Rava Upma

Rava upma

 

Ingredients:

 

Rava (or) Suji	1 Glass
Water	3 ¼ Glass
Onion	2 no's
Chilli (Green)	5 no's
Chilli (Red)	2 no's
Curry Leaves	As required

 

Tempering:

 

Oil	5 to 6 Table Spoon
Mustard	1 Tea Spoon
Urad Dhal(Broken)	1 1/2 Tea Spoon
Cumin Seeds(Jeera)	1/2 Tea Spoon
Cashew nut	As required

 Preparation Method:         

     ·       Take a Pan, add the Rava (or) suji on a low to medium flame, and roast it until it gets                  roasted smell, transfer it to a plate.

•   Take a pan, Pour the oil and let it heat, then add the mustard, Urad dhal, Cashew nuts, Cumin Seeds, Fry all the lentils until they become golden.                                             
•  Then add the Chopped onion, green chilies, and red chilies, and saute until the onion turns golden brown or transparent, then add salt as required.                                                                                
• Pour in 3 ¼  Glasses of  water and stir well and the water as to be light salty.                            
•   Allow the Water to boil highly, then add the Rava (or) suji at one time, and mix it well otherwise it become lumps.                                                                                                                   
•  Add Salt now if it is required.                                                                                                                                                                                        
•   Cover and Cook the Rava (or) Suji on low heat until the water is absorbed.                                                                                                                             
•    Add Curry Leaves to it and mix gently.                                                                                                                                                                                                          
• Once the water is absorbed and tasted, check if Rava is cooked properly. It should be soft, and it should not be sticky or mushy.                                                                                                                                                                                     
• Rava upma is ready, You Can Serve the Upma with Groundnut Chutney or Country Sugar.

                                     

Rava upma

                                                               Your Rava upma is ready.

Fish gravy

 

Sankara/ Red snapper fish gravy

Mathi/Sardine Fish gravy

Fish ( Sankara or Mathi)	500 gms ( 2 persons)
Tomato	4 no's
Onion	2 no's
Tarmarind	Big lemon size
Oil	6 to 7 table spoons
Mustrad	¾ tea spoon
Urad dhal	¾ tea spoon
Fenugreek seeds	½ tea spoon
Turmeric Powder	½ tea spoon
Chili Powder	5 table spoon
Coriander Powder	4 table spoon
Salt	½ tea spoon

                     

Preparation Method: 

 

• Take the cutted fish in a big bowl, clean, and wash with water.
• Drain the water and add ½ teaspoon turmeric powder and 1 table spoon rocksalt / salt mix it thoroughly again. Wash the fish with water 3 to 4 times.

         Note: Remove fish fins and internal parts; blood clots if not removed.

• Take a big vessel and add salt and chili powder (as required). Mix thoroughly with water (paste), add the fish to it, and apply the paste to all fish.
• Take a pan, pour in 4 tablespoons of oil, let it heat, and add fish one by one. Fry it up to semi-cooked.
• Take a big bowl of water and soak the tamarind. Add ¼ teaspoon turmeric powder, 3-4 table spoons of coriander powder, 3-4 table spoons of chili powder, and 1 table spoon of salt. Mix all thoroughly, and add 1 tomato and squeeze it finely with tamarind water.
• Take a pan and pour 7 to 8 tablespoons of oil, then add mustard, urad dhall, and fenugreek seeds. Let the lentils splutter.
• Add the garlic and chopped onions; add the salt as required; sauté until golden brown. Add the tomato, sauté it well, and add salt as required.
• Add the ¼ teaspoon turmeric powder, 1-2 teaspoons chili powder, and 1-2 teaspoons coriander powder. Sauté it well until the raw smell of the chili powder goes away.
• Now pour the soaked tamarind water, then mix it well. Check the salt, spice level, everything.
• Let it cook well until the poured oil comes up, and leave the gravy until it thickens. (Note: reduce the flame to medium.)
• Now add the fried fish (only 30 to 40 seconds) and off the flame.
• Note: Use the gravy 4 to 5 hours later; the taste will be good.

 

      

                                      your fish gravy is ready .

Paruppu kozhambu

Paruppu kozhambu

 

Thuvaram Paruppu	200 gms ( 2 persons)
Tomato	2 no's
Green Chilli	11 to 12 no's
Brinjal	2 no’s
Tarmarind	Small Lemon size
Curry Leaves	as required
water	¾ in cooker
Thalippu vadagam	as required

Preparation Method:          

• Pour the Toor dhal/Thuvaram paruppu in the cooker and wash it 2 times.
• Add tomatoes, green chilies, and brinjal to the cooker and pour water (¾ of the cooker) and add 2 to 3 drops of oil in it.
• Take a small bowl, keep tarmarind in it, and keep it inside the cooker.
• Cook it for 4 whistles.
• Once the pressure is released, take the paruppu kadaiyum mansatti, add dhal, green chillies (according to your spice level), and tomato, churning all these with Mathu.
• Then add tamarind (as per your taste). Churn the mix and add salt (as required) again. Churn these all.
• Add water (dhal-mixed water in the cooker) as per your required consistency. 
• Now check the taste of salt, spicy, and sour levels.
• For tempering, heat a pan, add 2 tsp. of oil, add 1 table spoon vadagam ( Sun dried seasoning ball). Once you get a spluttering sound, add curry leaves to it.
• Then pour the tempering over the dhal / kozhambu and mix once.

Paruppu kozhambu

Your Paruppu kozhambu is ready

Dhal grinding pot and Dhal beater.

Thinai arisi sadam (or) Foxtail millet rice

Thinai arisi sadam (or) Foxtail millet rice

 

 Ingredients:

 

Thinai arisi / Foxtail millet rice	1 cup
Water	2 ½ cup
Salt	½ teaspoon

 

Preparation Method:

• First, wash the Thinai Arisi or Foxtail Millet 3–4 times.

• Then soak it for 10 to 15 minutes.

• Drain the water and transfer the thinai into the cooker.

• Now pour 2½ cups of water into the cooker and add ½ teaspoon of salt.

• Cook it for 4 whistles.                                                                                                                            
• Once the pressure comes down, Thinai (or) foxtail millet sadam is ready to serve.                           
• It suits best with kathirikkai Kaara kozambu.

 

  

Your Thinai arisi sadam (or) Foxtail millet rice is ready.

Groundnut chutney

 

Groundnut (or) Peanut chutney

Ingredients:

Groundnut	200 gms  ( for 3 to 4 persons)
Green chilli	5 to 6 no's ( small size)
Tamarind	small piece
Salt	as Required

Tempering:

Oil	2 tea spoon
Urad  dal	1/2 tea spoon
Mustard	1/2 tea spoon
Red chilli	1 no (uncut)
Curry leaves	small amount

Preparation Method:

• Heat a dry pan and roast the groundnut until it has aroma and a golden brown color.
• Note: Once you get a spluttering sound, reduce the flame to low.
• Switch off the flame and keep it under the fan for immediate cooling.
• Now remove the skin from the groundnuts by hand scrubbing.
• Now add the green chilies, tamarind, and salt in the mixer jar or blender.
• Grind it finely now add the groundnut and grind the mixture.
• Add water to it and grind as per your preferred consistency. .
• For tempering, heat a pan with 2 tsp of oil, add mustard, urad dal, and roast it up to spluttering, then add red chillies and curry leaves to it.
• Then pour the tempering over the chutney and mix once.

       

                              

                                               Your Groundnut (or) Peanut Chutney is ready.

Pongal

 

Pongal

Ingredients:

   

Ponni rice	3/4 glass
Moong Dhal	1/4 glass
Green Chilli	2 no's
Cumin Seeds	1 1/4 tea spoon
pepper	1/2 tea spoon
Cashewnuts	1 1/2 tea spoon
Grated Ginger	1 table spoon
Ghee	2 table spoons
Oil	2 table spoons
Curry leaves	As Required
Salt	As Required

Preparation Method:

• Heat a pan, pour 3/4 glasses of Ponni rice, and dry roast it on low flame until it gets heat, then transfer to a plate.
• In the same pan, add 1/4 glass of moong dhal and dry roast it on low flame until it turns a light golden, then transfer it to a plate.
• Now wash the Ponni rice along with moong dhal in water for 2 times, then soak it in water for 10 minutes, then drain the water.
• Then heat the cooker and pour 1 table spoon of ghee and 1 table spoon of oil.
• Add 1/4 teaspoon cumin seeds, 1/4 teaspoon pepper, grated ginger, green chili, and curry leaves—a small amount—and let the lentils splutter.
• Then pour 3 3/4 glasses of water, add salt as required, and let the water boil well.
• Once the water is boiling well, it is time to add the soaked rice and moong dhal to the pressure cooker and check the salt once.
• Then cook it for 3 to 4 whistles; the rice will be totally cooked and mushy.
• Once the pressure is released, open the pressure cooker and mix the pongal well.
• In a pan, heat ghee 1 table spoon, oil 1 table spoon, add cumin seeds 1 tea spoon, pepper 1/4 tea spoon, and sauté for a few seconds. Add cashewnuts and fry until they turn golden brown. Add curry leaves as required.
• Now add the above ingredients to the cooked pongal and mix it well.
• Now Pongal is ready to serve.

Serve this Pongal with Moong Dhal Sambar (or) Groundnut Chutney, even country sugar, which will give the ultimate taste.

                                                               

                                                                  Your Pongal is ready