kullar(blend of sesame seeds and jaggery)

ingredients

1.sesame seeds-1 cup

2. jaggery-1/2 cup

method

1.break jaggry into smaller pieces so that we can grind it easily.

2.in a blender grind together both jaggery and sesame seeds.

3.it will look like dry podi masala.

4.eat 1-3 spoons everyday to boost your immunity.

5.enjoy healthy eating.

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vegan soya salad

ingredients

1.soyabean-1 cup

2.onion-1

3.tomato-1 big

4.raddish-1/2 medium

5.ginger minced-2 tsp

6.coriander chopped-1/4 cup

7.green chilli minced-2

8.lemon-1

9.black pepper-1/2 tsp

10.cumin powder-1/2 tsp

11. coriander powder-1/2 tsp

12.turmeric-1/4 tsp

12.salt-to taste

method

1.boil soyabean with  turmeric and salt

2.dice onion, tomato and raddish seprately.

3.remove water from soyabeans and mix all the above ingredients.

4.squeez lemon juice, toss it properly.

5.enjoy this salad.

green chutney

ingredients

1.green coriander-1/2 bunch or 1 cup

2.mint leaves-1/2 bunch or 1 cup

3.garlic cloves-5

4.ginger-1/2 inch piece(optional)

5.green chilli-2

6.sugar-1/2 tsp

7.curd-1/2 cup

8.dahi boondi/pakodi-1/4 cup

9.cumin powder-1/4 tsp

10. salt-to taste

method

1.grind all the ingredients together.

2.add water if required.

3. enjoy.

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tomato chutney

ingredients

1.tomatoes-4 big

2.garlic cloves-25

3.whole red chillis-3-5

4.tamarind pulp-1 tsp

5.sugar-1tsp

6.salt-to taste

7.deggi mirch-1/4 tsp

7.oil-1tbsp

tempering ingredients

1.oil-2 tsp

2.mustard seeds-1 tsp

3.asafoetida- a pinch

4.curry leaves-7-10

method

1.roast tomatoes on direct flame, remove skin ,cool them ,chop them roughly and keep aside.

2.in a pan heat oil,roast red chillis first and keep aside.

3.in same oil,roast garlic till colour changes to brown and keep aside with chillis.

4.now add chopped tomatoes in the same oil and cook till becomes soft. now add salt,sugar and deggi mirch powder to it and again cook till it leaves oil and tomatoes are done.

5.cool it a little and grind it with chillis, garlic and tamarind pulp. add water if needed.

6. now for tempering, heat oil in a pan,add mustard seeds followed by curry leaves and asafoetida. pour it over chutney.

7.enjoy

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poppy seed chutney(dip)

ingredients

1.poppy seeds-1/4 cup

2.coriander leaves chopped-2 cup or half bunch

3.tomatoes-2 medium

4.ginger-1 inch piece

5.green chilli-2

6.salt-to taste

method

1.dry roast  poppy seeds on low flame for couple of minuts and soak in hot water for 10-20 minuts untill becomes soft.

2.roast tomatoes on direct flame , peel off burnt skin and keep aside.

3.remove excess water from poppy seeds and keep aside for later use.

4.in a grinder, put all the ingredients and grind till smooth paste. add water(which we kept aside) if required.
5.it takes little more time to grind poppy seeds.
6.you can use garlic too.

7. enjoy this chutney with your daily meals.

Peanut chutney(dip)

Ingredients

1.roasted peanuts-1/2cup

2.bengal gram/chana daal/split black grams-1/2cup

3.garlic cloves-4-5

4.tamarind pulp-1/2 tbsp

5. Green chilli-2

7.salt- to taste

8.water- to adjust consistency 

For tempering

1.curry leaves-9-10

2. Mustard seeds-1 tsp

3.asafoetida- a pinch

4. Oil-1/2 tbsp

Method

1. Dry roast Bengal gram and soak in hot water till it becomes soft. Minimum for 30 minutes.

2. In a blender, grind peanuts,green chilli,garlic,2-3 curry leaves, tamarind and roasted Bengal gram using little water.

3. In a pan, heat oil ,add mustard seeds, when starts crackle add curry leaves and asafoetida and put it in the chutney mixture.mix well.

4. Your peanut chutney is ready. Serve it with dosa, idli and Uthappam.

note

1.you can use roasted grams instead of bengal gram.

Rava idli

Ingredients

1.samolina/rava/sooji-1cup

2.curd beaten-1/4 Cup

3.fruit salt( Eno)-1 sachet

4.salt-to taste

5.water- according to need

Method

1. In a big bowl, add samolina, beaten curd,salt and mix.

2. Add water slowly- slowly to make a batter of dropping consistency.

3. After making batter, keep it either under direct sunlight or at some warm place for fermentation.

4. Keep it minimum for an hour.

5. heat water in steamerand grease idli moulds.

6. Now check your batter, if it has become thick, add little more water and mix.

7. Now add eno to it and mix properly. imme

diatly put batter in idli moulds . Keep moulds in steamer and close the lid.

8. Flame should be kept medium.

9. After 10 minutes open the lid and insert a toothpick or knife in idlis to ensure that idlis are done. If not done keep for another 5 minutes.

10. Remove moulds from steamer and keep aside for 5-7 minutes to cool down.

11. Now remove idlis with the help of a spoon releasing its sides.

12. Hot steamed idlis are ready to serve with any dip, sambhar or rasam.

13. Enjoy.

Note

1. Don't choose very fine samolina.

2. Before serving these idlis, you can temper it with mustard seeds, curry leave and slit green chillies.

upma

ingredients

1.samolina/sooji-1 cup

2.chana daal/broken black gram/Bengal gram-3 tbsp

3.curry leaves-10-12

4.mustard seeds-1 tsp

5.onion diced-1 big

6.green chilli slit-2

7.salt- to taste

8.sugar-1 tsp

9.clarified butter/desi ghee-3 tbsp

10. water-2 cups

method

1.soak chana daal  minimum for 1 hour or soak in hot water so that it becomes soft.

2.dry roast samolina till raw smell goes and keep aside.

3.drain water from chana daal and keep aside.

4. now heat desi ghee in a pan, add mustard seeds, when crackle add curry leaves,green chillis and roast a little. now add drained chana daal and roast till crispy.

5.add salt followed by diced onion, cook till onion changes its colour to little brown.

6. now add roasted samolina to it and mix well, cook for few seconds and add water.

7.add sugar and stir it continously till it leaves sides.

8.enjoy hot upma.