TRADITIONAL FOODS
SNACKS Varities
SAMOSA
Ingredients :Maida - 1 cup, Baking Powder - 1/4 tsp. , Butter - 2 tbsp., Salt-1/2 tsp.,
Cool water (For making Dough), Oil- to Fry.
Masala Preparation: Chopped Onion-1/2 Cup, Boiled Potato- 2 No.s , Boiled Peas-1/2
Cup,Chopped Green chillies-1 tbsp; Chopped Ginger-1 tsp.,
Garam Masala Powder-1/2 tsp, Salt-to taste.
Method: In a frying pan add 1 tbsp of oil and add ginger, green chili and onion. Fry it till it turns
to golden brown. Then add mashed potatoes , boiled peas, salt, garm masala t0 it. Mix it well and
keep aside.
Dough Preparation: Mix maida powder , baking powder and salt in a bowl and add butter to
the dough and mix well. Finally sprinkle few drops of cold water and make a tight dough.
(the dough will be like a elastic consistency)
Cover this dough with a wet cloth for 30 Minutes .
Somasa Preparation: Take a small piece of dough and make a small round(like chappathi) , make
the round into a cone shape and keep a small amount of the Masala and close the cone by
pressing the edges gently. Similarly prepare all samosas and keep in refrigirator for 30 minutes.
Then heat oil in a kadai. Fry all samosas in the oil.
(Note: Keep the fire in medium flame)
SPICEY SAMOSA IS READY TO SERVE
SUNDAL VARITIES
SUNDAL VARITIES
Rich Protein Variates
*CHANNA SUNDAL*
Ingredients: white kabuli channa- 1 cup, oil-1tsp, mustard-1/4 tsp, salt- to taste, greated coconut-2tbsp, asafoetida- 2 pinch, curry leaves-few no.For pounding: Fried coriander seeds-1tsp, fried red chilli-4 no.s
Method:Choke chenna for 12 hours in water.
Later drain the water and add fresh water and peasure cook for 25 minutes.
Allow to cool and drain the water completely.
Heat oil in a deep frying pan add mustard and asafoetida and then cooked chenna fry for 2 minutes. Add salt, pound mixture, greated coconut, curry leaves and mix well.
Optional: chopped mango can be added with this.
*Rajma sundal*
Ingredients: Rajma- 1 cup, oil-1tsp, mustard-1/4 tsp, salt- to taste, greated coconut-2tbsp, asafoetida- 2 pinch, curry leaves-few no.s
For pounding:fried coriander seeds-1tsp, fried red chilli-4 no.s
Method:Choke Rajma for 12 hours in water.
Later drain the water and add fresh water and preasure cook for 25 minutes. Allow to cool and drain the water completely.
Heat oil in a deep frying pan add mustard and asafoetida and then cooked Rajma fry for 2 minutes. Add salt, pound mixture, greated coconut, curry leaves and mix well.
Rajma sundal is ready to serve
Q & A segment
if you are having any queries please feel free and post your questions on comment and that will updated on next post.
*BALANCED DIET*
Defination of BALANCED DIET:
carbohydrate,protein, fats, vitamins, minerals intake of these nutritions in a particullar precentage is tremed as Balanced Diet. This energy is called as calories.
carbohydrate: This gives us enough strength to do all kinds of work.We can obtain this energy from fruits, vegetables and cereals.
After digestion carbohydrate it is then converted to gloucose and strengthens our body.
Fruits,Rice,Ragi,Wheat,Cereals,root vegetables.
Protein: This is usefull for building up our body and renuving of our tisues.
SOURCES: cereals, milk, mushrum.
FAT: This gives you a shiney skin and essential for desolving some vitamins.
SOURCES: oil, skimed milk, curd
Vitamins: Although we require very small quantity it helps to do different kinds of work
efficiently.
Fat soluble vitamins: vitamin A, D, E, K
Water soluble vitamins: vitamin B complex, c, p
Minerals: there are 24 kinds of minerals in our body. This is obtained from our daily food habites. It helps in the strengthing of glands, bones, and teeth.
SOURCES: Green leaves,vegetables, fruits and milk.
KOSAMBARI
Ingredients: peeled broken green gram -1/2 cup(soaked in water for one hour), cucumber (sliced into thin long pieces),lemon juice-1tsp, greated fresh coconut-2tbsp., coriander leaves, curry leaves, salt to-taste, oil-1tsp, musted seeds-1/4tsp. green chilli-2no.s, red chilli-1no.,
METHOD: squeeze out green gram dal and take it in a bowl, add cucumber, salt, lemon juice, coconut, coriander leaves, curry leaves and sliced green chilles. fry in oil red chilli with musted seeds and mix with saled. all ingredents mix well and serve after 1/2 an hour.
note: this same method can be used for carrot
*SWEET KOSAMBARI *
Ingredients: chenna dhal-1/2 cup, greated fresh coconut-2tbsp.,1/2tsp ghee, 1tbsp- suger.
METHOD: fry chenna dhal in ghee till golden brown. remove from fire and then soak for 1-hour in cold water . after 1-hour drain water from dal and add suger and greated coconut and mix well and serve after 10 minutes.
DELIOUS SWEET KOSAMBARI IS READY TO SERVE
RITHA VARITIES:
A: GINGER RAITHA
A: GINGER RAITHA
Ingredients: Fresh ginger piece-2inch. greated fresh coconut-2tbsp, salt-to taste urad dhal-1tsp.(fry in a little oil), curd half cup.
METHOD: Peal outer skin of ginger and cut into small pieces, graind ginger and other ingredients to coarse paste.
season mustard in hot oil and pour on to the paste. And finally add curd to the pasteand mix well.
DELIOUS GINGER CURD RAITHA IS READY TO SERVE
B: CARROT CURD RAITHA
Ingredients: grated fresh carrot-1 cup, tomato-2no.s, green chilli-2no.s, red chili-1no. mustard seeds-1/4 tsp., Asafoetida-a pinch, salt as required, oil-1tsp, curd-1/2 cup
METHOD: grind coarsely carrot, green chilli, tomato, salt and remove it.
Add curd, fry musted seeds, red chilli, Asafoetida, in oil and add to the paste and mix well and serve.
DELIOUS CARROT CURD RAITHA IS READY TO SERVE
TIP FOR REDUCING FAT : IN THE MORNING TAKE HALF CUP OF WAR
WATER, ADD 2tsp OF LEMON JUICE, AND 2TSP OF HONEY MIX WELL AND DRINK. DO THIS COUNTENOUSLY FOR FEW DAYS.
C: BRINGAL CURD RAITHA
Ingredients: Bringal-1/4kg, curd-1cup,Asafoetida-a pinch,mustard seeds-1/4 tsp.,red chili-2no.s, salt as required.
METHOD: wash bringals (don't cut) apply oil on top of each bringal, keep it in OTG oven till it turns soft and cooked.
Then take all the bringals out and dip it in cool water and peel outer skin of bringals and then add salt .
Add curd, (fry musted seeds, red chilli, Asafoetida), in oil and add to the paste and mix well and serve.
TIP: you can prepare also this raitha wthout curd.
DELIOUS CARROT CURD RAITHA IS READYTO SERVE
SALAD VARIETIES
A CUCUMBER GREEN GRAM SALAD
Ingredients: Thin tender cucumber-200GMS, geern gram dhal-1tbl.sp,
lemon-1no., green chilli-2no.s, red chilli-1 no., mustard and oil Salt- to taste.
Method:Grate or cut the cucumber into small pieces add geern gram dhal, chopped grean chillies, squeeze lemon and add fried musted seeds,
red chilli in a tea spoon of oil and add to the salad. Mix well.
then serve this with in 10 minutes
Alternate method: sprouted green gram dhal. Add grated carrot and mix with routed grams.
note: taste a piece of cucumber for bitterness, (if it bitter do not use it).
B CARROT AND TOMATO SALAD
Ingredients:Carrot, tomato,green chilli, ginger- a piece,lemon juice-1-tsp. salt-to taste
Method: Add grated carrot, chopped tomato,chilli, ginger, lemon juice,
salt-to taste into a bowl and mix well. Serve after 10 mints.
C.FRUIT SALAD
Ingredients:Riped Banana-2no.s, Apple-1 no. , sweet Orange-1no., Green Grapes-1 Small Bunch, Pomegranate seeds -2tbl spn.,
Riped Mango-1, Pineapple-1/2, suger-1/2cup, candied cherries-few, lemon-1 no.
METHOD: peel outer skin and cut all the fruits into even sized cubes.
Squeeze lemon juice to apple and banana pieces immediately. After cutting to prevent it browning. Mix all the fruits toghter in a bowl.
Take very little milk, suger in a bowl and melt it in reduced flame. Mix it with the prepared fruit. make it chill and then serve
RICH SIDE DISH
* POTATO PODIMASS *
Ingredients: Potato-500gms (cooked and remove the upper skin and slightly mash) Coconut-2tbsp, Onion-2 no.s Green-chilli-2 cut into small pieces, Ginger-1 inch chopped, Curry leaves-10 no.s,Mustard -1/2tsp, asafoetida -2Pinch, urad Dhal-2 tsp chenna, Dhal-1tsp, red chilli-3no.s, oil-2tbs Salt- to taste.
Method: Heat kaddai add oil, mustard, Dhals, chilies, ginger, curry-leaf and fry. Then add onion, potato, salt and fry for 2 mins. Finally add coconut and mix well. *(onion is optional)
B. cabbage kuutu
Ingredients: (a) cabbage-200gms, green gram dhal-1tbsp (boil both combined)
Method: Heat kaddai, add 1tsp oil urad Dhal-1 tbsp, red chilli-2no.s, a pinch of asafoetida and fry till golden brown. Add 2 tbsp grated coconut, then grind this coarsely and add it with (a), salt to taste and mix well and serve.
NOTE: This method is also applied for snake gourd,bringal, fresh
beans,broad beans, ridge gourd, cauliflower, cluster beans, chow-chow and more of this kind.
RASAM POWDER
Ingredients: Red chilli- 250g ;Coriander-500g ;Toor Dhal -200g ;Pepper -50g ; JEERA- 50g Musted-1tsp ; Fenugreek-1tsp ; Curry Leaf 50g Method: Fry fenugreek & musted slightly in a dry kaddai and grained with rest of the items to powder form.
* GARLIC RASAM *
Ingredients: Garlic-4 flakes chopped Toor Dhal-1tbsp, pepper-1/2tsp,
jeera-1tsp, red chilli-3no.s, (a)grind these 4 items coarsely), tamarind-small lemon size (soak it in water and prepare tamarind water) tomato-2no.s (medium size) mustard -1/2 tsp , ghee-1/2tsp, salt-to taste, curry-leaves.
Method: In tamarind water add (a), garlic, tomatoes and salt and boil it for 5mins. Add 2 cup of water and boil it for 2 min. and add curry leaves. Heat a small kaddai add ½ tsp of ghee, add musted into it. After it busts add to the rasam. And serve.
DELICIOUS PEPPER GARLIC RASAM READY
*DHAL RASAM *
Ingredients: Boiled Toor Dhal-1/4 cup, ustard-1/2 tsp ghee-1/2tsp, RASAM powder-2tsp, tomato-2no.s, Salt-To Taste, coriander leaves-1tbs
Method: Soak tamarinds in two cup of water, in that add RASAM powder, salt, tomato and boil it for 5 minutes. Add 1 cup of water in the boiled Toor dhal and then add this into the boiling RASAM. Remove it from flame and keep aside. Heat a small kaddai adds ½ tsp of ghee, add musted into it. After it busts add to the RASAM. Finally add chopped coriander leaves and serve.
DELICIOUS DHALL RASAM READY
* PEPPER JEERA RASAM *
Ingredients: Toor Dhal-1tbsp, pepper-1/2tsp, jeera-1tsp, red chilli-3no.s (a) grind these 4 items coarsely) ,tamarind-small lemon size (soak it in water and prepare tamarind water) tomato-2no.s (medium size) mustard -1/2 tsp , ghee-1/2tsp, salt-to taste, curry-leaves. Method: In tamarind water adds (a), tomatoes and salt and boil it for 5mins. Add 2 cup of water and boil it for 2 min. and add curry leaves. Heats a small kaddai add ½ tsp of ghee, add musted into it. After it busts add to the RASAM. And serve.
DELICIOUS PEPPER JEERA RASAM READY
NEEM FLOWER RASAM
Ingredients: tamarined-a small lemon size red chilli-5no.s, toor dhal -1tsp, Asafoetida - 1/4 tsp, curry leaves, neem flower-2tbsp, ghee-1tsp, mustard-1/4tsp, salt- to- taste.
METHOD: soak tamarined in 1/2 ltr. water for half an hour and squeeze to extract juice from it. Fry and powder coarsely red chilli and toor dhal. Fry neem flower in ghee till the flower turns to dark brown. In the extracted tamarined water add salt and red chilli, toor dhal powder, asafotida and bring to boil upto 5 minutes. Remove from the fire . fry musted in oil add to the rasam. Finally add fried neem flower and mix well and serve after 10 minutes.
DELICIOUS NEEM FLOWER RASAM IS READY TO SERVE
SAMBAR VARITES
SAMBAR POWDER
Ingredients: Red Chilli-250g ; Coriander-500g ; Toor Dhal -200g ; Chenna Dhal-100g ; Pepper- 50g;Turmeric50g : Dry these items and grind it to powder form.
SAMBAR
Ingredients: Toor Dhal -50g ; Tamarind(Small lemon size); Salt (for Taste); Sambar powder-2tsp;Asafoetida- pinch; Sunflower oil ; musta curry leaf. Method: Soak tamarind in water, heat oil in frying pan and add mustard, tamarind water, sambar powder, salt, asafoetida and vegetables. Heats until the veg is cooked and add cooked Toor Dhal and remove it when it obtains the kuzambu consistency. Add curry leaf for flavor.
DELICIOUS SAMBAR READY
* VATHAL KUZAMBU *
Ingredients: Mustard-1/2 ; Asafoetida-a pinch ; fenugreek-1/ 2 ; Red chilli-4 ; Chenna Dhal - 1tsp; Toor Dhal-2tsp; Sambar Powder-2tsp; Salt-to taste; Tamarind (Small lemon size); Oil - 2tsp ; Manatakkali Vatha -2tsp;Curryleaf-10no.s. Method: Soak tamarind in water, heat oil in frying pan, add mustard,
fenugreek, asafoetida, dhal, red chili manatakkali and fry them. After frying reduce the flame and add sambar powder in oil and fry for 5 sec and immediately add tamarind water, salt and add curry leaf for flavor. Cook until it turns to kuzambu consistency.
DELICIOUS VATHAL KUZAMBU READY
* FENUGREEK KUZHAMBU *
Ingredients: Mustard-1/2 ; Asafoetida-a pinch ; Fenugreek-1/ 2 ; Red chilli-4 ; Chenna Dhal - 1tsp; Toor Dhal-2tsp;Sambarpdr-2tsp Salt-to taste;Tamarind(small lemon size);Oil - 2tsp ;curry leaf-10 no.s
Method: soak tamarind in water, heat oil in frying pan, add mustard, fenugreek, asafoetida, dhal, red chilli and fry them. After frying reduces the flame add sambar powder in oil and fry for 5 sec and immediately add tamarind water, salt and add curry leaf for flavor. After add desired vegetables and cook until it turns to kuzambu consistency.
DELICIOUS FENUGREEK KUZHAMBU READY
* DHAL BALL KUZAMBU *
Pre-preparation. Soak Toor Dhal-200g in water after 1hour grind it coarse along with 6 red chili, a pinch of asafetida salt to taste.Heat kaddai add 4-tbl spoon oil; ½ tsp Musted, 4-tbsp Chopped Onion and fry, add the Dhal dough cook until the dhal is cooked and remove and allow it to cool. Make this dough into small lemon size ball and bake it in idly cooker for 10 minutes.
Method: prepare fenugreek kuzambu add 1cup of water, heat it and allow it to boil. While boiling adds the dhal balls one-by-one. And after remove it from flame.
DELICIOUS DHALL BALL KUZAMBU READY
Vegetarian Delights
Be a vegetarian. Its good for your Body & your soul
Ready Mix varites
Rice Mix Varities
These varities of powders are used to mix directly with white rice along with oil or ghee.
DHAL POWDER
Ingredients: Thoor Dhal-1 cup; Red chili-2 No.s; Pepper-1/2 tsp; Rock Salt-1tsp; Ghee-1/2 tsp;
METHOD: Heat ghee in a deep pan, fry dhal, chili, and pepper till it turns to light golden brown evenly. Allow it to cool, grind it along with salt.
USAGE: Mix this power 1-2tsp; with plain white rice along with ghee.
COCONUT POWDER
Ingredients:Greated fresh coconut-1 cup; Chenna dhal-1 tbsp;Urad dhal-1tbsp; Red chili-3 No.s; Rock salt - 1 tsp; Asafoetid- a pinch; oil-1 tsp;
METHOD: In a hot pan fry grated coconut and keep aside . Then add oil to the pan and add urad dhal, chenna dhal, red chili and asefotida and fry until it turns to golden brown.
Then alow to cool and blend coarsely along with salt.
Preserve in a dry air tight container.
USAGE: Mix this power 1-2tsp; with plain white rice along with ghee.
Tamil Nadu, India
Be a vegetarian. Its good for our health, Body and soul
View my complete profile
SAMBAR VARITES
SAMBAR POWDER
Ingredients: Red Chilli-250g ; Coriander-500g ; Toor Dhal -200g ; Chenna Dhal-100g ; Pepper- 50g;Turmeric50g : Dry these items and grind it to powder form.
SAMBAR
Ingredients: Toor Dhal -50g ; Tamarind(Small lemon size); Salt (for Taste); Sambar powder-2tsp;Asafoetida- pinch; Sunflower oil ; musta curry leaf. Method: Soak tamarind in water, heat oil in frying pan and add mustard, tamarind water, sambar powder, salt, asafoetida and vegetables. Heats until the veg is cooked and add cooked Toor Dhal and remove it when it obtains the kuzambu consistency. Add curry leaf for flavor.
DELICIOUS SAMBAR READY
* VATHAL KUZAMBU *
Ingredients: Mustard-1/2 ; Asafoetida-a pinch ; fenugreek-1/ 2 ; Red chilli-4 ; Chenna Dhal - 1tsp; Toor Dhal-2tsp; Sambar Powder-2tsp; Salt-to taste; Tamarind (Small lemon size); Oil - 2tsp ; Manatakkali Vatha -2tsp;Curryleaf-10no.s. Method: Soak tamarind in water, heat oil in frying pan, add mustard,
fenugreek, asafoetida, dhal, red chili manatakkali and fry them. After frying reduce the flame and add sambar powder in oil and fry for 5 sec and immediately add tamarind water, salt and add curry leaf for flavor. Cook until it turns to kuzambu consistency.
DELICIOUS VATHAL KUZAMBU READY
* FENUGREEK KUZHAMBU *
Ingredients: Mustard-1/2 ; Asafoetida-a pinch ; Fenugreek-1/ 2 ; Red chilli-4 ; Chenna Dhal - 1tsp; Toor Dhal-2tsp;Sambarpdr-2tsp Salt-to taste;Tamarind(small lemon size);Oil - 2tsp ;curry leaf-10 no.s
Method: soak tamarind in water, heat oil in frying pan, add mustard, fenugreek, asafoetida, dhal, red chilli and fry them. After frying reduces the flame add sambar powder in oil and fry for 5 sec and immediately add tamarind water, salt and add curry leaf for flavor. After add desired vegetables and cook until it turns to kuzambu consistency.
DELICIOUS FENUGREEK KUZHAMBU READY
* DHAL BALL KUZAMBU *
Pre-preparation. Soak Toor Dhal-200g in water after 1hour grind it coarse along with 6 red chili, a pinch of asafetida salt to taste.Heat kaddai add 4-tbl spoon oil; ½ tsp Musted, 4-tbsp Chopped Onion and fry, add the Dhal dough cook until the dhal is cooked and remove and allow it to cool. Make this dough into small lemon size ball and bake it in idly cooker for 10 minutes.
Method: prepare fenugreek kuzambu add 1cup of water, heat it and allow it to boil. While boiling adds the dhal balls one-by-one. And after remove it from flame.
DELICIOUS DHALL BALL KUZAMBU READY
Vegetarian Delights
Be a vegetarian. Its good for your Body & your soul
Ready Mix varites
Rice Mix Varities
These varities of powders are used to mix directly with white rice along with oil or ghee.
DHAL POWDER
Ingredients: Thoor Dhal-1 cup; Red chili-2 No.s; Pepper-1/2 tsp; Rock Salt-1tsp; Ghee-1/2 tsp;
METHOD: Heat ghee in a deep pan, fry dhal, chili, and pepper till it turns to light golden brown evenly. Allow it to cool, grind it along with salt.
USAGE: Mix this power 1-2tsp; with plain white rice along with ghee.
COCONUT POWDER
Ingredients:Greated fresh coconut-1 cup; Chenna dhal-1 tbsp;Urad dhal-1tbsp; Red chili-3 No.s; Rock salt - 1 tsp; Asafoetid- a pinch; oil-1 tsp;
METHOD: In a hot pan fry grated coconut and keep aside . Then add oil to the pan and add urad dhal, chenna dhal, red chili and asefotida and fry until it turns to golden brown.
Then alow to cool and blend coarsely along with salt.
Preserve in a dry air tight container.
USAGE: Mix this power 1-2tsp; with plain white rice along with ghee.
Tamil Nadu, India
Be a vegetarian. Its good for our health, Body and soul
View my complete profile
