Vada Recipe

Ingredients:

• 1/2 cup Urad Daal (Black Gram)
• 1 Onion, finely chopped
• 1 tsp Ginger
• 1 or 2 Green Chilies, finely chopped
• Salt to taste
• ¼ tsp Baking Soda

Method

• Pick, wash and soak Urad Dal for 3-4 hours.
• Make a smooth paste of the dal by grinding it in wet grinder. Make sure that you do not add too much water, because it should be a thick paste.
• Add onions, ginger, green chilies salt and baking powder to the paste, mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter, till golden
• Serve with coconut chutney or sambhar as a snack. It can also serve as meal.

Tomato Rasam Recipe

Ingredients

• 3-4 tbsp Red Gram Daal
• 4 large Tomatoes, finely chopped
• 1/2 tsp Garlic Paste
• 1-inch piece of Ginger, finely chopped
• 21/2 cups Water
• 1tsp Garlic, grated
• 1 or 2 Green Chilies, finely chopped
• Coriander Leaves, finely chopped
• Salt, to taste
• chili or pepper powder, to taste.
• 1/2tsp Turmeric Powder
• 1tsp Mustard Seeds
• 1tsp Cumin Seeds
• 1-2 whole dried Red Chili, halved
• A pinch Asafetida
• Few Curry Leaves
• 2 tbsp Oil

Method

• Pick, wash and pressure cook the daal and keep side.
• Heat 2 tablespoon oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
• When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
• Add salt, chili & turmeric powder and a cup of water.
• Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
• Serve hot garnished with coriander leaves.

Sambar Recipe

Ingredients

• 2 Cup Tuvar Dal (Arhar Dal)
• 3 Red Chiles
• 3 Green Chiles
• 1/4 tsp Methi
• 1 tsp Sambhar powder
• Curry leaves, a few
• Hing (Asafetida), a small pinch
• Salt 1 tsp Salt (to taste)
• Cooking Oil
• 2 tsp Mustard
• 1/2 tsp Turmeric
• 1/4 tsp. Tamarind Paste
• 2 tsp. Vegetables (Drumstick, Green Pepper, Eggplant, Okra),
• Washed and diced

Method

• Cook thuvar dal and turmeric with extra water, on medium flame. Separate the two, and keep them aside.
• Cook the vegetables in thuvar dal water, and add turmeric and salt to this.
• After this is cooked, add tamarind paste.
• Heat some oil in a pan, splutter mustard, then add methi, red chilies, green chiies, curry leaves, asafetida , turmeric and sambhar powder and keep frying for a few minutes.
• Add this to the boiling vegetables.
• Add the thuvar dal and let it cook for a few more minutes.

Rice Puttu

Ingredients

• 1/2 Kg Raw Rice
• 1/2 grated Coconut
• Water to sprinkle
• Salt to taste

Method

• Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
• Roast the powder for 5 minutes. Stir it well, while heating. Keep it for cooling.
• Mix salt with water ant then sprinkle this to the powdered rice, just to make the powder wet.
• Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
• This is done till the top. Close the lid steam it for 2 mts in cooker.
• Serve it with potato curry or ghee
• Serves five people.

Pesarattu(Moong Dal Dosa)

Ingredients

• 2 cups Whole Green Gram
• 1 Tsp Cumin Seeds
• 1/4” Ginger
• 2-4 Green Pepper
• Salt
• 1 Onion, chopped finely

Method

• Soak Moong Dhal for 3-4 hours.
• Grind the soaked moong Dhal with cumin seeds,ginger,salt and green peppers for 10-12mts.
• Make dosas like pancake sprinkling few chopped onions on top with little oil.
• Serve hot with coconut chutney.

Palada Prathaman(Onam Special Receipe)

Ingredients

• 4 cup Milk
• 2 cup Water
• 1 cup Condensed Milk
• 2 tbsp Butter
• 1/4 cup Ada
• 1/2 cup Sugar

Method

• Boil ada by putting it in 2 to 3 cup boiling water. Keep it covered for 30 minutes.
• Drain water from the ada, completely.
• Heat butter in a pan and fry ada to a golden color. Keep it aside.
• Boil milk and water in a sauce pan.
• Add boiled ada and reduce heat to low medium, while stirring all the time.
• Keep stirring until milk is reduced by 2/3rd.
• It takes about 1-½ hours to prepare the dish and now, the color of pradaman should be golden.
• Add condensed milk to it and cook for 5-10 minutes more.
• Add sugar and mix it well.
• Remove from flame.
• Serve warm.

Kozhukattai/ Modak Recipe(Onam Special)

Ingredients

• 200 ml Rice
• 1 Coconut
• Seasame Oil
• 200gms. Jaggery

Method

• Wash and soak raw rice for an hour. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself. Grind the raw rice to smooth flour. For 1 measure of rice flour take 2 measures of water.
• Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil.
• Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form.
• When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.
• Grate fresh coconut.
• Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly.
• Add a little water to the powdered jaggery and keep on low fire and stir for some time.
• When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time.
• Then remove from fire and add powdered cardamoms to this.
• Smear your hands with a little seasame oil.
• Smoothen the prepared rice flour batter with your hands.
• Make small balls (the size of a lemon).
• Fill these cups with the prepared coconut-jaggery filling.
• Put these filled up cups on an idli-plate and pressure cook them.