2012 year had been with many ups and downs nevertheless, it has been a year full of treats,cooking experiments,tasting cuisines.. 

Here we go to welcome a one which holds much more surprises to all of us..Wish you and your dear ones a happy,safe, colorful and meaningful New Year 2013 :)

Merry Christmas!!! It feels really great to have Plum Cake on the eve of Christmas. It at times feels good not to cook and get served :)))

Coriander Pesto Sauce Soya Rice

Really have a wonder why suddenly my eyes are all over greens these days??? Fusion of Italian ingredients with Indian cooking methods.

• 1 bunch - Green coriander/Kothamalli/Dhania
• 100 gms - Medium sized Soya nuggets
• 1 cup - Basmati Rice
• 2 tbs - Olive Oil
• 2 tbs - Low fat butter
• 1 tbs - Jeera/Cumin,Seeragam
• 1 - Green chilly
• 1 1/2 cups - Water
• 200ml - Water to soak
• Salt to taste
• 4 tbs - Pesto Sauce

For Pesto Sauce

3 - Garlic pods/Poondu /Lehsoon

2 cups - Basil leaves/ or you can use Tulsi leaves

1/2 cup - Extra virgin olive oil

1/2 cup - Parmesan cheese

1 tbs - Pine nuts or you can use walnuts after dry roasting them

1 tbs - Black pepper

1 tbs - Salt

Vidhiee/Method:

For making Pesto sauce:
1. Peel the skin of garlic.
2. Grate the Parmesan cheese.
3. In a blender add garlic,pine nuts,basil leaves,salt,pepper.
4. Grind them to a paste.
5. Add  Olive oil blend them well.
6. Finally the Parmesan
7. Add oil while the blender is on run.
If , you pesto is thick add few table spoons of water.
If, you are too lazy or in a quick get the ready made pesto sauce from the market.

For making rice,..
1. Wash and soak rice for 10 mins in 200 ml water.
2. Wash and chop coriander and green chilly.
3. Blend them to a paste in a blender.
4. In a pan add Olive oil and butter. Heat well and add jeera.
5. Add in the coriander paste and soya nuggets.
6. Now drain excess water from the rice and add them to the coriander soya mixture.
7. Add salt accordingly as you are going to add pesto sauce which too has salt in it.
8. Mix in 4 tbs of pesto sauce. You can add more if you need.
9. Mix them well and saute in pan for 5mins.
10. Transfer the mixture to a rice cooker.
11. Add water mix well and cook until the rice is done.

Serve, hot with any green raita or it can be taken alone no need of any condiments.

After days i just had a look on to the page view hits of my bloghttp://delicious-bhojanam.blogspot.in/ elated to see that the page view hits have crossed 2000 :))) Really makes me explore more and present quality stuffs.. Thanks all for the support !!!

Dates Tomato Sweet Chutney

Dates Tomato combination most people do not make it. But, thanks to my mom who gave me the taste of it at the very young age. All of us at home love this chutney. Past few months we had rather forgotten it until my dad asked for it!! And here it goes for all of you :)

• 100 gms - Seedless brown dates/Pericham pazam/Khajoor
• 4 - Medium sized tomatoes
• 2 - Cloves/Krambu/Loong
• 1 - Cardamom/Elakai/Elaichi
• 1 tbs - Fennel/Sombu/Saunf
• 1 tbs - Cumin/Seeragam/Jeera
• 1 - Bay leaf/Brinji Elai/Tez patha
• 1 - Green Chilly
• 100 gms - White sugar
• 1 pinch - Salt
• 100 ml - Water
• 1 tbs - Oil

Method/Vidhiee:
1. De-seed the dates and chop them roughly.
2. Wash and chop the tomatoes finely. Slit the green chilly.
3. In a saucepan add oil.
4. Once the oil is hot add in the fennel seeds, cloves,cardamom,jeera and bay leaf.
5. Wait till the jeera and fennel turn black.
6. Add in the dates and saute for 2 mins.
7. Add in the chopped tomatoes and green chilly.
8. Add the pinch of salt to it.
9. Now saute till the tomatoes turn soft and get mixed well with dates.
10. Now add in the sugar and mix well.
11. Once the sugar starts melting add in the water.
12. Boil the chutney until water reduces and chutney becomes greasy.
13. Stir occasionally.

Serve hot with any Paratta, Any Rice variety like ghee,peas,jeera,briyani, etc.

Kothimbir Shakahaari

Green Coriander.. mostly we use for garnishing. Had about 3 bunch of coriander leaves lying into my fridge.. with at most greediness i got it from the market as they were so cheap and fresh. But, when i thought of using  them it stopped till the border of chutneys,garnish,salads..y not use in a gravy.

 Ingredients:
1 - Big bunch of green coriander leaves/ Kothimbir/Kothamalli
2 - Red onions
2 - Tomatoes
1 - Green chilly
2 - Medium sized carrots
5 to 6 - French Beans
1 cup - Cauliflower
1 cup  - Broccoli
1 cup - Green peas
1 tbs - Turmeric powder
1 tbs - Dry red chilly powder
1 tbs - Pav Bhaji Masala
500 ml - Water
2 tbs - Oil
1/2 tbs - Butter
1/2 tbs - Jeera
1/2 tbs - Saunf
1/4 tbs - Sugar
Salt to taste

Method/Vidhiee:
1. Wash carrot , french beans,potatoes and cut them into medium sized cubes or lengthwise.
2. Par boil them in water.
3. Finely chop onions,tomatoes. Slit the green chilly.
4. In a pan add butter and oil.
5. Once they get heated up add jeera and saunf.
6. Roast them for few secs. Do not burn them.
7. Now add onions and saute them for 2 mins.
8. Meanwhile, wash and finely chop coriander leaves and stem.
9. Keep some for garnishing and grind rest in a blender.
10. Add water if you feel coriander stems are not getting ground
11. Now add tomato and green chilly.
12. Saute till the tomatoes turn soft.
13. Add in the turmeric powder, red chilly powder,salt and sugar.
14. Now add in the par boiled vegetables carrots,beans, cauliflower,broccoli,peas.
15. Add 150 ml of water and allow them to cook.
16. Pour in the coriander paste over the vegetables.
17. Add in the Pav Bhaji masala.
18. Stir well. Simmer and allow it to boil for 5-7mins
19. At last add in the left over coriander.
Serve hot hot with Ghee rice, Jeera Rice, Chappati,Roti,Pav.

Tip: If you feel the green colour in the gravy is less. Blanch some Palak leaves grind them and add it to the gravy. This would enhance the colour and taste.

Vella Appam / Sweet Jaggery Dumplings

Vellam Appam - Made in down south of India during festivals. Especially on Karthigai Deepam festival which comes after Diwali. A traditional dish with bit changes according to times.

Ingredients:
200 gms - Atta/Godumai Mav/Wheat flour
100 gms - Chawal ka atta/Arici Mav/Rice flour
150 gms - Guud/Vellam/Jaggery (Try not taking very dark colour jaggery)
2 pods   - Elaichi/Elakai/Cardamom
150 ml   - Water (approx)
20 gms   - Dry coconut bits (If, preferred)
2 tbs      - Sugar
1/4 ltr - Oil
3 tbs   - Ghee/Clarified butter/Nei

Method/Vidhiee:
1. Sieve the Atta, rice flour separately without any lumps.
2. In a blender add the jaggery,atta and rice flour.
3. Grind them for a min giving intervals in between.
4. Make them into a consistency of bread crumbs.
5. In a small mixer jar add sugar and cardamom pods.
6. Grind them till the pods turn into powder.
7. Take of the outer layer after grinding.
8. Add the cardamom powder to the jaggery atta rice flour mixture.
9. Add water to it and make a semi liquid consistency.
10. Take a appam pan which has deep round impressions on it. In which you can fill in the oil and mixture.
11. If you are not able to get it you can deep fry them in a small pan but, you should make one at a time.
12. Coming back to making the dumplings in Appakaral (You get non-stick Appakaral these days)-- Mix ghee and oil.
13. Add quarter spoon of oil into the holes once they are hot add the jaggery mixture till half of the hole.
14. Cook them in medium flame.Turn slowly with a wooden or steel pricker or with a knife.
15. Once you have turned wait for the other side to cook.
16. Once the other side also turns golden brown. Prick one by one. Drain them and serve hot.

Beans Paruppu Usli

French beans lentil curry... Beans Paruppu Usli one of the traditional and heavy dry curry served during Tamil marriages. This is made mostly during festivals. But, indeed a regular one at least a month at many of the Tamil Brahmin homes. You can use the dal as base and do usli in cabbage,carrot,beetroot too..
There are 2 different procedures which people follow. You can have a look on both of them here.

• 1/4 kg - French Beans
• 200 gms - Channa dal/Kadalai parupu/Gram Dal
• 4-5 - Dry red chilly / Kanja segappu mellagai /Sookhi sabuth lal mirch
• 1/2 tbs - Hing/Perunkayam/Asafatida
• 1/2 tbs - Turmeric powder
• 250 ml - Water
• 4 tbs - Refined oil
• 1 tbs - Kadugu/Mustard seeds /Sarsoon
• 2 Arc - Curry leaves/Karvepillai/Curry pathe
• Salt to taste

Method /Vidhiee:
1. Wash and soak Channa dal in water for at least 2 hours. If, you are in a hurry soak them in lukewarm water for 1 hour.
2. Along with it soak 4 dry red chilly. Keep one aside for tempering.
3. Meanwhile, wash and finely chop the french beans after removing the strands from them.
4. After 2 hours take a dal and try to break it. If, it breaks then it means the dal is soaked well.
5. Drain excess water and grind them in a blender.
6. Do not add water. Grind them coarsely and not to paste.

As i mentioned before after this step there are 2 types of processes people do.

I st type:
1. In a frying pan add oil. Once its hot add hing, mustard seeds, dry red chilly and curry leaves.
2. After the mustard splutters add the beans over it.
3. Saute them for about 2 mins.
4. Fry them till they are half done.
5. Or you can also add 5 tbs of water and boil them.
6. Now when the beans are done add the ground paste.
7. It's better you use a non-stick pan or else this method requires more oil.
8. Mix beans and ground dal thoroughly.
9. Add salt and turmeric powder to it.
10. Add at least extra 2 tbs of and keep sauteing it until the dal and beans gets together.
11. A consistency you would get when the dal gets golden brown and crisp.
12. This indicates that the curry is done and the dal is cooked.

I Ind type:
1. Grease the idlli plate or any plate and make balls of the ground dal and steam them for at least 7-8 mins.

2. You can prick the dal balls with a knife and if they come out without any dal on them then its done.
3. Semi-cool them and take them out.
4. Break the dal balls and make it as a bread crumb.
5.In a frying pan add oil. Once its hot add hing, mustard seeds, dry red chilly and curry leaves.
6. After the mustard splutters add the beans over it.
7. Saute them for about 2 mins.
8. Fry them till they fully cooked in oil.
9. Add salt and turmeric to it and saute again.
10. Now add the crumbled steamed dal over the beans.
11. Saute them till the dal turns golden brown.
12. You can add oil to make them crisp.

Happy Happy Diwali / Deepavali to you and your dear ones. Hope this Diwali brings loads and loads of brightness, color and happiness to you. Enjoy the early morning oil bath, new dress,blessings of elders, crackers bursts and last but certainly not the least loads of sweets and savories... Make,share with everyone.. Again Happy Diwali 2012. Thanks for dropping in. Enjoy special traditional recipes of Diwali. :) 

Methi Namkeen

Another new version of namkeen..bit healthier and excellent aroma.

• 2 cups - Refined flour/Maida
• 1 cup   - Rice flour/Arici mav/Chawal ka atta
• 2 tbs    - Unsalted butter
• 1 cup   - Water
• 1/2 tbs - Baking soda
• 2 tbs    - Kasoori methi/Dried fenugreek leaves,kanja vendhaya elai
• 1 tbs - Edible green food colour
• 1/2 tbs - Chat masala
• Salt to taste
• Oil to deep fry
Method/Vidhiee:

1. Sieve the Maida,rice flour and baking soda on to a bowl.
2. To it add butter, green food colour and mix them well.
3. Now start adding water to the flour butter mixture.
4. Remember you have to knead the dough tight with less moisture in it.
5. Make big portions of the dough.
6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.
7. Cut them lengthwise first and then breadth wise so that diamonds shapes are formed.
8. Meanwhile heat oil in a deep fry pan.
9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.
10. Do not drop in from the center or there may be a possibility of oil spilling.
11. Fry them till they turn half golden brown or full golden brown.
12. Drain excess oil and put them on to tissue paper.
13.Once they turn cool transfer them to an air tight container.
14. Repeat the same process keeping the flame low till the namkeens are going to be dropped.

Tip:
Avoid using more water to knead the dough.
Fry them till the namkeens are crisp ans hard.

Gulab Shakaar Namkeen

Tried a bit different Namkeen...and it came out good :)

• 2 cups - Refined flour/Maida
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Unsalted butter
• 1 cup - Water
• 1/2 tbs - Baking soda
• Pinch of salt
• 1 tbs - Gulab jal/Rose water/Panneer liquid
• 5 tbs - Sugar powder
• Pinch of kesari edible colour powder
• Oil to deep fry
Method/Vidhiee:

1. Sieve the Maida,rice flour,pinch of salt and baking soda on to a bowl.
2. To it add butter, 3 tbs of sugar powder,kesari colour,rose water and mix them well.
3. Now start adding water to the flour butter mixture.
4. Remember you have to knead the dough tight with less moisture in it.
5. Make big portions of the dough.
6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.
7. Cut them lengthwise first and then breadth wise so that diamonds shapes are formed.
8. Meanwhile heat oil in a deep fry pan.
9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.
10. Do not drop in from the center or there may be a possibility of oil spilling.
11. Fry them till they turn half golden brown or full golden brown.
12. Drain excess oil and put them on to tissue paper.
13. You can dust remaining sugar powder when they are half cool.
13. Once they turn cool transfer them to an air tight container.
14. Repeat the same process keeping the flame low till the namkeens are going to be dropped.

Tip:
Avoid using more water to knead the dough.
Fry them till the namkeens are crisp ans hard.

Namkeen

Namkeen a common snack made up north of India. It's a simple yet tasty snack for the evening. At my place we make it every year for Diwali and here i share it.

• 2 cups - Refined flour/Maida
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Unsalted butter
• 1 cup - Water
• 1/2 tbs - Baking soda
• Salt to taste
• Oil to deep fry

Method/Vidhiee:

1. Sieve the Maida,rice flour,salt and baking soda on to a bowl.

2. To it add butter and mix them well.

3. Now start adding water to the flour butter mixture.

4. Remember you have to knead the dough tight with less moisture in it.

5. Make big portions of the dough.

6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.

7. Cut them lengthwise first and then breadth wise so that dimonds shapes are formed.

8. Meanwhile heat oil in a deep fry pan.

9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.

10. Do not drop in from the center or there may be a possibility of oil spilling.

11. Fry them till they turn half golden brown or full golden brown.

12. Drain excess oil and put them on to tissue paper.

13. Once they turn cool transfer them to an air tight container.

14. Repeat the smae process keeping the flame low till the namkeens are going to be dropped.

Omma Podi/Ajwain Sev

Simple savory which can be made on any festival..

• 2 cups - Gram flour/Kadala Mav/Besan
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Carom water/Oma water/Ajwain pani
• 1 tbs - Oil
• 1 tbs - Salt
• 1/2 cup - Water
• Oil to deep fry
• Omapodi achu or Sev Mold.. which has small circular dot holes in them.

Method/Vidhiee:
1. In a bowl add gram flour,rice flour,salt and mix well.
2. To it add carom water (oma water.. its simple boil some omam in 15ml water strain the water)
3. Add oil and mix well.
4. Now add water and start kneading.
5. Make a solid dough.
6. Make small partitions of the dough.
7. Heat oil for deep frying the podi.
8. Grease the mold/achu so that the batter does not stick to the walls.
9. Take a portion put them inside the achu .
10. Once the oil is boiling hot press the mold from the top with the mold lid.
11. Move the mold in circular motion so that the worm like shapes form.
12. Be careful as the heat would be unbearable at times.
13. Leave them for 1/2 min in oil.
14. Now gently using a spatula turn them the other side.
15. As per your wish you can fry them light brown,light yellow colour.
16. Once its done drain excess oil and transfer on to a tissue paper.
17. Transfer them into an air tight container once they are cool.
18. Crush them so that they become podi/sev.
You can serve it as it is. Or you can add chopped onion, green chilies and few drops of lemon juice garnished with coriander. They can also be added to while making mixture.
Tip:
Do not close the container when the omapodi is hot or else it would become soggy.
You can add unsalted butter instead of oil.
You can also add more butter and less water.
While doing the next sets try lowering the flame. Raise few seconds before you are going to squeeze the batter.

Paruppu Urundai Kozambu / Lentil Dumplings in Tamarind Sauce

This recipe is one of the oldest South Indian recipe being passed on for generations.
When you deeply concentrate on this recipe it tells me a story hidden behind it.
Story might be a family might not have been able to buy any vegetables for the day and thus the kozambu happened or.... it can also be the other way round...as we Indians were so happy to serve the mighty kings. May be one day a king wanted a different dish without vegetables as he was bored of having them and thus happened the recipe... ;)))) well well many stories can be made to preserve the authenticity of the dish.

Serves 6

• 25 gms - Pigeon pea/Toor dal/ Thuvram parupu
• 25 gms - Channa Dal/Kadala parupu
• 6 - Whole dry red chilly
• 1 tbs - Turmeric powder
• 1 tbs - Dry red chilly powder
• 1 1/2tbs - Sambar powder
• 15 gms - Tamarind /Imli/Puli
• 1/2tbs - Asafatida / Hing / Perunkayam
• 2 arc - Green Curry leaves
• 1tbs - Mustard seeds / Sarason/Kadugu
• 1/4tbs - Fenugreek/Methi/Vendayam seeds
• 2 tbs - Oil
• 500 ml - Water to soak tamarind
• 500 ml - Water to steam dal
• 250 ml - Water to soak dal
• 1/2 tbs - Salt for the dumplings
• 1 tbs - Salt for the kozambu / Sauce

Method/Vidhiee:

1. Wash the dals and soak them in 250 ml water for 1hour.
2. Soak tamarind in 500ml water.
3. After an hour drain the water and grind them in a mixer along with 4 whole dry red chillies.
4. Grind them coarsely. Do not make them into paste.
5. Add 1/2 tbs to them.
6. Make cylindrical shaped balls or medium sized balls.
7. Now place them on the idlli plate or any plate that are greased with oil that has holes so that the balls can be steamed.
8. Steam them for approx 20 mins.
9. Make sure that the dals are done well.
10. Once they are done cool them and keep them aside.
11. Take the tamarind water. Mix the tamarind with hand thoroughly.
12. Mash the tamarind in water well. Squeeze the tamarind well so that the pulp comes out.
13. Throw away the squeezed tamarind. Extract the pulp.
14. In a heavy bottom vessel add oil.
15. Once it gets heated add mustard seeds,fenugreek seeds,asafatida,curry leaves,whole dry red chilly.
16. Add the tamarind pulp to it.
17. Add in the turmeric powder,dry red chilly powder.
18. Boil the pulp till the metallic smell and taste fades away.
19. Now add sambar powder.
20. Add salt to taste. Remember the dumplings also have the salt in them.
21. Add the urundais / lentil dumplings into the boiling kozambu.
22. Stir occasionally.. and boil them for 10 mins.

Serve hot with rice. The original taste enhances when the urundais gets soaked and becomes juicy after few hours.

Quick Carrot Pulav

I have always tried to make things that are easier, less time consuming and tastier too.. this recipe is a sure shot for the mothers who pack the lunch boxes for kids. Well suited for singles who their own stuffs :)

• 5                           - Medium sized orange carrots
• 1                           - Red medium sized tomato
• 1                           - Green chilly
• 1 inch                    - Ginger  ( Not mandatory)
• 2 pods                   - Garlic (Not mandatory)
• 3                           - Cloves/Kramb/loung
• 1                           - Cinnamon/Dalchini/Pattai
• 1                           - Bay leaf/Tej patha/Brinji elai
• 1 tbs                      - Fennel/Saunf/Sompu
• 1/2 tbs                   - Cumin/Jeera/Seeragam seeds
• 1 tbs                      - Clarified butter/Ghee/Nai
• 1/2 tbs                   - Garam Masala powder
• 1 tbs                      - Refined oil (Do not use any strong fragrant oil)
• 2 cup                     - Basmati Rice
• 1 to 1 1/2 cup        - Water (Depends upon which mode you are cooking)
• 2 cups                    - Water to wash and soak rice
• Salt to taste
• Green coriander to garnish

Method/Vidhiee:

1. Wash the carrots thoroughly. Cut of the ends of the carrots.

2. Roughly chop them roughly and put them into the blender.

3. Wash the tomato and roughly chop. Put it along with carrot into blender.

4. At this stage itself if you prefer ginger and garlic pods add them.

5. I preferred out of garlic and ginger.

6. Grind them into a fine paste.

7. The water in tomato is enough for the carrot to get blended but, if you feel its not getting down add some water.

8. Remember, you are making a rice dish and not a liquid juice so add water very little.

9. Meanwhile, wash the Basmati rice in 1 cup of water and soak them in another 1 cup of water for 5 mins.

10. I made it in a pressure cooker so my measurements are different when compared with electric rice cooker or open pan cooking.

11. For other modes scroll down for measurements of water and rice.

12. Pressure cooker  - 2 cup rice - 1 cup water.

      Electric cooker   - 2 cup rice - 1 to 1 1/2 cup water

      Open pan cooking - 2 cup rice  - 2 cup water

13. In the pressure cooker add ghee and oil. Heat them.

14. Add cloves,cinnamon,bay leaf,cumin,fennel and saute well.

15. Do not burn them. Once the cloves splutter add the carrot paste to it.

16. Saute well till the 3/4th of water in it evaporates.

17. Add salt and garam masala to it mix well.

18. Now drain the water from the rice and add it to the carrot paste.

19. Mix well and add water to it.

20. Close the lid and give one whistle.

21. Do not open immediately let it cool for 10 mins.

22. Slowly with soft ladle transfer into a bowl and serve hot.

23. Do not keep mixing as the rice tend to break and get mashed.

Baby Corn Manchurian Dry

Well i know i know it's festive season and you may be wondering as to why am i posting something which is out of sync ;) This was a long time pending recipe which had stored in my folder.. thought why not post non traditional.

Serves 4

• 10        - Baby Corn
• 2 tbs    - Maidha
• 2 tbs    - Cornflour
• 3 tbs    - Soya Sauce
• 1 tbs    - Red chilly/Green chilly Sauce
• 5 tbs    - Tomato sauce
• 1 tbs    - Red chilly flakes
• 4 pods - Garlic
• 1 inch  - Ginger
• 1         - Green chilly
• 3         - Spring onion with strands
• 2         - Big red tomatoes
• 1         - Green capsicum
• 2tbs     - Oil to saute
• Oil to deep fry
• Salt ( for both the batter and gravy)
• 200 ml - Water

Method/Vidhiee:
1. Finely chop spring onion green separately and onions separately.
2. Also finely chop off tomatoes,garlic,ginger. green chilly, green capsicum.
3. Peel off the outer husks and hair of the baby corn.
4. Take the baby corn slit them into two halves and cut them into two to three parts.
5. Grind 1 tbs of garlic,ginger and green chilly sauce in a blender to make a paste.
6. In a bowl add maidha,cornflour, paste that was ground, salt needed for the batter, 1 tbs soya sauce.
7. Add enough water to make a thick consistency batter.
8. Meanwhile, heat oil in a fry pan so as to fry the corns.
9. Dip each portion of baby corn into batter slide in one by one into the hot oil.
10. Remember do not drop in the coated baby corn before the oil gets heated up well otherwise it would get soggy and oily.
11. Fry all the baby corns after coating into the batter. Drain them and put on a tissue paper.
12. For the gravy : Add the 2 tbs of hot oil in a pan.
13. Add in the remaining garlic chopped, only onions and saute well.
14. Once the onion turns transparent add in the green chilly, capsicum and tomato.
15. Saute well and add the remaining soya sauce.
16. Add in the tomato sauce and salt.
17. Add in the greens of spring onions and saute again for a minute.
18. Pour in sufficient amount water. remember this is a dry gravy and not liquid
19. If, you have the remaining batter add 1 tbs of it into the gravy.
20. Lower the flame and stir well and add in the deep fried baby corns.
21. Coat them well in the gravy.
Garnish with green coriander.
Serve hot as a starter or as an side dish for any bread variety.

Adhirasam - South Indian Jaggery Pancake

Happy Navarathri to all.. Sorry that i really not able to put any of Navarathri recipes. Thought sundal recipes are all over and why not i start on pre- planning posting for Diwali. And here it goes people.

ADHIRASAMS - One of the oldest sweet delicacy. Have seen my grad mother being perfect on it. Its a art to make this sweet. Each time you make it you tend to learn new nuances of this recipe. It's one of the important sweet during "Diwali" down south. The first Diwali or called the "Thallai Diwali" is unfinished without this sweet being offered by the brides parents :)

So here it goes the step by step process.

• 300 gms - Rice flour
• 200 gms - Jaggery/Vellam/Gudd
• 250 ml - Water
• 2 pods - Cardamom/Elaichi/Elakai
• 2 tbs - Clarified butter/Ghee
• 2 tbs - Oil
• 1/2 lt - Refined oil
• 2 - Banana leaf / Plastic sheets

Vidhiee/Method:

Making of rice flour

1. Rice flour as such you can buy from any store or i make it by soaking it for 1/2 hr in water.

2. Drain water and dry them on a muslin cloth.

3. Dry it for at least an hour.

4. Powder them and sieve them thoroughly. Remember there should not be any lumps or water in it.

Making of the Adhirasams.

1. Dissolve the jaggery in 250 ml of water. Boil it and strain of the impurities. 

2. Powder the cardamom and add the same to the jaggery mixture.

3. Bring it to boil until it comes to string consistency.

4. Remove from heat.

5. Slowly start adding rice flour using a ladle. Mix with a ladle to make a dough.

6. Once the mixture turns bit tight use your hands to tight them.

7. Do not dip your hands when the jaggery is hot.

8. Add ghee damp and mix them well.

9. Set them aside in a plastic cover in room temperature for a day. 

10. This is done so that the mixture gets fermented and tasty.

11. More immediately you make more the chances of jaggery dissolving.

Next Day

1. Take of the plastic sheet. Knead the dough and you can feel the softness of it.

2. Make medium size balls.

3. Take the banana leaf keep the ball in center and press it flat with you palm.

4. You can grease oil into your hands and press it in order to avoid stickiness.

5. Heat oil in a pan for deep frying the Adhirasams.

6. Once the oil is hot slide in one pressed dough into oil from sideways. 

7. Do not drop from center on to oil. Oil would splutter all over your body.

8. Take out the Adhirasams once they turn golden brown.

9. Drain excess oil by having two flat heavy round medium plates ( preferably wooden)

10. Gush out excess oil.

11. Again keep them on a tissue paper.

Serve hot or cold.. 

Happy Diwali in advance.. More to come keep clicking the blog :)

FIFTH AWARD :)


Thanks to  Gauri  – from Runnergirlinthekitchen  who shared'One Lovely Blog Award' with me. 

THE RULES OF THE AWARD

• Share it with 15 other friends
• Write 7 things about you
• Don't forget to inform the person whom you have awarded by leaving a comment in their space

Charishma 

Eftychia 

Nagalakshmi V 

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Smita Srivastava

Saranya Gopalan 

Deeps 

Santosh Bangar

Jay 

Margaret Murphy 

Sriya 

Madhavi 

Kavita

Deepika

7 Things about me

* Mantra of life is to smile. So you can find by my smile  ;)

* Bit lazy towards exercises but, not any more now have pushed myself :)

* Sweet, lovable, caring bit naughty person as described by people around

* I try to be perfect on any work i do. Has both negative and positive effects though :)

* Loves to experiment everyday foods and so here on bloggers park :)

* Loves to travel, know histories & enjoy nature spread :)

* Ventured into motivating people & paintings :)

Herbed Olivy Potato Veggie

Laid back Sunday evenings and hardly have interest to venture in to the kitchen. Thought process of a simple, yet yummy nuggets for the ever tempt tongue.

• 5         - Big Potatoes
• 4 tbs    - Light olive oil
• 2 tbs    - Mixed dried or fresh herbs (Rosemary,Thyme,Oregano)
• 1 tbs    - Red chilly flakes
• 1/4 tbs - Chat Masala
• 1/2 tbs - Turmeric powder
• 1/2 tbs - Lemon juice
• Salt as preferred
• Water to soak potato

Method/Vidhiee:
1. Wash off the potatoes well.
2. Cut them into Veggies. 1/2 inch thick approximately slantingly sideways.
3. Put them into water so that they don't turn black.
4. In a bowl add the turmeric powder,red chilly flakes,chat masala,dried herbs,salt.
5. Add olive oil and stir well.
6. If you prefer add fresh chopped coriander and mint leaves.
7. Finally add the lemon juice and mix well.
8. Now drain the water. Damp the potatoes with a clean cloth to avoid any moisture.
9. Add the potatoes to the olive oil herbed mixture.
10. Coat each potato with the paste made.
11. Keep them soaked for 10 mins.
12. Now spread them on to the microwaveable plate.
13. Make sure each veggie is placed separately.
14. Bake them in microwave high for approx 12 mins (Timing and degree of heat differs in each Microwave)

After 12 mins the hot semi crispy Herbed Olivy Potato Veggies are ready to be served with Tea, Coffee, Juices, even as a side compliment for a rice dish.

Muranga Keerai Peratral / Drumstick Leaves Curry

Muranga Keerai / Drumstick leaves are the rare spinach that people have. Down south of Indian in interior Tamilnadu state its been an ancient practice to make curries/rasam or soups out of this spinach. I used get fed by my mom saying that this one has so much of iron. After many years got to eat my mom's same spinach.. thought would share it along.. so credit goes to my lovely mom. :)

• 4 cups - Drumstick leaves/Muranga Keerai
• 1/2 cup - Grated fresh coconut
• 1tbs - Oil
• 1tbs - Mustard Seeds
• 1/2tbs - Asafetida/Perengayam
• 1tbs - Split Urad dal
• 1/2 cup - Thoor dal/ Thuvaram parupu
• 1 - Red dry chilly
• 1 arc - Curry leaves
• Salt to taste
• 1cup - Water

Vidhiee/Method:
1. Separate leaves from the nodes. Clean them well as they might have small insects on them.
2. Roughly chop them.
3. Meanwhile boil the thoor dal in water. Do not mash them.
3. In a pan add oil. Once it gets heated up add mustard seeds, split urad dal,dry red chilly, hing,curry leaves. Temper them.
4. Now add the drumstick leaves and saute for 1min.
5. Add 1/4 water to it and close the lid of the pan.
6. Allow the water to evaporate.
7. Once the water evaporates add salt to it and saute for a minute.
8. At end add boiled thoor dal to it and saute well.
9. At end add coconut and mix well the keerai.

Your Muranga keerai is ready to serve.

Tomato Veg Shorba

A thick broth soup or shorba.. It acts as a whole meal.

• 4 - Red ripped tomatoes
• 1 - Red capsicum
• 3 - Medium carrots
• 1 - Medium onion
• 2 - Garlic pods
• 10 - Strands of Coriander leaves
• 1tbs - Mixed herbs powder (Oregano, thyme,rosemary)
• 1tbs - Dry red chilly flakes
• 1tbs - Oil
• 750ml - Water
• 1tbs - White/Black Pepper powder
• Salt to taste
• 1tbs - White Cream (Optional)

Method/Vidhiee:
1. In a pan add 250 ml of water and cook the tomatoes till their skin gets soften.
2. Meanwhile, wash the capsicum and dry it with a cloth.
3. Rub the capsicum with oil and slightly burn it over the flame.
4. Once the skin of capsicum gets slightly black. Remove from flame cool it.
5. Now once the tomatoes are done. Cool them and peel of the skin.
6. Roughly chop carrots, onions,garlic,coriander leaves, burnt capsicum, peeled tomatoes.
7. In a mixer jar add all the vegetables. Grind them to make a smooth paste.
8. Add 250ml water to the paste and grind again.
9. You have an option to strain the broth but, i suggest better you don't.
10. In a pan pour in the shorba and boil it.
11. Add the remaining water , salt, dried herb powder, red chilly flakes.
12. Boil it for about 10 mins.
Serve hot hot Tomato Veg Shorba in a big bowl with a touch of cream. It would definitely cleanse your system and fill your tummy too :))

An the countdown begins.. 15k page views. Thanks to all the souls who dropped in to the blog :))

Paitha Laadu

Paitha Ladu or otherwise called in Tamil as Paitha mav laddoo. It's a healthy, less time consuming,hassle free recipe. One of the oldest secret recipe of tamilnadu. Why not try for this Ganesh Chathurthi???

Serves 10 (Vary on sizeof the ladu and consumption)

• 150 gms - Paitham Parupu / Moong Dal / Split green gram
• 300 gms - White sugar powder
• 10gms    - Kaju/Cashew/Mundiri
• 10 gms   - Kismis/Ulrandha Dhrachchai
• 75 gms   - Ghee/Nei/Clarified butter
• 2            - Elaichi/Elakai/Cardamom

Method/Vidhiee:
1. Take a heavy bottom pan. Roast the paitham paruppu till they turn light golden brown.
2. Cool them and grind them into powder.
3. If you do not prefer the finest pieces you can sieve them to get the powder. I prefer those fine crunches adds to the taste.
4. Meanwhile, powder the sugar finely along with cardamom.
5. Make a fine powder. Do not use the skin of the cardamom.
6. Break the cashews and fry them in 1tbs of ghee.
7. Heat and melt the ghee so that its easy to mix with the powders.
8. Cool the ghee a bit so that you can add and make balls.
9. In a big bowl add pitham parupu /green gram powder, sugar,cashews,kismis and mix well.
10. Take a tablespoon of ghee and pour at one small portion of the powder.
11. Mix tight and make small balls.
12. First press tight then toss the ball and keep aside.
13. Keep the laadu in a vessel and let it dry for at least 2hrs.
14. Then transfer into a air tight box.

Ladu stays good for 3-4 days if kept away from light and ants :))
I recommend this amazing sweet to be tried by all. Simple to make yet tasty. Try it !!!

Beet Kola Vadis

Beetroot one of the least sort of vegetable during cooking. I was bored making cutlets, salads, raitas, sweets from beetroot. Happen to get to know this fried recipe of Beet from a  cookery show. As usual i made few add ons and name changes. Guess what the recipe was really a bang on hit. Try it!!

• 3 - Beetroot medium sized
• 2 - Green chilly (Depends on the hot meter of chilly can be added or reduced)
• 150gms - Roasted Gram dal/Pottu kadalai
• 4 tbs - Cornflour powder
• 50 gms  - Grated coconut
• 10 - Green coriander Strands
• 3cups - Oil to deep fry
• Salt to taste

Method/Vidhiee:

1. Wash well the beetroots. Peel of the outer skin. Grate them finely.

2. In a mixer jar add the roasted gram dal, green chilly,grated coconut,green coriander. Grind them well. Do not make paste.

3. Do not add water.

4. In a bowl add the grated beetroot, roasted gram dal mixture to it.

5. Add cornflour , salt and start mixing the mixture well to make sufficient balls.

6. Do not add water at any point. Water inside beetroot is enough to make a tight dough.

7. Start heating oil to fry the Vadis.

8. Once the oil is boiling hot add the balls made from the beet dough.

9. Lower the heat and drop the balls one by one from sides.

10. Now raise the heat.

11. Fry them so that they turn golden brown.

12. Once they are done drain excess oil and transfer them on to a tissue.

Serve hot.

Tip: Make medium sized balls. Do not make big or very fine balls it would spoil the taste limit factor.

Panneer Aaloo Sabzi Dry Curry

As i have mentioned in the blog, i do touch on basic cooking. Have come across many who look for everyday make ups at the kitchen than fancy long procedural recipes. So here goes one from the pitara/petti :))

Serves 4

• 3 - Medium sized potatoes/asloos/urlakazangu
• 1 - Big red onion
• 2 - Medium sized tomato
• 1 - Green chilly
• 150gms - Panneer/Indian cottage cheese
• 1tbs - Jeera/Cumins seeds
• 1tbs - Turmeric powder
• 1tbs - Kashmiri chilly powder
 (I play a low key on red chilly powder these. Hence, substituted the kashmiri chilly powder instead of the normal red chilly powder. Choice is yours)

1/2tbs - Roasted Jeera powder

1tbs  - Garam Masala

2cups - Water

2tbs - Oil

Coriander leaves to garnish

Method/Vidhiee:

1. Wash thoroughly and peel the outer skin of potatoes. Dice them into cubes.

2. Put them into 1/2 cup of water

3. Meanwhile, chop off the onions, tomatoes and green chilly finely.

4. In a pan add oil heat it. To it add jeera/cumin splutter them. Do not turn them black.

5. Immediately add chopped onions, green chilly. Saute them for 1 min till onions turn transparent.

6. Add tomatoes to it and saute again.

7. Now drain water and add the potatoes that were diced.

8. Add on the turmeric powder,kashmiri chilly powder,jeera powder.

9. Pour in the remaining 1/2 cup of water.

10. Close the pan with a lid and leave it till the water evaporates.

11. Stir occasionally. 

12. Once the water evaporates add salt, garam masala powder.

13. Mix them well and coat well onto the potatoes.

14. Make dices of the panneer after draining excess water.

15. Add them to the sabzi mixture.

16. Now do not rough handle the sabzi.

17. Gently mix the panneer with aaloo mixture.

18. Sprinkle some water and close the lid of the pan and keep it for 2 mins.

19. Give gentle sitr at least 4 times in these 2 mins.

20. Garnish with coriander and serve hot with rice, chapatti,rotis, Nan,breads.

Tip: You can add on dry kasoori methi/fenugreek leaves for different aroma.

Thengai Pottukadalai Chutney / Coconut Roasted Bengal Gram Chutney

Pottukadalai or otherwise called as Roasted Bengal Gram. They are thick yet soft easy to be powdered.
One of the common ingredient to make chutney's , savories down south. Remember, my childhood when you ponder around the kitchen and i used to find this roasted gram dal popping out of the box. It's good to much on when taken with jaggery. But, too much raw dal is always not good for your tummy :)))
This chutney is mostly prepared when the mothers don't find time early morning. Can be a condiment for dosa, Idli, Aappam. Iddiappam at times rotis too..

• 1cup/250gms     - Pottukadalai /Roasted Bengal Gram
• 1/2cup/ 150gms - Thengai / Fresh grated coconut
• 2or 3                 - Green chilly
• 2 arc                 - Curry leaves
• 1tbs                   - Mustard seeds
• 1                       - Dry red chilly
• 1/2tbs                - Broken Urad dal/Odacha Ulathamparupu
• 1tbs                   - Oil
• 1/2cup/150gms  - Water
• Salt to taste

Method/Vidhiee:
1. In a mixer jar add the roasted Bengal gram powder it.
2. To it add the grated coconut, green chilies and salt.
3. Grind it so that they get minced well.
4. Now add half of the part of water into the jar.
5. Mix them and grind them again.
6. Open and check whether the chutney is not dry or very thick.
7. You can add water how much ever thin the consistency of the chutney you prefer.
8. Once the chutney is ready pour it in a bowl.
9. In a small pan to temper pour oil on to the pan. Heat it.
10.Add mustard seeds, asafatida, red chilly, broken Urad dal, curry leaves.
11. Temper them and pour hot on to the chutney.
12. Mix them well.
Serve as a condiment. You can store this in fridge for about 4 days if kept in air tight.

Jhatpat Sweet Surprise

Want to give a sweet surprise suddenly? Matter of just 7mins and sweet for your palate is done. Check out one of the loved recipe of my sis made by mom and now by me :)) Very Very simple ingredients and very easy to serve too..

• 2tbs - Clarified butter/Ghee Naie(It would be good if you make ghee from white butter at home than buying ready made)
• 4tbs - Atta/Wheat flour/Godumai mav
• 3tbs - Sugar

Method/Vidhiee:
1. Take a pan add the ghee/clarified butter.
2. Once its heated up add the atta/wheat flour to it.
3. Lower the flame and mix them well with butter.
4. Once the atta starts turning light brown add sugar to it.
5. Mix the atta sugar and ghee well.
6. You would see that the atta getting crystallizing with sugar.
7. Never take away the ladle from the pan or else it would burn. Keep sauteing.
8. Super aromatic smell would bold you off and the mixture would start turning dark brown.
Your Jhatpat Sweet Surprise is ready to serve.

Beware: Not to eat while they are piping hot. This sweet retains heat for atleast half and hour so be careful before you taste it.

Museli Soya Oats Nutri Bar

Nutri Bar - Chewy, healthy snack for kids and all ages.
Simple ingredients

• 50 gms  - Museli / Rolled oats
• 25 gms  - Soya Flakes
• 25 gms - Flat oats
• 10 gms - Badam/Almond
• 5   tbs  - Honey/Maple Syrup
• 1   tbs  - Instant Coffee powder
• 3   tbs  - Bournvita/Boost/Any sweet cocoa powder
• 3   tbs  - Raisins
• 1   tbs  - Chocolate essence
• 5   tbs - Warm Milk
• Sheet of aluminium foil

Method/Vidhiee:
1. You would get honey museli soya oats early morning cereal packet. If, you are not able to get it no worries buy them separately.
2. Dry roast the museli/rolled oats, soya flakes, flat oats separately in a pan. Also make flakes of almond and dry roast them.
3. Chop raisins finely.
4. In a bowl put in the roasted items along with raisins.
5. Cool them down.
6. Meanwhile, in a cup add instant coffee powder, boost/sweet cocoa powder,honey,chocolate essence.
7. Mix well and keep adding milk to make a semi liquid paste.
8. Once the paste is ready.

9. Slow add one spoon at a time over the roasted items.
10. Mix well and fold clockwise.
11. Now when the nutri mix is ready.
12. Have a sheet of aluminum foil spread across on a flat surface.
13. At one end pour in all the nutri mixture.
14. Press tight and make a cylindrical shape and roll along the sheet.

15. Seal the two ends by twisting them and deep freeze them.
16. Deep freeze for at least a day.

Tip: Cut the bar with thick and sharp knife. It's chewy so those who don't like chewy things please don't recommend this to them.

Cute entry from a little kiddo Ms.Ananya Nagarajan .for this contest check out the pic.Lord Krishna eating laddoo. Click like in fb page.

Ah! It's been 1yr & 52days of opening this blog and just 28days of opening Delicious Bhojanam FB Page We are nearing 50 hits in Facebook. Thanks a lot for those who are in and who are going to be in.
So people recommend the blog and FB page to your friends.
Wider the circle more to explore about food.
Your suggestions and queries are always welcome :)

Thair Vadai / Dhai Balla/ Curd Dripping Crunchy Balls

THAIR VADAI - One of the common snack for Tamilians. The recipe may sound bit easier but, to get a perfect thair vadai is bit difficult. Well don't worry every recipe has a small hidden secret and if you ponder it can be seen. :))

Can make 20 servings

5 cups - Thair/Thick curd

9 cups - Water

250gms - Urad dhal/Ullatham Paruppu

25gms - Rice

250 ml - Refined oil to fry

2 1/2 tbs - Salt

1tbs - Sugar

1tbs - Chat Masala 

2 - Green chilly

4arc - Curry leaves

1inch - Ginger  (if preferred)

1/2tbs - Cooking Soda

For Garnish:

Coriander leaves to garnish

50gms - Crunchy gram dhal/Omma podi/Bhujiya/Any mixture

1 - Carrot grated

2tbs - Red Chilly Powder

2tbs - Chat Masala.

Method/Vidhiee:

1. Wash and soak the Urad Dhal in 6 water and Rice in 3cups of water for 4-5hrs

2. After 5hrs drain the water and wash again in order to remove the smell.

3. In a blender add the soaked dhal and grind well to make a paste.

4. If, it's sticky add 2tbs of water to it.

5. Transfer in to a bowl.

6. Add finely chopped curry leaves, green chilly, ginger,1tbs salt, cooking soda and mix well.

7. Heat oil in a heavy bottom vessel to fry the dumplings.

8. As the oil is heating start preparing for curd.

9. Take the thick chilled curd add sugar, 1/2tbs salt, 1tbs chat masala. Beat for a minute.

10. Refrigerate it.

11. Meanwhile to make vadais.. Grease your hands with water.

12. Take a small portion of paste in your hand put it on onside of your palm. Make a small hole.

13. Gently transfer it to fingers of other hand and slowly slide across the oil pan into the oil.

14. Fry them in medium heat.

15. If the oil is very hot then the paste inside would not cook well.

16. Do the same procedure and fry the vadais.

17. At a time you can make min of 4-5 vadais - depends upon your pan.

18. Fry them, meanwhile in a vessel boil some water with pinch of salt.

19. Now when the vadais are crisp, golden brown and done drain excess oil. Put them slowly into the boiled water.

18. Soak them for 1 min then drain excess water and put them into the thick chilled curd.

19. Do the same procedure till all the vadais are done.

While Serving:

Take 1 vadai each from the thair/dahi on to a cup.

Top it with - pour some curd, carrot, then mixture, chat masala, red chilly powder, coriander leaves.

You can also add Meeti Chutney/Tamarind Date sauce and Mint Coriander chutney for extra flavor.

More you soak the vadais more tastier they would be. If, you feel vadais have absorbed the curd add some more curd. 

Your yummy, cool Thair Vadai/ Dahi Balla is ready to eat :))

Tip: If, your dahi/ thair/ curd is sour add some boiled and cooled milk. 

Triple Date

Simple dessert which just happened.. Found few biscuits, fruits.

All you need are simple ingredients.
Serves 4

• 2tbs  -(You can opt for any custard flavor )Raspberry Custard powder
• 1 -Apple
  
• 1  -Pomegranate medium
• 7-8 -Biscuits
• 2tbs-Sugar (If you feel your custard powder is less sweeter)
• 2tbs-Unsalted Yellow Butter
• 250ml -Water
• 1tbs-Orange juice mix powder
• Honey as required

Method/Vidhee:

 1. Powder the biscuits in a mixer jar giving it 2 whips. To it add butter and again give 2 whips but, with intervals.

2. Dice the apples into small pieces and de-seed the pomegranate.
3. In a pan heat the water. It's not needed that you need to bring the water to boiling state.
4. In a small cup mix the Raspberry custard with 2 tbs of normal water. Mix well.
5. Pour the custard mixture into the hot water. Without any delay stir the water and custard so that lumps don't form. I added sugar as my custard powder was short off sweetness.

6. Take 4 hallow and wide glasses.
7. First layer add the biscuit mixture at the bottom of the glass. Just damp them do not press hard.
8. Above it 2nd layer add the apple bits and pomegranate.
9. Above it add the Raspberry custard mixture evenly to cover up to the top.
10. Sprinkle some Orange juice mix powder and decorate with fruits if required.

11. Refrigerate for 2hrs after closing them with a silver foil or a lid.

12. Do not refrigerate for long hours.
13. After 2hrs take out make pores from the top till the bottom with a knife, or any wooden stick.
14. Pour honey into the pores. Serve chill :)) It's certainly a different kind of Date ;)

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Bajra Vegetable Kichdi

Bajra in Hindi or Kambu in Tamil or Pearl Millet in English is one of the oldest form of millet. It's more prevalent in south and north of India.
Bajra is gluten free millet and rich in vitamins, minerals and amino acids. Hence, good for people who suffer from Celiac diseases.

• Very good for people suffering from constipation and ulcers as its rich in fiber hence, digestible. 
• Rich in protein and acts as a great source of energy. 
• Helps in lowering cholesterol levels as it has phytic acids ans niacin in it. 
• It also has minerals like Phosphorus and Zinc. 
• Helps in bringing down the risk of cancer. 
• High in fiber hence feeling full in stomach for prolonged period, so good for those who want to reduce weight.
• Also good for those who suffer from diabetes, helps glucose level normal.
• There are 2-3 colours of Bajra. I happened to get the light grey ones. You get even in maroon red form.
• Note: When taking first time have it in the morning check whether it suits you then proceed. It is said that it is not allergic but, a check is always better :))
• If you are thru its the best millet you have found out of the block. Can generally be seen this millet kept as offerings to Lord Ganesha during Ganesh Chaturthi in South India.

Serves 6

Ingredients:

• Bajra/Kambu/Pearl Millet - 150gms

• Moong dhal/Pithamparupu - 50gms
• Carrot - 1
• Tomato - 2
• Onion - 2
• French beans - 4-5
• Potato - 1 big
• Green chilly - 3
• Ginger - 1 inch
• Curry leaves - 2 arc
• Green coriander leaves as preferred
• Turmeric powder - 1/2tbs
• Red chilly powder - 1tbs
• Salt - 1 and 1/2tbs
• Sugar - 1/2tbs
• Sambhar powder - 1/2tbs (optional)
• Water - 1 ltr (inclusive of soaking)
• Oil - 2tbs
• Mustard seeds - 1tbs
• Asafatida - 1/2tbs

Method/Vidhiee:
1. Wash the Bajra well remove the impurities.

2. Soak them for 15mins in water.
3. Meanwhile wash and finely chop potatoes, carrots, french beans,onions, tomatoes, green chillies and ginger.
4. In a pressure cooker add oil. heat well add asafatida and mustard seeds splutter them.
5. Add curry leaves and temper them.
6. add onion, green chilly and ginger and saute for 1min till they become soft.
7. Add tomato and chopped vegetables. Saute well and add turmeric and red chilly powder.
8. Add salt ,sambhar powder, sugar and mix well.
9. Lower the flame. Add bajra and moong dhal to the vegies.
10. Mix them well.
11. Add 4 cups of water ratio is 1cup bajra & moong : 2 cups of water.
12. Raise the flame and close it.
13. Give 5-6 whistles in the pressure cooker.
14. Once the pressure is gone open the lid and mash the bajra well.
15. Again add some water mix well and keep for to whistles.
16. Once its done. Wait for the pressure to release. Mash well and serve after garnishing with coriander.

 Serve hot with curd and pickle.
One serving fills up the stomach.