SNACK VARIETIES - ONION PAKODA

ONION PAKODA :

Measurement and ingredients are the same as cabbage pakoda except that you add chopped onions instead of chopped cabbage.  Preparation is also the same as cabbage pakoda.

SNACK VARIETIES - CABBAGE PAKODA

CABBAGE PAKODA :

THINGS NEEDED :

Bengalgram flour (kadalaimaavu)  - 2 cups,  raw rice flour - 1 cup,  cabbage - 1 cup,   green chillies -  2 nos., salt,  red chilli powder - 3 tspns,, curry leaves, asafoetida powder - little,   ghee - 1 tablespn, oil for frying.

PREPARATION :

1.   chop cabbage and spread it in a bowl.
2.   Add on top of it 2 cups bengalgram flour and 1 cup rice flour.
3.  Add salt and red chilli powder 3 spoons and asafoetida powder  on top of it.
4.   Add finely chopped green chillies and curry leaves.
5.   Heat 1 tablespoon ghee and pour it on the mix.
6.   Mix once well and then sprinkle water little by little.  Adding too much water will spoil the      
       taste of pakoda.  Water should be added to a consistency where lumps can be formed only   
      when you gather  it and the mix is not at all sticky.  This is more important.
7.   Heat oil and test if it is heated properly by sprinkling little mix.
8.   Take the mix in small lumps, slightly press without proper shape and fry in oil.
9.   Flame should be kept in medium.  When it turns slightly brown take it out.

VARIETY VADAM - KUZHAMBU VADAM

KUZHAMBU VADAM :

ITEMS REQUIRED ;


White kaaramani 200 g,whole  urad dhal (ulutham parupu) 2 tumblers (400 g), salt, red chillies 4nos, green chillies 4 nos., turmeric powder 1 teaspoon, mustard seeds 1 teaspoon, asafoetida powder half teaspoon.


PREPARATION ;


1.  Wash and Soak white kaaramani 200 g overnight.
2.  Wash and soak whole urad dhal 400g for one hour.
3.  In a grinder, grind kaaramani, urad dhal with red chillies, green chillies and salt.
4.  Grind to the consistency of soft vadai for half an hour.  Dont add too much water.  Only sprinkle water.
5.  After it is ready, mix 1 teaspoon of turmeric powder, 1 teaspoon of mustard seeds and half teaspoon of perungaya pdr.
6.  Under the sun, in a thick plastic sheet, keep the mix in small quantities (approximately 1 spoon)  in the shape of a  
     cone. 
7.  Dry it for 3 days.
8.  Store it in a tight container.  It has to be dried under the sun for every 1 month since we ve added urad dhal, or it can
     stored in refrigerator also.
9.  Take the vadam and fry it in oil till it becomes dark brown.
10. Add this to the vatha kozhambu when it is boiling,  for a very tasty vatha kozhambu.
11. This roasted vadam can be added to any kootu made with tamarind.  It ll add taste to the kootu.

VARIETY VADAM - RICE VADAM

 RICE VADAM :

ITEMS REQUIRED ;


Raw Rice 1 tumbler (200 g), javuarisi 40g, water 2 tumblers, green chillies 3 nos. (medium big), salt, asafoetida (perungaya katti) 4 nos., lemon half.


PREPARATION ;


1.  Mix 1 tumbler of rice with 40 g of javuarisi (5 : 1) and powder it nicely and sieve.
2.  Make a paste of chilli, salt and asafoetida and keep it aside.
3.  Prepare lemon juice in little salt.
4.  Boil 2 tumblers of water.  When it is boiling well, take out half tumbler and keep it aside.
5.  Add chilli -salt- perungayam paste to the boiling water.
6.  When it comes to boil, remove from the stove.
7,  Add lemon juice to the above after removing from flame and mix once.
8.  Add the rice flour (already prepared with 40 g of javuarisi) to the water without the spatula in the water,
9.  Now immediately mix with the spatula in small circles quickly and when the flour absorbs all the water, add the rest of
     water we ve kept aside and mix well. 
10, Level it well and close it with a plate.  Keep a heavy vessel on it.
11. After 10 minutes, make small balls.
12. Under the sun, In a thick plastic sheet, press the small balls in vadam maker in small quantities.
13. In the evening, all the vadam would ve come out of the sheet.
14. Dry on  the second and third day also.
15. Store it in tight container.

VARIETY VADAM - TOMATO JAVUARISI VADAM

TOMATO JAVUARISI VADAM : 

ITEMS REQUIRED ;


Javuarisi 1 tumbler, water 3 tumblers, green chillies 4 nos. (medium big), salt, asafoetida (katti perungayam) 4 nos.,
tomato 2 nos ( medium big), lemon 1 table spoon.


PREPARATION ;


It is the same as javuarisi vadam.  Add tomato paste (make it without adding water) to the vadam mix after adding chilli paste. Drying procedure is also the same as javuarisi vadam.

VARIETY VADAM - JAVUARISI VADAM

 JAVUARISI VADAM ;

ITEMS REQUIRED ;


Javuarisi 1 tumbler, water 3 tumblers,  green chillies 3 nos. (medium big) , lemon half (small size), salt, asafoetida (katti perungayam) 4 nos.


PREPARATION ;


1.   Wash javuarisi slightly once and drain water and keep it aside.
2.   Measure 3 tumblers of water for one tumbler of javuarisi and boil.
3.   In the meantime, make a paste of green chillies 3 nos., salt and asafoeditida 4 nos. in a mixie.  Since we ve added
      salt, it ll become a nice paste.
4.   Make lemon juice with little salt (to avoid bitter taste of juice).
5.   When the water starts boiling, add the javuarisi (by the time it boils, javuarisi would ve absorbed the rest of the water).
6.   Keep stirriing continuously  to avoid the bottom portion getting charred.  Keep stirring for 25 minutes.
7.  Remove from stove and add the chilli-salt-perungayam paste and the lemon juice.
8.  Mix well.  Using a big spoon, pour it on a thick plastic sheet under the sun in small amounts.  If it thickens, add little
     water to it.   Consistency should be like dosa batter.
9.  Dont remove the vadam from the sheet on the first day.
10. Dry it on the 2nd day and at the end of the day, remove the vadams from the sheet.
11. Dry it on the 3rd and 4th day also.
12. Store it in a tight container.  Dont store it soon after it is brought from the sun.  Allow the heat to go and then store.

RASAM 3 - KANDANTHIPILI RASAM

KANDANTHIPILI RASAM ;


ITEMS REQUIRED ; 


Kandanthipili sticks -5nos.,  Red chillies -4 nos.,  pepper  - 1/2  spoon,  tur dhal (thuvaram paruppu) - 1 spoon,  katti perungayam 1 no.,  Jeeragam 3/4 spoon,  Tamarind - 1 medium lemon size, salt, cooked tur dhal water (if available.. otherwise add only water.. taste will be the same).


PREPARATION ;


1.  Fry in little oil 5 sticks of kandanthipili, 4 redchillies, 1 spoon pepper, 1 spoon of tur dhal, 1 katti
     perungayam and 3.4 spoon of jeeragam and powder them and keep aside.
2.  In a rasam vessel add 2 and half tumblers of water to 1 medium lemon size tamarind and mix well.
     (you can also extract the puree with the same amount of water and make.)
3.  Add salt and curry leaves to the tamarind water and allow it to boil for 3 to 4 mins.
4.  Add the powdered mix of kandanthipili to the boiling tamarind water.
5.  Boil it for 2 to 3 mins and not more than that.
6.  Add cooked dhal with 2 1/2 tumblers of water or if dhal not available add only water.
7.  Simmer the stove and allow the yellow froth to appear on top of the rasam .  Do not boil.
8.  Remove from flame and splutter mustard seeds and curry leaves in 1 tsp of ghee and pour it on rasam.
9/  Mix rasam well each time before serving.

Rasam 2 - KALYANA RASAM

KALYANA RASAM :

Ingredients : Tamarind - 1 medium lemon size, Tomato - 2 nos., Red chillies - 5 nos., Green chillies
                       - 3 nos., Pepper - 16 to 20 nos., Jeeragam - 1 tablespoon, Asafoetida(perungayam)
                       - 2 katti, salt, Turmeric powder - 3/4 teaspoon, finely cut coriander leaves - 3 tabspn,
                        curry leaves, cooked dhal - 1 cup, jaggery(vellam) - 1/2 spoon.
Preparation:

1.  Make Tamarind puree in 2 and half tumblers of water.  (adding 3/4 tumbler each time to make
     puree will extract the entire juice rather than adding lots of water and filter it few times.)
2.  Add finely chopped tomato - 1 no. to this.
3.  Slit red chillies - 5 nos. lengthwise (must), and green chillies - 3 nos. (lengthwise) and add.
4.  Add salt, turmeric powder 3/4 spoon, curry leaves - 1 arc. (This adds lot of flavour to the
     rasam rather than only leaves), vellam (jaggery) - 1/2 spoon.
5.  Allow this mix to boil in medium flame for about 5 minutes.
6.  Coarsely powder 16 to 20 nos. of pepper  and 1 tablespoon of jeeragam and add to this.
7.  Immediately add cooked dhal mixed in 2 and half tumblers of water.
8.  Add more water if required.
9.  Allow the yellow froth to appear on the top.
10. Do not boil rasam.  When the yellow layer appears, remove from flame.
11. Add chopped coriander leaves 3 tablespn and 1 no. of finely chopped tomato to this rasam.
12. Garnish with spluttered mustard seeds and curry leaves in 1 to 2 spns of ghee.
13. Stir and serve each time for uniform taste till the last drop.

Variety Rasam 1 . MYSORE RASAM

MYSORE RASAM :

Ingredients:
Tamarind - 1 medium lemon size, Tomato - 2 nos., Red chilli - 4 nos., Pepper - 3/4  teaspoon, asafoetida - 2 katti (app. size of 1 kottai paaku),  bengalgram dhal (kadalai parupu) - 1 1/2 tablespoonful, coriander seeds (kothamalli vidhai) - 2 tablespoonful,  jeeragam - 1 teaspoon, kopparai - 1 teaspoon (if available) ,  turmeric powder - 1/2 teaspoon, salt, curry leaves - 1 arc, chopped coriander leaves - 2 tablespoonful , jaggery (vellam) - 1 teaspoon, cooked dhal - 1 cup.

Preparation:

1. Make tamarind puree - approximately 2 and half tumblers.
2. Cut one tomato into small pieces and add to the puree.
3. Add salt, turmeric powder and curry leaves, mix and keep on the stove.
4. Fry redchilly 4 nos, pepper 3/4 tsp, asafoetida 2 katti , bengalgramdhal 1 1/2 tbsp, coriander
    seeds 2 tbsp and finally add jeeragam 1 tsp and kopparai 1 tsp.  Make a coarse powder of these.
5. After the tamarind mix  is boiled for 4 mins mix the coarsely ground powder in little water and
    add it to the boiling rasam.
6. Allow it to boil with stirring now and then for about 4 to 5 mins.
7. Mix cooked dhal in about 2 and half tumblers of water and transfer it to the boiling rasam.
8.  Add more water to the rasam if required .
9.  Simmer the stove and allow the froth to  appear on top of the rasam.
10. When it is about to boil, remove from stove and garnish with coriander leaves and 1 tomato  
     finely chopped.
11. Splutter mustard seeds 1 spoon and little curry leaves in 1 spoon of ghee and add it to the
      rasam.
Mix and serve rasam for each serving to get tasty mysore rasam.