ragi porridge

Beetroot Pulikootu

Strictly for beet lovers
Layer thus in a small pressure cooker:
1- 2tsp each oil and water
2- 1 tbsp each of gram and moong dhals preferably soaked overnight or at least 2 hrs in warm water, with just sufficient water to soak them completely
3- Diced beetroot pieces
4- 1 tsp tamarind paste, 2 tsp sambar powder, salt, hing spread over it.
5- 2-3 tbsp grated coconut
Cover, keep the weight and cook on high for 2 whistles
Open after 10 mins,mix well and add Premade tadka.
Adding little jaggery is optional.
Pulikootu goes well with morkuzhambu.

GRAND SNACKS ONION THOKKU

GRAND SNACKS ONION THOKKU ( little modified)

In a 2 litre pc

Layer 1 : 3 tbsp sesame oil

Layer 2 : 600 g onions grated

Layer 3 : 1/3 cup jaggery, 6 tsp chilli powder, 3 tsp salt, 1.5 tbsp tamarind paste and tadka of 1/2 tsp mustard, 1/2 tsp methi and 1/4 tsp hing in 1 tsp sesame oil.

Close and cook on high flame for 5 minutes. Let the pressure settle. Mix and cool before storing.

Superb tasty onion thokku ready.

Easy Fish curry

Ingredients::
Fish-1/2kg
salt-1 table spoon

To grinde:
Coconut-1/2
cumin seeds-1/2 teaspoon
chilli powder-1/2 teaspoon
Coariander powder-1 teaspoon
Turmeric Powder-1 pinch
small onion-4 or 5
Garlic-5
Tamarind-1 small lemon size

To Tamber:
oil-1 teaspoon
Mustard seed-little
venthayam-little
Curry leaves

Method:

1. Grinde the ingredients in the to grinde list with little water.
2. Heat a Kadai, add the grinded mixture and add 2 cups of water and little salt according to your taste .allow it to boil.
3. Put the fish in to the kadai and sim the fire. Allow the fish to cook.
4. Take another kadai. put little oil add little mustard seed and wait to splutter then add little vendhayam and curry leaves then add this in to the fish kadai.
5. Now the fish curry is ready to eat

MEDHU VADAI/ULUNDHU VADAI

Ingredients:
Urad dal/Ulutham paruppu- 1cup
Small onion -10(or) Big onion – 1
Green chilly-2
Ginger -1 inch piece
Curry leaves - little
Asafetida -2 pinches
Salt-little
Water-(less than) approx 1/4 cup

Method:

1. Soak urad dal for 1 hour at least. (Use whole urad dal without skin).
2. Grind urad dal with only little water till fluffy. Please note the following points:
   a) Add urad dal little by little(no water),while the grinder is running.
   b)Just sprinkle water now and then to avoid jamming of the grinder.
   c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.
   d)This whole process takes around 12-15 minutes,you will get a fluffy white batter. 
3. Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida
4. Now mix well,keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
5. Now wet your right hand well and make a small ball and use ur thumb to make hole in the middle and drop it in oil,
6.  Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown. 

Poli

Ingredients: 

For Dough:
Maida (all purpose flour)-1Cup
Milk -1Cup
Salt-As needed
For Pooranam:  
Channa dal-1/2 cup
grated coconut-1/2 cup
Jaggerry-1 1/2cup
Cardomom-2

Method for making Pooranam:

1. Soak channa dal for about 4 hours or overnight.
2. Pressure cook channa dal upto 3 whistles, cool down and grind it in a Mixer/Blender in to a paste and keep aside
3. Take jaggerry in a heavy bottomed vessel and pour enough water to immerse jaggery. Heat the vessal to allow the jaggerry to boil, at one stage the jaggerry water will get frothy.
4. Add the ground dal paste and coconut. Stir continuously without forming any lumps.
5. Add cardamom powder and mix throughly. Keep stirring well untill the mixture starts leaving the sides of the vessel.
6. Now the Poorama is ready.

Method for making Poli:

1. Mix oil and salt in the flour and mix throughly.
2. Add lukke warm milk and made in to a smooth dough.
3. Take lemon size dough and Roll the dough ball to a thick adai and place small lemon size pooranam inside the dough and cover it fully.
4. Roll carefully till the dough spreads and covers the pooranam as a thin layer.
5. Heat tawa and grease with ghee/oil and cook on both sides till golden brown on both sides of the poli.
6. Now Poli is ready to serve

Parupu Vadai/Masal Vadai

INGREDIENTS
	Channa dal (Split chick-pea lentils) - 1 cup Onion- 1 Ginger 1 inch piece Fennel seeds(sombu) - 1 tbsp Red chillies-2 Green chillies-2 Curry leaves - 1 sprigSalt -1tbs Oil
	METHOD: Soak the dal in water for about 4 hours. After 4 hours drain the water. Add the 3/4 quantity of dal, fennel seeds, ginger, salt, red chilli in to a Mixer/Blender and crush it into a thick paste without adding water. Add the finely chopped onion, green chilli and the remaing 1/4 quantity of dal in to the mixed bater and mix well. Take a lemon size mixture, flatten in the palm of your hand and deep fry in oil untill the vadai turn to golden brown. Drain out the excess oil and the vadais are ready to serve.