saggubiyyam paramanam

Ingredients:

• Sabudana                1 cup
• Milk                        1 1/2 cup
• Water                      1 1/2 cup
• Sugar                       1 cup (maximum) according to taste
• Cardamon powder   1 pinch
• Cashew nuts             10 pieces
• Raisins                      10 pieces 
• Ghee                         1tsp

Procedure:

1. Take ghee in a thick bottom vessel. Fry cashewnuts and raisins. Keep it separately.
2. Take water in the same vessel and  cook sagudana in a low flame till the sagudana becomes soft (it will be visible transparent)
3. Add milk and sugar. Cook for another five minutes.
4. Remove from flame. Add cardamon powder, fried cashewnuts and raisins.
5. Serve hot.

Tomato hot chutney

Ingredients:

• Tomato (good riped)      1 kg.
• Salt                                100 gms.
• Tamarind pulp                1/4th. cup 
• (or)
• Lemon salt                     3 tsps.         
• Mustard seeds               2 tsps.
• Venegar                        1 tsp.
• (or)
• Acetic acid                    1 tsp. 
• SB (sodium benzyte)      1/2 gm.(one pinch) 
• Oil                                 200 gms.
• Red chilli powder           100 gms.
• Fenugreek powder (option)         1 tsps.
• Turmeric powder            1 tsps.

Procedure:     

1. Wash tomato and keep them in hot water for 2 minutes. Remove and peel the tomatos.
2. Grind or mesh  the peeled tomatoes to become a paste.  (if tamarind pulp is used, add the pulp to the paste)
3. Heat oil in  a thick  bottom vessel and seasoning with mustard seeds.
4. Add the tomato paste in oil and cook till the oil visibly comes out of the tomato paste.
5. Remove from stove and (if lemon salt is used instead of tamarind pulp, add lemon salt)
6. Add  turmeric powder, red chilli powder, salt, fenugreek powder, venegar or acetic acid and SB powder.
7. Serve with hot rice, snacks, with breakfast tiffins  and roti etc.,

NOTE: If  SB powder is available and used, the chutney will remain for a long time. Otherwise, keep it in the refrigerator within a period of 7 days.

Lemon pickle without oil

 Ingredients:

•  lemons                              6 Big size  (12 Indian lemons as they are much smaller)
•  salt                                   1/2 cup         
•  red chilli powder               1/4 cup
•  sugar (option)                   1/2 cup  
•  turmeric powder               1tsp         
•  methi seeds powder          1 tsp
•  hing powder  ( option )      1/4 tsp
•  Juice of  lemon                  1 (3 lemons in India) (additional lemons)
•  Large glass jar                   approx 2 litres in volume

Procedure: 

1. Cut each lemon into 8 pieces.(more pieces in case of big lemons)
2. Take a glass jar (preferably) or plastic jar. 
3. Fill the jar with some lemon pieces, lemon juice and then add some salt, turmeric powder.
4. Again add remainig  lemon pieces and salt. Mix well. 
5. Keep it for 7 days. (minimum), when the lemon pieces will become soft, add red chilli powder, methi powder and hing powder and mix well.
6. Keep it for one day and serve with hot rice or roti

Coconut Sour (with tamarind) Chutney

Ingredients: 

• Grated cocunut                  2 cups
• Tamarind (seedless)           little (5 seeds)   
• Green chillils                      2 
• Turmeric powder               pinch
• Sugar or jaggery (optional)  1/2 tsp
• salt to taste

For seasoning 

• Mustard seeds              1/4 tsp
• Cumin seeds                 1/8  tsp
• Red chilli                       1/2              
• Curry leaves
• Oil                                1 tsp

Procedure:

1. Take all ingredients in a mixi jar and grind it finely with water added sufficiently. Remove from jar.
2. Take oil in a vessel and seasoning with mustard, cumin, red chilli and curry leaves. 
3. Add the seasoning with coconut grinded chutney.
4. Serve with hot rice or roti.

Brinjal_Potato sour curry (with tamarind pulp)

Ingredients:

• Brinjal                         1/2 kg. washed and cut into small pieces
• Potato                         1/4kg. peeled (optional), washed and cut into small pieces 
• Tamarind pulp              Half cup
• Turmeric powder          pinch
• Salt to taste

For seasoning 

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Green chili                       4
• Red chilli                         2
• Curry leaves 
• Oil                                   2 tsps

Procedure:

1. Take all ingredients in a pressure cooker  and cook for 2 whistles.
2. Remove from the pressure cooker.  Mesh brinjal slightly.
3. Take oil in a cooking vessel and seasoning with mustard seeds, cumin seeds, red chillis,green chillis, curry leaves 
4. Add  the cooked curry with the seasoning and cook for 5 minutes on low flame. 
5. Serve with hot rice.

Cauli flower pakoda

Ingredients: 

•  Cauliflower                                    1 cut into small florets or medium size florets
•  Besan                                            2 cups
• Garlic+ ginger+green chilli paste or  1 tsp
•  Red chilli powder                           1/2 tsp    
•  oil for frying
• Aijwani (vamu)                               1/2 tsp
• Salt to taste
• Baking Soda (option)                      1 pinch            

Procedure

1.  Just Cook cauli flower pieces in a vessel with sufficient water, salt and turmeric powder. Drain water and keep them  aside.
2.  Mix all ingredients in a bowl and  make a thick batter by adding little water.  
3. Heat oil in a deep frying pan.   Dip the cauliflower pieces into the batter and deep fry on medium heat till they turn golden brown.
4. Use a ladle to keep turning the pakodas so that it cooks on all sides.
5. Serve with sauce or chutney

Raagi Malt

Ingredients

• Ragi flour                       2 tsp
• water                             6 cups
• Ginger                            small piece (crushed)
• Black pepper powder    1 pinch
• Butter milk                     1 cup                    
• Lemon juice                   1 tsp                 
• Salt to taste

Procedure

1. Take ragi flour in a vessel and mix with little water to become medium thick paste. Keep it separately.
2. Boil water in a thick bottom vessel and add ginger,salt and black pepper. 
3. Now add ragi paste slowy, mix continuously till it reaches to boil.
4. Remove from flame. After it becomes semi  cold add butter milk and lemon juice. Mix well.
5. Serve in glasses while hot .

Raagi flour is available at Indian grocery shops. Raagi is well-known to be rich in protein, calcium, iron and it is gluten free grain. We prepare a rejuvenating drink called ragi malt or ragi ganji. like coffee and tea,. Ragi Malt is the perfect warm beverage.

Suji Halwa

Ingredients:

• Suji                            1cup
• Sugar                         1 or 3\4 cup
• water+milk                 2 cups
• Cardamom powder    1/2 tsp
• Cashew nuts               05
• Raisins                        10
• Ghee                           3 tbsp

Procedure:

1. Take  Ghee in a thick bottom vessel and fry cashew nuts, raisins till cashew nuts colour change into light brown. Remove and keep separately.
2. Add suji and fry till suji colour change into light brown. Keep it separately and mix sugar thoroughly.
3. Take milk and water in the same thick bottom vessel and heat till the boiling point reaches.
4. Add to it, suji and sugar mixture and mix well continuously while adding the suji mixture with milk till the suji becomes thick paste.
5. Add fried cashew nuts, raisins, cardamon powder and mix well.
6. Halwa is ready and serve hot.