GONGURA/PULICHA KEERAI CHUTNEY

Ingredients:

Gongura                      -   1 BUNCH
Dry red chilly               - 10
Bengal gram dal           - 3 spoons
Urad dal                      -  2 spoons
Mustard seeds             - 1 spoon
Oil                               - 2 spoons
Salt                              - to taste
Asafotida                     - 1 small piece (rock type)

Procedure:

Wash gongura and dry it with tissue paper without water.
Dry roast the gongura leaves. the leaves  shrunk and the colour of the leaf also changed.then keep it aside to cool it.
in a pan add oil and rest of the ingredients. roast it well.
Cool all those things and then grind it smoothly in mixie with enough water.
Don't add too much of water.
It is very tasty with dosa ,chapathi and curd rice.
We may use it until 1 week if we refrigerate it.

GREEN GRAM SUNDAL

Ingredients:

Green gram    -  1 cup
Coconut       -  3 spoons
Red chilly dry - 2
Salt           - to taste
Oil            - 1 spoon
Mustard seeds  - 1 spoon
Ginger         - 1/2 spoon (shredded)

Procedure:

If your green gram is dried type soak it for 3 hours.(i use fresh green gram)
Pressure cook green gram with salt for 2 whistles.
In a pan add oil , mustard seeds, red chillies,and ginger.
Add cooked green gram after 3 minutes add shredded coconut with it.
Off the flame after 2 minutes.
Tasty and healthy sundal for kids.

GREEN GRAM VADA

Ingredients:

Green gram dal   -   1 cup
Onion                 -   1 medium size
Ginger                 -   1 inch piece
Green chilly         -   2
Rice flour             -   1 tbsp
Oil                       -   1 cup
Salt                      -   to taste

Procedure:

Soak green gram for 4 hours and pressure cook it  for 3 whistles.
Cut onions into small pieces.
Grind ginger,cooked green gram,salt and green chilly.
Add onions and rice flour to the dough.
Make small vadas between your palms.
Heat oil and deep fry green gram vadas.

Note:

You may also use fresh green grams for this vada

BANANA CUSTARD

Ingredients:

vanilla custard powder  -   1 1/2 spoons
Green bananas              -   2
Chocolate bar               -   1
Milk                              -   2 cups

Procedure:

Mix vanilla with little warm water without lumps.
boil milk and add custard mixer to milk.
Stir continuously without lumps and dosa batter consistency comes out.
keep it aside until it comes to room temperature and store it in fridge for 2 hours.
In a serving bowl order cubed banana.
Pour custard on top of banana.
Melt chocolate with little water and make chocolate sauce.
pour it on custard.

VANILLA FRUIT CUSTARD

Ingredients:

Milk                             -   3 cups
Vanilla custard powder -   2 spoons
Variety of fruits             -   1 cup

Procedure:

Boil the milk.
Mix custard powder with 5 spoons of warm water.
Stir it smoothly without any lumps.
Add this custard mixer into milk.
Stir continuously without lumps.Keep stove on medium flame.
When the milk comes to dosa batter consistency off the stove and keep it aside until it comes to room temperature.
keep it in fridge for 2 hours. (not in freezer)
In a serving bowl order fruits then pour chilled custard on the top of it.

Note:

Add fruits to custard only few minutes before serving. don't mix too earlier.

CHOCOLATE RECIPE WITH MARIE BISCUIT

Ingredients:

Marie biscuits      -    15
Coco powder      -     1 spoon
Sugar                   -     4 spoons
Cashews              -     4
Raisins                 -     6
Milk                     -     3 spoons
Milk maid             -   1 spoon(optional)

Procedure:

Powder the marie biscuits.
Add all ingredients to marie biscuits.
Make it as a dough.
Roll the dough in butter sheet as shown in the picture.
Refridgerate the roll for 2 hours.(don't keep it in freezer)
After 2 hours cut it into 1/2 inch pieces.
Don't add water to make dough. add only milk..

RAWA PAKODA

Ingredients:

Rawa / sooji    -    1 cup

Besan flour      -     2 spoon

Rice flour         -    1/2 cup.

Ginger             -     1 inch piece

Onion              -     1 cup  chopped.

Green chilly      -     3

Curry leaves    -      1 arc

Salt                 -     taste

Oil                  -      1 cup

Procedure:

Mix all ingredients except oil.

Add some water and make this as a dough .

Heat  oil pan, deep fry the pakoda's until golden brown comes out . 

 

BEETROOT POORI

My son always refused to take beetroot.so i try this poori. He loves it very much.

Ingredients:

Wheat flour      -    1 cup

Salt                  -    1 spoon

Beetroot           -    3 spoons(grated) or juice 1/4 cup

Procedure.

Mix all ingredients with enough water.

Make this as a dough.

Dust the rolling board with flour and make the small ball into small disk.

Deep fry this poori.

CHALNA

Ingredients:

Whole garam masala  -  each 2
(patta,kirambu,elakkai,bay leaf,star flower)
Coconut gratings    -    3 spoons
Fennal seeds(perunjeeragam)- 1/4 spoon
Onion                    -    1 (small size)

Tomato                  -    1 

Salt                       -    as per taste.

Green chilly            -     2
Oil                         -     3 spoons
Coriander leaves    -     garnishing

Procedure:

In a pan add oil , add chopped onion and tomato.
Fry until it cooked.
In a mixie jar add coconut gratings,fennal(sombu) and grind it with little water.
Grind cooked onion,tomato and other ingredients with little water.
Allow it to cook for another 5 mins.
Finally add coconut and fennal mix .
Garnish with coriander leaves.