YELLOW PUMPKIN DOSAI

Soak both the boiled 200 GM and raw rice 200 GMfor 4 hours.

Peel the pumpkin HALF KG and cut into small pieces. Grind the pumpkin pieces.

Then add the soaked rice along with the pumpkin pieces and mix. Add salt to taste.

Heat a pan, pour some oil and cook on both sides. Serve.

AVARAMPOO KOOTAN - FLOWER KOOTAN

REMOVE THE STEM OF AVARAM POO WASH AND KEEP IT ASIDE..

CUT 100 GMS OF GREEN BEANS AND CARROT AND GREEN PEAS WITH REQUIRED AMOUT OF SALT ANDTURMERIC POWDER UNTILL IT TENDER BOIL IT.

GRIND A TABLE SPOON OF GRATED COCONUT TWO RED CHILLIES, HALF TSP TUVAR DHALL CUMIN AND BLACK PEPPER CORN TO A FINE PASTE WITH LITTLE WATER .

ADD HALF CUP MASHED TUVAR DHALL AND STIR WELL AND STIR WELL WITH AVARAM POO ALSO.MIX WELL COVER THE PAB FOR FIVE MINUTES AND TEMPER WITH MUSTARD SEEDS AND HING .

SERVE HOT WITH PHULKAS OR RICE 

THOL CHUTNEY

Peels of 4 Nagpur Oranges( colour should be bright orange and not yellowish green) 
Wash and Remove the white fibre from inside the peels. Roughly tear into pieces.
Pressure cook the peels with very little water for 3 whistles.
Soak a lemon size of tamarind, 3 or 4 red chillies together.
Grind the cooked and cooled Orange peels, tamarind, chillies and required salt to a paste without adding water.
Take a pan and add 3 tbsp of gingelly oil and heat it.
Add a tsp each of Chana dal, udad dal and mustard seeds in that order.
Add perungaayam powder, red chilly pieces and curry leaves.
Add the ground paste and mix well and cook.
Add a big lump of jaggery. Keep stirring every now and then.
Let the mixture cook well till oil oozes out.
Enjoy with hot rice , curd rice or dosa/ idly.
It has a shelf life of about 4/5 days.

PUMPKIN PAYASAM

Grated carrot 1
Grated white pumpkin 100 gms
Milk 4 cups
Cashewnuts 6
Dried apricot 4 to 5
Condensed milk 5 tbs

Safforn pinch
Ghee2 sp
Raisins 1 sp

Method
Boil carrot Nd pumpkin in little milk till its soft. Cool it a bit. Grind this along with Cashewnuts, apricot and Safforn to a paste. Mix this paste and remaining milk and boil. Add condensed milk and boil to payasam consistency. Fry raisins in ghee and add to the payasa.

ORANGE PEELED SKIN PACHADI

Cut orange skin to tiny pieces. Soak lemon size tamarind in water. Heat a wok, add some oil, put mustard seeds, when it splutters, add the cut orange skin, turmeric, chilli powder, hing and sauté well. Extract tamarind juice of about 3 glasses and add salt, jaggery and bring it to boil. After it reduces to quarter switch off the gas.

TOMATO MILAGHU RASAM

 Simple way, dry fry the milagu,jeeragam, and graind make a powder. Put oil on the vessel add mustered then add diced tomatto fry little bit then add 2 glass of water . Add salt to taste. Once boil the tomato add milagu jeeraga powder after cook 2to 3 mints. And serve hot . I always have this powder ready. It's very hAndy.

kathrika milagu kozhumbu

3-4 brinjals
gooseberry sized tamarind
2 spoons tur dal
2 spoons udad dal
2 spoons coriander seeds
1.5 spoons milagu (pepper corn)
2-3 redchillies
salt
nalla ennai
litte jaggery

soak tamarind and extract juice
put little oil and saute brinjals for 3-4minutes
in the meanwhile roast turdal ,udad dal, redchillies ,pepper ,coriander seed till u get the aroma ( dont burn the dals)
now grind the roasted mixture tamarind into a smooth paste and add to the sauteed brinjals ,Add sufficient water ,salt jaggery and let it on boil on sim flame , it will start to thicken, add little nala ennai ,boilit for3-4 minutes and your yummy milagu kozhumbu

is ready

VAZHAPOO CHUTNEY

Cook the chopped banana flower with just enough water, salt and turmeric powder/pressure cook the flower for 2 whistles.

Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal, hing and red chillies. When dal turns golden brown, add tamarind and saute for 2-3 seconds. Then add cooked banana flower and saute for another 2 minutes.
Add grated coconut and saute for another 4-5 seconds. Add salt needed and leave it to cool. Grind it coarsely adding very less water.

hithkid avare onion rotti..

2 cups Rice Flour
1 cup avarekalu (or more)
3 tbsp shredded coconut
2-3 green chilies, chopped fine
1/4 cup yogurt
1/2 tsp cumin seeds 
1 tbsp chopped cilantro 
a dash of asafoetida 
salt to taste 
water to knead dough

Pressure cook the beans in salted water for 2-3 whistles, until well cooked. 
Mix all the ingredients in a bowl, adding enough water to make a soft dough. Keep aside for at least 15 minutes.
Take a small ball of dough and pat it onto a greased iron kadai/bandlee or a tawa. The thinner you pat, the crisper it gets. So upto you how crispy or soft you want the rottis to be. Make a little indentation at the center.
Pour a tsp of oil around the edges and at the center.
Cover with a lid and cook on medium-high for 3-4 minutes. Check for crispness. Remove once done and serve with ghee or butter.

LAPSY DOSA - BROKEN WHEAT DOSA

One cup rice and half cup dhaliya. If you want more soft you can add one handful of urad dal. Soak all together for 1 to 2 hours. At the time of grinding you can add one teaspoon jeera and salt. Thats it

Pressure pan BRIYANI

I used normal rice, not basmathi.
Oil + ghee, sombu, cloves cinnamon bayleaf mace each 1 or 2, onion, green chilli,gg paste or edichathu, add onion ,rice vathaki, Tomato and all veg, curd 1 tbsp, red chilli coriander turmeric powder , biriyani masala or garam masala 3/4 to 1sp, water regular rice nala 2.5, salt, 1/2 lemon. Coriander pudina leaves. At last add paneer and Pressure cook 3-4 whistles. Also paneer can be sauted in ghee separately and added to biriyani.

KAI MURRUKKU

புழுங்கரிசி முறுக்கு!!ஹய்யா! நாக்கில் ஜலம் ஊறிவரது. பாதி வெந்ந முறுக்கானால் தின்பதற்கு நன்றாக இருக்கும். 

நானும் நன்றாகவே சுற்றுவேன் முறுக்கை மட்டும் இல்லை; ஊரையும்தான்

1 cup of raw rice, soaked in water for 1 hour 
1/3 cup of split urad dal / ulutham paruppu 
1 tbsp of black sesame seeds 
1 tbsp of white sesame seeds (see notes) 
1 tsp of crushed jeera / cumin seeds (optional) 
2 tsp of softened butter 
Salt of to taste 
Oil of to deep fry (we use coconut oil)

1. Lay the soaked raw rice on a white cheesecloth or muslin until the water has completely drained. You can also use a colander, just make sure to spread it in a thin layer so that maximum water can drain out. Powder this fine and set aside. If you feel it’s moist after powdering, lay it on the cloth (or even a large plate) again so that it gets drier.

2. Dry roast the urad dal until it turns aromatic and a light golden brown. Powder this finely.

3. Sieve both the rice powder and the urad dal (separately) into a large bowl. The coarse rice bits that you get can be ground again and passed through the sieve to minimise wastage.

4. Mix both the powders with the sesame seeds, jeera (if using), butter and salt.

Once the ingredients are thoroughly combined, add water very little at a time and knead into a soft dough.Here’s the part that needs a bit of practise to get perfect. Take a lemon-sized dough in hand and gently pinch with three fingers into a long-ish shape. Twist gently and form a circular pattern of about 4-5 turns.  Heat oil until almost-smoking point and slide a thin spatula under each murukku swiftly to transfer it to the spatula without losing its shape. Gently slide into the hot oil and fry until brown. It helps greatly if the spatula is lightly greased with oil too.The rule of thumb is, stop and drain the murukku when the oil no longer sizzles around it.

Pacha sambar

Keep a kadai and add 2 tbsp gingelly oil and when hot add mustard seeds,methi seeds and when it splutters add the chopped vegetables and slited green chillies and saute for sometime. Add a small bunch of chopped coriander leaves and saute it too. Then add tamarind juice,water,turmeric powder,salt,hing and let it cook. When cooked add red chilli powder and coriander powder and allow it to boil. When the raw smell is gone add cooked toor dal and little water and let it boil. Finally garnish it with some more coriander leaves. This sambar will have a good taste of coriander leaves.

CHICKPEA CUTLET

White Chickpea(channa)-1 cup soaked in water for 8 hours
Potato(skin peeled)-1
Bread-2 slices
Coriander leaves chopped-a handful
Salt
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Garam masala powder-3/4 tsp
Kitchen king masala-1 tsp
Chilli powder

Method:
Pressure cook chickpea and potato together until soft and done(about 6-8 whistles in my cooker, but varies from one cooker to another). Set aside and let it cool. Drain the water and add spice powders, coriander leaves and salt.
Dry grind bread slices coarsely and add half of it to chickpea mixture and spread the rest in a plate.
Mash the mixture with your hand well. Form balls, flatten, (coat both sides with bread crumbs if u ve. I didn't ve bread crumbs)
Heat 1 tsp of oil in a flat non stick pan. Place cutlets, drizzle a few drops of oil around the corners and shallow fry on one side for about 3-4 minutes or til golden brown on low flame. Flip them around, drizzle few drops of oil and fry till golden brown for 3 minutes(on low flame).
Serve with ketchup.

NELLIKAI JAM WINTER SPECIAL

PUT GOOSEBERY ONE KG IN A COOKER AND STEAM FOR TWO WHISTLES... AFTER COOLING DESEED AND GRIND INTO COARSE PASTE.. IN A BIG KADA GROUND PASTE AND EQUAL QUANTITY OF JAGGERY,,COOK UNTIL IT LEAVES THE SIDES..ADD ONE TSP FULL OF GHEE DRY GINGER POWDER HALF TSP,ELAICHI ONE TSP, BLACK PEPPER POWDER QUARTER TSP,AND MIX WELL.. SWITCH OFF THE FLAME , LET IT COOL STORE IN AN AIRTIGHT CONTAINER .

NELLIKAI THOKKU

1/4 cup mustard powder
1/2 cup red chilli powder,red chillies 5-6 nos
400 gm thil oil. (Ginjilly)
Fried fenugreek powder 1/2spoon
Salt and Ing
Method:dry amla scrap for 3-4 hrs.mix mustard powder,red chilli powder,salt with amla scrap.heat the oil for 10 minutes and put off the stove.Then add mustard 1 spoon,red chillies sliced,ing and fenugreek powder.let it cool for 10-15 minutes and mix it nicely with amla scrap.After 10-15 days we can use it.serve it with hot rice and rice papad.yummy thokku sadam.

WHEAT butter naan

Take 1 cup WHEAT ,add 1 tbsp curd ,2 tsp butter or oil,1 tsp sugar and salt to taste. Add pinch of baking soda (option) mix nicely and knead the dough soft with luke warm water and keep aside covered with wet cloth for 3 h ours. 
(I didn't use soda but I kept the dough in refrigerator for a day and then made naan.)
Knead the dough once again then make naan.
Take this fluffy dough and roll it into round or oval shape.
It should not be too thick nor too thin.
Preheat the curved thava and reduce the flame on medium as maida takes time to cook. Slightly apply water with brush on rolled naan.
Place water brushed side of naan on heated tawa.
You can see it raising with bubbles ,once it's cooked hold the thava upside down on flame and cook other side directly on the flame.
Remove the naan with the help of knife or spatula and apply butter.
Serve with any side dish like dal makhni, paneer mutter masala,etc.
Note:
I didn't use soda but I kept the dough in refrigerator for a day and then made naan. We can also use warm milk in place of water to make dough.
We can also use wheat flour in place of maida but that taste will be different.

methi leaves chutney

Clean methi leaves and grind it in a mixi without adding water. Saute it in a kadai with little oil till the raw flavour goes and a nice aroma comes.While sauting it will become half the quantity. In a kadai add little oil and roast chana dal,few curry leaves and red chillies. Grind these roasted dal,curry leaves,red chillies along with tamarind,salt,hing,little jaggery and grated coconut adding little water. To this add the ground sauted mint leaves and mix well. Finally season it with mustard seeds,red chilli and hing.

NELLIKKA SADAM

Thenga thuruval 1/2 cup,2 periya nellikka thuruval,3pacha molaga and kothamalli idichadhu 1spoon,inji 1 tundu thuruvinadhu,perungayam 1 pinch and salt. Grind all together ( raw ) give seasoning of thill oil mustard , channa dhal , urad dhal, perungayam ,curry leaves & dhania & sauté the ground masala along with seasoning till the raw aroma goes away , then add to the rice mix it well & serve

THE GIFT OF SMILE - @ACCESS LIFE

I had read somewhere that ‘Use your smile to change the world’; I saw it happen with my own eyes.

Christmas is the time for exchanging gifts and what would be a better gift than a smile on the face of a child suffering from cancer.

A few days ago, I had played Santa to a bunch of special students and it had given me immense pleasure, this Christmas I visited a place run by Access Life. The place houses children from across the country for their treatment in Tata Memorial Hospital.

It was a day well spent with the kids and at the end of the day I was unsure who had given more happiness to whom.

For my new year’s resolution, I would like to continue bringing smile and happiness in the lives of children.

I would also like to urge you to go spend some time with beautiful children. I assure you that it will be the time well spent and will give you life time memories.

Access Life is an NGO which provides shelter to the children suffering from cancer and undergoing treatment at Tata Memorial Hospital. It provides accommodation to the child and their family member.

The accommodation has basic amenities and is comfortable. They provide the accommodation free of cost. They usually take donation in the form of money, food, toys or books. You can get more information regarding Access Life from their website.

http://www.accesslife.org/

#NewYear #ALMealMate

To donate, just use this link - https://imjo.in/PCEM3g or call 8080222377

#Share #CancerKaAnswer

jackfruit seeds adai

make a regular batter of adai, dry the jackfruits seeds in sun and boil in cooker then smash it and mix with adai batter... very healthy and tasty adai is ready 

pudanlkai paruppu urundai mor kozhumbu

1. Soak Thuvar dhal, coriander seeds, raw rice and jeera (Cumin seeds) in water for 10 to 15 minutes. Grind it along with green chillies to a fine paste. add salt boil pudalankai (snake gourd ) and swueeze the water .. mix with the batter.. then steam in idli cooker ... 
2. Churn the buttermilk and add the paste, its your wish u can use coconut green chillie jeera  paste or turmeric powder, besan and salt. Mix well. ...
3. Season it with mustard.
4. Add steamed balls.

yummy kolumbu ready 

averkai ambodi

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•  Avarekaalu one and half cups 
• chillies 5 or 6
• fresh coconut 3 to four tsp
• roll 3 tsp 
• sour curd 2 tsp
• rice flour 3 to four tsp
• hing one pinch 
• Wash the Avarekalu and strain.
  Mix the Oats with the curds and keep aside for 5mins.
  Grind together the green chillies, curry leaves and coconut, coarsely.
  Grind the Avarekalu coarsely.
  Mix the Avarekalu, soaked Oats, grinded chilli mixture, salt to taste and heeng. Adding heeng is very essential as it not only gives good flavour but reduces the formation of gas in the stomach, for which the beans are so famous,LOL.
  Add the rice flour gradually. The Ambode mixture has to be moist enough that it can be easily patted and not break while frying (It should have a mashed potato consistency).
  Heat the oil and keep it on a medium flame. Take lemon size portion of Ambode mix  and pat it to a 3/4cm thick disc and deep fry till brownish-golden in colour. While frying keep the disc on the slotted spoon and using that slide the disc gently into oil.
  Remove on an absorbent paper or kitchen towel to remove excess oil.
  Serve the crunchy and crispy hot Ambode with sauce or chutney.

Green peas masala in kerala style

1. Green Peas ( If dry soak peas for some hrs, i used fresh peas)
2.Onion
3. shallots
4. Tomatoes
5. Garam Masala
6. Coconut oil

For Masala
Grated coconut
Fennel seeds
Shallots
Grind all these things as paste.

For tempering - Mustards, shallots chopped, curry leaves , coconut oil.

PREPARATION:
In kadai saute onion, green chillies, tomato in coconut oil add green peas , garam masala then pressure cook for 1 whistle then take it off(sinc i added fresh peas).
Then add coconut masala, bring it boil til you feel the aroma.
Temper it with mustard,shallots,curry leaves and serve hot.

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