BREAD UPMA

A bachelor’s receive from me.An easy breakfast or evening snack.Also lunch box special.

Ingredients:

• Bread slices______6 to 8 
• Oil________________3tbs
• Onion_____________2
• Green chillies _____2
• Capsicum__________1 or 2
• Tomato____________2
• Red chilly powder___1/2 TSP
• Mustard seeds_______1/4 TSP
• Urad dhal____________1/2 TSP
• Turmeric powder____1/4tsp
• Lemon juice_________1/2 TSP
• Sambarpowder/garam masala powder1/2 to 3/4 TSP(optional)
• Coriander leaves finely chopped
• Ginger garlic paste___1/2 TSp

Slice onions,cut tomatoes and capsicum.

If you are adding other vegetables cut it if adding potato par boil and add it.

Method:

1.First toast bread slices on a tawa and cut into pieces.

2.In a kadai put oil in it.

3.Add mustard seeds after  it spluters add urad dhal.

4.First add sliced onions saute a little then add tomatoes when tomatoes are half done add capsicum.If you are adding other veggies add now.

5.Now add red chilly powder,ginger garlic paste,turmeric powder,garam masala powder and required salt and fry then add lemon juice.

6.When it is done finally add bread slices.

7Mix well add chopped coriander leaves.

Options

• Can add ghee and csahews while giving for kids.
• Can add sambar powder instead of garam masala powder.
• Can skip both powders and do as regular upma.

Lunch box special, kids friendly, breakfast receive, evening snack receive,bachelor’s recipe.Indian cooking

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Bishi bhela bhath

Another rice variety from me.Many prepare this in different ways. I learnt this from my mother.In this method rice and djal are cooked and then it is prepared.

Ingredients:

Rice_________3/4 cup

Toordhal____1/2 cup

Tamarind____a small lime size

Turmeric powder____1/4 TSP

Asafoetida______ 1/4 TSP

Onions_____ 2No

Veggies___peas,carrot,beans and potato cut into small squares.

Ghee_____ 3 to 4 tbs

Salt as required

Chopped coriander leaves

To roast and grind into coarse powder.

Red chillies___ 3to4

Channa dhal___3 TBS

Coriander seeds__3tbs

Cumin seeds……..1 tsp

Fenugreek seeds…..1/2 tsp

Dry roast these ingredients and grind into powder.

For frying:

Oil ___2 TBS

Shallots4to5

Coconut 3 to 4 TBS

Fry these ingredients lightly and then grind it coarsely without adding water.

For seasoning:

Mustard seeds_____1/4 TSP

Urad dhal__________1/2 TSP

Curry leaves______few

Method

1. Cook rice and dhal separately.
2. Keep cooker in stove.pour3 TBS ghee into it.
3. Put onions first saute a little then add cut veggies saute
4. Add tamarind extract (enough for cooking veegies)
5. Now add turmeric powder,hing and salt.
6. After the veggies are half way done add the powder to it and allow it to boil.
7. Add cooked shal first and then cooked rice finally coarsely grounded coconut.
8. Add seasoning and chopped coriander leaves.
9. If needed add more ghee
10. It will be loose initially but will set after sometime.
11. Serve with papad or vadams.

Jackfruit seed stir fry/Palakottai Porial

Pala kottai poriyal is another traditional recipe .Simple and easy recipe with easily available ingredient.After eating the fruit the seeds can be used for cooking.we can use the seeds in sambar,cook it with other vegetable while preparing avial,roast it and can also be cooked with raw fruit

For preparation:

First remove seed from the fruit.Then from the seedremove the outer white skin from the seed.We can apply oil in our hands.Then cut the seeds I two..we can cook it separately or else can cook while cooking riceIf it is tender 2 or 3 whistles is enough or else few more whistles.

ingredients:

Palakottai…,25 nos

Mustard seeds…….3/4 tsp

Urad dhal…….1/2 TSP

Onion ………2

Curry leaves……..few

Chilly powder……1 to 2 TSP

Salt as required

Oil…….2tbsp

Coconut scrapings……1 to 2 TBS.

Method

1. Heat oil in a kadai.
2. Add mustard seeds when it splutters add urad dhal fry till it turns brown
3. Add chopped onions and fry then add curry leaves.
4. Now add chilli powder salt as needed.
5. Fry a little add palakottai which are boiled
6. When everything mixes well add coconut scrapings

Side dish for rice.how to cook palakottai,jackfruit seed stir fry.

PUDINA/MINT RICE

Another lunch box recipe from me.This is South Indian style,simple and easy recipe.Mint is a good source of vitamins and iron.I have used coriander leaves too.

Ingredients

For grinding:

• Mint leaves……. 1/2 to 3/4 cup
• Coriander leaves…….1/2 cup
• Green cillies……..2 or 3
• Red chillies…….2
• Garlic pods………4 or 5pods
• Onions.,… 2 or 3 or shallots few
• Ginger…….a small piece
• Coconut scrapings 1 TBS.(optional)

Cooked rice 1 cup

For frying:

• Ghee or oil…….1 to 2 TBS.
• Bay leaf……..1
• Cashews ……..a few
• Bengal gram dhal…….1 TBS.
• Mustard seeds …….1/2 TSP
• Urad dhal………1 tsp

Juice of half lemon.

Method.

1. In a kadai pour oil for frying.
2. Now add red chillies,green chillies,garlic and onion fry for rew seconds. If you are adding coconut add now. Then add mint and coriander leaves and fry.
3. When cool grind it into a fine paste.Keep aside.
4. Now in a kadai add ghee if for small children or oil.
5. Put bay leaf and mustard seeds when it splutters add urad dhal then Bengal gram dhal and then cashews .
6. Add sliced onions (optional).
7. Now add the ground paste and fry till the raw smell goes.
8. Add salt and finally cooked rice.
9. Mix well.

Serve with onion raitha.

Can add any vegetables like carrots or peas to enhance the nuritive value.

TIRUNELVELI SODHI KULAMBU/THENGAI PAL KUZHAMBU

Another traditional recipe from my native place. This is famous in Tuticorin and Tirunelveli (South India).It is also called as Mapillai Sodhi as it is prepared on special occasions ,for guests and also when giving feast for newly married couples.

INGREDIENTS

Onions…….2 or Shallots few

Carrots……..2

Potatoes……..2

Drumstic……….few pieces

Curry leaves a few

Mustard seeds ………1/2 TSP

Urad dhal……….1tsp

Juice of lime 1

Beans,peas also can be added.

Also increase or decrease vegetables accdg to your family taste.

For grinding masala.

Ginger 2inches pieces……..3 or 2

Green chillies………3

Garlic few pods

Fry these 3 ingredients and grind into a fine paste. Keep it aside

Coconut milk

1 St extract milk ……..1 cup

2nd extract milk…2cup

3rd extract milk…..1cup

For thickening add powdered pottukadalai to the milk.Some add moong dhal for thickening the milk.

Method for extracting coconut milk

Coconut milk is extracted by processing grated coconut with some warm water.

Generally 1 cup of grated coconut yields 2 cups of coconut milk.

A simple way is grate1/2 coconut for 1 person.

1. In a blender take1 cup grated coconut with 3/4 cup warm water

2.Blend for few minutes.

3.Strain through a strainer.

4.we can squeeze with hand or press with a spoon.

5. This milk will be thick and creamy.

6.Again put in blender by adding 3/4/cup water and repeat the procedure again.

7. This milk will be thinner than the first one.

8.Again repeat the same with 1/2 cup water and extract.This milk will be pale and very thin.

Method

1.Pour little oil in a kadai.Then add mustard seeds after it splutters addurad dhal when it turns brown then add curry leaves.

2.Now add onions and carrot.Fry a little when onion turns translucent add other vegetables saute for a minute.

3.Now add the third milk to the vegetable allow it to boil for few minutes add salt and grinded paste to it.

4.After sometime add 2nd milk and cook.

5. When vegetables are done add the 1st milk..

Do not boil for a long time.

When it mixes well.switch off the stove.

6.Add lime juice and finely chopped coriander leaves after some time.

As a side dish for sothi we prepare ginger thovial.

GINGER THOVAIAL

INGREDIENTS

Ginger……2 ” pieces 2

Coriander seeds……2 TBS

Red chillies……2 nos

Coconut scrapings……3 TBS

Tamarind a small piece

Salt as required

Oil for frying.

For seasoning:

Oil 1tbs

Mustard seeds 1/4tsp

Urad dhal1/2 ts

Method

In a kadai put oil and fry all ingredients except salt and tamarind.

2.Put in blender and grind as chutney adding little water.

3. Add seasoning finally