yellow moong dal - 1/2 cup cooked
• Vendhaya Keerai 1 bunch
• Kootu podi - 2 sp sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed keerai and fry it.
• Now add salt and mix well.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with chappati or hot rice and ghee.

Notes:

• This is the best kootu for chappati and as well as rice. Very good for sugar patients. When you prepare for sugar patients or weight watchers dont add coconut. Instead of that you can use coconut oil for seasoning. It will give a good smell to Kootu and you will not feel bad without coconut.

Vendhaya keerai (Fenugreek) Kootu

Ingredients:

• Vendhaya keerai 1 bunch
• Thur dal 1/2 cup cooked
• Onion 1 chop well
• Tomato 1 chop well
• Red chilly 3
• Cumin seeds 1 sp
• Raw rice 1 sp
• Turmeric powder
• Mustard seeds 1/2 sp
• Oil to make seasoning
• Salt

Method:

• In a pan make seasoning.
• Add onion and tomato. Stir well.
• Add cleaned keerai in that.
• Add salt and allow it to cook.
• Now add cooked dal and mix well.
• In another pan, dry fry cumin, red chilly and rice.
• Powder them and put it in the keerai.
• Bring it to a boil and remove from the fire.
• Serve with chappati or rice.

Agathi Keerai Kootu

Ingredients:

• Agathi Keerai 1 bunch
• Yellow moong dal - 1/2 cup cooked
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Sugar 1 sp
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed agarthi keerai and fry it.
• Now add salt and sugar. Mix well.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• You can change the dal. You can use thru dal.

Manathakkaali Keerai Poracha Kootu

Ingredients:

• 1 bunch - Manathakkaali Keerai
• ½ cup yellow moong dal (cooked)
• 1/4 cup Coconut
• Salt
• oil to make seasoning
• 1/2 sp mustard seeds
• 1/2 sp udad dal
• 2 sp kootu powder OR fry(oil) 1sp udad dal, 2 red chilly and a pinch of asafetida powder and graind.

Method:

• Remove the leaves from the stem.
• Use only leaves.
• Wash and chop the greens.
• In a pan make seasoning.
• Put washed and cut leaves.
• Mix well. add salt and kootu powder.
• Mix well and now add cooked dal.
• Add coconut and mix well.
• Allow it tocook for a while.
• Remove from the fire and serve with rice.

Notes:

• Stem should not be used – the stems are hard and give bitter taste.

Agathi Keerai Curry 2

Ingredients:

• Agathi Keerai - a small bunch
• Onion - 1
• Green Chillies - 2
• Cumin seeds - 1 teaspoon
• Coconut - 2 tablespoon
• Oil - 1 teaspoon
• Mustard - 1/2 teaspoon
• Salt

Method:

• Wash and clean keerai.
• Chop onions and green chilly finely.
• In a pan put oil and make seasoning.
• Add chopped onion and green chillies.
• Fry for two minutes.
• Add the keerai washed well.
• Add salt and a cup of water.
• Close with a lid and cook on low flame.
• Grind the coconut into a fine paste and add to the keerai.
• Mix well and allow to boil for further two to three minutes.
• Mix well.
• Remove from the fire.
• Serve with hot rice.

Notes:

• This is very good for healing the sour in mouth and tongue. You can add extra water and drain the liquid and take as a soup.

Murungai Keerai Curry

Ingredients:

• Murungai Keerai 1 bunch
• Yellow moong dal 1/2 cup
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed Murungai keerai and fry it.
• Now add moong dal and pour some water.
• Close the lid and allow it to cook in low flame.
• Stir now and then.
• When dal half cooked and all the water evaporated, add coconut, salt and asafetida, mix well.
• Remove from the fire and serve as side dish.

Notes:

• This keerai is very rich in Iron. Very good for health.
• You can add one spoon sugar in this curry to reduce the bitterness.

Murungai Keerai kootu

Ingredients:

• Murungai Keerai 1 bunch
• Cooked yellow moong dal 1/2 cup
• Kootu podi 2 sp
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed Murungai keerai and fry it.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• This keerai is very rich in Iron. Very good for health.

Parappu Keerai Kootu

Ingredients:

• Parappu Keerai 1 bunch
• Cooked yellow moong dal 1/2 cup
• Kootu podi 2 sp
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed arai keerai and fry it.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• This is one of the best kootu. you can make this as a side dish for chappati also.

Manathakkaali Keerai Avial type

Ingredients:

• Manathakkaali Keerai – 1 bunch
• Yellow moong Dal – ½ cup
• Coconut gratings – ¼ cup
• Green chillies – 2
• Cumin seeds – 1 teaspoon
• Rice or rice flour – 1 teaspoon
• Turmeric Power – a pinch
• Salt – ½ teaspoon or as per taste
• Coconut Oil – 1 teaspoon
• Mustard – ½ teaspoon

Method:

• Remove the leaves from the stem.
• Wash and chop the greens.
• In a pan make seasoning.
• Cook the yellow moong dal along with turmeric till soft.
• Add the greens to cooked dal and cook on low flame.
• Grind coconut, green chillies,cumin seeds and rice to a fine paste and add to the greens and stir well.
• Remove from the fire and serve with rice.

Notes:

• You can use any keeri to make this dish. I like yellow moong dal kootu very much. Even with out any dal also you can make this keerai kootu.

Arai Keerai Kootu

Ingredients:

• AraiKeerai 1 bunch
• Yellow moong dal - 1/2 cup cooked
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoning.
• Add washed arai keerai and fry it.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• You can use thur dal instead of yellow moong dal.

Manathakkaali Keerai Kootu

Ingredients:

• Manathakkaali Keerai – 1 bunch
• Yellow moong Dhal – ½ cup
• Coconut –1/2 cup
• Green chillies – 4
• Cumin – 1 teaspoon
• Rice – 1 teaspoon
• Turmeric Power – a pinch
• Salt – ½ teaspoon or as per taste
• For seasoning:
• Coconut Oil – 1 - 2 teaspoon
• Mustard – ½ teaspoon

Method:

• Remove the leaves from the stem (stem should not be used – the stems are hard and give bitter taste).
• Wash and chop the greens.
• Cook the yellow moong dal along with turmeric and a spoon of oil till soft.
• In a pan make Season.
• Add the chopped greens and cooked dal and cook on low flame.
• Grind coconut, green chillies, cumin seeds and rice to a fine paste and add to the Kootu and stir well.

Notes:

• This keerai is best for stomach ulcer and mouth ulcer. You have to add more coconut in this to avoid the bitter taste of the keerai.

Arai Keerai Masiyal 2

Ingredients:

• Arai keerai 4 bunches
• Yellow moong dal 2 handful
• Onion 250 gm
• Coconut grated 1/2 cup
• Green chilly 4
• Oil to make seasoning
• Mustard
• Udad dal
• Salt

Method:

• Cut green chilly and graind with coconut. Keep aside.
• Cut keerai and clean.
• Boil dal with water in a vessel.
• When you cook dal in a vessel dont forget to put turmeric powder and one spoon oil.
• The dal will cook softly and also it will not come out of the vessel while cooking.
• Or you can cook in a cooker.
• Heat oil in a pan.
• Make seasoning.
• Add cut onion, keerai and fry.
• Add salt and cooked dal.
• Now add ground coconut green chilly mixture.
• Stir well and remove the pan from the stove.

Notes:

• You can add garlic in this recipe.
• If you want to make the above dish like curry, half cook dal and dont graind coconut. then follow the same recipe. your araikeerai curry is ready.

Agathi Keerai Sodi

Ingredients:

• 1 bunch Agathi keerai
• 1 onion finely chopped
• 2-3 green chillies cut into 2
• 1 teaspoon fenugreek seeds
• 3-4 curry leaves
• 1/2 - 3/4 cup coconut milk (thick)
• 1/4 sp turmeric powder
• salt

Method:

• Wash and drain the Agathi keerai.
• Separate the leaves and keep them aside.
• Fill the pan with 2 -3 cups of water.
• Add onion, green chillies, fenu greek seeds, curry leaves, salt and turmeric powder and heat.
• Let the water boil and let it boil for about 5 minutes.
• Let it be like that for a while.
• Add coconut milk and stir.
• Let it cook for a minute and add the Agathi leaves and switch off the heat.
• It’s highly imperative that the Agathi leaves dont get cooked through.
• Serve with hot rice or chappati.

Notes:

• You can use coconut powder instead of coconut milk. This keerai is very good for health.

Arai Keerai Masiyal

Ingredients:

• Arai keerai 3 cups
• Small onion -15
• Red chillies -2
• Cumin seeds-1 teaspoon
• Garlic-3 pods
• Yellow Moong dal 1/4 cup
• 2 sp oil or ghee
• Turmeric powder

Method:

• Cook the dhal in a kadai in the stove.
• Add turmeric powder.
• Also add one spoon ghee or oil in that.
• So that it will not come out of the pan while cooking.
• Allow it to cook.
• Add chopped keerai, onion and red chilies.
• Mix well and let it cook for 10 minutes in medium flame.
• Now add the required salt and cook for 2 more minutes.
• The whole thing should be in a semisolid form.
• In another pan make seasoning with cumin seeds and garlic.
• Pour it on the keerai masiyal.
• That is all. your keerai masiyal is ready.
• You can serve this as side dish or can serve with hot rice and ghee.

Notes:

• If you want to do this keerai quickly, put dal, keerai, onion and redchilly in a cooker vessel and cook in the pressure cooker. After removing from the cooker, make seasoning in a pan and put this in that. Bring it to a boil. add salt. that is all your keerai masiyal is ready to serve.
• In this method you can use any keerai and enjoy the taste.

Gongura thuvial 2

Ingredients:

• Gongura leaves 2 cups
• Onion 2 chop well
• Crushed garlic 1 tab sp
• Crushed jaggery 1 tab sp
• Green chilly 3 - 4
• Red chilly 3 - 4
• Coriander leaves or seeds 1 tab sp
• Oil / Ghee 2 tab sp
• Salt
• For seasoning:
• Mustard seeds
• Garlic flakes
• asafetida

Method:

• Heat oil in a kadai and fry mustard,fenugreek,dry coriander,red chilies and then green chilies and keep aside.
• Wash and chop gongura leaves.
• Fry them in the same kadai till it becomes soft and changes its colour to brown.
• Remove and keep aside.
• Chop onions and fry it too and keep aside.
• Bring them all into room temp.
• Now grind every thing with salt,jaggery to make the thogaiyal and do not add any water.
• Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.
• Your tasty thuvial is ready to serve. Serve with ghee and hot rice. This you can keep for 2 - 3 days.

Gongura Pappu - dal

Ingredients:

• Channa dal/kadalai pauppu
• Gongura (Pulicha) keerai
• Green chilly
• Salt
• For seasoning:
• Mustard seeds
• Udad dal
• Garlic flakes
• Oil / ghee

Method:

• Cook dal in a thick bottom vessel.
• When done, add washed and chopped gongura and further cook until the leaves are cooked.
• Add salt and green chillies.
• Bring it to a boil.
• Make seasoning with garlic fkales.
• Serve with hot rice and ghee.

Gongura Spicy Thuvial

Ingredients:

• Gongura leaves - 1bunch
• Coriander seeds - 1tsp
• Fenugreek seeds - 1tsp
• Cumin seeds - 1tsp
• Red chilly - 6 - 8
• Green chilly - 2 - 4
• Garlic flakes - 8 - 10
• Ghee/Oil - 2tbs
• Tamarind - 1 lemon size or Tamarind paste 1 sp
• Salt - to taste
• For Seasoning:
• Oil - 2tsp
• Mustard seeds - 1tsp
• Asafoetida - a pinch

Method:

• Slightly roast tamarind in a pan till moisture evaporates and keep it aside.
• Better you use tamarind paste.
• Heat oil and fry coriander, fenugreek, cumin seeds, red chilly, green chilly and garlic flakes for few minutes.
• Remove and keep aside.
• Fry gongura leaves in the remaining oil and grind it with the above ingredients in a blender.
• Add tamarind paste and grind for another few seconds.
• Remove from the mixer, add salt and mix well.
• Heat oil and season mustard seeds.
• Add the seasoning and asafoetida to the thuvial and mix well.
• Place the Spicy Gongura Thuvial in an air tight container.
• It remains for months.

Notes:

• To make the thuvial too spicy and tasty add chopped onions before serving.

Gongura thuvial

Ingredients:

• Gongura leaves - 2 cup
• Red chilly - 10 - 12
• Green chilly - 5 - 6
• Fenugreek seeds - 1/2 tsp
• Urad dal - 1 tbsp
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Turmeric Powder - 1/4 tsp
• Jaggery - 1 tablespoon - crushed
• Salt to taste

Method:

• Wash the leaves and drain them.
• In a pan, add few drops of oil.
• Fry the red and green chilly, fenugreek, mustard seeds and urad dal.
• Remove and keep aside.
• Roast the gongua leaves in the pan for few minutes.
• Keep aside to cool.
• Add salt, jaggery and graind all of them without water.
• Your gongura thuvial is ready.

Notes:

• The chutney can be served along with the main meal or as a side dish for dosa, idly or chappati. This chutney can be preserved for a month.

Ponnamkanni Keerai Milagu Kootu

Ingredients:

• Ponnamkanni Keerai 1 bunch
• Thur dal - 1/2 cup cooked
• Black pepper 2 sp
• Cumin seeds 1 sp
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoing.
• Add washed keerai and fry it.
• Now add salt and mix well.
• Now add cooked thur dal and crushed black pepper and cumin seeds.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• This is a magic keerai, if you take this with thur dal and black pepper, you can reduce weight. If you take this with moong dal and coconut you can put on weight. But this is very good for eyes. You can take this keerai in any form.

Ponnamkanni Keerai Poracha Kootu

Ingredients:

• Ponnamkanni Keerai 1 bunch
• Yellow moong dal - 1/2 cup cooked
• Kootu podi - 2 sp OR Fry (oil) 1 sp udad dal, 2 red chilly a pinch of asafetida and graind
• Mustard seeds 1/2 sp
• Asafetida a pinch
• Udad dal 1/2 sp
• Coconut 1/2 cup
• Salt
• Oil to make seasoning

Method:

• In a deep pan pour oil and make seasoing.
• Add washed keerai and fry it.
• Now add salt and mix well.
• Now add cooked moong dal and kootu podi.
• Bring it to a boil.
• Add coconut and asafetida, mix well.
• Bring it to a boil.
• Stir now and then.
• Remove from the fire and serve with chappati or hot rice and ghee.

Notes:

• This is the best kootu for chappati and as well as rice. To make this kootu you can even keep dal and keerai in cooker and after removing from the cooker just do as per the recipe. It will reduce cooking time.

Mint (Pudina) Chutney

Ingredients:

• Coconut – 1/4 cup
• Mint leaves – 1 cup
• Green Chillies – 4 Nos
• Channa dal – 1 tablespoon
• Urad dhal – 1 tablespoon
• Tamarind paste - 1/2 sp
• Asafetida powder 1/4 sp
• Salt
• Oil – 2 teaspoon

Method:

• In a kadai put the oil and fry asafetida, dhals and red chillies.
• Before removing, add the mint leaves and keep the stove to minimum.
• Fry the mint leaves for one minute.
• Add coconut and tamarind to that and fry altogether for one more minute. Cool it.
• Add salt and grind to a thick paste.

Spinach Black-eyed Peas Vada (Fritters)

Ingredients:

• 1 1/4 cup black-eyed peas, soaked in water for 6-8 hrs and drained
• 1 cup chopped spinach/palak
• 1 large finely chopped onion
• 3-4 green chills finely chopped
• 2″ ginger finely chopped
• 1 tsp cumin seeds
• 2 tbsp coriander leaves finely chopped
• salt to taste
• oil for deep frying

Method:

• Grind the soaked and drained black eyed peas to a coarse paste adding about 1-2 tbsps of water.
• Add the chopped onions, chopped spinach, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.
• Take a lemon size dough and flatten it on your palm to make a patti shape.
• Put them in hot oil and fry till golden brown.
• Serve hot with tomato sauce or any chutney of your choice.

Agathi keerai Curry

Ingredients:

• 1 bunch agathi keerai
• 1/2 cup coconut
• 2 tab sp yellow moong dal
• 1 tab sp jaggery - crushed
• 2 - 3 red chilly
• 1 sp oil
• 1 sp mustard seeds
• 1 sp udad dal
• salt

Method:

• Clean and wash agathi keerai.
• In a pan make seasoning.
• Put washed agathi keerai and mix well.
• Just pour some water and add yellow moong dal.
• Close the lid and let it cook for a while.
• Add fresh coconut and salt.
• Mix well. Add crushed jaggery and mix well.
• Remove from the fire.
• Your yummy curry is ready to serve.

Notes:

• Generally we prepare this keerai on Dhuvathasai day. We can take this curry once in 15 days only. And this is good for health.

Keerai Paruppu Masiyal

Ingredients:

• Mulai Keerai- 1 bunch
• Thuvar dhal – ½ cup
• Mustard seeds- 1 tsp
• Cumin – 1 tsp
• Onion – 1 small
• Red chilly or green chilly 2 - 4
• Tomato- 1
• Sambar powder- 1 tsp (optional)
• Turmeric powder- ½ tsp
• Oil- 2 tsp
• Salt – ½ teaspoon

Method:

• Take Thuvar dal and cook till soft by adding turmeric powder and 1 sp oil.
• Remove the roots and wash the keerai thoroughly.
• Chop the keerai finely.
• Make seasoning and add chopped tomato.
• Stir well. Add onion and mix well.
• Now add chopped keerai. Mix well.
• Close it with a lid. Cook the keerai in slow flame.
• No need to add water since the keerai will cook in its own water content.
• When the keerai is cooked, add cooked dhal mashed nicely.
• Keep the stove in slow flame.
• Serve with hot rice and ghee.

Mulai Keerai Poondu Masiyal

Ingredients:

• Mulai Keerai- 1 bunch
• Garlic flakes- 8
• Green chilli- 1
• Salt – ½ teaspoon
• ghee 2 sp
• mustard seeds 1/2 sp
• Udad dal 1/2 sp

Method:

• Remove the roots and wash the keerai thoroughly.
• Chop the keerai finely.
• Place the chopped keerai in a thick bottomed vessel.
• Crush the garlic slightly and add to the keerai along with salt.
• Close it with a lid.
• Cook the keerai in slow flame.
• No need to add water since the keerai will cook in its own water content.
• When the keerai is cooked, mash it finely with a flat spoon.
• If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal.
• In another kadai make seasoning and pour on this keerai masiyal.
• Your yummy keerai mysiyalis ready to serve.

Notes:

• Some people use mixie for mashing the keerai. We can do it. But do not over run the mixie, just grind for one round. that is enough.
• You can make seasoning with garlic and then add chopped keerai. This will increase the taste of keerai.

Keerai (Greens) Rice

Ingredients:

• cooked Rice – 1 cup
• Any available keerai chopped – 2 cups ( mulai keerai, sirukeerai or araikeerai)
• Sambar Onion – 5 Nos
• Tomato – 1 No (option)
• Garlic flakes – 4 Nos
• Green Chillies – 2 Nos
• Sambar Powder - 2 teaspoons
• Turmeric powder – a pinch
• Ghee – 4 tablespoon
• Mustard – ½ teaspoon
• Urad dhal – 1 teaspoon
• Salt – 1 teaspoon or as per taste

Method:

• Chop the onion. Slit the green chillies into two.
• Chop the tomatoes finely. Crush the garlic.
• In a kadai put the ghee and make seasoning.
• Add chopped onion, green chillies, garlic and fry well.
• Then add tomato pieces and fry till it mashes well.
• Add sambar powder, turmeric powder and salt and mix well.
• Add chopped greens and stir well.
• Reduce the heat and close with lid.
• Allow to cook for just two minutes.
• No need to add water.
• Open the lid and stir well and add the cooked rice.
• Mix gently.Remove from the fire.
• Serve with potato chips.

Mudakkathan Keerai dosai

Ingredients:

• Mudakkathan Keerai 1 bunch
• Dosa dough 1 cup
• salt
• oil to make dosa

Method:

• Mudakkathan Keerai has medicinal values which cure arthritis and nervous weakness.
• It is a less known variety of keerai.
• However, in Tamilnadu, you will get this keerai fresh in the morning hours.
• Adding this keerai to one’s diet at least twice a month will definitely help in curing joint pain.
• It tastes slightly bitter when fresh, but when cooked, you will not feel the bitterness.
• Normally, people make dosa with this keerai.
• You can taste this keerai dosa first and then you can use this keerai as per your wish.
• Just clean this keerai and mix it with dosa dough and make dosas.

Mulai Keerai Masiyal

Ingredients:

• 1 bunch - Mulai keerai
• 2 red chilly
• 1/2 sp mustard seeds
• 1/2 usud dal
• 1 pinch asafetida
• 1/2 sp oil
• Salt

Method:

• Clean keerai and chop it.
• In a pan make seasoning with 1/2 sp oil.
• Put chopped keerai.
• Add asafetida. Mix well
• Pour 1/2 cup water and salt.
• Close the lid.
• Allow it to cook.
• Open and mash with a big karandi.
• Remove and serve with vathal kuzhumbu or serve with hot rice.

Notes:

• Keerai is a gift for us. We can get vit. and minerals from keerai verities. We can cook this as curry and kootu. Almost we will get keerai through out the year

Mulai Keerai Mesiyal spicy

Ingredients:

• 1 bunch - Mulai keerai
• 1 onion
• 2 tomato
• 2 - 3 garlic optional
• 2 red chilly
• salt
• 1 sp oil
• 1/2 sp mustard seeds
• 1/2 sp udad dal

Method:

• Wash and clean keerai.
• Chop well and keep aside.
• Cut tomato and onion.
• In a pan make seasoning.
• Add onion and tomato. Fry well.
• Add salt and mix well.
• Allow it to cook.
• Now add chopped keerai in that.
• Add 1/2 cup water and mash the keerai.
• Just close the lid.
• Stir now and then.
• Remove from the fire and serve with lunch as side dish.
• Or you can mix rice with this.

Seru keerai Curry

Ingredients:

• 1 bunch - seru keerai
• 2 onion
• 2 green chilly or 2 red chilly
• 1 tomato
• salt
• 1 sp oil
• 1/2 sp mustard seeds
• 1/2 sp udad dal

Method:

• Seru keerai Curry
• Wash and clean keerai.
• Chop well and keep aside.
• Cut tomato and onion.
• In a pan make seasoning.
• Add onion and tomato. Fry well.
• Add salt and mix well.
• Allow it to cook.
• Now add chopped keerai in that.
• Just close the lid.
• Dont add water. This is dry curry.
• Stir now and then.
• Remove from the fire and serve with lunch as side dish.

Keerai Vadai

Ingredients:

• Keerai 1 bunch ( seeru keerai, mulai keerai or arai keerai or murungai keerai)
• Udad dal 1 cup
• Channa dal 1/2 cup
• Red chilly 5 - 6 or Green chilly 5 - 6
• Onion 1 big
• Ginger 1 piece
• Cumin seeds
• Salt
• oil to fry vada

Method:

• Soak dals for 1 hour.
• Grind them with ginger, cumin seeds and chilly.
• Chop onion and washed and chopped keerai.
• Mix with ground dal and add salt.
• Mix well and make vada.
• Serve "Keerai Vadai" with any chutney.

Adirasam

Ingredients:

• Raw Rice : 1/2kg
• Jaggery : 1/4 kg
• Oil : Required quantity
• Cardamom

Method:

• Soak Raw Rice in water for 3 hours.
• Dry partially. Should still be slightly wet.
• Grind into fine powder using mixer-grinder.
• Sieve it so that you get the fine powder alone.
• The powder should be still slightly wet. Keep aside.
• Take jaggery, pour just 1/2 - 3/4 cup water and boil to make "Paagu".
• Before it comes to boil, filter it so that stones if any are disposed off.
• Boil again after filtering. Stir frequently.
• To test whether it has come to the right form, take a teaspoon of the boiling jaggery and pour it in a water cup.
• If it forms a candy mass then the Paagu is ready. That is if you can form like a pearl by your hand it is correct padam.
• When the Paagu is ready, mix powdered Cardamom (ealakkai) to the jaggery gravy.
• Remove from the fire. Put the rice flour in a big bowl.
• Just take one big laddle of paagu and pour it on the flour. Mix the flour.
• Again take another laddle and pour it. Mix it.
• Do like this till you get thick sweetened dough.
• If you are having excess paagu dont mind. Let it be.
• Keep the prepared dough for over night. Or you can keep it for 2 days also.
• When you want to make Adirasam, take a ball of the sweetned dough.
• Just make it like a disc and put that in oil.
• Keep the oil in a normal heat.
• Turn and allow it to cook.
• Remove from the oil by squeezing it.
• Your Adirasam is ready to eat

Notes:

• You must cool the jaggery gravy(Paagu) well,before mixing it with the rice flour. Some people use sugar instead of Jaggery.

Karamani Sweet Sundal

Ingredients:

• Karamani - 1 cup
• Powdered Jaggery - 1 1/2 cup (you can adjust as per your taste)
• Grated Coconut - 2 tbsp
• 1/2 sp cardamam powder
• 2 sp ghee
• salt a pinch

Method:

• Soak the karamani over night to prepare sundal the next day.
• Wash and clean the karamani and cook in water or pressure cook.
• Drain the water and let stand for a few minutes.
• Heat up the ghee and add the cooked karamani, salt, coconut, cardamom powder and powdered jaggery and stir well for a few minutes.
• Remove from the fire.
• Sweet sundal is ready to serve.

Karamani Sweet Sundal

Ingredients:

• Karamani - 1 cup
• Powdered Jaggery - 1 1/2 cup (you can adjust as per your taste)
• Grated Coconut - 2 tbsp
• 1/2 sp cardamam powder
• 2 sp ghee
• salt a pinch

Method:

• Soak the karamani over night to prepare sundal the next day.
• Wash and clean the karamani and cook in water or pressure cook.
• Drain the water and let stand for a few minutes.
• Heat up the ghee and add the cooked karamani, salt, coconut, cardamom powder and powdered jaggery and stir well for a few minutes.
• Remove from the fire.
• Sweet sundal is ready to serve.

Black Udad Sundal

Ingredients:

• Black udad dal 1 cup
• Coconut 1/2 to 1 cup
• Crushed jaggery 1 cup
• a pinch of Salt
• 1/2 sp cardamom powder

Method:

• Dry fry black udad dal till you get a good aroma.
• Now cook it in a cooker with a pinch of salt and keep aside.
• In a pan pour ghee and add cooked udad dal and jaggery.
• Mix well and add coconut and cardamom powder.
• Remove from the fire.
• Serve hot or cold.

Notes:

• This is the sundal which they distribute in Shiva Temples on Pradosham day.

Thiruvadirai with Kali

Ingredients:

• To Prepare Kali,
• 1 Cup Rice Rava
• 1 Table Sp Moong dhal
• 1 Tes Sp Channa dhal
• 3/4 Cup powdered Jaggery
• 4 - 5 sp Ghee
• Cardamom
• Cashew nuts
• 2 -4 Table sp grated coconut

Method:

• Fry cashew nuts and keep aside.
• Fry both dals and powder them.
• Fry rice rava till it becomes red.
• In a pan pour water and bring it to a boil.
• Add jaggery, filter it.
• Again bring the jaggery water to a boil and make the stove sim.
• Now add the fried rava and powdered dhals.
• Stir well. Add balance ghee in that.
• Stir well and add cardamom powder and fried cashew.
• After rava cooks remove from the fire.
• Serve with kuttu.

Thiruvadirai Kuttu

Ingredients:

• First you must know the name of the veg. from which we usually prepare pulli kootu.
• They are Brinjal, chow chow, Small Ash Gourd.
• You can make pulli kootu by using these veg. separately.
• A.P.P-3 to 4 spoon
• Shredder Coconut-3 spoons
• Any one of the told vegetablefor puli kootu-250Gms.
• Oil for seasoning
• Kari Patha
• Thur Dal-1/2 cup(100Gms. approx.)
• 1 -2 sp Tamarind paste
• Socked Chenna(or ground nut)-A hand full
• Mustard seeds-1/2 spoon
• Powdered Fenugreek-1/2 spoon
• Turmeric powder-1/2 spoon

Method:

• Cook dal, chenna or ground nut, and the vegetablewhich you have chosen, in
• a pressure cooker.
• Pour oil in the kadai and add mustard seeds first.
• After they burst, add turmeric powder and pour the cooked dal vegetable mixture in it.
• Now add a tumbler of water and tamarind paste.
• Add A.P.P, salt, fenugreek powder, kari patha and shredder coconut to that.
• If you want to smash the coconut, put the coconut in the mixer for a minute and then put it in the puli kootu.
• Let us allow the kootu to boil for 4 to 5 minutes.
• But keep a eye on it and it may stick in the bottom of the kadai.
• So stir it occasionally.
• Now the pulli kootu is ready to serve.
• You can have this with plain rice and ghee.
• For side dish fry papped in the oil or vathal.
• Even you can use potato chips as side dish to this kootu.

Thiratu Pal

Ingredients:

• This is a very delicious sweet and you can prepare this in two ways. This is
• very important sweet and we use to prepare this for all our functions.
• Ingredients:
• 1 lt full cream milk
• 250 gms Jaggery
• 1/4 cardamom powder

Method:

• Pour the milk in a deep big vessel. Stand near the stove and watch.
• Sim the flame and allow it to reduce like a paste.
• Add Jaggery and increase the flame.
• And when it becomes thick and light pink in colour,
• remove from the fire.
• And put it in an air tight container, after it reaches room temp.

Ground nut urundai 2

Ingredients:

• 2 cups Ground nuts
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/2 cup coconut pieces

Method:

• Roast the ground nuts and remove the skin.
• Add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the roasted groundnuts along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very nice snack and generally all will love this.

Pottukadalai Urundai

Ingredients:

• 2 cups Pottu kadalai
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/2 cup coconut pieces

Method:

• In a pan, pour some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the pottukadalai along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very healthy snack and very easy toprepare.
• Generally children will love this.

Ellu (Thil) urundai

Ingredients:

• 2 cups Black ellu. (thil)
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder

Method:

• Clean the ellu and wash well with water.
• Drain and dry under fan.
• In a pan, pour some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a tough ball turns up, just through it on a vessel.
• You must hear a good sound.("toung" sound) then it implies the syrup is of the right consistency.
• You must prepare kamarket paagu that is getty paggu.
• Immediately add the cleaned and dried ellu.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very healthy snack and very easy to prepare.
• Usually we prepare this on amavasai day and Srartham day.

Aval Pori Urundai

Ingredients:

• 2 cups Aval pori
• 1 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/4 cup coconut pieces

Method:

• Clean aval pori and keep ready.
• In a pan add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the aval pori along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• We make this at the time of Karthigai Deepam

Images:

Neel pori Urundai

Ingredients:

• 2 cups Neel pori
• 1 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/4 cup coconut pieces

Method:

• Clean neel pori and keep ready.
• In a pan add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the neel pori along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• We prepare this at the time of Karthigai Deepam

Cashewnuts Urundai

Ingredients:

• 2 cups Cashew nuts
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/2 cup coconut pieces (optional)

Method:

• Clean and cut cashew nuts.
• In a pan add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the Cashew nuts along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very healthy and nice snack, generally all will love this.

Kamarket

Ingredients:

• 1 cup jaggery
• 1 tab.sp coconut (option)
• 1/2 sp ghee
• 1/2 sp ealachi powder.
• 2 tab sp rice flour.

Method:

• In a pan, pour some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a tough ball turns up, just through it on a vessel.
• You must hear a good sound.("toung" sound) then it implies the syrup is of the right consistency.
• Then sim the stove and if you want to add coconut add it now.
• Mix well and add ealachi powder.
• In a plate spread 1 sp rice flour and pour this paagu on that.
• Allow it to cool for a while.
• Then try to make balls out of it with the help of balance rice flour.
• That is all.
• Your Kamarket is ready. Chew and enjoy.

Karadai Nonbu adai Preparation

Ingredients:

• Here let us see how we have to prepare the flour for Nonbu Adai.

Method:

• Here let us see how we have to prepare the flour for Nonbu Adai.
• You can use this flour for sweet and kara adai.
• Take raw rice, wash well and soak it in water for 10- 15 mts.
• Drain well and spread on a cloth. Just under fan not under sun.
• When it is fairly dry, powder in the mixi.
• The flour should be very fine.
• Put a dry pan on the stove and roast it. Stir continuously.
• Take a pinch of the flour and try to put a line on the kitchen medai itself.
• If you are able to put a line like kolam, your mavu is ready.
• Now remove the pan form the fire and transfer it to a big plate / tambalam.
• Allow it to cool and then sieve.
• Take and measure the fine flour.
• Normally for every cup of flour, you can add 1 3/4 cup to 2 cups of water.
• But If you want to use dry flour which we buy from the shop, you have to add more water.
• Let us make the karamani also ready. Take karamani, and put it in the pan. Dry fry till you get good aroma.
• Put it in a cup of water and cook well in a cooker with a pinch of salt.
• Now the flour and karamani is ready to make adai.

Nonbu Vella adai

Ingredients:

• Roasted flour - 1 cup
• Cooked karamani - 2 tbsp
• Jaggery powdered - 1 cup
• Finely chopped coconut or grated coconut - 2 tbsp
• cardamom powder - ½ tsp
• One pinch salt

Method:

• Boil water and add jaggery. Allow it to dissolve and drain it.
• Now bring it to a boil, make the flame sim.
• Add coconut,cardamom powder and karamani.
• Mix well. Now add rice flour.
• MIx well. If you want you can add 1 sp ghee in it.
• This will give good aroma for the adai.
• If you want you can add some more water.
• Just add water with the use of spoon.
• So that you will not add more water in the dough.
• Remove from the fire and keep aside.
• Let is cool, then knead well like chappati dough.
• Make small adai out of the dough.

Notes:

• If you want to know how to cook karamani please click this link.

groundnut balls

Ingredients:

• 1 cup unroasted peanuts.
• 1/2 cup powdered jaggery.

Method:

• Deskin the peanuts.In a food processor,make a coarse powder of the peanuts.
• Remove and keep it aside.
• Now add the jaggery and peanut powder and run the mixer.once or twice.
• Again,add both peanut and jaggery and blend them well.
• Take it out.
• Make balls out of the mixture.
• Enjoy as a snack anytime.

Notes:

• I wanted the small bits of peanuts present in the laddus,so I made coarse powder.But,as per the original recipe,the laddus use to be made with finely ground peanuts.
• also you can add cardamom powder or "dry ginger powder" in the laddu.
• you can make jaggery "pagu" and can add peanut powder in that and then make laddu.

Manogaram

Ingredients:

• 2 cups rice
• 1 cup Yellow moong dal
• pinch of salt
• 2 tbsp hot ghee
• 1/2 tsp cardamon powder
• 2 - 2 1/2 cups powdered jaggery
• Oil for frying

Method:

• Grind rice and dal in a flour mill and sieve.
• In a bowl put the flour and add salt.
• Add hot ghee and mix.
• Now add water and make a soft dough.
• Heat oil in a kadai.
• Using the thenguzhal disc, put a handful of dough in the achu.
• Press the dough into a circle as large as the oil will hold.
• Fry till it becomes golden brown.
• Put the prepared thenguzhals in a bowl, break them into small pieces and set aside.
• Like this do all the dough.
• In another deep vessel put crushed jaggery and pour some water.
• Let it melt. Now filter it and again pour in the vessel.
• Bring it to a boil and allow the syrup to boil a while.
• Make kamarket pagu.
• Add cardamom powder and mix.
• Pour this on the thenguzhal pieces in the bowl and mix.
• So that all the pieces get coated with jaggery syrup.
• While still warm, you can make laddus or serve them as it is.
• To make laddus easily keep rice flour in a plate. so that you can apply rice flour in your hand and then try to make laddu. It will be easy.
• Your Yummy Manogaram is ready to serve.

Notes:

• kamarket pagu means: Take one spoon full of the syrup and pour it in a cup of water and try to roll it. if you are able to do that, then through it on a vessel. It will make toung (one good sound) sound. Then you can understand the syrup is ready.

Vella Cheedai (Sweet Cheedai)

Ingredients:

• 1 cup rice flour (wash , drain and pound )
• 3 tea spoons (fried and powdered) udad dal powder
• 1sp ghee
• 2 -3 tea sp. coconut
• 3/4 cup Jaggery (grated)
• 1 sp seasome seeds
• salt a pinch
• 1/2 sp cardamom powder
• Oil to fry

Method:

• 8Dry fry rice flour and try to put a line by holding the flour in between your fingers , like when you put kolam / rangoli.
• If the line comes stright with out gap, stop frying and keep aside.
• In a deep pan put jaggery and water. let it dislove.
• Remove and filter it. Again keep the jaggery water on the stove.
• Add the fried flour, udad powder, ghee, salt, coconut, cardamom powder and seasome seeds and mix well.
• Remove from the fire and mix well. That should be like chappati dough.
• Pinch the dough and make small balls and spread them on a cloth.
• Do all the dough and then start frying.
• Remove the fried vella cheedai from the oil when they become golden brown.

Notes:

• Clean seasame seeds well, if there is any mud in that the cheedai will bust.
• Ghee will render the cheedai very crisp, so this is a must.

Images:

Akkaravadisal (Rice Kheer)

Ingredients:

• This is also an important item in our houses. (Iyanger)
• 1 cup rice
• 1 sp channa dal
• 1 sp moong dal
• 3/4 cup jaggery (grated)
• 1 cup full cream milk
• 4 - 5 sp ghee
• 2 sp crushed cashew nuts
• 2 sp kis mis
• 10 - 15 strings of saffron
• 1/2 sp cardamom powder

Method:

• Wash and clean rice. Allow it to dry by spreading it on a clean cloth.
• In a pan pour 2 sp ghee and fry rice in low flame.
• Allow it to fry well and add dals and fry well.
• Pour 1/2 cup milk and water. Cook well and smash it like a thick paste.
• Put saffron in one spoon milk.
• Add grated jaggery and mix well.
• In another pan pour the balance ghee and fry cashew and dry grapes.
• Add them in the akkaravadisal . Add saffron milk and cardammon powder.
• Mix well. Add the balance milk.
• Remove from the fire. This Akkaravadisal must be thick and it should be like thick dosa dough.
• If you want add some more ghee before serving.

Sarkarai Pongal with Moong dal

Ingredients:

• 1 Cup rice
• 1/4 Cup Moong dal
• 2 Cup Jaggery
• 2 - 4 Cardamom
• 10 - 12 Cashew nuts
• 1/2 Coconut
• 1/2 Cup ghee
• 1 Cup Milk
• 1 Small tin evaporated milk (optional)

Method:

• Keep washed rice and dal in a pressure cooker. Add 1 1/2 cups of water and 1 cup milk and cook
• Pour some water and put jaggery in that and let it dissolve in the water.
• Filter the jaggery water and allow it to boil for 2 minutes. Now add mashed cooked rice and mix well
• Add some ghee in that. Mix well. Let it cook in jaggery water for a while.
• Make coconut in to small pieces.
• Pour some ghee in a pan and fry cashew nuts and coconut pieces.
• Add them in the sweet pongal. Mix well. When it becomes thick remove from the fire.
• If you want to add evaporated milk add it while you add the cooked rice. This will be more tasty.
• Serve hot or cold as per your wish.

Notes:

• You can add shredded coconut in the pongal without frying in ghee.

Images:

Sarkarai Pongal or Sweet Pongal

Ingredients:

• 1 Cup rice
• 2 Cup Jaggery
• 2 - 4 Cardamom
• 10 - 12 Cashew nuts
• 1/2 Coconut
• 1/2 Cup ghee
• 1 Cup Milk
• 1 Small tin evaporated milk (optional)

Method:

• Keep washed rice in a pressure cooker. Add 1 1/2 cups of water and 1 cup milk and cook
• Pour some water and put jaggery in that and let it dissolve in the water.
• Filter the jaggery water and allow it to boil for 2 minutes. Now add mashed cooked rice and mix well
• Add some ghee in that. Mix well. Let it cook in jaggery water for a while.
• Make coconut in to small pieces.
• Pour some ghee in a pan and fry cashew nuts and coconut pieces.
• Add them in the sweet pongal. Mix well. When it becomes thick remove from the fire.
• If you want to add evaporated milk add it while you add the cooked rice. This will be more tasty.
• Serve hot or cold as per your wish.

Notes:

• Generally people cook the rice in water only but if you add milk while cooking the rice the sweet pongal will be more tasty. If you want to add milkmaid, that is sweetned milk then reduce the jaggerys quantity.

Images:

Ellu (Thill) Podi

Ingredients:

• 100 gms black sesame seeds
• 100 gms powdered jaggery
• 1/2 sp cardamom powder

Method:

• Clean sesame seeds and dry fry them.
• (You can add powdered jaggery and cardamom in that as it is and use.)
• Put them in a mixer grinder with jaggery and cardamom powder.
• Just powder it and remove from the mixer.
• Your yummy ellu podi is ready.

Notes:

• We used to do this on Navarathri Saturdays , amavasai days, srardha days .

Sweet Puttu

Ingredients:

• 1/2 Kg. Parboiled rice
• 400gms. Jaggery
• 1/2 sp turmeric powder
• 6 Cardomam (make powder)
• 1/4 cup coconut grated
• 2 sp cahsewnuts crushed
• 1 sp ghee
• 1 pinch salt

Method:

• Dry fry the rice till it become some what big and smells good.
• Keep aside. Bring it to room temp.
• Then make like powder by using Mixer.
• In a deep vessel put the rice flour and add turmeric powder.
• Add salt and 2 tab. sp water. Mix well. Dont pour more water.
• Just sprinkle and mix well. Try to make a ball out of it.
• If you can then break it. If you could do this, then dont add more water.
• Or otherwise just sprinkle little more water and try to do the above again.
• Now Put this in a cooker vessel and cook it like Idly (without putting the weight)
• After opening the cooker, you just check whether it cooked or not.
• Take a pinch of the cooked flour and rub it with your two fingers.
• If the flour turned like a thread then the cooking is over.
• It is ready. If you can do that , keep it again in the cooker and cook for some more time.
• Remove from the cooker and bring it to the room temp.
• Mix well with hands without any lumps.
• Fry cashew nuts in 1 sp ghee and keep aside.
• Now, in a deep pan pour 50 ml water and put crushed jaggery and when it melts filter it.
• Make syrup out of it.
• The syrup should become thick enough, so that when you add a drop of it in a vessel of water, it should solidify immediately.
• When the syrup reaches this stage remove from the stove and add the cooked flour in syrup.
• Mix well. Add cardamom powder, grated coconut and fried cashew nuts.
• The puttu is ready and it must be like dry sand after adding the jaggery.

Notes:

• We used to do this on Navarathri Friday

Sweet Balls using Wheat Flour

Ingredients:

• 1 Cup Wheat flour
• 3/4 Cup Jaggery
• 1/2 Teaspoon Cardamom Powder
• 4 - 5 Table spoons Coconut
• 2 - 3 Teaspoon Ghee

Method:

• First dry fry the flour. After that pour the ghee and fry again in ghee.
• Fry till it smells. Keep aside.
• Pour 1 1/2 cups of water in the pan and pour Jaggery and mix well.
• Let the Jaggery water boil for a while. Now add cardamom powder and mix well.
• Simmer the fire and add the fried flour in it and mix well. Add coconut in that.
• When the mixture cooked well remove from the fire
• Make small balls out of the mixture and serve hot.

Notes:

• We can prepare sweet balls out of wheat flour.
• Some body wont like crispy chips.
• They can prepare this and enjoy the taste.
• Decorate it will pieces of Cashew nuts or Almond.
• My mother used to prepare this while she makes ghee out of butter. After making ghee she will remove the ghee from the pan and fry wheat flour in that. So she will not waste the kasandu also.

Cauliflower Parota 2

Ingredients:

• Wheat flour
• Cauliflower
• Salt
• Green chilly
• Ghee

Method:

• Mix shred cauliflower, green chillies, salt in the wheat flour and make dough.
• Prepare Cauliflower Parotas out of that dough.

Notes:

• Both are very very tasty Parotas. Cauliflower Parota is the best one according to my family.

Cauliflower Parota

Ingredients:

• Wheat Flour
• Cauli flour
• Green chilly
• Salt
• Ghee

Method:

• Wash and shred cauliflower.
• Add salt and chopped green chilies (If you want add any Masala with this)
• In chapatti dough make a small chapatti and put the shredded cauliflower in that and close.
• Make thin parotas and put them on tava. Turn them and pour ghee.
• Serve with any chutney or tomato ketchup.

Images:

Methi Parota (Fresh Fenugreek Leaves)

Ingredients:

• 1 cup Wheat Flour
• 1 bunch Methi Leaves
• 2 sp Besan/Channa flour
• 2 -3 Green chilly
• 1/2 sp Turmeric powder
• Salt
• Ghee to make Parota

Method:

• Wash and chop fresh Methi leaves and mix them with wheat flour.
• Add chopped chilies, salt, turmeric powder and 2 spoons of Channa flour. (Besan)
• Pour water and mix all of them in to a thick dough.
• Roll them as thick parotas. Put them in the tava and pour ghee both the sides
• Serve hot with yoghurt. You can add black pepper powder in the yoghurt.

Notes:

• You can also use dried Methi leaves to prepare Methi parota.

Chole Pattura

Ingredients:

• 1 Cup soaked Channa
• 2 Potatoes
• 2 Onions
• 1 inch Ginger piece
• 1 spoon mustard seeds
• 1 spoon turmeric powder
• 1 spoon red chili powder
• 1 small lemon size tamarind/1-2 spoons puli paste
• 1 spoon Garam Masala
• 1 small piece Jaggery
• Salt
• Oil for seasoning
• 1/4 spoon baking powder.

Method:

• Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
• Take cooked Channa, onion and ginger and put them in a mixer grinder and grind them well.
• In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.
• Add turmeric powder, red chili powder and tamarind water or puli paste.
• Bring them to a boil and add cooked Channa and potato.
• Add salt and allow the Channa to boil for 10 minutes
• Put Garam Masala powder and Jaggery mix well.
• Remove from the fire and serve with big big pattura.

Notes:

• Note: To prepare good crispy pattura add 40% Rava with Maida flour. If you want soft pattura, take 1 cup of curd and add one spoon baking powder or soda uppu and mix well. After that add this mixer with plain Maida flour and mix well and make patturas.

Images:

Wheat Flour Sweet Chips with Caramel

Ingredients:

• 1 Cup Wheat flour
• 1 Cup Sugar
• 1/2 Spoon Cardamom Powder
• Oil to fry

Method:

• Mix wheat flour as chappatti dough without adding salt.
• Roll in to chapattis and cut them into small square pieces
• Pour oil in a deep pan and fry these small square pieces till they become crispy
• Remove from fire and keep aside.
• Pour one cup water and Sugar in a pan and make it like thick sticky paste. (Paghu) Add cardamompowder in that.
• Put all the crispy chips in that and mix well to coat uniformly.
• Now sweet chips are ready to taste.
• (Or)
• You can make CARAMAL and put the chips in that. This will be easy than preparing sugar paghu.

Channa Battura

Ingredients:

• For puri :
• Maidha 1/2 kg
• Butter or dalda 100gm
• Baking soda 1 pinch
• Curds 1 cup
• For Channa / Chole
• 1 cup soaked white channa
• 2 potato
• 2 onion
• 1 piece of ginger
• 1 small lemon size tamarind
• 1 spoon mustard seeds
• 1 spoon red chilly powder
• 1/2 sp turmeric powder
• 1 spoon garam masala powder
• 1 pinch backing soda
• 1 small piece of jaggery
• salt to taste
• oil to make seasoning

Method:

• In a big plate, put baking soda and butter and mix it well for about 5 to 10 min.
• then add salt and maidha
• Mix them well and slowly add curds and mix well like roti dough
• Keep aside for about 4 to 6 hours in a wet cloth.
• then make big big puries i.e. Batura
• How to make channa :
• In a cooker, cook soaked channa and potatoes with salt and backing powder.
• take 2 spoons of cooked channa with onion and ginger.
• grind them like a fine paste.
• In a pan pour oil and make seasoning with mustard seeds
• put the ground paste and fry it well.
• Now add redchilly powder tamarind powder and mix well.
• Now add tamarind water and allow it to boil.
• Now add cooked channa and potato pieces.
• Allow it to boil for a while.
• Now add garam masala and jaggery.
• Allow it to become some what thick in consistency.
• Remove from the fire.
• Serve Channa with Battura.

Notes:

• You can add chopped onion and tomato while serving channa.
• Also you can decorate it with coriander leaves.
• If you want you can keep a piece of lemon with the dish.

Stuffed Alu Parota

Ingredients:

• Wheat Flour
• Cooked Potatoes
• Green chillies/red chilly powder
• Coriander leaves
• Cumin seeds
• Salt
• Oil to make parota

Method:

• Prepare chapatti dough as usual.
• Cook Potatoes and smash them.
• Add green chilies, (red chili powder) coriander leaves, cumin seeds and salt in the smashed potatoes.
• Make small balls out of the potato mixture
• Now make small chapatti and place the potato ball in the center of the chapatti and close it.
• Again make it as thick chapatti without pressing much.
• Put it on the hot tava and make Parota by pouring ghee.
• Serve with plain yoghurt.

Notes:

• Here also you can change the masala as per your taste. And secondly, whenever you are going to prepare stuffed parota, make the dough soft. That will help you to roll the chappati easily.

Images:

Gujarati Khakra

Ingredients:

• wheat flour 2 cups
• Chopped methi leaves 1 cup
• Ajwan seeds 2 tesp
• Red chilly powder 1/4 sp
• Oil for making the khakra
• Salt

Method:

• Mix all the ingredients and knead by adding little water at a time, till it becomes soft dough.
• Keep aside covered for 15 minutes.
• Make 20 balls of the dough.
• Roll out a ball into very thin chappati.
• Heat the griddle in medium high and put chappati on it.
• Add 1 teaspoon of oil and keep pressing it on the griddle not allowing it to puff.
• Continue the Press and cook method on medium heat until the rounds become crisp. Now the crisp khakra’s are ready to serve.
• Continue the same with the other balls and enjoy them as a snack or store them.

Notes:

• You can use a wooden press to press the chappati. You can also do plain chappati to make plain khakra without adding methi leaves.
• While adding methi leaves you can add fresh or dried one.

Saudi Crispy Chapatti

Ingredients:

• 1 cup wheat flour
• 1 teaspoon sesame seeds (white or black)
• 1 spoon Fennel Seeds
• 1 spoon cumin seeds
• 1 spoon oil
• salt to taste

Method:

• Mix all ingredients with oil. Pour water and mix like a dough.
• Make chapattis out of it and heat in Microwave Oven (each side one minute) until it becomes crispy.
• Store it in a air tight container.
• Have it as a snack with your evening tea !

Phedhe ka Paratha

Ingredients:

• 7, 8 nos pedha (smashed)
• 1 cup plain flour
• Salt a pinch
• Ghee

Method:

• Mix a little salt and make dough as we make for puran poli, bit loose.
• Make small puris, fill pedha in it, close it and then roll it to make parathas.
• Roast them on a pan, brush with ghee.
• Sweet and tasty parathas are ready to serve those who really hate sweets.

Parathas with dry filling

Ingredients:

• For Dough:
• 2 cups flour
• 1 tbsp. oil or ghee
• salt to taste
• For Filling:
• 1/2 cup gram flour
• 1 1/2 tsp. red chilli powder
• 1/2 tsp. turmeric powder
• 3-4 pinches asafetida
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander finely chopped
• 1/4 tsp mint powder (optional)
• oil or ghee to make parathas

Method:

• For Dough:
• Mix all ingredients except water.
• Add water little at a time and form a soft pliable dough like normal chappati dough.
• Keep for 10-15 minutes before using.
• For Filling:
• Mix the gram flour, chilli powder, turmeric powder, asafetida, cumin seeds, coriander and mint powder.
• For Parathas:
• One paratha requires a pingpong ball sized lump of dough.
• For rolling, use dry flour as in phulka, etc., to roll easier.
• Roll, spread oil on the chapathi.
• Put some filling over it.
• Close the chappati as you do for other fillings.
• Press and reroll to full size.
• Heat a heavy griddle, place paratha on it.
• Allow one side to cook have brown golden patches.
• Turn repeat for other side.
• Serve hot with curds and pickle.

Instant Seera

Ingredients:

• 2 tbsp. wheat flour
• 2 1/2 tbsp. ghee
• 3/4 tbsp jaggery -grated
• 1/4 tsp elaichi powder
• 2 1/2 cups water
• 2 tbsp chopped almonds

Method:

• Heat ghee in a pan
• Add flour and roast on slow fire, stirring continuously
• Side by side add grated jaggery to water and drain it.
• Again keep on the stove and bring it to a boil
• When the atta becomes a golden brown, add the boiling sweet water
• Stir gently and continuously till excess water evaporates and the ghee separates.
• Decorate with chopped almonds
• Serve hot.

Sugiyan (Suyan)

Ingredients:

• 1 cup wheat / maida
• 1 1/2 cups coconut
• 1 cup jaggery (grated)
• 2 sp rice flour
• 1/2 sp cardamom powder
• a pinch of salt
• Oil to fry

Method:

• Take a pan and put jaggery & little water and heat .
• Drain it and again pour the Jaggery water in the pan.
• Add coconut and cardamom powder and mix well.
• We call this as poornam.
• Remove and keep aside.
• In a vessel, put wheat flour, salt and rice flour.
• Make a thick batter like bajji dough.
• Make small balls out of poornam
• Heat oil and dip the poornam balls in the dough and put them one by one in the oil.
• Deep fry and remove them and drain.

Pudina Puries

Ingredients:

• 2 cups plain flour (maida)
• 1/2 cup mint leaves (pudina)
• 1 teaspoon cumin seeds (jeera)
• 2 green chilies, chopped
• 1 tablespoon lemon juice (optional)
• 1 teaspoon sugar (optional)
• salt to taste
• oil for deep frying

Method:

• Chop the mint leaves or grind them.
• Add cumin seeeds, green chilies, lemon juice, sugar and salt together.
• Combine this mixture with the flour, add enough water and knead into a firm dough.
• Divide into small portions
• Roll out on a lightly greased surface into thin circles
• Deep fry in hot oil and drain on tissue paper
• Children will like this ‘katti meeti puri’

Spicy Puries

Ingredients:

• 1 raw mango chopped
• 1/2 cup green coriander paste
• 1 tsp garam masala
• 1 tbsp mint paste
• 1 tbsp onion paste
• 1 tbsp chat masala
• 1 – 2 tbs green chilly paste
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp salt
• oil for frying
• 2 1/2-3 cups wheat flour
• 1 tbsp oil

Method:

• In a mixie bowl, put chopped raw mango, chat masala, coriander paste, chilly paste (you can put chopped chilies also) mint paste, cumin seeds, salt and garam masala.
• Switch on the mixie and make a thick paste.
• Sieve the flour.
• Add curd, ginger-garlic and onion paste and oil.
• Mix them, add mango – masala mixture and knead well to make a dough.
• Cover for 1/2 hour with a damp cloth.
• Divide the dough into equal parts. Make balls.
• Flatten and fry poories in hot oil.
• Serve these chatpati poories with plain curd.

Stuffed Peas Puri

Ingredients:

• 2 cups wheat flour
• 1 tbsp ghee or butter
• salt to taste
• a pinch of baking powder
• 1 cup peas
• 1" piece ginger
• 2 green chilies, chopped
• 1 tsp aniseed / Sonf - roasted
• a pinch of asafoetida
• oil for frying

Method:

• Grind peas, ginger and chilies to a smooth paste.
• Powder the aniseeds and add to this paste.
• Heat oil in a pan, add asafetida.
• When this gives an aroma, immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan.
• Add salt as required, stir well and remove.
• Add a little water and ghee to the flour and knead to make a soft dough.
• Make small balls of the dough, flatten with a rolling pin.
• Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess dough.
• Then roll out the puris.
• Deep fry in oil on both sides until fluffy.
• Serve with plain curd.

Layered Roti

Ingredients:

• 2/1/2 cups wheat flour
• salt
• thin buttermilk or water
• 4 – 6 Tab. Sp Ghee

Method:

• Knead soft dough with above ingredients.
• Make 4 mm thickness round about 6" diameter.
• Apply 1/2 tsp ghee and spread all over with fingers.
• Fold into half. Press greasy fingers onto it.
• Fold again to quarter. Press with fingers.
• Roll in dry flour. Now roll out again to a triangle about the size of a roti.
• Heat tawa and place roti on it. Turn to roast other said.
• Now put a little ghee on both sides and shallow fry till done.
• Serve hot with any desired accompaniment.

Alu Parota

Ingredients:

• There are many varieties in parotas.
• Let us see some of them.
• Generally we use Maida or patient flour for it.

Method:

• Prepare chapatti dough by adding cooked potatoes, chopped green chilies, salt (cumin seeds optional)
• Make thick parotas out of this dough
• Pour ghee or oil both the sides and cook well. (This will take time to cook)
• Serve hot with plain yoghurt.

Notes:

• (1) You can add red chili powder instead of green chilies
• (2) You can add ginger -garlic paste with green chilies.

Images:

Mix Veg. & Methi Paratha

Ingredients:

• 2-3 cups wheat flour
• 1 carrot
• 1 onion
• 3" length bottle gourd
• 3 french beans
• 1 tbsp. peas
• 1 thin slice cabbage
• 1 cup fenugreek (methi) greens, cleaned
• 3-4 green chillies
• 1/4 tsp turmeric powder
• 1/2 tsp. sesame seeds
• 3-4 pinches asafetida powder
• 2 pinches soda bicarb or baking powder
• 1 tbsp. sour curds
• Salt to taste

Method:

• Chop fenugreek leaves finely, keep aside.
• Put carrot, onion, gourd, cabbage, peas, chilies, beans in a vegetable chopper.
• Chop to very fine pieces, add to chopped leaves.
• Add all other ingredients, except oil and flour.
• Add two cups flour, mix, and add more if required.
• Knead to not-too-soft dough, till all ingredients are well mixed.
• Divide into 12-15 portions; make round balls of each portion.
• While rolling parathas, use dry flour for dusting.
• Roast one side first, and turn other side.
• Pour oil and remove from the tawa.
• Repeat for remaining paratha dough.
• Serve hot with mint or green chutney.

Soya Paratha

Ingredients:

• soya flour 1 cup
• wheat flour 1 cup
• any greens such as spinach, methi,
• or grated carrots/cabbage
• yogurt 1/4 cup
• oil to shallow fry
• salt to taste
• 1 sp ginger & garlic paste
• 2 sp green chilies paste to taste
• sugar
• turmeric powder. 1/2 tsp.
• sesame 1 tbsp

Method:

• Mix both flour and mix with 2 tbsp. of oil.
• Add whatever vegetables you have, as spinach which is chopped nicely.
• Mix all the ingredients.
• Knead the atta just like paratha atta.
• Make parathas and fry in the frying pan.
• Serve with yogurt.

Crisp (Jaadi) Roti

Ingredients:

• 2 cups wheat flour
• 1/4 cups fine semolina
• 2 tbsp butter
• 2 tbsp ghee
• salt to taste
• hot or warm water to knead

Method:

• Mix all ingredients and make very stiff dough.
• Take dough the size of a cricket ball.
• Knead till smooth and round.
• Roll to a thick chappathi. About 1-1 1/2 cm thick.
• Prick with a Fork.
• Place on a hot griddle on lowest heat.
• Let one side dry. Then let other side get crisp.
• Meanwhile pinch the roti on upper side in a circular motion till small mounds are formed on the whole roti.
• Use a mesh with stand over direct flame to roast the pinched side.
• Keep flame low to get crisp rotis.
• Serve with ghee and with lots of dal and rice or with curds.
• It may be crumbled and dipped in dal too.
• These crisp chapattis will be very useful while traveling and you can store them for more than a week.

Carrot Roti

Ingredients:

• Wheat flour 1 cup
• carrot 4
• Ghee/ oil to make chappati
• Salt to taste

Method:

• Grate carrot.
• Knead the wheat flour with carrot, salt and water.
• Make small balls and roll into rotis
• Cook on tawa.
• Serve with pickle and raitha.

Vegetable Stuffed Chapatti

Ingredients:

• For Chapatti:
• 200 g fine whole Wheat Flour
• 1 tsp Oil
• 125 ml Water
• For Filling:
• 1 tsp Fennel seeds
• 1 Onion, chopped
• 2 cm Ginger, chopped
• 2 Green Chilies, sliced
• 3 tsp Curry Powder/masala powder
• 250 gm Cauliflower, cut into small pieces
• 3 medium Potatoes, boiled, peeled & diced
• 100 gm Peas, softened in hot water for 1/2 minute
• Salt

Method:

• To Make Chapatti:
• Put flour, oil & water in a bowl. Knead to form a smooth dough; keep aside for1/2 hour.
• Divide into 8 balls; roll each ball into chapattis.
• Cook both sides, about 1 minute each. Set aside.
• To Make Filling
• Heat 2 tbsp oil and fry fennel seeds.
• Add onion, ginger, garlic, chilies and fry.
• Add all the ingredients & stir fry until the mixture is quite dry.
• Put 2 tbsp of filling on chapatti and; roll up tightly. Serve.

Images:

Tomato Roti

Ingredients:

• Wheat flour - 2 cups
• Tomato sauce - 2 cups
• Chilly powder - 1 tsp
• Coriander - 1 cup
• Salt - as required

Method:

• Boil the tomato sauce, chilli powder, chopped coriander and salt for 15 minutes till it turns to a paste.
• Then add it to the wheat flour little by little and knead it well.
• Then make it into the regular chapattis and toast them in a pan with a little ghee.
• The rotis can be served hot and doesnt require a side dish.

Broccoli Paratha

Ingredients:

• For Making Paratha
• 3 cups wheat flour (atta)
• 3 tbsp. oil
• 2 tsp salt
• warm water for mixing
• For the Filling
• 1 head of medium size broccoli (finely chopped).
• green chillies 1 or 2 (finely chopped).
• 1 onion (medium) (finely chopped).
• 1 tbsp grated coconut.
• 2 tsp. coriander leaves/ cilantro (finely chopped).
• 1/2 tsp. sugar.
• 1 tsp salt (or as per taste).
• oil for frying

Method:

• Mix wheat flour, salt, oil and warm water. Knead well.
• Make dough stiff enough for roti/ paratha.
• Keep aside.
• Mix grated broccoli, green chillies, coriander leaves, grated coconut, chopped onion, salt and sugar.
• Keep aside.
• Take two medium size balls of dough and roll them into two rotis.
• Place a (non-stick) Tawa over medium heat and brush a little oil.
• Place one roti on the tawa, spread the vegetable mixture all over the roti, except half an inch from all around the edges.
• Now place the second roti on top of it and press the edges of the two rotis together to seal.
• Brush the paratha with a little oil and fry both sides till golden brown.
• Or after placing the filling, just fold the chapatti into half and press.
• Pour oil each side and remove from the fire when it becomes golden brown both sides.
• Serve hot with Imli Chutney or Mango Pickles.

Vegetable and Cheese Parathas

Ingredients:

• Wheat flour - 2 handful
• Salt - as per taste
• 1/2 spoon garam masala
• 1/2 spoon turmeric
• 1/2 spoon red chilly powder
• Oil
• Water
• For Stuffing:
• 1 tbsp. cheese
• Finely chopped boiled carrots, cauliflower & garden peas
• Finely chopped onion
• Finely chopped coriander
• Finely chopped 2 small green chillies
• Salt
• ½ spoon garam masala
• ½ spoon red chilly powder
• ½ spoon ajwan

Method:

• Knead the atta with oil, salt, garam masala, red chilly powder, turmeric powder and water to make dough.
• Mix all the ingredients for stuffing. Make 2 small small balls and roll them into the shape of puris.
• Place the stuffing on one puri, cover with another puri and press the edges together well.
• Roll out to size of paratha.
• Fry on tava till brown on normal flame. Serve hot with butter.

Papaya Paratha

Ingredients:

• Raw papaya (small to medium) grate it.
• Two medium size boiled potato, mashed
• Green chilies 2 to 3 finely chopped
• Finely chopped coriander small bunch
• Garam masala one tea spoon
• Pinch of asafetida
• Salt to taste
• Methi finely chopped (optional)

Method:

• Make soft chapatti dough and keep it aside.
• Mix all above mentioned ingredients and make round balls which is used to stuff the chapatti and roll the parathas as usual and roast them in non stick pan with or without oil.
• Serve it with Tomatoes and Onion Rings.
• For taste enjoy while parathas are hot.
• Healthy snack for every one for it contains rich source of vitamin "A".

Aloo Cheese ka Paratha

Ingredients:

• 1 cup wheat flour
• 1/2 cup boiled & mashed potatoes
• 1/4 cup grated cheese
• 1 chopped green chilli
• 1/2 tea spoon garam masala
• 1/2 tea spoon red chilli powder
• 1/2 tea spoon coriander powder
• 1/2 tea spoon ginger garlic paste
• Salt to taste
• 1/2 cup oil

Method:

• Take all the above ingredients add 2 table spoon oil and knead a dough.
• Roll chapatti out of that dough and fry it with oil on a pan or on tawa.
• Serve it with Green Chutney or with Tomato Ketchup.

Suka Roti

Ingredients:

• 1 cup wheat flour
• 2 spoons Gingelly oil

Method:

• Put wheat flour in a bowl. Add salt and oil. Mix well.
• Add water and mix well into a tough dough
• After putting rolled chapatti on the tava, turn 2-3 times.
• Now show it on the direct fire like pappad.
• Remove it from fire and eat with side dish.
• You have to eat this while the chappati is hot.
• Because there is no oil in this, so as usual good for health.

Bhutte Ka Paratha

Ingredients:

• Corn (bhutta) 2 nos.
• Wheat Flour 1 cup
• Maize 3/4 cup
• Ginger garlic paste 1 tsp
• Curry leaves 10
• Chopped green chilies 2
• Red chilly powder 1/2 tsp
• Dhania powder 1/2 tsp
• Jeera powder 1/4 tsp
• Garam masala 1/4 tsp
• Asafetida a pinch
• Jeera 1/2 tsp
• Chopped coriander 1 tbsp
• Oil 2 teaspoon
• Salt to taste

Method:

• Mix wheat flour, 1/2 cup Maize (makke ka atta) salt and water to make dough.
• Grate the corn (Bhutta).
• Heat the oil and add jeera till it splutters. Add asafetida, curry leaves and chopped green chilies and cook for a few seconds.
• Add grated corn, ginger garlic paste and cook for 1 minute.
• Add red chilly powder, dhania powder, jeera powder, salt, garam masala and 1/4 cup makke ka atta.
• Add chopped coriander. Cook and keep stirring it often till it becomes granulated.
• Allow it to cool. Stuff this stuffing into the dough and roll out parathas.
• Cook the paratha on both sides using ghee. Serve hot with Chutney and Dahi.

Tofu Paratha

Ingredients:

• Whole wheat flour - 1 cup
• Firm tofu – 50 gm
• Cooked tur dal - 1/2 cup
• Salt - 1/2 tsp
• Chilly powder - 1/2 tsp
• Jeera powder - 1/2 tsp
• Dhania powder - 1/2 tsp
• Pepper powder - 1/4 tsp
• Oil - 1 tsp
• Coriander leaves - 1 tbsp

Method:

• Mix all the ingredients in a bowl and keep it covered for an hour.
• Take a small portion of it and make it into a ball and roll it.
• Heat the griddle on medium flame, when it is hot enough put the paratha on it and shallow fry on both sides till golden color.

Aloo Hara Dhania Paratha (Potato Coriander Paratha)

Ingredients:

• Potato 1/2 kg
• Coriander 1 bunch
• Green chilies 4 nos.
• 1/4 tsp asafetida powder

Method:

• Boil potato and mash well.
• Grind coriander leaves, green chilies and asafetida powder like a paste.
• Add this paste to the mashed potatoes and mix well so that there are no lumps.
• Knead the wheat flour with 2 tbsp oil, salt and water and keep aside for 1 hour.
• Take the potato and coriander mix and make small balls and keep aside.
• Then take big balls out of the dough.
• Roll a big ball as chapatti put one spicy ball in the centre of the dough.
• Close it and roll out into parathas.
• Fry them on a tava and serve with butter on top and chilled dahi.

Fresh Green Peas Paratha

Ingredients:

• 1 cup wheat flour
• 1 cup maida (all purpose flour)
• 1 cup fresh peas (chop this by means of a mixie)
• 2 Tablespoons oil
• Salt to taste.
• Garam masala 1 Tea spoon.
• Red chili powder 1/2 teaspoon
• Ginger-garlic-green chili paste 1 Teaspoon
• 1/4 cup milk (used for kneading all the above)

Method:

• Knead all the above ingredients with the milk. If needed a small amount of water can be used.
• Keep it for 1/2 an hour.
• Then make small balls out of the dough.
• Roll out each ball and cook on a nonstick pan.

Methi & Coriander Paratha

Ingredients:

• 6 cups Wheat Flour
• 1 cup Besan
• 1 tspn. Cumin seeds
• Salt as per taste
• 1/2 tspn. Turmeric Powder
• 2 tspn. Chilly Powder
• 2 bunch of fresh green Methi Leaves
• 1 bunch of Coriander Leaves

Method:

• Cut Methi leaves and coriander leaves into small pieces.
• Crush the cumin seeds and keep aside
• Take a wide mouthed container, put wheat flour, besan, salt (as per taste), turmeric powder, chilly powder, crushed cumin seeds, cut methi leaves and coriander leaves.
• Mix well. Put water in the mixture and make it dough.
• Convert the dough into small size balls enough to roll like chapattis.
• Roll each ball like chapatis and put on the pre-heated tawa on the stove.
• When one side becomes brown, flip on the other side.
• When both sides are done apply ghee on both sides.
• Your green hot-hot methi & coriander parathas are ready.
• Serve them hot with Yoghurt and any pickle.

Coriander Masala Parathas

Ingredients:

• 2 -3 bunches coriander (wash and spread on paper towels, allow it to dry completely.)
• 1 tsp. poppy seeds
• 1 tsp. sesame seeds
• 2 tbsp. very finely grated onion.
• 1 tsp. very finely grated ginger
• 2 tsp. garam masala
• 1 tsp. chili powder
• 1/2 tsp. turmeric powder
• Lemon juice and salt to taste
• Cooking oil /Ghee
• Wheat flour

Method:

• Chop the coriander leaves very finely.
• Lightly roast the sesame seeds and poppy seeds.
• Mix together ingredients 2 to 9.
• Knead soft dough with wheat flour.
• Prepare stuffed parathas as usual using the coriander mixture.
• Roast on greased tava adding little oil/ghee.
• Serve hot with yogurt or pickle.

Coriander Parathas

Ingredients:

• 2 cups Wheat Flour
• 1/2 cup Besan (optional)
• Salt as per taste
• 1/2 tspn. Turmeric Powder
• 4 -5 green chilies
• 1 bunch of Coriander Leaves

Method:

• Clean and cut coriander leaves into small pieces.
• Take a wide mouthed container, put wheat flour, besan, salt (as per taste), turmeric powder, chopped green chilies and cut coriander leaves and mix well.
• Put water in the mixture and make it dough.
• Convert the dough into small size balls enough to roll like chapattis.
• Roll each ball like chapattis and put on the pre-heated tawa on the stove.
• When one side becomes brown, turn on the other side.
• When both sides are done apply ghee on both sides
• Your hot-hot coriander parathas are ready.
• Serve them hot with Yoghurt and any pickle.

Red Beet Root Paratha

Ingredients:

• 2 cups wheat flour
• 2 tbsp channa flour
• 1 red beet root
• 1 bunch of coriander leaves
• 1 tbsp oil
• 2 tbsp sesame seeds
• 1 tbsp red chilly powder or 5 to 6 green chilies (optional)
• 1/2 tbsp turmeric powder
• 1/4 tbsp asafetida and salt to taste

Method:

• Grate the red beet and finely chop the coriander.
• Add all the above listed ingredients and make a dough out of it.
• Take a small portion of the dough and roll them into parathas.
• Roast them onto the tava by adding little ghee to it .
• Delicious & colour ful Parathas are ready and tastes very good with spicy tomato chutney.

Besan Parathas

Ingredients:

• 1 recipe paratha dough (refer introduction)
• 1/2 cup gram flour
• 1 1/2 tsp. red chilly powder
• 1/2 tsp. turmeric powder
• 3-4 pinches asafetida
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander finely chopped (towel dried)
• Oil or ghee to fry

Method:

• Mix the gram flour, chilly powder, turmeric powder, asafetida, cumin seeds and coriander.
• Take a lump of dough and roll.
• Spread oil on the chapatti.
• Put one spoon of filling over it.
• Tightly roll into a Swiss roll.
• Form an overlapping spiral.
• Press and roll to full size.
• Shallow fry and serve hot with curds and pickle.

Soft chappati

Ingredients:

• 1 cup wheat flour
• 2 spoons Gingelly oil
• Ghee to spread

Method:

• Put wheat flour in a bowl.
• Add salt and oil. Mix well.
• Add water and mix well into a tough dough
• After putting rolled chapatti on the tava, turn 2-3 times.
• Remove it from tava and spread ghee both the sides and eat.

Cauliflower & Cabbage Paratha

Ingredients:

• 1 recipe paratha dough (refer introduction)
• 1 cup grated cauliflower
• 1 cup grated cabbage
• 1/2 tsp. ginger grated
• 6 green chilies crushed
• 1 tbsp. coriander leaves chopped
• 1/2 tsp. garam masala
• 2 tbsp. corn flour or plain flour
• Salt to taste
• Oil to shallow fry

Method:

• Sprinkle some salt over grated cauliflower and cabbage.
• After 5 minutes, press and remove all excess water.
• Add all other ingredients and mix well, except oil.
• Roll one lump of dough and place a tbsp. of mixture.
• Roll paratha and shallow fry.
• Serve hot with chilly garlic sauce or tamarind chutney.

Cabbage Paratha

Ingredients:

• 1 recipe paratha dough (refer introduction)
• 1 small cabbage
• 4 cups of wheat flour
• 1 tbsp grated ginger
• 2 tbsp grated tomato / puree
• 2 green chilies
• A bunch of coriander leaves
• 2 tsp ghee
• Oil to fry
• Salt to taste

Method:

• Grate the cabbage and finely chop the green chilies & coriander leaves.
• Take the wheat flour in a bowl, add the Ghee and mix.
• Add the grated cabbage, ginger, tomato, coriander leaves, green chilies & salt.
• Knead & make dough by adding small amount of water if you need.
• Make 6-8 balls; roll them into round parathas
• Roast them on both sides on a tawa by adding oil to it.
• Serve hot with pickles or curd.
• Let me know your Feed back.

Palak (Spinach) Paratha 2

Ingredients:

• 1 recipe paratha dough
• 1 cup spinach cleaned & finely chopped
• 1 tsp. red chilly powder
• 1/2 tsp. chat masala
• Salt to taste
• 2 tbsp. plain flour
• Oil to shallow fry

Method:

• The spinach must be towel dried well.
• Or else the filling will ooze out and make rolling difficult.
• Mix all dry ingredients together.
• Roll a lump of dough as for paratha.
• Spread some spinach over it.
• Sprinkle some dry mixture all over.
• Make a tight swiss roll. Now twist into a coil.
• Press together and reroll to full size.
• Shallow fry as given in introduction.
• Serve hot.

Notes:

• You can use chopped fenugreek leaves or any greens instead of spinach.

Palak (Spinach) Paratha

Ingredients:

• 1 bunch of Palak leaves
• 1/2 inch Ginger
• 3/4 Green Chillies (this one can be really spicy)
• A small bunch of Coriander Leaves
• Ball of Tamarind
• 2 tsp Jeera
• Salt to taste

Method:

• Blanch the palak well (i.e boil in hot water for 2 mins and put them under cold running water.)
• Grind all the above ingredients to as fine paste.
• Mix this mixture with the flour and make paratha dough.
• Roll out the Green Paratha and apply ghee on both sides.
• Can be served with Pickle or Dahi or you can have it with Tea as an evening snack.

Parathas Introduction 2

Ingredients:

• General rule about filling the paratha:
• Roll a thick roti about 4" diameter.
• Place a tbsp. of filling at centre.
• Bring the ends to the centre from 4 or 5 points.
• Overlap ends so they do not leave an opening.
• Press gently and dust with dry flour, proceed to roll to 6" diameter.

Method:

• General rule about frying the parathas:
• Heat a heavy tava and place paratha on it.
• Allow one side to cook till golden brown patches.
• Turn and repeat for other side. Pour some oil and turn.

Parathas - Introduction

Ingredients:

• 2 cups flour
• 1 tbsp. fat (oil or ghee)
• Salt to taste
• Water to knead

Method:

• Mix all ingredients except water.
• Add a little at a time and form a soft pliable dough.
• Keep for 30 minutes before using.
• Always keep covered with a moist cloth, and see that the cloth is kept moist.

Notes:

• I am presenting Parathas this week, hoping you will like the novel and traditional tastes alike.
• Basic dough for the parathas is same, and the fillings and their methods change.
• Though most paratha makers would use nothing less than maida for the dough, I prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange the two flours as you like.
• One paratha requires a pingpong ball sized lump of dough.
• Henceforth in this section 1 lump means this size. OK?
• For rolling, use dry flour as in phulka, etc., to roll easier.
• Dust the roti with dry flour now and then.

Wheat Flour Appam (Ghee Appam)

Ingredients:

• 1 Cup Wheat Flour
• 3/4 Cup Rice Flour
• 1 1/2 Cup Jaggery
• Ghee to fry Appam
• 1 spoon Cardamom Powder
• 1 Big banana
• 1/2 Coconut
• 1/2 Spoon Baking powder

Method:

• Mix wheat flour and rice flour.
• Add powdered Jaggery and mashed banana to it.
• Make coconut in to small pieces.
• Add coconut pieces and cardamom powder with the flour and mix all well.
• Add very little water and mix well.
• Add backing powder.
• The dough must be thick than dosa dough.
• Keep aside for 1 hour
• Now heat ghee and pour the dough in the hot ghee with the help of a spoon.
• Or other wise you can use Appam maker (Appa karal) to make Appam.
• Remove them when they become golden brown.
• This will be very tasty becaus we use pure ghee to fry them.
• We call those appams as Ghee Appam too.

Notes:

• You can keep these appams for more than a week.

Sweet Wheat Flour Dosa

Ingredients:

• 1 Cup wheat flour
• 1/2 Cup Rice flour
• 1 Cup Jaggery
• 1/2 Spoon Cardamom Powder
• Ghee to make Dosa

Method:

• Put wheat flour, rice flour and Jaggery in a bowl and pour water and mix them well.
• It must be like Dosa dough. Add cardamom powder and coconut.
• Keep aside for 1/2 an hour.
• After that make Dosas out of the dough
• Serve with honey or eat as it is.
• Children will like the sweet Dosa
• You can add a pinch or BAKING SODA in the dough.

Fried Sweetened Wheat Flour

Ingredients:

• 1 Cup Wheat flour
• 1 Cup Sugar
• 1/2 Spoon Cardamom Powder
• 2 - 3 Spoons Ghee
• 4 -5 Spoons Coconut

Method:

• Fry wheat flour by pouring ghee.
• Add sugar, cardamom powder and coconut and mix well
• Serve it as it is.

Normal Chappati

Ingredients:

• 1 cup wheat flour
• 2 spoons Gingelly oil

Method:

• 1 cup wheat flour
• 2 spoons Gingelly oil
• Put wheat flour in a bowl. Add salt and oil. Mix well.
• Add water and mix well into a tough dough
• Keep aside for half an hour and make chapattis by pouring oil or ghee on both the sides.

Soft and Sweet Balls

Ingredients:

• 1 Cup Wheat flour
• 3/4 Cup Jaggery
• 1/2 Teaspoon Cardamom Powder
• 4 - 5 Table spoons Coconut
• 2 - 3 Teaspoon Ghee

Method:

• First dry fry the flour. After that pour the ghee and fry again in ghee.
• Fry till it smells. Keep aside.
• Pour 1 1/2 cups of water in the pan and pour Jaggery and mix well.
• Let the Jaggery water boil for a while.
• Now add cardamom powder and mix well.
• Simmer the fire and add the fried flour in it and mix well.
• Add coconut in that.
• When the mixture cooked well remove from the fire
• Make small balls out of the mixture and serve hot.
• Decorate it will pieces of Cashew nuts or Almond.

Notes:

• We can prepare sweet balls out of wheat flour. Some body wont like crispy chips. They can prepare this and enjoy the taste.
• My mother used to prepare this while she makes ghee out of butter. After making ghee she will remove the ghee from the pan and fry wheat flour in that. So she will not waste the kasandu also.

Wheat Flour Sweet Chips with Sugar

Ingredients:

• 1 Cup Wheat flour
• 1 Cup Sugar
• 1/2 Spoon Cardamom Powder
• Oil to fry

Method:

• Mix wheat flour as chappatti dough without adding salt.
• Roll in to chapattis and cut them into small square pieces
• Pour oil in a deep pan and fry these small square pieces till they become crispy
• Remove from fire and keep aside.
• Pour one cup water and Sugar in a pan and make it like thick sticky paste. (Paghu) Add cardamompowder in that.
• Put all the crispy chips in that and mix well to coat uniformly.
• Now sweet chips are ready to taste.
• (OR)
• You can make Caramel and put the chips in that.
• This will be easy than preparing 'sugar paghu'