veg idli

Ingradients:

    Split black lentil  (urad dal)      1 cup
    Uppudu nooka (idli ravva )      2  cups
    Salt  to taste
    Small glasses                          6     
    Carrot  grated                         1 cup

 
Preparation

   1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
   2. Wash 2 to 3 times and soak Idli rava in a bowl separately
   3. Grind the Black gram dal   to a paste in a  grinder.
   4. Remove the paste into vessel.
   5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
   6. Leave the paste to ferment overnight.
   7. In the morning, pour the idli batter into the small wet glasses. (leave 1 inch gape).
       Sprink the grated carrot on the batter.
   8. Pour 2 cups of water in a pressure pan and put the glasses in water.Close
       the cooker with the   lid.
   9. Cook for about 10 to 15 minutes until the idlis are done.
  10. Remove the glasses from the steam and allow it to cool. Remove idlis by using with  wet knife.
  11. Serve with chutney or sambar.

(Advantage: It will be prepared with small glasses. No need for idli stand)

Ugadhi pachchadi

INGREDIENTS:


    * Tamarind (lemon sized)
    * Jaggery (lemon sized)
    * Banana
    * Raw mango
    * Neem flower

PREPARATION:

    * Soak tamarind in little water for 10 minutes. Then take out  the thick juice and keep it aside.
    * Cut and add small pieces of banana and raw mangopieces to the tamarind juice.
    * Add crushed jaggery to it and mix till it melts.
    * Decorate it with neem flowers.
    * Your sweet,sour and bitter Ugadi Pachadi is ready to eat.

Lemon  Squash

Ingredients

1.     Lemon juice                                             1 litre
2.          Sugar                                                       21\4 kg
3.          Water                                                      1 litre
4.          Lemon essence or Lemon emulsion           4 tbs
5.          Sodium benzite                                         3 gms. (1tbs)

 Quantity of squash to prepare:    3 litre

Procedure

 

W   Wash lemons and Squeeze juice and filter

2.       Add 1\2 cup of sugar to avoid  the juice will become bitter.

3.       Boil water on stove in a cooking vessel, add sugar and add 1tea cup of lemon juice, when sugar completely dissolves in water.

4.       Filter it and keep it aside to become cool.

5.       Now add residual lemon juice, essence and sodium Benzite,  mix well

6.       Pour it into dry bottles .

Cautions to store squash 

Leave 1 inch gap when u pour squash in bottles. 

Use squash after 1 week from preparing.

Add  1 part of squash to 3 parts water.

Mango Squash

Ingredients

Mango juice                        1 liter  
 Sugar                                  1kg 
Water                                 1liter    
Lemon salt                          25to30 gms or 5 tbs 
K.M.S. powder or          Sodium benzite   powder    3\4 tbs or 2.25 gms

Quantity of squash prepare         2.25 liters

Procedure 

T      Take fully ripe and sweet mangoes and squeeze juice.  

2.      Grind it to become fine paste. Keep it aside.  

B       Boil  water in cooking  vessel,    add   sugar and mix well.  

3.      Add lemon salt and filter the juice in a thin cloth.

4.      Add mango juice when the sugar syrup fully become cold 

M      Mix well and add k ms or s b   powder and keep squash in dry bottles.

5.      Use squash and water in 1:2 ratio.

cucumber katta meeta chtni

Ingredients 

• Cucumber                            1 (cut into very small pieces)
• Sesame Seeds(white)           2 tsp
• Salt                                      1tsp
• Tamarind pulp                      3tsp
• Turmeric                              1 pinch
• Jaggery  as same as tamarind pulp
• Red chillie                             1

For seasoning

• Oil                         1 tsp
• Mustard seeds        ½  spoon
• Cumin seeds           ¼  tsp
• Curry leaves

Preparation

1. Wash cucumber and cut into to small pieces and take them in a bowl. Add 1 spoon salt , mix well and keep it for 10 minutes. Remove the water by squeezing cucumber pieces. Repeat the process by adding  1 spoon salt again
2. Now take til seeds, red chillie, turmeric powder, tamarind pulp, jaggery  in mixer grinder jar and make it to fine paste by adding little water.
3. Add this paste to cucumber pieces and mix well. Seasoning with Mustard seeds,Cuminseeds and curry leaves.
4. Serve with hot rice.

Carrot Salad

Ingredients: 

• Carrot (grated)                 1 cup
• Coconut(grated) (Option)  1cup
• Green gram dal (soaked)   1 cup
• Pepper Powder                 1/4 tsp
• Lemon juice                      3 spoons
• salt to taste
• Coriander   leaves              1/4 cup

Procedure: 

1. Soak green gram dal  with sufficient water for minimum 30 minutes. Wash and drain out water from green gram dal.
2. Wash, peal and grate carrot  and take it in a bowl. 
3. Add grated coconut, soaked green gram dal, peeper powder, salt, lemon juice and coriander leaves. Mix well. 
4. The Carrot salad is ready to eat. 

Raddish Salad

Ingredients 

• Raddish (grated)               1 cup
• Coconut(grated)                1cup
• Green gram dal (soaked)   1 cup
• Pepper Powder                 1/4 tsp
• Lemon juice                      3 spoons
• salt to taste
• Coriander   leaves              1/4 cup  

  Procedure: 

1. Soak green gram dal  with sufficient water for minimum 30 minutes. Wash and drain out water from green gram dal.
2. Wash, peal and grate raddish and take it in a bowl. 
3. Add grated coconut, soaked green gram dal, peeper powder, salt, lemon juice and coriander leaves. Mix well. 
4. The Raddish salad is ready to eat.